03 May Fennel-ujah
I dig fennel. It’s one of those ingredients that offers crispness when fresh, and a gorgeous sweetness when caramelized. Granted, many are not fond of its licorice undertones, but I’ve always been a fan of that particular flavor. We’ve officially kicked off our May foray into fennel, with morels to follow. Chef Mark has crafted a lovely roasted fennel recipe that I’m dying to try — the marinade is of honey and lavender, so the potential aromas have me swooning.
If you are about to start your warm weather entertaining, don’t miss Chef Mark’s cooking class podcast on Small Plates Around the World. They are perfect bite-sized nibbles for an outdoor afternoon.
gilded fork, food, food writing, fennel, fennel recipe, licorice, tapas
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