Yesterday, the weather report began calling for sleet throughout the night and snow accumulating at 6 – 10 inches today. It is winter’s last big show of the year in St. Louis.
Since all of my schools were bound to be closed today, I decided to take the day off.
Once I did I began to think about spending time in my kitchen.
I went to the market and bought a ton of veggies to roast. And some King Arthur flour and fresh yeast to bake the bread that has been on the ST food thread for so long.
I got home about 4:30 and immediately began preparing veggies for roasting. I love to roast and I love to use roasted veggies in recipes that call for cooked veggies. So when I roast, I usually go crazy with it.
Yesterday was: Eight huge fennel bulbs; a couple of dozen shallots; 2 boxes of baby portobellos; 40 brussel sprouts; 6 sweet potatoes; 2 dozen new potatoes; a dozen each baby zucchini & baby yellow squash; and one huge butternut squash.
I used Herbes de Provence and olive oil to toss all of the veggies except the butternut squash before roasting. I use just olive oil and Penzey’s Tsardust on the butternut squash.
Today, I’m going to make a big bowl of roasted veggie risotto for dinner. I think I’ll use some of the shallots, portobellos & fennel in it.
We’ll enjoy it with my very first attempt at 5 minute bread.