Don't Fear the Fennel

As we're nearing the end of J's week-long birthday fest, I decided to cook something new for dinner. The criteria was simple: anything not involving the oven. I had some fresh kale, a nice bulb of fennel along with random fresh herbs. I'm always amazed at how often Mark Bittman's blog for the New York Times syncs perfectly with my plans for weekday meals. His recent post on "More Vegetables, Less Egg" was truly an inspiration for the height of fresh vegetable season. Also, I'm pretty sure this ladybug crawled out of my greens bag from the farmers market. Good luck for me!

My frittata was more or less the filling from the Greek Mixed Green Pie that I made back in June -- a bulb of fennel sliced thin, 2 bunches of kale, a bunch of dill, a bunch of scallions, and 1/2 cup of feta cheese. I used three eggs, which in J's mind did not constitute a "frittata." He put on his skeptical face as he poked around the kitchen while the "frittata" was cooking, but agreed after the first bite that it was tasty -- as long as I didn't try to pass it off as an actual fritatta.

I have to admit, my relationship with fennel in the past has been a shaky one. When sliced fresh, the bulb closely resembles the smell of licorice -- one of those foods (can you call it a food?) for me that triggers an instant gag reflex. However, when browned with a little scallion and butter, it is a delectable treat. I have J's Mom to thank for fennel's second chance in my life. She makes delicious pasta with Italian sausage, fennel, (tomatoes?) and not much else. It is outstanding.

Anyway, the "frittata" was not the prettiest dish to photograph, but it certainly made up for its lack of appearance in taste. We paired it with fresh corn (on the cob for Jesse, cut off the cob for me) a few slices of sourdough bread, and a tasty Belgian beer, Scaldis. The feta melted and browned just a little to make a nice crust on the bottom, and the slight bite of the kale was balanced out by the sweet fennel and onions. Definitely a keeper! I'm actually quite excited to try the recipe again with an entirely new set of vegetables and herbs. Perhaps potatoes, bell pepper and thyme next time? The possibilities are endless.