Apple Fennel Flatbread

                                           

Apple Fennel Flatbread

Ingredients:

1 pound pre-made pizza dough
1 apple, cored, halved, thinly sliced
1 bulb of fennel, thinly sliced, fronds reserved for garnish
1 tablespoon thyme leaves
¼ cup of grated gruyere
Extra virgin olive oil
Salt to taste

Directions:

Preheat oven to 475° and bring pre-made pizza dough to room temperature.

Drizzle 2 tablespoons of olive oil onto a foil-lined sheet pan. Using your fingers or a brush, spread the oil into an even layer.

Stretch and shape pizza dough to fill as much of your pan as possible. 

Drizzle dough with a few tablespoons of olive oil and a generous sprinkle of salt.

Top with apples, fennel, thyme leaves, and grated gruyere cheese. 

Once again, drizzle with a little oil and sprinkle with salt.

Bake the flatbread for 10 to 15 minutes until the cheese is melty and bubbly and the crust is golden brown.

Slice into wedges and sprinkle with reserved fennel fronds.

Serves 1 - 2

Wild Rice, Kale, And Fennel Salad

Wild Rice, Kale And Fennel Salad

Despite its name, wild rice is not actually a rice but is instead a species of aquatic grass and the grain that can be harvested from it. Northern wild rice is an annual plant native to Wisconsin and the Great Lakes region. In northern Wisconsin, it grows in shallow freshwater lakes and slow-flowing streams and is harvested in early autumn.

Ingredients

For Vinaigrette:

½ cup apple cider vinegar

¼ cup whole-grain mustard

¼ cup maple syrup

3 cloves garlic, minced

Salt and pepper, to taste

¾ cup sunflower oil

For Salad:

1 cup wild rice, cooked, drained and cooled 

½ cup black beans, cooked, drained and cooled (or 1 [14 oz] can, rinsed and drained)

1 small bunch lacinato kale, stemmed and thinly sliced

1 small bunch curly kale, stemmed and thinly sliced

1 small red onion, diced

1 head fennel, cored and diced

1 sweet red Carmen pepper or bell pepper, diced

1 bunch parsley, stemmed and chopped

½ cup dried cranberries, preferably unsweetened

1 tart, crisp apple, cored and chopped

½ cup toasted hazelnuts or pepitas

4 ounces crumbled blue cheese, feta or goat cheese (optional)

Directions

To make the vinaigrette, whisk together the apple cider vinegar, mustard, maple syrup, garlic, salt and pepper in a large bowl. Whisk the mixture continuously while you drizzle in the sunflower oil.

n the same bowl, toss the vinaigrette together with the wild rice, black beans, sliced kale, onion, fennel, bell pepper, parsley, cranberries and apple. Taste and season to taste.

Mix in the toasted nuts and cheese before serving.

Suggestions

This salad is sturdy enough to be made up to 3 days in advance. Freshen it up with a little extra oil and a splash of vinegar if needed before serving.

Irish Seafood Stew

                               

                                     Irish Seafood Stew

Fisherman’s Stew consists of fresh seafood mixed with amazing herbs and spices. Pair it with a nice Irish Whiskey on the side – you can’t go wrong!  The recipe is pretty simple and easy to prepare. You basically create a delicious broth, throw in the seafood and serve hot with a side of crusty bread. 

Ingredients:

1 cup crushed tomatoes, or fresh chopped tomatoes
2 cups fish stock
¼ teaspoon red chili flakes
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, thinly sliced
½ very thinly sliced fennel bulb (must be fresh!!)
½ cup white wine
¼ cup chopped parsley
8 ounces firm white fish, halibut or sea bass, cut into 1.5-inch cubes
8 peeled and deveined raw shrimp
8 ounces cleaned, ready to cook calamari
12 muscles, scrubbed clean
12 clams, scrubbed clean
Salt to taste
Crusty bread on the side (great for dipping!)

Directions:
Combine tomatoes, red pepper flakes and water into a medium sized bowl. Pour all into a blender or food processor- blend until smooth. Set aside.

Cut white fish into 1 ½ chunks to match the other seafoods size. Set aside. Clean all other seafood and set aside.

Melt butter and olive oil in a large pot on medium heat.

Add in sliced fennel, garlic and salt. Cook and stir until the garlic takes on color – about 1 minute. Stir in white wine. Let it simmer until reduced by about half – 2 to 3 minutes.

Combine tomato puree and white wine mixture. Bring to a boil. Continue to boil until fennel is tender – 2 to 3 minutes. Taste and add seasonings as needed.

Stir in parsley, white fish, shrimp and calamari. Then add in clams and mussels. Cover, increase heat to high and cook until clam and mussel shells open. White fish, shrimp and calamari should be opaque in

color – about 5 minutes of cooking.

You’re done! Pour into serving bowls, add some chunky bread on the side and pour yourself an Irish Whiskey.

Lemony Fennel and Broccoli Pasta Trofie

         Pasta of Many Choices     Lemony Fennel and Broccoli Trofie

I no longer publish my family on the blog as things were so different 18 years ago when I began as DineWithDonna.  This photo on the left is from a display in Italy of the speciality pasta from the three long aisles of choices in a grocery store.  Trofie begins as a flat noodle and is finished in a twist.  It is designed to hold the sauce accompanying the addition to the pasta.  My daughter makes a Trofie pasta dish with green beans.  Oh Yum!    Serves 4

Ingredients: 

2 tablespoons EVOO

1 large fennel bulb, finely chopped

3 cloves garlic, sliced

1 teaspoon fennel seeds

1/2 teaspoon chili flakes, plus extra to serve

12 ounces Trofie Pasta

1 head broccoli, finely chopped

1 unwaxed lemon, zest and juice

  Pecorino cheese

Directions:

Set a large frying pan or sauté pan over a medium heat and add 1 1/2 tablespoon oil and the fennel.  Add a pinch of salt and gently fry, stirring frequently for 10 minutes until softened with no color.  Add garlic, fennel seeds and chili flakes, cook for another 3 to 5 minutes until fragrant.

Meanwhile bring a pan of water to a boil, (add salt only to boiling water)  and cook the pasta stirring frequently for 12 to 15 minutes until al dente, adding the broccoli the last three minutes.  Using a large mug

scoop out a cup of the pasta cooking water, then drain the pasta.

Add the pasta to the fennel mixture with the lemon zest and juice and a generous "glug" of pasta cooking water, tossing through until you have a glossy sauce.  Grate over the pecorino cheese and drizzle over with the remaining 1/2 tablespoon EVOO.  Top with black pepper and more chili flakes, if liked.

 

Garganelli With Veal Ragu

Garganelli with Veal Ragu

We make this hearty meat sauce with either veal (as here) or duck. Which of the two makes for a better ragu is often the subject of intense family debate. Both preparations pair beautifully with garganelli pasta—its tube shape and deep ridges creating the perfect vehicle for capturing the hearty sauce. If you can’t find dried garganelli, use penne rigate instead.

Ingredients:
3 1/2 - 4 pounds veal shoulder cut in 1 inch chunks

Salt and pepper

1/2 cup EVOO

½ cup diced fennel
½ cup diced carrots
½ cup diced yellow onion
1½ cups dry red wine
2 (28-oz) cans Italian plum (San Marzano) tomatoes
4 cups chicken stock
2–3 teaspoons minced fresh rosemary
2–3 teaspoons minced fresh thyme
1½ pounds dried garganelli or penne rigate pasta
Italian parsley leaves, finely chopped (optional)
Directions:
Preheat an oven to 300°F.

Pat the veal dry with paper towels, then sprinkle all over with salt and pepper. Warm ¼ cup of the olive oil in a Dutch oven or large sauté pan over medium-high heat. Working in batches if needed, add the meat and brown evenly on all sides, turning as needed, about 12 minutes. Transfer to a plate and set aside.

Add the remaining ¼ cup olive oil to the pan, then add the fennel, carrots and onion. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the red wine and cook, stirring to scrape up any caramelized juices from the bottom of the pan. Continue to cook until the liquid is reduced by half. Add the tomatoes, reduce the heat to medium, and cook for 5 minutes. Add the stock, rosemary and thyme. Bring to a boil over high heat, add the veal, then remove from the heat. Cover partially, place in the oven, and roast until very tender, about 4 hours. Using two forks, shred the meat.

Bring a large pot of salted water to a boil over high heat. Add the garganelli and cook according to package directions until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Divide among individual serving bowls. Sprinkle each serving with parsley, if using. Serve with cheese at the table.

• 3½ – 4 lbs boneless veal shoulder, cut into 3-inch chunks
• Salt and freshly ground pepper
• ½ cup extra-virgin olive oil

Mini Panini With Porchetta Tenderloin & Caper Mayo

                                                      

Mini Panini With Porchetta 

Tenderloin & Caper Mayo

Moist homemade focaccia sandwiches with porchetta-spiced pork tenderloin, peppery arugula and a punchy caper mayo make a satisfying three-bite appetizer. If you want to save time, use small dinner rolls instead of making focaccia. The focaccia is an adaptation of Jim Lahey’s no-knead pizza dough, with the addition of olive oil and more yeast.           
Ingredients:

Focaccia
3 1/3 cups (830 mL) all-purpose flour
1 1/2 tsp (7 mL) fine sea salt
1 tsp (5 mL) instant yeast
5 tbsp (75 mL) extra virgin olive oil, divided
1 1/2 cups + 1 tbsp (375 + 15 mL) water, at room temperature
Softened unsalted butter for greasing pan

Pork
Two 1 lb (455 g) pork tenderloins, trimmed, cut in half crosswise
Salt and freshly ground pepper to taste
2 tbsp (30 mL) extra virgin olive oil
2 cloves garlic, grated on rasp
2 tsp (10 mL) whole fennel seeds, coarsely ground
1 1/2 tsp (7 mL) finely chopped rosemary
1/2 tsp (1 mL) chilli flakes
1 tbsp (15 mL) canola oil

Mayonnaise
1 cup (250 mL) mayonnaise (reduced fat is fine)
1/4 cup (60 mL) capers, rinsed, dried, chopped
1 tsp (5 mL) fresh lemon juice
Big handful washed baby arugula
Toothpicks and cornichons for serving

Directions:
For the focaccia, place flour, salt and yeast in a large mixing bowl. (Bowl should be big enough for the dough to quadruple in size.) With a sturdy wooden spoon, stir in 2 tbsp (30 mL) olive oil and water. With your hand or a pastry scraper, briefly knead the mixture in a bowl to achieve soft, shaggy and slightly sticky dough.  Clean the sides of the bowl and cover tightly with plastic wrap.  Let rise at cool room temperature for 16 to 24 hours.

Grease a 13 x 9-inch (33 x 23 cm) nonstick baking pan with butter. (This may seem excessive, but it will stick without it.) Pour in 2 tbsp (30 mL) olive oil, then scrape dough onto the pan. Rub top with remaining 1 tbsp (15 mL) olive oil. Press and pull the dough to fill the pan. Cover with plastic wrap and let proof at room temperature for 2 hours.

Preheat oven to 450°F (232°C).

Dimple dough firmly with fingertips, popping any air bubbles. Bake on the middle rack until puffed and golden, about 25 minutes. Remove from oven. Cool briefly before transferring to a cooling rack. Focaccia is best eaten the same day but to make in advance, wrap tightly in plastic wrap, place in a freezer bag and freeze up to 1 month.

For the pork, place tenderloins on a baking sheet. Season with salt and pepper. In a small bowl, mix olive oil, garlic, fennel, rosemary and chilli. Rub the paste all over the pork. Transfer pork to a freezer bag. Press out air, seal and refrigerate overnight.

Let pork sit at room temperature for 30 ­minutes. Preheat oven to 350°F (177°C).

Heat canola oil in a large nonstick frying pan over medium-high heat. Add pork. Cook, turning occasionally until nicely browned all over, 6 to 7 minutes in total. Transfer to a roasting pan fitted with a wire rack. Bake until an instant-read thermometer inserted in the thickest part reaches 140°F (60°C) for a medium, 20 to 23 minutes. Rest for at least 15 minutes before slicing. (If you are making it ahead, cool pork and wrap tightly in plastic wrap. Refrigerate for up to 3 days. Bring to room temperature before serving.)

When ready to serve, slice pork 1/3 inch (3 ­mm) thick. Cut focaccia into 24 even squares. Split focaccia squares in half. In a small bowl, mix mayo, capers and lemon juice. Smear focaccia bottoms generously with caper mayo. Top with pork slices and ­few arugula leaves. Affix focaccia tops with toothpicks and skewer cornichons on top.
Makes 24 mini panini

Lentils, Sausage and Fennel

    

Lentils, Sausage and Fennel

For many cultures lentil are eaten January 1 with the saying your New Year will prosper with wealth.  That tiny legume is packed with protein.

Ingredients:
1 cup dried lentils
4 1⁄2 cups cold water
1 1⁄2 teaspoons salt, divided
1 medium fennel bulb, stalks discarded, reserving fronds (sometimes labeled "anise")
3 1⁄2 tablespoons virgin olive oil
1 medium onion, finely chopped
1 carrot, cut into 1/4-inch dice
1⁄2 teaspoon fennel seed
1 1⁄4 lbs Italian sausage links (prefer spicy) 
3 tablespoon chopped fresh flat-leaf parsley
1⁄2 teaspoon black pepper
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil, for drizzling

Directions:

Bring lentils, water and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes. 

While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds and remaining teaspoon salt. 

Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. 

Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon olive oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board. 

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. 

Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. 

Stir in parsley, pepper, 1 tablespoon vinegar and 1 tablespoon fennel fronds. Season with vinegar and salt. 
Cut sausages diagonally into 1/2-inch thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds.   Drizzle all over with extra-virgin olive oil. 
Makes 4 (main course) very generous servings.

 

Sheet Pan Vegan Sausage, Polenta Atnd Peppers

Sheet Pan Vegan Sausage, Polenta, And Peppers

When you’re craving something spicy, here’s an easy, vegetarian sheet pan dinner of plant-based sausage, rounds of polenta, sweet peppers and fennel. If you’re a meat-eater, it’s just as delicious with an Italian or Mexican-style chorizo sausage.  Serves 1
Ingredients:
1 tbsp (15 mL) canola oil, plus more for brushing
1 small red or orange bell pepper, roughly chopped
1/3 trimmed fennel bulb, sliced lengthwise 1/2 inch (1 cm) thick, long 

   ones cut in half
Salt to taste
1/4 tube (250 g) ready-to-eat polenta, sliced into 4 rounds
Large pinch dried leaf oregano
1 to 2 spicy plant-based sausages, depending on appetite
1/2 cup (125 mL) prepared marinara sauce
Fennel fronds to garnish

Directions:

Preheat oven to 400°F (204°C). Line a baking sheet with foil or parchment paper. Brush with a little oil.

Place peppers and fennel in a bowl. Drizzle with 1 tbsp (15 mL) oil and season with salt. Toss to coat. Spread out in middle of baking sheet. Place polenta on sheet, brush with oil and sprinkle with oregano. Add sausage and brush with oil.

Roast until vegetables are tender, about 15 minutes. When almost ready to serve, microwave tomato sauce in a ramekin until hot.

Place polenta and sausage on plate. Stir vegetables and transfer to plate. Garnish with fennel fronds. Serve with tomato sauce.

Brothy Beans

Brothy Beans

Predicteed our plant based diet is adopted more and more, this will be our protein source. Orca beans appear with the coloring of the orca whale, black and white with a unique texture and flavor!

Ingredients:

1 lb Orca beans

2-3 Parm rinds (large chunks)

1 leek, white and light green parts, thinly sliced

2 stalks celery, chopped

1 bulb fennel, chopped

4 tbsp olive oil

1-½ tsp salt + more to taste

1 tbsp lemon juice 

Optional toppings: crème fraîche, herb oil, fresh tarragon, lightly pickled veggies, chile flakes

Fresh sourdough bread, for serving

Directions:
Prepare the beans: Cook beans with spices, salt, and olive oil.

Adjust seasoning and serve: When done, add lemon juice, adjust salt level if needed.

Top with toppings of your choice and enjoy with fresh sourdough bread!

Salmon On Fennel Salad With Citrus Dressing.

        

                  Salmon on Fennel Salad with Citrus Dressing                              
This zesty salad complements salmon’s richness while almonds add crunch. The fish can be served hot or cold as a light main course. To serve it as a hearty starter for a meal, cut fish fillets in half lengthwise before grilling. If serving salmon cold, grill right away. If serving hot, make salad first. Serves 8 as a starter or 4 as a main course.
Ingredients:
Salmon

½ lime

½ lemon

½ orange

4 skinless salmon fillets, each about 6 to 7 oz (175 to 200 g)

1 tbsp (15 mL) butter, melted

Salad
1 ½ tsp (7 mL) granulated sugar
1 small clove garlic, minced
¼ tsp (1 mL) salt
Several grindings of black peppercorns
¼ cup (50 mL) olive oil
2 oranges
1 large bulb fresh fennel
4 cups (1 L) baby salad greens or romaine
½ cup (125 mL) slivered almonds, toasted

Directions:

Using microplane or other grater, zest lime, lemon and orange. Combine zests; set aside. Juice lime, lemon and orange; combine juices and set aside.

To grill salmon, preheat barbecue to medium-hot. Brush bright pink tops of salmon with butter; place buttered-side-down on grill for 4 to 5 minutes or until brown grill marks are evident. Turn salmon; continue grilling for another 4 to 5 minutes or until a fork used to separate the flakes of flesh show a slightly undercooked centre for medium or opaque for well-done. Sprinkle each fillet with a pinch or 2 of zest (all zest will not be used). If serving cold, cover and refrigerate immediately for up to a day.

To make salad, stir reserved juices with sugar, garlic, salt and pepper. Whisk in olive oil; set aside. Cut rind off oranges; section. Cut off green fronds from fennel; finely chop some of feather part for garnish. Cut bulb in half; core. Using a mandoline or fine blade of food processor, finely slice crosswise into slaw-like pieces. There should be 4 to 5 cups (1 to 1.25 L). Toss fennel and orange sections with dressing. (If making earlier in day, cover and refrigerate fennel mixture and dressing separately until ready to serve.)

.Line serving plates with salad greens; top with fennel orange mixture. Lay salmon, hot or cold, over salad and strew with almonds and reserved fennel tops.  Serves 4 as main course, 8 as starter

Grilled Fennel and Salmon Arugula Salad

Grilled Fennel And Salmon Arugula Salad

Recipe and photo courtesy of Dennis Sydnor, Renegade Dining and Cafe Federico in Sacramento CA
Ingredients:
Salad

8 cups water
Juice of 1 lemon
½ pound bacon
12 asparagus spears
1 cup arugula
1 cup strawberries
2 fennel bulbs
1 pound wild-caught salmon
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
4 eggs
Herb Mustard Vinaigrette:

3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon shallots, minced
1 teaspoon garlic, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh chives, minced
1 teaspoon freshly ground black pepper
½ teaspoon fresh dill, minced
½ cup extra virgin olive oil

Directions:
Preheat grill to 450 degrees F. Add water and lemon juice to medium-size sauce pot over medium heat. Heat to 180 to 190 degrees F. 

For salad dressing, combine all ingredients in a lidded jar, secure lid, then shake vigorously. Taste and adjust seasoning if desired. If dressing separates, shake again just before dressing salad. Store in the refrigerator.

For the bacon, preheat oven to 425 degrees F. Lay bacon on parchment-lined baking sheet and place in oven. Cook for 15 minutes or until crispy. Allow to cool, then crumble. 

Adjust oven temperature to lowest setting for warming. Rinse all produce and pat dry. Snap off and dispose of hard, stringy bottoms of asparagus. Cut off about 1 inch of tips. Using potato peeler, shave down exterior of asparagus, then cut the centers into 1-inch pieces.

In bowl, mix asparagus shavings, centers, and tops with arugula. Cut strawberries into quarters and set aside. Keep chilled. 

Cut fennel bulbs in half lengthwise, remove any hard or badly blemished portions. Pat dry salmon, then cut into 4 portions. Drizzle fennel and salmon with olive oil, then season with kosher salt and freshly ground pepper.

Grill salmon for 4 to 5 minutes per side or until it reaches an internal temperature of 137 degrees F. Tip: Cook salmon about 8 minutes for every 1 inch of thickness. Place salmon in oven using oven-safe dish or tent with foil to keep warm. 

Grill fennel for 3 to 5 minutes per side or until tender. Remove from grill, cut halves into quarters. Set aside and keep warm with salmon. Note: Some charring on the fennel and salmon is ideal to add flavor.

Toss arugula and asparagus with preferred amount of dressing. Plate onto serving platter or 4 individual serving dishes. Evenly top with strawberries, bacon, grilled fennel, and salmon.

For poached egg, crack eggs into individual bowls. Using a slotted spoon, gently swirl the simmering water-lemon juice on stove. Immediately lower the eggs, 1 at a time, into the water. Cook for 3 to 4 minutes for a soft yolk, longer for preferred doneness. Remove each egg with slotted spoon and place on top of plated ingredients. Season with salt and freshly ground cracked pepper. Serve salad immediately.

Squash Pot Pie With Smoked Turkey & Parmesan Crust

Squash Pot Pie With Smoked Turkey & Parmesan Crust

Smoked turkey gives a smoky undertone to the pie. For a vegetarian option, omit the turkey and replace chicken stock with vegetable stock. Buttercup squash is drier than other varieties and works the best for this dish. If unavailable, try Hubbard. Butternut will work in a pinch but does not have as intense a flavour or such a hearty texture.
Serves 4 to 6
Filling:

1 buttercup squash, peeled and cut in
1 inch (2.5 cm) chunks, about 6 cups (1.5 L)
2 cups (500 mL) Brussels sprouts, trimmed and halved lengthwise
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper
5 oz (150 g) smoked turkey, cut in ¾ inch (2 cm) cubes
3 tbsp (45 mL) butter
1 large leek, white part only, thinly sliced
1 small bulb fennel, diced, about 2 cups (500 mL)
1 tsp (5 mL) fresh thyme

SAUCE
¼ cup (60 mL) butter
¼ cup (60 mL) flour
2¼ cups (560 mL) chicken stock
¼ tsp (1 mL) chili flakes
¼ cup (60 mL) Greek yogurt

PASTRY
½ of a 450 g pkg puff pastry
1 egg, beaten with a pinch of salt
½ cup (125 mL) grated Parmesan

Directions:  Serves 4 to 6

Preheat oven to 400°F (200°C).

For filling, toss squash chunks and Brussels sprouts with olive oil and season with salt and pepper. Scatter squash on a baking sheet, reserving sprouts. Roast for 10 minutes then add Brussels sprouts to sheet. Continue roasting for 15 to 20 more minutes, turning occasionally or until tender-crisp. Reserve vegetables in a large bowl and add smoked turkey.

Heat 3 tbsp (45 mL) butter in sauté pan or large pot on medium heat. Add leeks, fennel and thyme and sauté until soft, 6 minutes. Add to large bowl with roasted vegetables and turkey.

For sauce, melt ¼ cup (60 mL) butter in pan. Stir in flour and cook over medium heat until flour turns a pale gold, about 2 minutes. Remove from heat and slowly stir in stock until smooth. Return to heat and bring to boil. Simmer for 1 minute, or until slightly thickened. Season with salt and pepper and chili flakes. Stir in Greek yogurt. Stir into vegetables in the bowl.

Butter the bottom, sides and edges of a 10 x 8-inch (25 x 20-cm) baking dish. Scrape the filling into the dish, mounding it in the middle.

Roll puff pastry into a 12-inch (30-cm) square. Trim pastry by cutting 1-inch-wide (2.5 cm) lengths from each side. You will have 4 strips. Brush the rim of the dish with beaten egg. Cut the strips to fit the rim of the baking dish and lay on the rim. Brush top of pastry strips with more egg. This will create extra lift when it bakes. Place remaining puff over filling, overlapping the pastry on the edges. Brush with beaten egg and sprinkle with Parmesan. Make 3 small slits in the pastry with a sharp knife.

Bake for 25 minutes or until puff pastry is browned and flaky and filling is bubbling.

Serves 4 to 6

Nectarine, Fennel And Burrata Salad

Nectarine, Fennel And Burrata Salad

Sweet, sharp, crisp and creamy, this simple salad delivers all kinds of flavors and textures.  Steeping the nectarine slices in a fennel dressing for a few minutes helps accentuate their flavor. 

Ingredients:

1/4 cup cider vinegar

1 1/2 tablespoon sugar

1 teaspoon fennel seeds, roughly ground

Pinch chili flakes

4 ripe nectarines, pitted and cut into 1/4" slices 

3 tablespoons extra virgin olive oil, plus extra to serve

1/2 teaspoon salt

2 fennel bulbs finely sliced

Mint leaves

1 burrata

1 tablespoon roasted chopped hazelnuts

Directions:

Place the sugar, fennel seeds, vinegar and chili flakes in a small saucepan and bring to a boil.  Simmer for three minutes.

Put the nectarines in a mixing bowl and pour over the hot vinegar marinate for 10 minutes.  Drain the liquid into a small bowl, then whisk in the olive oil.  Season with salt and ground black pepper   

Pour 2/3 dressing in with the nectarine slices, add the sliced fennel and tear in the mint leaves.  Lightly toss, then season again if needed.  Arrange on a platter and nestle in a ball of burrata.   Drizzle with the remaining dressing and season then scatter over the hazelnuts,  and a few more mint leaves.  Trickle with a bit more olive oil.

Serve with Viognier Wine.

Plum Salad With Fennel And Mint

Plum Salad With Fennel And Mint

This is a different take on a Valencian salad, normally made with oranges. This is the simplest of dishes and makes the most of the season’s fresh offerings, with minimal preparation — perfect for the hot days of summer. Hit the farmers’ market and select plums that are sweet, such as black plums or Mirabelles. Their sweet flavour truly shines in fresh preparations. Measure, or don’t — what’s important is 
to taste as you go.
Ingredients:

6 to 8 plums
1/2 cup almonds, sliced
1 bulb fennel
2 tablespoons mint, chopped
2 tablespoons extra virgin olive oil, or more to taste
Maldon salt to taste
Black pepper to taste
Directions:
In a pan over medium-low heat, toast almonds until golden brown. Tip almonds out of pan and set aside on a plate to cool. Slice the fennel very thinly either by hand or using mandoline. Remove the stones from the plums and slice each halve into 6 to 8 slices. Arrange the fennel and plums on a larger platter and drizzle olive oil over the plums. Stack and roll the mint leaves into a cigar and finely slice. Sprinkle the mint over the salad and top with the almonds. Sprinkle with Maldon salt and fresh pepper to taste.

Spinach Lentil Dal

Spinach Lentil Dal Recipe

Spinach Lentil Dal - an Indian lentil recipe with a flavorful spinach sauce that is full of flavor and nutrients and can be made in 30 minutes. Serve with Basmati Rice, and naan bread!

Ingredients:

3 tablespoons ghee (or coconut oil, but ghee will elevate)
1 large onion, diced
4 cloves garlic, rough chopped
2 tablespoons ginger, finely chopped
1 medium jalapeno, finely chopped (or 1 serrano) this is mildly spicy, add more if you like.
1/2 teaspoon fennel seeds
1 teaspoon black mustard seeds
2 teaspoon cumin seeds
2 teaspoons garam masala
1 lb Baby spinach (fresh or frozen)
15–20 fresh mint leaves
1 teaspoon dried fenugreek leaves
2 tablespoons water (if using fresh spinach)
3/4 cup water
1/2 cup plain yogurt (or vegan yogurt)
3 – 4 cups cooked black lentils (or aka caviar lentils, beluga lentils or French green lentils)
1 teaspoon salt, more to taste!

Directions
If cooking black lentils and basmati rice, start them first (see notes)

Make the Spinach Sauce:Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the fennel seeds, mustard seeds, cumin seeds and garam masala and stir two minutes. Lower heat to low. Add the fresh spinach, mint, fenugreek and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs. Don’t overcook!

Blend Spinach Sauce: Place the wilted spinach mixture in a blender and add the 3/4 cups water. Pulse and few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here. Pour it back into the pan, set on low heat. Don’t overheat or you will lose the pretty color.

Combine: Stir in the yogurt, lentils and salt. Taste. Adjust salt to your liking, adding more if necessary! You want this slightly more salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes. To “up” the flavor even more, add a bit more garam masala spice to taste. If you want a little acidity a tiny squeeze of lemon is nice.

Serve with the basmati rice and naan bread!
Emerald Dal will keep up to 4 days in the fridge.

Notes
Cook black lentils according to package or try the pasta cooking method: simply boil 1 1/4 cups dry lentils in 6 cups of salted water until just tender, strain. The size of lentil will determine cooking time. Little black lentils take 20-30 minutes. Feel free to sub other whole lentils for the black lentils.

SPINACH: If using fresh spinach, be sure to use baby spinach, as mature spinach and their stems can be bitter.

Yes, you can sub coconut oil or butter for the ghee– but in my opinion, the ghee really elevates and adds so much flavor.

Feel free to bump up the spices and heat (add more chilies and spices). 

Polenta Cous Cous ~ Vegetarian

Polenta Cous Cous

This vibrant dish brings together influences from the north and south of Italy.   Cous cous might not be the first food that comes to mind when one thinks of Italy, but these delightful minuscule pearls of crushed durum wheat are a staple of Sicilian cuisine, introduced to the island during the Arab rule. Though their reign lasted from 837 to 902 AD, their influences permanently impacted the cuisine, with couscous being just one of the preparations that have withstood the millennium that has elapsed since the Arab's departure.

This recipe couples the southern staple with corn flour, the basis of polenta, the velvety, hearty darling of the north. Corn and Veggie Cous Cous

Ingredients:
14 oz. corn couscous
9 oz. turnip florets
9 oz. cleaned broccoli
4 oz. cleaned turnip tops
1 fennel
1 purple carrot
1 yellow carrot
1 orange carrot
fresh coriander
extra-virgin olive oil
salt

Directions:
Boil 2 cups water 1 Tbsp. extra-virgin olive oil and a pinch of salt.
Remove from the stove, add the couscous, let rest for 5 minutes, then spread it evenly on a tray with a fork.

Clean the vegetables, cut into 3” cubes and blanch in salted water.   Add the fennel and carrots,
then after 4 minutes the purple cauliflower and
after 1 minute, the broccoli.
Cook for 3 more minutes, then add the turnip tops.
Drain everything after 1 minute.

Flavor the veggies in a pan with 5-6 Tbsp. extra-virgin olive oil for 3-4 minutes, salt to taste.

Heat (do not fry), 6-7 Tbsp. extra-virgin olive oil with 3-4 freshly cut coriander sprigs.

Put the couscous on a serving dish, evenly sprinkle the veggies, season with the coriander-flavored oil, and add salt flakes to taste. Serve at once.  Serves 4

To easily remove polenta residue from the pan when you’re finished, fill it up with water and place it on the stove. Boiling will melt the crust off the bottom.

Fennel Salad

Fennel Salad

Ingredients:

2 pounds fennel bulbs

1/4 cup plus 2 tablespoons good olive oil

1/4 cup freshly squeezed orange juice

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Directions:

Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later.  Cut each bulb in half and remove the core with a sharp knife.  Slice each half crosswise making half-rounds 1/4 to 1/8 inch thick.

Heat 2 tablespoons of olive oil in a large saute pan.  Add the fennel slices and saute for 2 to 3 minutes over medium heat, until translucent and slightly cooked but still al dente.  Transfer the fennel to a bowl and set aside

Meanwhile whisk the orange juice, salt, and pepper together in a small bowl.  While whisking slowly add 1/4 cup olive oil and pour over cooked fennel.  Add the parmesan cheese and 2 tablespoons chopped reserved fennel leaves and season to taste.  Serve at room temperature. 

Porchetta, Smashed Potatoes, Caramelized Fennel, Chocolate Hazelnut Crostada,

Fennel Rosemary Porchetta

7 lbs. Boneless Boston Butt
Lay roast flat with fat cap up.  Slice roast horizontally along the seam where the bone was removed making sure you stop slicing about 1 inch from opposite side.  Open meat like a book.  Make deep cuts about 1 inch apart across the shorter sides NOT the lengthwise.  This is where the paste will be placed.

Make a paste:  
8 oz pancetta, pulsed in food processor to break down, (with the appearance of a coarse sausage grind)
Add:
4 Tablespoons salted butter
1 cup fresh rosemary leaves
1 cup oregano leaves
2 teaspoons kosher salt
1/2 cup ground fennel seeds
1 Tablespoons red pepper flakes
20 garlic cloves

Place the paste filling in the cuts created in the meat.  The paste cannot be cold or it won't stick in the slices.  Roll up tight and tie with meat cord.  Tie roast starting in the center and tie out to the ends  Place roast with the fat cap on top.  Place roast in roasting pan and coat well with the Rub.  Wrap with plastic wrap and place in the refrigerator for 24 hours

In a bowl, prepare the rub for the roast with the following ingredients:
Rub:
2 Tablespoons  ground fennel
2 Tablespoons. brown sugar
1 Tablespoon kosher salt
2 teaspoons ground black pepper

Place roast in roasting pan and rub the roast covering it well.

Add 4 cups water to the bottom of roasting pan
Roast in a 300-degree oven place on the middle rack,  6 or 7 hours.  When meat thermometer registers 195 degrees in the center, remove from oven and allow to rest 1 hour tented

During resting time make the sauce:

Drain  juice and fat in a fat separator
3/4 cup of pan juices (no fat)
2 tablespoons olive oil
1/3 c lemon juice
1/4 cup water
2 teaspoons fresh ground pepper
1 teaspoon fennel, ground
4 large fennel bulbs core removed
1 teaspoon Kosher salt
1/4 cup water
Add to roasting pan
Bake at 450 degrees 20 minutes and stir, bake 10 more minutes and stir, bake another 10 minutes.


Mashed Potatoes served with Tarka (caraway mustard butter)
4 # Yukon gold potatoes, peeled and cut into even sized pieces.
1 Tablespoon Kosher salt
5 Bay leaves
Cover potatoes 2" with water and cook till done.  Reserve 3 tablespoons cooking liquid.
Remove bay leaves.
Smash potatoes 
6 tablespoons melted butter
4 cloves garlic, smashed
1 3/4 cup warmed 1/2 and 1/2
1/2 cup horseradish
3 Tablespoons briny cooking  liquid
Melt butter and cook garlic
Combine ingredients and stir to blend.

Top with Tarka 
4 Tablespoons butter 
brown over medium heat adding seeds:
Using a mortar and pestal crack mustard seeds and caraway seeds and add to butter while browning.  
1 tablespoon yellow mustard seeds
1 tablespoon caraway seeds

When butter is browned and you hear the seeds pop, strain the mixture and pour over plated potatoes in a serving bowl.
Garnish with chives.


Fennel  (Carmelized) 
4 large fennel bulbs
cut fennel bulb in half, remove the core and slice lg wedges
1/4 olive oil
1 teaspoon Kosher salt
Stir to coat and season.  Place in roasting pan used for meat.
Bake at 450 20 min. stir roast10 more minutes,  
Add 1/2 cup water cook 10 more minutes, Serve


Chocolate Hazelnut Crostada
Crust
1/2 cup All-purpose flour
1/4 cup whole wheat flour
1/4 cup sugar
1/4 t baking powder
1/4 teaspoon Kosher salt
6 Tablespoons salted butter chilled
1 egg yolk
1/2 teaspoon vanilla

Process 20 to 30 seconds into a ball but not a clump
Pat dough into a 9" springform baking pan. Prick bottom to prevent air pockets.
Bake in a 375 oven  15 to 20 minutes till just golden

Hazelnut Crostada Filling
(Janda is hazelnut chocolate)
1 1/4 cup peeled hazelnuts,  pulsed to roughly chop, 1/4 cup chopped nuts reserved reserved
3/4 cup sugar to the remainder of Hazelnuts  2 minutes pulsed together
3 egg whites
2 t vanilla extract
1 teaspoon espresso powder
1/2 teaspoon K salt
process 10 seconds
4 oz. bittersweet choc. melted.
Pour onto crust and spread in an even layer
Garnish with reserved 1/4 cup nuts to the outside edge of the chocolate layer.
Bake at 375 degrees, 20 to 25 minutes,  cool 15 minutes. serve

Pecorino-Crusted Lamb Chops With Fennel Salad

Pecorino-Crusted Lamb 

Chops With Fennel Salad

Ingredients:

2 blood oranges
1 shallot, thinly sliced
6 pitted green olives, slivered
5 tbsp  olive oil, divided
Salt and freshly ground black pepper
1 large head fennel
1 egg
1 tablespoon aged balsamic vinegar
1 clove garlic, finely grated
1 cup panko bread crumbs
1 cup finely grated Pecorino Romano
2 tbsp chopped thyme
12 lamb rib chops

Ingredients:
Trim ends from oranges to expose the flesh. Working with one at a time, stand upright and use a sharp knife to remove peel and pith. Over a small bowl, cut between membranes to release segments. Reserve segments.

Squeeze membranes over a large salad bowl to release juices then discard membranes. Add shallot and olives; drizzle 3 tbsp (45 mL) olive oil over and stir to combine. Season with salt and pepper; set aside.

3. Thinly slice fennel and refrigerate until ready to assemble. Reserve fennel fronds separately to garnish.

4. Whisk together egg, balsamic and garlic in a shallow bowl. Combine panko, Pecorino Romano and thyme on a plate; season with black pepper. Coat chops in egg mixture then in crumbs, pressing to adhere.

5. Heat remaining 2 tbsp oil in a large skillet over medium heat. Fry chops in batches, 2 minutes per side, or until golden and medium-rare.

6. Add fennel and orange segments to a salad bowl; toss gently to coat. Serve warm chops with salad. Sprinkle reserved fennel fronds over before serving.

Serves 4

Ciopino Seafood Stew With Gremolato Toasts

Ingredients:

1. 3 garlic cloves, divided
2. 2 tablespoons extra-virgin olive oil
3. 3/4 cup finely chopped onion
4. 1/2 cup packed sliced fennel
5. 1/4 cup finely chopped celery
6. 1 teaspoon kosher salt, divided
7. 1/2 teaspoon freshly ground black pepper, divided
8. 1/2 teaspoon red-pepper flakes
9. 1/2 pound cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
10. 1/2 tablespoon tomato paste
11. 1 teaspoon dried oregano
12. 1 cup dry white wine
13. 1 15-ounce can crushed tomatoes
14. 2 bay leaves
15. 1 8-ounce bottle clam juice
16. 1 1/2 cups seafood stock or vegetable broth
17. 1/2 stick (4 tablespoons) unsalted butter, room temperature
18. 3 tablespoons chopped flat-leaf parsley, divided
19. 1/2 teaspoon lemon zest
20. 1 baguette, sliced and toasted
21. 1 pound littleneck clams, soaked in water for 1 hour
22. 1/2 pound medium tail-on shrimp, peeled and deveined
23. 1 pound mussels, scrubbed and de-bearded
24. 1/2 pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces

Directions:
Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. 

Add the minced garlic and red-pepper flakes.

Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.

Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. 

Add tomato paste and oregano and cook, stirring, 1 minute.

Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoon each salt and pepper. Taste and adjust seasoning.

Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and 1/4 teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.

When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.

Serve cioppino immediately in large soup bowls with gremolata toasts alongside.

Cooks' Note
Soup base can be made to the point just before adding clams and refrigerated overnight if desired. To serve, reheat the base and add the seafood in the order described above.   Serves 6