The other day, I was browsing through the Cooking & Eating section of the Wall Street Journal. I found a fascinating article on fennel pollen, which is sometimes called a culinary fairy dust! The potent, flavorful, and slightly sweet particles are harvested from flowering fennel plants, and can step up the flavor in any dish! This pollen, a culinary tradition in Northern Italy, eventually reached the US as a digestive aid. This green-gold powder aided professional kitchens by the mid-1990's. Containing a surprising licorice zing, anise, and citrus/honey notes, it acts not only as a flavoring agent, but also as a flavor booster. It can serve as a rub for pork, poultry, or salmon, in pastas or risottos, on vegetables, and even in cookies, breads, and in strueusel toppings. This pops up in California farmers' markets from March-May, and Northeastern ones in summer. Quality versions are sold year-round by various retailers. If you wish you experiment with some at home, I believe that you can find some at River Market Community Co-op in Stillwater, MN, although it is a tad pricey! Take a look at this delicacy on Google Images!
Happy Cooking!
Blessings on your day,
~Julia
That is interesting, Julia! Who would of guessed? I'll have to see if I can try using it....
ReplyDelete~Alysha