Roasted Beet Salad by adapted from cooks.com 6072522 Ingredients 12 med.-sized beets (about 3 lbs.) 1/4 c. red wine vinegar 1 T granulated sugar 1 1/2 tsp. honey-style mustard 1/2 tsp. paprika 1/4 c. light olive oil 1/4 c. vegetable oil 1 1/2 tsp. poppy seed 1 c. fennel, cut into 1/2-inch dice 3 tbsp. chopped fresh chives Instructions Preheat oven to 350 degrees. Wash beets well. Trim stems to 1 inch and trim roots. Wrap each beet in aluminum foil and bake until tender about 1 1/2 hours. Remove from oven and slip off skin. Cut into 1/2-inch cubes. Place in bowl. While beets are roasting, make dressing in the bowl of food processor. Combine vinegar, sugar, mustard, paprika and salt. Pulse a few times. With motor running, slowly drizzle in the olive and vegetable oils through the feed tube. Remove to a bowl and fold in poppy seeds. Toss beets with 1/3 cup of the poppy seed dressing. With a rubber spatula, lightly fold in the celery or fennel and 2 tablespoons of chopped chives. Add more dressing or save for another use. Sprinkle remaining chopped chives on top of salad. Powered by Recipage
Carrot Soup with Sesame Seeds & Chives by adapted from Bon Appétit / April 2003 6072519 Ingredients 5 tablespoons butter 3 ½ cups chopped carrots 1 cup chopped leeks or sweet onion ½ cup chopped celery or fennel 6 cups low-salt chicken broth ½ cup whipping cream ½ cup sour cream 1 t. oriental sesame oil 2 cups ½ inch bread cubes (from day-old crustless French bread) 1 ½ T. toasted sesame seeds 2 T. chopped fresh chives Instructions Melt 2 T. butter in heavy pot over medium heat. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes. Add broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Whisk cream, sour cream, and ½ teaspoon sesame oil into soup. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Melt remaining 3 tablespoons butter with remaining ½ teaspoon sesame oil in heavy large skillet over medium heat. Add bread cubes and sauté until golden brown and crispy, about 4 minutes. Bring soup almost to simmer over medium heat. Ladle into bowls. Mound croutons in center of each. Sprinkle with sesame seeds and chives and serve. Serves 6. Powered by Recipage
Carlo’s Minestrone Soup from Cook.com Ingredients 1/2 lb. red beans 1 lg. or 2 sm. ham hocks 2 carrots, sliced 2 celery stalks or fennel bulbs 1 bunch Swiss chard or Beet Greens, chopped 1 c. green beans 1 onion, chopped finely 2 cloves garlic, minced 1 (8 oz.) can tomato sauce 2 c. cooked small elbow macaroni 1 bay leaf 1/2 tsp. salt 1/2 tsp. pepper 1 tbsp. Oil Instructions Rinse beans, cover and soak overnight. Drain beans and add with ham hocks and bay leaf to a large pot. Cover with 3-4 inches of water. Bring to a boil and then simmer 2 hours or until beans are practically done. Remove ham hocks, cut off meat, and return to pot. Add carrots, fennel, beet greens & green beans When they are almost cooked, add macaroni. In a small fry pan, add onion, oil and garlic. Cook on low until transparent. Add tomato sauce, salt and pepper. Cook 10 min, then add to large pot. Powered by Recipage
taken from www.cooks.com 1/2 lb. red beans 1 lg. or 2 sm. ham hocks 2 carrots, sliced 2 celery stalks or fennel bulbs 1 bunch Swiss chard or Beet Greens, chopped 1 c. green beans 1 onion, chopped finely 2 cloves garlic, minced 1 (8 oz.) can tomato sauce 2 c. cooked small elbow macaroni 1 bay leaf 1/2 tsp. salt 1/2 tsp. pepper 1 tbsp. Oil Rinse beans, cover and soak overnight. Drain beans and add with ham hocks and bay leaf to a large pot. Cover with 3-4 inches of water. Bring to a boil and then simmer 2 hours or until beans are practically done. Remove ham hocks, cut off meat, and return to pot. Add carrots, fennel, beet greens & green beans When they are almost cooked, add macaroni. In a small fry pan, add onion, oil and garlic. Cook on low until transparent. Add tomato sauce, salt and pepper. Cook 10 min, then add to large pot.
Shared by basketeer Amy Tharp Nylund from How to Cook Everything by Mark Bittman 4 medium beets (or 8 small) 1 fennel bulb 2 T olive oil 1 T freshly squeezed lemon juice 1 T minced fresh basil salt and pepper to taste Preheat the oven to 400°F. Wash beets well, then wrap individually in foil and bake, on a baking sheet, for 45 to 90 minutes (depending on size) until a thin bladed knife easily pierces one. While they are cooking, trim the fennel and chop it into 1/2 to 1-inch dice. Remove the beets from oven and plunge them into ice water until cool. Peel them and cut them into the same size dice as the fennel. Toss the beets, fennel, and remaining ingredients together and serve immediately.
from http://frenchfood.about.com 2-3 fennel bulbs, stems & tough outer leaves removed, minced (save fennel leaves for garnish) 2 leeks, white &light green part, cleaned &minced ½ cup butter (1 stick) ½ cup dry white wine 1½cups cooked white rice salt and black pepper Melt the butter over medium heat and add the fennel and leeks, stirring to coat with the butter. Sauté 5 minutes. Add the wine and cover, reduce heat slightly and cook for 30 minutes. Transfer the vegetables to a food processor, add the rice and process until very smooth. (For an even finer texture, pass the purée through a sieve.) Season with salt and pepper and serve warm. To serve: Garnish each serving with a sprig of the feathery fennel leaves. Can be made ahead and reheated in the top of a double boiler. Serves 6
From Local Flavors by Deborah Madison, and shared by basketeer Derek Stuart 3 large leeks, white part only 2 fennel bulbs sea salt & ground pepper 1½ tablespoons unsalted butter 1 bunch scallions (I say use some green garlic instead– K) ¼ c chopped fennel greens 1 teaspoon grated lemon zest 2 large eggs 1½ cups milk or half & half ½ cup grated parmesan or gruyere 1. Preheat oven to 375. Lightly butter 2-quart gratin dish. Chop leeks into 1/2-inch pieces & wash, separating the rings. Let them soak while you trim fennel. Slice fennel very thinly, including the core. Bring skillet of water to boil, add fennel & pinch of salt. Simmer about 2 min until fennel is translucent, drain. 2. Melt butter in wide skillet. Remove leeks from soaking water and add to pan with fennel. Season with 1 teaspoon salt and cook for 5 minutes over medium heat, stirring often. Add scallions and cook for another 5 minutes. Add fennel greens and lemon zest, salt, & pepper to taste. Scrape veggies into prepared dish. 3. Beat eggs and milk together and add 1/2 teaspoon salt plus cheese. Pour over veggies. Bake until top is browning, about 40 minutes. Let it rest for a few minutes, then serve.
Mediterranean Cookbook provided by our farmworker, Colin Peden 2 T. olive oil 1 onion, roughly chopped 2 fennel bulbs, thinly sliced 2½ c. chicken stock grated lemon zest of 1 lemon ¾-1¼ c. milk salt/pepper fennel leaves for garnish Deep fry lemon zest for garnish in ½” oil a few seconds until it changes color. Heat olive oil and cook onion on low for 5 minutes. Add fennel and stock and bring to a boil. Reduce to simmer for 20 minutes until the fennel is tender. Puree until smooth. Add milk until desired consistency is reached. In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper. Serves 4.
from Deborah Madison’s Vegetarian Cooking for Everyone, 1997 2 T. butter or olive oil 2 to 3 fennel bulbs, trimmed and quartered lengthwise Salt and pepper 1/3 cup dry white wine or water 1/3 cup freshly grated Parmesan Chopped fennel greens or parsley Preheat oven to 325 F. Steam the fennel for 10 minutes, then arrange in a baking dish large enough to hold the fennel in a single layer with butter. Dot with butter or olive oil, season (S&P) , and add the wine. Cover and bake for 20 minutes. Remove the cover, baste the fennel with its juice, then add the cheese and continue baking until the fennel is completely tender, about 10 minutes more. Serve with chopped fennel greens or parsley.