St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Pan-Seared Filet Mignon with Shallot-Wine Sauce | Main | Seared Tuna with Avocado and Fennel-Onion-Caper Salsa »

Featuring Fennel

FFeaturing Fennel
  

This week's farm share box brings us fennel, along with butterhead and romaine lettuce, mesclun, garlic scapes, scallions, sugarsnap peas, baby carrots, baby turnips and kale.  Fennel is a big favorite of mine, not only because of its pungent, distinctive flavor but also for its versatility. It can be served raw in a salad, as an interesting ingredient in soup (Fish Chowder with Fennel and Corn), grilled (Grilled Fennel/Chicken Salad), puréed as an ingredient in cream soups, boiled and added to mashed potatoes for a different twist, incorporated into a sauce for fish (Black Bass with Fennel-Orange Cream) or, my favorite, cut in long shreds and braised in wine and butter. These tasty "noodles" make a flavorful bed for a piece of grilled fish, or, in this recipe from the Stephencooks archives, a piece of pan-seared pork tenderloin.

Seared Pork Medallions with Braised Fennel
Searedporktend_4

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

Looks good Stephen. I love fennel. I make a fennel & celeriac slaw with a mustard seed vinaigrette that's delicious!

I'm still in the process of _learning_ to love fennel - but your recipe looks like a good bet to me:)

Hi, i've heard mention of such a dish as "Fennel & custard tart" which intreagues me, as it's seems a strange combination, yet i can imagine it working like many other weird culinary combos. have you tried any variation on this dish? If so any recepie pointers? thanks.

Hi, i've heard mention of such a dish as "Fennel & custard tart" which intreagues me, as it's seems a strange combination, yet i can imagine it working like many other weird culinary combos. have you tried any variation on this dish? If so any recepie pointers? thanks.

Stephen,

A+! We tried this last night with Wolf Pine Farm fennel and natural pork and a baked sweet potato on the side--FABULOUS! It is reminiscent of a dish my husband had in the Lake District of Wild Boar on a bed of briased Sauercraut atop a crisp white potato latke. Thanks so much for sharing. Annie

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.