Fennel Lemon Boulangère Potatoes Food

POTATO FENNEL PIZZA

Steps:

• Put the potatoes in a large pot with enough cold water to cover by 2 inches; add a large pinch of salt and bring to a boil. Cook until the potatoes can just be pierced with a fork, 10 to 25 minutes depending on their size. Drain and let them sit to dry out until they're cool enough to handle. Slice the potatoes as thin as you can manage, at most 1/4-inch-thick; transfer the potato slices to a bowl and gently toss with the lemon juice and zest, 4 tablespoons oil, and lots of salt and pepper.
• Put the remaining 3 tablespoons oil in a large skillet over medium-high heat. When it's hot, add some of the fennel in a single layer, taking care not to crowd (you'll probably have to work in batches) and sprinkle with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 3 to 5 minutes. Transfer to a plate and repeat with the remaining fennel.
• Return all the fennel to the skillet and add the wine. Reduce the heat so the liquid bubbles gently and cook, stirring occasionally and scraping any browned bits from the bottom of the pan, until the fennel is quite tender and the pan is dry, 5 to 10 minutes. Taste and adjust the seasoning.
• Heat the oven to 500 degrees F and put the rack in the lower third, with the pizza stone if you're using one.
• Prepare the pizza dough according to the recipe directions. Top each pizza with half the potato slices (it's okay if they overlap a bit), then scatter with half the braised fennel. Put one baking sheet into the oven or slide the pizza on its parchment onto the stone. Bake until the crust is crisp, anywhere from 5 to 12 minutes. Chop the fennel fronds, sprinkle half over the pizza, drizzle with olive oil, slice and serve. Bake the second pizza while you eat the first.
• Grease a large bowl with olive oil. Put all-purpose flour, whole wheat flour, instant yeast, and salt in a food processor. With the machine running, gradually add olive oil and 1 cup water, taking care not to overmix. Continue to run the machine, slowly adding 1/2 cup more water, until the dough forms a ball and is slightly sticky to the touch, about 30 seconds. If it's still dry, add 1 tablespoon water and process for another 10 seconds, but make sure the dough stays only a little sticky. (Unlikely, but if the mixture is too sticky to handle, add flour 1 tablespoon at a time and process for 10 seconds.) Transfer the dough to a floured work surface and knead by hand until you have a smooth, round ball, just a few seconds. Put the dough in the prepared bowl, turn to coat in the oil and cover with plastic wrap; let rise until doubled in size, 1 to 2 hours.
• Cut the dough into 2 pieces. Cover the dough with plastic wrap or a towel and let rest until it puffs slightly, 20 minutes or so.
• Cut 2 pieces of parchment the size of large rimmed baking sheets (or pizza stone if you have one). Line 2 baking sheets with the parchment and, using floured hands, transfer one piece of dough to the parchment with the help of a spatula or pastry blade; put the other piece of dough on the second sheet. Let the dough sit for a few minutes; this will relax the dough and make it easier to roll out. Lightly press or roll each dough ball into the pan to about 1/4-inch thickness, flouring the dough only as necessary to prevent sticking. (If you're using a pizza stone, roll or pat out the dough onto parchment, 1/4-inch-thick, then transfer to a peel.) Press gently on the dough to readjust and flatten before topping.

ROASTED POTATOES AND FENNEL

Steps:

• Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

POTATO-FENNEL GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
• Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
• Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
• Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

FENNEL-GARLIC POTATOES

Steps:

• Boil 1 1/2 pounds baby potatoes and 4 smashed garlic cloves in salted water until tender, 20 minutes. Toast 1 teaspoon fennel seeds in a skillet with 3 tablespoons olive oil and 1/2 teaspoon kosher salt; add 1 teaspoon grated lemon zest. Drain the potatoes; return to the pot. Add the fennel oil, chopped parsley, lemon juice, salt and pepper. Cover and shake to smash slightly.

BOULANGèRE POTATOES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
• Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.