Learn Recipes

Ingredients: vinaigrette: 3 tablespoons pomegranate juice or PAMA ii tablespoons olive oil 1/2 teaspoon Dijon mustard 1/2 teaspoon ruby wine vinegar salt pepper salad: ii cups cooked wild rice, cooled 1 loving loving cup thinly sliced fennel 1 loving loving cup pomegranate arils 1 shallot, actually thinly sliced 1 stalk celery, actually thinly sliced Directions: Whisk together the vinaigrette inwards a pocket-sized bowl. Set aside. Toss together the salad ingredients. Stir inwards vinaigrette. Serve at room temperature. Quick Tips: If you direct maintain one, a mandoline makes quick piece of job of thinly slicing the vegetables. I bought this inexpensive mandoline finally yr too as it industrial constitute well. I like to construct the wild rice for this salad the twenty-four lx minutes menstruation before. Refrigerate it so fluff it alongside a fork before adding the remaining ingredients. My thoughts: This is a corking belatedly fall or wintertime salad

Ingredients: 2 dozen cherrystone clams 1 1/2 lb shrimp 1 quart tiny redskin potatoes iv smoked turkey sausage, cutting into thirds 3 ears of corn, cutting into coins 2 large onions, sliced 2 bay leaves 1 bulb fennel, sliced 2 cups of crab stock* water corn stalks gratis of silk Directions Line the bottom of a actually large pot (we used the lobster pot we got as a matrimony ceremony present) alongside corn stalks. Top alongside onions, sausage potatoes, fennel, likewise as bay leaves. Add the stock likewise as enough H2O to exclusively clear the food. Top alongside a layer of corn, likewise as so shrimp likewise as so the clams. Place on a actually hot grill likewise as cook, covered, for 20-30 minutes. Cook until the clams are fully opened. Use slotted spoons and/or a pasta scoop to fish the nutrient out. Serve alongside crusty bread, butter, likewise as Old Bay. *I made crab stock alongside the shells of leftover steamed crabs boiled alongside water

Ingredients: 2 lb fresh mussels, cleaned 1/2 lb fennel, cutting into 1/4 inch slices 1 small-scale onion, diced 1 loving loving cup Belgian beer 1/2 loving loving cup diced Spanish-style chorizo 1 tablespoon canola oil Directions: Heat the crude oil inwards a large pot alongside a lid. Saute the onions, fennel also equally chorizo until the fennel is virtually tender. Add the beer also equally position upward for some other min or so. Give it a sense of savor also equally if it is every fleck skilful bitter, add together together 1 teaspoon dark chocolate-brown carbohydrate also equally stir. Add the mussels, concealment also equally milk shiver until they are all opened. Serve immediately. My thoughts: Mussels are also equally hence simple to motion into is a wonder we don't eat them everyday. We made this at close 11:30 at nighttime alongside our eyes half opened upward also equally it was even hence delicious. The sweetness fennel also equally the spicy, salty chorizo were a per

Ingredients: meatballs: i lb put down chicken 1/3 loving loving cup (loose) chopped Italian parsley 1/4 loving loving cup grated Parmesan 1/4 loving loving cup breadcrumbs 1/2 teaspoon granulated garlic salt freshly put down night pepper soup: iv cloves garlic, sliced ii parsnips, sliced i shaver bulb fennel (bulb besides equally stalks sliced) ii stalks celery, sliced i onion, sliced into quarter moons 64 oz chicken stock iv oz fresh baby watercress 1/3 loving loving cup tubetti (or other shaver pasta) salt freshly put down night pepper Directions: for the meatballs: Preheat oven to 400. Line a baking canvas with parchment. Set aside. In a medium bowl, mix together all the meatball ingredients. Roll into i 1/2 inch balls. Place on the lined baking canvas ii inches apart. Bake for 12 minutes, flip besides equally bake for iv minutes more. Remove from the pan besides equally purpose forthwith or cool besides equally refrigerate upwards to i

Ingredients: ane bulb fennel, diced ane medium onion, diced ane cubanelle pepper, diced ane lb hot Italian sausage (casings removed if necessary) 1/4 loving loving cup (loose) chopped Italian parsley ii teaspoons cherry-red pepper flakes 1/2 teaspoon fennel pollen ii loving loving cup roasted pumpkin* 12 oz cooked small-scale pasta (I used creste di galli) 1/2-2/3 loving loving cup cooked pasta water salt freshly dry out reason night pepper Directions: In a large skillet, saute the fennel, onion, likewise pepper until the onion is translucent. Add the sausage likewise parsley likewise saute until the sausage is nearly cooked though. Stir inwards the spices likewise pumpkin likewise alive on along to cook, stirring occasionally, until the pumpkin is warmed through likewise the sausage is fully cooked. Stir inwards closed to pasta H2O to loosen upwards the mixture. Stir inwards pasta. Serve alongside a sprinkle of parmesan likewise additional parsley if desired.

Ingredients: for the ragout: 1 1/2 lb crimini mushrooms, sliced 2 bulbs fennel, sliced into half-moons 1 reddish onion, sliced into half-moons 2 cloves garlic, sliced 1 1/4 lb cubed sirloin or stew beef superfine flour (like Wondra) quart beef stock 1/4 loving loving cup (drained) kalamata olives 1 tablespoon coarse herbs de Provence 1/4 loving loving cup chopped parsley salt freshly footing night pepper for the polenta: vi cups beef stock or chicken stock 1 bay leaf 1 tablespoon butter 1 tablespoon olive oil 2 cups yellowish stone-ground (polenta) grits 1/4 loving loving cup grated Parmesan salt freshly footing night pepper Directions: for the ragout: In a medium heavy-bottomed pot or Dutch oven, rut exactly nigh oil. Add the mushrooms, fennel, onion, together with garlic together with saute until goodness cooked down. The onions together with fennel should final unopen caramelized. Sprinkle the beef with flour together with stir it into the veget