FENNEL, ORANGE, AND OLIVE SALAD
Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.
- In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.
- In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.
WARM MARINATED OLIVES
Steps:
- Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
- Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.
OLIVES WITH FENNEL SEEDS AND ORANGE
For a fun and festive present, try this great recipe from "Martha Stewart Holiday Handmade Gifts," 2006. Also try:Cerignola Olives with Hot Pepper and Rosemary Oil
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a large bowl. Transfer to jars. Fill jars with remaining oil. Refrigerate immediately for at least 8 hours and up to 2 weeks. Drain before serving.
WARM OLIVES WITH FENNEL AND ORANGE
Categories Salad Olive Vegetarian Orange Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Place olives in medium bowl. Cover with 2 cups water; let stand 10 minutes. Drain.
- Combine olives, oil, thyme, garlic, fennel seeds, and orange peel in small skillet. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat. Stir in vinegar. Cool slightly; serve warm.
FENNEL AND OLIVE RELISH
Steps:
- Cut stalks from fennel bulbs, then chop enough fronds to measure 1/4 cup. Discard remaining fronds and stalks. Quarter bulbs, then finely chop in a food processor. Transfer to a bowl.
- Stir in remaining ingredients. Let stand 1 hour for flavors to meld. Serve at room temperature.
FENNEL SEED FOCACCIA WITH KALAMATA OLIVES
Categories Bread Olive Side Bake Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 loaf; 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make starter:
- Mix flour and yeast in 8- to 10-cup bowl. Using wooden spoon, stir in 3/4 cup water; beat until smooth soft dough forms, about 3 minutes. Scrape down sides of bowl. Cover with plastic; let stand 30 minutes. Chill overnight. Let stand at room temperature 30 minutes before continuing.
- Make dough:
- Stir 1/4 cup warm water and yeast in large bowl. Let stand 5 minutes. Add starter and 1 cup plus 2 tablespoons cool water. Using wooden spoon, mix starter and water 1 minute (mixture will look milky and foamy). Mix in 1 1/2 tablespoons oil, 4 teaspoons salt, milk and fennel. Add 3 1/3 cups bread flour, about 1 cup at a time, mixing until very soft sticky dough forms.
- Knead dough gently on floured surface until dough comes together but is still sticky, sprinkling with more flour and loosening dough from surface with pastry scraper, about 5 minutes. Return to same bowl. Cover with plastic; let rest until firmer and less sticky, about 20 minutes.
- Knead dough gently on floured surface until supple and elastic, sprinkling with flour to prevent sticking, about 5 minutes. Push dough out to 12-inch square. Sprinkle with 2/3 cup chopped olives; fold dough over olives. Knead gently to distribute olives; shape into ball.
- Oil large bowl with 1/2 tablespoon oil. Add dough; turn to coat. Cover with plastic wrap. Let dough rise until almost doubled in volume, about 1 hour. Uncover; fold dough edges in toward center. Turn dough over, releasing some air but deflating as little as possible. Cover; let rise until almost doubled, about 1 hour.
- Position rack in bottom third of oven; preheat to 425°F. Oil 17x11-inch baking sheet and line with parchment paper. Turn out dough onto pan. Without deflating dough, gently stretch and push dough to cover pan. If dough springs back, let rest 5 minutes, then stretch. Repeat resting and stretching until dough stays in place. Press quartered olives over surface. Indent dough with fingertips in several places. Let rise until puffy, about 20 minutes.
- Sprinkle dough with 1 teaspoon salt. Place pan in oven. Spray oven with water 8 times. Close door 1 minute. Open and spray several times more. Close door; bake focaccia 15 minutes. Reduce oven temperature to 350°F. Bake focaccia until golden and crusty, about 12 minutes longer. Cool focaccia on rack 30 minutes.
FENNEL, BEET AND ORANGE SALAD WITH OLIVES
Steps:
- Preheat oven to 400°F. Wrap beets in foil. Place on baking sheet. Roast beets until tender, about 1 1/2 hours. Cool. Peel beets; cut into rounds.
- Mix orange peel, mustard and fennel seeds in bowl. Whisk in vinegar. Gradually whisk in oil. Season with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately; chill. Bring dressing to room temperature before using.)
- Place fennel slices in bowl. Toss with enough dressing to coat. Cut peel and white pith from oranges. Cut oranges into rounds. Alternate beets and oranges along edge of platters, overlapping. Spoon fennel slices into center; sprinkle with olives. Drizzle remaining dressing over beets and oranges. Chop fronds; sprinkle over salad.
BRAISED FISH WITH FENNEL, TOMATOES AND OLIVES
Categories Fish Herb Tomato Bake Quick & Easy Fennel Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
- Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
- Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.
KALAMATA OLIVES WITH FENNEL AND ORANGE
The sweetness of orange and fresh fennel complements the salty Kalamatas.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Using a stripper or vegetable peeler, remove orange zest in long strips, avoiding pith. With a sharp stainless-steel knife, remove pith. Cut between membranes into sections and cut sections into thirds.
- Toss orange zest and pieces with remaining ingredients, and serve.
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