My sister-in-law Louise is a fabulous cook. She trained at a local college in the culinary arts and ended up becoming a cordon bleu chef. After working in many of the finest restaurants in various cities around the world, she ended up in Washington and opened her own catering business, catering for diplomats and embassy functions. There are many people that remember her cooking, just like I do. I’ve often collected and saved her wonderful healthy recipes.
She eventually became a manager at a very large catering company.
Recently visited Louise and my brother in the capital and got to sample some more of her wonderful skills at preparing dishes that are divine.
Here’s a simple recipe for her great pasta sauce, when you want something different to dress your pasta. Louise served it with a ravioli type pasta, but it’s good on any type of pasta.
3 shallots, chopped finely
white wine – 1/2 cup
pesto – 3 tablespoons
cream – 35% – 1/2 a small thing
1 tomato finely chopped
Simmer until it reduces, blends, dissolves. Serve on fresh pasta. Delicious!
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