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 »

A sliced egg and avocado smørrebød plus some (rather big) news

March 30, 2013 § 56 Comments

egg avocado smorrebrod 2

I went a little insane this last week.  I went for a walk with the dog and didn’t need to wear a hat.  My face didn’t feel cold at all.  I knew intellectually that was possible, but I had actually kind of forgotten what that felt like.  And I was like, “SPRING!!!!!”

So then I decided we were going to celebrate both Passover and Easter – Joel’s background is Jewish and mine is Lutheran, so I figured we were allowed.  We (ok, really it’s me, but Joel goes along with it so well) are extremely attracted by events, holidays, and meals steeped in symbolism, and  both Passover and Easter are ideal for this.  In addition to planning big meals for each holiday, I also decided it would be best if we made all of our own matzoh and Easter candy homemade.  No problem, right?  Ha.  I feel like my every spare moment has been in the kitchen, which I don’t really mind.  But, then my advisor finally sent me comments back on one of my dissertation drafts, so I was supposed to be editing that too.  Oops.

But, so far, it’s all been totally worth it.  And as long as the lamb cake I’m currently baking comes out of the mold without its face falling apart, then I feel like we’re ready to rock and roll.

peeling boiled egghard boiled egg shells

It feels amazing to have my energy coming back because I’ve been pretty exhausted for the last couple months…Which brings me to our very big news.  It, as you may have already guessed, has everything to do with an entirely different sort of, shall we say, baking project, with buns in ovens, and all.  And I don’t mean the hot cross kind.

That is to say, come late September we’re expecting a new family member to join our little family!(!!!!!!!!!!!!!!!!!!)  We couldn’t be more thrilled.  Or terrified, of course. « Read the rest of this entry »

Spinach and pine nut soup

March 19, 2013 § 20 Comments

spinach pine nut soup 1

I wasn’t kidding about the soups (I even made another one today for lunch.  This one, in fact, but with kale instead of cabbage).  And, as you can see, I definitely wasn’t kidding about the spinach and pine nut soup.  Actually, I used the soup and my desire to make it as an excuse to have an impromptu St. Patrick’s/St. Urho‘s day dinner for a few friends.  Clearly there is nothing very Irish (or Finnish for that matter) about spinach and pine nuts, but check out how green that soup is!  I decided that with a side of soda bread and some good Irish butter and cheddar it would suit us just fine.

And it did.  It’s actually quite a wonderful soup.  No wonder I used to make it as a starter for dinner parties all the time!  Come to think of it, I think I first served this soup (or a version of it) at the first serious dinner party I ever hosted.  That was back in the day, back during my sophomore year of college, if I remember correctly.

toasted pine nuts

Courtesy of my first year of college, I developed such an aversion to the food at the school’s dining hall, I convinced the school to let me not be on a meal plan at all, and I started cooking for myself in the tiny – and usually disgusting with other students’ crusty leftover midnight macaroni and cheese pots and half eaten bags of microwave popcorn – dorm kitchen down at the end of the hallway.

That was pretty much my start of cooking seriously for myself, though in this context “serious” meant a lot of chicken breasts with steamed broccoli interspersed with granola or Special K bars for dinner.  (The Special K bar dinner was the saddest.)  I also discovered how very lonely it can be to sit and eat dinner in silence by yourself every single night.  I suppose that must have contributed to my passion for sharing meals, and I started devising ways to coax others to dine with me. « Read the rest of this entry »

Panade of leeks, greens, and gruyere

March 14, 2013 § 24 Comments

panade of leeks and greens above

I’ve been going through a spate of soup-mania lately.  Vast quantities of soup have been making their way from the kitchen to my lips.  It’s practically all I want to eat.

I mean, I always like soup, but right now something about the world, the liminality of so many things – not the least of which being the season – is making soup particularly appealing.  When you’re in between winter and spring as well as all sorts of projects, just waiting (and waiting (and waiting)) for people to get back to you about pesky little things like edits and comments, what better to do than a little slurping?  Soup is there to oblige all slurping needs.   Also, I have a private theory that I’ve been dehydrated because of the dryness in the air, and my body is trying to make up for the fact that 10 or so cups of water a day just isn’t quite enough by steering me towards eating liquid food as well.  Is that even possible?  Not sure.

leeks for panade 1leeks for panade 2

Anyhow, I’ve had avocado soup for lunch for about 5 days in a row.  We’ve had sourdough tomato soup, and Norwegian fiskesuppe (with some extra parsnip and tiny arctic shrimp added), and creamy squash soup, and pho.  To name just a few.  I also just had the sudden flicker of a memory of a spinach and pine nut soup that I used to make for dinner parties in college (because I hosted dinner parties in college.  With no kegs or even drinking games.  Because I was that cool.).  I’ll have to make that some time soon because doesn’t that sound good?

This soup, though, I consider the culmination of sorts (though not the sort of culmination that signals the end.  No way.  More soups to come, so if you’re a soup person you should come on over…).  The soup to rule all soups, you might say.  A soup so filled with wonderful things that it is a considerable stretch to call it a soup.  It should be eaten with a fork.  Indeed, it should be so thick a fork should stand right up in it. « Read the rest of this entry »

Lemony risotto with shrimp and peas

June 12, 2012 § 13 Comments

Do you all already love risotto?  I feel like most people do.  Like it usually comes naturally.  I’m pretty sure I’m the odd duck in this one, but for me, well, it took me a while to hit my risotto stride.

When I first heard of risotto back who knows when at this point, I was immediately enticed by it.  It looked like the rice version of creamy macaroni and cheese or maybe the rice version of pasta Alfredo.  My impression of it was that it was a bowl of super cheesy, creamy rice.  And how could that be anything but delightful?  Right?

The first time I ever actually tried risotto was at the dinner we went to to celebrate my college graduation.  It is a well known fact that a college graduation merits a celebratory dinner at a snazzy Italian restaurant wherein the graduate also gets to choose the wine.  At least, I felt it ought to be a well known fact, and made sure our plans reflected this.

I wasn’t actually the one who ordered the risotto.  I ordered lobster ravioli because at that time lobster ravioli was my culinary grail.  The ultimate in fancy food (I don’t think I’d ever actually had lobster before that, come to think of it.  What a dinner of firsts!).  It was one of my best friends who came along and who ordered a vegetable risotto (she was being vegetarian at the time, I believe).  I was delighted with her choice because it meant I could steal a few forkfuls.

« Read the rest of this entry »

Strawberry gazpacho

June 8, 2012 § 25 Comments

So, I think I might have had more to share with you.  Some further reflections, maybe a recipe, and many many thanks for your wonderful, kind response to my post about my feast.  But it’s going to have to wait.  It will have to wait because my consciousness has been completely and irrevocably subsumed by this soup.

It’s like a secret that’s just too good.  It takes on a will of its own, growing and pushing and elbowing until it burbles out to be shared, whether or not you meant for it to be aired.  I do want to share this soup with you, and it has decided that it simply can’t wait any longer.

When we ate it for supper a while back Joel exclaimed, “this is the first soup that I can say without qualification that I love.”  Myself, I would count it among a very small handful of soups that I have truly loved.  But it is the only one of said soups that does not also contain more than my week’s allotment of cream in a single bowl.

« Read the rest of this entry »

Jorrun’s rhubarb torte

June 1, 2012 § 17 Comments

If you page through my spiral bound notebook stuffed with recipes, you will almost certainly notice that it is spattered and worn and nearly fallen apart.  If your eye is particularly of the sort that seeks out patterns, however, you may also notice that somewhere in the realm of 75 percent of the recipes in it are attached to someone’s name.

Beth’s chicken, Peter’s pancakes, Daim cake from Caroline, Liz’s shirley bars, Judy’s scones, Peach’s cardamom bread.  And I’m fairly positive that, all around the world, many cooks have similarly labeled recipes, this one from grandma, that one from an old friend, and this one from that lady who used to live down the street.  Remember her?  She always made the best…

Even some of my cookbooks by acclaimed chefs contain recipes attributed by name to someone else –  Lindsay’s sugar cookies or Rob’s famous coleslaw in Sunday Suppers at Lucques, Sally Schmitt’s cranberry and apple kuchen or Eric’s staff lasagne in the French Laundry.

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