|the finished product: sweet, salty, fatty, crunchy, garlicky,|
Sunday, January 20, 2013
the best thing i've ever cooked
OK, so by now we've established that i have a deep love for eating, vegetables, cooking and all things food-related. the other night, i made the best thing i've ever cooked. in a decade of living independently and learning how to cook delicious and nutritious food for myself, i swear this is the best thing i've ever made. and it was super easy!
the other day, i got some organic chicken legs to roast with winter vegetables, and i found a couple of fennel bulbs in the fridge that were about to go bad. i looked up recipes with fennel and found myself this one. i made a few adjustments to the recipe, like i cooked it in a large skillet on the stovetop, so that the house would smell more like fennel and bacon, and so the oven wouldn't be crowded (the chicken and vegetables were roasting away already). instead of using spinach, i substituted chard that we had in the fridge from the other night. i meant to include the chard stems, like i've mentioned before, but i forgot and they can be used for something else delicious.
maybe it was the organic, thick-cut bacon i used that i get from the co-op, or the slow simmer of the stovetop, but this dish became an instant classic that i will now cook many times in my life.
to top it all off, we used the leftovers in our egg scramble, such as we love to do, this morning, with avocado slices and Udi's gluten-free toast. if you are vegetarian or vegan, you'll have to use a bacon substitute, and for your sake i hope it's comparable (because only bacon is as good as bacon).