Quoting Dale Shipp to Michael Loo <=-

I don't know what fennel or anise really taste like.

If you've ever sipped Pernod, Pastis, Sambuca or Ouzo you've
tasted anise.

The rather similar tasting star anise is the funky fifth ingredient
in Chinese five-spice powder.

With fennel one can eat the seeds, fronds, stalks and bulb. A few
seeds are nice when added to Italian tomato sauce and are a common
addition to fatty pork sausages as part of the spice blend. The
fronds taste fairly strongly of licorice and should be used in
soups or salads very sparingly. The stalks and bulbs are crisp and
mild with just a hint of licorice taste and can be diced and added
where onions and celery are used in lots of foods. My last bulb went
into salads, coleslaw, fish chowder and pork & root vegetable stew.

Cherry pie is one of those things that I only have out. Gail
does not like them. [...] There are other foods in the same
category of only having when out. Sweet potato being at the
top of the list.

For similar reasons I only purchase and eat sweet potatoes and
eggplant when Roslind is up north on her monthly visit to the two
Nunavut communities. And when she returns she buys rutabagas and
avocados for herself and I let her have all of them!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whipped Chipotle Sweet Potatoes
Categories: Vegetables, Chilies, Sauces, Potatoes
Yield: 8 Servings

5 1/2 lb Sweet potatoes, scrubbed
2 Canned chipotle chilies in
Adobo sauce, minced and
Mashed
3 tb Unsalted butter, cut into
Pieces and softened
S&P

Preheat oven to 450 F. and line a baking sheet with foil.

Prick potatoes and bake in middle of oven 1 to 1 1/2 hours, or until
very soft. Cool potatoes until they can be handled and scoop flesh
into a bowl. With an electric mixer beat potatoes with chili paste,
butter, and salt and pepper to taste just until smooth and spread in
a buttered 2-quart shallow baking dish. Potatoes may be prepared up
to this point 1 day ahead and chilled, covered. Bring potatoes to
room temperature before proceeding.

Reduce oven temperature to 350 F. Bake potatoes in middle of oven
until hot, 20 to 25 minutes.

Gourmet November 1995

From: Mignonne To: Native Cooking-L

MMMMM


Cheers

Jim


... A shared drink is not only a form of welcome, it's an instant bond.

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On 01-10-19 22:44, Jim Weller <=-
spoke to Dale Shipp about Anise <=-

I don't know what fennel or anise really taste like.

If you've ever sipped Pernod, Pastis, Sambuca or Ouzo you've
tasted anise.

To the best of my knowledge I have never tasted any of those, and have
only heard of the last two.

The rather similar tasting star anise is the funky fifth ingredient
in Chinese five-spice powder.

Never used that either.

With fennel one can eat the seeds, fronds, stalks and bulb. A few
seeds are nice when added to Italian tomato sauce and are a common addition to fatty pork sausages as part of the spice blend. The

That I have heard, and so have probably tasted it in that context.
Never had any of the actual plant in the house though.

Cherry pie is one of those things that I only have out. Gail
does not like them. [...] There are other foods in the same
category of only having when out. Sweet potato being at the
top of the list.

For similar reasons I only purchase and eat sweet potatoes and
eggplant when Roslind is up north on her monthly visit to the two
Nunavut communities. And when she returns she buys rutabagas and
avocados for herself and I let her have all of them!

Thus we have one thing in common -- the sweet potatoes. We have rarely
eaten eggplant and only as cooked by someone else. I do recall an
eggplant parm that the Hafflys made at a Janis picnic that was pretty enjoyable.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Country French Caviar
Categories: Appetizers , Side dish, Snacks
Yield: 8 servings

2 lb Eggplant (about 2 large)
1/2 lg Onion -- peeled
1 Clove garlic -- peeled
2 tb Olive oil
1 tb Red wine vinegar
2 tb Lemon juice
-salt and freshly ground
-pepper -- to taste
1/2 c Tomato sauce
3 tb Minced fresh basil

1. Preheat oven to 350 degrees F. With a small, sharp knife, cut a
half- dozen slits in skin of each eggplant to allow steam to escape.
Place eggplants on a baking sheet. Bake until very soft (about 1
hour).

2. When cool enough to handle, peel eggplants and place pulp in a food
processor or blender with onion and garlic. Blend until smooth. Add
oil, vinegar, and lemon juice, and pulse to blend. Transfer mixture
to a bowl. Season with salt and pepper. Stir in tomato sauce and
basil. The spread can be made up to 2 days ahead without the basil.
Refrigerate, but serve at room temperature; just before serving,
mince basil and stir in; taste and adjust seasonings, if necessary.

Makes about 4 cups, 8 servings.

NOTES : A creamy eggplant puree to spread on warm and chewy Italian
(focaccia) or French (fougasse) flatbread will get your dinner off to
a delectable start. For an intriguingly smoky flavor, cook eggplant
over charcoal, turning often, until flesh is soft and skin is
blackened. Specialty bakeries and delicatessens are two sources for
flatbread, or serve the spread with baguette slices or pita-bread
triangles.

Recipe By :

From: George Elting Date: 10-28-99
Cooking

MMMMM


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Quoting Dale Shipp to Jim Weller <=-

I don't know what fennel or anise really taste like.

If you've ever sipped Pernod, Pastis, Sambuca or Ouzo you've
tasted anise.

To the best of my knowledge I have never tasted any of those, and
have only heard of the last two.

That's easy to remedy if you're curious. Sambuca is stocked by most
bars and you can order a single shot or pick up a nip at the store.

fennel

Never had any of the actual plant in the house though.

A single bulb is pretty cheap as an experiment.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Insalata Di Finocchio E Cetrio
Categories: Italian, Salads, Vegetables
Yield: 4 servings

1 md Fennel bulb, stalks and
-leaves removed
1 lg Cucumber, peeled
3 tb Extra virgin olive oil
Juice of 1 lemon
1 cl Garlic, minced or pressed
1/4 c Chopped fresh parsley
Salt
Freshly ground black pepper

Fennel and cucumber Salad

The aromatic anise flavor of the finocchio gives this refreshing
salad its distinctive taste. Serve this as a first course in
combination with one or more other salads or antipasti.

Cut the fennel bulb in half lengthwise and slice across the bulb
as thinly as possible, preferably in a food processor fitted with
a slicing disk or with a mandoline. Cut the cucumber in half
lengthwise, cut out and discard the seeds, and slice crosswise as
thinly as possible.

Combine the sliced fennel and cucumber in a medium-size serving
bowl. Add the oil, lemon juice, garlic, and parsley and season
with salt and pepper. Toss well to combine, cover, and allow to
stand for at least an hour at room temperature, stirring
occasionally, before serving.

Source: Cooking Vegetables the Italian Way by Judith Barrett
From: Sallie Krebs, 07 Oct 95

MMMMM

Cheers

Jim


... Whisky is kind of a hobby of mine.

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