About a week and a half ago fisheri posted a recipe which he called "A Great Pasta, Waiting for a Recipe"
http://www.food52.com/recipes... where he describes a pasta recipe mentioned in David Tanis' Heart of the Artichoke listing ingredients but no amounts. I was intrigued, played around with the ingredients and made a bowl which as fisheri described was "subtle and sublime". A couple of days later I added diced fresh fennel, leeks, tomato and chicken broth and made another pasta. I was hooked on the flavors and so today put everything together for braised fennel and leeks. I'm a very happy camper! Thanks fisheri.....now I have three wonderful plays on this! —inpatskitchen
Test Kitchen Notes
This dish packs a flavorful punch. Fennel and leeks are simmered in the oven until they are soft and sweet, making a great canvas for the punchy, anchovy-spiked sauce. Fresh oregano adds an herbal note and red pepper flakes add heat. This recipe takes some time to come together, but the hour-long braise gives you time to make a main dish (or enjoy a glass of wine, like we did!). Each bite is a combination of sweet, savory, and salty--but it's the anchovies that leave a lasting impression on the palate. They really make this dish shine. —duclosbe1
1 hour 10 minutes
about 4 servings
large cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
ground fennel seed
medium tomato, seeded and finely diced
anchovy filets, minced
chopped fresh oregano
1 1/4 cups chicken broth
Salt and black pepper to taste
nice size leeks, white and pale green only, halved lengthwise (about 6 to 8 inches long)
sliced fresh fennel bulb, cut into pieces about 3 inches long and 1/4 to 1/2 inch wide
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!