FENNEL SOUP GRATIN
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large stockpot over medium-high heat. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. (You can add a little water if it starts to stick.) Deglaze the pan by adding the brandy; reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pan. Add the sherry and white wine and simmer, uncovered, for 10 minutes. Add the chicken stock, salt, and pepper and continue to cook, uncovered, for another 15 minutes. Add the Pernod and cook for 5 more minutes. Check for salt and pepper.
- Preheat the broiler.
- Ladle the soup into 6 to 8 ovenproof bowls and place 1 or 2 slices of French bread and a handful of Gruyère cheese on top of each bowl. Place the bowls on a baking sheet and slide them under the broiler for 3 minutes, or until the cheese is brown and bubbly, and serve.
FENNEL GRATIN
Fennel is simmered until tender, then topped with a mixture of grated cheese and breadcrumbs for a quick, fresh, lighter in style gratin.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve, core and slice 3 fennel bulbs 1/2 inch thick. Boil in salted water with 1/2 lemon until tender, about 15 minutes; drain. Arrange in a buttered 2-quart baking dish. Sprinkle with a mix of 1/4 cup each parmesan and panko, 3/4 teaspoon chopped fennel seeds, 1/2 teaspoon kosher salt and a few grinds of pepper; dot with 3 tablespoons butter. Broil until golden, about 3 minutes. Top with chopped fennel fronds.
PARMESAN FENNEL GRATIN
Provided by Ina Garten
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees F.
- Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm.
- Note: The ingredient quantities were proportionally increased for this episode.
FENNEL GRATIN PIZZETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Position racks in the upper and lower thirds of the oven.
- Divide the pizza dough into 4 equal pieces. Dust a counter with some flour and roll each piece into a 1/4-inch-thick round, dusting the dough with flour as needed to prevent sticking. Place 2 dough rounds on each of 2 rimmed baking sheets. Brush the dough with half of the olive oil. Dot each round evenly with the ricotta and torn mozzarella. Sprinkle the tomatoes over the cheeses and season with the salt. Top with the fennel and a drizzle of the remaining olive oil. Bake for 20 minutes, rotating the baking sheets halfway through.
- After 20 minutes, remove the baking sheets from the oven and sprinkle the pizzette evenly with the Parmesan. Turn the broiler to high and place one baking sheet under the broiler until the Parmesan is melted and browned, about 3 minutes. Remove and repeat with the remaining baking sheet. Sprinkle with the fennel fronds and serve.
FENNEL GRATIN
This is sort of the grilled steak of vegetable sides: it's rich and intense, and needs a wine that can stand up to it. The cheese and cream let the cabernet's tannins do the heavy lifting; the slight vegetal note of the fennel brings out the wine's red fruit.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Add the fennel, Parmesan, garlic, and 1/4 teaspoon salt and toss to combine.
- 2. Whisk the mustard into the heavy cream and pour over the fennel mixture. Bake until bubbling and golden, about 1 hour.
FENNEL GRATIN
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results. As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect - coarse bread crumbs are toasted and shattered just so - but every component is key to the final dish. A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always). If you'd like to get a head start, the bread crumbs may be toasted and stored at room temperature; the fennel and cheese sauce can be made up to 1 day in advance and refrigerated, separately, until you are ready to assemble, bake and serve. It's ideal for entertaining.
Provided by Christine Muhlke
Categories side dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Toast the bread crumbs: Heat oven to 250 degrees. Remove crust from bread and slice 1/4 inch thick, then tear slices into 1/2 inch pieces. Spread on a baking sheet and bake for 40 to 45 minutes, until completely dry and brittle, but without any color. Let cool, then break into roughly pebble-size pieces and place between 2 sheets of parchment paper or in a plastic bag. Gently roll a rolling pin across the surface several times until crumbs have a rustic texture - larger than a grain or rice but smaller than a pea. Measure 3/4 cup crumbs and set aside. (Reserve leftover crumbs for another purpose.)
- Meanwhile, prepare the fennel: Chop 3 tablespoons fronds and set aside. If you're using large bulbs, cut lengthwise into quarters; if you're using small bulbs, cut lengthwise in half. Leave base fully attached in both instances. Turn fennel pieces cut side up and season with salt and pepper.
- Heat your largest sauté pan over medium-high heat. Add oil and butter. Then, working in batches to avoid overcrowding, add fennel cut side down and sear until deep chestnut brown, 2 to 3 minutes. If fennel is quartered, flip pieces to sear the other cut surface for 2 to 3 minutes more. Transfer fennel to a large Dutch oven.
- Add stock and wine to Dutch oven, place over low heat, cover and simmer until fennel is fork-tender but not mushy, 20 to 25 minutes. Using tongs or a slotted spoon, place fennel neatly in a 9 by 13-inch broiler-proof baking dish and set aside.
- Prepare the bread crumb topping: In a medium saucepan over medium-low heat, melt butter. Add bread crumbs, garlic paste, fennel pollen and pepper and cook, stirring often, until crumbs are pale gold, 2 to 3 minutes. Don't let them take on too much color. Remove pan from heat and stir in chopped fennel fronds.
- Make the cheese sauce: In a saucepan over medium heat, melt butter and whisk in flour. Whisk for about 1 minute, then add garlic paste. Whisk until flour begins to take on a pale gold color, 2 to 3 minutes; you want a shade between off-white and not quite beige.
- Gradually whisk in milk. Once all of the milk has been added, whisk vigorously until sauce is completely smooth; turn down heat to medium-low and simmer, whisking periodically to avoid scorching, until sauce fully thickens, 10 to 12 minutes. Turn off heat, whisk in Gruyère, and season with salt and pepper. The sauce should be very thick.
- To assemble: Place a rack in the upper third of the oven and heat to 350 degrees. Pour cheese sauce over fennel (very gently reheat sauce if cold), and sprinkle with Gruyère and Parmigiano-Reggiano. Bake until bubbling and beginning to brown, 15 to 20 minutes.
- Remove gratin from oven and scatter bread crumb topping in an even layer across the top. Continue to bake until gratin takes on a deep golden hue, about 5 minutes. If it needs more color, place dish under the broiler for 1 minute, watching it very carefully to ensure nothing burns. Serve immediately.
FENNEL GRATIN
Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish
Provided by Good Food team
Categories Dinner, Side dish, Supper, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.
Nutrition Facts : Calories 320 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
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