Some info/recipes with fennel --LONG

[Guest guest]

Found some stuff about fennel. All info and recipes from

www.foodnetwork.com There are 528 recipes that come up when you type

in " fennel " . Food Network is a favoite of mine and where I go when I

need a recipe!

 

finocchio

 

Definition: [fih-NOH-kee-oh] The Italian word for fennel.

 

 

 

fennel

 

Definition: [FEHN-uhl] There are two main types of this aromatic

plant, both with pale green, celerylike stems and bright green,

feathery foliage. Florence fennel, also called finocchio, is

cultivated throughout the Mediterranean and in the United States. It

has a broad, bulbous base that's treated like a vegetable. Both the

base and stems can be eaten raw in salads or cooked in a variety of

methods such as braising, sautéing or in soups. The fragrant, graceful

greenery can be used as a garnish or snipped like dill and used for a

last-minute flavor enhancer. This type of fennel is often mislabeled

" sweet anise, " causing those who don't like the flavor of licorice to

avoid it. The flavor of fennel, however, is sweeter and more delicate

than anise and, when cooked, becomes even lighter and more elusive

than in its raw state. Common fennel is the variety from which the

oval, greenish-brown fennel seeds come. The seeds are available whole

and ground and are used in both sweet and savory foods, as well as to

flavor many liqueurs. As with most seeds, they should be stored in a

cool, dark place for no more than 6 months. Though common fennel is

bulbless, its stems and greenery are used in the same ways as those of

Florence fennel. Fennel is available from fall through spring. Choose

clean, crisp bulbs with no sign of browning. Any attached greenery

should be a fresh green color. Refrigerate, tightly wrapped in a

plastic bag, up to 5 days. Fennel is rich in vitamin A and contains a

fair amount of calcium, phosphorus and potassium. See also Herb and

Spice Chart.

 

 

 

limpa bread

 

Definition: [LIHM-puh] Also called Swedish limpa, this moist rye bread

is flavored with fennel or anise, cumin and orange peel. The result is

an immensely flavorful, fragrant loaf of bread.

 

 

 

garam masala

 

Definition: [gah-RAHM mah-SAH-lah] Garam is the Indian word for " warm "

or " hot, " and this blend of dry-roasted, ground spices from the colder

climes of northern India adds a sense of " warmth " to both palate and

spirit. There are as many variations of garam masala (which may

contain up to 12 spices) as there are Indian cooks. It can include

black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried

chiles, fennel, mace, nutmeg and other spices. Garam masala may be

purchased in Indian markets and in the gourmet section of some

supermarkets. It's also easily prepared at home, but should be made in

small batches to retain its freshness. As with all spices, it should

be stored in a cool, dry place for no more than 6 months. Garam masala

is usually either added to a dish toward the end of cooking or

sprinkled over the surface just before serving.

 

 

 

five-spice powder

 

Definition: Used extensively in Chinese cooking, this pungent mixture

of five ground spices usually consists of equal parts of cinnamon,

cloves, fennel seed, star anise and Szechuan peppercorns. Prepackaged

five-spice powder is available in Asian markets and most supermarkets.

 

 

 

herbes de Provence

 

Definition: [EHRB duh proh-VAWNS] An assortment of dried herbs said to

reflect those most commonly used in southern France. The blend can be

found packed in tiny clay crocks in the spice section of large

supermarkets. The mixture commonly contains basil, fennel seed,

lavender, marjoram, rosemary, sage, summer savory and thyme. The blend

can be used to season dishes of meat, poultry and vegetables. See also

herbs.

 

--Copyright © 1995 by Barron's Educational Series, from The New Food

Lover's Companion, Second Edition, by Sharon Tyler Herbst

 

 

 

Chicken Salad with Fennel Spice

Recipe courtesy Michael Chiarello

 

Boiled chicken:

1 chicken, about 3 1/2 pounds

3 tablespoons Fennel Spice Rub, recipe follows, plus 1 1/2 teaspoons

6 tablespoons extra-virgin olive oil, plus 6 tablespoons

1 large celery rib, halved

1 large carrot, halved

1 large yellow onion, quartered

2 bay leaves

 

1/4 cup thinly sliced celery heart

1/4 red onion, thinly sliced

2 to 3 teaspoons fresh lemon juice

Sea salt, preferably gray, and freshly ground black pepper

1/4 cup thinly sliced fresh basil leaves

 

Lay out the chicken, spreading out the parts as much as possible.

Cover generously with 3 tablespoons of the fennel spice, rubbing it

into the skin. Place a large pot over medium-high heat. When the pan

is hot, add 6 tablespoons of the oil and heat to almost smoking. Add

the chicken and brown on all sides, about 5 to 6 minutes per side. Add

the celery, carrot, onion and bay leaves and sauté for a few minutes.

Add 4 cups of water to the pot, or enough to cover the chicken. Bring

to a gentle simmer and cook just until the chicken is almost fully

cooked, about 40 minutes. Turn off the heat and cover and let cool.

When pan has cooled, place in the fridge overnight.

 

Lift out the cooled chicken and strain the stock, discarding the

solids. Refrigerate or freeze the chicken stock for another use.

 

Remove the skin and bones from the chicken. Shred the meat by hand

into rough bite-size pieces.

 

In a large bowl, combine the shredded chicken, celery heart, red

onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, remaining 1

1/2 teaspoons Fennel Spice Rub, and salt and pepper, to taste. Add

more oil, lemon juice, or Fennel Spice Rub, if desired. Add the basil

and serve.

 

Fennel Spice Rub:

1 cup fennel seeds

3 tablespoons coriander seeds

2 tablespoons white peppercorns

3 tablespoons kosher salt

 

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan

over medium heat. Watch carefully, tossing frequently so the seeds

toast evenly. When light brown and fragrant, pour the seeds onto a

plate to cool. They must be cool before grinding, or they will gum up

the blades.

Pour the seeds into a blender and add the salt. Blend to a fine

powder, shaking the blender occasionally to redistribute the seeds.

Store in a tightly sealed glass jar in a cool, dry place, or freeze.

 

Yield: about 1 1/4 cups

 

 

 

Fennel-Roasted Vegetables

Recipe courtesy Michael Chiarello

 

2 large carrots, peeled and cut on the diagonal into 1/2-inch thick slices

1/2 pound red onions, each halved and cut into 6 or 8 wedges through

the root end

1 fennel bulb, halved lengthwise and cut into 1/2-inch wide wedges

through the core

2 zucchini, ends trimmed, halved lengthwise, and cut on the diagonal

into 1/2-inch thick slices

1/2 cup extra -virgin olive oil, divided

1 1/2 tablespoons Fennel Spice, recipe follows, or 1 tablespoon fennel

seed, crushed in a mortar or spice grinder

6 to 8 cloves garlic

Sea salt, preferably gray salt

 

Preheat oven to 425 degrees F.

 

Prepare all vegetables and place in a large bowl. Cover generously

with olive oil and Fennel Spice Rub. Cover and toss well to combine.

 

Heat a very large ovenproof skillet over high heat. Add 1/4 cup of the

olive oil. When the oil is hot, add the carrots and cook for about 1

minute, then add the onions and cook, turning occasionally with tongs,

until the vegetables are nicely browned, about 10 minutes. Reduce the

heat if needed to keep them from burning.

 

Add the fennel bulb, zucchini, additional Fennel Spice Rub or crushed

fennel seed, and salt, to taste. Toss well to distribute the

seasonings. Drizzle with the remaining 1 tablespoon oil and toss

again. Transfer the skillet to the oven and roast until the vegetables

are deeply caramelized, 20 to 25 minutes, stirring them occasionally

so they cook evenly. Serve immediately.

 

Fennel Spice Rub:

1 cup fennel seeds

3 tablespoons coriander seeds

2 tablespoons white peppercorns

3 tablespoons kosher salt

 

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan

over medium heat. Watch carefully, tossing frequently so the seeds

toast evenly. When light brown and fragrant, pour the seeds onto a

plate to cool. They must be cool before grinding, or they will gum up

the blades.

Pour the seeds into a blender and add the salt. Blend to a fine

powder, shaking the blender occasionally to redistribute the seeds.

Store in a tightly sealed glass jar in a cool, dry place, or freeze.

 

 

 

Pork with Sweet Garlic and Fennel: Arista con Aglio e Finocchio

Recipe copyright 2000, Mario Batali. All rights reserved.

 

1 bulb fennel, fronds removed and reserved, bulb thinly sliced, plus 4

fronds, for garnish

6 center cut pork chops, 1-inch thick

Salt and pepper

Flour, for dredging

2 tablespoons extra-virgin olive oil

2 teaspoons fennel seeds

1 cup high-quality white wine

12 cloves sweet garlic, recipe follows

 

Preheat the oven to 300 degrees F.

 

In a 10 to 12-inch skillet, heat the oil until almost smoking. Add the

fennel slices and cook over high heat until tender and browned, about

5 minutes.

 

Season the pork chops with salt and pepper and dredge them in the

flour. Add the pork chops to the pan and cook 1-minute on each side,

until evenly browned. Remove the skillet from heat and sprinkle

1-teaspoon fennel seed on 1 side of the chops. Turn and sprinkle the

remaining teaspoon on the other side. Add the wine and sweet garlic

and place the skillet in the oven to cook for 15 minutes, until just

cooked through. Garnish with the fennel fronds and serve immediately.

 

Sweet Garlic:

2 tablespoons extra-virgin olive oil

1 head garlic (about 12 cloves), cloves peeled and separated

2 cups Cinzano or other sweet white wine

 

Combine oil and garlic in a 12 to 14-inch saute pan and cook over high

heat until cloves are browned. Add Cinzano and reduce liquid until syrupy.

[Guest guest]

Okay, I just knew that I should find that recipe for the

wonderful/fragrant sounding Swedish Limpa (bread)...

 

Swedish Limpa (Rye Bread)

Recipe courtesy Swedish Bakery

 

2/3 cup molasses

2 1/2 cups water

2/3 cup firmly packed brown sugar

1 tablespoon ground fennel

2 teaspoons salt

1/4 cup shortening

1 (2-ounce) cake compressed yeast

1/2 cup lukewarm water

4 cups sifted medium rye flour

5 cups sifted all-purpose flour, plus 1/2 cup

Melted butter

 

In a saucepan, mix together molasses, water, brown sugar, fennel, and

salt. Bring to boiling point, then gently cook, uncovered, for 5

minutes. Remove from heat and add shortening. Let stand until lukewarm.

 

Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture

and mix well. Stir in the rye flour. Beat until smooth. Cover and let

rise at room temperature overnight, about 9 to 10 hours.

 

In the morning add 5 cups white flour, and place remaining 1/2 cup on

a pastry cloth or board for kneading. Turn out the dough and knead

until smooth and elastic. Place in greased bowl, cover, and let rise

until double in size, 2 to 2 1/2 hours.

 

Cut dough in half and shape into 2 loaves (round is more traditional).

Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let

rise until light, about 2 hours.

 

Preheat oven to 350 degrees F.

 

Bake for 45 to 55 minutes. Remove and brush tops with melted butter.

[Guest guest]

2 more recipes using fennel. Limpa and a biscotti.

 

Another Limpa recipe --this one sounds better but is for a bread machine.

 

 

Limpa Bread

Submitted by: Holly

 

" This is a traditional Swedish rye bread. Be sure that the seeds you

use for this bread are fresh. You may substitute rye flour for the

whole wheat flour, however, it will affect the taste. I prefer whole

wheat. Also, gluten, a very important ingredient in this recipe, may

be found in most gourmet food stores or health food stores. Barley

malt can be substituted for molasses. Enjoy! " Original recipe yield:

1 9x5 inch loaf.

 

 

INGREDIENTS:

 

* 1 1/3 cups boiling water

* 1 teaspoon fennel seed

* 1 teaspoon cumin seeds

* 1 teaspoon caraway seed

* 1/4 cup cracked wheat

* 2 1/4 tablespoons butter

* 2 1/4 tablespoons molasses

* 1 tablespoon orange zest

* 1/4 teaspoon baking soda

* 1 1/2 cups rye flour

* 1 1/2 cups bread flour

* 2 teaspoons active dry yeast

* 2 teaspoons gluten flour

* 3 tablespoons powdered buttermilk

 

 

DIRECTIONS:

 

1. Combine fennel seeds, cumin seeds, caraway seeds, cracked wheat,

butter or margarine, molasses or barley malt, and orange zest in 1 1/3

cup of boiling water. Soak for 1 hour. (This pre-soaks the cracked

wheat and pre-releases the other flavors.)

2. Add seed mixture along with baking soda, whole wheat or rye

flour, high-gluten bread flour, dry yeast, gluten, and buttermilk

powder into the pan of a bread machine in the order suggested by the

manufacturer. Select the cycle for White Bread and the Light Crust

setting. Start.

 

 

 

Pistachio Fig Biscotti

 

Makes 3 dozen

These crunchy Italian cookies are delicious dipped in strong coffee or

dessert wine.

 

1/2 teaspoon whole fennel seeds

8 tablespoons (1 stick) unsalted butter

3/4 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon anise extract or Sambuca

1 teaspoon grated lemon zest

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup shelled pistachios

4 ounces dried figs(about 6 large), stems removed, cut into

1/4-inch dice

 

1. Heat oven to 350°. In a small pan over medium-low heat, toast

fennel seeds, swirling the pan; set aside. In the bowl of an electric

mixer fitted with the paddle attachment, beat butter and sugar on

medium-high speed until smooth, about 2 minutes. Add eggs, extracts,

and zest, and beat on medium speed until creamy and light, 2 to 3 minutes.

 

2. In a medium bowl, combine remaining ingredients. Add to butter

mixture. Mix on low speed until just incorporated. Remove dough to a

clean surface; divide into quarters. Form into 9-by-1-inch logs, place

on an ungreased baking sheet 2 inches apart, and bake until lightly

browned, 25 to 30 minutes.

 

3. Remove from oven, and cool slightly. Reduce oven temperature to

275°. Using a serrated knife, cut logs on the diagonal into 1/2-inch

thick slices. Arrange biscotti on their sides on a baking sheet.

Return to oven, and bake until golden, about 30 minutes. Turn biscotti

over, and bake for 30 minutes more.

[Guest guest]

Okay, some of these sound too good to pass up!

 

 

Honey Cake

 

Makes one 9-by-5-inch loaf

 

Unsalted butter, for pan and serving

1 cup hot water

1 cup honey, plus more for serving

1 pinch coarse salt

1/4 cup sugar

2 teaspoons baking soda

1 teaspoon baking powder

1/4 cup dark rum

1 teaspoon fennel seeds

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 tablespoon chopped crystallized ginger

2 cups rye flour

1 1/2 cups all-purpose flour

1 teaspoon grated orange zest (about 1/2 orange)

1 cup golden raisins, roughly chopped

2/3 cup chopped almonds

Applesauce, for serving

 

1. Preheat oven to 400°. Butter a 9-by-5-inch loaf pan, and line

the bottom and sides with buttered parchment paper.

 

2. In a large bowl, stir to combine hot water and honey. Add salt,

sugar, baking soda, and baking powder; stir to dissolve. Add rum,

fennel seeds, nutmeg, cinnamon, and crystallized ginger; stir to

combine. Gradually add rye flour, and mix well; gradually add

all-purpose flour, and continue stirring. Add orange zest, raisins,

and almonds, stirring for about 25 strokes to fully combine.

 

3. Transfer batter to prepared pan, and bake for 10 minutes. Reduce

oven temperature to 350°, and continue to bake until deep brown and a

skewer inserted in the center of the cake comes out clean, about 80

minutes.

 

4. Transfer pan to a wire rack to cool. Remove cake from pan, turn

it on its side, and remove the parchment paper. When cake is

completely cool, wrap in aluminum foil and allow to sit at room

temperature for 1 to 2 days to allow the flavor to develop.

 

5. Cut cake into 1/2-inch slices, and cut each slice in half. To

serve, spread with unsalted butter, top with warm applesauce, and

drizzle with honey.

 

 

 

Fennel and Apple Salad

 

Serves 4

 

2 fennel bulbs, trimmed

1 apple, such as Fuji or Mutsu

1 lemon, halved

1 tablespoon honey mustard

2 tablespoons cider vinegar

1/3 cup vegetable or olive oil

Coarse salt and freshly ground pepper

6 dried pear halves, thinly sliced lengthwise

1/4 cup pistachios, roughly chopped

3 ounces goat cheese, crumbled

 

1. Using a mandoline, thinly slice fennel lengthwise, and place in

a medium bowl. Core and quarter apple, and rub with lemon to prevent

discoloration. Using the mandoline, slice the apple slightly thicker

than fennel. Combine with fennel, and set aside.

 

2. In a medium bowl, whisk together honey mustard, cider vinegar,

salt, and pepper. Slowly drizzle oil into bowl, whisking constantly

until fully incorporated.

 

3. Pour dressing over fennel and apple. Toss to combine. Taste, and

adjust for seasoning. Divide salad between four small plates. Garnish

each plate with pistachios, dried pears, and goat cheese. Serve

immediately.