Steak and Carrots

(Update: Planning to make more ketchup this weekend and realized I had the wrong cite in the post. It has been corrected.)

So maybe this is a little less sloppy than the last one, but still...I really do need help. As Lane said earlier about winter food, it's brown and orange, and no apologies there.

Steak is pasture-raised top round done on Mechazawa to a nice medium-rare. The sauce is "old-time ketchup" made from the 1915 edition of Janet McKenzie Hill's Canning, Preserving, and Jelly Making. I like it because it has as much onion as tomato, lots of spices, and absolutely no sugar - the sweetening agent is port wine. So the result is very different from what we are used to today. It's my last jar, so time to take a weekend and make some more.

The carrots were a huge success. The vermouth cooked off and wasn't too sweet, the garlic balanced the sweetness without making itself known or imparting a salty note, and the ghee added a wonderful nutty velvet mouth feel. Recipe:

Courtney's Julienned Carrots in Sweet Vermouth
(serves 2)

2-3 T ghee or butter (use ghee if you have it)
3 large carrots
trace garlic powder
1/4 t (approx) coriander
1/4 c sweet vermouth
1/2 t (approx) tarragon

Julienne the carrots. I cheated and used the julienne blade on my food processor and it worked just fine.

Heat ghee in large iron frypan over medium-high heat until fragrant. Add carrots and saute 4 minutes. Add a trace of garlic powder (1/8 t max) and saute 1 min more. Add coriander and mix in. Add vermouth (should cook off almost immediately) and tarragon and stir in. Serve hot.