Some Spring Cleaning
And, That Fennel Salad Recipe You Asked For!
Hello lovers!
Now is as good a time as any to let you know that I’ll be traveling for a spell starting this weekend, which in turn means some spring housekeeping.
I haven’t taken a trip of this kind in a very long time due to the pandemic and our beloved 19-year- old dog Joshie who passed away last summer, who needed our round the clock care.
I’m desperately excited for some inspiration as I write my third cookbook, and will be visiting Portugal, Spain, France and the UK in search of stories, recipe ideas and overall getting creative ideas flowing.
I’ve found myself in a bit of a rut the last few months and I’m hoping this trip will be the salve. My hope is to return home with my cup full and my mind brimming with ideas and possibilities.
I will be reporting from the field, but for the next 6 weeks or so, I will be sending this newsletter twice a month instead of weekly.
In addition, paid subscribers will also receive one new recipe every other week and/or some other deep token of my appreciation.
OK, on to the fun stuff!
À Noter
Please Watch
Give Me Pity! A few weeks ago, I wrote as I was heading down to the premiere of my friend Sophie’s new film. To say I was blown away is an understatement. She was phenomenal and how nice is it to feel beamingly proud of your friend?! It is now streaming so you too can watch it. Check out her great write-up in WWD.
Crazy For
Cabi products. In full transparency, because of the nature of my work, I am often sent food and pantry items to sample. That said, I won't include them here unless I’m crazy about them and I am crazy about Cabi’s Umami Dashi Soy Sauce. They sent me the trio of condiments in the fall and somehow I only got to opening them now. I’m so glad I did! That soy sauce is a party in your mouth and their branding is adorable. You can buy it online, but I’ve also seen it at every “cool” grocery store.
Snacking On
Spring and Mulberry’s newest flavor. These beautiful chocolate bars are sweetened with dates and I’m a big fan. Plus look at that elegant branding! Their most recent creation is a bar with mulberries, crisp almonds, and fennel.
Dinner Again
Saturday
We went to our friend Sophie and Harry’s house and they cooked for us! I love having other people cook for me. Harry made amazing gougères and we also had whitefish on toast to snack on. Sophie made Chicken Bouillabaisse with aioli, it was perfect. Try Ina’s version!
Sunday
I bought rotisserie chicken at the grocery store. I’ve been doing it a lot. I took the meat off the bird and made stock. I had a hankering for pozole rojo, so I made a cheaters version. I rehydrated some pasilla peppers and blended them with an onion and some garlic. Add the paste to the stock along with some hominy and the chicken meat and went wild with toppings. It was very good.
Monday
A new recipe I’m working on for paid subscribers! Crispy and Spicy Pork Noodles with Mushrooms, Butter and Soy. Chad and I were also supposed to be behaving and ended up sharing two bottles of wine. Had fun tho! Recipe landing in inboxes on Sunday.
Tuesday
Roast salmon, some broccoli rabe and that fennel salad you asked me for! I use chives this time in lieu of fennel fronds because that’s what I had. Equally as good. Recipe below. I hope you enjoy it!
Spicy and Sweet Fennel Salad
Serves 4
Time 10 minutes
INGREDIENTS
2 medium fennel bulbs, core removed and very thinly sliced lengthwise, 2 tablespoons chopped fennel fronds reserved
2 tablespoons olive oil
1 teaspoon piment d'espelette or Aleppo pepper
1 Thai chili thinly sliced or ½ teaspoon red pepper flakes
10 Medjool dates, pitted and quartered
Kosher salt
2 teaspoons good quality red wine vinegar such as Katz
Flaky salt to finish
METHOD
Place the fennel in a bowl of ice water and let it sit for about 20 minutes.
Meanwhile, heat the olive oil in a skillet over medium heat. When it shimmers add the piment d'espelette, Thai chili or red pepper flakes and cook for 1 minute, until the pepper infuses with the oil. Add the dates and toss to coat. Cook until the dates are heated through, about 1 minute more. Season with salt.
Drain and dry fennel and arrange on a plate of platter.
Spoon the dates mixture over the fennel, along with the vinegar. Taste and adjust seasonings to your liking with more vinegar or salt as needed.
Top with some of the fennel fronds and some flaky salt to finish.
See you all in two weeks. Paid subscribers, I’ll see you Sunday!
With love,
Colu x
P.S. Someone asked for PDFs of recipes, so moving forward I will include them!
Bob says he will make your fennel salad for us next week! Full report then. Bob voyage!
oooh, i have half a head of fennel waiting for an audition. very likely may make this as a mini salad for one. lovely flavors!