cynupstateny
Well-known member
or something with oysters. Has to be something that can be made ahead and reheated. Anybody got anything good?
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
I need another side to take to my sister's on Thursday. I was thinking something with fennel,
- Thread starter cynupstateny
- Start date
steve2-in-la
Well-known member
Rec: Marinated Flank Steak with Honey-Chipotle Glaze
Potato & Fennel Gratin
Serves 10
2 small FENNEL BULBS
1 YELLOW ONION, thinly sliced
2 Tbsp good OLIVE OIL
1 Tbsp UNSALTED BUTTER
2 pounds RUSSET POTATOES (4 large)
2 cups plus 2 Tbsp HEAVY CREAM
2½ cups grated GRUYERE CHEESE (approx. ½ pound)
1 tsp COARSE SALT
½ tsp freshly GROUND BLACK PEPPER
Preheat oven to 350º degrees. Butter inside of a 10x15x2 inch baking dish.
Remove stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Sauté the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a bowl with 2 cups of cream, 2 cups of Gruyére, salt and pepper. Add the sautéed fennel and onion and mix well.
Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 Tbsps of cream and ½ cup of Gruyére and sprinkle on the top. Bake for 1½ hours, until the potatoes are very tender and the top is very brown and bubbly. Allow to sit for 10 minutes and serve.
This is from the Barefoot Contessa cookbook. It says you can make this days ahead and reheat at 350 degrees for 30 minutes.
Potato & Fennel Gratin
Serves 10
2 small FENNEL BULBS
1 YELLOW ONION, thinly sliced
2 Tbsp good OLIVE OIL
1 Tbsp UNSALTED BUTTER
2 pounds RUSSET POTATOES (4 large)
2 cups plus 2 Tbsp HEAVY CREAM
2½ cups grated GRUYERE CHEESE (approx. ½ pound)
1 tsp COARSE SALT
½ tsp freshly GROUND BLACK PEPPER
Preheat oven to 350º degrees. Butter inside of a 10x15x2 inch baking dish.
Remove stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Sauté the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a bowl with 2 cups of cream, 2 cups of Gruyére, salt and pepper. Add the sautéed fennel and onion and mix well.
Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 Tbsps of cream and ½ cup of Gruyére and sprinkle on the top. Bake for 1½ hours, until the potatoes are very tender and the top is very brown and bubbly. Allow to sit for 10 minutes and serve.
This is from the Barefoot Contessa cookbook. It says you can make this days ahead and reheat at 350 degrees for 30 minutes.
steve2-in-la
Well-known member
Hmmm, the above SHOULD be "REC: Potato & Fennel Gratin
cynupstateny
Well-known member
This one is great- plus, I love Evelyn's recipes!
REC: Braised Fennel with Chestnuts & Shallots...
Braised Fennel with Chestnuts and Shallots
Serving Size : 8
8 ounces chestnuts -- fresh or frozen, peeled
6 1-pound fennel bulbs -- or 12 baby fennel bulbs
15 small shallots
4 tablespoons unsalted butter
2 tablespoons sugar
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
2 1/4 cup Chicken Stock -- Homemade or canned low-sodium chicken broth, skimmed of fat
1. If using frozen chestnuts, bring a medium saucepan of water to a boil. Add chestnuts, and boil for 3 minutes. Drain, and set aside.
2. Remove and discard stalks from fennel, reserving some fronds for garnish. Trim and discard tough outer layer if necessary. Quarter fennel bulbs lengthwise, and set aside. Peel shallots, leaving root ends intact.
3. In a large, wide saucepan, melt 1 tablespoon butter over medium-high heat. Add shallots and chestnuts, and sauté, stirring occasionally, until browned on all sides, about 5 minutes. Cover skillet, reduce heat to low, and cook, shaking pan occasionally until chestnuts are slightly tender, about 5 minutes. Remove shallots and chestnuts from pan; set aside.
4. Add remaining 3 tablespoons butter to pan, and melt over medium-high heat. Add fennel and sugar, and sauté, turning, until browned on all sides, 12 to 13 minutes. If sugar begins to burn, reduce heat, and continue to cook.
5. Add shallots, chestnuts, stock, salt, and pepper to fennel; stir to combine, scraping up any crisp bits at the bottom of the pan. Cover, and bring to a boil. Reduce heat to medium, and cook, carefully turning vegetables occasionally, until they are tender, about 20 minutes. Uncover, raise heat to medium high, and cook until liquid is reduced to a glaze, 12 to 15 minutes. Transfer to a serving dish, garnish with reserved fennel fronds, and serve immediately.
Braised Fennel with Chestnuts and Shallots
Serving Size : 8
8 ounces chestnuts -- fresh or frozen, peeled
6 1-pound fennel bulbs -- or 12 baby fennel bulbs
15 small shallots
4 tablespoons unsalted butter
2 tablespoons sugar
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
2 1/4 cup Chicken Stock -- Homemade or canned low-sodium chicken broth, skimmed of fat
1. If using frozen chestnuts, bring a medium saucepan of water to a boil. Add chestnuts, and boil for 3 minutes. Drain, and set aside.
2. Remove and discard stalks from fennel, reserving some fronds for garnish. Trim and discard tough outer layer if necessary. Quarter fennel bulbs lengthwise, and set aside. Peel shallots, leaving root ends intact.
3. In a large, wide saucepan, melt 1 tablespoon butter over medium-high heat. Add shallots and chestnuts, and sauté, stirring occasionally, until browned on all sides, about 5 minutes. Cover skillet, reduce heat to low, and cook, shaking pan occasionally until chestnuts are slightly tender, about 5 minutes. Remove shallots and chestnuts from pan; set aside.
4. Add remaining 3 tablespoons butter to pan, and melt over medium-high heat. Add fennel and sugar, and sauté, turning, until browned on all sides, 12 to 13 minutes. If sugar begins to burn, reduce heat, and continue to cook.
5. Add shallots, chestnuts, stock, salt, and pepper to fennel; stir to combine, scraping up any crisp bits at the bottom of the pan. Cover, and bring to a boil. Reduce heat to medium, and cook, carefully turning vegetables occasionally, until they are tender, about 20 minutes. Uncover, raise heat to medium high, and cook until liquid is reduced to a glaze, 12 to 15 minutes. Transfer to a serving dish, garnish with reserved fennel fronds, and serve immediately.
julie-r-wa
Well-known member
Rec: Roasted Fennel With Parmesan (delicious and easy!)
Roasted Fennel With Parmesan - Giada De Laurentiis
This simple and flavorful recipe was featured on "Everyday Italian" by Giada De Laurentiis. Goes well with other roasted dishes for dinner such as pork and balsamic pears. The saltiness of the Parmesan goes wonderfully with the sweet, mellow flavor of the roasted fennel.
4-6 servings
time to make 55 min 10 min prep
4 fresh bulbs of fennel
1/2 teaspoon salt
fresh ground black pepper, to taste
1/3 cup freshly shredded parmesan cheese
4 tablespoons olive oil
1. Preheat the oven to 375 degrees F.
2. Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
3. Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
4. Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
5. Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking.
6. Sprinkle with the salt and pepper, then with the Parmesan.
7. Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
8. Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.
Roasted Fennel With Parmesan - Giada De Laurentiis
This simple and flavorful recipe was featured on "Everyday Italian" by Giada De Laurentiis. Goes well with other roasted dishes for dinner such as pork and balsamic pears. The saltiness of the Parmesan goes wonderfully with the sweet, mellow flavor of the roasted fennel.
4-6 servings
time to make 55 min 10 min prep
4 fresh bulbs of fennel
1/2 teaspoon salt
fresh ground black pepper, to taste
1/3 cup freshly shredded parmesan cheese
4 tablespoons olive oil
1. Preheat the oven to 375 degrees F.
2. Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
3. Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
4. Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
5. Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking.
6. Sprinkle with the salt and pepper, then with the Parmesan.
7. Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
8. Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.
julie-r-wa
Well-known member
This one is beyond delicious. smileys/smile.gif My favorite mash! Rec: Puree Verte - Potato, Fennel, and Fava Mash
I've only made this with fresh favas, but I'm sure it could be made with frozen or perhaps canned...
** Puree Verte - Potato, Fennel, and Fava Mash **
It amuses me that this outstanding recipe has such an unassuming name. It should be called something like "The Most Excellent Combination of Potato and Other Vegetables You Can Have the Pleasure of Knowing." We made the recipe at our Culinary Communion class recently, and it was so popular at the dinner table that the serving bowl and spoon were licked clean. The serving bowl full was dipped into even before we sat down at the table - you can see how much was missing, already, in my photo. We couldn't remember what the name of it was as it was passed around the table, so we fondly called it "Green Glop." So, here it is. From Chef Gabriel Claycamp comes this keeper recipe for Green Gl... um, I mean Puree Verte. Posted with permission.
8 servings
time to make 50 min 20 min prep
3 lbs unshucked fava beans
boiling water
ice
tap water
3 lbs yukon gold potatoes
1 large fennel bulb
1 cup half-and-half
1/2 cup butter
kosher salt
fresh ground black pepper, to taste
1. Shuck the fava beans (remove them from the shells - most of the prep time for this recipe is during this step).
2. In a large pot, bring water to a boil.
3. In a bowl, combine ice and tap water to make ice water; set aside.
4. Add the shelled favas to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.
5. Let the beans cool, then peel the outer skin from each of them; discard skins, set favas aside.
6. Peel and cut potatoes into 1/2-inch pieces; cut the fennel bulb into 1/2-inch pieces (you can save the fronds for another recipe, or use them as garnish).
7. Place potato and fennel pieces into a deep pot and cover with cold water; bring water to a boil and simmer for 20 minutes or until tender.
8. Add the shucked/blanched/peeled favas and cook for another 5 minutes.
9. Drain well, then pass everything through a food mill - do not use an electric mixer to combine the mixture - a food mill will give the best texture for this dish.
10. Over medium low temperature, heat together the half and half and butter until the butter is melted.
11. Add liquid mixture to the milled puree a little at a time until desired consistency is reached (you might not end up using all the liquid).
12. Stir well to incorporate, season to taste with salt and freshly ground pepper, and serve.
http://www.recipezaar.com/122434
http://www.recipezaar.com/recipe/photo.php?rid=122434&num=1
I've only made this with fresh favas, but I'm sure it could be made with frozen or perhaps canned...
** Puree Verte - Potato, Fennel, and Fava Mash **
It amuses me that this outstanding recipe has such an unassuming name. It should be called something like "The Most Excellent Combination of Potato and Other Vegetables You Can Have the Pleasure of Knowing." We made the recipe at our Culinary Communion class recently, and it was so popular at the dinner table that the serving bowl and spoon were licked clean. The serving bowl full was dipped into even before we sat down at the table - you can see how much was missing, already, in my photo. We couldn't remember what the name of it was as it was passed around the table, so we fondly called it "Green Glop." So, here it is. From Chef Gabriel Claycamp comes this keeper recipe for Green Gl... um, I mean Puree Verte. Posted with permission.
8 servings
time to make 50 min 20 min prep
3 lbs unshucked fava beans
boiling water
ice
tap water
3 lbs yukon gold potatoes
1 large fennel bulb
1 cup half-and-half
1/2 cup butter
kosher salt
fresh ground black pepper, to taste
1. Shuck the fava beans (remove them from the shells - most of the prep time for this recipe is during this step).
2. In a large pot, bring water to a boil.
3. In a bowl, combine ice and tap water to make ice water; set aside.
4. Add the shelled favas to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.
5. Let the beans cool, then peel the outer skin from each of them; discard skins, set favas aside.
6. Peel and cut potatoes into 1/2-inch pieces; cut the fennel bulb into 1/2-inch pieces (you can save the fronds for another recipe, or use them as garnish).
7. Place potato and fennel pieces into a deep pot and cover with cold water; bring water to a boil and simmer for 20 minutes or until tender.
8. Add the shucked/blanched/peeled favas and cook for another 5 minutes.
9. Drain well, then pass everything through a food mill - do not use an electric mixer to combine the mixture - a food mill will give the best texture for this dish.
10. Over medium low temperature, heat together the half and half and butter until the butter is melted.
11. Add liquid mixture to the milled puree a little at a time until desired consistency is reached (you might not end up using all the liquid).
12. Stir well to incorporate, season to taste with salt and freshly ground pepper, and serve.
http://www.recipezaar.com/122434
http://www.recipezaar.com/recipe/photo.php?rid=122434&num=1
This lentil with fennel salad by David Lebovitz sounds divine.
http://www.davidlebovitz.com/archives/2006/11/cheap_caviar_1.html#more
http://www.davidlebovitz.com/archives/2006/11/cheap_caviar_1.html#more