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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 fennel root alt & pepper 1/4 cup black nicoise olives 1/4 cup green olives 1/4 cup sun-dried tomatoes 1 lemon 1 orange 1/2 lb Ahi tuna extra virgin olive oil 2 tbsp fresh basil, chopped 24 thick potato chips 1/8 cup chopped chives Instructions: Remove the greens from the fennel, and dice into 1/8 inch cubes. Saute over medium-high with olive oil, salt, and pepper until just translucent and tender. Pit the olives – place a small handful on the cutting board and firmly press them with the back of a sauté pan, move the pan and press until you feel the pits. Rough chop. If sun-dried tomatoes are dry, rehydrate; if in oil, drain oil. Rough chop. Peel strips of orange and lemon zest with a sharp carrot peeler, and then dice the zest; make 1 teaspoon each of orange and lemon zest. Dice the tuna into 1/8 inch cubes. Combine tuna, zest, olives, tomatoes, fennel and 2 tablespoons olive oil with basil, salt and pepper to taste. Spoon a small heaping mound of the tuna mixture onto each chip. Sprinkle with chives. * This recipe is courtesy of Sand Rock Farm's Chef/Proprietor Lynn Sheehan |
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