Slow roasting develops deep, concentrated flavors—perfect for perking up a grilled cheese sandwich, adding to a fresh bean salad or stirring into pasta with Parmesan and chopped herbs. Or just pop them into your mouth, fresh out of the oven, all by themselves. I love them layered on top of toasted baguette, spread with tangy goat cheese with fresh basil leaves and a drizzle of olive oil.
Adapted from Jamie Oliver who knows how useful a glug (his word) or two of wine is to a roasting pan. You won’t believe the flavors—deep and intense, yet mellow. The aroma is enough to drive the household mad. This is the ticket for anyone who shies away from the strong licorice scent of raw fennel. You won’t detect a trace here.
This salad is very flexible – you can vary ingredients depending on your preferences. Add more fennel—if you enjoy its licorice flavor—or less if you don’t. Vary the citrus depending on your preference for the sweetness of orange or the sour taste of grapefruit. I like to add a good amount of arugula, but if that’s too spicy a taste for you, simply add a milder lettuce, or use less of the spicy green. Packaged “Sweet and Spicy Pecans” can be found at Trader Joe’s stores.
This salad takes a bit more time in the chopping, but makes for a yummy dish that everyone loves. Chopping the vegetables into smaller pieces allows for a wonderful mingling of flavors and textures in each and every bite. Consider adding other ingredients that suit your fancy, and depending on what’s cooling in the fridge. If you’re a meat eater add some left-over chicken or salami, and even items like tofu or hard boiled egg work great. It’s fun to chop all the ingredients and place into separate serving bowls, then let everyone assemble their own personalized salad.
This dish is comfort food in our family – made by my mother-in-law and recreated in our own way at home. We enjoy these pancakes for a simple supper meal with tomato, cilantro or coconut chutney and yogurt raita. You could add a chopped vegetable salad (tomato, radish and cucumber would be traditional) on the side if you like. To find the split yellow mung beans (moong dal) you’ll need to make a trip to the local Indian grocery – worth the drive if you haven’t already checked it out. Pick up some bulk spices while you’re there – as cheap as you’ll find anywhere.