sauteed fennel + onions + apples

j. got me started on fennel, and although i like it, i’m still not totally sure what i’m supposed to do with it.  i see it in the produce section and it’s so pretty and exotic and green and frond-y and i just want it, so sometimes i buy it and just make up ways to consume it. this concoction was a delicious winter surprise borne out of  “hungry mouths to feed” + “what do i have in my refrigerator.”

1 fennel bulb, thinly sliced crosswise
1 yellow onion, thinly sliced crosswise
1 tart apple, peeled and matchsticked
minced garlic
olive oil + butter
lemon juice
white wine

i threw the fennel in first to cook down a bit, and then the onions, garlic, and the apples at the very last minute so they would stay crispy.  i randomly threw in the other ingredients while cooking on medium heat, and since the stomach i was cooking for has turned vegetarian (be supportive, be supportive…sigh), i put the mix aside, got the pan hot again, and threw in some chicken for myself. i fancied up a small pot of couscous with pine nuts and minced dried apricots, poured large glasses of wine, and yes.

i’m endlessly surprised by the pleasure found in easy, simple, clean cooking. i very sincerely love spending an entire day making elaborate meals and julienning pounds of whatever by hand and grinding spices and parboiling and blah blah blah, but it’s nice to know that something this close to perfect is just a few minutes away on a cold night. i just wish i was eating it with j.

merry christmas!



~ by marcella on December 26, 2010.

2 Responses to “sauteed fennel + onions + apples”

  1. I too had success with fennel in a salad with beets and arugula. But, the main ingredient I want to share is what we’ve been making and calling “balsamic tar”. Put about a 1/2 cup of balsamic vinegar in a pan and boil it until it is reduced to half that amount. Whisk in a little olive oil and you have a dressing/dip that everyone loves on everything. We have people in this house eating it plain, right from the refrigerator, for breakfast. Enjoy!

  2. FROND-Y. omg I love you. also, this sounds totes delish.

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