For the past few years we have been hosting parties during the Tour de France, usually during one of the mountain stages. This year we hosted one party ourselves and went to another hosted by Mamiko and Ben. For some reason fennel featured at both parties.
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Fennel Salad
Simple but delicious, this is becoming one of our favourite salads.
- Fennel bulb
- Shallots
- Neutral Oil and a Strong Vinegar (Balsamic is fine)
- Sea Salt
- Pears
- Blood Orange
Make a basic dressing of oil, vinegar shallots and sea salt.
Slice the fennel bulb into very thin slices, let marinate in the dressing for a few minutes.
Peel and slice the pears, peel and section the orange, lay in the bottom of a bowl.
Dump the marinated fennel on top, garnish with a few wisps of the fennel fronds.
We ate this at Kasumi's farewell dinner. Also on the menu, steamed crab, BBQ mussels, BBQ pork, asparagus with chanterelles - some cava, some Okanogan whites (from around Oliver).
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Fennel Braised with Thyme & Black Olives - Mamiko-fu
Mamiko has hosted two Tour de France parties now, both with recipes that made it into this blog! As you can see, Mamiko provides much better instructions than I do.
- 3 large or 4 medium fennel bulbs (about 3 pounds total)
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 1/2 cup pitted oil-cured black olives, such as Nyons or Moroccan
- 2 garlic cloves, minced
- 5 to 6 anchovy fillets, minced
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon fennel seeds, toasted and lightly crushed
- 1/2 teaspoon coriander seeds, toasted and lightly crushed
- 1/3 cup dry white wine or dry white vermouth
- 3/4 cup chicken stock
Heat the oven to 325 degrees.
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Trimming the fennel: If the fennel came with the feathery green stalks attached, use a large knife to chop these off right down at their base, where the bulb begins. Reserve a few of the brightest and freshest-looking fronds for garnish. Cut each bulb in half through the core and then halve again, into quarters.
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Browning the fennel: Heat 2 tablespoons of the oil in a large heavy-based skillet (12-inch) over medium-high heat until it ripples. Add as many quarters of fennel as will fit without crowding, one cut side down. Leave the fennel undisturbed for 3 minutes -- moving the pieces around will only slow down the browning process. With tongs, lift a few quarters to check to see if they've browned in spots. because of its uneven surface, the fennel won't brown evenly: you're looking for patches of caramelization. Turn the quarters onto the other cut side and leave again until browned, another 3 to 4 minutes.
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Remove the quarters from the pan and arrange them browned side up in a large gratin dish or shallow baking dish (9- to 10-by-13- to 14-inches). Add the remaining oil to the skillet and brown the remaining fennel. Add this batch of fennel to the gratin dish, arranging it as best you can so the wedges line up in a single layer. It's OK if the wedges are a bit cramped; they will collapse and shrink some as they braise. Season with salt and pepper. Scatter over the olives.
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The aromatics and braising liquid: Combine the garlic, anchovies, thyme, fennel seeds, and coriander in a small saucepan, and smash the mixture against the bottom of the pan with a wooden spoon to make a rough paste. Add the wine, bring to a boil over high heat, and boil until reduced by about half, about 2 minutes. Add the stock and bring to a simmer.
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The braise: Pour the seasoned liquid over the fennel, cover tightly with foil, and slide onto the middle rack of the oven. Braise until the fennel has collapsed and a small knife penetrates the core of the wedges with no resistance, about 1 hour and 15 minutes.
Serving: If you reserved the feathery tops, chop them to give you about 2 tablespoons, and sprinkle them over the top of the braise. Serve warm or at room temperature.
