Fennel is something that I have come to be quite fond of over the course of the last year. Scott is the one who got me into it and this is our favorite way to make it:
2-3 fennel bulbs sliced 1/2 inch thick
extra virgin olive oil for drizzling
salt
fresh cracked pepper
1/4 to 1/2 cup grated parmesan (preferably the real kind as opposed to the stuff in the green plastic shaker)
the fennel leaves, shredded (the stuff that looks like fresh dill)
Make sure you cut off all the green stalk stuff from the fennel bulbs. Layer the slices in a baking dish and drizzle with olive oil. Sprinkle with salt and pepper to taste. Bake in a 400 degree oven for 15 minutes. Remove from the oven and sprinkle with the cheese and the fennel leaves (the dill stuff) and put it back into the oven until the cheese browns a little (about 5 min.). Allow to cool a bit and serve!
I fed this to Cherilyn, Lorien, and Mike before and they all seemed to think it was alright :)
Tuesday, August 17, 2010
Dhal
Okay here is the deal with dhal. I looked for a really long time to find a decent recipe a few years ago. What I came up with and what I generally use is a really pared down and decent yellow dhal recipe.
what you need:
-yellow dal (split channa/dried tiny little chickpeas split)
-salt
-chilies
-onion of some kind
-garlic
-various spices to your liking
-a little oil
~I recommend a little garam masala and maybe some coriander
-A BLENDER this is really important
-A MESH COLANDER equally important. It doesn't have to be mesh but the holes need to be tiny
Ok. Soak your channa for like 2 hours so it gets a lot softer. Throw it in a pot with enough water to cover it and all the spices you are going to use (including the onion etc) and bring it to a boil. Simmer it until the channa will smoosh on the side of the pot when pressed gently with a spoon. Drain your channa with the colander and transfer it directly into the blender. Blend it and add a little oil to your liking. Adjust the spices at this point. You can make it as utterly bland or as overwhelmingly spicy as you like. The main point of this recipe is that it gives you the right consistency for dhal without a pressure cooker. Anyways. This is what I do when I want dhal. It is decent, basic, and reliable. The alternative recipes out there seem to involve pressure cookers and they take forever.
what you need:
-yellow dal (split channa/dried tiny little chickpeas split)
-salt
-chilies
-onion of some kind
-garlic
-various spices to your liking
-a little oil
~I recommend a little garam masala and maybe some coriander
-A BLENDER this is really important
-A MESH COLANDER equally important. It doesn't have to be mesh but the holes need to be tiny
Ok. Soak your channa for like 2 hours so it gets a lot softer. Throw it in a pot with enough water to cover it and all the spices you are going to use (including the onion etc) and bring it to a boil. Simmer it until the channa will smoosh on the side of the pot when pressed gently with a spoon. Drain your channa with the colander and transfer it directly into the blender. Blend it and add a little oil to your liking. Adjust the spices at this point. You can make it as utterly bland or as overwhelmingly spicy as you like. The main point of this recipe is that it gives you the right consistency for dhal without a pressure cooker. Anyways. This is what I do when I want dhal. It is decent, basic, and reliable. The alternative recipes out there seem to involve pressure cookers and they take forever.
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