Fitness Minutes: (3,688)
165 7/3/13 9:42 P
Fennel doesn't grow in my country, no idea why. They import it but it's crazy expensive. Will have to try it though, I've heard such wonderful things about it. Leek is awesome, I also use it in soups & creams mainly. There's a leek & kale quiche in here that sounds just lovely, haven't tried it yet but will do it soon!
Jicama was going to be a next choice to try. I've always been adventurous though my mom was very picky. I'm trying to expand even more beyond cuisine to actual food choices.
Thanks both of you for ideas! :)
Fitness Minutes: (72,407)
10,029 7/3/13 3:21 A
I use leeks all the time...and in place of onion, green onion and garlic. They have a much milder flavor than onion and especially if the onions are too strong, they add the flavor without the strength and overpowering flavor. I use them in potato salad and pasta salads and I like them for the color in pasta dishes and quiches. Seems like the onions in the last year in our neck of the woods (northern MT) have been so strong that they just overpower anything I use them in. Even the walla walla sweets and vidalias this year I had to use only a quarter or less than usual because they were so strong.
I am trying to find a recipe I tried a couple weeks ago for fennel slaw and fennel salsa that were both very good. Will post again when I find them. Glad you are trying new things. I was lucky to have a dad who bought one weird fruit or veg each week when I was a kid just so we could try them. His favorite was kiwi...and that must have been when I was in high school. He said they looked like brown furry monkey balls and was so surprised when they had the green fruit inside. And I remember how amazing we thought star fruit was. My mom did weird experiments with our food for one of her psych classes...she put blue food coloring in all kinds of things...mashed potatoes I especially remember. No one eats blue food...it's associated with mold. Went thru a phase in catering where the little finger sandwiches were on bread that was dyed the "colors" of the wedding and you couldn't get people to take blue bread finger sandwiches if you put lobster salad in it!! Keep trying stuff. Jicama is one of my faves for the crisp, crunch and combo potato-apple flavor on a veggie tray!
For leeks i love to use them in soups/purees. Potato and leek soup is one of my favs and im sure if you use cauliflower instead of potatoes it would be delicious and light too! If you arent familiar with leeks is to make sure after you cut them up into rings that you let them soak in water. They tend to get a ton of dirt and sand in between their layers.
As far as fennel goes - a nice light shaved fennel and apple salad is delicious! Shave the fennel, green apples and onions as thinly as possible and toss with a light vinegar and let it chill overnight
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.