I found this in a recent Bon Appetit. Fennel and salmon are always perfect match. One of my favorites is braised/baked fennel with parmesan that goes great with grilled salmon. I’ll share it once we’re released from the grip of the winter warlock.
The slow roasting keeps the fish wonderfully moist. I modified the recipe to make two servings and accompanied it with thinly sliced sauteed collard greens and blend of wild rice, lentils and couscous.
- 1 small fennel bulb, thinly sliced
- 1/2 blood or navel orange, very thinly sliced, seeds removed
- 1/2 lemon, very thinly sliced, seeds removed
- 1/2 jalapeño, with seeds, thinly sliced
- salt and coarsely ground black pepper
- 3/4 pound salmon fillet, preferably center-cut, skinned removed
- olive oil
Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile in a shallow baking dish; season with salt and pepper. Season salmon with salt and place on top of fennel mixture. Drizzle with olive oil over all.
Roast until salmon is just cooked through (flesh will be slightly opaque), 30–40 minutes for medium-rare. Depending on your oven you may have to adjust cooking time. I cooked for 30 minutes at 275° then increased the temperature to 300° for the last 10 minutes.
Transfer salmon to a platter, breaking it into large pieces. Serve with fennel mixture. Season with sea salt and pepper.
There is nothing on earth better than a bowl of chicken soup with homemade egg noodles. Of course my grandmother’s noodles were best but aren’t our grandmother’s recipes always the best. I like to cook the noodles separately from the soup, it keeps the broth clear and they don’t absorb all the broth.
Homemade Egg Noodles
- Separate 1 egg (you only need the yolk)
- Dissolve 1/2 tsp of salt in 1/4 cup of water
- Add the egg yolk and mix
- Pour 1 cup of flour into deep bowl, make a small groove in the middle and pour egg and water mix into it
- Using a fork carefully mix flour and egg mix together into soft dough
- Dust wooden board with flour generously, pour dough from the bowl and knead with your hands until stift and elastic
- Cover kneaded dough with plastic wrap and leave aside for about 20 mins
- Cut dough in half and roll out (cover other half with plastic so it won’t dry out)
- Roll out until very thin, you should almost be able to see through, add flour as needed to keep from sticking to board.
- Let sheet dry a bit then fold up like jelly roll
- Slice into strips, spread out onto clean cotton towels to dry
- Break into pieces and store in jar for a few days or freeze
This recipe called for 1 1/4 cup of mashed bananas. I was a little short so I used sour cream to make up the difference. The result was very nice. Toasting the walnuts really brings out their flavor.
- 3/4 cup coarsely chopped walnuts
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1/2 cup canola oil
- 3 overripe bananas, mashed (1 1/4 cups) – ( I used 2 bananas and sour cream)
- 1 teaspoon vanilla extract
Preheat the oven to 350°
Coat a 9-by-5-inch loaf pan with cooking spray. Spread the walnuts in a pie pan and toast in the oven for 5 to 8 minutes, or until fragrant; let cool.
In a medium bowl, whisk the flour with the baking soda, cinnamon and salt. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy. Add the mashed bananas, sour cream and vanilla and beat until smooth. Stir in the dry ingredients until thoroughly blended. Fold in the nuts.
Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
Braised fennel with shallots and chestnuts
Fresh green beans with portobello mushrooms in cream sauce.