SWEET ITALIAN FENNEL SAUSAGE
Provided by Food Network
Time 1h10m
Yield about 5 pounds sausages
Number Of Ingredients 12
Steps:
- In a bowl combine the pork, curing salt, black pepper, fennel seeds, garlic, sugar and cayenne pepper. Mix to make sure seasonings are well distributed throughout the pork. Freeze for 30 minutes.
- To prepare the forcemeat, pass the mixture through a meat grinder using the large hole plate. Transfer to an electric mixer, using the paddle on the lowest speed, and mix for 1 minute. Increase the speed to medium and slowly add the stock and mix for 2 minutes. Switch to high speed and mix for 30 seconds.
- To form the sausages, place about a cup of forcemeat in a 12 by 16-inch piece of plastic wrap. Shape into a 1 1/2 by 8-inch sausage and wrap with the plastic to a tight roll. Tie both ends by forming a knot. Wrap again in aluminum foil. Repeat the process until all forcemeat is used.
- In a large saute pan bring court bouillon to a simmer. Poach the prepared sausages for 10 minutes or until firm to the touch. Allow to cool and unwrap sausages. In a cast iron pan, over high heat, saute the sausages in olive oil until nicely browned. Slice and serve with honey mustard and minced onion.
SWEET AND SOUR PICKLED FENNEL
One of the things that I love about our trips to Italy is sampling the various items that my husband's relatives have conserved from their gardens. Finocchi (fennel) in agrodolce (sour-sweet) is one of them! It can be served either as a side dish (contorno) or as a accompaniment to an aperitif. Jars can be stored in a cool, dry place for up to 1 year. Any jars that didn't seal should be placed in the refrigerator and consumed within 2 weeks.
Provided by Kim's Cooking Now
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT12h35m
Yield 8
Number Of Ingredients 7
Steps:
- Inspect 2 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fennel is ready. Wash new, unused lids and rings in warm, soapy water.
- Place sliced fennel in a colander and rinse well.
- Combine water, vinegar, and salt in a large saucepan and bring to a boil. Add the fennel, sugar, olive oil, and chives; stir to combine. Bring back to a boil and cook for 3 minutes.
- Remove fennel from the cooking liquid with a slotted spoon and pack into sterilized jars. Fill the jars with the hot cooking liquid, leaving 1/2-inch head space. Wipe the tops of the jars with a clean cloth. Place lids on the jars and tighten.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
- Remove the jars from the stockpot with a jar lifter and let rest on a kitchen towel, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for 1 week before consuming.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 8.4 g, Fat 9.5 g, Fiber 1.8 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 758.6 mg, Sugar 4.3 g
SWEET FENNEL GREENS
Adopted from the Cancer Connection site. This is a tasty and healthy way to get your greens in. Low in calories, good source of protein and fiber
Provided by Chef1MOM-Connie
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Make bullion according to package directions. Typically, this means that you add one bullion cube to 2 cups water and heat to low simmer. Prepare in a large nonstick pot.
- Add the fennel and garlic and stir.
- Immediately add greens to simmering liquid.
- "Roll" greens around in water to coat with spices and let simmer until just wilted, about 1 to 2 minutes.
- Do not overcook greens. They should be wilted, but still brightly colored. Greens will "shrink" significantly when they cook.
- Use a slotted spoon to remove greens into a bowl or serving dish or onto plates or bowls. Let liquid drain a bit before putting greens into dish.
- Enjoy greens steaming hot.
Nutrition Facts : Calories 8.4, Fat 0.2, Sodium 1.7, Carbohydrate 1.5, Fiber 0.6, Protein 0.4
SHEET-PAN CHICKEN WITH SWEET POTATOES AND FENNEL
This easy, sheet-pan dinner sings thanks to its zingy vinaigrette of sharp pecorino, warming cracked pepper and bright lemon - which you'll want to slather on everything. These flavors really get a chance to shine drizzled on top of roast chicken and seasonal vegetables. Don't be afraid to substitute the sweet potatoes and fennel with whatever vegetables you have on hand. Serve the dish with a handful of leafy greens and a generous amount of the vinaigrette.
Provided by Yewande Komolafe
Categories dinner, weekday, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.
- In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
- Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.
- As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.
- Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
- To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.
Nutrition Facts : @context http, Calories 983, UnsaturatedFat 44 grams, Carbohydrate 19 grams, Fat 65 grams, Fiber 4 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1179 milligrams, Sugar 5 grams, TransFat 0 grams
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