For chicken:
In shallow glass
\" thick slices. Remove stalks for fennel; chop fronds (2 T) discard
oil.
Add the sliced fennel bulb and the bucatini and
p) from the fennel, coarsely chop and reserve for garnish, covered
To make the caramelized fennel oranges, combine sugar, fennel seeds and 1 tbsp
add the sliced fennel (NOT the strips of fennel), sliced leek and
To make the pickled fennel, combine fennel, garlic, vinegar, sugar and thyme
For guacamole, combine avocado, tomatoes, garlic
dd onion, carrot, celery and fennel to pan; cook, stirring, until
o 400\u00b0F. Combine fennel, onion, garlic, fennel seeds and oil in
an, stirring, on low heat for 5 mins, or until caramelized
n a small saucepan, combine fennel, half the reserved fronds, and
efore trimming the fennel bulbs. Slice the fennel thinly, Combine fennel, onion, garlic
oil. Add couscous and simmer for 10 mins. Drain. Set aside
nough to hold all the fennel. Add the chicken stock and
rons away from the fennel (and save them for a garnish).
eat. Cook the fennel and garlic, stirring, for about 3 mins, or
Combine fennel, leek, cream and milk in
oosely with foil and cook for 8 mins. Turn, cover loosely
urface until smooth. Cover, refrigerate for 30 mins.
Heat remaining