Gabrielle Myers Writer, Chef, and Teacher
  • Home
  • About Me
  • Too Many Seeds, A New Poetry Collection
  • Hive-Mind, a memoir
  • Farm to Fork Column Articles in Inside Sacramento
  • Photographs for Sale
  • YouTube Channel
  • Gluten and Dairy Free Recipe Blog
  • "A Sensory Journey," Learn About My Farm-to-Fork and Writing Journey
  • Video Poem "Lidded," from Too Many Seeds
  • "Live as the Tomatillo Reaches for Life on a Hot July Day," in Edible East Bay, Fall 2022
  • Two Poems in Edible East Bay, Spring 2022
  • A Review of Too Many Seeds!
  • Interview on Too Many Seeds on The Spark with Stephanie James
  • A Review of Too Many Seeds, Tweetspeak Poetry
  • "Food for Thought," a Q & A on Too Many Seeds
  • October Farm-to-Fork Column: Good Eats for All: There's Nothing Elitist About Farm-to-Fork Nutrition
  • "Dried Bits," in Borderlands, Texas Poetry Review
  • "Vessels" and "Lost Amantes Saltan" in pacificREVIEW, Spring 2020
  • Farm to Fork Column: December 2023: Lots of Potential
  • Farm to Fork, Inside Sacramento, November 2022: "Color It Delicious"
  • Video Poem: On Ayako's Pa Amb Tomaquet
  • Video Poem: Quality Control
  • A Review of Hive-Mind and a Recipe
  • Farm-to-Fork Column: "Well Oiled," March 2022
  • Farm-to-Fork Column, April 2022: "Mission Filled," on Judith Redmond of Fully Belly Farm
  • Farm-to-Fork Column: Inside Sacramento, Feb. 2022
  • Interview on Dr. Andy's Poetry and Technology Hour!
  • An Interview on Too Many Seeds, Author2Author
  • Farm-to-Fork Column, Inside Sacramento, "Sweet Nectar," September
  • Farm-to-Fork Column, June: Mighty Mights: How Organic Farmers Capitalize on Bugs' Life
  • An Interview on Too Many Seeds, BITEradiome
  • Video Poem: Sonnet #69
  • A Video Reading from Hive-Mind
  • Video: On Poetry and Cooking
  • An Interview on Shirleymaclaine.com
  • Selection from Hive-Mind
  • Selection from Hive-Mind
  • "Early Fall's Failed Elegy," in Catamaran, Summer 2018
  • After Grass Against Sea, by Edward Weston, in Catamaran Fall 2020
  • "For Girls Who Walk Alone to the Bus Stop," in Connecticut River Review, Fall 2018
  • "Lover" & "We're There and Here," in Koan, Paragon Press, Summer 2018
  • "Fall," in The Adirondack Review
  • "The First Rain of Fall," in Fourteen Hills, 2010
  • The Art of Tomato Breeding
  • An Interview with Wendy from WINA in Charlottesville
  • Paul Canales: Building Community
  • Interview on Intuitive Ink Radio Show
  • Eat with Health in Mind
  • On Radio MD
  • An Interview with Allison Dunne from 51%
  • An Interview
  • “AN OCTOROON”: A DARING COMEDY ON SLAVERY, AT BERKELEY REP
  • An Interview with Robert Sharpe of BITEradio.me
  • Amazon Author Page
  • How to Use Your Daily Commute to Flourish
  • Raspberry, Almond, and Quinoa Bars
  • "Sonnet #69" in MadHat Lit
  • "I Am a Figure of Speech," Wallace Stevens Journal, Spring 2015
  • Spinach Salad with Spiced Chicken, Currents, Pistachios, Lemon Vinaigrette
  • Lemon White Bean Puree
  • ‘Spread Like a Veil Upon a Rock’: Septimus and the Trench Poets of World War I in English
  • "Lament for My Sister at Harvest" in Damselfly Press
  • "Woman," "Pleasant Valley," and "Laura" in the Solitary Plover
  • Parsley and Olive Sauce
  • "Prom Night" in Work Literary Magazine
  • The New Prostate Cancer Nutrition Book
  • "To Bukowski" in The Evergreen Review
  • YouTube Video of "The First Rain of Fall" (published in Fourteen Hills, Fall 2009)
  • YouTube Video of "Sonnet #69"
  • YouTube Video of "Bird"
  • YouTube Video of "Last Night in the Castro"
  • Linktree Page
  • Contact

Blood Orange, Avocado, and Fennel Sauce

2/6/2020

0 Comments

 
Picture
(Serves 4-5 as a entree sauce)​

There are just a few ingredients that singly sing as strongly to winter’s bounty as blood oranges and fennel. When I was a little girl growing up on the East Coast, when the freezing rain would not turn into snow and the cloudy light would not give into sun, I would dream of fleeing this darkness to a land where at least humans could cull food from the earth no matter the time of year. In my early 20’s I was lucky enough to save enough money to make my California escape. Now, winter means citrus, herbs and greens leaping towards low light, stalks of fennel beginning their slow, months long climb towards the sun. 
    Each day is a blessing no matter where you live, and now even in the smallest East Coast cities one can find fennel bulbs and at least Navel, if not Blood Oranges. For this recipe, if you cannot find Moro or another variety of Blood Orange, you can easily and tastefully substitute with Navel or Cara Cara Oranges, or even try a Ruby Red grapefruit. 
    This sauce that is very much like a fresh salsa pairs well with any fish or seafood, from crab to shrimp to salmon to halibut. The key is to prepare it just before or as you cook these proteins—avocado, even with the addition of citrus, will most likely not retain its vibrant color beyond a day. This sauce can easily also serve as a health-forward, delicious dip for chips, crackers, or mixed sliced vegetables. If you would like to see the YouTube video that walks you through how to make this sauce, please click on the following link: 
https://youtu.be/nN4NFMpVQpk
    
1 fennel bulb, remove the core and tough outer layer, medium dice it (should yield about 2/3rds cup cooked) 
1 tablespoon of olive oil to cook the fennel in and another teaspoon to finish
3/4 cup avocado, medium diced
1/2 teaspoon finely chopped blood orange zest
1/3 cup blood orange segments, cut in quarters 
1 1/2 teaspoons blood orange juice 
1 tablespoon finely chopped chive or cilantro 
1/4 teaspoon red pepper flakes
1/4 teaspoon sea salt (or to taste) 



  1. If you decide to roast the fennel, preheat the oven to 350 degrees Fahrenheit.
  2. Clean and dice the fennel bulb. You can either roast or sauté the fennel. To roast the fennel, place it on a sheet tray with a generous sprinkle of olive oil and a pinch of salt, and cook for 20 minutes, or until soft and very slightly caramelized. If sautéing, heat up the a fry pan to medium, add the oil, and then add in the fennel. Stir the fennel frequently to ensure even cooking, and remove it from the heat once it is cooked through and slightly caramelized. 
  3. While the fennel is cooking, prepare the blood orange zest, segments, and juice.
  4. Once the fennel is cooked, pull it out of the oven and allow it to cool. 
  5. Right before you intend to serve the sauce, dice the avocado and place it with the blood orange materials and cooled fennel. Add in the chive or cilantro, the teaspoon of olive oil to finish, and serve. 
  6. Pair this sauce with fish or seafood such as shrimp, clams, salmon, and a whitefish like halibut, or with roasted duck or pork. 




0 Comments

    Author l

    Gabrielle Myers

    RSS Feed

    RSS Feed

    Archives

    September 2020
    July 2020
    May 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    August 2019
    July 2019
    June 2019
    April 2019
    February 2019
    January 2019
    November 2018
    October 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    January 2018
    December 2017
    November 2017
    September 2017
    August 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    May 2016
    April 2016
    March 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    November 2014
    October 2014
    July 2014

    Categories

    All

    RSS Feed

Proudly powered by Weebly
Photos used under Creative Commons from quinn.anya, ConstantinWied