Caramelized Fennel with Goat Cheese, Shelling Beans, and Arugula Salad

The caramelized fennel is a recipe from Plenty.

Farro with Cucumbers and Radishes in Buttermilk Dressing

Recipe from 101 Cookbooks.

Shaved Carrot Salad with Harissa, Mint and Feta

I like Amy Chaplin's harissa recipe, and I usually keep a little jar of it in the fridge to season veggies and chickpeas easily.

Mezze-ish

I had a bunch of recipes with a bit of an Eastern bent bookmarked (okay, Nice is not really Eastern...), so I made a meal out of them for a tv viewing party. Clockwise from top: herb salad (parsley, cilantro, mint, arugula, spinach, and preserved lemon), olives, socca (so easy!!), pickled watermelon radishes, roasted beets with harissa, green bean raita, and (middle) sweet potato, kale, and quinoa cakes.

Beet Salad with Yogurt and Nigella Seed

This is from the first Moro cookbook.

Watermelon Salad with Lemon Verbena and Basil

Broccolini with Garlic and Chili

Roasted Chicken and Lemon Potatoes

When Erik decides he wants to eat meat, I never hesitate. We roasted a chicken with these fantastic potatoes from River Cafe- you just slice up lemons and toss them with the potatoes, garlic, olive oil and herbs. Delish!

Broccoli Slaw

Inspired by this recipe, and made with buttermilk, rice wine vinegar, brown sugar, red onion, dried Montmorency cherries, and chopped Marcona almonds.

Horseradish Potato Salad

From Jamie Oliver. Potatoes tossed in creme fraiche, horseradish, celery, parsley, tarragon, and lemon juice.

Slaw

Golden beets, cabbage, fennel, and carrots dressed with whole grain mustard, mayonnaise, apple cider vinegar, lemon juice, brown sugar, celery seed, and fennel seed.

Sauteed Asparagus and Fava Bean Shoots

We found fava bean shoots at the market! They were bitter and sweet at the same time, if that is possible. Yum!

Braised Artichokes with Mint

And another Saveur recipe...

Broccolini with Garlic and Hot Pepper

Another Saveur recipe... we made it with broccolini and it was delicious.

Fennel Baked in Milk

This month's Saveur featured some fantastic recipes for Roman contorni, so Erik and I made a few of them tonight for some friends. The biggest success was this Finocchio con Latte al Forno, which was buttery and sweet and made us all want to lick our dishes. I will definitely be making this again and again.

3 medium bulbs fennel, fronds reserved
4 cups milk
4 tbsp. unsalted butter
1 tsp. fennel seeds, crushed
Kosher salt and freshly ground black pepper, to taste
1 cup freshly grated Parmesan
Heat oven to 475°. Remove tough outer layer of fennel. Halve bulbs lengthwise and cut into 1⁄2″ wedges. Combine fennel, milk, and 2 tbsp. butter in a 4-qt. saucepan over medium-high heat and cook, stirring occasionally, until fennel is just tender, 30–45 minutes. Add fennel seeds and season with salt and pepper.

Using a slotted spoon, transfer fennel to a 2-quart oval baking dish; pour 1 cup of the milk mixture over fennel. Sprinkle with Parmesan, dot with remaining butter, and bake until golden brown and bubbly, about 20 minutes. Serve fennel garnished with some of the fronds.

SERVES 4 – 6

Parsnips with Pancetta

Mid Century Supper!

Here are the pics from Jenn and my dinner experiment... The diptychs show the photo from the original cookbook on the left, with our version on the right. I was especially excited to finally make the "Meatloaf Train," which has always been one of my most prized recipes. I should note that the cake was decorated by a very capable 10-year old. We also served cheese fondue with the canapes, but I didn't get a good pic. I'm not posting recipes, but if anyone wants them, please let me know.

Third Degree Potatoes

Believe me, I hate Rachel Ray as much as anyone, but I have to admit that I occasionally do take her tips and recipes to heart. This recipe is one that she adapted from Jacques Pepin (who is near and dear to my heart), and I have further adapted it, hence "three degrees." These potatoes are flavorful and buttery, and would be lovely alongside almost any meal.

3 lbs small Yukon Gold potatoes
3 C chicken broth (you could also use vegetable broth)
3 Tbs butter
Small bunch of fresh thyme
6 cloves garlic
Salt and pepper

Arrange the potatoes in a single layer in the bottom of a heavy bottomed pot or skillet. Add the chicken broth and butter, along with several whole sprigs of thyme and the whole garlic cloves (you can leave them unpeeled). Season with salt and pepper. Cover and cook on medium-high heat until the potatoes are just tender.

Remove the lid and with the back of a spoon, or the bottom of a glass, press down on the tops of the potatoes just to crack them open (don't smash them too hard!). Continue to cook until all the liquid has evaporated, and then brown the potatoes on both sides. Garnish with a little thyme and sea salt and serve.

Dad's Potato Latkes

My dad makes these latkes once a year for Chanuka. Unlike the traditional latke, which is made with shredded potato and fried until crispy, these latkes are made with pureed potato and therefore have the consistency of a regular pancake. We like to serve them with homemade applesauce and sour cream.


1/4 C milk
1 egg
2 C raw, diced potatoes (about 2 medium potatoes, or 3/4 lb)
1 small onion, diced
2 Tbs flour
3/4 tsp salt
1/4 tsp baking powder

Put all ingredients (in the order listed) into a blender. Cover and blend on high speed until all the potatoes go through the blades (do not overblend, or the potatoes will be liquified!).

Pour in small amounts onto a hot, greased griddle or frying pan. Fry until golden brown on both sides, turning once. Allow 15 minutes cooking time per batch.

Farro with Sweet Potatoes and Feta Cheese

1 1/2 C farro (wheat berries)
3 large sweet potatoes or yams, peeled and diced
1/4 C feta cheese, crumbled
1 medium onion, sliced thin
1 Tbs olive oil

Start by soaking the wheat berries overnight in water. Drain and rinse well.

In medium pot, bring to the farro to a boil with 3 C water, and simmer for about an hour, adding more water if necessary, until soft. Meanwhile, heat the oil in a pan and add the onions. Cook slowly over low heat, stirring frequently, until caramelized.

Steam the sweet potatoes until just tender. Drain and set aside in a bowl. Add the farro, onions, and salt and pepper. Top with the crumbled feta cheese and serve at room temperature.