Last Saturday, while at the local Farmer's Market, I picked up a fresh
Fennel bulb. I was enticed by the wonderful smell. But now that I
have it home, I don't know what to do with it!

If this Fennel bulb was sitting in your refrigerator crisper, what
would you do with it???

Myrl Jeffcoat

Myrl Jeffcoat > wrote in news:21e8762b-c84d-41b4-
:

> Last Saturday, while at the local Farmer's Market, I picked up a fresh
> Fennel bulb. I was enticed by the wonderful smell. But now that I
> have it home, I don't know what to do with it!
>
> If this Fennel bulb was sitting in your refrigerator crisper, what
> would you do with it???
>
> Myrl Jeffcoat
>

I'd make a salad with oranges and fennel.

"Myrl Jeffcoat" > wrote in message
...
> Last Saturday, while at the local Farmer's Market, I picked up a fresh
> Fennel bulb. I was enticed by the wonderful smell. But now that I
> have it home, I don't know what to do with it!
>
> If this Fennel bulb was sitting in your refrigerator crisper, what
> would you do with it???
>
> Myrl Jeffcoat


Sautee onions & garlic. Add bite-size pieces of hot Italian sausage, a
little white wine, cover & cook until the sausage is done. Add chopped
tomatoes, cover for five more minutes. Add slices or chunks of fennel and
simmer until about as tender as you'd cook broccoli.

While you were doing all this, you would've been cooking pasta so it was
done at the same time the fennel was ready. Linguine seems to work well with
this.

Myrl Jeffcoat wrote:

> If this Fennel bulb was sitting in your refrigerator crisper, what
> would you do with it???

Put it in a pan with some water, it should be gone (almost all) in a 20
minute simmering, so that you don't need to drain the water and the flavor.
Add butter and salt and cook on low fire for about 10 mintes, then add
abundant grated seasoned cheese of your choice (mine obviously is parmigiano
reggiano) and serve.
Here it is almost always used as a side dish.
A similar process is used for zucchini, too.
--
Vilco
Think pink, drink rose'

Vilco wrote:

> Put it in a pan with some water,

I forgot: slice it before
--
Vilco
Think pink, drink rose'

Myrl Jeffcoat wrote:
> Last Saturday, while at the local Farmer's Market, I picked up a fresh
> Fennel bulb. I was enticed by the wonderful smell. But now that I
> have it home, I don't know what to do with it!
>
> If this Fennel bulb was sitting in your refrigerator crisper, what
> would you do with it?


Trim the green stalk down to an inch of the white bulb. The stalk can
be used in stock.


Slice the bulb in half.


Soften it by boiling it in chicken stock for a few minutes.


Then roast it next to a chicken or turkey piece as you would carrots and
potatoes.


--Lia

"Myrl Jeffcoat" > wrote in message
...
> Last Saturday, while at the local Farmer's Market, I picked up a fresh
> Fennel bulb. I was enticed by the wonderful smell. But now that I
> have it home, I don't know what to do with it!
>
> If this Fennel bulb was sitting in your refrigerator crisper, what
> would you do with it???

First, wash it well, then cut off the fronds and cut the bulb into slices.
Separate them out, coat them in olive oil, add salt and pepper and roast
until caramelized. Yummy!

On Nov 28, 8:28 am, "Julie Bove" > wrote:
> "Myrl Jeffcoat" > wrote in message
>
> ...
>
> > Last Saturday, while at the local Farmer's Market, I picked up a fresh
> > Fennel bulb. I was enticed by the wonderful smell. But now that I
> > have it home, I don't know what to do with it!
>
> > If this Fennel bulb was sitting in your refrigerator crisper, what
> > would you do with it???
>
> First, wash it well, then cut off the fronds and cut the bulb into slices.
> Separate them out, coat them in olive oil, add salt and pepper and roast
> until caramelized. Yummy!


As always, you guys ALWAYS have the greatest ideas and suggestions.
I'm going to try a least a couple of them!

Interestingly, I brought it home with the fronds still attached. It
was the fragrance of the foliage that sparked my interest in buying
it, and trying it!

I wonder what would happen if you finely chopped some of the fronds
and added it to mashed potatoes with a little sour cream?

Myrl Jeffcoat

On Wed, 28 Nov 2007 16:28:03 GMT, "Julie Bove" >
wrote:

>
>"Myrl Jeffcoat" > wrote in message
...
>> Last Saturday, while at the local Farmer's Market, I picked up a fresh
>> Fennel bulb. I was enticed by the wonderful smell. But now that I
>> have it home, I don't know what to do with it!
>>
>> If this Fennel bulb was sitting in your refrigerator crisper, what
>> would you do with it???
>
>First, wash it well, then cut off the fronds and cut the bulb into slices.
>Separate them out, coat them in olive oil, add salt and pepper and roast
>until caramelized. Yummy!
>


It can be used in a manner similar to coleslaw, too.

Boron

Myrl Jeffcoat wrote:
>
> I wonder what would happen if you finely chopped some of the fronds
> and added it to mashed potatoes with a little sour cream?


For more information and basic advice, I love:


_The Victory Garden Cookbook_ by Marian Morash.
http://www.amazon.com/Victory-Garden...68128&sr= 1-1


I've had no luck using the greens in anything other than stock so I'll
be especially interested in the results of your experiment trying it in
potatoes and sour cream. Get back to us, hear?


--Lia

Myrl Jeffcoat wrote:
> Last Saturday, while at the local Farmer's Market, I picked up a fresh
> Fennel bulb. I was enticed by the wonderful smell. But now that I
> have it home, I don't know what to do with it!
>
> If this Fennel bulb was sitting in your refrigerator crisper, what
> would you do with it???
>
> Myrl Jeffcoat

I've been enjoying sliced fennel, cut up oranges and nice greens (the
stronger, slightly bitter ones) in salads this week. Dressed with olive
oil, wine vinegar, salt and cracked pepper. They've been very refreshing
and it is a great combination.
During cocktails, my father would often eat fennel cut into short
sections and dragged through a saucer of good extra virgin olive oil
with salt and cracked pepper in it.
Goomba

Greetings, folks. Long time lurker here, teased out of hiding by a
fennel thread :-)

Myrl Jeffcoat wrote:
> Last Saturday, while at the local Farmer's Market, I picked up a fresh
> Fennel bulb. I was enticed by the wonderful smell. But now that I
> have it home, I don't know what to do with it!
>
> If this Fennel bulb was sitting in your refrigerator crisper, what
> would you do with it???

1) Slice and add to your favorite seafood chowder at the same time
you add the onions.
(This is a family favorite.)

2) Salmon, Apples, and Fennel (Better Homes and Gardens, September
2007)
(http://www.bhg.com/recipes/recipedet...cipeId=R106472)
Made this recently - it was really good.

"Myrl Jeffcoat" > schrieb im Newsbeitrag
...
> Last Saturday, while at the local Farmer's Market, I picked up a fresh
> Fennel bulb. I was enticed by the wonderful smell. But now that I
> have it home, I don't know what to do with it!
>
> If this Fennel bulb was sitting in your refrigerator crisper, what
> would you do with it???
>
Fennel gratin.
(Involves Béchamelsauce, ham, and grated cheese).

Cheers,

Michael Kuettner

Myrl Jeffcoat wrote:
>
> Last Saturday, while at the local Farmer's Market, I picked up a fresh
> Fennel bulb. I was enticed by the wonderful smell. But now that I
> have it home, I don't know what to do with it!
>
> If this Fennel bulb was sitting in your refrigerator crisper, what
> would you do with it???
>
> Myrl Jeffcoat

My mother likes to cook it in a white sauce eg Bechamel with nutmeg and
then topping it with fried breadcrumbs. I prefer slicing it thinly,
sauteeing (slight browning) in olive oil and pouring it over
freshly-cooked pasta. Either method works with anise bulb as well.

Myrl Jeffcoat > wrote in news:21e8762b-c84d-41b4-
:

> Last Saturday, while at the local Farmer's Market, I picked up a fresh
> Fennel bulb. I was enticed by the wonderful smell. But now that I
> have it home, I don't know what to do with it!
>
> If this Fennel bulb was sitting in your refrigerator crisper, what
> would you do with it???
>
> Myrl Jeffcoat
>

I use it in soups and slaws.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

I use it when roasting beef, I cut it into chunks along with carrots,
garlic and onions and sit the beef on it. When the meat is done I
deglaze the pan and then squeeze and then strain the veggies to make a
gravy.

Steve

Myrl Jeffcoat wrote:
> Last Saturday, while at the local Farmer's Market, I picked up a fresh
> Fennel bulb. I was enticed by the wonderful smell. But now that I
> have it home, I don't know what to do with it!
>
> If this Fennel bulb was sitting in your refrigerator crisper, what
> would you do with it???
>
> Myrl Jeffcoat

Oh pshaw, on Wed 28 Nov 2007 06:15:12a, Myrl Jeffcoat meant to say...

> Last Saturday, while at the local Farmer's Market, I picked up a fresh
> Fennel bulb. I was enticed by the wonderful smell. But now that I
> have it home, I don't know what to do with it!
>
> If this Fennel bulb was sitting in your refrigerator crisper, what
> would you do with it???
>
> Myrl Jeffcoat
>

One of my favorite things to do with fennel is to trim it up as one would
do with celery, then braise it in some well seasoned chicken stock until
very "crisp/tender". Let cool in broth, then make a mild vinaigrette with
some added fresh garlic. Assemble the fennell, some anchovie filets, and
some roasted red pepper strips, then dress it well with the vinaigrette and
chill. It can be an appetizer or salad.

--
Wayne Boatwright

Date: Wed, 11(XI)/28(XXVIII)/07(MMVII)

*******************************************
Countdown 'til Christmas
3wks 3dys 6hrs 30mins
*******************************************
Cats must cuddle mom's dress shoes and
drool in them.
*******************************************

Myrl Jeffcoat wrote:
> Last Saturday, while at the local Farmer's Market, I picked up a fresh
> Fennel bulb. �I was enticed by the wonderful smell. �But now that I
> have it home, I don't know what to do with it!
>
> If this Fennel bulb was sitting in your refrigerator crisper, what
> would you do with it???

Just eat it... pick it apart... sprinkle with kosher salt and mangia.

The feathery fronds are excellent in fish stock.

Dry the tough stalks to use as a rack for grilling fish.

Fennel bulbs are okay cooked, if you can afford the price... you'll
need 2-3 per person and at about $2-$3 per they get kind of pricey, so
I don't believe too many will cook them unless they grow their own. I
planted one seed this past spring (a test) and ended up with one good
sized albiet mishappen fennel bulb... but now that I know what I did
wrong I will plant a whole slew next year. Just today at the market
they were $3 for one small bulb that didn't look any too fresh.

Florence fennel:
http://i4.tinypic.com/87nupzc.jpg


Sheldon

On Wed, 28 Nov 2007 05:15:12 -0800 (PST), Myrl Jeffcoat
> wrote:

>Last Saturday, while at the local Farmer's Market, I picked up a fresh
>Fennel bulb. I was enticed by the wonderful smell. But now that I
>have it home, I don't know what to do with it!
>
>If this Fennel bulb was sitting in your refrigerator crisper, what
>would you do with it???
>
>Myrl Jeffcoat

When I visited with redah before she hosted a San Diego cookin' she
served thinly sliced fennel with almonds dried fruit. It was a
delicious snack.

I enjoy it both raw and cooked.

koko
---
http://www.kokoscorner.typepad.com
updated 11/15

"There is no love more sincere than the love of food"
George Bernard Shaw

In article
>,
Myrl Jeffcoat > wrote:

> Last Saturday, while at the local Farmer's Market, I picked up a fresh
> Fennel bulb. I was enticed by the wonderful smell. But now that I
> have it home, I don't know what to do with it!
>
> If this Fennel bulb was sitting in your refrigerator crisper, what
> would you do with it???

Get three more bulbs and make this -- it's wonderful:

Sweet Fennel Jewish Style - Finochi alla Giudia

4 bulbs fennel, without tops
4 tablespoons good olive oil
4 cloves garlic, cut 1/4" dice
1/2 cup water
salt & pepper to taste

Preparing the fennel:

Discard any hard or bruised outer layers of the bulbs. Trim away
darkened base. Cut bulb in half lengthwise, then cut into julienne
strips between 1/4 and 1/2 inch wide.

Cooking the garlic:

Heat the oil in a large skillet over medium heat. Add the garlic, turn
heat to low, and cook about 8 minutes, or until pieces are pale blond.
Take care not to cook beyond a golden color or the garlic will become
bitter. Immediately scoop out garlic and reserve.

Cooking the fennel:

Have a platter warming in a slow oven. Turn the heat up to medium high
and add the fennel to the pan the garlic was cooked in. Sauté about 10
minutes, turning the pieces so they become golden brown on all sides.
Once fennel is browned, add water to pan and sprinkle with salt and
pepper. Cover pan tightly and cook over medium-low heat for five to 8
minutes, or until fennel is tender (Note: I find that it takes
considerably longer than this to get the fennel nice and tender. Longer
cooking seems to develop the flavor more, too. 20 - 30 minutes may not
be excessive.) Uncover pan and boil away any remaining liquid.

Remove fennel to heated platter and sprinkle garlic over. Serve
immediately.

Wonderful with sauteéd veal dishes. Good cold too; could be served at a
picnic.

--

Isaac

Myrl Jeffcoat > wrote in news:21e8762b-c84d-41b4-
:

> Last Saturday, while at the local Farmer's Market, I picked up a fresh
> Fennel bulb. I was enticed by the wonderful smell. But now that I
> have it home, I don't know what to do with it!
>
> If this Fennel bulb was sitting in your refrigerator crisper, what
> would you do with it???
>
> Myrl Jeffcoat


Slice thinly, add continental parsley and sliced pink shallots, dress
subtly. Serve with fried morcilla.

This is how sheol and I had it at Bar Lourinha (Melbourne, Australia) the
other night and omg! Best morcilla ever and the fennel salad was the
perfect accompaniment.

K

Myrl Jeffcoat wrote:
> Last Saturday, while at the local Farmer's Market, I picked up a fresh
> Fennel bulb. I was enticed by the wonderful smell. But now that I
> have it home, I don't know what to do with it!
>
> If this Fennel bulb was sitting in your refrigerator crisper, what
> would you do with it???

Roast it, definitely. Quarter, toss with olive oil and salt, and
roast at 400 until it starts looking good and brown and caramelized.
Like this:

http://static.flickr.com/38/78794319_9194b48f5b.jpg

Serene

"Serene" > wrote in message
...
> Myrl Jeffcoat wrote:
>> Last Saturday, while at the local Farmer's Market, I picked up a fresh
>> Fennel bulb. I was enticed by the wonderful smell. But now that I
>> have it home, I don't know what to do with it!
>>
>> If this Fennel bulb was sitting in your refrigerator crisper, what
>> would you do with it???
>
> Roast it, definitely. Quarter, toss with olive oil and salt, and roast at
> 400 until it starts looking good and brown and caramelized. Like this:
>
> http://static.flickr.com/38/78794319_9194b48f5b.jpg
>
> Serene


Appreciative!!!
Thanks a Billion, Serene.
I can do it.
Dee Dee

Dee.Dee wrote:
> "Serene" > wrote in message
> ...
>> Myrl Jeffcoat wrote:

>>> If this Fennel bulb was sitting in your refrigerator crisper, what
>>> would you do with it???
>> Roast it, definitely. Quarter, toss with olive oil and salt, and roast at
>> 400 until it starts looking good and brown and caramelized. Like this:
>>
>> http://static.flickr.com/38/78794319_9194b48f5b.jpg
>>
>> Serene
>
>
> Appreciative!!!
> Thanks a Billion, Serene.
> I can do it.

Can I come over? :-)

Serene

Oh pshaw, on Thu 29 Nov 2007 08:50:38p, Serene meant to say...

> Dee.Dee wrote:
>> "Serene" > wrote in message
>> ...
>>> Myrl Jeffcoat wrote:
>
>>>> If this Fennel bulb was sitting in your refrigerator crisper, what
>>>> would you do with it???
>>> Roast it, definitely. Quarter, toss with olive oil and salt, and roast
>>> at 400 until it starts looking good and brown and caramelized. Like
>>> this:
>>>
>>> http://static.flickr.com/38/78794319_9194b48f5b.jpg
>>>
>>> Serene
>>
>>
>> Appreciative!!!
>> Thanks a Billion, Serene.
>> I can do it.
>
> Can I come over? :-)
>
> Serene
>

It does look delicious, Serene!

--
Wayne Boatwright

Date: November 29th,2007

*******************************************
Countdown 'til Christmas
3wks 2dys 3hrs
*******************************************
I have no idea what that meant. - Dot
Warner
*******************************************

"Serene" > wrote in message
...
> Dee.Dee wrote:
>> "Serene" > wrote in message
>> ...
>>> Myrl Jeffcoat wrote:
>
>>>> If this Fennel bulb was sitting in your refrigerator crisper, what
>>>> would you do with it???
>>> Roast it, definitely. Quarter, toss with olive oil and salt, and roast
>>> at 400 until it starts looking good and brown and caramelized. Like
>>> this:
>>>
>>> http://static.flickr.com/38/78794319_9194b48f5b.jpg
>>>
>>> Serene
>>
>>
>> Appreciative!!!
>> Thanks a Billion, Serene.
>> I can do it.
>
> Can I come over? :-)
>
> Serene


Pretty soon!
Dee Dee