Pasta

Melted fennel pasta

November 30, 2023 Belinda

This recipe from Bon Appetite magazine celebrates all that fennel has to offer in a weeknight pasta that comes together in less than an hour. Thinly sliced fennel is slowly cooked down with onion and garlic, yielding a caramelized, jammy mixture. Anchovies and Parmesan bring savory balance, while lemon zest and juice contribute brightness. Garnishing with the fronds lends fresh fennel flavor to every bite.

There are plenty of ways to customize this dish to your own palate. Don’t like anchovies? No worries—skip them. Want to take it to a meaty place? Cook Italian sausage in the skillet, set it aside, and cook the fennel in the sausage fat. Prefer a little more sweetness? Deglaze the skillet with white wine. And for even more fennel flavor, cook the stalks along with the pasta; just pluck them out before draining.

Serves 4

3 large fennel bulbs with fronds (about 3 lb. total)
¼ cup extra-virgin olive oil
1 medium onion, thinly sliced
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 tsp. sugar
4 garlic cloves, finely chopped
3 oil-packed anchovy fillets
½ tsp. crushed red pepper flakes
12 oz. gemelli, fusilli, or other medium pasta
1 oz. Parmesan, finely grated (about ½ cup)
2 Tbsp. unsalted butter
1 tsp. finely grated lemon zest
2 Tbsp. fresh lemon juice

Cut stalks from 3 large fennel bulbs with fronds and cut fronds from stalks; discard stalks. Coarsely chop fronds and set aside. Remove tough out layer from bulbs and discard. Halve bulbs lengthwise (through root ends) and remove cores; discard. Thinly slice bulbs crosswise.

Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Add fennel bulbs, 1 medium onion, thinly sliced, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. sugar; stir to combine. Cover and cook, stirring occasionally, until onion is translucent and fennel is beginning to brown around the edges, 8–10 minutes. Uncover and add 4 garlic cloves, finely chopped, 3 oil-packed anchovy filets, and ½ tsp. crushed red pepper flakes. Cook, stirring occasionally and reducing heat as needed to avoid scorching (stir in a splash of water if scorching does occur), until fennel and onion are deep golden brown and very soft and jammy, 15–20 minutes.

Meanwhile, cook 12 oz. gemelli, fusilli, or other medium pasta in a large pot of boiling salted water, stirring occasionally, until just shy of al dente, about 1 minute less than package directions.

Using a slotted spoon, transfer pasta to pot with sauce. Add 1 oz. Parmesan, finely grated (about ½ cup), 2 Tbsp. unsalted butter, and 2 cups pasta cooking liquid. Increase heat to medium-high and cook, stirring often, until sauce clings to pasta, about 2 minutes. Remove from heat and stir in 1 cup reserved fennel fronds, 1 tsp. finely grated lemon zest, and 2 Tbsp. fresh lemon juice. Taste and season with more salt if needed.

Divide pasta among shallow bowls and top with more reserved fennel fronds.

Salmon with fennel puree

September 9, 2023September 9, 2023 Belinda

This fennel puree is quite stunning and well worth making. I think you could use many different varieties of fish with it, but I tend to use salmon as it’s easy to get

SERVES 6

FOR THE FENNEL PURÉE
4 tbsp extra-virgin olive oil
1/3 tsp fennel seeds
1/3 tsp ground fennel seeds
2 pinches dried chilli flakes
2 medium onions, peeled and finely sliced
4 large fennel bulbs, trimmed and thinly sliced, with green fronds reserved
2 large garlic cloves, peeled and finely chopped
250ml dry white wine
150ml double cream
1–2tbsp lemon juice

FOR THE SALMON
4 tbsp extra-virgin olive oil, plus extra to serve
6 thick salmon fillets, skin on, about 175g each

TO SERVE
1 lemon, quartered
Baby potatoes and a green salad

Step 1
To make the fennel purée, heat the oil in a large saucepan over a medium heat. Add the fennel seeds, ground fennel, chili flakes, onions and 1 tsp salt. Cook for about 5 minutes, until the onions start to soften.

Step 2
Add the sliced fennel and cook for another 35 -45 minutes, stirring often, until it has softened and is starting to caramelize in places. Add the garlic and white wine, turn up the heat and cook until the wine has evaporated.

Step 3
Pour in the cream and bubble away for a few minutes more to thicken, then tip into a blender, add 2–3 tsp of the lemon juice and purée until smooth. Taste and adjust the salt and lemon (you may need only a little more lemon juice or twice as much, depending on the acidity of the wine), then add a few grindings of black pepper. Put to one side and keep warm.

Step 4
To cook the salmon, heat 4 tbsp oil in a large non-stick frying pan until it starts to shimmer. Season the salmon fillets well on both sides with salt and lemon pepper and add to the pan, skin side down. Leave to cook over a low-medium heat for 4–5 minutes, until the skin is crisp (check after a couple of minutes to make sure the skin is not burning), then turn the fillets over and cook for 1–2 minutes more, until cooked most of the way through, but still a little pink in the middle.

Step 5
To serve, spoon a mound of purée on to six plates and place a fillet on top of each one. Drizzle with more olive oil, scatter with the reserved fennel fronds and add a turn of black pepper.
Serve with lemon quarters for squeezing, buttered baby potatoes and a simply dressed salad.

Fish

Slow-Cooked Halibut with Garlic Cream and Fennel

January 9, 2023January 9, 2023 Belinda

Recipe from Epicurious

When garlic is cooked gently in plenty of fat (in this case, cream), it becomes something else entirely—an elegant shadow of its raw self. Tacky cloves go silky and sultry, warm and welcoming. For this recipe, cod, chilean sea bass and pollock are both great alternatives for the halibut.

Serves 4

2 small fennel bulbs, fronds reserved, bulbs cut into 1/2″-thick wedges
8 garlic cloves, thinly sliced
4 cups heavy cream of half, cream and half full-fat coconut milk
1 Tbsp. plus 3 tsp. kosher salt, divided; plus more
1 1/2 lb. skin-on halibut fillet, patted dry
1 small lemon
1/2 cup extra-virgin olive oil
Freshly ground black pepper

Preheat oven to 250°F.
Place fennel in a large saucepan wide enough to fit fish comfortably. Add garlic, cream, and 1 Tbsp. plus 2 tsp. salt. Place over low heat and cook, stirring occasionally, until fennel is just tender, 30-35 minutes (do not let cream come to a boil). Remove from heat.

Season fish with remaining 1 tsp. salt. Using tongs, carefully slip fish into pan (it should be mostly covered). Transfer to oven and cook fish, uncovered, until flesh easily flakes with a fork, 20 -25 minutes.

While the fish is cooking, finely chop reserved fennel fronds and place in a small bowl (you should have about 1/2 cup). Cut ends off lemon; discard. Place lemon upright on one end and cut lemon into four lobes, working around the center as you would an apple and leaving core and seeds behind. Finely chop lobes (peel and all) and transfer to bowl with fennel fronds. (You should have about 1/3 cup.)
Squeeze juice from core over fennel fronds; discard core. Drizzle in oil and toss mixture to combine. Season fennel oil with salt and lots of pepper.

Break fish into large pieces and divide among shallow bowls. Divide garlic and fennel among bowls and ladle some garlic cream on top; spoon fennel oil over.

Dairy-free · Gluten Free · Salad

Fennel, olive and orange salad

October 11, 2022October 11, 2022 Belinda

I’ve been tweaking this wonderful salad for a while and finally think I’ve nailed it.
It’s such an beautiful combination of flavors and textures and is super served with a rich main course.

Serves 3-4
1 good-sized bulb fennel
2 juicy, sweet oranges
1/2 red onion
2 tbsp extra virgin olive oil
1-2 tbsp lemon juice
1/4 tsp salt, approx
1/4 tsp pepper, approx
4 tbsp black olives, pitted and sliced lengthways in half
1 tbsp fresh oregano, coarsely chopped
1 teaspoon chopped fresh parsley to garnish

Cut the fennel bulb in quarters, trim the ends and remove the core. Cut in very thin slices. Stop slicing once you get to the greener part and discard the top or use for something else.

Peel the oranges with a knife so that you also remove the membrane on the outside of the flesh part. Cut down by the membranes on each segment to remove the segments without any membrane or white pith on them. Break larger pieces in half and do keep all the juices!

Peel the red onion and finely slice it. Lay the fennel, red onion, orange, olives and oregano on a plate and gently mix together.

Collect any juices from the orange, such as squeezing from the chopped-off membrane, and put them in a small bowl or jar (this is for the dressing).
Add the olive oil, lemon juice, salt and pepper then whisk or shake together. Taste for seasoning and add whatever you think it’s lacking. Drizzle over the salad.

Top the salad with some torn/chopped parsley and serve.

Gluten Free · Vegetable sides · Vegetable-related

Middle Eastern Roasted Brussels sprouts with “citrussy” yoghurt and toasted nuts

February 9, 2021February 9, 2021 Belinda2 Comments

This is a wonderful recipe from Jamie Oliver

“Allow your sprouts to dry out after parboiling so their outer layers can get nice and charred when roasted.”

Serves 4
1lb (500 g) Brussels sprouts
1 tsp cumin seeds
2 tsp coriander seeds
2 small red onions
1 bulb of fennel
olive oil
1 tsp sesame seeds
1-2 oz hazelnuts
7oz(200 g) Greek plain full fat yoghurt
1 heaped tsp tahini
1 small clove of garlic
1 lemon
1 pinch of sumac
½ (1 oz) a bunch of fresh cilantro, dill and mint

Preheat the oven to 200ºC/400ºF/gas 6.

Bring a large pan of salted water to the boil over a medium-high heat. Wash and trim the sprouts, then add to the pan and parboil for 3 minutes. Drain in a colander and set aside to dry.

Toast the cumin and coriander seeds in a small frying pan over a medium heat for 3 minutes, or until fragrant. Using a pestle and mortar, finely grind the toasted seeds with a pinch of sea salt.

Tip most of the spice mix into a large roasting tray and toss in the sprouts.

Peel and slice the onions, then trim and slice the fennel. Tip into the tray along with a glug of oil.
Spread everything in an even layer – you may need two trays – and cook for 20 minutes, until tender and starting to caramelize.

Meanwhile, return your frying pan to the heat and toast the sesame seeds and hazelnuts for 3 minutes, then grind up with the remaining spices, using a pestle and mortar.

Combine the yoghurt with the tahini. Peel and crush the garlic and stir through, then finely grate in half the lemon zest and squeeze in half the juice (save the rest for another day).

Taste the yoghurt and season well, then spread it evenly over the base of a large serving platter and sprinkle some sumac over the top.

Spoon the sprout mix on top of the yoghurt mixture, scraping up the lovely crispy bits in the pan. Sprinkle the ground nuts and seeds over the top.

Pick and finely chop the herb leaves, discarding the stalks. Scatter the leaves across the plate, then serve.

Gluten Free · Holiday Food · Salad

Shaved Fennel Salad with Red Onion & Feta Dressing

December 5, 2020October 6, 2022 Belinda1 Comment

This would work so well as a light, easy and tasty side to a holiday meal.
Recipe by Nicole Papantoniou

Serves 4

12 oz. feta
1/2 cup olive oil
1/3 cup fresh tarragon leaves
1 tsp. honey
1 clove garlic
2 bulbs fennel, shaved lengthwise, plus fronds for garnish
1 small red onion, sliced into thin wedges
1/2 cup toasted pistachios

In food processor, puree feta, olive oil, tarragon, honey, and garlic, adding water by tablespoonfuls if needed to thin dressing.
In large bowl, toss the shaved fennel and onion with dressing; season.
Top with the toasted pistachios and fennel fronds.

Gluten Free · Salad

Shaved fennel salad with avocado, lemon and currants

June 1, 2019June 1, 2019 Belinda

A few tips for this gorgeous, light, summery salad.

* A mandoline is not essential, but it’s very helpful for slicing the fennel thinly. What’s great about using a mandoline for this recipe, is that there’s no need to core the fennel bulbs — when shaved thinly, the core is fine left intact.
* If you soak the currants in a little bit of hot water and vinegar — they will soften/plump up a bit.

* The original recipe (from “Piatti”) calls for snap peas, however they can be tricky — when they’re good, they’re amazing; when they’re not good, they’re stringy and tough. This recipe subs in raw, shaved asparagus, and they worked beautifully. Later in the summer, raw, shaved zucchini will be a nice option here, too.

* Swap in other herbs for the parsley: mint, chives, or dill would all work nicely here.

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Serves 4

1 tablespoon dried currants
A splash white balsamic vinegar
2 fennel bulbs, sliced thinly on a mandoline or with a knife
1/4 cup (or more) loosely packed fennel fronds
1/4 lb. asparagus, peeled with a peeler, see notes above or snap peas (100 g) snap peas, stemmed and sliced on the diagonal
1/2 small red onion, thinly sliced
1/4 – 1/2 cup finely chopped parsley
3 tbsp fresh lemon juice, plus more to taste
2 tbsp olive oil, plus more to taste
salt, (I use Maldon sea salt)
freshly cracked pepper to taste
1 avocado, thinly sliced
Parmigiano-Reggiano cheese or Pecorino Romano, shaved with a vegetable peeler

Place the currants in a small bowl.
Splash in some vinegar (maybe a teaspoon) and then cover with hot tap water — about a tablespoon. Set aside.
In a large bowl, combine the fennel, fronds, asparagus or snap peas, onion, and parsley.
Season with a pinch of salt and pepper. Toss.
Add the olive oil and fresh lemon juice and toss again. Taste. If it’s too tart, add more olive oil by the tablespoon till it tastes right. If it needs more dressing, add more olive oil and lemon to taste. If it’s not tart enough, add more lemon (or a splash of vinegar).
Drain the currants and add to the bowl. Add the avocado, and toss again.
Shave in Parmigiano-Reggiano to taste. Toss. Taste.
Adjust seasonings as necessary, and serve.

Appetizers · Fish

Pan-seared scallops with fennel puree & citrus

May 27, 2019 Belinda

This lovely recipe is from the magazine “Cooking Light” and the recipe is by Liz Mervosh. (photo by Kelsey Hansen)
This is such a lovely, light combination of flavors and the fennel puree really takes it to another level.

Screen Shot 2019-05-27 at 10.06.23 AM

Serves 4 (serving size: 3 scallops, 1/4 cup puree, and 1/4 cup salad)

Scallops are the perfect choice for an effortless date-night dinner. To get the best golden, crispy sear, let your scallops come to room temperature and pat them dry before cooking.

12 large sea scallops (about 1 lb.)
3 cups thinly sliced fennel bulb (from 1 [1-lb.] fennel bulb), divided
1 cup sliced peeled Yukon Gold potato
1 cup water
2 tbsp unsalted butter
1 tsp fresh lemon juice, divided
1/2 teaspoon kosher salt, divided
3 tangerines, peeled
2 tbsp finely chopped shallot
2 tbsp olive oil
4 pitted Kalamata olives, finely chopped
4 tsp chopped fresh tarragon
1/2 tsp ground coriander
1 small garlic clove, pressed
3 tablespoons canola oil, divided

Step 1
Pat scallops dry with paper towels. Set aside. Bring 2 cups fennel, potato, and 1 cup water to a boil in a small saucepan. Reduce heat to low; simmer, partially covered, until potato is tender, about 15 minutes. Drain, pressing to remove excess liquid.

Step 2
Transfer fennel mixture to a food processor. Add butter, 1/2 teaspoon lemon juice, and 3/8 teaspoon salt. Process until smooth. Cover to keep warm.

Step 3
Gently break apart segments of 2 tangerines; set aside. Squeeze juice from remaining tangerine into a medium bowl. Whisk in shallot, olive oil, olives, tarragon, coriander, garlic, and remaining 1/2 teaspoon lemon juice. Add tangerine segments and remaining 1 cup fennel slices; toss to coat.

Step 4
Heat 1 1/2 tablespoons canola oil in a large cast-iron skillet over high until shimmering.
Add 6 scallops; press gently with a spatula. Cook until sides are lightly browned, about 3 minutes. Turn scallops; cook 30 seconds or to desired degree of doneness.
Transfer cooked scallops to a plate; wipe skillet clean.
Repeat with remaining canola oil and remaining scallops.
Sprinkle scallops with remaining 1/8 teaspoon salt.
Serve with puree and salad.

Appetizer Vegetarian · Dairy-free · Gluten Free · Salad · Vegan · Whole30 compliant

Blood Orange, Beet, and Fennel Salad

March 13, 2019March 13, 2019 Belinda

A twist on a Moroccan recipe.

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Serves 4 to 6

2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed
3 blood oranges
1 medium navel orange (preferably Cara Cara)
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper
1/4 cup loosely packed fresh cilantro and/or chervil leaves

Preheat oven to 400°.
Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

Peel cooled beets.
Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.