Smoked Salmon Scrambled Eggs

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Whenever I’m having breakfast or brunch at a restaurant, I often order scrambled eggs with smoked salmon. There are a few reasons for this. For one, the combination of eggs and smoked salmon to me is heavenly. Secondly, I rarely order omelets because they’re typically overcooked and rubbery, depending on the quality of the restaurant. Thirdly I never order pancakes, waffles, or French toast because they’re just too carby and sugary for me.

This recipe can easily be turned into an omelet with mozzarella added, but when you cook eggs slowly in a buttered skillet, they are soft and creamy and cheese isn’t missed. And that’s a rare thing for me to say!

Make sure to use high-quality smoked salmon (lox) for this dish. Keep the salt to a minimum because the salmon will provide saltiness.

Smoked Salmon Scrambled Eggs
Generously serves 2

6 eggs, at room temperature
1 tablespoon heavy cream
1 tablespoon butter
3-4 ounces smoked salmon, gently chopped
Creme fraiche, optional
Capers, optional

In a medium bowl, whisk the eggs with the cream until smooth.

In a non-stick skillet, melt the butter over medium heat. Pour in the egg mixture and turn down the heat slightly.

Cook the eggs while scraping them away from the bottom of the skillet using a rubber spatula continually but gently. Turn down the heat further if too much cooking occurs. Timing depends on the size of your skillet.


Take your time with the eggs. Right before the eggs are cooked according to your taste, sprinkle on the smoked salmon and foit into the eggs to heat through.

I only mention this because at home I prefer “wet” curds. These eggs are actually cooked more than I normally like, but I feel that many people would be put off by that!

For a heftier breakfast, have a warm slice of buttered and toasted bread or croissant half on the plate, and immediately top with the cooked eggs.


A little dollop of creme fraiche makes these eggs even more wonderful.

Plus you can sprinkle the eggs with capers, chives or chopped shallots if desired.


Just make sure to serve immediately so the softly cooked eggs don’t dry out or chill.


I love the addition of the toasted croissants, because they soften with the warm eggs, but maintain the buttery crust.

Peru

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My husband and I recently returned from a vacation to five countries in South America. We were the most excited about Peru, because Machu Piccu has been a “bucket list” destination for what seems like an eternity.

There wasn’t one thing about Peru that wasn’t beautiful, delicious, and memorable. Except for their dog situation, but I’m leaving that off of the blog.

Machu Piccu was everything we knew it would be. But we also fell in love with the country and its beautiful people. Here are a few photos from Peru.

In anticipation of this trip, my daughters gifted me a cookbook for Christmas, entitled Peru, by Gaston Acurio, published in 2015.

There is a significant population of Italians in Peru, so some of the cuisine has a definite Italian flair to it. In fact, the recipe I’m making for this post is a pasta dish with chicken.

“The chicken is cooked slowly in the tomato sauce, which gives it a distinctive taste, and the addition of Huancaina sauce gives it a Creole touch.”

Two unique foods, at least to me, are used in this recipe. One is panca chile paste, and the other is Huancaina sauce. Panca chile paste smells exactly like ancho chile paste. Huancaina sauce is magical. It’s made with cream, queso fresco, and amarillo chile peppers.

In the future I’ll make Huancaina Sauce myself using Ali Amarillo pasta that I’ve found on Amazon. It’s unlikely I can find the actual yellow chile peppers.

Pasta with Chicken and Tomato Sauce
Tallarines Rojos con Pollo

1/2 ounce dried mushrooms, any variety
4 ounces vegetable oil
4 pounds chicken, cut into 8 pieces (I cubed chicken breasts)
1 onion, chopped
3 cloves garlic, chopped
4 tomatoes, skinned, seeded, and grated
2 carrots, grated (mine were too coarsely grated)
2 tablespoons Panca Chili Paste
1 bay leaf
4 cups vegetable broth
2 1/4 pound linguine
1/2 ounce butter
Salt, Pepper

To serve
8 ounces Huancaina Sauce
2 ounces Parmesan cheese

Soak the dried mushrooms in a little warm water for 15 minutes. Drain.

Heat the oil in a pan over medium heat. Season the chicken with salt and pepper, add to the pan, and brown on all sides. Remove from the pan and set aside.


Add another 3 tablespoons oil to the pan, add the onion and garlic, and sauté for 2 minutes over low heat until the onions have started to soften. Season with salt and pepper and add the tomatoes, carrots, chili paste, bay leaf, and soaked and drained mushrooms. Cook for another 5 minutes, then add the browned chicken pieces and vegetable broth. Bring to a simmer and cook for 20 minutes until the vegetables are tender and the mixture has reduced to a thick sauce.

Meanwhile, boil the pasta in a separate pan in plenty of salted water according to the package instructions until al denote. Drain and transfer to a shallow pan, add the butter and a little of the pasta sauce, and mix together well.

Divide the pasta between plates and spoon over the remaining sauce.

Serve with Huancaina sauce and Parmesan cheese.

This recipe is outstanding.

I could drink the Huancaina sauce. But I wont…

The panca chile paste taste similar to ancho chile paste. It supplied a deep-flavored richness to the sauce.

After making all of the photos, I mixed the fettuccine with the chicken, sauce, and Huancaina sauce, and it was best to me like that. The flavors were all meant to be together.

Note: In the description of this dish, the term “Creole” is used. The cookbook has a recipe for Creole sauce, or Salsa Criolla, and it’s a purée of onion, a limo chile pepper, cilantro, lemon juice, and salt. So I don’t think Peruvian cuisine’s use of the term Creole has much to do with what we’re familiar with in the United States.

Sautéed Mushrooms

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I happen to adore mushrooms. But I remember the days when they appalled me, mostly because they tasted like dirt. Unfortunately, my mother picked a lot of mushrooms in her foraging days, and I missed out on all of that!

Fast forward a couple of decades and I’m now a proud mushroom lover. For the blog I’ve topped a warmed brie with sautéed mushrooms, prepared crepes filled with mushroom duxelles, added mushrooms to a savory bread pudding, and topped toasts with creamy mushrooms. They obviously can be used in so many ways.

Although I’m not much of a steak eater myself, I will enjoy one with my husband when I plan on topping the filet mignons with sautéed mushrooms. There is just something magical in that combination.

So much can be done with sautéed mushrooms, by using wine or cognac, bacon grease or duck fat, herbs, spices, demi-glace… and when you enjoy a perfectly cooked steak topped with perfectly cooked mushrooms you feel like you’re dining in a 5-star restaurant.


I buy whole mushrooms and peel them with a small knife before slicing. I don’t trust the pre-sliced variety.

Here’s what I do.

Sautéed Mushrooms
Enough for four steaks

4 tablespoons butter, divided
1 pound sliced mushrooms
1/2 teaspoon garlic pepper
2 – 3 shallots, finely chopped
1-2 tablespoons cognac
1/2 cup flavorful broth mixed with
1 teaspoon beef demi-glace and warmed
1 – 2 tablespoons chopped parsley
1/2 teaspoon dried thyme
1/4 teaspoon white pepper (optional)
Salt to taste

Place 3 tablespoons of butter in a hot skillet or wok over high heat. Add the mushroom slices and season with the garlic pepper. Stirring or flipping frequently, sauté them until browned. Using this high heat technique, much less fat is required and more browning occurs.

Remove the mushrooms to a bowl and set aside. This step can be done way ahead of cooking the steaks.

Meanwhile, prepare the steaks and place them on a rack to rest. Cover lightly with foil.

Add the remaining butter to the cast-iron skillet that the steaks were cooked in, and sauté the shallots gently, adjusting the heat accordingly. You don’t want too much caramelization.

Return the mushrooms to the skillet, along with any juices that might be in the bowl. Then over fairly high heat add the cognac and flambé the mushrooms. Shake the skillet gently until the flames subside.


At this point add the broth and demi-glace mixture. Stir well and let reduce a bit.

The mushrooms should be nice and glazed. Add the parsley, thyme, and season with white pepper, if using, and salt.

Serve immediately over filet mignons or your choice of steak.

You can use part wine and part stock if you prefer, and if you prefer garlic over shallots, use them, just don’t sauté them for more than 30 seconds.

If you don’t like the liquid, you can always quickly remove the mushrooms, add a little Wondra flour, and make a quick “gravy” with a whisk. I prefer the broth.

Furthermore, a little heavy cream or creme fraiche can be added for extra decadence!

Enjoy.

Mustardy Cauliflower Cheese

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Will Ottolenghi ever stop writing cookbooks?!! That’s rhetorical, of course. I certainly hope he continues, because I was enamored with the four I already owned, before I just had to buy Simple, his most recent, published in 2018. And I’m so happy I did.

I’ve already made many recipes from Simple. It’s that good. And, it doesn’t seem like a repeat of Jerusalem, Plenty and so forth. In fact, I’m not sure I spotted pomegranate seeds in Simple’s food photos!

One extremely intriguing recipe is called mustardy cauliflower cheese. I’ve seen cauliflower cheese recipes before, meh, but when Ottolenghi has one, I pay attention!

From Ottolenghi: This is the ultimate comfort dish, looking for a roast chicken, some sausages, or a pan-fried steak.

Mustardy Cauliflower Cheese
Serves 4
Printable recipe below

1 large cauliflower, broken into florets
2 tablespoons unsalted butter
1 small onion, finely diced
1 1/2 teaspoon cumin seeds
1 teaspoon curry powder
1 teaspoon mustard powder
2 green chilies, seeded, finely diced
3/4 teaspoons black mustard seeds
3/4 cup plus 2 tablespoons heavy cream
4 1/4 ounces aged cheddar, coarsely grated
Salt
1/3 cup fresh white breadcrumbs
1/4 cup parsley, finely chopped

Preheat the oven to 400 degrees F.

Steam the cauliflower over boiling water for 5 minutes, until just softening. Remove and set aside to cool slightly.

Put the butter into a 9” round casserole pan or oven-proof dish and place over medium heat. Add the onion and sauté for 8 minutes, until soft and golden.

Add the cumin, curry powder, mustard powder and chiles and cook for 4 minutes, stirring occasionally.

Add the mustard seeds, cook for 1 minute, then pour in the cream.

Add 1 1/4 cups of cheddar and 1/2 teaspoon of salt and simmer for 2-3 minutes, until the sauce slightly thickens.

Add the cauliflower, stir gently, and simmer for 1 minute before removing from the heat.

Place the remaining 1/4 cup of cheddar in a bowl and add the breadcrumbs and parsley. Mix, then sprinkle over the cauliflower.

Bake for 8 minutes, until the sauce is bubbling and the cauliflower is hot. Turn the broiler to high and keep the pan underneath for 4 minutes, or until the top is golden and crisp.

Keep an eye on it so that it does not burn.

Remove from the oven and allow to cool a little – just for 5 minutes or so – before serving.

You can imagine what this cauliflower smells like, with the cumin, mustard, and curry spices!

Roast chicken would certainly be the perfect accompaniment. Or sausages.

Sausage Stuffing

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When I started following food blogs, I realized some authors had initiated them for the purpose of cataloging family recipes. Therefore the blog was their family cookbook essentially.

I didn’t think much of that concept, because I really didn’t have family recipes. My recipes were those I followed after I got married, when I began cooking seriously, based on saved recipes, those from cookbooks, or these days, recipes online as well.

Every day or two that I cooked, I made a new recipe. Thus my motto – so much food, too little time! There was always something to learn from a recipe, whether a technique or new ingredient.

And then there were holidays, like Thanksgiving. Of course I always made a turkey, but I never made it the same way, which also led to various-tasting gravies. But the side dishes were always different. When my daughters were really young they didn’t take part in the leisurely Thanksgiving meal, so it was an opportunity make new festive dishes – sometimes embracing our favorite global cuisines!


But when my daughters got older, they had Thanksgiving requests. Fine with me, but then I had to figure out what they were requesting. Like their request recently for sausage stuffing. No clue. What kind of sausage? What else is in it? No memory. Was it cornbread? Sourdough? Not sure.

Well great. Now I’m wishing that I’d documented this mysterious Italian sausage stuffing for my own purpose! So this recipe is one I’m (maybe) recreating so that next year I can remember it! I’m pretty sure it’s French-bread-based, and I remember using cognac and cream in the stuffing, inspired by a French recipe ages ago.

And the reason I didn’t post it before Thanksgiving is that I don’t only cook turkeys in November. This stuffing doesn’t have to be stuffed in a bird, either. It makes makes a nice side dish, prepared in a baking dish.

Italian Sausage Stuffing
Serves 4

1 baguette
2 tablespoons butter
16 ounces Italian sausage, crumbled
1 onion, finely chopped
4 cloves garlic, minced
1/3 cup of cream, or more
1 tablespoon cognac
1 teaspoon dried thyme
1/2 teaspoon white pepper

If you’re baking the stuffing in a baking dish, preheat the oven to 350 degrees F, and grease an 8 x 8” baking dish; set aside.

Remove the crusts from the baguette and crumble the bread. Measure 2 cups; set aside.


Heat the butter in a
large skillet. Cook the sausage over medium heat until no pink shows. Using a slotted spoon, remove to a bowl.

Using the remaining fat, saute the onion for about 5 minutes, now allowing too much caramelization. Stir in the garlic, and place the sautéed vegetables with the sausage.

Stir the bread crumbles into the sausage mixture gently, then pour the cream and cognac over the top. Stir again gently, and check to see if the stuffing is moist. You don’t want it wet, but it also shouldn’t be dry.


Add the remaining ingredients. Spoon the stuffing into the baking dish and bake, uncovered, for approximately 30 minutes.

The top should be golden brown.

If you prefer, any kind of whole-grain bread can be substituted for the French bread, and I’ve even used raisin bread in stuffings.

Plus, pecans and dried cranberries can be included as well.

And as I mentioned, you don’t only have to make stuffing on turkey day. Here I’ve served it with a turkey cutlet, but it’s just as delicious with chicken.

The stuffing is moist but not mushy, which is to my liking.

Sgroppino

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This recipe originally posted in April of 2013. Because this Italian cocktail is so delicious and unique, I decided to re-publish the post.

My husband and I were in Venice in 2008 During a blissful 3-week tour of Northern Italy. One day, we wandered into a less touristy part of town to find a lunch spot and discovered a perfect alley-way restaurant that specialized in seafood, and sat outside at one of their three tables. This was their chalkboard menu:

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We chose a whole sea bass for lunch, which was spectacular, as you can see.

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After dinner, the waiter turned to me and suggested a drink to help with digestion. Perhaps I looked like I’d eaten the whole fish by myself? But since he described an alcoholic-based drink and mentioned limone, I was all for it. It ended up being like a limoncello with cream. But even better.

Now, I truly, my dear blogger friends, was not intoxicated, as it looks. I was definitely enjoying my Sgroppino, but was caught mid-blink by my husband behind the camera. It’s because of this drink alone that I kept the photo, but it’s also a great reminder of the unexpectedly wonderful time we had in Venice.

When I got home, you can bet I looked for this drink online. It’s called sgroppino – SRO-PEE-NO, with the accent on the PEE.

There are actually two versions of Sgroppino, according to what I read. One drink is definitely what I enjoyed in Venice – a creamy, bubbly lemon drink. The other drink doesn’t contain cream.

Here’s the creamy version:

Sgroppino al Limone, serves 4

2 cups lemon sorbet, softened
2 tablespoons vodka
2/3 cup Prosecco
4 tablespoons half and half

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Whisk the lemon sorbet in a medium bowl until it is smooth. Gradually whisk in vodka, cream, and prosecco. Alternatively, you can use a blender.

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Pour mixture into chilled champagne flutes and serve immediately.

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Here’s the non-creamy version:

Sgroppino, serves 4

2 cups chilled Prosecco
4 tablespoons chilled vodka
2/3 cup lemon sorbet
Mint leaves, optional

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Mix the Prosecco and vodka together, then divide in between 4 chilled champagne flutes. Spoon a scoop of sorbet into each flute, and decorate with a mint sprig. Serve immediately.

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My husband and I tend to stay away from tourist attractions, and prefer experiencing Europe as non-tourists, but if you’re ever in Venice, ride the darn gondola. It truly is magical. I don’t know if they all do this, but our gondolier sang!!! And it was lovely.

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White Sauce

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A white sauce is just that – a sauce that’s white. It’s white because it’s made with milk, 1/2 & 1/2, or cream.

It was years before I dared make a white sauce; I assumed it was difficult for some reason. I remember calling up my mother and asking her how to make one, but she didn’t have an immediate answer, because cooking came so naturally to her. She simply added a little of this, and a little of that while cooking, and only followed recipes when making something completely new.

But she made a white sauce, just for me, and sent me the recipe. Trust me, after making a white sauce one time, you’ll never need a recipe again.

White Sauce, or Bechamel

4 tablespoons butter
4 tablespoons flour
2 cups of 1/2 & 1/2, or cream
(this recipe can be doubled)

Have all of your ingredients ready; the sauce will not take long. All you need is a pot and whisk.

I like to use Wondra instead of regular white flour for sauces and gravies.

Place the butter in the pot and heat over medium heat. Add the flour and immediately whisk it into the butter until smooth. This is called a roux. Some people make a roux that is almost like a paste, but I prefer mine slightly thinner.

Let the mixture bubble and cook for about 30 seconds, whisking often. The cooking supposedly keeps the sauce from having a “floury” taste, but I’ve never tested this theory.

With the whisk in one hand, pour in the milk with the other and begin gently whisking. Don’t add the milk gradually; pour it all in.

If the milk/cream is warm, the sauce will form sooner, but cold milk/cream works just as well.

Hold the pot now with one hand and gently whisk; you will notice the mixture thickening. You can even remove the pot from the stove if you think the sauce is cooking too fast.

A few bubbles might form, but don’t let the sauce boil. It’s better to take a little more time to whisk the sauce than allow it to burn and stick to the pot.

Once the sauce has thickened, remove the pot from the stove. You have just made a white sauce.

Now for the fun part. Think of what you can add to your white sauce to make it, well, different! What about adding fresh herbs, or pesto, or tomato paste, or paprika cream, or curry powder!

Today I’m being indulgent and treating myself to a breakfast of goddesses – poached eggs with a white sauce.


A white sauce will work with any milk substitute as well, from soymilk to coconut milk, to hemp milk, to goat milk. However, the color of the sauce will change with the milk color.

It will turn into a cheesy white sauce if you add cheddar, fontina, or Parmesan to it. Any cheese works.

Besides salt and pepper, you can also add white pepper, dried herbs, nutmeg, cayenne, or just about anything you like.

Lastly, a browned butter white sauce is really flavorful, but keep in mind that the white sauce color will be brownish.

For a more scientific approach to making a white sauce, here is a link to Stefan’s white sauce on his blog, Stefan Gourmet.

Easy Peasy Pasta

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There are some specific criteria to being a successful home cook. The most important thing, in my opinion, is to have food in the house! That may not sound very profound, but no one, not even Gordon Ramsay, can prepare food without basics in the pantry and refrigerator. It’s just impossible.

It’s not only necessary to have ingredients available, it’s so much less expensive to cook with those ingredients, instead of going out for restaurant food or contacting a delivery service.

Some staples I must have in my pantry include pasta, grains, and legumes.

Canned products are essential, especially canned tomatoes. I also love canned beans because I feel they’re a quality ingredient, and I always have canned tuna on hand.


I like to keep milk products like canned coconut milk, evaporated milk, and goat milk on hand as well.

Besides canned products, it’s necessary to have staples such as oils and vinegars, or at least one of each! Plus sweeteners and unique pastes.

Refrigerated items that are important to me are sauces and condiments. If I want to make any kind of dish with Asian ingredients, like a quick noodle soup, I can simply reach for hoisin sauce, smoked sesame oil, fish sauce, soy sauce, and Gochujang. But if you only want mayo and mustard, that’s fine too!

The refrigerator is also where I keep my nuts, seeds, and dried fruits. Butter, eggs, and cheese are definite refrigerator staples for me, as are demi glaces. But cream, yogurt, and even ricotta can help in a pinch, whether you’re cooking an Italian dish such as a pasta, or an Indian curry.

The freezer comes in handy, also, for storing frozen vegetables and stock.

Which brings me to this pasta dish. It’s a perfect example of preparing a quick and easy meal with just a few basic ingredients. It’s a dish that can be made on a weeknight after work, or after a vacation when you’re too tired to put much effort in to whipping up a meal, and have no fresh produce.

Easy Peasy Pasta
printable recipe below

12-16 ounces pasta, a pretty shape or color
1 – 15 ounce carton whole-milk ricotta, at room temperature
12 ounce package of frozen peas
Parmesan, optional

Boil a large pot of salted water, and cook the pasta according to the package directions. Meanwhile, scoop the ricotta cheese into a large, heatproof bowl; set aside.

Gently heat the frozen peas in the microwave. I place a little folded paper towel in the bottom of the bowl for excess liquid, but drain them if there’s a significant amount of water.

Drain the pasta when it’s cooked, then add it hot to the bowl with the ricotta. Stir gently.

If necessary, thin with a little milk or cream, or even a little butter. (All staples!) Or, use a little pasta water.

Add the peas and incorporate. Taste for salt and pepper.

Place the pasta in individual bowls or a serving bowl. Sprinkle with Parmesan, if desired.

I used a few toasted pine nuts on top of the pasta for some texture. And that’s it! (Also another staple of mine.)

This recipes shows how good a very simple and basic cooking can be, using what you have in your kitchen.

Now, for a heartier meal, you can add some garbanzo beans from a can… from your pantry! I love the heartiness of pasta and beans in the same dish.

Also, rotisserie chicken or even smoked salmon would be wonderful added to the pasta. Or, canned tuna.

Cooking truly isn’t difficult, and it definitely doesn’t have to be time consuming.

Keep your pantry and refrigerator stocked with basics. That way, you’re naturally creative in the kitchen, not wasteful, and can cook in a pinch!

 

Butternut Squash Soup with Gorgonzola Crema

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Many years ago I was gifted a little book authored by American cheese maven Paula Lambert, who owns the Mozzarella Company in Dallas, Texas.

The book is called “Cheese, Glorious Cheese.” I couldn’t think of a better title for a cheese book myself!

I remember I was almost scared to open the book. I don’t need any help eating and enjoying cheese.

But then, I did. And the recipes are really fun.

Being that I’m dreaming of fall and, my butternut squashes have successfully matured in my garden, I thought what better recipe to make from this book but a butternut squash soup with a dollop of Gorgonzola crema.

It just takes soup to a new level, right? Oh, and there’s also some peppered bacon bits on top as well. Perfect for an almost-fall, wishing-for-fall lunch.

Butternut Squash Bisque with Gorgonzola Crema
Extremely Adapted from, “Cheese, Glorious Cheese”

1 large butternut squash, about 2 pounds
Chicken broth, about 4 cups
8 ounces peppered bacon, diced
2 tablespoons butter
1 medium onion, chopped
4 shallots, chopped
8 ounces marscapone
1 teaspoon salt
1 cup crema, or Mexican sour cream
3/4 cup crumbled Gorgonzola

Begin the soup by peeling the butternut squash, and removing the seeds. Cut up the squash into fairly uniform-sized pieces and place them in a large pot.

Pour the broth over the top – just enough to cover – and bring to a boil. Reduce the heat to simmer, cover the pot, and let the squash cook for about 30 minutes, or until tender. Remove the lid and let the squash cool.

In a skillet, place the bacon and butter. Cook the bacon until to your taste. Remove the bacon with a slotted spoon, but keep the skillet with the butter and bacon fat.

Over medium heat, cook the onion and shallots for about 5-6 minutes, or until soft.

When the squash has cooled, remove it from the pot with a slotted spoon and place in a large blender jar. I only begin adding the broth when blending begins, so that I can control the consistency.

Add the onion-shallots, the marscapone, and salt. Blend, adding a little broth as necessary, to make the soup to your desired thickness. I prefer my cream-based soups quite thick.

Stir together the crema and gorgonzola, and have the bacon dice on hand.

Ladle the hot soup into soup bowls.

Place a dollop of the gorgonzola cream in the center, and then sprinkle on the bacon.

The flavor combination is incredible. I could actually do without the bacon.

Personally, I forced myself to follow through on the gorgonzola; I much prefer feta. But it’s wonderful.

It’s good to stir the gorgonzola cream into the soup, but not too much. You want to taste those different flavors.

If you didn’t notice, I like thick, rich, creamy soups. If you didn’t want to make a rich soup, you can use evaporated milk instead of marscapone. But don’t omit the butter! Butter belongs in soups!

Or, you could simply use chicken broth. But that’s no fun. Happy Fall!

Pasta with Sausage and Fennel

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I’ve never been a huge fennel fan, and for just that reason, I planted two fennel plants in my garden. I figured that if I could harvest it personally, I could figure out how to showcase its unique flavor.

Ideally, if one loves the anise/licorice flavor, fennel is eaten raw, shaved in a salad, for example. But I thought that gently sautéed and caramelized in olive oil, with pasta and sausage, would still highlight this unique plant properly.

Harvesting the fennel is just a matter of pulling it out of the ground. I read that the fennel bulb should be the size of a tennis ball.


The recipe is not mine – I found it on Epicurious.com, and adapted it slightly.

Orecchiette with Sweet Italian Sausage and Fennel

1 fennel bulb, about 7 ounces, plus some fronds
12 ounces orecchiette
Salt
Olive oil
16 ounces sweet Italian sausage
Salt
Freshly ground black pepper
White wine
Freshly grated Parmesan


Cook the pasta according to package directions. Drain and set aside, along with 1 cup pasta cooking liquid.

Heat some oil in a large skillet over medium-high heat. Cook the sausage until lightly browned and cooked just through.


Remove the sausage to a bowl and set aside.

Add the fennel slices and saute them in the remaining oil. Season with salt and pepper. Cook, stirring occasionally, until the fennel softens, about 5 minutes.

Continue to cook, adding a little wine as necessary to prevent the fennel from sticking to the skillet. You might have to do this a few times. The resulting fennel should be soft and caramelized, about 15 minutes more.

Add the cooked pasta and reserved liquid to the skillet, along with the sausage. Stir well and let cook, until the liquid has reduced to a creamy sauce, about 4 minutes.


Add Parmesan and season again if necessary.


Also sprinkle some of the fronds over the pasta.

The fennel still reminded me of Pernod, which I dislike, but it was better slightly caramelized and cooked in the wine.

The Parmesan wasn’t in the original recipe, but I felt like it needed cheese.

Heavy cream would also be a fabulous addition!