fennel and orange salad with toasted walnuts and Argan-honey dressing
serves 4-6
what you need:
2 fennel bulbs, sliced (about 8 ounces)
1-2 beautiful oranges
⅓ cup walnut pieces, toasted
2 tablespoons Argan oil (or toasted nut oil)
½ teaspoon fresh orange juice
1 tablespoon cider vinegar
1 teaspoon quality honey
gros sel de Guérande (or fleur de sel), as needed Read the rest of this entry »
radicchio and fennel salad with pears and hazelnuts
THANKSGIVING TIP:
Serve a balanaced (in color, texture, the food and its components itself).
This seasonal and crunchy, light salad is perfect to balance to a starchy Thanksgiving meal!
serves 8
what you need:
salad
1 small head radicchio, core removed
2 small fennel bulbs, core removed
1 ripe Taylor’s Gold or Bosc pear, sliced (core and seeds removed)
¼ cup hazelnut pieces, toasted
¼ cup dried currants
⅓ cup fresh pomegranate seeds
dressing
1 tablespoon red wine vinegar (or apple cider vinegar)
4 tablespoons walnut oil
1 tablespoon fresh orange juice
1 teaspoon heavy cream
¼ teaspoon ground cumin
1 teaspoon gros sel de Guérande (or sea salt) Read the rest of this entry »
creamy fennel purée
stats:
serves 4-6
makes 1 pint (16 ounces)
4 ounce serving is approx. 176 calories
what you need:
1 ½ pound rough chopped fennel bulbs, core, stalks, and fronds removed
⅛ cup fresh lemon juice from 1 lemon
¼ cup olive oil
kosher salt (to taste) Read the rest of this entry »
Those who took the “be a 10” challenge (October 6, 2011 post) received 6 Thanksgiving side dish recipes for their $10 donation. It is not too late. If you would like to receive recipes for:
wild mushroom and brioche stuffing with chestnuts and fresh sage
it is hot in here: tarte flamblée with Alsacian slaw … “ah weee”
The region of Alsace is beautiful and full of wonderful people, A.O.C. wines (such as Muscat, Gerwürztraminer, and Riesling) and its own culinary traditions one of which is tarte flamblée (also known as flammeküche). In a nod to this special region of France, tarte flamblée served with a lardon and apple cabbage slaw is this week’s simple pleasure.
bathing suit ready: a vichyssoise to dive into
“Soup is good food.” Hot soup warms you in the winter and chilled soup refreshes you in the summer. I often devote entire classes to soup-making and the classes are always full. Vichyssoise is cold potato and leek soup thickened with heavy whipping cream and garnished with fresh chives. It is a classic. However, when the temperature is in the 90’s (Fahrenheit), starchy potatoes ladened with cream sounds neither light nor refreshing. So I updated this classic: I kept it cold but made it vegetarian and turned it green and this green vegetable vichyssoise, light in texture and calories, is this week’s simple pleasure.
Spring vegetable pancakes
stats:
makes 8-10 pancakes
what you need:
1 tablespoon olive oil
1/4 cup finely minced fennel bulb
1/4 cup soybeans (fresh or frozen), shelled
1/4 cup spiral cut carrots (or grated)
1 cup grated potatoes, large grate with skins Read the rest of this entry »
Available on:
Available on:
WRITTEN MATERIAL AND RECIPES ARE THE COPYRIGHTED SOLE PROPERTY OF LISA BAKER MORGAN and ciao yummy!!® NO PART OF THIS PUBLICATION MAY BE REPRODUCED, TRANSMITTED, TRANSCRIBED, STORED IN A RETRIEVAL SYSTEM, OR TRANSLATED INTO ANY LANGUAGE OR COMPUTER LANGUAGE IN ANY FORM OR BY ANY MEANS, ELECTRONIC, MECHANICAL MAGNETIC, OPTICAL, CHEMICAL, MANUEL, OR OTHERWISE, WITHOUT THE WRITTEN PERMISSION OF LISA BAKER MORGAN and ciao yummy!®
