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I like to think of Monday’s as stock and sauce days to replenish the freezer of ready to re-heat instant meals, well sort of instant. Since we do a lot of last minute lunches and other work events, a goto … Continue reading Sausage Ragu Rigatoni with Herbed Ricotta
Meat sauces are a gratifying base to a hearty dinner. The mere slow simmering of the ragu for 2 1/1 hours as a delicious incense to … Continue reading Sausage and Fennel Bolognese
Cheese sauces have been long shunned but at LPB we are bringing them back to the table, especially around the holiday season when people throw their diets to the wind and enjoy all the party treats they can get their … Continue reading Spicy Cheddar Cheese Sauce
There is no replacement for freshly made pesto and it is very easy to make. I prefer pesto without the the pine nuts and sprinkle them toasted on whatever dish I am using the sauce with…adds great texture. Ingredients 6 … Continue reading Fresh Pesto *without nuts
We grow a lot of fresh herbs, sometimes too much. Whenever the basil population tarts to take over the herb box, fresh pesto will soon appear. The difference between fresh pesto and what the market has to offer is like … Continue reading Pesto
This is quick and easy but if you really want to save time just buy a jar of Rao’s sauce at your local supermarket. I know, store bought is kind a no no, but I use this when making side … Continue reading LPB Red Sauce
We love all kinds of seafood and shellfish. We love it steamed, boiled, grilled, broiled, raw and just about any way it can be prepared. In addition to the guest of honor, a good sauce, dip, brush of olive oil & herbs, can make the dish even better. Make this a day in advance and keep the leftovers for up to a week. Dill remooulade is a summer staple at our events whether we are frying crab-balls or making out peal and eat shrimp as an appetizer for a BBQ. Ingredients 1 clove of garlic, peeled 1 cup mayonnaise 3 … Continue reading Dill Remoulade
