My first thoughts after seeing the recipe for fennel and feta flatbreads:
1. I don't like fennel.
2. Robin doesn't like feta.
3. What the frick is pomegranate molasses?
4. This is going to be awesome!
At least we had an excuse to use our handy dandy mandolin to slice up the fennel bulb. Sadly, we couldn't find a use for the fronds. Get a whiff of that anise, everybody!
Who's ready for some toasty warm pitas? Everyone; the correct answer is everyone.
And, because you can never have enough fennel flavor, apparently, you should also toast up some aromatic fennel seeds to sprinkle over the flatbreads.
One thing this recipe has going for it is its simplicity. All we had to do was throw on the fennel and feta and drizzle with the mysterious pomegranate molasses.
Even Lyra was interested!
The sweetness of the molasses did complement the saltiness of the cheese pretty nicely but, in the end, I just couldn't quite get past my aversion to aniseed. If you're into black licorice, jelly beans, and absinthe, this dish is definitely for you!
1. I don't like fennel.
2. Robin doesn't like feta.
3. What the frick is pomegranate molasses?
4. This is going to be awesome!
Even Lyra was interested!
The sweetness of the molasses did complement the saltiness of the cheese pretty nicely but, in the end, I just couldn't quite get past my aversion to aniseed. If you're into black licorice, jelly beans, and absinthe, this dish is definitely for you!
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