Fennel With Rosemary Shallots And Goat Cheese Recipes

Steps:

• Cut stem end off figs about 1/2-inch down. Use a melon baller or small spoon to hollow out the fig. Chop and reserve the insides of the figs. Set the figs aside. The stem pieces may be saved as "hats" for the presentation. Heat the olive oil in a medium saute pan. When the oil is hot but not smoking add the fennel. Toss or stir the fennel until golden. Season with salt and a touch of black pepper. Remove the pan from the heat and add the lemon zest, reserved fig insides and tarragon. Finish with the extra virgin olive oil, adding just enough to have the filling bind together. Remove the filling from the pan and let cool. Rinse, then finely chop the green peppercorns. In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil and shallots. Season with salt after adding the peppercorns, as they can be salty. The vinaigrette can be made a day in advance and held refrigerated. Let the vinaigrette sit for about a half hour at room temperature before serving if you have refrigerated it. Just before serving, fill each fig with cooled fennel mixture. Cover with reserved stem pieces if you wish. Place 2 figs on a plate along with a wedge of the cheese. Drizzle the figs with the vinaigrette. Some suggested garnishes are fresh grape leaves, the fine inner leaves of the fennel bulb, or chervil plunches.

Steps:

• In a 1-pint jar with a tight-fitting lid combine the cheese with the fennel seeds, the red pepper flakes, the rosemary, and the lemon zest, pour enough of the oil over the mixture to cover the cheese completely, and let the cheese marinate, covered, and chilled, for at least 1 week and up to 4 weeks. Let the mixture come to room temperature before serving.

Steps:

• Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
• Lemon Vinaigrette: In a medium bowl whisk together lemon juice, shallot, mustard, lemon zest, and honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.
• Scrub beets. Wrap each beet in Reynolds Wrap® Aluminum Foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
• In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
• In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
• Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of lightly salted water to a boil. Add baby fennel, and cook until just tender, about 10 minutes, then drain.
• Butter the bottom of a shallow baking dish, and sprinkle with garlic, rosemary, and shallots. Arrange the fennel in the baking dish, and pour in the white wine. Season with salt and pepper.
• Bake uncovered in preheated oven for 30 minutes, basting occasionally. Set the oven to Broil, then sprinkle the fennel with crumbled goat cheese. Broil for a few minutes until the cheese has melted.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of lightly salted water to a boil. Add baby fennel, and cook until just tender, about 10 minutes, then drain.
• Butter the bottom of a shallow baking dish, and sprinkle with garlic, rosemary, and shallots. Arrange the fennel in the baking dish, and pour in the white wine. Season with salt and pepper.
• Bake uncovered in preheated oven for 30 minutes, basting occasionally. Set the oven to Broil, then sprinkle the fennel with crumbled goat cheese. Broil for a few minutes until the cheese has melted.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of lightly salted water to a boil. Add baby fennel, and cook until just tender, about 10 minutes, then drain.
• Butter the bottom of a shallow baking dish, and sprinkle with garlic, rosemary, and shallots. Arrange the fennel in the baking dish, and pour in the white wine. Season with salt and pepper.
• Bake uncovered in preheated oven for 30 minutes, basting occasionally. Set the oven to Broil, then sprinkle the fennel with crumbled goat cheese. Broil for a few minutes until the cheese has melted.