Cooking with ingredients.
Oct. 25th, 2015 06:45 pmWheat berries from the back of the cupboard; fennel at the end of its season; an onion and some garlic that happened to be hanging around; the last of the scallions purchased three weeks ago; a Japanese sweet potato, diced and roasted; sun-dried tomatoes packed in olive oil.
Get the potatoes going. Cook the wheat berries in two batches, both generously salted, letting one of them get a little burned; toss the scallions in with them when they're done and cooling off. Shred the tomatoes by hand over the pan and use the oil to supplement the stuff from the bottle. Let the fennel cook with all the fronds, then throw in the onion and garlic. Add the tomatoes and let caramelize by ignoring it for a few minutes. Pour in the wheat berries, and then pour on the last tablespoon of a bottle of apple cider vinegar. Mix in the sweet potatoes, let flavors mingle, and spoon it onto a plate.
Enjoy it so much you have to post about it.
Get the potatoes going. Cook the wheat berries in two batches, both generously salted, letting one of them get a little burned; toss the scallions in with them when they're done and cooling off. Shred the tomatoes by hand over the pan and use the oil to supplement the stuff from the bottle. Let the fennel cook with all the fronds, then throw in the onion and garlic. Add the tomatoes and let caramelize by ignoring it for a few minutes. Pour in the wheat berries, and then pour on the last tablespoon of a bottle of apple cider vinegar. Mix in the sweet potatoes, let flavors mingle, and spoon it onto a plate.
Enjoy it so much you have to post about it.
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