Fennel Orange Brittle Food

ORANGE-BRAISED FENNEL

Steps:

• With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
• Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.

BRAISED FENNEL WITH ORANGE

Steps:

• Position a rack in the center of the oven and heat the oven to 325°F.
• Heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add half the fennel, cut side down. Cook undisturbed until browned in spots, about 2 minutes. Flip and repeat on the other cut sides.
• Arrange the fennel browned sides up in a large (10×14-inch) gratin or shallow baking dish. Add the remaining 1 Tbs. oil to the skillet and repeat with the remaining fennel. Lower the heat to medium if any smoking occurs. It's OK if the wedges are snug in the baking dish; they'll shrink as they braise.
• Add the garlic to the skillet and and cook until fragrant, about 30 seconds. Add the wine and scrape the bottom of the pan with a wooden spoon to dissolve any browned bits, about 1 minute. Add the broth and simmer to meld the flavors, about 2 minutes. Pour over the fennel.
• With a vegetable peeler, remove three 3-inch strips of zest from the orange and then juice the orange. Nestle the pieces of zest in the fennel and pour the juice over. Sprinkle with the fennel seeds, coriander seeds, 1 tsp. salt, and a few grinds of pepper.
• Cover the dish tightly with foil and braise in the oven until the fennel has collapsed and a paring knife penetrates the cores with no resistance, about 1-1/4 hours.
• Spoon some braising liquid over the fennel, garnish with the reserved fronds, and serve hot, warm, or at room temperature.

BROILED COD WITH FENNEL AND ORANGE

Steps:

• Heat broiler to high. Mix mayonnaise, red pepper flakes, 1 tsp. garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a small bowl.
• Arrange cod fillets on a rimmed baking sheet. Spread mayonnaise mixture over each fillet.
• Toss fennel, broccolini, orange, beans, oil, rosemary, and remaining garlic, 1 tsp. orange zest, and 1/2 tsp. salt in a large bowl. Arrange around fish on baking sheet, placing orange slices on top of beans and vegetables.
• Place baking sheet under broiler and broil until fish is golden-brown on top, about 5 minutes. Remove from oven, top each fillet with almonds, then continue to broil until almonds are toasted and crisp and fish is completely cooked through, about 1 minute more.

FENNEL ORANGE BRITTLE

Steps:

• Line a large baking sheet with a sheet of foil, then lightly oil foil. Cook sugar in a dry 12-inch nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in fennel seeds and zest, then quickly pour onto baking sheet, spreading with back of spoon before syrup hardens.
• Cool on baking sheet 5 minutes, then break into pieces and pulse in a food processor until finely ground.

ORANGE-BRAISED FENNEL

Steps:

• Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.

ORANGE FENNEL OSSO BUCCO

Steps:

• Preheat the oven to 375 degrees. Season the osso buco with 1/2 teaspoon salt and 1/4 teaspoon pepper, and dredge them in flour. Heat the olive oil in a 12-inch skillet or dutch oven over medium high heat. Brown the osso buco on all sides, about 15-20 minutes. Transfer the osso buco to a platter and reserve.
• Pour all the fat from the pan. Add the vinegar, and with a wooden spoon, scrape up any brown bits adhering to the pan. Cook over high heat until the vinegar is reduced by half. Add the veal stock to the pan and bring to a simmer. Season with the remaining salt and pepper.
• Return the osso buco to the pan. Cover and braise in the oven for 1 hour.
• Split the fennel in half lengthwise leaving the core intact. Slice each half lengthwise into 1/2-inch pieces.
• Uncover the osso buco and add the fennel, carrots and orange juice. Raise the oven temperature to 400 degrees and cook uncovered an additional 45-50 minutes, basting occasionally. The meat should be fork-tender and the vegetables completely cooked.
• Remove the pan from the oven. Transfer the osso buco to a serving platter and keep warm. Skim the fat from the cooking liquid with a bulb-baster or ladle, and cook over high heat to thicken slightly, 4-5 minutes. Stir in orange segments, ladle the sauce and vegetables over the meat and serve.

FENNEL, ORANGE, AND PARSLEY SALAD

Steps:

• Trim fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.
• Using a paring knife, remove the peel and pith of oranges. Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.
• Add fennel, parsley, olives, and oil; season with salt and pepper. Gently toss, and serve.

FENNEL, ORANGE AND WALNUT SALAD

Steps:

• Remove the tough outer leaves of the fennel, cut off the tops and discard; cut each bulb in half and cut out the cores (and discard them too).
• Lay each fennel half in turn on cutting board (cut, flat side down) and slice as thinly as possible; transfer to a large mixing bowl.
• Slice one orange in half (horizontally) and juice one of the halves, setting juice aside.
• Slice the remaining 1 1/2 oranges horizontally; remove the peel from each slice, then separate the individual sections (you should end up with thin triangles) which then are added to the fennel slices.
• In a small bowl, whisk together the lemon juice, reserved orange juice, olive oil, salt and pepper.
• Pour over the fennel and oranges and mix well; allow to marinate at least 30 minutes and preferably one hour in the refrigerator.
• Just before serving, sprinkle the walnut pieces over the salad and mix well.