I love Deborah Madison, and her Local Flavors cookbook is one of my favorites. This appealed to me because Larry and I both love fennel, and the dish is very simple, mostly just fennel and lemon and pasta. The salad was good, too, but Larry said it’s not something he’d want all the time. He’s not crazy about endive or stilton.
One note about the recipe: it calls for two tablespoons of butter in the ingredients list, but the instructions only refer to one tablespoon. I used two, but it would have been fine with one, I think.
This menu was somewhat of a tribute to Deborah Madison and Greens Restaurant. Deborah Madison was the founding chef of Greens, and Annie Somerville, who trained under Deborah Madison, is the current chef at Greens.
- Pasta with Golden Fennel (Local Flavors, Deborah Madison, p. 47)
- Winter Greens with Apples, Pecans and Stilton Cheese (Fields of Greens, Annie Somerville, p. 16)
I had a nice fennel bulb and made that same old recipe from FC#62 with red onion and arugula. I should have branched out and done this instead.
Gary and I would love that salad. It is definitely on my list.
I really liked how the fennel got nice and golden and flavorful. I even brought leftovers for my lunch today. I used whole wheat pasta.