Photo for Epicurious by Australian still life photographer Nigel Cox (website) of Ian Knauer's recipe for Olive Oil Roasted Tomatoes and Fennel with White Beans which appeared in the August 2010 Bon Appétit.
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A fennel bulb should be in the Glade Road Growing farmshare August 20, along with tomatoes, iceberg lettuce, sweet onions and winterbor (curly) kale. The above photo is from the farm's facebook page and here's a recipe for you to try...
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Serves 4
Preheat oven to 425°F.
Trim fennel bulb and cut in half vertically. Cut into 1/2-inch-wide wedges, leaving some core attached to each
wedge. Chop enough fennel fronds to
measure 1/2 cup.
Dice two cups of vine-ripened tomatoes. If not in season, you can used diced canned tomatoes.
Coarsely chop two cups of onions.
Coarsely chop two cups of onions.
Crush and thinly slice 3 large garlic cloves (about 1 TB)
Chop about 3 TB fresh basil
Heat oil in large cast iron skillet over medium-high
heat until very hot. Add fennel wedges in single layer;
sprinkle with 1/2 teaspoon salt. Cook until fennel begins to brown
and soften, turning occasionally about 9 or 10 minutes. Add tomatoes, garlic, basil, 1/4 tsp. crushed red pepper and 1 tsp freshly ground black pepper. Fold in 2 cups of cooked white beans (great northern, navy or white kidney, i.e. cannellini--see a comparison here) and transfer skillet to oven. If you would rather, this would be good with cooked chicken.
Bake until fennel is soft, stirring occasionally, about 20 minutes. Garnish with raw fennel fronds and serve warm or room temperature. This is also delicious over whole wheat pasta and topped with grated Asiago cheese.
Bake until fennel is soft, stirring occasionally, about 20 minutes. Garnish with raw fennel fronds and serve warm or room temperature. This is also delicious over whole wheat pasta and topped with grated Asiago cheese.
About Ian Knauer and Nigel Cox
I had already made this recipe when I looked for a photograph of something similar, I found the one at the top of the page at Epicurious, one of my favorite food sites on the internet. If you want to drool, check out Nigel Cox's other food photos at his website.
Ian Knauer (website , twitter) wrote for the estimable Gourmet for ten years until Condé Nast announced in October 2009 that the November issue would be it's last, after a run that started in 1941.
Since then Knauer has been writing for Bon Appétit and other publications and "re-discovering and revitalizing" his "family’s local food traditions by way of our Pennsylvania farm." His cookbook The Farm: Rustic Recipes for a Year of Incredible Food came out in 2012 and he tells me his PBS series of the same name is slated for 2014. Until then, here's a video of Knauer making asparagus slaw from this spring.
BTW, while I'm talking about recipe sites
Here are other some favorites, in addition to Epicurious.com:
*Mollie Katzen, one of the originators of the Moosewood Collective has recipes on her site. The restaurant which continues to be inspired by her cooking, also has recipes its site.
*Ina Garten, AKA the Barefoot Contessa posts her recipes at her site here (and if you search on her name, there are other collections of her recipes at places such as The Food Network, Oprah and House Beautiful
*Martha Stewart, who now has a site in beta for recipes
*PBS has gathered up many of Julia Child's recipes. You also search under her name to find many others.
*My favorite Iron Chef back when I was watching it on TV was always Cat Cora
*She's less famous (infamous) than Paula Dean, when it comes to Southern cooking I prefer Betty Morgan of Chez Bettay
