My food is like my family and friends ... big, bold, and beautiful. This is assertive but not arrogant food, well-seasoned and balanced in flavors and textures.
Woven into my life's journey, food marks events both big and small. Each recipe encapsulates memories of good people, good places, and good times.
The first cooking class I ever attended was at the Williams Club in New York City. Mark and I were the only 20-somethings in a group of middle aged people (like I am now). We learned to make rack of lamb, roasted winter vegetables, and this lovely fennel soup, which stole my heart. I even served it at my wedding, which was in the middle of the summer, so fond were my memories of this night.
4 large fennel, sliced 2 large onions, sliced 2 quarts chicken stock 1 stick butter (you can use less) Salt and pepper
Melt butter in dutch oven. Add onions and cook slowly over medium-low heat for 20 minutes until soft and golden. Add fennel and cook another 10-15 minutes. Add stock, bring to a boil, lower heat and cook 10 minutes. Add salt and pepper to taste.