Roasted Fennel with Parmesan
Fennel is especially delicious during the cooler months, late winter into early spring. Select bulbs that are round and heavy.
Serves 6-8
3 large fennel bulbs (about 1 1/2 lb.), trimmed top and bottom, and cut lengthwise into generous 1/4” slices
4 or more Tbs. good-quality olive oil
Sea salt
Freshly ground black pepper
6 or more Tbs. coarsely grated Parmigiano-Reggiano cheese
Preheat oven to 375 degrees.
Making a single layer, place slices of fennel in a shallow pan. (I like to use a ½ sheet pan lined with parchment.) Brush generously with the olive oil, then sprinkle with a little salt and generously, pepper.
Roast fennel for 10-15 minutes. Some edges will begin to brown. Using tongs, turn slices of fennel. Return to oven for about 10 minutes, or until fennel is tender. Remove and sprinkle with Parmesan cheese, making sure all surfaces are coated. Return to oven until cheese starts to melt and brown, about 5-7 minutes.
Serve at room temperature.
Avgolemono
In Greek, Avgolemono means literally, egg with lemon. It is the simplest of soups, creamy yet light, celebrating the season when fresh eggs and lemons are abundant. A good homemade chicken stock will make the soup divine.
4-6 servings
6 c. homemade chicken broth
½ c. long-grain white rice
3 egg yolks
¼ c. lemon juice
Salt and freshly ground black pepper, to taste
Thinly sliced fresh lemon as garnish
Chopped fresh parsley as garnish
Pour the broth into a pot and bring it gradually to a full boil. Pour in the rice, reduce to a simmer, and cover. Cook for about 25 minutes, or until rice is just tender. Do not overcook.
Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
When rice is done, remove soup from the heat and ladle 2 c. of hot broth into the egg and lemon mixture. Whisk this mixture back into the remaining soup.
Return the soup to medium heat and cook, stirring constantly, until soup is just steaming. Do not let it reach a boil.
Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate. Correct seasoning just before serving. Garnish hot or cold with lemon slices and chopped parsley.
