Make Fennel Your New Favourite
Through out the years we've been told by friends and family that we are foodies.
It comes as a shock to us each time we hear it, as we find ourselves unworthy of such a title.
Don't get me wrong, after years of growing our own produce I've become a real veggie snob, walking through the produce isle with a permanent frown muttering "tsk, tsk".
No. The real reason we look like foodies has to do with the many friends who perhaps have been drawn to us because of our disdain for flavourless ingredients.
How do you know if your friends are foodies? Well, they prefer cooking at home as opposed to going to the restaurant, and always insist on making the whole meal themselves ("just show up, we've got it covered") even it if means that it took them all day to prep.
They don't even blink if you mention the term chiffonade, or julienne, have successfully started a sourdough starter from scratch and they never, ever buy salad dressing premade.
David and Saskia are exactly this type of friend, and we've been enjoying fine meals with them for quite a few years.
On one such occasion, David made something that I'll never forget, finocchio al vino bianco.
You see, up until this point I regarded fennel with suspicion, unsure of how to make it shine.
Spaghetti sauce was made more authentic and flavourful, but I felt like it was too safe for my adventurous spirit.
Orange-fennel salad was nice, but I drew tired of buying oranges when my garden was full of produce, and who has time to cut orange segments?
Braised fennel had everything going for it. It was comforting, packed with so much flavour due to the caramelization, and demanded very little of me.
Thank goodness for foodie friends who teach us just enough so that we become foodies by association ;)