Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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6 posts tagged fennel

celery in flower fennel seed, celery seed, celery salt fennel seed celery salt celery seed Fennel in flower

Home Grown Spices

If you grew fennel or celery in your garden this summer, your plants are most likely flowering just about now. If you let them set seed, you’ll have organic celery seed and fennel seeds to cook with all winter long. I like to grind up some of the celery seed with kosher salt to make my own home made celery salt. I use it in soups, stews, salsa, just about everything savory, not just on Chicago dogs.

I harvested these seeds into a bowl, then rinsed them and strained them through a colander, lined with a coffee filter. Then I spread them on a cookie sheet to dry. They take a few days to a week to dry, depending on how dry it is where you live. Dry thoroughly before putting them in spice jars. I also like to put the jars in the freezer for a day or two to kill any tiny insect eggs that might have made it past the wash phase.

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Beet and Fennel Salad This is my favorite fresh from the garden dish lately. All the ingredients in this salad were harvested today from our edible garden. We have beets and tons of fennel growing. It’s a good thing they taste amazing together because they’re ready for harvest at about the same time. I posted a photo earlier this week of the veggies just picked from the garden, This is the finished salad I like to make from them. I make this by slicing the fennel and beets very thinly, and then simply drizzle with olive oil, red wine vinegar, the chopped fennel fronds, salt and pepper and 1 fresh garlic clove,  ( garlic justsmashed open and tossed into the dish to add flavor).   This is delicious on it’s own, or served over mixed greens.

Beet and Fennel Salad

This is my favorite fresh from the garden dish lately. All the ingredients in this salad were harvested today from our edible garden. We have beets and tons of fennel growing. It’s a good thing they taste amazing together because they’re ready for harvest at about the same time. I posted a photo earlier this week of the veggies just picked from the garden, This is the finished salad I like to make from them.

I make this by slicing the fennel and beets very thinly, and then simply drizzle with olive oil, red wine vinegar, the chopped fennel fronds, salt and pepper and 1 fresh garlic clove,  ( garlic justsmashed open and tossed into the dish to add flavor).  

This is delicious on it’s own, or served over mixed greens.

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Mixed Vegetable Salad Here are Beets, Carrots and Fennel all grown from seed and harvested from our garden yesterday. I can’t believe how big our vegetables are getting. Every time I pull one out of the ground I’m amazed at how beautiful they are. And they’re free! I also like to walk through the organic vegetable aisle in the grocery store and say to myself, “I don’t need to buy that, I have it growing in the yard”.   I made pickled mixed vegetables with these three veggies, and served it over mixed garden greens growing in a shady corner of the back yard. It was delicious, fresh,  and very healthy. Fennel is good for your stomach and your digestion. And it’s so delicious! It has a mild, sweet anise flavor, and the texture of a slightly tougher version of celery. That’s why all recipes involving fennel say to slice it very thinly. Thin slicing and a vinegar dressing make it tender. I inhaled this salad before I could take a picture. Peel the beets, Slice the fennel, carrots and beets very thinly. Mix 1/4 c red wine vinegar, 2 tblsp olive oil, a pinch of dried dill, a few of the chopped fennel fronds, 1 tblsp honey and the juice of 1/2 tangerine or orange. Season with salt and pepper. Pour the dressing over the thinly sliced vegetables and serve with salad greens. I’ll make more  of this tomorrow and do a picture since I still have lots of these veggies growing in the garden. Yum!

Mixed Vegetable Salad

Here are Beets, Carrots and Fennel all grown from seed and harvested from our garden yesterday. I can’t believe how big our vegetables are getting. Every time I pull one out of the ground I’m amazed at how beautiful they are. And they’re free! I also like to walk through the organic vegetable aisle in the grocery store and say to myself, “I don’t need to buy that, I have it growing in the yard”.  

I made pickled mixed vegetables with these three veggies, and served it over mixed garden greens growing in a shady corner of the back yard. It was delicious, fresh,  and very healthy. Fennel is good for your stomach and your digestion. And it’s so delicious! It has a mild, sweet anise flavor, and the texture of a slightly tougher version of celery. That’s why all recipes involving fennel say to slice it very thinly. Thin slicing and a vinegar dressing make it tender. I inhaled this salad before I could take a picture.

Peel the beets, Slice the fennel, carrots and beets very thinly. Mix 1/4 c red wine vinegar, 2 tblsp olive oil, a pinch of dried dill, a few of the chopped fennel fronds, 1 tblsp honey and the juice of 1/2 tangerine or orange. Season with salt and pepper. Pour the dressing over the thinly sliced vegetables and serve with salad greens. I’ll make more  of this tomorrow and do a picture since I still have lots of these veggies growing in the garden. Yum!

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washing vegetables for fennel radicchio slaw

washing vegetables for fennel radicchio slaw

Meyer Lemon and Fennel Pickles

We made these the week before Christmas. I never got a photo of the finished jars, but I thought they looked pretty sweet.

These were really delicious! I thought of these because we have a Meyer Lemon tree in the back yard growing near the fennel plants, which are in pots. I decided to put the two together and see how it would taste.

I turned out to be a very fresh, lemony, slightly anise-y pickle. I tried to keep the ingredients white or light so that the yellow of the Meyer lemons would really stand out.

These jars contain blanched chopped fennel, meyer lemon slices, organic white vinegar, salt, white pepper, fennel seeds and honey. I processed them in a hot water canner for appx 15 minutes. Keeps in the refrigerator for about 1 or 2 months.

Yum!!

Crunchy Fennel Salad

With crispy, organic oven-fried chicken and buttermilk dressing. Yummy! You start by making the oven fried chicken. It’s a bit time consuming, but worth every minute if you want crunchy deliciousness. If you use a whole, cut up chicken, and only 1 or 2 people are eating dinner, you’ll have enough left over for this salad. I made this chicken last night. We had it with roasted sweet potatoes, sauteed spinach, and baked beans. It was awesome! And now the leftovers are awesome with fennel salad. 

For the crispy chicken:

In a large bowl, place organic cut up chicken pieces in enough buttermilk to cover, (make sure to save at least 1/2 cup in the fridge for the dressing). Season with salt and pepper, a tiny bit of paprika, a dash of cayenne, fresh chopped parsley and 1/4 tsp garlic powder. Let this marinate in the fridge for a few hours so the buttermilk can tenderize the meat.  If you’ve never had buttermilk chicken, you’ll be amazed at how delicious it comes out.

While the chicken marinates, in a food processor combine 2 cups corn flakes, 1 cup bread crumbs (or 3 pieces of stale bread that you dry out in a low oven), 1/4 cup flour, 1/4 cup parmesan cheese, big pinch of dried basil, 1/4 tsp paprika, and some salt and pepper. Pulse until it looks like bread crumbs. This should be enough for 5-6 pieces of chicken.

Scramble 2 eggs in a bowl and dip the buttermilk coated chicken in the scrambled eggs, and then coat with the corn flake mixture. Discard the remaining chicken marinade. Try to use separate hands for the egg mixture and the crumbs or you end up with crumby coated hands. Place all the pieces on a buttered cookie sheet and drizzle with melted butter.

Bake at 350 for 45 minutes or until crisp and cooked through. 

For the salad: thinly chop 1 fennel bulb, being careful to remove the hard triangular core at the center bottom, 1 carrot, 2 cups Napa cabbage, 1/2 cup purple cabbage, and a few stalks of broccoli. 

For the dressing, Mix 1/2 cup buttermilk, 3 tablespoons mayonnaise, 2 tablespoons apple cider vinegar, 1 small minced shallot ( about 1 tblsp), 1 tablespoon sugar, 1/2 tsp dry dill, a pinch of cayenne if you like it spicy. Season with celery salt and pepper.

Garnish with some of the pretty fennel tops.

Yum!!

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