Braised Fennel W Orange Recipes

ORANGE-BRAISED FENNEL

Steps:

• Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.

ORANGE-BRAISED FENNEL

Steps:

• With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
• Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.

BRAISED PORK WITH ORANGE AND FENNEL

Steps:

• Put oven rack in lower third of oven and preheat oven to 350°F.
• Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
• Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
• Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour.
• Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.

OVEN-BRAISED FENNEL

Steps:

• Preheat oven to 375 degrees. Butter a baking dish.
• Remove the stems and fronds from the fennel, quarter the bulbs and slice them one-half-inch thick. Arrange the slices in a baking dish and season with salt and pepper. Dot with one tablespoon of the butter.
• Pour the simmering chicken stock around the fennel, cover with a lid or foil and place in the oven to bake about 40 minutes, until tender. Uncover the fennel, increase oven temperature to 425 degrees and bake 10 minutes longer, until lightly browned and most of the liquid has evaporated.
• While the fennel is baking, brown the bread crumbs in remaining butter in a skillet and set aside. Just before serving the fennel sprinkle with the bread crumbs.

ORANGE-BRAISED FENNEL WITH HAZELNUTS

Steps:

• Cut each fennel stalk bulb into 6 wedges of equal size. Set aside.
• Melt the butter in a large saute pan over medium heat. Add the fennel and shallots and saute for 4 minutes. Add the orange zest, orange juice, broth, and salt and pepper to taste, and bring to a simmer. Lower the heat, cover, and cook, stirring from time to time, for 45 minutes, or until the fennel is meltingly tender. Remove from the heat and stir in the hazelnuts. Serve hot or at room temperature.

BRAISED FENNEL WITH ONIONS AND PEPPERS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
• Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
• Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

SKILLET-BRAISED FENNEL

Steps:

• Trim the tops of the fennel bulbs; cut bulbs in half lengthwise.
• Melt butter in a large iron skillet over medium heat. Add sugar and stir until melted. Add garlic and cook for 1 to 2 minutes. Add fennel, cut side down, and cook until well browned, about 5 to 10 minutes. Be careful not to let the fennel burn.
• Turn over bulbs and add orange juice, water, and salt and pepper. Bring to a simmer, then reduce heat to low. Cover pan and cook until fennel is soft and most of the liquid has been absorbed, about 20 to 30 minutes. If the pan becomes dry during cooking, add a little more water. If any liquid is left at the end of the cooking time, continue to cook, uncovered, at medium heat until the liquid evaporates. Garnish with parsley leaves and serve immediately.

BRAISED FENNEL WITH POMEGRANATE

Steps:

• Heat a large skillet over high; add olive oil and fennel in a single layer (work in batches, if needed). Season with salt and pepper; cook until browned, 2 minutes a side. Add garlic, orange juice, broth, and pomegranate juice. Bring to a boil; cover and simmer, turning once, until tender, 8 minutes. Uncover; cook on high until liquid is syrupy, about 3 minutes. Transfer to a plate; let cool 5 minutes. Serve, sprinkled with mint, fennel fronds, hazelnuts, and pomegranate seeds.

BRAISED FENNEL

Steps:

• Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
• Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
• Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
• Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.

BRAISED FENNEL

Steps:

• Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs.
• In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat.
• Add fennel garlic, thyme, and toss to coat with butter.
• Season with salt and pepper, to taste.
• Add wine and chicken stock.
• Bring mixture to a boil, reduce heat to a simmer and cover.
• Braise for 15 to 20 minutes, or until vegetables are tender.
• Stir in remaining tablespoon butter.
• Reseason with salt and pepper, to taste.

CITRUS AND FENNEL BRAISED

Steps:

• Two days before serving, in a large, nonreactive container, combine the fennel seed, bay leaves, orange, garlic, savory, cinnamon and 2 tablespoons olive oil. Add the meat and rub to coat. Cover and refrigerate overnight.
• Wipe the marinade ingredients from the meat and reserve along with any liquid. In a braising pan fitted with a lid, heat the remaining olive oil over medium heat. Sear the meat well on all sides. Transfer to a plate. Add the onions and sauté until they begin to caramelize, 10 to 15 minutes. Stir in the reserved marinade ingredients and simmer for another 2 to 3 minutes. Add the tomatoes and their juice and cook over high heat until reduced by half, about 20 minutes.
• Preheat oven to 300 degrees. Add the wines to the pan and bring to a boil. Simmer for 5 minutes. Return the meat to the pan, cover snugly with foil, then cover the pan with a tight-fitting lid. Braise, undisturbed, for 3 hours, or until a fork slides through the meat with little or no resistance. If necessary, continue to cook until tender, checking every 10 minutes.
• Transfer the meat to a platter. Pass the braising liquids and solids through a food mill and return them to the pan. Season to taste with salt and pepper. Add the meat to the pan and let cool. Cover and refrigerate overnight.
• Preheat oven to 300 degrees. Reheat the pan, 30 to 45 minutes, until heated through. To serve, thinly slice using a very sharp knife. Spoon some of the braising liquid over the top. If desired, serve with creamy polenta or mashed potatoes.