On The Table, July 12
On The Table July 12Â PDF
On The Table July 12Â Page
It’s a short newsletter this week! If you’ve been having trouble with the PDF try the link labelled “page” and see if that works.
4 Responses to “On The Table, July 12”
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July 12th, 2007 at 8:02 pm
I really don’t like black licorice, but I fell in love with fennel from this recipe. It’s really simple:
1-2 fennel bulbs, save some tops for garnish
1 orange or grapefruit (or both)
1 tablespoon parmesan cheese, shredded
champagne vinegar (or cider vinegar) to taste
salt/ pepper to taste
1) slice fennel super thin.
2) peel citrus and cut into bite sized pieces
3) toss all ingredients together and garnish w/ some fennel tops.
This salad can also be made with (or in place of fennel) radicchio with the addition of anise/ fennel seeds.
July 13th, 2007 at 12:44 pm
Thanks for the recipe, Stacey! I’m also a licorice-hating fennel lover.
My inspiration came from a New York Times Magazine article awhile back that was all about the licorice-celery family.
My fennel preparation of choice is simple:
Chop the bulbs and stalks into chunks about 3/4 of an inch wide. I like to add similarly sized pieces of celery stalk and/or potato. Coat well with olive oil, salt and pepper (and a dash of cumin or dill, if you like!). Then roast til tender. I usually use a foil-covered roasting pan in a 450 degree oven, but aluminum foil packets on the grill also work.
While it’s still hot, top with some real parmesan (which will melt a bit and compliment the bitterness) and diced fennel tops.
The result is tender and sensual. You can eat it alone, or serve over a green salad with berries and scallions in a light vinagarette.
Cheers!
July 14th, 2007 at 12:34 pm
Another fennel recipe:
Lemon-Fennel Slaw:
Grated zest of 1 lemon
4 tsp fresh lemon juice
2 tbp olive oil
Kosher salt
Freshly ground black pepper
2 small heads fennel, trimmed and sliced very thin
2 tbp chopped feathery green fennel fronds
1. In a large bowl, whisk together the zest, lemon juice, and olive oil, along with salt and pepper (however much you’d like, at least a tsp of each).
2. Add the sliced fennel, toss, and refrigerate for one hour. Wrap the fennel fronds in plastic to keep them from wilting, and refrigerate these as well.
3. When ready to serve, garnish slaw with the chopped fennel fronds.
July 14th, 2007 at 12:59 pm
Great recipes everyone!
I think these heavy leafy greens we’ve been getting (like Kale) are delicious in eggs (frittata style or even sunnyside up on a bed of greens).
Just chop the greens into 1-2 inch strips and sautee on medium-high with some butter or oil in the pan. Add beaten eggs, cover, reduce heat to medium and let set (you can also place in the broiler for 1-2 minutes to speed it up). Top with Tobasco or add crumbled feta or cooked breakfast sausage into the mix (pre-covering) (the sausage from Lewis Waite is delicious!).