Driven by the free-spirited music of the 1970s, Shirleigh Moog’s technicolor cookbook Moog’s Musical Eatery: A Guide to Carefree Entertaining documents groovy recipes and helpful cooking tips she employed to feed famous musicians — and her family members.
“When my children were young, I found out that they liked jazzed-up vegetables much more than plain boiled vegetables and butter.”
Yield: 6 servings.
6 to 8 carrots, cut into slices on the diagonal
4 tablespoons butter
½ teaspoon dill weed
½ orange, using the juice, pulp, and grated rind
Cook carrots in a small amount of water (or steam them).
In a separate saucepan, melt butter and add dill and orange juice, pulp, and rind.
Drain carrots. The liquid can be saved for soup stock. Place the carrots in the butter mixture and mix thoroughly.
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