I am playing with food tonight.
I had thought there was zucchini in the fridge, and I’d planned a ratatouille sort of dish (I have someone who is allergic to nightshades, so I can’t make the classic). There being none, I instead aimed for a sort of braised celery.
I took a pinch of fennel seed, and ground it, then I bruised a dash of caraway. I added that, and a healthy handful more of caraway to some chopped onions, and set that to simmer in olive oil, at a slow boil/fast simmer. I chopped a bunch of celery, down to the bottom; leaves and all, salted it, and left it to rest. Haricots were chopped to small bites, and covered with rice vinegar.
In the meanwhile I took some pistachio oil and simmered a lot of dill in it.
When the onions were done I drained the oil into a deep cast iron pot, and mixed i the onions/herbs with the celery, and then added the beans, vinegar and all. This was put into a 350F oven.
The oil from the onions is poaching chicken breasts. I’ve got a couple box-ends of pasta on the boil now, and will toss strain the dilled oil over it.