The Point is Cooking

In 2003, Dollars for Scholars created a cookbook featuring local people’s favorite recipes. It was a successful fundraiser and the book was filled with fabulous recipes. I thought it would be fun to elaborate on this idea and launch a column called “The Point is Cooking” featuring some old and new residents of Point Roberts with their favorite dishes. This may be a great way for us to become acquainted. Bon appétit!

This month’s recipe is one of mine, Pamala Sheppard a.k.a. Auntie Pam. I moved to Point Roberts in 1989 to work at the International Marketplace. I have worked with the public in several venues since then and opened Auntie Pam’s Country Store in 2012, so we are now in our 10th year. I have been here for 32 years.

Here’s one of my favorite recipes:

Walnut and Fennel Salad

Ingredients:

2 C. torn sourdough or any good bread

1 C. walnuts or pecans.

6 T. extra-virgin olive oil, divided, plus more for drizzling.

3 T. sherry or red wine vinegar

1 garlic clove, finely grated

2 fennel bulbs with fronds

1/2 C. torn mint leaves

1/2 lemon

2 oz. Parmesan, shaved 

Toast croutons and walnuts in a 400-degree oven for 10–15 minutes until golden.

Meanwhile, combine vinegar and garlic in a medium bowl. Whisk 3 T. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat. Let croutons soften slightly.

Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice. Add to a large bowl along with mint. Zest lemon half over salad, then squeeze in the lemon juice. Season with salt and toss to combine.

Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.