Day132 Artichoke and Fennel Stew

Artichoke and Fennel Stew

The Sauce
2 Tablespoons Earth Balance
1 Tablespoon Olive Oil
1 Yellow Onion, diced
1 Teaspoon Fresh Thyme
1 Teaspoon Fresh Oregano
1/2 Teaspoon Fennel Seed, ground
1 Bay Leaf
1/2 Teaspoon Salt
1/2 Cup Dry Vermouth
3 Tablespoons Flour
3 Cups Green Stock, heated (Day 126)
1/4 Cup Parsley Leaves, chopped
Pepper to taste

Sauce ingredients

Heat the fats in a medium pot, then add the onion, thyme, oregano, fennel seed, bay leaf, and salt.  Cook until the onion is golden brown, about 10-12 minutes.  Pour in the vermouth and and let cook for 3 minutes.  Stir in the flour, cook for one minute.  Whisk in the stock a half cup at a time, adding more as the stock thickens.  Add the parsley and cook for 15 minutes.  Add pepper.  Keep warm and covered till needed for the stew.

The Stew
6 Leeks, cleaned and chopped
8 Tablespoons Lemon Juice
12 Ounce Jar Artichoke Hearts, drained and chopped
2 Fennel Bulbs, trimmed and chopped
4 Tablespoons Earth Balance
1/2 Cup Water
8 Ounces White Mushrooms, sliced
1 Clove Garlic, minced
Salt and Pepper to taste
Handful of Fennel Greens
Cream Cheese Pastry (Day 130)

1. Preheat oven to 375F. Melt the Earth Balance in a large pot.  Add the leeks, artichokes, and fennel.  Cook for 5 minutes.

2.  Add the water, mushrooms, garlic, lemon juice.  Cook until the mushrooms soften.

Ready to add the crust

3. Fold in the sauce.  Cook for 5 minutes. Add the fennel greens, salt and pepper.

4.  Pour the stew into a large casserole or ramekin dish. Roll out the crust and cover the top of the stew.  Cook for 45 minutes.

Goes well with Brown and Wild Rice Gratin

Pairs well with Chenin Blanc

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Day 125 Fennel and Mushroom Stir Fry

Cooking at the campsite

Fennel and Mushroom Stir Fry

1 Clove Garlic, minced
1/2 Teaspoon Kosher Salt
1 Lemon, zested and juiced
1/4 Teaspoon Fennel Seeds, ground
5 Tablespoons Olive Oil
8 Ounces Mushrooms, sliced
1 Fennel Bulb, chopped
1 Tablespoon Fennel Greens, chopped
1/4 Cup Parsley, chopped
 Salt and Pepper to taste
2 Ounces Nutritional Yeast

1. Whisk the garlic, salt, lemon zest and juice, fennel seed and olive oil together to make a lemony vinaigrette.

Lemon vinaigrette

2.  Mix the mushrooms, fennel and parsley.  Toss with the vinaigrette.  Season with salt and pepper.  Mix in the nutritional yeast.

3.  This can be eaten cold as a salad.  Otherwise, heat in a skillet until evenly warm.  Do not cook until mushrooms are soft.


Goes well with Pasta and Tomatoes

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