Free Recipes Archive
Yield: 8 to 10 side-dish servings 1 pound fresh unpeeled fresh chestnuts, or about 1-1/2 cups peeled fresh chestnuts 1 quart peanut oil, for deep frying Sea Salt to taste 20 fresh baby onions (or substitute pearl onions), peeled 1 Read More …
Delicious, when paired with Bella Sera® Pinot Grigio 3 Medium heads fennel, trimmed and sliced into thin strips 1/4 cup Olive oil 1 Lemon, squeezed for juice 1 tablespoon Honey 1/2 teaspoon Salt 1/4 teaspoon Freshly ground black pepper 4 Read More …
Yield: 6 servings 4 Garlic cloves, minced 1 teaspoon Salt 2 sl Firm white bread, crusts off soaked in hot water and squeezed dry 1 c Hazelnuts, toasted and skinned 1/3 c Fresh lemon juice 1/3 c Olive oil 1/2 Read More …
5 ounces white cabbage 3 ounces red radicchio 2 apples (Granny Smith) 1 handful rocket (arugula) 2 fennel bulbs 1 tablespoon red wine vinegar 1/2 tablespoon mustard powder 1 large egg yolk 1 handful chopped flat-leaf parsley 6 tablespoons extra Read More …
Yield: 6 Servings 6 Fennel, medium knobs of 1/4 c Olive oil 1 teaspoon Salt 1/4 teaspoon Freshly ground black pepper 2 teaspoon Wine vinegar; optional Remove and discard bruised leaves from the fennel. Cut off and discard the long Read More …
A masterclass with Michel Rostang Chef Michel Rostang’s story started in August 1978 when he decided to open his first restaurant Michel Rostang in Paris. The restaurant has since won its first Michelin-star in 1979 and the second in 1980. Read More …
5 tablespoon olive oil 1 large fennel bulb, trimmed, cut into 1/4 inch pieces 1 red bell pepper, cut into 1/4 inch pieces 1 yellow bell pepper, cut into 1/4 inch pieces 1/2 red onion, cut into 1/4 inch pieces Read More …
Chef Tony Liu of August – New York, NY Yield: 4 Servings 8 ounces sea bass, skinned and sliced thinly 2 ounces fennel bulb, shaved on a mandoline 1 ounce shallots, finely diced 1/2 ounce flat parsley, chopped 1 ounce Read More …
24 oysters (Belons or Kumamotos) 1 cup finely diced fennel (save the sprigs for garnish) 1/2 cup minced shallots 2 teaspoons toasted and coarsely ground coriander 1 cup rice wine vinegar 24 dashes hot pepper sauce Plate of crushed ice Read More …
Yield: 8 servings 4 Bacon strips; fried, drained on paper towels, reserve drippings 2 tablespoon Mustard; dijon 1/2 teaspoon Salt; Diamond Kosher 1 teaspoon Black Pepper; freshly ground 2 teaspoon Fennel Seed; freshly ground 1/4 c Honey 1/3 c Vinegar; Read More …
Chef Amanda Freitag, formerly of Gusto – New York, NY Yield: 4 Servings 4 U-10 diver scallops 1 head fresh fennel 1 lemon, juiced Salt 2 Tablespoons extra virgin olive oil Remove muscle from the side of the scallop and Read More …
1/2 lb Fresh chestnuts 1/3 cup Unsalted butter 1/2 cup Chicken stock 1 cup Carrots; sliced 1/2 Celery root; peeled, sliced into 1/2 inch pieces Salt to taste Fresh ground black pepper 3 Sprigs fresh thyme 16 Pearl onions 1 Read More …
2 tablespoons olive oil 1 onion, chopped 2 carrots, diced 2 stalks celery, diced 1/2 bulb fennel, finely diced 4 red potatoes, cut into 1/2 inch cubes 1 teaspoon chopped garlic 1 cup white wine 2-1/2 cups clam juice 1-1/2 Read More …
1 slab pork back ribs, about 1 1/2 to 2 pounds 2 tablespoons black peppercorns 1 tablespoon fennel seed 1 tablespoon dried sage 1 teaspoon salt In blender container or spice grinder, blend together well the pepper, fennel, sage and Read More …
Yield: 5 Cups 6 tablespoons Fennel seed; crushed 3 c Dry mustard 1-1/2 c Brown sugar; firmly packed 1-1/2 c Apple cider vinegar 1 tablespoon Salt 3/4 c Peanut or safflower oil Add mustard, brown sugar, vinegar, and salt to Read More …
1/2 cup Olive oil 1/2 cup Green Leaf fennel leaves 1/4 cup Lemon juice 1 Garlic clove; peeled 1 pinch Salt 1 pinch Sugar In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar. Read More …
Yield: 4 servings 1 medium fennel bulb, about 8 ounces 1 small white onion, peeled and sliced, into 1/2-inch thick slices 1 lemon, juiced (2 tablespoons) and zest 1 teaspoon plus 3/4 cup olive oil Salt and pepper Preheat the Read More …
“A great spring dish that pairs wonderfully with a Pouilly-Fumeâ” is Roasted Alaskan halibut with crushed potato, fennel arugula salad and tomato shallot coulis, said Chef Frederick Pierrel, a restaurant consultant and executive chef of The Lakefront Restaurant in Mammoth Read More …