Wow, is it really the end of September already? That means, Nathan and I are getting married in less than month — yikes! Panic time!
Ok, I exaggerate – we’re actually doing pretty good as far as planning goes, so there’s really no need to panic. But you’ll still have to pardon me and my very-likely leave of absence from blogging once we get even closer to the wedding date, and then definitely when we’re on our honeymoon. But we’re going to Spain, possibly one of the best places in the world for eating, so I hope to come back with lots of delicious stories and pictures.
In the meantime, even though I don’t have much extra time for flipping through my cookbooks and scouring my favorite blogs to hunt down new recipes, I have some very lovely friends who will do the work for me. This one comes to us by way of my good friend and former roommate Ms. Laura. I was contemplating a strategy for this head of fennel sitting in the fridge when all of a sudden, my IM window popped up with a message from Laura telling me she just made this awesome recipe from Epicurious. Now, if that’s not divine intervention, I don’t know what is.
The major change I made to the recipe is to scale it down to serve two and to skip the sun-dried tomatoes since I didn’t have any at home. Also, I bought my fish at an Asian market where, shall we say, labeling fishes by their English names is not their highest priority. So I just chose a firm-looking white fish and it worked well. Just avoid delicate or super-oily fishes, like salmon or mackerel. I cooked up some simple sauteed spinach to serve with this and it went great with the creamy ragout.