Recipe Roundup: Hibernation Food

Lamb Stew with Parsnips, Bacon, and Fennel

 

As the Longest Winter That Ever Was continues its icy reign throughout much of the country, we're spending a lot of time indoors. We mean: A LOT. And what better way to while away these seemingly endless dark and dreary days than by cooking up a (proverbial, please) storm? These five hibernation-friendly dishes are giving us the will to hang on until spring:

 

 

Lamb Stew with Parsnips, Bacon, and Fennel [JBF]

Serve this hearty, satisfying stew with spaetzle or egg noodles tossed with butter and parsley.

 

Morning Bread Pudding with Salted Caramel [Smitten Kitchen]

Not only will this cross between French toast casserole and tarte tatin give you a reason to get up in the morning, but it's also super easy to... Read more >

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Market Haul: September 21, 2011

Market Haul
As the weather gets cooler, it becomes even harder to decide what to cook. Should we turn those Yukon gold potatoes into a creamy gratin or roast them alongside carrots and red onions? Add the fennel to aromatic wine-braised chicken thighs or serve it as a salad, sliced razor-thin and doused with lemon juice? Here are a few of the recipes we’re eyeing as we make these tough decisions.

The Haul: carrots, scallions, fennel, garlic chives, red onions, Yukon gold potatoes, green beans, and Golden Delicious and Gala apples

The Menu Ideas:

Crispy Braised Chicken Thighs with Olives, Lemon, and Fennel [LAT] Braised + crispy = the best of both worlds. Adapted from Thomas Keller’s Ad Hoc.

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November's Best Recipes

November recipes from the James Beard Foundation Here are our recipe tester's favorite recipes from the past month: Apple–Fennel Butter This autumnal condiment from Jonathan Bennett has a way of winding up on anything we're making. Ham Hock–Tomato Stew Jose Garces is often seen showing off his bag of culinary tricks on Iron Chef, but this hearty dish, which he'll prepare at his upcoming Beard House dinner, gets its magic from the simple art of the braise. Savory Cranberry Bread Pudding While we originally suggested this side for

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Recipe: Jonathan Bennett's Apple–Fennel Butter

Jonathan Bennett's Apple–Fennel Butter We love the ease of eating an apple out of hand, but our appetites can't keep up with the weekly bushels from our CSAs. Thankfully, Jonathan Bennett of Moxie the Restaurant has given us an quick way to use up some of the haul: this versatile apple–fennel butter. It gives a sweet finish to grilled fish, roast chicken, or your morning toast.

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September's Best Recipes

A recipe for Gnocchi with Rabbit and Golden Ale Ragoût from the James Beard Foundation

While parting with summer is never easy, milder days mean that we can comfortably cook in our kitchens again. What better way to cope? It also means we've been busier than ever testing recipes from Beard House guest chefs. Here's the best of the September crop: Gnocchi with Rabbit and Golden Ale Ragoût Comforting and scrumptious, meals like this make us hungry for fall. Grilled Loup de Mer with Braised Fennel We love the light, Mediterranean character of this simple seafood dish

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Recipe: Fennel and Arugula Salad

fennel and arugula salad We love the fresh, bright flavors in chef Michael Giletto’s fennel and arugula salad, which he prepared at a recent Beard House dinner. Simple and delicious, this dish is perfect for a weeknight meal; adding rich duck breasts or seared scallops makes it extra special.

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Eye Candy: Beard House

Fennel tasting Last week Dave Racicot served this fennel tasting at the Beard House. He presented fennel in five forms: purée, custard, marmalade, gelée, and  pollen. Pecorino essence and marigold petals rounded out the dish. Click here to see more pictures of chef Racicot's dinner.

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