He is back! We are finally here again after our long trip away where we ate too much and drank too much wine…LOL. We did pick up some great new recipes which I will be sharing with you in the coming weeks. This first one was prepared by our good friend, Carole, up in Sault Ste.Marie, Ontario. I am not a great fennel fan, but this was very tasty and not strong on the fennel taste. If you are a GREAT fan of fennel use the 2 bulbs called for…we however only used one smallish one.
Fennel, Granny Smith Apple and Pecorino Romano Salad
- 1 or 2 medium fennel bulbs (according to your love of fennel)
- 2 Granny Smith apples, unpeeled, halved, cored, and thinly sliced
- About 1½ ounces pecorino Romano, shaved with a vegetable peeler (½ cup shavings)
- 1 tablespoon grated lemon zest
- ¼ cup extra virgin olive oil, plus more for serving
- 2 tablespoons chopped flat-leaf parsley
- Coarse salt
- Freshly ground black pepper
- Chop off the fronds where they meet the body of one fennel bulb. Halve the fennel, then thinly slice it, using a mandolin or a very sharp, thin-bladed chef’s knife. Repeat with the other bulb. You should have 2 cups of slices. Set them aside. Chop 1 tablespoon of the fronds and set it aside separately. Discard the remaining fronds.
- Put the fennel and apple slices in a bowl. Add the pecorino Romano, lemon zest, ¼ cup olive oil, and parsley. Toss gently. Taste, and season with salt and pepper.
- Arrange the salad on a large, chilled serving plate. Drizzle more olive oil generously over the top, and scatter with the chopped fennel fronds just before serving.
- If you can’t find pecorino Romano cheese, or simply prefer Parmigiano-Reggiano, by all means substitute it.
- Crisp, sweet pears, such as Bosc, are a good autumnal replacement for the apples.
From the folks at Food Network…a little something different for Christmas dinner or use it as a topping for cream cheese appetizer.
2 tablespoons butter
1 small shallot, finely chopped
2 Granny Smith apples, peeled, cored, and diced
2 teaspoons chopped fresh thyme leaves
1/2 cup golden raisins
3 cups frozen cranberries
1/2 lemon, zested and juiced
1/2 cup fresh orange juice
2 tablespoons sugar
Heat the butter in a medium saucepan over medium-high heat. Add the shallot, apples, and thyme; sauté until tender, about 3 minutes. Add the raisins, cranberries, lemon zest and juice, orange juice, and sugar. Reduce the heat to a low simmer and cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and let cool. Transfer to a serving bowl and serve.
Recipe courtesy of The Neelys
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