IOTM - Is it Fennel?

It's going to be into next week before Jenise can make the formal announcement, but for those who want to go ahead and start, barring any last minute change of plans it's going to be fennel, which to my mind includes the bulb (finocchio) and the seeds and the trendy wild fennel pollen, and could probably be casually extended to cover the range of fennel/anise/licorice flavors in cookery, from Italian sausage to anise cookies to sauces laced with Pernod.

I'm speaking out of school here, though, and if Dishwasher Jenise wants to demur from anything I've said, her decision rules.

We've heard nothing else on the subject, so I thought I'd ask.

I don't really care for anise or licorice. However, I thought it would be good to see what different ways it can be prepared. I've heard it pairs nicely with onions, our most recent IOTM.

[Jenise]

At the exact second you posted your question, Linda, I put up the post. Yes, fennel.

Understood about the licorice thing, but that may not be as offputting as you imagine. My husband HATES licorice, but he loves fennel both raw and cooked. Or at least, he compliments the food and hasn't run out of the room screaming....

woooo-hooooo!

A big fan of fennel, so will read with interest.

A favourite... Not a recipe, but Italian sausages with fennel in, are absolutely stunning. Homemade sausage patties with chopped bulb of fennel is an interesting alternative.

regards

Ian

Thanks Jenise. I read your post, and it was interesting and informative. Hopefully, I can find a way to try it out. I do love Italian sausage with onions and peppers. Maybe I could add fennel to that as well.

what do anise and licorice have to do with each other?

I do love Italian sausage with onions and peppers. Maybe I could add fennel to that as well.

Hi Linda, thinly sliced fennel bulb goes really well with sausage, pepper (I use cubanelle), onion, and garlic. After frying up some crumbled sausage, I add the veg and cook until soft (not browned), add some white wine, a can of San Marzano tomato, and use it as a sauce over a thicker long pasta (fusilli, buccatini).

Thanks Bill, that sounds really good. I'll have to give that a try.