What does fennel bulb taste like? Pork shoulder, fancied up!

[freemotion]

A client saved this for me (the newspaper version) and also got the section from her son's paper so we could both have a copy. I thought that was so sweet. She is the only person I print out some of my adventures for and she has been enjoying my pig-scapades. Anyhoo, I got a pork shoulder today and want to make this.

http://www.nytimes.com/2010/10/03/magazine/03food-t-000.html?pagewanted=all

I've never had fennel. Can anyone tell me what it is like? What is the flavor similar to? I am wondering if I should just sub for veggies we know and love....I don't think I'd like fennel seed flavor in my meat, but the bulb probably is quite different.....right?

I already have to sub the celery, as I am quite allergic to it. In the summer, I use chard stems. Now, well, I'll probably just leave it out. I admit that I am hesitant to make a large amount of anything using a new veggie, since I don't know if I'll be able to eat it or if I will have a reaction. Then I will absolutely weep over the pork roast. I think it is 11 lbs.

 

[dragonlaurel]

Fennel taste similar to licorice.

 

[framing fowl]

I don't know what it tastes like either. Is there a different recipe you could use to taste test the fennel bulb and then decide if you want it in the pork shoulder recipe?

 

[freemotion]

The seed does, I'm familiar with that....so the bulb is licorice-y, too?

This is my favorite paragraph from the article: "Add the butter. One of the many reasons that restaurant food often tastes better than the stuff we make at home is that restaurant cooks do not know your cardiologist and have no real interest in your long-term enjoyment of life. They cook for this moment and for the fleeting feeling of delicious transcendence they can offer a diner. Next time, you can use less. This first time, add all four tablespoons."

Of course, I disagree with the reasons but the way it is put makes me giggle! I have no trouble adding butter!!

 

[freemotion]

I may just go embarrass myself by sniffing and poking a fennel bulb in the store, then will probably just buy the old standby 'aromatic' veggies, onion and garlic, maybe throw in a carrot or two. The dogs will get the carrots anyways.

 

[ORChick]

Free, if I had no experience with fennel, like you, I would not, repeat NOT use it as a major ingredient in a recipe. I would however try it out some other way. I haven't read your recipe yet, so am not sure just how major a part the fennel is. So, all that said, I would (in your place) use it first as a side dish. Braised fennel is very nice. Look for a recipe for braised celery, and follow that, using fennel instead. Then, if you hate it, or are allergic, not so much is wasted. By the way, fennel does taste somewhat of licorice, but it is mild, much milder than the seeds. Personally, I hate licorice, but the milder anise flavors of fennel I quite like. If you can't find a recipe that appeals to you, I have one somewhere; I'll be happy to dig it out if you like. (I just bought some fennel bulbs yesterday for a salad for Christmas - fennel, red pepper, and mushrooms; I think that's it - and a dressing, of course)

 

[Wifezilla]

"Add the butter. One of the many reasons that restaurant food often tastes better than the stuff we make at home is that restaurant cooks do not know your cardiologist and have no real interest in your long-term enjoyment of life. They cook for this moment and for the fleeting feeling of delicious transcendence they can offer a diner. Next time, you can use less. This first time, add all four tablespoons."

Ever read Anthony Bordaine's Kitchen Confidential? He says the same thing. Good restaurant chefs use gobs of butter, good shallots and properly prepared garlic. Mmmmmmmmm

And I agree with ORchick. Use your old favorites, but be brave. Try the fennel bulb. You may love it.

 

[patandchickens]

Yup, the bulb tastes anise-y too.... only, IME, rather *faintly* (at least compared to the seeds and foliage). If you are really sensitive to licorice and not sure you like it, it will probably taste quite sufficiently licorice-y to you; whereas if you LIKE the licorice/anise flavor, fennel bulb (cooked for sure, and probably also raw) may taste rather pale and watered-down.

Personally, when I am cooking it I usually add some fennel seeds too

It is good substituted into an onion relish about 50/50.

Good luck, good eatin' ,

Pat

 

[FarmerDenise]

I like fennel, but then I like licorice too. I agree with everyone, don't try it in a dish where it affects the whole flavor of the dish.
It does not have a very strong licorice taste, once it is cooked. but enough that SO doesn't like it.

A good way to try it out, is to add it to a roast. We often cook meat or chicken surrounded with potatoes, onions, fennel and carrots in big chunks. We cover the pan, so everything steams and uncover it in the end to brown the meat and the vegies. Sometimes I drizzle oil over the vegies. This way you can taste each vegetable, but it does not really affect the taste of the whole meal too much. SO is quite happy with this, he leaves me his share of the fennel.

 

[Henrietta23]

Yup, anise-y. We love it here. In DH's Italian family it is traditional to cut into strips and dip it in really good olive oil and sea salt for an appetizer. Mmmmmmmmmmmmmmm. I also cut up into salads. I bring it to school for a snack. We eat a bulb a week most weeks! And I have used it with pork before too. Goes very nicely together.