Header

"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

Blog

Potato & Artichoke Gratin

Published by: Sarah

0
comments:
  • Jan
  • 20

3 lg. Yukon Gold Potatoes, thinly sliced uniformly (preferably on a mandolin) 2 cans Artichoke Hearts, drained & quartered Salt & Pepper, to taste 1½ c. Heavy Cream 1/2 c. Parmesan Cheese 1/2 c. Gruyere Cheese, shredded Preheat oven to 425 degrees. Arrange potatoes in a casserole dish seasoning each layer with salt & pepper.  […]

Share

3 lg. Yukon Gold Potatoes, thinly sliced uniformly (preferably on a mandolin)
2 cans Artichoke Hearts, drained & quartered
Salt & Pepper, to taste
1½ c. Heavy Cream
1/2 c. Parmesan Cheese
1/2 c. Gruyere Cheese, shredded

Preheat oven to 425 degrees.
Arrange potatoes in a casserole dish seasoning each layer with salt & pepper. 
Add artichokes & pour cream over all. 
Bake for 45 minutes.
Combine the cheese & top the gratin.
Bake another 15 minutes.

Share

Mediterranean Style Stuffed Portobello

Published by: Sarah

0
comments:
  • May
  • 15

This recipe reflects serving as a main dish. It absolutely can be served as can appetizer. Sub in Crimini mushrooms or any mushroom of choice. 4 Portobello Mushroom Caps, stems removed & wiped clean 10 oz. Frozen Chopped Spinach, thawed & squeezed dry 1 (15 oz.) can Artichoke Hearts, drained & quartered 1/4 c. Parmesan […]

Share

This recipe reflects serving as a main dish. It absolutely can be served as can appetizer. Sub in Crimini mushrooms or any mushroom of choice.

4 Portobello Mushroom Caps, stems removed & wiped clean
10 oz. Frozen Chopped Spinach, thawed & squeezed dry
1 (15 oz.) can Artichoke Hearts, drained & quartered
1/4 c. Parmesan Cheese, grated
1/2 c. Feta Cheese, crumbled
1/2 c. Whole Wheat Bread Crumbs
1 palm full Dried Oregano
Salt & Pepper
EVOO
Oil Packed Sun Dried Tomatoes
4 slices Provolone Cheese.
Cooked Brown Rice

Preheat oven to 350 degrees.
Combine spinach, artichokes, cheese & bread crumbs in a bowl.
Crush in oregano and add salt & pepper.
Drizzle with some of the oil from the sun dried tomatoes to moisten.
Blend well.
Remove the fins from the mushrooms.
Drizzle mushrooms with EVOO & season with salt & pepper.
Fill each cap with the spinach mixture.
Top each mushroom with 3-4 tomatoes.
Top with a slice of cheese.
Bake 15 minutes.
Serve over cooked rice.

Share

Spinach & Artichoke Flatbread with Tomato Basil Bruschetta

Published by: Sarah

0
comments:
  • Mar
  • 31

For the Flatbread: 3 T Butter 3 T Flour 2-2½ c. Fat Free Half & Half, divided 1 c. Gruyer Cheese, shredded 1 c. Pecorino Romano, shredded 1 (10 oz.) Frozen Chopped Spinach, thawed & drained 1 (15 oz.) can Artichoke Hearts, quartered Salt & Pepper to taste 10 slices Provolone, divided 1 pkg.  Mama […]

Share

For the Flatbread:
3 T Butter
3 T Flour
2-2½ c. Fat Free Half & Half, divided
1 c. Gruyer Cheese, shredded
1 c. Pecorino Romano, shredded
1 (10 oz.) Frozen Chopped Spinach, thawed & drained
1 (15 oz.) can Artichoke Hearts, quartered
Salt & Pepper to taste
10 slices Provolone, divided
1 pkg.  Mama Mary’s Ultra Thin & Crispy Pizza Crusts

Preheat oven to 400°.
Cook the crusts on mesh pizza pans on the center rack for 8 minutes.
Turn over & cook another 2-3 minutes.
MEANWHILE:
Over medium hi heat, melt butter & whisk in flour.
Slowly add 1½ c. half & half.
Whisk until thickened.
Stir in cheeses.
Cook & stir until cheese is melted.
Add remaining half & half until desired consistency is met.
Stir in spinach & artichokes
Turn off the heat.
Top prebaked crusts with your cheese mixture, spreading to the edges.
Top each with 5 slices provolone.
Return to oven & bake 10 minutes.
Meanwhile make Bruschetta.

For the Bruschetta:
2 Roma Tomatoes, seeded & diced
1 sm. Shallot, chopped
2 lg. Basil Leaves, chiffenade
1 tsp. Good Fruity EVOO
Drizzle of Balsamic Vinegar
Salt & Pepper

Stir together all ingredients & let sit while flatbread bakes.
Top flatbread with the bruschetta when it comes out of the oven.

Share