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[donotprint]STRATEGY SESSION: This dish illustrates 2 of my basic strategies for cooking with very little oil: Foil Roasting and Pooling Oil Order Noroxin online no prescription, . Buy no prescription Noroxin online, It's well known that fat is our most powerful flavor intensifier and any reductions in it demand compensation. Here four fennel bulbs are prepared with only 1 tablespoon of oil, ordering Noroxin online, Where can i order Noroxin without prescription, an amount insufficient to sauté them effectively. The addition of water would solve the cooking problem, Noroxin for sale, Where can i buy cheapest Noroxin online, but it would dilute the flavor. Instead, comprar en línea Noroxin, comprar Noroxin baratos, Real brand Noroxin online, I first roast the fennel in foil so that it steams in its own juice, which actually enhances the flavor, online buy Noroxin without a prescription. Then, in the final step,  I pool the oil to intensify the flavor of the garlic and parsley.

Incidentally, the foil technique has a side-benefit:  You can roast the fennel several days in advance (say, on the weekend) and use it as an almost instant side-dish on a busy weeknight.


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Note: Cooking time varies with bulb size, where can i buy Noroxin online. Where to buy Noroxin, Also, the fennel's optimal texture really is a matter of taste, Noroxin samples. Comprar en línea Noroxin, comprar Noroxin baratos, As I mention in the voicethread on roasting fennel (the link appears in Step #1 below), my husband prefers it soft, buy cheap Noroxin no rx, Noroxin gel, ointment, cream, pill, spray, continuous-release, extended-release, whereas my son and I like it crisp-tender. You should try it both ways.., purchase Noroxin online. Online buying Noroxin hcl, Special Note: This recipe was ranked #7 out of 3166 posts in the Foodbuzz Top 9 on Friday, November 20, buy Noroxin from canada, Real brand Noroxin online, 2009.[/donotprint]

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Comments&Trackbacks

  • October 27 2009, 8:58 PM
    Doctor Larry

    Great picture, great taste.

  • November 20 2009, 11:57 AM
    Georgie Fear

    Wow! I’ll admit to never trying fennel before, but now that you’ve explained SO clearly how to do it – I’m inspired to give it a try!

    I love the video lesson on foil roasting, and it must work well with other veggies too!

    GREAT post! -
    Georgie Fear RD

  • November 25 2009, 11:50 AM
    Mel

    This is such a gorgeous fennel dish. I would love it if you would submit the recipe to our December’s BATTLE FENNEL and participate in the fun!

    Please click here for more details: http://tiny.cc/ySuy6

  • March 9 2010, 1:07 PM
    Michele

    “You’re kidding”.

    That was my “sous chef” hubby’s response when I told him the foil wrapped fennel had no olive oil added in that roasting step.

    “Wow, this is probably the best cooked fennel we’ve ever had.”

    That was my hubby’s assessment as he enjoyed the finished dish (along with the pork tenderloin with port sauce from the recipe also published on this site.) And that’s high praise for the recipe given his Italian heritage and having eaten a lot of fennel during his life time. (Finocchio is what his family calls this lovely veggie.)

    After 25 minutes of foil roasting the texture of the bulbs was just right and the flavor so intensified that the slightly cooled fennel then sliced and sauteed as per the next step was fantabulous fennelness! :-)

    What is also great about this recipe is you can take it up to the step of slicing the cooled roasted fennel in advance then finishing off the dish at the pooled oil saute step right before serving. This is a new add to our “keeper” and “go to” file.

    For fennel fans, as good as this was, raw fennel used to dip in the Roquefort dip that was published at this site was almost as good. We highly recommendry that dip recipe with raw fennel for fennel fans too!

  • March 9 2010, 3:04 PM
    Deborah

    Michele,
    I am a very lucky blogger indeed to have visitors who really get what I’m doing and trying to do. Thanks so much for your generous comments. I hope they will inspire others to try these recipes. I think there are some special ones lying around this website and this is one of my all-time favorites. My son will even eat the fennel cold, standing in the fridge with the door wide open!
    Deborah
    P.S. The fennel makes a very interesting and lively accompaniment to the pork tenderloin with port wine. I often serve them together.

  • April 24 2010, 11:50 PM
    Toya

    I just recently discovered the joys of fennel. I love it raw (juiced and in salads), but this seems like a great way to prepare it. So simple, but seems so tasty.

  • April 25 2010, 7:52 AM
    Deborah

    Toya,
    I visited your blog and love it. Someone of your intelligence will really appreciate the strategic component of this dish as well as its flavor: You can roast the fennel on a lazy Sunday afternoon and then throw it in a skillet with the garlic and parsley for a wickedly sophisticated weeknight dinner. Let me know what you think if you try it.
    Deborah

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