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Potato & Parnip Latkes

Published by: Sarah

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This flavorful potato pancake is usually served during Hanukkah. But they taste great any time! For the Latkes 4 large Baking Potatoes, peeled 3-4 Parsnips, peeled 1 bunch Scallion, thinly sliced 1 large Onion, grated 1/2 large Red Bell Pepper, finely chopped & patted dry with a paper towel 1 Egg, beaten 5 T Bread Crumbs […]

This flavorful potato pancake is usually served during Hanukkah. But they taste great any time!

For the Latkes
4 large Baking Potatoes, peeled
3-4 Parsnips, peeled
1 bunch Scallion, thinly sliced
1 large Onion, grated
1/2 large Red Bell Pepper, finely chopped & patted dry with a paper towel
1 Egg, beaten
5 T Bread Crumbs or Matzo Meal
Salt & Pepper
Oil for frying
Prepared Apple Sauce

Shred the potatoes & parsnips in a food processor and transfer to a bowl.
Add the remaining ingredients & form into pancakes.
Heat oil in a heavy pan.
Fry3-4 minutes per side & drain on paper towels.
Serve with apple sauce & horseradish sauce (below).

For the Horseradish Sauce
1 c. Sour Cream
1/4 c. Prepared Horseradish (adjust to your taste)
1/4 c. Chives, chopped – reserve 1 T for garnish

Combine all ingredients & garnish the top with reserved chives.
Serve with Latkes.

Categories: Recipes

Apple & Bacon Grilled Cheese

Published by: Sarah

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2 T Apple Butter 2 T Honey 2 T Grain Mustard 1 Apple, thinly sliced & skin on 4 slices Thick Hickory Smoked Bacon, cooked to crisp in the oven Good Sharp Cheddar, sliced thin A good loaf of dense Bakery Bread, sliced ½” thick (16 slices) Combine the apple butter, honey & mustard. Set […]

2 T Apple Butter
2 T Honey
2 T Grain Mustard
1 Apple, thinly sliced & skin on
4 slices Thick Hickory Smoked Bacon, cooked to crisp in the oven
Good Sharp Cheddar, sliced thin
A good loaf of dense Bakery Bread, sliced ½” thick (16 slices)

Combine the apple butter, honey & mustard.
Set aside.
Spread the inside of each slice of bread with the apple honey mustard.
Build sandwich as follows: Cheese, 2 bacon slices, 2-3 apple slices & more cheese.
Close & butter both of the outsides of bread.
Place on a griddle or in a Panini press.
Cook until cheese is well melted.

Serve with “Celery Root Soup”

Categories: Recipes

Celery Root Soup

Published by: Sarah

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Talk about a delicious & versatile soup. This is a year round soup that can be served hot, warm, room temp. or cold. In the words of Rachael Ray – YUMMO! EVOO 1 medium Celery Root, peeled & diced 2 Parsnips, peeled & diced 1 Idaho Potato, peeled & diced (add 2 extra parsnips if you […]

Talk about a delicious & versatile soup. This is a year round soup that can be served hot, warm, room temp. or cold. In the words of Rachael Ray – YUMMO!

EVOO
1 medium Celery Root, peeled & diced
2 Parsnips, peeled & diced
1 Idaho Potato, peeled & diced (add 2 extra parsnips if you want to omit the potato)
1 lg. Onion, peeled & diced
2 T Thyme, minced
2 Fresh Bay Leaf
2 Apples, peeled & diced
2 T Lemon Juice
Calvados (Apple Liqueur)
1 qt. Vegetable or Chicken Stock
1 c. Crème Fraiche or Heavy Cream

In a heavy soup pot, heat EVOO.
Add the celery root, parsnip, potato, onion, thyme & bay.
Cook & stir 10 minutes.
Add in the apples with the lemon juice.
Cook until everything is tender.
Deglaze with about ½ c. of Calvados.
Add the stock, cover offsetting the lid & simmer for 20-30 minutes.
When all are softened, remove the bay & puree with a hand blender or in batches in a blender or food processor.
Finish with crème fraiche or cream.

Serve with “ Apple & Bacon Grilled Cheese”

Categories: Recipes

Hearty Mushroom Sauce

Published by: Sarah

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This hearty sauce will please even the most steadfast carnivor. 4 oz. Dried Porcini Mushrooms 3 lg. Portabella Mushroom Caps EVOO ½ lb. Shitaki Mushrooms, stems removed & sliced 2 cloves Garlic, sliced 2 T fresh Rosemary, minced ½ – ¾ c. Red Wine 1 (28 oz.) can Crushed Tomatoes Salt & Pepper Cooked Pasta […]

This hearty sauce will please even the most steadfast carnivor.

4 oz. Dried Porcini Mushrooms
3 lg. Portabella Mushroom Caps
EVOO
½ lb. Shitaki Mushrooms, stems removed & sliced
2 cloves Garlic, sliced
2 T fresh Rosemary, minced
½ – ¾ c. Red Wine
1 (28 oz.) can Crushed Tomatoes
Salt & Pepper
Cooked Pasta of Choice
Romano Cheese

Place dried porcinis in 2 c. hot water & warm on stove. DO NOT BOIL!
Heat a grill pan over medium hi heat.
Brush with EVOO.
Grill portabella caps top side down first.
When portabella are turned season with salt & pepper.
Heat EVOO in a large skillet with the garlic.
Add the Shitaki’s & cook about 8 minutes.
Season with salt & pepper.
When portabella are cooked, remove & slice.
Add to skillet.
Add rosemary & season with salt & pepper.
Add the red wine & cook a few minutes.
Slice reconstituted porcinis & add to skillet.
Add ¾ c. reconstituted water & crushed tomatoes.
Serve this sauce over cooked pasta of choice & top with Romano cheese.

You can make this ahead & refrigerate or freeze until ready to use.

Categories: Recipes

Jalapeno Popper Mac-n-Cheese

Published by: Sarah

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I saw Rachael Ray make this on her show in January 2012. This is my variation of her recipe. 1 box Elbow Macaroni, cooked per pkg. directions 4 T Butter 1 Onion, chopped 3 Fresno Chili Peppers, seeded & chopped 2 Jalapeno Peppers, seeded & chopped 4 cloves Garlic, grated 3 T Flour 2 c. […]

I saw Rachael Ray make this on her show in January 2012. This is my variation of her recipe.

1 box Elbow Macaroni, cooked per pkg. directions
4 T Butter
1 Onion, chopped
3 Fresno Chili Peppers, seeded & chopped
2 Jalapeno Peppers, seeded & chopped
4 cloves Garlic, grated
3 T Flour
2 c. Half & Half
8 oz. Cream Cheese
2 c. Cheddar Cheese, grated
Center Cut Hickory Smoked Bacon

Saute onion, chili’s & garlic in butter until softened.
Stir in the flour & cook 3 minutes.
Add half & half and stir to thicken.
Add the cheeses & stir to melt.
Pour the sauce over the cooked macaroni & stir.
Place in a baking dish & top with slices of bacon.
Broil 4″ from heat source until bacon is crisp.

Variation: For this version use orzo pasta: Preheat oven to 400°. Seed & de-rib halved red, yellow or orange bell peppers. Steam the peppers for 5 minutes. Stuff steamed peppers with prepared mac-n-cheese, top with bacon & Bake 10 minutes. Turn the oven to broil & cook until bacon is crisp.

Categories: Recipes

Ultimate Onion Dip

Published by: Sarah

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I saw Rachael Ray make this dip & put on top of a grand burger! I make it for parties & everyone loves it! Thank you Rachael!! 4 Onions, thinly sliced 4 T Butter 2 fresh Bay Leaves, “bruised” 1 (10 3/4 oz.) can Beef Consume or 1 (14.5 oz.) can Beef Broth ** 16 […]

I saw Rachael Ray make this dip & put on top of a grand burger! I make it for parties & everyone loves it! Thank you Rachael!!

4 Onions, thinly sliced
4 T Butter
2 fresh Bay Leaves, “bruised”
1 (10 3/4 oz.) can Beef Consume or 1 (14.5 oz.) can Beef Broth **
16 oz. Sour Cream
Chips of Choice

Melt the butter & caramelize the onions with the bay leaves over medium low heat.
Add the consume or stock ** & reduce by 3/4.
Stir in the sour cream.
Remove from heat, cool to room temperature & chill.
Serve with chips.

To bruise the bay leaves, fold in half & hit a few times with the back of a cooks knife.

**Consume has more intense flavor than broth. If you want a milder dip use the broth.

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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Potato & Parnip Latkes

Apple & Bacon Grilled Cheese

Celery Root Soup

Hearty Mushroom Sauce

Jalapeno Popper Mac-n-Cheese

Ultimate Onion Dip

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