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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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Tomato Bearnaise

Published by: Sarah

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  • Mar
  • 17

I’ve had this one in my database forever. Forget where I acquired it from, but know it great on seafood & poultry. Above you see it served with scallops. Is it time to eat yet? 1 Lg Shallot ½ c. Tarragon Vinegar 3 Yellow Tomatoes, pureed 2 T Butter ¼  c. Fresh Tarragon, chopped Sauté shallot […]

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I’ve had this one in my database forever. Forget where I acquired it from, but know it great on seafood & poultry. Above you see it served with scallops. Is it time to eat yet?

1 Lg Shallot
½ c. Tarragon Vinegar
3 Yellow Tomatoes, pureed
2 T Butter
¼  c. Fresh Tarragon, chopped

Sauté shallot in tarragon vinegar. 
Reduce to almost dry. 
Add tomato puree and bring to a boil. 
Add butter. 
Finish with fresh tarragon.

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Poppy Seed Bread Ring

Published by: Sarah

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  • Feb
  • 25

This is an oldie but a goody. Make sure to leave enough of a gap between the biscuits so that the center cooks through the same time the outside does. If your pan is too crowded, plan on having biscuits for supper 😉 2 Cans Pillsbury Refrigerated Buttermilk Biscuits 5 T Butter, melted 1 tsp Poppy Seeds […]

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This is an oldie but a goody. Make sure to leave enough of a gap between the biscuits so that the center cooks through the same time the outside does. If your pan is too crowded, plan on having biscuits for supper 😉

2 Cans Pillsbury Refrigerated Buttermilk Biscuits
5 T Butter, melted
1 tsp Poppy Seeds
1 tsp Dried Minced Onion
½ tsp Dried Minced Garlic
Cooking Spray

Preheat oven to 375°.
Spray a bundt pan with cooking spray. 
Set aside. 
Combine melted butter, and dried seasonings. 
Separate biscuits. 
Dip each biscuit in butter mixture and stand on end in bundt pan. 
Bake 20 minutes or until center is no longer “gooey.”
If you find the top getting to brown, cover with foil.

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Clams Casino

Published by: Sarah

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  • Dec
  • 25

For the Casino Butter 1 Stick Butter, softened ¼ C Green Bell Pepper, chopped & patted dry with paper towels 1 T Pimento, chopped 1 T Shallot, chopped 2 T Parsley, chopped 1 T Lemon Juice Salt & White Pepper to taste Combine all ingredients. Place on plastic wrap & roll into a log. Refrigerate […]

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For the Casino Butter
1 Stick Butter, softened
¼ C Green Bell Pepper, chopped & patted dry with paper towels
1 T Pimento, chopped
1 T Shallot, chopped
2 T Parsley, chopped
1 T Lemon Juice
Salt & White Pepper to taste

Combine all ingredients.
Place on plastic wrap & roll into a log.
Refrigerate until firm (about 30-40 minutes).

For the Clams
6# Little Neck Clams
Center Cut Hickory Bacon, cut into small pieces
Seasoned Bread Crumbs

Preheat oven to 350 degrees.
Shuck the clams & loosen the meat from the shell.
Place on a baking sheet.
Slice the butter into thin rounds.
Place a pat of butter onto each clam & sprinkle with bread crumbs.
Top with a small piece of bacon.
Bake for 12 minutes.
Serve immediately.

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Tarragon Butter

Published by: Sarah

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comments:
  • Nov
  • 10

This flavorful butter is delicious. It gives simply baked, broiled or grilled meats just enough “oomph” for great subtle flavor. It’s also great on fresh corn! 1# Butter, softened 2 T Fresh Tarragon Leaves, chopped 1 T Fresh Parsley, chopped 2 T Scallion, chopped 3 Clove Garlic, chopped 1 C Sour Cream Zest from 1 Lemon 2 […]

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This flavorful butter is delicious. It gives simply baked, broiled or grilled meats just enough “oomph” for great subtle flavor. It’s also great on fresh corn!

1# Butter, softened
2 T Fresh Tarragon Leaves, chopped
1 T Fresh Parsley, chopped
2 T Scallion, chopped
3 Clove Garlic, chopped
1 C Sour Cream
Zest from 1 Lemon
2 T Lemon Juice
1 T Dijon Mustard

Combine all ingredients.
Mix well with a for or whip until blended.
Store in the fridge in a tightly sealed comtainer or tightly rolled like a log in plastic wrap for up to 2 weeks..

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