Dayrecipe Food Community

Active time: 30 min Start to finish: 1 1/4 hr

Makes 4 servings.

INGREDIENTS

• 2large fennel bulbs, preferably with fronds (sometimes called anise; about 2 lb total), fronds reserved and stalks discarded
• 1large onion, halved lengthwise, one half cut lengthwise into 1/4-inch-thick slices and the other half chopped
• 1/2teaspoon anchovy paste
• 2 1/2teaspoons extra-virgin olive oil
• 1cup fat-free chicken broth
• 1/4to 1/2 teaspoon dried hot red pepper flakes
• 1(14-oz) can whole tomatoes in juice
• 4(5-oz) skinless sea bass fillets (3/4 inch thick), bones removed

DIRECTIONS Chop enough fennel fronds, if using, to measure 2 tablespoons. Quarter fennel bulbs lengthwise, then cut lengthwise into 1/4-inch-thick slices.

Cook fennel bulbs, sliced onion, and anchovy paste in 1 1/2 teaspoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until coated, about 1 minute. Season with salt and pepper, then add broth and braise, covered, stirring occasionally, until vegetables are tender, about 20 minutes.

Remove lid and boil, stirring occasionally, until liquid is evaporated, about 10 minutes. Transfer fennel mixture to a 1 1/2-quart shallow gratin or other shallow 9-inch ceramic or glass baking dish.

Preheat oven to 450°F.

While fennel mixture is braising, cook chopped onion, red pepper flakes, and salt to taste in remaining teaspoon oil in an 8-inch nonstick skillet over moderate heat, stirring occasionally, until onion is softened, 3 to 4 minutes. Add tomatoes with juice and simmer, breaking up tomatoes with a spoon and stirring occasionally, until very thick, 15 to 20 minutes.

Arrange fish fillets on top of fennel mixture and season with salt. Spoon tomato sauce over fish. Cover with a sheet of parchment paper or wax paper, then cover baking dish tightly with foil and bake in middle of oven until fish is just cooked through, 20 to 25 minutes. Sprinkle with fennel fronds.

Makes 10 servings.

INGREDIENTS

• 1/4cup (1/2 stick) unsalted butter
• 4cups thinly sliced onions (about1 pound)
• 2 1/2pounds butternut squash, peeled, seeded, cut into 1/2-inch cubes
• 1teaspoon sugar
• 1/2teaspoon salt
• 1/2teaspoon ground black pepper
• 3/4cup canned low-salt chicken broth2cups fresh breadcrumbs made from soft white bread
• 2cups (packed) grated sharp white cheddar cheese
• 1 1/2tablespoons chopped fresh rosemary
• 1/2teaspoon dried thyme

DIRECTIONS Preheat oven to 350°F. Butter 13×9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.

Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.)

Increase oven temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.

When preparing bread salad, do not drizzle with oil and vinegar until just before serving, or the bread cubes will become soggy.

Makes 6 to 8 servings.

INGREDIENTS

• 1 thin french bread, halved lengthwise and cut into 1-inch cubes (about 6 cups)
• 7 tablespoons extra-virgin olive oil
• salt and freshly ground black pepper, to taste
• 1/2 hothouse (seedless) cucumber, peeled
• 1 small red bell pepper, stemmed, seeded, halved and cut into 1/4-inch dice
• 2 celery ribs, cut into 1/2-inch dice
• 2 carrots, cut into 1/2-inch dice
• 1/3 cup diced (1/4-inch) red onion
• 8 ripe plum tomatoes, cut into 1/2-inch pieces
• 1 cup halved yellow cherry or pear tomatoes
• 8 whole fresh basil leaves, coarsely torn
• 8 whole fresh mint leaves, coarsely torn
• 3 tablespoons red-wine vinegar
• 2 hard-cooked eggs, chopped (for garnish)

DIRECTIONS 1. Preheat the oven to 350°F.

2. Toss the bread cubes with 3 tablespoons of the olive oil, the salt, and pepper. Spread the bread cubes in a single layer on a baking sheet and bake until slightly toasted and golden, about 15 minutes, shaking the pan occasionally. Set aside.

3. Halve the cucumber lengthwise and cut into 1/2-inch pieces. Place in a large bowl along with the red pepper, celery, carrots, onion, tomatoes, basil, and mint. Season with salt and pepper. Add the bread cubes. Drizzle the salad with the remaining 4 tablespoons of olive oil and the vinegar. Toss the salad and garnish with the chopped eggs.

Active time: 15 min Start to finish: 30 min

Makes 6 main-course servings.

INGREDIENTS

• 3tablespoons fresh lemon juice
• 2teaspoons dijon mustard
• 2teaspoons anchovy paste
• 1large garlic clove, minced
• 1/2cup extra-virgin olive oil
• 1lb farfalle (bow-tie pasta), freshly cooked to tender, rinsed under cold water, and drained
• 1romaine heart, chopped (6 cups)
• 2 1/2oz finely grated parmigiano-reggiano (1 1/4 cups)
• 1cup croutons (optional)

DIRECTIONS Whisk together lemon juice, mustard, anchovy paste, garlic, and olive oil in a large bowl. Add pasta, romaine, cheese, and croutons if using, then toss to combine. Season with salt and pepper and serve immediately.

Active time: 30 min Start to finish: 1 3/4 hr

Makes 4 servings.

INGREDIENTS

• 4tennis-ball-size onions (8 to 10 oz each), peeled but not trimmed
• 4(4-inch-long) fresh rosemary sprigs
• 2garlic cloves, finely chopped
• 2tablespoons olive oil
• 1/2cup heavy cream
• 1oz finely grated parmesan (1/2 cup)
• fine sea salt to taste
• 4pancetta slices, unrolled to form strips, or bacon slices

DIRECTIONS Cook onions in a large pot of boiling water until tender but not falling apart, 25 to 30 minutes.

While onions are cooking, remove leaves from lower 3 inches of each rosemary sprig and chop enough leaves to measure 1/2 teaspoon. Cut sprig ends at an angle to form a point so they can act as skewers.

Remove onions from pot with a slotted spoon and, when cool enough to handle, cut off top inch of each with a sharp knife and finely chop tops. Trim root end of each onion slightly, if necessary for onions to stand up without rolling. Scoop out about a heaping tablespoon from center of each onion (keeping outside intact) and finely chop, adding to rest of chopped onion. Transfer hollowed onions to an oiled 8-inch square baking dish.

Preheat oven to 400°F.

Cook chopped onion, garlic, and chopped rosemary in oil in a large heavy skillet over moderate heat, stirring, until onion is softened, about 3 minutes. Stir in cream and remove from heat. Stir in parmesan, sea salt, and pepper to taste.

Fill whole onions with some of chopped onion mixture and spoon remainder around whole onions.

Wrap a slice of pancetta around middle of each onion and secure with a rosemary sprig or wooden toothpick.

Bake onions, uncovered, in middle of oven, until very tender, 40 to 50 minutes depending on size of onions.