Fun with Fennel

Well, I did the spaghetti and meatball thing with dried fennel.  I am just amazed at how differently tings taste with a little herbs and spices!  The meatball recipe I had called for milk, which I do not usually add, and fennel.  I also happened to use Ragu sauce (garden variety) rather than the usual Prego because it was on sale.  Overall, it was delicious, a much different taste than we are accustomed to with spaghetti sauce.  The taste was quite sweet, but in a good way, not overly so, and the meatballs were delicious.  This would be a good recipe for company.  I think I may have to try the fresh fennel bulbs and stalks at some pointin the future.  I am anxious to see how it tastes! 

Fennel

Fennel is kind of interesting.  It has a bulbous base and stalks like celery, and the taste has been compared to anise or licorice, although it is also described as somewhat sweet.  It is rich in vitamin C and antioxidants.  Fiber and potassium are derived from this vegetable.  Fennel can be cooked and eaten in pieces or the tops can be ground as an herb.  Mediterranean and Italian cooking are best dishes for its use.  Greek mythology associates fennel with food, wine and the passing on of knowledge (The George Mateljan Foundation).  It can be used in soups and salads, as well as an herb with salmon.

I found a recipe that includes fennel in meatballs and am anxious to try it.  The author states, "This recipe is from my Grandma, Frances Savrnoch, but actually from a little old Italian lady who was a friend of my Grandma's in Cudahy, Wisconsin many years ago...a very old recipe, that is rather unusual.. You'll either really love it, or think it's kind of odd tasting... Needless to say, I think it is great!" (The Spice House, 2010).
I enjoy recipes from older relatives and will let you know how this goes.  I am also interested in using the fennel bulbs for some meals, in particular with a fish dish. 

References:

The Spice House (2010).  Grandma's meatballs and sauce recipe.  Retrieved September 19, 2010 from http://www.thespicehouse.com/recipes/grandmas-meatballs-and-sauce-recipe.

The George Mateljan Foundation (2010). Fennel. The world's healthiest foods. Retrieved September 19, 2010 from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=23.

The Marjoram Test

Last night I prepared a variation of Mr. Burnett's chicken recipe for dinner.  I used bone-in chicken breasts with skin, placing them in a bowl with a lid.  I sprinkled olive oil onto them and rubbed it in a bit.  Then I splashed lemon juice over the pieces, and sprinkled on black pepper and marjoram.  I covered the bowl and let this marinate for about an hour and a half, occasionally shaking up the bowl to insure even coverage.  Then I placed the chicken on a baking sheet (a touch of olive oil on that too!), shook a few bread crumbs over the tops of the breasts, and baked them at 350 degrees for 50 minutes (covered by foil for the first half hour to prevent over-browning).  The chicken was very moist with a delicious lemon-pepper flavor, and the marjoram apparently did it's job, giving the chicken a delightful herbal taste.  Served with jasmine rice and green beans, this was a marvelous dinner, and I am a new marjoram fan!

Marjoram

Ahhh, marjoram.  My first studied spice!  Bruce Burnett, a chartered herbalist and award-winning writer, offers a brief history and various uses for marjoram, along with some recipes to get us started.  Apparently, marjoram has a connection with love, as it has been used in potions and spells since the ancient Romans and Greeks.  Venus and Aphrodite are connected with its history, and its use inspires love.  I wish I had known this 35 years ago!  I would have carried a satchel of it. 

Marjoram has medicinal and health benefits for immunity, digestion, and sinus relief.  For cooking, it is similar to oregano and enhances the flavor of soups and vegetables.  Mr. Burnett offers recipes for grilled chicken breasts, asparagus, and minestrone soup.  I will be trying the chicken breast recipe this weekend, as it includes lemon and pepper, one of my favorites for chicken seasoning.  I notice this is pan fried as opposed to oven roasted, which is my usual method.  There is also a sour cream sauce included in the recipe.  I may have to also try the asparagus recipe on the site.  What a marvelous dinner this will make!  I look forward to testing this recipe on the family.

I also look forward to exploring Mr. Burnett's recommendations on other spices in question.

Reference:

Burnett, B. (n.d.).  Marjoram herb.  Retrieved September 11, 2010 from http://health.learninginfo.org'marjoram.htm/. 

Spices and More Spices!

My daughter and I had a large selection of spices and seasonings that we shared, as we both cooked.  When my daughter married and moved away, The box of spices went with her, and I am working on building up my supply a little at a time.  I particularly miss lemon-pepper seasoning!  For Mothers Day the girls gave me a spice rack full of spices that I have heard of, but have never used in my lifetime.  Some of those include fennel, marjoram, savory, coriander, and several others.  What I hope to do with this blog is to educate myself on one spice at a time and eventually find uses for them all.