Fennel Chips Recipes

FENNEL SPICE CHIPS

Steps:

• Preheat oven to 350*F. Place the chips on a cookie sheet and put them in oven for 4 to 6 minutes.
• When oil is visible on the chips and they start to get shiny, take them out of the oven, and sprinkle with a generous amount of the spice rub. Let them cool and serve.
• To Make Fennel Spice Rub:
• Place the fennel seeds, coriander seeds, and peppercorns in a heavy skillet over medium heat. Watch carefully, tossing frequently so the seeds will toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender(I use a small coffee grinder) and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
• Yield: 1 1/4 cups.

ANISE-SPICED SQUASH SOUP WITH FENNEL CHIPS

Steps:

• Make soup:
• Cook fennel, squash, onion, and anise seeds in butter in a 6- to 8-quart pot over moderate heat, covered, stirring occasionally, 15 minutes. Add water and simmer, covered, until squash is very tender, 25 to 30 minutes.
• Purée soup in batches in a blender (use caution when blending hot liquids) and season with salt and pepper.
• Make fennel chips:
• Preheat oven to 225°F.
• Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice. Cut fennel bulb lengthwise into paper-thin slices using a mandoline or other manual slicer. Pour sugar mixture over fennel in a bowl and let stand 5 minutes.
• Put Silpat or Exopat pad on a baking sheet. Shake off excess liquid from fennel slices and arrange on pad in 1 layer (don't let slices touch). Bake in middle of oven 1 hour, or until dry and crisp. Working quickly, carefully peel chips off liner and transfer to a rack to cool. Top soup with chips.
• *Available at bakeware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901

PAN-FRIED FENNEL

Steps:

• Chop fennel greens and set aside.
• Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.

FENNEL CHIPS

Steps:

• Preheat oven to 180 degrees. Line a baking sheet with a nonstick baking mat; set aside.
• Place glucose, 6 tablespoons water, salt, and citric acid in a small saucepan and bring to a simmer over medium heat. Remove from heat and let cool.
• Place fennel in an even layer in a vacuum bag; add glucose solution and seal on highest setting of a vaccum sealer. Let stand for at least 5 minutes. Remove fennel from bag and pat dry.
• Spray prepared baking sheet with nonstick cooking spray; wipe off any excess. Lay fennel slices in an even layer on baking sheet; top fennel with a second nonstick baking mat. Transfer to oven and bake for 10 minutes. Remove second nonstick baking mat and continue baking until fennel is dry and crisp, about 1 hour.