Here are three items I prepared this past week. I cook every day, but I don’t always remember to take photographs, so here’s what I have.
A simple casserole containing red kidney beans, crushed tomatoes, some vegetable stock, carrots, onions, garlic, and green beans, and a lot of red wine. I’m enjoying using the cast-iron enamel pot I bought myself for Christmas.
I simply used my standard pizza dough recipe (I make it in my bread maker, as it turns out perfectly every time) and added dried rosemary and oregano (I didn’t have enough rosemary, so I added the extra herb). I brushed the top with olive oil and sea salt, and baked at 400F for 25 minutes.
1.5 cups unbleached flour
1 tsp yeast
2/3 cup water
1-2 tsp sugar
1 tsp salt
1 tbsp olive oil (use more to brush the dough before baking)
The bread machine does all the work. Lazy, I know, but the dough comes out consistently well, so why not?
Roasted fennel salad with shallot dressing
I can’t take credit for this recipe, as it comes from Veganomicon. Because I don’t want to violate copyright or intellectual property, I won’t list the recipe, but the salad contains roasted fennel, curly endive, and toasted hazelnuts. The dressing contains roasted shallots, vinegar, maple syrup, tarragon, thyme, and olive oil.