Tuesday, 30 November 1999 00:00

Chilled Fennel & Potato Soup

Chilled Fennel & Potato Soup



2 tbsp. olive oil
3 cups fennel, rough chop (save fronds for garnish)
2 onions, chopped
2 cups potatoes, peeled, diced
4 cups vegetable or chicken broth
2 tsp. fresh lemon juice
1 cup whipping cream
3 sprigs tarragon, stripped, chopped

Heat oil in heavy large pot over medium-high heat. Add fennel bulbs, onions and potatoes. Sauté until slightly softened. Add broth and lemon juice and bring to a boil. Reduce heat and simmer until potatoes are soft. Cool slightly.

Meanwhile, bring cream and tarragon to boil in heavy small saucepan. Reduce heat and simmer 5 minutes. Remove from heat; cover and let stand 20 minutes so that flavors can infuse.

Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer thinning with some water or more broth. Season to taste with salt and pepper. Chill until cold, then cover and keep chilled. Garnish with reserved fennel fronds.


Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Braised Fennel and Potatoes

Braised Fennel and Potatoes


In this dish the potatoes are perked up with fennel. The fennel becomes very tender and lends loads of moisture to the dish. Makes 4 to 6 side-dish serving. Gourmet February 2006.

1 large fennel bulb with fronds
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons extra-virgin olive oil
1 lb red boiling potatoes
1/2 cup water

Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices. Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.

Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices. Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

'Caponata' (Sicilian Aubergine Stew)

'Caponata' (Sicilian Aubergine Stew)


Caponata is a kind of eggplant stew that is flavoured with vinegar and sugar which gives it a sweet and sour flavour. It is usually served cold as part of an antipasti platter but is also nice served as a light lunch with some good crusty bread. Adapted from a recipe on Jamie Oliver.com

1 large aubergine, cubed
1 med onion, thinly sliced
3 sticks of celery (leaves left on), sliced (can be skipped - or could add sliced fennel)
about 20 green olives
1 heaped tbsp of capers
2-3 large tomatoes, chopped
2 tbsp of vinegar
3 tsp sugar
Salt and pepper to taste
Approx 4-5 tbsp olive oil

Using a large frying pan, heat the 3-4 tbsp of olive oil and fry the eggplants over a medium heat till nicely browned. Remove from the pan.

Add 1 tbsp of olive oil to the pan and fry the onions gently till opaque and lightly golden. Add the celery (or fennel) next and fry for about 2 mins. Add the rest of the ingredients to the pan (including the eggplants)and season with salt and pepper. Add a few of tablespoons of water to the mixture and cook over a low heat for a total of 15mins. If the mixture begins to dry out, add a little more water (no more than a tbsp at a time).

Remove from the heat and allow to cool down to room temperature before serving.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

HEATHER'S FALL HARVEST PUMPKIN SOUP

HEATHER's FALL HARVEST PUMPKIN SOUP


1 pie pumpkin, about 3 lbs
2 medium or 3 small white turnips
1 or 2 fennel bulbs
1 onion
3 cloves garlic
3 Tbs olive oil
1 qt chicken or vegetable broth
1 qt water, as needed
Fresh or dried herbs to taste: thyme, sage, parsley, fennel greens
Pinch or red pepper flakes
Salt & pepper
Preheat oven to 350; cut pumpkin in half, place in baking pan cut side down, add 2 inches water. Bake until tender, about an hour. Cool to handle, discard seeds, scoop out flesh and chop up a bit if it's in large pieces. Set aside for now.
Now you could make a nice vegetable stock with the pumpkin shell, and the parings from the onions, fennel, and turnip. Cover with water in a large stock pot and simmer 15 minutes. While this cooks, you can chop and sauté the vegetables.
Dice the turnip, fennel bulb, and onion. Mince the garlic.
Heat olive oil in large soup pot, add onion, sauté 5 minutes; add the rest of the vegetables and sauté until fragrant and slightly browning. Add the salt, pepper, and seasonings. Stir around a couple of minutes, and then add in the pumpkin. Set a mesh strainer over the pot and very carefully pour in the vegetable stock. Simmer about 30 minutes, adding more stock or water as needed.
This can be a thick chunky soup or a velvety smooth puree, so add as much broth or more water as needed to make the desired consistency. A splash of cider is also lovely. Puree if you wish.
Garnish with fresh snipped parsley/fennel greens and/or some roasted pumpkin seeds.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Quick Pickled Carrots and Rutabaga

Quick Pickled Carrots and Rutabaga


The refreshing crunch of these pickles is a nice change from roasted, boiled and pureed root vegetables. Joneve Murphy, the market gardener at Shelburne Farms, is an enthusiastic canner. She would use a fresh cherry bomb pepper from the garden in place of the crushed red pepper. She also goes through the full canning process to keep pickles like these on her cupboard shelves for the whole winter; we went with a quicker refrigerator pickle version, but you could can them if you like....You can do this with just carrots, but the rutabaga adds variety and makes a nice pickle too. You could also use turnips, if you like their bite.

3 large carrots (about 3/4 lb.), peeled & cut into sticks about 3 long by 1/2 wide
1 lb. rutabaga, peeled & cut into sticks about 3 long by 1/2 wide
1 cup cider vinegar
2 cups water
1/2 cup sugar
1 TB coarse kosher salt
3 garlic cloves, smashed with the flat side of a knife
1 TB whole fennel seeds
1 1/2 tsp whole mustard seeds
1/4 tsp whole black peppercorns
1/8-1/4 tsp crushed red pepper to taste
Fresh dill sprigs and fresh fennel fronds (optional)

Prepare a large bowl full of ice water. Bring a medium pot of salted water to a boil over high heat, add the carrots and rutabaga (or turnips), and boil for 1 minute. Drain immediately and plunge the vegetables into the ice water to stop cooking.

In the same pot, combine the cider vinegar, water, sugar, salt, garlic, fennel seeds, mustard seeds, peppercorns and crushed red pepper. Bring the mixture to a boil and simmer for 3 minutes.

Drain the cooled vegetables and put them in a heat-resistant container along with the dill sprigs and fennel fronds, if using. Pour the hot pickling liquid over the vegetables and cool. When they are cool, cover them tightly and refrigerate for at least 12 hours before eating. The pickles can be stored in the refrigerator for about a month.

*Note, I tried this recipe out the other day and brought the pickles to the farm on Monday. They were a big hit with the crew.

Published in Salads
Tuesday, 30 November 1999 00:00

Potato and Arugula Pizza

Potato and Arugula Pizza



1 recipe of pizza dough (below)
1 recipe fried potatoes and fennel (above)
1/4 cup arugula pesto
1 tomato, cut into thin wedges or small chunks
grated cheese of your choice

Divide the dough into 2 portions and form into pizzas. Par-bake briefly to set, then spread with arugula pesto. Top with potatoes, fennel, tomatoes and grated cheese. Grill or bake until toasty, bubbly and melted.

Published in Pizzas
Tuesday, 30 November 1999 00:00

Simple Fennel Salad

Simple Fennel Salad


Serves 4.
2 c thinly sliced fennel bulb
2 c mesclun
1 handful of thinly sliced radishes
2 tbsp vinegar
3 tbsp oil
salt & pepper to taste

Toss it all together in a salad bowl. Really. That's it!

Published in Salads
Tuesday, 30 November 1999 00:00

Deborah's Fried Potatoes and Fennel

Deborah's Fried Potatoes and Fennel


While working together in the farmstand the other day, Deborah told Heather about her favorite fennel and potato dish. Heather just knew she had to share it with you-all. Serves 6.

2# Potatoes
2 bulbs fennel
2-3 Tbsp oil
2 garlic scapes
salt & pepper

Slice potatoes into thin rounds. Trim the ends and the stems from fennel; cut the bulb into thin julienne. Heat oil in a large skillet and sauté the potatoes with fennel, garlic, salt & pepper until golden brown.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Bacon and Goat Cheese Free-Form Tart

Bacon and Goat Cheese Free-Form Tart


This is one of my favorite recipes from Cooking with Shelburne Farms. One could call it onion and goat cheese tart, however, as it calls for a lot of onions and is also delicious made without the bacon. Or, try adding sliced fennel while cooking down the onions. Though the recipe calls for all-purpose flour, you could substitute 1/4 cup whole-wheat pastry flour in the crust. Serves 4 as a main course, 8 as an appetizer.

For the crust:
1/2 cup (1 stick) unsalted butter, cold
1 1/4 cup all-purpose flour
1/4 cup cornmeal, preferably stone-ground
1/2 tsp coarse salt
3 ounces cream cheese, cold and cut into 4 chunks
2-3 TB ice water
milk to brush the crust

For the filling:
1/2 pound bacon
1 TB olive oil
2 pounds (about 4 large) onions, thinly sliced
1/2 tsp coarse salt
1 tsp fresh thyme leaves
3/4 cup (3-4 ounces) crumbled fresh goat cheese

To make the crust, cut the butter into small cubes and freeze for at least 15 minutes. In the bowl of a food processor fitted with the metal blade, blend the flour, cornmeal and salt. Add the cream cheese and process for about 20 seconds, or until the mixture resembles coarse crumbs. Add the butter and pulse until no butter is larger than the size of a pea. Add the ice water and process for about 30 seconds, or until a pinch of the dough holds together. If it doesn’t, add more water, a teaspoon at a time. Dump the dough out onto a lightly floured counter. Knead just until it holds together in one piece. Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

While the dough is chilling, cook the bacon in a sauté pan or skillet until it is about halfway cooked. Remove the bacon to a plate lined with paper towels and set aside. Discard all but 2 tablespoons of the bacon fat. Put the pan with the remaining bacon fat (or 2 tablespoons of butter, if you are skipping the bacon), over medium heat. Add the olive oil and then the sliced onions and salt. Reduce the heat to medium-low and cook the onions slowly, stirring occasionally, until they are deep golden brown and caramelized, 35-45 minutes.

Preheat the oven to 375F with a rack in the second-lowest position. On a nonstick baking mat or piece of parchment paper, roll the chilled dough into a rough circle about 1/8 inch thick and 14-16 inches in diameter. (The edges do not have to be smooth and neat.) Lift the baking mat with the crust onto a cookie sheet. Spread the caramelized onions over the crust, leaving a 1/2-inch border around the edge. Coarsely chop the bacon and sprinkle it evenly over the onions, followed by the thyme leaves, and finally the goat cheese. Fold the edges of the crust in over the filling, pleating the edges as necessary. Brush the crust with milk. Bake the tart for 30-35 minutes until the crust is golden. Serve hot, warm, or at room temperature.

Published in Lunch
Tuesday, 30 November 1999 00:00

Sweet and Sour Red Cabbage and Fennel

Sweet and Sour Red Cabbage and Fennel


Adapted from Epicurious.com. Serves 10.

2 TB bacon fat or butter (1/4 stick)
4 cups thinly sliced onions
1 2 1/2-pound head red cabbage, cored, thinly sliced
1 pound fennel bulb, cored, thinly sliced, fronds reserved
1 tsp salt
1/2 cup vegetable or beef broth
6 TB balsamic vinegar
1/4 cup maple sugar or maple syrup

Melt butter or bacon fat in heavy large pot over medium-high heat. Add onions and sauté until golden, about 10 minutes. Add cabbage and fennel, sprinkle with salt, and toss to combine. Saute, tossing occasionally, until cabbage begins to wilt. Add remaining ingredients except fennel fronds. Bring mixture to boil. Reduce heat to medium-low. Cover and simmer until cabbage is tender, stirring occasionally, about 30-35 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm over medium-low heat.) Transfer to bowl. Garnish with reserved fennel fronds and serve.

Published in Salads
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