Mary, I can't find the post about p/c 'ing with Lorna Sass, but here is my favorite recipe of hers. She has a website, and a blog:
http://www.lornasass.com/ She also has posts on Cookstr, and has many vegetarian recipes.
Catalan Veal Stew
Generous 1/2 teaspoon loosely packed safron threads
1 TBsp. warm water
2 1/2 lbs. bones veal shoulder cut into 1 12 inch cubes, well trimmed
2 TBsp. all purpose flour
1 cup veal or chicken broth
2 - 3 TBsp olive oil
1 cup chopped red onions
1 larg bayleaf
6 large fresh or canned plum tomatoes, halved lengthwise
1/2 tsp. salt or to taste
1/2 tsp dried thyme leaves
1 clove garlic, pushed through a press
1/2 pound cremini or botton mushrooms, halved and sliced
2 to 3 tsp shery wine or balsamic vinegar