Comments on: Taster’s Cherce

By: Diane Firstman

Diane Firstman — Tue, 02 Mar 2010 21:24:10 +0000

Happy Birthday Mattpat11, wherever you are hanging out today!

By: Alex Belth

Alex Belth — Tue, 02 Mar 2010 20:13:21 +0000

7) BUSTED!

By: RIYank

RIYank — Tue, 02 Mar 2010 19:55:57 +0000

[5] Dude, the recipe is only for people who actually eat soup. (However, it is strictly kosher.)

By: Sliced Bread

Sliced Bread — Tue, 02 Mar 2010 19:40:53 +0000

sausage and fennel stuffing is good eats too.
diced fennel with diced onion, apple, thyme, sage, breadcrumbs, etc.

I make it more as a casserole than a side dish.

By: patrick b

patrick b — Tue, 02 Mar 2010 19:33:10 +0000

[6] Cool, try it, you’ll like it. The other nice thing is that when it’s done cooking the braising liquid is pretty much fennel jus that you can spoon over the roast pork. It’s also the perfect side to veal or chicken saltimbocca.

By: Jon DeRosa

Jon DeRosa — Tue, 02 Mar 2010 19:05:21 +0000

[2] sneaky simpsons. nice.

By: ms october

ms october — Tue, 02 Mar 2010 18:28:08 +0000

i’ve roasted fennel before as a side to fish. i thought it turned out well.

[1] thanks patrick – i’m going to try with the parm as a side to roast pork.

[3] does sound damn good.

By: thelarmis

thelarmis — Tue, 02 Mar 2010 17:57:50 +0000

[3] i, too, love white bean and fennel soup. (what the hell is white bean and fennel soup? ick!)

By: Alex Belth

Alex Belth — Tue, 02 Mar 2010 17:38:05 +0000

3) I remember you linking to that piece…and I sent it out to all the cooking nerds I know…still haven’t tried it but it looks damn good.

By: RIYank

RIYank — Tue, 02 Mar 2010 17:30:41 +0000

I particularly like this recipe for white bean and fennel soup, which is more like Patrick B's braised fennel than the Pen & Fork salad. I think that article is wrong about one thing: I have fennel seeds in my pantry and they are not anise seeds, they are fennel seeds. (They are very similar, though.) What's commonly called "sweet anise" is actually fennel, and the few times I've seen bulbs in my supermarket labeled "anise", they've actually been fennel. Yum.

By: Alex Belth

Alex Belth — Tue, 02 Mar 2010 17:29:30 +0000

I don’t know the scientific explanation but BUTTER MADE IT GOOD.

By: patrick b

patrick b — Tue, 02 Mar 2010 17:18:49 +0000

Fennel is also really good braised in the oven. Just cut up a few bulbs and scatter in a oven-safe dish. Put about a 1/2 cup of stock arround them, with 1/2 cup grated Parm and 1/4 stick of butter and salt/pepper and roast at 350 for about 45 minutes. Fennel gets golden and sweet and is awesome with roast pork or chicken or fish.