Cauliflower and Fennel

INGREDIENTS

1    head cauliflower
2    medium fennel bulbs

1    cup white table wine

2    tablespoons sherry or vermouth

1    tablespoon olive oil

2    tablespoons fennel fronds, chopped

1    tablespoons white wine vinegar

2    tablespoons Dijon style mustard

1    tablespoon honey

METHOD

Cut the leaves and stem from a head of cauliflower and slice it into ½ inch slices from florets to the base. Set the two outside pieces aside. Divide the flat slices into 3 to 4 pieces each and keep the outside slices and any loose florets for another meal.

Cut the fronds and stems off of the fennel bulbs and slice the bottom ¼ inch of the bulb off, removing the outer most layer. Retain some of the fronds and slice the bulb into ¼ inch slices top to  bottom. Cut these slices in half crosswise.

Heat a large skillet over medium heat and add the wine and sherry, cauliflower and fennel. Cover and braise the vegetables until they are tender-soft and slightly browned, about 10 to 12 minutes, stirring occasionally. If the pan becomes dry. add ¼ cup dry white wine at a time. Remove the vegetables with a slotted spoon to a serving dish.

While the vegetables are cooking, add the oil, fronds, vinegar, mustard and honey to a food processor and process to a puree. When the vegetables are done, serve them drizzled with the honey-mustard sauce.

Adapted from a recipe in Cooking Light magazine

Cod, Fennel and Lemon

INGREDIENTS
2    cod fillets, about 6 ounces each
1    cup thinly sliced, chopped fennel
2    tablespoons dry sherry wine
2    tablespoons dry white table wine
2    tablespoons lemon juice
1    cup chopped red onion
2    tablespoons olive oil
2    cloves garlic, minced

METHOD

Place the cod fillets into a large seal able plastic bag. In a large bowl, mix all the remaining ingredients. Pour them into the plastic bag with the cod and mix well. Fold the bag over to expel all the air and seal the bag. Place in to the refrigerator and chill overnight.

Remove the contents of the bag into a medium sauce pan and remove the cod fillets from the marinade, striping any chunks off of the cod fillets. Place the sauce pan over high heat and bring to a boil. Reduce to a simmer, cover and cook for 8 to 10 mi9nutes until the vegetables are tender-soft. Remove from the heat.

Dust the cod fillets with all-purpose flour and either fry in olive oil or broil until brown and flaky. Place the fillets on individual serving plates and spoon the sauce over them. Serve immediately.

Adapted from an article in Cooking Light magazine

Mushroom Fennel Pie

INGREDIENTS
2    tablespoons butter
8    ounces mushrooms, sliced
1    tablespoon olive oil
1    cup chopped celery
1    cup chopped onions
4    cloves garlic, minced
1    cup sliced, chopped fennel bulb
1    cup dry sherry wine
1    recipe basic pie dough or enough for a 12 inch pie
8    ounces small curd cottage cheese

METHOD

Preheat the oven to 325. Melt the butter in a medium skillet and add the mushrooms. Cook the mushrooms, stirring occasionally, until they begin to give off juices. Remove, set aside in a large bowl.

Add the olive oil to the skillet and cook the celery and onion until tender-crisp. Add the garlic and cook for 1 minute. Remove from heat, add to the large bowl. Add the fennel and sherry wine over low heat and cook, covered, until browned and soft. Add to the bowl and mix all the contents.

Roll the pie dough out to a 12 inch circle. Cut to a 12 in circle and move the dough to a 9 inch pie dish. Spread the cottage cheese into the center. Add the contents of the bowl and spread evenly over the cottage cheese.

Fold part of the excess pie dough over the filling, working around the circle and overlapping the previous fold over each time. (See the photo). Press the pie dough down to help seal the edges. Bake in the center of the oven for 35 minutes and allow to cool slightly before cutting into individual servings.

Tomato, Radish, Fennel Salad

INGREDIENTS
1   bunch radishes, cleaned, sliced thinly (1 cup)
1   small fennel bulb, sliced thinly (1 cup)
1   cup thinly sliced red onion
3   large tomatoes, diced to ½ inch
8   ounces mozzarella cheese balls, cut to 1/3
¼  cup olive oil
1   tablespoon dried basil
1   pinch salt and fresh ground pepper (optional)

METHOD

Use a mandolin to slice the vegetables. Be careful of your fingers when slicing the radishes. Cut the stems off of the fennel bulb and slice from the top down until you have about one cup.  Clean the red onion and cut it in half lengthwise. Hold the cut to the side when slicing.

Place all the vegetables in a large salad bowl and toss together. Sprinkle with the dried basil and refrigerate for 30 minutes. Divide onto 4 salad plates, drizzle with a little olive oil and season with salt and pepper before serving

 

Fennel Radish Salad

INGREDIENTS
1   cup thin sliced fennel
1   cup thin sliced radishes
½   cup thin sliced celery
½   cup thin sliced red onion

METHOD

To slice the fennel, remove all the fronds and the majority of the thick stems from the fennel bulb. Wash the bulb and, starting with the fronds, thinly slice the fennel using a mandolin on the second thinnest setting.

Using the same mandolin, slice the radishes, being careful when getting down to the small pieces. Use the food handler to get the last few slices of each radish.

To slice the celery on the mandolin, hold it at a 45 degree angle perpendicular to the direction of slicing. Use a half of a red onion to slice and do not be afraid of cutting the slices if they seem too large.

Place all these sliced vegetables into a salad bowl, add your favorite dressing – lighter is probably better than heavier – and enjoy. There should be enough salad for 4 people

Barley Fennel "Risotto"

INGREDIENTS
2    cups water
1   cup pearl barley
2   tablespoons olive oil
3   large shallots, finely chopped
4   cloves garlic, minced
½  cup dry white table wine
2   cups reduced-sodium chicken broth
2   teaspoons fennel seeds, ground
1   medium fennel bulb, cored and finely diced
1   tablespoon butter
1   cup pitted black or Kalamata olives, sliced
1   tablespoon lemon juice

METHOD

In a large sauce pan, bring the 2 cups of water to a boil, add the barley, bring back to a boil, cover and take off the heat and steep for about 15 minutes.

In a large skillet, heat the olive oil over medium-high heat and add the shallots. Cook for 5 to 6 minutes until they are translucent and add the garlic, Cook for 1 minute and add the barley.and its soaking liquid Cook the barley, stirring for about 3 to 4 minutes, and add the white wine.

In a small sauce pan heat the broth and keep it warm. Add 1/4 cup to the skillet and stir the barley until the liquid is absorbed. Continue to add small quantities of broth to the barley for 10 minutes, continuously stirring, and then add the fennel seeds and fennel.

Continue adding liquid and stirring until the barley is al dente (soft and slightly chewy) and the fennel is tender, about another 19 minutes. Remove from the heat and add the butter, olives and lemon juice. Stir to combine, allow the “risotto” to rest for a few minutes and serve.

Pork, Sweet Potato Fennel Stew

INGREDIENTS
2    tablespoons olive oil
1    pound pork loin cut to ½ inch pieces (3 cups)
1    tablespoon fennel seeds, crushed
2    cloves garlic, minced (or more)
2    cups low sodium chicken broth
2    cups dry white table wine
1    tablespoon dried thyme
2    medium sweet potatoes, cut to ½  inch cubes (3 cups)
2    small fennel bulbs, cut into 1 inch cubes (3 cups)
1    tablespoon fennel fronds for garnish (optional)
      crusty bread for serving (optional)

METHOD

In a large heavy skillet over medium-high heat, warm the olive oil. Season the pork cubes with the fennel seeds and brown them on all sides in the skillet

Add the sweet potatoes and fennel bulbs and cook, covered, until the vegetables are tender, about 10 to 12 minutes. Serve the stew sprinkled with the fennel fronds and with the crusty bread.

Based on a recipe from Real Simple magazine

Pork and Fennel Stew

INGREDIENTS
3          tablespoons olive oil, divided
1          pound pork loin, in 1 inch cubes
1          medium white onion, chopped
4          cloves garlic, minced
1          large, whole fennel bulb, divided
2          cups dry white table wine, divided
1          cup low sodium chicken broth
1          tablespoon dried rosemary
1          tablespoon dried sage
1          bay leaf

METHOD

In a large sauce pan, add 2 tablespoons olive oil over medium heat and add half of the pork. Stirring and turning, brown all sides of the pork, about 4 to 5 minutes and remove to a medium bowl.  Brown the second batch in the same way and reserve.

Add the onion to the sauce pan and cook for 4 to 5 minutes until tender. Add the garlic and cook for 1 minute. Chop the stems and fronds of the fennel and add them to the sauce pan. Cook for 4 to 5 minutes and add 1 cup of the white wine, scraping any bits off the bottom of the pan. Add the broth, rosemary, sage, bay leaf and reserved pork. Bring to a boil, reduce heat to a simmer, cover and cook for 20 minutes.

Meanwhile, remove the outer tough parts of the fennel bulb, slice crosswise into ½ inch slices and chop them into 1 inch long pieces. In a medium skillet, heat 1 tablespoon of olive oil over medium heat and add the fennel pieces. Cook the fennel, turning often, until the it is lightly browned on both sides, about 7 to 8 minutes. Add 1 cup of white wine, cover and cook for 10 to 12 minutes. Remove from the heat and set aside.

When the pork is done, remove the pork from the rest of the sauce pan into a bowl. Remove and discard the bay leaf. Place the liquid and vegetables into a food processor or blender and process to a puree.  In the sauce pan, combine the pork, puree and the fennel. Heat for a few minutes to blend the flavors and serve.

Roast Pork And Vegetables

INGREDIENTS

2    tablespoons whole grain mustard
2    tablespoons Dijon style mustard
1    tablespoon dried thyme
1    tablespoon ground fennel seeds
4    cloves garlic, minced
1/4 cup olive oil
1    3-4 pound pork loin roast
3-4  carrots,peeled
14   small red or Yukon potatoes
1-2  large bulbs fennel
12   cloves garlic, unpeeled

METHOD
Prepare the marinade in a medium bowl by combining the two mustards, the thyme and fennel, garlic and olive oil. Whisk well to mix. Place the pork roast on a large sheet of plastic wrap and coat the top with the marinade. Roll the roast over and coat the other side. Wrap the roast with the plastic wrap, place into a plastic bag and refrigerate overnight.

The next day, preheat the oven to 350 degrees. Cut the carrots into 3 inch lengths and cut the larger parts lengthwise into halves or quarters so all the pieces are equivalent in size. Par boil the carrots for 4 minutes, remove from the boiling water with a slotted spoon and set aside. Wash and cut the small potatoes in half and par boil them for 4 to 5 minutes and set aside.

Remove the outer part of the fennel and cut it into 1/2 inch slices lengthwise, making sure part of the base bulb is included in each slice. Working is batches if necessary, fry the fennel slices in  olive oil until beginning to brown, turn them over and brown the other side. Prepare the garlic cloves by snipping off the hard part where they were attached to the base. DO NOT PEEL.

Remove the pork roast from the bag and plastic wrap and brown it on all sides over medium heat. Place it into a large baking dish, arrange the vegetables around the pork and roast it for 40 to 45 minutes. When done, remove the roast from the baking dish and slice it, transferring it to a serving platter. Arrange the roasted vegetables around the pork and serve. Pair this dish with a green salad, and a light red wine like Sangiovese, TRE Merlot or Cabernet, or the Rosatella Rose.

(The roasted garlic can be easily removed by rolling a fork or spoon over the bulb towards the open end, discarding the skin.)

Wine Braised Fennel

I love fennel, both cooked and raw, and I really like this wonderful side dish. It is just for those who really like fennel but it could change some minds.

INGREDIENTS
2    medium fellen bulbs
2    tablespoons olive oil
1    pinch salt
1    cup dry white table wine

METHOD
Discard the outer, tough layers of the fennel bulbs. Cut off the fronds and stems. Cut the bulbs through the core into 1 inch thick wedges. In a large skillet, warm the olive oil over medium heat. Add the fennel wedges cut side down and sprinkle with a tad of salt. Simmer each side of the fennel until lightly browned, turning as required.,about 10 to 12 minutes.

Reduce the heat to low, add the wine and cook, covered, until the fennel is tender, about 10 to 12 minutes. Turn occasionally to braise all parts of the fennel. Serve immediately.

To vary the flavors of this dish, change the type of wine used to braise the vegetables. Try a fruity rose such as Guglielmo Estate Rosatello. Perhaps  a Muscato or a Gewurztraminer, a dry Sherry or a Marsala for a sweeter taste.

Based on an idea found in Food and Wine magazine, April 2011

Fennel Soup with Anchovies

This soup has a great fennel flavor with just a hint of anchovy. It will bring comments of "This is really good. What is in it?" from your guests, and they won't believe there are anchovies in the soup.

INGREDIENTS
2    tablespoons butter or butter substitute
1   large fennel bulb, trimmed, chopped (2 cups) , some fronds reserved for garnish
2   teaspoons fennel seeds
1   medium white onion, chopped
2   medium Yukon Gold potatoes, peeled, diced (1 cup)
1   can (2 ounce) anchovy fillets, drained
4   cups low sodium chicken broth

METHOD
Melt the butter in a large sauce pan over medium heat. Add the fennel, fennel seeds and onions and simmer for 5 to 6 minutes until the onions are translucent. Add the potatoes, anchovies and broth, bring to a boil, reduce heat to a simmer and cook for 10 to 12 minutes until the potatoes and fennel are tender.

Working in batches if necessary, transfer the soup to a blender or food processor and puree the mixture. Strain the soup into a serving dish to remove any lumps, season to taste with salt and pepper and serve, garnished with snipped fennel fronds.Add a glass of Private Reserve Chardonnay or Private Reserve Merlot to your meal for a perfect pairing.

Based upon a recipe in Bon Appetit magazine, November 2007

Radicchio and Treviso Romanesco

INGREDIENTS

½   head Radicchio di Chioggia, chopped medium coarse

½   head Treviso, chopped medium coarse

½   bulb fennel, sliced very thin (use a mandolin if possible)

1    small white or torpedo onion, sliced thinly or ½ red onion, also sliced

2    chile peppers, Fresno, Anahein or Banana Sweet, seeds removed and chopped small

3    tablespoons olive oil

3    tablespoons chopped Italian parsley

1    tablespoon vinegar; fig balsamic, sherry, or pomegranate

½   cup Mediterranean olives; green, black or kalamata, pitted if possible

METHOD

In a large skillet, heat the olive oil over medium heat and add the chopped and sliced vegetables. As the mixture cooks, stirring frequently, add the chopped parsley and the vinegar. When the vegetables become tender, add the olives and cook for a few more minutes. Remove from the heat, season with artisan salt and pepper and serve immediately.

Serve with grilled sausages, roasted chicken or farfalle pasta. The earthiness and natural acidity of the Guglielmo Private Reserve Sangiovese beautifully complements the bold flavors of the Radicchio and Treviso and the richness of the olives.