- Although I should be worrying about more momentous things, I want to know how to cook fennel. I grew it. I like to eat it. What do I do now? #
- 2 new horses now at farm. Draft horse, eclipsed by newcomers, in permanent snit. A ton of Belgian draft horse in a snit: not a pretty sight. #
- Browning floured beef in bacon drippings. All is right with the world. #
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Fennel — Options:
1. Cut the top & bottom off, wash well, add to vegetables (carrots, celery, onions, potatoes) with a beef or pork roast.
2. Cut the top & bottom off, wash well, add to cabbage, onions, and a TON of butter in a saute pan. We eat this version with sausage.
I use fennel when I roast a whole chicken. I cut off the top and bottom and wash and chop in 11/2 inch chunks and add to the usual carrots, potatoes and onion. I put the veggies in the roasting pan under the chicken and roast. The fennel adds a nice flavor.
Can’t help you with the fennel, but browning things in bacon drippings makes me happy. Hope the draft horse has settled down now. Any horse — or pony, for that matter — in a snit is a drag for the people daring to come round. We’re on the hunt for new pony right now; my youngest has outgrown the small Welsh she’s been riding for two years. We’ve met a few ponies who seem permanently “snitten.”
Fennel is great raw in a salad, too, don’t forget. Delish… I am going to try adding some to cabbage, onions, and butter and eat it with sausage. That sounds fantastic.
Giada from Food Network’s Cioppino (a tomato and seafood stew). One of my top ten favorite things to eat, and it uses lots of fennel.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/cioppino-recipe/index.html