POTATO, GARLIC AND PARSLEY SOUP

Posted on by February 12, 2009

2 Tbs. extra virgin olive oil or butter
1 1/2 lb. potatoes, quartered and finely sliced
1 onion, finely chopped
8 garlic cloves, finely sliced
2 handfuls fresh parsley, chopped
6 c. chicken or vegetable stock
1/2 c. milk or heavy cream, optional
salt, black pepper

Heat the oil or butter in a heavy-based pot. Add the potato slices, onion and garlic. Cook, stirring occasionally, over medium heat until the onions are softened, 10 minutes. Add half the chopped parsley and the stock. Bring to a boil. Adjust the heat, partially cover and simmer gently until the potatoes are tender, 30 minutes. Add the remaining parsley. For a creamy soup, leave to cool slightly and purée until smooth with a hand blender or a food processor. Alternatively, leave the soup chunky. Stir in the milk or cream, if using. Thin with water as needed. Add salt and pepper to taste. Ladle into warm bowls and serve hot. Serves 4.

(from The Organic Cookbook, by Renée J. Elliot and Eric Treuillé)

GARLIC CROUTONS

Posted on by February 12, 2009

garlic cloves, peeled, top quarter sliced off
stale bread, any amount, sliced (white bread is best, but any kind works)
olive oil
salt

Preheat the oven to 450° F. Brush both sides of the bread with a thin layer of olive oil. Place the bread on a baking sheet and sprinkle tops lightly with salt. Bake until lightly golden, 5 to 7 minutes, checking frequently to make sure bread doesn’t burn. Remove the bread from the oven and rub all over with the cut side of the garlic cloves. Cut the bread into smaller pieces if desired. The bread is ready to be used or stored.

(from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm, by John Peterson & Angelic Organics)

EASY ROASTED GARLIC

Posted on by February 12, 2009

garlic bulbs
olive oil
herbs

Coat cookie sheet or bread pan with olive oil and your favorite herbs (try rosemary, basil, oregano, or parsley). Cut whole heads of garlic in half crosswise; place cut sides down onto pan. Cook at 350 degrees for 45 min. to an hour. Check for creamy, spreadable consistency. Squeeze garlic out of its skins and spread on a good crusty or toasted bread.

FENNEL AND BEAN SOUP

Posted on by February 12, 2009

1 1/2 cups dried white beans
1 pound smoked ham hocks
8 cups water
1-2 large bunches of fennel leaves
1 onion, finely chopped
4-5 cloves garlic or garlic scapes, minced
1 bay leaf
3 tsp. black pepper
1 cup chopped cabbage (or other greens)
3 cups chopped potato (about 3 large potatoes)
1 bunch green onions
3 tablespoons olive oil
½ pound ground pork sausage, cooked & drained

Place the ham hocks, dried beans and water in a large pot and bring to a boil. Reduce heat and simmer about 1 hour until the pork is tender and the beans can be mashed. Trim stems off fennel and chop leaves. Set aside. Add the onion, garlic, bay leaf and pepper to the pot. Simmer 5 minutes. Add the fennel, cabbage, potatoes, scallions, olive oil, and browned sausage. Return the soup to a boil and simmer until vegetables are tender-about 20 minutes. Serve hot.

(from Portuguese Homestyle Cooking)

Cucumbers and Fennel with Dressing

Posted on by February 12, 2009

4 medium cucumbers (about 2 pounds)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon fennel seed (I used minced leaves instead)
1/2 teaspoon salt
1 small Onion, finely chopped 1/4 cup

Dressing:
1 cup mayonnaise or salad dressing
1/4 cup finely chopped spinach
1/4 cup chopped fresh parsley
1 tablespoon Fennel leaves
2 teaspoons wine or herb vinegar

Cut cucumbers lengthwise in half and remove the seeds. Cut each half lengthwise into 4 strips. Cut each strip into pieces, about 2 inches long. Place the cucumbers in a glass or plastic bowl. Shake oil, lemon juice, fennel seed, salt and onion in tightly covered container. Pour over cucumbers. Cover and refrigerate at least 12 hours, stirring occasionally. Prepare the dressing by placing all ingredients in blender or food processor. Cover and blend on high speed, or process, until smooth. Refrigerate at least 2 hours. Drain the cucumbers. Serve with dressing. 8 servings. NOTE: If you use leaves instead of seeds double or triple the amount.

Carrot Salad with Fennel

Posted on by February 12, 2009

2 tablespoons chopped fennel leaves
3 cups grated carrots
2 tablespoons olive oil
1 tablespoon lemon juice
1 tsp. Dijon mustard

Mix together the fennel and carrots. Whisk the oil, lemon and mustard together. Pour over the carrots and mix well. Cover and chill for one hour or more before serving, stirring occasionally.

Fish with Garlic and Fennel

Posted on by February 12, 2009

3 pounds whole dressed fish
15 garlic cloves
salt and pepper
olive oil
fennel branches

Sprinkle the fish with salt and pepper inside and out. Place the UNPEELED cloves of garlic inside the fish. In a large baking dish, lay the fennel branches, place the fish on top, and brush with olive oil. Bake for about 45 minutes in a 350 degree oven, brushing often with the olive oil.

ZITI WITH FAVA BEANS AND DANDELION GREENS

Posted on by February 12, 2009

8 oz. dried fava beans, (soaked overnight), drained
6 large clove garlic, finely chopped
1/4 cup extra virgin olive oil
2 Tbs. coarsely chopped flat-leaf parsley
1 large leek, (white & 3″ of green), coarsely chopped
1 lb. dandelion greens, (washed well), chopped into 2″ pieces
3 medium ripe tomatoes, (include juice), chopped
½ tsp. crushed red pepper
½ tsp. dried oregano
Salt and pepper to taste
8 oz. ziti pasta

Put soaked fava beans and 6 cups water in a large pot. Cover and bring to a boil over high heat. Stir in half of the chopped garlic, 2 tablespoons olive oil, and parsley. Lower heat to medium, cover, and cook at a medium boil, stirring occasionally, for about 1-1/2 hours, or until beans are tender. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add remaining garlic, leeks, dandelions, and tomatoes with their juices. Cover skillet and cook for about 45 minutes, stirring occasionally, until sauce has thickened. Sprinkle with crushed red pepper, oregano, salt, and pepper. Stir well to mix. Lower heat and keep warm while beans continue to cook until tender. Cook ziti according to package directions. Drain and add pasta to cooked dandelion greens. Cover and keep warm. When beans are done, mash them lightly with a potato masher. Add the dandelion/ziti mixture to pot of beans and stir well to combine. Cook for 10 minutes, stirring occasionally. Taste for seasonings. Serves 4

(from www.fooddownunder.com)