Fennel Chops with Tomato-Mushroom Sauce and Gnocchi

 

They really look like lamb chops, don't they?  It's actually a vegetarian dish.  And it's delicious.  Also a great way to use all these mushroom cans that sprouted in my pantry!!

Here we go:

2 fennel bulbs, trimmed, cut into 3/4-inch slices and cored

1/2 cup fine bread crumbs

1/2 cup finely ground Parmesan cheese

1/2 cup chopped parsley

2 eggs

1/2 cup flour

2 tablespoons extra-virgin olive oil

1 onion, diced

1/2 teaspoon Herbes de Provence

3 large garlic cloves, diced

3 small cans button mushrooms, drained and coarsely chopped

1 can chopped tomatoes with juice

1 can water

1/4 cup tomato paste

1 teaspoon dried oregano

1 bay leaf

1/2 cup chopped fresh parsley

1 cup gnocchi, cooked for 1 minute in salted boiling water

3 tablespoons extra-virgin olive oil

2 tablespoons finely grated Parmesan cheese for serving

Salt and pepper

    Boil the fennel wedges in salted water for 15 minutes or until soft.  Drain well and cool.

Make the tomato sauce:  In a 3-quart saucepan, cook the onion and herbes de Provence in the olive oil until brown.  Add the garlic and cook a minute.  Add the mushrooms and cook for 5 minutes, stirring occasionally.  Add the tomatoes and their juice, water, tomato paste, oregano, bay leaf and parsley.  Bring to a boil.  Reduce to a simmer and cook for 20 minutes. Adjust seasonings.

In a large bowl or small baking pan, mix the bread crumbs, Parmesan and 1/2 cup parsley.  

In another bowl or pan, beat the eggs.  Place the flour in a third dish.

Dip the cooled fennel wedges or slices in the flour, then the egg and finally the bread crumb mixture.  Place in a single layer on a small baking sheet and refrigerate for at least 30 minutes. (Maybe made 3 hours ahead.)

    In a non-stick frying pan, heat the last 2 tablespoons of olive oil and cook the fennel "chops" in two batches.  Reserve the cooked ones in a 300°F. oven.

    Quickly brown the gnocchi in the same pan for a minute or two.

    Spoon some tomato sauce in a middle of each plate.  Arrange 3 "chops" on top of the sauce and sprinkle with the seared gnocchi and Parmesan cheese.

 

Red Dahl Soup a la Steve

Steve and I have known each other from our days at Williams-Sonoma.  We've shared many food talks over the years but the last one was pretty good. We hadn't talked in almost 3 years and he told me again about his fantastic red lentil soup recipe.  And again, I didn't write it down..  Well, I didn't even write it down when I finally made it!!  But basically, it is one of the best 5 recipes Steve has shared with me in the last 25 years we've known each other.

So from I can remember from making it 2 weeks ago, here is the recipe.  I still have some in the freezer.  Can't wait.  Thank you Steve.  You rock.

2 tablespoons olive oil
2 cups chopped onion
2 cups chopped carrots
2 cups chopped cauliflower 
1 cup chopped celery
1 cup chopped Swiss chard stems
5 garlic cloves
1 tablespoon mild curry powder
1/2 teaspoon each garam masala, cumin, coriander and turmeric
1/2 to 1 teaspoon salt
2 cups corail lentils ( red lentils), rinsed and drained
1 can coconut milk
1 can chopped tomatoes with juice
1/2 cup golden raisins
6 to 8 cups vegetable broth
1 cup chopped Swiss chard leaves

In a large 8-quart stockpot, heat the oil and add the chopped vegetables.  Cook over medium heat until soft and lightly browned.  Add the spices and salt and stir well, cooking for a couple minutes.  Add the lentils, coconut milk, tomatoes, raisins and broth and cook for 20 minutes or until all is soft.  Add the chard leaves and cook for 5 more minutes.  Adjust seasonings.

Lu Capounata (wanna be stuffed cabbage)

Nowadays, I seem to use Instagram exclusively to post recipes and my culinary adventures.  Today, I thought I would come back here for a bit and write the recipe on my blog just to see if any of you will come to visit... :-)

On Sunday, I went to a cool little monthly farmers market in town and bought this huge green cabbage!  This morning I decided to make some stuffed cabbage rolls or as we call them here Lu Capoun.  You have to par-boil the cabbage leaves and evidently, I got busy with things, over-cooked the leaves and they fell apart when it was time to stuff them… oh well, I decided to layer everything in a pan and bake it, kind of like a lasagna.  It was delicious! I called it Lu Capounata! Easier and a hit with the family.  :-)

1 head of green cabbage, large leaves separated and boiled for 10 minutes (I used the inside small leaves in a vegetable soup)

2 tablespoons extra-virgin olive oil

1 white onion, diced

3 garlic cloves, chopped

1 pound ground beef

1 slice Prosciutto, diced

1/4 cup white rice, cooked

3/4 cup grated Parmesan cheese, divided use

3/4 cup grated Swiss cheese, divided use

3 eggs

Salt and freshly ground black pepper to taste

2 cups tomato sauce or tomato coulis

3 tablespoons bread crumbs

1 tablespoon butter

    In the pan you used to boil the cabbage leaves, heat the olive oil over medium heat.  Add the onion and cook until lightly browned.  Add the garlic and cook stirring for a minute.  Add the beef and season with salt and pepper.  Cook until the meat is almost cooked through.  Add the Prosciutto and cook for another minute.  Remove from the heat and add half of the cheeses and eggs.  Mix well.  I could have added some chopped parsley but didn't have any...

   Lightly oil a large gratin dish (or a 9x13-inch baking dish), layer the leaves and meat until done (You should have about 3 layers of each).  Top with the tomato sauce, the other half of the cheeses and the bread crumbs.  Dot with butter and bake at 375 degrees F for 45 minutes.  Let stand for 5 minutes before cutting into squares and serve.

Serves 6

More pictures on my Instagram... califrenchcuisine