Orange, Fennel, Black Olive Salad with Citrus Vinaigrette

Ingredients

Vinaigrette:
3T lemon juice
½ cup extra virgin olive oil
½ tsp. salt
4 -5 grinds of pepper

Salad:
5 heads of fennel
4 oranges
½ cup black olives pitted
4 cups arugula

1. Vinaigrette: In a small glass jar with a lid, add the lemon juice, and olive oil, salt and pepper. Put on the lid and shake until the dressing is emulsified.

2. Salad: Cut the fennel bulbs from the tough fronds. Reserve a few fronds for decoration. Slice the fennel bulbs in half, remove the core; using your food processor with the thin slicing blade, slice the bulbs into thin slices and then place into a large salad bowl. Reserve

3. Peel the oranges, removing any pith and seeds. Slice into ½ moons. Place in bowl with sliced fennel.

4. Add the pitted olives and arugula. Add just enough dressing to coat the salad. Add salt and pepper if necessary to taste.

5. Place the dressed salad on a platter or individual plates. Serve immediately.

TIPS & TRICKS

• You can substitute a white wine or champagne vinegar for the lemon juice.
• You can use orange or blood orange olive oil for a little added orange flavor.
• Try to buy olives with the pits in them. The pits help keep the olive flesh firm, not squishy. Remove the pit by pressing the olive with the side of your chef’s knife. The pit will pop out.
• The vinaigrette, fennel, and oranges can be prepared the day in advance. Just toss everything together right before serving.
• I find the best way to toss a salad is with your hands. Always add just a little dressing and then toss. You can always add more dressing if needed.
• You could add goat cheese, feta, chopped nuts, dried cranberries, or pomegranate seeds for a pop of flavor and will complement the salad nicely.

Roasted Beet & Fennel Salad

Ingredients

8-10 medium red or golden beets
16 oz. goat cheese
½ cup olive oil
1T fresh thyme, slightly chopped
1tsp. fresh rosemary, finely chopped
½ tsp. salt
4-5 grinds black pepper

Vinaigrette:
1T Dijon mustard
2T Balsamic vinegar
½ cup extra-virgin olive oil
3 bulbs of fennel
8 cups mixed greens, washed

1. Pre heat the oven to 350° F.

2. Line a small baking sheet with aluminum foil. Place the beets on the tray and place the tray into the oven to roast until they become soft to the touch, about 50-60 minutes. When they are soft, remove from the oven and set them aside until they are cool enough to handle.

3. When the beets are cool, use a peeler or paring knife to remove the skin. Cut the beets into a large dice and set aside.

4. Cheese: In a small bowl, combine the olive oil, thyme, rosemary, salt and pepper. Mix until combined. Pour ½ of the oil mixture into a shallow plastic or glass container with a lid. Cut the goat cheese into 1-inch rounds and place on top of the oil. Drizzle the remaining oil on top of the cheese. Cover with lid and place in refrigerator to marinate for 4 hours. Remove the cheese from the fridge 1 hour before serving.

5. Vinaigrette: In a small bowl, whisk the mustard and vinegar together. Slowly add the oil, a few drops at first, and then add a steady stream until the vinaigrette is thick and emulsified. Season with salt and pepper.

6. Salad: Using a knife or mandolin, slice the fennel bulbs into very thin then place in a serving bowl.

7. Add the salad greens and a little of the vinaigrette. Toss until well dressed. Place on platter or plates.

8. Top with beets and the cheese. Spoon a little of the oil marinade over cheese and beets. Serve immediately.

TIPS & TRICKS

• Beets without the green leaves can be stored in your fridge for several weeks. Once roasted, the beets can last for a week. I roast a bunch at time and peel then, as I need them.

• The marinated goat cheese can be made up to a week in advance. It is also great spread on crostini for a delicious and quick appetizer.

• You substitute fete for the goat cheese.

• You can change the mustard and vinegars to change and create different vinaigrettes.

Curried Beef Wontons, Spicy Mustard Sauce

Ingredients

Curry Spice Blend:

1 tsp. black peppercorns
4 cloves
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fennel seeds
½ tsp. fenugreek seeds
1tsp. paprika
1tsp. turmeric
½ tsp. salt

2T olive oil
1 medium onion, medium diced
2 cloves garlic crushed
1 pound ground beef
1 cup frozen peas
1 package Wonton wrapper
Vegetable oil

Mustard Sauce:

½ cup mayonnaise (store bought or homemade)
½ cup Greek plain yogurt
4T mustard
1T Tabasco
Ground black pepper

1. In a small sauté pan over low heat, add the black peppercorns, cloves, coriander, cumin, fennel, and fenugreek seeds. Toast until fragrant. In a spice grinder, grind the toasted spices. Add the paprika, turmeric, and salt. Grind until blended. Set aside.

2. In a large sauté pan over medium heat, heat 2 tablespoons of the olive oil; sauté the onion until soft, about 3-4 minutes. Add the garlic, ground beef, and 3 tablespoons of curry spice blend. Stir until combined. Continue cooking until the meat is completely cooked, about 8-10 minutes more.

3. Remove from heat and stir in the frozen peas. Season with salt and pepper and allow to cool completely.

4. Once the mixture is cooled, place in food processor and blend until smooth.

5. Take a wonton wrapper and place a teaspoon of the curry beef filling in the middle of the wonton. Lightly brush the edge of the wrapper with water, and then fold the wrapper over the filling to make a triangle.

6. Lightly brush the pointed ends with a little water and fold them toward the middle, making a little bishop’s hat. Place on a parchment-lined baking sheet. Repeat with the remaining wontons. Don’t allow the wontons to touch each other.

7. In a small bowl, combine the mayonnaise, yogurt, mustard, Tabasco, and 4-5 grinds of black pepper. Taste the sauce, adding more Tabasco, pepper, and a little salt if needed, making it as spicy as you like. Set aside.

8. In a large sauté pan over medium heat, add enough vegetable oil to have a ½ inch in the bottom of pan. Once the oil is hot, add several wontons. Do not overcrowd the pan.

9. Fry the wontons, turning once or twice until crispy brown on both sides, about 2-3 minutes. Place on a paper towel-lined plate. Let drain and slightly cool. Repeat with remaining wontons.

10. Transfer the wontons on a platter and serve with spicy mustard sauce.

Homemade Mayonnaise

3 egg yolks

2tsp. mustard

1T vinegar

1 tsp. salt & pepper

1½-cup oil

1. In a medium size bowl, food processor, or blender, combine the egg yolks, mustard, vinegar, salt, and pepper. Whisk until combined. Slowly, in a steady stream, add the oil. Whisk until the mixture becomes emulsified.

TIPS & TRICKS

• Please take the time and try to make your own curry spice blend. It is far superior to anything you will buy on the shelf.

• I purchase all my individual spices at a Middle Eastern market. They sell them in bulk and are very inexpensive. I save spice jars from other spices and blend a double or triple batch to have on hand.

• I use a coffee grinder as a spice grinder. But once you grind the spices, you can’t go back to grinding coffee!! ☺

• Make sure the wontons do not touch each other or they will stick together. You can prepare these 3 days in advance. Just make sure to cover well.

• They also freeze beautifully. Place the trays of wontons in freezer and allow them to become frozen. Then transfer into a container or plastic bag. When ready to use, heat the oil and place the frozen wontons directly in the oil. Only fry a few at a time since the frozen wontons will lower the heat of the oil and will otherwise become oily.

• Spicy mustard sauce can be made 3 days in advance and is great as a dip for veggies, or a spread on sandwiches. I like to use Tabasco because it adds a nice vinegary kick to the sauce, but you can substitute other hot sauces.

Celery Root & Fennel Soup

Ingredients

2 leeks
2 large celery roots
4 medium heads of fennel
2T olive oil
3 cloves garlic
7 cups chicken or vegetable stock
2 cups milk
Salt & pepper
½ cup chopped pistachios
5T olive or pistachio oil

1.    Using only the white and light green part, cut the leeks in half. Place under running water to rinse off any grit/dirt. Then, chop into medium dices. Set aside.

2.    Peel and cut the celery root into medium dices. Set aside.

3.    Cut the fennel bulb in half. Remove the core and cut into medium dices. Discard or reserve the fronds for another use.

4.    In a large soup pot over medium heat, add the olive oil. When hot, add the leeks and sauté until slightly soft, about 4 minutes. Add the garlic and cook another 2 minutes.

5.    Add the chopped celery root and fennel.

6.    Add 6 cups of the stock and all the milk. Cook until vegetables are soft and tender, about 25-30 minutes. Remove from heat. Let cool slightly.

7.    In a food processor or blender, and working in batches, puree the vegetables and liquid until a very smooth consistency.

8.    Return the soup to the pot. If soup is too thick, add the remaining cup of stock. Season with salt & pepper.

9.    Reheat the soup before serving.

10.    Ladle into soup bowls, drizzles a little olive or pistachio oil on top of soup. Sprinkle a little chopped pistachios on top and serve immediately. 

TIPS & TRICKS

•    While they are from the same plant family, apium graveolens, celery root or celeriac is not interchangeable with celery stalks. Celery root has a strong celery flavor with hints of parsley and a nutty twist. Their appearance is kinda ugly, all gnarled and brown. But the inside has the texture of a potato. They are a great addition to soups and stews.
•    Purchase celery roots that are a little on the heavy side. If available, the size of a grapefruit, or 3 smaller ones.
•    Soup can be made 2 days ahead.