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What did you eat last night for dinner?

mgm9128

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Peel the outer layers and juice the trimmings. Make a caramel, deglaze with the fennel juice, infuse with the leaves. Simmer the fennels in salted water with a slice of lemon until tender, let cool in the cooking water. Slice in half, sear face down in oil, add butter to further caramelize, flip, baste, add caramel and reduce, basting, then let hang out in the pan for 20 minutes or so to soak in the juices. Reheat and glaze, finish with some of the fronds minced and a squeeze of lemon.
 
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mgm9128

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The Polish housekeeper definitely wanted to smoke some kielbasa but she was a little too dry-aged for my palate.
 

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