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"Tomato Fennel Bisque 1 medium fennel bulb, thinly sliced (about 2 cups) 1 shallot, thinly sliced (about 2 tbsp.) 4 tbsp. olive oil 1 1/2 cups vegetable stock 1/2 cup white wine 1 28-oz. canned good-quality tomato puree 1 tbsp. kosher salt 1/2 tsp. ground white pepper 1/2 tsp. ground fennel seed 2 tbsp. honey 2 cups heavy cream 1 tbsp. fennel seeds, for garnish Put a small skillet over high heat and add the fennel seeds. Dry toast them in the pan, shaking often, until they begin to color a medium brown. Remove from the pan and set aside. Pour the oil into a large saucepan and add the fennel and shallot. Place over medium heat and cook, stirring occasionally, until the fennel begins to wilt, about 10 minutes. Add the wine and vegetable stock and bring to a boil. Reduce the heat and let simmer another 10 minutes, until the fennel is soft. Add the tomato puree, salt, pepper, ground fennel and honey and let simmer another 15 minutes. Remove the pan from the heat and carefully ladle the soup into a blender. Blend in batches until smooth. Return to the saucepan and stir in the cream. Put the pan back on medium heat and let come to a simmer. Add more salt and pepper to taste and ladle into soup plates. Garnish by putting a pinch of toasted fennel seeds in the center of each bowl. Serves 6. Mac &amp;amp; Cheese 1/2 pound farfalle (bowtie) pasta 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon dry ground mustard 1/4 teaspoon paprika 1/4 teaspoon garlic powder 1/8 teaspoon ground white pepper 2 tablespoons white wine 1 cup milk, warmed 1/2 cup shredded gruyere (about 2 ounces) 1/4 cup crumbled blue cheese (about 1 ounce) 1/2 cup shredded sharp cheddar cheese (about 2 ounces) 2 teaspoons salt 2 eggs, beaten 1-2 cups plain breadcrumbs Vegetable oil Cook the pasta in well salted water according to the package&amp;amp;#8217;s directions. As the pasta is cooking, melt the butter in a medium saucepan. Mix the flour, mustard, paprika, garlic powder and white pepper together and whisk into the butter. Cook over low heat for 1 minute and then whisk in the wine. The mixture will thicken quickly. Whisk in the warm milk a cup at a time until the mixture is smooth. Add the cheeses and salt and stir until melted. If the sauce is too thick add a little more milk to thin it out. Drain the pasta and toss it with the sauce right away. Spoon into the baking dish, cover with plastic wrap and press down evenly to remove as many air pockets in the pasta as possible. Refrigerate for at least 6 hours. When the pasta is chilled and firm cut it into roughly 1 inch squares. Whisk a little water into the eggs and dip the squares into the egg wash and then into the breadcrumbs. Pour 2 inches of oil into a medium saucepan and place over medium heat. Once the oil is hot enough (drop a bread cube into it&amp;amp;#8212;if it turns golden brown within 15 seconds the oil is ready) slip the mac and cheese squares into it a few at a time. Fry until golden, about 1 minute. Remove to a paper towel lined plate to drain and continue until all the squares have been fried. Hold in a warm oven until ready to serve. Makes 36 to 40 squares."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.glamour.com/magazine/2008/01/hearty-boys-comfort-food>