My Frond-ness for Fennel - Linguine con le Sarde

I figured, since I just finished touting the healthy deliciousness that is Fennel, I should probably post a recipe that uses something other than the bulb.  I mean, there ARE other parts to the plant, and as I stated in Risotto al Finoccho, they are all edible.   This particular recipe utilizes the feathery leaves.

Normally, when I cook Italian cuisine, I tend to stay in the northern area of the country.  True, I venture down to Lazio, on occasion, and delve into Campania for San Marzano Tomatoes and Mozarella di Bufala.  I even dip my toe in Abruzzo for Montepulciano. (which is awesome with lamb by the way) Most of the time, however, I tend to stay around Emilia-Romagna and it's northern neighbors Liguria, Piemonte, Aosta, Lombardia, Trentino, Veneto, and Friuli.  Heck, my last Fennel recipe was a risotto and risotto is a Northern Italian dish, at least for the most part.  But today, I wanna take a trip south.... WAY south.  Across the water.  Though it's really not all that much water.  The Destination?  Sicilia (Sicily).  In particular, Palermo.   For that is where this dish hails from. Though I have heard it said that the invading Moors are actually responsible for this dish, which is why it contains Currants.

I know this will not be everyone's cup of tea, but I cannot help myself.  I LOVE Sardines.  They are simply delicious and they're amazingly good for you.  Besides being virtually mercury-less, unlike some other long lived fish, sardines are chock-full of Omega-3 fatty acids and loaded with calcium. They're really like health food in a can, I swear.  But we aren't done yet.  This dish contains Pine nuts as well.  Those little nuggets of cholesterol lowering yumminess.  Pine nuts are high in Oleic acid (a mono-unsaturated fat which helps reduce LDL and increase HDL production) and rife with Vitamin E (a fat soluble antioxidant).  Now once we add in the cancer fighting, anti-inflammatory power for Anethole, from the Fennel, and you have a pasta dish of such healthy proportions, it is truly a fearsome thing to behold.

So this one is for the fish lovers out there.

Linguine con le Sarde

1/2 cup dried Currants (those would be Zante Currants, black currants are hard to find)
2 oz Fennel leaves (about 3 bulbs worth of fronds, depending on how they are trimmed up)
3/4 cup Olive Oil
1 cup Panko
1/2 cup Pine Nuts
3.5 oz Shallot, minced
5 Anchovy Fillets
3 4-oz cans Sardines (they are about 3 oz after draining)
pinch of Saffron
Salt and Pepper to to taste
1 lb Linguine (or more appropriately Bucatini)

Begin by soaking the Currants in enough hot water to cover them for 15 minutes.

Bring a pot of salted water to a boil and drop in the fennel "feathers" and blanch for 2 minutes.

Remove them with a slotted spoon to a cutting board and chop them roughly.

2 TB Olive oil in a skillet set over medium heat.

Toast Panko in the hot oil, tossing frequently, until all crispy and golden.

Remove from the pan and set aside.

Wipe the pan and toast the pine nuts too.

Set them aside as well.

Add 1/2 cup Olive oil to the pan.

When heated, saute the shallot until soft. (about 5 minutes)

Add Anchovy fillets and cook, stirring, until they break apart. (about 3 minutes more)

Add the Sardines and stir them in carefully, you don't want to break them up too much.

Add the Currants and Fennel, and simmer for 5 minutes.

Meanwhile, drop the Linguine into the same water you blanched the Fennel fronds in.

Remove the skillet from the heat and add the Pine Nuts.

When the pasta is done, quickly remove 1 cup of the pasta water and set aside.

Drain the Linguine well.

Pour the Linguine back into the pot and toss with 2 TB Olive oil. (this will help the sauce cling to the pasta)

Pour the Sardine mixture over the Linguine and toss gently.......

adding pasta water as necessary until everything becomes well blended and moderately "saucy".

(I only needed 3/4 cup of the pasta water this time)

Pour into a warm serving bowl

Then sprinkle with about 1/2 cup of the toasted Panko.

Serve with remaining Panko to be used at the diner's discretion.

And here is the gratuitous extreme close up shot....  :)

Mangia!!
~~

Caramel Sauce, Whiskey and Wild Wild Bread Pudding

It's the season!  November has ended, Thanksgiving is officially over now and, contrary to what retailers would have us believe, the Christmas season has begun.  I have noticed, as I get older, that I am becoming more and more adamant about the fact that "Christmas" does not start until December.  The entire concept of Black Friday can kiss my back side.  Oye!  I stay home and eat left-over Thanksgiving pie.  (I love Pie day!)  Then again, I have usually finished my Christmas shopping before Halloween.  Not always, but most of the time.  Which leaves me free to spend the early part of December baking a myriad of Shortbreads, Candies and other small bites of delicious holiday cheer.

However, before I get involved in making the 6 Pumpkin Rolls that I need to hand out this year, I wanted to share one of my favorite winter time desserts.  One, incidentally, that I very rarely make.  Bread Pudding.

The problem is that I come from a bread eating family.  A serious bread eating family.  Every one of us consumes bread at truly alarming rate.  My niece's favorite summertime BBQ treat is a hot dog without the hot dog, meaning just the bun with hot dog fixin's on it.  I know it's in the family genes, because that was my favorite sandwich when I was little as well.  Ketchup, Mustard and Mayonnaise spread on bread and consumed with relish (when available) Whether it's homemade bread crumbs over Cauliflower, chunks ripped off a loaf and dipped in olive oil with dinner, or the proverbial left-over turkey sandwich after Thanksgiving.  The bread just seems to disappear around here in no time at all.  Thus there is never EVER any day old bread to make a descent bread pudding. (sigh)

But, I finally remembered to buy an extra loaf of Sourdough and hide it from myself a few days ago.  On some level, I think it's pretty sad that I have to hide bread from myself due to my lack of self control.  But it is what it is.  Maybe my subconscious mind will register the reward of bread pudding and it will assist me in resisting the temptation in the future.

Yeah, No.  Not happening in this lifetime.

I will admit that I prefer to have booze in my bread puddings.  I think it has to do with bread pudding's similarity to Christmas puddings, which are usually soaked in brandy and ignited. Alcohol just seems like a natural addition.  Be it Scotch with Butterscotch sauce, Bourbon and Egg Nog Sauce Sauce, Rum and ButterRhum Sauce, Brandy and Hard Sauce or, as in this case, Whiskey and Whiskey Caramel Sauce....  It's ALL kinds of good.   After all, 'tis the season to spread some Holiday Cheer, Right?  ;)

Irish Bread Pudding with Whiskey Caramel Sauce

Irish Bread Pudding
2 oz (56g) Unsalted Butter, melted
10 oz (284g) Sourdough Bread
1/2 cup (72g) Currants (you can use Raisins if you like)
1/4 cup (59ml) Irish Whiskey
1 3/4 cup (414ml) Half and Half
1 cup (200g) plus 1 TB Granulated Sugar
1 1/2 tsp Vanilla
12 oz (355ml) Evaporated Milk
2 large Eggs
1 tsp Cinnamon

Whiskey Caramel Sauce
1 1/2 cups (300g) Granulated Sugar
2/3 cup (156ml) Water
4 oz (113g) Unsalted Butter, cut into chunks
1/4 cup (59ml) Irish Whiskey (I like Bushmills)
1/4 cup (59ml) Heavy Cream

Preheat the oven to 350F degrees.
Cut the bread into 1-inch thick slices and brush with the melted butter and place butter side up on a baking sheet.

Bake the bread for about 10 minutes, or until the edges begin to turn golden.

Cut the bread into 1/2 inch cubes and set aside.

In a small bowl, macerate the Currants in the Irish Whiskey, then cover and set aside.

In a large bowl, combine Half and Half with Sugar, Vanilla, Evaporated Milk and Eggs, whisking well to combine.

Add Bread cubes, tossing well to coat, then cover and allow to sit for 15 minutes.

Butter a 13x9-inch baking dish.

Stir the macerated Currants into the bread custard mixture.

Pour the resulting mixture into the prepared baking dish.

Combine the remaining 1 TB Sugar with the Cinnamon.

Gently sprinkle the Cinnamon Sugar mixture over the pudding.

 Bake for 35 minutes, or until slightly puffed in the center.

While the pudding is baking, make the Whiskey Caramel sauce.
Combine Sugar and Water in a medium saucepan set over medium flame.

Stir until the Sugar dissolves and the syrup comes to a boil.

Let the mixture boil until it begins to turn amber brown.

When the caramel has reached its amber color, stir in the butter with a whisk (it will bubble and steam)

Once the butter has been melted into the caramel (the fat will prevent crystallization) remove the caramel from the heat and add the Irish Whiskey and Heavy Cream. (the mixture will bubble and steam again)

Pour into a heat proof pitcher and allow the caramel to cool. (I like to use empty honey bears for my cooled caramel sauces.... easier application)
Once the pudding has finished baking, and has cooled slightly, cut 3-inch square pieces and place in a bowl and drizzle liberally with Whiskey Caramel.

Add a dollop of lightly sweetened whipped cream, if desired.

Mangia!!
~~

1 Hay Penny 2 Hay Penny - Hot Cross Buns

An Ostara necessity, symbolizing the 4 quarters of the moon. Granted, I am a little late for Ostara, but these have also become a staple for Good Friday, being marked with a cross symbolizing the crucifixion, as well. The term "Hot Cross Buns" does not appear in print until 1733. However, this spiced, fruited, rich, yeasted sweet bun can be dated back, not only to the pre-Christian Saxons of Britain, but as far back as the ancient Greek, Roman and Egyptian religious celebrations. Bread seems to be a common theme running through the ages.

As a side note, it is good luck to share your bun with a friend, following the old adage "Half for you and half for me, Between us two shall goodwill be".

Cross Buns

Though not necessarily "hot", unless eaten directly from the oven

3 1/2 - 4 1/2 cups AP flour; divided
2 pkgs Active Dry Yeast
1 tsp Cinnamon
3/4 cup milk
1/2 cup vegetable oil
1/3 cup sugar
1 teaspoon salt
3 eggs
2/3 cup currants

Wash:
1 egg white, slightly beaten

Icing:
1 1/2 cups powdered sugar
1/4 teaspoon vanilla
dash salt

Milk (will vary)

In a large mixing bowl, combine 1 1/2 cups flour with the yeast and cinnamon.

Heat milk, vegetable oil, sugar and salt in a saucepan until warm; stir constantly.

Remove from heat and beat for 3 minutes at high speed with an electric mixer.

Add all at once to the flour mixture along with the eggs.

Beat at low speed with an electric mixer for 1 minute, scraping sides of bowl constantly.
Beat 3 more minutes at high speed.

Stir in currants,

and as much of the remaining flour as possible. (about 2 more cups)

Turn dough out onto a floured surface (It's still gonna be REALLY sticky) and knead in another 1/2 cup of the remaining flour to make a moderately soft dough that is smooth and elastic. (the grand total of flour this time was only 4 cups)

Shape into a ball and place in a lightly greased bowl, turning once to coat the surface.

Cover and place in a warm spot to let it rise until double, about 1 1/2 hours.
Punch dough down and turn out onto lightly floured surface.

Cover and let rest for 10 minutes.
Divide dough into 16 pieces and form each into a smooth ball.

Place on a greased or parchment lined baking sheet 1 1/2 inches apart.

Cover; let rise until nearly double (30 to 45 minutes).
With a sharp knife, cut a cross in each; brush tops of each bun with some of the slightly beaten egg white (reserve the remainder).

Bake at 375 degrees for 12 to 15 minutes or until golden.

Cool slightly.
Meanwhile, combine powdered sugar, vanilla, dash of salt and the reserved egg white.

Add more milk as necessary to give it a thick pouring consistency.
Squeeze crosses over buns, following the cuts.
I have to use a squeeze bottle,

because I am too much of a spazz to be able to pour from the pitcher. They end up looking like this...

Instead of this...

Let the icing dry and then chow down!

Mangia!
~~