Cookbook Challenge # 3 - Ottolenghi's Fennel Crumble

Just recently I have fallen totally and absolutely in love. Not with the man himself, although Yotam Ottolenghi is a real cutie, but with each and everyone of his - and his friend and co-author Sami Tamimi's - books. (Note to husband: all I want for my birthday is "Plenty"...).

I was surprised to see Ottolenghi "The Cookbook" has only now been released in the US, the European version dating from 2008. So to revive the cookbook challenge I challenged myself to do in order to give at least some of my far too numerous cookbooks a workout, and also because I had just found plump, juicy, white and wonderful fennel bulbs at the market I tackled this very interesting fennel crumble. Interesting because the crumble is made just like a traditional crumble with flour, butter and sugar (with a bit of grated parmesan mixed in) and I was rather curious how that would work out on garlic and thyme infused fennel. Well, it does and very deliciously so.  

 

I adjusted the portions to serve three and cut 2 big bulbs of fennel (the core discarded) into slices. Drizzle with olive oil and season with freshly ground pepper, fleur de sel and some thyme leaves plus 2 crushed garlic cloves. Distribute evenly into a gratin dish and add a very generous slug of cream.

For the crumble rub 150 gr flour, 50 gr sugar and 100 gr cold butter (cut into pieces) together then add 50 gr of parmesan.

Cover the dish with aluminum foil and bake in a preheated oven (200°C/400°F) for 45 to 50 minutes. Take off the foil and add a few more sprigs of fresh thyme and a good handful of cherry tomatoes.
Bake, uncovered for 15 to 20 more minutes. I served this with filet mignon but think it would be great with fish, too. And one thing is sure: this is not the first but last time I have prepared this, this recipe is a keeper!

Ottolenghi's Fennel Crumble

Cauliflower and Fennel Soup

I have to admit - I am partial to pretty soups. A bright red pepper soup or a pale orange carrot soup served on a white plate is as pleasing to the eye as it is delicious. Sadly with this soup you will have to work on the presentation, as pretty it is not. But its grey paleness hides masses of flavour and the Pastis gives it  a certain something très Provençal! Ladle the soup into a brightly coloured plate, sprinkle lots of parsley on top - et voilà - one more delicious soup to chase away the cold and winterblues.

 

Peel and chop 2 cloves of garlic and one half of a big white onion. Gently fry in a good slug of olive oil until soft.

 

Chop one fennel bulb (discard the hard core) and add to the pot. Sprinkle one tsp of tarragon leaves and keep on stirring until the vegetables are softening.

 

Add the florets of half a cauliflower, 1/2 liter (2 cups) of vegetable stock and let simmer until the cauliflower is soft. Season to taste with salt and pepper, a good slug of Pastis and some crème fraîche and mix until smooth. Serves 4

 

I'd like to give credit for the inspiration of this soup to Tim Vidra of E.A.T. whose Halloween post made me buy the cauliflower of which I only used half (and very good it was roasted according to Tim's recipe, too!) and to Claudia of A Seasonal Cook in Turkey whose delicious Cauliflower Soup recipe reminded me of this one that I had all but forgotten about. Thank you!

Fennel Salad with Goat droppings

Bought some beautiful fennel bulbs at our local farmer's market yesterday without any definite plans of what to do with them. Today's sunshine inspired me and I used them in a recipe that I usually do in summer. All you need is an organic lemon, some good olive oil, pepper fresh from the mill, some flatleaf parsley and "crottin de chèvre" which literally translates as "goat  droppings".

Fennel bulbs from our Farmer's Market

Crottins de Chèvre

These are small round and semi hard goat cheeses and I wonder why they are called by this not really appetizing name because they taste great! Anyhow, fennel and "droppings" make a delicious summery salad. Just quarter the fennel bulbs, cut out the hard core at the bottom and discard, then very finely slice the fennel. Squeeze the lemon juice over the fennel, season with a few rounds of black pepper and a generous splash of olive oil. Grate the goat cheese and mix into the fennel. Finely chop the flat leaf parsley and mix into the salad.

  

Fennel and Goat Cheese Salad