From What’s in Season: Cooking with Fennel at Bay Wolf by Barbara Kobsar



This season, our featured recipes come to us from Bay Wolf Restaurant in Oakland, where monthly menus highlight the season’s prime ingredients, often following traditional uses from the regional cuisines of the Mediterranean. Michael Wild, founding owner and executive chef, confirms our accolades for fennel and dedicates a whole month to this versatile vegetable.

Created by Wild and Chef de Cuisine Louis Le Gassic. 

2 fennel bulbs
Chopped zest and juice of 4 oranges
1 tablespoon Champagne vinegar
2 tablespoon honey
2 thyme springs
1 cup white wine
black peppercorns
Olive oil
Salt and pepper

Preheat oven to 350 degrees.

Cut fennel into ¼-inch slices, coat with olive oil and season well. Arrange in a single layer in an ovenproof dish. Roast the fennel for 20 minutes.

In the meantime, in a saucepan bring to a boil the orange juice, vinegar, honey, thyme and black peppercorns. Bring to a boil and reduce by half. Strain the orange juice mixture and pour over the fennel cook for another 20 minutes.

Remove the liquid left to a saucepan and reduce to a glaze, then pour back over the fennel.

Can be served hot or room temperature.

Serves 8