Fennel / sweet anise firm favourite with Greek Gods

Fennel - my new favourite vegetable is at
it's best in Sydney provadores.

It's been around for a long long time but relatively new to some of us.  Fire, stolen from the gods, was hidden in a fennel stalk, and given to men, according to Greek mythology. They didn't use fennel much in a culinary sense but in contemporary Greek cooking it's the leaves that are mostly used to flavour foods.

The Italians in the 17th century, bred the weedy herb to have the broader, bulb-like stem base hence rhe name, Florence fennel.
Florence fennel, the bulbous variety found in most American stores has a subtle anise (mild licorice) flavor and delicate celery texture. The bulbs are often sold with the feathery fronds lopped off. Get the ones with some fronds attached if you can -- they’re the perfect raw finish to a fennel dish, sprinkled on as a bright green top layer to echo the anise flavor.

Because it hasn't always seemed to be around, like carrots and beans, some of us needed to be shown how to prepare it and how versatile it is.   The ideal size to use the fennel bulb is when it's about the size of a tennis ball - if left to become larger, it can be stringy and have an overly strong aniseed flavour.  I buy them larger than this when they are super cheap, and use them for braising or baking.
Preparation is simple - if young, all that needs to be done is to slice it either thickly or thinly depending on what you are intending to use it for. If larger, you may want to cut out the core by cutting it in quarters and removing the hard centre. You can use the stalks but be careful of fire!



To remove, if you wish, some of the slightly stringy outer layer,
peel bulb with a vegetable peeler.



Thinly slice fennel crosswise for sautés, pastas, and salads,


Just cut across the bulb
as thick or thin as you like.


Cut it into wedges lengthwise to roast, or braise. Slice through the core,
leaving some of it attached to each wedge
to help keep the wedges together.
The core will become tender with cooking

Wrap Fennel/Sweet Anise head in plastic wrap and keep in the crisper section of the refrigerator. Fennel/Sweet Anise will keep for five to seven days in the refrigerator.

To follow - Wonderful ways with fennel.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

 

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Love offerings

 



No, they are not Fit in your jeans food. Sorry!

Monte Carlo

Taking its name from the famous European city, Monte Carlo is one of Arnott’s most famous cream biscuits. Created in 1926, it features two home-style honey and coconut biscuits and a layer of rich raspberry flavoured cream filling. A great everyday treat.

In response to my Mothers' Day thoughts and reflections, a special friend, Jane, wrote, "When I was a child we just gave Mum breakfast in bed with flowers on her breakfast tray and tried not to burn the toast. I would sometimes make a chocolate cake which was quite a messy process for Mum to deal with but she only offered praise at my childish attempts.
According to Mum my cake was always perfect. That's all that mattered to me. "

Clara
So much of our pleasing is to do with simple nuturing ways - which children pick up and then attempt to transfer the same loving gestures. One memory I have, is the Mothers' Day of the burnt Popcorn, when this was considered the ultimate treat for Mum in bed. It took great restraint to stay in bed, with the fumes drifting upstairs to the bedroom. And yet another, was a very creative rendition of Monte Carlos which were a favourite of mine. I think that every conceivable sweet ingredient in the pantry was combined to produce this unusual offering. (Kitchen was a treat as well!) But I loved it. Thanks xx

Click on 'comment' at bottom of page to have your say or email
It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au