People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.
09/14/2004
Gratin of fennel and black figs (Gratin de fenouil et figues)
Ingredients:
To serve 4:
2 heads of fennel (good-sized, or three small ones)
6 ripe black figs, cut in half
2-3 bay leaves, fresh if possible
1/4 c. flour
2-3 T. butter
1 1/2" piece of cinnamon bark
Juice of half a lemon
Salt, pepper
Fig leaves, if available
Remove any tough outer leaves from the fennel, and cut the heads in quarters. Bring some salted water to a boil, and gently parboil the fennel for about 10 minutes, until nearly tender. Drain and blot dry with paper towels.
Dredge the fennel quarters in the flour. Melt half of the butter in a heavy skillet over medium heat, and slowly brown the fennel on all sides. Watch carefully so it doesn't burn. Preheat the oven to 375 degrees F.
Place the cinnamon bark and bay leaves in a gratin or other baking dish. Arrange the fennel interspersed with the figs on top. Pour in the lemon juice. Sprinkle with salt and pepper, drizzle with remaining butter, melted. Cover with fresh fig leaves, or with aluminum foil. Bake for about minutes, or until the fennel is very tender and the figs have given up their juice. Delicious with poultry or fish.
This recipe is based on one by Roger Verger.
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