Fennel

New side dish, Fennel Bulb's. Looks like each bulb is large enough, if not too large. The one we worked with this evening seen above was done into 1/8's but probably could have went into 10. Once trimmed up, root left enough to hold together and all trimmed to be simmilar size they are glazed. Chicken stock, butter, salt, pepper and sugar. Placed in Rondo in an even layer, enough stock to just come up half way. Once the butter and seasoning's have melted into liquid and the stock has reduced by 10 percent, flip over one by one being careful to not damage them. Parchment paper lid, bring stock down by 80 percent, flip one more time. This time, remove the paper lid and reduce the rest of the way while baisting fennel occasionally. Once all liquid has came down to a caramel, pour over a rack and let rest. For the pickup we were placing the 8 pieces in a satuaa with a litle bit of stock and reheating. Arrange nicely on a plate and finish with sea salt, fronds, micro mire poix. Olive oil if dessired. A dozen bulbs cost 16 dollars, working out to 1.33 per order. Adding all other expenses, at 2 dollar per plate, 25% comes to 8 dollars an order which is exactly where we wanted to be.