Recipe: FENNEL AND WHITE BEAN SALAD

FENNEL AND WHITE BEAN SALAD

Serves 6.

• 8 oz. thick-cut bacon, cut crosswise into 1/2-in. pieces

• 1 large (or 2 regular) fennel bulb, cored and thinly sliced, plus 2 tbsp. minced fronds, divided

• 2 garlic cloves, minced

• 2 (14.5-oz. each) cans white beans, drained

• 2 tsp. lemon juice

• 1/4 tsp. cumin

• 2 tsp. best-quality olive oil

• Tabasco, or other vinegar-based hot sauce, to taste

• Salt

• Freshly ground black pepper

Prepare your coals using a chimney starter. The coals will be ready when each briquette is glowing slightly and has a thin coating of white ash. Spread the prepared coals in your fire pit or grill. Adjust your grate or rack a few inches above the coals.

Heat a cast-iron skillet for a few minutes until hot, then add the bacon and sauté until crisp, stirring occasionally. Strain the bacon and reserve 2 tablespoons of the grease in the pan to cook the fennel (save the additional grease for another use). Place the strained bacon into a medium bowl.

Add the sliced fennel to the pan and sauté until it just starts to brown, 3 to 5 minutes, stirring frequently. Add the garlic and cook until aromatic, 1 to 2 minutes. Remove the fennel and garlic from the heat, and add to the bacon.

Gently stir the beans into the fennel and bacon mixture, then stir in the minced fennel fronds, lemon juice and zest, cumin and olive oil. Season with a couple dashes of Tabasco and 1/4 teaspoon salt and 1/8 teaspoon pepper, or to taste. Serve immediately or within a couple of hours.

Nutrition information per serving:

Carbohydrates31 gSaturated fat4 gProtein15 gCholesterol18 mgDietary fiber8 g

BUTTERMILK STICK BISCUITS

Makes 6.

Note: The dry ingredients can be combined ahead of time and stored in a plastic bag. Use green sticks at least 1/4 inch thick and 3 feet long, or similar-sized bare wooden dowels that are free of paint or stain and have been soaked in water for 30 minutes to prevent burning.

• 1 c. flour

• 1/4 tsp. baking soda

• Heaping 1/4 tsp. salt

• 2 tbsp. bacon fat, butter or shortening

• 1/3 c. buttermilk

Directions

While the coals are heating, mix the flour, baking powder, baking soda and salt in a medium bowl. With a fork, cut in the bacon fat until the mixture resembles small peas. Stir in the buttermilk until thoroughly combined and knead for 1 minute.

Using floured hands, divide the dough into six pieces. Mound dough over the tip of each of 6 sturdy sticks and spread the dough over the tip (resembling a cattail), so that it is about 4 to 5 inches in length and 1 inch in diameter.

When the coals are glowing red, spread them in the pit or grill. Place the prepared sticks 4 to 5 inches over a hot fire, turning for even cooking, and cooking until the outside of each biscuit turns golden-brown and the inside is fluffy, 8 to 10 minutes. The biscuits should slide easily off the sticks when done. If the outside is browning too quickly, move the stick a little farther from the heat; if the biscuits are taking too long to cook, move them a little closer. Serve with butter, maple syrup, jam or honey.

Nutrition information per serving:

Calories120Fat5 gSodium252 mg

PAN-FRIED TROUT

Serves 6.

• 1/2 c. flour

• 1/2 c. cornmeal

• Salt

• 6 (10 to 12 oz. each) trout, scaled and cleaned

• 2 lemons, cut into 1/8-in.-thick slices, divided

• 2 tbsp. capers, divided

• 12 sprigs parsley, divided

• Toothpicks

Directions

Prepare coals in a fire pit or grill. Meanwhile, in a shallow baking pan, mix the flour and cornmeal with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Season the cavity of each fish with a good pinch each of salt and pepper. Place 3 to 4 lemon slices, 1 teaspoon capers and 2 sprigs of parsley inside each cavity; seal with a toothpick.

Season the outside of each fish with a good pinch each of salt and pepper, rubbing the seasoning evenly over each fish. Dredge each fish in the flour mixture and set aside in a cool place while the coals heat.

When the coals are completely covered with a thin layer of white ash, spread them in the ring or grill, leaving some mounded in the center. Heat a cast-iron skillet on a rack a few inches above the coals. When the skillet is medium-hot (you will be able to hold your hand 6 inches above the skillet for several seconds), place a couple tablespoons of bacon grease (or butter or shortening) in the skillet and allow it to coat the bottom completely.

Nutrition information per serving:

Calories424Fat21 gSodium619 mg

Carbohydrates17 gSaturated fat7 gProtein39 gCholesterol193 mgDietary fiber1 g

PEACH, BLACKBERRY AND ALMOND CRISP

Serves 8.

• 2 1/2 lb. ripe peaches, peeled and quartered

• 2 pints blackberries

• 1/4 c. plus 2 tbsp. maple syrup, divided

• 3/4 tsp. almond extract, or 1 tbsp. almond liqueur

• Zest of 1 orange

• 3/4 c. oats

• 2/3 c.almond meal or finely ground almonds

• 1/4 tsp. nutmeg

• 1/2 tsp. cinnamon

• 3/4 tsp. salt

Directions

Prepare the coals without starter fluid in a chimney starter: For a 4-quart (10-inch) Dutch oven, you will need 27 coals hot enough to have formed a thin coating of white ash over the surface of each coal.

Combine the peaches and blackberries in the Dutch oven, and toss with 2 tablespoons maple syrup, the almond extract and orange zest.

Separately, combine the flour, oats, almond meal, nutmeg, cinnamon and salt. Stir in the softened butter, then the remaining maple syrup, until you have a crumbly mixture. Sprinkle the crumble over the fruit, then cover with the lid.

Place the oven over nine of the hot coals (evenly spaced), and evenly space 18 coals over the lid. Cook until the crumble topping is a rich golden color and the fruit is soft, 15 to 20 minutes. Serve immediately.

Calories299Fat14 gSodium222 mg