Braised Fennel with Cannellini and Bacon
Serve this as a side dish or over toast, either way it’s flavorful and satisfying.
This is one of those recipes. You know the kind I mean. The â€œthereâ€™s nothing in the house and I must eat somethingâ€ kind of recipes.
You see I have been traveling. I am just back from a great trip to Panama where I led a cooking demonstration for my new best friends at Boquete Gourmet. I am planning several posts about my trip so more details are coming. But if you want a sneak peek at my adventure CLICK here to read Boquete Gourmetâ€™s post about our tremendous, fun filled evening of food from the classic restaurants of Hollywood. But then pop right back over here, â€˜cuz Iâ€™ll never forgive you if you donâ€™t.
Anyway, back to Los Angeles part of this story. Where was I? Oh yes.
Naturally I arrived home to an empty fridge. I am pretty good at emptying a refrigerator, especially right before a big trip. I hate to come home to a bunch of waste, so I had not done much shopping before we left. You see I have a mortal fear of those large, green and black hairy refrigerator monsters that always manage to sneak into my vegetable drawer when I am out of town.
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