We're introducing a new feature here on femonomics. Although I'm constantly making resolutions to cook more during the week, I do most of my stirring, slicing, and sauteing on the weekends. And I do almost all of my experimenting with new recipes between Friday and Sunday. So we thought we'd kick your weekend off right with a new recipe (or two!) to try. Check back every Friday for new recipes, some from our own contributors, and some from elsewhere on the grand ole web.
here's a recipe from the NYTimes that I made a few months ago. It was amazingly delicious, and a wonderful, hearty winter dish. Being vegetarian, I of course pulled a switcheroo on the sausage for Smart Sausages, but you can try any meatless brand, or leave it as-is if you're a carnivore. If you're using vegan sausage, slice each piece in half vertically, then slice the two halves together as though making rounds to get half-moons. Then just saute briefly.
Let me warn you, this recipe is not all that easy (but it is worth it). It's definitely more of a dish to make if you have a little time and want a really delicious, hearty, one-dish meal. There are a lot of different steps, and it requires a lot of different containers and pans. If I were going to do it again, I think I would try just sauteing all the vegetables, instead of slow-roasting the eggplant and zucchini like she does. I'm sure I'd lose some flavor, but it would save a lot of time!
NYT: Ratatouille and sausage pot pie with cornmeal biscuits