October 1, 2008

[protos]

Wow!  What a cheesecake!  Feedingmaybelle that's an amazing use of the ingredients!.

[feedingmaybelle]

thanks Kimi and Protos (Peter).  I know it was fast; I actually had many of the ingredients in my garden.  And, I use this trio of ingredients constantly.  I can wait to see all the great entries this month with such a great choice of ingredients.

[Mr.dave]

Hello all! I'm Mr. Dave, writer of the humble Ridiculous Food Society of Upstate New York blog (http://ridiculousfoodsociety.com).  I actually came up with two dishes, one utilizing the fennel seeds and one the bulb.  You can check out both dishes at the blog. I think I am going to enter the fennel seed dish I made here though, if I can pick just one. I think the fact that this is a cold, fairly simple dish might hurt me, but I think the flavors are really interesting.

Feta with Fennel Candy and Parsley Oil

http://ridiculousfoodsociety.blogspot.com/2008/09/royal-foodie-joust-fennel-dairy-and.html

Sorry that my pictures are not as professional as some of yours, I take everything on my blog with my iPhone.



Recipe
2 nice blocks of sheep's milk feta.

Parsley Oil
1/4 cup good quality extra virgin olive oil
2 Tablespoons of very finely chopped parsley
1/4 Teaspoon of crushed red pepper
Sea Salt, and cracked pepper to taste.

Fennel Candy
2 Tablespoons butter
3-4 Tablespoons brown sugar (I used demerara)
1 splash water
1/3 cup toasted fennel seeds.

I made the fennel candy by toasting the fennel seeds in a bare skillet and then throwing them into a butter/brown sugar/water syrup. When cool this turns brittle and can be broken up and crushed.  I also made a parsley oil which was simply very finely chopped flat leaf parsley in high quality olive oil with sea salt, cracked pepper, and crushed red pepper.  I drizzled the parsley oil over some fresh sheep's milk feta, crumbled the fennel candy over the top, and garnished with some fresh lemon and more chopped parsley. All that this needs is a crusty bread and some wine.  The fennel candy is surprisingly good, it is fragrant and refreshing.http://

[feedingmaybelle]

Hello all! I'm Mr. Dave, writer of the humble Ridiculous Food Society of Upstate New York blog (http://ridiculousfoodsociety.com).  I actually came up with two dishes, one utilizing the fennel seeds and one the bulb.  You can check out both dishes at the blog. I think I am going to enter the fennel seed dish I made here though, if I can pick just one. I think the fact that this is a cold, fairly simple dish might hurt me, but I think the flavors are really interesting.

Feta with Fennel Candy and Parsley Oil

http://ridiculousfoodsociety.blogspot.com/2008/09/royal-foodie-joust-fennel-dairy-and.html

I can't figure out how to post a picture here, so sorry! Please just scroll down in my blog post. I apologize for the fact that my pictures are not a professional as some, I take everything with my iPhone.

I think it is great that you posted this one.  it is really novel.

[Queen]

I agree, it looks great! Welcome to the Forum and the Joust!

[The Crispy Cook]

Fennel candy!  I want some!

Welcome to the Foodie Joust Dave.  I am proud to see another Upstate New Yorker representing!

[toontz]

Wow! Two fabulous entries already...

Interesting choice of ingredients, hopefully I will get my act together to enter this month. I wish someone would come by and give me a kick in the rear to get me going again..I need help! Now that the little darlings are back in school maybe I can find some free time to get back to blogging and FOOD!

[Mushka]

Congrats, Peter! I think It will be a total challenge for me since I'm a pastry chef, but I could maybe turn it into a savoury dessert, who knows? Thanks for the challenge!

[Anniepooh]

Well, my entry seems rawther boring after the others, but here it is:



Braised Fennel and Salmon with Cream Sauce

2 salmon steaks or fillet cuts
1 bulb fresh fennel with top
3 cups chicken or seafood stock
1/2 teaspoon fennel seed
1 bunch parsley stems
1/4 cup heavy cream
1 tablespoon butter
chopped fresh parsley and fennel top

Combine stock, parsley stems, fennel seed and several lengths of fennel top (the frilly stuff) and simmer for 15 minutes.
Strain stock and put 1 cup back into pan. Slice fennel bulb in half vertically and remove hard center. Slice thinly across the leaves and add to stock. Simmer until tender - about 8-10 minutes. Remove fennel from stock and keep warm. Strain stock and add reserved stock. Add salmon and simmer until salmon flakes easily with a fork - about 10 minutes. Keep warm. Strain stock one last time and put back into pan. Simmer until reduced by half. Add cream and continue reducing until thickened. Add butter and whisk to combine.  Serve with salmon over fennel and topped with cream. Sprinkle with chopped parsley and fennel top.

[feedingmaybelle]

Well, my entry seems rawther boring after the others, but here it is:

I think you entry looks super approachable and tasty.

[The Crispy Cook]

That salmon does look good and I love that you make use of the fennel and parsley trimmings to add extra flavor to your stock.  Bravo!

[toontz]

Mmmm...doesn’t look or sound boring to me at all!

[protos]

Mr Dave, Anniepooh...great entries.  Love the creativity behind them.

[melodyk99]

Mr. Dave - great dish. I know what you mean about feeling it was too simple for this crowd. But I've decided to post what I like and so should you. And this is totally going on my "to make" list.

[Queen]

I think these entries all look wonderful!