• Home
  • About
  • Recipes
  • Entertaining
  • Travel
  • Press

Recipe Doodle

Recipe Doodle

Tag Archives: fennel

ASPARAGUS SALAD WITH DIJON VINAIGRETTE

14 Saturday May 2016

Posted by Ceri Wilkin in Recipes, Salad

≈ Leave a comment

Tags

delicious, easy, fennel, flavorful, fresh, healthy, herbs, radish, Teacher Appreciation Luncheon

I served this lovely, fresh and flavorful Spring salad at the Annual Teacher Appreciation Luncheon we hosted.

ASPARAGUS SALAD WITH DIJON VINAIGRETTE

asparagus salad

2 pounds of fresh asparagus, trimmed

1 fennel bulb, thinly sliced

1 cup sliced radishes

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Dijon Vinaigrette (recipe follows)

Garnish: fresh dill, fresh mint, toasted almonds

Bring a large pot of water to a boil over high heat, add asparagus. When water returns to a boil, immediately drain.

In a large bowl, combine asparagus, fennel, radishes and salt and pepper. Drizzle with Dijon Vinaigrette, tossing gently to coat.

Garnish with dill, mint and toasted almonds.

DIJON VINAIGRETTE

1/4 cup Champagne vinegar

2 tablespoons minced shallot

2 tablespoons chopped fresh parsley

2 tablespoons honey

2 tablespoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 to 3/4 cup olive oil

In a small bowl, combine vinegar and shallot, let stand for 15 minutes. Add parsley, honey, Dijon mustard, salt and pepper, whisking until combined. Cover and refrigerate until ready to use.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, March/April 2016

www.celebratemag.com/

 

SALMON WITH FENNEL

16 Monday Nov 2015

Posted by Ceri Wilkin in Fish, Recipes

≈ Leave a comment

Tags

delicious, easy, elegant, fennel, friends, Pernod, quick, shallots

A thoughtful friend and darling lady called me one morning, while she was out running errands, asking to stop by briefly. Of course I was thrilled to see her, and welcomed the interruption to my daily chores. She delivered a gorgeous bottle of Pernod that her and her husband weren’t going to use, and having never tried this anise flavored liqueur, I did a little research and found some delicious recipes.

Although rather spirited when sipped straight, the Pernod blended beautifully with the butter and fennel completing an elegant, incredible, richly flavorful dish.

pernod from Gabi

SALMON WITH FENNEL

salmon with fennel

1 1/2 teaspoons fennel seeds

1/4 cup butter, room temperature

2 tablespoons shallots, finely chopped

1 fennel bulb with fronds, bulb quartered, then cut lengthwise into 1/4-inch-thick slices, 2 tablespoons fronds chopped, divided

2 salmon fillets

2 tablespoons Pernod

Stir fennel seeds in large skillet over medium heat until fragrant, about 1 1/2 minutes. Transfer seeds to small bowl, cool. Mix in butter, shallots, and 1 tablespoon fennel fronds, season butter mixture with salt and pepper.

Melt 1 tablespoon of butter mixture in skillet over medium heat. Add sliced fennel bulb and 1/4 cup water to skillet, cover and cook until fennel is crisp-tender, about 8 minutes. Uncover skillet and saute until fennel begins to brown, about 2 minutes. Transfer fennel to a plate.

Sprinkle salmon with salt and pepper. Add 1 tablespoon of butter mixture to same skillet and melt over medium heat. Add salmon, cover and cook for 5 minutes. Turn salmon over, add 1/4 cup water to skillet. Cover and continue cooking until salmon is just opaque in center, about 5 minutes longer. Slide salmon to one side of skillet, return fennel to skillet . Add Pernod and 2 teaspoons butter mixture, stir to heat through.

Divide fennel mixture between 2 plates. Top with salmon, spoon remaining butter mixture over salmon and sprinkle with remaining fennel fronds.

Enjoy!

Recipe adapted from Bon Appetit

www.bonappetit.com/

FAVA BEAN AND PEA SALAD WITH POPPY SEED DRESSING and FAVA BEAN SALAD WITH FENNEL AND RADISH

18 Thursday Jun 2015

Posted by Ceri Wilkin in Recipes, Salad

≈ Leave a comment

Tags

arugula, dressing, easy, fava beans, fennel, healthy, homemade, light lunch, quick, radish, walnuts

I was intrigued by the fresh fava beans displayed in their pods at the supermarket, and then by the already cooked ones in the produce section. I bought home a bag of each to experiment with, and looked up recipes with great interest. Although I found many wonderful appetizer and main course dishes, I chose delicious salads to have for a light lunch, to feature the fava beans.

FAVA BEAN AND PEA SALAD WITH POPPY SEED DRESSING

fava bean and pea salad with poppy seed dressing

2 cups shelled fresh fava beans

salt

2 cups frozen peas, thawed

1/3 cup sour cream

1 1/2 ounces goat cheese, crumbled

2 tablespoons buttermilk

1 tablespoon fresh lemon juice

freshly ground black pepper

2 heads lettuce, leaves separated

4 cups pea sprouts

1 teaspoon poppy seeds

Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a sieve, transfer to a colander set in a bowl of ice water. Drain well and peel, place in a medium bowl.

Return water in saucepan to a boil, add peas and cook until tender, about 2 minutes. Drain, add to the bowl with the fava beans.

Whisk sour cream, goat cheese, buttermilk and lemon juice in a medium bowl, thinning with more buttermilk as needed. Season with salt and pepper. Arrange lettuce and pea sprouts on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.

Enjoy!

Recipe adapted from Bon Appetit, July 2014

www.bonappetit.com/

FAVA BEAN SALAD WITH FENNEL AND RADISH

fava bean salad with fennel and radish

1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons olive oil

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 1/2 cups cooked fava beans

2 cups thinly sliced fennel bulb

2 cups arugula leaves

1/4 cup thinly sliced radish

1/4 cup walnuts, toasted and chopped

pecorino romano cheese

Combine lemon juice, olive oil, pepper and salt in a large bowl, stirring with a whisk. Add beans, fennel and arugula, toss to coat. Place about 3/4 cup fennel mixture on each of 6 plates. Sprinkle evenly with radishes and walnuts, shave cheese over the top.

Enjoy!

Recipe adapted from Cooking Light, April 2014

www.cookinglight.com/

ENDIVE STUFFED WITH FENNEL AND PARMESAN

01 Thursday Jan 2015

Posted by Ceri Wilkin in Appetizers, Recipes

≈ 2 Comments

Tags

easy, endive, fennel, fresh, parmesan, simple

Happy New Year!

Simple and easy, but very flavorful – Endive Stuffed with Fennel and Parmesan is an excellent pairing with cocktails or champagne, the perfect appetizer to celebrate the beginning of a New Year!

ENDIVE STUFFED WITH FENNEL AND PARMESAN

endive stuffed with fennel and parmesan

1 fennel bulb, trimmed, fronds reserved for garnish

1 tablespoon olive oil

salt and freshly ground black pepper to taste

1/4 cup shaved parmesan

8 endive leaves

Cut the fennel into quarters and discard the core. Chop enough fennel to measure 1/2 cup (reserve the remaining fennel for future use). Combine the chopped fennel, and olive oil in a small bowl. Salt and pepper to taste. Toss gently to blend. Spoon equal amounts of the fennel mixture into the hollow side of each endive leaf, place a piece of shaved parmesan on top and garnish with fennel fronds.

Enjoy!

Recipe adapted from Bertolli

www.bertolli.com/

MEDITERRANEAN PASTA SALAD WITH OLIVES AND CAPERS

08 Monday Sep 2014

Posted by Ceri Wilkin in Pasta, Recipes, Salad

≈ Leave a comment

Tags

basil, capers, fennel, Kalalmata olives, Mediterranean, tomato paste

Usually I will carefully follow a recipe, using the exact ingredients and measurements. But with this Mediterranean Pasta Salad, I didn’t want to make enough to feed 12 people, so I adjusted the amount of each ingredient, but not the ingredients themselves, and not consistently – it depended on the amount I happened to have in my refrigerator and what I happened to think the proportions should be – and my kids loved it!!

MEDITERRANEAN PASTA SALAD WITH OLIVES AND CAPERS

mediterranean pasta salad1/4 cup olive oil

2 tablespoons tomato paste

2 tablespoons balsamic vinegar

2 garlic cloves, minced

3 cups diced seeded plum tomatoes

2 cups chopped fresh fennel

1 cup chopped fresh basil

6 green onions, chopped

1/2 cup chopped pitted Kalamata olives

1/4 cup drained capers

(I added a handful of chopped Italian parsley)

16 ounces penne pasta

Whisk olive oil, tomato paste, vinegar and garlic in a small bowl to blend. Season dressing with salt and pepper.

Combine tomatoes, fennel, basil, onions, olives, capers and parsley in a large bowl. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes, tossing occasionally.

Cook penne in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, rinse with cold water and drain again. Transfer pasta to a large bowl. Pour dressing over and toss to coat. Add tomato mixture and toss to blend.

APPLE FENNEL AND CELERY SLAW

07 Sunday Sep 2014

Posted by Ceri Wilkin in Coleslaw, Recipes

≈ Leave a comment

Tags

apple, celery, fennel, radishes, vinaigrette

A wine pairing dinner at a local restaurant, that my husband and I try to attend every month, featured an outstanding coleslaw, paired with a pork slider and a full-flavored glass of wine. At a casual dinner we hosted with friends, my husband wanted to try and recreate some of the deliciousness – a few adjustments to an existing recipe, and we were close.

APPLE FENNEL AND CELERY SLAW

fennel apple slaw

Combine 1 tablespoon of olive oil, 1 tablespoon cider vinegar, 1 teaspoon honey, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk (I doubled this).

Add 1 to 1 1/2 cups packaged coleslaw mix, 1 1/2 cups julienne-cut green apple, 1 1/2 cups thinly sliced fennel bulb, 1 cup thinly sliced celery and 1 cup thinly sliced radishes. Toss to coat.

Enjoy!

Recipe adapted from Cooking Light, August 2014

Smoked Salmon Tea Sandwiches and Creamy Fennel and Leek Dip

08 Sunday Jun 2014

Posted by Ceri Wilkin in Appetizers, Dips, Entertaining, Recipes

≈ 2 Comments

Tags

cucumber, dill, fennel, leek, pancetta, parmesan cheese, pumpernickel, sandwich, smoked salmon, sour cream

A dear friend visited recently, for a quick catch up over a glass of wine. Our brief gathering, which included her boyfriend and my husband, ended up lasting well into the evening, we were all having so much fun. Although these snacks weren’t substantial enough for dinner, the conversation and lovely friendship helped us to feel satiated, or at least diverted us from our hunger.

SMOKED SALMON TEA SANDWICHES

8 ounces smoked salmon

2 tablespoons cream

4 ounces cream cheese, softened

2 tablespoons chopped fresh dill

1/4 teaspoon salt

1/4 teaspoon black pepper

sliced pumpernickel bread

garnish – sliced English cucumber and fresh dill

In the bowl of a food processor, pulse salmon until finely chopped. Add cream, cream cheese, dill, salt and pepper, process to desired consistency. Spread onto slices of bread that have been cut out with a 2-inch round cutter. Garnish with cucumber and fresh dill if desired.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, January/February 2014

www.celebratemag.com/

CREAMY FENNEL AND LEEK DIP

3 ounces pancetta, finely chopped

1 tablespoon olive oil

2 bulbs fennel, chopped

2 leeks, chopped

1/2 cup mayonnaise

1/2 cup sour cream

1 cup grated Parmesan cheese

1/4 cup cream

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

Heat oven to 350F.

In a large skillet, cook pancetta in olive oil over medium heat until golden brown. Add fennel and leeks, cook about 10 minutes or until tender and just starting to brown, stirring occasionally. Remove from heat, let cool.

In a medium bowl combine mayonnaise, sour cream, 3/4 cup of the Parmesan cheese, the cream, salt and crushed red pepper. Stir in the cooled fennel mixture. Transfer to a baking dish. Sprinkle with remaining Parmesan cheese.

Bake about 20 minutes or until bubbly around the edges.

Enjoy!

Recipe adapted from Better Homes and Gardens All-Time Favorites, 2013 Cookbook

www.bhg.com/recipes/

Dinner Menu At The Cabin

23 Friday May 2014

Posted by Ceri Wilkin in Dessert, Entrées, Recipes, Soup

≈ 2 Comments

Tags

cabin, coon hunt, fennel, fig, ginger, lamb, menu, mushroom, pine nut, pumpkin, shanks, Soup, tart, white port

We were fortunate to be invited to spend the night in the middle of the woods – although close to home, it felt like a world away. We were “warned” it was very basic, no electricity or hot water – and the guys were planning to go coon hunting once the sun went down.

I packed my book, left out the high heel shoes, and was very excited to cook and provide dinner for the group. I planned for the menu to be rustic, to equal our accommodations, and our friends offered the refined fun of wine pairings for each course.

The fire burning in the hearth, the gently lamp light and the company and conversation was warm and cozy. It was a peaceful, beautiful evening, and my husband and I took full advantage of the hiking trails around the property the next morning.

The beautiful cabin

Treasures inside the Cabin

Wild Mushroom Soup with White Port 

Paired with a 2012 Schug Sonoma Coast Pinot Noir

8 tablespoons butter, room temperature

4 shallots, chopped

3 1/2 to 4 cups of dried wild mushrooms (I used porcini, lobster, wood ear and oyster)

4 cups fresh mushrooms, sliced

2 cups white port wine

3 cups chicken stock

2 tablespoons flour

2 cups cream

salt and pepper to taste

fresh chopped parsley

Soak dried wild mushrooms in hot chicken stock for an hour. Strain, save liquid and chop mushrooms.

Saute shallots in butter until translucent. Add all the mushrooms, both fresh and wild. Cook until very little liquid remains.

Add port wine and reduce liquid again until most of it is gone. Add in flour (I mix it with a little water or broth first). Stir well. Add saved mushroom liquid, cook for half and hour at a low simmer.

Add in cream and bring just to a boil then to turn to low and simmer for half and hour.

Blend using an immersion blender to the consistency of your choice.

Add salt and pepper to taste, divide among bowls and top with parsley.

Enjoy!

Recipe adapted from The Dining Guide. February 2014

www.nwaonline.com/dining/‎

Braised Lamb Shanks with Tomato and Fennel

Paired with a 2008 Bell Sierra Foothills Syrah

4 lamb shanks

1/2 cup flour

4 tablespoons olive oil

2 tablespoons unsalted butter

2 onions, peeled and cut in half, then sliced 1/4 inch thick

1 leek, sliced into 1/4 inch half moons

4 garlic cloves, minced

1 cup red wine

2 cups chicken stock

1 (28 ounce) can peeled whole tomatoes, drained

2 tablespoons tomato paste

1 tablespoon fresh thyme leaves

2 dried bay leaves

2 fennel bulbs, cut into half and sliced 1/4 inch thick

Heat oven to 375F.

Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly, shake off excess. Heat oil and butter in an 8 quart dutch oven, over medium heat. Working in 2 batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate, drain off all but 2 tablespoons of fat.

Place dutch oven over medium heat, add onions and leek, and sauté until they are lightly browned, about 6 minutes. Add garlic, cook 4 minutes more. Add red wine, scraping up any browned bits with a wooden spoon. Return shanks to the dutch oven, and add chicken stock, tomatoes, tomato paste, thyme and bay leaves. Bring to a boil, cover and place in oven. Braise for 2 hours, add fennel and cook for 30 minutes longer.

Using a slotted spoon, transfer shanks and vegetables to a large bowl. Using a ladle, skim fat from surface of cooking liquid, cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan, cook until heated through. Remove from heat and season with salt and pepper.

Enjoy!

Spiced Pumpkin, Fig, Pine Nut and Ginger Tart

Paired with a non-vintage Bell North Coast Brut

300 grams of pumpkin, peeled and cut into 1.5 cm dice

2 teaspoons pumpkin pie spice

1/4 cup brown sugar

2 teaspoons chopped crystallized ginger

110 grams unsalted butter, melted

200 grams of ginger cookies

6 dried figs, stems removed, sliced

1/4 cup pine nuts, lightly toasted

LEMON VANILLA CREAM

2 lemons, zest and juice

2 tablespoons sugar

1 tablespoon vanilla bean paste

100 grams of mascarpone

150 mills of chilled cream

Heat oven to 170C.

Combine pumpkin, spice, sugar, ginger and 30 grams of the butter, place on a lined cookie sheet and bake until pumpkin is tender.

Crumb ginger cookies in a food processor, and remaining butter and mix again briefly. Press into a tart tin and refrigerate.

Tip pumpkin into a bowl with figs and pine nuts and stir until combined. Spoon mixture into tart case and bake until golden, about 20 minutes. Cool for 15 minutes before removing from tin.

Serve with lemon vanilla cream.

LEMON VANILLA CREAM

Place lemon juice and zest in a small pan with sugar and vanilla. Bring to the boil then simmer to a thickish syrup. Cool before mixing with mascarpone. Whisk cream to soft peaks and gently stir into mascarpone mixture.

Enjoy!

Recipe adapted from New Zealand House and Garden

nzhouseandgarden.co.nz/‎

Salmon Salad with Fennel, Orange and Mint {Fayetteville Pilates & Barre}

30 Wednesday Apr 2014

Posted by Ceri Wilkin in Fish, Guest Posts, Salad

≈ Leave a comment

Tags

dinner, Fayetteville Pilates and Barre, fennel, lunch, mint, orange, recipedoodle Wednesday, salmon

Bright and lively – this yummy Salmon Salad is also quick and effortless to put together.

SALMON SALAD WITH FENNEL, ORANGE AND MINT

2 tablespoons sugar
1/4 cup unseasoned rice vinegar
2 whole star anise
4 cups cold water
4 pieces of salmon
2 oranges
4 cups very thinly sliced fennel (about 2 medium bulbs)
1 cup fresh mint leaves, sliced
2 tablespoons olive oil

Place sugar, water, vinegar, star anise and cold water in a large deep skillet. Season with salt and pepper. Bring to a boil over high heat, stirring until sugar dissolves. Add salmon pieces, cover skillet and remove from heat. Let stand for 10 minutes. Using a slotted spoon, turn salmon over, cover and let stand until salmon is just opaque in the center, about 5 to 6 minutes longer.
Remove salmon from the liquid and cool. Coarsely flake the salmon, set aside.
Cut top and bottom 1/4 inch off each orange. Stand 1 orange on 1 flat end. Using a small sharp knife cut off peel and white pith. Working over a large bowl, cut between the membranes, releasing the segments into a bowl. Repeat with the remaining orange. Add salmon, fennel, mint and olive oil. Gently toss to combine. Season to taste with salt and pepper.
Enjoy!

NOTE: you could add salad greens to this too!

Recipe adapted from Bon Appetit, January 2010
www.bonappetit.com/…/salmon-salad-with-fennel-orange-an…‎

ELDERFLOWER MARTINI and PORK TENDERLOIN BRAISED WITH ELDERFLOWER AND FENNEL

15 Saturday Mar 2014

Posted by Ceri Wilkin in Uncategorized

≈ Leave a comment

Tags

elderflower, fennel, liqueur, martini, pork, tenderloin

Although St. Germain Elderflower Liqueur was launched in 2007, I tried it for the first time just a couple of years ago. I was out for lunch with Mum at a local restaurant, and we were served it mixed with champagne as an aperitif. I immediately fell in love.

ELDERFLOWER MARTINI

2 ounces of vodka
1 ounce of lime juice (I have also tried this with lemon juice, but preferred the lime)
1 ounce of elderflower cordial (St. Germain)
dash of agave nectar
lime zest

Add first five ingredients to a shaker and shake over ice. Strain into a martini glass and garnish with lime zest.
Enjoy!

PORK TENDERLOIN BRAISED WITH ELDERFLOWER AND FENNEL

2 tablespoons olive oil
1 pork tenderloin, sliced crosswise 1 1/2 inches thick and lightly pounded
1/2 to 1 teaspoon fennel seeds, chopped
1 teaspoon freshly ground black pepper
salt
1 fennel bulb, cored and thinly sliced
1 onion, halved and thinly sliced
3/4 cup white wine
1/4 to 1/2 elderflower cordial
3 thyme sprigs
1 bay leaf

In a skillet, heat 1 tablespoon of the oil. Sprinkle the pork with fennel seeds and pepper and season to taste with salt.
Add the pork to the skillet and cook over high heat, turning once, until lightly browned, 5 minutes.
Transfer the pork to a plate.
Add the remaining 1 tablespoon of oil to the skillet, add the sliced fennel and onion, cover and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the wine, cordial, thyme and bay leaf and cook until the liquid is reduced by half, 5 minutes.
Return the pork and any accumulated juices to the skillet. Cover and simmer over low heat until the pork is cooked through, 10 minutes. Discard the thyme sprigs and bay leaf and serve.
Enjoy!

Recipe adapted from Food and Wine, January 2011
www.foodandwine.com/recipes‎

← Older posts

Recent Posts

  • LOVELY READERS
  • DELICIOUSNESS REVEALED
  • QUICK AND EASY DINNER FOLLOWING VACATION
  • SARASOTA VACATION WITH FRIENDS
  • SPRING MUSHROOMS

Topics

Appetizers bars and cookies Beef Breads Breakfast & Brunch burgers and sandwiches cakes and cupcakes Celebrations Chicken Cocktails Dessert Dips Eggs Entertaining Entrées Fish Holidays main muffins New Zealand Pasta Pork Recipes Salad Side Dishes Soup Soups and Stews Summer Travel Tuesday Vegetables

Archives

Favorite Food Blogs

  • In Jennie's Kitchen
  • Taste Arkansas

About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

Enter your email address to follow this blog and receive notifications of new posts by email.

Create a free website or blog at WordPress.com.

Cancel
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy