The fennel braised in coffee turned out better than I imagined. The fennel is tender while still retaining its distinct shape. With regards to flavor, the fennel and coffee united beautifully. Today we paired it with elk hangar steak, the whipped coffee-fennel braising liquid and candied fennel stalks, a byproduct for me which Aki grabbed and candied in an orange syrup.
Adventures in Doughnutland.
akiandalex@ideasinfood.com
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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Coffee-Fennel: a dish
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