prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoons olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
pinch crushed red pepper flakes
2 teaspoons minced fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and drained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens (or spinach)
salt
pepper
chopped scallions (garnish)
1/2 cup finely grated parmigiano-reggiano cheese
steps:
1. in a large pot, heat olive oil over medium-high heat. add the carrots, fennel, and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper, and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once the mixture is boiling, add the chickpeas, tomatoes, and orzo. reduce to a simmer and cover. simmer 10 minutes, or until orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if needed and season with salt and pepper. ladle into bowls and top with scallions, grated cheese and drizzle of olive oil.
- new york times, december 2013
Showing posts with label fennel. Show all posts
Showing posts with label fennel. Show all posts
1.08.2014
chickpea stew with orzo and mustard greens
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoon olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
red pepper flakes
2 teaspoon fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and rained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
salt
pepper
chopped scallions - for garnish
1/4 cup finely grated parmigiano-reggiano cheese + more as needed
steps:
1. in a large pot, heat the olive oil over medium-high heat. add the carrots, fennel and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once boiling, add the chickpeas, tomatoes and orzo. reduce to a simmer and cover with a lid. simmer 10 minutes or until the orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if you want the mixture to be more souplike and season with salt and pepper. ladle into bowls and top with chopped scallions, grated cheese and a drizzle of oil oil.
- new york times, december 2013
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoon olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
red pepper flakes
2 teaspoon fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and rained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
salt
pepper
chopped scallions - for garnish
1/4 cup finely grated parmigiano-reggiano cheese + more as needed
steps:
1. in a large pot, heat the olive oil over medium-high heat. add the carrots, fennel and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once boiling, add the chickpeas, tomatoes and orzo. reduce to a simmer and cover with a lid. simmer 10 minutes or until the orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if you want the mixture to be more souplike and season with salt and pepper. ladle into bowls and top with chopped scallions, grated cheese and a drizzle of oil oil.
- new york times, december 2013
11.13.2013
cannellini bean & quinoa burgers
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 1/2 cups cooked cannellini beans
1 cup cook quinoa
1/2 cup breadcrumbs
2 shallots - diced
1 garlic clove - minced
1/2 teaspoon fennel - crushed
2 teaspoon cumin
healthy handful of parsley - chopped
olive oil
salt
pepper
steps:
1. place a large frying pan over medium high heat and drizzle with olive oil. add shallots and cook for a minute until they begin to soften. add garlic, fennel and cumin and cook for another minute until the herbs are aromatic and the garlic softens. remove from heat and cool.
2. place the beans, quinoa and breadcrumbs in a large mixing bowl. add the parsley and cooled shallot mixture and set the plan aside but don't clean. combine everything together with your hands, mashing the beans so that the mixture turns into a paste. season with salt and pepper.
3. when combined, form the mixture into small patties, about the size of your palm and about and inch thick. place the frying pan back on the stove over medium high heat and add a drizzle of olive oil to coat. cook the patties in batches for about 3 minutes on each side until nice and golden brown. remove from pan and immediately season with salt and a drizzle of lemon.
- goop, october 2013
cook time: tbd
servings: 4 - 6
ingredients:
1 1/2 cups cooked cannellini beans
1 cup cook quinoa
1/2 cup breadcrumbs
2 shallots - diced
1 garlic clove - minced
1/2 teaspoon fennel - crushed
2 teaspoon cumin
healthy handful of parsley - chopped
olive oil
salt
pepper
steps:
1. place a large frying pan over medium high heat and drizzle with olive oil. add shallots and cook for a minute until they begin to soften. add garlic, fennel and cumin and cook for another minute until the herbs are aromatic and the garlic softens. remove from heat and cool.
2. place the beans, quinoa and breadcrumbs in a large mixing bowl. add the parsley and cooled shallot mixture and set the plan aside but don't clean. combine everything together with your hands, mashing the beans so that the mixture turns into a paste. season with salt and pepper.
3. when combined, form the mixture into small patties, about the size of your palm and about and inch thick. place the frying pan back on the stove over medium high heat and add a drizzle of olive oil to coat. cook the patties in batches for about 3 minutes on each side until nice and golden brown. remove from pan and immediately season with salt and a drizzle of lemon.
- goop, october 2013
4.05.2013
tomato-fennel soup with brie toasts
prep time: tbd
cook time: tbd
servings: 6
ingredients:
7 tablespoons unsalted butter
2 medium fennel bulbs - cleaned and thinly sliced, fronds chopped and reserved
1 large onion - halved, peeled and thinly sliced
2 teaspoon coarse salt
4 garlic cloves - finely chopped
1/2 teaspoon chile powder
3 tablespoons pernod
2 28-ounce cans chopped tomatoes
1 cup chicken stock
1 teaspoon pepper
5 baguette slices
1 teaspoon fennel seeds
3 ounces brie - thinly sliced
steps:
1. melt 6 tablespoons butter in a large pot over medium heat. add fennel, onion and 1/2 teaspoon salt. toss to combine. reduce heat to medium-low. partly coven and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. stir in garlic and chile powder; cook 1 minute. stir in pernod and cook until almost completely evaporated, about 3 minutes.
2. pour in tomatoes, 1 1/2 cups water and the stock. bring to a simmer and cook gently, uncovered, for 30 minutes. season with 1 1/2 teaspoons salt and the pepper. puree soup in batches using a blender or immersion blender until smooth.
3. transfer soup black to pot over medium heat; simmer until slightly thickened, 5 - 10 minutes more. scrape down sides and bottom of pot occasionally. remove from heat and cover to keep warm.
4. heat oven to 350 degrees. spread bread slices on large baking sheet. bake until light golden, about 10 minutes.
5. toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2 0 3 minutes. melt in remaining 1 tablespoon butter.
6. adjust oven temperature to broil and position rack 6 inches from heat. brush toasts with fennel-seed butter and top with brie. return to oven and broil until bubbly and golden, 1- 3 minutes (check every minute or so to see that they are not burning). ladle soup into bowls and top with a cheese crouton. garnish with fennel fronds.
- new your times, april 2013
cook time: tbd
servings: 6
ingredients:
7 tablespoons unsalted butter
2 medium fennel bulbs - cleaned and thinly sliced, fronds chopped and reserved
1 large onion - halved, peeled and thinly sliced
2 teaspoon coarse salt
4 garlic cloves - finely chopped
1/2 teaspoon chile powder
3 tablespoons pernod
2 28-ounce cans chopped tomatoes
1 cup chicken stock
1 teaspoon pepper
5 baguette slices
1 teaspoon fennel seeds
3 ounces brie - thinly sliced
steps:
1. melt 6 tablespoons butter in a large pot over medium heat. add fennel, onion and 1/2 teaspoon salt. toss to combine. reduce heat to medium-low. partly coven and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. stir in garlic and chile powder; cook 1 minute. stir in pernod and cook until almost completely evaporated, about 3 minutes.
2. pour in tomatoes, 1 1/2 cups water and the stock. bring to a simmer and cook gently, uncovered, for 30 minutes. season with 1 1/2 teaspoons salt and the pepper. puree soup in batches using a blender or immersion blender until smooth.
3. transfer soup black to pot over medium heat; simmer until slightly thickened, 5 - 10 minutes more. scrape down sides and bottom of pot occasionally. remove from heat and cover to keep warm.
4. heat oven to 350 degrees. spread bread slices on large baking sheet. bake until light golden, about 10 minutes.
5. toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2 0 3 minutes. melt in remaining 1 tablespoon butter.
6. adjust oven temperature to broil and position rack 6 inches from heat. brush toasts with fennel-seed butter and top with brie. return to oven and broil until bubbly and golden, 1- 3 minutes (check every minute or so to see that they are not burning). ladle soup into bowls and top with a cheese crouton. garnish with fennel fronds.
- new your times, april 2013
4.13.2012
roasted beet and goat cheese salad
prep time: tbd
cook time: tbd
servings: 4
ingredients:
3 red beets - tops removed
3 golden beets - tops removed
1 tablespoon sugar
1 teaspoon ground coriander
salt
1/3 cup pecans
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon dijon mustard
3 kirby cucumbers - peeled and thinly sliced
1 fennel bulb - halved lengthwise and thinly sliced crosswise
1 bunch arugula
4 to 6-ounces soft goat cheese - crumbled
steps:
1. preheat the oven to 425 degrees. rinse the beets and wrap in foil (together if similar sizes). place on a baking sheet and bake for 1 hour, or until the beets yield to gentle pressure. when cool enough to handle, unwrap and slip the skins off (use a paper towel or kitchen gloves so you don't stain your hands). cut the beets in half and thinly slice.
2. meanwhile, in a small skillet, combine the sugar, coriander, and 1/4 teaspoon salt. add the pecans and cook over low heat, tossing occasionally, until the sugar has melted and is lightly caramelized (the color of a brown paper bag), about 5 minutes. immediately transfer the nuts to a plate to stop further cooking and darkening of the sugar.
3. in a large bowl, whisk together the lemon juice, oil, and mustard. season with salt to taste. add the beets, cucumbers, fennel, arugula, and pecans and toss to combine. serve with the goat cheese scattered over the top.
- goop, november 2011
cook time: tbd
servings: 4
ingredients:
3 red beets - tops removed
3 golden beets - tops removed
1 tablespoon sugar
1 teaspoon ground coriander
salt
1/3 cup pecans
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon dijon mustard
3 kirby cucumbers - peeled and thinly sliced
1 fennel bulb - halved lengthwise and thinly sliced crosswise
1 bunch arugula
4 to 6-ounces soft goat cheese - crumbled
steps:
1. preheat the oven to 425 degrees. rinse the beets and wrap in foil (together if similar sizes). place on a baking sheet and bake for 1 hour, or until the beets yield to gentle pressure. when cool enough to handle, unwrap and slip the skins off (use a paper towel or kitchen gloves so you don't stain your hands). cut the beets in half and thinly slice.
2. meanwhile, in a small skillet, combine the sugar, coriander, and 1/4 teaspoon salt. add the pecans and cook over low heat, tossing occasionally, until the sugar has melted and is lightly caramelized (the color of a brown paper bag), about 5 minutes. immediately transfer the nuts to a plate to stop further cooking and darkening of the sugar.
3. in a large bowl, whisk together the lemon juice, oil, and mustard. season with salt to taste. add the beets, cucumbers, fennel, arugula, and pecans and toss to combine. serve with the goat cheese scattered over the top.
- goop, november 2011
2.24.2012
cioppino
prep time: 30 minutes
cook time: 1 hour
servings: 6
ingredients:
3 tablespoons olive oil
1 large fennel bulb - thinly sliced
1 onion - chopped
3 large shallots - chopped
2 teaspoons salt
4 large garlic loves - finely chopped
3/4 teaspoon dried crushed red pepper flakes + more to taste
1/4 cup tomato paste
1 28-ounce can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams - scrubbed
1 pound mussels - scrubbed and debearded
1 pound uncooked large shrimp - peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets (halibut or salmon) - cut into 2-inch chunks
steps:
1. heat the oil in a very large pot over medium heat. add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. add the garlic and 3/4 teaspoon red pepper flakes and saute 2 minutes. stir in the tomato paste. add tomatoes with their juices, wine, fish stock and bay leaf. cover and bring to a simmer. reduce the heat to medium-low. cover and simmer until the flavors blend, about 30 minutes.
2. add the clams and mussels to the cooking liquid. cover and cook until the clams and mussels begin to open, about 5 minutes. add the shrimp and fish. simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). season to taste with more salt and red pepper flakes.
- food network
cook time: 1 hour
servings: 6
ingredients:
3 tablespoons olive oil
1 large fennel bulb - thinly sliced
1 onion - chopped
3 large shallots - chopped
2 teaspoons salt
4 large garlic loves - finely chopped
3/4 teaspoon dried crushed red pepper flakes + more to taste
1/4 cup tomato paste
1 28-ounce can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams - scrubbed
1 pound mussels - scrubbed and debearded
1 pound uncooked large shrimp - peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets (halibut or salmon) - cut into 2-inch chunks
steps:
1. heat the oil in a very large pot over medium heat. add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. add the garlic and 3/4 teaspoon red pepper flakes and saute 2 minutes. stir in the tomato paste. add tomatoes with their juices, wine, fish stock and bay leaf. cover and bring to a simmer. reduce the heat to medium-low. cover and simmer until the flavors blend, about 30 minutes.
2. add the clams and mussels to the cooking liquid. cover and cook until the clams and mussels begin to open, about 5 minutes. add the shrimp and fish. simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). season to taste with more salt and red pepper flakes.
- food network
7.10.2011
late summer chicory salad with seeded whole-wheat croutons
prep time: tbd
servings: 1
salad dressing ingredients:
1/4 packed cup of watercress leaves
3/4 cup aioli or mayonnaise
2 – 4 tbsp lemon juice
2 tablespoons fine dijon style mustard
2 tablespoons tarragon leaves
4 stems chives or 1 scallion, white and green, 5” long
1/4 teaspoon salt
pepper
salad ingredients:
6 leaves chicory, any type
2 radish
2 small patty pan squash (also known as scallop squash or white squash)
6 sprigs purslane
12 small sprigs watercress
12 thin slices bulb of fennel
12 thin slices cucumber
6 fronds of top of fennel
1 thick slice whole wheat bread - torn into croutons, tossed in olive oil with fresh thyme and salt. toasted on a sheet pan until golden and crisp throughout
salad dressing steps:
1. cook watercress in a small saucepan of salted boiling water for 30 seconds. drain and rinse the watercress in cold water. squeeze out excess water. put all of the ingredients in a blender and process until smooth. if the dressing needs to be thinner, add a little bit of water and stir in until it is thin enough to drizzle on the salad. adjust seasoning if necessary.
salad steps:
1. toss all of the salad greens, shaved vegetables, herbs, and croutons together, plate, and drizzle with the dressing.
- goop, october 2010
servings: 1
salad dressing ingredients:
1/4 packed cup of watercress leaves
3/4 cup aioli or mayonnaise
2 – 4 tbsp lemon juice
2 tablespoons fine dijon style mustard
2 tablespoons tarragon leaves
4 stems chives or 1 scallion, white and green, 5” long
1/4 teaspoon salt
pepper
salad ingredients:
6 leaves chicory, any type
2 radish
2 small patty pan squash (also known as scallop squash or white squash)
6 sprigs purslane
12 small sprigs watercress
12 thin slices bulb of fennel
12 thin slices cucumber
6 fronds of top of fennel
1 thick slice whole wheat bread - torn into croutons, tossed in olive oil with fresh thyme and salt. toasted on a sheet pan until golden and crisp throughout
salad dressing steps:
1. cook watercress in a small saucepan of salted boiling water for 30 seconds. drain and rinse the watercress in cold water. squeeze out excess water. put all of the ingredients in a blender and process until smooth. if the dressing needs to be thinner, add a little bit of water and stir in until it is thin enough to drizzle on the salad. adjust seasoning if necessary.
salad steps:
1. toss all of the salad greens, shaved vegetables, herbs, and croutons together, plate, and drizzle with the dressing.
- goop, october 2010
3.16.2011
fennel and blood orange salad
prep time: tbd
servings: 4
ingredients:
2 fennel bulbs - shaved thinly on a mandolin or with a vegetable peeler
1/4 cup fennel fronds (the wispy green leaves that look like dill from the top of the fennel)
3 tablespoons cilantro leaves
4 blood oranges - skin and pith discarded, cut into thin circles
3 tablespoons extra-virgin olive oil
coarse salt
freshly ground black pepper
steps:
1. toss everything together and season to taste with salt and pepper.
note: don't let this sit too long before serving or the fennel will lose its nice crunch
- goop, march 2009
servings: 4
ingredients:
2 fennel bulbs - shaved thinly on a mandolin or with a vegetable peeler
1/4 cup fennel fronds (the wispy green leaves that look like dill from the top of the fennel)
3 tablespoons cilantro leaves
4 blood oranges - skin and pith discarded, cut into thin circles
3 tablespoons extra-virgin olive oil
coarse salt
freshly ground black pepper
steps:
1. toss everything together and season to taste with salt and pepper.
note: don't let this sit too long before serving or the fennel will lose its nice crunch
- goop, march 2009
3.14.2011
chicken with onions, lemon and saffron
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 whole chicken - cut into 12 pieces (leave skin on)
coarse salt
freshly ground black pepper
1/2 cup all-purpose flour seasoned with 1 tablespoon each salt and fresh ground pepper
1/4 cup extra virgin olive oil
3 large spanish onions - peeled and sliced 1/4-inch thick
2 whole lemons - cut into paper thin slices
1 large fennel bulb - sliced 1/4-inch thick
12 garlic cloves - peeled
1 teaspoon saffron threads
1 teaspoon hot pimenton
1 cinnamon stick
1 cup dry white wine
1 bunch cilantro - washed
1 whole preserved lemon - flesh removed and rind sliced into paper thin slices
1/4 cup pomegranate pips
steps:
1. rub the chicken pieces with coarse salt, rinse and pat dry with paper towels. aggressively season chicken pieces with slat and pepper all over and then dredge them in the seasoned flour.
2. heat the oil in a large, wide, heavy pot over medium-high heat until nearly smoking. place half of the chicken pieces kin side down into the hot oil and cook for 8 - 10 minutes or until golden brown and crispy, swirling the oil and rendered fat around the pot ever minute or two. turn the chicken and cook for 2 minutes on the second side and remove to a warm plate. repeat with remaining chicken pieces.
3. add the onions, fresh lemon slices, fennel, garlic, saffron, pimenton and cinnamon to the pot and cook until softened and golden; 8 - 10 minutes.
4. add the wine and bring to a boil. place chicken pieces and drippings from the plat into the onion bed, pushing them so that they're almost covered with the onion mixture, but with the skin still above the surface of the moist and delicious morass. place the whole pot, uncovered, into the oven and cook for 30 minutes.
5. meanwhile, tear the cilantro into 1-inch pieces, toss with the preserved lemon slices and pomegranates and set on the table in a nice bowl. remove the chicken and serve immediately from the pot, pinching a bit of the cilantro salad over each portion.
- goop, march 2009
cook time: tbd
servings: 4
ingredients:
1 whole chicken - cut into 12 pieces (leave skin on)
coarse salt
freshly ground black pepper
1/2 cup all-purpose flour seasoned with 1 tablespoon each salt and fresh ground pepper
1/4 cup extra virgin olive oil
3 large spanish onions - peeled and sliced 1/4-inch thick
2 whole lemons - cut into paper thin slices
1 large fennel bulb - sliced 1/4-inch thick
12 garlic cloves - peeled
1 teaspoon saffron threads
1 teaspoon hot pimenton
1 cinnamon stick
1 cup dry white wine
1 bunch cilantro - washed
1 whole preserved lemon - flesh removed and rind sliced into paper thin slices
1/4 cup pomegranate pips
steps:
1. rub the chicken pieces with coarse salt, rinse and pat dry with paper towels. aggressively season chicken pieces with slat and pepper all over and then dredge them in the seasoned flour.
2. heat the oil in a large, wide, heavy pot over medium-high heat until nearly smoking. place half of the chicken pieces kin side down into the hot oil and cook for 8 - 10 minutes or until golden brown and crispy, swirling the oil and rendered fat around the pot ever minute or two. turn the chicken and cook for 2 minutes on the second side and remove to a warm plate. repeat with remaining chicken pieces.
3. add the onions, fresh lemon slices, fennel, garlic, saffron, pimenton and cinnamon to the pot and cook until softened and golden; 8 - 10 minutes.
4. add the wine and bring to a boil. place chicken pieces and drippings from the plat into the onion bed, pushing them so that they're almost covered with the onion mixture, but with the skin still above the surface of the moist and delicious morass. place the whole pot, uncovered, into the oven and cook for 30 minutes.
5. meanwhile, tear the cilantro into 1-inch pieces, toss with the preserved lemon slices and pomegranates and set on the table in a nice bowl. remove the chicken and serve immediately from the pot, pinching a bit of the cilantro salad over each portion.
- goop, march 2009
Subscribe to:
Posts (Atom)
