Sunday, July 11, 2010

Fennel in Transition

Today is a preparing for tomorrow kind of a day. I'm baking salmon low and slow, layered within the
fennel fronds in a 250 degree oven. I added several knobs of butter, a splash of cider vinegar, salt and pepper. I've covered the whole thing with aluminum foil, and it will cook for an hour. After it has cooled at room temperature for 1/2 an hour, it will go in the refrigerator to be served tomorrow night for dinner along with fresh pickles.

Fresh pickles she said? Yes, she did. Tomorrow is pickle day. Documentation to follow.

The fennel stems are being chopped. Today, they will be added to tuna salad, for a happily quiet gourmet lunch for one. Tomorrow, they will join the Salmon. The fennel bulb will go to one of two destinations: my favorite Scalloped Potatoes or to a fennel slaw/salad to complement the salmon salad.

The final project for today is the beginning of a sponge for tomorrow's Rustic Italian Half Whole Wheat Olive and Thyme Bread. I'm making it in honor of a mama I love who's been laboring since Saturday night. It hopefully will arrive in a 'thyme-lee' manner along with this small one (I admit it - I am a cheese ball). You can put such blessings and intention into bread. Here's hoping, here's praying, here's baking.

1 comment:

  1. Ugh! I forgot all about the fennel. Have to cook that up tonight!