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
My “best buy” in gin is Gordon’s. Tastes a lot like Tanq, but a lot cheaper. Then there’s Bombay, Boodles, ...
Beer is probably the Most Perfect Food, Ever! I like the REALLY good stuff, and am a sucker for my BIL’s home brewed Raspberry Beer. That other p*ss-water? Forget it!
If I’m going to consume those kind of CALORIES in the first place, they are going to COUNT...and make me HAPPY while attaching themselves directly to my butt! :)
You just solved a mystery for me:-). I work as a waitress and occasionally fill in as bartender, funny as I just started having wine with dinner at age 40. Prior to that I didn’t drink. Occasionally people order a beefeater martini-I had no idea what they meant. I envisioned a beef stick instead of olives, I just knew that we didn’t serve them.
Now I know!
Parsnips are one of my favorites.
I have no butt. I only wish they’d attach themselves there...;-)
can ya tell in a gin and juice?
I always buy gin in the summer for G & T’s & Gordon’s is a delicious classic & very reasonably priced. No sense wasting money, it’s good stuff!
I like it in a Salty Dog, but what do I know?
Toss the fennel root in with cabbage and a dutch oven. Good stuff.
Celeriac is good, too:
https://en.wikipedia.org/wiki/Celeriac
It’s fun that we can now find this stuff in our local grocery stores; not all the time, but often enough to try them out and enjoy. We’ve been tickled by the orange and purple cauliflowers, and ‘black’ tomatoes, too.
An Artichoke, Shallot and Parmesan or Romano Souffle is like amazing, at any rate it all hearkens to harvest.
Gnight gang
G’Nite, mylife.
My favorite cabbage recipe comes from a book of old Shaker recipes; I imagine that fennel would give the same sort of ‘zing’ that caraway does in this recipe:
Cabbage in Caraway Cream
2 tsps. Butter
1 T. caraway seeds
1 small head cabbage, Shredded Coarsely
1 tsp. Sugar (opt.)
1 clove Garlic, minced
1 tsp. Salt
1-1/2 T. Vinegar
½ C. Sour Cream
Heat butter in skillet. Add cabbage, salt and garlic, and stir well. Cover tightly and steam 10 minutes, or until tender (a little water may be added, but if you cook slowly, the cabbage will wilt and give up its own water.) Add caraway seeds, sugar (if used) and vinegar. Stir in Sour Cream, and serve immediately.
-JT
The Marina Variety Store and Restaurant in Charleston SC used to serve the best beer bread. I have the recipe somewhere, will have to find it for you. I remember the waiter who gave me the recipe said the secret was to only use Pabst Blue Ribbon, no other beer.
I used to make beer muffins with Bisquik but they were soft. Bisquik has changed its recipe and is WAAAAAAY too salty so I’ve ruined a half dozen batches in recent years. I don’t recommend any Bisquik recipe these days.
Everything ‘prepared’ is too salty now.
When I was a kid, we loved ‘hamburger helper’. I tried it again a few years ago, for nostalgia’s sake; it was so salty I couldn’t eat it. I don’t know if the product changed, or my taste just grew up.
"I don't know why they call this stuff 'Hamburger Helper'. It does just fine by itself, huh? I like it better than tuna helper myself, don't you, Clark?"
LOL! I’ve never seen that movie, and when I saw your pic I thought that was a picture of...............
Oh, well...
Saving the beer bread recipe.
King Arthur Flour has a couple of Beer Bread recipes. I’d post them for you, but I’m posting challenged! I love their English Muffin Bread recipe!
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.