Posts Tagged ‘fennel

13
Aug
17

leek and mushroom soup

2 leeks left from the market , What to do with them. I had eaten some in a salad recently but I figured I could make a soup before the leeks dried out.

Sliced the leaks in the food processor, with 1/2 a white onion. In the soup pot sweated with a combination of butter, olive oil and seeds, fennel, caraway, celery and a touch of saffron. Course salt and quad mix pepper to taste, gifts of Hawaiian sea salt and  Himalayan pink salt were used.

Sweat the leeks covered at the simmer while dried mushrooms soaked, simply place the mushrooms in a glass container and use heated water from a single serving coffee machine (Keurig) however may cups it take to fully soak the mushrooms. Let steep while the leeks simmer for about 20 minutes.

Drain the mushrooms, chop if needed. Add flour by eye to the leak mixture and cook a bit more to provide the consistency of the soup.

Add stock (or water) to leek mixture and simmer till it thickens, add the drained mushrooms. Adjust viscosity if needed. I poured about 1/2 the volume of the soup to a food processor, processed till creamy by adding a bit of heavy cream and  milk and returned it to the pan with the unprocessed remainder so some leeks are present in the soup.

Excellent soup the only downside is that I didn’t have any toast to accompany the soup as dough was rising at the time.

27
Nov
16

Roasted Lamb shank and veggies.

The weather is cooling somewhat, not the cold blustery wind yet but a good day for a slow roasted lamb shank and veggies to be in the oven while I finished mulching up the leaves in the front yard, run several errands and do the required Sunday routine around the house. 

Nothing exotic here as you probably guessed, fennel sweetened the dish along with the usual veggies.  I don’t get lamb that often so it was a delicious meal to draw to a close the Thankgiving weekend. You may have the Friday after Thankgiving off and when combined with the weekend a longer respite from work than Christmas.


I tried to cut the bone to fit the pan but it just fit after trimming some of the meat from the bone. The rest of it shrank. 

The ingredients are self explanatory.  A small amount of broth was added with light seasonings.

31
Jan
16

En papillote

Cooking en papillote, or in parchment paper, is a classic technique for preparing delicious and healthy meals.
I guess I’m partial to cooking  utilizing the oven probably more often during the colder months. It’s also a set and forget method where you don’t have to constantly be at the stove top. 

Cooking with parchment has advantage of disposable clean up as paper is the cooking vessel. And for sure predates the plastic cooking bags that were popular a while back.

The contents of your paper container is limitless.

   
 
Bonus counter cam view

  

27
Jan
16

Roasted veggie risotto 

Rice …. I could be a rice a holic ( only if my spell checker lets me!)

Just be satisfied with a bowl of rice?  .. Well not exactly..

I’ve made rice several ways and a risotto method can be quick and leaves some room for additions.

By eye about 1 and 1/2 cups of rice to about double the amount of broth.

Have the broth brought up to a boil and simmering before you get started.

  
  
Some dice roasted veggies , here onion, fennel, garlic and carrot , ready to go.

A bit of butter to the pan and toss the rice till coated and sauté for a couple of minutes.

Usually here you add finely  diced onion, but veggies will be added later.

Also you don’t have to use aborio rice to get decent results. I use usually what ever I have on the shelve.

  
Have the pan at medium high heat… And add the broth, be aware that it may steam up a spatter somewhat…

I add a bit less than half the broth.

  
The basic risotto lesson….STIR , that’s all…

  
I keep it a medium high heat , not to boil the hell out of it, you want the rice to absorb the water, not evaporate it.

  
When most of the broth is absorbed… Add more, you’ll want to divi up the remainder of the simmering broth when adding to the rice for about 2 or 3 additions. STIR…  repeat the process with the remaining broth.

  
Once all the broth has been added or your rice is close to the consistency you enjoy, add the veggies.

  
Stir and heat through, and now the final and best step , add grated cheese (again by eye) usually Romano or Parmesan OFF HEAT. ….and STIR….

  
Plate it up !

  
MMMMMM…… Work shirt approved!

 

24
Jan
16

Oriental Beef Ribs

Why I decided  to go oriental style ?  Don’t know ,  possibly I read a recipe using 5 spice powder. Not having any 5 spice powder would require me to make some. 

Scavenging together the ingredients. Just approximated the ratio of ingredients from other recipes.

   
 
The more you look the more variations of 5 spice powder recipes you find. Since their was no fennel seed in the closet, I settled for dried fennel.

All into the fry pan in a slow oven to toast the herb and spices. 

Hand ground. 

   

 

 

Reserve enough for the ribs, any left overs to a spice bottle.
  

 

Ahhhhhhh… The aroma !

Now onto the ribs……

   

 A good massage with the 5 spice with an addition of salt and dried hot red pepper.

Over night to the fridge.Next day ready  for roasting,  a braver soul would have slow cooked them over charcoals out in the  cold.

Racked up to the oven.

  
Slow oven 250 to 275 for several hours gauging by the pull back of the meat from the bone.

  
Drain the fat and sauté onions,  deglaze with hard cider, add additional 5 spice powder and some hoisin sauce.

  
Plate it up over a bed of rice. Could have made some moo sho pancakes, (flour and water rolled dough) and wrapped the meat with fresh onion and sauce similar to a Peking duck. Another alternative would be rolled up in some big ass greens, bok choi etc. 

As it stands it didn’t take me long to be full, l suppose it’s beneficial that I’m more conscious  of my weight !

  
They were not, as it usually described, falling off the bone. There is enough chew and caveman teeth work to get the bones clean , the meat being tender with just enough fat and a bit of gristle to make it a authentic beefy rib, not something that has been trimmed of all fat and cartilage. Good Eats!

14
Dec
14

Roasted Veggies with barley

   Too simple…
Prepare barley

1 cup barley to 2 1/2 cup water
While the barley simmers, cut and dice vegetables.
Fennel
White onion
Green onion
Garlic
Carrot
I used a almost a whole fennel, including some of the stems diced like celery.

Medium dice on the bulb, and some of the fennel tips.
White onion, medium dice.
Green onions, medium dice, both the white portion and green stems.
Carrots cut to similar size.
Toss with salt, pepper, oil, a bit of rosemary.

IMG_6729
Cut a piece of parchment paper about double the size of the baking sheet. Center the parchment paper on the baking sheet, add the veggies and fold and seal the paper, all edges to enclose the veggies.
Bake in a moderate oven for about an hour.

IMG_6731
The fennel is very flavorable with the accompanying veggies , no other seasonings were needed.

IMG_6733
Serve over barley.

IMG_6732

The texture of the veggies were just right, not mushy, not too crisp.

With added broth, would be a good soup.

09
Jun
12

seed combo bread/dough

approximately 1 tablespoon or less of the following seeds

  • sesame
  • cumin
  • caraway
  • fennel
  • celery
  • black sesame
  • flax
  • dill
  • poppy
  • chia
  • psyllium

 IMG_2923

added to a standard white bread recipe

IMG_2987

Dense crumb,  the seeds add variety to regular white loaf.

Less flour and a wetter dough results in a lighter loaf.

————————————————————————————————-

Red onion flatbread

IMG_3017 IMG_3016

very tasty




Archives

February 2023
S M T W T F S
 1234
567891011
12131415161718
19202122232425
262728  

Recent Posts

Twitter Updates

Follow Metro Blog on WordPress.com

Original Netcom Site Ending May 01 2019


Antique and Vintage Clocks

Collecting, repairing and restoring antique and vintage mechanical clocks

pacmaniax

Okay, so it's really just ONE Pac-Maniac, but you get the picture.

My Favourite Pastime

Simple Everyday Recipes

Zero-Waste Chef

Less waste, more creativity, tastier food

Talking Hydroponics

Growing & Much More

Power Plant Men

True Power Plant Stories

Bottles & Cans & Just Clap Your Hands

Rhode Island’s Better Beer Blog • by Lou Papineau • @BottlesCansRI • bottlescansclaphands@yahoo.com

Goan Recipes

Learn about Goan and Indian Recipes

cooking from the heart

inspired by june & norma

RecipeReminiscing

Food the old fashioned way

Beer Hobo

Words and photos from the road

Alcoholidays with Mama Bear

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they are going to feel all day." -Dean Martin

spf 99

my two ounces

Bard's Home Brew Brewery

A Homebrew Journey

TwistedSifter

The Best of the visual Web, sifted, sorted and summarized

rise of the sourdough preacher

Of homemade bread, food and other recipes / Una storia di pane fatto in casa, cibo ed altre ricette

Rugutis

The spirit of fermentation

JEFFREYTHARP.COM

A voice of sanity in a world gone mad...

Later On

A blog written for those whose interests more or less match mine.

My Food and Me

... just about food and more food!!!

my sister's pantry

Eat food... real food

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

Two Barn Farm

Sustainable Farming, Permaculture, Gardening and Homesteading in Ohio

Little London Observationist

An expat blog about "the little things" in London

elfogoncito.net

Cocina Dominicana

gettin' fresh!

turning dirt into dinner

Talin Orfali Ghazarian

Don't ever change yourself to impress someone, cause they should be impressed that you don't change to please others -- When you are going through something hard and wonder where God is, always remember that the teacher is always quiet during a test --- Unknown

ediblesubstance

A foodie's thoughts

Food in Jars

a little mech, tech, and food

cupcakejunky

Fashion, Food, Interior Design and Architecture

Rachel & Maya

Dishing about all things food related.

Advoken's Blog

Just another WordPress.com weblog

Croque-Camille

Food Adventures in Paris

Veggicurious

Vegetable-forward food and lifestyle experiments featuring bold flavors with an international focus.

Wide Angle Adventure

a resource for the independent traveler

WordPress.com

WordPress.com is the best place for your personal blog or business site.

%d bloggers like this: