ChefUptothePlate

Food, Nutrition and Cooking


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Fennel Pie

We had this for breakfast in Crete and I instantly knew I would try to prepare this at home.

Fennel Pie

1 large onion, chopped or combination of 1 bunch of scallions and a small onion, finely chopped

5 T fresh parsley, finely chopped or a mixture of parsley, dill and any other herb you choose

1 medium head of fennel, finely chopped

Optional: 1 cup of chopped spinach, sorrel or other mild flavored green of your choice, added when parsley is added

6 sheets of prepared phyllo dough (#4)

olive oil

salt, pepper to taste

Saute onions in large skillet in a few T of olive oil until softened. Add olive oil as needed to keep mixture moist. Add parsley and the fennel and continue to cook over medium heat until softened. After 15 minutes or so you can cover the pan to allow the steam to finish cooking the veggies.

Heat oven to 400 degrees F.IMG_1934

Brush a baking dish (8 x 12 or equivalent) with olive oil. Lay a sheet of phyllo on top, brush with more olive oil, and repeat with 2 more sheets of phyllo. Spread veggie mixture on top of phyllo and then top  veggies with the remaining 3 sheets of phyllo, brushing each with olive oil including top of last layer.

Cover dish with foil, pressing down to prevent phyllo from puffing up. Bake at 400 degrees F for 20 minutes, remove foil and bake another 20 minutes until phyllo has browned. Serve by itself or with yogurt and or cheese.

White Bean and Fennel Dip (Guest Chef)

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White Bean and Fennel Dip (Guest Chef)

This delicious White Bean and Fennel Dip is the healthier version of Food52’s recipe, by guest chef, Sarah Spool Marder. Don’t you love hot appetizers when the weather is cold?

Serves 12 as an appetizer

For Roasted Fennel

1 large or 2 small fennel bulbs, trimmed and cut into 1 inch pieces
1-2 tablespoons olive oil
2-3 cloves garlic still in papery shell
Salt and Pepper to taste

For the bean puree

1/4-1/2 cups olive oil
2 garlic cloves, peeled and minced
2 1/2 cups cooked cannellini (or other white bean) beans, drained and rinsed
1 tablespoon fresh rosemary, chopped
1 tablespoon Lemon juice, Freshly squeezed
1/2 cup Parmigiano-Reggiano cheese, grated
Crostini
Preheat the oven to 400 degrees.
Toss the fennel and garlic cloves in the olive oil and spread on a sheet pan or roasting pan. Season to taste with salt and pepper. Roast for 30-40 minutes, stirring twice during cooking. Remove from oven and cool. Once cool squeeze the roasted garlic out of their skins.
Bean puree: In a small frying pan heat 1/4 cup olive oil over medium heat. Add the garlic cloves and cook until lightly golden, add rosemary and beans and cook for one minute more. Be careful not to burn the garlic. Remove from heat.
In a food processor combine the garlic bean mixture, fennel, roasted garlic, lemon juice, remaining 1/8 cup olive oil and all but 3 tablespoons of the parmigiano-reggiano. Puree until smooth.
Heat oven to 450 degrees F. Transfer puree into a small baking dish and sprinkle with remaining cheese. Feel free to use more or less cheese. If your dish is near full, place it on a baking sheet, in case it bubbles over in the oven. Bake until cheese is golden on top, about 15-20 minutes. Serve with crostini or crackers. Enjoy!


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Pizza rustica con finocchi, porri, funghi e oliva

Rustic Whole Wheat Pizza

1 – 15 oz pre-made whole wheat pizza dough* at room temperature

3 leeks (white part only), finely chopped (~ 1 cup)
1 small fennel bulb, finely chopped (~1/2-3/4 cup)- save frond for garnish
8 oz baby bella mushrooms, sliced
3/4 cup kalamata olives, chopped
2 oz shredded or grated Parmigiano Reggiano cheese
2 oz farmer cheese
2 T olive oil
1 tsp dried thyme or 1 T chopped fresh thyme

Preheat oven to 400 degrees F. Prepare a pizza stone with light coating of olive oil cooking spray (or a baking sheet, lined with parchment, lightly sprayed).
Stretch pizza dough to ~ 12″ diameter circle and layout on stone.

In a large skillet heat 1 T olive oil to medium-high heat (use cooking spray if you prefer) and saute leeks and fennel until they start to wilt. Add mushrooms and continue to cook, stirring as needed, until the mushrooms have given up all their liquid and have begun to caramelize. Remove from heat.
Add cheese, olives and thyme and stir to combine.
Spread mixture to within 2″ from edge of dough. Fold uncovered dough over ~2″ of filling (most of the pizza will be left open on top). Paint edges of dough with remaining olive oil.
Bake 20-25 minutes (check at 20 minutes, as ovens vary be sure edges of dough are not burning).
*many grocery stores have bins of fresh pizza dough in the dairy section near the mozzarella cheese. White flour dough may be substituted and of course feel free to make your own dough.

Serves 6-8 as an appetizer and 2-4 as an entree


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Easy as Tomato Pie

Got an abundance of tomatoes? Try this very easy and delicious baked tomato salad pie.

Tomato Salad Pie

6-8 plum tomatoes or the equivalent of other tomatoes, sliced no thicker than 1/4″ thick

1-2 onions, preferably Vidalia, sliced no thicker than 1/8″ thick

1 small head of fennel, sliced no thicker than 1/8″ thick

Preheat oven to 425 degrees F.  In a shallow baking dish (stoneware works best) (either 8″ x 8″ or pie plate) start with tomatoes, then onions, then fennel, layer single layers of the slices of each vegetable ending with onion. Bake for approximately 1 hour until onions on top start to crisp up. 

Serve hot or at room temperature. Serves 4-6 as a side dish. 

Note: If the tomatoes you have are very juicy, you may want to seed them to maintain the integrity of the pie.