Osso Buco
Men have been raving over Osso Buco for years. Its hearty meat imbued flavor that can only come from long-cooking with fine ingredients has made it an Italian delicacy. Traditionally, it’s made with veal shanks, but lamb or beef shanks are easier (and cheaper) to come by.

Serves 4
4 cloves garlic, minced
1 carrot, diced
1 medium yellow onion, diced
3 stalks celery, diced
4 lamb, veal, or beef shanks (about 8 pounds)
¼ cup flour
4 tablespoons olive oil
1 anchovy
2 cups red wine
1/2 cup tomato paste
3 tablespoons chopped parsley or 1 teaspoon dried
1 teaspoon salt
1/8 teaspoon black pepper
2 or 3 cups water (or as needed to cover shanks within 1/2 inch of the tops)

Dice all the vegetables and set them aside. Locate a large roasting pan with a cover (or cover with aluminum foil.) I found a Dutch oven too small. This dish requires stovetop browning and oven baking. If your roasting pan cannot be set over a burner, use a large skillet for the first step.

Preheat oven to 350 degrees. Sprinkle shanks liberally with half of the salt and the pepper. Measure flour onto a sheet of waxed paper and then heat 2 tablespoons of the oil in the pan over medium high heat. Add the garlic and sauté gently, and then lightly flour shanks and add them to the pan. Brown them on both sides. Remove the shanks and crusts of garlic to a plate. Add the remaining oil to the pan and then add the celery, carrots, onion, and the anchovy. Sauté vegetable until they begin to brown and soften, about 6 or 7 minutes. The process will go more quickly (and you will use less oil) if you cover the pan.

Stir in the red wine and the tomato paste, deglazing the pan by scrapping the brown bits from the bottom. If you are switching pans, do this now. Otherwise, return the shanks to the pan. Cover them with enough water so that about 1/8 of the shanks are still visible. Cover the pan, and place it in the oven. Cook for about 1-1/2 hour, or until meat is fork tender and begins to fall off the bone. Baste with pan juices every half hour or so, and turn shanks once during the cooking process. Serve with a side of mashed potatoes and a green vegetable or salad.

Make-ahead Mashed Potatoes
The convenience of getting a major project out of the way ahead of time makes these potatoes real winners. They travel well and don't have that steamed taste regular mashed potatoes get when reheated. You won't have any leftovers.

Serves 8
5 pounds baking potatoes, peeled and cut into cubes
1 small onion, minced
1 tablespoon, plus 1 teaspoon salt
¼ teaspoon ground black pepper
½-1 cup half and half
1 8-ounce package low fat cream cheese, softened
½ cup butter or margarine, softened
1 tablespoon melted butter or margarine
Pinch paprika

Cook potatoes and onion until fork tender in boiling water to which 1 tablespoon of the salt has been added. Drain well. In a large mixing bowl, beat the cream cheese and butter together with an electric mixer. Beat in hot, drained potatoes, onion, and half-and-half until mixture is slightly lumpy. Season to taste with the remaining salt and the pepper. Pour into a 3 quart buttered casserole dish. Brush top with 1 tablespoon of melted butter and sprinkle with the paprika.

Refrigerate to bake the next day. Or, bake casserole immediately in a preheated 350 degrees oven for 30 to 40 minutes until heated through. Do not cover casserole. Top will puff when done. Reheat in microwave.

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Caribbean Chutney Mold
Looks as good as it tastes. Will work with any chutney.

1 8-ounce package cream cheese, softened
3 tablespoons mango chutney (preferably the chunky kind)
1/4 teaspoon curry powder
1/4 cup chopped nuts

Line a 1-cup bowl with plastic wrap. Set aside. In a small bowl, mix the cream cheese, chutney and curry powder until blended. Place nuts in bottom of prepared bowl. Pour in the cream cheese mixture. Press to flatten and fill sides of bowl completely. Cover with plastic wrap and chill at least one hour. Sever with crackers.

Rosemary Pecans
This combination of seasonings is amazingly complimentary. Whenever I serve these nuts, I find my guests virtually licking the crumbs from the bottom of the bowl.

Makes 3 cups
4 tablespoons (½ stick) butter or margarine
1 tablespoon dried rosemary leaves
1/4 teaspoon dried basil
2 teaspoons seasoned salt
3 drops hot sauce
3 cups pecan halves

Preheat oven to 325 degrees. Melt butter, and then stir in the rosemary, basil, salts, and hot sauce. Add the pecans and mix until coated. Spread pecan mixture on a large baking sheet in a single layer. Bake in 325-degree oven for 8-10 minutes, until pecans are aromatic and slightly dried, but not burnt. Let cool and serve at once, or store in a tightly covered container.