FRUGAL GOURMET'S BASIC FENNEL DRESSING
This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy!
Provided by Queen Dana
Categories < 15 Mins
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Blend the oils and the vinegars. Add a little sugar, mustard, and fennel. Add some lemon juice, parsley, salt, and pepper.
Nutrition Facts : Calories 1007.8, Fat 109.2, SaturatedFat 16.6, Sodium 12.1, Carbohydrate 5.1, Fiber 0.6, Sugar 3, Protein 1
FENNEL SALAD DRESSING
This is an adaptation of a recipe by the Frugal Gourmet. We love this dressing and bought an additional coffee mill just to grind the fennel seeds.
Provided by Acerast
Categories Salad Dressings
Time 10m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Measure the oils, vinegars, lemon juice, sugar, mustard, fennel and dried parsley into a glass jar.
- Cover, and shake to combine.
- Add salt and pepper (and fresh parsley if using) to taste.
- Serve over your favorite combination of greens and other salad ingredients such as chopped vegetables, meats, eggs, etc.
- Store the unused portion in the refrigerator.
- It should last at least one week (it is used quickly in our home).
Nutrition Facts : Calories 1016.9, Fat 110.3, SaturatedFat 11.4, Sodium 11.3, Carbohydrate 7.1, Fiber 1.7, Sugar 3.2, Protein 1.9
PARMESAN FENNEL GRATIN
Provided by Ina Garten
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees F.
- Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm.
- Note: The ingredient quantities were proportionally increased for this episode.
FENNEL-SAUSAGE STUFFING
Steps:
- In a large deep skillet, saute 1/2 pound crumbled sweet Italian sausage in 6 tablespoons butter for 5 minutes. Season with salt and pepper and add 1 diced fennel bulb, 1 diced onion, and 1 tablespoon each chopped sage and thyme; cook 5 minutes, then add 1 diced peeled apple and cook 2 minutes. Pour in 2 1/2 to 3 cups chicken broth. In a large bowl, mix 2 eggs and 1/4 cup chopped parsley. Add to the bowl 16 cups toasted white bread cubes and the hot broth mixture. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
BARBECUED FENNEL WITH BLACK OLIVE DRESSING
Slice fennel and chargrill it as the base to a salad dressed with Kalamata olives, parsley, basil and garlic
Provided by Good Food team
Categories Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Heat a BBQ or griddle pan. Toss the fennel in 1 tbsp of the oil, coating well. Cook for 5 mins on each side until golden brown and charred.
- To make the dressing, put the olives, garlic, lemon juice and remaining oil in a bowl. Add the chopped herbs and combine. Lay the fennel on a platter and pour over the dressing. Eat warm or at room temperature.
Nutrition Facts : Calories 69 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
FRUGAL GOURMET CHICKEN
I think this came from the Frugal gourmet's tv show - was it back in the 80's? Anyway, this technique of "sealing in the juices" is wonderful and it ends the controversy (at least with me) whether the chicken on the grill is "really done". Try this.
Provided by KCShell
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Choose a stockpot or large sauce pan, depending on amount of chicken you are making.
- Fill pot with water and bring to boil.
- Place chicken with skin in pot until it stops boiling.
- (Seals in juices) Remove chicken from pot.
- Bring pot to a boil again.
- Put chicken back in and bring to a full boil.
- When water and chicken are boiling again, put lid on pan, turn burner off.
- Let stand for one hour.
- Finish chicken by placing on grill for 15- 20 minutes Brush with barbecue sauce.
- Preparation time is an estimate.
Nutrition Facts : Calories 281.9, Fat 13.8, SaturatedFat 3.7, Cholesterol 118.3, Sodium 630.5, Carbohydrate 8, Fiber 0.8, Sugar 2.5, Protein 29.3
COTTAGE CHEESE AND DILL [SALAD] DRESSING
This is an old Frugal Gourmet recipe from the early years. The Frugal Gourmet (Jeff Smith) is no longer with us but his very nice and unique salad dressing lives on. Serve it over multi-green salad when you want to impress someone special with both flavor and eye appeal!
Provided by Bone Man
Categories Salad Dressings
Time 15m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Blend and refrigerate for at least an hour prior to serving.
- Also low-fat/low-salt mayonnaise and cottage cheese can be used. For best results, I recommend Hellman's new olive oil recipe mayonnaise for this particular recipe. It has a much better flavor than their original mayo.
Nutrition Facts : Calories 96.7, Fat 7.8, SaturatedFat 1.7, Cholesterol 7.9, Sodium 201.8, Carbohydrate 4.8, Sugar 1.1, Protein 2.3
FENNEL SALAD WITH CITRUS DRESSING
My family really enjoys crunchy fennel, which pairs well with citrus vinaigrette. The salad makes a nice addition to any meal.-Denise Elder, Hanover, Ontario
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Combine fennel, apple and onion. In another bowl, whisk together dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 160 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
FENNEL VINAIGRETTE DRESSING
Make and share this Fennel Vinaigrette Dressing recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar.
- Simmer over low heat for 5 minutes.
- Pour over a bowl of sweet red onion and thinly sliced cucumber.
Nutrition Facts : Calories 246.9, Fat 27, SaturatedFat 3.7, Sodium 45.1, Carbohydrate 2.3, Fiber 0.4, Sugar 0.4, Protein 0.2
"THE FRUGAL GOURMET'S" SOUTHERN BARBECUE SAUCE
This is the only barbecue sauce I use for "Pulled Pork" barbecue. From Jeff Smith's first cookbook, "The Frugal Gourmet", 1984 One recipe is enough for about 10 lbs. of meat. It keeps well in a jar in the fridge. If you don't have liquid smoke, try adding some smoked paprika.
Provided by papergoddess
Categories Sauces
Time 1h40m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large saucepan.
- Simmer SLOWLY uncovered, stirring occasionally, until thickened.
- (approx 1 1/2 to 2 hrs.) (Watch it closely because it will burn if your heat is too high).
FRUGAL GOURMET'S BEEF IN BURGUNDY
This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy!
Provided by Queen Dana
Categories Meat
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut the bacon into little strips, and blanch them with boiling water. Fry gently. Do not burn or darken the bacon. Remove the bacon from the pan and in the fat, brown the beef. You may wish to add a little oil to the pan. (Do not flour the meat before you brown it!) Brown the meat carefully and rapidly and brown it on all sides. Place in a 4 quart casserole.
- Add the wine and soup stock; then the tomato paste, garlic, thyme, bay leaf, and a little salt. (Not too much salt, remember you used bacon.).
- Deglaze the frying pan by putting it back on the heat for a moment after you have removed the beef. When the pan is slightly hot, put a small amount of wine in it and move it around with a wooden spoon. Add this to the casserole.
- Bake the casserole in a 350 degree oven for 2 or 3 hours. When the beef is tender, add the mushrooms and yellow onions. Let all of this cook together for about 20 minutes and then thicken with the roux. Serve this dish with noodles or rice and a huge salad or skip the noodles and serve green vegetables instead.
- Notes: This is an incredibly good dish. It is also very rich and not low in fat, but served once in a while it is sheer heaven.
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