Tag archive for "Fennel"

Olive Oil Roasted Tomatoes and Fennel with White Beans

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Olive Oil Roasted Tomatoes and Fennel with White Beans

No Comments 06 January 2013

Roasted Tomatoes and Fennel, The Jewish Hostess

Thank you Lauren Jemal for sharing this tasty roasted tomato, fennel, and bean salad. Looks SO good! Can’t wait to try it! Marlene

Olive Oil Roasted Tomatoes and Fennel with White Beans

  • 2 large fennel bulbs with fronds attached
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons coarse kosher salt, divided
  • 2 pints grape tomatoes or cherry tomatoes
  • 4 large fresh oregano sprigs
  • 3 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 2 15-ounce cans cannellini (white kidney beans), drained

Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb in half  to 1/2-inch-wide wedges, leaving some ore attached to each wedge.
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

Recipe Via

Bon Appétit

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Make Sure You Always Have These Marinated Olives in Your Fridge

kosher appetizer recipes, kosher recipes

Make Sure You Always Have These Marinated Olives in Your Fridge

No Comments 02 November 2011

Marinated Olives

Italian olive oil, both oil and an oil bottle ...
Image via Wikipedia


The world was not created in one day. So too your Jewish holiday and Shabbat meals. Prepping and cooking in advance is a must when it comes to entertaining for a large bunch. These marinated olives are the perfect appetizer for a scrumptious Shabbat lunch, especially accompanied with Syrian mazza such as lahamagine and kibbe . They are also perfect in the fridge for that unexpected guest.

SERVINGS: Makes 2 pounds


  • 1 tablespoon fennel seeds *
  • 2 pounds of green and black olives, assorted (2 1/2 cups)
  • 5 large garlic cloves, crushed
  • 1 tablespoon crushed red pepper
  • Zest strips from 1 orange, cut into fine julienne
  • About 1 cup extra-virgin olive oil


  • In a small skillet, toast the fennel seeds over moderate heat until fragrant, about 2 minutes.
  • Rinse the olives in a large strainer; drain well. Transfer the olives to a medium bowl. Stir in the toasted fennel seeds, garlic, crushed red pepper and orange zest and add enough olive oil to cover. Let stand at room temperature for at least 4 hours before serving.

Make Ahead

The olives can be refrigerated for up to 10 days. Bring to room temperature before serving.


Fennel Seed has a delicate flavor; light and sweet, similar to anise.

Courtesy of Food and Wine Magazine

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Chicken with Roasted Fennel by Mark Bittman of the NYT

kosher chicken recipes, kosher meat recipes, kosher recipes

Chicken with Roasted Fennel by Mark Bittman of the NYT

No Comments 25 March 2010

I love Mark Bittmans recipes. When I saw this chicken and fennel recipe featured in his column, I knew it would be a perfect for the holiday , since all of the ingredients are easy to find, and kosher for Passover. Its also doesn’t require too many complicated steps, which is exacty what we DONT need on Passover . Roasted fennel is also one of my favorites. I can’t wait to try it.

reprint from the New York Times :

Roast Chicken With Fennel

Yield 4 servings

Time 40 minutes
Given chicken‘s tendency to become dry during cooking, I’d suggest one of two options: Use all drumsticks and thighs; these will flavor the fennel brilliantly, remain moist even if you overcook them slightly, and give you the crunchiest skin. (If you separate drumstick from thigh at the joint, a simple cut, you’ll also reduce cooking time by about 10 minutes.) Or cut up a whole chicken. If you do this, cut apart the drumsticks and thighs so they cook almost as quickly as the breast pieces. Even then, you may want to remove the breasts early to keep them from drying out.

Ingredients for this Kosher Recipe
  • 1/3 cup extra virgin olive oil, or as needed
  • 2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
  • Salt and freshly ground black pepper
  • 1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
  • Chopped fresh parsley leaves for garnish
  • Lemon wedges
Directions for this Kosher Recipe
  • 1. Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
  • 2. Top fennel with the chicken parts, skin side up. Ideally, you’ll have a layer of fennel pretty much covered by a layer of chicken, but it’s fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
  • 3. The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
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