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.