Tag Archives: Fennel

Fall for the Other White Meat

Fall for the Other White Meat

This article originally appeared in the October 2013 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2013.  All rights reserved.  Reprinted with permission.

Eggs with Dukkah

I return to my posts with this recipe starring a favorite staple food – the egg.  My goal is to continue with regular postings on recipes and restaurants.  As I have been focusing on a more varied use of spices in my kitchen, I decided to offer this recipe featuring Dukkah, an Egyptian nut and spice blend.  It is a flavorful way to “spice up” your morning eggs and is inspired by a recipe I found in Eggs on Top by Andrea Slonecker (2014), an excellent cookbook all about the egg.

Ingredients:

1 tablespoon coriander

1 teaspoon cardamom

1/2 teaspoon fresh ground pepper

1 tablespoon fennel seeds

2 tablespoons roasted salted pistachios, shelled

1 tablespoon sesame seeds

Sea salt to taste

4 tablespoons extra virgin olive oil

4 eggs

Focaccia

To make the Dukkah, heat a small nonstick pan over medium heat.  When it is hot, add the coriander, cardamom and pepper, moving around with a wooden spoon for about 30 seconds.  Add the fennel seeds and continue to toast for another 30 seconds.  Remove the pan from the heat and allow to cool for several minutes.  Roughly chop the pistachios, then add them to the spice mixture.  Finally, stir in the sesame seeds and salt.

Dukkah

Preheat the oven to 325 degrees.  Pour the oil into a 9 inch nonstick frying pan.  Crack the eggs into the pan and spoon the Dukkah on the top.  Bake for about 11 minutes for loose yolks, or a few minutes longer for more fully set yolks.  Serve with slices of focaccia to sop up the egg and spice – perfect for a weekend breakfast!

Eggs with Dukkah

Baby Bella Soup and Sesame Fennel Salad

For an Asian inspired soup and salad course or for a light lunch…

Baby Bella Soup

Ingredients:

5 tablespoons salted butter

2 tablespoons extra virgin olive oil

3 cloves garlic

1 1/2 pounds Baby Bella mushrooms, sliced

Juice of one lime

1 1/2 cups beef stock

Black garlic salt

Fresh ground black pepper

Sesame oil

Soy sauce

In a nonstick sauté pan, heat the butter along with the olive oil until the butter is melted.  Add the garlic and sauté for just a few minutes, until the garlic is slightly browned.  Add the mushrooms, and sauté until they are “al dente” – about 8 minutes.

Mushrooms cooking

Then, add the lime juice and enough beef stock to make a soup.  Bring to a boil, then add a few pinches of garlic salt and pepper to taste.  Also add a dash of sesame oil and soy sauce.  Simmer for about 10 minutes, and serve with thick slices of crusty bread.

Mushroom Broth

Sesame Fennel Salad

Ingredients:

1 heart Romaine lettuce, sliced

1 small fennel bulb, very thinly sliced

White balsamic vinegar glaze

Extra virgin olive oil

Black sesame seeds

White sesame seeds

Sea salt

Fresh ground pepper

In a salad bowl, placed the fennel slices atop the Romaine lettuce.  Drizzle with white balsamic vinegar glaze and olive oil to taste.  Then, sprinkle with the sesame seeds, and season with salt and pepper to taste.

Asian fennel salad

New Tastes at Tria

The most pleasant afternoon in Philadelphia includes lunch at Tria near Rittenhouse Square.  I know that there I will enjoy a relaxing meal comprised of interesting wines and delicious plates.  On my most recent visit with my husband this weekend, we noticed several new additions to the already varied menu. (See “A Spring Fling: An Overnight in Philly” under “Culinary Chronicles” for a review of Tria.)

To sample the new preparations, we decided to share three new “snacks” – Tria’s small plates.  The first was the Warm Tuscan White Bean Spread with Paprika Toast.  The melt-in-your-mouth spread, served in a crock to keep warm, was accompanied by toasted slices of baguette dusted with paprika to provide some added color and mild spice.  This was so good that I will attempt to replicate it at home.

We then savored the Country Pâté with Pickled Onions and Red Wine Mustard.  The generous portion had an excellent taste and texture with just the right amount of pistachios.  What a treat! We paired these courses with the sparkling Blanquette de Limoux from the Languedoc, France, accurately described as having a creamy palate and toasty fruit.

Pate

The next dish was the Housemade Fennel Sausage with Sicilian Lentils and Parmigiano-Reggiano.  The thick slices of sausage displayed ample fennel seeds and flecks of red pepper.  The warm, earthy lentils were balanced with a basil pesto decorating the edges of the plate.  With this course we paired the Grenache Blend whose smoky cardamom flavor complemented the spices of the sausage.

Fennel

Although we intended to sample some of the ever-changing extensive cheese selection, we simply did not have room…next time!