15 comments

Doh!

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A few weeks back, I left a comment on Dixie Chik Cooks, gushing over the tofu challenge that she and her foodie friends partook in. I asked to get in on the tofu fun. There was good news and bad news. The bad news was that the challenge had been completed (that’s what happens when you do not stay current with your food blog readin’). The good news was that Dixie Chik and her friends have a challenge every two weeks! Dixie Chik graciously offered to let me participate in the challenges and the rest is history.

The challenges are called ICM–Ingredient Challenge Monday. The Friday before we decide on an ingredient, make a dish over the weekend containing that ingredient, and post our dish on Monday. I’ve already screwed up however, because I was suppose to announce the ingredient on Friday… hence the name of this post … Doh!

Well, it’s better late than never! So…. drumroll please! This week’s ingredient is fennel. I have never cooked with fennel before, so needless to say this was interesting :). See tomorrow’s post for what I came up with! Until then, check out Dixie Chik’s blog, as well as the blogs of the other participants in the challenge!

Nutritionella

And Love It Too!

Marci Gilbert

From The Little Yellow Kitchen

 

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. Aroma y Cocina

    Fennel seems to be so popular in Holand. I recently received an e-mail of a woman from Holand and gave me a receipe with this vegetable.
    Has lot of properties.
    Have a nice week working with it. Hope you share something interesting my sister’s husband loves them, and I will be glad to comment him any of your experiments.;-)
    Have a nice week

    March 13, 2011
  2. Laurie

    Looking forward to what you come up with. I’ve always wonder what to do with fennel. Looks like a cross with celery, dill and green onion. Please post the result.

    March 13, 2011
  3. Amy

    I love fennel! I am sure you came up with something delicious :)!

    March 13, 2011
  4. Chef Dennis

    sounds like a fun challenge! I can’t wait to see what you made, I am really getting into fennel lately!
    Cheers
    Dennis

    March 13, 2011
  5. Becky

    Good Luck with your challenge. I’ll be anxious to see what you”ccok up.”

    March 13, 2011
  6. kitchenarian

    Can’t wait!

    March 13, 2011
  7. Kankana

    This looks interesting. I like Fennel a lot .. but never really thought of making puree ..

    March 14, 2011
  8. Manu

    We use fennel a lot in Italy. I didn’t use to like it much as a child (my mom used it mainly in salads), but I have recently come to love it, especially cooked. Curious to see your recipe Tiffany! 🙂

    March 14, 2011
  9. claudia lamascolo/aka pegasuslegend

    love fennel and this is wonderfully gourmet wow!

    March 14, 2011
  10. torviewtoronto

    delicious flavours looks wonderful

    March 14, 2011
  11. Mr. & Mrs. P

    We have never used fennel either and are looking forward to using it…

    March 15, 2011
  12. egb

    I love the monday challenge idea! What a good one. I’ve always wanted to cook with fennel but have been too nervous to try. I can’t wait to see what you came up with!

    March 15, 2011
  13. BigFatBaker

    MMM, I love the flavor of fennel but I rarely think to cook with it. You have inspired me to buy some next time I’m at the store.

    March 15, 2011
  14. La Sopa de Tomate

    Thanks for stopping by my site and leave a comment

    March 15, 2011
  15. Kim- Liv Life

    I can SO relate to your post!! I don’t like flan either, but then, I only had it once and that was almost 20 years ago in a Chevy’s restaurant… I wonder if maybe I was wrong? Yep, fennel either. But… I’ve never actually tried it. I don’t like licorice, hence, I don’t like fennel. Hmmmm I don’t like eggplant either. But I’ve only had it once when I was little and it was very mushy. My goal is to try all three, one of these days! You have inspired me!!

    March 16, 2011