i will be shooting non-stop for the next month. i have been fortunate to be brought on by southern living magazine to style in the food dept. i love working with foodie props and table settings, linens, serve ware and parties, entrees and desserts.
usually the home is my dept. but lately food has been my passion. so i leave you with a couple recipes that will cozy up your cool autumn evenings.
white bean vegetable soup with faro
2 garlic cloves minced
1/2 medium onion
1 cup diced carrot
1/2 cup diced celery
1/4 cup olive oil
1 cup diced zucchini
1cup diced sweet potato
1/2 cup red peppers *optional
2 cups chopped kale
1 can white beans or 1 cup soaked overnight, then rinsed
1 cup farro
8 cups vegetable stock + water as needed
2 tablespoons chopped rosemary
2tablespoons chopped parsley
salt and pepper
in a large stock pot saute garlic, onion, carrots and celery in olive oil, until tender.
add the vegetables saute for 2 minutes. add stock, beans and water if needed, salt and pepper and chopped herbs. simmer for 3 hours add faro last 30 minutes. serve with focaccia recipe follows.
|via google images|
5 cups self rising unbleached all-purpose flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse sea salt
In an bowl, add 5 cups self rising flour, 1/4 cup oil, and 2 1/2 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.
Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.
Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.
Preheat oven to 450°F.
Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.
come check out fun flowers and fun vessels at the Country Living Magazine Fair this weekend.
I will be there Sunday October 23rd, at noon, come by and say hi!
Labels: country living magazine, fall menus, italy, vegetarian soup