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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: April 2013

Salmon With Braised Fennel.


RECIPE Salmon with Braised Fennel and Artichokes (adapted from a recipe by David Pasternack)

Serves 2

A CookTale

There’s Salmon…and then there’s Salmon! Fortunately we have found perfection. It’s wild organic New Zealand Salmon at Woodstock Meat & Fish Market in our town. It’s so special, my words wouldn’t properly describe it. Only to say it literally melts in your mouth with every bite. Of course a very light cooking time contributes to the creamy taste. Simply four minutes on one side, one minute on the other. Almost Sashimi, but not quite. The bed of braised vegetables in wine completed the delicious experience. Wow!

INGREDIENTS for Braised Fennel and Artichokes

2 Garlic Cloves, thinly sliced
1 dried red Chile
1 large Fennel Bulb cored & thinly sliced
1 package of Bird’s Eye Artichoke Hearts, defrosted
4 strips Lemon Peel
2 Thyme sprigs or 1 tsp of dried Thyme
4 TB White Wine or Vermouth
Sea Salt & freshly ground Pepper

1. Heat the EVOO in large sauté pan until hot but not smoking. Add the Garlic and Chile and cook until the Garlic gives off its aroma, 2-3 minutes.

2. Add the Fennel, Lemon Peel, Thyme and Wine to the pan. Stir well to combine. Bring to a simmer and cover pan. After 15 minutes, add the Artichoke Hearts. Cook, stirring occasionally, in total for about 25 minutes, or until the vegetables are meltingly tender.

3. When the vegetables are done, transfer them to a bowl using a slotted spoon. Raise the flame high under the liquid and reduce by half. Pour the liquid over the fennel, season with Salt and Pepper, and reserve until the Salmon is cooked.


2 7-8 oz wild Salmon Fillets, Skin on
Sea Salt and freshly ground Pepper
2 TB Butter

1. Season the Salmon Fillets with Salt & Pepper. Heat the EVOO and Butter in a large non-stick pan, until hot but not smoking.

2. Place Fillets, skin side down, in the pan. Cook for about 4 minutes on the first side. Turn and continue to cook for about 1 minute.

3. Place a bed of the Fennel and Artichokes on a plate and place the Salmon on top. Spoon extra liquid over the Salmon. Serve immediately.

Loin Veal ChopsRECIPE Loin Veal Chops

Serves 2

A CookTale

A well seasoned lightly grilled Veal Chop is a taste treat. And I find that finely chopped fresh Rosemary leaves combined with a really good Extra Virgin Olive Oil plus Salt and Pepper makes for a simple, excellent marinade.


2 Veal Chops (about 3/4-inch thick)
2 cloves Garlic, finely chopped
1 TB of fresh Rosemary, finely chopped
2 TB of EVOO
Salt & freshly ground Black Pepper
1/2 cup White Wine
1/4 cup Chicken Stock
2 Oz of Demi Glace Gold (available through Amazon online from More Than Gourmet
Parsley for garnish


1. Rub the chops with 1 TB of the
EVOO, Garlic, Rosemary & Salt & Pepper & let it marinate for at least 15 minutes, or more if possible.

2. Heat a large cast iron skillet over medium high heat & add the remaining TB of EVOO. Add the Chops & cook until golden brown, about 6 minutes on one side, & flip.

3. Move the Chops, in the skillet, to the oven, brown side down & roast at 375ºF, for 5 to 6 minutes for med-rare.

4. Carefully move the cast iron skillet back to the stovetop, remove the Chops to a plate & keep warm.

5. Add the Wine, Stock, & Demi Glace Gold, stir up brown bits from the bottom & whip the sauce together.

5. Return the Chops to the skillet to quickly reheat, & serve with the Wine Sauce.

Chicken Thigh on a bed of Fennel, Artichokes  & Onions

Serves 2


1/3 C EVOO, or as needed

1 Fennel Bulb, trimmed and cut into 1/4-inch-thick slices

1 package of frozen Artichoke Hearts (optional)

1 Large Onion sliced

Salt & freshly ground Black Pepper

2 large Chicken Thighs

Chopped fresh Parsley Leaves for garnish


1. Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the EVOO and cover it with a layer of the Fennel, Onion & Artichokes. Overlap pieces if necessary but use whole pan. Drizzle on remaining EVOO and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, sprinkle Chicken pieces with Salt & Pepper.

2. Top Fennel mixture with the Chicken Thighs, skin side up. Ideally, you’ll have a layer of Fennel pretty much covered by a layer of Chicken, but it’s fine if some of the vegetables roasts uncovered. Spoon some of the EVOO from bottom of pan over Chicken. Roast about 15 minutes, then baste Chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.

3. The Chicken will be done in about 30 minutes. Serve each piece with some Fennel mixture and a little of the pan juices spooned over, garnished with Parsley.