Fennel Gratin


Thanks to Epicurious for another amazing recipe!


Crumb topping:
3 TBSP butter
3/4 c panko
1 c Pecorino, grated
1 TBSP chopped fresh Italian parsley
1 1/2 tsp finely grated lemon peel

2 TBSP olive oil
1 onion, halved, cut into 1/4-inch-thick slices
3 large garlic cloves, minced
5 fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices
1/2 c low-salt chicken broth
2 TBSP chopped fresh Italian parsley
1 TBSP chopped fresh thyme
1 1/2 tsp salt
1/2 tsp black pepper

Lightly oil shallow 2-quart glass or ceramic baking dish. Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and sautéuntil fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth and next 4 ingredients. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish.

Melt butter in large nonstick skillet over medium heat. Add panko; sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir Pecorino, parsley, and peel into panko.

Preheat oven to 425°F. Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.


Crispy Sautéed Foie Gras with Buttery Apples


Foie is now prohibition food here in California, lucky for me I stocked up on flash frozen from Hudson Valley before the ban.

2 apples, peeled, cored and sliced into 8 rounds
3 TBSP butter
4 – 2 oz slices of Foie Gras
Salt & pepper
1 TBSP apple cider vinegar
1/4 c veal stock

I a large sauté pan, heat butter over medium heat and add apples. Cook 3 minutes on each side. Remove and keep warm.

Dredge Foie in flour season with salt and pepper. Melt 1 TBSP butter over medium heat sauté Foie for 1 -2 minutes per side, it should be nicely browned on outside and slightly pink on the inside.

Arrange apples and Foie on a plate. Deglaze the pan over high heat, add stock and vinegar, reduce by half, whisk in 1 TBSP butter. Cook 2 minutes stiring. Pour over Foie.

Serves 4.