FENNEL SPICE CHIPS
A really cool recipe from Easy Entertaining with Michael Chiarello. If you like fennel, do try this recipe:)
Provided by Sharon123
Categories Lunch/Snacks
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1797.3, Fat 116.2, SaturatedFat 30.5, Sodium 18254.3, Carbohydrate 182.6, Fiber 47.2, Sugar 11.3, Protein 31.4
FENNEL SPICE CHIPS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Place the chips on a cookie sheet and put them in oven for 4 to 5 minutes.
- When oil is visible on the chips, take them out of the oven, and sprinkle with some of the spice rub. Let them cool and serve.
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds 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 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
FLAVORED HOUSE MADE POTATO CHIPS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Spill 2 bags of chips onto a cookie sheet and put in oven to heat them up. When oil is visible on the chips, take them out of the oven, and sprinkle with the garlic spice. Let them cool and serve.
- Preheat the oven to 350 degrees F.
- Place the thinly sliced garlic between some parchment paper on a baking sheet. Bake until the garlic is dry, about 15 minutes. Remove from the oven and cool.
- In a grinder add the dried garlic, salt, black peppercorns, mustard powder, and chili powder. Grind them all up.
FENNEL SPICE RUB FOR TURKEY (MICHAEL CHIARELLO)
I make this every year for our turkey! It is so potent when you've first ground it, but don't worry, since once it's cooked you're left with a wonderfully spiced turkey (but nothing unusually flavored). People will not be able to pick out the spices, but will comment how great the turkey tastes. It makes the best gravy. It is so dark and rich with a great savory taste. Second time I brined turkey and it was super moist, although the flavor was the same when it was not brined.
Provided by Roxygirl in Colorado
Categories Whole Turkey
Time 15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
- Watch carefully, tossing frequently so the seeds 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 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.
- Note: There's a chicken salad recipe by Michael Chiarello that uses up some of the leftover spice mix:.
- n a large bowl, combine shredded cooked chicken, celery, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons Fennel Spice, and salt and pepper to taste. Taste and add more oil, lemon juice, or Fennel Spice, if desired. Add the basil and serve.
SAVORY-TO-SWEET COFFEE SPICE MIX
Use this coffee spice mix as a dry rub on chicken, steak, pork chops, or carrots for dinner, or fold into chocolate chip cookies, coffee cake, ice cream, and more for dessert-it plays happily on both sides of the field.
Provided by Tara O'Brady
Categories Coffee Cinnamon Cardamom Fennel Spice
Yield 2/3 cup
Number Of Ingredients 6
Steps:
- Mix together bee pollen, coffee, orange peel, cinnamon, cardamom, and fennel in an airtight container and cover.
- Do ahead: Spice mix can be made 1 month ahead. Store at room temperature.
FENNEL SPICE MIX
Toss this mix with two pounds of potatoes just before grilling.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 tablespoons
Number Of Ingredients 5
Steps:
- Stir together spices in a small bowl.
RED-PEPPER FENNEL SOUP WITH PITA CHIPS
Make and share this Red-Pepper Fennel Soup With Pita Chips recipe from Food.com.
Provided by dicentra
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°. Reserve 4 strips of roasted red pepper and set aside. In a medium pot, place 4 tablespoons melted butter over medium heat.
- Add the leek and chopped fennel bulb and cook until lightly golden, about 10 minutes.
- Add the remaining roasted red peppers, the potato, broth, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
- Lower the heat and simmer, partially covered, until the potato is tender, about 10 minutes.
- Meanwhile, place the pitas on a baking sheet and drizzle with the remaining 2 tablespoons melted butter. Sprinkle with some of the fennel fronds and salt; toast in the oven, 6 to 8 minutes. Set aside.
- Using an immersion or standing blender, working in batches if necessary, blend the potato mixture until smooth.
- If desired, place a sieve over a large pot and strain the soup. Stir in the heavy cream and season with salt and pepper.
- Serve the soup hot or cold with the pita chips. Dollop with sour cream, if desired, and top with the reserved roasted red pepper strips and more fennel fronds.
Nutrition Facts : Calories 431, Fat 29.6, SaturatedFat 18.1, Cholesterol 86.5, Sodium 732.7, Carbohydrate 34.9, Fiber 3.9, Sugar 2.1, Protein 8.1
ANISE-SPICED SQUASH SOUP WITH FENNEL CHIPS
Categories Soup/Stew Vegetable Vegetarian Fennel Squash Butternut Squash Winter Healthy Gourmet
Yield Makes about 9 cups
Number Of Ingredients 16
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
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- 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.
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