Thank you to all of you who have emailed me to say that my last post, a cookbook review and give-away for The Lazy Gourmet, has disappeared.
Last week, my domain host, Blogger, had a serious glitch and went down. It took my last two posts as well as four more I had written and saved. Ugh.
Since many of you had left comments for a chance to win a copy of The Lazy Gourmet, please leave one again today, and I'll announce a winner on Wednesday. Thank you so much for your understanding and patience.
Below you'll find the recipe for Caramelized Fennel I posted from the book. The gals say that "one of the most powerful weapons in the Lazy Gourmets arsenal is fennel." I couldn't agree more.
Serves 2 to 4
2 medium fennel bulbs, leafy tops trimmed and discarded (or saved for another use)
3 tablespoons olive oil
1/2 teaspoon kosher salt
1 tablespoon balsamic vinegar
1 ounce (about 1/3 cup) grated Parmesan cheese
1. Have fennel bulbs, remove core, and thinly slice. Heat olive oil in a large skillet over medium heat. When oil is hot but not smoking add fennel and cook, stirring occasionally, until soft and beginning to brown about 30 minutes. Sprinkle with salt, stir in vinegar, and remove from heat. Serve topped with grated Parmesan.