Wednesday, February 24, 2010


Has anybody seen the March issue of Bon Appetite Magazine? They do a lot with fennel this month and I’m excited. After making Spicy Fennel Spaghetti I realized I don’t do nearly enough with this fine vegetable, and this time of year is perfect to be using it. I’ve always known fennel really loves pork and often use fennel seeds, so I’m not sure why I don’t use the actual vegetable that much. I think this weekend if I have time I’m going to make roast pork braised with fennel. I’ll also try a recipe they had in the magazine for a rustic appetizer of roasted fennel, smoked trout (is that hard to find?) and crostini. Stay tuned!

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