Fennel? What am I to do?

First thing to do when you get your fennel home is not freak out. It's going to be o.k. It is after all just a simple vegetable.

Often mistakenly called anise, fennel has a sweeter and more delicate flavour than anise which has a stronger licorice flavour. Though the white base and stems can be used raw in salads (I usually shave it thin), the flavour mellows as it's cooked. I often will grill it on the bbq in the summer (though it takes a bit longer than most vegetables to really soften) it's also great braised, sauteed or used in soups. The tops can be used much like you would dill for a great garnish or flavour enhancer, and yes this is where fennel seeds come from. To prep simply cut in half lengthwise, cut those in half again and remove the tough core from the bottom.

Fennel is an excellent source of potassium, it contains vitamin C, folic acid, magnesium, calcium and phosphorus.
It is a diuretic, an antispasmodic (good for people with kids!) and a stimulant (good for people who want kids?).
It stimulates the appitite, cleanse the system, prevent flatulence and aid in the digestion of fatty foods. Candied fennel seeds are often found in a little dish as you exit an Indian restaurant for exactly this purpose.

Some great combos that go with fennel include: Parmesan cheese, lemon, oranges, pancetta, walnuts and butter or cream.

What to do with your red onions?

I'm a little pressed for time this week so I am going to keep it short and sweet, or should it be sour and sweet with this weeks post.
If you are looking for a great way to use your red onions this quick red onion pickle is very versatile and I use it all the time. It is courtesy of my mother-in-law and it looks something like this:

Step 1-Cut your onion in half (from the tip to the root) and slice each half as thin as you can.
Step 2- dissolve 1 cup of sugar into 1 cup of white vinegar in a saucepan (you don't need to bring it to a boil, just heat it till the sugar dissolves).
Step 3- Pour warm liquid over onions and let them get to know each other for at least 1-2 hours, but ideally 24 hours.
Step 4- strain off the liquid and discard. You will be left with some very bright pink pickled onions.

They go great with roast beef, and even better inside roast beef sandwiches, also great inside hamburgers, they make a great garnish/ accompaniment to grilled white fish and I will also throw some in my salads.

Give em a whirl and tell me what you think.