We've been in Portland, OR for the last five days enjoying food trucks and delicious coffee. I'm so happy is my first dish back after a mini-vacation! The relish has a taste like nothing I've ever made before and I was particularly pleased with the way the fennel bulb tasted after cooking since I haven't been the biggest fan of it. We didn't need a big dinner tonight so I was happy I chose something smaller. We ended up eating six medium sized scallops each.
Things I learned from this recipe:
This recipe taught me how to fix the dilemma I had last week. I now know that I can replicate canned tomatoes just by bowling water, dropping the tomato in for thirty seconds, peeling the skin off and then squeezing the juice out. Very amazing and such a great tip/trick.
Would I make this recipe again?:
Sure