I have not been nearly as diligent as I had hoped about my recipe challenge. But, I am not giving up. Better late than never……..
Lately, I have become more than a little obsessed with Fennel. I find it refreshing and fulfilling to use year round. It is equally great when fresh or cooked in a myriad of applications: slice, steam, bake, roast, saute!!!! All parts are edible and usable, and the fronds are beautiful. I love using the seeds as well – sausages without fennel are bland and … The flavor and the health benefits are long, strong and varied. Ok, so I am including some sides here. I think they are definitely worth it. Here are a few recipes to try:
Fennel and Apple Salad from Jean Georges
Roasted Whole Sea Bass with Fennel, Meyer Lemons, and Cherry Tomatoes from Jean Georges
Caramelized Fennel from Putney Farm
Roasted Fennel with Parmesan from Giada DeLaurentis
Roast Loin of Pork with Fennel from Ina Garten
Sausage and Lentils with Fennel from Gourmet 1/07
Roast Chicken Stuffed with Fennel and Garlic from Bon Appetit 10/03
Fish in Parchment with Dill and Fennel
Fennel and Celery Salad from Mark Bittman
Fennel and Fingerling Confit from Anne Burrell
Beef Stew with Fennel and Shallots from the Mayo Clinic
Braised Chicken with Fennel and White Beans
Finocchio al Forno (Fennel Baked in Cream) from Gabrielle Hamilton
A number of good experiments for the kitchen for today. Have a wonderful day – halfway thru January already!!!!!!!
So missing the sunshine at Grand Cayman – Check out the agenda for Cayman Cookout by Eric Ripert starting on Thursday! Wish I was still there……….. I might try the Star Trek – particilization? Is that what is was called?