Saturday, May 05, 2007

Busy Week

This week, I've been whipping up quick meals and old standbys, things that are easy to throw together. It can't get much easier than this well-balanced meal, which I spiced up with a bit of braised fennel, recipe to follow. I purchased some fresh chicken sausages from an Italian market a few blocks away, and whipped up some polenta very similar to the grits recipe here, substituting olive oil for the butter and parm for the cheddar.

Presently, I have a "Mexican Chocolate Cake" baking in the oven for a fiesta this evening. Recipe forthcoming.

Braised Fennel
2 cloves garlic, minced
1 large bulb fennel, cut into thin strips
Extra-virgin olive oil
Salt and ground pepper
1/4 cup white wine, water, or stock
Pinch dried thyme

Heat oil in a skillet over medium heat. Add garlic and fennel and cook about 5 minutes, until softened. Season with salt and pepper, and add liquid to the pan. Cover, lower heat, and simmer 5-10 minutes - until tender. Stir in thyme and serve.

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