Goat Cheese Potato Galette with Fennel Pollen Notes

Serves / Yields
4-6 servings

Ingredients:
1 1/4 pounds medium Yukon gold potatoes, peeled and thinly sliced
3 tablespoons extra-virgin olive oil
to taste, sea salt and freshly ground black pepper
3 ounces (about 6 tablespoons) mild goat cheese, crumbled
1 teaspoon fennel pollen

Preparation Instructions:
Preheat the oven to 425 degrees.

In a large bowl, toss the potatoes with 2 tablespoons of the oil and season with salt and pepper. In a lightly oiled 10-inch nonstick ovenproof skillet, arrange one third of the potato slices in an overlapping circular pattern. Top with half the goat cheese. Layer another third of the potatoes in the same manner. Repeat with the remaining goat cheese and potatoes.

Cut out a 10-inch round of parchment or wax paper. Moisten the paper and then lay it on top of the potatoes. Cover with a lid that fits inside the skillet and cook the galette over moderate heat for 8 minutes or until golden around the edges when the paper is peeled back.

Transfer the covered skillet to the oven and bake for 15 minutes or until the potatoes are just tender when pierced with a knife.

Remove the lid and parchment and bake for 7 minutes longer, or until the top is browned. Run a spatula around the edge of the skillet and shake to loosen the galette. Invert a plate over the skillet, flip, and turn out the galette.

Heat the remaining 1 tablespoon of olive oil in the skillet until shimmering. Add the fennel pollen and a pinch of salt and cook over high heat until fragrant, about 30 seconds.

Cut the galette into wedges and drizzle with the fennel pollen oil.

Credit: This recipe was provided by The Spice House.
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Roasted Asparagus with Fennel Pollen and Ricotta Salata
By Abra Bennett

Fennel pollen and asparagus have a natural affinity, and I love to roast asparagus, so this recipe is a natural to me. I hope to convince you to try the really fat stalks of asparagus with this recipe. They're definitely best for roasting, but I think they're best for everything. They're just as tender, and often more flavorful, than the little pencil-thin stalks that seem to be so in vogue. Ricotta salata is another natural addition for it's tangy creaminess. This recipe is sophisticated on the palate but is the essence of simplicity to prepare.

Serves 2-4, depending on accompaniments.

Ingredients:
1 pound asparagus, nice fat stalks are best
2 tablespoons olive oil
1/2 teaspoon kosher salt
a few grindings of fresh black pepper
1/2 teaspoon fennel pollen
1 ounce ricotta salata, finely crumbled

Preheat oven to 450°. Rinse the asparagus stalks, bend each one slightly until it snaps, and reserve the top portion of each stalk. I save the tough ends (along with leek tops and fennel fronds) to add when making stock.

Line a baking sheet with foil. Spread the asparagus tops out on the sheet in a single layer. Drizzle with the olive oil and massage the asparagus lightly with your fingers to be sure the stalks are evenly coated with oil. Sprinkle the salt and grind the pepper over the asparagus.

Roast in the hot oven until the asparagus is just tender. I like to roast it for 11 minutes, but the exact timing will depend on the thickness of your stalks. Remove asparagus from the oven and sprinkle immediately with the fennel pollen.

Serve on individual plates surrounded by a little flurry of ricotta salata crumbles.

Read more: http://www.food52.com/recipes/3951_roasted_asparagus_with_fennel_pollen_and_ricotta_salata#ixzz0upUeWlaF