HS11 Cache Memory

PLEASE DON'T BE A HATER LIKE ME.

My memory is good, it is just short!  I am going to start using this blog as a place to write things down worth remembering like recipes and stuff so if I post a picture of my food, it is because I want to SHARE something I enjoyed with you. I am starting to think of this blog as a tool to clear my cache memory. Every time I do, I will be thinking of my friends and wishing for an opportunity to hang out and eat together.

I hate people who Facebook status update their dinner so when I post a recipe, I am a little self-conscious.  Attention world: every time you post a picture of your dinner, I am judging that you using a fancy plate of food to either (1) pump up your ego on how awesome you are OR (2) use the fancy plate to distract us from some other weirdness going on at home.

Formula: post a recipe to share with friends, not a picture of your food (by the time we see that, it will already be $h!t anyway!)

Love & Kindness,
-HS11

New Formula: Warm Arugula Salad with Caramelized Fennel

Oh yeah.. this about formulas! Here is one I came up with on a whim for lunch today.

Prep: Easy. From first prep cut to first bite: less than 20 mins

A quick method: 

1. Start by heating 2 tbls of canola oil in medium wide saucepan. 
2. Mandelin slice (using 3mm setting) one fennel bulb and one yellow onion. I chopped off the herby sprigs growing out of fennel and peeled the onion. With madoline, this prep process took less than two minutes therefore I went from cutting board to hot oil. 
3. Over low-medium heat cook (watch not to burn) fennel and onion to caramelize in about 10 mins-ish. If things look dry, toss in a shot glass of water (or Trader Joe's Vegetable Broth, I keep that on hand). I covered it about half way through to use the steam to cook. After 5 mins, give it 2-3 pinches of salt (to taste) 
4. As that cooks: 
• Microwave four small baby potatoes for 3-4 minutes, then dice into .5"-.75" chunks, I cooked the $h!t out of mine, they tasted great. 
• Zest one lemon with a microplane. 
• Set the lemon aside and use a citrus juicer later to add lemon juice
• Chop 2 Tbls italian parsley-I stole this from my neighbors pot on his front porch. I acted first, made amends later, he was cool with it. Can we make the rule already that if you grow herbs in front yard, the community is allowed to access? I'd be inclined to toss any fresh savory herb into it (rosemary, thyme, sage, parsley). 
5. After fennel/onion caramelize (10-15ish)stir in potato and lemon juice. Use tongs to remove solids from pan and set aside in a bowl (any bowl-even a cereal bowl), mix the arugula, parsley, and lemon zest with the remaining liquid and warm it a bit (1 min?), then gently mix back fennel/onion with tongs. 

Serve and enjoy.Serves 2 people.

Shopping list: 
1 fennel blub
1 yellow onion
1 lemon
3-4 baby (or small) potatoes

Tools and supplies you should have anyway: 
Salt
Stolen or homegrown italian parsley or other savory herbs (2 Tbls)
Citrus juicer
Microplane
Tongs
A good sized simmer/saute pan