forgot about this one...

BRAISED FENNEL

3 fennel bulbs, each about 8-10 ounces, trimmed of stems and fronds

2-3 tablespoons olive oil

About 1/2 cup dry white vermouth or dry white wine

About 1/2 cup good-quality chicken stock

Salt

a pinch of sugar, if needed

a splash of pastis, such as Pernod or Ricard, if needed

Preheat the oven to 375 degrees Fahrenheit.

Cut the fennel into 1- to 1 1/2-inch wedges, or, if youÂre using smaller bulbs, quarter them.

Warm a film of olive oil in a 10 or 12-inch skillet over medium-low heat. Make a crowded mosaic of fennel wedges in the pan and cook until delicately golden on the bottom, about 5 minutes, then turn and gild the other side. Salt lightly. Remove the cooked wedges, add more oil, repeat as needed until you have browned all of the fennel.

Arrange the fennel in a single, crowded layer in a flameproof baking dish. Add the vermouth and chicken stock in equal proportions to reach a depth of ½ inch. Place the dish over medium heat, and bring the liquid to a simmer. Transfer the dish to the oven, and bake until the fennel is tender, about 20-30 minutes. Taste the pan juices, if they are thin tasting or too acidic, tilt the dish to one side until the juices pool and stir in the optional sugar and/or pastis to balance the flavor. Set the baking dish over low heat until the juices are bubbling!

Note - This dish is good reheated. Cover loosely with foil and reheat in a 350 degree oven.

Judy Rodgers - Zuni Cafe Cookbook

from Cooking Class at A La Carte Culinary Services