That seems to be the theme for many situations in life. What looks great at first glance may not be so great when looked at closer. Like the first course of studies I started that turned out to be wrong for me. Like the ex who turned out to be not right for me. Like the nice shoes that ended up killing my feet.
Sometimes though, things turn out well when you don't really expect them to. Like when we found this Ethiopian restaurant and now love this cuisine and keep going back for more. Like when I met my boyfriend at university, studying what turned out the wrong path, but the right man. Or when you cook something out of humble ingredients and it turns out beautifully.
This weeks Food Matter Project recipe was Vegetables au Vin with Coq. I actually did not really look at the recipe before I decided what I wanted to do. I was also influence by an article about René Redzepi, the chef of Noma (the famous restaurant) and his idea of cooking vegetables like meat. So for this dish, I started cutting all the vegetables in rather large pieces, searing them in a cast-iron skillet until browned and only then braising them in the oven with white wine. You could use any combination of vegetables you want as long as they keep up well enough for searing and braising. Winter vegetables are suited best though, I'd say. In the recipe I list the vegetables I used, but feel free to use anything you have in your fridge (like I did).