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This time of year the chef's line up - awaiting the arrival of the end-of-summer harvest of Wild Fennel Pollen from Italy. We are pleased to announce that the shipment has arrived and we are shipping freshly-harvested fennel pollen with nostril-filling aroma that is so pleasing to inhale.
Not to be confused with fennel greens or fennel seed, fennel pollen is an aromatic herb that has a lot of punchy power in just a pinch - without the grinding or the chopping. It is easy to use, like salt and pepper, and, like Tinkerbell with her magic fairy dust, it can make everything it lands on fly!
It works well with savory foods, like chicken and pork, it tops BBQ veggies dashingly, and, used judiciously, will turn baked goods from mundane to magnificent!
Whether you are thinking ahead and making Fennel Pollen Chicken (equal parts salt and pepper with fennel pollen rubbed into the skin and baked or grilled) or adding it to a pasta dish just after you plate it at the stove, Fennel Pollen is easy, flavorful and just a pinch goes a long way to making your every dish a delight! One jar can give you an entire year of flavor!
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 Sweetness abounds as Namahage Iburi-Jio fills your olfactory epithelium. Unlike other smoky "flavored" things, this salt is pleasing to whiff. A wet sea salt with a small crystal that is a gentle-brown color is not harsh or unpleasant in any way. When you are done with your "whiff", there is no chemical or acrid edge feeling left - like other smoky salts we have sniffed.
Of course, its great with anything Japanese-like, such as sushi or sashimi, but it can also be a treat on your freshly baked salmon or on a lamb chop with grilled onions. Or, try it on your favorite dark chocolate for a twist to trick your buds of happiness!
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Recipes of the Week
As a cook, I absolutely love this time of year. There are still so many fresh and wonderful things coming into the markets -- like carrots, tomatoes, squash, late plums and pluots, early apples, pears and potatoes. And, it is now much cooler in the evenings, so I am not as hesitant to turn up the grill or turn on the oven.
I find that with the arrival of cooler weather, my stomach begins to crave heavier preparations that take advantage of the flavorful fall bounty. This led me to open one of my now favorite cookbooks, Bon Appetit Cookbook, by Barbara Fairchild (Conde Naste Publications, 2008) this past weekend, and cruise the pages for some great late-summer/early-fall recipes. With the exception of the Fennel Pollen Chicken, which is an old favorite and so perfect now that we have received our fall shipment of Wild Fennel Pollen, the other recipes are all adapted from the Bon Appetit Cookbook (2008)
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