Fennel With Rosemary Shallots And Goat Cheese Food

ROASTED BEET, GOAT CHEESE AND FENNEL SALAD

Steps:

• Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
• Lemon Vinaigrette: In a medium bowl whisk together lemon juice, shallot, mustard, lemon zest, and honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.
• Scrub beets. Wrap each beet in Reynolds Wrap® Aluminum Foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
• In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
• In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
• Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.

FENNEL WITH ROSEMARY, SHALLOTS AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of lightly salted water to a boil. Add baby fennel, and cook until just tender, about 10 minutes, then drain.
• Butter the bottom of a shallow baking dish, and sprinkle with garlic, rosemary, and shallots. Arrange the fennel in the baking dish, and pour in the white wine. Season with salt and pepper.
• Bake uncovered in preheated oven for 30 minutes, basting occasionally. Set the oven to Broil, then sprinkle the fennel with crumbled goat cheese. Broil for a few minutes until the cheese has melted.

FENNEL WITH SHALLOTS, ROSEMARY AND GOAT CHEESE

Steps:

• Preheat oven to 450°F. Butter 13 x 9 x 2-inch broilerproof baking dish. Sprinkle shallots, rosemary and garlic over bottom of prepared dish. Cook fennel in boiling salted water until crisp-tender, about 12 minutes. Using slotted spoon, transfer fennel, cut side up, to prepared dish. Pour wine over fennel. Dot with butter. Sprinkle with salt and pepper.
• Bake fennel uncovered until tender, basting occasionally with wine and turning fennel over halfway through baking, about 30 minutes. (Can be made 1 day ahead. Cover; chill. Rewarm, uncovered, in 350°F oven for about 15 minutes before continuing.)
• Preheat broiler. Turn fennel cut side up. Sprinkle goat cheese over fennel. Broil until cheese melts and begins to brown, watching closely to avoid burning, about 6 minutes.
• Transfer fennel to platter. Season wine mixture in baking dish to taste with salt and pepper; spoon over fennel. Garnish platter with reserved fennel fronds and serve immediately.

FENNEL WITH ROSEMARY, SHALLOTS AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of lightly salted water to a boil. Add baby fennel, and cook until just tender, about 10 minutes, then drain.
• Butter the bottom of a shallow baking dish, and sprinkle with garlic, rosemary, and shallots. Arrange the fennel in the baking dish, and pour in the white wine. Season with salt and pepper.
• Bake uncovered in preheated oven for 30 minutes, basting occasionally. Set the oven to Broil, then sprinkle the fennel with crumbled goat cheese. Broil for a few minutes until the cheese has melted.

FENNEL WITH ROSEMARY, SHALLOTS AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of lightly salted water to a boil. Add baby fennel, and cook until just tender, about 10 minutes, then drain.
• Butter the bottom of a shallow baking dish, and sprinkle with garlic, rosemary, and shallots. Arrange the fennel in the baking dish, and pour in the white wine. Season with salt and pepper.
• Bake uncovered in preheated oven for 30 minutes, basting occasionally. Set the oven to Broil, then sprinkle the fennel with crumbled goat cheese. Broil for a few minutes until the cheese has melted.

FENNEL WITH ROSEMARY, SHALLOTS AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of lightly salted water to a boil. Add baby fennel, and cook until just tender, about 10 minutes, then drain.
• Butter the bottom of a shallow baking dish, and sprinkle with garlic, rosemary, and shallots. Arrange the fennel in the baking dish, and pour in the white wine. Season with salt and pepper.
• Bake uncovered in preheated oven for 30 minutes, basting occasionally. Set the oven to Broil, then sprinkle the fennel with crumbled goat cheese. Broil for a few minutes until the cheese has melted.

FENNEL WITH CHEESE

Steps:

• Preheat oven to 400 degrees.
• Trim fennel and quarter.
• Cook in boiling water about 15 minutes, just until tender.
• Drain and turn into shallow baking dish which has been buttered with two tablespoons of the butter. Dot with remaining butter and sprinkle with cheese and pepper.
• Bake for about 20 minutes, or until cheese is golden.

GOAT CHEESE MARINATED IN ROSEMARY, FENNEL, AND HOT RED PEPPER

Steps:

• In a 1-pint jar with a tight-fitting lid combine the cheese with the fennel seeds, the red pepper flakes, the rosemary, and the lemon zest, pour enough of the oil over the mixture to cover the cheese completely, and let the cheese marinate, covered, and chilled, for at least 1 week and up to 4 weeks. Let the mixture come to room temperature before serving.

ROSEMARY GOAT CHEESE STUFFED CHICKEN WITH WILD MUSHROOM SAUCE

Steps:

• Preheat the oven to 450 degrees F.
• Remove the backbone and wings from the chicken. Press the chicken open like a book. Carefully remove the bones from the chicken leaving the whole chicken intact with the skin.
• In a small bowl, combine the goat cheese, rosemary, and olive oil. Season with salt and pepper and mash together.
• Turn the chicken over so the skin side is up. Gently loosen the skin by inserting your fingers underneath it to make a pocket. Stuff the rosemary goat cheese under the skin evenly over the breasts and legs. Tuck the skin back over the chicken.
• Season both sides of the chicken well with salt and pepper. Drizzle a little olive oil over the chicken and rub well.
• Heat oil in saute pan over high heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes.
• Carefully turn the chicken over and transfer to the oven. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear.
• Remove the chicken from the pan and keep warm.
• Remove all but 2 tablespoons of the fat from the pan and return to the heat. Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Add the mushrooms and season with salt and pepper. Saute for 2 minutes, or until the mushrooms begin to brown. Add the stock and bring to a simmer. Cook 5 minutes or until reduced by 1/3. Stir in the remaining tablespoon of butter and remove from the heat.
• Pour the sauce over the chicken and garnish with the chives.
• Serve immediately.