Featuring Fennel
This week's farm share box brings us fennel, along with butterhead and romaine lettuce, mesclun, garlic scapes, scallions, sugarsnap peas, baby carrots, baby turnips and kale. Fennel is a big favorite of mine, not only because of its pungent, distinctive flavor but also for its versatility. It can be served raw in a salad, as an interesting ingredient in soup (Fish Chowder with Fennel and Corn), grilled (Grilled Fennel/Chicken Salad), puréed as an ingredient in cream soups, boiled and added to mashed potatoes for a different twist, incorporated into a sauce for fish (Black Bass with Fennel-Orange Cream) or, my favorite, cut in long shreds and braised in wine and butter. These tasty "noodles" make a flavorful bed for a piece of grilled fish, or, in this recipe from the Stephencooks archives, a piece of pan-seared pork tenderloin.
Comments
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Looks good Stephen. I love fennel. I make a fennel & celeriac slaw with a mustard seed vinaigrette that's delicious!
Posted by: Stephen | July 10, 2007 at 04:27 PM
I'm still in the process of _learning_ to love fennel - but your recipe looks like a good bet to me:)
Posted by: Pille | August 23, 2007 at 01:00 AM
Hi, i've heard mention of such a dish as "Fennel & custard tart" which intreagues me, as it's seems a strange combination, yet i can imagine it working like many other weird culinary combos. have you tried any variation on this dish? If so any recepie pointers? thanks.
Posted by: rob stewart | September 26, 2007 at 04:48 AM
Hi, i've heard mention of such a dish as "Fennel & custard tart" which intreagues me, as it's seems a strange combination, yet i can imagine it working like many other weird culinary combos. have you tried any variation on this dish? If so any recepie pointers? thanks.
Posted by: rob stewart | September 26, 2007 at 04:48 AM
Stephen,
A+! We tried this last night with Wolf Pine Farm fennel and natural pork and a baked sweet potato on the side--FABULOUS! It is reminiscent of a dish my husband had in the Lake District of Wild Boar on a bed of briased Sauercraut atop a crisp white potato latke. Thanks so much for sharing. Annie
Posted by: Annie Upton | October 02, 2007 at 10:56 AM