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,…

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…

Radicchio Anchovy Braise

Best side dish I’ve made in a while. Serves 2. In a non-stick fry pan, heat oil from jar of Sicilian anchovies. Add wedges of a fresh radicchio and brown. Add 6-7 of the Sicilian anchovy fillets from the jar, minced. Pour in 1/2 cup chicken broth, bring to boil.┬áCover and simmer for 8 minutes….

Transition Kitchen

Leaving the country kitchen for a city range. It’ll be fun to cook again. Soon. I hope. If I can just find those pots and pans.

Delectable Haddock

Serves 2. Filet of freshest haddock, skin on. If large, cut into two pieces. Drizzle olive oil on the bottom of an oval pan and place fish on top, skin side down. Top with panko or bread crumbs, drizzle more olive oil, add a few pats of butter. Place thin slices of lemon on top….

Potages d’Octobre

These soups are rich and fragrant, meant for sipping from a small glass. Potato Turnip Leek Soup Peel and cut into small chunks: 4 medium Yukon Gold potatoes 1 medium turnip Put into large saucepan, cover with water and season with cracked black pepper. Bring to boil and then simmer until tender. Drain in a…