Silky Salmon

Fresh slightly rare and smooth as silk. Filets of organic salmon best.

Drizzle olive oil on a baking dish or regular oven friendly plate. Place the salmon filets over the oil. Top with a favorite Asian sauce or lemon slices with pepper and garlic powder or dill weed. Drizzle a little more olive oil on the filets.

Preheat oven to 200 degrees. Bake the filets at 200 degrees for 45 minutes.

Serve with green beans and rice.

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Ragoût de Veau au Riz Jaune

VEAL STEW WITH YELLOW SAVORY RICE

About 3 lbs. veal stew meat cut into 1″ chunks. Serves four.

In a stock pot, brown the pieces of veal on all sides in a little olive oil. Brown in stages so meat isn’t touching. Deglaze after each stage with a 1/3 cup chicken broth and pour into a bowl with veal. Reserve all meat and broth in the bowl.

In the same pot, brown 1 chopped onion, and 2 sliced leeks in a little olive oil. Pour all the meat and broth back into the stock pot and sprinkle 1 tablespoon flour over it. Season with generous amount of cracked black pepper and garlic powder. Stir.

Add 1/2 cup dry white wine. Stir on high heat and when starts to boil cover. Reduce to simmer immediately for 1/2 hour.

Add 20 small, peeled pearl onions. Cover. Simmer another 1/2 hour.

Add 10-12 shiitake mushroom caps, cut into strips. Cover. Simmer another 15 minutes.

Add 1 crushed, seeded, peeled tomato, 20+ kalamata olives, pitted and halved. Simmer uncovered another five minutes.

Serve over turmeric – cayenne seasoned rice.

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, garlic powder to taste.

Blend mixture loosely into the cornbread stuffing. Put in a baking dish in 375 degree oven covered until heated through.

When ready to eat at your host’s home, pop into a hot oven uncovered to reheat and crisp on the top before serving.

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 and 1/4 cup milk. Season with salt  & pepper to taste.

Stir in 1/2 cup plain yogurt, and add a pinch of cayenne. With a hand mixer, blend until smooth and creamy.

Pour into a casserole dish and bake at 400 degrees for 20 minutes or until brown on top.

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.

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; 1/2 tsp. paprika. Garlic powder to taste. Add cleaned dried shrimp.

Stir to coat shrimp. Place coated shrimp on a cookie sheet so not touching, using all of the coating mixture.

Turn oven broiler to high and when hot, place cookie sheet on highest rack. Broil for 6 minutes. That’s it. No turning.

Sprinkle with lemon or lime juice. Serve with Kazmati rice and chutneys.

Linguine with Clam Sauce

linguine clam

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 a deep stock pot, heat 3 tbs. vegetable oil. Add 4 dozen cleaned little neck clams. Cover on high heat until clams start to open and release their juices, 4-5 minutes.

Add above sauce ingredients, stir and cover for another 3-5 minutes until all clams have opened and sauce is heated.

Concurrently prepare enough linguine to serve 4.

Ladel clams and sauce over the pasta.

Have a crusty bread on hand to sop up extra sauce.

We use a lot of garlic, you can use less. Never use salted butter. Clams have enough. The star is the sauce, finished by the nectar of the little necks.

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.

Cod with Yogurt Dill Sauce

In a small bowl, whisk together 1 cup plain yogurt, 3 tsp. crushed dill weed, juice of 1/2 lemon, ground white pepper to taste.

Sprinkle Spanish paprika on both sides of a 1 lb. cod filet. Sauté the filet in a fry pan in a little olive oil and butter, quickly browning on each side, so moist and not overcooked.

Remove from skillet. Cut crosswise into two servings and spoon sauce over cod. Serve with rice and lightly steamed fresh Spring asparagus.

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 fish away from the spine to form the 2 filets.

Serves 2.

Season with crushed white pepper.

In a non-stick fry pan, melt 3 tbs. butter and add capers to taste.

Place filets in pan and on medium high heat sauté for 2 minutes on each side, basting with the butter sauce.

Turn off heat and add juice of 1 lemon.

Serve filets with the butter caper lemon sauce. Rice and a veg.