Parsley

I love easy tricks for dressing up familiar foods. One tip that I learned in France is to use a fresh flavoring mixture called "persillade" to perk up simply cooked ingredients. A combination of minced parsley and garlic, persillade (pronounced pear-see-yade) is used in the French kitchen to enhance cooked vegetables, fish and meat. Persillade comes from "persil," the French word for parsley. Generally flat-leaf or Italian parsley is used, but persillade is also good made with curly parsley.

Tabbouleh, the unique salad of fresh parsley, bulgur wheat and green onions, is one of the most familiar Arab dishes in the United States.It's gaining ground on restaurant menus and even in supermarket salad bars.Having enjoyed tabbouleh for years in the homes of Arab friends, I was curious to learn the secret of perfect tabbouleh from experts. Not surprisingly, the varying opinions reflect the character of the Middle East itself, in that each person considers himself or herself to be the sole custodian of cultural heritage.

This recipe from Jerry Edwards, owner of Chef's Express restaurant, calls for either sea bass or rockfish. HERB-CRUSTED SEA BASS OVER PANCETTA HASH Makes 4 servings SEA BASS 1 / 2 bunch fresh basil (about 12 leaves) 1 / 4 bunch fresh parsley 1 / 2 bunch fresh thyme 2 tablespoons butter 1 / 2 cup unseasoned bread crumbs four 4- to 6-ounce filets of Chilean sea bass or rockfish In food processor, blend herbs, then add butter. Remove to bowl and add breadcrumbs, blending until smooth.

Fresh salmon is so rich it needs very little to highlight its warm flavor. For me, freshly minced ginger, a handful of chopped green onions or parsley and a drizzle of soy sauce are enough. I leave the skin on the fish when roasting; it helps hold the fillet together while cooking and it enhances the flavor to a degree. (The skin may stick to the hot baking pan. Don't worry; carefully lift the cooked fillet off the skin and onto a plate.) Serve this salmon with a simple green salad, white rice and steamed cauliflower florets sauteed briefly in curry-seasoned hot butter.

On April 11, 2003 ELLEN R. (nee Spears) beloved wife of the late Arthur W. Thomas Sr., devoted mother of Freddie "Butch" Charles, Dona "Tootie" Pearce, Carol Dantoni, Arthur W. Thomas Jr., and Patsy Parsley Thomas, daughter of Effie Puckett. ALso survived by brothers, sisters, grandchildren and great-grandchildren. Family will receive friends at the family owned and operated McCULLY POLINIAK FUNERAL HOME P.A., 130 E. Fort Ave.,( South Baltimore), Monday and Tuesday 3 to 5 and 7 to 9 P.M. Funeral service on Wednesday at 11 A.M. Interment in Cedar Hill Cemetery.

On January 19, 2004, CLAUDY WILBERT "BILL" BYRD, beloved husband of Lisa Marie Byrd (nee Laubner) and the late Betty Loretta Byrd (nee Smith); devoted father of Claudia Lynn Snider, Sandra Lee Frederick, Deborah Anne Parsley, and Christopher Andrew Byrd; loving grandfather of C.J., Matt, Kristin, Ben, and Zach; dear brother of Esther, Ann, Ruby, Eunice, Dickie, Dora Lee, Betty Jane, and Bobby. Services and interment private. In lieu of flowers, memorial contributions may be made to the American Heart Association, 415 North Charles Street, P.O. Box 17025, Baltimore, MD 21203.

On July 31, 2006, WILLIAM FREDERICK PETER; beloved son of Barbara Peter and the late William M. Peter; devoted father of Michael F. Peter, Lori Peter and Aimee L. Baker; cherished companion of June M. Barnes; dear brother of Barbara Ann Parsley. Also survived by ten grandchildren and 5 great-grandchildren. A Memorial service will be held at the American Legion Post #130, Perry Hall, MD., on Friday, August 4, 2006 at 1 P.M. Private cremation services by Bruzdzinski Funeral Home, P.A. In lieu of flowers, please make donations to the charity of your choice.

Last weekend, when we arrived at the home of friends for a dinner party, we were led to the living room where a fire was flickering in the fireplace and a coffee table was laden with an array of cheeses and glasses of wine. We spent an hour enjoying these appetizers and good conversation before being invited into the dining room. There we found a beautifully set table for eight. Our hosts had placed whimsical wrought-iron candlesticks carved with birds around a large rustic basket of crusty bread as a centerpiece and had set each place with attractive china, cutlery and stemware.

My talented culinary assistant, Emmy Clausing, came in to work one day last week raving about a dish she had made for her family the evening before. Along with roast rack of lamb, she had cooked cannellini beans with tomatoes, spinach and bacon. She reported that everyone at her house loved this hearty supper and that the beans were the favorite dish of the evening.Beans cooked in this style are the type of robust accompaniment I love to serve when entertaining during the winter months.Although this dish is ideal when paired with lamb chops or a leg of lamb, it would be equally good with roasted or grilled chicken.

During the past month, we have had three different sets of out-of-town company. I love entertaining guests, but cooking three meals a day for a group can be a challenge. As a result, I've adopted the philosophy that during such visits meals should not require so much time that I miss out on talking and relaxing with our friends. For this spring's round of visitors, I decided to choose main courses that can be completely cooked in advance and need only be reheated at serving time. These fork-tender pork chops fall into that genre.