The latest issue of Gourmet is themed Paris. One of the articles is about a restaurant named Le Baratin, owned by an Argentinean woman chef, Raquel Carena. I am enamored with Chef Carena's menu, one dish is photographed and includes the recipe. I rarely follow someone else's recipes, but this one just seemed perfect-and so it is.
Fenouil Confit Aux Amandes, Raisins Secs, et Safran
1 pound fresh fennel, sliced lengthwise
1/2 cup almonds (the recipes specifies Marcona if you can find them-I used what was in the pantry)
1/4 cup evo
10 cloved of garlic, finely chopped
1/4 cup raisins, I used golden because that's what was in the pantry
2 teaspoons of whole coriander seeds
zest and juice of one orange
pinch of saffron
Saute the fennel and garlic in the evo until crisp tender, about 5 minutes.
Add the zest, juice, raisins, saffron, and coriander, contiue to sautee two more minutes.
Serve at room temperature, stirring in the cilantro just before serving.