Fennel? Anybody got any recipes on cooking with it?

My husband decided to bring some home. It has a distinctive flavour. Just wanted to know if there was anything good I could do with it.Fennel? Anybody got any recipes on cooking with it?
grilled fish





roast chicken





stir fry rice





a little oil some mushrooms


with melted cheese on toast





http://allrecipes.com/Recipes/Fruits-and鈥?/a>Fennel? Anybody got any recipes on cooking with it?
1 1/2 pounds heirloom tomatoes


1 small fennel bulb


2 tablespoons good olive oil


2 tablespoons fresh lemon juice


1 tablespoon cider vinegar


1 teaspoon kosher salt


1/2 teaspoon freshly ground black pepper








Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.





Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.
Fennel soup with Garlic croutons





Ingredients


2 tbsp Butter


1 bulb of Fennel, chopped


1 onion, or large leek, chopped


2 medium Potatoes, peeled and chopped


500ml vegetable or chicken stock


375ml semi-skimmed milk


salt and fresh ground black pepper








For the croutons:


2 tbsp Olive oil


1 clove garlic, crushed


3 slices of wholemeal bread





Method 1. Reserve any feathery tops from the fennel bulb and set aside to use as a garnish. Heat the butter gently in a large saucepan or pot, add the chopped fennel and onion or leek and cook gently, stirring often, until translucent and tender. Be sure not to let the butter burn.





2. Raise the heat under the pan and add the cubed potatoes and stock. Bring to a boil, then lower the heat and simmer for 20 minutes or until all the vegetables are very tender.





3. To make the croutons, heat the olive oil in a frying pan, add the garlic and allow to infuse over a gentle heat for 5-10 minutes. Trim the crusts from the bread and cut into cubes. Add the bread cubes to the frying pan and use a brush to ensure they are coated with flavoured oil on all sides. Toast, stirring often, until rich golden brown. Remove to some paper towel to drain.





4. Using an upright blender, or an electric wand, process the soup until smooth. Return to a gentle heat, add the milk and allow to heat through. Season to taste with salt and pepper.





5. Pour the soup into warm serving dishes and garnish with the garlic croutons, freshly milled pepper, and any reserved pieces of leafy fennel. Serve hot.
Cut it into wedges along with sweet potato and red onion, sprinkle with thyme, black pepper and olive oil, roast at 200 degrees for 15-20 minutes, serve with fish. or make a gratin, by covering it with white sauce and grated cheese, sprinkle with nutmeg and pepper.
It goes well with white fish and chicken, you can use it in stuffing, you can stuff fish with some and you can also make a sauce with it by flavouring a white sauce.
BBC Good Food Website


Easy to follow recipies, with cooking time included:





http://www.bbcgoodfood.com/search.do?key鈥?/a>





all in the above link contain fennel.





good luck and happy cooking!
check out this link


http://www.cookinglight.com/cooking/fd/i鈥?/a>


Also, Rachael Ray does alot with fennel
slice thin on a mandolin and add a little lemon juice,use with salads for fish or chicken.i like it with thin sliced peaches,frissee and baby watercress.
It's great roasted .... cut it in quarters, drizzle with olive oil, salt and pepper.
The flavor is much milder cooked.


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Potato-Fennel Gratin





2 small fennel bulbs


1 yellow onion, thinly sliced


2 tablespoons good olive oil


1 tablespoon unsalted butter


2 pounds russet potatoes (4 large potatoes)


2 cups plus 2 tablespoons heavy cream


2 1/2 cups grated Gruy猫re cheese (1/2 pound)


1 teaspoon kosher salt


1/2 teaspoon freshly ground black pepper





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 Gruy猫re, 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 Gruy猫re 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.





--Ina Garten


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Tomato Fennel Salad


--Ina Garten,





1 1/2 pounds heirloom tomatoes


1 small fennel bulb


2 tablespoons good olive oil


2 tablespoons fresh lemon juice


1 tablespoon cider vinegar


1 teaspoon kosher salt


1/2 teaspoon freshly ground black pepper





Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.





Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.


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http://www.foodnetwork.com/food/recipes/鈥?/a>





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http://search.foodnetwork.com/food/recip鈥?/a>
Italian Herb Grilled Vegetable Sandwich


Enjoy the flavors of herbs and grilled vegetables, combined with goat cheese (ch猫vre) in this gourmet sandwich.


Prep Time: 15 minutes


Cook Time: 10 minutes


Makes 6 servings.











Ingredients:


1/3 cup olive oil


2 teaspoons McCormick庐 Gourmet Collection鈩?Basil Leaves*


1 teaspoon McCormick庐 Gourmet Collection鈩?Rosemary, Crushed*


1/2 teaspoon McCormick庐 Gourmet Collection鈩?Garlic Powder*


1/2 teaspoon McCormick庐 Gourmet Collection鈩?Thyme Leaves*


1/4 teaspoon salt


2 baby or Italian eggplant, cut lengthwise in 1/4-inch slices


1 medium fennel bulb, trimmed and cut lengthwise in 1/2-inch slices


1 chayote or mirliton squash, cut in 1/4-inch slices


1 red or yellow bell pepper, cut in 2-inch strips


1 medium portobello mushroom, cut in 1/2-inch slices


1 small red onion, cut into 1/2-inch rounds


1 prepared Italian pizza crust (10- to 12-inch), cut in half


Goat cheese (ch猫vre)


Fresh arugula, rinsed and drained





*Or use McCormick庐 Gourmet Collection鈩?100% Organic Basil Leaves,


McCormick庐 Gourmet Collection鈩?100% Organic Rosemary, Crushed,


McCormick庐 Gourmet Collection鈩?100% Organic Garlic Powder


and McCormick庐 Gourmet Collection鈩?100% Organic Thyme Leaves








Directions:


1. Whisk olive oil and next 5 ingredients. Lightly brush vegetables with herb mixture.


2. Broil or grill over medium-high heat 5 to 10 minutes or until vegetables are tender. Turn vegetables occasionally and brush with any reserved herb mixture. Remove vegetables from grill and keep warm.





3. Evenly spread cheese on both pizza crust halves. Layer arugula, grilled vegetables and additional arugula on one pizza crust half. Place remaining pizza crust half on top. Cut sandwich into 2-inch wedges to serve.





Test Kitchen Tip: Skewer the onion rounds with wooden toothpicks to secure them while turning on the grill. Remove toothpicks after cooking.





Angel Hair Pasta with Italian Sausage and Herbs


For an authentic Italian pasta dish, try this highly flavored recipe featuring Italian seasoning, basil, fennel, Romano cheese and sausage.


Prep Time: 15 minutes


Cook Time: 20 minutes


Makes 12 (1-cup) servings.











Ingredients:


1 pound angel hair pasta


1 pound sweet Italian sausage, casing removed


2 tablespoons olive oil


1/2 pound mushrooms, quartered


1 1/2 cups chopped red onion


1 teaspoon McCormick庐 Gourmet Collection鈩?Basil Leaves


1 teaspoon McCormick庐 Gourmet Collection鈩?Garlic Salt


1 teaspoon McCormick庐 Gourmet Collection鈩?Italian Seasoning


1 teaspoon McCormick庐 Gourmet Collection鈩?Parsley Flakes


1/2 teaspoon McCormick庐 Gourmet Collection鈩?Fennel Seed


1/2 cup grated Romano cheese








Directions:


1. Cook pasta as directed on package.


2. Meanwhile, break up sausage in large skillet. Cook on medium-high heat 5 to 6 minutes. Remove sausage; drain fat. Rinse skillet and wipe clean.





3. Heat oil in same skillet on medium heat. Add mushrooms, red onion and seasonings; cook and stir 5 minutes. Stir in cooked sausage; cook additional 5 minutes.





4. Place drained pasta in large serving bowl. Add sausage mixture and cheese; toss to coat. Serve with additional cheese, if desired.




















Spiced Saffron Jasmine Rice


Saffron and fragrant spices adds vibrant color and flavor to jasmine rice.


Prep Time: 10 minutes


Cook Time: 25 minutes


Makes 4 (1-cup) servings.











Ingredients:


1 1/2 cups jasmine rice


4 McCormick庐 Gourmet Collection鈩?Cardamom Seed


4 McCormick庐 Gourmet Collection鈩?Cloves, Whole


2 McCormick庐 Gourmet Collection鈩?Cinnamon, Stick


1/2 teaspoon McCormick庐 Gourmet Collection鈩?Fennel Seed


2 1/4 cups chicken broth


1/2 teaspoon McCormick庐 Gourmet Collection鈩?Saffron, crushed


1/2 teaspoon Sea Salt using McCormick庐 Sea Salt Grinder


1 tablespoon oil








Directions:


1. Rinse rice with cold water in large bowl, changing water several times until it runs clear. Drain well through a fine sieve.


2. Place cardamom seed, cloves, cinnamon sticks and fennel seeds in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string. Bring broth, spice bundle, saffron and salt to boil in medium saucepan. Set aside.





3. Heat oil in large saucepan on medium-high heat until hot but not smoking. Add rice; cook and stir 1 minute or until rice is opaque. Stir in broth mixture. Bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until tender. Remove from heat. Let stand 5 minutes. Remove spice bundle before serving.























Green Apple %26amp; Fennel Slaw


The flavorful pairing of clove and crisp green apple is best enjoyed in the raw state. Jazz up grilled fish, grilled meats or even crab cakes with this Green Apple %26amp; Fennel Slaw.


Prep Time: 10 minutes


Refrigerate: 1 hour


Makes 8 servings.











Ingredients:


2 Granny Smith apples, cored


1/2 cup apple cider, divided


1 tablespoon lemon juice


4 cups packaged coleslaw mix


1 cup thinly sliced fennel (about 1/2 bulb)


1/2 cup toasted pecan pieces


1/4 cup mayonnaise


1/4 cup sour cream


1/4 teaspoon McCormick庐 Gourmet Collection鈩?Cloves, Ground*


1/4 teaspoon coarse sea salt





*Or use McCormick庐 Gourmet Collection鈩?100% Organic Cloves, Ground








Directions:


1. Cut apples into 1/2-inch chunks. Immediately toss with 1/4 cup of the apple cider and lemon juice in large bowl. Add coleslaw mix, fennel and pecans; toss to mix well.


2. Whisk mayonnaise, sour cream, remaining 1/4 cup apple cider, cloves and sea salt in small bowl with wire whisk until well blended. Add to apple mixture; toss to coat well. Refrigerate 1 hour or until ready to serve.