Iron Chef Challenge - Battle Fennel

I really think this is the most fun we have had so far doing this blog. We had a friend choose a secret ingredient and text it to us at an agreed upon time in the afternoon close to our finishing time for work. We then had to choose an entrée to make with the secret ingredient, drive to the grocery store and shop for our entrée and then meet up and cook our entrees for the other. We didn't want it to be a competition against the other, rather a challenge to cook an entrée with the secret ingredient that the other would adore. I think we succeeded quite nicely. Thanks to Ashley for being our gracious "Chairman" and selecting the secret ingredient, it was an excellent choice.

Fennel and Lemon Risotto with Roasted Fennel Garnish

1 Cup Arborio Rice
1/2 Cup White Wine
2 Cups Chicken Broth
1/2 Fennel Bulb, sliced 1/4" thick through the root end 4 slices, dice the remainder (reserve fronds for garnish)
1/4 Cup Parmesan Cheese, freshly grated
2 Tbsp Ghee
2 Tbsp Olive Oil
2 tsp Garlic, minced
1 Large Shallot, minced
1 Lemon, zested and juiced
Salt & Pepper

Preheat oven to 400 degrees. Brush a baking tray with 1 Tbsp of olive oil. Place slices of fennel and rub both sides with the olive oil. Sprinkle both sides with salt and pepper. Roast in oven for approx. 10 mins. Flip over and roast for another 10 mins until golden with darker edges. Set aside.
In a medium saucepan, heat chicken broth over medium heat and then turn down to low and keep warm. In a large sauté pan over medium heat, place ghee and olive oil. When melted, add shallot and garlic. Stir and sauté until fragrant. Add diced fennel and sauté until softened. Add Arborio rice and stir until rice is coated with ghee & oil. Saute until lightly toasted. Deglaze with white wine. Start adding chicken broth 1/4 at a time. Let rice cook between additions until pan is almost dry. When adding the last 1/4 cup of chicken broth, add lemon zest and juice. Taste and adjust seasoning with salt and pepper. Add freshly grated parmesan cheese and stir in. Serve each with 2 slices of roasted fennel, chopped fennel fronds and a little freshly grated parmesan for garnish.

Makes 2 Servings

Carrot and Fennel Salad with Salmon

Salad:

4 medium Carrots, peeled & coarsely grated
1/2 small Fennel Bulb, grated
1 small bunch of Red Grapes, sliced in half
1/2 Cup Slivered Almonds, dry roasted

Dressing:

1/4 Paleo Mayonnaise
1 Tbsp Apple Cider Vinegar
1 Tbsp Olive Oil
1 tsp Good Quality Curry Powder
1/4 Cup Chevre, crumbled

2 (4-6 oz) Salmon Filet
1 Tbsp Olive Oil
1 tsp Good Quality Curry Powder


Add dressing ingredients to a mason jar and shake until well combined. In a large bowl, add carrots, fennel grapes and almonds. Pour dressing over carrot fennel mixture and toss well to coat all of the ingredients.

Heat a large, non-stick sauté pan over medium heat, add olive oil. Place salmon filet, presentation side down in the pan. Saute until fish turns opaque halfway up the filet. Flip and continue cooking salmon for an additional 2-3 mins, to your preferred doneness. Serve over carrot fennel salad.

Makes 2 Servings