Swordfish with White Wine Butter Sauce

Osso Buco

Osso Buco in winter has one of the most perfectly matched meal-to-season ratios ever developed.  The blissful and simple aroma of celery, onion, carrot and garlic simmering with tomatoes and cosseting a tender, delicate but satisfying veal and marrow bone combo is the definition of kitchen cozy.  The satisfying flavor, delicate and robust simultaneously, is a cook’s gift.  The diners’ pleasure just might be one of the most perfect winter sports.

I like to make this braise in the oven but it is equally at home on the top of the stove.  You can use the same sturdy oven-proof casserole for either.  it will take about the same time and the same amount of basting.  Experiment.  Find your own favorite because you’ll be making this delicious meal again.  And again.

One more thing: remind your guests to save their marrow bones for last. mmmm.

Osso Buco

4 tablespoons La Castellina Olive Oil
2 tablespoons Vermont Butter and Cheese unsalted butter
6 pieces of veal shank about 2-1/2 inches thick
¼ cup flour
1 teaspoon salt and 5-6 grinds of fresh black pepper
1 cup chopped yellow onion
2 trimmed and chopped celery stalks
1 chopped fat carrot
1 large minced garlic clove
1-1/2 cups dry white wine
1 28-oz can of peeled Pastoso Italian tomatoes and their juices, mashed
1-1/2 cups of warm broth—veal, chicken or beef
¼ teaspoon dried or 1/2 teaspoon fresh thyme
salt and pepper to taste

If you’re going to braise in the oven, now is the time to heat it to 350-degrees. Mix the flour, salt and pepper and dredge the meat in it.  Shake off excess flour.

Melt the oil at medium-high heat in a casserole large enough to hold all the veal in a one layer. Add the butter and when it finishes foaming turn the heat to medium and add the veal.  Make sure the pieces do not touch each other. Brown them lightly on all sides, remove them from the casserole and cover with aluminum foil.

Add the onion, celery and carrot and saute together until they soften a bit.  Add the garlic and continue sautéing until it gets just a hint of color.  Add the wine and continue cooking over medium heat and scraping the casserole bottom until all the bits of meat clinging to the casserole have dissolved.  Add the stock, tomatoes and thyme.

Put the veal back in the casserole and spoon some of the sauce over it.

This is where your big oven-or-stove-top decision comes in.  You can either  put it in a 350-degree oven and roast for 1-1/2 to 2 hours checking every half hour or so and spooning sauce over the meat until the meat is falling away from the bone.

Or you can braise on top of the stove starting with a boil and then bringing the heat down so that the pot maintains a simmer. If you’re choosing stove top make sure the liquid/veggie combo does not start out higher than halfway up on the veal.

Remove the veal from the casserole and tent with aluminum foil again.  Taste the sauce and correct for salt and pepper if you need to.  If the sauce is too thin boil it down on the top of the stove.  Consistency should allow the sauce to cling a bit to the veal.

These ingredients can be found at Olde Hudson
Check at oldehudson.com for online availability.



Swordfish with White Wine Butter Sauce


My husband, Dick, always makes his mother’s holiday stuffing and it’s become our family tradition which I hope you’ll enjoy.

I serve it with the turkey recipe I’ve been using since 1994. Or try my stuffing in your own turkey recipe. You can find the stuffing recipe below and the turkey recipe here in the Epicurious archive. It’s delicious! Our stuffing combined with the satisfying sweetness of the turkey glaze is a thankfulness-inducing combo.

Confession: we still use Pepperidge Farm Herb Seasoned Stuffing in the Blue Bag. Only! How crazy is that? But it tastes good… maybe because in addition to its taste and texture it conjures happy childhood Thanksgivings. We have tried making homemade, seasoned bread cubes but they don’t compare. Maybe the memories are missing.


(All amounts depend on your turkey’s cavity  size)

  •  Giblets from your turkey
  •  Reserved giblet cooking water
  •  1 pound Sweet Sausage Meat with Fennel
  •  1Tub of “More Than Gourmet Roasted Chicken Demi-Glace”
  •  2 cups of Hot Water
  • 1-2 blue bag(s) of Pepperidge Farm Herb Seasoned Stuffing, depending on the turkey size
  •  1 1/2 Spanish Onions – chopped
  • 3 stalks Celery – chopped
  • 1-3 handfulls of coarsely chopped Cremini Mushrooms
  • 1-2 peeled Apples – chopped
  • Coarsely chopped Walnuts
  • Salt and Pepper

Boil the giblets in 1 quart water for about 1 hour, drain and reserve broth. Finely chop the soft giblets in a food processor and set aside, discard the parts that are not usable.

sauté one pound of sweet, fennel sausage meat – set aside.

Dissolve “More Than Gourmet Roasted Chicken Demi-Glace” in 2 cups of hot water.

Combine Seasoned Herb Stuffing with onions, celery, mushrooms, apples, sausage, giblets and, walnuts salt and pepper.  Add demi-glace to soften.

Moisten with Giblet Broth until it feels soft but still firm enough to stuff into the turkey. Taste for additional seasoning and add more salt and pepper as needed.

Stuff the turkey, roast, happy Thanksgiving.

These ingredients can be found at Olde Hudson
Check at oldehudson.com for online availability.







Swordfish with White Wine Butter Sauce


Our friend and neighbor, Bob Rasner, owner with his wife Marie, of The Inn at 34 graciously shared this recipe with us.

innat34We think it’s perfect for brunch the day after Thanksgiving when overnight and out of town guests can share this elegant, simple to make delicacy. It doesn’t hurt that this Gravlax makes a beautiful presentation either.

One caveat: this is not a spur of the moment recipe… you’ll need to plan ahead…. The salmon takes a few days to cure.




3 lb. filet of salmon, skin on
5 Tablespoons white sugar
5 teaspoons salt
Freshly ground black pepper
1 lime
Fresh Dill

Rinse the salmon filet gently and pat dry with paper towels.

If there is a thin strip of meat along the belly edge of the filet, trim it off and save for another use.

If your salmon is in a single piece, cut it in half as accurately as possible.  (Not two long pieces but two pieces half the length of the filet.) You should have two pieces almost identical in size.

On your work surface, lay out a piece of plastic wrap about 8” longer than the entire filet. Place the filet halves end-to-end on the plastic wrap.

Distribute the salt and sugar over the filet halves. Use more on the thick portions of the filet than on the thin.

Roughly chop the dill and distribute half of it evenly over one filet half.

Zest the lime and distribute over the dill-covered salmon.

Using the remaining dill, spread over the salmon.

Lay the uncovered piece of salmon, skin side up on top of the dill-covered filet.

Wrap the stacked filets as tightly as possible in plastic wrap and place in a non-reactive baking dish. Place in the fridge. Each day turn the wrapped salmon over at least twice.

Although cure time is not critical, wait at least two days before opening the salmon.

SERVE!  Scrape the dill/lime mixture from the salmon. Bits of dill left are fine. Slice the salmon as thinly as possible and serve with mustard sauce.

Mustard Sauce


1/4 cup Dijon mustard
1 teaspoon ground dry mustard
3 tablespoons sugar
2 tablespoons white wine vinegar
1/3 cup olive oil
3 tablespoons chopped fresh dill

Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the Gravlax.






We first wrote about this Burrata Surprise in a warm tomato bath as a FLASH RECIPE last summer and have been happily enjoying it this year since the first tomatoes ripened.

Burrata is exquisite with a thin outside layer of mozzarella surrounding a pouch of rich cream tied off fetchingly with a topknot. Cut into the Burrata and the center spills out invitingly.

Burrata in a tomato bath? Perfect.

Serves 2 ecstatic diners


Burrata 1 or 2
2 Tablespoons La Castellina Extra Virgin Olive Oil
1/2 chopped red onion
1 chopped garlic clove
1 large or 2 medium chopped red tomato(es)
1 medium tomato and 12 cherry tomatoes
Salt and Pepper

Bring Burrata to room temperature.
Heat 2 tabelspoons Extra Virgin Olive Oil (I used La Castellina) in small soup pot add 1/2 chopped red onion, 1 chopped garlic clove, and a pinch of salt and saute on low heat until onions soften.

Add 1 large or 2 medium chopped red tomato(es) continue sauteeing until soft and juices begin to be released. Puree in mini-chopper/blender and return to pan.

Add the equivalent of 1 medium tomato and 12 cherry Burrata_1A_Squaretomatoes (I used Yellow Taxi and Sun Gold) which you have coursely chopped along with salt, pepper and chopped basil. Cook about 5 minutes on low/medium heat until the tomatoes start to soften.

Add room temperature Burrata (we added 1 and shared the dish but you can add 2). Cover
and cook on very low heat for 2-3 minutes until Burrata is warm to the touch.

Gently transfer Burrata to bowls, add tomato mixture, chopped basil, fresh pepper and sliced bread for scooping. Drizzle with La Castellina Olive Oil.




Skirt Steak

Skirt Steak with Sensational and Easy Anchovy Butter

Some thoughts on Skirt Steak. It is rich with a grainy texture and enough fat to baste itself. One caveat: grill it over intense heat so it can develop a wonderful char before it has cooked too long at the center.  So the rule is hottest even heat and fast, fast, fast (this is a thin cut of meat—that’s why they call it Skirt—Steak).

I like to make this all-natural, prime Angus Skirt Steak with Anchovy Butter and serve it alongside roasted zucchini and shallots.

Generously salt and pepper your Skirt Steak and place on your hot grill. For medium rare, grill three minutes on each side.

Remove from the grill and let it rest for a few minutes. Then slice against the grain.

One Skirt Steak will yield two portions

For the anchovy butter:

  • In mini-chop pulverize
  • 1 minced shallot
    1 tablespoon fresh thyme
  • 1 tablespoon capers
    2 minced anchovies
  • Then add 2 tablespoons softened butter,  salt & pepper
  •  Blend and pop into freezer until frozen.

Spoon over hot steak.

These ingredients can be found at Olde Hudson
Check at oldehudson.com for online availability.








Swordfish with White Wine Butter Sauce

Swordfish with White Wine Butter Sauce

A few years ago our friend and neighbor Bob Rasner shared this streamlined recipe for Swordfish Steak with White Wine and Butter sauce with me. Now it’s one of my favorites. When I go home at the end of a busy day I can take all the ingredients for this delicious dinner with me.

Bob likes to prepare this in a ribbed griddle indoors or outside on the grill. You can serve this with or without the asparagus — or maybe choose another fresh vegetable you like to grill. Either way it quickly takes beefy, juicy fish steaks and makes a heavenly match with seasonal asparagus and an effortless sauce.

Serves 4. Thank you Bob


  • 1 bunch fresh asparagus (or other fresh veggie that you like to grill)
    good olive oil for brushing the asparagus (La Castellina is great here)
  • 2 Swordfish Steaks 3/4-inch thick
    4 green onions or ramps trimmed and cut to 1/4-inch pieces
  • ½ stick sweet butter
    splash of white wine
    chopped flat leaf parsley to taste
    ¼ teaspoons of capers

If you’re making the asparagus, brush them with oil and lay them out on the back of the griddle, you’ll need to turn them frequently.  The goal here is to heat the asparagus through and brown them a bit.  Do NOT let them get mushy!

On the front part of the griddle toss on a few scallions (or ramps if they’re in season) and let them sizzle for a minute.  Add the swordfish to the hot griddle long enough for the griddle’s ribs to create lovely sear marks on fish’s surface. Turn and repeat on the other side.
Total cooking time should be 4 minutes per side at high heat for medium.

While this is happening, in a small pan heat the butter, add a splash of white wine when the butter is hot and the parsley.  Let this bubble a bit as the fish cooks.

Serve the asparagus and the fish on hot plates.  Scrape the scallions/ramps onto the fish and pour the butter sauce over the fish.  Add capers for a finishing touch.






Alice‘s Shrimp Appetizer

I’m renaming my Spicy Szechuan Shrimp Appetizer. From now on we’ll call it ALICE’S SHRIMP APPETIZER for my friend Alice who’s been making it to rave reviews since we emailed it as a flash recipe last summer.

All the ingredients are available at Olde Hudson and prep and cooking time are minimal. Result? Delicious and piquant… just the perfect appetizer to whet your guests’ appetites for the meal ahead.

This will make enough for four grateful guests.  Thank you Alice!


Spice_Teeny Tiny Spice Co_3



Combine flour with 3 tablespoons Teeny Tiny Szechuan Spice,  salt and pepper.



Dredge the shrimp in the mixture and shake 28838d59-d017-4476-829c-58d1e4a5f27eoff excess batter.  Heat the grapeseed oil to a sizzle and add the shrimp – fry until the batter crisps and the shrimp pink up.

Serve with Mae Ploy Chili Sauce.








Wild Red Argentinian Shrimp in Mediterranean Green Sauce copy

Ramp Soup for FOUR

Surely nothing, NOTHING, beats the earthy scent of spring. This morning, as I Ieft the house to head out to Olde Hudson it made me think of Ramp Soup – a reward if there ever was one. I’ve been making one variation or another for a few years now.

Ramp season is so short-lived that we need to grab the moment. So, here’s the soup. Enjoy it with three happy companions.


  • 2 whole heads of fresh garlic, rinsed thoroughly
    1 pound ramps–bulbs and leaves, roots removed, thoroughly cleaned
    2 tablespoons of La Castellina Olive Oil and some for dribbling
    7-8 cups of Aneto chicken stock
  • Pepper
  • Coarse salt
    1 teaspoon vinegar
    4 local farm-fresh eggs
    1 loaf of crusty bread
    Parmigiano Reggiano

Pre-heat oven to 425-degrees and place rack on 2nd tier from top. Place both heads of garlic on foil or in a small pan, drizzle with extra virgin Olive, roast for 45 minutes to an hour until soft, remove and let cool.

Place the ramps in roasting pan, toss with olive oil and coarse salt, roast for 8-10 minutes, until soft, remove from oven, and coarsely chop.

Heat olive oil in stock pot, squeeze roasted garlic from the garlic heads into the pan, sauté until warm and breakable; add the coarsely chopped roasted ramps, salt and pepper. Stir to combine.

Add 7 cups chicken stock, bring to a boil. Reduce heat and simmer for 10 minutes. If there is not enough liquid add more chicken stock and bring back to a simmer. With a hand blender or in a conventional blender, purée the soup mixture until smooth. Prepare the eggs: In medium saucepan, bring water to a boil, add salt and 1 teaspoon of vinegar. Gently break each egg into a cup and pour into the boiling water.

To serve: slice four pieces of crusty bread, place each on the bottom of four soup bowls, ladle hot soup over the bread, add one poached egg in each bowl, Season with additional salt and pepper and grated Parmasean Reggiano to taste.

These ingredients can be found at Olde Hudson.                                                                              Check at oldehudson.com for online availability.





How Stew Saved My Life

The warm weather made Olde Hudson’s move to new quarters on Warren Street much easier than it would have been with mounds of snow and your good wishes made me positively buoyant.  But I still needed more—more energy, more time, more pleasure and more nourishment for the job ahead.

Being who I am and what I do every day I looked for those things by doubling down on the joy of being able to cook every day with great ingredients.

My choice for the best meals often has been stew.  Maybe because stews transform familiar ingredients mysteriously into great meals.  I’m beginning to believe that they evolved to give us the happiness of place and taste and process.

So whether you call it stew or estofado, ragout or stufato we need to celebrate the time-honored marriage of meat, fish, vegetables and legumes cooking in liquid. Giving them personality and cultural context with spices and serving them in the simple manner they dictate—that’s the bonus.

So I look around at the shelves at Olde Hudson and decide if Italian or Indian, Asian or French is the accent I want over noodles or rice.  Or do I just want to add potatoes to the pot?  Beans?  Yup.  Stew saved my life!

The principles of stew are always the same but here’s a  basic Veal Stew — a delicate welcome-to-spring offering.  It serves 4 or 2 lucky people twice.


  • 1 tablespoon La Castellina Olive Oil
    I tablespoon Vermont Butter and Cheese Butter
    2 lbs veal, cubed
    Optional: 1 cup Peewee Potatoes or 1 lb Yukon Gold Potatoes cut into cubes
    1 sprig tarragon
    1 bunch of scallions or 1 lb of shallots or onions
    Salt and pepper
    ½ cup of white wine
    1 cup of English Peas or Baby Carrots cut into 1-inch pieces or almost any sort of mushrooms, etc. What’s is in the veggie bin?

Add oil and butter to a heated heavy skillet and then add the meat—don’t crowd it, each piece should have contact with the pan. Cook it until the meat is browned on the bottom, 4-5 minutes. Scrape any stuck pieces up and turn the meat,

Add tarragon, onions, shallots or scallions and salt and pepper and stir until they soften then add the wine or water and potatoes, if you’re using them, turn heat to low and cover. You can cook this 35-40 minutes… meat and potatoes should be should be fork tender.

Uncover, add the veggies and allow to steam right on top for another 5-6 minutes.
If you haven’t made this with potatoes serve over Jasmine rice or wide noodles.

These ingredients can be found at Olde Hudson.                                                                              Check at oldehudson.com for online availability.







Wild Red Argentinian Shrimp in Mediterranean Green Sauce copy



How can it be possible to cook a meal that is so simple and luxuriously delicious without resorting to tortuous techniques, multiple ingredients and the drama and mystique of complicated food?

My way is to start with the best quality ingredients. In this case all-natural USDA grass-fed lamb– the standard at Olde Hudson.  Sweet and tender and delicate without antibiotics or hormones, these lambs are vegetarians grazing happily on grass and then grain-finished.

An 8-chop rack will serve two people but this recipe is easy to double for a bigger very lucky crowd. Pictured above, the fresh salad accompaniment highlights and contrasts the divine lamb.  Another suggestion?  You can add Caramelized French baby carrots.  My recipe is below.


  • 8-rib Frenched Rack of Lamb
    4 peeled and crushed garlic cloves
    1 tablespoon each finely chopped rosemary, sage and thyme
    1/2 teaspoon coarse salt
    1/2 teaspoon whole black peppercorns

Pre-heat oven to 450-degrees.

Place garlic, herbs, salt and pepper in a mortar and using the pestle pound to a paste.  Season the underside of the lamb with salt and pepper and rub the herb paste on the top, fatty, side of the rack. Cover and refrigerate until 1 hour before you cook.

Place in your roasting pan and roast for eight minutes.  Turn oven down to 350-degrees and continue to roast for 20 minutes or until your fast-read thermometer hits 125-degrees for rare or 130 for medium.  Let the rack rest for a few minutes before you carve– after all the oohs and aahs subside–along the ribs.

Pictured above I’ve served the lamb  with fresh picked mixed greens, thinly sliced red onion,  heirloom tomatoes and a simple dressing of La Castellina Olive Oil, Unio Muscatel Vinegar, Sel Magique’s Herbs de Provence and crushed Pink Peppercorns. This dish can be wonderfully enhanced with the Caramalized French Baby Carrots recipe below.

Caramelized French Baby Carrots– a perfect partner!

  • 1 tablespoon La Castellina Olive Oil
    1 tablespoon Vermont Butter and Cheese Butter
    1 shallot thinly sliced
    1 bunch of whole baby carrots, washed, peeled with tops removed
    Pinch of sugar
    1 tablespoon Acetaia Cattani Olivewood Balsamic Vinegar
    1 tablespoon Vila Vella Spanish Lavender Honey
    ¼ cup water
    Salt and pepper to taste

Heat oil and butter in a sauté pan over low heat and add sliced shallots and a pinch of salt. Cook the shallots for two minutes until they soften add carrots and a pinch of sugar and continue to cook until carrots start to soften.26f04c40-876e-446e-bb01-071b5cfb809a

Add 1/4 cup water, reduce and stir occasionally until the carrots are slightly caramelized.
Add the Olivewood Balsamic Vinegar, Lavender Honey, salt and pepper to taste and continue to cook until all the ingredients are well blended and the carrots are cooked to desired tenderness.







 These ingredients can be found at Olde Hudson.                                                                              Check at oldehudson.com for online availability.



Wild Red Argentinian Shrimp in Mediterranean Green Sauce copy

Surprise Salad

This is a true FLASH recipe.  Easy and fast and delicious, made with some of Olde Hudson’s favorite ingredients. The cheese surprise is Taleggio Il Caravaggio, a semi-soft washed rind cheese from Lombardy, perfectly suited to be the prize buried beneath flavor-filled veggies.  It is aromatic, yet mild with a moist/oozy texture, a strong/buttery–even meaty–flavor and a fruity finish.

Serve it as an easy light lunch with great crusty bread and perfect butter – try my Vermont Butter and Cheese Butter.  Or serve it as a first before a pure roasted air-chilled chicken or simple salmon.  How about a combined salad-cum-cheese course?  We do love happy endings!

Serves 4 grateful diners


½ lb Taleggio il Caravaggio cut into 4 lengthwise pieces
1 Fennel Bulb thinly sliced
½ thinly sliced red onion
2 stalks celery thinly sliced lengthwise then cut into 1 inch pieces
Fresh squeezed juice from 1 lemon
2 tablespoons fresh parsley leaves, chopped
2 Tablespoons La Castellina Extra Virgin Olive Oil
Salt and Pepper to taste

Combine all ingredients in a bowl.  Let sit for 20-30 minutes.  Toss and serve over 2 ounces of Tallegio il Caravaggio.



These ingredients can be found at Olde Hudson.                                                                              Check at oldehudson.com for online availability.





Wild Red Argentinian Shrimp in Mediterranean Green Sauce

Wild Red Argentinian Shrimp in Mediterranean Green Sauce

I love this dish.  I started making it a few weeks ago when our fish purveyor introduced wild-caught Red Argentinian Shrimp.  Their color is so vibrant that they immediately made me think of the bright green contrast of herbs… a green sauce with the promise of spring!  We’ve been enjoying them with the simply sautéed potatoes you see here.

Serves two very happy diners.


12 Wild Red Argentinian Shrimp, peeled and deveined
¼ teaspoon Sel Magique, Classic Blend
¼ cup La Castellina Extra Virgin Olive Oil
8 cloves garlic, peeled, crushed and coarsely chopped
8 ounces parsley leaves
6 ounces basil leaves
6 ounces cilantro leaves
Pinch Red Pepper Flakes
¼ cup pitted French Cocktail Olive Mix – white lupine beans removed
¼ cup white wine
Freshly squeezed Juice of ½ lime
2 tablespoons Vermont Butter and Cheese Butter
black pepper, to taste


Season Shrimp with Sel Magique Classic Blend and set aside.

Gently heat extra virgin olive oil in sauté pan, add garlic and cook until it softens and turns slightly brown.

Meanwhile, add parsley, basil and cilantro leaves to mini chop or food processor and finely chop.  Add to garlic and continue to sauté on low heat until herbs soften, about 5 minutes.

Add olive mix to mini chop or food processor and finely chop.

Add to herb mixture in pan and continue to sauté until olives soften, approximately 3 minutes.

Raise heat to medium and add seasoned shrimp.

Toss to coat with the herb/olive mixture.

Add white wine, raise heat to boil and reduce for 1 minute, then lower heat.

Add fresh-squeezed lime juice, butter and freshly ground black pepper.

Serve with simply sauteed potatoes, crisped in Extra Virgin Olive Oil and seasoned with Salt & Pepper.


These ingredients can be found at Olde Hudson.

Check at oldehudson.com for online availability.






This recipe is the perfect elegant and easy celebratory meal.  It relies on the quality of the lamb, the freshness of the herbs and the arrival of Spring.  I like to serve it with couscous made with caramelized onions and asparagus and I’ve included those recipes below. Add a lovely light red and the company of good friends.  This is an easily made, elegant Easter lunch and serves 6 delighted guests.

½ Leg of Lamb, bone-in—approximately 5 lbs
6 garlic cloves, sliced
3 sprigs each Rosemary, Sage and Thyme
1 tablespoon La Castellina Olive Oil
Salt and Pepper


With lamb at room temperature heat oven to 425 degrees.  While the oven is heating make small pockets in diagonal rows in the lamb and insert a garlic slice and part of each sprig of the herbs—rosemary, sage and thyme into each pocket.  Coat with the olive oil, salt and pepper.

Roast at 425 degrees for 20 minutes.  Turn the oven down to 350 and roast 20 minutes per pound  until thermometer is at 130 degrees for medium rare or longer per your preference.
Remove from oven and let stand for 15 minutes.  Carve and serve with


Ingredients for the onions
2 tablespoons La Castellina Olive Oil
1 large red onion thinly sliced
1/4 teaspoon sugar
2 garlic cloves peeled and minced
Pinch of salt
1/4 cup water
2 tablespoons Salute Sante: Grapeseed Oil
2 cups Hand Rolled Couscous
3 cups Aneto Chicken Broth


Prepare the onions:Gently heat 2 tablespoons La Castellina olive oil in a medium sauté pan. Add thinly sliced red onions and a pinch of salt. Cook over low heat until onions begin to soften

Sprinkle mixture with sugar, stir to blend.  Add minced garlic and continue to cook over low heat until garlic softens– about 2 minutes.

Add 1/8 cup water – once reduced, add the remaining water. Continue to cook over low heat until the onions have caramelized.

Set aside.

Prepare the couscous: Heat 2 tablespoons grape seed oil over low heat and add couscous, sprinkle with pepper then continue to cook over low heat until couscous is fragrant and slightly toasted, stirring occasionally,  approximately 8  minutes.

Add chicken broth and stir, bring to a boil, cover and reduce heat to simmer for 10 minutes. Remove from heat and let rest for 15 minutes then toss the caramelized onion mixture into the couscous.


Asparagus sautéed with garlic and oil, salt and pepper
2 tablespoons La Castellina Olive oil
6 garlic cloves, crushed and coarsely chopped
2 bunched trimmed asparagus
Salt and pepper


Heat the oil, add the garlic and cook until it begins to soften. Add asparagus, salt and pepper. Toss.  Cook until asparagus soften to preferred tenderness, stirring occasionally.                   Cover if necessary.

These ingredients can be found at Olde Hudson.                                                                           Check at oldehudson.com for online availability.






Grilled Bronzini and Piquante Chopped Salad

These silver-skinned, salt water Aegean fish weigh from 3/4 lb to 1 1/4 lbs and come to Olde Hudson overnight from the Aegean. Their delicate, fresh flavor marries well with the piquante chopped salad below… adding complexity to the fish with a fruit and veggie marriage.

 For the fish:

  • Ingredients
  • 2 scaled and cleaned Bronzini
  • Salt and Pepper (I used Red Hawaiian Sea Salt and a blend of black and red peppercorns)
  • 2 sprigs each of fresh sage and rosemary
  • olive oil for drizzling

Heat your grill to medium high.  Rinse fish and pat dry then season the cavity with salt and pepper and add the sage and rosemary sprigs.  Season the skin with salt and pepper and drizzle with good olive oil.  Grill quickly on medium-high heat for 4 minutes per side.

For the Piquante Chopped Salad


  • 1 medium red tomato; 1/2 medium red onion; 1/3 English Cucumber
  • 1 small yellow pepper; 1/2 avocado; 1/2 mango
  • 3-4 sprigs chopped cilantro
  • a squeeze of lime (to taste)
  • La Castellina Olive Oil, Unio Muscatel Vinegar and salt and pepper

Finely mince the tomato, red onion, English cucumber and yellow pepper and place in a bowl. Cube the avocado and mango, chop the cilantro and add to the salad mixture.  Dress with  a squeeze of lime, La Castellina Olive Oil and Unio Muscatel Vinegar.

These ingredients can be found at Olde Hudson
Check at oldehudson.com for online availability.





Harry and Bess sweethearts with logo

Linguine with Fresh Cremini Mushrooms

The ingredients I used to make this recipe are all at Olde Hudson…I’m especially happy to be able to use the fresh, organic Cremini Mushrooms. They are neighbor-grown across the Hudson.

This recipe served two of us,,, happily!


  • For the mushroom mixture:
    1 tablespoon La Castellina Olive Oil
    1 tablespoon Vermont Butter and Cheese Butter
    2 minced garlic cloves
    1 minced shallot
    ¼ cup white wine
    1 pint thinly sliced local fresh organic Cremini mushrooms
    1 tablespoon chopped basil

For the pasta:
1/2 lb Rustichella Linguine
1 tablespoon butter
1/2 teaspoon Sel Magique Herbes de Provence
1 teaspoon blended crushed red and black peppercorns

Pamigiano Reggiano to taste


Gently heat the Olive Oil and 1 tablespoon butter in a sauté pan and add the minced garlic cloves and minced shallot.  Sauté together until soft – – about 2 minutes.

Add the white wine and reduce.  Then add mushrooms and cook them until they soften and release their juices, then add the chopped basil.

Meanwhile cook the linguine and as soon as it is ready add it to the mushroom mixture with 1 tablespoon of butter, 1/4 cup pasta water, 1/2 teaspoon Herbes de Provence and 1 teaspoon blended crushed red and black peppercorns.

Toss all to combine and serve with grated Parmigiano Reggiano.

These ingredients can be found at Olde Hudson
Check at oldehudson.com for online availability.