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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.
While sitting here enjoying an orange and admiring its vibrant color and the smell of its oils as they burst through its skin permeating my nose. While separating away each perfect segment and drinking in each and every drop of its sunshine it dawned on me that some of the best foods in the world require no recipe at all.
I had been racking my brain trying to decide what to post and in this instance I decided to leave well enough alone, nature’s got this one covered.
So I am just going to sit back and reap the benefits of what God has placed in this perfect edible package while it nourishes my body back to health and save the recipes for another day!
Thanksgiving is quickly approaching and it’s time to start deciding on which of the family favorites will be gracing the table this year. I was going through my cupboard and noticed a can of the jellied cranberry sauce which I do like but I thought this year I would much rather have my grandmother’s uncooked version of cranberry relish. It has such a nice bite to it. It’s not too tart and not too sweet; it has a wonderful crunchy texture and does a great job at cutting through some of the richness of the other foods and creating a nice balance. What is also great about this relish is that it can last way beyond the thanksgiving fare and grace many different dishes and still be around for Christmas (well maybe if you make a double batch).
Meema’s Uncooked Cranberry Relish
1 lb. cranberries
1 whole orange
2 cups sugar
½ cup chopped walnuts
1/4 teaspoon of salt, this is optional but the salt really does heighten the flavor.
Grind cranberries. Grind all of orange (skin too) except inner white part, just the colored zest in food processor or blender. After grinding place in bowl add sugar, salt and walnuts then stir together well. Place in covered jars or covered plastic containers, refrigerate and allow to sit 2 days before using.
I do not know how many of you are familiar with fennel but it’s something everyone should try. It’s very similar in texture to celery but much crunchier. Celery tends to be very bland; fennel however has a bold licorice flavor.
Fennel was a common staple in Italian- American households. As children we would use the fennel stalks as straws to drink our water or other beverages with. It was fun to see how the drinks flavor would change once it mixed with the licorice flavor of the fennel straw.
Fennel can be eaten raw (very low calorie), steamed, fried, braised. It’s a nice flavor enhancer to most recipes. Its licorice flavor is less intense when cooked.
The fennel leaves or fronds can be used as a garnish or a seasoning.
Fennel and Orange Salad
INGREDIENTS:
3-4 Oranges
Salt
Olive Oil
A medium-large fennel bulb
Balsamic vinegar
Small red onion sliced thin(separated into rings)
PREPARATION:
3 or 4 medium sized oranges- peeled and sliced or segments if you prefer.Salt the oranges and drizzle generously with olive oil. Put aside while you cut the fennel to allow salt to bring the juices out of the oranges.Clean and quarter a medium-to-large bulb of fennel and slice it as thin as possible. Toss it with the oranges and season with some more salt and a bit of ground black pepper. Sprinkle with the onions and garnish with the fennel leaves. Drizzle with balsamic vinegar.
While sitting here enjoying an orange and admiring its vibrant color and the smell of its oils as they burst through its skin permeating my nose. While separating away each perfect segment and drinking in each and every drop of its sunshine it dawned on me that some of the best foods in the world require no recipe at all.
