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Herb: Fennel

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Fennel

Fennel is fantastic
23
88%
Fennel. Another word for shit.
3
12%
 
Total votes : 26

Herb: Fennel

Postby Brinkman on Wed Apr 27, 2011 4:11 am

Please convince me this herb can augment a dish in a subtle, complementary way, because my encounters with it thus far have convinced me it's the most disgusting thing ever put in sausage.

Help me like this shit.
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Re: Herb: Fennel

Postby djimbe on Wed Apr 27, 2011 6:26 am

count in for "fantastic". However...


much bigger fan of the vegetative part of the plant than the seeds, which it sounds like is your issue. Yes, the seeds can be overpowering if not used sparingly.

Get you a good bulb of fennel though. Slice it super thin and add a small splash of good white wine vinegar and maybe a bit of salt and pepper for simple salad. Or put it in a regular greens based salad. Or saute some up with some onions and add it to sliced potatos that you'd bake up like a gratan. Or make a version of potato soup with fennel instead of leeks. Save the woodier green stalks for vegetable stock, and save the fronds for a garnish.

the bulb of fennel is where it's at, more than the seeds.
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Re: Herb: Fennel

Postby Podge9 on Wed Apr 27, 2011 7:46 am

Not sure it can ever compliment something subtley, the seeds anyway.

I really like the seeds with sliced garlic on roasted carrots
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Re: Herb: Fennel

Postby 154 on Wed Apr 27, 2011 8:00 am

That Sicilian pasta dish with fennel & sardines is fantastic.

Never really eaten much otherwise, but that dish, oh my..
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Re: Herb: Fennel

Postby bassdriver on Wed Apr 27, 2011 8:21 am

Indian cuisine uses fennel seeds a lot. in Raita for example.
I also like fennel as a vegetable, halved and cooked in salted water, quite a bit.
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Re: Herb: Fennel

Postby Tom on Wed Apr 27, 2011 8:53 am

Roasted Fennel bulbs are some of the finest vegetables on earth.
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Re: Herb: Fennel

Postby zom-zom on Wed Apr 27, 2011 9:15 am

The whole plant is excellent. The seeds are invaluable in many dishes. If you find them to be too strong then roast them a bit. Love the fennel.
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Re: Herb: Fennel

Postby jimmy two hands on Wed Apr 27, 2011 9:50 am

fantastic vegetable. I haven't figured out what to use the stlks for. Anyone got suggestions?
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Re: Herb: Fennel

Postby n.c. on Wed Apr 27, 2011 10:04 am

not crap with :WF: because it can be crap and take over a dish if you don't have a plan for it going in, add too much, over cook it.

favorite is the bulb part sliced thin, tossed with olive oil, s+p and roasted until the edges are crispy.
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Re: Herb: Fennel

Postby enframed on Wed Apr 27, 2011 10:08 am

Tom wrote:Roasted Fennel bulbs are some of the finest vegetables on earth.
NOT CRAP.


This.
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Re: Herb: Fennel

Postby the Classical on Wed Apr 27, 2011 10:42 am

I like it, esp sliced thin and on a sandwich with salami & goat cheese.
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Re: Herb: Fennel

Postby pldms on Wed Apr 27, 2011 10:44 am

Sliced fennel and spianata piccante is a great snack.
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Re: Herb: Fennel

Postby MRoyce on Wed Apr 27, 2011 2:06 pm

Love all parts of the plant. It pairs really well with citrus flavors. Girlfriend and I made pasta with fennel bulb, orange zest and parmesan recently.

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Re: Herb: Fennel

Postby Domagoj on Wed Apr 27, 2011 2:57 pm

Working (and eating) with Italians I started to like fennel (bulb bits) in my salad.

Even better is the (memory of) fennel smell in the fields or garden in spring time.
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Re: Herb: Fennel

Postby OrthodoxEaster on Wed Apr 27, 2011 3:14 pm

Delicious when fresh and served roasted or tossed w/olive oil and garlic. Great as part of a salad or vegetable side dish.

Seeds are quite decent, though like everything good, they must be used in moderation.
[see also: star anise]

Hell, I even like fennel toothpaste...

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Re: Herb: Fennel

Postby joelb on Wed Apr 27, 2011 4:27 pm

First, do you simply not like anise flavors? Because if not you may never love this plant.

Plus however many on the bulb. Cut into quarters, brown in butter, braise for 20 minutes, then reduce, add a little salt, pepper and parmesan. Unbelievable, subtle

Also, you can dry the stalks and fronds, lay them across the grill bars and lay fish or pork over them to roast. Fish especially, really spectacular. The fish, not the dried fennel stalks. You'll want to throw those out.
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Re: Herb: Fennel

Postby Antero on Wed Apr 27, 2011 6:18 pm

Fennel is one of the primary botanicals in absinthe!
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Re: Herb: Fennel

Postby Thanasis on Wed Apr 27, 2011 6:59 pm

Seed are NC.

Get some whole coriander seeds, put them in a mortar and crack the seeds open into quarters with the pestle. Do not grind them into powder. Finely chop a large clove of garlic and mix the chopped garlic with the cracked coriander seeds. Stir the garlic and coriander mix into a shallow bowl of olive-oil and pour all of this onto plain kalamata or green olives and mix it all through the olives. Your olives now taste 20 times better than they did when you brought them home from the deli.

Bulbs are ok but i've only ever had them raw in salads. I'll try some of these suggestions above.
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Re: Herb: Fennel

Postby jeff_fox on Wed Apr 27, 2011 10:05 pm

nc.
we did a sandwich special that was fennel slaw, dill cream cheese and smoked salmon. delish.
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Re: Herb: Fennel

Postby Ernest on Wed Apr 27, 2011 10:18 pm

Tastes like warmed over turds with a hint of licorice.
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