I have a fairly rigorous process by which I weed out Culinistas™, and part of this process is a cooking interview. Culinistas™ are forced into an environment in which they do not have very much information and in which time is of the essence. This exercise has ended in tears, in messy kitchens, in clean kitchens, in five star meals, and in slop.
However, when a prospective prepared, among other things, fennel in two different but incredibly delicious ways, I was floored. She braised half the bulb and made a tomato fennel salsa with the other. To make this refreshing salsa, chop tomatoes, fennel, and red onions very finely, toss them with a vinegar and olive oil combination; season the concoction with salt and pepper, and voila!
What you will end up with is an absolutely light and uplifting accompaniment to anything from seared tuna to a topped for guacamole and chips!
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