Lemon fennel chicken thighs
August 30, 2018
Cam made this, QED! (Bon Appetite?) 2018 4 svgs 425°
INGREDIENTS
- 6 chicken bone in, skin on thighs ~ 2lbs
- ¼ C plus 2TB olive oil
- 1 fennel bulb
- 2 med shallots
- 1 large beefsteak tomato
- 1 lemon
Roast in top ¹⁄³ oven, 425°, use large oven safe skillet.
- CHICKEN THIGHS: In large skillet add 2 TB oil and thighs skin side down (COLD pan). Turn on Med heat, cook until skin golden brown. Transfer skin side up on plate.
- FENNEL – remove fronds & save. Cut head in half length wise.. Place cut side down, cut into 1/2″ wedges.
- SHALLOTS cut into quarters lengthwise.
- TOMATOES Cut crosswise into 1/2″ rounds.
- LEMON Use 1/2 of lemon, cut into thin 1/8″ rounds
- Turn skillet med-hi heat. Add, fennel, shallots, sliced lemon. Cook 4 min until fennel softens. Remove from heat.
- Add chicken, arrange chicken skin side up & tomatoes on top of fennel mixture.
- Transfer to oven, 16-20 min. Remove and rest 5 min.
- SAUCE chop remaining fronds, 1/4C olive oil & juice from half of lemon. Spoon fennel sauce over each thigh.
Serve with salad (greek salad , red onion, klamath, feta etc.)
Roasted Potato Fennel Soup
January 7, 2018
Ina Garten 2017 4-6 svgs
- 2 LBs potatoes (red or yukon) unpeeled & quartered
- olive oil (2 TB roasting & 2 TB sauté onions)
- 2 cloves garlic
- 2 tsp salt
- 1 tsp black pepper
- 2 C (2 yellow onions chopped)
- 2 C (~ 2 LBs fennel chopped) remove & save tops, slice in half, remove tough core, slice & chop.
- 6 C chicken broth (1.5 Quarts)
- 1/2 C heavy cream
A, Roast quartered potatoes, toss with 2 Tb oil, s&p, garlic. spread on baking sheet. Bake in 400° Oven 30 mins.
B. In stock pot: Sauté chopped onions, & fennel in 2 TBs olive oil. med heat until translucent, 10 mins.
C. Add roasted potatoes (include scrapings from baking sheet) & chicken broth to B stock pot (onions & fennel). Cover, bring to boil, then simmer 1 hour.
D. Add 1/2 C cream & let soup cool. Pass through food mill (removes skins) or chop coarsely in food processor or hand held blender.
Top each soup bowl with a few fennel fronds, drizzle with cream.
Fennel, Summer Squash, Fish
July 16, 2017
WSJ 7 2017. 35 min, svgs 4 Use Sea bass or tilapia or (cat fish? or maybe trout?) Simple dish: Sauté diced fennel & onions, add herb butter, steam summer squash. Separately pan fry fish.
INGREDIENTS
- 1 bulb fennel with fronds – dice bulb; thin slice stalks & mince fronds.
- 2 oz butter (¼C)
- 1 TB minced dill
- 1 TB minced chives
- 1 TB sliced tarragon
- 1 clove garlic minced
- ½ shallot minced
- zest & juice 1 lemon
- 1 yellow onion minced
- 2 LBs summer squash cut into ½” dice or sliced
- 2 TB olive oil
- 4 – six oz sea bass fillets (or4 tilapia fillets) season with salt & pepper
- 2 Tb dry white wine (vermouth)
HERBED BUTTER in a bowl:
- Stir together: butter, dill, chives, fennel fronds, tarragon, garlic, shallots, lemon juice & zest.
SAUTÉ ONIONS & ADD SQUASH in a Sauté pan with lid
- Over med-hi heat: 1 ½ TB of herbed butter, add diced fennel bulb & stalks & onion. Sauté 3 min.
- Add diced squash & 1 Tb herbed butter. Reduce heat to med-low, cover & stew until tender & sweet 10-15 min.
BROWN FISH FILLETS IN SKILLET
- Med heat, 2 Tb oil. When pan is very hot, lay in fillets. Cook until golden brown ~ 3 min. Carefully flip fish, add wine to deglaze. Add remaining herbed butter, cook until butter melts and fish done 1-2 mins.
SERVE: divide squash onto each plate, top with fish fillet
Sardines – Sandwich or Linguine & Fennel
July 8, 2017
SARDINES with LINGUINE, FENNEL & TOMATO svgs 2-4
INGREDIENTS: 4 oz tin of sardines in olive oil, 3 cloves garlic, 1 small head fennel sliced thinly with fronds, chili flakes – optional, 1 C canned peeled tomatoes – crush if whole, 2 oz dry white vermouth, 1 med lemon juice & zest, 1/3 C toasted Panko bread crumbs – add zest to bread crumbs., ¾ LB dry linguine.
DIRECTIONS:
- Start to boil pot of water for pasta.
- Skillet: add 1 TB sardine oil to pan, add fennel cook until fennel soft starting to caramelize, add garlic. Add tomatoes and juice. Cook until liquid reduced, add vermouth and reduce.
- Add sardines to skillet, break up into chunks, add juice of lemon.
- Cook pasta short of al dente, use tongs to transfer pasta to skillet, add a bit of starchy water & toss to combine.
- Transfer pasta mixture to serving bowl or individual bowls, drizzle with olive oil, sprinkle toasted bread crumb lemon zest on top. Garnish with some fennel fronds
SARDINE SPINACH SANDWICH
INGREDIENTS: 1 garlic clove, 2 oz ~ 2 C spinach, wilted in pan, 1 english muffin toasted , 2 sardines smokes in oil, 1 tomato sliced. lemon juice, mustard & mayo.
DIRECTIONS:
- Heat 2 tsp oil in pan, sauce garlic, add spinach – wilt, remove from heat, drain.
- Toast bread, add little mayo & mustard,add spinach, then sardine, drizzle lemon juice, top with slice of tomato.
Fennel Lentil salad with Ricotta
July 8, 2017
WSJ 2017 Serves 4
INGREDIENTS: 4 olive oil packed anchovies, 4 Tb olive oil, 2 C green or black lentils, 1 head garlic halved crosswise, 2 sprigs fish sage, 2 med heads fennel halved lengthwise sliced very thin, 2 C ricotta, 2 TB chopped parsley, lemon zest & juice ½ lemon.
DIRECTIONS:
- Anchovies- place on dish, drizzle with some oil, lemon zest.
- Cook lentils- use heavy pot (Dutch oven) cover lentils with 2 inches of water, add garlic halves & sage & 2 TB olive oil. Bring to a boil, reduce heat & simmer until lentils tender ~ 20 min. Add more water if needed. Strain and drizzle with oil & S&P.
- Sliced Fennel- if woody, sprinkle with lemon juice. 2 Tb olive oil.
- Each plate: ½ C Ricotta, arrange dressed fennel on top, spoon lentils over fennel. Top with marinated anchovies, extra oil and chopped parsley.
Black Quinoa fennel salad
July 8, 2017
- 1 med fennel (10 0z) quartered, sliced thin
- 1 long or 2 short celery stalks cut this crosswise.
- 2 c cooked black quinoa
- ¼ C chopped parsley
- 2 TB chips chives
Dressing – mix together
- 2 TB lemon juice (1 lemon)
- 1 garlic clove
- S & P
- 5 TB oil
Kale salad red quinoa fennel & carrots
October 27, 2015
Sunset 2015 serves 4
- ²⁄³ C red quinoa, cooked to package directions (about 20 min)
- 2 small carrots thinly sliced on diagonal (mixed colors)
- ½ very thinly sliced fennel bulb
- ¹⁄³ C olive oil
- 3 TBs sherry vinegar
- ½ tsp each salt & pepper
- 8 Cups baby kale or mixed green, roughly tear large pieces
- ¹⁄³ C crumbled goat cheese
- ¼ C toasted sliced almonds
- pomegranate molasses or balsamic vinegar
- flake salt for finishing
Whisk oil, sherry vinegar, kosher salt & pepper in small bowl.
Then toss kale, carrots, fennel with ²⁄³ of dressing in large bowl.
Drain cooked quinoa,stir in remaining dressing & add to kale mixture.
Divide salad among 4 salad plates, scatter cheese, almonds and drizzle with pomegranate or balsamic, sprinkle with salt flakes.
