Orange Fennel Salad with Orange Vinaigrette

fennel spoon

Yield: 4 servings

 

Vinaigrette:

1 small shallot, diced small (2 tablespoons)

2 tablespoons freshly squeezed orange juice (from the orange used in the vinaigrette)

1 tablespoon freshly squeezed lemon juice, plus more to taste

1 tablespoon white wine vinegar

¼ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

3 tablespoons extra-virgin olive oil

 

In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

 

Salad:

2 large oranges

3 small fennel bulbs (buy fennel bulbs with stalks and fronds still attached)

¼ cup picked fennel fronds (from the fennel bulbs)

 

Cut the ends off the orange. Next, cut the peel and pith off the orange. Then, segment the orange by cutting between the membranes. Discard any seeds, but reserve the juice for the vinaigrette. Set aside segmented orange pieces for the salad.

Cut off the bottom and the stalks of the fennel. Sit the fennel upright and cut in half lengthwise. Lay each half flat on a cutting board and very thinly slice the fennel widthwise. You should have about 3 cups of thinly sliced fennel.

Combine all ingredients (orange segments, fennel, fronds) plus the vinaigrette into a medium bowl and toss to mix.

Works well as a side salad or as the perfect bed for a piece of salmon, white fish or piece of chicken.

 

Advertisements

Latte Panna Cotta

How do you sneak in an espresso beverage before bed? By hiding it in your dessert!

latte-panna-cotta

Latte Panna Cotta

Yield: 8 servings

 

Nonstick spray

1 packet powdered unflavored gelatin (2 teaspoons)

3 tablespoons cold water

2 cups heavy whipping cream

⅓ cup granulated sugar

1 cup half-and-half

2 ounces (2 tablespoons) brewed espresso

 

Prepare eight 4-ounce ramekins by lightly spraying nonstick spray into each and wiping gently with a paper towel to distribute the spray evenly along the sides and bottom.

Add the gelatin to the cold water in a medium bowl, and allow to bloom (soften) for 5 minutes; do not stir.

Meanwhile, stir the heavy whipping cream and sugar together in a small saucepan set over medium heat. Heat, stirring occasionally, until the sugar is fully dissolved at just barely a simmer.

Slowly add the warm sugar cream to the gelatin and stir until the gelatin is fully dissolved.

Pour the half-and-half into a large bowl (or a large pitcher for easier pouring) and, stirring continuously, slowly pour the warm cream mixture into the half-and-half.

Stir in the espresso.

Fill the ramekins equally and refrigerate uncovered for approximately 5 hours until chilled and completely set.

To unmold the panna cotta, dip the bottom of each ramekin into very hot water for 45 seconds, or until you can see the panna cotta just beginning to melt around the sides. You may also take a knife and run it around the inner circumference of each ramekin. Place a dessert plate on top of the ramekin, then holding both the ramekin and plate, simply invert.

Apple and Fennel Salad

Stay healthy in 2017 with this crisp and bright salad!

apple-fennel-salad

Apple and Fennel Salad with Shaved Parmigiano and Black Currants

Yield: 4 servings

 

1 tablespoon white wine vinegar

1 tablespoon freshly squeezed lemon juice

1 medium shallot, peeled and diced small (3 tablespoons)

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 large apple, unpeeled (preferably Braeburn, Fuji, or Honeycrisp)

1 large fennel bulb

¼ cup black currants

⅓ cup toasted, salted walnut pieces

¼ cup finely chopped Italian flat-leaf parsley

Kosher salt, to taste

Freshly ground black pepper, to taste

Parmigiano-Reggiano cheese, not pre-grated, for serving

In a small container with a tight fitting lid, combine the vinegar, lemon juice, shallot and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

Slice the apple and fennel bulb into French-fry strips on a mandolin (or cut into matchsticks), for approximately two cups apple and two cups fennel.

Toss together the apple, fennel, currants, walnuts and parsley in a medium bowl. Add vinaigrette and gently fold to combine. Season to taste with salt and pepper.

To serve, divide the salad among 4 large plates and drizzle extra-virgin olive oil over each salad. Lastly, using a vegetable peeler, top each serving with shavings of Parmigiano-Reggiano.

Spaghetti with Spicy Sausage Marinara

Keep things hot and spicy this Winter!

spaghetti-with-spicy-sausage-marinara

Spaghetti with Spicy Sausage Marinara

Yield: Serves 4

 

2 tablespoons extra-virgin olive oil

½ pound spicy Italian pork sausage

2 large yellow onions, peeled and diced small (3 cups)

12 large garlic cloves, peeled and chopped roughly (¼ cup)

3 tablespoons tomato paste

1 (28-ounce) can crushed tomatoes, undrained, preferably fire-roasted

1 teaspoon finely chopped fresh oregano

2 tablespoons fresh basil leaves, chopped finely

1 dried bay leaf

¼ teaspoon kosher salt, plus more for seasoning

⅛ teaspoon freshly ground black pepper, plus more for seasoning

⅛ teaspoon crushed red chile pepper (chile flakes), or to taste

½ teaspoon ground fennel seed

¾ pound spaghetti

¼ cup freshly grated Parmigiano Reggiano cheese, not pre-grated

¼ cup flat-leaf Italian parsley leaves

 

For the pasta, bring a small pot of water to a rolling boil.

Add the olive oil, sausage, and onions to a medium saucepan and cook over medium-low heat for 10 minutes until the onions are soft and translucent, breaking up the sausage into small pieces with the back of a wooden spoon as it cooks.

Add the garlic, stir and cook until fragrant, 1 minute.

Stir in the tomato paste and cook for 3 minutes more.

Add the remaining ingredients and continue cooking, uncovered, for 25 to 30 minutes, stirring occasionally, reducing the heat to low and stirring more often as the sauce thickens.

Once thick, remove the bay leaf and, season to taste with salt and pepper.

For the pasta, once the water has come to a rolling boil, add 2 tablespoons kosher salt. Stir the penne into the boiling salted water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”). Drain (do not rinse), reserving 1/3 cup of the pasta water. Toss pasta with spicy marinara sauce, adding some of the reserved pasta water to loosen the sauce, if needed.

Divide onto plates and top with the freshly grated cheese and parsley.

Vegetarian Bulgur Chili

It’s cozy, flavorful and healthy… a perfect combination for a happy new year!

vegetarian-bulgur-chili

Vegetarian Bulgur Chili

Yield: 4 to 6 servings

 

4 cups vegetable stock, divided

1 cup bulgur

3 tablespoons extra-virgin olive oil, plus more for drizzling

2 large yellow onions, peeled and diced small (3 cups)

4 sprigs of fresh thyme, tied together with butcher’s twine

5 large garlic cloves, peeled and chopped roughly (1 tablespoon plus 2 teaspoons)

1 tablespoon double concentrated tomato paste

½ teaspoons chili powder

½ teaspoon ancho chili powder

¾ teaspoon ground allspice

¾ teaspoon ground cinnamon

¾ teaspoon ground cumin

⅛ teaspoon ground chipotle, or to taste

1 teaspoon kosher salt, plus more to taste

1 tablespoons natural unsweetened cocoa powder

1 (14-ounce) can diced tomatoes, undrained, preferably fire-roasted

1 tablespoon vegan Worcestershire sauce

1½ tablespoons apple cider vinegar, plus more to taste

2 (15-ounce) can beans (combination of red kidney beans, black beans, and/or pinto beans) rinsed and drained

Freshly ground black pepper, to taste

¼ cup crème fraiche or sour cream, optional

 

Add 2 cups of the vegetable stock and 1 cup bulgur to a medium saucepan. Bring to a boil, reduce heat to a simmer and cook 12 to 15 minutes until bulgur has absorbed the water and is al dente. (You may need to drain water out to prevent overcooking or add a little water to prevent undercooking.) Set aside when finished cooking.

Add 3 tablespoons oil, the onions and thyme to a small pot set over medium heat. Cook, stirring occasionally, for 8 to 10 minutes, until the onions are soft and translucent.

Stir in the garlic and cook until fragrant, 1 minute.

Add the tomato paste and continue to cook, stirring occasionally, for 3 minutes.

Stir in the chili powder, ancho powder, allspice, cinnamon, cumin, chipotle, 1 teaspoon salt, unsweetened cocoa, tomatoes, Worcestershire, vinegar, remaining stock, and beans. Scrape the bottom of the pan with a wooden spoon to remove any brown bits.

Reduce the heat to low and continue cooking for 30 minutes, uncovered, stirring occasionally, while the chili simmers slowly.

Stir in 1 cup of the cooked bulgur and remove from heat. Remove the thyme bundle and season to taste with salt, pepper and an additional dash of apple cider vinegar.

Divide into bowls, top with a dollop of crème fraiche and serve.

Other topping suggestions: fresh cilantro, cheddar cheese, avocado…

Hot Mulled Cider

Ring in your New Year with a steaming mug of cider! Adult and kid friendly versions available!

hot-mulled-cider

Hot Mulled Cider

Yield: 4 to 6 servings

 

½ gallon freshly pressed apple cider

3 sticks cinnamon, plus more sticks for garnish

1 medium orange, unpeeled, sliced thinly

2 whole cloves

½ vanilla bean, seeds and pod: slice down the length of the pod, spread open, and scrape out the flesh by pressing with a butter knife

1 tablespoon honey, preferably orange blossom

⅓ cup brandy, optional

 

In a large saucepan or small pot over low heat, add all of the ingredients, and mix together. Stir occasionally until very warm. Serve in mugs with slices of orange.

Notes:

  • If the mulled cider will be sitting for an exceptionally long time, remove the cloves when the flavor is to your liking.
  • If you are a big fan of spice, combine 3 star anise and 1 inch of peeled, roughly chopped fresh ginger and put them into a tea strainer or mesh bag to steep along with the other ingredients. Much like steeping tea, remove the tea strainer or mesh bag of ginger and star anise when the desired flavor is achieved.

1 week until my online course: Mastering Sustainable Seafood, Poultry and Meat!

1 WEEK  until my Clean Eating Magazine course, “Mastering Sustainable Seafood, Poultry and Meat!”

If you are curious about sustainable eating and cooking and you enjoy eating delicious food, this is the course for you.

Let’s make this together, shall we?! This is just one of the 14 dishes we will be cooking in the course.

screen-shot-2016-09-29-at-10-55-28-am

Linguini and Mussels with Spicy Breadcrumbs

If you haven’t seen the course promo, take a look:

screen-shot-2016-09-17-at-8-29-51-am

DISCOUNT ALERT: register and enter NLYON25 for $25 off!

See you on October 25th!