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Oooh! Fennel is yummy. You can just roll it in olive oil and salt and bake it on a baking sheet until it gets tender, and then melt some cheese over the top if you like. Just cut off the fronds and the core at the bottom and slice it into fairly big pieces. Like an onion.
Thank you Fin - I think that's what I'll do with it. I have never had it before in this form.
Oooh! Fennel is yummy. You can just roll it in olive oil and salt and bake it on a baking sheet until it gets tender, and then melt some cheese over the top if you like. Just cut off the fronds and the core at the bottom and slice it into fairly big pieces. Like an onion.
Here's a recipe from Epicurious that you reminded me I want to make, seems pretty straightforward, and it calls for white wine so you can have a sip while it cooks.
mm - fennel is kind of aniseed tasting, with the texture of bok choy. Kinda. Really good in stuffing. It's what makes Italian sausage taste like Italian Sausage (well the seeds, anyway).
I have had fennel seeds....the hometown pizza place in DH's hometown puts tons of it on their pizza. I've just never had the actual thing itself. It looks yummy...for me it would depend on how strong the anise-like flavor was. I don't mind a mild anise flavor....might have to try that one day.
for me it would depend on how strong the anise-like flavor was. I don't mind a mild anise flavor....might have to try that one day.
I'll let you know - because I'm not a huge fan of anise either. So as with all of what we get - I'm trying it at least once. For example - if we get beets again, I'm giving them to a friend. Yuk.
I have had fennel seeds....the hometown pizza place in DH's hometown puts tons of it on their pizza. I've just never had the actual thing itself. It looks yummy...for me it would depend on how strong the anise-like flavor was. I don't mind a mild anise flavor....might have to try that one day.
Quote:
Originally Posted by jkcoop
I'll let you know - because I'm not a huge fan of anise either. So as with all of what we get - I'm trying it at least once. For example - if we get beets again, I'm giving them to a friend. Yuk.
Yeah, it's pretty mild. The roasting gives it a sweeter flavor, you can let it caramelize a bit.
Oooh! Fennel is yummy. You can just roll it in olive oil and salt and bake it on a baking sheet until it gets tender, and then melt some cheese over the top if you like. Just cut off the fronds and the core at the bottom and slice it into fairly big pieces. Like an onion.
That sounds delicious, I've added it to the grocery list.
Just keep in mind that you have to wash it, fennel adventurers, it can get sandy - like leeks or bok choy. If it wasn't for that I'd roast it whole but you have to get in between the layers to get the sand off.
Dew - rather than highjacking the planking thread - I'll say here, I was laughing so hard about your travel buddy meeting others. We so have to do this now. I can't believe we haven't thought of it before and you sound as zany as us! I need to start looking for something pose-able before our concert this weekend.
Coloradans- did you hear Stevie Nicks is coming to Red Rocks?
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