Not so long ago, I didn’t really know what to do with fennel. The strong licorice type smell really turned me off. However I hate to let things go to waste and am always up for a challenge so I’ve been cooking up fennel in many meals over the last few months. Tonight I wanted to switch it up and make fennel the star in a side dish. I also had some great goat cheese from the farmer’s market so I combined them in this quick and delicious dish.
Caramelized Fennel with Goat Cheese
- 1 fennel bulbs
- 3 T butter
- Dash of crushed red pepper
- Goat cheese
- Prepare the fennel by cutting off the leafy fronds. Slice a little off the root end (you will want to keep some of this to keep your slices together). Cut the bulb lengthwise into thin slices.
- Melt the butter in a large skillet. Add a layer of fennel and season with some crushed red pepper, salt and pepper, to taste. You don't want to crowd your pan, so you will probably need to do this in batches.
- Allow your fennel to cook until it starts to turn golden then carefully flip. Allow it to cook on this side until golden then move to a serving plate.
- Once all of your fennel has been cooked, plop (that is totally a cooking term, right?) some goat cheese onto the warm fennel. Garnish with some fronds.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
When Wendy asked me to edit this recipe, I had no idea she meant she didn’t say anything about it! For being so intelligent, she sure wasn’t thinking when she basically gave me free reign to type a paragraph or two (you can take just guess about all the things I could insert here, especially if you knew how our friendship works).
But; I’ll let you guys use your imagination on what I would say….Instead I will tell you that Wendy is an AMAZING cook. Her egg rolls are out of this world! And I would willingly eat anything she makes. Especially one with a name like Vampire Chicken!
Wendy is awesome….but Batman always wins! 😉 Continue reading “Vampire Chicken”
Tuesdays are particularly fun at our house! There’s piano lessons, and of course it is produce ordering night. This particular Tuesday was a special sort of challenge. It involved fence defying goats, hopping fences after them, trudging through recently irrigated muddy mosquito filled pastures, getting the little Ms. Special Pants, Long lost bucking bronco, rodeo Jersey Family Milk Cow in the corral without a rope because I didn’t remember it as I dropped my shade structure project and ran to the back of the pasture after the goats. It was fun!
I got home and quickly looked in the fridge and threw together a soup with everything but the kitchen sink. It was AMAZING! There’s not a drop left and the house smells so good that when the Mr. gets home from the airport he will look at me with puppy dog eyes even though he already ate dinner. Continue reading “Potato Fennel Cheese Soup”
I always get excited when we get fennel in our baskets! But then again I LOVE black licorice, and raw fennel has a definite licorice flavor and aroma. Sadly my husband is not a licorice fan, so raw fennel is not an option for him. However, cooked fennel has a different flavor, it’s not as pungent and aromatic when its roasted or baked in a casserole. A friend shared a recipe with au gratin potatoes and bacon which sounded good, but i didn’t have a pound of bacon handy. After digging in my deep freeze (come on we all do it, looking for that one item you know you stuck in there and just like your purse, everything immediately goes to the abyss in the bottom) I found a pound of Italian sausage. What is in Italian sausage for spice…Fennel seed. Hmm, I am thinking this could be a winning choice.
Continue reading “Au Gratin Potatoes with Fresh Fennel”
This week we received fennel, red pears and apples in our baskets. I decided to try a more autumnal version of fresh fennel slaw by making an apple cider vinaigrette to dress it. It came together rather quickly and only needed to rest for 30 minutes for the flavors to meld. I would imagine this would be a wonderful side dish to roasted pork loin, pork chop or to top a pulled pork sandwich.
Continue reading “Autumn Fennel Slaw”
While stalking the Bountiful Baskets Facebook page this weekend, I noticed we have some clear lines drawn when it comes to fennel:
1) People who like it and are armed with scrumptious recipe ideas
2) People who weren’t familiar at all with it (what is this leafy, green, dill-looking, celery looking thing?)
3) People who gave their fennel away because they don’t like black licorice
The good news is you don’t have to be number three. Just because you (like me) don’t like black licorice doesn’t mean you won’t like fennel. I adore it and once it is cooked, it doesn’t have a hint of black licorice or I’d give it away at pickup. This recipe is so comforting and cooks up in one pan. I think you’ll find this recipe is a delicious way to move yourself up to number one. Continue reading “Fennel Sausage Skillet”
This week we went from a beautiful 80° day on Sunday to chilly, windy fall weather on Monday. And fall weather totally calls for soup. I’ve been hoarding the root vegetables that have been in my baskets the last couple of week and decided this was the time for a soup creation to go along with the weather.
Continue reading “Cream of Roasted Root Vegetable Soup”
I love fennel. When I saw fennel in the Bountiful Basket this week, I was so happy! I used to go to a restaurant because the Citrus Salad with fennel and basil vinaigrette were wonderful. The restaurant closed and I had to make my own salad. Fennel is crisp with a hint of licorice and balances so well with the tartness of the grapefruit. The citrus basil vinaigrette adds to the flavor elements. This is the recipe I developed and I hope you will enjoy it, too!
Continue reading “Grapefruit Fennel Salad with Citrus Basil Vinaigrette”