Tagged with fennel

Whole-Wheat Spaghetti with Italian Sausage and Fennel

Ingredients ¼ c. olive oil 6 garlic cloves, pressed ½ tsp. red pepper flakes (JP: reduce to make less spicy) Salt 8 oz. sweet Italian sausage 1 fennel bulb, halved, cored, and sliced thin ½ c. pine nuts, toasted and coarsely chopped ½ c. coarsely chopped fresh basil leaves 2 tbsp. lemon juice 1 lb. whole-wheat spaghetti 1 oz. grated parmesan (~½ c.) Preparation … Continue reading

Braised Halibut with Fennel and Tarragon

Ingredients 4 (6-8 oz) halibut fillets, ¾ to 1 inch thick Salt and pepper 6 tbsp. unsalted butter 2 fennel bulbs, halved, cored, and sliced thin 4 shallots, halved and sliced thin ¾ c. white wine 1 tsp. lemon juice, plus lemon wedges for serving 1 tbsp. minced fresh tarragon Preparation 1. Sprinkle fish with 1/2 … Continue reading

Spicy Spaghetti with Fennel and Herbs

Ingredients 1 3-ounce package pancetta (Italian bacon), chopped 1 tablespoon olive oil 3 garlic cloves, chopped 2 large red jalapeño chiles, seeded, finely chopped (about 1/4 cup) 2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached 1 1/2 cups low-salt chicken broth 4 tablespoons finely chopped fresh Italian parsley, divided 2 … Continue reading

Roasted Fennel and Potato Soup

Ingredients 1-2 TBSP butter 3 TBSP olive oil 3 small Yukon gold potatoes, halved and sliced 1/4 cup dry white wine 3 large fennel bulbs, halved, cored and sliced 3 cups chicken stock 3 TBSP shallot, chopped 1/4 cup onion, chopped 4 cloves garlic, chopped 1/4 cup cream 1/4 cup milk 1/4 cup grated white … Continue reading

Fennel Mussels with Piquillo Rouille

Ingredients Rouille: 1/4 c. plus 2 tbsp. fish stock or clam broth large pinch saffron threads one 1/4-inch thick slice of peasant bread, crust removed 1 large egg yolk 1 jarred piquillo pepper, chopped 2 garlic cloves, chopped 2 tsp. fresh lemon juice 1/2 c. extra virgin olive oil cayenne pepper salt Mussels: 2 tbsp. … Continue reading

Corn and Fennel Ragu

Ingredients 2 tablespoons olive oil 1/4 cup finely chopped shallots 2 cups finely chopped fennel, fronds chopped and reserved 1/4 teaspoon ground cumin 1 teaspoon yellow mustard seeds Salt and freshly ground black pepper 3 cups corn kernels (from about 6 ears) Preparation 1. Pour the olive oil into a large skillet and place over … Continue reading

Sausage and Lentils with Fennel

Ingredients 1 cup dried lentils (preferably French green lentils; 7 ounces) 4 1/2 cups cold water 1 1/2 teaspoons salt 1 medium (3/4-pound) fennel bulb (sometimes labeled “anise”), stalks discarded, reserving fronds 3 1/2 tablespoons olive oil 1 medium onion, finely chopped 1 carrot, cut into 1/4-inch dice 1/2 teaspoon fennel seeds 1 1/4 pounds … Continue reading

Fennel Spice Rub

Ingredients 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Preparation Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. … Continue reading

Forever Roasted Pork

Ingredients   2 medium onions, peeled 2 tablespoons extra virgin olive oil salt and freshly ground pepper 1-1/2 teaspoons finely chopped fresh sage 1/2 cup water 4 pounds pork leg or shoulder, at room temperature About 1/4 cup fennel spice rub Preparation Thinly slice the onions. Heat the olive oil in a large saute pan … Continue reading