Marinated fennel and grapefruit salad

April 10, 2013 § 23 Comments

fennel grapefruit salad serving

I have been having an absolute love affair with raw fennel lately.  Every night and/or every time I’m at the market my little conversation with myself goes, “what kind of vegetable should we have with dinner?  Broccoli?  Nah.  Cabbage? Not today.  Kale?  Meh.  Ooh, how about a salad with shaved fennel.  Oh, yes that sounds perfect.”  And it keeps happening.  Over and over.  So what if I just ate a whole bulb?  More fennel please.

It could just be one of my recent cravings.  Or perhaps it’s because it’s the closest we’re getting to spring here right now.  Still.  (Not talking about the weather. I’m not talking about the weather.  I’ll just put on another sweater, and not mention the weather.)  But, on the whole, I’d say the jag started with this salad.

sliced fennel for grapefruit saladleftover fennel fronds

Fennel salad with burrata?  Sign me up, and then give me seconds!  Anything that includes buratta tends to be my dream meal.  But, the fennel, with its sleek coat of lemon and olive oil and the icy cool of mint leaves was no second fiddle to the burrata’s main act (or what I thought would be the main act, before I sat down to eat).

And, that, in sum, is why I can’t stop eating fennel.  I mean, a) I get to use my mandoline, which is always an exciting process because you flirt with losing your fingertips but then get parchment thin delicate sheets of fennel, all in a noodle-like tangle, out of the deal.  And then, b) the 15 minute waiting period where the fennel bathes in a lemony dressing ever so slightly softens its crunch and freshens its flavor with the brightness of the lemon – both in juice and zest form – bolstering the anise notes of the vegetable.  I fall for lemon-in-both-juice-and-zest-form’s show every time.

This salad, with grapefruit and curds of soft goat cheese is my most recent use of lemony fennel.  There is nothing new about combining fennel’s sweetness with the juicy bittersweet of grapefruit.  I feel like I have seen it in many a restaurant in past years at this very time of year, the transition time where we start picking up spring while still trailing a few threads of winter along with us.  (Once I even had it as a fennel grapefruit salad with pine nuts and chunks of salted brittle candy.  That was pretty tasty.)  But, look at the word “marinated” there.  Marinated makes it different!  And new! « Read the rest of this entry »

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A Greek Salad in Winter

February 28, 2012 § 16 Comments

The weeks are continuing to double time it in their march forward.  The days downright hurtle.  I duck as something goes whizzing uncontrollably over my head, then stand back up muttering, “holy bleep, was that Thursday?!”

I feel the insight of Lewis Carroll’s winsome scene in which Alice, on the cooky side of the looking glass, runs beside the Red Queen as the Queen explains that they’re not going anywhere, but rather everything is moving swiftly by them and, “it takes all the running you can do, to keep in place.”  (I’m afraid I’ve been neglecting my work on believing impossible things before breakfast, though.)

As I run to stay in place, I try to remember to notice my breath, feel my hands and feet, and to keep around a bottomless pot of soup and a sturdy salad so I can dip into them for several days.

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Butternut caponata

February 17, 2012 § 24 Comments

I was thinking of calling this butternata, which, to me, makes it sound like it is a sonata of or about butter, which sounds bizarre and wonderful.  Don’t you think?  But, I didn’t want to mislead anyone.  There is no butter involved here – though a generous hand with the olive oil more than makes up for that – except of the ‘nut squash variety.

And, speaking of butternut squash, have I told you about my friend and the bulk squash episode?  I probably have already.  But, I consider us all old friends here now, which means you’re going to have to listen to my stories, whether or not you’ve already heard them, and laugh and gasp and nod in all of the right places.  I can’t wait.

We have a friend who, one fall when he and his wife lived near us, tagged onto our CSA to buy a bulk order of winter squash.  And bulk was what he received.  I’m not even quite sure how many pounds of squash he ordered, but it was on a magnitude you’d usually associate with a grocer’s.  Joel is piping in, “it was probably, like, a hundred pounds. At least.”

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Sweet and sour slaw

April 7, 2010 § 6 Comments

What the hey??!!  Is that more cabbage?!

Yes sirree, it is.  More cabbage.  (Come on, I had to use up the rest of the cabbage that I didn’t just use in the Thai cabbage salad!)  Actually, I’m, uh, considering renaming this blog something along the lines of “500bazillion Ways of Eating Cabbage: Some more creative than others, but all quite palatable.”  I think it has a ring to it, don’t you?  And I’m only on number, what, 6, or something?  Which means I could keep going for a looooooong time :).  I’m not advocating eating only cabbage or anything, but what can I say, I do eat a lot of the stuff.  It’s cheap, healthy, and tasty.  It feeds my Norwegian soul/appetite while also leaving room for experimentation with other flavors.  It’s just a beautiful friendship.

I adapted this from another one of the recipes I tested for the Revision House Urban Farm cookbook I’m working on.  It just screams “lovely spring picnic day” to me (which is funny, because it would probably be more appropriate to say a phrase like that demurely, not scream it – note to self, cabbage needs lesson in manners.).  This is quite excellent, because I love picnics.  I’m particularly obsessed at the moment because we had an unbelievably perfect picnic day this weekend!  And, I love foods that seem like picnic foods, whether I actually have them at a picnic or just as part of a regular meal that allows me to pretend I’m picnicking.

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