Monthly Archives: November 2011

Deconstructed Stuffed Chicken

Since I didn’t cook Thanksgiving dinner this year, I miss the leftovers that come with it–mainly stuffing–so I decided to make a chicken, and stuff it.  I always vary my stuffing, and this time, I’m using my neighbor Beppi’s recipe … Continue reading

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Butternut Squash and Leek Soup

These leeks are truly the last hurrah from my  neighbor Beppi’s vegetable garden. I’ve also stocked up on winter squashes from one of the local farm stands before it closes.  But not to despair–there is another farm stand which will … Continue reading

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Whole Wheat Pappardelle with Duck Ragu and Shiitakes

Since I was fortunate enough to have been invited to dine at the home of a family member for Thanksgiving, I didn’t make Thanksgiving dinner.   Therefore, no leftovers to recycle or write about.  Instead, we’re having pasta for dinner tonight. Whole … Continue reading

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Pasta with Butternut Squash

This time of year (through the winter), butternut squash is at its peak.  I like to use it as a side dish, or as a component of risotto, or–tonight–as a pasta main course. This dish is buttery, sweet and subtly … Continue reading

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Beppi’s Spezzatino di Pollo

My neighbor Beppi’s chicken stew is one of the most aromatic, elegant chicken stews you will ever taste.  With its northern Italian combination of sherry, white wine, rosemary and shallots, it will perfume your kitchen and instantly warm you on … Continue reading

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Salad of Arugula, Purple Cauliflower and Butternut Squash

This salad could really be called “fall harvest” salad, because it takes full advantage of ingredients that are currently at their peak.  This arugula is bigger, heartier and fuller-flavored than in the summer.  All of the crucifers are bigger, greener and … Continue reading

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Pasta with Kabocha Squash and Kale Two Ways

Both kale and kabocha squash are plentiful now through December, so I’ve been buying them regularly and freezing them for the winter.  The kale gets blanched and frozen in ziploc bags and the squash gets peeled and cubed, then frozen … Continue reading

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Braised Lamb Shanks with Flageolets

This is the perfect dish to make on a Sunday afternoon when you have time to wait patiently, anticipate, and revel in the aromas that gradually fill your house over the course of the three hours it takes to cook. … Continue reading

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Sauteed Peconic Bay Scallops

Peconic Bay Scallops are in season this time of year–different from the large sea scallops that we normally get year-round.  They are an exquisitely sweet treat. Because they are small and delicate, they need to be handled with care.  My … Continue reading

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Turnip “Risotto”

This is my version of a dish that Mario developed many years ago, which makes ingenious use of turnips.   The turnips are diced into tiny cubes, then sauteed and stirred while broth is gradually added.  Turnips are a very sturdy … Continue reading

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