Posts Tagged ‘fennel’

This bowl of smoky salmon goodness was inspired by a post on Taste Food, a fellow Food52 contributor (her blog is beautiful, you should look around).  I saw the flour and the cream she calls for and felt worried my tummy wouldn’t deal with it.  I had the stomach flu a few weeks ago and it took forever to recover from it.  I had a craving for cheese and went a little overboard, then paid for it.  I picked up a bottle of acidophilus probiotic, both the chewable (dormant) and a liquid (live culture) forms.  It will take time for this stuff to work but I’m going to give it a shot – anything to feel better again.

Since I’m avoiding dairy for a couple weeks and saw this recipe on Taste Food’s blog, I knew I had to try a dairy-free version.  If dairy is out, might as well replace the glutenous flour with gluten-free all purpose flour mix.  The potato does help thicken the stew (can’t really call it a chowder without cream, can I?).

It just tastes healthy!

  • 2 Tablespoons olive oil
  • 1/2 of a fennel bulb, diced
  • 1/2 white onion, diced
  • 2 tsp GF flour
  • 2 to 2 1/2 cups water
  • 1 large Russet potato, peeled, diced
  • 1/3 pound smoked salmon (not the paper-thin sheets, a hunk of fish!)
  • salt and pepper

Saute the fennel and onion in the oil over medium heat in a small soup pot.  Add the flour and let it cook, stirring the pot.  Add 2 cups of water to start with, you can add more to reach your desired consistency.  Add the potato and simmer for 20 minutes.  Turn the heat to low and crumble the smoked salmon (in bite-sized chunks) in to the pot.  Let the salmon infuse in the stew before adding salt and pepper to taste.  Garnish with the fennel fronds.  Serves two.

Easy, eh?

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Fennel scares me.  I never knew what it tasted like growing up because it was not something my parents were inclined to grow or buy.  I don’t even know if fennel was available at the small town IGA store. 

Mise en place is a must for stir-frys.  If you get distracted while the wok is working away on something, you are going to burn that something.  So prepare the meat and veggies, and sauce.

Here I have thinly sliced beef, oil in a squeeze bottle, ginger, parsley,fennel,carrot, and cooked noodles.  Also prepare a small bowl of soy sauce, champagne vinegar and sugar or honey.  I think I put a splash of orange juice in there too.

The beauty of stir-frying is the cooking time.  With prep work out of the way you can go full bore with the hot wok.  First add a swirl of oil and part of the meat with a pinch of minced ginger, let the first surface of the meat brown a little then stir.  Keep cooking the meat in batches.  Next, put the crunchy veggies like the fennel and carrot.  Add some sauce to create some steam, you can cover the veggies if you have a lid.  Don’t leave the vegetables alone though, you’ll need to shake or stir to keep them evenly frying and steaming.  Once the veggies are to your liking, add the noodles, parsley and sauce.  Toss and warm the noodles through.  Dinner is ready!

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