How Do You Cook with Fennel?

Cashier: Picking up the two fennel bulbs I was buying and examining them. "Do you cook with fennel a lot?"

Me: "Oh, yeah. All the time."

Cashier: "I’ve always wondered what to do with it. It just looks so cool, you know?"

Me: "Oh, I can give you lots of idea about how to cook with fennel. You could put it in salads or saute --"

Cashier: Waving the hands as if she were trying to stop traffic, she interrupted,  "Oh, no, no! I don't want you to tell me. I won’t actually do it. I’ve just always wondered."

In case you're wondering about fennel bulb, it's actually an herb that has been enjoyed since antiquity. When eaten raw, you'll appreciate its crunchy, refreshing celery-like texture and sweet licorice flavor. When sauteed or roasted, you'll find it morphs into something more savory, with an earthy depth of flavor. It gets along well with many ingredients but has a special affinity for citrus fruits, figs, olives, nuts, and hard cheese like Pecorino Romano and Parmesan. And those feathery fronds? They're edible too. Toss them in your salad or munch on them as a digestive aid.

So, tell me, dear readers, 

how do you cook with fennel? 

Lemony Roasted Fennel and String Beans
Makes 4 servings
Printable recipe.

1 fennel bulb, cut into 8 wedges
1/2 pound string beans, trimmed
1 tablespoon olive oil
The zest of 1/2 lemon (about 1/2 teaspoon)
The juice of 1/2 lemon (about 1 teaspoon)
1/4 teaspoon salt
1/4 teaspoon fresh black pepper
2 tablespoons chopped fresh flat-leaf parsley, divided

1. Preheat oven to 400 degrees F. Cut of fennel stalks. Cut bulb in half. Then in quarters, then in eights, for a total of 8 wedges. Place fennel and string beans in a large baking dish.

2. In a small bowl, whisk olive oil, lemon zest, lemon juice, salt, and pepper. Pour over vegetables and toss until coated. Cover tightly with tinfoil and bake for 10 minutes. Remove the tinfoil. Add 1 1/2 tablespoons parsley and toss. Cook uncovered for 15 to 20 minutes, or until vegetables are tender and a few brown spots appear.

3. Transfer vegetables to a platter or large bowl and drizzle with juices from the baking dish. Sprinkle with a little salt and freshly ground black pepper and remaining 1/2 tablespoon parsley.

You might also enjoy these fennel recipes: 

Warm Barley and Fennel Salad recipe from Food Blogga (pictured above)

Apple, Fennel and Celery Salad recipe from Food Blogga

Shaved Fennel Salad recipe from 101 Cookbooks

Fennel, Pear, and Olive Salad recipe from The Perfect Pantry (pictured above)

Fresh Fig and Fennel Pizza recipe from Food Blogga

Roasted Zucchini and Fennel Soup recipe from Dianasaur Dishes

Pickled Fennel Agrodolce recipe from Hunter, Angler, Gardener, Cook (above)

Tagliatelle with Pan-Seared Shrimp and Fennel recipe from Food Blogga

Spicy Spaghetti with Fennel and Parmesan Cheese recipe from Cookin' Canuck

Cheesy Chile, Fennel, and Potato Gratin recipe from What We're Eating

Share Your Easter Family Traditions and You Could Win an Easter Ham

Some of you may not know this, but in addition to writing Food Blogga, I also create content for Pork, Knife & Spoon, the blog of The National Pork Board.

Right now, we're gearing up for Easter by giving away coupons for TWO EASTER HAMS!

Want to win an Easter ham for your family? Do like bunnies do, and hop on over to Pork, Knife & Spoon to find out how!

The deadline for entering is this Wednesday, March 28, 2012 (midnight PST), so hurry! And good luck!

eBook Review: In Conversation with Exceptional Women by Monica Bhide

Wouldn’t you cherish the opportunity to sit at a dinner table with Ruth Reichl, Dorie Greenspan, Susan Orlean, and Amanda Hesser? You can (sort of) when you read Monica Bhide’s ebook, In Conversation with Exceptional Women: Seeds of Inspiration to Help You Bloom Where You Are Planted.

Bhide, also exceptional, -- she’s an engineer-turned-renown cookbook author, writer, and mom of two -- interviewed 55 accomplished, inspirational women and compiled their insights in this notable ebook.

After posting several interviews on her blog, A Life of Spice, Bhide thought an ebook was the natural next step. So she reached out to women, who to varying degrees, had an impact on her life, including Top Chef host, Padma Lakshmi, award-winning author, Deborah Madison, and food blogging pioneer, Elise Bauer. You'll learn about their work patterns, their muses, their failings, and their successes. Some interviews are humorous, others poignant, all inspirational.

You could read this book at one sitting, on a lazy Sunday, but I wouldn’t recommend it. Take it one story at a time, perhaps with your morning coffee or afternoon tea. Savor the honesty, drink the wisdom. And remember, you’re exceptional.

Garlicky Roasted Red Pepper and Almond Dip Recipe

"Back again?" (no smile)

That's the response I got from the cashier when I returned to my local market for the third time in three days.

"Wow, you must really love peppers." (eye roll)

That's what she said when I gently placed my nine red bell peppers on the conveyor belt. That's after having bought six the previous day and three before that, all with the same cashier. Does she ever go home?

I took umbrage neither to her eye rolling nor to her indelicate handling of my pristine peppers. If she doesn't realize the mind-blazing deal of red bell peppers 3 for $1, then I can't help her. I also won't be sharing my garlicky roasted red pepper and almond dip with her. So, there.



This recipe is inspired by my friend Simona from the authentically Italian blog, Briciole. If you don't know Simona, then I suggest you visit her. You'll feel like you just spent some time under the Tuscan sun.

Garlicky Roasted Red Pepper and Almond Dip
Makes just over 1 cup.
Printable recipe.

1 1/2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, thinly sliced

1/2 cup blanched almonds, lightly toasted
1 1/4 cups drained roasted red peppers
2 teaspoons balsamic vinegar
A couple of pinches of salt

1. In a small pan over medium-low heat, warm olive oil. Add red pepper flakes and sliced garlic, and saute until golden and fragrant, about 3 minutes. Keep an eye on it, as it can burn quickly! Remove from heat.

2. Grind almonds in a food processor. Add garlic-oil, roasted red peppers, vinegar and a pinch of salt. Process until a thick sauce forms. Taste, and salt as desired. Cover and refrigerate, but bring to room temperature before serving.

You might also enjoy these red bell pepper appetizer recipes: 
Roasted Red Pepper and Walnut Spread recipe from Family Style Food
Roasted Red Pepper Dip with Feta and Mint recipe from Kalyn's Kitchen
Grilled Eggplant with Roasted Red Pepper Tapenade recipe from Food Blogga
Roasted Red Pepper and Garlic Hummus Crostini recipe from The Perfect Pantry
Mini Grilled Pizzas with Shrimp and Roasted Red Pepper Pesto recipe from Cookin Canuck

Forget the Caribbean. Just Give Me Some Black Beans and Rice

The other day I received a flyer advertising a romantic Caribbean get-away. It showed a scantily clad, deliriously happy couple lounging on the beach, cocktails in hand. I ripped it in half and tossed in the recycle bin.

When you're married to someone whose Twitter handle is @Dermdoc, lying on the beach isn't in your future. Consider this: Last summer when our local Target ran out of sunscreen, they called us.

So the only thing worth going to the Caribbean for would be the food. Caribbean food is a fusion of many cuisines including African, Ameri-Indian, French, and Spanish making, making it deliciously unique. Given its temperate climate, the Caribbean produces an astounding array of exotic fruits such as passionfruit, guava, cherimoyas, and coconuts which feature prominently in both sweet and savory dishes. And their beloved jerk seasoned meats and fresh fish, are often accompanied by two of my favorite foods: plantains and black beans.

Caribbean black beans and rice. If you've never had it, I'm sorry; you've been missing out. I had my first taste about 12 years ago in an eclectic Caribbean restaurant in Asheville, North Carolina. I was smitten and still am.

What makes Caribbean black beans so good? They're flavored with an enticing combination of ingredients including refreshing ginger, sweet pineapple and orange juice, aromatic allspice, and savory thyme. Spooning Caribbean black beans atop a bowl of white or brown rice makes a happy, humble vegetarian dish that you'll find yourself returning to again and again. And if you'd like to add some protein, may I suggest some pan-seared chili-lime shrimp?

Caribbean Black Beans and Rice
Serves 4
Printable recipe.

1 cup white or brown rice of your choice
3 cups water
2 teaspoons extra virgin olive oil
2 small garlic cloves, minced
1 medium white onion, finely chopped (about 1 cup)
1 (14-ounce) can black beans, drained
1/4 cup pineapple juice
1/3 cup orange juice
1 teaspoon orange zest
1 teaspoon freshly minced ginger
1/4 to 1/2 teaspoon cayenne pepper, depending on how hot you like it
1/8 teaspoon allspice or nutmeg
2 teaspoons fresh thyme

1. In a medium heavy saucepan over high heat, bring rice and water to a boil for 2 minutes. Reduce heat to low, partially cover, and cook until water is absorbed and rice is tender, about 20 minutes.

2. In a medium pot over medium heat, saute garlic and onions in olive oil until fragrant and lightly browned, about 3 to 5 minutes. Add remaining ingredients, and stir until combined. Cook over low heat until heated through, about 8 to10 minutes. If beans become too thick, simply add a little bit more juice or water. Serve atop white or brown rice.

Optional garnishes: Chopped ripe mango or diced fresh pineapple.

You might also like these Caribbean-inspired recipes:
Slow Cooker Caribbean Jerk Chicken recipe from A Year of Slow Cooking
Caribbean Style Black Bean and Delicata Squash recipe from Lisa's Kitchen
Caribbean-Style Steamed Cabbage and Carrots recipe from Coffee and Vanilla
Bluebeard's Rum Custard Pudding recipe from Trini Gourmet

Waiting on Winter Squash

I wanted kabocha squash. You don't always get want you want.

The other morning when I walked to the squash section of my local supermarket, it was practically empty, well, except for the tiny area where the produce guy was rearranging the spaghetti squash. 

"Hey, do you have any kabocha squash in the back?" I asked. 

"Sorry, we didn't get any kabocha squash in this week, but we do have spaghetti squash," he said, and held one out to me, with an expectant smile.

"How about butternut squash?"

"No, the truck hasn't come in yet."

"Acorn?"

"Nope."

"You know, that spaghetti squash looks really good," I said. 

"Doesn't it?" he replied, and handed me the squash.

Though I'm committed to eating more kabocha squash this year, there's nothing wrong with giving spaghetti squash a little love. Or shall I say, "amore"? Because spaghetti squash needs Italian love -- grassy extra virgin olive oil, fragrant rosemary and basil, and salty Parmesan. Mangia!



Herbed Spaghetti Squash with Olive Oil and Parmesan

Serves 4 to 6

Printable recipe.

1 spaghetti squash (about 3 1/2- 4 pounds)

2 tablespoons olive oil, divided (preferably extra virgin for drizzling on top)

1 garlic clove, minced

3/4 cup chopped fresh herbs such as basil, parsley, rosemary, and oregano

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

3/4 cup grated Parmesan cheese, divided

1. Preheat oven to 375 degrees F. Line a baking pan with tinfoil (for easy clean up). Place squash halves flesh side down and pierce all over with a fork. Cook for 45-50 minutes, or until tender. Let cool. Using a fork, scrape the hot flesh from the squash and place in a bowl.

2.  In a large skillet over medium-high heat, warm the olive oil. Add the garlic and cook until just fragrant. Add the herbs, crushed red pepper, salt, and 1/4 cup grated cheese, and stir. Pour over the cooked squash and stir well. Place in a serving dish. Drizzle with remaining 1 tablespoon olive oil (preferably extra virgin) and sprinkle with remaining 1/2 cup grated cheese. Serve hot.

You might also enjoy these spaghetti squash recipes:
Baked Spaghetti Squash with Butter and Cheese recipe from Food Blogga
Spaghetti Squash Gratin with Walnuts and Bacon recipe from Teacher Cooks
Spaghetti Squash with Roasted Brussels Sprouts & Chickpeas recipe from Fat Free Vegan
Spaghetti Squash with Spinach, Feta, and Basil White Beans recipe from Cookin' Canuck

The Winner of Parents Need to Eat Too Is....

Danielle. I hope your sister enjoys the book, Danielle. Please email me your name and mailing address so we can send you the book.

Thank you so much to all of you who commented and tweeted about the give-away. There will be many more give-aways, so better luck next time!

-Susan