Four Foods on Friday: Baking Style

Here are this week’s four questions. This week Valmg is asking us about baking.

#1. When you need to serve desserts, do you buy them or make them?
Depends on the size of the party. I can make a few cookies, cakes, pies, etc....but when it comes to entertaining the masses, I might need to hire a little "help"

#2. When baking do you use butter, margarine or something else?
Depends. Butter for things that need to crisp or flaky and margarine for anything soft and chewy. I never cook with shortening.

#3. What meats or veggies do you cook in the oven?
Potatoes. It's the only way to get that soft center and crispy outside. yumm!

#4. Share a recipe for anything that is cooked in an oven.
Maple Roasted Fennel a WH0LE F00DS creation
this makes an excellent starter, or to cleanse the palate. Added bonus is the fragrance of these items marrying in the oven

8 fennel bulbs, trimmed and rinsed, outside layers removed
1/3 cup maple syrup
1 tablespoon water
sea salt, to taste
ground pepper, to taste

Preheat oven to 350°F. Halve fennel bulbs through the root. Slice halves thinly through the root to hold the slices together. Arrange slices on a parchment-lined rimmed baking sheet without overcrowding them. You may need to do these in batches or use several baking sheets.

Combine maple syrup and water in a small bowl. Lightly brush each fennel slice with this mixture and season with salt and pepper. Turn each slice and repeat brushing and seasoning on other side. Bake for 8 to 10 minutes, until fennel is lightly browned. Remove from oven and turn all slices. Bake 8 to 10 minutes longer, until fennel is tender. Remove and serve immediately.