My first foray with fennel last week was to slice it thickly, coat lightly with olive oil and sprinkle with balsamic vinegar, and then roast on a cookie sheet until tender. (I could have done it on the grill, but decided to forgo the lighting of charcoal for just that.) I had been a bit unsure about it, since it tastes kind of like anise/licorice, but it was totally transformed with cooking! This week we sliced it thinly and sautéd it until tender, then tossed in the head of escarole that had been separated into leaves with some olive oil and balsamic vinegar for a wilted salad. That was also very yum, and Hubband and I both enjoyed the opportunity to try some new food stuffs we have never had before. The arugula has also proven to be tasty, despite my original concerns about the "peppery" taste. (Well, that and the fact that my oldest brother said he didn't particularly care for it. I worry if there is a green leafy food that he doesn't like; it might be dangerous. He has been accused of being part to mostly rabbit by several people.)
Tuesday, June 30, 2009
A little of this, and a bit of that.
My first foray with fennel last week was to slice it thickly, coat lightly with olive oil and sprinkle with balsamic vinegar, and then roast on a cookie sheet until tender. (I could have done it on the grill, but decided to forgo the lighting of charcoal for just that.) I had been a bit unsure about it, since it tastes kind of like anise/licorice, but it was totally transformed with cooking! This week we sliced it thinly and sautéd it until tender, then tossed in the head of escarole that had been separated into leaves with some olive oil and balsamic vinegar for a wilted salad. That was also very yum, and Hubband and I both enjoyed the opportunity to try some new food stuffs we have never had before. The arugula has also proven to be tasty, despite my original concerns about the "peppery" taste. (Well, that and the fact that my oldest brother said he didn't particularly care for it. I worry if there is a green leafy food that he doesn't like; it might be dangerous. He has been accused of being part to mostly rabbit by several people.)
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6 comments:
Neat! Those little wedge bags are showing up everywhere all of a sudden. I bet they are great for golf stuff.
That's a LOT of blueberries. I think I would have made MJ some blueberry cobbler with that many pints...
I so wanted to join our local CSA, but they wanted all the money up front rather than weekly. I couldn't afford to fork over the cash up front.
I've been making those little wedges too. I'm going to try a few box bags next and then think about setting up a small store - just to see if things sell. g
I like blueberries!!!! How about sharing the wealth?
Love the little bags. And the market bag looks great!
The hubby saw your pic and now he's drooling over your blueberries. lol
I want to come eat with you guys! Yummy! The hubby is leery about trying new stuff, picky man!
Love the bags!!
I tried fennel parmigiana and it wa sgood. I think roasting mellows the flavor, like grilling onions. Try it the next time you grill.
Arugula is good, but I've mixed it with something else or used it as a wrapper.
That's a lot of blueberries.. I want to make a pie or cobbler now... What about dried blueberries, like craisins?
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