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Boursin & Goat Cheese Crostini with Sun Dried Tomato & Basil

Published by: Sarah

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My family & I love going to se the Cirqu du Soleil. When it’s just me & my husband, we buy “tapis rouge” tickets which includes select seating, hors d’oeuvres, cocktails & dessert. Chef Rick gave me this recipe. If you think you don’t like goat cheese, try this combination. 1 wheel Boursin Cheese, softened (you […]

1 wheel Boursin Cheese, softened (you may sub in any garlic & herb spreadable cheese)
4 oz. Plain Goat Cheese, softened
10 slices Italian Bread
Good Fruity EVOO**
Sun Dried Tomatoes (not in oil)
Fresh Basil Chiffonade

Preheat oven to 400°.
Combine cheeses with a fork & set aside.
Place bread on a foil lined cookie sheet.
Brush with EVOO on both sides.
Bake 10 minutes or until golden turning once.
Cut bread into quarters (half if smaller slices).
Place cheese mix into a piping bag fitted with a star tip.
Pipe cheese onto crustini’s.
Top with tomato & basil.

Yield: Up to 40 appetizers.

** I purchase Extra Virgin Olive Oil from www.allthingssicilian.com “Olio de Extra Vergin”

Categories: Recipes

Classic Bruschetta

Published by: Sarah

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In April 2012, my family & I went on a tour of southern Italy; which included Rome, Capri, Sorrento & the island of Sicily – Palermo, Agrigento & Taoromina. While we enjoyed ourselves immensely, I was very surprised to see that Italians don’t eat much roughage. Most of our lunch & dinner meals consisted of a starter of pasta, then […]

In April 2012, my family & I went on a tour of southern Italy; which included Rome, Capri, Sorrento & the island of Sicily – Palermo, Agrigento & Taoromina.

While we enjoyed ourselves immensely, I was very surprised to see that Italians don’t eat much roughage. Most of our lunch & dinner meals consisted of a starter of pasta, then meat & potatoes and a dessert (salad if we were lucky 🙂 ). Our final stop offered a salad bar which had bruschetta. Simple and basic, yet delicious none the less. I offer you my version.

1 Baguette, cut on a slight angle into 1/2″ thick slices
Good Extra Virgin Olive Oil (EVOO)
2 cloves Fresh Garlic
2 Tomatoes, seeded, chopped & blotted with paper towel
4 leaves Fresh Basil
Salt & Pepper

Preheat oven to 400°.
Line a baking sheet with foil.
Place the baguette slices on baking sheet & brush both sides with EVOO.
Bake 10 minutes.
Remove & flip over each slice.
Bake another 8 minutes or until golden brown.
Allow to cool 1-2 minutes.
Cut 1 clove of the garlic in half .
Rub each “crostini” with the cut side of the garlic.
Cool completely.
Stack the leaves of the basil.
Roll up like a cigar & slice with a knife = “Chiffonade”
Finely grat remaining clove of garlic into a mixing bowl.
Add tomatoes, a pinch of salt & a few grinds of black pepper.
Drizzle in 1 T EVOO.
Stir to combine & set aside.
Just before serving add the basil & stir.
Place crostini’s on a serving platter with the tomatoes in the center.
Serve room temperature.

NOTE: This should be served fresh & never refrigerated. Store extra crostini’s in a ziploc bag with the air squeezed out @ room temperature.

Categories: Recipes

Sun Dried Tomato & Goat Cheese Crostini

Published by: Sarah

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Goat cheese can be an “acquired taste” for many. Using the herb goat cheese in this recipe makes for a smother blend of flavors while still getting the goat cheese “tang.” Preheat oven to 400°. Cut baguette on a slight angle into 1/2” thick slices. Cover a baking sheet with foil. Baste each slice with extra […]

Goat cheese can be an “acquired taste” for many. Using the herb goat cheese in this recipe makes for a smother blend of flavors while still getting the goat cheese “tang.”

Preheat oven to 400°.
Cut baguette on a slight angle into 1/2” thick slices.
Cover a baking sheet with foil.
Baste each slice with extra virgin olive oil.
Turn & baste other side.
Bake 10 minutes.
Remove & turn all.
Bake an additional 8 minutes.
Remove from oven & cool 1 minute.
Cut garlic in half.
Rub each baguette slice with the cut side of the garlic.
Cool completely.
Cut tomatoes into thin strips.
Chiffonade the basil leaves.
Spread baguette slices with goat cheese.
Make an “X” with tomato slivers on each crostini
Top with a little basil.
Place on a serving platter & serve immediately

Categories: Recipes

Croque Monsieur et Madame

Published by: Sarah

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I saw “Brunch @ Bobby’s” last Saturday & he made this classic French dish. It looked really delicious. 3 T Butter 3 T Flour Salt & Pepper Nutmeg 2 c. Half & Half, warmed 1 loaf Brioche 4 oz. thinly sliced Black Forest Ham, divided 2 c. Gruyere Cheese, freshly grated & divided 2 Eggs Parmesan […]

I saw “Brunch @ Bobby’s” last Saturday & he made this classic French dish. It looked really delicious.

3 T Butter
3 T Flour
Salt & Pepper
Nutmeg
2 c. Half & Half, warmed
1 loaf Brioche
4 oz. thinly sliced Black Forest Ham, divided
2 c. Gruyere Cheese, freshly grated & divided
2 Eggs
Parmesan Cheese
Dijon Basil Vinaigrette

Preheat oven to 350°.
Melt the butter & add the flour.
Whisk until flour smells “nutty.”
Season with salt, pepper & nutmeg.
Whisk in warmed half & half.
Continue until thickened.
Add in ¾ c. Gruyere cheese.
Stir to melt & set aside (this is called a Mornay Sauce).
Slice the brioche into four 1” thick slices.
Toast in the oven @ 350° turning once.
Turn oven to broil.
Top 2 slices of bread with ham & a handful of Gruyere.
Set the other 2 slices aside & broil until cheese is bubbly.
Remove, top with reserved slices, some Mornay sauce & a sprinkling of Parmesan.
Put back under the broiler & cook until golden brown.
In the meantime, fry the eggs over easy.
When the Croque Monsieur’s are done, top with the egg to make them Croque Madame’s.
Guild the lily by topping them with a drizzle of vinaigrette (below).

Dijon Basil Vinaigrette

1 T Dijon Mustard
2 T Cider Vinegar or Fresh Lemon Juice
Good Olive Oil
4 leaves Fresh Basil, chiffonade
Salt & Pepper, optional

Place first 3 ingredients into a bowl.
Slowly whisk in enough olive oil to emulsify the dressing.
Whisk in the basil & season with salt & pepper if needed.

Categories: Recipes

Corn with Lime & Basil

Published by: Sarah

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This is more for the summer time. However, here in good ole New Hampshire USA, it’s been such a mild winter I figured what the heck. This is also one of those recipe’s where if you buy the basil & don’t know what to do with what you didn’t use, DRY IT! 1 T Fresh Lime […]

1 T Fresh Lime Juice
½ tsp. Lime Zest
Pinch Salt & Pepper
2 T Fresh Basil, chopped
1 T EVOO
4 ears Fresh Corn

Combine juice, zest, salt, pepper & basil in a bowl.
Whisk in EVOO.
Set aside.
Grill or boil corn.
Drizzle hot corn with lime basil dressing & serve.

Categories: Recipes

Rosemary Chicken Panini with Sun Dried Tomato Aioli

Published by: Sarah

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If you have recently visited the 99 Restaurant (and by recently, I mean in the past year), you may have seen a panini very much like this on their menu. Why similar you ask? Well, this is my version of their panini & it’s pretty darn close! 1 # Chicken Tenders Rosemary & Garlic Infused Olive […]

1 # Chicken Tenders
Rosemary & Garlic Infused Olive Oil**
Salt & Pepper
3 lg. White Onions, thinly sliced (preferably on a mandolin)
3 T Butter
Extra Virgin Olive Oil
Oil Packed Sun Dried Tomatoes
Mayonnaise (recommend Hellmann’s)
8 Fresh Basil Leaves
Fresh Mozzarella, thinly sliced
Crusty Artisan Bread

Place tenders in a Ziploc bag.
Drizzle with infused oil & season with salt & pepper.
Roll up to remove all the air & seal the bag.
Squish to get oil all into meat.
Let stand at room temperature while preparing the other ingredients.
In a large skillet over medium high heat, melt the butter & add3 T olive oil.
Add the onions & stir to combine.
When they start to sweat & soften, turn heat down to medium low.
Season with salt & pepper.
Cook until golden brown & caramelized (should take about 45 minutes) – BE CAREFUL NOT TO BURN!
WHILE ONIONS ARE COOKING:
In a mini food processor, combine half the jar of tomatoes with the oil, about ½ c. mayonnaise & 2 basil leaves.
Process until smooth.
Refrigerate to combine the flavors.
When onions are done, set aside while cooking chicken.
Heat a gill pan or skillet to medium high heat.
Add the chicken & cook for about 3-4 minutes each side (check fattest part for doneness).
Cut your bread into 1/2” thick slices.
Brush outsides of the bread with oil & insides with a generous slather of aioli.
Layer each sandwich with chicken, , caramelized onions 2 basil leaves & mozzarella.
Cook in a Panini press 5 minutes or on a grill pan weighting the top ( be surer to turn half way through when using a grill pan).

NOTE: You don’t need to spend a lot of money on infused oils. Please search under “Tips” for flavored oil to learn how!

Categories: Recipes

Twisted Shrimp Cocktail

Published by: Sarah

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This version of Shrimp Cocktail, will blow your guests away. The original recipe came from Giada DeLaurentis. I changed just a few ingredients to give it a little more depth of flavor. Thank you Giada for the base recipe! For the Shrimp 1 lb. Raw Jumbo Shrimp, peeled (tails on) & de-veined Provencal Herbs Basil […]

For the Shrimp
1 lb. Raw Jumbo Shrimp, peeled (tails on) & de-veined
Provencal Herbs
Basil Infused EVOO
Salt & Pepper

Preheat oven to 350 degrees.
Season shrimp with herbs, oil, salt & pepper.
Allow to rest for 30 minutes @ room temperature.
MEANWHILE: MAKE THE SAUCE
Place on a baking sheet in a single layer.
Cook shrimp 5-8 minutes until just cooked through.
Transfer to a serving platter.
Place sauce into a small bowl & place on platter.
Serve warm or room temperature.

For the Sauce
6 oz. Plain Yogurt
2 T Mayonnaise
2 T Whole Grain Dijon Mustard
1½ T Maple Syrup
1 tsp Turmeric
2 T Fresh Chopped Basil

Combine all ingredients & set aside.

Categories: Recipes

Chicken Cordon Bleu with Basil Cream Sauce

Published by: Sarah

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4 Chicken Cutlets, pounded thin Filling 2 Oz. Cream Cheese, softened ½ C. Cheddar Cheese 2 T. Parmesan, finely grated ½ tsp Dried Oregano ¼ tsp Fresh Sage, chopped 2 Slices Baby Swiss, cut in half 2 Slices of Maple Ham, cut in half Shake and Bake coating mix, original Preheat oven to 375°. Combine […]

4 Chicken Cutlets, pounded thin

Filling
2 Oz. Cream Cheese, softened
½ C. Cheddar Cheese
2 T. Parmesan, finely grated
½ tsp Dried Oregano
¼ tsp Fresh Sage, chopped
2 Slices Baby Swiss, cut in half
2 Slices of Maple Ham, cut in half
Shake and Bake coating mix, original

Preheat oven to 375°.
Combine cream cheese, cheddar, parmesan, oregano & sage.
Place ½ slice of ham on each pounded chicken cutlet.
Place ½ slice of Swiss in center of each ham slice.
Spoon ¼ of filling mixture in center of each piece of chicken.
Roll up and secure with a toothpick if necessary.
Roll in Shake and Bake coating mix.
Place seam side down in baking dish.
Bake for 15 min.
Meanwhile make the sauce (below)
Remove from oven & serve with sauce

Basil Cream Sauce
1 pt. Heavy Cream.
Pinch Salt
Fresh Ground Black Pepper, to taste
2 T Dried Basil, crushed
5 Fresh Basil Leaves, chiffonade**

In a shallow skillet bring cream to a boil over high heat.
Reduce heat to medium low & season with salt.
Simmer until cream has reduced by half whisking occasionally.
***season with fresh ground pepper half way through reduction.
Whisk in dried basil & let stand for 5 minutes.
Whisk sauce together & drizzle over chicken.
Garnish with fresh basil chiffonade.

**To chiffonade basil, stack the leaves & roll like a cigar. Slice to make ribbons.

Categories: Recipes

Green Beans Provencale

Published by: Sarah

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1# Fresh Green Beans, trimmed 4 Scallions, sliced 2 T Shallots, minced 4 cloves Garlic, minced 2 tsp. Fresh Rosemary, minced** 1 T Olive Oil 1 1/2 c. Grape Tomatoes, halved Salt & Pepper to taste 2 T fresh Basil, chiffonade*** Blanch beans in boiling water for 1-2 minutes then shock in ice water. Saute […]

1# Fresh Green Beans, trimmed
4 Scallions, sliced
2 T Shallots, minced
4 cloves Garlic, minced
2 tsp. Fresh Rosemary, minced**
1 T Olive Oil
1 1/2 c. Grape Tomatoes, halved
Salt & Pepper to taste
2 T fresh Basil, chiffonade***

Blanch beans in boiling water for 1-2 minutes then shock in ice water.
Saute scallions, shallot, garlic & rosemary** in oil until softened.
Allow to cool slightly.
Add the tomatoes and beans & toss to coat.
Season with salt & pepper.
Place on a platter or in a bowl & garnish with basil chiffonade.
Serve room temperature.

** You may substitute dried “Provencale Herbs.” Crush 1 tsp. in with the salt & pepper.

***To chiffonade basil, stack the leaves & roll like a cigar. Cut across to make ribbons of basil.

Categories: Recipes

Grape Tomato & Basil Salad

Published by: Sarah

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So simple yet so delicious this salad will be enjoyed year round. I love to serve it with my grandma’s Gnocci (search the recipe). 1 pint Grape Tomatoes 4 lg. Basil Leaves Good Extra Virgin Olive Oil Salt Cut tomatoes in half & place in a serving bowl. Drizzle with oil & season with salt. […]

So simple yet so delicious this salad will be enjoyed year round. I love to serve it with my grandma’s Gnocci (search the recipe).

1 pint Grape Tomatoes
4 lg. Basil Leaves
Good Extra Virgin Olive Oil
Salt

Cut tomatoes in half & place in a serving bowl.
Drizzle with oil & season with salt.
Let rest 5 minutes.
Stack the basil leaves, roll the leaves like a cigar & cut with a sharp knife.
– this is called julienne or chiffonade –
Stir the basil in with the tomatoes & serve.

Categories: Recipes

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

Blog

Boursin & Goat Cheese Crostini with Sun Dried Tomato & Basil

Classic Bruschetta

Sun Dried Tomato & Goat Cheese Crostini

Croque Monsieur et Madame

Corn with Lime & Basil

Rosemary Chicken Panini with Sun Dried Tomato Aioli

Twisted Shrimp Cocktail

Chicken Cordon Bleu with Basil Cream Sauce

Green Beans Provencale

Grape Tomato & Basil Salad

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