Summer Corn Chowder with Bacon

Summer Corn Chowder with Bacon
Bon Appétit | June 2004

6 slices bacon, chopped
6 cups fresh corn kernels (cut from 6 to 8 ears)
1 chopped fresh fennel bulb
1 cup diced zucchini or yellow squash (about 2)
1 cup 1/2-inch cubes peeled potatoes
3 cups (or more) low-salt chicken broth
1/2 cup whipping cream
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives

Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives

The Best Winter Veg Coleslaw

The Best Winter Veg Coleslaw
Jamie Oliver

2 carrots, different colours if you can find them, peeled
1 bulb fennel, trimmed
1 black spanish radish
1 light-coloured beetroot, peeled
1/2 a small celeriac, peeled
400g red and white cabbage, outer leaves removed
1/2 a red onion
1 shallot peeled
1 lemon
Extra virgin olive oil
A handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
250ml yoghurt
2 tablespoons mustard
Sea salt and freshly ground black pepper

Shred the carrots, fennel, and your choice of radishes, beet- root, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.

Lettuce, Red Pepper and Fennel Salad

Lettuce, Red Pepper and Fennel Salad

1/4 cup balsamic vinegar or
3 tablespoons red wine vinegar
2 garlic cloves, pressed
1 teaspoon Dijon mustard
1/2 cup olive oil
8 cups bite-size pieces lettuce
1 small fennel bulb, trimmed, sliced
1 small red bell pepper, sliced
1/4 cup grated Parmesan cheese

Combine first 3 ingredients in small bowl. Gradually whisk in olive oil. Set dressing aside. Combine remaining ingredients in large bowl. Add enough dressing to season to taste. Season generously with pepper sand serve.

Green Bean and Fennel Salad

Green Bean and Fennel Salad www.epicurious.com

3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons water
1/2 pound green beans, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
2 fennel bulbs, trimmed, quartered lengthwise, thinly sliced crosswise (about 4 cups)
4 ounces button mushrooms, trimmed, quartered (about 2 cups)
2 cups chopped fresh Italian parsley
3 tablespoons chopped fresh chives
2 teaspoons finely grated lemon peel

Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.

Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)

Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.

Fennel, Arugula and Smoked Trout Salad

Fennel, Arugula and Smoked Trout Salad

1 1/2 tablespoons sour cream
3 teaspoons olive oil, divided
2 teaspoons prepared horseradish
2 teaspoons finely chopped fresh dill
1 1/4 teaspoons white wine vinegar, divided
2 cups arugula
1 1/2 cups thinly sliced fennel bulb
1/3 cup thinly sliced sweet onion
2/3 cup smoked trout, coarsely flaked

Whisk sour cream, 1 1/2 teaspoons olive oil, horserad- ish, dill, and 3/4 teaspoon white wine vinegar in small bowl. Season dressing to taste with salt and pepper. Place arugula, fennel, and onion in medium bowl. Add 1 1/2 teaspoons olive oil and 1/2 teaspoon white wine vinegar; toss to coat. Season with salt and pepper. Divide salad between 2 plates. Top with smoked fish. Drizzle horseradish dressing over and serve.

Feathery Fennel-Yogurt Sauce

Feathery Fennel-Yogurt Sauce

1 1/4 cups fennel tops
1 large scallion, sliced
1/2 teaspoon kosher salt
White pepper
1 tablespoon olive oil
1 cup whole-milk or low-fat yogurt

Drop fennel into boiling salted water. Return to a boil; drain. Combine fennel in a food processor or blender with scallion, salt, and pepper. Add the oil and one- third of the yogurt and process to chop fine. Pour into dish and whisk in remaining yogurt. Chill to serve. Serve over salmon, shrimp or steamed vegetables.

Grilled Pork Tenderloin Salad

Grilled Pork Tenderloin Salad

1 large orange Chipotle-Marinated Pork Tenderloin, grilled (see recipe below), thinly sliced and cut into strips
1 small head fennel (about 8 oz), trimmed, cored and sliced paper-thin
2 Tbsp finely diced red onion
1 Tbsp walnut or canola oil
1 Tbsp red-wine vinegar
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbsp pepitas (olive-green hulled pumpkin seeds), toasted

With a sharp knife, remove the peel and skin from the orange. Working over a large bowl to catch the juice, cut the segments from their surrounding membranes. (Discard membranes, pith and skin.) Add pork, fen- nel, onion, oil, vinegar, salt and pepper to the bowl; toss to combine. Sprinkle with pepitas. Serve room temperature or chilled.

Chipotle-Marinated Pork Tenderloin

1 canned chipotle chile in adobo plus 1 tsp adobo sauce
1 clove garlic, minced
1/2 cup orange juice
3 Tbsp lime juice
1 Tbsp red-wine vinegar
1 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp freshly ground pepper
8 oz pork tenderloin, trimmed of fat

Combine chipotle and sauce, garlic, orange juice, lime juice, oregano, cumin, salt and pepper in a blender or mini food processor; blend until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour.
Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diago- nally into the center of the meat registers 145 degrees, 12-15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.

Roasted Beet and Fennel Salad

Roasted Beet and Fennel Salad

3 beets, peeled and cut into 1/2-inch wedges (1 1/2 pounds)
2 thyme sprigs
2 tablespoons water
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 fennel bulbs with fronds—bulbs cut into 1/2-inch wedges,
1 tablespoon chopped fronds
1 teaspoon sherry vinegar

Preheat the oven to 400°. In a medium baking dish, toss the beets with the thyme, the water and 1 tablespoon of the olive oil. Season with salt and pepper. Cover with foil and cook for about 40 minutes, or until tender. Let cool slightly. Discard the thyme.

In a small baking dish, drizzle the fennel wedges with the remaining 1 tablespoon of olive oil and season with salt and pepper. Cover with foil and bake for 15 minutes. Uncover and bake for 15 minutes longer, or until tender and lightly browned. Pour the beet juices into a bowl and whisk in the vinegar. Add the beets, fennel wedges and fronds and season with salt and pepper. Serve warm or at room temperature.

Cabbage, Fennel and Carrot Slaw

Cabbage, Fennel and Carrot Slaw

Make the slaw and chill it up to two hours before serving. It is best cold.

1 small cabbage, quartered, cored, very thinly sliced (about 18 cups)
2 or 3 fresh fennel bulbs, trimmed, halved, very thinly sliced (about 3 cups)
1 small onion, thinly sliced
2 medium carrots, peeled, coarsely shredded
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce

Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.