If stealing great ideas was good enough for Steve Jobs, then it makes me feel much better about what I’m doing with this blog. (“Good artists copy. Great artists steal.” – Pablo Picasso. “We have always been shameless about stealing great ideas.” – Steve Jobs.) Thank you posthumously to Steve Jobs for making technology beyond user friendly, for being so creative and changing the world for the better. You died way too soon. Wish we could still hear you say…”Just one more thing…”
Thank you to the Food Network for their Giada De Laurentiis recipe: Parmesan Roasted Fennel. This is an adaptation of that recipe. Something tells me that Giada doesn’t really consume the quantities of olive oil that she seems to expect the rest of us to be able to metabolize without ballooning.
Parmesan Roasted Fennel
- 1 t olive oil
- 1 large fennel bulb, cut horizontally into 1/3 inch thick slices
- sea salt and freshly ground black pepper
- 1 T freshly grated parmesan
Brush the bottom of a baking pan with oil or use a Pampered Chef Bar Pan that doesn’t need any coating and will not stick. Lay out the fennel, brush it lightly with olive oil, lightly seasoning it with salt and pepper, then sprinkle on some parmesan. Preheat oven to 375F, baking for 45 minutes or until browned and softened.
This dish looks lonely on the plate so you can toss together a quick bean salad.
Bean Salad
- 1 19 oz can white kidney beans, rinsed and drained
- 3 half coloured peppers, chopped small
- 1/2 chopped parsley
- 3 chopped green scallions
- 1 t olive oil
- 1 T seasoned rice vinegar
- 2 t maple syrup
- sea salt and freshly ground black pepper
In a medium-sized bowl, combine all ingredients.
Parmesan Roasted Fennel and Bean Salad Print Ready Recipe
This is a staple. great for a buffet or to bring along for lunch.
Tasty and reasonably quick to prepare. Plate is garnished with buffalo mozzarella.
Did you mean 1/2 C chopped parsley? It just says “1/2”. Pictures are gorgeous! You are awesome.
Thanks for catching that slip. See what happens when you blog first thing in the morning before going off to work? Those gorgeous pictures are taken with my iPhone – thanks again Steve Jobs. I’m always worried that I’ll drop it into a soup.
Thanks for calling me awesome. Awesome & jittery, hmmmm.
I want to marry you!
I love roasted fennel. Always cut it up in wedges will try this way.
Love the presentation of this plate!!!
I think the endive gives it a nice flair. I’m crazy about endive.
Holly, I am hooked on your blog. Everything looks so appealing, and clearly this is a labour of love. Keep it up, you inspire me!
It is true. I do love food. And talking about food. And eating food. And as of just last month writing about food. I’m thinking that as this continues I may learn to love making food. Practice, practice, practice.
Thanks for your comments. the more I get comments the more it fuels the desire to share.
This is so much fun Holly!
And btw, I think that Jonathan Cheung needs some competition!
It is fun! Jonathan is a confidence booster. He’s a great foodie guru. Montreal is lucky to have him.