The good news is that HG/BSK have discovered another use of a favorite vegetable, fennel. Last night, BSK cooked (on the stove top) thin slices of fennel with garlic, lemon and olive oil. Sizzled for about 12 minutes until softened and browned. Meanwhile, HG cooked black seppie ink pasta. Pasta water was added to the fennel to make a sauce. Now comes the bad part. Supermarket squid was cut into rings, dried. Cooked briefly over high heat with garlic, oil, pepper and salt. The result: Rubber bands. The squid (inedible) was intended to be mixed with the sauce. Unfortunately, HG froze the squid after purchase. This meant the squid had been frozen and thawed twice. Unfortunate. However, the fennel was a great stand alone pasta sauce. BSK intends to make it agin with the addition of onions, anchovies, capers and cherry tomatoes. Can be topped with steamed fish filets if BSK chooses. Will wait upon return to New Mexico to use squid. Whole Foods squid is excellent, nice mix of tubes and tentacles. Incidentally, the black seppie ink pasta looks ominous but is delicious.
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