2 large stalks anise (fennel)
1 clove garlic, quartered
2 tbsp olive oil
3 tbsp butter
1 cup sliced fresh mushrooms
1 cup chopped fresh tomatoes
1/3 cup beef stock or bouillon
1/2 tsp sweet basil
Directions
There is a bit of confusion about these two plants. For some
reason,the fennel plant, which resembles celery with fern like tops,
has been called sweet anise in produce markets. The true anise is
cultivated only for its seeds. So what you see labelled "sweet anise"
in your market is probably fennel, but no matter what you call it,
this is a highly interesting vegetable. Every part of this aromatic
plant has a taste and aroma similar to licorice. The stems are eaten
like celery,uncook, or cooked and served as a vegetable (heavenly
with apples in waldorf salad) Available from September to May.
HOW TO CHOOSE AND STORE: Choose fennel the same way you do celery,
with crisp stalks and fresh leaves. Wash and store in vegetable
crisper or plastic bag in refrigerator.
BASIC PREPARATION: Trim the ferny tops and remove tough outer stalks.
Cut off heavy base. Slice the stalks in thin lengthwise strips.
Wash,drain and cook in boiling, salted water or bouillon until just
tender,15-20 minutes. Drain and add melted butter, salt and pepper
and serve.
Servings: 6 servings
Anise - Fennel Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Soup; Soup And Stew; Vegetable
The History of Recipes
Written cooking instructions as an idea can be observed far back into ancient history, at least as far back as the ancient Egyptians, and maybe even further. However, these, ancient records were just primitive hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are some tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a roman called Apicius created a collection of scripts detailing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of Roman times were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks like bay, mint and dill. Continuing our culinary historical journey, there were two recipe books dating from the 1300s : a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the curry that is served today, but rather accounts of the types of meals on the tables of the wealthy. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy land, including spices such as basil and rosemary. The introduction of these new foods and spices was responsible for an eruption in manuscripts on cooking, the majority of which still exist in private cookery archives. Over the succeeding few hundred years, the upper classes competed to serve up the most exotic banquets, and consequentially chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century that cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes to help cooks of their time. When we get to the twentieth century, cookery books are highly popular mostly due to better eduction, leisure time and a general increase in wealth. The TV revolution gave us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Anise Fennel recipe.
