Something simple for supper
I enjoy using this blog for my musing on food and life and the spaces in between and for connecting with my food communities — the friends and comrades within walking distance and those in far flung places. I hope people enjoy reading it for all those reasons too.
But sometimes, dammit, it should just be about what to eat for supper. And this is what I ate the other night. Because I opened my March Gourmet magazine and said “ooh, that looks good and I have all the ingredients in the fridge.” And it was good, with a simple grilled steak and some roast potatoes. It would be really good with a roast chicken, as Gourmet recommends. The leftovers were good the next day, with a poached egg on top. The kicker? The leftover oil is lightly flavored and de-vine in salad dressing.
Carrot and Fennel Confit. It’s what’s for dinner
- 2 medium carrots
- 1 small fennel bulb, stalks discarded
- 1 1/4 cups olive oil
- 1/8 teaspoon cayenne
- 2 (3-by 1-inch) strips lemon zest, very thinly sliced
Shave carrots with a vegetable peeler into very thin, wide ribbons. Quarter fennel bulb lengthwise, then very thinly slice lengthwise, or do as I did and slice the bulb on a mandoline slicer (watch the fingers!)
Heat oil with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-quart heavy saucepan over low heat until warm.
Add carrots, fennel, and zest and cook gently, without simmering, stirring occasionally, until vegetables are just tender. The original recipe recommends 15 to 20 minutes, but I found it took closer to half an hour. Drain oil into a bowl and transfer vegetables to another bowl to cool to room temperature.