All posts tagged: fennel

Duck, Duck, Salad

I never liked playing Duck, Duck, Goose. It’s an interminable game that’s excruciatingly boring for unpopular kids and overly exhausting for those who are continually picked. And no matter who you are, you still have to sit there and be repeatedly patted on the head by probably unwashed hands. As if that wasn’t enough, it’s completely nonsensical, because by far the funnest part is when you become the picker, but you only become so when you “lose” the chase! So is there ever really a winner? Now, these two duck salads are a different story. Together, they have something for everyone. One uses breast meat, the other dark meat. One is fresh and tangy, with dried cranberries and sharp cheese, the other is sweet and creamy, with cherries and hints of licorice from fennel. Whichever you choose (I hope you choose both) you won’t be disappointed. So, without further ado, I present part three of my duck series. If you’re interested in other duck recipes, check out some previous posts: Duck Ramen + Whole Roasted …

Bouillabaisse

“You can make as dramatic a production as you want out of a bouillabaisse, but remember it originated as a simple, Mediterranean fisherman’s soup, made from the day’s catch or its unsalable leftovers, and flavored with the typical condiments of the region—olive oil, garlic, leeks or onions, tomatoes, and herbs.” (Julia Child et al., Mastering the Art of French Cooking) Bouillabaisse is a summer soup, reminiscent of balmy breezes and the scent of seawater in the air. Unlike thick, cream-based soups, or chunky meat and vegetable soups, this bouillabaisse—with hints of citrus and saffron, and studded with fresh, briny seafood—energizes, and in fact finds itself rather at home on a hot, sunny day. Serves 2-3 Ingredients 1 cod fillet handful cooked mussel meat (or raw mussels in the shell) handful uncooked shrimp (OR fish and seafood of your choice) 900g (2 lbs) tomatoes 2 tablespoons olive oil 3 large garlic cloves 2 shallots 1 fennel bulb 4-5 stalks celery 1 cup dry white wine 1 cube vegetable or fish bouillon 1 cup water 3/4 teaspoon …

Turmeric Fennel Walnut Stuffed Cod & Orange Anise Kale

The silence is palpable, interrupted only by a quiet buzzing of insects and the occasional cry of a far off bird. The scent of mown grass and manure waft across the fields, and the gentle breeze causes silent ripples to move towards us and the shore. My peaceful calm shatters as Dad dangles a wriggling worm in front of me; it’s time to bait the hook. I can’t do it. Nope. Impaling even a minuscule and slimy creature isn’t in my repertoire. Not to mention that I’m seven and simply think it’s gross, even if I could do it. Thankfully, Dad gallantly baits my hook, and I’m able to enjoy the fun part of fishing. We fished for catfish at the family farm in Tennessee. Now that Scandinavia is home, cod is the fish of the day. Turmeric root has powerful anti-inflammatory and anti-bacterial properties, among other attributes, and has been used for centuries to treat a number of ailments. I used the powder form for a long time (which is the main ingredient in …

Fennel Beef Pizza with a Rosemary Crust

Pulling out of the Pizza Hut parking lot, waistbands loosened, a slightly sleepy feeling setting in, we prepare for another five hours or so until we get to Granny and Pa’s. We’ve been on the road seven hours already. Interactions between me and my siblings decrease, and a quiet solitude sets in. One by one, we succumb to sleep… …My eyes crack open. Dashboard lights shine through the permeating dark. I hear the seams in the concrete going past in a regular rhythm, with an occasional disturbance in the pattern; perhaps this is what woke me. My siblings beside me breathe steadily with the slow, even breaths of sleep; it’s the only time we’ve all been peaceful together in hours. My mom in front of me, also asleep. My dad—also asleep?! I stare in the rearview, forcing my wide eyes not to blink; no, not asleep, just squinting from a long day of driving. During our many road trips down the Eastern seaboard to visit my grandparents, Pizza Hut was a common pit-stop for my …

Plum Minty Lentil Salad

As a newbie to the blogosphere, I’ve been avidly perusing other food blogs. A delicious looking lentil salad caught my eye the other day on Happyolks. I changed a few ingredients due to seasonal availability, and a few others due to personal taste. I hope my version does justice to Kelsey’s original Cherry, Lentil, Fennel Salad! Ingredients 1 dl beluga lentils (scant 1/2 cup) 4 red plums, cut into thin wedges 1 small bulb fennel, thinly sliced 1 medium shallot, thinly sliced handful arugula, roughly chopped about 10 fresh basil leaves, torn about 5 fresh mint leaves, torn 2 tablespoons lime juice 1/2 dl olive oil (about 1/4 cup) 1/2 dl sliced almonds(about 1/4 cup) salt and pepper 1 avocado, peeled and cubed Directions Cook lentils according to instructions; rinse in cold water and let drain. Combine cooled lentils with all remaining ingredients except the avocado and mix well, until evenly coated. Gently fold in avocado. Follow Tasty Joy with Bloglovin