Subject: Baked Fennel
From: Unicorn (unicorn@indenial.com)
Date: Thu Nov 16 2000 - 00:44:52 EST
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F O O D F U N N Y
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Thanks to reader Michelle from Massachusetts for this true food funny:
My 3 1/2 year old daughter Emma and I were getting ready for bed a few
nights ago and before we got into bed we knelt down and started saying
our prayers. When we got to the "I lay me down to sleep" prayer, Emma
said "Mommy, I do it by myself". So I listened. It went like this "I
lay me down to sleep, I pray Lord soul to keep, if I should die before
I EAT, I pray Lord soul to keep!" That's my girl!
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T O D A Y ' S R E C I P E
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All recipes this week are adapted from "How to Cook Everything" by
Mark Bittman, Macmillan Publishing, 1998. It is available from
Amazon.com with this link:
http://www.amazon.com/exec/obidos/ASIN/0028610105/worldwiderecipes/
And a new edition which includes a searchable CD-Rom is available
here:
http://www.amazon.com/exec/obidos/ASIN/0764562584/worldwiderecipes/
I love fennel, also known as finocchio and often mislabeled as anise.
It is great raw in salads, and adds a wonderfully subtle, sweet flavor
to soups and sauces. This recipe, another example of Mark Bittman's
emphasis on simplicity, shows it off to best advantage.
Baked Fennel
2 large fennel bulbs, trimmed and cut in half
3 Tbs (45 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1 cup (250 ml) chicken, beef, or vegetable stock
1/4 cup (60 ml) vermouth or dry white wine (optional)
1/2 cup (125 ml) freshly grated Parmesan cheese
Boil or steam the fennel for 10 minutes, until almost tender. Remove
and cool under running water. Drain and cut the fennel into thin
slices. Place in a baking dish, drizzle with the olive oil, season
with salt and pepper, and add the stock and the optional wine.
Sprinkle with the Parmesan and bake in a preheated 400F (200C) oven
for 30 minutes. Serves 4 to 6.
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