This braised fennel with garlic recipe really packs a punch with more flavor then you can imagine! It’s perfect as an accompaniment with fish.
Fennel Braised with Garlic
The delicate flavor of licorice permeates every bite of this delicious braised fennel with garlic.
Heat oil and garlic in a medium saucepan for 30 seconds. Add fennel bulbs, salt, pepper, and fennel pollen. Cook for 5 minutes then add the water and cover. Cook for 20 minutes over low heat. Remove fennel from pan and set aside. Turn up the heat and reduce broth to about 1/4 cup. Add butter 1 tablespoon at a time. Pour sauce over the fennel and serve.
Fennel seeds that have been finely ground can be substituted for the fennel pollen. © Galley Chef All Rights Reserved
Growing up, Mom would make her famous potato salad all summer long starting with Memorial Day and continuing into the summer for the fourth of July and family picnics. This is one comfort food that brings back some great memories.
Mom's Famous Potato Salad
A creamy, rich potato salad with a secret ingredient that causes an explosion of flavor.
Cover the potatoes with water and cook on medium until just tender - 35-40 minutes. Do not peel the potatoes and do not over-cook or they get watery. Drain right away and let cool.
Meanwhile, cover the eggs with water, add the vinegar and cook on medium heat until they come to a boil. Low heat to medium-low and continue cooking 7 minutes. Plunge into cold water, cool, peel and finely chop in a food processor and put them into a large bowl.
Finely chop the onion and celery in a food processor and add to eggs. Peel and chop potatoes into 1/2 inch pieces and add to the eggs, celery and onion mixture. Add the mayonnaise, celery seed, parsley, salt and pepper. Stir and refrigerate.
If you don't use Hellman's mayonnaise it won't taste the same. Adding vinegar to the water you cook the eggs in, changes the PH of the water so that the shells come off easier. © Galley Chef All Rights Reserved
This pasta salad has all the flavors of puttanesca sauce.
Pasta Salad Putenesca
This salad has the salty bite of feta cheese and kalamata olives with the briny flavor of capers and lemon resulting in a delicious puttanesca - ish taste.
Cook the pasta according to the package directions and drain. While pasta is cooking, combine all the dressing ingredients in a food processor and process until smooth. When pasta is done and drained and still warm, add dressing and tomatoes, olives, cheese and parsley. Season to taste with salt and pepper.
Recipe Notes Add cooked and cooled shrimp for a more substantial salad. © Galley Chef All Rights Reserved