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Finocchio made for summer

By Joan Namkoong
Advertiser Food Editor

Fennel or finocchio, with its delicate taste of anise, is an ideal grilled vegetable and also can become a simple but delicious salad.

What to do with fennel? It's perfect for throwing on the grill alongside meats and chicken and even more perfect when paired with fish and seafood. Pernod, the anise-flavored clear liqueur, is often used by French chefs in the preparation of fish and seafood, so fennel also is a natural mate.

The seeds of the bulbless common fennel are used as a spice; chew on some to freshen your breath. But fresh fennel is crisp and crunchy like celery; drizzle it with olive oil and throw it on the grill until crisp-tender. You can eat fennel raw, too: A favorite salad is to slice fennel paper thin, top it with thinly sliced mushrooms and shavings of Parmigiano Reggiano and drizzle it with olive oil and fresh lemon juice.

Choose fennel that is unbruised and white; the stalks should appear crisp and not withered. Fennel is rich in vitamin A and is a good source of calcium, phosphorus and potassium.

Lamb on the grill

Is lamb on your barbecue menu this weekend? Shop for light red, finely textured meat; bones should be reddish and moist, and the fat should be smooth and white. You'll find that American lamb cuts are typically larger and meatier than imported lamb. The leg is a popular cut and can easily be boned and butterflied (supermarket butchers will do it for you) for a barbecue that will serve at least 10 or 12. Marinate in olive oil, lemon juice and fresh herbs — it's that simple — then grill. For more ideas on lamb preparations, check www.lambchef.com.

Send items for the Culinary Calendar to Food Editor, The Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Call: 525-8069. Fax: 525-8055. E-mail: jnamkoong@honoluluadvertiser.com