fennel bulb

Visit Norway- Cold Beet & Fennel Soup with Norwegian Snøfrisk Cheese

23 Jul 2011
Chilled Beet & Fennel Soup with Snøfrisk

I don't know what to say. I have been writing lately about my trip to Norway. I had a great time. The people I met and places I saw were beautiful. It's a quiet peaceful country.

But yesterday unspeakable violence came to Norway. I can't understand why and I am sure you cannot either.

I watch the news and my heart aches. I think to myself. Why? How? Why? But because I have been relating my experiences in Norway these past few days I feel the need to do something. Or say something.

But how do you respond on an act of evil?

A blog can be a lot of things. A blog can be informative and it can be entertaining. But first most a blog is a way for one person to express himself in just the way he chooses. It's not always easy and I don't always do it or say it just right. Sometimes I wonder why? Why do it at all?

I don't have the answer and soup won't fix it, but cooking is what I do.

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Chilled Beet & Fennel Soup with Norwegian Snøfrisk Cheese

Beet and Fennel Soup with Snøfrisk
By jgreghenry Published July 23, 2011
Prep time: 120
Yield:1 (Servings)

Ingredients:

  • 2 T olive oil
  • 1 oz large onion, peeled and chopped
  • 1 oz fennel bulb, chopped, fronds reserved
  • 1 T fennel seeds
  • 3 c chicken broth
  • 1 pk (4.4 oz) snøfrisk cheese
  • 1 cn (15 oz) sliced beets
  • 2 t red wine vinegar
  • 0 oz salt & white pepper, as needed

Directions

Warm the oil in a large saucepan set over medium heat. Add the onion, fennel and fennel seeds. Saute about 5 minutes until the vegetables soften, but are not yet brown. Add the chicken broth and bring to a boil. Lower the heat and cover the pan. Cook about 15 minutes until the vegetables are very tender. Remove from heat.

Add the Snøwfrisk cheese, stirring until the cheese melts into the broth. Add the sliced beets and all the liquid in the can. Add the vinegar and a big pinch of salt and pepper. Using an immersion blender puree the soup until completely smooth. Taste and adjust seasoning. Cover and allow the soup to come to room temperature. Then refrigerate until well chilled. Serve cold, garnished with the reserved fennel fronds.

'Fat Tire' Ale-Braised Short Rib Sandwich with Cheddar, Horseradish & Pickled Veggies

22 Apr 2011
short rib sandwich

Foodbuzz and New Belgium Brewing Company invited me to create a recipe using 'Fat Tire' Amber Ale. Okay. Okay. They paid me me to do it (yes I am that easy). But my vice could be your virtue. So read on.

I immediately knew I was going to braise something. Because I have braised meats before in New Belgium products and knew it would be perfect with short ribs.

But I have to give further credit for this recipe to Tom Colicchio and his sandwich shop and cook book, both known as 'wichcraft. Tom and his crew have made me very aware of sandwiches lately. Suddenly where ever I go I see sandwiches. Sandwiches on blogs, in restaurants and right in front of me on my own plate.

Of course sandwiches have always been all around me, but it's funny how once you are attuned to something (anything really) you start to become hyper-sensitive to its presence. It's not that there are any more of them than ever before, but suddenly you are more aware of them.

Which is no surprise when it comes to sandwiches. If you stop and think about how many sandwiches have you had in your life, you might be shocked to see what a dominant presence the humble grinder, dagwood, club, submarine, hero, hoagie really is. You probably had at least one a day from age 6 to 18. Because sandwiches reign supreme in grade school lunch pails.

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Ale-Braised Short Rib Sandwich with Horseradish & Pickled Vegetables

Ale-Braised Short Rib Sandwich with Horseradish & Pickled Vegetable Relish
By jgreghenry Published April 21, 2011
Prep time: 180
Yield:1 ()

Ingredients:

  • 2 c white wine vinegar
  • 1 c water
  • 0.25 c sugar
  • 1 t fennel seeds
  • 1 T coriander seeds
  • 1 t black peppercorns
  • 3 whole star anise
  • 1 t kosher salt
  • 1 c fennel bulb, cored and sliced into thin slivers
  • 1 c carrot, peeled and cut into matchsticks
  • 1 c daikon radish peeled cut into matchsticks
  • 1 T canola oil
  • 6 3-inch short ribs
  • 0.5 carrot, roughly chopped
  • 0.5 onion, roughly chopped
  • 2 clv garlic, roughly chopped
  • 2 c brown ale
  • 2 sprigs rosemary
  • 1 t sea salt
  • 0.5 t freshly crushed black pepper
  • 3 T prepared horseradish
  • 1 baguette
  • 4 pieces cheddar cheese thickly sliced, as needed

Directions

In a sauce pan combine vinegar, water, sugar, fennel seeds, coriander seeds, peppercorns, star anise, and salt. Bring to a boil. Remove from heat and pour the liquid into a heat proof bowl. Add the fennel bulb, carrots and daikon radish. Stir to combine, let cool uncovered, about 2 hours. Once cool it may be refrigerated and kept in the refrigerator about 2 weeks. Preheat oven to 325 degrees F. Add the oil to a large cast iron or oven proof skillet set over medium heat. Add the short ribs, meaty side down and sear them well. Remove the meat from the skillet and set aside. Add the chopped carrot, onion and garlic to the same skillet and cook, stirring often until caramelized, about 5 minutes. Add the ale to the pan to deglaze. Place the meat back into the skillet and add the rosemary, salt and pepper. Cover the skillet and transfer to the oven to braise, about 2 1/2 hours until fork tender and falling off the bone. Move the meat to a cutting board to cool slightly. Leave the oven on. Skim the fat from the braising liquid then strain about 1 cup into a small bowl, discarding solids. If there is less than 1 cup add a bit a water. Add the horseradish to the bowl and whisk until well incorporated. Cut the baguette crosswise into 4 equal pieces, and then slice each in half lengthwise to create tops and bottoms for the sandwiches. Remove some of the bread from the top half "canoe style" if it seems like there is too much bread. Place the tops and bottoms onto a baking sheet cut side up. Brush the bottom halves generously with the horseradish mixture. Pull the meat from the bones and tear it into big chunks, discarding any connective tissue. Distribute the meat evenly over the four bottoms of the baguette. Place the cheese on top of the meat on all 4 sandwiches. Transfer the tray with the baguette bottoms and tops to the still hot oven. Remove the tray when the cheese begins to melt and the bread get a bit toasted. Brush more horseradish sauce on the tops of the baguettes. Top with the pickled vegetables. Close the sandwich and cut into halves. Serve warm.

Notes:

makes 4 sandwiches. I used New Belgian 'Fat Tire' Brown Ale Source: Adapted from 'wichcraft

Quail Escabeche: Because I Said I Would

30 Mar 2011
quail escabeche

Quail escabeche. Little pickled birds.


Are you still with me? I said weeks ago that a covey of quail was coming.


But you didn't think I would actually do this recipe did you? It's a heck of a recipe though, full of global influences. It's exactly the kind of food I love. But when I said a few weeks ago that I could do quail if I wanted to. You didn't really think I would, now did you?


And you claim to know me. HA! Because I was saving this recipe for when my mood got just sour enough to match the bite in these little pickled birds!


Now I see what's going on in blogland, and sometimes I just have to take a stand for the kind of food I believe in. I know that it's cupcakes and healthy snacks for kids that get all the love juice right now. Those are some lovable topics. But we don't ALL have to post the same recipes... do we?


Still I realize with all the gingerbread surprises out there, you may have very little room left on your virtual plate for little pickled birds. You don't even like me saying it do you? Little pickled birds. That's why I am pretty proud of the few of you who are still reading these words.


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