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RECIPE: REC: Olive Oil and Fennel Breadsticks
- Thread starter joe
- Start date
RECIPE:
cynupstateny
Well-known member
I make pepper sticks biscuits. Delicious and they keep for a long time. Rec. inside
4 1/2 cups flour
2 tsp. pepper
2 tsp. baking powder
3 tsp. fennel seeds
1 tsp. salt
1 egg
1 cup warm water and 1 cup oil
Mix dry ingredients. Mix well, cut off chunks and roll into thin logs. Cut them as long as you want them. Bake 375 for 25 mins. or till brown.
4 1/2 cups flour
2 tsp. pepper
2 tsp. baking powder
3 tsp. fennel seeds
1 tsp. salt
1 egg
1 cup warm water and 1 cup oil
Mix dry ingredients. Mix well, cut off chunks and roll into thin logs. Cut them as long as you want them. Bake 375 for 25 mins. or till brown.
another fennel pollen update:
i salted 1" steaks of boneless pork loin to taste, slathered them with pumpkin butter and sprinkled ~1/2 tsp fennel pollen on each. baked em at 370 for 40 minutes.
yum.
when you blend the pollen with other flavors (also like when i braised pork loin with fennel pollen and apple cider) you lose the overwhelming taste of the fennel pollen, but the flavor blends are complex and rich.
i salted 1" steaks of boneless pork loin to taste, slathered them with pumpkin butter and sprinkled ~1/2 tsp fennel pollen on each. baked em at 370 for 40 minutes.
yum.
when you blend the pollen with other flavors (also like when i braised pork loin with fennel pollen and apple cider) you lose the overwhelming taste of the fennel pollen, but the flavor blends are complex and rich.
Rec: Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust
Just made this the other day. The pan sauce I created was so good I was running my finger around the plate to get it all (hubby was giving me the look while I was doing that...lol, but I didn't care).
Thanks for the breadstick recipe, Joe, it sounds great!!
Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust
1 lb pork tenderloin
2 tablespoons Dijon mustard
3 tablespoons fresh rosemary, chopped (do NOT use dried)
1 teaspoon fennel seed
1 clove garlic, thinly sliced
kosher salt
fresh ground black pepper
4teaspoons olive oil
Preheat oven to 450. Rinse tenderloin and pat dry.
Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers. Use about half the garlic.
In a mortar and pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp. salt to form a paste.
Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly. Sprinkle the pork tenderloin with salt and fresh ground black pepper. Rub dijon mustard all over surface of the meat. Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot. Add oil, allow oil to get quite hot, just before the smoking point.
Add the tenderloin to the pan. DO NOT TOUCH IT FOR AT LEAST TWO MINUTES! Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty. Some of the coating will adhere to the pan, that's OK. Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
Allow meat to rest, covered, for about ten minutes before slicing and serving. You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.
Pat’s notes: Excellent! Wouldn't change a thing, except depending on the size of the tenderloin you buy you might not need to roast it in the oven as long as the recipe says. Wonderful with a green salad and Red Potato Salad with Bacon and Blue Cheese. This last time I made it, after removing the tenderloin from the oven to rest, I deglazed the pan with a lovely cabernet sauvignon, added a little stock (had chicken stock on hand) then finished with a little heavy cream and cracked black pepper. OMG, it was such a yummy sauce and tenderloin. Served it with some delicious yukon gold mashed potatoes and steamed asparagus.
Source: Tracy @ Recipezaar.com
http://www.recipezaar.com/41927
Tracy’s notes: I developed this recipe based on what I had on hand: rosemary fresh from the pot on my balcony, a Niman Ranch pork tenderloin, and a brand-new jar of dijon mustard. The result is an incredibly flavorful, relatively quick dinner that is also pretty low in fat (you could use a nonstick pan and less oil for even lighter results, though the searing will not be as good). Great with mashed potatoes and steamed veggies for a simple weeknight meal that's fit for guests. 2-3 servings
http://www.recipezaar.com/41927
Just made this the other day. The pan sauce I created was so good I was running my finger around the plate to get it all (hubby was giving me the look while I was doing that...lol, but I didn't care).
Thanks for the breadstick recipe, Joe, it sounds great!!
Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust
1 lb pork tenderloin
2 tablespoons Dijon mustard
3 tablespoons fresh rosemary, chopped (do NOT use dried)
1 teaspoon fennel seed
1 clove garlic, thinly sliced
kosher salt
fresh ground black pepper
4teaspoons olive oil
Preheat oven to 450. Rinse tenderloin and pat dry.
Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers. Use about half the garlic.
In a mortar and pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp. salt to form a paste.
Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly. Sprinkle the pork tenderloin with salt and fresh ground black pepper. Rub dijon mustard all over surface of the meat. Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot. Add oil, allow oil to get quite hot, just before the smoking point.
Add the tenderloin to the pan. DO NOT TOUCH IT FOR AT LEAST TWO MINUTES! Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty. Some of the coating will adhere to the pan, that's OK. Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
Allow meat to rest, covered, for about ten minutes before slicing and serving. You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.
Pat’s notes: Excellent! Wouldn't change a thing, except depending on the size of the tenderloin you buy you might not need to roast it in the oven as long as the recipe says. Wonderful with a green salad and Red Potato Salad with Bacon and Blue Cheese. This last time I made it, after removing the tenderloin from the oven to rest, I deglazed the pan with a lovely cabernet sauvignon, added a little stock (had chicken stock on hand) then finished with a little heavy cream and cracked black pepper. OMG, it was such a yummy sauce and tenderloin. Served it with some delicious yukon gold mashed potatoes and steamed asparagus.
Source: Tracy @ Recipezaar.com
http://www.recipezaar.com/41927
Tracy’s notes: I developed this recipe based on what I had on hand: rosemary fresh from the pot on my balcony, a Niman Ranch pork tenderloin, and a brand-new jar of dijon mustard. The result is an incredibly flavorful, relatively quick dinner that is also pretty low in fat (you could use a nonstick pan and less oil for even lighter results, though the searing will not be as good). Great with mashed potatoes and steamed veggies for a simple weeknight meal that's fit for guests. 2-3 servings
http://www.recipezaar.com/41927
Rec: Chicken with Fennel and Olives
Chicken with Fennel and Olives
8 chicken thighs, or broiler/fryer, boned, skinned (I left bones in)
juice of 1 medium lemon
1/4 tsp pepper white
2 tbsp olive oil
16 olives pimento stuffed
16 cherry tomatoes
16 lg olives, black pitted (I used kalamata)
1 tbsp fennel seeds chopped
5 tbsp shallots chopped
1 tbsp garlic chopped
1 tbsp thyme fresh
1 bay leaf
3/4 cup white wine
3/4 cup chicken broth
3 tbsp parsley chopped
1/2 tsp red pepper flakes
1/2 tsp anchovy paste
In a medium bowl, place lemon juice and white pepper. Add chicken, turning to coat. In a saute pan, place oil and heat. Add chicken and cook over medium high heat for 5 minutes. Reduce heat to medium, turn chicken, and cook for about 10 minutes or until chicken is brown and fork tender. Remove chicken to a warm platter. Cover and keep warm. To the same saute pan, add the olives and tomatoes; heat for about 2 minutes or until warm. Place olive mixture around the chicken. To the same pan, add fennel seeds and cook, stirring, 2 minutes or until brown, adding extra oil if necessary. Add shallots, garlic, thyme, and bay leaf; cook for 2 minutes. Add wine, scraping bits from the pan. Adjust heat to high and cook for about 2 to 3 minutes or until liquid is reduced by half. Add broth, parsley, red pepper flakes, and anchovy paste. Reduce heat and simmer for 10 minutes. Spoon sauce over chicken. Serves 4.
Source: Fiorella @ Gails
Pat's notes: Yummy chicken.
Chicken with Fennel and Olives
8 chicken thighs, or broiler/fryer, boned, skinned (I left bones in)
juice of 1 medium lemon
1/4 tsp pepper white
2 tbsp olive oil
16 olives pimento stuffed
16 cherry tomatoes
16 lg olives, black pitted (I used kalamata)
1 tbsp fennel seeds chopped
5 tbsp shallots chopped
1 tbsp garlic chopped
1 tbsp thyme fresh
1 bay leaf
3/4 cup white wine
3/4 cup chicken broth
3 tbsp parsley chopped
1/2 tsp red pepper flakes
1/2 tsp anchovy paste
In a medium bowl, place lemon juice and white pepper. Add chicken, turning to coat. In a saute pan, place oil and heat. Add chicken and cook over medium high heat for 5 minutes. Reduce heat to medium, turn chicken, and cook for about 10 minutes or until chicken is brown and fork tender. Remove chicken to a warm platter. Cover and keep warm. To the same saute pan, add the olives and tomatoes; heat for about 2 minutes or until warm. Place olive mixture around the chicken. To the same pan, add fennel seeds and cook, stirring, 2 minutes or until brown, adding extra oil if necessary. Add shallots, garlic, thyme, and bay leaf; cook for 2 minutes. Add wine, scraping bits from the pan. Adjust heat to high and cook for about 2 to 3 minutes or until liquid is reduced by half. Add broth, parsley, red pepper flakes, and anchovy paste. Reduce heat and simmer for 10 minutes. Spoon sauce over chicken. Serves 4.
Source: Fiorella @ Gails
Pat's notes: Yummy chicken.
Rec: Tuscan Cornish Hens
Tuscan Cornish Hens
1/3 cup lemon juice
1/4 cup extra-virgin olive oil
4 cloves garlic -- minced
1 tablespoon chopped fresh rosemary -- (or 1 tsp dried)
2 teaspoons fennel seeds -- crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 Cornish hens -- (about 4 1/2 lbs total)
In shallow glass dish, whisk together lemon juice, oil, garlic, rosemary, fennel, salt and pepper; set aside.
Using scissors, cut Cornish hens down each side of backbone; remove backbone. Turn breast side up; press firmly on breastbone to flatten. Tuck wings behind back. Add to dish, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
Place hens, skin side down, on greased grill over medium heat; close lid and cook for 15 minutes. Using tongs, turn hens over and cook for about 20 minutes or until juices run clear when thigh is pierced, turning if necessary.
Transfer hens to cutting board and tent with foil; let stand for 10 minutes. Using chef’s knife or kitchen scissors, cut each hen in half vertically down breastbone.
Makes 4 servings.
Per serving with skin: about 586 carb, 45 g pro, 2 g, 43 g total fat (11 g sat. fat), 2 g carb, trace fibre, 262 mg chol, 274 mg sodium.
Tips: To micro-grill: Arrange flattened hens, with thickest parts at edge of microwavable dish. Pour marinade over top and cover with vented plastic wrap. Microwave at High, turning once, for 5 minutes or until juices run slightly pink when legs are pierced. Place on grill over medium heat; close lid and cook, turning once, for 15 minutes per side or until juices run clear when thigh is pierced.
To roast in oven: Place flattened hens, breast side up, on foil-lined rimmed baking sheet. Roast in 425̊F oven for about 45 minutes or until juices run clear when thigh is pierced.
Source: Barb/Toronto from 6/01 Canadian Living Magazine
Pat’s notes: These were verrry good. I roasted them in the oven but didn’t bother deboning them before cooking. I served with Risotto Pancakes with Mushroom Ragout and Asparagus with Prosciutto Ribbons and Warm Balsamic Vinaigrette (omitted prosciutto). Nice dinner.
Tuscan Cornish Hens
1/3 cup lemon juice
1/4 cup extra-virgin olive oil
4 cloves garlic -- minced
1 tablespoon chopped fresh rosemary -- (or 1 tsp dried)
2 teaspoons fennel seeds -- crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 Cornish hens -- (about 4 1/2 lbs total)
In shallow glass dish, whisk together lemon juice, oil, garlic, rosemary, fennel, salt and pepper; set aside.
Using scissors, cut Cornish hens down each side of backbone; remove backbone. Turn breast side up; press firmly on breastbone to flatten. Tuck wings behind back. Add to dish, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
Place hens, skin side down, on greased grill over medium heat; close lid and cook for 15 minutes. Using tongs, turn hens over and cook for about 20 minutes or until juices run clear when thigh is pierced, turning if necessary.
Transfer hens to cutting board and tent with foil; let stand for 10 minutes. Using chef’s knife or kitchen scissors, cut each hen in half vertically down breastbone.
Makes 4 servings.
Per serving with skin: about 586 carb, 45 g pro, 2 g, 43 g total fat (11 g sat. fat), 2 g carb, trace fibre, 262 mg chol, 274 mg sodium.
Tips: To micro-grill: Arrange flattened hens, with thickest parts at edge of microwavable dish. Pour marinade over top and cover with vented plastic wrap. Microwave at High, turning once, for 5 minutes or until juices run slightly pink when legs are pierced. Place on grill over medium heat; close lid and cook, turning once, for 15 minutes per side or until juices run clear when thigh is pierced.
To roast in oven: Place flattened hens, breast side up, on foil-lined rimmed baking sheet. Roast in 425̊F oven for about 45 minutes or until juices run clear when thigh is pierced.
Source: Barb/Toronto from 6/01 Canadian Living Magazine
Pat’s notes: These were verrry good. I roasted them in the oven but didn’t bother deboning them before cooking. I served with Risotto Pancakes with Mushroom Ragout and Asparagus with Prosciutto Ribbons and Warm Balsamic Vinaigrette (omitted prosciutto). Nice dinner.
Rec: Herb Roasted Potato Medley
Herb Roasted Potato Medley
1/2 cup olive oil
1/2 cup white balsamic vinegar or regular balsamic vinegar
1/4 cup chopped shallots
5 teaspoons chopped fresh thyme or 2 teaspoons dried
5 teaspoons chopped fresh rosemary or 2 teaspoons dried
2 teaspoons fennel seeds, chopped
3 pounds medium-size red-skinned potatoes, each cut into 8 wedges
3 pounds medium-size Yukon Gold potatoes, each cut into 8 wedges
Fresh thyme and rosemary sprigs
Preheat oven to 400̊F. Oil 2 large baking sheets. Whisk first 6 ingredients in large bowl to blend. Add potatoes. Sprinkle generously with salt and pepper. Toss to coat. Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer. Reserve oil mixture in bowl.
Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour. Return potatoes to reserved oil mixture in bowl; toss. (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400̊F oven about 20 minutes, stirring occasionally.) Transfer to bowl. Garnish with herb sprigs. Makes 10 servings.
Source: 11/99 Bon Appétit
Pat’s notes: After reading the Epi reviews that the potatoes were oily I omitted the step of tossing them with the reserved oil mixture after baking...the potatoes turned out great. Once I used just russets and they were fine, and red onion in place of shallots was yummy too. Served with Steak Au Poivre with Dijon Cream Sauce.
Herb Roasted Potato Medley
1/2 cup olive oil
1/2 cup white balsamic vinegar or regular balsamic vinegar
1/4 cup chopped shallots
5 teaspoons chopped fresh thyme or 2 teaspoons dried
5 teaspoons chopped fresh rosemary or 2 teaspoons dried
2 teaspoons fennel seeds, chopped
3 pounds medium-size red-skinned potatoes, each cut into 8 wedges
3 pounds medium-size Yukon Gold potatoes, each cut into 8 wedges
Fresh thyme and rosemary sprigs
Preheat oven to 400̊F. Oil 2 large baking sheets. Whisk first 6 ingredients in large bowl to blend. Add potatoes. Sprinkle generously with salt and pepper. Toss to coat. Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer. Reserve oil mixture in bowl.
Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour. Return potatoes to reserved oil mixture in bowl; toss. (Can be prepared 6 hours ahead. Cover and refrigerate. Transfer potatoes to baking sheet; rewarm in 400̊F oven about 20 minutes, stirring occasionally.) Transfer to bowl. Garnish with herb sprigs. Makes 10 servings.
Source: 11/99 Bon Appétit
Pat’s notes: After reading the Epi reviews that the potatoes were oily I omitted the step of tossing them with the reserved oil mixture after baking...the potatoes turned out great. Once I used just russets and they were fine, and red onion in place of shallots was yummy too. Served with Steak Au Poivre with Dijon Cream Sauce.
it oughtta be great in pat's tuscan cornish hens (below). i want to try it with zucchini...
(maybe fennel pollen is what my zucchini daiquiris needed.)
from what i've found so far, if what you want is "WOW", use the fennel pollen as the only flavoring other than meat or veggies.
the pollen, however seems to blend subtly with anything that fennel seed would go well with (which leaves you a LOT of room for experimentation).
(maybe fennel pollen is what my zucchini daiquiris needed.)
from what i've found so far, if what you want is "WOW", use the fennel pollen as the only flavoring other than meat or veggies.
the pollen, however seems to blend subtly with anything that fennel seed would go well with (which leaves you a LOT of room for experimentation).
luisa_calif
Well-known member
You have to remember that they are trying to SELL you something.
Don't discount what you could get for free, until you try it! At least that is what I plan to do. Try the free (this Spring -I've already scouted out a hillside where lots of it grows)instead of buying 1.5 oz for $15 plus postage!
Don't discount what you could get for free, until you try it! At least that is what I plan to do. Try the free (this Spring -I've already scouted out a hillside where lots of it grows)instead of buying 1.5 oz for $15 plus postage!
How about this pumpkin pecan cheesecake? Not T&T but sounds tasty.
http://allrecipes.com/Recipe/Pumpkin-Pecan-Cheesecake/Detail.aspx
http://allrecipes.com/Recipe/Pumpkin-Pecan-Cheesecake/Detail.aspx
G
Guest
Guest
RECIPE: My foccacia bread is rising right now, weird I will give you my
best recipe for foccacia bread.
Focaccia Bread
Preheat oven to: 375º
Ingredients:
2 7/8 cups flour
1 ½ Tablespoons instant yeast (or a 23oz packet)
2 teaspoons honey
2 Tablespoons olive oil, plus more for coating the dough (2 different times)
1 ¼ cups cold water
2 teaspoons salt
1 teaspoon dried oregano (can use fresh)
1 teaspoon dried basil (can use fresh)
1 teaspoon dried rosemary (can use fresh)
2 Tablespoons parmigiano cheese
Step 1
In a medium bowl, Combine: flour, yeast, honey, 2 Tablespoons of olive oil and water. Mix: dough for 1 to 2 minutes. Add salt and continue to mix /knead dough, until elastic and smooth. Knead dough vigorously for 5 minutes
Step 2
Remove: Dough from the bowl and place on a lightly floured surface. Knead: the dough vigorously for 2 minutes. Lightly-coat: a bowl with olive. Place: dough in bowl and turn the dough to lightly coat with olive oil. Cover: and let rise for 1 hour at room temperature.
Step 3
Divide: the dough into 2 equal parts and shape each into a 10-inch round disc. Place: each disc on an oiled pan and let rise at room temperature until doubled in thickness, about 2 to 3 hours.
Step 4
Spay: each disc with water and sprinkle with oregano, basil, and rosemary. Make: about 5 indentations in each disc, using your finger. Bake: in a preheated 375º oven for 30 to 35 minutes, or until golden. Remove: from the oven and brush each loaf lightly with olive oil. Sprinkle: with Parmigiano cheese. Serve.
Makes: 2 loaves.
Note: Focaccia Bread can be frozen: wrap in foil after cooking. To re-heat: simply place foiled wrapped bread in the oven until warm.
I put rosemary, basil, and oregano in the dough then mix. * I use a ½ teaspoon of each. Tastes G R E A T
best recipe for foccacia bread.
Focaccia Bread
Preheat oven to: 375º
Ingredients:
2 7/8 cups flour
1 ½ Tablespoons instant yeast (or a 23oz packet)
2 teaspoons honey
2 Tablespoons olive oil, plus more for coating the dough (2 different times)
1 ¼ cups cold water
2 teaspoons salt
1 teaspoon dried oregano (can use fresh)
1 teaspoon dried basil (can use fresh)
1 teaspoon dried rosemary (can use fresh)
2 Tablespoons parmigiano cheese
Step 1
In a medium bowl, Combine: flour, yeast, honey, 2 Tablespoons of olive oil and water. Mix: dough for 1 to 2 minutes. Add salt and continue to mix /knead dough, until elastic and smooth. Knead dough vigorously for 5 minutes
Step 2
Remove: Dough from the bowl and place on a lightly floured surface. Knead: the dough vigorously for 2 minutes. Lightly-coat: a bowl with olive. Place: dough in bowl and turn the dough to lightly coat with olive oil. Cover: and let rise for 1 hour at room temperature.
Step 3
Divide: the dough into 2 equal parts and shape each into a 10-inch round disc. Place: each disc on an oiled pan and let rise at room temperature until doubled in thickness, about 2 to 3 hours.
Step 4
Spay: each disc with water and sprinkle with oregano, basil, and rosemary. Make: about 5 indentations in each disc, using your finger. Bake: in a preheated 375º oven for 30 to 35 minutes, or until golden. Remove: from the oven and brush each loaf lightly with olive oil. Sprinkle: with Parmigiano cheese. Serve.
Makes: 2 loaves.
Note: Focaccia Bread can be frozen: wrap in foil after cooking. To re-heat: simply place foiled wrapped bread in the oven until warm.
I put rosemary, basil, and oregano in the dough then mix. * I use a ½ teaspoon of each. Tastes G R E A T