I bought some fennel with the intent of making a fennel and blood orange salad, but decided to try something new instead. This dish is a bit like eating fried onions, but with a mild anise flavour.
Adapted from a recipe by French Food at Home with Laura Calder
A fennel bulb
salt and pepper
At least 2 tbsp of olive oil
Clean and trim the fennel bulb. Cut into slices approximately 1/2 centimetre thick. If you slice the fennel horizontally starting at the tip or the end, the pieces will separate a bit like onion rings. If you cut it length-wise they will hold together more like oval slices.
Season the sliced fennel with salt and pepper. Heat your olive oil in a pan and fry both sides of each fennel piece until the fennel is tender and starts to caramelize. They take longer to cook than onions, so be patient.
The Blue Pear sent around an e-mail saying that they will be offering a new “Baby Blue Pear” 3-course meal option (soup or salad, main course and dessert chosen from their 5-course menu). And, it’s only available for 5-6 pm reservations and Sunday evenings. No price was listed. (Edited to add: Price is $59, thanks to a post on Chowhound.)
Canadian TV food personality and cookbook author Laura Calder got a James Beard Foundation Awards nomination!
The Guardian’s Jay Rayner reviews the new Pot Noodle (instant ramen) flavour – doner kebab. Ew.
Serious Eats started an interesting series on reducing food costs and cooking meals with a friend (and using the results for later meals).
Choosy Beggars wrote about 5 ways to enjoy unwelcome beer.
Liane Faulder wrote about the Wecan Food Basket Society. Sounds like a fantastic idea that I would love to participate in, but their hours are all during the work day and there’s no way I could get to the locations which close at 5 p.m. or 6 p.m., or even drop off my order during their opening hours.
The West Michigan Whitecaps recently unveiled their new stadium menu, featuring a 4489 calorie, 1.66 pound burger. Can we all say heart attack?
And finally, a bit of promo on my part – the Serious Eats pizza blog, Slice, linked to my Famoso post.