Aphorisms from the Professor: Brillat-Savarin

Sunday, September 13, 2009

The lesson from the wonton-off? Green apple and fennel is an excellent combination. Something about the green apple cuts the licorice flavor of the fennel very nicely. Tonight, an apple, fennel & celery slaw was used in two ways: sauteed to accompany the main course, and raw to top our salad.

The Complete Meal:
French onion soup with rye bread and bubbling Italian cheese blend
Caprese Salad: tomato, bocconcini and olive oil topped with apple, fennel and celery
Pan-fried salmon with a sour cream-dill sauce and sauteed apple, fennel and celery

1 comment:

  1. What can I really say except I would like to come over for dinner...and I havnt seen a mushroom yet!! Seriously - very impressed over here. mmmmmm