he scallions, garlic and jalapeno with the vegetable oil.
Grill
00b0F. Line 2 baking trays with parchment paper.
Toss squash
grees F with rack in lowest position.
Chop enough fennel fronds
hicken in a large pot with 14 cups water. Bring to
lean trout thoroughly, scraping skin with a dull knife.
Pat
o remove any sand. Transfer with hands to a colander and
In a soup kettle, saute fennel bulb and onion in oil until fennel is softened.
Add the next seven ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 15 minutes.
Stir in chicken, orzo and wine.
Cover and cook for 20 minutes or until orzo is tender.
Stir in fennel fronds.
Preheat broiler.
Broil fennel until tender then let cool. Combine veal with orange zest, fennel seeds and 1 tbsp olive oil. Season. Broil until cooked to your liking. Remove from heat, cover and let rest for 5 mins.
Meanwhile, combine fennel, orange segments, orange juice, remaining olive oil, onion and baby arugula in a large bowl. Season to taste. Serve veal with fennel salad.
Preheat oven to 425\u00b0F.
Arrange fennel and pepper in a large baking dish. Drizzle with oil and sprinkle with rosemary leaves. Season. Bake for 10 mins. Add tomatoes and vinegar. Place chicken on top, skin-side up. Sprinkle with fennel seeds and paprika. Reduce oven to 400\u00b0F and bake for 35-40 mins, or until chicken is cooked through, basting with pan juices.
Transfer chicken and vegetables to a serving platter. Drizzle with pan juices. Serve with mashed potatoes and mixed greens.
aste.
To make fennel salad, combine fennel, arugula, onion and pine
ins.
Toss leeks, zucchini, fennel, thyme, 3 tbsp oil, lemon
gh heat. Season chicken thighs with salt and black pepper. Brown
Heat 1 tbsp of oil in a saucepan and saute the onion. Add the chili and fennel and fry for about 5 mins while stirring. Add the tomatoes and simmer for 10 mins. Add the beans and cook for about 5 more mins. Season to taste.
Cook the pasta in boiling salted water according to the package directions. Heat 1 tsp of oil in a pan, and fry the slices of sausage until lightly browned. Drain the pasta and mix it with the sauce and the sausage slices. Arrange on 4 plates and garnish with fennel fronds.
9x13 inch baking dish with cooking spray.
Heat 4
rom pork; coat larger skillet with cooking spray. Add margarine.
range sections and fennel to the bowl; toss with olive oil mixture
Grind fennel seeds and peppercorns using a spice grinder, blender, or mortar and pestle; set aside.
Trim excess fat from exterior of pork roast and cut, across the grain, into uniform steaks (1/2 - 3/4 inch); set aside and bring to room temperature.
Rub steaks on all sides with fennel spice mixture.
Grill steaks, over medium high heat until well browned, about 3 to 4 minutes per side; let rest 5 minutes before serving.
Preheat oven 180 C.
Place carrots in small baking tray.
Drizzle with oil.
Sprinkle with fennel seeds, sage and salt and pepper.
Roast for 40 minutes, turning once, or till tender.
ut beef. Discard marrowbone. Strain soup in colander. (There should be
Peel and dice the carrots, celery and potatoes.
Cut the leeks and cabbage leaves into fine strips.
Saute the vegetables and soup bone in the butter.
Add the barley.
After a few minutes, pour in the bouillon.
Stick the onion with the clove and add to the soup, along with the bacon.
Simmer for 2 1/2 hours.
Remove the soup bone and onion from the soup.
Mix the egg with the cream; add to the soup.
Heat, but do not boil.
Season to taste with salt and pepper.