BEEF FENNEL STEW
Steps:
- Preheat the oven to 200 degrees F.
- Trim the fat from the beef, and cut the beef into strips. Put the beef, onions, fennel, and roasted garlic into a large braising pan. Season the mixture with salt, and pepper. Pour the beer over the ingredients in the pan, submerging them. Cover the pan tightly with two layers of aluminum foil. Cook the stew in the oven for 8 hours. Transfer the stew to bowls, and garnish with fennel fronds.
- Preheat the oven to 300 degrees F.
- Cut the heads of garlic in half and sprinkle with extra-virgin olive oil, salt, and pepper, to taste. Wrap the heads in aluminum foil, and bake for 40 to 45 minutes.
FAJITA-FILLING ONIONS AND PEPPERS
Provided by Melissa d'Arabian : Food Network
Time 6h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Special equipment: a medium slow cooker (4 quarts) Place the onions in the bottom of the slow cooker insert and toss with 1 teaspoon of olive oil to coat. Sprinkle the cumin, smoked and sweet paprika, sugar and 1/2 teaspoon of salt on top of the onions and toss to coat the onions evenly. Lay the sliced peppers on top of the onions. Finally, top the peppers with the minced garlic and remaining salt and olive oil, tossing the pepper slices gently to coat.
- Cover and cook on low heat for 2 to 4 hours (for firmer veggies) or 4 to 6 hours (for softer, soupier veggies), stirring once about an hour before the cooking time is completed. It may also be cooked on high for 1 to 2 hours (firmer) or 2 to 3 hours (softer). Stir in the lime juice just before serving.
CARAMELIZED FENNEL AND ONIONS
Slowly caramelized fennel and onion make a simple pizza topper (try the on our Fontina, Fennel, and Onion Pizza) or a condiment on their own.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a large skillet with a tight-fitting lid, heat extra-virgin olive oil over medium-high. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.
Nutrition Facts : Calories 39 g, Fat 1 g, Fiber 1 g
SLOW-COOKED MARROW WITH FENNEL & TOMATO
Try this vegetarian stew with crusty sourdough, or as an accompaniment to grilled meats. Marrow is the star here, but you're getting four of your five-a-day
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Side dish, Vegetable
Time 1h30m
Number Of Ingredients 16
Steps:
- Halve, deseed and chop the marrow into chunks. Toss in some salt and leave the chunks to drain in a colander for 30 mins to remove excess water.
- Heat the olive oil in a large pan over a medium heat. Add the rosemary and fennel seeds and cook for a few mins until the rosemary is sizzling. Add the red onion, dried chilli, fennel and a large pinch of salt, and cook for 10 mins until the onions are starting to colour and sweeten.
- Add the garlic and cook, stirring, for another min. Turn up the heat slightly, add the marrow and a good grind of pepper, and cook for 10 mins, stirring so it doesn't catch.
- Deglaze the pan with the white wine. Cook until it's evaporated, then add the tomatoes and red wine vinegar. Stir to combine everything, then turn down the heat and cook, stirring occasionally, on the lowest heat for at least 35 mins, until the tomatoes have concentrated and the marrow has taken on all the flavours in the pan. Stir in the capers and butter beans to warm them through.
- Toast the sourdough and cut each slice in half. Divide the mixture between four plates, then spread the toast with the goat's cheese, drizzle with some olive oil, scatter over the oregano and rosemary, and serve.
Nutrition Facts : Calories 459 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
FAGITO ME MARATHO (STEWED FENNEL AND ONIONS)
Adapted from The Foods of the Greek Islands. Posted for ZWT6. From the Greek island of Folegandros.
Provided by Chocolatl
Categories Onions
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1/4 cup oil in a large nonstick skillet.
- Fry the bread cubes in batches until golden on all sides, about 20 minutes, adding more oil if needed.
- Remove and drain on paper towels.
- Heat remaining oil and saute onions over medium heat until soft, about 5 minutes.
- Add fennel bulbs and cook 4 minutes more.
- Add wine and simmer 30 seconds.
- Add water, fennel seeds, salt and pepper.
- Reduce heat to low and simmer for 10 minutes, or until fennel is tender and most of the liquid has evaporated.
- Reserve 2 tablespoons fennel leaves and add the rest to the pan.
- Cook for 2 minutes more.
- Place fried bread cubes on a serving platter.
- Spoon stewed fennel over bread and sprinkle with reserved fennel leaves.
- Serve warm or at room temperature.
Nutrition Facts : Calories 591.3, Fat 42.4, SaturatedFat 5.9, Sodium 377.7, Carbohydrate 45.5, Fiber 10.4, Sugar 5, Protein 6.8
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