How to Braise Fennel - Rude Boy Food - BBC
With his chicken deboned, rolled and ready to go, Aaron fires up the oven and creates a braised fennel side dish to go with it.
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Roasted Fennel with Rosemary and Parmesan
This dish uses rosemary and parmesan for an elegant side dish or light dinner.
Oven-Roasted Fennel in Balsamic Glaze - Vegan Alert!
Loin of pork with rosemary & fennel recipe from Waitrose
Simple step-by-step instructions on how to cook a Loin of Pork with Rosemary & Fennel recipe from Waitrose.
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Recipe: Roasted fennel with bacon rosemary crumbs
If you need a perfect holiday side dish for Christmas Eve or Christmas Day, H-E-B has provided a delicious roasted fennel with bacon rosemary crumbs dish to try out.
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Chef's Recipe - Braised Fennel Romano Recipe with Wine Pairing
Hosted in the beautiful Fresh Acres Market, Chef Mike roasts fresh fennel for a tasty side dish. As a good compliment to chicken, Michael Quinlan from Table and Vine suggests the Noco Chardonnay.
How To Make Roasted Fennel
This how-to video shows the viewers How To Make Roasted Fennel with crunchy delicious bread crumbs! YUM! Fantastic and Easy!
Spaghetti with Fennel and Bitter Greens
Everyone always asks me for new pasta ideas. This one is not only delicious and simple, it is also healthy! Tutti a Tavola A Mangiare!
Check out the recipe here -
Recipe Video: Braised Lamb Shoulder with Fennel and Orange
This elegant and hearty Mediterranean-inspired stew is great for the crock pot and freezes well. The aromatic and flavorful fennel combines wonderfully with the citrusy orange and the spice of cinnamon to create a meat dish that is flavorful and appetizing for the whole family.
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10 Minute Vegan - Braised Fennel
Unbelievable flavor from an incredibly simply recipe, you won't believe how amazing this tastes.
You will need:
2 bulbs organic fennel
2 cups organic vegetable stock
1-1/2 TBSP. vegan margarine (Earth Balance)
Salt & Pepper
Braised Fennel - Part 1
This video from the Vegetables Class teaches how to prepare and serve Braised Fennel.
Huge Mistakes Everyone Makes When Cooking Beef Stew
When it comes to beef stew, there are actually a lot of little details you need to pay attention to if you want your dish to be a hit, not a disappointment. These are some of the common mistakes you're probably making with your beef stew, and what to do instead for the perfect dish.
When looking for stew meat, skip the fancy steak and look for a heartier, tougher cut of beef. You want meat that has a lot of collagen-rich connective tissue, which will break down over the low and slow cooking period, leading to chunks of beef that are tender and flavorful, not dry and tough.
Turn to cuts like a chuck roast or a round roast. Both of these meats are tough and chewy if you cook them up quickly, but cook them slowly and the collagen and fat within melts and tenderizes the protein, while also adding lots of flavor and body to the broth of your stew. These cuts are also usually much cheaper per pound than the fancier steaks on the market, which only adds to their appeal as stew meat.
It's definitely tempting to throw all of your beef stew ingredients into the pot all at once and to start cooking right away - and many recipes tell you to do just that. But if you simply set and forget your stew, you're missing out on a lot of flavor.
To add a depth of savory, meaty flavor to your beef stew, you should always sear your meat before you start the braising process.
You can brown your beef right in the same pot you're going to make the stew in. Add the cubed, seasoned meat in batches to a pot over medium high heat, letting it caramelize on the outside but not cooking it through. Remove the seared beef and repeat until all of it is finished. Make sure you don't overcrowd the pan.
The caramelization process adds extra depth of flavor to your stew, and the brown bits at the bottom of the pan can be scraped up with a wooden spoon when you add the broth, which will infuse the liquid with even more rich flavor.
If you're using a slow cooker, it's still worth it to sear your meat before adding it to the pot - and don't forget to deglaze the pan you used to sear the beef, adding the prized liquid to the slow cooker too before continuing on.
Watch the full video to see huge mistakes everyone makes when cooking beef stew.
Using the wrong meat | 0:00
Not searing the meat | 0:51
Not using aromatics | 1:53
Using the wrong liquid | 2:41
Overly thick stew | 3:46
Not skimming the fat | 4:45
Not adding acid | 5:33
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How to cook braised Lamb Pasta with Rosemary-Mint Pesto, I definitely would ????
#atlanta #braisedlamb #pasta
Casarecce Braised Lamb with Mint & Rosemary Pesto. This pasta dish is amazing a great winter dish. I cooked the lamb in the pressure cooker and it was fall off the bone meat.
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►Serves 2-3 people
2-3 Lamb shoulder chops
1 Tbsp olive oil
Salt & pepper (pinch)
1 large rosemary sprig
2 Large garlic cloves
3/4 Cup beef stock
5g Fresh mint
2g Fresh rosemary
1 Small garlic clove
1/2 Cup olive oil
1 Tbsp balsamic vinegar
►Casarecce pasta (100g per person)
1 Tbsp olive oil
100g Cherry tomatoes
Finish with Parmigiano-Reggiano
Grilled Sea Bass with Fennel Confit
Eric Ripert protégé Robert Sisca, Executive Chef of Bistro du Midi in Boston, is now a master of fish preparation in his own right. In this video he shows you how to make a bright, flavorful sea bass dish with fennel braised in herbs and Pernod (an anise-flavored liqueur). Robert creates a sauce vierge (vierge meaning virgin, referring to the virgin pressing of olive oil), of citrus supreme, extra virgin olive oil and spices. The fish grills in minutes for a beautiful, fresh and healthy meal. You can do it too!
livecookandeat.com- Braised fennel, carrots, and potatoes
livecookandeat.com presents our braised fennel, carrots, and potatoes recipe:
Visit us on the web at livecookandeat.com for the full recipe and more great ideas.
Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network
Ina knows the perfect dinner to impress your dinner guests!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Company Pot Roast
RECIPE COURTESY OF INA GARTEN
Total: 3 hr 20 min
Prep: 20 min
Cook: 3 hr
Yield: 8 servings
1 (4 to 5-pound) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature
Preheat the oven to 325 degrees F.
Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.
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Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network
The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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Mussells with Fennel and Saffron
Here is another seafood recipe for those of you thinking about a Feast of the 7 Fishes Christmas Eve dinner. This fun yet elegant dish can also be made without the saffron and still taste delicious. Find the recipe here -
Cast-Iron Skillet Chicken with Fennel, Potato, Onion and Roasted Garlic
This decadent chicken dinner is the ultimate one-pan meal.
For more follow the hashtag #RachaelRayShow
Italian Roast Leg of Lamb | Jamie Oliver
Jamie’s back with a twist on a roast leg of lamb recipe using anchovies as a secret and surprisingly tasty ingredient. Along with the more traditional rosemary and garlic, anchovies give the meat a unique flavour – and trust us on this – you will totally love it. An Italian inspired mint sauce with capers, mustard and parsley, an easy onion gravy sweetened with redcurrant jelly and the most tender meat you’ve ever tasted. This dish is mouthwateringly good. Serve with potato and swede mash for a hearty and super satisfying meal – what are you waiting for? Tuck in!.
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Roast Chicken with Grapes, Olives, and Rosemary
Chef Rebecca Peizer from The Culinary Institute of America roasts chicken with garlic and shallots, wine, red grapes, and olives. After 30 minutes, your kitchen will smell fabulous and your family and friends will be talking about their meal for weeks to come.
Slow Cooked Lamb Tomato & Rosemary Recipe Mutton
Slow Cooked Lamb Tomato & Rosemary Recipe
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
The Greek Kitchen (Season 4, Episode 15)
In this episode, we serve up Greek food inspired by Diane Kochilas’ recipes from the island of Ikaria. First, Milk Street Cook Bianca Borges shows Christopher Kimball how to cook Ikarian Braised Pork with Honey, Orange, and Rosemary, a savory and sweet main course balanced with citrus and herbs. Then, Milk Street Cook Rayna Jhaveri makes deeply charred Roasted Whole Cauliflower with Feta, and Milk Street Cook Catherine Smart prepares Tomato Rice with Oregano and Feta, risotto Greek-style.
Ikarian Braised Pork with Honey, Orange, and Rosemary:
Roasted Whole Cauliflower with Feta:
Tomato Rice with Oregano and Feta:
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Andrew Zimmern Cooks: Braised Brisket
This classic braised brisket is a riff on my grandmother’s recipe. It was one of the first dishes I helped my grandmother make and a staple at my family’s holiday table for generations. Braised in the oven with fennel and onions, it’s perfectly melting and tender.
Get the full recipe:
Pork Chop Recipes: Porchetta-Style Pork Chop - Melissa Clark Cooking | The New York Times
Melissa Clark prepares a streamlined take on an Italian porchetta with garlic, rosemary, and fennel stuffed into thick-cut pork chops.
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Pork Chop Recipes: Porchetta-Style Pork Chop - Melissa Clark Cooking
Mushroom, Leek and Tarragon Pasta | Gordon Ramsay
A simple dish of pasta with a creamy mushroom sauce and fresh garlic bruschetta. Leeks are a fantastic ingredient - cheap and easy to work with and they give a subtle savoury flavour.
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Making THE JUICIEST Braised Brisket (Jewish Style)
This Jewish-American style braised brisket WILL mend your soul. This brisket recipe is my go-to for Hanukkah, Passover, or (insert Jewish holiday here)... and I think you might like it. Here we go. Cook awn! ????????Adam
P.S. I’m not sure I mentioned this in the video, but feel free to trim as much or as little fat from the brisket, before searing, as you’d like. Just use a sharp knife to slice off any excess fat that you don’t want. Some briskets are fattier than others.
9-11 lb Whole Beef Brisket (point AND flat)
1/4 cup Neutral Oil
1 cup Red Wine
4 medium Onions, Julienned
4 Celery Stalks, Chopped
2 medium Carrots, Chopped
2 Fennel Bulbs, Julienned
2 Leeks, Cleaned and Sliced
8 Garlic Cloves, Whole
Kosher Salt TT
1.5 cups Tomato Puree
1/2 cup Red wine vinegar
1.5 tbsp Paprika
2 cups beef stock
3 tbsp honey
Herb Sachet (“bouquet garni”)...
1 bundle Fresh Thyme
10-12 Black Peppercorns
2 Bay leaves
1/ 2 cup Red Wine
1 small bundle Fresh Thyme
Flavor Bundle - Carrots, Celery, Shallot - equal parts to fill bundle.
2 cups Liquid from finished braise, strained
STUFF THAT I USE…
All Clad Stainless Steel Roasting Pan -
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Lamb Sausage with Braised Fennel & Mushroom Ragu recipe
Steve shows you his tasty rustic dish....Enjoy :)
Visit for all the ingredients
Music Composed & Performed by Steven Dolby
???? So Delicious! Herb Roasted Turkey Thighs - Turchetta
This Herb Roasted Turkey Thighs - Turchetta - Recipe is so easy to cook, and gives you juicy, succulent turkey thighs every time; with that crispy turkey skin that everyone loves!
3 leafy sprigs fresh thyme, leaves removed
5 fresh sage leaves
8-10 fresh rosemary leaves
2 garlic cloves, peeled
15 mL (1 Tbsp) fennel seeds, crushed
2 mL (½ tsp) red pepper flakes
5 mL (1 tsp) coarse salt
5 mL (1 tsp) cracked black pepper
30 mL (2 Tbsp) olive oil
2 boneless turkey thighs (about 500g / 1 pound)
Heat oven to 220ºC (425ºF).
In a mortar and pestle grind together: thyme, sage, rosemary, garlic, fennel seeds, chili flakes, salt, pepper, and oil.
Butterfly the thickest part of the thigh, and pull the skin back halfway.
Score the meat side of the turkey thighs, and rub in the spice mix.
Tightly roll up the thighs, starting at the end you pulled away the skin from.
Wrap the skin fully around the outside, and tie with kitchen twine.
Rub some olive oil over the skin, and sprinkle on salt and pepper.
Set turkey in a ¼ sheet pan, seam side down.
Roast for 45 - 60 minutes.
Internal temperature when cooked should be 170ºF.
If the skin needs more browning, place under the broiler.
Remove from oven.
Let meat rest 15 minutes before slicing and serving.
Music by Jeff Kaale
Le Gourmet TV Is Now - Glen & Friends Cooking!
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Seared Steak & Braised Escarole
Let’s make it a steak night! This seared beef fillet in mushroom sauce highlights fall’s earth flavors and is a delicious weekday or weekend meal - watch me make it, along with some braised escarole, here.
Check out the recipe here -