fennel | Camellia Brand https://static.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Thu, 26 Aug 2021 18:15:10 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://static.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png fennel | Camellia Brand https://static.camelliabrand.com 32 32 Instant Pot Lima Beans & Greens Soup https://static.camelliabrand.com/recipes/instant-pot-lima-beans-greens-soup/ https://static.camelliabrand.com/recipes/instant-pot-lima-beans-greens-soup/#respond Mon, 01 Apr 2019 21:05:05 +0000 https://www.camelliabrand.com/?post_type=recipes&p=38120 Ingredients: package chopped (options: white, red, leeks, shallot or any combination) chopped , if desired (options: celery, carrots, bell pepper, read more ...

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Ingredients:

  • 1 (1-pound) package Camellia Brand Large Lima Beans 
  • 2 tablespoons olive oil
  • 2 cups chopped onion (options: white, red, leeks, shallot or any combination)
  • 2 cups chopped vegetables, if desired (options: celery, carrots, bell pepper, fennel or any combination)
  • 3 cloves garlic, chopped
  • 8 cups broth (options: vegetable, chicken, beef, mushroom, etc.)
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cups chopped greens (options: kale, collard, spinach, arugula, Swiss chard, cabbage, watercress, etc. or any combination)
  • 2 tablespoons vinegar (options: red wine, cider, champagne, mirin, white balsamic, flavored, etc.)
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon pepper

Directions:

  1. Rinse and sort beans.
  2. Press the Sauté button on the Instant Pot, and add the oil. Add chopped onion and vegetables, and sauté until soft. Add garlic, and sauté 1 minute more.
  3. Add broth, beans and red pepper flakes; stir well.
  4. Turn Sauté mode off. Cover Instant Pot, twist to lock the lid, and turn the valve to sealing. Use the Manual mode and set to 30 Minutes.
  5. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
  6. Remove lid. Set to Sauté mode, and stir in greens, vinegar, salt and pepper. Cook until greens are wilted (1 minute for spinach or watercress, and up to 20 minutes for collards or chard).
  7. Serve hot.

Tips:

  • If after Step 5, beans are not soft enough, put the lid back on and make sure the release valve is set to sealing. Use Manual mode to cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot. Then continue with Step 6.
  • Get more Instant Pot Tips, Tricks & How-To’s.
The post Instant Pot Lima Beans & Greens Soup first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/instant-pot-lima-beans-greens-soup/feed/ 0 Braised Short Rib and Berbere Split Peas https://static.camelliabrand.com/recipes/braised-short-rib-and-berbere-split-peas/ https://static.camelliabrand.com/recipes/braised-short-rib-and-berbere-split-peas/#respond Mon, 18 Feb 2019 21:21:38 +0000 https://www.camelliabrand.com/?post_type=recipes&p=37772 Ingredients: BRAISED SHORT RIB , large dice  , large dice  , whole, large dice (save fennel fronds separately) zest of read more ...

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Ingredients:

BRAISED SHORT RIB

  • 3 lbs boneless short rib
  • 2 tbsp salt
  • 2 yellow onions, large dice 
  • 1 carrot, large dice 
  • 1 fennel, whole, large dice (save fennel fronds separately)
  • 1 head garlic
  • 3 tbsp canola oil
  • 2 tbsp paprika
  • zest of 1 orange

BERBERE SPLIT PEAS

  • 1 lb dried yellow split peas
  • 3 red onions, small diced
  • 5 garlic cloves, chopped
  • 2 tbsp canola oil
  • 1 tbsp berbere spice or dry harissa
  • 1.5 tbsp salt
  • 1 quart water
  • 2 tbsp olive oil 

Directions:

BRAISED SHORT RIB

  1. Season the short ribs with salt and allow to sit in the refrigerator overnight. The following day, roast the short ribs on 450F on a sheet tray until deeply caramelized, about 20 minutes. Place the short ribs in a deep roasting pan and set aside.
  2. Separately, in a large saute pan, caramelize the yellow onions, carrot, fennel bulbs, and garlic in canola oil over medium-high heat. Turn off the heat and add the paprika and allow to toast until fragrant.
  3. Place the cooked vegetables over the short ribs in the roasting pan and top with the orange rind and reserved fennel fronds.
  4. Cover the short ribs with water then cover with foil and allow to cook at 275F for 3 hours until tender and just starting to fall apart when pulled at with tongs. Allow to fully cool in the braising liquid before removing the meat.
  5. Drain the liquid from the short rib, set aside the meat, and reduce the liquid on the stove over medium-low heat until slightly thick, about 20 minutes.
  6. Slice the meat and glaze in the oven on 400F with the reduced liquid until caramelized. Serve over the split peas.

BERBERE SPLIT PEAS

  1. Start by sweating red onions and chopped garlic in a heavy bottom pot over medium heat with the canola oil until translucent, roughly 15 minutes.
  2. Add the berbere spice and allow to toast until fragrant about 2 minutes.
  3. Add the drained and soaked split peas to the pot, salt, and cover with the water.
  4. Allow to cook on medium heat, uncovered, for 30 minutes until the liquid is absorbed.
  5. When the lentils are tender, turn off the heat and add the olive oil and stir in gently. Set aside to serve with the short ribs.

 

Alon Shaya is an Israeli-born chef who currently owns two restaurants: Saba in New Orleans and Safta in Denver. His culinary journey and resounding love of Israeli and Italian cuisine is reflected in his cookbook, “Shaya: An Odyssey of Food, My Journey Back to Israel.”

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