Monday, September 12, 2011

Haute Cuisine 1.11

Well, as usual, it is late and I just finished my week's worth of cooking.  Starting out...

Green Fruit Salad - 4.5 stars - White Honeydew, Kiwi, Bartlett Pears with mint flakes
No explicit instructions, just try to approximate - I have tons of uncut fruit leftover - I always overestimate how much fruit I need because it is a sum of parts not just one final quantity I need.

Fennel and Zucchini Soup - courtesy of Bon Appetit - 4 stars


  • 2 tablespoons extra-virgin olive oil, divided
  • 2 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved
  • 1 cup trimmed diced zucchini
  • 1 cup chopped onion
  • 1/4 teaspoon fennel seeds
  • 2 cups low-salt chicken broth
  • 3/4 cup grape tomatoes, quartered


  • Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
  • Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.

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I am waiting for the soup to cool before I put it into more of my bentos.  It made a perfect amount for 5 days and maybe one snack.  I usually end up with far too much.  

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