Archive | Recipes

Grilled Sardines with Fennel and Onion

(Sent to us by Lon Temereski) For fennel: 2 tablespoons olive oil 1 pound fennel bulbs bulbs, stalks discarded, halved lengthwise and chopped 1/2 pound DiMaggio onions (or shallots) chopped 4 teaspoons finely chopped lemon zest 1/2 teaspoon fennel seeds, crushed 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup water For sardines: 12 fresh sardines […]

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Pickled Fennel

(from Earth to Table) 4 cloves garlic, smashed 4cups rice vinegar 1 cup granulated sugar 1/4 cup kosher salt 11/2 TBSP chili flakes 2 bulbs fennel , thinly sliced In saucepan, combine garlic, vinegar, sugar, salt and chili flakes. Bring to a boil over high heat. Reduce heat and simmer until sugar is dissolved, about 10 minutes. […]

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Fennel and Celery Salad

Yield: 4 to 6 servings 2 medium fennel bulbs, trimmed, some fronds reserved 3 celery ribs, trimmed 1/4 cup extra virgin olive oil 3 tablespoons fresh lemon juice, more to taste Salt to taste 1/4 teaspoon black pepper, more to taste Freshly shaved Parmesan cheese. Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. […]

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Roast Fennel with Orange

(from Mark Bittman’s How to Cook Everything Vegetarian) Makes: 4 servings Time: 30 minutes 1 large fennel bulb (1 pound or more) 2 navel oranges, peeled 1 medium onion, peeled 3 tablespoons extra virgin olive oil 1 tablespoon fresh rosemary or 1 teaspoon dried Salt and freshly ground black pepper 1 cup freshly squeezed orange juice 1. […]

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Mâche with Beets and Walnuts

(from the New Basics Cookbook) 2 portions 1/4 cup coarsely chopped walnuts 6 small beets 1/4 cup of walnut oil 1 tablespoon of tarragon vinegar 1 tablespoon of snipped chives 1 teaspoon of Dijon mustard 1/4 teaspoon of sugar 1/4 teaspoon of salt Freshly ground black pepper Mâche ( 1 cup of leaves or 4 […]

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