The cookbook is written by chef Barbara Lynch, who has perhaps one of the most respected and inspirational coming of age success stories in Boston. Her tales of growing up in the Southie projects are told all over town, touching on her involvement with petty crime or reminiscing about the time she stole an MBTA Bus at age 13 (for fun), to the home ec class in high school where her passion for cooking ignited. 
With 6 highly acclaimed and well loved Boston restaurants (No. 9 Park, B&G Oysters, The Butcher Shop, Sportello, Drink and Menton) not to mention a catering business (No. 9 at Home), and a demonstration kitchen offering classes to the public (also named Stir), the time line from dropping out of high school to present day is nothing short of remarkable. 
Reading her cookbook gives a true insight into her powerful story, bold natured spirit and of course, her signature dishes. I find most of the recipes to be elegant and distinctive while remaining approachable and practical. They are extremely well written and the food turned out as a result, is exceptional. 
Two Sunday's ago I made her Lemony Panko Crusted Chicken and Ginger Glazed Carrots and served them alongside Near East garlic and herb couscous. (Chicken, carrots and couscous - apparently, I was going for a "C" themed dinner.)
I adapted the carrot recipe only slightly, where chef calls for mustard seeds, I took the liberty of using real mustard. The glaze took on more of a honey mustard quality as a result, but the inherent depth from the ginger remained in tact. The carrots themselves are bright, buttery and perfectly tender.
Ginger Glazed Carrots 6 carrots, trimmed, peeled and cut into 1/2 inch lengths
1 tablespoon spicy yellow mustard
2 tablespoons unsalted butter
1 tablespoon honey
1 teaspoon finely grated ginger
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
fresh ground black pepper
Prepare to blanch the carrots by boiling a medium saucepan of water and setting aside a bowl full of ice water. Cook the carrots in the boiling water until just tender, about 6-8 minutes. Transfer the carrots to the bowl of ice water to stop the cooking. Drain well.
Heat the mustard in a skillet over medium heat, shaking the pan to allow it to disperse, about two minutes. Add the butter and honey. When the butter is melted, add the ginger, crushed red pepper flakes, salt and pepper. Add the carrots and toss them well. Continue to stir everything until the carrots, butter and flavorings are well combined, about 5 - 7 minutes.
I did not adapt the Lemony Breaded Chicken Cutlets, but I did find the recipe online if you want to make them. Scroll midway down the article linked just above and you will find it within the text. If the fact that the recipe calls for homemade tarragon, parsley and chive herb butter doesn't entice you, nothing will. 
This is easily my new favorite way to make carrots and undeniably the juiciest and most flavorful chicken to ever come out of my kitchen. I can't wait to share more of what I make from Stir.Other Indulge Inspire Imbibe posts
featuring a piece of Barbara Lynch's empire:
featuring a piece of Barbara Lynch's empire:
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