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Tag Archives: fennel

Farro Risotto with Hard Apple Cider, Fennel and Apple

  
Farro is a grain very similar to barley and is also rich in fiber and protein. Farro is also called spelt. It’s extremely comman in Italy, especially the region of Puglia, which is located in the heel. 

This recipe is an adaption of a Food52 recipe. The apple and fennel is sautéed separately and added to the cooked farro. This risotto uses hard apple cider and chicken stock as its liquid. You can make your own hard cider with a non-pasteurized cider that sits in your frig a couple months!

1 cup of dry farro cooks to about 3 cups. A more simple way to cook farro is just as you do pasta, in a large pot of water. The cooking time is longer, 30-45 minutes. Then drain in a colander as you do pasta.

You can also cook it like rice. Add twice as much water or broth as farro. Cover. Bring to a boil. Simmer 30-45 minutes till firm to the bite.

Serves 10-12 side dishes

2 cups farro

1 small onion, chopped fine

2 tablespoons olive oil

1 tablespoon butter

1/2 cup white wine

4 cups hard apple cider, heated

4 cups chicken stock, heated

2 tablespoons olive oil

1 tablespoon butter

1 fennel bulb, sliced or chopped

3 apples, chopped, about the same quantity and size as the fennel

1 teaspoon salt

1 cup white wine

Preparing the apples and fennel:

  • In a large sauté pan heat the olive oil and butter. Add apple and fennel. Sprinkle with salt.
  • Sauté the apple and fennel until browned and carmelized.
  • Deglaze pan by adding white wine
  • Set aside

Preparing the farro

  • In a large saucepan heat olive oil and butter.
  • Add farro. Saute and stir until slightly toasted, several minutes
  • Stir in the wine.
  • Continue stirring close to constantly, add 1/2 cup at a time the cider and stock.
  • It’s time to add more liquid when the spoon leaves a path in the bottom of the pan when it’s pulled through.
  • The risotto takes at least 30 minutes or more to cook.
  • When tender, but firm to the bite, add the prepared apple and fennel.
  • Heat through and serve hot
  • If the risotto becomes dry, add more cider, stock or water.

Raw Beet Slaw with Fennel, Tart Apple and Parsley

This was beautifully prepared by one of our dinner club friends, Steve Kin, for our get together last night. It’s a Better Homes and Gardens recipe and is sweet, tart and fresh! We all loved it, except the beet-haters 🙂

Raw Beet Slaw

Raw Beet Slaw

Use a mandolin if at all possible. And protect your fingers with the hand guard too.

In a small bowl combine:

6 tablespoons olive oil

2 tablespoon fresh lemon juice

1 tablespoon freshly grated lemon or orange zest

1 teaspoon honey

1 teaspoon kosher salt

1/4 teaspoon black pepper

In a medium bowl toss together:

2 medium beets, peeled and cut into matchsticks

1 fennel bulb, trimmed, halved lengthwise, cored and cut into matchsticks

1 medium Granny Smith apple, cored and cut into matchsticks

1 cup firmly packed roughly chopped fresh flat leaf parsley

Pour the dressing over the slaw and toss. Chill up to 8 hours. Let stand at room temperature 1 hour before serving.

Fennel, Celery & Pomegranate Salad

Thank you to Steve and Mary Kin for hosting our Dinner Club this week and especially for assigning me this recipe! I have made it 3 times this week! I hope to make it for Thanksgiving or Christmas too. The red and green colors are so festive!

Fennel, Celery & Pomegranate Salad

Fennel, Celery & Pomegranate Salad

This recipe is adapted from Bon Appetit, October 2014. I only increased the quantities because I could not find small fennel bulbs and I wanted a larger quantity to take to a party. You can easily cut this recipe into thirds, but we ate dinner size portions of this with a small piece of meat on the side. It does not keep well, so use it within 1 day for best appearance. It gets a little wilted.

The key is to use a mandolin slicer to thinly slice the fennel, celery and shallots. Be careful of your fingers. Always use the protective handle.

Fennel, Parsley, Celery, Shallots, Pomegranate, Lime Juice, Olive Oil

Fennel, Parsley, Celery, Shallots, Pomegranate, Lime Juice, Olive Oil


A Mandolin Slicer set on the thinnest blade

A Mandolin Slicer set on the thinnest blade


Slicing the fennel with the protective handle in place on the fennel bulb

Slicing the fennel with the protective handle in place on the fennel bulb


Slicing the celery 3 half stalks at a time

Slicing the celery 3 half stalks at a time

 

Coarsely Chopped Celery Leaves

Coarsely Chopped Celery Leaves


Coarsely Chopped Parsley

Coarsely Chopped Parsley


Pomegranate Sliced in Half and Then Broken into Quarters

Pomegranate Sliced in Half and Then Broken into Quarters

 

Sliced and Chopped Vegetables Ready for the Marinade

Sliced and Chopped Vegetables Ready for the Marinade


Completed Fennel, Celery & Pomegranate Salad

Completed Fennel, Celery & Pomegranate Salad

3 fennel bulbs, thinly sliced

9 celery stalks, thinly sliced

3 shallots, thinly sliced

1 cup flat leaf parsley, coarsely chopped

1/2 cup celery leaves, coarsely chopped (most of the leaves are on the inner celery stalks or the celery hearts)

Seeds from 1 whole pomegranate (slice in half and then break into quarters to easily pop out the seeds)

1/2 cup FRESH lime juice

1/2 cup olive oil

1 teaspoon salt

1/4 teaspoon pepper

  • Place the mandolin slicer over a large mixing bowl and thinly slice the fennel, celery and shallots directly into the bowl.
  • Add the coarsely chopped parsley and celery leaves, and the pomegranate seeds
  • In a small bowl combine the lime juice, olive oil, salt and pepper. Mix lightly and pour over the vegetables. Toss with large mixing spoons.
  • Serve as a side dish or as the main course for a light salad lunch.