Traditionally, each year, on Columbus Day Weekend, we head out to the North Fork of Long Island. This is farm and wine country, and where I get my gords, pumpkins, mums, etc. We also pick up fresh, hot home baked pies that will be frozen for Thanksgiving. Then we'll return to my house for dinner. How can I be out all day and prepare dinner for six? Easily. The major preparation is done the night before, including, setting the table.

I'm using a harvest gold damask table cloth for this occasion. I have napkin holders that are also vases. My napkins are burgundy and in the napkin holder is an artificial burgundy mum with an orange/gold dried leaf. My centerpiece is a footed bowl filled with an Autumn spice potpourri, some small gords and in the center is one of Patty's decorative pumpkins. Flanking the centerpiece, on either side are gold beaded burgundy colored candles. The wine glasses are also burgundy.
In honor of Columbus, our bill of fare will be Italian.

Caesar Salad

2 heads of Romaine lettuce chopped

1 egg yolk or 1/4 c. egg substitute

1 clove of garlic

1/2 can flat anchovies

1/4 c. extra virgin olive oil

worsterchesire sauce

djon mustard

1/2 lemon

1/2 c. grated locatelli, romano or parmesean cheese

croutons*

Chop, wash and drain lettuce hours before making the salad. Keep chilled in a collander in the frige. In your salad bowl, mash the anchovies into the olive oil with a fork, until it becomes pasty. Grate the clove of garlic. Add egg, about 1/2 tablespoon of mustard and about 10 drops of worcesterchesire sauce. Add the juice of the lemon. Blend together by stirring. It should have a bite to the taste. Add a little more oil if needed. Gradually add lettuce and cheese to salad bowl while tossing.
*Croutons--I usually look for garlic toast and break them into the salad, or I buy soft garlic breadsticks, the kind that need baking. Cut them into bite size pieces and place on a cookie sheet in the oven. Sometimes you can find real Italian croutons that come in a bag. I try not to use boxed croutons for this dish. If need be, I'll fry up Italian bread before I'd have to use boxed croutons. But I usually don't have to. Toss croutons in salad and serve immediately.

Osso Bucco

1 c Finely Chopped Onion

2/3 c Finely Chopped Carrot

2/3 c Finely Chopped Celery

1/4 c Butter Or Margarine

1 tsp Minced Garlic

1 Lemon Peel, Cut In Strips

6 Veal Shanks *

3/4 c Flour

1/2 c Oil

1 c Dry White Wine

1 1/2 c Beef Broth

1 lb Can Italian Tomatoes Cut Up, With Juice

1/2 tsp. Dried Basil, Crushed

1/4 tsp. Dried Thyme, Crushed

2 Bay Leaves

2 Parsley Sprigs

Salt & Freshly Ground Black Pepper

Combine onion, carrot, celery, butter and garlic in large heavy casserole or Dutch oven. Cook over medium heat 8 to 10 minutes. Add 2 strips lemon peel and remove from heat. Dredge veal pieces in flour, shaking off any excess. Heat oil in skillet over medium high heat. Brown veal on all sides. Arrange on top of vegetables in casserole. Tip skillet and draw off nearly all fat with spoon. Add wine and boil briskly about 3 minutes, scraping up any brown bits stuck to pan. Pour over veal. Add broth, tomatoes and juice, basil, thyme, bay leaves and parsley. Season to taste with salt and pepper. Broth should come up to top of veal pieces. If not, add more. Bring to gentle boil. Cover tightly and bake at 350øF about 2 hours, carefully turning and basting veal every 20 minutes. Garnish top with more strips of lemon peel.

Orzo*

*Orzo is a rice shaped pasta. If unavailable, use rice and prepare according to box directions, substituting chicken broth for water.

48 oz. chicken broth

Bring orzo to boil in chicken broth, until tender. Watch carefully, as orzo will cook faster than most pastas, and will absorb the liquid. Drain, and serve with grated locateli cheese on the side.

Garlic Peas

1 lg. can Le Seur Peas, drained

1 small yellow onion chopped

1 clove garlic, chopped

1 T. extra virgin olive oil

Heat olive oil in saucepan, saute garlic and onion in oil until lightly browned. Add peas and simmer, stirring occasionally for about 5 minutes before serving.

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