Monthly Archives: November 2011

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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Fettucine with Spinach, Goat Cheese and Lemon

  Goat cheese makes a terrific filling for ravioli–we used to serve them at Po Restaurant, stuffed with goat cheese and scallion, dressed with butter and sage.  They were a wonderfully rich and festive dish.  The same combination of flavors can also … Continue reading

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Fettucine with Pork Ragu and Peas

I have a dry-rubbed grilled pork tenderloin left over from my dinner the other evening. Yes–this is another lesson in recycling leftovers–one of my favorite pastimes. This is not a true long-simmered pork ragu, which would require raw ground pork … Continue reading

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Slow-Roasted Duck with Glazed Turnips

I was driving past a farm stand that I don’t usually frequent, and I could see the beautiful plump turnips and deep green heads of savoy cabbage all the way from the road. When I pulled in, I noticed that … Continue reading

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Kabocha Squash, Calabrese Style

In Italy, they refer to all manner of winter squash and pumpkins generically as “zucca“. It’s difficult to pin down which variety they’re referring to when they name it in a recipe. Usually, I use butternut squash, but today, I … Continue reading

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