FENNEL CHIPS
Use to make GILT chef Justin Bogle's Spring Salad with Mushroom ''Dirt''.
Provided by Martha Stewart
Categories Vegetables
Yield Makes enough for 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 180 degrees. Line a baking sheet with a nonstick baking mat; set aside.
- Place glucose, 6 tablespoons water, salt, and citric acid in a small saucepan and bring to a simmer over medium heat. Remove from heat and let cool.
- Place fennel in an even layer in a vacuum bag; add glucose solution and seal on highest setting of a vaccum sealer. Let stand for at least 5 minutes. Remove fennel from bag and pat dry.
- Spray prepared baking sheet with nonstick cooking spray; wipe off any excess. Lay fennel slices in an even layer on baking sheet; top fennel with a second nonstick baking mat. Transfer to oven and bake for 10 minutes. Remove second nonstick baking mat and continue baking until fennel is dry and crisp, about 1 hour.
FENNEL SPICE CHIPS
A really cool recipe from Easy Entertaining with Michael Chiarello. If you like fennel, do try this recipe:)
Provided by Sharon123
Categories Lunch/Snacks
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 350*F. Place the chips on a cookie sheet and put them in oven for 4 to 6 minutes.
- When oil is visible on the chips and they start to get shiny, take them out of the oven, and sprinkle with a generous amount of the spice rub. Let them cool and serve.
- To Make Fennel Spice Rub:
- Place the fennel seeds, coriander seeds, and peppercorns in a heavy skillet over medium heat. Watch carefully, tossing frequently so the seeds will toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender(I use a small coffee grinder) and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
- Yield: 1 1/4 cups.
Nutrition Facts : Calories 1797.3, Fat 116.2, SaturatedFat 30.5, Sodium 18254.3, Carbohydrate 182.6, Fiber 47.2, Sugar 11.3, Protein 31.4
ANISE-SPICED SQUASH SOUP WITH FENNEL CHIPS
Categories Soup/Stew Vegetable Vegetarian Fennel Squash Butternut Squash Winter Healthy Gourmet
Yield Makes about 9 cups
Number Of Ingredients 16
Steps:
- Make soup:
- Cook fennel, squash, onion, and anise seeds in butter in a 6- to 8-quart pot over moderate heat, covered, stirring occasionally, 15 minutes. Add water and simmer, covered, until squash is very tender, 25 to 30 minutes.
- Purée soup in batches in a blender (use caution when blending hot liquids) and season with salt and pepper.
- Make fennel chips:
- Preheat oven to 225°F.
- Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice. Cut fennel bulb lengthwise into paper-thin slices using a mandoline or other manual slicer. Pour sugar mixture over fennel in a bowl and let stand 5 minutes.
- Put Silpat or Exopat pad on a baking sheet. Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don't let slices touch). Bake in middle of oven 1 hour, or until dry and crisp. Working quickly, carefully peel chips off liner and transfer to a rack to cool. Top soup with chips.
- *Available at bakeware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901
FENNEL SPICE RUB FOR TURKEY (MICHAEL CHIARELLO)
I make this every year for our turkey! It is so potent when you've first ground it, but don't worry, since once it's cooked you're left with a wonderfully spiced turkey (but nothing unusually flavored). People will not be able to pick out the spices, but will comment how great the turkey tastes. It makes the best gravy. It is so dark and rich with a great savory taste. Second time I brined turkey and it was super moist, although the flavor was the same when it was not brined.
Provided by Roxygirl in Colorado
Categories Whole Turkey
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
- Watch carefully, tossing frequently so the seeds toast evenly.
- When light brown and fragrant, pour the seeds onto a plate to cool.
- They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt.
- Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
- Store in a tightly sealed glass jar in a cool, dry place, or freeze.
- Note: There's a chicken salad recipe by Michael Chiarello that uses up some of the leftover spice mix:.
- n a large bowl, combine shredded cooked chicken, celery, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons Fennel Spice, and salt and pepper to taste. Taste and add more oil, lemon juice, or Fennel Spice, if desired. Add the basil and serve.
FENNEL SPICE MIX
Toss this mix with two pounds of potatoes just before grilling.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 tablespoons
Number Of Ingredients 5
Steps:
- Stir together spices in a small bowl.
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