CHEF.A.Q.'s 2008

It's cooking! The Grill A Chefs have been dishing out answers to your questions, live and in person for the last few weeks, and they'll return this Saturday (the market is closed on New Year's Day).

In the meantime, here are some of the top chef-a-q's from 2008!

Q: Know any interesting uses for a bulb of fennel?

A: Sure do. Sliced raw, fennel is a great palate cleanser between courses or a crisp addition to a crudite. And of course it is popularly served thinly sliced into wintry salads. When cooked down it becomes quite sweet and mellow. Chopped fennel can be added to soups or sautes, for example. In a gratin, fennel pairs well with cheese, especially parmesan or it can be quartered and braised on the stovetop in a flavorful liquid like stock or wine until completely tender. The thin, green leaves or 'fronds' that grow out of the stalk can be trimmed and used as a fresh herb garnish, lending a delicate hint of anis.

Q: Onions give me acid reflux. Leeks were a successful substitute...got any other ideas? We love the flavor of onions.

A: There are plenty of other vegetables, herbs and spices that can pack a good onion-y flavor. When trying them out, incorporate them one at a time so if one causes an adverse reaction, you can rule it out for the next time. Try the following: shallots, scallions, chives, onion powder, dried onion flakes.

Q: What kind of oil do you like to use?

A: There are so many out there! For simplicity's sake...a great extra virgin olive oil is essential in the kitchen. Keep in mind that it should not be heated but rather used for drizzling on cooked foods (i.e: a finished pasta, roasted fish, toasted bread) or in dressings. For cooking, canola is very versatile. It is derived from a seed (the rapeseed) and is flavorless. It has a high smoke point which makes it useful for a variety of cooking methods like roasting, sauteing and frying.

? Send your questions to us!! grillachef@chelseamarket.com
?? Check out chelseamarket.com to find out when we will be dishing advice on the concourse.