Wild Mushroom Sauce
Pour the chicken stock in a sauce pan and bring to a boil over high heat. Add the dry Porcini mushroom and stir well. Cover the pan, turn off the heat and let the mushrooms steep in the stock for
Place all ingredients except the oil and lemon zest in the bowl of a food processor. Pulse until well blended. With the motor running, add the olive oil in a thin stream to emulsify the sauce. Transfer to a bowl. Fold in
Parmesan Cheese sauce
In a medium saucepan, combine the garlic, ham, cream and chicken stock. Bring the sauce to a boil, and simmer to a sauce consistency 10-12 minutes. Stir in the Parmesan cheese and season with salt and pepper.
Sea Breeze Tomato sauce
Over medium-high heat in a saucepan, cook the olive oil, onion, garlic, chopped tomatoes, parsley and red pepper flakes until most of the moisture is reduced, about 7 minutes. Pour on the white wine and reduce by half. Add the
Creamed Tomato Sauce
Place the tomato sauce and the chicken stock in a blender or food processor and process to a smooth velvety texture. Pour the sauce mixture into a saucepan and heat. Season with the optional salt and pepper to taste to taste.
In a large pot, heat the olive oil over medium heat and slowly sauté the celery, carrot, onion and garlic until they are tender and sweet, 6-8 minutes. Stir in the basil, parsley, sage, bay leaf and red pepper flakes.
Pour all the ingredients except the eggwhites in a large stock pot , bring to a boil then simmer for 2 ½ hours , skimming the foam that rises at the top every ½ hour. Place the chicken aside and use
Preheat the oven to 400 Make a paste with the flour and tomato paste. Rub ½ of it over the bones. Mix the olive oil, and the rest of the tomato paste mixture with the vegetables. Place the bones in large roasting
Heat the olive oil in a large, deep saute pan. Over medium high heat, add the diced pancetta and saute until it begins to brown, about 3 - 4 minutes. Add the onion, garlic, red pepper flakes. Continue to saute for
Pour the olive oil in a stock pot ( at least 3 quart) , add the olive oil garlic, onion, red pepper flakes, and garlic, cook over medium heat for 15 minutes stirring often until the onions are starting to