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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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Homemade Breakfast Sausage

Published by: Sarah

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  • Feb
  • 13

I love this recipe because I can control the amount of salt & seasonings. 1½ # Ground Pork or Turkey 2 tsp. Ground Sage 2 tsp. Fennel Seed 2 tsp. Granulated Onion 2 tsp. Granulated Garlic 2 pinch Ground Cloves Salt & Pepper Extra Virgin Olive Oil Combine all ingredients except  oil. Mix well. Test a […]

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I love this recipe because I can control the amount of salt & seasonings.

1½ # Ground Pork or Turkey
2 tsp. Ground Sage
2 tsp. Fennel Seed
2 tsp. Granulated Onion
2 tsp. Granulated Garlic
2 pinch Ground Cloves
Salt & Pepper
Extra Virgin Olive Oil

Combine all ingredients except  oil.
Mix well.
Test a quarter size patty in a hot skillet for seasoning.
Adjust if necessary.
Form meat into 8 patties.
Drizzle with oil & cook 3-4 minutes per side or until they center springs back when gently pressed.

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Turkey, Sun Dried Tomato & Smoked Cheddar Panini with Savory Mayonnaise

Published by: Sarah

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  • Feb
  • 8

¼ c. Hellmann’s Mayonnaise – NO SUBSTITUTES 1 tsp Fresh Rosemary, minced 1 tsp Fresh Sage, minced 2 tsp Fresh Thyme, minced Salt & Pepper, to taste 2 fresh Sun Dried Tomatoes, NOT oil packed Country White Bread, un-sliced Good Extra Virgin Olive Oil 4 Slices Turkey Breast, flavor of choice (I used sun-dried tomato […]

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¼ c. Hellmann’s Mayonnaise – NO SUBSTITUTES
1 tsp Fresh Rosemary, minced
1 tsp Fresh Sage, minced
2 tsp Fresh Thyme, minced
Salt & Pepper, to taste
2 fresh Sun Dried Tomatoes, NOT oil packed
Country White Bread, un-sliced
Good Extra Virgin Olive Oil
4 Slices Turkey Breast, flavor of choice (I used sun-dried tomato turkey breast)
4 Slices Smoked Cheddar Cheese

Combine mayonnaise with herbs, salt & pepper and set aside.
Slice the tomatoes into strips & set aside.
Slice bread on an angle into two ¾” thick slices.
Brush the inside of the bread with the savory mayonnaise.
Layer the bread with turkey, tomato & cheddar and close the sandwich.
Brush the outside of the bread with olive oil.
Grill over medium low heat until cheese is melted & outside is golden.
Serve with extra mayonnaise on the side.

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Veal Saltimbocca

Published by: Sarah

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comments:
  • Feb
  • 17

I’ve had this recipe in my database forever. I believe it is from Giada DeLaurentis’ “Every Day Italian.” I can say that it is quite flavorful & delicious. 8 Veal Cutlets 4 Slices Prosciutto 8 Fresh Sage Leaves 4 T Butter, divided 2 T Olive Oil Juice of 1 Lemon 1 c. White Wine Salt & […]

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I’ve had this recipe in my database forever. I believe it is from Giada DeLaurentis’ “Every Day Italian.” I can say that it is quite flavorful & delicious.

8 Veal Cutlets
4 Slices Prosciutto
8 Fresh Sage Leaves
4 T Butter, divided
2 T Olive Oil
Juice of 1 Lemon
1 c. White Wine
Salt & Pepper

Season veal with salt & pepper
Place 1 slice Prosciutto on 1 slice of veal
Place 2 sage leaves on Prosciutto
Top with another veal cutlet & secure with toothpicks
Heat olive oil & 2 T butter in a pan
Sear veal 2 – 3 minutes per side
Remove veal to a platter
Deglaze with wine & reduce by 1/3
Add lemon juice & remaining 2 T butter
Correct the seasoning if necessary
Pour sauce over veal & serve

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Make Your Own Flavored Oils

Published by: Sarah

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comments:
  • Jun
  • 4

Don’t go spending massive amounts of dollars on flavored oils! Making your own is as easy as boiling water.  The trick is in the tecnique – Heat Infusion! Here are a few easy recipes to make your own.  NOTE: Because you are infusing the oil, you don’t need to buy the expensive stuff. Rosemary Garlic Oil Combine 1 medium sprig […]

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Don’t go spending massive amounts of dollars on flavored oils! Making your own is as easy as boiling water.  The trick is in the tecnique – Heat Infusion! Here are a few easy recipes to make your own.  NOTE: Because you are infusing the oil, you don’t need to buy the expensive stuff.

Rosemary Garlic Oil
Combine 1 medium sprig of rosemary, 3 cloves “smashed” garlic, 1 tsp peppercorns a pinch of salt & 2 c. of extra virgin olive oil in a sauce pan.
Bring it to a low simmer over medium heat.
Allow to simmer until the garlic is golden.
Remove the garlic & let the oil cool.
Bottle with the rosemary sprig & peppercorns & store in a cool dry place for up to 6 months.

Basil Oil
Combine 1 c. of fresh chopped basil & a pinch of salt with 2 c. of  extra virgin olive oil in a sauce pan.
Bring it to a low simmer over medium heat.
Allow to simmer 5 minutes.
Cool completely.
Bottle with the basil & store in a cool dry place for up to 6 months.

Sun Dried Tomato Oil
Combine 1/2 c. of  fresh (not bottled) sun dried tomatoes chopped & a pinch of salt with 2 c. of extra virgin olive oil in a sauce pan.
Bring it to a low simmer over medium heat.
Allow to simmer 5 minutes.
Cool completely.
Bottle with the tomatoes & store in a cool dry place for up to 6 months.

Sage Oil
Combine 1/2 c. of fresh whole sage leaves (bruised) & a pinch of salt with 2 c. of extra virgin olive oil in a sauce pan.
Bring it to a low simmer over medium heat.
Allow to simmer 5 minutes.
Strain & cool completely.
Bottle with 2 sage leaves (NOT bruised) & store in a cool dry place for up to 6 months.
NOTE: To bruise the leaves, gently hit them with the back of a knife.

As you can see, it really is very simple to make your own. Now get creative. Try using chives, oregano, tarragon or lemon verbena & send me your recipes using the oils!

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