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QUENCH

 

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A YEAR OF PIES!

 

HOMEMADE LIVING: HOME DAIRY

 

HOMEMADE LIVING: KEEPING BEES

 

HOMEMADE LIVING: CANNING & PRESERVING

 

HOMEMADE LIVING: KEEPING CHICKENS


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  • Attended a love and light-filled Solstice potluck gathering this evening at the home of our dear friends Katherine and Andy. So grateful for the fellowship and community this place offers. As those of us in the northern hemisphere shift into winter, and a return to light-filled days, sincerest wishes from our home to yours for health, happiness, and abundance in the months and new year ahead.
  • A winter's day, in a deep and dark December. Enjoyed a walk down our driveway earlier to gather holiday cards and gifts from the mail with my little fella. Happy almost solstice, friends.
  • Local friends-whatever your plans are for this evening, change them! Come join me instead at @rhubarbavl for their
  • Great burger and transcendent frites with a charred onion aioli at @kingjamesavl. Great vibe and an exceptional waitstaff, which deftly caught that Huxley was nearing meltdown mode, and saved the day with a lightening fast, perfect grilled cheese. Wonderful seeing Steven Goff and @samlg87!
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  • The finale at last night's Sunday Supper @rhubarbavl was this Chocolate Coffee Tart with Vanilla Orange Marmalade from my book
  • What a surreal experience last night @rhubarbavl, being served your own recipes! Shown here: Chimichurri Deviled Eggs (
  • So much delicious decadence on display yesterday afternoon at my 7th Annual Ladies Cookie Exchange. Thanks to all you lovelies (and your littles!) that made it out! Such a wonderful community of women I'm surrounded by. We three Englishes won't have to bake any more this holiday season! *That's your girl waiting patiently for the sugar frenzy to begin, @littlecoffeebeans !
  • Put this down as a night to remember. Immeasurable gratitude to @rhubarbavl for hosting recipes from all 7 of my books at tonight's Sunday Supper. @glennbenglish couldn't have been more thrilled. Our favorite restaurant in Asheville now feels even more like our dining room away from home.
  • Asheville and vicinity friends, I want to let you in on a secret. @oldworldlevain is a baked goods goddess, a fascinating woman (she bakes AND teaches tango lessons!), and simply a lovely human being. This medley of deliciousness is a mere sampling of the tastiness she had on offer today at her pop-up inside of Wood & Spoon in west Asheville. You can order regularly from her though, and you should. Her goods are creative, imminently flavorful, and clearly lovingly made. Obviously, I am smitten.
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Fennel Slaw + The Low-Key

Never underestimate the power of the low-key. The low-key girl in your math class that goes on to become valedictorian, the low-key, often aloof character in movies that always, always ends up being the real hero (think Mr. Green in Clue, the movie with the sensational Tim Curry, not the board game), and, in our case here today, the low-key vegetable fennel. By no means should any of these be underestimated.

I came late to fennel. It wasn’t part of my mother’s culinary repertoire. No, the verdant bulb with its crisp, licorice bite wasn’t part of my childhood, my adolescence, or my teen years. It finally appeared on the scene in my early 20′s, I think it was, when I worked for Whole Foods. Ever the brave one when it came to unfamiliar tastes and needing some variety in my then-vegan diet, I saw a fennel dish in the deli’s cold case and ordered a bit of it.

As a life-long devotee of all things licorice, it was love at first crunch. The low-key, unassuming, admittedly freakish looking bulbed vegetable surprised me with its flavor, and satisfied me with its crispy bite. Fennel is deliciously in season right now, and it’s a glorious thing to behold and consume when the lush, watery produce of summer is long gone and foods with munch and heft and cold-storage abilities are the order of the day.

We paired this fennel slaw with a ready-in-a-flash barbecued chicken sandwich for lunch today. Pick up a rotisserie chicken, strip off the meat (leaving the carcass for the dogs and a few meaty morsels for the clamoring cats), add in a bit of homemade barbecue sauce, warm the mixture up, and then dollop hearty portions onto sandwich buns.

The slaw’s salty, floral notes are the ideal foil to the ‘que’s sweetness. A perfect marriage, born of hunger, ingenuity, and a stern commitment to never, ever underestimate the power of the low-key.

 

Fennel Slaw

The Goods:
-1 Fennel bulb (with stalks and fronds)
-3 Tablespoons white wine vinegar
-2 Tablespoons mayonnaise
-2 Tablespoons honey
-1 Tablespoon prepared Dijon mustard
-1 teaspoon dried tarragon
-1 teaspoon celery seeds
-A pinch of salt
-A few grinds black pepper

The Deal:
1) Cut off any dirty outer layers on the fennel bulb.
2) Slice the fennel bulb and fronds into very thin discs.
3) Cut the disks into small pieces.
4) Chop up the fronds.
5) Mix all of the ingredients together in a medium-size bowl.
6) It’s best if you let it sit for 20 minutes or longer before serving, to meld the flavors a bit.

 

 

3 Responses to Fennel Slaw + The Low-Key

  • Tanya @ Lovely Greens says:

    I’ll take some of that mouthwatering bbq chicken sandwich with a side of fennel-slaw any day (apologies to your former-vegan self ;)

  • Tanya @ Lovely Greens says:

    I’ll take some of that mouth-watering bbq chicken sandwich with a side of fennel-slaw any day (apologies to your former-vegan self ;)

  • Kira says:

    Oh, Ashley, please don’t feed your dogs cooked chickens bones. They can cause all sorts of problems. Just a little suggestion. Better to use the chicken carcass for broth.