Thursday, November 26, 2009

Thanksgiving Feast

Here's a wrap up of the lunch menu:

Roast Duck
Cranberry Sauce
Roasted Fennel, Purple Carrots, and Onions
Dressing with Smoked Sausage and Roasted Butternut Squash
Mashed Potatoes, Celery Root, and Japanese Turnips
Homemade Bread
Adelsheim Pinot Noir

I am very thankful that I can cook for my family and that I could incorporate some local goodness from the South of the James Market.


vanessa said...

happy thanksgiving!!

The Wife said...

How did the roasted fennel and carrots turn out? I just saw Emeril do a green beans and roasted fennel dish that looked delicious and I've been contemplating making it. I've worked with fennel before, but have not roasted it.

pjpink said...

Hi Wife! I really liked the fennel. I drizzled it with a little olive oil and then used some dried thyme, salt, and pepper. It definitely has an anise flavor, but I like it and my relatives like it, too.