BATTLE FENNEL

Fennel Three ways

Fennel and Salmon Terrine, Fennel Seed Breadsticks and Roasted Beet and Tomato Salad

with Fennel Frond, lemon, Saffron- Yogurt Dressing

Fennel and Salmon Terrine

Ingredients:

8 oz. salmon

1 fennel bulb

3 eggs

1 bunch spinach

3/4 cup heavy cream

Salt

Pepper

Cut and core the fennel bulb. Toss with olive oil. Salt and pepper. Roast in oven at 400 degrees until soft and browned, about 15-20 minutes. Let cool.

Use a blender, food processor or immersion blender (that’s what I used). Combine the fennel, one egg, 1/4 cup of cream, salt and pepper, and process until desired consistency (approximate to the consistency of guacamole). Place in a bowl and refrigerate. Skin and cut the salmon into cubes. Combine with 1/2 cup of cream, 2 eggs, salt and pepper, and process the same as in 3. above. Put bowl in refrigerator.

Line a buttered terrine mold with parchment paper (I actually used a glass butter dish as my terrine that held approximately 2 cups. If your terrine is bigger, adjust your recipe accordingly). Carefully layer spinach leaves to cover the bottom and the sides of the mold, letting them hang over the sides so they can be folded over the top.

Spoon the fennel mixture into the terrine until half full. Add a layer of spinach leaves. Spoon in the salmon mixture to fill the terrine. Fold the spinach leaves over to cover the top of the terrine.

Cover terrine and bake in a water bath at 450 degrees for one hour or until internal temperature reaches 160 degrees and is set.

Remove from bath and let cool. Refrigerate overnight.

Fennel Seed Breadsticks (grissini)

Ingredients:

1/4 cup salad oil

2 tablespoons olive oil

1 cup cold water

2-3/4 cup all-purpose flour

1/4 cup cornmeal

1 tablespoon instant yeast (or 1/2 package)

1/2 teaspoon salt

Chopped fennel seeds

Sea salt

Pour the salad and olive oils into the bowl of a KitchenAid; swirl to cover the sides of the bowl. Add the water, flour, cornmeal and salt. Start combining with the dough hook while adding the yeast. Continue blending until the dough comes together (be patient, this will happen without help). After the dough comes together, knead for 10 minutes.

Cover with plastic and let rise until it doubles in volume (takes about 1-1/2 to 2 hours).

Line a baking sheet with parchment paper.

Divide the dough into four equal parts. Keep the pieces you’re not working with covered. Roll the dough out to about 1/4-inch thickness.

Place the sheet of dough on the baking sheet. Using a pizza cutter, cut the dough into 1-inch strips. Fold each strip over and roll into a stick shape. Keep the sticks evenly separated on the baking sheet.

Lightly spray or brush the sticks with olive oil. Sprinkle with sea salt (I used pink Hawaiian sea salt) and chopped fennel seeds (I rolled the sticks back and forth on the baking sheet to pick up more sea salt and fennel).

Bake at 350 degrees for 20-25 minutes until golden brown.

Repeat process with the rest of the dough.

Fennel Frond-Lemon Saffron Yogurt Dressing

Ingredients:

1/2 pint plain yogurt

1 teaspoon lemon juice

1 teaspoon chopped fennel fronds

1/4 teaspoon saffron

Salt

White pepper

Combine all ingredients.

Refrigerate for one hour.

Stir before serving.

BATTLE BEET

BEET-BQ CHICKEN

Marinade

2 or 3 Baby Beets

1 Tablespoon Sriracha Hot Chili Sauce

Salt and Pepper

Peel and dice Beets. Place Beets in a 2 Qt. sauce pan cover with water and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook till tender about 15 minuter let cool. Puree in a blender the Beets and cooking water. Transfer to a bowl, cover and refrigerate.

Chicken is your choice. I used 2 boneless breasts cut into fingers and 2 thighs I boned.

In a re-closable bag or a bowl combined about 1 cup of Beet puree, Sriracha, Salt and Pepper add Chicken refrigerate 4 Hours or over night

Sauce

2/3 Beet puree

1/3 cup Tomato sauce

1/4 cup Ketchup

2 Tablespoon brown Sugar

1 Tablespoon Honey

2 Tablespoons Balsamic Vinegar

2 teaspoons Worcestershire sauce

1 teaspoon Tahini

Combined all the ingredients in a sauce pan and mix well, over medium heat bring to a boil stirring frequently, remove from heat

Preheat grill

before cooking the Chicken remove from marinade pat dry with paper towels and coat with oil. I seasoned the Chicken with ground Garam Masala spice mix and Salt.

Starting on the skin side grill till juices run clear. Let rest 5 minutes before serving.

I served it with a creamy Coleslaw with Carrots and diced Beet leaves and white Bead

NEW YEARS DAY

FIRST POST

The Berghoff was issued Liquor License No. 1.