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"fennel" news and stories

Frisee Fennel Salad - Feast Your Eyes

COMMENTS 0

by Nanette Maxim, Posted Jun 23rd 2010 @ 10:00AM

frisee fennel saladPhoto: jinnyjuice, Flickr


Day three in our four-day salad fest begins with my personal rule about frisée: Never eat it on a date. Sure, it's light, crisp and textured, and tastes great with lardons, but if you can keep those tickly fronds that jut out every which way in your mouth, and not turn your dinner into a Chevy Chase moment, you're a better eater than I. That said, at home it's worth the struggle. Blogger jinnyjuice slices a fennel bulb and tosses it here with some dill and cucumber, for a simple green salad, with that hint of anise from the fennel. Parsley, too, is a great companion for fennel, as in Kitchen Daily contributor Ruth Cousineau's salad recipe. And it's much easier to eat than frisée.

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Filed under: Feast Your Eyes

Slow-Cooked Salmon with Tarragon and Fennel - Feast Your Eyes

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by Alexa Weibel, Posted Nov 3rd 2009 @ 10:00AM

slow cooked salmon

Photo: stickygooeychef, Flickr.

This edible feast is predominantly about texture -- not that the artful arrangement isn't almost too perfect to disturb by consumption. This slow-cooked salmon recipe from stickygooeycreamychewy.com is salmon at its finest, attractively plated with lush, buttery layers melting, fragmenting, crumbling at the mere touch.

Tenderly cradled atop an aromatic layer of sliced oranges and onions, fennel and tarragon, the fish is baked at a low temperature for half an hour. Unlike the bland color and taste that can result from more traditional cooking methods, this unfussy recipe manages to preserve the vibrant tones of the salmon as well as its shape, while dishing up a luscious product. Plus, with the extra time slow cooking affords you, you can prepare your side or salad -- and even enjoy a glass of wine.


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Filed under: Feast Your Eyes

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Storing Cut Fennel - Tip of the Day

COMMENTS 0

by Monika Bartyzel, Posted Sep 18th 2009 @ 9:00AM

Fennel needs more than just an airtight container if you want it to last once its been cut.
Continue Reading

Filed under: Tip of the Day, Ingredients

Fresh Herb ID Quiz

COMMENTS 1

by Slashfood Editor, Posted Sep 1st 2009 @ 4:20PM

Know your basil from your borage? Fennel from fenugreek? Mint from marjoram? It's the zestiest quiz ever from Slashfood.

Fresh Herb Identification

This herb's distinctive flavor (and anti-flatulent properties) make it one of the essential ingredients in traditional black beans.

  • Asafoetida
  • Fenugreek
  • Tarragon
  • Epazote

This herb hails from the mint family and is a natural with lamb and potatoes.

  • English Thyme
  • Rosemary
  • Lavender
  • Russian Tarragon

This one's a must in a caprese salad, stacked with mozzarella, tomato & olive oil.

  • Sweet Basil
  • Greek Oregano
  • Summer Savory
  • Sorrel

The dried seeds of this plant are called

Filed under: Quizzes, Ingredients

Spice ID Quiz

COMMENTS 0

by Slashfood Editor, Posted Sep 1st 2009 @ 1:33PM

Know your fennel from fenugreek? Coriander from cardamom? It's the spiciest quiz ever from Slashfood.

Spice ID Quiz

Both leaves and seeds of this plant are employed as seasoning in Indian food, and the seeds are used to flavor artificial maple syrup.

  • Sarsaparilla
  • Nigella
  • Fenugreek
  • Carom

It just wouldn't be real rye bread without...

  • Caraway
  • Fennel Seed
  • Poppy
  • Cumin

The signature herb overtone of gin is...

  • Galangal
  • Fennel
  • Pimento
  • Juniper Berries

The leaves of this plant are snipped and used as the herb cilantro, but the seeds are a seasoning known as...

  • Cumin
  • Coriander
  • Cardamom
  • Curry

This spice is the inside part of the Myristica tree seed -- not to mention darned tasty in baked goods and sprinkled on winter beverages.

  • Mace
  • Cumin
  • Nutmeg
  • Ground Allspice

This wee, nutty spice is smashing on a roll or paired with a tart lemon pastry

  • Allspice
  • Poppy Seeds
  • Cardamom
  • Mustard Seed

These long, cured pods, often used to flavor desserts, are members of the orchid family.

  • Vanilla Beans
  • Cardamom
  • Saffron
  • Galangal

This strikingly-shaped fruit is a core element in Chinese five-spice.

  • Sumac
  • Galangal
  • Telicherry
  • Star Anise

This spice, made by grinding dried berries, adds a lemony taste to juice and Middle Eastern cuisine.

  • Mahlab
  • Fenugreek
  • Rue
  • Sumac

This Indian spice is valued as much for its vibrant hue as it is for its flavoring properties.

  • Turmeric
  • Ras al Hanout
  • Ginger
  • Asafoetida

This spice is often cited as the most expensive on the market, due to the difficulty of harvesting it.

  • Grains of Paradise
  • Sassafras
  • Mahlab
  • Saffron

These dried berries are, monetarily speaking, the most traded spice on the planet.

  • Mustard
  • Cardamom
  • Black Pepper
  • Cumin

Remember the previously mentioned Myristica tree seed? This is the outside seed casing, all ground up.

  • Mace
  • Galangal
  • Ginger
  • Camphor

We're awfully sorry that we can't present this quiz in Smell-O-Vision, but still we must ask -- can you identify this common ground-bark spice by sight alone?

  • Mace
  • Nutmeg
  • Cinnamon
  • Allspice

The green version of this pod is an essential flavor component in Chai tea.

  • Ginger
  • Cardamom
  • Tonka Bean
  • Cumin

From left to right, these are...

  • Cumin, Anise
  • Celery Seed, Dill
  • Fennel, Cumin
  • Dill, Anise

This Thai cuisine staple is also purported to possess aphrodisiac qualities.

  • Ginger
  • Galangal
  • Horseradish
  • Asafoetida

This pungent, earthy seed is valued for both culinary and medicinal use.

  • Black Cumin
  • Fennel
  • Black Cardamom
  • Grains of Selim

Chewing this spice is said to improve and sweeten the breath.

  • Dill
  • Anise
  • Fennel
  • Celery Seed

Dried peppers are ground to make this spice, which is widely used in Hungarian and Spanish cuisine.

  • Telicherry
  • Wasabi
  • Ras al Hanout
  • Paprika

Filed under: Quizzes, Ingredients

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