Summer here is hot. Very hot. Most of our meals, July through September are lighter fare such as salads or cold soups. But when we do decide to cook it is usually on the grill ("al - ha- esh" transl. "on the fire"). Beef, chicken, fish, lamb, eggplant, potatoes, stuffed peppers - you name it.
Of course, with a steady diet of grilled whatever, it is important to vary the sauces and marinades or every meal tastes the same. I go to the Shuk for inspiration. I look around and let the market tell me what to make. This week, the fennel looked fresh and on offer (lower price). Since I felt like something very fresh and since we seem to have an endless supply of cucumbers, I decided to put them together.
Here the sauce is served as a bed for grilled Denise (Sea Bream). You can basically use it for anything grilled or as a sauce for pasta.
BT's Cold Cucumber and Fennel Cream
Ingredients:
3 medium Israeli cucumbers
2 medium fennel bulbs
1 medium shallot
1 clove garlic
10 coriander seeds
1 tablespoon butter
1 tablespoon sunflower oil
1 teaspoon Arak (Anise - optional)
1/2 teaspoon kosher salt
1/2 teaspoon sugar (use if using Arak)
1 tablespoon water
5 drops tabasco
Directions:
Add butter and oil to saucepan
Turn flame to medium
When butter begins to bubble add coriander seeds and sauté 1 minute
Finely dice shallot and garlic and add to pan
Rough chop fennel and add to pan
Sauté for 2 to 3 minutes - just until vegetables begin to wilt
Add Arak and sugar and water
Cover pan and reduce heat to low
Simmer for 5 minutes
Remove pan from heat and let cool
When cool and salt and purée
Rough chop cucumbers and add to blender
Purée
Pour into bowl. Add tabasco. Taste for salt
For a thinner sauce add slightly more water
Enjoy! !בתיאבון
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