Comments: Serendipitous Sunday Dinner

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Fennel and feta. Two of my favorites. One thing I love in my Greek salads is a sprinkling of pepperoncini, those pale green salty peppers that complement the feta. Can you get those in France or is that an American distortion of a Greek dish?

Drat - wish I had thought of them! We can get jalepeno-like peppers in brine and my Critic LOVES them. I also would have liked some nice olives, but I don't tend to keep them in the fridge since I am in a minority in this regard.

Oh, and I think I know the peppers you mean and yes, you can get them in the markets at the same stands that sell olives (and those weird beans you made me buy the last time you visited, remember?).

I don't remember the beans. Were they lupini? Maybe I need to go back to Paris and you can show me.

That sounds right. They were the kind you had to pop out of their skins to eat. But yes, you definitely need to come over for a visit so that we can settle the pepper question too!

I leave out the lettuce.

But you must have segments of white onion ... and olives - the big, fat, juicy black ones. 'Mahmut' they call them in my local Turkish supermarket. I think it means mammoth. But I can't be sure.

Fennel's great. Braise it in white wine and olive oil with some onion and garlic, shake some paprika over.

I used the baby onions because I'm not overly fond of raw onions. (It's one of the reasons I don't usually order Greek salads in restaurants - I'm a wimp!) However, I saw a middle-eastern chicken recipe on Epicurious that called for soaking the onion rings in water for a bit before serving and that sounded like a good idea for me!

I love fennel too, though I have to say I like it best just raw!

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