Marinated Shaved Fennel With Avocado And Minneola Tangelos Recipes

SHAVED FENNEL SALAD WITH AVOCADO & LEMON

Steps:

• Place the currants in a small bowl. Splash in some vinegar (maybe a teaspoon) and then cover with hot tap water - about a tablespoon. Set aside.
• In a large bowl, combine the fennel, fronds, asparagus or snap peas, onion, and parsley. Season with a pinch of salt and pepper. Toss. Add the olive oil and fresh lemon juice and toss again. Taste. If it's too tart, add more olive oil by the tablespoon till it tastes right. If it needs more dressing, add more olive oil and lemon to taste. If it's not tart enough, add more lemon (or a splash of vinegar).
• Drain the currants and add to the bowl. Add the avocado, and toss again. Shave in Parmigiano-Reggiano to taste. Toss. Taste. Adjust seasonings as necessary, and serve.

SHAVED FENNEL SALAD

Steps:

• Preheat oven to 400°F. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8-10 minutes for walnuts, 12-15 minutes for croutons. Let cool, then coarsely chop walnuts.
• Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
• Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
• Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
• Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.

TOMATILLO PINEAPPLE SALSA

Steps:

• Remove the husks from the tomatillos and rinse well. Halve the tomatillos and Padrón peppers.
• Set a skillet over medium-high heat and add olive oil. When the oil is hot, add the tomatillos, Padrón peppers, pineapple, paper lantern or habanero pepper, garlic, oregano and salt. Cook, stirring occasionally until everything starts to char, 5 to 7 minutes.
• Once charred, transfer the contents of the skillet to a blender or food processor and add 1/2 cup water. Blend until almost puréed. Pour mixture into a bowl and chill for 1 hour.
• Stir in onion, cilantro and lime juice. Season with salt to taste.

MARINATED SHAVED FENNEL WITH AVOCADO AND MINNEOLA TANGELOS

Steps:

• Prepare salad: Using a mandoline or a sharp knife, shave fennel crosswise very finely. Place in a large bowl with orange juice and rosemary. Season generously with salt. Allow to stand at room temperature for at least 30 minutes; toss occasionally.
• Drain and discard liquid from salad. Season to taste with cracked pepper. Add onion and olive oil, and toss to mix. Cover, and chill for at least 30 minutes.
• Prepare basil emulsion: In a blender or small food processor, combine basil, olive oil and salt to taste. Blend until smooth.
• To serve: Place equal portions of fennel mixture on four serving plates. Surround each portion with three avocado slices in a triangular arrangement. Spoon some basil emulsion around each plate. Place Minneola sections on each plate in a triangular arrangement, and serve.

MARINATED AVOCADO

Steps:

• Slice the red onion and put it in a bowl with the lemon juice. Dice the avocado, add it to the bowl, and toss well to coat. Add the olive oil and garlic and season with salt and pepper. Just before serving stir in the parsley.

SHAVED CARROT, FENNEL, AND TANGERINE SALAD

Steps:

• Use a mandoline or very sharp knife to shave the carrots lengthwise into ribbons. Cut off the stalks and fronds from the fennel bulbs if still attached. Shave the fennel lengthwise like the carrots.
• Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice, and 1 tablespoon vinegar. Let stand for 20 minutes to soften.
• Add the red onion. Gently mix in watercress and tangerines. Season with salt and pepper, toss well, taste, and add more vinegar if needed. Serve immediately.
• Michael's Notes: If your tangerines are small, you can leave the sections intact. If the tangerines are large, or if you want to use oranges, you should remove each citrus section from its membrane. To do so, cut a slice off both ends of each fruit so it will stand upright. Stand each fruit on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the fruit, following its contours. Cut the sections away from their membranes.

BRANDIED PEACHES

Steps:

• Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow "X" in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.
• In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.
• Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don't need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.
• Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.

FISH SOUP WITH FENNEL AND PERNOD

Steps:

• Stage 1, pre-bedtime. Put onion, celery, garlic and fennel in a food processor, and pulse gently until chopped into a coarse paste.
• Heat olive oil in a large saucepan over medium-high heat. Add coarsely processed vegetables to pan, and sauté, stirring often, until softened, about 4 minutes. Add 2 tablespoons Pernod, and boil until almost evaporated. Add red pepper flakes, and season with salt and pepper.
• Pour in wine, and bring to a boil. Reduce for 2 minutes, and add tomato purée and chopped tomatoes. Bring to boil, stir, cover and remove from heat.
• Stage 2, post-bedtime. Return saucepan to medium heat until barely simmering. Gently slide mussels and fish into broth. Bring broth back to a simmer, and cook, stirring once or twice to give mussels room to open, until mussels and fish are cooked through, 6 to 8 minutes.
• Divide mussels and fish into warmed bowls. Pour soup over all, and scatter with fennel tops. Sprinkle with remaining teaspoon Pernod (skip Pernod if children are eating) and more olive oil. Serve immediately with crusty bread, if desired.

MARINATED FENNEL

Steps:

• Wash, trim, and quarter the fennel, then finely slice it, discarding the core.
• Mix lemon juice with salt and pepper, and gradually add olive oil.
• Marinate fennel in this mixture for two hours.