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Fennel Au Gratin with Citrus Crust

Ingredients: 2 1/2 Pound(s) Tomatoes,ripe 2 Cloves Garlic 1 Branch Thyme 1 Branch Rosemary 1 Bayleaf 1/2 Cup(s) Vegetable broth 2 1/16 Pound(s) Fennel 2 Ounce(s) Bread Crumbs 2 Tablespoon(s) Parmesan cheese,grated 1/2 Peel of Orange 1/2 Peel of Lemon 5 Leaves Lemonmelisse 5 Tablespoon(s) Oliveoil Directions: 1. Dip the tomatoes shortly in boiling water and than peel and cut into quarters. 2. Peel garlic and cut into cubes and saute in 4 tablespoons oil; add tomatoes and the herbs; fill up with the broth and season with salt and pepper.Cover and simmer 15 minutes. 3. In the meantime bring a lot of saltwater to a boil, clean the fennels take off the green part and chop it finely. Cut the fennels lenghtwise in 1 cm thick slices and cook in the saltwater 5 minutes; remove withspoon and put into the tomato mix and cook all 15-20 minutes more. 4. Heat oven to 220 degrees Celsius. 5. Arrange the fennel slices in a gratin form, fish scale-like and pour over the tomatoesauce. 6. Mix the breadcrumbs with cheese, orange and lemon peel. 7. Mix fennel green with the lemon melisse and sprinkle that and the crumbs evenly over the vegetables. 8. Pour reminding oil overall and bake 10 -15 minutes until golden brown.
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Warm a tablespoon of oil in a large pan and add the onion, garlic and half the herbes de Provence, and salt lightly. Stew gently for about 5 minutes, then remove the onions to a gratin dish and spread them evenly over the Christmas citrus marmalade part Remove peel from white part of lemons and orange in long strips with sharp paring knife, making sure there is no white on the peel. Stack strips, cut into thin slivers. Combine lemon and orange peels, water and baking soda in 2 qt saucepan. Bring to a boi Fennel chicken Cut root end from fennel. Remove enough fennel sprigs to measure 1/4 cup; set aside. Cut bulb into thin slices. Heat oil in large skillet over medium heat. Add chicken; brown on all sides, removing pieces to plate as they brown. Drain and discard Swiss asparagus au gratin Serves: 4 Heat oven to 400 degrees. Bring 1/2 cup water to boil in 10-inch skillet; add asparagus. Cook 2 minutes; drain. (Asparagus will still be crisp). Place in a 10 x 6 inch baking dish. 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To make the base, mix the crushed cookies with the butter and cinnamon. Press the mixture evenly onto the base of a pan to make a crust. Citrus marinated mushrooms Place mushrooms, oil, zests and juices in a non reactive saucepan over high heat. Bring just to a boil and remove from heat. Transfer mixture to a glass jar or bowl, and stir in garlic, salt, mustard seed, oregano,cilantro, cayenne, and peppe Pie crust 1-2-3 #1 Mix flour and salt. Blend in oil thoroughly. Stir in 2 tbsp. water. If mixture is to dry mix in up to 1 more tbsp. of Mazola or water. Roll between 2 pieces of wax paper and then place in pie plate and proceed with your own pie recipe. Mushrooms au gratin pop out the stems and holow core the mushroom caps. chop the stem and toss them with the bread crumbs, parsley, chives, onion and garlic. bind the mixture with a 1 Tablespoon of melted butter, egg yoke and cream. fill the caps with the mixture, moundin Brussels sprouts gratin PREHEAT OVEN TO 375F. Prepare the brussels sprouts by cutting a thin slice off the root end of each and then cutting an X in that end so it cooks evenly inside and out. In a large pot of boiling, salted water, blanch sprouts until they are crisp-t Rosemary citrus grilled swordfish Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Mar Dessert puffs using basic pie crust mix Stir water into Pie Crust Mix and cream of tartar until pastry almost cleans side of bowl. Gather pastry into a ball; roll into rectangle, 14x12 inches, on floured cloth-covered board. Spread 2/3 of the pastry crosswise with 2 tablespoons of the