It is a Fennel Pollen Party for Fennel Friday this week and we are celebrating with our Fennel and Leek Risotto with Prosciutto! Join in with your Fennel Pollen recipes or wishes!
Happy Fennel Friday!
How delighted were we to see the Wall Street Journal story about Fennel Pollen??? We agree that Fennel Pollen is Culinary Fairy Dust and we are adding that quote to some our favorite quotes about Fennel Pollen from Top Chefs and Foodie Gurus:
The food writer Peggy Knickerbocker said “If angels sprinkled a spice from their wings, this would be it.” (Saveur, May/June 2000)
Chef Anne Burrell calls it her “Super Secret Flavor Weapon” in her new book - Cook Like a Rock Star and uses it to crust pork chops. (staggering idea!)
Faith Willinger dubbed it as “one of the most exciting flavors of central Italian cooking.
from Michael Ruhlman on Fennel and Dill Pollen:
I consider very few ingredients “secret” but these have been game changers for chefs for years and are hard for most of us to find. Now they’re not.
These pollens are very potent, intense and powerful finishing devices. They give a whole range of dishes a magical pop that makes you say “wow, where did that come from?”
Fennel Friday is all about showing you how to incorporate Fennel into your recipes and that means from the bulb to the POLLEN.
Our favorite source for Fennel Pollen is Pollen Ranch – incredible quality and hand harvested from wild fennel fields.
This week I used Fennel Pollen in multiple recipes – a Fennel and Leek Risotto, a breakfast dish with quinoa, bananas and agave and on my scrambled eggs. From the fancy to the everyday, fennel pollen is easy to incorporate and once you try it, you cannot imagine what you did without it!
Simply put, Fennel Pollen elevates dishes. Leave us a comment and let us know how you would like to use fennel pollen! Don’t forget to tweet us using the hashtag #fennelfriday!
We put together some Fennel Pollen Recipes so you can get inspired to create Culinary Magic in your kitchen!