I'm still not up to making my own pizza. Maybe P. could get excited about it -- he's the baker in the household. Meanwhile, I spend too much time thinking about what else to do with fennel. So far, I've come up with:
-- rolling it into a pork tenderloin (works in theory; in practice it was an abject failure)
-- julienning it along with onions, carrots, and peppers and putting it into a foil packet with lemon and herbs to bake with fish (excellent)
no subject
-- rolling it into a pork tenderloin (works in theory; in practice it was an abject failure)
-- julienning it along with onions, carrots, and peppers and putting it into a foil packet with lemon and herbs to bake with fish (excellent)
-- sautéing it in a pan with olive oil and a smidge of white wine alongside slow-cooking pork chops (very good)
-- poaching it with celery in white wine, butter, and herbs as a side dish (gimme gimme gimme)
Other good combinations?