Recipe...again!

I love reading through this old blog. My writing is full and emotional.....sometimes unbearably so. I was reading so much when I wrote more regularly and it shows. I really should start reading more. 

 Anyway! Here's another recipe. This is a lovely cream sauce that doesn't feel too heavy though it's plenty decadent.

ETA: I submitted this recipe to Food52's "Recipe You're Most Proud Of" contest. View it here.

Fennel and white wine cream sauce 

1 cup onion, sliced very thin
1 1/2 cup fennel, sliced very thin
3 garlic cloves, peeled and smashed
1/2 tsp red pepper flakes
1/4 cup white wine
1 tbsp whole grain mustard
1 tbsp lemon zest
pinch of ground nutmeg
1 cup heavy cream
1 cup low sodium chicken broth
1/2 cup Parmesan cheese, grated
salt and pepper to taste

Serves 4

1. Preheat oven to 375 degrees.
2. Heat the butter in a dutch oven (or any other heavy-bottomed, oven-safe pan) over medium heat until it foams.
3. Cook onions, fennel, garlic, and red pepper flakes until the fennel and onion wilt completely. Raise the heat to medium high and cook until onion and fennel start caramelize around the edges.
4. Pour in wine and cook until all liquid evaporates.
5. Stir in mustard, lemon zest, nutmeg, heavy cream, and chicken broth. Add a few pinches of salt and plenty of fresh ground pepper.
6. Bring sauce to a rapid simmer and then put in oven, covered, for 30 minutes. Give it a few stirs halfway through cooking.
7. When the sauce is out of the oven, stir in Parmesan cheese. Taste and correct for salt and pepper.
8. Serve with fettuccine or any other flat, thick pasta.