Risotto makes me happy; cooking it, eating it, standing over it and coaxing all of that delicious flavor into those teeny little grains of arborio rice. I can eat it warm or cold – straight from the fridge is gorgeous and I like it in the morning, afternoon and evening. Since Fennel ALSO makes me [...] Read more »
Perfect for a Meatless Monday or anytime, this recipe was inspired by the Quinoa and Grilled Sourdough Salad by Yotam Ottolenghi. I say inspired because it quickly took on a life of its own and I hope that it does the same for you. The recipe is a cross between a Lebanese fattouch, an Italian panzanella [...] Read more »
Quinoa has almost exclusively replaced rice and pasta in my house. I love the versatility – the ease – the way that quinoa quickly adapts to whatever recipe I pop it into. My plans are to experiment more with some other grains (like the mentioned farro) – amaranth is one of particular interest! When I [...] Read more »
It is Fennel Friday and I have something seriously delicious to share with you … it involves fennel, apples, gruyere and panko …. does life really get better than that? Fennel bulbs are sometimes called sweet anise for their more herbaceous light notes and I have to agree – this is not your Grandmom’s Fennel [...] Read more »
Roasting Brussel Sprouts under the broiler is my secret weapon to convert my friends and family to brussel sprout lovers. I work from the same basic recipe (see below) every time and then add a few other ingredients or twists after the roasting. Everyone exclaims over the roasted brussel sprouts, usually with a full [...] Read more »
I have a passion for garlic. It’s all my Dad’s fault – as an example, I just stopped by his house and simmering on the stove was a pot of blacks beans, pork and 15 cloves of garlic. Now some people would think that the 15 cloves of garlic was hyperbole but no. There are [...] Read more »
Creamy risotto flecked with the golden dust of fennel pollen seemed like a fabulous way to kick off the Fennel Friday Movement! Risotto is a fantastic base dish – you can incorporate so many vegetables and spices and variations! It makes for an elegant dish at a dinner party or as a great bowl of [...] Read more »
Newcomers to the Thanksgiving table this year are brussel sprouts and a gratin. I was looking for the right gratin and a request was made by our Hostess for an onion dish so onion dish request plus gratin craving equals the Four Onion Gratin from Bon Appetit in 1991! I am also adding gruyere to [...] Read more »
