After 21 days of South Beach diet, we have lost a little weight, but more important, we are both feeling better. So tonight, after enjoying a day of temperatures in the low 80's, 9 holes of golf for the two of us together, we had a very nice dinner.
Above you see Fennel Salad with Parsley, Parmesan and Lemon. This is a recipe from Martha Stewart Living. Very nice, very cooling. We do not own a mandolin which would have come in very handy, but the Trout was able to slice fine enough. I think a mandolin will be on the wish list for the future.
Fennel Salad with Parsley, Parmesan and Lemon
Trim 1 fennel bulb reserving 1 to 2 tablespoons fronds. Halve, core, and thinly slice on a mandolin. In a large bowl, toss fennel with 2 tablespoons lemon juice. Season with salt. Stir in 1 cup parsley leaves, fennel fronds, and 2 tablespoons extra-virgin olive oil. Season with coarse salt and ground pepper. Sprinkle with 1/4 cup shaved Parmesan.
Another favorite recipe we had this evening is from March, 2004, Gourmet magazine. This was a beautiful addition to the cooling fennel. Just enough saltiness to make a nice comparison.
Roasted Feta with Olives and Red Peppers
1/2 lb. feta (preferably Greek), rinsed and drained
1/4 teaspoon oregano, minced
1/4 teaspoon black pepper
1/4 cup bottled, roasted red peppers, chopped
10 Kalamata or other brine cured black olives, pitted, rinsed and coarsely chopped (1/4 cup)
2 tablespoons extra virgin olive oil
Preheat broiler. Cut cheese into 1/2 inch thick slices and divide among flameproof baking dishes or serve in one larger dish. Sprinkle oregano and pepper over cheese.
Stir together roasted peppers, olives, and oil in small bowl and then spoon mixture over and around cheese.
Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.
Trout Here!!! I generally select the wine for our repasts - of late a few of my purchases came from nice write-ups found in the blog
Bigger than your Head by Fredrick
Koeppel. He gives excellent reviews of very expensive
collectible wines to reasonable every day drinking wines. He has received a Best Wine Review award for his blog. Check him out!!
The featured wine for this meal comes from
Concha Y
Toro Casillero del Diablo Carmerere 2008 from Chili! For a young wine, this has a very good body and drinkable now with a lot of fruit and complexity!
Carmenere was once thought to be a Merlot clone but it is its own grape variety and a nice soft drinkable wine with red meat and pastas. It went very nice with our grilled strip steak and a bargain at $11-12 bucks!!
