Fennel Vision
I'm showing off a new recipe tonight, straight from Munich, but also a beautiful ceramic bowl, straight from Bar Harbor, Maine. A pair of these bowls was a gift from my parents who must be getting a sense of how much I adore my pottery mugs and dishes. The recipe my brother brought home from his bachelor pad in Germany - a very simple dish where you cook leaves of fennel in hot oil with salt until tender. The secret is to cover the bottom of the pan with oil so that they all get a good coating. Then, at the very end, add chopped garlic to the mix. They are surprisingly rich tasting for a vegetable, and they also have a hint of anise flavoring (like mild licorice). I hear they complement a lot of strong flavors, and I fully intend to add them to my soup stockpile in the fall...