Short Ribs and Saurkraut

Turkey Stock

16 Turkey necks
4 yellow onions, cut in eighth's, unpeeled
2 pounds carrots, unpeeled, cut in chunks (2 inch pieces)
10 stalks celery, cut in chunchs, leaves included
3 bunches fresh sage
1/2 bunch fresh thyme
2 branches fresh rosemary


Toss all ingredients with a few tablespoons of olive oil to coat. DO NOT SALT! As the stock is reduced later, it can become too salty. Place on roasting pans in a thin layer. Roast at 350 degress for about 3 hours until all items are very brown and crispy. Place in a large stock pot and simmer for 3 hours. Strain to remove solids. (Necks may be nibbled by those who are willing to work for some very tasty bits of meat.) Continue to simmer stock for another hour or two to reduce. Refrigerate for a day or two or freeze until needed for Thanksgiving. Use stock to flavor stuffing (dressing and baste turkey. Make gravy by straining pan juices from Turkey and removing some fat. Use this turkey stock to deglaze pan and make up the liquid part of the gravy.

Chicken Piccata

8 boneless, skinless chicken thighs
flour for dredging
olive oil for sauteing
1 quart chicken broth or stock
Juice of two lemons
1/3 cup flat-leaf parsley, chopped
Black pepper
capers, as desired (I use about 1/4 cup)
8 oz. Angel-hair pasta, cooked and drained
olive oil for drizzling

Dredge chicken thighs in flour and then saute them in a large frying pan over medium high heat until nicely browned. Add the broth and the lemon juice. Reduce the heat to simmer and allow the mixture to cook until the chicken is done all the way through. Add pepper and remove from heat. Add capers and parsley. Serve over hot pasta. Drizzle with olive oil, if you wish.

Beans and Greens 2

2 tbsp olive oil
2 cloves of garlic, sliced, diced, smashed or crushed
pinch red pepper flakes
5 slices Canadian bacon, diced
One bunch Kale (I prefer the purple for added nutrition, but green is fine), washed and chopped into bite-sized pieces
1 can red beans, drained and rinsed
1/2 cup beef stock

Heat the olive oil in a large frying pan. Add the garlic, Canadian Bacon and the red pepper flakes. Cook for a moment but do not allow the garlic to burn. Add the Kale to the pan. Put the beans on top of the kale. Add the broth and put the lid on the pan. Allow the greens to steam until tender. Stir and serve.

Beans and Greens 1

2 tbsp Olive Oil
6 large leaves Fresh sage, chopped
2 cloves Garlic, chopped, smashed or crushed
2 cans diced tomatoes (seasoned ones are good)
2 cans cannolini beans, drained and rinsed
Field greens or mesclun

Heat the olive oil in a medium sauce pan over medium heat, add sage leaves and garlic. Allow them to cook for a minute or two until the garlic just begins to color. Add the tomatoes with their juice and lower the heat to simmer. Allow the mixture to cook down until there is only a small amount of liquid remaining. Add the beans and heat through. Season with quite a lot of black pepper to your taste. Serve the mixture over field greens or mesclun. If desired, the side dish may be drizzled with extra virgin olive oil and/or basalmic vinegar to taste.

Corned Beef and Cabbage

1 Corned Beef
2 lbs waxy potatoes, peeled and cut into bite size pieces
1 lb carrots, peeled and cut into bite size pieces
1 lb parsnips, peeled and cut into bite size pieces
1 small head of cabbage, cut into large chunks

Place corned beef, along with the seasonings in the packet into a slow-cooker with enough water to cover it by 2 inches. I also add about 10 whole allspice berries. Cook on high for 4-5 hours. This could also be done by cooking it on top of the stove at a very slow simmer for 2-3 hours. Either way, it should be fall-apart tender. Remove the corned beef to an oven-safe dish and place it in the oven at about 200 degrees. This will keep it hot and also allow the outside to crisp up a bit. Place all of the broth into a pot on the stove-top and bring it back to a boil. Add all of the vegetables and lower the heat to a simmer. Cook until the potatoes are fork-tender.

Picatta Soup Recipe

Chicken Picatta Soup

5-6Chicken thighs (I usually use frozen, skinless, boneless, but I have used fresh with skin and bones on, as well)
1/2 Flour for dredging
Olive Oil
2 quarts Chicken Stock
Juice of 3 lemons
2 oz Angel Hair Pasta, broken in pieces
1 bunch Kale (I like red the best), washed and chopped in large chunks
1 butternut squash, peeled, seeded and cubed
Fresh-ground black Pepper
Capers, (Optional, but why wouldn't you!)
Flat leaf parsley and Extra Virgin Olive Oil for garnish

Heat a large, straight-sided skillet over medium-high, add olive oil to just coat the bottom of the pan. Dredge the chicken thighs in flour to just barely coat. Lay them in the pan and brown both sides. Add chicken Stock and lemon juice. Cook until chicken is done (no pink in the middle). If using bone-in chicken, remove from broth and either cut up or shred. Boneless chicken may be chunked before dredging or at this point. Add pasta, Kale and squash and cook until pasta and squash are tender, 5-10 minutes. Add lots of black pepper and capers to taste. Drizzle with Olive Oil.