Fennel, Shallot, Pepper Saute

Fennel, Shallot, Pepper Saute

1 small fennel bulb, cut into slivers
2 tablespoons apple cider vinegar and 1 cup water
1 shallot sliced thinly
3 garlic cloves slivered thinly
1 large pimento or small red pepper slivered thinly
1 tablespoon olive oil
1 teaspoon fennel seed
1 teaspoon ground cumin
1 teaspoon dried Thai basil

1 tablespoon unsalted butter
1 tablespoon granulated sugar
salt and pepper to taste

Slice and sliver vegetables keeping them separate. Soak fennel slivers in water and apple cider vinegar for 1/2 hour, then drain. Heat olive oil in medium frying pan and add slivered shallots, next add slivered peppers, last add garlic and saute for one more minute. Add fennel slices, herbs, and spices and cook till fennel is soft. Add butter and sugar and cook till blended. Serve immediately. Peas or other firm vegetables could be added if you l\wish. This recipe is a wonderful way to have fennel and quick and easy to make.

Blueberry Salsa

Blueberry Salsa

2 cups of fresh blueberries, cut in half
1 shallot chopped fine
juice and zest of one lemon
4 mild peppers cut fine
8 mini tomatoes chopped fine
2 jalapeno peppers seeded and chopped fine
2 tablespoons of honey
1 teaspoon of coarse kosher salt
1/2 teaspoon of fresh ground pepper
1/2 teaspoon of ground cumin
1/4 cup of fresh cilantro

Chop it all up and toss well, unusual yet delicious.

Turks Cap Lily

Turks Cap Lily

These beauties grow wild in forests near my home.
As with all lilies careful of the pollen, it stains terribly.

Gyeran Mari

Gyeran Mari

Gyeran Mari is a Korean rolled omelette.
Looks easy but patience and a deft hand is needed.

5 eggs beaten well
1 small carrot grated fine
1 small shallot minced
6 flat anchovies chopped in small pieces
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground rosemary
olive oil, about 1 tablespoon or so

Beat eggs well and add remaining ingredients, except oil.
In a medium frying pan brush some of the olive oil
on one side of the pan.
 Thinly spoon some of the egg mixture
in the oil (about half a cup). Cook on very low heat
till egg mixture just starts to solidify. 
Lengthwise roll that portion of egg then
slide it to the edge of the pan.
Brush more oil and add more egg mixture to
edge of partially cooked egg. Repeat
This process again and again till all
the egg mixture is used up. Cook edges
of the rolled omelette as well.

Remove omelette from pan and let sit for 5 minutes.
Cut rolled omelette into small squares
and serve warm or cold.
I used what I had on hand for ingredients 
in the omelette but other items could
be added sparingly to enhance the taste 
and look of this beautiful omelette.

Long story short, my attempt was a complete failure.

Back to the drawing board.