THIS WEEK’S SUPPER INGREDIENTS:
I remember when I tried fennel for the first time. I was told that it tasted like black licorice! With fear in the heart of my tastes buds I took a bite. Whoa was I relived to find it is nothing like the black devil jelly beans that would be placed in my Easter basket! With a very light background anise flavor the very first adjectives that spring to mind are crisp freshness. The fronds are a lovely addition to any sandwich or salad and the bulb is beautiful roasted, braised, and fresh. So many choices!
[bctt tweet=”If I was stranded on a desert island with 3 food choices they would be: potatoes, eggs, and a goat. I wouldn’t eat the goat but they are so loveable and I need some way to make cheese!” username=”snapyoursupper”] Anyway, back to the potatoes. Potatoes are the one thing that I want to eat when I am sick. The only thing that cured a hangover in college and the only thing that cannot be skipped at any holiday meal. I have not found a potato dish I didn’t like and actually think it would be a challenge to do so. I’m not sure I could pick a favorite way to prepare them but if I had to choose it would be good old mashed. Not the nasty gluey things but the the fluffy buttery clouds that my ricer helps achieve. Great now I am hungry!
Shallots were first on my list of gardening must haves. Easy to grow and great storage life make them a must especially when you see the sticker shock on these alliums! Holy goodness why does good food have to cost so much money! Lighter and more delicate in flavor than the onion with a beautiful pink hue; shallots make everything better.
I hope you check back on Tuesday to see what I have created for my supper and as always, I would love to see what you have made so “SnapYourSupper” and be sure to use the hashtag #snapyoursupper!