Roasted Fennel + Cheese
Plus, some February finds!
Cheers to a long weekend! It’s that time in the northeast where personally, the winter blues really start to take effect. The snow and slush on my driveway has turned to a thick sheet of ice, and the wind outside is howling through the trees. The solution: stay inside and make some cozy snacks. My unofficial cozy snack season takes place from November until late March, and I believe that surrounding yourself with yummy, warm, decadent snacks is essential to self-care. One of my favorite unexpected pairings is roasted fennel with Grana Padano cheese. Parmigiano Reggiano and Grana Padano are both aged Italian cow’s milk cheeses with a firm, granular texture and a rich, nutty flavor. They are often used interchangeably in cooking, grated over pasta or salads, and enjoyed on their own with honey or balsamic vinegar. However, Grana Padano has a slightly milder, creamier taste making for a great pairing with a variety of accompaniments.
Roasted Fennel Cheese Plate
I love fennel in all forms. Whether it's raw in a salad or roasted in the oven, the subtle notes of anise add such a unique flavor profile to a dish. For cheese, the pungent and creamy cambozola and a robust Grana Padano pair well with briny castelvetrano, kalamata olives and homemade marinated onions. I also added a delicate prosciutto and spicy honey for a sweet kick. This is the perfect snacky party plate to welcome in the spring weather! Check out a video tutorial here.
KEY
1 - CHEESE: Grana Padano, Cambozola
2 - MEAT: Prosciutto
3 - PRODUCE: Kalamata Olives, Castelvetrano Olives, Pickled Red Onion
4 - CRUNCH: Baguette, Pistachios
5 - DIP: Spicy Honey
6 - GARNISH: Fennel Fronds, Broccolini Flowers (optional)
Directions
Preheat oven to 400°F.
Toss fennel wedges in a bowl with olive oil, salt, pepper, and garlic powder.
Arrange in a single layer on a sheet pan and roast for 35-40 minutes, until the fennel browns and caramelizes towards the edges. Remove from oven and let cool.
Arrange the cheese plate starting with the cheese, followed by the meat, produce, crunch, dip, and garnish.
Serve immediately and enjoy!
FEBRUARY FINDS
Here are some products I’ve been loving in February, some food related, some lifestyle, and some fashion!
Staub 7-Quart Round Cast Iron Cocotte: The best pot you’ll ever use, and it’ll last a lifetime. Currently 50% off with this link too!
Camel Ecru With Crosshatch Shirt: Love the colors and lace design, perfect to pair with jeans or trousers
Thermal Leggings: This brand on Amazon is my go-to. I’m so impressed with the quality of their workout clothes, so soft yet sturdy!
Summer Fridays Cloud Dew Face Lotion: My current favorite face lotion, it’s not too expensive and is great for dry skin.
Super Serum Skin Tint: My go-to foundation. Super lightweight and keeps my face hydrated all day.
Hatch Alarm Clock: I’ve been trying to sleep without my phone next to my face, and this alarm clock is the perfect solution. It acts as a clock, white noise, soothing light and alarm clock. It also just looks very chic on a night stand.
ASTROLOCHEESE: AQUARIUS SEASON
Tomorrow marks the last day of Aquarius season, just in time for me to revive my ~astrolocheese~ series from 2020! I curated a plate for each zodiac sign based on their qualities and how they relate to cheese pairings.
Aquarius is the humanitarian sign of the zodiac, always looking at the bigger picture and towards the future. They are intellectual, unconventional and the natural humanitarian of the zodiac. I used Coupole (the brain cheese) to highlight Aquarius’s mental power, and left charcuterie out of this for a more sustainable plate. Aquarius’s color is blue, represented by the blue cheese, blueberries, blackberries, berry jam and flowers.
KEY
1 - CHEESE: Coupole, Stilton
2 - MEAT: N/A
3 - PRODUCE: Blueberries, Blackberries
4 - CRUNCH: Mixed Nuts, Crackers
5 - DIP: Mixed Berry Preserves
6 - GARNISH: Lavender, Pansies, Rosemary
Share with your fellow Aquarius friends!
That’s all for now! Stay warm <3
Marissa
Here for the fennel & Parm combo!