I want to learn how to make things with fennel. Pastis is related to fennel, right? It's just anise in another form. The few times I tentatively tried fennel were good ones . . . it didn't taste like liquorice, like I thought . . . more like cabbage that had been mildly marinated in pastis. But not offensive at all.
So maybe the next project will involve fennel. Hmm . . . already the mind is scheming . . . hey, pardners, remember that this here oaf used to be a vegetarian! Yup, you're looking at one and the same person!
It's just contemplating the awful fennellity of it all . . .
One of my favorite salads:
ReplyDeleteslice a fennel bulb really thinly (with a mandolin if you have one, but you don't really need it) and add some halved cherry tomatoes. Garnish with lemon juice, lemon zest, a good olive oil, parmesan cheese and some salt and pepper to taste. YUM!
Wow, what a concept . . . yes, I have an excellent mandolin. That indeed sounds delicious! Maybe Brigitte can make it for me ^-^
ReplyDeleteBut that sounds incredible. I know nothing about it and maybe she does so perhaps she could instruct me. I have the reggiano just waiting to be shaved and it sounds like the perfect accompaniment to a dinner . . . . Thanks, Erica!
grilled fennel with blood orange, and grapefruits supremes. olive oil and sea salt, black pepper and a bit of brown sugar.
ReplyDeleteDayam, baby, SERVE IT UP!
ReplyDelete