I was all set to make a pork roast tonight, and at the last minute decided on halibut instead. I love fennel and tomatoes together. Everything was really good, even the Brussels sprouts. I made one substitution and used pecans instead of hazelnuts, since I’m not a halzelnut fan. All of these recipes are also in Fine Cookings Quick & Delicious 2006 special issue.

• Halibut Braised in a Tomato-Fennel Broth (Fine Cooking #60, November 2003, p. 55)
• Red Potatoes Roasted with Onions, Thyme & Sherry Vinegar (Fine Cooking #70, March 2005, p. 53)
• Browned Brussels Sprouts with Hazelnuts & Lemon (Cooking New American, p. 193)

Wine: Sapphire Hill 2003 Reserve Pinot Noir (Russian River Valley, California). A nice Pinot. The folks at Sapphire Hill are really nice and make pretty decent wine.