Chef Nick Hartman’s cooking demonstration at the Market at Pepper Place in Birmingham last weekend was meant to showcase the diversity of fennel as an ingredient, but it also touted the virtues of induction cooking.

Hartmann talked about his experiences in the Alabama Power test kitchen working on induction ranges and cooktops.

“We do it at the Farmer’s Market because it’s the best place to get a good crowd to show them fresh vegetables, but also our technology,” Hartmann said.

Alabama Power Chef Nick Hartmann cooks shrimp and fennel dish with induction from Alabama NewsCenter on Vimeo.

He said although many view induction as a new technology, it has actually been around for decades and Birmingham’s steel industry has used it to melt steel.

Hartmann said more chefs are coming to see the virtues of induction cooking. It can be instantaneous heat like gas but it’s safer than an open flame.

To demonstrate how much safer and energy efficient induction is over other methods, Hartmann lifted the pan he was cooking on and put his hand directly on the cooktop without injury.

Below is the recipe Hartmann demonstrated.

Fennel and Shrimp in Pernod Sauce

Ingredients:

3 tablespoons unsalted butter

2 garlic cloves, minced

1 small onion, chopped

1/3 cup dry white wine

6 tablespoons Pernod (a French absinthe)

3/4 teaspoon sea salt, or to taste

2 pounds large shrimp, shelled and deveined

1/2 cup chopped fennel stalks

2 tablespoons freshly minced fennel fronds

1 cup heavy cream

 

Instructions:

In a large skillet over medium heat, melt the butter. Add the chopped fennel and onion, sauté until onions are translucent, about 1 to 2 minutes. Add the garlic and cook, stirring until fragrant, about 1 minute.

Add 3 tablespoons of Pernod and flambé (use stick lighter). Let burn and add the wine to extinguish remaining flames. Add cream, bring to a simmer. Let mixture reduce by half, about 2 minutes.

Add the shrimp and cook, stirring, until they just turn pink, 2 to 4 minutes depending on their size. Stir in the remainder of the Pernod and the fennel fronds.

Serve with crusty bread for dunking or over pasta.