Food 2: Fennel

Showing posts with label Fennel. Show all posts

Monday, December 9, 2013

Fennel Layered with Potatoes & Breadcrumbs (Tortiera di Finocchi e Patate)

Take care to make the potato slices equally thin so they cook evenly. A mandoline or other vegetable slicer makes the job easier, but you can also do it by hand with a sharp knife.

2 lb. yellow potatoes, such as Yukon Gold

1 large fennel bulb, trimmed (3/4 to 1 lb. after trimming)

1 cup firmly packed fresh breadcrumbs

1/2 cup freshly grated pecorino (preferably Tuscan) or Parmigiano-Reggiano

3 Tbs. finely chopped fresh flat-leaf parsley

2 medium cloves garlic, minced

6 Tbs. extra-virgin olive oil, plus more for the baking dish

2-1/2 tsp. kosher salt

Freshly ground black pepper

Tip:

To make fresh breadcrumbs, use a dense, day-old French or Italian country-style loaf. Cut the bread into 1-inch cubes and process in a food processor until fine.

Peel the potatoes and slice them as thinly as possible, between 1/16 and 1/8 inch thick (use a mandoline if you have one). Put the sliced potatoes in a large bowl of cold water to keep them from browning.

Cut the fennel in half lengthwise. Slice the halved fennel crosswise as thinly as possible, between 1/16 and 1/8 inch thick. You should have about 4 cups.

In a bowl, combine the breadcrumbs, cheese, parsley, and garlic. Mix well with your hands, making sure the garlic is evenly distributed.

Position a rack in the center of the oven and heat the oven to 400ºF.

Lightly oil the bottom and sides of a 9x13-inch baking dish.

Without draining the potatoes, use your hands to lift out about one-third of the slices and arrange them in the bottom of the baking dish, overlapping them slightly. (The water clinging to them will generate steam as they bake.) Season with 1/2 tsp. of the salt and a couple of grinds of the pepper. Sprinkle the potatoes evenly with 1/4 cup of the breadcrumb mixture. Drizzle with 1 Tbs. of the oil. Top the potatoes with half of the sliced fennel, spreading it evenly. Sprinkle the fennel with 1/2 tsp. salt, 1/4 cup of the breadcrumb mixture, and 1 Tbs. of the oil. Repeat this layering process, ending with a top layer of potatoes. Season the top layer with the remaining 1/2 tsp. salt and some more pepper. Top with the remaining breadcrumb mixture and the final 2 Tbs. oil.

Cover the dish tightly with aluminum foil and bake for 40 minutes (be sure the aluminum foil is sealed tightly all around the baking dish, or there won’t be enough steam to cook the potatoes). Uncover and continue baking until the potatoes are tender when pierced with a fork and the top is golden brown, 25 to 30 minutes longer. Let rest at least 10 minutes before serving. The tortiera is as good warm as it is hot.

Braised Fennel with Orange

Orange juice and zest and citrusy coriander seeds underscore the sweetness of tender braised fennel. The beauty of this dish is that it’s delicious hot, warm, or at room temperature.

3 Tbs. extra-virgin olive oil

4 medium fennel bulbs (about 4 lb. total), stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish

2 medium cloves garlic, thinly sliced

1/2 cup dry white wine or dry white vermouth

1/2 cup lower-salt chicken broth

1 medium navel orange

1/2 tsp. fennel seeds, toasted and lightly crushed

1/2 tsp. coriander seeds, toasted and lightly crushed

Kosher salt

Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 325°F.

Heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add half the fennel, cut side down. Cook undisturbed until browned in spots, about 2 minutes. Flip and repeat on the other cut sides.

Arrange the fennel browned sides up in a large (10x14-inch) gratin or shallow baking dish. Add the remaining 1 Tbs. oil to the skillet and repeat with the remaining fennel. Lower the heat to medium if any smoking occurs. It’s OK if the wedges are snug in the baking dish; they’ll shrink as they braise.

Add the garlic to the skillet and and cook until fragrant, about 30 seconds. Add the wine and scrape the bottom of the pan with a wooden spoon to dissolve any browned bits, about 1 minute. Add the broth and simmer to meld the flavors, about 2 minutes. Pour over the fennel.

With a vegetable peeler, remove three 3-inch strips of zest from the orange and then juice the orange. Nestle the pieces of zest in the fennel and pour the juice over. Sprinkle with the fennel seeds, coriander seeds, 1 tsp. salt, and a few grinds of pepper.

Cover the dish tightly with foil and braise in the oven until the fennel has collapsed and a paring knife penetrates the cores with no resistance, about 1-1/4 hours.

Spoon some braising liquid over the fennel, garnish with the reserved fronds, and serve hot, warm, or at room temperature.

Olive-Oil-Braised Fennel with Lemon

This makes a tasty side dish for mussels or grilled shrimp. You can eat the thinly sliced pieces of lemon, which become as caramelized and soft as the fennel.

3-1/2 lb. fennel (about 2 large bulbs), tops removed, halved and sliced lengthwise into 1/4-inch-thick wedges (fronds reserved for garnish; optional)

3 1/4-inch-thick lemon slices, cut into quarters

3 Tbs. extra-virgin olive oil

Kosher salt

Position a rack in the center of the oven and heat the oven to 375°F.

Arrange the fennel wedges in an overlapping single layer in a 10x15-inch baking dish. Nestle the lemon pieces peel side up among the fennel. Drizzle with the olive oil and 1 Tbs. water, and sprinkle with 1/2 tsp. salt. Cover the baking dish tightly with aluminum foil.

Braise the fennel in the oven until completely tender when pierced with a fork, 1 to 1-1/4 hours. Uncover the dish and continue to braise until the fennel is browned at the edges and there is no liquid left in the pan, about 20 minutes more. Serve warm or at room temperature, garnished with the fronds (if using).

Spiced Couscous with Fennel and Roasted Red Peppers

Couscous is the culinary equivalent of a blank canvas. It soaks up and showcases whatever flavors—spicy, sweet, savory—are added to it. For our rendition, fennel serves as the aromatic base for this fragrant side dish.

3 Tbs. olive oil

1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)

Kosher salt

1 medium clove garlic, minced

2 tsp. ground cumin

1/4 tsp. chipotle powder

1/4 tsp. ground cinnamon

2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)

1-1/2 cups lower-salt chicken broth

1-1/2 cups couscous

3 Tbs. coarsely chopped fresh cilantro

Heat the oil in a medium saucepan over medium-high heat. Add the fennel, sprinkle with 3/4 tsp. salt, and cook, stirring, until the fennel starts to brown and soften, about 4 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the cumin, chipotle powder, and cinnamon; cook, stirring, for 30 seconds until the spices become fragrant. Add the red peppers and chicken broth, and bring to a boil. Stir in the couscous, remove from the heat, cover, and let sit until the liquid is absorbed; check after 5 minutes. Fluff the couscous with a fork and stir in the cilantro. Taste the couscous and season with salt as needed; serve immediately.

Fennel, Pepper, and Saffron Stew with Garlic Toast

A generous handful of chickpeas and a sprinkling of Manchego cheese make this Spanish-inspired vegetarian stew hearty and satisfying.

2 Tbs. extra-virgin olive oil, more for the bread

1 medium yellow onion, thinly sliced (2 cups)

1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups)

1 medium carrot, peeled and thinly sliced crosswise (3/4 cup)

1 small red bell pepper, stem, ribs, and seeds removed and discarded; flesh thinly sliced lengthwise (1-1/2 cups)

3 Tbs. tomato paste

2 medium cloves garlic (1 minced, 1 whole)

1/2 cup dry white wine, such as Albariño

One 15.5-oz. can chickpeas, drained and rinsed

1 tsp. chopped fresh thyme

1/8 tsp. pimentón (smoked paprika)

2 pinches saffron

1 bay leaf

Kosher salt and freshly ground black pepper

4 baguette slices, 3/4 inch thick

1/2 cup grated Manchego cheese

Heat the oil in a 5-quart saucepan over medium heat. Add the onion, fennel, carrot, and bell pepper and cook, stirring occasionally, until the vegetables are tender but not browned, about 5 minutes. Add the tomato paste and minced garlic and cook, stirring constantly, until the garlic is fragrant, about 45 seconds. Add the wine, bring to a simmer, and cook until the liquid has reduced by half, about 2 minutes. Add 3-1/2 cups of water, the chickpeas, thyme, pimentón, saffron, and bay leaf. Bring to a simmer, cover, and cook until the vegetables are tender and the stew has thickened slightly, about 25 minutes. Season to taste with salt and pepper.

Position a rack 6 inches from the broiler and heat the broiler on high. Put the bread slices on a rimmed baking sheet and brush both sides with oil. Broil, flipping once, until both sides are golden-brown, about 4 minutes total. Remove from the oven and rub each slice with the whole clove of garlic.

Divide the stew among four wide, shallow bowls, and sprinkle with the Manchego. Serve each with a garlic toast.

Braised Fennel with Tomato, Green Olives & Capers

Seafood prepared alla ghiotta (“glutton’s style”)—with tomatoes, olives, and capers—is common in Calabria and Sicily, but the same flavors are compatible with fennel.

1 large fennel bulb, trimmed (3/4 to 1 lb. after trimming)

8 large green Sicilian or Cerignola olives

1/4 cup extra-virgin olive oil

1 large yellow onion, thinly sliced

1-1/2 tsp. kosher salt

1-1/2 cups peeled, seeded, and diced fresh tomato (2 or 3 small tomatoes) OR a 28-oz. can whole tomatoes (preferably San Marzano), drained, seeded, and diced

3 Tbs. capers, drained and rinsed

1-1/2 Tbs. chopped fresh flat-leaf parsley

Cut the fennel bulb in half lengthwise and then cut each half lengthwise into four 1-1/2-inch-thick wedges. Trim a little of the core but leave enough to hold the layers together.

With a pairing knife, slice the olive flesh off the pits lengthwise.

In a 12-inch skillet, heat the olive oil over medium-high heat. Add the fennel, one cut side down, and reduce the heat to medium. Cook, turning once with tongs, until the wedges are lightly browned on both cut sides, 2 to 3 minutes per side. Add the onion and salt. Cook, stirring occasionally and gently so as not to break up the fennel wedges, until the onions are slightly softened and browned, about 5 minutes.

Add the tomatoes, capers, and olives to the pan along with 1 cup water. Bring to a simmer, cover, and reduce the heat to medium low or low, to maintain a steady simmer. Cook until the fennel wedges are fork tender, 20 to 25 minutes. Uncover, raise the heat to high, and simmer briskly until most of the liquid evaporates, leaving a thick sauce, 3 to 5 minutes. Gently stir in the parsley. Let rest 15 minutes before serving.

Olive-Oil-Braised Fennel with Lemon

This makes a tasty side dish for mussels or grilled shrimp. You can eat the thinly sliced pieces of lemon, which become as caramelized and soft as the fennel.

3-1/2 lb. fennel (about 2 large bulbs), tops removed, halved and sliced lengthwise into 1/4-inch-thick wedges (fronds reserved for garnish; optional)

3 1/4-inch-thick lemon slices, cut into quarters

3 Tbs. extra-virgin olive oil

Kosher salt

Position a rack in the center of the oven and heat the oven to 375°F.

Double-Fennel Pork Chops

There's a reason why fennel pairs so well with everything from pork and fish to apples. It's sweet anise flavor elevates everything around it and fills the kitchen with a smell you just can't beat. In this dish, both fennel seed and sautéed fresh fennel bring big flavor to simple pork chops.

2 tsp. fennel seed

Kosher salt and freshly ground black pepper

Four 1-inch-thick center-cut bone-in pork loin chops (about 12 oz. each), trimmed

3 Tbs. unsalted butter

2 medium fennel bulbs (2 lb.), trimmed, cored, and cut into 1/4-inch-thick strips, plus 1/4 cup coarsely chopped fronds

3/4 cup lower-salt chicken broth

3 Tbs. coarsely chopped fresh flat-leaf parsley

2 Tbs. vegetable oil

Lightly crush the fennel seed in a mortar and pestle or with the bottom of a small skillet. Transfer to a small bowl and stir in 2 tsp. salt and 1/4 tsp. pepper. Season the pork chops with 3 tsp. of the spice mixture.

Melt the butter over medium heat in a 12-inch skillet. Stir in the fresh fennel, 1/2 cup of the broth, and the remaining spice mixture. Cover the skillet, increase the heat to medium high, and cook, stirring occasionally, until the fennel begins to soften and brown, 8 to 10 minutes (reduce the heat if the fennel browns too quickly).

Uncover, reduce the heat to medium, and add the remaining 1/4 cup broth and 2 Tbs. of the parsley. Cook, stirring frequently and scraping up any browned bits, until tender, 1 to 2 minutes. Stir in the remaining parsley and the fronds, season to taste with salt and pepper, and transfer to a medium bowl.

Wipe out the pan, add the oil, and heat over medium-high heat. Add the pork chops and cook, turning once with tongs, until well browned and cooked through, 10 to 12 minutes. (To check for doneness, make a small cut near the bone and look inside.the pork should still have a hint of pinkness.) Serve the pork chops with the fennel.

Pickled Fennel with Mustard and Peppercorns

Tangy pickled fennel is a good match for fish and seafood. It’s also great with roasted lean meats like chicken and pork.

1/2 tsp. yellow mustard seeds

1/2 tsp. whole black peppercorns

1 (1-lb.) fennel bulb, trimmed, cored, and thinly sliced

1 cup white wine vinegar

1/2 cup granulated sugar

3 Tbs. olive oil

Kosher salt

Bring an 8-quart pot of water to a boil. Immerse two wide-mouth pint-size canning jars, lids, and bands in the water and boil for 10 minutes to sterilize. With tongs, transfer to a clean dishtowel to drain.

Toast the mustard seeds and peppercorns in a small dry skillet over medium heat until fragrant, 1 to 2 minutes. Grind to a medium-coarse texture in a spice grinder or with a mortar and pestle. Pack the fennel into the jars, layering it with the spice mixture.

In a medium saucepan, bring the vinegar, sugar, oil, 1 Tbs. salt, and 1/2 cup water to a boil over medium heat. Pour the liquid over the fennel until it reaches the top of the jars. Screw on the lids, cool to room temperature, and refrigerate for 3 days before using. The fennel will keep in the refrigerator for at least 2 weeks.

Steak Salad with Shaved Fennel and Dried Cherries

Seared steak, crisp greens and fennel, tart dried cherries, and salty cheese come together in this company-worthy main-course salad. While you’re prepping the ingredients, let the steak sit at room temperature, which will help it cook more evenly.

2 Tbs. sherry vinegar

2 tsp. chopped fresh thyme

1 tsp. Dijon mustard

1/2 tsp. granulated sugar

Kosher salt and freshly ground black pepper

1/2-cup plus 2 Tbs. extra-virgin olive oil

1 small shallot, finely diced (about 2 Tbs.)

1 lb. skirt steak

3-1/2 oz. mâche or 1 small head bibb lettuce, trimmed and torn into bite-size pieces

1 large fennel bulb (about 1-1/2 lb.), trimmed, quartered, cored, and
thinly shaved with a mandoline or vegetable peeler (reserve some fronds
for garnish)

4 oz. ricotta salata or feta, crumbled (about 3/4 cup)

1/3 cup dried tart cherries

Tip:

You can substitute flank steak or strip steak for the skirt steak, if you like.

Combine the vinegar, 1 tsp. of the thyme, the mustard, sugar, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl. Slowly drizzle in 1/2 cup of the oil, whisking constantly, until emulsified. Whisk in the shallot and season to taste with salt and pepper.

Sprinkle the steak with the remaining 1 tsp. thyme and season generously with salt and pepper. Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the steak and cook undisturbed until it starts to brown at the edges and easily releases from the pan, about 2 minutes. Flip and continue cooking until the steak is done to your liking (make a nick in a thicker end to check), 2 to 3 minutes more for medium rare. Transfer to a cutting board and let rest for 5 minutes.

While the steak rests, in a large bowl, toss the mâche, fennel, ricotta salata, and cherries with enough of the vinaigrette to coat lightly. Season to taste with salt and pepper.

Sweet-and-Sour Pork Chops with Pickled Fennel

Here, pickled fennel brightens up a simple weeknight pork chop supper. You'll need to prepare the fennel and refrigerate for three days before using. The tangy flavor boost is completely worth it, so plan ahead.

1 cup freshly squeezed orange juice; more as needed

2 Tbs. packed dark brown sugar

4 (1-inch-thick) bone-in pork chops (about 2 lb.)

Kosher salt and freshly ground black pepper

1 Tbs. olive oil

1 pint Pickled Fennel with Mustard and Peppercorns

In a small bowl, mix the orange juice and sugar until dissolved.

Season the pork chops on both sides with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Brown the chops on both sides, about 5 minutes total. Transfer to a plate.

Add the orange juice mixture to the skillet, lower the heat to medium, and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute. Add the chops and their juice, turn to coat with the sauce, and cook, basting occasionally, until nearly done (they’ll feel firm when poked with a finger), about 4 minutes. If the sauce evaporates, add a bit more orange juice.

With tongs, pull the pickled fennel from the jar and add it to the pan, leaving the liquid behind. Cook until the pork reaches 145°F. Serve immediately.

Spiced Couscous with Fennel and Roasted Red Peppers

3 Tbs. olive oil

1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)

Kosher salt

1 medium clove garlic, minced

2 tsp. ground cumin

1/4 tsp. chipotle powder

1/4 tsp. ground cinnamon

2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)

1-1/2 cups lower-salt chicken broth

1-1/2 cups couscous

3 Tbs. coarsely chopped fresh cilantro

Shellfish with Fennel, Escarole, and Kale

Your Christmas Eve meal should be festive, but not so labor-intensive you spend all your time in the kitchen instead of visiting with family and friends. This simple but indulgent mixed shellfish dish from Michelle Bernstein of Michy's, in Miami, is great on its own with a crusty bread to sop up the sauce, or as part of an authentic Italian holiday feast.

2 Tbs. unsalted butter

2 Tbs. olive oil

12 grape tomatoes

1/2 cup thinly sliced fennel

3 medium cloves garlic, thinly sliced

1 cup thinly sliced escarole leaves

1 Tbs. amontillado sherry

1 cup fish broth or bottled clam juice

16 littleneck clams, scrubbed

16 mussels, debearded and scrubbed

6-1/2 oz. (1 cup) medium shrimp (41 to 50 per lb.; preferably wild), peeled and deveined, with tails left intact

1 cup thinly sliced kale leaves

1/8 tsp. crushed red pepper flakes

1/4 cup fresh flat-leaf parsley; more for garnish

1/2 tsp. fresh rosemary, minced

Finely grated zest of half a lemon (2 tsp.)

1 tsp. fresh lemon juice

Kosher salt and freshly ground black pepper

In a small saucepan, heat the butter over medium heat until it turns golden-brown, 2 to 3 minutes. Pour into a small bowl and set aside.

In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garlic. Cook, shaking the pan, until the garlic becomes golden-brown, 2 to 3 minutes. Add the escarole and stir for 1 minute. Add the sherry, raise the heat to high, and cook until it evaporates, about 30 seconds. Add the fish broth and boil until it reduces slightly, 3 to 4 minutes. Add the clams, cover, and cook for 2 minutes. Add the mussels, cover, and cook for 2 minutes. Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.

Stir the kale and pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper.

Distribute the broth, vegetables, and seafood among 4 wide, deep bowls. Garnish with parsley.

Double-Fennel Pork Chops

2 tsp. fennel seed

Kosher salt and freshly ground black pepper

Four 1-inch-thick center-cut bone-in pork loin chops (about 12 oz. each), trimmed

3 Tbs. unsalted butter

2 medium fennel bulbs (2 lb.), trimmed, cored, and cut into 1/4-inch-thick strips, plus 1/4 cup coarsely chopped fronds

3/4 cup lower-salt chicken broth

3 Tbs. coarsely chopped fresh flat-leaf parsley

2 Tbs. vegetable oil

Heirloom Cherry Tomato, Fennel & Arugula Salad with Goat Cheese Dressing

The tart goat cheese dressing and crisp fennel elevate this simple tossed salad.

2 oz. soft goat cheese, at room temperature

1/3 cup buttermilk

2 Tbs. plus 1 tsp. extra-virgin olive oil

1 Tbs. mayonnaise

1 Tbs. fresh lemon juice

2 Tbs. thinly sliced chives

Kosher salt and freshly ground black pepper

1/4 lb. baby arugula leaves

1 large or 2 small bulbs fennel, stalks trimmed, outer layer removed, and cored

1 pint various heirloom cherry tomatoes, cut in half (or substitute 3 medium heirloom tomatoes cut into bite-size pieces, about 2 cups)

In a food processor, blend the goat cheese, buttermilk, 2 Tbs. of the olive oil, mayonnaise, and lemon juice until smooth. Transfer to a medium bowl and stir in the chives. Season to taste with salt and pepper.

Put the arugula in a large bowl. Using a mandoline set at a very thin setting or a vegetable peeler, shave the fennel and add to the arugula. Toss with enough of the dressing to just coat the salad. Season to taste with salt and pepper. Divide the salad among 4 large salad plates and mound slightly. Toss the tomatoes in a bowl with the remaining 1 tsp. olive oil and a little salt and pepper; scatter on the salads. Serve immediately, passing the remaining dressing at the table.

Braised Fennel with Orange

Orange juice and zest and citrusy coriander seeds underscore the sweetness of tender braised fennel. The beauty of this dish is that it’s delicious hot, warm, or at room temperature.

3 Tbs. extra-virgin olive oil

4 medium fennel bulbs (about 4 lb. total), stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish

2 medium cloves garlic, thinly sliced

1/2 cup dry white wine or dry white vermouth

1/2 cup lower-salt chicken broth

1 medium navel orange

1/2 tsp. fennel seeds, toasted and lightly crushed

1/2 tsp. coriander seeds, toasted and lightly crushed

Kosher salt

Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 325°F.

Cover the dish tightly with foil and braise in the oven until the fennel has collapsed and a paring knife penetrates the cores with no resistance, about 1-1/4 hours.

Spoon some braising liquid over the fennel, garnish with the reserved fronds, and serve hot, warm, or at room temperature.

Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

This crisp, creamy, and addictively good salad comes together in no time.

3-1/2 cups thinly sliced celery (sliced on the diagonal)

1 small fennel bulb, cored and thinly sliced

1/4 cup thinly sliced fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

1 cup finely grated Parmigiano-Reggiano

2 Tbs. mayonnaise

1 Tbs. fresh lemon juice

1 tsp. finely grated lemon zest

1 anchovy fillet, minced (optional)

1 Tbs. extra-virgin olive oil

1/4 cup oil-cured black olives, pitted and chopped

In a large bowl, combine the celery, fennel, and parsley. Season with a pinch of salt and a few grinds of pepper.

In a small bowl, mix the Parmigiano, mayonnaise, lemon juice, lemon zest, and anchovy (if using). Whisk in the oil until combined. Season to taste with salt and pepper.

Toss the celery mixture with the dressing, fold in the olives, and serve.

Spiced Couscous with Fennel and Roasted Red Peppers

3 Tbs. olive oil

1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)

Kosher salt

1 medium clove garlic, minced

2 tsp. ground cumin

1/4 tsp. chipotle powder

1/4 tsp. ground cinnamon

2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)

1-1/2 cups lower-salt chicken broth

1-1/2 cups couscous

3 Tbs. coarsely chopped fresh cilantro

Heirloom Cherry Tomato, Fennel & Arugula Salad with Goat Cheese Dressing

The tart goat cheese dressing and crisp fennel elevate this simple tossed salad.

2 oz. soft goat cheese, at room temperature

1/3 cup buttermilk

2 Tbs. plus 1 tsp. extra-virgin olive oil

1 Tbs. mayonnaise

1 Tbs. fresh lemon juice

2 Tbs. thinly sliced chives

Kosher salt and freshly ground black pepper

1/4 lb. baby arugula leaves

1 large or 2 small bulbs fennel, stalks trimmed, outer layer removed, and cored

1 pint various heirloom cherry tomatoes, cut in half (or substitute 3 medium heirloom tomatoes cut into bite-size pieces, about 2 cups)

Pan-Fried Crisp Fennel (Finocchi Dorati)

I serve these crisp wedges as a side dish with pork, lamb, or chicken, but you can also eat them as an appetizer with white wine.

1 large fennel bulb, trimmed (3/4 to 1 lb. after trimming)

2 Tbs. plus 1/4 tsp. kosher salt; more as needed

2 large eggs

Freshly ground black pepper

1/2 cup fine, dry homemade breadcrumbs

2 Tbs. freshly grated pecorino or Parmigiano-Reggiano

2 to 2-1/4 cups extra-virgin olive oil for frying; more as needed

Tip:

To make fine, dry breadcrumbs, use a dense French or Italian country-style loaf. Cut it into 1-inch cubes and leave them on a tray at room temperature for several days until they are rock hard. Process them in a food processor until fine.

Cut the fennel bulb in half lengthwise and then cut each half lengthwise into wedges that are 1/2 inch wide on the outside. You should get 12 to 16 wedges.

Bring about 2-1/2 quarts of water to a boil in a 4-quart saucepan over high heat. Add 2 Tbs. of the salt and the fennel. Boil briskly until the fennel is tender, 5 to 8 minutes. Check for doneness by removing a wedge to taste it. Drain well and set aside to cool.

In a shallow bowl, beat the eggs with the remaining 1/4 tsp. salt and several grinds of pepper.

In another shallow bowl, mix the breadcrumbs with the cheese.

Working with one or two wedges at a time, dip in the beaten egg, making sure the exterior is well coated. Lift out with a fork, letting the excess egg drain off. Then dredge in the breadcrumbs, patting the breadcrumbs in place so they adhere (you want to coat them well). Keep the wedges compact; don’t let them splay open. Set the wedges on a tray and continue until all are coated.

Tip:

If you don’t have a thermometer or your thermometer won’t reach far enough into the oil to read accurately, you can test the oil temperature by adding a few breadcrumbs. If they sizzle immediately and float to the top, the oil is ready.

Put 1/2 inch of oil in a 10-inch straight-sided sauté pan, attach a candy thermometer to the side of the pan, and heat over medium-high heat. When the oil reaches 375ºF, add as many wedges as will fit comfortably in a single layer. Don’t crowd the pan. Cook until well browned on both sides, turning once with tongs. Total frying time should be about 1 minute. Transfer the wedges to a plate lined with paper towels and sprinkle lightly with salt. Continue frying, adding more oil to the pan as needed, until all the wedges are fried. Serve hot.