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February 05, 2007

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Comments

Lynn D.

How lucky you are; I only discovered Elizabeth David last year! Please do tell how you made the bread crumbs. I hope you saved the lovely fennel water. I don't think fennel is the most photogenic of vegetables, but your photo is beautiful.

Tanna

Yes, you are lucky to have discovered Elizabeth David so much earlier than I. She would be excellent to have as a background voice! Fennel was a surprise to me when I discovered it, so good.
Simple does seem to just be right.

Melissa

I so love Elizabeth David. I curl up with her and can imagine a time before foul-mouthed celebrity chefs, before million-dollar restaurant empires and molecular gastronomy and too many pretty faces on food-centric TV... to a time when food itself was excitement enough!

Luisa

It's recipes like this that make a cookbook indispensable. Elizabeth David was great because she wrote about the kind of food you come back to again and again. Your gratin looks lovely!

lindy

Lynn-I should have saved the lovely fennel water, and I will in the future. The breadcrumbs were done in the foodprocessor, from 2 very sturdy heels of homemade multigrain bread. They, uh, rattled a lot. At first, I thought it was over-heated processor, and no-go, but I persisted, and have some nice crumbs left, too.
Tanna- Isn't it a charming veg?-I do love it.
Nail on the head there, Melissa. Not that I don't get a kick out of some of those things, at times-but they are so not what it is about for me.
Luisa-And I think a person might read her books for pleasure if they never cooked a thing.

Melissa

Yummy! I love Fennel! Having said that, I'm off to the store right now to get some.

LL

I went on a fennel kick a while back, but all I ever did was cook it down with tasso - this look wonderful. I think I may have to start putting fennel in my cart again.

Christiane

I made this not too long ago, but instead of salted water I used vermouth, and it turned out absolutely delicious.

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