Inspiration

18 12 2008

It always pops up in the unlikeliest places, the most unexpected times.  I often find myself wandering the market aimlessly, without a clue as to what to do with any of the gorgeous produce on display.  And then I’ll be lying in bed, or standing in line at the post office, and all of a sudden my brain shouts, “Shrimp and chorizo frittata!  With green salad and sweet onion vinaigrette!”  This can be brought on by pondering the contents of the still-malfunctioning fridge (which, as of this afternoon, FINALLY, has been fixed – hooray!), but that takes a little more focus.  And then there’s the time you read a recipe in a magazine, cookbook, or food blog, and you realize you have all the ingredients in the kitchen already.  This is rare and awesome.  Usually it’s more like you read a recipe, decide you must have it right now, and run to the store for ingredients despite the rapidly wilting spinach in the fridge.

an enduring favorite

This dinner definitely falls into the latter category.  I read this post on [eatingclub] vancouver, and I loved the sound of a creamy fennel sauce on pasta.  Plus I am a total sucker for wild mushrooms, so it was a done deal.  I’m glad they didn’t post an actual recipe, that way free interpretation is much easier.

These girolles were straight from the forest

Like when I realized I didn’t have any roasted garlic, didn’t feel like making any, and didn’t care.  I just caramelized the fennel a bit to get that deep sweet flavor, then braised it in white wine until it was very tender.  With the aid of my trusty immersion blender, I puréed the fennel into a thick sauce.

Braised fennel sauce

I finished it with a little cream, and kept it warm while I sautéed the girolles with a little fresh parsley.

Sautéeing girolles

I stirred it all up with some whole-wheat spaghetti, garnished with some reserved fennel fronds (I just love how delicate they are!) and dinner was served.

Pasta with braised fennel cream sauce and girolles

Thanks for the inspiration, ladies!

Originally published on Croque-Camille.








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