Lucknow Fennel

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Lucknow Fennel

Roaming around various markets and farms in Goa, I was overwhelmed by the abundance of fresh spices.  I brought back the most beautiful cinnamon from a farm I visited, incredible white poppy seeds from a popular indoor market, and all sorts of nonsense from the famed, outdoor Mapusa Friday market the day before I left.  I smuggled in the lot  (smuggled as in declared them, carried them in my hand, and chatted away with the customs officer about cooking after…) and am now happily sitting on some prized spices.  They are incredibly fresh, distinct, aromatic – it’s sad how much of their potency is lost by the time they get to the supermarket shelves.

One of the spices I brought back is Lucknow Fennel, which is believed to be one of the highest quality fennel seeds out there.  These seeds are primarily grown in Lucknow, the capital of Uttar Pradesh in India.  They are smaller, greener, and definitively sweeter and more aromatic than traditional fennel seeds.  In South Asia, they are often used as a digestive or breath freshener.

I’ve seen this spice used in desserts and am debating baking them into a shortbread cookie myself.  They also would be fantastic in a riz au lait or kheer or even with yogurt, honey, and fruit.  I usually prefer traditional fennel seeds for more savoury applications (LOVE it in sausage and pork dishes), but love the sweeter crunch these provide for breads.

This type of fennel seed is easily found at ethnic grocers and online spice providers.

Lemon-Fennel Israeli Couscous Risotto

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Lemon-Fennel Israeli Couscous Risotto

Risotto is one of my favorite things in the world to make.  It’s one of those dishes that has endless permutations.  It can take on any flavors you desire, can be simplified as a side dish, beefed up for a main, and is always creamy and satisfying.  I can get a bit heavy-handed with my risottos (a jumbo lump crab and smoked mozzarella iteration comes to mind…), so I wanted to create a slightly lighter dish here.

Israeli couscous is a tiny, pearl-shaped pasta that was created during a period in Israel when rice was scarce.  It has a slightly toothsome texture when cooked and a nutty flavor.  Because of its small size, it cooks up a lot quicker than most pastas.  That’s why I decided to use it here – instead of 30 plus minutes of constant stirring, you get a similarly delicious dish in about 15 minutes from start to finish.  You definitely still want to stir to develop the creamy texture, but it requires a lot less maintenance and time than traditional risotto.

When thinking about this dish, my mind immediately went to fennel since it’s in season.  Paired with bright lemon zest and a bit of juice, the result is a much lighter and fresher risotto than I typically make.  I cooked up a simply seared piece of fish, and it worked perfectly with the light and creamy, lemon-y couscous “risotto”.  Enjoy!

Ingredients

4 tbsps unsalted butter

2 small shallots, medium dice (2/3 cup)

½ medium fennel bulb, medium dice (2/3 cup)

3 or 4 garlic cloves, minced

2 cups toasted Israeli Couscous

1/3 cup white wine

3 cups vegetable or chicken stock

juice of half a lemon

1 tbsp lemon zest

finely chopped parsley, chives, and/or cilantro to finish

salt and freshly ground black pepper

Procedure

Heat a nonstick sauté pan over medium heat and bring the stock in a separate saucepan up to a boil.  Add 3 tablespoons of butter, and when foam subsides, add diced shallots and fennel and a pinch of salt to draw out the moisture.  Cook for 5 to 7 minutes stirring often until vegetables have softened.  Add garlic cloves and cook for 30 seconds to a minute until fragrant.

Add couscous and cook for a minute stirring to coat with the fat.  Add white wine and reduce completely.  Reduce heat to medium-low.  Add boiling stock in increments of one cup or so, stirring often.  Repeat until all stock has been incorporated and couscous has cooked for about 10 minutes.

Remove from the heat.  Stir in lemon juice and lemon zest.  Taste couscous and add salt and pepper as needed.  Add remaining tablespoon of butter and chopped herbs.  Serve immediately.