Crunchy Gochujang Fennel

I’ve smothered this tangy fennel on salmon, pork loin, chicken, rice, even our Easter ham…it rocks! These quantities will give you enough for leftovers, because you’ll want them. And it lasts for days in the fridge.

Remove the tough outer layer and cores from two fennel bulbs and cut into quarter inch thick slices. Simmer for for a couple of minutes in a pot of salted water then transfer immediately to a bowl of ice water. Once cool, drain and pat dry with paper or cloth towels.

For the sauce, whisk together a three-inch piece of minced ginger, two minced garlic cloves, four tablespoons of gochujang paste, three tablespoons of rice vinegar, two tablespoons each of honey and sesame oil, a small handful of toasted sesame seeds, and Sriracha sauce to taste.

Toss the fennel with the sauce then salt to taste.

Soft Boiled Eggs

Not that I ever had to be convinced to eat soft boiled eggs before, but the arrival of salad season makes them even more irresistible. There are dozens of techniques out there all claiming perfection…here’s how I’m making them these days.

For minimal cracking and ease of peeling I’m a believer in bringing your eggs to room temperature before boiling. That being said, bring a pot of water to a boil and using a slotted spoon gently place your eggs at the bottom of the pot making sure they’re completely submerged. Immediately cover the pot, turn off the heat, and leave for seven minutes. Transfer the eggs to a bowl of ice water, wait two minutes, and peel.

They’re best served warm and oozy.

Cod Cakes

Finely dice two celery stalks, a medium yellow onion, and two to three cloves of garlic, sauté over medium heat in butter. Once translucent, set aside in a large bowl. Season a pound of cod with salt, pepper, and paprika, or a store-bought mixture like Old Bay. Sauté in butter until barely cooked through, then set aside.

Mix together a tablespoon each of mayonnaise and Dijon mustard, two eggs, a bit of the spice mixture you used on the fish, and salt and pepper to taste…don’t be shy. Scrape into the bowl with the sautéed veggie mixture, then stir in a cup of panko, a handful of chopped parsley, and the cod broken up into smallish pieces. Using your hands, form the patties, place on cookie sheets, and refrigerate for 45 minutes to firm them up.

To finish, heat some veggie oil in a large pan over high heat and gently cook the patties until golden on both sides. Serve immediately with a lemon wedge.

Braised Celery with Parmesan

I love the flavor of celery, but hardly ever use it in anything other than the base of a sauce or soup with some onion and carrots…or raw with peanut butter. This dish not only puts celery front and center, but couldn’t be easier to whip up. And now you’ll have something to do with that half a bunch of celery in the back of the veggie drawer?

Cut 8 to 10 celery stalks into two-inch pieces. In a large frying pan over medium heat, sauté a chopped shallot in a tablespoon of butter for two minutes, add the cut celery and continue to cook for another few minutes.

Add a half a cup of chicken stock, cover, and simmer for five minutes. Uncover, and leave on medium low heat for another ten to fifteen minutes, or until the celery is tender. Salt and pepper to taste, and douse with grated parmesan.

Mexican Corn Salad

Using the same ingredients as the corn sold on the streets in Mexico, this salad will work with whatever your planning for Cinco de Mayo…even if it’s just margaritas.

Defrost a box of frozen corn and toss with a little bit of vegetable oil, a tablespoon of chili powder, and some salt and pepper. Place in a roasting pan and pop it in a 400-degree oven until it starts to brown around the edges, about 30 to 40 minutes.

While that’s cooling, mix together a few tablespoons of mayonnaise, the juice from half a lime, a half cup of crumbled Cotija or feta cheese, some chopped cilantro, and salt and cayenne pepper to taste. Stir together with the corn and serve.