Tag Archives: red sauce

What About Bob & Marie’s “Sunday Dinner”

Marie's Sunday Dinner

Marie’s Sunday Dinner

I asked my sister-in-law’s husband Bob to invite us to dinner! I never know how to introduce him; he is married to my husband’s sister and is “Uncle Bob” to my kids. But he is not technically my brother-in-law so do I say” hi, this is my sister-in-law’s husband” or “this is my husband’s brother-in-law” or “this is my kids uncle by marriage” or perhaps just “this is Bob” would be best. Yes, except that when you introduce people everyone needs clarification to feel comfortable. Like, “this is Mimi, my sister who lives in Ireland and thinks her winning dish is corn flakes with the perfect measure of sugar and milk” That way you know that this person is my sister, you know where she lives and that she cooks a mean bowl of cereal! People are more comfortable when they have a little information on someone new. Try going to a party and introducing someone by just saying their name and watch the awkward moment that follows! I guarantee the next question asked by the person left out in Limbo will be: “what do you do?” or “how do you know Tess?” We are odd insecure creatures.

Sister-in-law helping out

My Sister-in-law

So who is Marie now that you know Bob is my sister-in-law’s husband, my husband’s brother-in-law and my kids Uncle by marriage, oh and lives right next door. Marie is a person I never met but someone I have heard about over the course of 20 years, and in that time have pieced together a picture of this woman, Bob’s mother.

Every time I have heard her name it is always when Bob and I are talking about food. I don’t know if Bob and I have that much in common but the things that in the end give us ties that bind are family and food. Sometimes I think we share a sort of secret club of mutual understanding and empathy. We are both living away from what was familiar to us growing up (okay I suppose I win there being from Ireland and him being American). But we both have no family here and we are identified by our spouse’s family. I shouldn’t think of it like this because I love this new family-in-law for want of a better word, but when we are all gathered for Christmas or Thanksgiving, birthdays and sadly funerals, I see Bob and I, and then everyone else. It’s not a complaint and I do see the same thing when I get together with my family and how my husband looks “set apart”

Meatballs smothered in sunday Gravy

Meatballs smothered in Sunday Gravy

It is just what happens, the way that I have a nostalgic urge to continue to cook certain foods my mother cooked and not the food my mother-in-law cooked. It is the root of things that cannot be severed or relinquished. The piece of Bob that is integral to his make-up is the food that his mother made and the food he learned to cook himself through what must have felt like osmosis to him. The day in and day out of just being in the kitchen with her (whether he was helping with the meal or not), taught him how to cook her food. The familiar aroma that seemed to hang in the air of only his house became an association with her and her alone. When you grow up in a house where cooking is a nightly occurrence you can’t help but take that with you when you leave or when the parent who created all the smells and tastes dies. That is a very beautiful thing.

Bubbling Sunday Gravy

Bubbling Sunday Gravy

And it is that part of Bob’s mother that is very much alive for him. She grew up in an Italian/American household, lived in an Italian neighborhood in Newark New Jersey and married an Italian/American man who was from the same town (correct me if I am wrong Bob!). To me, the great thing about Italian food in American is how these expats. took the best of what their forbearers brought with them and held on tightly to those recipes. They made it their own of course but the backbone of certain dishes is very much Italian; like Sunday Gravy. Italy is one of those amazing places in Europe who is stubborn (in a very good way) about their food. They have not been lured by “fusion” even though the world itself has been fused together with people and countries mingling together creating a new kind of food culture and new kind of world in general.

Slow-cooked Italian Sausages

Slow-cooked Italian Sausages

When I lived for a few months in Italy last year the only food I ate, indeed the only ingredients I could find to cook with in the little Tuscan town (Cortona) I lived in was Italian food; all of the meat, the sausages, chicken, lamb, beef and all the mouth-watering cured meats were all local, as were the vegetables and of course the wine – all Italian! You could find a little more diversity in the big cities like Florence and Rome, but even their traditional Italian food reigned supreme. I did not complain (although I did pine now and then for some soy and sriracha sauce!).

The Piece de Resistance (Rigatoni with sunday Gravy)

The Piece de Resistance (Rigatoni with Sunday Gravy)

Getting back to Bob…a few weeks ago I bumped into him when he was waiting for his daughter (my children’s’ first cousin or my niece by marriage who is also my God Child – just to clarify) and I asked if he would make his mother’s Sunday Dinner and invite us. Brazen I know, but after 20 years I felt like I could ask and that he could go ahead and be a bit indignant that I had the nerve but I really don’t worry too much about stuff like that any more. And to be fair, Bob is a pretty easygoing fella so of course he willingly agreed to make dinner for us all! He sort of laughed and said it wasn’t anything special but a week or so later his wife (my actual sister-in-law!) called to say that Bob would be making “The Dinner” this coming Sunday – wow, he took my request as a serious one after all.

Bob and his long-cooked pot of Sauce

Bob and his long-cooked pot of Sauce

When you have the same dinner each and every Sunday for as long as you can remember then I suppose this dish is viewed as nothing special. I mean if I lived in Italy and had a cornetto and a cafe macchiato every morning for breakfast it would also become something ordinary ( I can only dream about that kind of ordinary right now). It is all relative, and since I grew up in Ireland on a diet of meat and potatoes the idea of eating  pork tenderloin, homemade meatballs and sausages that have been simmering all day in a rich red sauce and served with rigatoni pasta and a generous sprinkle of freshly chopped flat-leafed parsley, Parmigiano Reggiano and possibly a dollop of ricotta cheese seemed like a most glorious opportunity indeed.

Marie's Meatball Mix

Marie’s Meatball Mix

I had never experienced anything close to this kind of food growing up in Ireland. Loath though I am to admit it the first time I ate spaghetti with red sauce was from a tin. It never occurred to me that you could eat it any other way. I had never seen dried pasta in the supermarket namely because it was not sold in any supermarket in Ireland before 1983 ish. I’m guessing on the date but to impress upon you how rare it was to find pasta and even rarer to find someone cooking it instead of potatoes, I remember being in a very fancy supermarket in Dublin in about 1984 and in one aisle there was a whole shelf of dried spaghetti with a big SALE sign that said 1 penny! So even the supposed sophisticates of the country had no notion what to do with the stuff!

The Salad

The Salad

When I took some home and cooked pasta for dinner, my father said “this is great but where are the potatoes?” After that I always served pasta with a dollop of mash on the side. Even today, in every Chinese restaurant in Ireland you can have chips with your Beef Chow Mein!

Another combination (meatballs, gravy and rigatoni

Another combination (meatballs, gravy and rigatoni

Which reinforces the idea that even though the world has immersed itself in each other’s food we tend to stick to what we grow up with for the most part. Why do you think that Bob was still cooking a deep rich red sauce with his mother Marie in his kitchen in Newark in the 70’s and 80’s, which of course was handed down directly from some relative who came over from Italy. Preserving recipes is part and parcel of preserving a culture. Sometimes it is the only thing that helps distinguish one culture from another. 

Bob said his mother never made less than 2 lbs of pasta for any meal, even if it was only dinner for two!

Bob said his mother never made less than 2 lbs of pasta for any meal, even if it was only dinner for two!

When I was growing up in Ireland and had the chance to go away on holidays when my friend Siobhan we would either don backpacks and stick out our thumb and hostel around the West of Ireland or go to France. France was easy as you could take a boat from Rosslare in County Wexford to Cherbourg or Le Havre. Getting to Italy required a little more planning and money of which the latter was in short supply. I never made it to Italy until last year (click on “Italy” to the right of my blog to read about my trip) so my introduction to Italian Food was in the States. I knew it had taken on a life of its own, as it should, but the essence was the same. It was all about big robust food centered around family.

Italian parsley - the best garnish in the world

Italian parsley – the best garnish in the world

Bob had talked about his mother’s Sunday Gravy a number of times before I asked him what it was. I felt kind of silly that I didn’t know what it was, because when I thought about gravy it was brown, thickened with flour or thinned out with meat juices. I was very far off the mark as it was Italian red sauce but essentially it served the same purpose as the gravy swimming on my plate every Sunday; it bound the food together and colored the flavor of everything you put into your mouth. I think Sunday Gravy is more important to Italian food than brown gravy is to the Irish kitchen (after all there is also White sauce!) and is the one component that every Italian or American-Italian has an opinion on. Some argue that garlic is imperative while others insist on fresh oregano or it just won’t be authentic. Bob’s Sunday Gravy is something I wondered about and the only way to taste it was to invite myself over to try it!

See What I mean (about the parsley!)

See What I mean (about the parsley!)

Bob did not cook this dinner every Sunday, far from it. It took on a more celebratory status when he made it because he had to be in the kitchen for hours watching the pot, stirring regularly and making the other things that in Marie’s time were part and parcel of the meal; like her meatballs, salad, cheeses and herbs. People don’t spend as much time in the kitchen on Sundays as they used to because there are so many other distractions and obligations, so while Bob laughed at how excited we all were (well me for sure) about a meal he could have prepared with his eyes closed there was no getting away from the fact that it brought everyone together under one roof; the in-laws, the cousins and the Granny!

Dig in!

Dig in!

The conversation drifted from food to family and back to food again. My mother-in-law wondered if having the smells of his childhood in his kitchen and all of the people milling around made him think about his mother and make him miss her? It didn’t seem so and I think he was comforted not saddened while going through the familiar motions of shaping the meatballs and checking the sauce. He was amused by my questions about how the sauce tasted to him, and if the Sunday dinner always has a bowl of ricotta cheese on the table, but I could see that he also enjoyed talking about the food and his mother and thinking about all the Sundays he spent in the kitchen with her. Up to that Sunday I had always wished I had met her, but now I feel a little like I did.

Thank you bob for giving us this most wonderful feast

Thank you Bob for giving us this most wonderful feast

Really Great Smokey Baby-Back Ribs (serves 6-8)

This past weekend was a hectic one to say the least and I had to be smart about what to cook. The best kinds of dishes to cook when you have guests and are on the go are ones that demand little time to prepare, slow cooking and are hearty enough to keep everyone happy for hours.

This dish most certainly fit all the criteria and was more delicious than I could have imagined.

This Weekend: Really Great Smokey Baby-Back Ribs

This Weekend: Really Great Smokey Baby-Back Ribs

I implore you to add this to your list of ways to cook my favorite kind of pig: Baby-Back ribs!

_____________________________________________

You will need:

4 tbs olive oil

2 racks baby-back ribs, cut into 2 to 3 rib pieces, seasoned lightly with sea-salt and black pepper.

1 large (not huge) Vidalia onion

4 cloves garlic, finely chopped

1 cup roughly chopped flat-leafed parsley leaves

2 chipotle peppers in adobo sauce, chopped (click here if you don’t know what this is)

1 tbs adobo sauce (use 2 tbs if you want more smokey heat)

1 28 oz can crushed tomatoes (I used San Marzano tomatoes)

1 tsp sea-salt (if using a fine-grained salt, start of with a 1/2 tsp)

Freshly ground black pepper

4 cups chicken broth OR 1 good quality bouillon cube (Rapunzel) and 4 cups of water)

Equipment: you will need a very large casserole with lid for this dish.

* I served this with basmati rice but you can serve with a pasta, like spaghetti*

Method:

Preheat oven 400*

1 – Sear the prepared ribs (see ingredients list instructions) in batches on high heat in large saute pan until browned on both sides. You will need to add more oil as you go. Transfer to a big casserole (with lid) that can be put into the oven.

sear ribs

sear ribs

2 – turn heat down to medium and add the onions and cook for about 5 minutes before adding the chopped chipotle peppers, adobo sauce and parsley.

saute onions, add seasonings

saute onions, add seasonings

3 – Add the tomato puree, broth (or water and bouillon cube) and salt and bring mixture to a boil.

add liquids

Add liquids

4 – Pour this mixture into the casserole over the ribs and place in the oven for 1  1/4 hours. Remove from oven and check meat by piercing with a sharp knife. If it is very tender you can remove it from the oven. Let it sit covered for about 10 minutes before serving. Taste the sauce for additional seasoning. Also, if the sauce is very thick you can add a little more water to thin it out to your liking.

assemble dish and cook

Assemble dish and cook

Serve each person 2 or 3 rib sections with whatever you like, (suggestions below). You can also have some cayenne pepper flakes on the table for those of you who like more heat. A sprinkle of some flat-leafed parsley would not go astray either!

Serve alone or with rice, pasta or bread

Serve alone or with rice, pasta or bread

The meat can also be removed from the ribs and returned to the sauce which makes it easier to eat, especially if you serve it with a long pasta like spaghetti or tagliatelle.

Pork Chops in Seriously Good Red Sauce (serves 6)

Pork Chops in Seriously Good Red Sauce

My day was so busy I didn’t think too much about dinner until it was time to make it. I would have to make do with whatever was available in my kitchen, as I wasn’t in the mood to go grocery shopping. The only protein I had was pork chops, and after that, the fridge looked a little like old Mother Hubbard’s pantry:bare!

important flavor ingredients

What saves me at moments like this is the fact that I always have onions on hand, and a supply of herbs in the backyard. That would have been enough to work with, but I also discovered a big can of crushed tomatoes and so settled on a rich red sauce. What made it rich was the cup of red wine I added to the mix. I had some red wine and was looking for an excuse to use it for something other than drinking it (too fruity for my plate). It worked perfectly.

The sauce is something that could easily stand alone, (without the meat) and would work great for a lasagna or a nice alternative for a marinara sauce.

So you see, you can make something seriously good without too many ingredients. All you need are the basics, and winging the rest can be fun.

___________________________________________

You will need:

6 tbs extra-virgin olive oil

6 Rib-end pork loin chops

2 large sweet onions, large dice

2 celery ribs, diced (including leaves)

6 fresh oregano sprigs

28 oz canned crushed tomatoes (I used San Marzano)

1 cup red wine

1 cup water

2 tsp sea-salt (I used Maldon sea-salt flakes)

several grinds black pepper

Method:

Preheat oven 450*

1 – Prep all veggies. Season chops with salt and several grinds of pepper. Place big saute pan on high heat and add about 3 tbs of the oil. When it is hot add pork chops in single layer, and sear on both side until golden brown. Add oil as necessary and continue to cook meat until everything is seared, transferring to a plate as you go.

Sear chops on high heat

2 – Turn heat down to medium and add the onions, and celery. Saute for about 10 minutes, stirring occasionally.

Saute onions & celery

3 – Add oregano and continue to cook for another 3 minutes.

add herbs

4 – Add wine and turn heat to high. Let the liquid bubble for about 3 minutes (the wine will reduce and intensify).

then wine

5 – Add the crushed tomatoes and water, and bring mixture to a bubble. Turn off heat and add pork chops to the sauce in an even a layer as possible (there will be some overlapping, which is fine)

add crushed tomatoes & water

6 – Cover with lid and place in oven for 1 hour. Remove from oven and let sit for 10 minutes to rest and cool down.

Serve

Serve with whatever you have on hand: it is good with rice, pasta, potatoes, romaine leaves or even by itself.

Pork Tenderloin in Red Sauce with Spinach & Rice

Earlier this week I needed red sauce for a particular dish, and, as I tend do when I have to make something basic like this sauce; I made a double batch! It is the same amount of work to make twice as much, so, I always do!

Pork Tenderloin in Red Sauce with Spinach & Rice

It came in super handy for this dish, and I ended up having  practically nothing to do to throw it together.

Between the red sauce, and the nifty trick of slicing the pork tenderloin, this can easily be in the Top Ten easiest dinners to prepare.

Moral of the story; make more red sauce than you need, it will serve you well in the future.

________________________________

You will need: 2 pork tenderloin (about 1 lb each), sliced  3/4″ pieces, 3 or 4 tbs extra-virgin olive oil, 1 tbs unsalted butter, 1 lrg Vidalia onion, halved, then sliced, 1 sprig rosemary, cut into 3 pieces, 3 sprigs thyme, 3 cups basic red sauce, (there are several red sauces on my blog; type red sauce, or, tomato sauce in the search box to the right to choose one, or, in a pinch, use a good quality jarred variety),  1 cup white wine, 1/2 cup chicken broth, 4 cups fresh spinach leaves.

Preheat oven 375*

1 – Season sliced pork with a little sea-salt (I used Maldon, sea-salt flakes).

season pork with sea-salt

2 – Put large saute pan on high heat ( a little below the highest setting), and add 2 tbs of the oil. Sear pork in batches until browned on both sides. Transfer to plate and add oil as you go.

sear pork

3 – Turn heat down to low and add the butter. When it melts, add the onions and saute for about 5 minutes.

melt butter

4 – Add the herbs, and continue to cook for another 10 minutes.

saute onions with herbs

5 – Add the wine and broth, and bring to a boil. Boil for 1 or 2 minutes.

add liquid

6 – Add the red sauce and bring back to a boil.

add red sauce

7 – Add the pork and place in the oven for 30 minutes.

Pork Tenderloin in Red Sauce with Spinach & Rice

Serve with bed of spinach in bottom of bowl and top with pork, veggies and sauce. I also served this dinner with some basmati rice to anyone who had the desire for it.

Cheaters Style Sausage with Red Sauce and Spaghetti (serves 4-6)

OK – I admit to cheating sometimes. I think cheating is fine when you have a good reason? Last night was one of those nights; I cheated!

Cheaters Sausage and Red Sauce with Spaghetti (fastest dish ever)

Before you go getting any ideas, it is clear that I am talking about red sauce, right? 

Yes, I am guilty of always having a back-up jar of plain old marinara sauce to use in a pinch. Yes, I love making my own, and I do make it 95% of the time, but I hate to be backed into a corner when time is short, and I have a family to feed on the double!

The beauty of this dinner is that it is ready in 20 minutes, start to finish. The thing that saves it from being hum-drum is the addition of fresh herbs, although it would certainly raise no complaints if you didn’t have any on hand.

I make dinners like this when getting food on the table is more important than me lolly-gagging at my leisure in the kitchen.

_______________________________________

You will need: 4 mild Italian sausages, out of casing and pulled into bite-sized pieces, 4 tbs extra-virgin olive oil, 1 sweet or red onion, small dice, 2 garlic cloves, finely chopped, 1 1/2 cups tomato sauce, 1/2 cup heavy whipping cream, 1 tsp freshly chopped rosemary leaves, 6 fresh basil leaves, salt to taste, freshly cracked pepper, 1 lb spaghetti pasta 9 I used Barilla brand), 1/2 – 1 cup warm pasta cooking water (you will have this when you boil the noodles).

1 – Put big pot of water on for pasta and when it comes to a boil cook noodles according to instructions. Before draining into colander, scoop out 1 cup of pasta water to use later in the finished sauce.

2 – While pasta is cooking, do the following; Put saute pan on medium heat and add oil. When it has warmed, add the diced onions, garlic and sausage pieces. Cook for 5 minutes, then add the chopped rosemary and several grinds of black pepper.

 

cook sausage on pan with garlic and onions

3 – Continue to cook for another 10 minutes, in which time the sausage will start to brown nicely.

Let the meat get nice and brown

4 – Add the tomato sauce (bought or homemade) and cream, and give everything a stir to incorporate. When it is warm, stir in the basil leaves.

add sauce, cream & basil

5 – When pasta is cooked, add up to 1 cup of pasta water to sauce to thin it out. Divide drained pasta between warmed bowls and top with generous portion of red sauce. you can also toss the pasta directly into the sauce and let everyone help themselves.

Spaghetti with Long-Cooked Red Sauce (Serves 6)

What about making a long-cooked tomato sauce with spaghetti for dinner tonight? If you keep a supply of canned plum tomatoes in your pantry, and dried pasta, you are never stuck for dinner. This particular night I was low on most everything except these ingredients, and, the sweet basil growing in my back yard. I was reminded of those lovely pictures you see in cookbooks and magazines, when the photographer is in some little town in Italy and captures a perfect image of a simple bowl of pasta adorned with a single fresh basil leaf; I wanted that!

Simple and Delicious, as a Main Course or Side-Dish.

I feel I get closer to the flavor of the real deal when I use San Marzano Italian Plum tomatoes. It may be psychological, but when I tasted my sauce this particular evening, I could have sworn I got a glimpse of a bustling Neapolitan alleyway, where overhead, the sky was blotted out by an ocean of colorful washing!

_____________________________________________

You will Need: 1 28oz and 1 14oz can plum tomatoes, with their sauce (I used San Marzano), 1/4 cup extra-virgin olive oil, 1 sweet onion, finely diced, 1 clove garlic, finely chopped, 1 medium carrot, grated, 8 basil leaves, (a few more for garnish), 1 tsp coarse sea salt (I use Maldon), several grinds black pepper, 1 lb spaghetti (I use Barilla brand)

1 – Put a 3 or 4 quart pot on medium heat and add oil. Saute onion, garlic and grated carrot for 8 minutes.

Saute onions and garlic

2 – Add the tomatoes and using your wooden spoon break up the plum tomatoes a little. Add the salt and several grinds of pepper.. Let the liquid come to a simmer and then add basil leaves and stir.

Add tomatoes & Basil

3 – Cover and simmer gently for 1 hour, stirring occasionally. Taste for addition of more salt and pepper.

Cook for 1 hour

You can serve it (like I did above) with spaghetti, adding a few extra basil leaves if you have them. You can also add some meat like andouille sausage (below) for a quick, more rounded meal.

Something like a smoked sausage is easy to add to the sauce in a pinch.

Scallops & Monkfish in Red Broth with Tagliatelle (serves 6)

Box from Good Work Farm (week 3)

My Good Work Farm CSA box of veggies  (see side note to the right to know what I am talking about) was waiting for me at my pick-up spot this week and was full to the brim with Spinach, Kale, Lettuce, Turnips, Easter Egg Radish bunches, Sugar Ann Snap Peas and Oregon Giant Snow Peas. What a bounty! The white turnips were a mystery to me at first. I don’t think of turnips as a Spring Vegetable, but what do I know about farming? The two varieties of peas should have had me jumping for joy but I was so taken with those turnips. The were so purely white with the tiniest cast of yellow, and smooth like an egg. At that point I knew I would be cooking with one or two of these veggies but had no plan in mind.

Little Chef..

So, yesterday was my birthday and, after I quickly shrugged off the dreadful realization at how time was flying and “what on earth had I done with my life?” questions, I decided to have fun! I had no plans and I certainly did not want to make any. I’m not big into the whole dressing up to go out kind of celebration, but, I did want to dress up and stay in! I like parties when I don’t have to leave my kitchen. All I wanted to do was cook a dinner that I would love, and, have my family around me while doing it.

My birthday present to me!

The plan was for my daughter to help me make a chocolate cake but then, a phone call from our friend Tom foiled that plan (in the best possible way) as he announced he had made me a cake, and, that of course meant 1 more person for dinner. Soon after that I got an email from my friend Lori who was on her way back from NYC who told me that I should “leave room for dessert,” meaning of course I now had two birthday cakes and yet another dinner guest!

My dinner to myself came to me at the fish counter. I absolutely knew it had to be fish and I wanted a little extravagance. The scallops were fresh, as was a lovely piece of monkfish and that is what I centered my dish around.  I wanted to watch the Pixar animated movie Ratatouille while I cooked, so, my daughter switched her pastry chef hat for a sous-chef’s and she became “Little Chef!”

I had the best time in the kitchen. I barked orders and my daughter answered “yes chef” to every one of my requests; “go outside and cut some parsley and thyme,” “stir the onions and add the carrots,” “make a little plate of potatoes with parsley and butter for our hungry guests,” etc. etc.

A little something to stop people from gnawing on the table leg while I was having fun in the kitchen..hot potato with butter, parsley and sea salt flakes.

I decided to use the spinach out of my veggie box as I felt it needed to be a delicate green to go with the scallops and fish. I made the broth  “red” by adding a cup of juice from a can of San Marzano plum tomatoes. The whole dish was so so good and there is no way we could have been this satisfied if we ate out.

Tom's rhubarb upside-down Cake - to die for (even for breakfast)!

My two cakes put me over the edge but I just had to have a piece of each, not that any arms had to be twisted.

To satisfy my need for chocolate, this ganache most definitely did the trick.

For something not planned, I had a most memorable Birthday Dinner!

___________________________________________________________________

You will Need: 1lb dry scallops, 1 lb fresh monkfish, chopped into big bite-sized pieces, 1 sweet onion, 3 tbs extra-virgin olive oil, 5 cloves garlic thinly sliced, 3 carrots, peeled and sliced, 2 sprigs thyme, 1/2 cup freshly chopped parsley leaves, 6 parsley stems, 2 bay leaves, 1 1/4 cups tomato juice (I used the juice from a 28oz can of plum tomatoes), 1 1/4 cups white wine, 1 1/4 cups chicken broth, 1 tsp coarse sea salt, freshly ground black pepper, 6 cups fresh spinach leaves, washed and left whole if small and torn if large, 1 tbs cold unsalted butter.

Parsley tops and stems, carrots, thyme

1 – Prep everything as directed above. Put big saute pan on medium heat and add the oil. Saute garlic and onions for 10 minutes (until onions are soft).

Saute onions with garlic for 10 minutes..

2 – Add carrots and continue to saute for another 5 to 7 minutes.

Add carrots..

3 – Add all liquids, parsley stems, thyme, bay leaves, salt and pepper. Let everything come to a simmer, cover and gently simmer for 10 minutes.

add liquids , thyme, parsley stems..

*Put water on for tagliatelle and when it boils, add some salt and cook according to instructions. The tagliatelle I use cooks in three minutes in boiling water so I make sure not to cook it until the last minute.

4 – Add monkfish and chopped parsley and continue to simmer with lid on for 2 minutes. Turn fish and add scallops. Continue to cook for 2 minutes. Turn scallops.

Add monkfish..

5 – Place spinach and butter on top and replace lid. Let the spinach wilt (about 2 minutes)  Take pan off heat and stir very gently to incorporate the butter.

add scallops, then spinach..

To serve: Put tagliatelle in warmed bowls and divide the fish between each. Spoon lots of broth over each dish.

a great feast

You can also serve this alone or like below

You can also have this with boiled baby potatoes..

And many more...