LEMON PUDDING CAKE

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  • 2 large lemons

  • ¼ cup all purpose flour

  • Rounded ¼ tsp. salt

  • ¾ cup plus 2 T. sugar

  • 3 large eggs, separated

  • 1 1/3 cups whole milk

Preheat oven to 350 degrees.  Finely grate 1 T. zest from lemons, and then squeeze ¼ cup plus 2 T. of juice.  Whisk together flour, salt, and ½ cup plus 2 T. sugar into large bowl.  Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking until just combined.  Beat whites in another bowl until they hold soft peaks.  Beat in remaining ¼ cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.  Whisk about ¼ of whites into batter to lighten, and then fold in remaining whites gently, but thoroughly.  Batter will be thin.  Pour into a buttered 1 ½ quart ceramic gratin or other shallow baking dish and bake in a hot water bath (water ½ way up sides of baking dish) until puffed and golden, 45-50 minutes.

Transfer to rack and serve warm or at room temperature.

ZUCCOTTO FROM TOM PARACHINI

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  • 2 oz. shelled unskinned almonds

  • 2 oz. shelled whole filberts (hazelnuts)

  • 1  10-12 oz pound cake

  • 3 t. cognac

  • 2 T. maraschino liqueur

  • 2 T. cointrau

  • 5 oz. semi sweet chocolate bits

  • 2 cups whipping cream

  • ¾ cup powdered sugar

Preheat oven to 400 degrees.  Drop almonds in boiling water and skin.  Place on baking sheet and put in oven 2 minutes to dry.  Remove and chop.  Put filberts in oven for 5 minutes.  Chop roughly. Reset oven to 250 degrees.  Get a 1 ½ qt. bowl and line it with damp cheesecloth. Cut pound cake into 3/8 inch slices.
Cut each slice on the diagonal.
Moisten each section with sprinkles of cordials and place inside bowl
with narrowest end at the bottom.  Have crust side meet non crust.  Whip cream
with sugar.  Mix in almonds, filberts, and 3 oz of chocolate chopped.  Divide in
half.  Spoon half into bowl.  Melt 2 oz. chocolate.  Fold into remaining cream.  Spoon into bowl.  Seal top of bowl with remaining cake.  Cover with plastic crap and chill for one or two days.

WINTER VEGETABLES

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  • 6 # red potatoes

  • 3 # brussel sprouts

  • 1 ½ # parsnips cut in 2” sticks

  • 1 ½ # carrots diagonally cut in slices

  • 1 ½ # small turnips cut into sixths

  • 3 sticks unsalted butter

  • 1/3 cup horseradish

  • 1/3 cup cider vinegar

  • 1/3 cup minced fresh dill

Steam vegetables.  Mix melted butter, horseradish, dill and vinegar.  Pour over
vegetables.  Keep warm in 200 degree oven.

WILD RICE AND MUSHROOM CASSEROLE

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  • 1  8 oz package of wild rice cooked

  • 2 large onions chopped

  • 1 stalk of celery chopped

  • 1 medium can mushrooms drained and chopped/sliced

  • 1  ½ # soft cheese (Monterey jack)

  • Coffee cream

Sauté onions and celery in butter until transparent, but not browned.  Add mushrooms, cheese and rice.  Mix well. Pour into Pyrex baking dish.  Add
cream to almost cover.  Bake covered at 375 degrees for 40-50 minutes

ANOTHER VINAIGRETTE DRESSING

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  • 3 T. white wine or champagne vinegar

  • 1 t. Dijon mustard

  • 1 extra large egg yolk at room temperature

  • 1 t. kosher salt

  • ½ t. ground pepper

  • ½ cup olive oil

For endive, walnut salad:  5 heads endive, 1 cup walnuts, 6-8 oz. stilton crumbled, and ¼ cup whole fresh flat-leafed parsley.

VEAL ROAST

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  • Veal tenderloin (boned loin), about 5 pounds

  • Olive oil

  • 3 cloves of garlic finely chopped

  • 2 cans (6 oz each) tomato sauce

  • 1 cup of Greek black pitted olives

  • 2 T. fresh (or 1 ½ t. dried) basil

  • ½ cup sherry or Marsala

Rub veal well with 4 T. olive oil and a bit of the garlic and basil and salt and pepper. Place in baking dish.  Combine tomato sauce, remaining garlic and basil and olives and pour around veal.  Add 2 T. olive oil.  Roast at 325 degrees for approximately 1 ½ hours.  Baste twice during this time.  Add sherry or Marsala and continue cooking until veal is tender. 

OSSO BUCCO MILANESE

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  • 4 T. butter

  • 1 ½ cup chopped onions

  • ½ cup finely chopped carrots

  • ½ cup finely chopped celery

  • 1 clove garlic minced

  • 6-7 pounds veal shanks

  • 1 ½ t. salt

  • ½ t. pepper

  • ¼ cup flour

  • ½ cup olive oil, divided

  • 1 cup dry white wine   

  • ¼ cup beef or chicken stock

  • ½ t. dried basil

  • ½ t. dried thyme

  • 3 cups canned tomatoes, drained, coarsely chopped

  • 6 springs of parsley

  • 2 bay leaves

In a heavy shallow casserole melt butter.  Add onions, carrots, celery and garlic.  Cook medium heat 10-12 minutes stirring occasionally.  Remove from heat.  Sprinkle veal with salt and pepper. Dust with flour (I shake in a plastic bag).  Heat 6 T. olive oil in heavy skillet.  Add veal pieces to brown.  Add more oil if
needed.  Place browned pieces over vegetables in casserole.  Drain all but
small amount of fat from skillet.  Add wine.  Boil briskly over high heat until
reduced to ½ cup.  Stir in stock, spices, tomatoes, parsley and bay leaves.  Bring
mixture to boil.  Pour over veal.  Veal should be half submerged in liquid.  Add more stock if needed.  Bake 60-75 minutes basting occasionally.

VEAL MARENGO

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¼ cup olive oil

2 ½ # lean boneless veal cut in small bite sized pieces

1 medium onion chopped

1 cup white vermouth

1 cup beef broth

1   16 oz can Italian plum tomatoes drained

1 clove garlic minced

Salt and pepper

1 small bay leaf

Pinch of thyme

¼ cup butter

½ # pearl onions peeled

½ # mushrooms

1 T. flour

¼ cup cold water

Heat oil, brown veal. Remove veal and sauté onion.
Return veal to pan.  Add next 7 ngredients and bring to boil.  Cover and
simmer for 45 minutes.  Heat butter in a killet.  Brown onions and
mushrooms.  Add to mean mix and simmer 15 inutes more.  Stir together flour and water until smooth and stir into boiling mixture.  Cool until thick.  Pour sauce over meat and serve.