"The Galloping Gourmand" > wrote in message
oups.com...
>
> Gunner wrote:
>> Note to Booger; there is NO Tomato in this!!!
>
>> 1 1/2 cups chopped green tops from fresh fennel
>
>> 8. For herb puree, put parsley, epazote if using, hoja santa or fennel
>> mixture and 1/3 cup broth into a food processor or blender. Puree, adding
>> a
>> little more liquid if necessary. Stir the herb puree into the bean
>> mixture.
>
> No shit? The fennel will make the mole dark green.
>
> Fennel grows wild all over California. We used to chew on fennel stalks
> when we were kids and didn't have a penny to buy a piece of candy. We
> called it our "licorice".
>
> I was amazed to see Moroccans selling wilted fennel tops in their
> souks. Evidently it's used to spice up Moroccan cuisine, but the part
> that Italians would eat is the lower stalk.

The Italians, north and south as well as on the islands, use the fennel
tops in exactly the same way as the Moroccans, as a garnish and a
flavoring, nothing is wasted. AND it is the same principle here in Rick
Bayless' recipe. go back and slowly read the recipe again. Lets not cherry
pick passages to make a point that is not there. The use of hoja santa (or
substituting fennel) in this recipe is as a flavoring agent, but as a
professional chef you knew that.

I still do not know where you got the Tomatillos will turn brown in that
prawn recipe or even where the Tomato thing came from. The Verde was from
the Pumpkin seed (mostly) , the chile and the Tomatillos. The small amount
of lettuce and/or cilantro, chopped up, will add a structural component
much more so than it will be any significant coloring agent, yet again, as a
professional chef you knew that.