Today’s photoshoot was delayed for approximately ten minutes on account of a search for a missing onion. Yes, you read that correctly- my veg are running for their lives.
After coming home from the farmer’s market, I arranged my veg like so on the kitchen table, and walked into the living room to fetch my camera. Stopping to chat to Andrew, we both heard a thud as the onion in question hit the floor. No biggie- I walked back into the kitchen, expecting to pick it up, wipe it off and get on with my plan.
Only, I couldn’t find it. If you’ve seen my kitchen you’ll know that it’s not exactly big- and there are a minimum of places for an escaped vegetable to hide. But still, it took two adults ten minutes to finally locate this onion, wedged behind a shoe by the door. Goodness knows how it got there- it was certainly a feat of physics.
Anyway, moving on to the issue at hand- what I plan to make from these little felons! The potatoes are there for some baked potato dinners; I’m only a recent convert to this age-old meal, but I love its simplicity and warmth on a winter evening.
I’ve been experimenting with new ways of eating Brussels sprouts recently, and hashed is becoming a winner. Last night I made Orangette‘s Gourmet-inspired Pasta with Hashed Brussels Sprouts and Pine Nuts, and I’m thinking some Brussels Sprout Hash with Caramelized Shallots would make a nice side dish this week.
I haven’t got a plan for the pointed cabbage yet, but I’m sure I can come up with something yummy- it’s a favourite vegetable of mine. I like the idea of using it in an untraditional way, as in this Cabbage and Noodle Stir-Fry with Prawns from Gordon Ramsay.
The Jersusalem artichokes might end up in a soup- I love their rich flavour, and it goes wonderfully with crusty bread and a drizzle of olive oil. This recipe from Delia Smith, which also uses carrots, seems like a good bet.
Over to you- what’s happening in your kitchen this week?