| A simple cure for a snowbound weekend Written by Jim Stott and Jonathan King Photographed by Jim Stott  Many of our most treasured recipes for slow cooked foods are old New England favorites. Jim and I thoroughly enjoy the slow cooking process almost as much as the finished product. And it is no wonder: is there anything better than cooking during a blustery, windy, damp or snowy winter weekend? We are positive that early Americans knew exactly what they were doing. With no freezers, microwaves or convection ovens, slow roasting, braising and stewing foods for hours were the only options they had to prepare food, and these methods served them well. Slow cooking tenderizes meats, brings out the sweetness of vegetables and fills a home with fantastic aromas. As cooks who love preparing foods simply to bring out the natural goodness of each ingredient, we often find ourselves relying on slow cooking as a way to relax and fill an afternoon with an activity we both enjoy. We have spent many a winter weekend planning and orchestrating one of our favorite slow meals: fall-off-the-bone roasted short ribs, sheet pans full of root vegetables and a big bubbling apple crisp. Each recipe is fairly easy to make, and when served with a loaf of crusty peasant-style bread and a terrific red wine, you will soon forget that it is cold outside. We keep a large supply of “roastable” veggies in the house—potatoes, turnips, Brussels sprouts, beets, carrots and onions are always good and generally keep well for weeks. We buy our food from local vendors as often as possible, and with the increase in winter farmers’ markets, it is easier than ever to keep your pantry stocked with fresh food. For short ribs, Jim loves to visit Wolf’s Neck Farm in Freeport, Maine, which raises organic beef on land that has been farmed by the Smith family for decades. For pies and crisps, nothing beats apples from Abby Orchards in Alfred, Maine. They grow loads of varieties and the picking is always fun. We often buy vegetables from Golden Harvest in Kittery, Maine. As we hunker down to winter in New England, one thing is sure: we can count on at least a few bad weather forecasts and a great excuse to make our favorite slow meal. We encourage you to do the same.  Osso Bucco Serves 4–6 Ingredients: 1 cup flour 4 lbs. veal shanks, cut into 2–3 inch-long pieces 2 Tbs. vegetable oil 1 Tbs. olive oil 1 medium onion, chopped 2 carrots, chopped 2 celery ribs, chopped 2 garlic cloves, thinly sliced 2 Tbs. chopped fresh thyme 1 Tbs. fresh rosemary 2 cups dry red wine 1 ½ cups homemade chicken or beef broth 1 28 oz. can of whole, peeled Italian tomatoes ¼ cup fresh parsley 1 bay leaf Salt and pepper to taste 1. Place the flour on a plate and add salt and pepper to taste. Dredge the veal thoroughly and shake off the excess flour. 2. Position a rack in the middle of the oven and preheat the oven to 325°F. 3. In a large casserole with a cover or a covered ovenproof dish, heat 1 Tbs. of the vegetable oil and when it is hot, brown the veal on one side until it is golden brown. Work in batches until all the shanks are browned, using oil as needed. Transfer all the shanks to a plate and set aside. 4. Place the same pot over low heat and add the olive oil, vegetables and herbs. Cook, stirring frequently, for about eight minutes. 5. Raise the heat to high, add the wine and bring it to a boil. Let the mixture simmer for about two minutes. Add the broth and tomatoes, crushing the tomatoes as you place them in the pan. Reduce the heat and simmer for another minute. Add the bay leaf, the veal shanks, salt and pepper, and simmer for five minutes. 6. Cover the pot and roast in the oven for 2 ½ hours, basting the meat every half hour or so. 7. Serve hot with pasta or whipped potatoes. Roasted Vegetables Serves 6–8 as a side dish Ingredients: (Select your favorite vegetables from the market.) 1 ½ pounds baby potatoes, scrubbed 2 small heads fennel, ends trimmed, fronds and green stalks trimmed, and bulb cut into quarters 1 lb. carrots (about 5 medium) peeled, ends trimmed, and cut into 1 ½-inch pieces 1 lb. parsnips, peeled, ends trimmed, and cut into 1 ½-inch pieces 3 to 4 small leeks, cut in half lengthwise and then into 1 ½-inch pieces 1 large red pepper, cored and cut into ½-inch thick strips ½ lb. Brussels sprouts, ends trimmed and left whole ¼ cup, plus 2 Tbs. olive oil Salt and freshly ground black pepper 2 Tbs. chopped fresh thyme leaves, or 2 tsp. dried thyme 1. Preheat the oven to 425°F. 2. Place the potatoes at one end of a large sheet pan, cookie sheet with sides or a large shallow roasting pan. 3. Arrange the fennel next, cut side up, the carrots, parsnips, leeks, red pepper and Brussels sprouts, creating rows of vegetables. Sprinkle all the vegetables with the olive oil, salt, pepper and thyme. You can prepare all the vegetables several hours ahead of time; cover and refrigerate until ready to roast. 4. Place on the middle shelf and roast for 30 minutes. 5. Reduce the temperature to 350°F and carefully flip the vegetables over. Roast another 30 minutes, or until everything is tender (when tested with a small, sharp knife) and golden brown.  Apple CrispMakes one 9 X 13 inch pan Ingredients: 12 medium Granny Smith and Macintosh apples (6 of each); peeled, cored and sliced 1 tsp. vanilla 1 cup all-purpose flour 2 cups rolled oats 1 ½ tsp. ground cinnamon ¾ tsp. ground nutmeg 1 ½ cups packed dark brown sugar 1 ½ cups butter, softened 1. Preheat oven to 350°F. 2. Place apples in a mixing bowl, sprinkle evenly with vanilla. Toss to combine. 3. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly. 4. Evenly place coated apple slices into the bottom of a greased 9 X 13 inch baking dish. 5. Cover apple slices with crumb mixture. 6. Bake at 350°F for 45 to 50 minutes or until apples are tender. Add new comment
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Pizza, a basic bread crust topped with tomatoes, cheese and a couple of herbs, has probably had more written about it than any other food in history. Entire books are devoted to the worldwide and regional history of everyone’s favorite food, and there are more cookbooks about the “tomato pie” than we can count. Deep dish or thin crust, simple cheese or “loaded,” everyone has a favorite pizza, and everyone has a story about where they had the best pizza they ever tasted. 
Grilled Pizza
1. Prepare your favorite pizza dough recipe. Roll it on a flour or cornmeal surface to a desired shape and let it rest a few minutes before placing it on a cooking sheet that has been lightly coated with olive oil. 
Tomato, Basil and Niçoise Olive PizzaSpotlight Directory
