MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fenouil Confit Aux Amandes, Raisins Secs, Et Safran
 Categories: Fruit, Nuts, Citrus
      Yield: 4 Servings
 
      2    Fennel bulbs;
           - stalks discarded
    1/4 c  Whole almonds;
           - lightly toasted
    1/4 c  Extra-virgin olive oil
     10 cl Garlic; fine chopped
    1/4 c  Raisins
      2 ts Whole coriander seeds
    1/2 ts Orange zest; grated
    1/4 c  Fresh orange juice
      1 pn Saffron threads; crumbled
    1/2 c  Cilantro; chopped
 
  Garnish: fennel fronds and chervil leaves
  
  Carena brings an almost Moroccan sensibility to this delicious play
  of sweet and savory, from the crisp-tender fennel to the orange
  essences and underlying traces of saffron and raisins.
  
  Slice fennel lengthwise 1/4" thick. Coarsely crush almonds by
  firmly rolling over them with a rolling pin.
  
  Heat oil in a 12" heavy skillet over medium-high heat until it
  shimmers, then sauté fennel with garlic, 1/2 ts salt, and
  1/2 ts pepper until crisp-tender, about 6 minutes. Stir in almonds,
  raisins, coriander, zest, juice, and saffron and sauté until
  raisins start to plump, about 2 minutes.
  
  Stir in cilantro just before serving at room temperature.
  
  Note: Dish can be cooked 1 day ahead and chilled.
  
  Recipe by Raquel Carena
  
  Recipe FROM: Gourmet Magazine, Sep 2008
  
  Formatted by: Dave Drum, Sep 23, 2008
  
  Uncle Dirty Dave's Archives
 
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