Another meal from our farmers market expedition in Venice.

• 1/4 lb mushrooms
• 1 medium onion, chopped
• 4 cloves garlic
• Fresh Rosemary, Sage, basil
• 2 bay leaves
• 1/2 cup white wine
• 1/2 cup cream
• salt to taste
• Fresh pasta

Sautee onion, garlic and herbs until tender

Add 1/3 of mushrooms, sautee, add 1/2 cup water and salt, reduce.

Add 1/3 more of mushrooms, soften.

Add 1/2 cup white wine, reduce, add 1/3 of best mushrooms and 1/2 cup cream, reduce

Serve with pasta

Riffing off of this recipe from Bon Appetit: http://www.bonappetit.com/recipes/2011/12/holiday-ham-with-riesling-and-...

1 9lb ham
2 cups white wine
1 cup water
2 tablespoons (1/4 stick) unsalted butter
1/4 cup finely chopped shallots
1 Tbs thyme
1 tablespoon honey
1 Tbsp mustard
1/2 teaspoon freshly ground black pepper
Small pinch of kosher salt

Bake the ham for ~3 hours, until it reaches 110°F, basting occasionally,
with 1 cup of white wine and 1 cup of water poured in at the beginning to add steam

So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

On our vacation to Thailand a few years ago, we spent one of our days in Chiang Mai at the Thai Farm Cooking School. Some of the dishes we made were really delicious and frankly quite easy (if somewhat challenging to find all of the ingredients in the DC metro area).