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  • Updates
    • Recipes
    • Through the Kitchen Window
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    • Winter Harvest 2019

Celery, Fennel, Apple and Radish Slaw

7/17/2019

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Serves 6
3 tablespoons olive oil
2½ tablespoons cider vinegar
2 teaspoons lemon juice
¼ teaspoon sugar
1½ tablespoons fresh mint leaves, shredded
6 stalks celery, shaved or julienned
2 medium fennel bulbs, julienned
1 large Granny Smith apple, cored and thinly sliced with peel intact
4 medium radishes, halved and thinly sliced
2 tablespoons fennel fronds, chopped


  1. Mix the first 5 ingredients in a sealable jar. Shake vigorously. Set aside.
  2. Place the next four ingredients in a large serving bowl.
  3. When ready to serve, drizzle the re-shaken dressing on top of the salad. Toss lightly.
  4. Sprinkle the fennel fronds across the top of the salad and serve.
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Pan Braised/Grilled Fennel

8/29/2017

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GRILLED FENNEL AND TOMATOES
​Serves:6 to 8
 
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
½ cup plus 6 tablespoons good green olive oil
Salt and freshly group pepper to taste
6 to 8 medium firm meaty tomatoes, plums or several of the smaller heirlooms             varieties work
3 medium bulbs of fennel, fronds removed and reserved
 
  1. In a sealable jar, mix the mustard, vinegar and ½ cup of oil with salt and pepper.  Seal the jar, shake vigorously and set aside.
  2. Place the remaining oil in a small bowl.  Add salt and pepper and blend well.
  3. Cut the tomatoes in half.  If using plum tomatoes, make the cut lengthwise.  If using a round tomato, simply cut them in half horizontally.
  4. Cut the fennel bulbs lengthwise through the middle, leaving the core intact.
  5. Brush each fennel half and the cut side of each tomato with the seasoned olive oil.
 
To Pan Braise:
  1. Heat a tiny bit of the seasoned oil in a large sauté pan over medium heat.  When the pan is hot, place each tomato half cut side down in the pan.  When lightly charred, remove the tomatoes to a plate.
  2. Adding a tiny bit more of the seasoned oil to the heated pan, repeat the tomato process with the fennel, turning to char all possible sides.
  3. Place both vegetable on a serving dish, drizzle with the mustard dressing and garnish with a few of the fennel ferns.
 
To Grill:
  1. Pre heat the grill to medium low.
  2. Place the fennel pieces on the grill and cook for approximately 3 to 5 minutes per side. 
  3. About half way through the grilling of the fennel, place each tomato half, cut side down, on the grill.  Watch the tomatoes carefully and the amount of juice they contain will impact the grilling time.
  4. Place both vegetable on a serving dish, drizzle with the mustard dressing and garnish with a few of the fennel ferns.
 
NOTE: The core of the fennel bulb remains intact through both cooking processes.  It serves to keep the bulb together while cooking, but it should be cut away on the plate, as it is too tough to eat.
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BRAISED CHICKEN WITH FENNEL, BLOOD ORANGES AND PERNOD -    adapted from Yotam Ottolenghi     

2/22/2017

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​Serves 6
 
⅔ cup Pernod or ouzo
6 tablespoons good green olive oil
4 tablespoons fresh squeezed orange juice
4 tablespoons lemon juice
3 tablespoons grainy Dijon mustard
5 tablespoons light brown sugar
1½ tablespoons thyme leaves
1 heaping tablespoon fennel seeds, lightly crushed
½ cup dry white wine
3 small to medium bulbs of fennel
1½ large chickens divided into pieces,
            Or 12 pieces of chicken, skin on and bone in
6 blood oranges, unpeeled and sliced crosswise in ¼ inch slices
Salt and freshly ground pepper
3 tablespoons minced parsley
 
  1. In a 2-gallon re-sealable plastic bag, place the first nine ingredients.  Add 2½ teaspoons of salt and 1½ teaspoons of fresh pepper.  Seal the bag and manipulate until it is thoroughly mixed. 
  2. Add the chicken pieces and move the bag until all the pieces are covered.  Set aside.
  3. Wash and trim the fennel while it is whole.
  4. Cut each fennel bulb lengthwise into quartered wedges.
  5. Add the fennel pieces and the blood orange slices to the bag.  Again, manipulate the bag until it is well mixed and marinate in the refrigerator for a few hours or overnight.
  6. Preheat the oven to 475º.
  7. Transfer the chicken and the marinade to an oven-proof casserole or baking dish large enough to hold them.  Turn all chicken pieces skin side up.
  8. Put the baking dish into the lower third of the oven and cook until the chicken is golden brown and cooked through.
  9. Remove the chicken, fennel and blood oranges from the baking dish to a serving platter and cover with foil.
  10. Pouring off the grease, place the cooking liquids into a saucepan over medium high heat, bringing it to a boil, then reduce the heat to a simmer.  Cook the sauce until it is reduced in volume by a third.
  11. Pour the sauce over the chicken and garnish with the minced parsley.
  12. Serve with farro or rice.
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Summer Vegetables and Black Quinoa Salad

8/26/2015

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Recipe by Anna Gill

Serves: 4

1 small shallot, minced
2 tablespoons freshly shredded flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
Kosher salt, freshly ground pepper
⅓ cup extra-virgin olive oil
2 cups cooked black quinoa, cooled
½ cup diagonally sliced yellow squash
½ cup diagonally sliced zucchini
½ cup diced tomatoes
½ cup sliced fennel
¾ cup torn mixed leafy greens, sprouts, and herbs
⅓ cup chopped red, yellow, or white onion or scallions
2 tablespoons pine nuts (optional)

1. Pulse first 4 ingredients in a blender or processor until combined; season with salt and pepper.
2. With the blender or processor running, slowly drizzle in oil and process dressing until well blended. Set the dressing aside.
3. Place remaining ingredients in a large bowl. Drizzle with a scant 3 tablespoons dressing and toss to coat.
4. Serve the remaining dressing alongside for additional drizzling if desired.
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Sicilian Fennel and Orange Salad

8/26/2015

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Recipe by Anna Gill

Serves: 6

4-5 medium fennel bulbs (about 5 pounds), trimmed, feathery leaves reserved
3 navel oranges -2 sliced, peel, pith and seeds removed, 1 juiced
Juice of 1 small lemon
¼ cup plus 2 tablespoons extra-virgin olive oil
2 teaspoons salt
1 teaspoon shredded cilantro
¼ teaspoon freshly ground pepper
1 tomato, peeled, seeded and diced
¼ cup black Galatea or Calamata olives


1. Halve the fennel bulbs lengthwise and remove the tough cores.
2. Slice the stalks crosswise into manageable sections.
3. Arrange the sliced fennel and the orange slices in a flat serving dish.
4. Add the citrus juices, olive oil, salt, cilantro and pepper to a blender or a small processor and puree until thoroughly combined.
5. Pour over the fennel and orange slices.
6. Sprinkle the olives and the reserved feathery fennel leaves on top and serve.
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Shrimp, Chervil and Sugar Snap Pea Salad

8/26/2015

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Recipe by Anna Gill

Serves: 4

24 large shrimp, shelled and deveined
3 tablespoons mayonnaise
3 tablespoons lite extra virgin olive oil
½ cup chopped chervil, plus 4 sprigs for garnish
1 tablespoon freshly ground pepper
1 small lemon, juiced
½ pound sugar snap peas, strings removed cut diagonally into bite-size pieces
6 medium radishes, cut into bite-sized pieces
3 small stalks fennel, trimmed and sliced into bite-sized pieces
Crisp lettuce, enough for 4 servings

1. Prepare ice bath for shrimp
2. Bring a large pot of salted water to a roiling boil. Place shrimp in the water for about 2 minutes until they turn pink and white. Remove from the cooking pot and place immediately into the ice bath. Let the shrimp sit for a minute then drain. Set aside.
3. In a medium size bowl, place mayonnaise, olive oil, ½ cup of chopped chervil, lemon juice and fresh pepper. Whisk together well. Set aside.
4. Place the shrimp, sugar snap peas, radishes and fennel into a bowl. Drizzle with the prepared mayonnaise mixture. Toss together well.
5. Prepare four serving dishes with lettuce leaves.
6. Spoon the shrimp and vegetable mixture over the lettuce and serve.
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Red Quinoa, Zucchini, Yellow Squash and Fennel Salad

8/26/2015

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Recipe by Anna Gill

Serves: 4 to 5

1 cup red quinoa
2 cups water
½ small zucchini, diced small
½ small yellow squash, diced small
3 to 4 stalks fennel, diced small
1 cup snow pea shoots
¼ cup good green olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard

1. Cook the quinoa in water according to the package directions. Set aside to cool.
2. In a small jar, mix the olive oil, lemon juice and mustard. Shake hard and set aside.
3. Mix the diced vegetables with the cooled quinoa gently.
4. Drizzle the dressing over the top and toss again.
5. Dish the salad into serving bowls. Garnish with the shoots and serve.
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Promethean Braised Fennel

8/25/2015

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Recipe by Anna Gill

Serves: 4

2 fennel bulbs, halved or quartered vertically, core in tact
2-3 tablespoons minced fennel fronds
2 tablespoons olive oil
1 clove garlic, pressed or minced
Zest and juice (½ cup) of 1 small orange
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
½ cup dry white wine
¼ cup chicken broth


1. Preheat oven to 400o.
2. Heat oil in a Dutch oven over medium heat.
3. Add garlic and sauté until golden.
4. Add fennel in a single layer and brown lightly.
5. Remove fennel to a plate.
6. Add wine, broth, juice, 1 tablespoon of the fronds and ½ the orange zest, bring to a simmer and reduce to half its volume.
7. Return fennel to the Dutch oven. Place in the heated oven for approximately 15 to 20 minutes, depending on the size of the bulb, until it is tender to the fork.
8. Place fennel on a serving dish. Sprinkle with remaining orange zest and fronds. Serve.
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Blood Orange, Red Onion and Fennel Salad

8/25/2015

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Recipe by Anna Gill

Serves: 4

½ small red onion, very thinly sliced 
¼ cup cider vinegar 
Sea salt and freshly ground white pepper 
1 small bulb of fennel
4 blood oranges
8 to 12 fat Gaeta olives
2 tablespoons extra-virgin olive oil 
2 tablespoons shredded basil leaves 


1. In a bowl, toss the red onion with the vinegar and season with sea salt and white pepper. Let stand at room temperature until softened, 15 minutes. Drain. 
2. Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Thinly slice the oranges crosswise, removing any pits.
3. Clean and thinly slice the fennel in circular pieces where possible. 
4. Arrange the fennel and oranges slices on a platter and scatter the red onions and the olives on top.
5. Drizzle with the olive oil and season with sea salt and white pepper. Garnish with the basil and serve.
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  • Updates
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