I know the mystery of the plated, edible version of that freshly dug fennel bulb I was handed a few weeks ago has kept you guys breathless. It was awful of me to keep it from you this long. Exhale. You can relax knowing it turned out deliciously.
I went with the Ina Garten recipe, mainly because all I had to go to the store for were tomatoes. It was tasty, but a little deep in dressing and escaped tomato juice, so I made it into a regular salad by adding spinach and carrots and tossing it all around. (The decorative-looking carrots pictured were of the bagged and presliced variety. I wouldn't want you to mistake me for someone unlazy enough to crinkle-cut vegetables.)
Speaking of laziness — and, at the same time, moving on to regret — I'm wishing now that I'd found this fennel recipe sooner. What's easier than walk-away instructions like "soak" and "roast"? Or I could have gone with this awesome-sounding broccoli/fennel salad; it's basically two vegetables and some flavorful liquids. In case it's not clear, a lot of my hunting for weeknight, feed-me-now recipes is steered by my desire to get to the eating part quickly so I can start slacking off on the couch as soon as possible. I don't want to keep track of a lot. I have important things to do, like get peppy with Jessica again. And I need to have time allotted for rifling around food52.com, possibly my new favorite website. It's user-submitted content with all the crap weeded out! And a lot of what's there has made it through the filter of being tested in Amanda Hesser's kitchen!
Let's wrap this up with a few of the dishes this site has me itching to try:
Ancho chili-cinnamon chocolate bark
Plus, holy moly, photos like this are the norm over there. It reminds me of that time I went to a macaroni art party and saw one well-lit paper plate bearing an egg and tiny piles of flour and salt. It was entitled "Origins."
sigh
ReplyDeletethanks for helping me remember to watch that video again. let's start taking cooler food pictures.