I've been super busy, but now I'm at home recuperating from a nasty cold. A couple of weeks back, I bought some fennel at the local farmer's market. What a lovely vegetable! I've experimented with it a bit; in salads, pasta, and in soup. For those of you who don't like the anise-like flavour, cooking it mellows it out a lot. But for superb crunch and flavour, fresh is the way to go!
Here, I threw together some romaine lettuce with tomatoes, fennel and lemon cucumbers (deliciously crisp, from the farmer's market), topped with some balsamic vinaigrette . Raw fennel bulbs are crunchy. Kind of like celery, but not stringy.
Here's a recipe I got from The Quick Recipe, from the writers of Cook's Illustrated. There were some really great recipes in here. I think I'm going to have to get my own copy some time soon. This is pasta, with tomato, basil, fennel and some parmesan cheese on top. Light and delicious!
And this pot of delight is a tomato, zucchini and fennel soup. It's made extra flavourful with fresh basil, chicken broth and white wine (the first time I'd ever bought alcohol for my own use). It was really simple, an example of the type of recipe you can find in books written by Brother Victor D'Avila-Latourrette. This particular recipe came from his twelve Months of Monastery Soups. What I love about his books is the emphasis on fresh, seasonal ingredients. They're very healthy, and for the most part are very frugal, too.
Posted by Lana to Bumbling Bees - Food at 9/24/2006 02:54:00 PM