A TASTE OF C-CAP:
Raymond’s Orange-Braised Fennel Pincho

• 2 fennel bulbs, 1/4-inch small dice
  
• 3 Tbs. olive oil
  
• 1 small yellow onion, 1/4-inch small dice
  
• 1/2 c. extra virgin olive oil
  
• 1/2 c. orange juice
  
• 1/2 unpeeled orange, halved and sliced
  
• 2 tsp. fennel seed
  
• 1/2 hoja santa leaf or 1/8 tsp. ground anise
  
• Kosher salt and pepper
  
• 1 French baguette
  
• 4 oz. fresh goat cheese
  
• 1 Tbs. honey
  
• 1/8 tsp. ground chipotle or chile powder
  
• Chopped parsley or micro cilantro (optional)

1. In a sauté pan, over medium high heat, add olive oil. Sauté fennel and onion till brown, about 3 to 4 minutes.
   
2. Deglaze pan with orange juice. Scrape to loosen bits on pan surface.
   
3. Add in extra virgin olive oil, orange slices, fennel seed and hoja santa (or anise).
   Simmer to reduce by half. Discard orange slices; season with salt and pepper.
   
4. Preheat oven to 400°. Cut baguette into 1/4-inch-thick pieces. Toast in oven.
   
5. To serve, place a small amount of fennel mixture on baguette piece, a small amount of goat cheese, drizzle honey on top, add pinch of chipotle (or chile powder). Garnish with chopped parsley or micro cilantro, if desired.