English Peas, Spring Onions and Roasted Almonds

Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It's...

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Creamed Fennel Soup

Serves 4

2 potatoes

1 medium fennel bulb

2¼ ounces (60 g) butter

2 cups (500 ml) chicken stock

4½ ounce (125 g) chopped cream cheese

1 tablespoon chopped fresh chives

1 tablespoon lemon juice

Chop the potatoes.

Slice and chop the fennel.

Heat the butter in a medium pan; add the fennel.

Cook covered over low for 10 minutes, stirring occasionally.

Add the potatoes and stock to the pan and stir.

Bring to a boil, reduce heat to low.

Cover and cook 10 minutes or until vegetables are tender.

Season to taste with salt and ground black pepper.

Remove from heat and cool slightly.

Transfer mixture to food processor bowl.

Add cheese.

Process until mixture is smooth and creamy.

Return soup to pan.

Add chives and lemon juice.

Stir over low heat until just heated through.

Continue reading "Creamed Fennel Soup" »

Fennel and Citrus Salad with Olives and Parmesan

Serves 4-6

2 fennel bulbs

1½ Meyer lemons, zested and juiced

½ cup premium extra virgin olive oil plus more to taste

Salt to taste

3 tangerines, skin and pith sliced off, and sliced into ¼ inch thick wheels

2 blood oranges, segmented

2 ruby grapefruit segmented

½ cup chopped mixed herb (equal parts parsley, tarragon, chervil, and chive)

½ cup firm green olives, pitted and halved

½ cup toasted hazelnuts

4 ounces shaved Parmesan cheese

Trim the fennel of stems and greenery.

Using a mandoline, shave the fennel bulbs paper thin into a bowl. (Or cut the bulbs lengthwise and lay the halves cut-side down on a cutting board: slice crosswise as thinly as possible.)

Add the juice of the Meyer lemon, zest, and ½ cup extra virgin olive oil and sear to combine.

Season to taste with salt.

Set aside to marinate.

In a second bowl, combine the citrus fruits and herbs.

On a platter, lay out the marinated fennel, and top with the citrus fruit, olives and hazelnuts.

Drizzle with more olive oil and garnish with shavings of Parmesan cheese.

Continue reading "Fennel and Citrus Salad with Olives and Parmesan" »

Raw Fennel Salad

Hard-boil 2 eggs and shell them.

Boil 4 ounces, generous ½ cup (100 g) of rice. Leave to cool.

Peel 12 small pickling onions.

Clean 1 large bulb of fennel and slice it finely.

Cut 4 small tomatoes into quarters.

Add a little well-seasoned vinaigrette to the rice and put into a salad bowl.

Place all of the other ingredients on top of the rice, together with some ripe black olives.

Sprinkle with chopped herbs (equal parts parsley, tarragon, chervil, and chive).

Continue reading "Raw Fennel Salad" »

Serving Fennel

• Chilled raw fennel wedges, shards, or sticks served with fresh Parmesan cheese. To serve raw or add to soups: slice or chop after peeling off the outer layer of the stems.

• Fennel with mild, soft goat cheese and olives.

• Fennel with a light cream cheese and figs.

• Finely sliced fennel dressed with lemon juice, salt, and fine olive oil, sprinkled lightly with chives.

• Slivered, sliced, or coarsely chopped fennel with sweet red or yellow bell pepper, radish, apple, orange, lemon or ripe tomatoes.

• Parboiled fennel slices (about ½ inch/ 1.3 cm thick) can be dipped in beaten egg, fine crumbs, and fried in shallow fat to serve as an appetizer or separate vegetable course.

• Stir-fry or sauté fennel slivers with shallots, garlic, leeks, mushrooms, red bell peppers, tomato strips or julienned summer squash. To sauté or stir fry: slice thin across the bias—do not remove the core.

• Braise halved small fennel bulbs to accompany roasts. To braise: halve or quarter the bulbs.

• Add chopped fennel to vegetable soups.

• Combine fennel with leeks and potatoes for a vichyssoise-like purée.

• Use fennel stems and leaves to flavor stew, soups and braises

Continue reading "Serving Fennel" »

Florence Fennel

For a light delicate taste reminiscent of licorice and anise, choose Florence fennel.

Florence fennel--which is also known as bulb fennel and in Italy as finnochio—is a pale-green, feathery-topped vegetable, with celery-like stems and swollen bulb-like base of overlapping broad layers.

Fennel can be served raw in wedges or sticks, finely sliced in salads, parboiled, steamed, stir-fried or sautéed, braised, or chopped and added to soups. The flavor of Florence is more delicate after it has been cooked.

The harvest season for this cool weather vegetable is early fall through spring.

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Florence Fennel: Finocchio

There are three types of fennel: bitter, sweet and Florence. The leaves and seeds of the first two are used chiefly as flavoring. The third, Florence fennel, is used as a vegetable.

Florence fennel, which is also called finocchio, has a bulb-shaped base and spiky celery-like stalks. The fennel bulb which has onion-like layers can be eaten raw—like an apple--or cooked. The taste is similar to licorice or anise—but lighter. Cooked Florence fennel is delicate and sweeter than raw.

Choose: Select large, squat bulbs that are clean and crisp looking. If the feathery leaves are attached, they should be fluffy looking—not wilted.

Serve: Cut Florence fennel stalks into slices, simmer them in water or stock until tender; butter and serve.

Continue reading "Florence Fennel: Finocchio" »

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