Ingredient: Fresh Parsley

Tomato Sauce (Louise’s)

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 Tomato Sauce (Louise's)
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Cuisine Italian
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Cuisine Italian
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Instructions
  1. Strained the plum tomatoes, then chop in food processor and drain again
  2. Brown pork in a little oil
  3. Mix chop meat and all above ingredients to the tomato paste
  4. Shape into meatballs and brown
  5. Add garlic to pan (but don't let it burn)
  6. Add all the tomato sauces and paste and simmer for 2.5 hours.

Asparagus, Leek and New Potato Chowder

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 Asparagus, Leek and New Potato Chowder
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Instructions
Prepare Vegetables
  1. Leeks - white parts online, halved lengthwise and thinly sliced crosswise
  2. Potatoes - do not peel and cut into 1/3 inch pieces
  3. Asparagus - trim, peel and cut into 1/2 pieces
  4. Parsley - finely chop
  1. Melt the butter in a large saucepan
  2. Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 7 minutes
  3. Stir in the potatoes, chicken stock, 1 tsp salt and the tarragon
  4. Bring to a boil, then cover and cook at a steady simmer until the potatoes are just tender, about 15 minutes
  5. Stir in the asparagus and cook uncovered until the vegetables are soft, about 10 minutes longer
  6. Using a slotted spoon, transfer 2 cups of the cooked vegetable to a food processor.
  7. Add the cream and puree until smooth
  8. Stir the pureed mixture back into the saucepan and season with 1/2 tsp pepper
Serving
  1. Chowder can be refrigerated for up to 1 day
  2. Reheat chowder gently. Spoon into soup bowls and garnish each serving with a sprinkling of parlsey

Baked Mushrooms

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 Baked Mushrooms
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Instructions
  1. Combine oil, vinegar, onion, garlic, herbs, salt and pepper
  2. Add mushrooms
  3. Marinate for 3 hours and baste frequently
  4. Drain and saute in butter over high heat for 1 minute
  5. Reduce heat to low and cook for 10 minutes, stirring frequently
  6. Transfer to a buttered baking dish and sprinkle bread crumbs and cheese over mushrooms
  7. Broil until top is browned
Recipe Notes

Serve as a first course or vegetable accompaniment to meat or fowl

Short Ribs with Tagliatelle

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 Short Ribs with Tagliatelle
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Prep Time 20 minutes
Cook Time 3 hours
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Servings
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Prep Time 20 minutes
Cook Time 3 hours
Servings
Servings
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Instructions
  1. Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes.
  2. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour.
  3. Using a slotted spoon, remove the pancetta from the pan and set aside.
  4. Add the short ribs to the pan and brown n all sides, about 7 minutes total.
  5. Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced.
  6. Then add the tomatoes and tomato paste and pulse.
  7. Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir.
  8. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine.
  9. Bring the mixture to a boil.
  10. Reduce the heat and simmer, covered, for 1 hour and 15 minutes.
  11. Remove the lid and simmer for another hour and a half, stirring occasionally.
  12. Remove the meat and bones from the pot. Discard the bones.
  13. Shred the meat and return it to the pot.
  14. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.