Fennel, with its distinctive taste is delicious both raw and cooked.
Cookbook author and food writer Elizabeth Schneider, in Uncommon Fruits and Vegetables: A Commonsense Guide, says, "Fennel's taste, which is likened to licorice or anise, is lighter, less persistent than either; and it becomes more delicate and elusive when cooked."
As for how to serve it, Schneider writes, "I can't think of how not to use fennel. It has body and texture like tender celery, for which many of the same cooking techniques apply, but it also functions as a seasoning herb."
To wit:
Sliced into strips and dipped into little extra-virgin olive oil with a pinch of pepper flakes, it's a refreshing quick snack. Cut paper thin, either with a hand-held mandolin or a sharp knife, and then soaked in cold water, fennel curls into fanciful shapes. Tossed with apples and arugula it's the perfect for a cool-weather salad.
Cut lengthwise through the core into wedges, to hold its shape, fennel can be stewed or braised in chicken broth for a hearty side dish.
USING HERBS: Unsure how best to use herbs? Try these tips:
Herbs should be cut in the morning after the dew has evaporated and then placed in water for use later the same day. You also may cut them just before using them.
Use very sharp knives when chopping herbs to bring out the most fragrance and flavor.
If you are using dried herbs, add them to a recipe at the beginning of cooking. Add fresh herbs late in cooking.
WILD SALMON: There are many types, designated both by the waters they swam in, such as Copper River, as well as the species, such as king, silver or sock eye.
Pacific wild salmon are a different species from farmed Atlantic salmon. There are no wild Atlantic salmon.
Place of origin and species also contribute to the uniqueness of each fish, which often comes with a price to match. Wild salmon does not cook the same as farmed. Lean sockeye should be cooked less than farm-raised. King and silver's flesh are denser and hold their richness more than farmed fish. Fish experts liken it to a steak's meatiness, without the oiliness of farmed.
Err on the rarer side to savor the complex flavor of these wild fish. In all cases, less is more when it comes to wild salmon; keep sauces simple.
BRINING MEATS: Brining meats, soaking them in a solution of water with salt and sugar, is becoming a popular technique. It intensifies the meat's flavor and keeps lean meats moist. Pork tenderloins are particularly good candidates for brining.
Dissolve 1/2 cup kosher salt with 1/2 cup sugar in a quart of water and submerge the tenderloins in the brine for at least 45 minutes or up to a couple of hours. Pat the meat completely dry before cooking.
CLEANING MUSHROOMS: To get hard-to-reach spots on mushrooms, use a clean, soft-bristled toothbrush. The toothbrush has a comfortable handle and is dishwasher-safe.
BETTER COOKIES: Avoid burned cookie bottoms by baking cookies on lighter colored aluminum baking sheets.
