Artichoke and Fennel Stew
2 Tablespoons Earth Balance
1 Tablespoon Olive Oil
1 Yellow Onion, diced
1 Teaspoon Fresh Thyme
1 Teaspoon Fresh Oregano
1/2 Teaspoon Fennel Seed, ground
1 Bay Leaf
1/2 Teaspoon Salt
1/2 Cup Dry Vermouth
3 Tablespoons Flour
3 Cups Green Stock, heated (Day 126)
1/4 Cup Parsley Leaves, chopped
Pepper to taste
Heat the fats in a medium pot, then add the onion, thyme, oregano, fennel seed, bay leaf, and salt. Cook until the onion is golden brown, about 10-12 minutes. Pour in the vermouth and and let cook for 3 minutes. Stir in the flour, cook for one minute. Whisk in the stock a half cup at a time, adding more as the stock thickens. Add the parsley and cook for 15 minutes. Add pepper. Keep warm and covered till needed for the stew.
6 Leeks, cleaned and chopped
8 Tablespoons Lemon Juice
12 Ounce Jar Artichoke Hearts, drained and chopped
2 Fennel Bulbs, trimmed and chopped
4 Tablespoons Earth Balance
1/2 Cup Water
8 Ounces White Mushrooms, sliced
1 Clove Garlic, minced
Salt and Pepper to taste
Handful of Fennel Greens
Cream Cheese Pastry (Day 130)
1. Preheat oven to 375F. Melt the Earth Balance in a large pot. Add the leeks, artichokes, and fennel. Cook for 5 minutes.
2. Add the water, mushrooms, garlic, lemon juice. Cook until the mushrooms soften.
|Ready to add the crust|
3. Fold in the sauce. Cook for 5 minutes. Add the fennel greens, salt and pepper.
Goes well with Brown and Wild Rice Gratin
Pairs well with Chenin Blanc
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