SNAPPER WITH FENNEL, ONION AND TOMATO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Pat the fish dry and sprinkle with salt and pepper. In a large oven-safe saute pan, heat the olive oil over medium heat and cook the onions and fennel until tender and golden, 8 to 10 minutes. Add the tomatoes and herbes de Provence and cook until the tomatoes begin to soften, another 5 minutes. Increase the heat to high and deglaze the pan with the wine, chicken stock and lemon juice and let bubble for 1 minute.
- Nestle the fish fillets into the pan, sprinkle with salt and pepper and top each with a pat of butter. Place into the oven and cook until the fish is cooked through, 8 to 10 minutes.
- Broil just until a bit crusty, about 1 more minute. Squeeze lemon juice on the fish and serve.
FENNEL SPINACH SAUTE
Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.
Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
HERBY THREE-BEAN SALAD
Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables (fennel, celery and onions) add texture and a vinegary kick, while a mix of herbs lend complexity and freshness. Feel free to use whatever combination of canned beans you like; kidney beans are classic, black beans velvety, black-eyed peas earthy. You can prepare this salad up to four hours ahead and keep it at room temperature, or you can make it the day before and refrigerate it. Toss well and add more salt and vinegar, if needed, just before serving.
Provided by Melissa Clark
Categories quick, salads and dressings, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a dry medium saucepan (one large enough to hold the green beans in Step 4), toast coriander seeds over medium heat, stirring frequently, until fragrant, 2 minutes. Transfer to a small bowl to cool. Once the seeds are cool enough to handle, use a mortar and pestle to crack them, or place them on a cutting board and crack with the flat side of a chef's knife. Set aside.
- Fill the same saucepan you used for the coriander with salted water and bring to a boil.
- While waiting for the water to boil, combine 1/4 cup vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Slowly whisk in olive oil. Add onion along with fennel or celery, or both, and toss. Set aside to marinate for at least 10 minutes while preparing the rest of the salad.
- To the boiling water, add the green beans and blanch for 2 to 3 minutes, until they turn bright green and are crisp-tender. Immediately drain beans in a colander, then run cold tap water over them to stop the cooking. Once cool, pat them dry.
- Add the blanched green beans, chickpeas, cannellini beans, herbs and toasted coriander seeds to the marinated onions. Season with remaining salt and pepper, and gently toss to evenly combine. Taste and add more salt and vinegar if needed. (Keep in mind that you'll also be adding flaky salt to finish.) Drizzle with olive oil and flaky sea salt, and serve.
ONION TART WITH MUSTARD AND FENNEL
Provided by Paul Grimes
Categories Mustard Onion Bake Cocktail Party Bastille Day Parmesan Family Reunion Gourmet
Yield Makes 8 (hors d'oeuvre) servings
Number Of Ingredients 10
Steps:
- Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
- Put 1 1/2 cups flour in a medium bowl, then make a well in center of flour and add yeast mixture to well. Stir together egg, 1 tablespoon oil, and 1 1/2 teaspoons salt with a fork. Add egg mixture to yeast mixture and mix with a wooden spoon or your fingertips, gradually incorporating flour, until a soft dough forms. Transfer dough to a floured surface and knead, working in additional flour (up to 1/4 cup) as necessary, until smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
- While dough rises, heat remaining 1/3 cup oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel seeds until a shade darker, about 30 seconds. Stir in onions, remaining teaspoon salt, and 1/2 teaspoon pepper, then reduce heat to medium-low and cover onions directly with a round of parchment paper. Cook, stirring occasionally, until onions are very tender and golden brown, 1 to 1 1/4 hours.
- Preheat oven to 375°F with rack in middle.
- Knead dough gently on a floured surface with floured hands to deflate. Pat out dough on a large heavy baking sheet (preferably blue steel) into a 15- by 12-inch rectangle, turning up or crimping edge, then brush mustard evenly over dough, leaving a 1/2-inch border around edge. Spread onions evenly over mustard, then sprinkle evenly with cheese.
- Bake tart until crust is golden brown, 30 to 35 minutes. Cut into 2-inch squares or diamonds and serve warm or at room temperature.
ROASTED FENNEL AND RED ONIONS
Categories Onion Vegetable Side Roast Vegetarian Low Cal Low/No Sugar Wheat/Gluten-Free Vinegar Fennel Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Cut each fennel bulb lengthwise into 8 wedges and in a roasting pan toss fennel and onions with butter, oil, and salt and pepper to taste. Roast vegetables, stirring once halfway through roasting, 25 minutes, or until tender. Add vinegar to vegetables and toss to coat.
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BRISKET WITH FENNEL AND HERBS RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (37)Estimated Reading Time 6 minsServings 8-10
- Preheat oven to 300°. Season brisket on all sides with kosher salt (about 1 tsp. Diamond Crystal or ½ tsp. Morton per lb.) and pepper and set on a rimmed baking sheet. Chill, uncovered, at least 12 hours and up to 2 days.
- Heat 2 Tbsp. oil in a large heavy pot over medium. Cook brisket, fatty side down, until deeply browned (it might be snug at first, but the meat will shrink as it cooks), 10–12 minutes. Turn and cook until the other side is deeply browned, 8–10 minutes. Turn onto edges and brown (this isn’t necessary, but it will add more flavor). Transfer to a platter.
- Pour off fat in pot; discard. Pour remaining 2 Tbsp. oil into pot; set over medium-high heat. Add onion and season with kosher salt and pepper. Cook, stirring occasionally, until softened and beginning to brown and frizzle around the edges, about 3 minutes.
- Add fennel, celery, garlic, and thyme and toss to coat; season with kosher salt and pepper. Add vinegar, soy sauce, and 4 cups water. Place brisket in pot, arranging fatty side up; it should be submerged. (Use tongs to work it in there. If anything has to poke out of the liquid, let it be the vegetables.) Bring to a simmer, then cover and slide into the oven. Braise (without peeking) 3 hours. Check brisket; it should be very tender (the tip of a knife should easily pierce meat). If not, braise another 20 minutes or so and check again.
CARAMELIZED FENNEL AND ONIONS - AN EASY MEDITERRANEAN SIDE
From allourway.com
5/5 (22)Total Time 1 hr 10 minsCategory Appetizer, Side, VegetablesCalories 256 per serving
- Heat olive oil and butter in a large, uncovered, heavy pan on medium high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally, after 10 minutes sprinkle the vegetables with salt. Lower the temperature to medium. You want the pan hot enough to get the caramelization going but not so much that the fennel and onions dry out. If that does happen, add a tablespoon or two of water.
- Stir occasionally, scraping up any bits that are on the bottom. The brown bits are the ones with the most flavor. Cook for another 30 minutes or up to an hour, depending on how impatient you are. The longer it cooks the more caramelized the onions and fennel become. Taste test along the way. The dish will have a lot of flavor and doesn't have to be cooked down all the way.
- When ready to serve, remove the pan from the heat, add in the grated Parmesan cheese, the chopped parsley, lemon zest, and lemon juice.
CARAMELIZED FENNEL AND ONIONS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.8/5 (4)Total Time 1 hr 10 minsCategory Side Dish, Caramelized Onion, Fennel, OnionCalories 214 per serving
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