Category: Fennel

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Bijouxs featured in 805 Magazine November

Bijouxs 805 November Feature

Thankful. The season of thanks begins with a heartfelt thanks to 805 Magazine for featuring me as an 805 Magazine Contributor this month and featuring two of my favorite fennel recipes in the November Issue.  

 

HOLIDAY RECIPES

Here at Bijouxs I have amassed and serious collection of over 550 recipes over the span of the ten years I have written the blog. I have so many Holiday favorite, but seasonal cooking always wins out. I had a number crop of fennel and made this Fennel Pesto to make use of all the voluptuous green fronds my plants produced. During the holidays during the lock down Whole Foods was delivering and part of my holiday order included fresh fennel, which I used to make Crispy & Cheesy Roasted Fennel. 

RECIPES IN THE NOVEMBER ISSUE

FENNEL FRONDS PESTO

CRISPY & CHEESY ROASTED FENNEL

COLLECTION MEMBERSHIP

Currently with over 550 recipes and growing,  as part of my Recipe Membership Collection, there are so many choices for your holiday table. If you are not yet a Collection Member consider signing up and having all of my recipes on the ready for your holiday celebrations. It’s easy and very cost effective, less than $2.oo a month for one year and the beauty is NO heavy cookbook to lug around and go searching for your recipes. I have taken an age old recipe problem and solved it with my Collection Membership.

Cheers to all!

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Chicken Roasted with Pixie Tangerines, Fennel & Pernod

Chicken Roasted with Pixie Tangerines, Fennel & Pernod | Bijouxs Little Jewels

More Pixie Tangerine love here at Bijouxs. I created a take on a recipe from the amazing Jerusalem Cookbook and cooked up with Chicken Roasted with Pixie Tangerines, Fennel & Pernod. Not your plain-old roast chicken here in the Bijouxs Kitchen.

COOKING FROM JERUSALEM

A wonderful gift of Pixie Tangerines from Melissa’s Produce to cook with inspired me so much here in the kitchen. I previously shared my Ojai Pixie Bars here. In this post, I reworked a favorite recipe from Ottolenghi & Tamimi’s Jerusalem cookbook. This book is a treasure chest of recipes from the diverse cuisines in the city. This recipe is wonderful for this holiday season. (Spiced Lentils & Brown Rice (Mejadra)is one of my favorites from the book).

COOKING FOR ONE OR TWO

As is many times the case, most recipes make enough to serve a big family, however in the real world, most nights many of us are cooking for just one or two people. Many recipes can be adjusted to smaller batch cooking-this chicken recipe reworked simply for 2 servings.

Chicken Roasted with Pixie Tangerines, Fennel & Pernod | Bijouxs Little Jewels

FENNEL & PERNOD

One of the major flavor notes in this dish is anise, from both the fennel seeds and the intense Pernod liquor. Sautéed Artichokes with Pernod from the blog is a nice way to introduce the liquor to your taste buds.

PIXIE TANGERINES

The sweetness of the tangerines, both juice and the fruit, are perfect counter play against to saltiness of the chicken. The fennel takes on a slightly sweet glaze cooking in the pan along with the Pixies and marinade. Just add some steamed Basmati rice to soak up the wonderful marinade-dinner is served.

Sweet holidays from Bijouxs Little Jewels in the Kitchen.

Disclosure: Melissa’s Produce sent the Ojai Pixie tangerines for recipe development.

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Fennel Fronds Pesto

Fennel Fronds Pesto | Bijouxs Little Jewels

Fresh Fennel is a little jewel to include in your garden. The fragrant green fronds create a rich green pesto, another little jewel from the Bijouxs kitchen.

FENNEL IN THE GARDEN

I have always included fennel in my gardens, even now in my tiny garden at my bungalow up the Central Coast. I was gifted a large fennel plant from a neighbor’s garden. Fennel bulbs multiple, so my neighbors dug up a large clump of bulbs to share. Turns out fennel is fussy about a transplant, there is a long tap root and you really have to keep if watered during its adjustment time. I cut back the fronds and planted in rich planting mix, after a few months my fennel is thriving.

Fennel Fronds Pesto | Bijouxs Little Jewels

FENNEL IN THE KITCHEN

I have used the bulbs in a variety of recipes, cooked and raw in salads. Fennel has a mild anise/licorice taste. You will see many times fennel a part of Italian cuisine. The bulbs can be braised, with cream and cheese, also roasted and put into salads and pasta. One of my favorites is this Blood Orange, Fennel & Radicchio Salad. Thinly sliced fennel adds the crisp crunch to the beautiful salad made colorful with rich hues from Blood Oranges.

Fennel Fronds Pesto | Bijouxs Little Jewels

FENNEL PESTO

So, what to do with all the luxuriant fronds that accompany the fennel plant? What came to mind was a pesto, which I have made with greens other than basil. After a checking the internet I discovered that you can basically just substitute fennel fronds in place of the basil-so simple. Many times, if I do not have pine nuts, I swap out walnuts in my pesto, as I did in this recipe. I used the basic ratios of my original basil pesto recipe.

There are of course many ways to use the pesto, just as you would use basil pesto. I liked this pesto as a dip for a steamed artichoke or spread on a sandwich or tossed with pasta. Fennel a little garden jewel.

 

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Crispy & Cheesy Roasted Fennel

Crispy Cheesy Roasted Fennel

Happy Spring Holidays. We are still going to celebrate, even though many of us are on our own this year. Most definitely a different kind of holiday, but food creates comfort and reminds us how grateful we are for our lives. Crispy Cheesy Roasted Fennel is on the menu. Yes, it’s crispy-buttery and full of spices, cooking at home, always a little jewel. Continue reading Crispy & Cheesy Roasted Fennel

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