Grapefruit Fennel Salty Dog

February 2nd, 2013 § 0 comments § permalink

grapfruit fennel cocktail

Ingredients

Grapefruit Zest  Pink Rim Salt*
Ice3  ounces vodka
4 ounces fresh grapefruit fennel juice ( 1 grapefruit, ¼ cup fennel, handful of fennel fronds)

Directions

Place the zested salt on a small flat plate, moisten the entire circular rim of a highball glass and then gently dip the rim in the salt until the salt is lining the rim, shake off any excess.  Fill the glass with ice.   Pour in the vodka, then the grapefruit juice and stir!

*Grapefruit Zest Pink Rim Salt- Combine 2 teaspoons fresh grapefruit zest with 1/4 cup pink flak salt and stir well.

grapefruit

Orange Cinnamon Fennel Cava

January 4th, 2012 § 0 comments § permalink

Ingredients

1 ounce orange juice
1 ounce fennel seed syrup (recipe follows)
Cava
Cinnamon dusting

Directions

Place one ounce of the orange juice and one ounce of the fennel seed syrup in a champagne glass and fill with cava. Garnish with a dusting of freshly grated cinnamon.

Fennel Seed Syrup

Makes 2 cups of syrup

Ingredients

¾ cup sugar
1½ cups water
¼ cup orange juice
1 tablespoon orange zest
1 tablespoon fennel seed, crushed

Directions

Place all the ingredients in a saucepan and bring to a boil, stirring to dissolve sugar. Reduce heat and simmer for about 5 minutes. Cool and strain.

Creamy Farro Salad with Shaved Fennel, Beets and Radishes

October 2nd, 2011 § 0 comments § permalink

Serves 4

Farro is the Tuscan name for spelt, a hard brown wheat traditionally eaten in Tuscany, Italy. Farro looks similar to short grain brown rice, and has a nutty, earthy taste. Farro’s chewy texture holds up even after long cooking. Because of its hard texture, it’s good to soak farro overnight in order to make it more digestible. If you don’t have time to soak the farro, simply cook it for an extra 30 minutes with an additional ½ cup of water added to the 2½ cups called for in the recipe.

Ingredients

1 cup farro, soaked overnight
5 tablespoons créme fraiche
2 tablespoons olive oil
2 tablespoon apple cider vinegar
1 minced garlic clove
¼ cup minced fresh dill
¼ cup minced fresh chives (or scallions, green part only)
1 beet, cut in half
1 fennel bulb cut in half, core removed
6 radishes
Salt and freshly ground black pepper

Directions

Place the farro in a small saucepan with 2½ cups water and ½ teaspoon salt and bring it to a boil. Reduce the heat and simmer, covered, for 1 hour. Remove from the heat and cool to room temperature. Drain excess cooking water.

In a large bowl, whisk together the créme fraiche, olive oil, vinegar, garlic, dill and chives. Salt to taste. Using a mandolin or a very sharp knife, thinly shave the beets, fennel, and radishes. Add the shaved vegetables and the farro to the dressing, and toss to coat thoroughly. Taste and season with salt and a generous amount of pepper.

Recipe copyright © Louisa Shafia 2010

Pickled Shrimp & Fennel

August 10th, 2011 § 1 comment § permalink

Serves 9

Ingredients

4 lemons (juice of 4, zest of 2)
1 cup white wine vinegar (lemon champagne vinegar also is great)
1/4 cup olive oil
1 teaspoon wholegrain mustard
2 teaspoons fennel seeds
1 teaspoon dried chili flakes
1 teaspoon mustard seeds
2 cloves garlic chopped fine
3 fresh bay leaves
1 large fennel bulb, sliced thin
1/2 cup fresh parsley, chopped
1/4 cup fresh lemon thyme, chopped (regular thyme is okay)
1 medium red pepper, julienned
1 medium red onion, julienned
1 ½ pounds large shrimp, peeled, deveined tail on or off
Salt/pepper

Directions

Zest 2 lemons and juice all of them. In a large mixing bowl whisk together, lemon juice, zest, vinegar, olive oil, mustard, fennel seeds, chili flakes, mustard seeds and garlic. Set aside. Steam shrimp in double boiler for about 5-6 minutes or until cooked thoroughly, allow to cool. In another large mixing bowl mix fennel, parsley, lemon thyme, red peppers and red onions. Pour vinegar mixture over shrimp mixture and mix well. Season with salt and pepper and refrigerate at least 2 hours before serving.

Dark Whole Wheat

August 10th, 2011 § 1 comment § permalink

Makes 2 regular sized loaves

Ingredients

2 packages (1 1/2 tablespoons) active dry yeast
Pinch of sugar
1/2 cup warm water (105 to 115 degrees)
2 cups water
1/4 cup molasses
1/4 cup apple cider vinegar
4 tablespoons unsalted butter
2 ounce bittersweet dark chocolate
1/2 cup whole-wheat flour
3 cups medium rye flour
3 cups unbleached, all-purpose or bread flour
1 cup bran
2 tablespoons caraway seeds
1/2 teaspoon fennel seeds
1 tablespoon salt
1 tablespoon instant espresso powder
1 tablespoon minced shallots

Directions

1. In a small bowl, combine yeast and sugar with warm water. Stir to dissolve and let stand until foamy, about 10 minutes.

2. Heat two cups water, molasses, vinegar, butter and chocolate until the butter and chocolate are melted. Set aside.

3. Combine whole-wheat, rye and white flours in a large bowl. Set aside.

4. In bowl of a heavy mixer fitted with a paddle attachment, combine two cups mixed flours, bran, 2 tablespoons caraway seeds, fennel seeds, salt, espresso and shallots. At low speed, add yeast and chocolate mixtures. Mix until smooth and beat at medium speed for three minutes. (If you don’t like whole seeds in your bread, grinding them in a spice grinder, coffee grinder or mortar and pestle allows their flavor to come through without the texture. I always make my black bread this way.)
[Note: This, or any bread, can also be made by hand, simply mixing the ingredients in a large bowl with a wooden spoon and kneading the dough on a counter until springy and smooth.]

5. At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle. It will be very sticky but firm.

6. Scrape dough off paddle, flour counter well, and knead to make a springy yet dense dough. You might not use all of the flour mixture.

7. Form into a ball and place in a greased bowl. Turn once to grease top. Cover with plastic wrap and let rise in a warm area until doubled, about 1 1/2 to 2 hours. Combine cornmeal, flour and remaining caraway seeds, if using, and set aside.

8. Gently deflate dough. Turn out onto a lightly floured surface. Divide into two portions and form into two rounds or loaves. Loaves should be placed in a loaf pan sprayed with nonstick spray, while rounds should be placed seam down on a greased or parchment-lined baking sheet. Sprinkle loaves with cornmeal mixture, if using. Cover loosely with plastic wrap. Let rise until doubled and puffy, about 45 minutes to one hour. Slash an X into the top of a round before baking it; no such slashing is needed for bread in a loaf pan.

9. Bake in a preheated 350°F oven for 45 to 50 minutes or until loaves are well-browned, or register an internal temperature of 200 to 210°F on an instant-read thermometer. Baking time in your oven may vary — check in on the bread when it is 2/3 to 3/4 of the way through the baking time to make sure it has not super-speedily baked. Remove from baking sheet to cool completely on a rack.

*Recipe from Smitten Kitchen

Fresh Herb Pappardelle with Summer Beans, Tomatoes & Fresh Herbs

August 3rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

¼ cup each basil, parsley, mint, tarragon, marjoram, chopped
Plus an additional 1 tablespoon of each for the sprinkle
Olive oil
Pinch of dried crushed red pepper
2 large garlic cloves, chopped
2 cups fresh summer shelling beans, shelled and cooked until tender
1 small fennel bulb sliced thin
2 tablespoons fresh parsley, chopped (plus 1 tablespoon reserved for garnish)
2 tablespoons fresh basil, chopped (plus 1 tablespoon reserved for garnish)
2 tablespoons fresh mint, chopped
1 tablespoon fresh marjoram, chopped
½ cup dry white wine
2 cups tomatoes, chopped
2 tablespoons lemon juice
Fresh Herb Pasta sheets cut into pappardelle
Salt/pepper
Pecorino cheese for garnish

Directions

Mix pecorino, lemon zest and ¼ fresh herbs together and set aside. Heat oil in a large saucepan over medium heat. Add garlic, fennel seeds, and red pepper flakes, sauté for a few minutes. Add the shelled beans and cook for a few minutes. Add fresh herbs and fennel and sauté a few more minutes. Add tomatoes and cook another few minutes. Add wine; simmer 1 minute, scraping up any browned bits. Continue to cook until tomatoes soften, about 3-5 minutes, add lemon juice at the end and mix well. Season sauce with salt and pepper. Cook Fresh pappardelle in boiling water until desired consistency (about 3 minutes) and mix together with sauce and serve garnished with pecorino and fresh herbs.

Lavender Buttermilk Fried Chicken

July 7th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

For the brine

1 tablespoon lemon zest
2 lemons sliced
Juice of 1 lemon
2 tablespoons lavender leaves and flowers
½ cup honey
1 tablespoon black peppercorns, cracked
1 tablespoon fennel seeds
1 tablespoon of the following herbs, chopped fine; thyme, rosemary, savory, marjoram
1  cup salt
2 gallons hot water (no more, possible less)
2 chickens, cut, 4 breasts, 4 legs, 4 thighs and 4 wings

For the fried chicken

Canola oil
1 quart buttermilk
8  cups flour
1 teaspoon baking powder
2 tablespoons fresh lavender flowers
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper

Directions

In a large bowl or bucket mix together all the herbs and spices with hot water until the salt dissolved fully.  Place the chicken parts in the brine and let soak overnight or for about 10-12 hours maximum.  Remove the chicken from the brine and rinse in cool water, drain well. Let the chicken dry and rest for at least a half hour making sure to pat dry with paper towels if still moist.  Heat two large deep  pots with the oil for frying, the oil should register about 320°F.  Prepare a baking sheet with paper towels to pace the fried chicken pieces on after cooking.

In a large bowl place the buttermilk and set aside.  In another large bowl whisk together the flour, basking powder and herbs and spices.  Set up your bowled flour and buttermilk as well as the chicken in a place close to the pans, this will be your “dipping station”.  When the oil is hot enough, place a chicken part in the flour mixture and coat evenly and lightly, shake off excess and dip in the buttermilk and then again in the flour mixture and gain coat well and shake off excess.  Place chicken skin side down in the oil and repeat with the other chicken parts as there is room in the pan.  Making sure to adjust the heat if necessary to keep the 320°F temperature. Fry for about 2-3 minutes per side a few times for a total cooking time of about 10 minutes per chicken piece, breasts about 12 minutes.  The chicken should be a deep copper brown.  Place on the baking sheets lines with paper towels, skin side down to rest. Sprinkle with a little salt and pepper. Serve!

Herbs de Provence

July 7th, 2011 § 0 comments § permalink

One of the best dried herb mixes!  Wonderful on grilled meats and fish and breads. A fresh version is also a heavenly additive to your summer culinary repertoire.

Ingredients

1 tablespoon fresh rosemary leaves, chopped fine
1 tablespoon fresh thyme leaves, chopped fine
1 tablespoon fresh summer savory, chopped fine
1 tablespoon fresh marjoram, chopped fine
2 tablespoons fresh basil, chopped fine
1 tablespoon fresh lavender flowers
2 tablespoons dried fennel seeds
1 tablespoon salt

Directions

With a mortar and pestle grind up all the herbs and flowers and seeds until a chopped herb paste is made.  Use this on grilled fish or chicken or vegetables!

Solo Fish Dinner of Mackeral, Fennel Olive & Herbs with Lemony Spring Potatoes

June 23rd, 2011 § 0 comments § permalink

Serves 1-2

Ingredients

1 small whole mackerel, cleaned and deboned if possible
Salt/pepper
1 small fennel bulb, sliced thin
¼ cup calamata olives, pitted and sliced
1 lemon (half sliced and the other juiced)
Baby spring potatoes, cut in half
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves
½ cup cherry tomatoes halved
Tin foil

Directions

Preheat over to 400°F. Season the mackerel with salt and pepper and place in the center of a 12×12 piece of tin foil. Place the fennel on top of the fish and a few sliced underneath, the same with the lemons. Place the potatoes on top and drizzle the lemon juice over the top of the potatoes. Sprinkle with the oregano, thyme and tomatoes and season again with salt and pepper. Fold the foil packet up like a package so that all sides are secure tightly and the cooking liquid cannot leak out. Place the packet on a baking sheet and place in the oven and bake for about 20 minutes. Remove from oven unwrap package and let steam out before serving.

Italian Wedding Soup with Spring Greens

May 25th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For chicken pesto meatballs

1 pound ground chicken
1 cups fresh basil, chopped fine
¼ cup fresh parsley, chopped fien
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the soup

2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fien
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
1 cup Ditalini pasta, or other small-shaped pasta
3 cups baby spinach
Salt
Freshly ground pepper

Directions

For chicken pesto meatballs

In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Roll about a tablespoon of mixture at a time into 1-inch balls and set aside.

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery, fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook until vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve.

Spring Herbal Osso Bucco & Herbed Gremolata

May 25th, 2011 § 0 comments § permalink

Serves 4-6

This lovely & lively dish is perfect for a chilly spring day, perfectly fresh yet warming with loads of fresh herbs and spring vegetables.

Ingredients

4-6 cross-cut veal shanks (osso bucco tied with kitchen string)
½ cup all-purpose flour
1 tablespoon fresh mint, chopped fine
¼ cup olive oil
3 cloves garlic, chopped fine
1 tablespoon lemon zest
2 sprigs onions, whites and green parts, chopped fine
1 medium carrot, chopped fine
1 small fennel bulb, cut in half and sliced thin
2 teaspoons salt
1 teaspoon black pepper
1 pinch of cayenne pepper
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh chives, chopped fine
1 cup dry white wine
1 cup chicken or onion broth
3 plum tomatoes, chopped medium
1 cup fresh peas
Herbed Germolata (recipe follows)

Directions

Tie the veal shanks up with the kitchen twine so that the shanks stay together. In a small mixing bowl mix the flour and mint and season with salt. Dredge the osso buco in the flour until they are all coated. In a large dutch oven or le creuset bring the oil to a medium high heat. Brown the osso buco on all side or about 2 minutes on each. Take out of the pan and set aside. Sauté the garlic, onions and lemon zest for a few minutes or until translucent. Add the carrots and the fennel and sauté a few more minutes. Season with salt, pepper and cayenne and add the herbs. Mix well and continue to sauté a few more minutes. Season with salt, pepper and cayenne and add the herbs. Mix well and continue to sauté. Add the wine and stir well removing any bits stuck to the bottom of the pan. Add the chicken stock and the tomatoes and stir well. Add the veal shanks to the pot and cover with the vegetables and juice. Turn the burner to low and cook for about 30 minutes. Add the peas and cook another 5 minutes. Take off heat and serve on its own, with pasta, polenta or rice and topped with the herbed gremolata.

Herbed Gremolata

Makes approximately ½ cup

Ingredients

¼ cup fresh parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest
1 teaspoon maldon salt
½ teaspoon red chili flakes

Directions

In a small mixing bowl combine all ingredients and mix well.

Shaved Spring Vegetable and Apple Salad

May 24th, 2011 § 0 comments § permalink

Serves 6 to 8

Ingredients

½ cup extra-virgin olive oil
2 tablespoons rice vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons fresh chives, chopped
2 tablespoons fennel fronds, chopped
2 red apples (gala, winesap, or red delicious), shaved paper-thin
2 fennel bulbs, trimmed, cored and shaved paper-thin
6 large or 8 small radishes, trimmed and shaved paper-thin
4 large or 6 small sunchokes, peeled and shaved paper-thin
Sea salt or kosher salt and freshly ground black pepper

Directions

In a medium bowl, whisk together the oil, rice vinegar, lemon juice, chives, and fennel fronds.

Add the shaved fruit and vegetables to the vinaigrette, toss well, and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld. Taste again and add additional salt if desired before serving.

Adapted from The Flaxitarian Table by Peter Berley

Roasted Spring Vegetable Salsa and Whole Wheat Chips

May 23rd, 2011 § 0 comments § permalink

008

Makes 2-3 cups salsa

Ingredients

2 cloves garlic, chopped fine
2 small spring onions, chopped fine
½ cup fennel bulb, chopped fine
1 red bell pepper, deseeded and chopped fine
3 spears of asparagus, chopped fine
½ cup fresh peas
½ cup carrots, chopped fine
¼ cup fresh parsley leaves, chopped fine
½ cup fresh mint leaves, chopped fine
1 tablespoon chopped chives, chopped fine
2 tablespoons lemon zest
2 tablespoon lemon juice
1 teaspoon chili flakes
¼ cup olive oil
1 teaspoon maldon salt
Whole Wheat chips (Recipe Follows)

Directions

Pre-heat oven to 425° F. Place the garlic, onions, fennel, red pepper, asparagus, peas and carrots on a line baking sheet and roast for about 10 -15 minutes or until all vegetables are beginning to brown and char. In the mean time whisk together the fresh herbs, lemon zest lemon juice, chili flakes and olive oil. When roasted vegetables come out of the oven immediately place in a bowl and drizzle with dressing. Mix well and season with salt. Serve with whole wheat chips.

Lemony Whole Wheat Chips

Serves 4

Ingredients

10-12 whole wheat tortillas, cut into 3 inch triangles
1 tablespoon fresh parsley, chopped
1 tablespoon canola oil
Juice of 1 lemon
Salt

Directions

Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the parsley, oil, lemon juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Spring Greens & Fennel Salad with Grainy Mustard Vinaigrette

April 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 cups spring greens
1 fennel bulb, sliced thin
3 tablespoons fresh dill leaves
2 tablespoons fresh parsley leaves
1 tablespoon fresh tarragon leaves
â…“ cup extra virgin olive oil
1 tablespoon whole grain mustard
2 tablespoons honey
1 clove garlic, chopped fine
2 tablespoons lemon juice
Salt/pepper

Directions

In a large salad bowl combine the greens, the fennel and the fresh herbs and toss together until well mixed. In a small mixing bowl whisk together the olive oil, mustard, honey, garlic and lemon juice until emulsified. Season with salt and pepper and toss over the salad mixture.

Italian Wedding Soup with Spring Greens and Italian Herb Gremolata

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For chicken pesto meatballs

1 pound ground chicken
1 cup fresh basil, chopped fine
¼ cup fresh parsley, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the soup

2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fine
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
3 cups baby spinach
1 cup Ditalini pasta, or other small-shaped pasta
Salt
Freshly ground pepper
Italian Herb Gremolata, recipe follows

DIRECTIONS

For chicken pesto meatballs

In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls. Roll about a tablespoon of the mixture into balls and set aside.

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook till vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve drizzled with mixed herb gremolata.

Italian Herb Gremolata

Makes approximately ½ cup

INGREDIENTS

¼ cup fresh parsley, chopped fine
2 tablespoons fresh thyme, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest

Snow, Snap and Shelling Peas with Fennel, Lemon & Spring Herbs

April 24th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1½ cups snow peas
1½ cups snap peas
1 cup fresh peas
1 fennel bulb, shaved
Zest of one lemon
Juice of one lemon
3 tablespoons extra virgin olive oil
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
Maldon salt

DIRECTIONS

In a steamer pan steam snow peas and snap peas for a few minutes, add the fresh peas and steam for another few minutes or until all peas are firm but cooked through. Take off heat and plunge in an ice bath to stop cooking. Let sit in the ice bath a few minutes until they are no longer hot or warm but cool.
Strain and place in a large mixing bowl. Using a mandolin or by hand cut the fennel very thin and mix together with the peas. In a separate small mixing bowl whisk together lemon zest, juice, olive oil and herbs until emulsified. Pour over the peas and fennel and toss together. Season with maldon salt.

Rampatini

April 19th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

2 ounces gin
1 ounce dry vermouth
½ ounce pickled ramp juice
Ice
Pickled ramps (recipe follows)

Directions

Shaken: In a shaker combine the gin, vermouth, and ramp juice and ice, shake vigorously. Strain into a martini glass and garnish with pickled ramp

Stirred: In a large glass filled with ice combine the gin, vermouth, and ramp juice and stir gently. Strain into a martini glass and garnish with a pickled ramp.

Pickled Ramps

Makes 1 pound of pickled ramps

Ingredients

1 cup white vinegar
1 cup dry white wine
½ tablespoon Dijon mustard
½ cup sugar
1 tablespoon salt
1 teaspoon of each of the following: mustard seeds, coriander, peppercorns, fennel seeds
½ teaspoon chili flakes
1 bay leaf
1 sprig of thyme
¼ cup fresh parsley leaves
1 pound ramps, cleaned and trimmed (white/reddish parts only-with a hint of green tops)

Directions

In large mixing bowl whisk together vinegar, wine, salt, mustard, sugar, and spices. Add the fresh herbs. Blanch the ramps in boiling salted water for one minute. Place in an ice bath and cool and drain and then place in the brine. Store in a jar or a plastic container refrigerated for 3-5 days.

Steamed Mussels

March 15th, 2011 § 0 comments § permalink

Serves 4

Ingredients

½ cup extra virgin olive oil
1 tablespoon unsalted butter
1 medium white onion, thinly sliced into half moons
1 bulb fennel, thinly sliced into half moons
4 cloves garlic, smashed and chopped
1 cup white wine
2 pounds mussels, washed, beards removed
Juice of 1 lemon
2 cups fresh parsley leaves, roughly chopped

Directions

Heat ¼ cup olive oil and butter in stockpot. Add onion, fennel, and garlic, and cook over medium-low heat until translucent, about 5-7 minutes. Add white wine, bring to simmer, and cook until ¼ of the liquid has cooked off, about 2 minutes. Add mussels, cover with tight fitting lid and steam, shaking pot occasionally, until mussels open, about 7-10 minutes. Discard any that don’t open. Add half the parsley. Spoon mussels and contents of the pot into a big, shallow bowl. Drizzle with lemon juice and remaining olive oil. Top with remaining parsley. Serve with toasted or grilled country bread, lightly rubbed with garlic.

Seafood Fusilli and Creamy Lobster Sauce with Shaved Fennel and Lemon Salad

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound pasta dough, cooked

For lobster sauce

2 tablespoons butter
1 yellow onion, chopped
1 clove garlic, chopped fine
1 cup white wine
2 lobster bodies, cut in half vertically (Your fishmonger should be able to provide you with lobster bodies at no charge)
2 cups heavy cream
6 to 8 threads saffron
Kosher salt
Pepper

For salad

1 bulb fennel
Juice of 2 lemons
Kosher salt
1 tablespoon extra virgin olive oil

For seafood sauté

Olive oil, for sautéing
3 squid bodies (calamari), cleaned and sliced in 1″ circles
½ pound (26-30 count) shrimp, peeled, deveined and tails removed
3 tablespoons fresh chives, sliced fine

DIRECTIONS

For lobster sauce

In a large sauté pan, over medium heat, add butter. Cook onions and garlic until translucent, making sure to not get any color. Add white wine and reduce until almost evaporated. Add lobster bodies, cream, and saffron. Season with salt and pepper. Reduce heat to low and simmer for 30 to 40 minutes. Strain through a fine mesh sieve and set aside.

For salad

To prepare the fennel, cut off the top stalks and discard. Next, trim the root end and then quarter lengthwise. Remove the core and thinly slice the fennel on a mandolin or with a sharp knife crosswise. Place fennel in a large bowl and set aside. Add lemon juice, salt and extra virgin olive oil and mix. Set aside.

For completed dish

In a large sauté pan, add olive oil over medium high heat. Add shrimp and cook, 1 minute. Add calamari and sauté 1 minute more. Add lobster sauce and warm through, 1 to 2 minutes. Pour sauce over pasta and garnish with fennel salad and chives. Serve immediately.

© Recipe Property of Rafi Hasid

Fennel, Orange & Mint Salad

January 2nd, 2011 § 0 comments § permalink

Served 6

INGREDIENTS

2 fennel bulbs with fennel fronds
3 navel oranges
½ red onion, sliced thin
¼ cup fresh mint, chopped
¼ cup kalamata olives, pitted and chopped fine
1 teaspoon honey
¼ cup extra virgin olive oil
Maldon salt
Freshly ground pepper

DIRECTIONS

To prepare the fennel, cut off the top stalks and reserve ¼ cup of the fennel fronds and chop (set aside). Next, trim the root end and then quarter lengthwise. Remove the core and thinly slice the fennel on a mandolin or with a sharp knife crosswise. Place fennel in a large bowl and set aside.

To prepare the orange segments, using a serrated knife, slice off both ends of each orange and then stand upright on a cutting board. Following the curve of the fruit, cut away the peel and white pith. Working over a small bowl (to reserve any juices), still using your serrated knife cut into each orange segment avoiding the white pith to create clean orange segments and place in bowl with fennel. From what is left of oranges, squeeze juice (about 2 to 3 tablespoons) into bowl and set aside.

In the same bowl with the fennel and oranges, add red onion, mint, kalamata olives and reserved chopped fennel fronds. In the bowl with the leftover orange juice, add honey and olive oil and whisk. Add to salad and season with salt and pepper and toss to combine. Serve immediately.

Roasted Brook Trout with Fennel and Black Grapes

January 2nd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

2 fillets brook trout, rainbow trout, or other super fresh trout
1 bulb fennel
Sea or kosher salt
Freshly ground white pepper
½ teaspoon fennel seeds
Zest of 1 lemon, juice of half
1 tablespoon canola oil
½ cup black grape puree, recipe follows
½ cup black grapes
Extra virgin olive oil
Maldon sea salt

DIRECTIONS

Preheat oven to 450°F.

Make sure trout has been cleaned of all pin bones, cut in half crosswise, and set aside on a rack until ready to use.

Shave fennel very thinly crosswise on a mandoline. Transfer into a small pot, season with salt, pepper, fennel seeds, lemon zest, and a healthy squeeze of lemon juice. Set over low heat, just to warm through, about 5 minutes. Set aside.

Now it’s time to move fast. Set a pan large enough to hold the fish in one layer on high heat, preferably heavy duty pan or cast iron. When the pan is hot, season the fish well with salt, add the canola oil to the pan, and add the fish skin side down. Let it cook 1 minute on top of the stove. The skin will get crisp, and the flesh should just start to turn opaque on the sides of the fillets. Move the pan into the oven, and let it cook for 1 minute. The top of the fish should just be warm, but it should still be raw. Remove the fish immediately from the pan, and place skin side up on a board or rack to prevent it from loosing its crispness.

Put a generous swoosh of grape puree down on the plate, a large and small pile of shaved fennel, black grapes and rest the trout against the fennel. Drizzle with extra virgin olive oil, sprinkle with Maldon salt, and serve immediately.

Black Grape Puree

Makes 3 cups

INGREDIENTS

4 cups black grapes, picked and washed
½ cup sugar
1 teaspoon chili flakes
1 teaspoon fennel seeds
½ teaspoon grey salt, or to taste
¼ cup white balsamic vinegar
¼ cup saba (cooked grape must)

DIRECTIONS

Place grapes, sugar, chili flakes, fennel seed, salt, vinegar, and 1 cup water in a sauce pan. Bring to a boil, then lower to a simmer. Cook 30 to 45 minutes, or until the grapes have popped, and lost their liquid.

Add saba, return to a boil, then remove from heat.

Put all ingredients into the bowl of a blender, and puree on high for 1 to 2 minutes, scraping down the bowl as necessary. Should be very smooth and lighter in color. Adjust seasoning, and strain through a fine mesh strainer. Refrigerate until ready to use.

Recipe Property of Gabe McMackin

Sausage Parsley Fennel Meatballs with Tomato Cream Sauce

November 30th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

For the Meatballs

1 pound sweet Italian sausage, ground
4 cloves garlic, chopped fine
1 tablespoon fennel seeds
1 teaspoon red chili flakes
½ cup fresh parsley, chopped fine
2 tablespoons milk
Olive oil

For the Tomato Cream Sauce

1 (12-ounce) can plain tomato sauce
1 (12-ounce) container heavy whipping cream

PREPARATION

To assemble meatballs, use hands to mix sausage, garlic, fennel seeds, chili flakes, and parsley until well combined. Add the milk to meatball mixture, and combine. Form into 1-inch balls, and set aside. Heat olive oil in a heavy bottomed skillet over high heat. Sauté meatballs, until all sides are well browned. Add the can of tomato sauce, mix gently, and cook on medium-low heat for approximately 5 minutes, stirring occasionally. To make sure meatballs are cooked through, slice one open. If they are not cooked through, continue the cooking process. Turn off the heat, and add heavy whipping cream, stirring gently until tomato sauce and meatball mixture are all mixed together. Serve over pasta.

Eugene Sausage Pasta

November 19th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

Olive oil
6-8 cloves garlic, chopped fine
1 tablespoon dried fennel seeds
1-2 teaspoons dried red chili flakes
1 pound spicy Italian sausage
1 bunch fresh parsley, chopped fine (flat leaf)
2 teaspoons salt
1 small can tomato sauce, 6 ounces
1 cup black olives, pitted and sliced
1 cup heavy whipping cream
1 package (box) linguini, cooked, 16 ounces
Freshly grated parmesan
Black pepper


PREPARATION

In sauté pan, place olive oil, garlic,  place on medium heat. Add fennel seeds and chili flakes and cook about 30 -45 seconds. (This process enhances the flavor of the oil and adds to the flavor of the cooked sausage and sauce.) Add the sausage, making sure to take it out of the casing and break it up in small pieces. Continue to cook until brown, making sure to break apart and larger piece of meat. Once the sausage is browned and crumbly, add the parsley and the salt, stirring and cooking a few more minutes. Add the black olives, mix well.  Toss in tomato sauce, mix together well and continue to cook until all liquid is absorbed. The tomato  sauce will become tomato paste like and should be  sticking tightly to the meat.  Once the sauce is totally absorbed into the meat about 5 minutes approximately of stirring while keeping the burner on medium heat, reduce the temp to low and pour in the heavy cream. Mix together until all the cream is mixed in, turn the burner off.   Toss  the sauce together with cooked linguini. Season with salt to taste.

Freshly grated parmesan cheese and black pepper are a MUST on top!

Indian Summer Ratatouille

October 13th, 2010 § 0 comments § permalink

Serves 6 – 8

Prep Time : 20 minutes
Cook Time 1 hour (very little if any attention during this time)
Wine Pair: Red

INGREDIENTS

Olive oil
6 cloves garlic, chopped coarsely
1 medium yellow onion, chopped fine
3 bell peppers (1 yellow, 1 red, 1 orange), chopped medium
3 medium zucchini, chopped medium
1 medium fennel bulb, sliced thinly
1 medium to small eggplant, cut into 1 inch cubes
1 medium carrot, chopped small
1 tablespoon salt
1 tablespoon black pepper, cracked finely
1 teaspoon red chili flakes (optional)
4-5 medium sized tomatoes, chopped medium
¼ cup of each of the following fresh herbs : marjoram, oregano, basil, chopped fine
â…“ cup fresh parsley leaves, chopped fine
¼ – ½ cup of red wine (the wine you choose for the pairing)
Parmesan cheese, shaved for garnish

PREPARATION

In a heavy bottom stew pan heat olive oil to medium heat, sauté garlic and onions for about a minute or two until slightly translucent. Add the bell peppers, and sauté another minute or two. Add the zucchini, fennel, eggplant and carrots and sauté a few more minutes. Add salt and pepper and stir well, add chili flakes if desired and half of all the herbs. Add tomatoes and wine and mix well, turn down heat to low and let simmer stirring occasionally for about 40 minutes. Add the remaining herbs and take off heat and let stand for 10 minutes. Serve over polenta, pasta or just as vegetable stew!

Herbacious Olives

October 8th, 2010 § 0 comments § permalink

Serves 10

INGREDIENTS

½ cup olive oil
Zest and juice of 2 lemons
¼ cup fresh rosemary, chopped
¼ cup fresh thyme, chopped
½ tablespoon mustard seeds
½ tablespoon fennel seeds
1 teaspoon red pepper flakes
4 cups of mixed olives

PREPARATION

Place all ingredients, except olives, in small saucepan over medium-low heat, until warmed through and herbs and spice flavors have been infused. Pour over olives and, let cool.

Herbacious Olives

Fresh Herb Fennel Crusted Tuna, Scallops & Shrimp Seafood Stew

October 8th, 2010 § 0 comments § permalink

Serves 6-8

Ingredients

Olive Oil
1 pound tuna roast (ask your butcher for uncut tuna steaks-you need 1 large piece)
1 pound medium or small scallops
1 pound peeled shrimp
Zest and juice of 3 lemons
¼ cup fennel seeds
¼ cup peppercorns
¼ cup coarse sea salt
1 teaspoon red chili flakes
½ cup fresh parsley, chopped
½ cup fresh oregano, chopped
½ cup fresh basil, chopped
3 cloves garlic, chopped fine
1 large red onion, chopped
1 large red pepper, chopped
1 large yellow pepper, chopped
¾ cup Kalamata olives, pitted and halved
3 cups roma tomatoes, chopped
1½ cups white wine
Salt and pepper

Directions

Marinate tuna, scallops and shrimp with lemon juice for about 1 hour. Grind in a grinder or smash lemon zest, fennel seeds, cracked peppercorns, chili and course sea salt until a gritty spice mixture is created. Heat a thick-bottomed stew pan to high heat with a generous portion of olive oil. Rub tuna with spice mixture and brown tuna on all sides. Remove tuna and add garlic, onions and peppers to pan. Sauté until tender or about 3 minutes Add half of fresh herbs, shrimp and scallops. Sauté for just a few minutes. Add wine and stir while removing the bits that stuck to the pan. Reduce heat to low. Add tomatoes. Stir well and add tuna and kalamata olives. Simmer for about 1 hour, stirring occasionally and breaking up the tuna as it cooks. Add remainder of the fresh herbs and take of heat and let stand for five minutes before serving. If needed, a bit of water can be added but only if the tomatoes have not given off enough liquid in the middle of the cooking process.

Best served over Israeli couscous.

Fava Bean and Fennel Orzo with Lemon Dill Pesto & Feta

November 9th, 2009 § 0 comments § permalink

Serves 4

INGREDIENTS

Juice and zest of 2 lemons
¼ cup olive oil
¼ cup fresh dill, chopped fine
1 cup fava beans, shelled, and skins removed
1 cup fennel, sliced paper-thin
Salt/pepper
1 cup orzo pasta cooked
¼ cup fresh goat feta, crumbled

PREPARATION

In a large mixing bowl, whisk together zest and juice of lemons, olive oil and fresh dill, add fennel and fava beans. Season with salt and pepper. Mix in cooked orzo pasta and then mix in crumbled feta cheese. Refrigerate for 30 minutes before eating.

Fresh Herb Pappardelle with Peas, Fennel, Tomatoes and Sausage With Pecorino Herb Sprinkle

November 9th, 2009 § 0 comments § permalink

Serves 6

INGREDIENTS

1/2 cup fresh grated pecorino romano
zest of 2 lemons (juice reserved)
1/4 cup each basil, parsley, mint, tarragon, marjoram, chopped
Plus an additional 1 tablespoon of each for the sprinkle
extra-virgin olive oil
2 large garlic cloves, chopped
1 teaspoon fennel seeds
pinch of dried crushed red pepper
1 pound Italian sausages, casings removed
1 fennel bulb cleaned and trimmed and sliced fine
1/2 cup dry white wine
2 cups chopped tomatoes
1 cup shelled fresh peas
fresh herb pasta sheets cut into pappardelle
salt/pepper

PREPARATION

Mix pecorino, lemon zest and 1/4 fresh herbs together and set aside. Heat oil in large saucepan over medium heat. Add garlic, fennel seeds, and red pepper flakes, sauté for a few minutes. Add sausages; and break apart until crumbly. Sauté until brown, about 3-4minutes. Addfresh herbs and fennel and sauté a few more minutes. Add tomatoes and sauté another few minutes. Add wine; simmer 1 minute, scraping up browned bits. Add peas. Sauté until tomatoes soften, about 5 minutes, add lemon juice at the end and mix well. Season sauce with salt and pepper. Cook Fresh pappardelle in boiling water until desired consistency (about 3- 5 minutes) and serve with sauce over the top and sprinkle the cheese mixture on top.

Pickled Shrimp & Fennel

November 5th, 2009 § 0 comments § permalink

Makes 3 cups

INGREDIENTS

4 lemons (Juice of 4 zest of 2)
1 cup white wine vinegar (lemon champagne vinegar also is great)
1/4 cup olive oil
1 teaspoon wholegrain mustard
2 teaspoons fennel seeds
1 teaspoon dried chili flakes
1 teaspoon mustard seeds
2 cloves garlic chopped fine
3 fresh bay leaves
1 large fennel bulb, sliced thin
1/2 cup fresh parsley, chopped
1/4 cup fresh lemon thyme, chopped (regular thyme is okay)
1 medium red pepper, julienned
1 medium red onion, julienned
2 lbs large shrimp, peeled, deveined tail on or off
salt/pepper

PREPARATION

Zest 2 lemons and juice all of them. In a large mixing bowl whisk together, lemon juice, zest, vinegar, olive oil, mustard, fennel seeds, chili flakes, mustard seeds and garlic. Set aside. Steam shrimp in double boiler for about 5-6 minutes or until cooked thoroughly, allow to cool. In another large mixing bowl mix fennel, parsley, lemon thyme, red peppers and red onions. Pour vinegarmixture over shrimp mixture and mix well. Season with salt and pepper and refrigerate at least 2 hours before serving.

Fennel and Herb Peppered Tuna Steaks

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

2 T fennel seeds
juice and zest of 1 lemon
2 T cracked black pepper
1 tsp salt
2 T chopped fine parsley
2 tuna steaks

PREPARATION

Mix all ingredients except tuna in a mortar and pestle until well mashed. You can also grind in grinder. Spread mixture on tuna steaks and let stand for about 10-15 minutes. Grill or sauté for a few minutes on each side or to desired consistency; 1-2 minutes for rare steaks and 4-5 for medium to medium well.

Orange Fennel Rocolla Salad

October 20th, 2009 § 0 comments § permalink

Makes 4 Servings

INGREDIENTS

3 cups washed rocolla
3 large cut and peeled and segmented oranges
½ c sliced red onion
1 c sliced thin fennel
Juice of 1 lemon
Juice of 1 orange
1 shot shallot
¼ c almond oil
Salt and pepper

PREPARATION

Toss rocolla fennel, red onion and oranges in a large salad bowl. Mix together separately the juice of the lemon and oranges shallot, salt and peppers and the almond oil. Toss together with salad.

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