Submitted by lunchbox-20
Servings 8
| ½ c. butter | 2 c. heavy cream | |
| ½ c. chopped fresh parsley | 2 cloves crushed garlic | |
| 3 c. grated parmesan |
Melt butter in a medium saucepan over medium to low heat. Add cream & simmer for 5 minutes. Add garlic & cheese & whisk quickly, heating through. The parmesan should be mostly melted when done. Sift in parsley & serve over pasta.
Submitted by Wally
Serves 6
| 2 carrots | 2 stalks celery | |
| 4 cloves garlic | 1 medium onion or 3 shallots | |
| 6 medium potatoes | 1 box chicken stock or broth | |
| 1 bunch fresh parsley or 2 tbsp dried | 3 cans condensed milk | |
| 2 tbsp butter | 2 tbsp flour | |
| 6 dashes Worcestershire sauce | 8 dashes Chalula Hot Sauce (or your favorite) | |
| ½ slab of cooked bacon | salt & pepper |
1. Slice carrots, celery, & potatoes into bite sized pieces & place into a large stock pot or Dutch oven. Thinly slice garlic, onlion (or shallots), & parsley & add to the vegetation.
2. Add chicken stock to pot until it just covers the vegetables; if thgere is not enough to cover then add water until covered. Bring to a boil then simmer until carrots & potatoes are fork tender.
3. In a small sauce pan, melt butter over medium heat & add flour after it has melted. Whisk until smooth & fully combined. Continue to whisk & add 1 can of condensed milk as the roué begins to thicken & boil. Add a second can of milk & allow roué to thicken.
4. Add your roué & remaining can of milk to the vegetables & allow the new mixture to return to a simmer. Add Worcestershire sauce, hot sauce, cooked bacon, & salt & pepper to taste.
5. Allow the soup to come back to a simmer & allow to simmer about 1 hour on low heat to allow flavors to combine. Serve & enjoy.
Chef’s Note: You can also make this into Clam Chowder by adding 1lb of steamed fresh clams (12 oz canned clams, drained works too) to the soup about 10 minutes before serving. Make it into a chicken corn chowder by adding 4 boneless, skinless chicken breasts (boiled & shredded) & 1 can whole kernel corn into the soup at the same time as the sauces, bacon, and spice (step 4). If thickness of soup is not to your liking when completed, whisk 1 tsp of cornstarch & 1 tbsp of water together until the cornstarch is dissolved. Add this mixture to the soup & it should thicken immediately. Be aware that the roué will not thicken until it reaches a boiling point.
Submitted by Wally
| 1 whole head garlic, roasted | 1 – 1½ medium potatoes per diner | |
| 3 tbsp butter | ¼ c. whole milk, half & half, or cream | |
| 1/3 c. shredded Parmesan | 1 tbsp dried parsley | |
| salt & pepper to taste |
To Roast Garlic:
1. Cut the top off of all the individual cloves of the head, keeping the entire head of garlic intact.
2. Place in a square of aluminum foil that will be large enough to wrap the entire head & enclose it.
3. Drizzle olive oil over the top & sprinkle with a pinch of kosher salt.
4. Wrap the garlic in the foil & place in 350°F oven for 1 hour.
For Main Dish:
1. Cut potatoes into roughly bite sized pieces, close to the same size. Place potatoes in a large stock pot & cover with enough water to just barely cover the potatoes.
2. Bring to a boil & reduce heat to medium & simmer for approximately 10-15 minutes or until the potatoes are fork tender.
3. Remove the potatoes from the water, but place them back into the still warm pot. Add butter & milk, & mash with either potato masher or electric hand mixer until it begins to smooth but is still quite lumpy.
4. Add parmesan & continue to mash until you reached the desired consistency. Add parsley on top for garnish & enjoy.
Submitted by *Vilification*
Serves 4
| 3 oz. pancetta (Italian unsmoked cured bacon), chopped | 1 tbsp extra-virgin olive oil | |
| 1 small onion, fine chopped | 4 garlic cloves, crushed | |
| 2 tbsp fine chopped fresh sage | 8 oz. peeled roasted whole chestnuts, coarsely crumbled | |
| 8 oz. dried flat egg noodles such as tagliatelle or fettuccine | 2 oz. finely grated Parmigiano-Reggiano | |
| 2 tbsp unsalted butter | 1 tbsp fine chopped fresh flat-leaf parsley |
1. Cook pancetta in oil in a 12″ heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
2. Add onion & cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic & 1 tbsp sage & cook, stirring, 1 minute. Stir in chestnuts & remove from heat.
3. Cook pasta in a 6- to 8-qt. pot of boiling salted water according to package directions. Reserve 1½ c. cooking water, then drain pasta in a colander & add to pancetta mixture in skillet.
4. Add 1 c. reserved cooking water along with cheese & butter & cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
5. Add salt & black pepper to taste & serve sprinkled with parsley & remaining tbsp sage.
Submitted by Monica
| 3 6½ oz. cans chopped clams | 6½ oz. can whole clams | |
| 3-4 cloves garlic, minced | 1 tsp dry Italian seasoning | |
| 2 tbsp fresh oregano | 2 tbsp fresh basil | |
| 2 tbsp fresh parsley (flat leaf or Italian) | 1 box pasta | |
| Olive Oil | salt & Pepper | |
| Dry White Wine (Sauvignon blanc works well) | Romano cheese |
1. On medium heat, in a large skillet, add olive oil & minced garlic. Cook until slightly browned , add Italian seasoning & toast for 2 minutes.
2. Add 4 cans of clams (with juice), add salt & pepper to taste.
3. Bring to a boil, add one full can of wine (or, if you don’t want to use wine, add the juice of 1 lemon), turn down heat to a simmer.
4. Simmer, stirring occasionally, until only about ¾ to 1 c. of liquid is left (about 30-40 minutes)
5. Cook pasta according to directions on the pkg. in salted water (the water should have at least 1 full tsp of salt – NO OIL).
6. When the pasta is al dente, add pasta to the pan with clam sauce to finish cooking.
7. Add pasta water as needed to make a creamy sauce (you’ll need anywhere from ½ to 1½ c.).
8. Add fresh herbs & cheese, fold together. Serve with hot crusty bread & more cheese.
