Ingredient Spotlight: Fennel - Savory Fennel Creme Tart

Market Fresh Fennel, Photo:NK

The clocks have moved forward, the days are longer, and the first day of Spring is upon us. 

Not a moment too soon. Overcome with warm weather anticipation, I set out yesterday to create a beautiful spring-ready appetizer that celebrates the bounty of seasonal produce that lies ahead.  

Our Goodbye Winter, Hello Spring dish uses a versatile veggie that bridges the gap. It also happens to be a personal favorite of mine - Fennel.  

Fennel is an amazing vegetable that hits its peak in mid Winter but is available from Fall all the way to early Spring. Another fun fact- Fennel is edible from top to bottom. The fronds, or delicate leafy greens atop the stalks, are lovely and herbaceous. They also make a beautiful garnish. Fennel's large white Bulbs, with the exception of their hard inner core, offer a mild licorice flavor and pleasant crunch when consumed raw. 

Once cooked, the Bulbs sweeten considerably and offer a subtle flavor that works with a wide variety of pairings. 

Cooked Fennel tastes, at least to me, like spring feels - warm, sweet, mellow. Ahhhhhh. 

I hope you like today's incredibly easy yet impressive Savory Fennel Creme Tart as much as we did. It's perfect warm or at room temperature and makes for a great make-ahead party offering or holiday appetizer. It may even pop up at our Easter celebration.
Enjoy!

Finished Fennel Creme Tart, Photo: NK

 

Fennel, Photo: NK 

Fennel Creme Fraiche Tart
Serves 3-4 as an Appetizer

1/3 Cup Creme Fraiche
2 Tablespoons Half and Half
1 Tablespoon minced Fennel Fronds
1/8 teaspoon Salt
1/4 teaspoon Pepper 
1 Egg, well beaten

Oil or Butter for greasing your baking sheet

1 Large Fennel with Stalk attached - Fronds (leafy tops) pinched off and minced (1 Tablespoon worth) and Bulb cut away (any bruised skin shaved off and discarded). Save some additional Fronds for garnish.

1/4 Cup freshly grated Pecorino Romano Cheese

1 Sheet Frozen Puff Pastry, fully defrosted. (Puff Pastry usually comes two sheets to a package so if you like, you can easily double this recipe) *Be sure to cover with saran while defrosting to prevent drying.

Flour for dusting the Dough

Method:

Scoring and Folding the Puff Pastry Dough, Photo: NK

Defrost Puff Pastry for about 30 to 40 minutes. 
It should be room temperature. 

Preheat the oven to 390.

Boil a large pot of salted water. Cut off the Fennel Stalk and set aside. Add the Fennel Bulb to the boiling water and continue to cook for 15 minutes.

When Fennel is done, remove it and rinse with cold water. Dry the outside thoroughly and slice horizontally as thinly as possible. The slices will look roughly like rings. Discard the circles of hard inner core that you find. Take the remaining slices of fennel and pat dry with paper towel. Set aside.

Pinch in corners well and press into tart base, Photo: NK

Lightly grease a baking sheet with sides with butter or a tiny bit of Oil. 

Prepare Creme Filling by mixing the first six ingredients. 

To Prepare the Puff Pastry Dough, Flour a surface lightly and lay the Dough down. 

Arrange the Sliced Fennel, Photo: NK

Sprinkle the top of the Dough with some more flour. 

Cut the top third of the Dough off to form a rectangular shape (though you can also create any shape you choose).

Roll the Dough Lightly with a rolling pin until it is about 1/8 inch thick.

Move the Dough to the baking sheet and trim the edges of the Dough with a knife to make the rectangle more even. 

Add the cream. Don't overfill to prevent spillage, NK

Next, score the Dough all around the rectangle about a centimeter in from the edge.

Fold the scored edges in at a 90 degree angle to form a crust. 

Pinch the corners really well so they stay fused, also pressing the insides of the  corners into the base of the tart. 

Arrange Fennel all over the Tart (as pictured). Next, carefully pour in as much of the Creme as it takes to the cover the Tart (don't overfill). There will likely be some Creme leftover. 

Next, sprinkle Pecorino Romano Cheese 
all over the Tart.

Finish with an additional dash of Black Pepper.

Bake 40 minutes until crust is crispy and golden.

Cool a bit, clean up the Tart edges with a knife if any of the Creme spilled over (*see cook's note below), and garnish with additional Fennel Fronds. Slice, serve, and enjoy! 

The Finished Product - ready to slice! Photo: NK

*Important Cook's Note:  
You may use this same filling with puff pastry fitted in a tart pan or even in a prepared pie crust (though cooking time may change). Because I like to keep this tart nice and thin and prefer to prepare it without the use of a tart pan, there is a chance that some of the filling will flow over the sides of the crust as the tart bakes. This is absolutely ok! If any overflow occurs, simply allow the tart to cool a bit and trace around it with a knife to clean up the edges. It will come out looking just perfect so don't fret!    

Savory Fennel Creme Tart, Photo: NK

In Season: Grapefruit - Panzanella Salad with Red Grapefruit, Avocado & Fennel

Beautiful Ruby Red Grapefruit, Photo: NK

Citrus Fruits really hit their peak in the winter season, and Grapefruit is no exception. So when I got my hands on a really gorgeous Red Grapefruit, I knew it deserved a very special preparation. 

I've made many a salad using citrus and fennel before (like this Blood Orange and Fennel Salad), but never a Panzanella. If you aren't familiar, Panzanella is a Tuscan Salad preparation and yet another fantastic way to use leftover bread (a method in the same spirit as our last Tuscan dish, Pappa al Pomodoro). Panzanella is typically a Summer Salad made with chunks of often stale Bread incorporated throughout (more info on its history HERE). When the salad dressing soaks through these little croutons of goodness, extraordinary things happen. As you might imagine, many such humble dishes arose as a way to make peasant food as delicious as possible. When I happened on a wonderful wintery riff on Panzanella from a blog called the The Vintage Mixer, I knew it was just the thing. 

With a few very minor tweaks to tailor this lovely recipe to my taste, the result was quite extraordinary.The key to this dish is using extremely ripe Red Grapefruit. If you are looking for a wonderful Summer Panzanella, my go to recipe is from Ina Garten. Check it out HERE. 

Winter Panzanella with Ruby Red Grapefruit, Avocado, and Fennel

Winter Panzanella with Ruby Red Grapefruit, Avocado, and Fennel

Photo: NK

Lightly Adapted from The Vintage Mixer
Serves 3-4

Ingredients:
For the Salad
1 large Fennel Bulb, tough middle discarded, and then thinly sliced
1/3 Red Onion, thinly sliced
1 large and very ripe Ruby Red Grapefruit, peeled and cut into bite sized sections
1 Ripe Avocado, cubed


For the Panzanella Croutons
4 Slices Round Semolina Loaf cubed, or Crusty Bread of your choice (about 1.5 Cups)
1 Tablespoon Olive Oil 
1/4 teaspoon Smoked Hot Spanish Paprika, or Regular Paprika
1/4 teaspoon Salt
1/8 teaspoon Pepper

Finished Chunks of Bread, Photo: NK

For the Dressing 
Scant 1/4 Cup Fresh Red Grapefruit Juice
1 1/2 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Agave Syrup or Honey
1/4 teaspoon Salt
1/8 teaspoon Pepper
3 Tablespoons chopped Fennel Fronds

Method:
Prepare the Bread Cubes by placing them in a ziploc bag or bowl, drizzling with Olive Oil, sprinkling with the Spanish Paprika, Salt and Pepper. Shake or mix until evenly coated. Lightly toast the Breadcrumbs on a cookie sheet in toaster or oven until golden. Set aside. 

Next, combine all the dressing ingredients, and set aside. 

To prepare, Toss Grapefruit, Onion, Fennel and Bread Cubes together and sprinkle with a good amount of the dressing (you may have leftover). Sprinkle some of the remaining dressing over the Avocado. Plate the salad, dot with the Avocado, garnish with some Fennel Fronds and serve!

VOILA!

Photo, NK

Veggies You Didn't Know You Loved

Some veggies don't get no respect.

Many of my favorite vegetables are those that don't exactly get a warm reception from the average eater.  

Turnips, Kale, Brussels Sprouts and Fennel aren't the biggest crowd pleasers, but because they happen to make great winter sides, I decided I'd feature them, and some easy ways to prepare them, in an ode to the lovable losers of the plant world; I dedicate this post to all the Rodney Dangerfield-esque veggies out there waiting for their moment in the sun. Thankfully, the farm-to-table movement has done much to increase the good press on overlooked vegetables. 

  

NK's Weeknight Brussels Sprouts - easy & tasty, Photo: NK

 Here are some fast, easy and tasty ways to prepare a few of my favorites:  

TURNIPS AND KALE

Turnips and Kale are enjoying a real uptick in popularity that is well deserved. They are both super healthy members of the Crucifer family of veggies, a group so named for the cross shaped formation their leaves create when in bloom. Some other notable crucifers include Brussels Sprouts  and Broccoli. Cruciferous veggies are especially packed with vitamins and fiber, and they boast quite a few disease figting qualities. Kale, in particular, has the most Vitamin A of them all.  

Turnip Matchsticks, Photo: NK

Now I enjoy turnips cooked, but I also absolutely love them raw. Same goes for kale. Raw turnips have a snappy, sweet, yet slightly spicy flavor and a perfect crunch. They absorb flavor well and make a great taste and textural addition to salads. Check out this piece on the unexpected joys of raw vegetable salads HERE

And here's a salad I created a few years ago that combines raw turnips and kale:

Kale and Turnip Salad With Honey Lemon Vinaigrette

Serves 4 

Ingredients:

A bunch of baby Kale chopped, or head of kale, ribs removed, cut into two inch pieces

1 small turnip, washed, peeled and julienned into matchsticks

1 Tablespoon Olive Oil

1/2 Teaspoon Honey or Agave Nectar

1.5 Tablespoons Lemon

Salt and Pepper to Taste

Method:

Prepare Dressing in a small bowl by mixing Olive Oil, Honey, Lemon Juice, Salt and Pepper. 

Next, toss Kale, Turnips, and Dressing in a bowl and let sit at room temperature at least ten minutes. This will help the kale break down a bit, tenderizing while absorbing the flavors. 

Optional variation for even more tender Kale - 

Put Salad and Dressing in a Gallon Ziploc bag, leaving partially open for air to escape. 

Press the bag down on a flat surface and move the contents around with fingers and palms. This will both distribute the dressing and massage the kale with the acidic dressing to help make it tender. Let sit for at least ten minutes. Enjoy!

Kale and Turnip Salad served with Kebabs, Photo: NK

What else can you do with Kale? 

Why not buy extra and whip up this super easy, fast and healthy soup that will feed you for days? Any sturdy soup green works well, especially escarole. Alongside a sandwich or salad or served with crusty bread, it makes an easy and nutritious weeknight meal. 

Best Ever Kale and Cannellini Bean Soup

Adapted from Real Simple

6-8 Servings

Kale and Cannellini Soup, Photo: NK 

• Ingredients:
  2 tablespoons olive oil
  5 cloves of garlic, chopped
• 2 stalks of celery, sliced
• 1 large onion, chopped
• 7 cups water
• 1 cup vegetable broth
• coarse salt and black pepper
• 2 15.5-ounce cans cannellini beans, rinsed
• 1 cup small soup pasta, particularly ditalini (a thimble shaped pasta) 
• 1 bunch kale, thick stems and ribs discarded and leaves torn into 2 inch pieces
• Pinch of crushed red pepper
• 2 tablespoons chopped fresh rosemary (optional but recommended)
• Shaved Parmesan for serving, plus 1 piece parmesan rind (optional but recommended)
• 1 tablespoon fresh lemon juice
• 
  
• Method:
• Heat the oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring once in a while, until veggies get tender, 4 to 6 minutes.
• Add the beans, pasta, kale, rosemary, 7 cups water and 1 cup vegetable broth, and Parmesan rind. 
• Cover and bring to a boil.
• Reduce heat and add crushed red pepper simmer until the pasta and kale are tender, about 4 to 5 minutes.
• Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving.
• Optionally serve with crusty bread.
• (this soup is amazing with a few sprinkles of Tabasco sauce)
• 
  
• Flavor Pairings with Kale, raw or cooked: Golden raisins, pine nuts, or salty additions like anchovies, olives, or parmesan shavings. Yum. 
•  
• BRUSSELS SPROUTS
• Packed with vitamin E, these little guys have a love 'em or hate 'em following, but you'll find that those who are pro-sprout seem to speak of them with great passion. I love brussels sprouts. Although, I admit, they're a slightly acquired taste, I feel that the strong negative sentiment around brussels sprouts is more a result of bad preparation. Boiling brussels sprouts until fully cooked is probably the worst possible way to serve them. It increases their smell, not in a good way, also making them mushy. Perhaps you have a hair-raising childhood memory of this? I think we all do. When prepared well, brussels sprouts can be absolutely delicious, even without the (heavenly) addition of temptations like bits of bacon so popular in sprouts these days.  Below is one of my favorite every day sprout recipes that uses braising to maximize taste and texture.

NK's Weeknight Brussels Sprouts

Serves 3-4

Cooks in 15 minutes, 5 minutes active time

Ingredients:

One small basket of Brussels Sprouts, washed and cut in half lengthwise

1/2 cup of chicken broth or vegetable broth (for vegetarian preparation)

2 tablespoons salted butter

2 tablespoons olive oil 

Salt and pepper to taste

Method:

Add oil and butter to a medium sauté pan. Melt butter over medium heat.

When butter is melted, shake the pan to cover the bottom with oil and butter totally.

Place Brussels Sprout halves, cut side down, in the pan - as many as you can fit.

Cook 4 to 5 minutes or until slightly browned and golden (see photo above).

Add broth to the pan, pouring until liquid reaches about halfway up the height of the sprout.

Allow liquid to reach a gentle boil.

Lower the heat to a simmer and cover. 

Cook another 7 minutes for al dente or 9 minutes for slightly more tender.

Drain off the liquid and season liberally with salt and pepper to taste. Serve! 

NK's Weeknight Brussels Sprouts with Pork Chops & Pimiento Rice, Photo: NK

FENNEL 
Unlike the rest of today's featured veggies, Fennel is not a member of crucifer family. Instead, it is a cousin of carrots and celery. Fennel gets a bad rap chiefly because of its ever so slight licorice flavor. Though the licorice quality is more intense in the leafy green fronds, the actual bulb has only a mild anise taste.

Here's a great article on the virtues of fennel HERE 

When prepared raw, adding boldly flavored accompaniments such as citrus and olives can balance the licorice taste nicely and minimize it for those that don't care for it. I highly recommend giving it a try! If you are still not sold, try out fennel cooked. When roasted, it sweetens and caramelizes beautifully, losing nearly all of its licorice taste in favor of a more mellow yet still pleasing flavor. Here's an irresistible and easy roasted fennel with parmesan recipe from Ina Garten. Serve it alongside any protein, particularly pork roasts: Click HERE for the Recipe.

Now, here's one of my favorite ways to prepare raw fennel:

NK's Blood Orange, Fennel, Radish and Watercress Salad

Serves 2 - 3 

Ingredients:

One bunch watercress

Fennel and Blood Orange Salad Prep, Photo: NK 

One ripe blood orange, or regular orange, peeled and segmented.

5 or 6 small radishes thinly sliced.

1 small fennel bulb, outermost layer discarded, thinly sliced on a mandoline* then lightly 

chopped.

Salt and Pepper to Taste

1 teaspoon rice wine vinegar

1 Tablespoon Extra Virgin Olive oil or other light tasting oil such as grapeseed oil.

Method:

Take 3-4 orange segments and juice them into a small bowl. Add rice vinegar, oil, and salt and pepper to taste. Mix well.

Next, chop the remaining orange segments into fourths and add to a separate bowl along with the watercress, radishes, and fennel.

Before serving, dress the salad and toss. Taste for seasoning and enjoy!

Food Pairings: This salad makes a wonderful accompaniment to any firm, white fish, or even salmon or arctic char. The salad works with a variety of citrus fruits, but if you can find blood oranges, they have a stunning color and an intense citrus flavor.   

* A high end mandoline is a great tool to have, but the $20 OXO Brand Hand held Mandoline works just fine for thin slicing. It's a must have because it makes slicing fast and uniform, and oh so pretty. Check it out HERE .

Enjoy!