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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

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.

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

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 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,

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 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

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