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let's appreciate licorice, anise and fennel!

i agree with caroline1 that licorice and its flavor cousins, anise and fennel, are underappreciated.


to rectify this situation, i intend this thread to be a beacon for licorice-lovers, and a haven for fine licorice (and flavor-cousins') recipes.

to get the ball rolling, here are a few cookie recipes from the neat gourmet "cookie" archive:

chocolate sambuca crinkle cookies: http://www.gourmet.com/recipes/1990s/...

anise-scented fig and date swirls: http://www.gourmet.com/recipes/1990s/...

bizcochitos: http://www.gourmet.com/recipes/1970s/...

while these are cookie recipes, i don't want to limit this thread to sweets. i want savory recipes, too. here are some involving the liqueur pernod, and star anise: http://www.licorice.org/Food/food.htm

look, the top ten flavor trends forecast, http://www.theepicentre.com/Spices/he...

includes this combo: Toasted Mustard and Fennel Seeds: ..." licorice, minty and woody notes of the fennel seeds tame mustard's bite.... in crusts for pork, shrimp, chicken and lamb." add to 'frittatas, potatoes, meatloaf and casseroles'' and add to hearty, simmered dishes, ... such as chicken thighs with onion and tomatoes.'

oh, and fennel tarts! look at these little lovelies: "SMALL LEMON AND FENNEL TARTS WITH ROSEMARY AND HONEY" http://lucullian.blogspot.com/2007/03...

this Salmon & fennel tart with cucumber salad looks tasty and light: http://www.taste.com.au/recipes/16285...


please post your favorite recipes, or dishes you've had for which we could find the recipe!
also, post your favorite uses for the various anise liqueurs, like sambuca, pernod or ouzo!
(like this greek shrimp with feta dish. http://www.cookingcache.com/seafood/g... ).

...or the peerless bouillabaisse: http://www.cliffordawright.com/caw/re...

let the licorice (anise, fennel) games begin!

ps (please don't let me be the only one posting on this thread....)

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  1. I use fresh anse often in a salad along with oranges,red onion .good olives and olive oil and balsamic.I also make a fish soup ( I prefer whiting or a combo mussels,clams,squid and the whiting added last where I add anise or dried fennel , tomato,wine,capers hot pepper flakes(opt) .I plan on a roasted chicken that calls for anise , lemon and oregano.

    1. Roasted Mixed Vegetables
      6- 12 Baby Red Potatoes
      2 Onions, halved
      6 carrots
      1 Red Bell Pepper
      1-2 Whole Fennel Bulbs
      4-6 stalks C elery
      3-4 Turnips
      3-4 small Eggplant

      Rub everything with olive oil and place on a lined baking sheet. Roast at 400F until the potatoes/turnips are done - about 45 minutes. Serve family style on a large platter.

      1. Don't forget tarragon!

        Sorry for the approximate measurements (or lack thereof), I just made this last weekend with leftovers:

        Fennel - Tarragon ChIcken (or Turkey) Salad:

        1 leftover chicken breast and dark meat, diced
        1 small bulb fresh fennel, diced
        1/2 red onion, diced
        1 clove garlic, "microplaned"
        lemon juice
        dry mustard, or dijon (maybe a teaspoon)
        fresh tarragon to taste

        And I like anisette with coffee after dinner or on a cold weekend morning!

        1 Reply
        1. re: jazzy77

          I like fresh tarragon in Israeli couscous salad (cooked with onions, garlic, chicken broth and a dried fruit like apricots) with chopped fresh tomatoes, parsley, maybe some roasted zuchinni or other veg. And a strong note of fresh tarragon.

        2. I'm not hating, but this thread is waaaay too broad. I don't even know where to begin, it's like a "let's appreciate garlic and shallots!" thread. Suffice it to say that finocchio is my favorite vegetable. I believe I once described it as celery's cousin who's an underwear model.

          Just a few dishes I love: fennel bulbs braised with pastis and butter; browned, pan-roasted fennel; fennel stuffed summer squash; sauteed fennel with maccheroni; fennel-stuffed roast pork; vin'santo di finocchio. You're welcome to recipes for all but the last ;-)

          1 Reply
          1. re: tmso

            Hello tmso,

            Could you post your recipe for fennel with pastis? I love fennel and licorice. I bought a bottle of pernod last year and would like to use it with something. Also I would appreciate the rest of your recipes. Sounds like dining at your house would be a great treat!

            Thank you!


          2. I love fresh fennel cut up and roasted with regular and golden beets. My fennel hating husband thinks its a 'new type of onion'

            6 Replies
            1. re: cheesecake17

              I love the idea of serving it with beets. Thanks for the tip. I really like shaved fennel salads - lots of variations, as well as roasted fennel - making roasted fennel soup out of leftovers - and a fennel gratin.

              1. re: MMRuth

                My grandmother makes the BEST fennel salad with arugula, dried cranberries, and a secret dressing.

                Do you have a recipe for fennel gratin?

                1. re: cheesecake17

                  I'll find the fennel gratin recipe. It *might* be a Goin one, but I'm not sure.

                2. re: MMRuth

                  Hi MMR,

                  Could you give me some salad variations please? I'm doing a "London Broil" on the grill tonight along with polenta so something lighter like a salad sounds good and I have the fennel sitting in the fridge so I wouldn't have to make a special trip to the store.

                3. Great thread...here's one from Epicurious, so easy...Spicy Braised Chicken with Mushrooms and Star Anise...your entire house will smell so good while it's cooking, we just LOVE this--and you can easily use regular cremini mushrooms if the shiitakes are way too expensive, usually the case here:


                  1. Fennel (julienned and then sauteed in non virgin/cooking olive oil) and some sort of blue cheese (really easy on the cheese, just a few crumbles) omelettes are a household staple here. Could do with other cheese as well, but I like the double stink factor.

                    I also like shaved fennel in steamed mussels. Doesn't need more than a clove of garlic and some white wine. A dash of cream helps too.

                    1. I am not going to bother posting a slew of recipes that contain Hoja Santa (imo the most intriguing of the licorice, fennel, anise type flavorings although Star Anise is certainly way up there)...

                      Instead I will just point out the best way to end your orgie is with a simple dessert cocktail... 2 1/2 ounces of Xtabentun, 4 ice cubes, 2 1/2 ounces of sparkling water (I prefer Topo Chico or Apolinaris)... voila... not much better out there.

                      1 Reply
                      1. re: Eat_Nopal

                        eat nopal, that combination of anise, honey and rum sounds delicious. http://www.yucatanliving.com/destinat...

                        seems like it might START an orgy, not be an ending. ;-).

                      2. Fennel is a fabulous pizza topping.

                        47 Replies
                        1. re: Brandon Nelson

                          Damn, that sounds like a perfect food - thanks for the tip!

                          1. re: Mawrter

                            just the other day, i put shaved chopped fennel on my pizza, along with some cooked italian sausage, green pepper, roasted rosemary potato chunks, and "six italian cheeses" from sargento. i topped an easy pillsbury thin pizza crust, onto which i had pressed fresh chopped rosemary and a little olive oil. cooked in a hot oven on an evoo-oiled sheet pan till crusty and brown, the pizza was super -- and a real quickie treat !!! the fennel aroma and crunch were fabulous, and it was a great combo with the italian sausage (with fennel seed presumably ground in). rock on in 2009, fennel!

                            1. re: alkapal

                              So the sausage was already cooked? I make my own sausage and was thinking about adding to pizza. It's in bulk form. Do you think I should completely or just partially cook it? And you didn't use any kinda sauce, right? Let me know, kiddo :)

                              1. re: c oliver

                                definitely cook the sausage through. tender, but cooked.
                                and i did use a sauce that i had made from canned tomatoes & herbs, etc. i thought i posted that. hmm, let me look!

                                <edit> ok, it was posted on my "grocery store food finds" thread: http://chowhound.chow.com/topics/5660...

                                1. re: alkapal

                                  Ever since you first posted about the Pillsbury pizza crusts, I've been checking them out --- but wanting them to be on sale! Quite silly actually. One of my local groceries has been having fennel on special for 99 cents each which, at least around here, is a GREAT deal. I'm considering using Costco uncooked flour tortillas to make pizza. And maybe the Hazan recipe for tomato sauce where you just cook a halved onion in pretty much. I love fennel. Mmm.

                                  1. re: c oliver

                                    c -- 99 cents each. oh how i envy that! i keep looking for those "crusts" to go on sale, too! no dice, yet......

                                    1. re: alkapal

                                      Yeah, re fennel price. At another grocery in the same area, they were $2.99 each. That just gets too dang expensive. Not that I WON'T buy at that price, but I definitely have to think about it.

                                    2. re: c oliver

                                      my local grocery stores sells fennel bulbs for 69-99 cents a lb.

                                      1. re: Rhee

                                        You're so fortunate.

                                        I have been buying it a lot. Shaved thin to make a salad with orange supremes, beets, fennel tops and a dressing of orange juice, mustard, honey and good extra virgin oilve oil. The salad can vary depending on what's in the fridge and what we picked up at our CSA that week.

                                  2. re: c oliver

                                    Yes, cook the sausage through just do it gently.. Soft and not crispy brown.

                                  3. re: alkapal

                                    Hi. I picked up some TJs pizza dough today ( haven't tried it before) and am planning a version of this tonight. How hot do you get your oven? Sounds like a good comfort food after spending a few hours with MIL :(

                                    1. re: c oliver

                                      500 degree oven. cook till crust is medium to dark brown (i think a lot of mfgrs. don't give enough time for proper crisping of dough). check your oven temp if you are not sure if your oven thermostat is working correctly.

                                    2. re: alkapal

                                      My dear Ms. A,
                                      You are my hero! Just finished a half pizza that was SO good. I actually used the TJs dough that I hadn't tried before and we really liked it. LIked your suggestion of oil-coated fingers pressing rosemary. Then shaved and chopped fennel (I think I'll try just shaved next time for more distinct fennel taste, Batali sausage, the blend of cheese, some red pepper flakes and grated Parm. Woohoo. A friend's here watching the game and now he's piling tapenade on the crusty edges. Mmmmm. As usual, thanks.

                                      1. re: c oliver

                                        thanks c, i'm happy it turned out great. problem is, it is so easy to make, and so delicious, i find myself eating too much!

                                        you used no sauce at all? any problems with toppings "sticking"?

                                        how did you find tj's dough instructions? did you find you needed to cook it longer than they instructed? at what temp? how was the flavor and texture of the tj's dough? i've not tried it yet.

                                        didn't you really like that rosemary in the crust? it is subtle, but definitely a case in which the whole is more than the sum of its parts.

                                        ...and i can definitely vibe with the tapenade. ;-).

                                        1. re: alkapal

                                          Yes, I could definitely see eating this too often !

                                          Oops re sauce. Yes, I did use. I made the Hazan sauce with just tomatoes, butter and an onion cut in half and it was great. But honestly? I think I'd prefer a smooth sauce for pizza. I could have blended it but want the rest for something else. But it was terrific.

                                          The hardest part about the TJs dough is getting it out of the bag :) It's very sticky so ya kinda have to use your fingertips and keep working it. That was after I cut all the way down one side of the bag for access --- cutting right through the direction - lol. But basically you just dump it onto a floured board, knead enough to coat the dough and rest for 20 minutes. At that point, I stopped trying to piece the directions together and went with you. Instead of using the recommended stone. I stretched it onto oiled baking sheet, added toppings and baked at 500. Checked it at 10 min. and let it go another 5. As you mentioned, it looked a little too brown on the edges but it wasn't burned at all and I really like the texture. I'll get it thinner the next time but it was a hit.

                                          And yes the rosemary is brilliant. Ya never really go, oh rosemary; it's just the marriage of all the flavors.

                                          That was just a Super Bowl snack so our friend (who loves to cook and eat and drink good wine) loved the tapenade also.

                                          I'm going to post something on the Chains board to see if anyone's frozen the TJs dough. I also want to keep the Pillsbury one on hand. Have you noticed if it stays okay for a while? Or do you eat it too quickly???

                                          1. re: c oliver

                                            If you're talking about the TJ's dough that comes refrigerated in a bag.. I freeze it all the time. It freezes great. To use it, I take the frozen dough out of the bag, plop it into an oiled bowl and cover with a towel. I usually do this in the morning before work and come home like 8 hours later and it's perfect. It might take less time to defrost and rise.

                                            1. re: cheesecake17

                                              That's fabulous! Thanks so much. This is definitely an item I'd like to keep on hand. It's perfect when something easy is good, huh?

                                              1. re: c oliver

                                                I usually buy about 10 bags every time I go to TJ's b/c it's not somewhere I go often. The best way to freeze it is to kind of flatten each bag into a disk shape and then stack all the bags in the freezer. Then when they're solid, you can fit the dough in those little spaces where nothing else wants to fit!

                                            2. re: c oliver

                                              do not freeze the pillsbury pizza dough, at all! the tube should last nigh well to armageddon!

                                              1. re: alkapal

                                                Oh, no, I wouldn't try to freeze the Pillsbury Dough Boy! He'd probably explode :) You're totally right. I see a pizza 12-step program in the works for me right now. I have leftover sauce, sausage, fennel, etc. Wanna come for dinner tonight? Lake Tahoe isn't THAT far away. Bring Mr. A also. Plenty of room.

                                            3. re: alkapal

                                              I like the TJs dough - the whole wheat is okay, the white is tastier. The only part of the instructions I remember/read/pay attention to is the part about taking it out of the fridge 20 mins or so in advance of stretching it out. I get a "window pane" thin crust. I cook it in my ferociously hot oven (no temp controls, heh) on a clay comal on the top shelf. Over 500 for sure.
                                              Yum. Easy peasy for the lazy.

                                            4. re: c oliver

                                              Your reputation is spreading around Lake Tahoe. Our friend who shared "your" pizza last weekend just asked for more specific insturctions including the Pillsbury dough (which I just bought with the Armageddon assurances). So I copied your original notes and emailed to him. I also made sausage the other day and made a double batch so he could have half. He's so cute. This is just the epitome of a manly male. Big and strong, outstanding skiier and golfer. Loves to hang out with the guys and not back a few (too many). And then he and I can sit and talk for ages about cooking. One of my favorite people. He's so excited about this pizza :) Oh, and I had some leftover tapenade that I sent home with him to scoop onto the crusts. Thanks again, my pal.

                                              1. re: c oliver

                                                c oliver, my pleasure indeed. it sounds like you have a really good friend. i'm looking to hear of your pizza innovations. did i steer you to the "pizza toppings" thread from a while back? i can't recall. anyhow, here it is for easy reference: http://chowhound.chow.com/topics/562975

                                                ps, is your friend here on chowhound? he might love it!

                                                1. re: alkapal

                                                  You did give me that link which is what I sent to him along with the 500 temp. I've given him the CH info; he's also gotten really into wine in the last few years. My husband may see him today so we can have feedback on his pizza.

                                                  I think I mentioned that the next time I have fennel for pizza (they're still at 99/# at one store) I'm going to put the shaved on and not chop to have more distinct fennel bites. A really terrific.

                                                  BTW, do you think that there are people that actually don't like the flavor?

                                                  1. re: c oliver

                                                    hey there, c! yes, i just saw a post from someone who didn't want any anise, fennel, etc. ingredients.... http://chowhound.chow.com/topics/5947...

                                                    it may be like the situation with genetically-determined specific taste bud receptors that make one love or hate something like cilantro.

                                                    hounds, is there anyone on this thread who loves fennel but hates cilantro, or vice versa?

                                                    c oliver, i just had an idea for your pizza: try serving baby arugula barely dressed with a lemon vinaigrette on top of your fennel pizza. (oooh, now i'm thinking of a white pizza with fennel, garlic, fontina and parm.... with that salad on top.... gee, is it lunchtime, yet? ;-).

                                                    1. re: alkapal

                                                      Ooh, and I love argula! Won't that be good? I love MMRuth's salad of arugula with olive oil, lemon juice, s&p and shaved parm. So that would be a winner in my book. With a white pizza, is there no sauce?

                                                      Yeah, I can't imagine not liking cilantro. Easier to imagine just a basic dislike of the basic licorice flavor.

                                                      1. re: c oliver

                                                        no sauce on a white pizza, in my experience. i'm imagining some cheesy, garlicky, fennel-y goodness, with the brightness added by the arugula salad.

                                                        1. re: alkapal

                                                          I've had white pizza and liked it quite a bit even though I'm a true carnivore. And I adore garlic. I'm not, however, terribly keen on too much of a burst of raw garlic flavor. I've seen garlic "shavers" but don't have one. Any suggestions?

                                                          1. re: c oliver

                                                            c, there was just a thread about this shaved garlic http://chowhound.chow.com/topics/576210

                                                            yes, you are correct -- too much garlic will kill the fennel.

                                                            1. re: alkapal

                                                              Hey, thanks for that link. If I got a truffle slicer and friends said, hey, what's that? I could say (in a blase' manner) "oh, that's my truffle slicer." Since I'll probably never have a truffle in my house.... :)

                                                              Got me to wondering if my plain vegetable peeler would work. I'll try that later.

                                                      2. re: alkapal

                                                        Hey Alkapal, I love fennel, but dislike fresh cilantro. I used to hate fresh cilantro, but I am slowly starting to appreciate small amounts of it in certain dishes. It is requiring a lot of brain deprogramming and the like...

                                                        1. re: moh

                                                          thanks moh! so i guess it might not be the same taste receptor....

                                                          1. re: moh

                                                            Today cilantro, tomorrow scallions. A step at a time...

                                                            1. re: carswell

                                                              i'm sure moh uses scallions quite a bit!

                                                              1. re: alkapal

                                                                You'd think so but you'd be wrong. True story: a couple of weeks ago when a fine resto served her a lovely appetizer garnished with a few green onions, she recoiled in horror, picking out the garnish while repeatedly exclaiming "Why are they trying to kill me?" As far as I can tell, she'll grudingly tolerate them cooked in certain traditional dishes -- pa jon, for example -- but categorically refuses them raw. We're working on her but it's going to be a long, hard slog...

                                                                BTW, some of my favourite fennel preps include chicken bouillabaisse (lots of fennel plus some pastis), grilled fennel soup, fennel fried with red snapper and braised fennel finished with parmesan. And taking a cue from some Saudi Arabian ma'amouls I once bought, I often add a few fennel seeds to date fillings.

                                                                1. re: carswell

                                                                  Eep! Busted....

                                                                  What can I say, I really dislike green onions! Shallots, leeks, chives, all delicious, but scallions, very hard to get over... I'll send back my CH membership tomorrow...

                                                                  1. re: moh

                                                                    "Why are they trying to kill me?"
                                                                    moh! you are *so* busted!

                                                        2. re: c oliver

                                                          Fixed another of "our" pizzas the other night. I shaved the fennel this time rather than chopping. Got a much more distinct fennel flavor but not overwhelming at all.

                                                          1. re: c oliver

                                                            you know, c, the fennel lasts pretty well in the fridge with some saran wrap on the leftover, un-shaved bulb.

                                                            that reminds me.......

                                                            1. re: alkapal

                                                              Yep, I've been keeping the bulbs around quite a while. I've not even been as careful as you. Just been sticking them back in the plastic bag I got from the grocery. If the outer part starts getting yucky, I just peel it off and toss.

                                                              Now you got me to thinking. I'm makina "gussied up" turkey burgers (separate thread). Maybe I'll add some fennel to them also.

                                                              1. re: c oliver

                                                                minced (or small dice, really) fennel would give a nice textural interest to the burger.

                                                                1. re: alkapal

                                                                  Have you or would you look at "my" recipe? The other fresh ingredients are sauteed. Would you saute the fennel or put in uncooked? If/when frozen, wouldn't sauteed be better? I'd appreciate your opinion (as usual), a.


                                                                  1. re: c oliver

                                                                    if i were going to freeze the burger, i might do a quick blanch and dry before adding the fennel. if using right away, i'd just add it raw. don't ask me why, except that feels right (i think it is maybe 'cause i think the blanched fennel will somehow do better in the frozen meat).

                                                                    1. re: alkapal

                                                                      How long would you blanch? Just a couple of minutes? Sometimes people here use the term "blanch" rather broadly :)

                                                                      1. re: c oliver

                                                                        maybe just 45 seconds in a good rolling boil. then chill quickly and dry.

                                                                        BUT....second thoughts, c....

                                                                        i'm now thinking the blanching will remove the aromatic loveliness of the fennel bulb. freezing will also likely remove the aromatic quality, even if you blanch or don't blanch.

                                                                        1. re: alkapal

                                                                          So maybe I'll just pull a couple of burgers worth before freezing and add fennel to those and suck 'em down. ???

                                            5. I've posted about this so many times I'm afraid people are going to yell at me to stop it already. But the Kabocha Squash and Fennel Soup with Creme Fraiche and Candied Pumpkin Seeds from "Sunday Suppers at Lucques" is, I think, the best soup I've ever made. The fennel is subtle, but there's no mistaking it.


                                              I'm especially fond of anise-flavored biscotti. Both "Dolce Italiano" and Carole Walter's "Great Cookies" have excellent ones.

                                              8 Replies
                                              1. re: JoanN

                                                i can't ever imagine yelling at you, joanN! you have great cooking "chops"!

                                                -- and that soup sounds divine.... thanks.

                                                i'll look up those biscotti, too.

                                                the dolce italiano, done with fennel seeds instead: http://novice-baker.blogspot.com/2008...
                                                that looks incredible -- as well as the "mosaic" biscotti next to it! chocolate, cherry, pistachio!

                                                couldn't find the carole walter recipe, but searching for it, i found some other fab-looking biscotti recipes. i need to get to baking some!

                                                1. re: JoanN

                                                  a favorite salad: shaved fennel over arugula, with a lemony vinaigrette and shaved pecorino campano. i could eat a foot-high pile of that stuff -- and still feel virtuous (tho' probably a bit queasy on the tum!).

                                                  1. re: alkapal

                                                    I'm not familiar with pecorino compano, but I love the intensity of pecorino. Sounds like something I should know about. Talk to me.

                                                    And if you want the Walter recipe, let me know and I'll type it out for you. Quite different from the "Dolce Italiano" although similar in ingredients. It uses anise extract rather than anise seeds and has a hit of lemon zest that I like.

                                                    1. re: JoanN

                                                      joanN, i'd love that recipe, but don't go to any big trouble, please!

                                                      i looked up the cheese (never got it except at a local italian resto here in arlington -- sette bello). this is what is translated from an italian website (translated into english by the amazing google!): http://translate.google.com/translate...

                                                      it has a strong flavor like good parm, or pecorino (that sharpness level), but is a smooth paste, without any crystals like parm has. the slice looks like it is cut with a large cheese plane....if you pick it up, it doesn't crumble or fall apart.

                                                      1. re: alkapal

                                                        It took me a while to get around to it, but here’s the recipe for the Tuscan Almond Anise Biscotti from Carole Walter’s “Great Cookies.”

                                                        2½ cups AP flour, spooned in and leveled
                                                        1 teaspoon baking powder
                                                        ½ teaspoon salt
                                                        4 large eggs
                                                        2 teaspoons freshly grated orange zest
                                                        1 teaspoon freshly grated lemon zest
                                                        1 cup sugar
                                                        ¾ teaspoon anise extract
                                                        ¾ teaspoon almond extract
                                                        2 cups toasted sliced almonds

                                                        Preheat oven to 350F. Butter 2 jelly roll pans.

                                                        Strain or sift together the flour, baking powder and salt.

                                                        Beat eggs and zests in an electric mixer with the whip attachment at medium speed for 2 minutes. Slowly add sugar and beat until mixture thickens. Beat in extracts.

                                                        With mixer on low speed, add dry ingredients in two batches mixing just until incorporated. Fold in the almonds with a spatula.

                                                        Spoon batter into pans and with moistened hands shape into four logs measuring about 12 inches long. Bake for 18 to 20 minutes until lightly browned. Remove from oven and let rest 10 to 15 minutes.

                                                        Reduce oven temp to 300F. Cut logs on the diagonal into 1/8-inch slices using a serrated knife. Toast slices until lightly golden, about 10 minutes on each side.

                                                        For Peppery Almond Anise Biscotti, add 1 to 1½ teaspoons freshly ground black pepper to the flour before adding it to the egg mixture.

                                                        1. re: JoanN

                                                          joanN, that sounds just PERFECT! i love the zest to give it "life," the almonds, for their crunch and aromatic contribution, and the anise, for that ethereal "something". thank you so very much for taking the time to post that!

                                                          1. re: JoanN

                                                            When you say electric mixer, did you mean you use a hand mixer? I'm going to try your recipe, and that's all I have. Thank you.

                                                            1. re: knitterbetty

                                                              I have, and used, a KitchenAid stand mixer. But I see no reason at all that it can't be done with a hand mixer. In fact, this isn't as stiff a batter as has been true for some biscotti I've made. It's a bit sticky. I think you'll be just fine.

                                                  2. Oh my, where to start? Shaved fennel salads, certainly. Alice Waters made one for Julia Child with shaved fennel, mushrooms, parmesan, and olive oil. An simple yet amazing combination.

                                                    My favorite beet salad is Deborah Madison's Roasted Beets with Anise Vinaigrette. I exclaim about it at length in a COTM thread.

                                                    Sazeracs! Okay, it's mostly rye, but that touch of Pernod is essential.

                                                      1. I *LOVE* fennel!! :) Here are a few of my favorite recipes featuring it...


                                                        ** Caramelized Fennel and White Bean Soup **

                                                        I love fennel, I love soup… so when this soup was featured on FoodTV's "Party Starters" prepared by Edison Mays a couple years back, I snagged the recipe from the website and adapted it to my liking.

                                                        55 min | 10 min prep

                                                        SERVES 12 -15

                                                        * 3 tablespoons extra-virgin olive oil
                                                        * 2 fennel bulbs, sliced thinly, fennel fronds chopped and reserved
                                                        * 3 sprigs fresh thyme
                                                        * 2 tablespoons unsalted butter
                                                        * 1 cup dry white wine
                                                        * 2 garlic cloves, minced, to taste
                                                        * 1 gallon vegetable stock or chicken stock
                                                        * 6 cups cooked small white beans (from the can is fine)
                                                        * sea salt, to taste
                                                        * white pepper, to taste
                                                        * extra virgin olive oil, for garnish

                                                        1. Slice the fennel bulbs thinly; chop the fennel fronds and set them aside to use later.
                                                        2. In a large heavy sauce pot over medium temperature, heat the olive oil; add the sliced fennel bulb, thyme, and butter.
                                                        3. Saute, stirring occasionally, until fennel is golden brown and caramelized, about 15 to 20 minutes.
                                                        4. Add the white wine, garlic, stock, and small white beans and simmer gently for 30 minutes.
                                                        5. (At this point, if you'd like a creamy soup you can take out half of the soup and puree it in a blender, then add it back into the pot.).
                                                        6. Season soup to taste with sea salt and white pepper.
                                                        7. Garnish with a little drizzle of extra virgin olive oil and a bit of chopped fennel frond, and serve.
                                                        8. Note: more beans can be added to the soup, if you like (a couple of cups worth), or you can use other kinds of beans or a combination.


                                                        1. Roasted Fennel With Parmesan

                                                          This simple and flavorful recipe was featured on "Everyday Italian" by Giada De Laurentiis. Goes well with other roasted dishes for dinner such as pork and balsamic pears. The saltiness of the Parmesan goes wonderfully with the sweet, mellow flavor of the roasted fennel.

                                                          55 min | 10 min prep

                                                          SERVES 4 -6

                                                          * 4 fresh bulbs of fennel
                                                          * 1/2 teaspoon salt
                                                          * fresh ground black pepper, to taste
                                                          * 1/3 cup freshly shredded parmesan cheese
                                                          * 4 tablespoons olive oil

                                                          1. Preheat the oven to 375 degrees F.
                                                          2. Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
                                                          3. Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
                                                          4. Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
                                                          5. Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking.
                                                          6. Sprinkle with the salt and pepper, then with the Parmesan.
                                                          7. Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
                                                          8. Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.


                                                          1. *** Pork Chops Smothered with Fennel and Garlic ***

                                                            Absolutely delicious!

                                                            35 min | 10 min prep

                                                            SERVES 4

                                                            * 2 teaspoons vegetable oil
                                                            * 4 pork loin chops, 1 " thick (center-cut preferred)
                                                            * 1 tablespoon butter
                                                            * 8 cloves garlic, peeled and slivered
                                                            * 1 green onion, chopped
                                                            * 1 1/4 cups chicken broth
                                                            * 2/3 cup dry white wine
                                                            * 2 fennel bulbs, trimmed,quartered,cut into thin slices
                                                            * 2 teaspoons cornstarch
                                                            * salt
                                                            * black pepper, to taste

                                                            1. Preheat oven to 400 degrees F.
                                                            2. In a large skillet, heat oil over medium-high heat.
                                                            3. Pat chops dry with a paper towel and add to the skillet.
                                                            4. Braise for 3 to 6 minutes on each side, or until they turn a nice, deep golden brown.
                                                            5. Remove the fat from the skillet.
                                                            6. Leaving the pork chops in the skillet, remove it from the heat and add butter, garlic, and green onions.
                                                            7. Saute for 1 minute in the hot skillet.
                                                            8. Return the skillet to heat and add the chicken broth, wine, and fennel.
                                                            9. Bring to a boil.
                                                            10. Lower heat, cover, and simmer for 5 minutes.
                                                            11. Remove the chops to an ovenproof casserole dish and cover foil lid.
                                                            12. Place in the oven and let the chops continue cooking for 20 minutes.
                                                            13. While the chops bake, simmer the sauce in the skillet for 5 minutes or until slightly reduced.
                                                            14. In a small bowl, mix the remaining room-temperature broth with the cornstarch.
                                                            15. Add the cornstarch mixture to the sauce and simmer for 1 minute or until slightly thickened.
                                                            16. Season with salt and pepper, to taste.
                                                            17. Serve chops with sauce spooned over each portion.
                                                            18. Good served with rice pilaf!

                                                            Source: I originally found this at Gail's Recipe Swap, posted by Cyndi who got it from "Around the Southern Table" by Sarah Belk.


                                                            1. I don't have a recipe to share, however we always have fennel in our house to eat after a meal, it is a great digestif and breath freshener, also, we cut the tubules off the bulb and use them as straws in our homemade red italian wine - yummy, it adds another element of flavor. Any other italians do this?

                                                              1. I like this thread!

                                                                Four things I haven't seen listed yet...anise-brined pork, braised fennel with orange, fennel oil for fish, and Italian anise knot cookies.

                                                                1. Fennel and pork chops . . . I brine pork chops according to Sunday Suppers Goin recipe, but with star anise and crushed fennel seed and chili peppers in the salt/sugar solution. Deeeelicious.

                                                                2. braised fennel with orange from the Chez Panisse Vegetables book

                                                                3. lemon fennel infused olive oil -- also from Chez Panisse Vegetables - you steep the fennel fronds and cut bulb, onion, a cut up lemon and some other deliciousness . Then you roast fish over a bed of onions (or onions and sliced fennel) and drizzle it with this oil, both before cooking and after

                                                                4. Italian anise knot cookies, from my aunt:

                                                                4 eggs
                                                                1/2c sugar
                                                                2 tsp anise extract
                                                                1/2 c milk
                                                                (COMBINE ABOVE, BEAT VIGOROUSLY)

                                                                BLEND TOGETHER
                                                                1 stick margarine (okay, it's 2008 so BUTTER)
                                                                5 cups flour
                                                                2 tsp baking powder

                                                                THEN ADD the butter mixture to the egg mixture and MIX UNTIL FIRM
                                                                take a small amount of dough, roll to size of a kid's finger and knot it
                                                                BAKE ON A GREASED SHEET 325 or 350
                                                                until PALE GOLDEN BROWN, about 15 minutes

                                                                ICE WHEN COOL with this thin sugar icing
                                                                1/2 box confectioners sugar
                                                                2 ts flavoring (optional -- too much anise is too much, find your own balance)
                                                                1/2 stick margarine or butter (see above note about this 70s recipe)
                                                                food coloring (I always liked the pink ones as a kid...ewww)
                                                                milk or water as needed

                                                                6 Replies
                                                                1. re: pitu

                                                                  pitu, the lemon fennel oil sounds wonderful for fish! is it a cold- or heated-infusion?

                                                                  julesong, the idea of pork with fennel -- i'd never thought of pork chops, but why not, because great italian sausage has fennel seeds, right? and garlic, i'm there with you!

                                                                  1. re: alkapal

                                                                    slow low heat infusion on the lemon fennel olive oil
                                                                    It's *not* in Chez Panisse Veg after all...maybe Zuni?

                                                                    Funny, I tried to look it up here (because I've previously posted) and found this digest of my post...

                                                                    1. re: pitu

                                                                      scratch that - found it: p. 154 Chez P Veg "Wild Fennel Vinagrette"

                                                                      1. re: pitu

                                                                        looking up the recipe, i came across chez panisse's current fennel in salad offering: Chicories salad with shaved fennel, persimmons, and pomegranates, $9.50

                                                                        alice waters fans, see this npr piece:
                                                                        The Food Revolution of Alice Waters' Chez Panisse
                                                                        by Renee Montagne http://www.npr.org/templates/story/st...

                                                                        look at this, fennel with cardamom! http://caseyellis.com/blog/2008/06/cr...

                                                                        ooooh, more cool fennel recipes ( a bunch!): http://www.omorganics.org/page.php?pa...

                                                                        and other resto-generated fennel ideas, like:
                                                                        --- Fennel bisque w/ gruyere crouton
                                                                        --- Fennel & radicchio salad w/ green apple, manchego, romaine hearts & toasted hazelnuts, tossed w/ balsamic vinaigrette
                                                                        ---- Shaved artichoke, mushroom & fennel salad w/ parmesan cheese & truffle oil
                                                                        --- Grilled fennel pizza w/ roasted tomatoes, picholine olives, gruyere, fontina, & parmesan cheese
                                                                        --- Georgia white shrimp wood-roasted w/ Meyer lemon & fennel
                                                                        --- Grilled Mahi mahi w/ griddled fennel risotto
                                                                        --- Liberty Farms duck breast w/ braised fennel & seasonal figs, creamy polenta & rosemary

                                                                  2. re: pitu

                                                                    amyzan, is the carole walter anise cookie recipe different from joanN's recipe upthread for a biscotti?

                                                                    1. re: alkapal

                                                                      Same book, different recipe. Haven't tried that one. Looks really interesting, though. It's called Aniseplatzchen and it separates into two layers so the top develops a meringue-like crust while the interior is chewy. I'll have to give it a try.

                                                                  3. There is a fantastic anise cookie recipe in Carole Walter's cookie book. You let the dropped batter rest on the baking sheets overnight to dry out before baking. The resulting texture is divine, sort of like french macarons, but different, too.

                                                                    The first time I ate finocchio was in Rome as a college student abroad at the holidays. It was sliced raw into a salad, and utterly surprised me. I exclaimed to my dining companions, who included a Roman, "What is that vegetable?" He was so tickled to be there for my introduction to a new food, and it took us a few seconds for me to figure the English translation. I think that meal was the first time I'd eaten bucatini, too...

                                                                    1. this dish was one prepared at the now-long-shuttered notte luna in d.c.:
                                                                      salmon with fennel in cream sauce over fettuccine.

                                                                      here is how i tried to recreate the dish:
                                                                      1. pan sear some salmon in butter, to med-rare. then remove and set aside.
                                                                      2. do same with some fennel (make a little chunkier than "shaved").
                                                                      3. deglaze pan a little with white wine and lemon juice -- maybe a little zest (now i'm thinking pernod might be good).
                                                                      4. let the moisture mostly evaporate, then plunk in more butter, and make a roux, cooked to light brown.
                                                                      5. add fish stock (or chick broth, if no fish stock) to make a sauce,
                                                                      6. then throw fennel and salmon back in, adding a touch of cream and fresh fennel leaves at the end.
                                                                      7. salt and white pepper.
                                                                      8. (would be good with some freshly made, browned bread crumbs and parm sprinkled on top, for more texture and a little more color).
                                                                      9. serve over fettuccine.
                                                                      10. eat too much.

                                                                      13 Replies
                                                                      1. re: alkapal

                                                                        Hoo, how did I miss this thread? Great topic Alkapal!

                                                                        On the fennel and salmon thread, here is a lovely simple dish courtesy of Carswell (Which I think he adapted from one of the famous Italian chefs, can't remember who).

                                                                        Slice fennel into 3/4 inch pieces. Toss with olive oil, salt and pepper, roast at 425 degrees farenheit for about 15 minutes, stir. Add sliced potatoes, also tossed with olive oil, salt and pepper, and roast, stirring every 15 minutes or so until the potatoes are soft. Remove from oven. Put a piece of salmon fillet on top, drizzle with olive oil, salt and pepper, then return to oven and roast for about 15-20 minutes, or until fish is nearly cooked through, but not completely cooked through. Time will depend on size of salmon. This is delicious with a lovely glass of PInot Noir, which matches perfectly with these flavours. I tend to prefer a New World Pinot, form California, Oregon or New Zealand with this dish, but I'll never say no to my beloved Burgundy! Fennel and salmon are a wonderful match.

                                                                        1. re: moh

                                                                          moh, salmon and fennel: yes, they are a terrific match, indeed! thanks for that recipe -- and the wine pairing suggestion. it sounds like a really satisfying, upscale comfort meal. ;-).

                                                                          1. re: alkapal

                                                                            Super simple to prepare too! I hope you enjoy it. Key thing, let the potatoes and fennel caramelize nicely during the roast, big pan, lots of space. I like to stir them during the roast because then more sides get browned. We are planning to make this dish in the next few days! Thanks so much for starting this inspiring thread, I love all these great ideas.

                                                                            1. re: moh

                                                                              you are very welcome, moh!

                                                                              "moh-power to ya!" ;-).

                                                                        2. re: alkapal

                                                                          mmm, this sounds great. if only my hubby were into salmon. any suggested subs?

                                                                          1. re: ChristinaMason

                                                                            salmon has a nice meatiness that i don't find in other fishes with similar silken flesh. grouper or snapper would still be good, but not as savory, imo.

                                                                          2. re: alkapal

                                                                            My sister just gave me some bass fillets, small ones from somewhere upstate, and now I know how to prepare them. Glad this got bumped up. I always use fennel in my fish dishes, and if I don't have, there is a bottle of Pernod on hand.

                                                                            I grow fennel outside on my porch every year, and just noticed that it is growing more vigorously now than all summer. I am planning on putting some in my Thanksgiving stuffing too.

                                                                            1. re: coll

                                                                              Yum!! I love fennel in stuffing! I also love it roasted around the turkey w/ the potatoes, carrots, and onions I put there to both enrich the pan drippings and provide a secondary meal that isn't the *exact* same.

                                                                              1. re: kubasd23

                                                                                I put fennel and leeks in my stuffing last night, plus shitake mushrooms, I think it is going to be special.

                                                                                1. re: coll

                                                                                  oh that sounds delicious coll! i think fennel is going to be gooood with turk-a-lurk!

                                                                                  1. re: alkapal

                                                                                    The stuffing was great, partly because of the fennel and leeks, but also for the first time I used my own bread. Cornbread, challah, potato bread and a few slices of whole wheat. Never going back to Arnolds!

                                                                                    1. re: coll

                                                                                      really from scratch! great. you did a lot of work!

                                                                                      1. re: alkapal

                                                                                        Nah, I made Jiffy with some seasonings baked in, and the rest was leftover bread I've been saving in the freezer.

                                                                          3. I have always loved fennel. One of my first memories of food is my mother identifying and picking wild fennel on the streets of Berkeley and feeding it to me. i must have been 2. These days, I like it best raw. Sliced thin with grapefruit and olive oil and sea salt. Baked ricotta and saffron topping a fennel salad. And last winter I jazzed nearly everything up with a gremolata of parsley, garlic, fennel seeds, orange peel, chilis and cilantro if we had it.

                                                                            3 Replies
                                                                            1. re: relizabeth

                                                                              that gremolata sounds very tasty, indeed!

                                                                              1. re: alkapal

                                                                                It jazzes up the mundane exceptionally well.

                                                                                1. re: relizabeth

                                                                                  that'd work on a pork roast sandwich, i'm dreaming about (for breakfast?)! ;-).

                                                                            2. Fennel + Tomato. Any way you can get those two together it's going to be good.

                                                                              1 Reply
                                                                              1. re: Shane Greenwood

                                                                                tomight, i made my default red sauce for some pennette and italian sausage. i "bloomed" (indian "bhuna") a good 1/4-1/3 cup (measuring whole seed) freshly ground fennel seed in olive oil, then added in diced garlic and thin onion wedges. after softened, i browned the sausage and added some freshly sweet/sour pickled cherry tomatoes and onion and a jar of marinara sauce. it was so easy and tasty, and just hit the spot this cold night!

                                                                                pennette pasta is mr. alka's newest favorite (pasta) child. ;-).

                                                                                1. re: alkapal

                                                                                  wow, that sounds soooo good. thanks for posting!

                                                                                  1. re: pitu

                                                                                    This is a mixed drink recipe I invented (called Triple Threat) as a way to incorporate Anice Unico digestif by Tutone that I brought back from Italy a few years ago. It is 60% alcohol, so it is used in droplets, rather than as a sippable tipple. For a double, in a lowball glass, place 3 or 4 ice cubes, then pour over 2 ounces of Kahlua Especial (35% alcohol), 1 ounce of vodka and 8 drops of Anice liqueur. Stir with a swizzle stick and enjoy! The taste is a surprisingly un-boozy rich chocolate with only a hint of black licorice. It's sweet, but not too sweet, thanks to the vodka, exotic and rich. If you decide to make it with Sambucca, Pernod or another anise flavoured liqueur, you'll need more. Taste, until the combination is right for you. I really recommend using the Kahlua Especial because the regular Kahlua has a more pronounced sugar flavour and a less pronounced chocolatey-coffee flavour. Enjoy.

                                                                                    1. re: 1sweetpea

                                                                                      sweetpea, that sounds like a purr-fect after-dinner drink for me! forget that goldschlager... ;-).

                                                                                2. i infused evoo with garlic and fennel seeds, since i couldn't add fennel seeds to my spaghetti sauce (because of a relative's digestive issue), i dressed the hot pasta with that infusion and it was delicious, and silky and aromatic. just a touch of salt, and that would be good enough without any other condiment. (i had also made an eggplant and tomato spaghetti sauce, to use up some eggplants....)

                                                                                  1. Some of my favorite uses for our topic
                                                                                    1. A beloved family christmas cookie is the anise flavored springerle
                                                                                    2. Fennel and parsnips combine to add a spicy-sweet undertone in my home-made chicken stock
                                                                                    3. Pork shoulder is outstanding braised in soy sauce and star anise.
                                                                                    4.Broth for quick seafood soup includes sauteed fennel and saffron.

                                                                                    1. wowie, thanks for this great goldmine of recipes for fennel. i bought a few bunches (heads?) at the market, yesterday, and just thought i'd poke around on chowhound to see what other people were doing with this underappreciated vegetable. (i usually just roast mine.) cool ideas!

                                                                                      btw, though i love fennel and like anise, i really have never developed a fondness for licorice. weird, eh?

                                                                                      6 Replies
                                                                                      1. re: cimui

                                                                                        "btw, though i love fennel and like anise, i really have never developed a fondness for licorice. weird, eh?"

                                                                                        Not weird at all, Cimui! I also dislike black licorice, I find the flavour way too strong. I like the taste in smaller doses. I adore fennel and like anise, and I think it is related to how strong the flavour is.

                                                                                        Well, I guess it might be weird. But at least we are not alone in weirdness :)

                                                                                        1. re: moh

                                                                                          yes, i think you're right that the strength has a lot to do with it. also, licorice seems to me to have a slightly bitter / sharp edge to it, too, that distinguishes it from anise and fennel -- but now i'm wondering how much of that has to do with the forms in which i've consumed it. unlike fennel and anise, i very, very seldom see the raw form for sale. probably one of those foods i should revisit just to make sure i still don't like it.

                                                                                          glad to know someone understands my wierdness! =)

                                                                                        2. re: cimui

                                                                                          cimui, how much is the fennel? it is around $3/# here, iirc -- or more. i wish it were cheaper, because i'd use it a whole heckuva lot more!

                                                                                          1. re: alkapal

                                                                                            aye carumba! that certainly is pricey for fennel, in my book. i'll have to check the receipt, but i'm pretty sure mine were less than $2 a bulb. always shocking to hear when things are actually less expensive in nyc.

                                                                                            1. re: cimui

                                                                                              maybe there's a greater market there.

                                                                                              1. re: alkapal

                                                                                                given the size of the population, i suspect the demand is greater in nyc for many, many things -- but the high price of rent and the difficulty of transporting things into the city for sale still bump up costs for most items. a mystery... but i'll count my blessings when i can. :)

                                                                                        3. These are great ideas. I LOVE fennel. I usually roast it, but there's a simple salad I make sometimes- mimicking one at Whole Foods- with raw shaved fennel, thinly sliced red onion, scallops, mussels, and shrimp, tossed in orange juice/ olive oil/ salt and pepper, with a little parm thrown in sometimes. Yum.

                                                                                          I also like making a salad with feta, watermelon or cantaloupe, and fennel- sometimes some dark leafy greens too, like kale or swiss chard. The sweetness of the fruit plays off the saltiness of the feta and the peppery fennel really well.

                                                                                          I make a bastardized indian- style pan- roasted cauliflower/ gobi with lots and lots of fennel seeds and some garam masala, tumeric, and/or cardamom, plus a little onion/ diced tomato... I stirfry the above seeds/ spices on high for a minute in a little oil, add a knob of garlic and a clove of ginger, minced, a tb of sugar and some salt and pepper; then add the veg and stir for a few minutes. I then let it cook, covered, on low, for about 20 minutes or until soft- then serve with fresh cilantro and yogurt.

                                                                                          Licourice is another fav- as a kid, everyone thought I was weird b/c I'd pick all the black jelly beans out and eat them, rather than the other way around like most kids! I still love black licorice. In Copenhagen I was introduced to salted licorice and I LOVE it but havent been able to find the same kind here in NYC... must be the Finn in me. Those lakerol breath mints are awesome, too. Here is a recipe for licorice pudding I keep meaning to try: http://www.epicurious.com/recipes/foo...

                                                                                          1 Reply
                                                                                          1. re: NinaP

                                                                                            nina, i too am a black jelly bean fan. after last easter, i got a real "deal" on three bags of entirely black jelly beans! ;-).

                                                                                            and since you mentioned watermelon, i'll direct you to my watermelon thread: (we can dream of summer, right?) http://chowhound.chow.com/topics/539218

                                                                                          2. What a great topic! I love fennel and this is one of my favorite recipes:


                                                                                            1. incredibly delicious (but unhealthy) recipe that i made friday night:

                                                                                              10 medium fennel bulbs—halved, cored and sliced 1/2 inch thick
                                                                                              1 cup extra-virgin olive oil
                                                                                              Kosher salt and freshly ground pepper
                                                                                              2 cups panko (Japanese bread crumbs)
                                                                                              1 cup finely grated Parmigiano-Reggiano cheese
                                                                                              2 tablespoons all-purpose flour
                                                                                              2 tablespoons unsalted butter
                                                                                              2 garlic cloves, minced
                                                                                              2 shallots, minced
                                                                                              2 teaspoons chopped thyme
                                                                                              2 tablespoons chopped flat-leaf parsley
                                                                                              1/4 cup dry white wine

                                                                                              1. Preheat the oven to 375°. On 2 large rimmed baking sheets, drizzle the fennel with 1/2 cup of the olive oil; season with salt and pepper. Bake for 45 minutes, until softened. Let cool for 30 minutes.

                                                                                              2. In a skillet, toast the panko over moderate heat until golden, 3 minutes. Transfer to a bowl; stir in the cheese and flour.

                                                                                              3. In the same skillet, melt the butter. Add the garlic, shallots and thyme and cook over moderate heat until the garlic is softened, 5 minutes; add to the panko. Stir in the remaining 1/2 cup of oil and the parsley. Season with salt and pepper.

                                                                                              4. Preheat the oven to 400°. Spread half of the fennel in a 9-by-13-inch glass or ceramic baking dish. Pour the wine over the fennel, then sprinkle half of the panko on top. Repeat with the remaining fennel and panko. Cover and bake for 20 minutes, then remove the foil and bake for 10 minutes longer, until the topping is browned and crisp. Serve hot.


                                                                                              4 Replies
                                                                                              1. re: cimui

                                                                                                You say unhealthy but this recipe sounds like it would feed an army :) At least 10 servings, would you say? Sounds great.

                                                                                                1. re: c oliver

                                                                                                  cimui, thatsaloota fennel! sounds good, and not sinful at all!

                                                                                                  but help me out. i'm trying to picture how much "coring" removes from the bulb....isn't that a lot of wasted fennel?

                                                                                                  1. re: alkapal

                                                                                                    alkapal, i didn't core and didn't really even register that part of the recipe. (maybe the recipe writer just meant "chop off that little nub at the bottom of the bulb"?)

                                                                                                    c oliver, i halved the recipe and it was probably about right for 4-5 as a side. of course, i ate about half of the dish singlehandedly. :)

                                                                                                    next time, i'll probably go easier on the oil than the recipe calls for.

                                                                                                    1. re: cimui

                                                                                                      cimui, do you think you could almost halve the oil?

                                                                                              2. My friend gave me some mint and liquorice herbal tea that she bought in France the other day - it's incredibly delicious, and a very good digestive.

                                                                                                I also like fennel very much. I did an Italian cookery class the other week and one of the things we made was "white lady salad" - shaved fennel and celery with buffalo mozzarella and a simple dressing of olive oil and lemon. Delicious.

                                                                                                3 Replies
                                                                                                1. re: greedygirl

                                                                                                  greedygirl, how was that celery done?

                                                                                                  1. re: alkapal

                                                                                                    It was sliced very thinly vertically so long strips ifyswim. It really was tasty, and so simple. You do need great buffalo mozzarella though - ours was from a specialist restaurant supplier.

                                                                                                    1. re: greedygirl

                                                                                                      thanks greedygirl. the celery mirrored the size/texture of the fennel, really. you know, i think that dish would be awesome as a hot dish, too! or made like a gratin, with the buffalo mozz and a bit of bread crumb/parm on top.

                                                                                                      or, to keep it light, as a side option for , say, an asian-scented pork dish: a quick flash stir-fry (just to slightly, slightly warm and soften, with mini-cubes of the mozz tossed on the fennel-celery just off the heat, so there is a neat textural transformation happening right there on your plate.

                                                                                                      <can you tell i'm hungry for some fennel? plus, that buff-mozz would be terrific on c oliver's pizza, upthread!>

                                                                                                2. And their lovely cousin, hyssop! I made truly delicious hyssop syrup last summer, with my mother's plant -- a simple syrup, with a bunch of hyssop added, simmer, then cooled and strained. Would be delicious with sparkling water.
                                                                                                  And somewhere I have a recipe for licorice pudding, which I made once -- steeped black licorice in milk, then made the pudding with it. It had a lovely strong licorice flavor. Let me know if you want it.

                                                                                                  1. Considered starting a thread on this and then went 'duh' we HAVE a thread on fennel :)

                                                                                                    I was going to make sausage today and need to replenish my fennel seed. The natural foods grocery where I usually buy it wasn't open yet so I stopped at a Mexican market that has a really large selections of spices. I just grabbed up a 69 cent bag and came home. But even looking at it, I could tell it was different from what I usually use. At least half the size and with a bit of tiny stem on it. When I opened it, it smelled quite different. You wouldn't mistake it for anything but fennel but definitely different. I'm not going to use it in my sausage. With so few ingredients, I want what I want :) But could someone tell me what the difference is with Mexican fennel? Is it just like different oreganos, basils, etc. Rereading this, it seems like a stupid post. Of course, it's different. But I'd like to hear others experience with it. I'll use it in other dishes, just not my Batali sausage. Thanks as usual.

                                                                                                    1 Reply
                                                                                                    1. re: c oliver

                                                                                                      c oliver, apparently, the percentage of volatile oil constituents makes a difference in the flavor of regional varieties. see this, at the section headed "constituents": http://www.botanical.com/botanical/mg...

                                                                                                      after reading the entries in all these links, i'd conclude that your fennel is wild fennel, or common fennel... and a bit more bitter than the sweeter fennel seeds you're used to using.

                                                                                                      these go into the distinction between "sweet fennel" (i believe what we'd be using in italian food, e.g.) and common or wild fennel varieties: http://www.henriettesherbal.com/eclec...

                                                                                                      here is some info on "florence fennel", and the distinction between fennels that give one more of a bulb, vs. more seeds: http://www.absoluteastronomy.com/topi...

                                                                                                      and if you're handy with a good magnifying glass, you might peruse this, from encyclopedia britannica: http://books.google.com/books?id=paIM...

                                                                                                    2. My two favorite things to do with fennel:

                                                                                                      1) Roasted Fennel Mashed potatoes, loosely based on this recipe: http://www.epicurious.com/recipes/foo...

                                                                                                      2) Shaved fennel, segmented grapefruit, and avocado over arugula with lemon-shallot vinegrette. Add shrimp or lobster or scallops to make it an entree salad.

                                                                                                      1. anyone interested in the pillsbury thin crust pizza (upthread), look for them on sale now. i just got some half-price (BOGO) at harris teeter.

                                                                                                        8 Replies
                                                                                                        1. re: alkapal

                                                                                                          YAY, girl. Armageddon reigns :) Silly me. Too much wine tonight.

                                                                                                          1. re: alkapal

                                                                                                            I'm making this tonight. With homemade sausage, fennel and garlic. I'm going to try to very thinly slice the garlic with a vegetable peeler. If I don't like the result, I'll omit it. Maybe some red onion also or instead of the garlic? Can't wait to whack that can on the counter :)

                                                                                                            1. re: c oliver

                                                                                                              mr. alka peeled back the blue paper label, and when the cardboard popped, he was startled! it was cute. ;-).

                                                                                                              1. re: alkapal

                                                                                                                Would you please start a thread on these crusts??? I think we've limited our audience to fennel, etc. lovers. I'll weigh in if you want to start since you started me addiction :)

                                                                                                                1. re: alkapal

                                                                                                                  Girl, no wonder you didn't want to start the Pillsbury post. I got some abuse, didn't I? :)

                                                                                                                  1. re: c oliver

                                                                                                                    oh yeah.

                                                                                                                    <i'm thinking of a duck....with water.... rolling off.....its back>

                                                                                                                    1. re: alkapal

                                                                                                                      Definitely. And I still like the damn stuff --- the way you and I fix it :)

                                                                                                                      1. re: c oliver

                                                                                                                        there ya go! have a great week, c!

                                                                                                                        did i mention the handy trader joe's frozen bell pepper strips (red, yellow, green)? so much cheaper than fresh, and -- as flash frozen from fresh -- are just as good on pizza, or in other cooked apps. i haven't tried 'em just thawed, in a salad.

                                                                                                            2. poach scallops in Pernod.... OUTSTANDING!

                                                                                                              Decant a bottle of Balsamic vinegar, add 2 star anise and some brown sugar and reduce over a roiling boil until syrupy thick. Cool and use as a dressing on anything from rack-of-lamb to a drizzle over strawberries.

                                                                                                              I bake my leg of lamb on a bed of chopped fennel. It imparts a most wonderful flavour to the meat, adds a something special to the gravy, and the fennel becomes a wonderful accompaniment to the roast

                                                                                                              1. Wow, there are so many great ideas in this thread! My favorite fennel and anise recipe so far is braised lamb shanks with coriander, fennel, and star anise. We had this last week and I just wrote about it here: http://www.phoo-d.com/2009/02/braised...

                                                                                                                1. Salad with fennel bulb and frond, endive, a generous amount of parsley, and pecorino. Add a light lemon dressing. Top with a little (LITTLE) white truffle oil.

                                                                                                                  One of my the first "gourmet" salads I created in college. Still love it.

                                                                                                                  Good memories.

                                                                                                                  1. This thread just popped up after I've just collapsed onto the couch after gorging myself on fennel risotto for dinner. How perfect. Makes me want to go back to the kitchen and see if I can scrape on last bite out of the pan.

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                                                                                                                    1. Tom's of Maine fennel toothpaste. My mom and I LOVE this stuff, and it's great because the men in our houses won't touch it and use it all up (or squeeze the tube all wrong, or get the cap all nasty, or mess it up in any way, generally speaking :))....

                                                                                                                      And of course, Pernod in recipes and pastis on a hot summer night! Mmmmm.

                                                                                                                      1. i came across this mussels recipe, with pernod, fennel, shallots and cream. boy howdy, thanks to "one whole clove" in canada, i'll be feasting on this soon! YUM! http://onewholeclove.typepad.com/one_...

                                                                                                                        2 Replies
                                                                                                                        1. re: alkapal

                                                                                                                          OMG, that sounds incredible! Who even needs the mussels?!?!? I've saved that. Thanks as usual, alkapal.

                                                                                                                          1. re: alkapal

                                                                                                                            the link is no longer active, but here are some substitute recipes for mussels, pernod, fennel, shallots & cream ;-).

                                                                                                                          2. Mention of this cookbook on another thread reminded me of this extraordinary recipe, Confit of Fresh Chestnuts, Walnuts, Fennel, and Onions from "Simply French: Patricia Wells Presents the Cuisine of Joel Robuchon."


                                                                                                                            I wish I could find the photo from the book. It looks every bit as phenomenal as it sounds and as it tastes.

                                                                                                                            1. After visiting and reading the link in the original post www.licorice.org , it should be noted that you should consult a doctor before eating if you have hypertension, diabetes, or liver disorders.
                                                                                                                              There are also a lot off health benifits also http://www.licorice.org/Health___Hist...

                                                                                                                              1. And what about anise hyssop? A syrup made with this herb is heaven on cut fruit. Our garden is filled with it now.

                                                                                                                                If you don't have it growing in your garden already, you're probably out of luck -- I've never seen it for sale anywhere. But you should make a note to plant some next spring. (Also has beautiful purple flowers.)

                                                                                                                                1. My husband and I love it so much our daughter's middle name is Anise

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                                                                                                                                  1. c_oliver suggested I post this recipe for Fennel-Sausage Pasta here, which came up in another thread: http://culinspiration.wordpress.com/2...

                                                                                                                                    It is really amazing with homemade linguine or tagliatelle, but a good store bought pasta works well, too. The longer the sauce simmers, the better, of course.

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                                                                                                                                    1. re: ChristinaMason

                                                                                                                                      I make my own sausage (not totally mild) and will definitely be fixing this. At this time of year, would you use a couple of canned tomatoes rather than one fresh? Thanks, CM

                                                                                                                                    2. Returning to a favorite flavor and thread - assorted thoughts:
                                                                                                                                      1. Noted the Carole Walter anise cookie (which recipe I will hunt up). There's a similar one in the KAF "Cookie Companion" - calls for over 20 mins of beating in a stand mixer and 8 hrs on baking sheets to produce the self-icing effect. Has anyone tried this? I've wanted to since seeing the recipe but have limited counter space to rest the cookie sheets on, would like to know if worthwhile. (Also husband joked I want to make it to put paid to my 22-yr-old KA mixer so I can get the new Cuisinart, hmm...)
                                                                                                                                      2. A nice winter salad is shaved fennel with grapefruit supremes, green or red onion or shallot, and small black olives, in sherry vinegar and olive oil vinaigrette. Very refreshing. Also good with other sharp citrus (blood oranges are great in it - if I use sweeter citrus I put some supremes of lemon in it).
                                                                                                                                      3. I tried the CI chicken bouillabaisse recipe from last month's issue - has fennel and Pernod in it - was good but not nearly as anise-y as I expected/hoped. Would jack up the Pernod next time.
                                                                                                                                      4. David Lebovitz's absinthe cake with pistachios is absolutely wonderful, one of my favorite recipes of the year. Anise and pistachios, what's not to like (they go amazingly well together), And the crumb of the cake is a beautiful and very appetizing color.
                                                                                                                                      Over and out.

                                                                                                                                      1. check out this good-lookin' black bean soup using fennel and chorizo -- from rick bayless:

                                                                                                                                        1. scalloped potatoes with fennel, just recommended on another thread: http://www.epicurious.com/recipes/foo...

                                                                                                                                          1. gotta say no to fennel, don't like it, won't like it, can't like it, period

                                                                                                                                            licorice, love it, always have always will

                                                                                                                                            anise seed is a must staple in my favorite recipe ever in my entire life, love what it does in a subtle way

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                                                                                                                                            1. re: iL Divo

                                                                                                                                              Seriously? I love fennel and I have converted many who said that they did not. I did a summer fennel (shaved) and strawberry salad with a shallot vinaigrette (inspired by a chow recipe) that was so popular people talked about it for days afterwards. Fennel is essential if often unrecognized in my annual sausage & fennel stuffing served for Thanksgiving. Suzanne Goin's roasted butternut squash and fennel soup which I doctor with Gala apples is the first course on my family's Thanksgiving menu. People, again, don't know that it contains fennel when they taste it but they really like it. Roasted fennel provides a subtle undertone of flavor that I really like but that most people interpret as celery or some other root vegetable. Adding Pernod to something literally screams fennel. Which is sometimes good and sometimes bad. Same with anise seed. But fennel is subtle when it should be and assertive when it needs to be. Give it a fresh chance. You haven't but other fennel haters have eaten my food and loved dishes with fennel.


                                                                                                                                              1. re: KateBChi

                                                                                                                                                .........Kate, not gonna like it no matter what.......... > period...........

                                                                                                                                                1. re: KateBChi

                                                                                                                                                  Kate, could you give us more details on that salad? Sounds good!

                                                                                                                                                1. Farro salad with fennel and edamame sounds perfect for a cookout -- esp. with a yogurt-and-herb marinated grilled chicken:

                                                                                                                                                  this looks to be very refreshing and crunchy!
                                                                                                                                                  sugar snap peas and fennel in an apple cider vinaigrette: http://gourmandeinthekitchen.com/2012...

                                                                                                                                                  1. I like your idea of this post
                                                                                                                                                    I usually roast fennel with a little oliveoil
                                                                                                                                                    I use fennel in pickling.
                                                                                                                                                    I also use chervil-tarragon in chicken and salads

                                                                                                                                                    3 Replies
                                                                                                                                                    1. re: jpr54_1

                                                                                                                                                      riffing off your post, i like the idea of pickled fennel -- but then i'm a pickle freak. i think it'd be great in a cold chicken salad!

                                                                                                                                                      i need to plant some tarragon, but it is so weasely in my garden….never thriving. (i think i mentioned this upthread, where someone else said that they have great luck with it.). maybe i'll have some luck with chervil.

                                                                                                                                                      1. re: alkapal

                                                                                                                                                        curious -- how did u pickle it and did u use fennel seeds, etc.

                                                                                                                                                        1. re: alkapal

                                                                                                                                                          Ha, I was |just| wondering aloud to my dh if there was some awesome, full-flavored (like not obscuring the licoricey taste) Italian ferment I could do with fennel. I need to research this.

                                                                                                                                                      2. simple shaved apple-fennel-celery salad -- a great light & refreshing side dish for any season.


                                                                                                                                                        1. GOOD GRIEF...!!! How in the world have I missed this thread for THREE AND A HALF YEARS? Mind boggling!

                                                                                                                                                          I won't bother posting one here because there are many excellent Oysters Rockerfeller recipes on line, but if you've never had them, and can't quite manage dinner at Antoine's in New Orleans, then treat yourself by searching out some premium fresh oysters, some fresh young vibrant spinach and a bottle of Pernod and give your taste buds a celebration!

                                                                                                                                                          On a more controversial topic, I have real difficulty counting star anise as a licorice flavor. For me, star anise lands clearly in the root beer flavor camp, according to my taste buds.

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                                                                                                                                                          1. re: Caroline1

                                                                                                                                                            yes, i am not a big star anise fan, either.

                                                                                                                                                            by the way, caroline, you had to notice that it was YOU who inspired me to start this wonderful thread. ;-)).

                                                                                                                                                            1. re: alkapal

                                                                                                                                                              I did! I did! But after three and a half years, I can't imagine why. But I'm flattered, and regret I'm so slow on picking up ego strokes. Thank you! '-)