Posts tagged Vegetarian
Posts tagged Vegetarian
Fennel is one of those under-utilized vegetables that are aromatic, crunchy, and culinarily versatile. It contains a subtle undertone of licorice behind that sweetness. You can grill it, braise it, bake it, saute it, and of course, eat it raw. Also, its medicinal properties have been explored for centuries.
Below I have a healthy recipe for a Carrot Fennel Gratin. Feel free to slosh in some heavy cream if you want some more creaminess on your tongue and fat on your butt.
* Panko is Japanese breadcrumb. It’s light, flaky, and crunchy. I much prefer it to regular breadcrumb. But feel free to substitute.
Did you know? Fennel is one of the three main herbs in making Absinthe!
This bomb Tomato Salad is a foolproof dish. And despite its simplicity, in my opinion it’s one of the most delicious things on the face of this planet! You just can’t go wrong with a combination of vine-ripe tomatoes, fresh basil, crunchy cucumbers, caramelized onions, and cheese. The key is to use the freshest local ingredients that you can find, and to treat them with respect.
I had some Cipolline al Balsamico on hand, so I’m using it in this recipe. But alternatively, feel free to roast some regular onions in an oven (400F) with a generous amount of olive oil, a little salt and pepper, and then a GOOD balsamic vinegar in the dressing. Warning: it’s not easy to find a good balsamic vinegar in a regular supermarket. You might have to go to a specialty store for that. But hey, enjoy the trip! I find something novel and interesting almost every time when I’m in a specialty gourmet shop.
* The recipe for this can be found in my blog!
Kumquats are like tiny oranges. Except with an orange, you toss the peel and eat the flesh; with a kumquat, you eat the peel and toss the flesh. Its peel is tender and orangy with a slight bitterness. But its flesh is tasteless or, sometimes overly sour.
I had a big batch of fresh kumquats and, delicious as the raw peels were, they were just orange peels nonetheless. Also, it felt a little odd munching through 30 little oranges in less than half an hour. So I decided to kick it up a notch by marrying them with a little sugar and spice. The gooey citrusy sweetness from these Candied Kumquats gave such contrast to the crunchy-creamy tanginess from my Pistachio Crusted Goat Cheese. Together, they make a party in your mouth.
Method - Candied Kumquats
Method - Pistachio Crusted Goat Cheese
Look beyond the good’ol chips and salsa, and experiment with gourmet finger foods. This makes an awesome party dish. Don’t forget, let your senses be your guide!
* Be careful when you toast nuts. Nuts are culinarily delicate and burn quite easily. Believe me, you don’t want smoky black nuts. But if you treat them right, you can drastically enhance their flavor and aroma with minimum effort.