Apples, Fennel, and Onions with Caraway

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Among my many idiosyncrasies is my unabashed love of caraway seed.  There are only a couple of spices that I am in love with , and caraway is one of them.  (Don’t tell cardamom…she will get jealous!)

In the west caraway seeds are most associated with breads, notably rye bread. Those who find rye bread disagreeable can blame the caraway. The flavor is heady, like a strong combination of thyme and dill, and is sometimes considered an acquired taste.

Caraway is found in all kinds of foods throughout northern Europe and Scandinavia, paired often with cabbage and root vegetables, meats, cheeses, and even fruits. It is also a major component of aquavit, a herbal Scandinavian distilled liquor.

Caraway is an ancient herb. It was found among Neolithic ruins of Europe, and it was known in the Middle Ages as a useful anti-gas remedy. Aren’t you glad you know that now! You never know when you may be trapped somewhere with nothing but gas and caraway.
caraway flowers
The seed is the most commonly used part of the herb, but the rest is used too. The stems and leaves have a mild flavor similar to parsley. The roots have a sweet, parsnip flavor and can be cooked and eaten boiled or fried.

As with all spices, it is better to toast and grind whole spices as needed. Ground spices loose their flavor and aroma rapidly.
The flavors of this dish are so deliciously complimentary, this is destined to be a new family favorite. It makes a terrific accompaniment to roasted poultry, pork, or sausage.


4 TB. butter
1 TB. caraway seed, crushed
1 yellow onion, sliced thin
1 fennel bulb, sliced thin
2 Fuji apples, peeled, cored, and sliced thin
1 cup dry white wine
1 tsp. sea salt


  1. In a large sauté pan, melt butter over high heat. Add caraway seed and toast until fragrant, 1 or 2 minutes. Add onion and sauté until translucent. Add fennel and apples, reduce heat, and continue cooking until everything is golden brown and caramelized.
  2. Deglaze with white wine, and cook until liquid is evaporated. Remove from heat, add salt, and serve warm.


Irish Soda Bread

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irish soda bread
Let me just say that I have no Irish ancestry, and I therefore have no particular affinity for Saint Patrick’s Day. My Swedish grandmother used to send me St Patrick’s Day cards, and I wore green as a kid (purely self-preservation), but I am a Viking from top to bottom. If you thought I was Irish, you probably knew me in college when I’d use anything as an excuse to party.

I try not to get caught up in the hoopla, but I cannot help making Corned Beef and Soda Bread this week. For one thing, it is expected of me. For another, they’re pretty good foods which, I am sad to say, are all but forgotten the rest of the year.

I hate to be among the pack of food writers offering Soda Bread recipes this week, but I actually love this recipe.   I used to teach this during the cut-in lesson when I worked at the big schools. It is an often forgotten member of that family, overshadowed by stuck-up scones and primadonna pie dough.

I like this classic version with caraway and raisins, but it’s also fun to create your own. The salty crumb is offset nicely by a hint of sweetness. Try some other dried fruits such as dates, Armagnac soaked prunes, or chunks of ripe banana. I also love to add fresh herbs, which are currently plentiful in the backyard. Try rosemary and raisin, thyme and lemon zest, or sage with some candied ginger. Better yet, come up with your own flavor combination. (Looking for ideas? The Complete Idiots Guide to Spices and Herbs … by me … has a list of great flavor pairs.)


1/4 cup good Irish whiskey
1 cup golden raisins
2 tablespoons caraway seeds, toasted, cooled and ground
3-1/2 cups whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. kosher salt
4 tablespoons (1/2 stick) unsalted butter, cold, and diced into small cubes
1-3/4 cup buttermilk
1/2 cup honey
2 tablespoons milk


  1. In a small bowl combine whiskey and raisins. Add hot water until raisins are submerged. Let stand overnight, or at least 1 hour.
  2. Meanwhile, toast caraway in a dry skillet until just fragrant, about 30-60 seconds. Remove immediately from pan and cool, then grind and set aside.
  3. In a large bowl combine flour, baking soda, baking powder and salt, and whisk together to aerate. Add butter and cut-in until the mixture resembles a course meal. Mix in drained raisins and caraway.
  4. Whisk together buttermilk and honey. Make a well in the center of the dry ingredients and pour in buttermilk. Stir to moisten, then turn dough out onto a well floured work surface. Using a plastic scraper or rubber spatula, fold the dough over onto itself 6-8 times. (This is NOT kneading, but more like gently compacting the ingredients.)
  5. Preheat oven to 350˚F. Form dough into one round loaf and place on a parchment lined baking sheet. Brush generously with milk, then cut an “x” in the top of the dough to facilitate the dough’s expansion. Let the dough stand for 10 minutes before baking. (This gives the dry ingredients a chance to absorb all the moisture, which lets the leavening work to full potential, in turn making the bread a little lighter.) Bake for 35-45 minutes until the crust is a deep golden brown, and the loaf sounds hollow inside when thumped. Cool a little, then lob off a piece and slather it with butter.