Sunday, January 1, 2012

Fennel Gratin

2 pounds fennel bulbs (3 lbs with fronds), about 3-4 bulbsSalt3-4 Tbsp olive oil1/2 cup grated parmesan cheese (about 2 ounces)1/2 cup bread crumbs (herbed or plain)2 teaspoons fresh thyme1/2 cup shredded mozzarella cheese (about 2 ounces)Chopped fennel fronds, for garnish

1 Cut off the fronds and stems of the fennel and save them for another dish; they are a great addition to stocks and broths. Cut the bulbs in quarters, then 1-2 inch pieces; discard the woody cores.

2 Grease a casserole pan or gratin pan with 1 tablespoon olive oil and preheat the oven to 375?.

3 Boil the fennel in a medium pot of salty water for 5-6 minutes, or until the fennel is just about tender. Drain well and toss with a tablespoon of olive oil.

4 Mix the parmesan, thyme and bread crumbs, then mix half of that mixture with the fennel. Add the fennel to the casserole in an even layer. Top with the mozzarella cheese, then the rest of the parmesan-bread crumb mixture. Drizzle 1-2 tablespoons of olive oil over the top.

5 Cover the casserole and bake for 20 minutes. Take the cover off and bake until the cheese is well browned, about 15 more minutes. Let the gratin rest for 5 minutes before serving. Garnish with chopped fresh fennel fronds.

Yield: Serve 6-8 as a side dish.


Cake Recipes: Cocoa Apple Cake

3 eggs2 cups white sugar1 cup butter, softened1/2 cup water2 1/4 cups all-purpose flour2 tablespoons unsweetened cocoa powder1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon ground allspice1/2 cup semisweet chocolate chips2 cups grated apple1 tablespoon vanilla extractCream together until fluffy the eggs, sugar, butter or margarine, and water. In another bowl, sift together the flour, cocoa, baking soda, and spices. Add dry ingredients to creamed mixture and mix well. Fold in chocolate chips, apple, and vanilla extract. Stir until these ingredients are evenly distributed. Spoon into greased, floured 10 inch bundt or loose bottom tube pan. Bake at 325 degrees F (165 degrees C) for 60 to 70 minutes until cake tests done. Amount Per Serving  Calories: 418 | Total Fat: 19.1g | Cholesterol: 94mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12  Calories: 418

Total Fat: 19.1gCholesterol: 94mgSodium: 234mgTotal Carbs: 59.5g    Dietary Fiber: 2gProtein: 4.7g