Name: Parsley Butter
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Ingredients: 96 grams curly leaf parsley – about 2 bunches – chopped; 1 TBL water; 220 grams (2 sticks) unsalted high fat Irish butter – cut into tablespoons and chilled; 16 grams porcini or cremini mushrooms – diced to .4 inch cubes; 16 grams marcona almonds – finely ground; 4 grams freshly squeezed lemon juice; 6 grams sea salt; 20 grams dijon mustard; 34 grams blanched garlic – minced; 32 grams Kentucky country ham – brunoise into 3/32nd inch squares; 24 grams shallot – brunoise into 3/32nd inch squares

Fennel Salad

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Lightly tart, anise flavored salad with fennel and vinaigrette

Author: Tim
Prep Time: 5
Cook Time: 5
Total Time: 10 minutes
Yield: 6 Tablespoons 1x

Ingredients

Scale

1 fresh fennel bulb
2 TBL red wine vinegar
1/4 cup walnut oil
1/2 tsp dijon mustard
1 pinch sea salt
Freshly ground black pepper – to taste

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Instructions

Rinse and trim off the rough bottom and the green fronds, then cut it in half
Shave it paper-thin and discard the outer leaf shavings, retaining the inner, whitest portion
Make the vinaigrette in a small bowl with the oil, vinegar, mustard, salt and pepper
Toss the fennel in the vinaigrette and set aside or refrigerate until ready to use

Find it online: https://www.cooksavorcelebrate.com/snail-porridge/