Posts tagged ‘Fennel’

April 10, 2016

Maple-Fennel Pork Chop

Maple-Fennel Pork Chop

A quick editorial note first. I know it’s been quite some time since I posted a new recipe here. I’ve written before about the challenges of keeping up regular posts between work and school, so I won’t get into it again. Since my last post, however, I’ve also gotten engaged (!!!) and adopted a cute but mischievous little pup (!). Needless to say, finding time to write – and even cook – has been difficult.

In the past I’ve always said that I would get back to posting on a more regular schedule. I honestly don’t know if that will ever be the case. Cooking is a hobby and a passion for me, and sharing it with others – whether in person or on this blog – brings me a lot of joy. But when it feels like a chore or I feel guilty for not posting, the magic fades pretty quickly.

So I hope you’ll check back now and again for new recipes – or better yet sign up for updates! – but no promises about getting back to new recipes every week.

Now enough talk – to the recipe!

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December 4, 2011

SliderPalooza Preview: Mashed Potato Slider with Apple-Fennel Slaw

Last week I finally got together with my old partner in culinary mischief, Patrick. Patrick is the Chef de Cuisine at the Crepe Cafe and Wine Bar, the same spot that I did my one and only stint in a restaurant. We’ve always had a knack for cooking together – before, during and after my time at the cafe – but we were long overdue for a little collaboration.

So we put our heads together to answer the most fundamental question of our joint cooking styles – “how can we take some creative license, create a variety of different dishes under a common theme and still leave our guests feeling satisfied?”

Our answer:  sliders.

The night was such a success that we have since  dubbed it SliderPalooza. We will be posting the full recap of the event – complete with pictures and, of course, recipes – in the coming week. In the mean time, here is a preview of one of five sliders that we put together: the Mashed Potato Slider with Apple-Fennel Slaw.

We love Thanksgiving and all of its leftovers, but eating plain mashed potatoes for a week straight becomes supremely boring about three days in, if not sooner. This recipe repurposes this holiday standby into a new and delicious package by flash-frying it and using as the ‘patty’ in this rustic, vegetarian slider.

The crispy-creamy mashed potato patty is topped with a perfectly balanced apple and fennel slaw. The sweetness of the apple plays off the earthy, licorice notes of the fennel and its fronds, while the light searing brings out the flavors while maintain the perfect amount of crunch in both ingredients.

The end result is a dish that plays jump rope with the line between sweet and savory. It can be a filling bite that makes a great starter for a protein heavy meal, or the perfect vegetarian dinner when plating four or five together. No matter how you serve it, it’s an easy way to do something exciting with one of the most common Thanksgiving leftovers.

Be sure to stay tuned for the SliderPalooza main post!

Mashed Potato Slider with Apple-Fennel Slaw

  • 3 cups leftover mashed potatoes, chilled
  • 1/4 cup flour
  • 1 tablespoon salt
  • 1 tablespoon butter
  • 1 medium apple, cored, skinned and diced
  • 1 fennel bulb, diced
  • 1 tablespoon fennel fronds, finely chopped
  • 1 tablespoon pepper
  • 6-9 slider buns


  1. Form the mashed potato into slider sized patties. Combine the flour and salt and dust each side of the patty with the mixture.
  2. Heat a pan to medium-high heat. Add the butter and coat evenly. Quickly sear the mashed potato patties, approximately 1 minute on each side. Be sure not to overcook or the patties will fall apart.
  3. Heat a different pan to high heat. Add the apple, fennel, fronds and pepper to the pan and toss rapidly to evenly distribute the heat. Continue to cook for 3 to 5 minutes or until the apple and fennel just begin to get tender.
  4. Toast the slider buns in an over or toaster oven. To assemble, place a potato patty on each bun bottom half, add a heaping pile of apple-fennel slaw (remember, all sliders should be messy), and place the other half on top.
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