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In a large saucepan, heat the olive oil over medium heat and slowly sauté the celery, carrot, onions and garlic until they are tender, 6-8 minutes. Stir in the basil, parsley, sage, bay leaf, and red pepper flakes. Turn the

Place all of the ingredients in a medium saucepan, bring to a boil and simmer for 45 minutes to 1 hour, until the sauce is reduced to about 2 ½ cups. Remove any meat from the bone or ham hock

Make the Tarter Sauce by combining all ingredients. Stir to combine well.

Place whole garlic cloves and anchovy fillets in the bowl of a food processor fitted with a metal blade. Process until finely chopped. Scrape down sides of bowl with a spatula. Add lemon juice, mustard, Parmesan cheese, Tabasco and balsamic vinegar.

Heat the olive oil in a saucepan over medium heat and sauté the onions, parsley and red pepper flakes until the onions are tender, 6-8 minutes. Add the roasted garlic and mix well. Stir in the tomato sauce, chicken stock,

In a medium saucepan, simmer the tomato sauce, chicken stock, parsley, garlic and red pepper flakes over medium heat until it reaches a sauce consistency, 10-12 minutes. Puree the sauce in a blender or food processor with the butter to

Heat the olive oil over medium heat in a large saucepan. Sauté the vegetables and the garlic in olive oil over medium heat until the onions are soft and aromatic but not brown, 5-6 minutes. Add the shrimp shells and

Place all of the ingredients in to a blender or food processor and blend until smooth, about 20 seconds.

In a medium sized saucepan melt the butter. Sprinkle in the flour, and stir with a wooden spoon until well blended. Cook, stirring, for 2 to 3 minutes until it is a golden brown. This thin paste is called a

In a medium saucepan, simmer the peas, stock, and cream until the peas are tender but still bright green, 4 to 5 minutes. Puree in a blender or food processor. Return to the pan and season with the salt and