Food for Thought: Mom Mom’s Carrot Salad DOUG REYNICS
I
was a pretty mischievous young boy; I couldn’t seem to stay out of trouble. My mom had a designated chair in the kitchen, where I was often sat down under her watchful eye. This was before the advent of hand-held games or cell phones, so seated in that chair, my only entertainment was to watch the goings-on in the kitchen. As an overly active boy, I wasn’t happy confined to that chair, but it was where I learned how she canned, cooked, and prepared our food, as well as life lessons I still treasure as an adult. My French Mom has always been a foodie, and some years ago, she gave me an extraordinary gift - a handwritten cookbook, filled with some of her favorite recipes. I’m not sure I appreciated the gift as much at the time, but I admit I have gone back to the cookbook a million times over the years. Growing up, I can remember our meals including things like escargot, artichokes, kielbasa soup, and a staple of side dishes, including carrot salad. No holiday meal was without it. It has just the right balance of savory and tart, and I still like to serve it as a perfect spring complement. Mom Mom’s Carrot Salad Can be made the day before serving. Keep refrigerated. 2 pounds carrots, peeled, tops and roots cut off 2 serving spoons (¼ cup) red wine vinegar 1 heaping teaspoon French mustard (she always uses Grey Poupon) 2 cloves garlic 4 serving spoons oil (Crisco or a Wesson type) Cracked fresh black pepper Salt (start with ¼ tsp) Shred carrots using a rotary blade (such as a Mouli or KitchenAid or the fine disk on a Cuisinart). Set aside. In a bowl put vinegar, salt, pepper, mustard, and garlic pressed through a garlic press. Stir vigorously until mustard is dissolved. Add oil and beat until well mixed. Add carrots and toss thoroughly. Taste. Add salt if necessary. I asked Mom how this recipe came to be. She learned to make it on her mother’s knee (my grandmother, or Mom Mom). They had this dish often as her Mom grew her own carrots and garlic. My Mom was delighted to hear that I am sharing this dish with you all. DOUG REYNICS is a longtime Tucker resident and self-described “foodie.” Many know him as “Doug the Driver,” who provides rides to and from both the domestic and international airport terminals. (To date, his service has provided almost 2,300 airport rides!) If you have a food story or question you would like to see him write about (or if you need a ride!), email him at dougthedriver1@gmail.com or call him at 770.842.4261.
10 OUR TOWN DEKALB | May 2022
