[1]CARROT JOHNNYCAKES
3 carrots, peeled and cut into 1" chunks
1 1/2 c. water
3 T. flour
1 T. cornstarch
1/2 t. salt
1/4 t. pepper
1/2 t. sugar
1/4 c. milk
2 large eggs
1 finely minced scallion both whites and green part
butter
Put the carrot chunks in a small lidded sauce pan, put in the water. Bring to a boil, reduce to a low simmer, cover and cook for 15-20 minutes, until the carrots are totally soft.
Put the carrots and 2 T. of the cooking water in a food processor and process until it's all smooth, 15 seconds or so. Add in the flour, cornstarch, s&p, sugar and milk and pulse for a 10 seconds. Add the eggs and process until very smooth. Pour into a bowl and stir in the scallions. The batter will have a consistency of baby food.
Melt 1 T. butter in a non-stick pan. For each johnnycake spoon in 1/4 c. batter, smoothing it out to make an even circle. Cook as you would a regular pancake — when bubbles appear on the top and the johnnycake slides around when you shake it, it's time to flip it over. It will take 1 1/2 – 2 minutes per side. They will bright orange with an overlay of golden brown.
Keep them warm until ready to serve.
SHRIMP FLORENTINE
1 T. minced shallot
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1 lb. medium shrimp, shelled and deveined
juice of 1/2 lemon
6 T. butter
2 T. flour
pinch of mace
1/4 c. brie, rind removed, and cut or pinched into bits
Tabasco
s&p
2 tomatoes, heirloom varieties are great — I used a yellow and a green one. Seed them (no need to peel) and chopped into a rugged a coulis
Melt 2 T. butter in a hot sauce pot and sprinkle the flour over the bubbling butter. Cook for 1 minute, stirring all the while, so the raw flour flavor cooks off. Add the wine and milk and use a whisk to stir while you bring the mixture to a simmer, making a smooth thick sauce. Stir in the pinch of mace.
Cut or pinch the rind-less brie into small bits and stir into the simmering sauce until it's well incorporated and the sauce has a uniform smoothness. Taste and add salt and pepper and a dash or two of Tabasco to taste.
In another pan, add 2 T. butter and sauté the chopped shallot for 2-3 minutes, until soft and translucent. Fold in washed, chopped spinach, handful by handful, turning and tossing so the spinach wilts. Don't overcook, the spinach is done as soon as all the leaves surrender. Turn out the cooked spinach and set aside while you cook the shrimp.
In another pan, Sauté shrimp in a non-stick pan in 1 T. butter and the lemon juice, until pink and cooked through, about 5 minutes. Return the spinach to the pan, heat through, and then fold the shrimp and spinach mixture into the brie sauce. Again taste for salt and pepper.
Spoon the shrimp and spinach in sauce over the hot carrot JohnnyCakes.