November 6, 2016 archive

Fennel for the French Dinner

We hosted the crew last night for a Provençal French dinner. Julian made a daube (beef stew). I made polenta and fennel salad. We also had cheese and assorted appetizers, including some tinned foie gras that we brought home from our trip. The fennel salad is one I’ve made many times over the years. The …

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