Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
Jambon de Bayonne is a delicious cured ham named for the port city of Bayonne in southern France. Substiture Prociutto di Parma, or you can order it online here!
Wine suggestion: Bordeaux Sauvignon/Semillon Blend
1/2 cup Sauternes3 tablespoons fennel oil (see below)Kosher salt2 large bunches frisee1 bulb fennel, halved from top to bottom and paper thin slices1/4 ripe, sweet melon, Honeydew, Crenshaw, Casaba, Cantelope, peeled and cut into thin slices2 cups small green and red grapes, halved6 fresh, ripe figs, halved6 slices jambon de Bayonne
Place the Sauternes in a small saucepan over medium high heat. Watching carefully, reduce until 1 ½ tablespoons remain. Let cool and add the fennel oil. Whisk together and season with salt.
Place the frisee and fennel in a bowl.
For each individual serving plate, place a few slices of the melon on the bottom of each plate. Distribute the grapes on the melon. Drizzle 1/3 of the dressing onto the fruit. Toss the remaining dressing with the fennel and frisee. Top the melon and grapes with the frisee and fennel. Top with the figs. Curl a slice of jambon de Bayonne onto the top and serve.
1 cup extra virgin olive oil5 tablespoons fennel seeds
Heat a dry frying pan over medium heat. Add the fennel seeds and shake the pan constantly for 15 to 30 seconds. Do not allow them to turn brown. Grind the fennel seeds in a coffee or spice grinder or a mortar and pestle until coarsely ground.
Place the olive oil and fennel seeds in a jar and shake. Let sit for 2 hours. Strain before using.
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