Aug
08
    
Posted (Lori) in News
Kale
http://www.chycsa.org/2017/06/two-great-kale-salads-from-jill-and-liz/
http://www.chycsa.org/page/2/?s=kale&x=7&y=7
Rosemary
http://www.chycsa.org/2017/06/using-rosemary/.
FENNEL
http://www.chycsa.org/2017/07/fennel/
http://www.chycsa.org/2017/07/week-7-alisons-summer-vegetable-strata-jills-ratatouille-anastasias-steamed-fennel-salmon-and-garlicscape-snap-pea-and-fennel-risotto/
Ingredients
Nutrition
SERVINGS?4
UNITS?US
2 ?teaspoons olive oil
4 ?cups thinly sliced fennel bulbs (about 1/4-3/8 inch thick)
2 1?2?cups sliced onions (half moons)
1 ?cup red bell pepper, strips
3?4?cup vegetable broth or 3?4 cup fat free chicken broth or 3?4 cup water
1?4?teaspoon salt
1?4?teaspoon fennel seed
1?8?teaspoon fresh coarse ground black pepper
1 -2 ?garlic clove, minced
2 -3 ?tablespoons thinly sliced basil
1 1?2?tablespoons chopped fennel leaves
Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
Place the fennel seeds on a cutting board and gently press on them with the back of a chef’s knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth, fennel seed, salt, pepper, and garlic. Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

Caramelized Fennel, from PutneyFarm.com (adapted from Chez

Panisse Vegetables)

KALE
ROSEMARY
FENNEL
BRAISED FENNEL WITH ONIONS AND PEPPERS
From Food.com
SERVINGS: ?4
2 ?teaspoons olive oil
4 ?cups thinly sliced fennel bulbs (about 1/4-3/8 inch thick)
2 1?2?cups sliced onions (half moons)
1 ?cup red bell pepper, strips
3?4?cup vegetable broth or 3?4 cup fat free chicken broth or 3?4 cup water
1?4?teaspoon salt
1?4?teaspoon fennel seed
1?8?teaspoon fresh coarse ground black pepper
1 -2 ?garlic clove, minced
2 -3 ?tablespoons thinly sliced basil
1 1?2?tablespoons chopped fennel leaves
Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
Place the fennel seeds on a cutting board and gently press on them with the back of a chef’s knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth, fennel seed, salt, pepper, and garlic. Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.
CARAMELIZED FENNEL
from PutneyFarm.com (adapted from Chez Panisse Vegetables)
  • 2 Large fennel bulbs
  • ¼ Cup olive oil
  • Kosher salt
  • Black pepper
  • ½ Lemon
  1. Using a very sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised outer layers. You will end up with a bulb about the size of your fist.
  2. Slice the bulbs in half and then remove the cores from the fennel. Then cut the fennel lengthwise into 1/8 inch slices (it is ok if a little thicker).
  3. Heat a large skillet or sauté pan over medium-high heat. When hot, add the olive oil and then the fennel slices. Spread the fennel out in the pan to encourage browning.
  4. Cook for 10-12 minutes, flipping the fennel slices every few minutes, until golden brown.
  5. Remove the fennel from the pan and drain off any excess oil. Season with salt, pepper and lemon juice, to taste. Serve.


Post a comment
Name: 
Email: 
URL: 
Comments: