Osso Buco

Braised Veal Shanks

Preheat oven to 375 degrees.

5-6 veal shanks, 2″ thick, towel dried.

A shallow dish of flour to dredge.

Coarsely chop-2 carrots, 3 celery stalks, 2 leeks, 1 small onion.

Peel and section a large orange.

Also on hand.
3 tbs. tomato paste.
1 cup dry white wine.
3 cups chicken stock, olive oil.

In a large stock pot, dredge veal shanks in flour on all sides, shake off excess flour.

Brown flour-dredged veal shanks in olive oil on all sides. Set aside in bowl.

Brown carrots, small onion, celery.

Add the tomato paste and after browning it up in the middle of the pot, stir into the veggies.

Add the white wine and boil to 1/3 reduction.

Add back the veal shanks.

Add the orange sections and leeks. Stir.

Season with 1/4 tsp. cloves, 4 cloves mashed garlic, 1 tsp. thyme, ground black pepper, salt to taste.

Add the chicken stock and bring to boil. Cover.

Bake in oven for 1 1/2 hours.

Uncover. Bake for another 1/2 – 1 hour until thickens.

Serve with horseradish mashed potatoes.


Veal Piccata with Cavatelli

Slice 2 small zucchinis lengthwise, cutting off ends. Place in a baking pan, peel side down. Drizzle with olive oil. Spread a pinch of cayenne on each. Place in the oven until it reaches 400 degrees. Then, broil until crisp on top. Remove from oven.

When cool, cut zucchini into small chunks. Finely chop 1/2 cup sun-dried tomatoes.

In a large non-stick fry pan, heat a thin coat of olive oil on high heat. Quickly brown milk-fed veal cutlets, pounded to about 1/4″, on each side. Do it in stages so they don’t touch. Sprinkle with ground pepper and garlic powder.

Remove to a plate after each stage.

In the same pan with leftover drippings, brown a minced shallot. Add a couple pats of butter. Deglaze with 1/4 cup dry white wine. Add juice of 2 lemons and 1/3 cup capers. Stir. Turn off heat.

In a large pot, add fresh cavatelli to boiling water. After water comes to a full boil again, cook for 5 minutes until tender. Drain.

Bring fry pan back to high heat and place veal cutlets and juices back into the sauce until just heated.

Serve with shallot, lemon, caper sauce over cavatelli topped with zucchini and sun-dried tomatoes.

Sprinkle with romano-parmesan grated cheese.

Vitello Balsamico

veal-chopsSautéed Veal Chops with Balsamic & Thyme


Bring 1″ veal rib chops to room temperature. Pat dry.

Season on both sides with ground black pepper, garlic powder, dried thyme, sea salt to taste.

Preheat oven to 400 degrees.


On the stovetop, heat a dry sauté pan until hot. Place chops into pan and sear on both sides for 4 minutes each side until carmelized.

Place pan with carmelized chops into the preheated 400-degree oven and bake for additional 4-5 minutes, depending on preference for medium-rare to medium.

Remove pan from oven. Place chops on plate to rest for 5 minutes.

On the stovetop, under low heat, place 3 tbs. butter into the original sauté pan with veal drippings, and add 3 tbs. Fini or best Balsamic vinegar to deglaze for a sauce. Scrape and stir to incorporate all drippings.

Serve chops drizzled with sauce, roasted fingerling potatoes and string beans. Serves 2.



La Crema 2014 Pinot Noir from Willamette Valley, Oregon.

Chicken Rosh Hashanah

For a sweet and tender start to the Jewish New Year. Enjoyed at a family get together a few blocks south this year. Happy 5777!

Serves 4-6.

Place 4 chicken thighs and 4 breasts, bone-in, skin-on, in a large baking dish.

Rub each piece with salt, ground black pepper and ground cumin to taste.

In a small saucepan, bring to a boil 1/2 cup orange juice, 1/4 cup honey, 1/4 cup brown sugar, 3 tbs. Dijon mustard.

Pour sauce over chicken and bake at 350 degrees for 50 minutes, basting once.

Debate Steak

To watch Presidential debates, need sustenance.

1 prime strip steak / person from Citarella or your favorite butcher.

Pat dry each steak. Press generous amount of cracked black peppercorns into each side of the meat.

In a large preheated cast iron skillet, sear steaks dry until blackish on each side.

Finish in preheated 400 degree oven to desired wellness from 3-6 minutes depending on thickness of steaks.

Remove steaks from pan onto a large platter.

Add 3 tbs. butter to same skillet and brown a finely diced shallot. Add chopped Crimini mushrooms, and 2 cloves mashed garlic. Stir until mushrooms are tender.

Add 1/2 cup Pinot Noir and another 1-2 tbs. butter, stir and reduce liquid by half.

Cut steaks into thick slices and plate. Pour sauce over them.

Prefer steak sliced so the sauce permeates the meat. But, can plate steaks whole with sauce over each as well.

Drink the rest of the Pinot with dinner.

Serve with string beans and a crusty bread.

Ready for a rowdy Clinton-Trump debate!

Winter Beef or Lamb Stew

Late root vegetables still around. Comfort food on murky gray December days.

Serves 4.

1 1/2 – 2 lbs. beef chuck or leg of lamb.

Cut into stew-sized chunks.

In a large stock pot, brown the meat in stages on all sides in a little olive oil.

Season each time with garlic powder, ground black pepper, thyme, dash of cayenne to taste.

When all sides are brown, add 1/4 cup chicken broth, deglaze and remove meat and broth to a large bowl.

Repeat until all meat is seasoned and browned. Leave meat and broth in the bowl.

In the same stock pot, brown finely chopped veggies, about 1/4 cup each:

celery with leaves
2 cleaned leeks

Season with oregano, thyme, garlic powder, basil to taste.

Pour the meat chunks and broth back into the stock pot and stir with veggies.

Add 1 cup dry red wine, such as a French Beaujolais. Bring to boil.

Cover and simmer for 1-2 hours.


2 peeled quartered onions
10-15 whole fresh mushroom caps
large chunks of carrots and celery
another cup of red wine

Bring to boil and simmer half-covered for another hour or so.

Meat tender, veggies cooked through but not soggy.

Serve with horseradish mashed potatoes.

Chicken Foggia

Salute a mi Papa di Foggia, Italia where the black olives are plenty.

Serves 2.

Pre-heat oven to 425 degrees.

Pat dry 2 large meaty bone-in chicken breasts, skin on.

In a deep baking pan drizzle olive oil on the bottom.

Slice a sweet onion and place around the pan.

Place the breasts in the middle.

Drizzle olive oil over the onions and chicken breasts.

Add garlic powder and ground black pepper liberally over the chicken breasts.

Bake for 1 hour.

Remove from oven and put aluminum foil over chicken until ready to eat.

For the sauce/ tapenade:

In a small bowl mix together-
2 tablespoons chopped pitted black olives
2 tablespoons chopped capers
2 tablespoons finely chopped shallots or red onion
1/2 tablespoon olive oil
1/2 tablespoon balsamic vinegar
Dried thyme and red pepper flakes to taste

Serve over the chicken or on the side with a baguette.

Dr. Husband’s Veal Chops

Perfect every time.

1 large loin veal chop per person about 1 1/2″ thick.

Pat them dry and brush a thin coating of olive oil all around.

Season with ground black pepper, garlic powder, sea salt to taste on both sides.

Place in shallow pan under a pre-heated broiler for 5 minutes.

Turn and broil another 5 minutes.

Should be a crispy brown sear on both sides.

Then, remove from broiler and heat oven to 400 degrees.

Bake them for an additional 2-4 minutes for medium, pale pink inside.

Remove from oven and allow chops to rest for 5-7 minutes before serving.

Top with a dollop of Stonewall Kitchen’s Vidalia Onion Fig Sauce.

Pulled Pork Tenderloin

2 lb. pork tenderloin cut in half crosswise.

In a large stock pot, brown 2 thickly sliced sweet onions in a little olive oil.

Brown both pieces of the pork on all sides.

Season with garlic powder, ground black pepper, cayenne to taste.

Add 1 bottle of Pilsner Urquel beer, or other Oktober brew of your choice.

Bring to boil.

Turn to low and add spicy barbecue sauce of your choice. I used Maple Chipotle and a little Sesame Sriracha.  2 cups total.

Cover and simmer for 4-6 hours, until meat is easily pulled apart.

Pour out excess liquid.

Pull the meat and put back into stock pot. Add more barbecue sauce to taste.

Add 1 can Great Northern white beans. Simmer uncovered for another 1/2 hour.

Serve over braised red cabbage.

Braised Summer Chicken

Braised breasts with summer vegetables.

Serves 2.

2 large chicken breasts, skin on and bone-in. Pat dry with paper towels. Season with cracked black pepper and garlic powder all around.

In a large, deep fry pan, brown 1 sliced onion in a little olive oil.

Push onions to sides of pan and brown seasoned breasts on both sides.

Set chicken aside on a plate.

To the browned onion, add fresh farmstand fare. Sliced hot peppers, halved cherry tomatoes of every variety and hue, sliced scallions, shaved corn off the cob.

Brown and deglaze with 1/2 cup dry white wine.

Stir and add 2 tbs. butter.

Add back chicken breasts. Cover pan and bring to boil.

Reduce to low and simmer for 1 hour or more.

Serve over rice.