Ham with red onion; braised fennel; boiled turnips and steamed turnip greens – 10 December 2011

D got inspired by some veggies at the Grand Lake farmers’ market today and cooked a wonderful winter dinner, using techniques from Alice Waters’ book about simple foods.

He braised fennel wedges, and boiled turnips while steaming their greens above the boiling water.

He cooked some very sweet, really exceptional red onions, and then tossed in ham slices from the Bowl’s packaged ham that we’ve had before, to heat up. All in all it was a wonderful meal.

We had a bread coated with sesame seeds from Octoberfeast which was delicious.

We had a Donkey & Goat “Four thirteen” – a red wine blend – which was wonderful with the meal, and, interestingly, particularly liked the bitter turnip and greens.

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