Friday, October 27, 2006

Roasted fennel puts ringing in my ears.

I live in apartment with a very sensitive smoke detector. Everytime I turn on my oven for anything other than cookie-baking, it goes off. And geez, is that thing loud. I calmly reach for my step ladder and bring it into the hallway where the damned thing is going full blazes - but when I try to open it up, I can't think for the life of me how to do it because the bleeping is just so loud - I fumble around, unable to focus. Finally, out pops the battery. Silence - only the smell of fennel is in the air.

So here's a simple recipe I hope you enjoy. Camera's still on the fritz, so I have to admit, I pulled this pic off of Google.

Simple Roasted Fennel Bulbs

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Fennel is a warming herb, and is in peak season from now until spring time (... or so I've read - are any of you finding locally grown fennel right now?). I love the flavour of this vegetable that I only discovered a short time ago. I made this to accompany Sweet Potato Soup when I had Richard to dinner the other week. There was white wine leftover from my birthday party the night before, so I sloshed some on - it had a delicious effect.
Also try fennel raw - grated into salad or sliced in wedges and dipped in hummus - it's good for digestion.


sweet fennel bulb (how ever many you want, just as long as you have enough pans and oven space)
olive oil
white wine (optional, but highly recommended)
sea salt
freshly ground pepper

Preheat oven to 400oF. Rinse bulb well and trim off the thread-like leaves and any dried stalk-ends. Also slice of the dry (and possibly brownish) root end, but just to expose the white again - we need most of the root intact to complete the next step with ease.
Using a large chef's knife (no paring knives here!), slice the bulb from stalk to root, length-wise (meaning you'll have fewer but wider slices than if you cut down width-wise). Lay slices on an oiled or parchment-lined cookie sheet, in one layer. Shake on some sea salt, grind on some fresh pepper, drizzle on some olive oil and slosh on a bit of white wine (this is a great way to use up leftover wine - does anyone else ever have that problem?). Slide in the oven and roast for 30-40 minutes, until fennel is soft, with roasted-looking edges. Serve warm as an attractive side dish.

Okay folks, so this is the week we turn to all those of you DA readers who've never piped up. Just say hi, so I know you're there. I feel out of touch with no website counter - and it'd be nice to know there's more that the six or so regular readers I hear from. Thanks!

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Sunday, October 22, 2006

What's going on here?!

Well, I'll tell you what's going here:

* Two Fridays ago I started a Fall Fast. It lasted five days - the weekend I was able to chill (when was the last time I used that word - chill?) around the house, but once I was back at work, getting up at 5am and baking up a storm of sweet treats, I just couldn't take it anymore. Not that I'm eating cookies all the time now, but I could only do the no-food thing for so long.

* My camera is screwy. I'm not sure why - something to do with the memory card, but it doesn't want to let me take pictures.

* I am baking in these huge quantities at work. All that time in the kitchen means I'm not putting too much creativity into my meals at home.

* I am still trying to establish myself in this new and wonderful city (we're talking Montreal here). Just keeping on top of the laundry and finding the best places to shop is consuming, not to mention making friends, finding clients for nutritional consultations (know anyone who'd be interested?), keeping up with my shiatsu studies, and deciding if I want to finally finish my undergrad at some point in the next few years.

Thank you for checking in. And thanks for your scarf suggestions in the past two weeks (I'm still taking more suggestions if anything comes to mind).

Even though I'm off to Toronto this coming Friday (come see me at Canzine next weekend! see the sidebar), there'll be a food post. Fer real.
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Friday, October 06, 2006

Apologies

Another week without a food post for you. I'm sorry.
The only recipes I'm figuring out these days are baked goods - I've just started working a few days a week at a super vegan restaurant here in Montreal called Aux Vivres (hence the reason for writing this post at 5:30 am - I have to be at work in half an hour!). I'm figuring out how to bake 75 large cookies at a go, or two dozen jumbo muffins, and I'm sure that's not of much use to you.

For those of you who're yarn-inclined though, I have a question.
Remember this pile of Rowan I picked up in Edinburgh?
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What do I do with this ball of brown "Elegance" Kid Silk Haze pictured there on the right?
I want to make a scarf for fall. Any pattern ideas?
Something attractive, but everyday-wearable. And simple enough to knit - lace is fine, but I don't want to have to be checking the pattern at every row.

Thanks for your suggestions!
There'll be food next week. I promise!
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"Domestic affair... do you think it's a funny title?" I asked a friend.
"Funny ha-ha?" she responded, "well, no not really."
"But 'domestic affair', it's like what's going on in the nation, but it's also me, being drawn to all these domestic tasks - knitting, cooking, caring for small children..." I tried to explain.
"I like that it has the word affair in it," she concluded.

jae's first book!

Get It Ripe cover Have you seen my award-winning whole foods cookbook Get It Ripe: a fresh take on vegan living (Arsenal Pulp Press, 2008)? Keep your eyes peeled for it!
To join the Facebook group for the book, go here.

hello?

about the blog:
domesticaffairATgmail.com

about the cookbooks:
getitripeATgmail.com

While I love hearing from you, and read each and every one of your e-mails, please understand that I just cannot respond to all of them due to the rate at which they're coming in these days!

If you have a question, I might have already answered it here.

in the press

live in person!

come see me:
* Vida Vegan Con in Portland, OR, August 26-28, 2011.

...but better yet, check the calendar for details!

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