Cornbread Celery Apple Stuffing

When not hosting Thanksgiving, bring stuffings. This is my fave. Make 2 bags Pepperidge Farm Cornbread stuffing as directed. Separately, in a large skillet, in a little olive oil, brown one sweet onion, coarsely chopped. Add 2 cups peeled, cored, chopped tart green apples, 2 cups thickly sliced celery stalks. Brown. Add ground black pepper,…

Baked Turnip Casserole

Perfect side with Osso Buco, Braised Oxtails or even the traditional Thanksgiving Day turkey. Smooth. Nutty. Delicious. Chop a large peeled turnip into small chunks and cover with water in a saucepan. Cover and boil until chunks are tender. Drain. Let cool to room temperature. In a bowl, hand mash with a 1/4 stick butter…

Braised Oxtails (Short Ribs)

Turkey is pretty boring. So make this rich late autumn feast instead.  Serves 6. 6 + lbs. short ribs cut 1/2″ thick and of like sizes. This recipe takes a whole bottle of red wine, so a French Beaujolais works well. It’s not too expensive, but good enough to be the main ingredient. The meat…

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,…

6-Minute Tandoori Shrimp

Pierre Franey’s time-tested cooking method. 6 minutes under the broiler, no turning. Perfect every time. 16-18 shrimp. Serves 2. Clean and de-vein largest fresh shrimp you can get. Place on paper towels to dry. Mix together in a medium-sized bowl, 2 tablespoons plain yogurt, 1/4 tsp. each of cayenne, cardamom, coriander, ginger, turmeric, cumin, cinnamon;…

Linguine with Clam Sauce

Little Necks Nectar Serves 4. Figure 1 dozen little necks per person. In a bowl or glass container, add the following: A generous half cup of olive oil 1 tsp. ground black pepper 1/2 tsp. red pepper flakes 6 cloves of garlic (3 chopped, 3 mashed) 1/2 cup chopped parsley 3 tbs. UNsalted butter In…

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…

Cod with Yogurt Dill Sauce

Serves 2. In a small bowl, whisk together 1 cup plain yogurt, 3 tbs. crushed dill weed, juice of 1/2 lemon, ground white pepper to taste. Cover and refrigerate for an hour or more. When ready to cook, bring sauce to room temperature. Sprinkle Spanish paprika on both sides of a 1 lb. cod filet….

Lemon Sole

A flat fish native to Northern Europe. It is neither truly sole, nor lemon-flavored. The name is a French derivative which describes the outer scales of the fish and its shallow waters habitat. Since filets are thin, it cooks very quickly. A cartilage spine splits it and small bones need to be removed. Cut the…

Seared Swordfish Steaks

Serves 2. Pat dry 2 swordfish steaks and place in a hot non-stick fry pan, no oil. Sear 2-3 minutes on each side depending on thickness to achieve a golden color. Remove from pan to a plate. Turn heat to medium. Add 3 tbs. olive oil, 4-6 sliced green onions/scallions, 4 tbs. capers, 4 tbs….