In case that title wasn’t clear, this post is about fennel. Fennel in four different recipes to be exact. G and I split the load again, so I’m going to start off by talking about roasted fennel and the acorn squash recipe that I served it with.
So the acorn squash is actually very similar to the way I grew up eating it. My mom used to make baked acorn squash all winter long, except she would serve it with honey and a little butter. Aside from the honey, the process is the same. I found the molasses flavor of the brown sugar to be really pleasant with the acorn squash so I will probably be using it again sometime. (Did I mention that I have a half bushel of acorn squash waiting in my pantry?)
I have also made roasted fennel before, but I usually serve it with fish. This time I served it with a pork loin I made using a maple mustard glaze. The fennel was a delicious complement to the pork flavor. I’ll definitely be combining them again.
Next I made a Fennel and Potato Bake.
I have to say here, the recipe requires you to thinly slice two fennel bulbs. If you have one, I would recommend using a mandoline for this. Slicing with a knife is a bit rough because the fennel keeps falling apart and it is really difficult to get even slices.
The recipe itself is pretty simple, though it requires a decent amount of prep time if you are doing all the slicing with a knife (seriously folks, use a mandoline). You just sprinkle some asiago, salt and pepper between layers of fennel and potato then pour a little cream over the top.
The outcome is awesome. The texture is super satisfying and the flavor is amazing! As soon as I get a mandoline, I’m making this again!
Passing the torch to G!
Thanks, B! First, of all, fear the mandoline. I once came home from school to find nothing but a mandoline, some carrots, a lot of blood, and no mom. This is back before cell phones. She had cut off the tip of her thumb using a mandoline. She was fine. It was just a slice of skin, and it grew back. How’s that for a good story for a cooking blog? Anyway, it scared me off of mandolines for life. I use a knife or the slicing blade on a food processor. Mandolins on the other hand, are a lovely instrument. 😉
I made the linguine with fennel and tuna and the Fennel, orange, and parsley salad. I served the fennel and orange salad as a side with the Salmon “steaks” with hoisin glaze, so I’ll talk about that too. And you’ll find out why “steaks” is in quotes.
I adjusted this recipe by using thin whole wheat spaghetti instead of linguine. Other than that, I followed the recipe as written. It winds up being nice. I don’t believe I’d ever had cooked fennel before. It takes on a more subtle and nutty flavor than the sharp anise flavor you get with fresh fennel. The capers added a nice briny bite. The tuna grounded the whole dish and gave it some richness. I like that even the bites that didn’t have a little of everything still tasted like something. Too often with these Everyday Food pasta recipes, you get a mouthful of plain noodles and wonder why you bothered. I’ll get to the whole wheat pasta with kale and fontina later… The biggest problem with this recipe is how unappetizing it looks. Aside from the green fennel fronds, it’s all kind of beige. Ick.
There’s also a video of this recipe online. It looks like it’s from the old PBS show. I miss that show. The video teaches you how to segment an orange. She (Allie?) points out that you can use the stalks to make stock. That’s a good tip. Mostly the video just serves to make me nostalgic for the PBS show and wish I had a knife sharp enough to segment an orange that quickly and cleanly.
The fennel salad is very nice and bright. The recipe called for black olives, which I found confusing. When I think “black olives” I still think of the dopey little olives you get on a pizza. Taking a look at the picture in the magazine, it was clear that these were no pizza olives. But what were they? D wound up buying something at the store from the olive bar. They were terribly salty. The video says to use Kalamata olives, which makes perfect sense. So why don’t you say that, Everyday Food?!?! This recipe also represents the last gasp of the parsley from our garden. Sunrise, sun barely shine on garden resulting in stilted growth and wan looking plants with no fruit on them, sun set.
As for the salmon, I really wish I would have bought salmon steaks. That’s what the recipe actually calls for. We had a giant side of salmon instead. It was fine salmon, it’s just that when you broil a piece of fish that’s not uniform thickness, you wind up with an overcooked end and an undercooked end. The glaze is awesome. Why am I not putting hoisin sauce and orange juice on more things? That could have been the dressing for the salad… Of course, now that I have the 1/2 a jar of hoisin sauce, I’m facing the dreaded condiment glut in the fridge. If I cook my leftover rice noodles, can I put hoisin sauce on them and kill two orphan ingredients with one stone?