Filet of Sole with Crab Meat Stuffing


2 lbs. sole fillets (or any other mild fish)
1 1/2 cup Italian style bread crumbs
1/2 cup butter, melted
1/2 cup chopped onion, sautéed in EVOO until lightly browned
1 1/2 tbsp. parsley
12 oz. crabmeat (fresh or canned)
Salt, pepper and Paprika to taste


2 tbsp. butter
2 tbsp. flour
1 cup half & half or milk
1/2 tsp salt
dash of pepper
1/2 cup grated Swiss cheese
2 tbsp white wine or sherry (optional)
pinch of Tarragon or herb of choice


In a bowl combine bread crumbs, sautéed onions, butter, parsley, and crabmeat. Season with salt, pepper and Paprika to taste.

Melt butter in pan. Whisk in flour. Cook on low heat for 2-3 minutes. Slowly blend in half & half, salt, and pepper. Cook until thick. Stir in Swiss cheese. Add white wine or sherry and Tarragon.

Lay the filets out with the white side down. Use ¾ of the stuffing mix to spread out on the whole length of the filets leaving ½ inch from the edge. Roll up and place in bake pan drizzled with a little Olive Oil. (use toothpicks to hold in place if necessary). Pour sauce over fish. Sprinkle with remaining stuffing. Bake, uncovered, at 350 degrees for 45 minutes.

Serves 6-8

Italian Polenta Cookies

from Martha Stewart's "Cookie of the day".



Makes about 2 1/2 dozen
1 3/4 cups all-purpose flour
1 cup Italian polenta, or yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 tablespoon lemon zest, (1 lemon)
1 large egg, plus 1 large egg yolk
1 teaspoon pure vanilla extract


Preheat oven to 350 degrees. Whisk together flour, polenta, and salt in a medium bowl; set aside. Put butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.

Add egg and egg yolk, one at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture, and beat until just combined. Transfer batter to a pastry bag fitted with a 1/2-inch star tip (such as Ateco No. 826).

Pipe S shapes about 3 inches long and 1 inch wide, spaced 1 1/2 inches apart on baking sheets lined with parchment. Bake cookies until edges are golden, 15 to 18 minutes. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely

Turkey and Dumplings

1 pound turkey breast cut into chunks
(or Chicken)
2 cups water
2 cups chicken broth (low sodium)
1/2 cup white cooking wine
1 tsp smoked paprika
salt and pepper to taste
3 tablespoons all-purpose flour
1/4 cup fresh chopped chives
2 (12 ounce) packages refrigerated
biscuit dough


Place the turkey and a little EVOO in a soup pot.  Sautee approx 10-15 mins until browned. 
Add cooking wine, stir and scrape the bottom.  Pour in water, broth,  smoked paprika, salt and
pepper and bring to a boil.  Reduce heat and simmer 30 to 40 minutes, or until a broth has formed.

Spread flour on a medium cutting board or other flat surface. Roll out biscuit dough and cut
it into1x2 inch pieces. Drop the pieces into the broth and cook over low heat approximately
15 minutes, stirring occasionally.

Almond-Orange Shortbread Cookies

Recipe from Martha Stewart's "Cookie of the day".
Makes 15-20


1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled)
Grated zest of 1 orange (about 2 teaspoons)
3/4 cup sliced almonds


In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.

On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.

Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)

With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.