Julien's Journal November 2015 (Volume 40, Number 11) | Page 54

30 baguette slices brushed with olive oil and
toasted
Heat a large skillet, add bacon and cook
over moderate heat until crisp, about five
minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but
three tablespoons of fat from the skillet.
Add onion to skillet and cook over moderate heat until softened, about three minutes. Add fennel, thyme, garlic, and apple.
Cover and cook over moderately low heat,
stirring occasionally until softened, about
eight minutes. Add lemon juice, zest, sugar
(if you add it), and fennel fronds. Remove
from heat and season with salt and pepper.
Let cool to room temperature. Discard the
thyme sprigs and add bacon. Mix well and
serve with baguette rounds.

1 granny smith apple-peeled, cored, and cut
into 1/2 inch dice
1 tsp. ground fennel seeds
1 tbs. fresh lemon juice
1 tsp. finely grated lemon zest
1 tsp. sugar (I never add as much sugar, but I
prefer tart)
Salt and pepper

Scalloped Chipotle
Sweet Potatoes
Recipe makes 4-6 servings.
2 cups heavy cream
Plump tbs. of chipotle in Adobo sauce
3-4 medium sized sweet potatoes, peeled and
sliced 1/8 inch thick
Salt and pepper

Preheat oven to 375 degrees F.
Whisk the cream and chipotle sauce together until well blended.
Coat a 9x9 inch casserole dish with cooking spray. Arrange sliced potatoes in an
even layer. Drizzle potatoes with the cream
mixture, about 3-4 tablespoons, and season
with salt and pepper. Repeat until mixture
is done.
Cover and bake for 30 minutes. Remove
cover and continue to bake until cream
has been absorbed, about 50 minutes to
an hour. Be sure the potatoes are cooked
through. Remove from oven and let set for
15 minutes.

Easy Peasy
Banana Toffe Pie
Need a dessert for the holidays, but not
really a baker? This is one of the easiest
fantastic desserts for any occasion.
Graham cracker piecrust
1 1/2 cans of sweetened condensed milk converted to toffee (recipe follows)
3-4 bananas
Whipped cream
The most time consuming part of this recipe
is making the toffee. But really, it is minimal
work. I wouldn’t have believed this myself
had I not heard it from my friend whose
grandmother taught her this trick.
In a large pot, bring at least four cups of
water to a boil. As suggested to me, make
several cans of toffee at a time. They keep
in the cabinet for months. Take four cans (if
you are bulking) of sweetened condensed
52  ❖  Julien’s Journal ❖ November 2015