NEW RECIPES FOR 2009

BRAISED FENNEL  epicurious.com

1 large fennel bulb or 2 small bulbs
2 tablespoons butter
1 small clove garlic, whole
1/2 teaspoon thyme
Salt and freshly ground black pepper
1/4 cup dry white wine, optional
Water and/or chicken stock, to cover

Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs. In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat. Add fennel garlic, thyme, and toss to coat with butter. Season with salt and pepper, to taste. Add wine, if using, and chicken stock. Bring mixture to a boil, reduce heat to a simmer and cover. Braise for 15 to 20 minutes, or until vegetables are tender. Stir in remaining tablespoon butter and salt and pepper, to taste.

ROMAINE AND FENNEL SALAD WITH RED WINE VINAIGRETTE    
Bon Appétit  December 1997    Yield: Serves 4 to 6

5 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons dried oregano
6 tablespoons olive oil
1/2 large head romaine lettuce, torn into bite-size pieces
1/2 large fresh fennel bulb, trimmed, cored, thinly sliced
1 cup Parmesan cheese

Whisk vinegar, lemon juice and oregano in small bowl to blend. Whisk in oil. Season dressing with salt and pepper.
Combine lettuce, fennel and half of Parmesan cheese in large bowl. Toss with dressing. Garnish with remaining Parmesan cheese and serve.

GOLDEN AND CRIMSON BEET SALAD WITH ORANGES, FENNEL, AND FETA
Bon Appétit  October 2006    Yield: Makes 6 servings

2 large (3-inch-diameter) red beets, all but 1 inch of tops trimmed
2 large (3-inch-diameter) golden beets, all but 1 inch of tops trimmed
5 tablespoons extra-virgin olive oil, divided
4 oranges
1 small fresh fennel bulb, trimmed, quartered, cored, cut into paper-thin strips
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh Italian parsley
1/4 cup hazelnuts, toasted, husked, halved
1 small shallot, finely chopped
1 tablespoon balsamic vinegar
Coarse kosher salt
Freshly ground white pepper
1 1/2 cups coarsely crumbled feta cheese

Preheat oven to 400°F. Place all beets in 9x9x2-inch metal pan. Drizzle 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Cover pan with foil and roast beets until tender, about 1 1/2 hours. Uncover and cool completely. Peel beets, cut into 1/2-inch cubes, and place in large bowl, each color on opposite side; sprinkle with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Cut all peel and pith off oranges. Working over medium bowl to catch orange juice, cut between membranes, releasing segments. Add 1 cup orange segments, fennel, mint, parsley, hazelnuts, and shallot to bowl with beets. Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tablespoons olive oil. Season dressing to taste with salt and white pepper. Stir into beet mixture. Mound salad on large platter. Drain remaining orange segments; arrange on salad. Sprinkle with cheese.

FRESH GREEN BEANS, FENNEL, AND FETA CHEESE   allrecipes.com
Serves 4

"Fresh green beans and fresh fennel, cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese."

1 pound fresh green beans, trimmed
1 fennel bulb, cut into thin slices
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh basil leaves
salt and pepper to taste
1/4 cup crumbled feta cheese

Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process. Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

POTATOES AU GRATIN WITH FENNEL AND BACON   allrecipes.com
Serves 8

1 pound sliced bacon
5 tablespoons butter
5 tablespoons all-purpose flour
3 1/2 cups whole milk, or as needed
1/2 teaspoon ground white pepper
salt and ground black pepper to taste
1 pinch ground nutmeg
2 1/2 cups shredded Cheddar cheese
2 pounds Yukon Gold potatoes, thinly sliced
1 large fennel bulb, trimmed and diced
7 leaves fresh basil, chopped

Preheat the oven to 325 degrees F (165 degrees C). Fry bacon in a large skillet until browned. Drain on paper towels. Chop or crumble, and set aside. Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth and starting to bubble. Gradually whisk in milk while stirring constantly so that no lumps form. Cook and stir over medium heat until thickened, about 5 minutes. Season with white pepper, salt, pepper and nutmeg. Remove from the heat and stir in the cheese until smooth, adding a handful at a time. Set aside. Use 1/3 of the potatoes to make a layer in the bottom of a greased 9x13 inch baking dish. Top with 1/3 of the fennel, 1/3 of the bacon and 1/3 of the basil. Pour about 1/3 of the cheese sauce over everything. Repeat layers two more times or until you run out of room. Cover the dish with a lid or aluminum foil. Bake in the preheated oven for 1 1/2 hours. Remove the cover during the last 30 minutes to allow the top to brown if desired.

WATERMELON-FENNEL SALAD
Laura Pensiero, RD Courtesy of Sustainable Table

This salad provides a refreshing contrast of flavors and textures – crunchy sweet watermelon and fennel, salty, creamy feta and ever so slightly bitter greens. It is perfect with grilled or seared fish or chicken, or simply on its own as simple first course dish.

2 cups watermelon, peeled, seeded, and cut into approx. 2-inch chunks
¼ red onion, thinly sliced
¼ fennel bulb, thinly sliced
1 tablespoon chopped fresh mint
1 teaspoon diced jalapeno pepper
grated zest plus juice of 1 lime
1 tablespoon grape seed oil
salt and pepper to season
½ cup crumbled feta
4 cups baby greens

In a mixing bowl, combine all ingredients except for the feta and baby greens. Season with salt and pepper, and gently stir. Refrigerate, allowing flavors to meld for at least 20 minutes. When ready to serve, mound about 1 cup of baby greens on each plate; divide the Watermelon-Fennel salad over the greens. Sprinkle the crumbled feta over the salad.

ITALIAN SAUSAGE WITH FENNEL, PEPPERS, AND ONIONS
Gourmet | April 2008 by Melissa Roberts
Makes 4 servings

4 Italian frying peppers (Cubanelle) cut into 2-inch pieces
1 large fennel bulb, bulb quartered, then cut into 2-inch-wide pieces and 1/4 cup fronds coarsely chopped (discard stalks)
1 large onion, quartered and cut into 2-inch pieces
1 1/2 pound hot or sweet Italian sausage links, halved crosswise
1/4 cup olive oil

Preheat broiler. Toss together all ingredients except fennel fronds with 1/2 teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until sausage is browned and vegetables begin to soften, about 10 minutes. Turn over and stir, then broil until sausage is just cooked through and vegetables are softened, 8 to 10 minutes more. Serve sprinkled with fennel fronds.

BAKED FENNEL WITH PARMESAN   allrecipes.com
Serves 4

2 fennel bulbs
1 tablespoon butter
3/4 cup half-and-half cream
3/4 cup creme fraiche
1/4 cup grated Parmesan cheese

Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices. Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top. Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

ORANGE FENNEL SALAD
Ina Garten Food Network
6 servings

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife. Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside. For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

ORZO SALAD WITH FENNEL, TOMATOES AND OREGANO
Robin Miller, Food Network
4 servings 

1 pound cooked orzo
1 fennel bulb, diced
1 cup diced fresh tomatoes
1/4 cup fresh chopped oregano leaves
1/4 cup sherry vinegar

To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.

WARM GRILLED POTATO AND FENNEL SALAD WITH HERBED BUTTERMILK DRESSING
Recipe courtesy Emeril Lagasse
6 servings

2 pounds small white potatoes, scrubbed clean and patted dry
3 tablespoons olive oil
Salt
Freshly ground black pepper
1 large fennel bulb, stem removed and fronds reserved, wiped clean, bottom left intact, and cut lengthwise into 1/4-inch slices
1 large sweet onion, such as Walla Walla, Texas Sweet, Maui or Vidalia, peeled, ends trimmed, and cut lengthwise into 1/4-inch slices
Herbed Buttermilk Dressing, recipe follows

Preheat the grill to medium-high. Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper. Wrap up in the foil, turning up the edges to seal. Place the potatoes on the grill and cook until tender, 25 to 30 minutes. Remove and cut into wedges. Meanwhile, brush the fennel and onion slices on both sides with the remaining olive oil and lightly season with salt and pepper. Place on the grill and cook until marked and tender, and starting to turn golden brown, 4 to 5 minutes per side. Remove from the grill and place on a cutting board. Roughly chop. Combine the potatoes, fennel and onions in a large bowl and while warm, toss with the Herbed Buttermilk Dressing. Adjust the seasoning, to taste, and serve immediately.
Herbed Buttermilk Dressing:

3/4 cup buttermilk
1/2 cup sour cream
2 teaspoons apple cider vinegar
1/4 teaspoon hot red pepper sauce
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1 1/2 teaspoons chopped fresh dill leaves
1 1/2 teaspoons minced fresh garlic
1 teaspoon chopped fresh oregano leaves
Reserved fennel fronds

In a medium bowl, whisk together the buttermilk, sour cream, vinegar, and hot pepper sauce. Add the remaining ingredients and the chopped fennel fronds, to taste (1 to 2 tablespoons). Adjust the seasoning with salt and pepper. Pour over the vegetables and toss to coat evenly. Yield: 1 1/4 cups

BAKED FENNEL WITH PARMESAN  allrecipes.com
Serves 4 

2 fennel bulbs
1 tablespoon butter
3/4 cup half-and-half cream
3/4 cup creme fraiche
1/4 cup grated Parmesan cheese

Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices. Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top. Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

FENNEL AND CELERY ROOT CASSEROLE    allrecipes.com
"A wonderful casserole of root vegetables, apple, and whatever cheese you prefer for the topping!"

1 large fennel bulb, trimmed and sliced 1/4 inch thick
1 large celery root, trimmed and sliced 1/4 inch thick
1 small sweet onion, such as Vidalia or Walla Walla, sliced 1/4 inch thick
salt and freshly ground black pepper to taste
1 large Granny Smith apple, peeled, cored and sliced 1/4-inch thick
1 pint heavy whipping cream
shredded aged Colby or Cheddar Cheese

Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes. Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil. Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.

BAKED FENNEL WITH GORGONZOLA  allrecipes.com
"This make ahead dish will impress your guests, and is simple to prepare. You don't need to tell them how simple."

4 bulbs fennel, untrimmed
1 3/4 cups chicken broth
4 ounces Gorgonzola cheese
2 tablespoons dried bread crumbs
salt to taste

Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end. Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up. Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel. Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill. Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.