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Lemon Blueberry Pound Cake

Published by: Sarah

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For the CAKE Cooking spray, for pan 1 c. (2 sticks) butter, softened (1600) 1 c. granulated sugar (720) 4 large eggs, room temp. (280) 1 tsp. pure vanilla extract Zest of 1 lemon 2 c. plus 2 tbsp. all-purpose flour, divided (880) 1 1/2 tsp. baking powder 1 tsp. kosher salt 1 pt. fresh blueberries, some reserved for topping (120) Preheat oven […]

For the CAKE

Cooking spray, for pan

1 c. (2 sticks) butter, softened (1600)

1 c. granulated sugar (720)

4 large eggs, room temp. (280)

1 tsp. pure vanilla extract

Zest of 1 lemon

2 c. plus 2 tbsp. all-purpose flour, divided (880)

1 1/2 tsp. baking powder

1 tsp. kosher salt

1 pt. fresh blueberries, some reserved for topping (120)

Preheat oven to 350°.

Grease a 9″-x-5″ loaf pan with cooking spray & press in parchment.

Beat together butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Add vanilla extract & lemon zest and beat until combined.

Whisk together 2 cups flour, baking powder, and salt.

Add dry ingredients to wet ingredients and stir until just combined.

Combine most of the blueberries with remaining 2 tablespoons flour and toss to coat.

Fold 2/3 floured blueberries into cake batter.

Pour batter into prepared loaf pan and smooth top with a spatula.

Sprinkle with remaining blueberries.

Bake for 1 hour 10 minutes or until a toothpick inserted into the middle comes out clean.

Let cool 10 minutes, then invert onto a cooling rack to cool completely.

FOR the GLAZE

1 c. powdered sugar (480)

2 tbsp. lemon juice

In a medium bowl, whisk together powdered sugar and lemon juice.

Drizzle over cooled pound cake and serve.

Total CAL: 4080 / 16 = 255 CAL per serving

Categories: Blog

Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar

Published by: Sarah

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3 tablespoons unsalted butter, plus more to butter ramekins 2 tablespoons minced yellow onion Salt and freshly ground black pepper 6 ounces baby spinach 4 slices Canadian bacon 4 large eggs 1/4 cup heavy cream 1 ounce grated aged Cheddar, plus extra for serving Sourdough bread Heat oven to 350 degrees F and arrange rack […]

3 tablespoons unsalted butter, plus more to butter ramekins
2 tablespoons minced yellow onion
Salt and freshly ground black pepper
6 ounces baby spinach
4 slices Canadian bacon
4 large eggs
1/4 cup heavy cream
1 ounce grated aged Cheddar, plus extra for serving
Sourdough bread

Heat oven to 350 degrees F and arrange rack in middle.
Butter 4 (6-ounce) ramekins and set aside.
Melt 1 tablespoon butter in a large frying pan over medium heat.
When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute.
Add spinach and cook until spinach is well wilted, about 2 minutes.
Place ham on bottom of ramekins and top with spinach.
Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread.
Top with grated cheese and toast until bubbly.

Categories: Recipes

Egg & Proscuitto Breakfast Cups

Published by: Sarah

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This is my version of Giada’s recipe. 12 sl. Prosciutto 1 T Butter 1 T Olive Oil 1 (12 oz.) pkg. Fresh Baby Spinach 2 Shallot, minced 2 -3 T Cream of Onion Soup 1/4 c. Fat Free Half & Half ** Fresh Nutmeg Salt & Pepper 6 Eggs Preheat oven to 350°. Spray a 6 cup […]

This is my version of Giada’s recipe.

12 sl. Prosciutto
1 T Butter
1 T Olive Oil
1 (12 oz.) pkg. Fresh Baby Spinach
2 Shallot, minced
2 -3 T Cream of Onion Soup
1/4 c. Fat Free Half & Half **
Fresh Nutmeg
Salt & Pepper
6 Eggs

Preheat oven to 350°.
Spray a 6 cup muffin tin with cooking spray.
Press 1 slice prosciutto into each cup leaving an edge.
Place another slice of prosciutto cross wise in each cup to make an “X”.
Sauté shallots in butter & oil until soft.
Add the spinach & wilt.
Hit with a few gratings of nutmeg and season with salt & pepper.
Add the soup & ¼ c. of half & half
** Add more if needed for the correct consistency
Fill each cup with 2 T creamed spinach.
Top each with an egg.
Bake 10 minutes.
Season each with salt & pepper.
Gently remove from the muffin tin & serve.

Categories: Recipes

Tomato Pie

Published by: Sarah

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1 Prebaked Pie Shell 1-2 Beef Steak Tomatoes Dijon Mustard ¾ c. Gruyere Cheese, grated 2 tsp Fresh Garlic, chopped 2 T Fresh Thyme Leaves ½ c. Parsley, chopped ½ c. Olive Oil Preheat oven to 400°. Slice the tomato into ¼” thick slices. Lay out on a cutting board. Sprinkle with kosher salt and […]

1 Prebaked Pie Shell
1-2 Beef Steak Tomatoes
Dijon Mustard
¾ c. Gruyere Cheese, grated
2 tsp Fresh Garlic, chopped
2 T Fresh Thyme Leaves
½ c. Parsley, chopped
½ c. Olive Oil

Preheat oven to 400°.
Slice the tomato into ¼” thick slices.
Lay out on a cutting board.
Sprinkle with kosher salt and let sit for 5 minutes.
Pat dry.
Spread a thin layer of Dijon mustard in the bottom of the pie shell.
Add the cheese then tomatoes (overlapping the tomatoes in a circle).
Bake for 10 minutes.
Mix together garlic, thyme, parsley & oil & top the pie.
Serve warm or at room temperature.

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

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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

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Lemon Blueberry Pound Cake

Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar

Egg & Proscuitto Breakfast Cups

Tomato Pie

Croque Monsieur et Madame

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