Posted on 10/12/2016 4:00:34 PM PDT by Jamestown1630
I don't like dishes that are strongly-flavored with fennel - we once made a slow-cooked pulled-pork recipe that was ruined for me by the fennel seed flavoring. So it surprised me that I really do like fennel root itself, when it's roasted with other vegetables. The picture above is of Ina Garten's Roasted Winter Vegetables; after we made it the first time, we did it again using carrots, parsnips, potatoes and - Fennel! We really liked it, a very warming Autumn-Winter side dish. Here is the original recipe, and you can switch out veggies as you like:
http://www.foodnetwork.com/recipes/ina-garten/roasted-winter-vegetables-recipe.html
As an aside, Fennel is a very interesting vegetable, with some notable health properties:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=23
___________________________________________
I've been trying to find a beer bread recipe that I like. I have an 'ideal' of beer bread in my mind, but I haven't found a recipe that really lives up to it. The ones I've found have been very nice, but not exactly the savory, crispy-outside, chewy inside that the name suggests to me. Perhaps I'm wanting a yeast-raised bread with Beer; but I haven't run across a recipe like that.
At any rate, I tried this quick beer bread last night, and it was very good, if not the one I'm looking for. It has a very nice texture, and I'd bet it would be great toasted, or 'grilled' with cheese:
http://www.bhg.com/recipe/yeast-breads/dill-and-cheese-beer-bread/
-JT
Just recently a YouTube channel was found of Clara’s Great Depression Cooking was found.
http://depressioncooking.blogspot.com/
https://www.youtube.com/user/DepressionCooking
http://www.backdoorsurvival.com/depression-cooking/
I was going to suggest pouring butter over the bread but I can see that many others have already done that! I love a basic recipe but using a fall beer, like Leinenkugel’s Oktoberfest to give it a better flavor. But definitely try a recipe with butter all over it while baking. That gives you the super crispy crust! A basic version: http://glitterandgoulash.com/quick-beer-bread/
Thank-you. I’m always trying to serve raw crispy vegetables because my husband loves to crunch, although it will be a while until we have this dish again because we are living in the Mexican highlands for the fall now.
And thank-you for your weekly thread. It’s delicious and fulfilling, Jamestown1630.
I think a lot of recipes use it on pork. Mine just had too much.
Using lemon-lime soda is very interesting!
Fennel is yummy in salads and with fish
I thought it was Juniper Berries that give gin it’s unique taste; though there are lots of recipes for cocktails that add coriander/cilantro. I don’t know - I’m not a spirit drinker, and don’t know much about them.
There is only one seasoning I can’t take. It almost makes me ill. Luckily, it’s not used much. That herb would be tarragon. Bleh!!!
I would think a Honey Wheat beer would be good in a bread.
My husband is a ‘cruncher’, too; I think he’d like this.
Lienie’s?
Ahh Wisconsin...
Not sure what you are drinking...
My brother is one of the pickiest eaters in the world - won’t try anything new, unless he has it out among friends and coworkers, and gets a clue. He recently raved about ‘Tarragon Chicken’, so I’m going to have to try and make this for him soon:
http://www.foodnetwork.com/recipes/nigella-lawson/tarragon-chicken-recipe.html
I’ve also got a great tarragon-mustard-wine sauce that is divine on vegetables...
(Different Strokes ;-)
Maybe my problem is not using a dark beer. I drink the Guinness, and haven’t cooked with it ;-)
It’s a strong spice, no doubt, Jamestown!
Ina's Spring Green Risotto with Artichokes
METHOD Heat on med olive oil/butter. Add leeks and fennel; sauté tender 5-7 min. Add rice;stir/coat a min. Add white wine; simmer/stir on low (wine is almost absorbed. Add/stir chix stock, 2 ladles at a time, absorbed ea before adding more; takes 25-30 min; after 15 min, add asparagus, artichokes, lemon zest, tb salt, and 1½ tea pepper. Continue cooking/stirring/adding stock til rice is tender/firm; turn off the heat; stir in mascarpone, Parm, lemon juice and chives.
SERVE w/ sprinkling of chives, Parm.
ING 1½ tablespoons good olive oil 1½ tablespoons unsalted butter 3 cups chopped leeks, white and light green parts (2 leeks) 1 cup chopped fennel 1½ cups Arborio rice 2/3 cup dry white wine 4 to 5 cups simmering chicken (or vegetable) stock or preferably homemade
pound thin asparagus 10 ounces frozen peas, defrosted, or 1½ cups shelled fresh peas 8 ounces frozen artichoke hearts, defrosted 1 tablespoon freshly grated lemon zest (2 lemons) Kosher salt and freshly ground black pepper 1/3 cup mascarpone cheese, preferably Italian ½ cup freshly grated Parmesan cheese, plus extra for serving 2 tablespoons freshly squeezed lemon juice 3 tablespoons minced fresh chives, plus extra for garnish
DON’T waste a Guinness on this! But use a darker beer for extra yummy-ness. :)
Can you pour a decent, ‘Black and Tan?’ That was always an after-Church, before lunch, Sunday treat back in the day, LOL!
LOL!
I remember reading long ago that all the fine race-horses in Ireland got a bottle of Guinness a day, in their feed. Made them strong!
(I should be pretty strong...;-)
True, but gin has other aromatics as well, to differentiate the product.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.