
I am continuing to love cooking through the Dirt Candy cookbook. This recipe for fennel-pear compote was a relative cinch to pull together. It is meant to be a component in a more complex dish (Portobello Mousse). Sophie wouldn't touch mushroom anything, even on a desert island. We served it with bread and goat cheese, and it was delicious. Definitely sweet with the dried cherry and candied ginger, I could see it baked into a tart and topped with a little vanilla ice cream. I am so hoping that we will be able to scoop up a seat at the Dirt Candy restaurant on our NYC trip. I have a huge (mostly) food-driven to-do list at this point anticipating that all the miles of walking will offset any calorie intake. I should be able to wear my Converse sneakers in NYC in late March without fear of frostbite, right?
