![]() Ingredients 1/2 cup extra virgin olive oil 1/4 pound baby carrots, cut into bite-friendly segments 1/4 pound baby potatoes, cut into bite-friendly segments 2 baby fennel, trimmed & quartered 1/4 teaspoon fine grain sea salt 6 small spring onions (or scallions), trimmed 1/2 pound asparagus, trimmed and cut into segments 1 lemon, cut into small wedges, deseeded to serve: toasted pecans/fresh dill OR fresh thyme/micro greens Directions Add the olive oil to a large skillet over medium-low heat. You want the pan to be hot enough to cook the vegetables, but not hot enough to brown them. Add your long-cooking vegetables to the pan - in this case, carrots, potatoes, and fennel - along with the salt, and allow to cook for a few minutes. Add the onions, then cover and cook for another 10 - 15 minutes. You're aiming to have everything end up silky and tender, just cooked through. The trick is to avoid overcooking - you want the vegetables to maintain some structure. A minute before you think the carrots and potatoes are cooked, add the asparagus and a few of the lemon wedges to the pan. The asparagus is quick cooking (depending on its thickness), so you're adding it at the end. Cook just until it brightens, and is barely tender. Remove from heat and sprinkle with herbs (dill or thyme). Serve with the remaining lemon wedges to the side. The vegetables are good hot, or at room temperature. You can serve them as antipasti - at room temperature, or over something. You can see the different ways I tweaked the general idea over a few days up above. For ex: served on their own, or over the brown rice and adzuki beans I had on hand. Serves 4-6. Prep time: 10 min - Cook time: 15 min Recipe from: 101cookbooks.com
Ingredients 6 tablespoons / 3 ounces / 85 g unsalted butter, cubed, at room temperature, plus 1 tablespoon butter, for piping 10 fresh or dried bay leaves 1 2/3 cups / 230g all-purpose flour 1 cup / 200 g granulated sugar 1 teaspoon aluminum-free baking powder 1/2 teaspoon fine grain sea salt 3 large eggs, at room temperature 1/2 cup / 125 g sour cream finely grated zest of one orange 1/2 teaspoon vanilla extract |
AuthorMy name is Tamica Cox-Jerome. I am a mother, sister, friend and a wife. If it were up to me I would read, read and read some more. I am a student and will always be as I enjoy learning. I am approachable, compassionate, loyal, and at times audacious. If I had to describe myself in one word though, that word would be strong. To quote Confucius: "If I am walking with two men, each of them will serve as my teacher. I will pick out the good points of one and imitate them, and the bad points of the other and correct them in myself." Archives
September 2014
Categories |