Ok, not the prettiest tart, and admittedly not the best I've had either. I do however, give this guy some points for using fennel. How many people really use fennel? How many people realize that the taste dramatically changes when it's cooked for a long period of time and is allowed to slowly caramelize? Let me tell ya, it changes. It becomes a really mellow flavor, very subtle. This one has been slowly cooked on a stove top for around an hour with olive oil, an onion and a few bulbs of fennel. I remember when I had to travel into uni on the train. Fennel would grow wild next the railroad tracks. I always wondered if anyone actually picked it. At that time, I had no idea what I would use it for, nowadays I have a few ideas.
Oh! I was wondering if anyone else has noticed how much fruit surrounds them? I noticed plums in a local public park, no one picked them but the birds. I also saw a giant apple tree in an apartment complex, a fig tree on capitol hill (they are looking mighty ripe right now), there are blackberries a few hundred meters up my street... we need some sort of program that allows people to pick some of the bounty (of course I already obliged this with the blackberries a few weeks ago...)
1 comment:
It's also lovely sliced with a piece of smoked bacon on top, a little olive oil and wrapped in aluminium foil. Cook till soft, remove bacon and it's just delicious. Makes a nice side dish.
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