Braised Fennel with Saffron & Tomato. This last week has bean surreal.
In a very good and absolutely mind-blowing way. We have been in London meeting lovely blog readers, signing books and doing more than a few magazine interviews. We had coffee on Columbia Road, Indian food at Broadway Market and Elsa danced her feet off to an Italian street band performance. We finally got to eat at Ottolenghi, it was just as perfect as we expected. We also tried The Gate, and it was almost as good. If you would like to cast your vote on us we would be MADLY grateful.
And now on to the food. Fennel, Avocado, and Mint Salad Recipe. This flavorful salad, given to us by Neal Harden of New York City raw-food restaurant Pure Food and Wine, proves that healthy, raw food can be tasty too.
The balance of nutty pistachio oil, briney capers, fresh herbs, crisp fennel, and creamy avocado makes for a filling salad that’s good as a hearty side or a light main. What to buy: Try to get pistachio oil, with its nutty, multidimensional flavor; it’s available in gourmet markets or online. If you can’t find it, substitute another nutty oil such as pumpkin seed or walnut, or just use more extra-virgin olive oil. If you can’t find dry sun-dried tomatoes, you can substitute tomatoes packed in olive oil. How to Make an Apple, Radish and Fennel Salad with Hazelnuts and. Roasted Potatoes, Radishes & Fennel with Lemon Brown Butter Sauce. I grew up in a household of musical-lovers.
My sisters and mother and I spent hours snuggled up under blankets on the couch, watching Singing in the Rain and Brigadoon and other classics. One of our favorites was a 1935 piece of sparkling fluff called Naughty Marietta, with Jeanette MacDonald as a French princess who flees an loathsome marriage — all the way to the New World, where she meets the handsome Nelson Eddy, a militia captain who of course falls for her bubble-headed charm. Where is this going, and what does it have to do with roasted vegetables? There is a punchline in Naughty Marietta we loved to quote, giggling, where the practical captain indignantly instructs the princess in disguise, who has no idea how to cook a meal: "You don't cook a radish, you eat it alive!
" Sorry, dear Nelson — you could sing the moon out of the sky, but you didn't know too much about radishes. Spinach Salad with Roasted Fennel and Grapefruit. How to Make Fennel Salad with Bread Crumbs, Walnuts and Anchovy Vinaigrette. Ingredients 2 cups torn country loaf bread Salt, to taste ½ cup walnuts.
Cherries + Fennel + Lentils. Summer storms are a new indulgence for me.
Braised Fennel & Shallots. Braising sounds fancy, doesn’t it?
This classic, refined cooking method promises a combination of caramelized flavor and long-cooked tenderness, nudged along by gentle heat and a solicitous chef. To braise vegetables gives them their proper due, and it's the perfect treatment for all kinds of spring produce — especially wedges of sweet fennel. Fennel and shallots are perfect braising partners. The sweet shallots offset some of the fennel’s strong, licorice flavor, and their natural sugar content helps create a beautiful glaze as the cooking liquid (orange juice in this case) evaporates into a sauce. A sprinkle of parsley and orange zest keeps the dish bright and spring-appropriate. Apple + Fennel with Pistachio + Apricot. It feels like we’re in the middle of things.
Like we have to begrudgingly set down our watermelon and water balloons and pick up our infinity scarf and pumpkin spice latte. Seasons don’t happen in a snap. There’s a transition period… a kind of grace that allows us to take a deep breath, absorb our days of sunshine and beach breezes to ready ourselves for the crisp nights and spiced cider. What we crave in the transition can be tricky. I find myself gobbling all of the peaches and dreaming of apple fritters. This salad feels like a lovely transition. We’re also adding fresh arugula for its peppery notes, salty roasted pistachios, sweet dried apricots, and salty parmesan cheese. This recipe is inspired by Chef Nathan Lyon. Here’s the thing about salad. Marinated Fennel and Pear Salad. I finally had a chance to try lemon and olive oil marinated fennel, highly recommended by a friend who also happens to be one of my favourite bloggers.
I love fennel as it is, but the simple marinade of lemon and olive oil truly take it to a whole new level. I whipped up a quick lunch by adding baby spinach leaves (but you could use rocket, if you have it), thinly sliced pear and macadamia nuts to fennel I had marinated for a couple of hours in the fridge. Marinated Fennel and Pear Salad (serves 2) Grapefruit and Fennel Salad.
Meillä on ollut ihanan aurinkoinen ja lämmin viikonloppu.
Pitemmän kävelylenkin päätteeksi teki mieli vähän kevyempää lounasta ja tässä salaatissa yhdistyivät sopivasti herkulliset raaka-aineet. Voi kunpa nämä tällaiset säät jatkuisivat! Kevättä alkaa olla jo viimeistään ensi kuussa selvästi ilmassa ja odotan kovasti etenkin sitä kukkaloistoa mikä täällä on kevään aikana aina upeimmillaan. Orange & Pastis Braised Baby Fennel. Instead of worrying if I'd have time or where I'd find time to come update with posts and recipe, I thought I'd start a mini series of posts instead.
Shorter posts with recipes geared toward the upcoming holidays or inspired by the plethora of produce and items I find every weekend at the farmers market. Depending on the time and subject at hand, some post might be shorter than others but this blog is a place of stress relief and comfort first and foremost. For you and for me. Fennel and Radicchio Winter Salad with Pecans. Winter salads can be wonderfully impromptu affairs. This one, for instance, came out of my need for a fresh salad and one expedition to the grocery store. Earliest spring panzanella + green stuff. Bold claim: classic panzanella is my favourite salad ever. Juicy summer tomatoes, pungent vinaigrette, tons of fresh basil, heavy pinches of salt and the bread, oh man the bread.
Little toasted cubes slightly softened by all the luscious tomato juice and that sharp dressing. Too good. I could eat an 8-serving bowl all by myself. It’s not just the flavour/texture aspects that really get me either… The dish itself represents the kind of food that I love to make/eat and the philosophy behind it. But it’s March! Roasted vegetable panzanella for early spring serves: 4-5notes: Use whatever sprouts/shoots you have access to/preference for.
Dressing: 1 small shallot, minced 2 tsp grainy mustard juice of 1 lemon 1/4 cup white wine vinegar 1 tbsp maple syrup (or honey, agave etc) salt and pepper 1/2 cup grapeseed oil. Shaved Fennel Salad Recipe. I have a couple regrets related to Super Natural Every Day. Nothing too major, but one is related to photography. I'll start by saying it's not always feasible to have a photo with every recipe in a cookbook. This is especially the case if you want other types of photos in your book, like I did. Here's the problem - recipes with photos get all the love. No photo, the recipe runs the risk of getting glazed over. I think I made this salad a dozen times or more during the time I was working on the book.