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French Onion Soup

Published by: Sarah

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While making this at home can be quite time-consuming to make the beef stock & caramelize the onions. The end result is totally worth it. 4-6 T Olive Oil 3# Onions, sliced thin 3 fresh Bay Leaves 2 T Fresh Thyme ½ c. Dry Vermouth or White Wine 1 T Coarsely Ground Salt ½ […]

While making this at home can be quite time-consuming to make the beef stock & caramelize the onions. The end result is totally worth it.

4-6 T Olive Oil
3# Onions, sliced thin
3 fresh Bay Leaves
2 T Fresh Thyme
½ c. Dry Vermouth or White Wine
1 T Coarsely Ground Salt
½ T Ground Pepper
8 C. Beef Stock (homemade preferred)
Dry Sherry
Gruyer Cheese, sliced very thin
6 slices ¼” thick Parisian Bread, toasted

In a large stock pot, heat oil over high heat.
Add onions and bay leaves.
Reduce heat to medium & cook until well onions are browned (about 45 minutes)
Remove the bay leaves.
Add thyme.
Deglaze pot with vermouth (or wine) scraping up the bits from the bottom of the pot.
Season with salt & pepper.
Stir in beef stock.
Bring to boil, reduce heat and simmer for 30 minutes.

To Serve:
Heat broiler to HI.
Put about 2 tsp. dry sherry in single serve crock bowls.
Place 2 croutons in each bowl.
Ladle soup into bowls and top with cheese.
Broil for 3 minutes or until cheese is bubbly.

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

Sherried Mushroom Bisque

Published by: Sarah

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4 T Butter or Margarine ½ c Onion, chopped 16 oz. Fresh Crimini Mushrooms, sliced ½ c Cream Sherry 3 c Chicken Broth 1 (4.5 – 5 oz.) container Garlic & Herb Spreadable Cheese (such as Alouette or Rondele) 2 c ½ & ½ 1/8 tsp Salt 1/8 tsp Pepper Cornstarch Water Chopped Fresh Chive & […]

4 T Butter or Margarine
½ c Onion, chopped
16 oz. Fresh Crimini Mushrooms, sliced
½ c Cream Sherry
3 c Chicken Broth
1 (4.5 – 5 oz.) container Garlic & Herb Spreadable Cheese (such as Alouette or Rondele)
2 c ½ & ½
1/8 tsp Salt
1/8 tsp Pepper
Cornstarch
Water
Chopped Fresh Chive & Garlic Croutons for garnish

Melt butter over med. high heat and add onion.
Cook to translucent (3 – 5 min.).
Turn heat to high & add mushrooms & sherry.
Cook & stir to reduce liquid by half.
Stir in broth & bring to a boil.
Add cheese, ½ & ½, salt & pepper.
Cook & stir until cheese is melted.
IF BISQUE IS NOT THICKENED TO YOUR LIKING:
Combine 2 T cornstarch with 4 T cold water and whisk together until smooth.
Whisk into soup pot.
Keep doing this process until desired thickness is achieved.

Categories: Recipes

True New England Clam Chowder

Published by: Sarah

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I’m sure all clam chowder lover’s have eaten chowder that’s 80% potato & 20% clams! This recipe has won first place three times in a Chowder Challenge contest in CT. It is “tweaked” from the original recipe from Boston’s Union Oyster House. I hesitated to give it out, but it’s so good I just had to share it. Eight (6½ oz. Cans) […]

Eight (6½ oz. Cans) Chopped Clams with Juice**
1 qt. Clam Juice**
1# Potatoes, peeled & diced
4 oz. Salt Pork, skin removed & diced
1 medium Onion, diced
2 Ribs Celery, minced
½ c. (1 stick) Butter
¼ c. Flour
2 c. Half & Half, warmed
Fresh Ground Black Pepper to taste
Mini Bread Bowls, optional

**Drain the clams putting the juice into a soup pot.
Put the clams into a bowl & set aside.
Add the potatoes to the juice & cook to just fork tender.
Immediately remove from heat.
WHILE POTOATOES ARE COOKING:
Render the salt pork in a saute pan.
Remove any of the salt pork solids and add the celery & onion.
Cook until onions are translucent & celery is soft.
Add the butter & melt.
Add the flour and cook until slightly colored & thick.
Bring the potatoes & juice back up to a boil.
Add the roux.
Thicken & bring to a full rolling boil.
Add the previously warmed half & half.
Add clams.
Season to taste with pepper.
Serve in a bread bowl if desired.

Categories: Recipes

Mushroom Cappucino

Published by: Sarah

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My husband & I recently cruised to the Florida Keys, Half Moon Cay & Grand Turk. I attended a cooking demo on the ship where they served this devine soup. 5T Onion, chopped 1 clove Garlic, minced 2 oz. clarified Butter 1# Mushroom, chopped 2 sprigs Fresh Thyme 4 c. Chicken or Veggie Stock 2 […]

My husband & I recently cruised to the Florida Keys, Half Moon Cay & Grand Turk. I attended a cooking demo on the ship where they served this devine soup.

5T Onion, chopped
1 clove Garlic, minced
2 oz. clarified Butter
1# Mushroom, chopped
2 sprigs Fresh Thyme
4 c. Chicken or Veggie Stock
2 c. Heavy Cream
Salt & White Pepper to taste
A Few Drops White Truffle Oil
Fresh Chopped Parsley for Garnish

Saute onions & garlic in butter until soft.
Add the mushrooms &cook another 2-3 minutes.
Add stock and thyme & simmer 5 minutes.
Season with salt & pepper.
When mushrooms are cooked through, remove the thyme.
Blend with a hand blender.
Return to pan & add cream.
Cook to warm through.
Finish with truffle oil & garnish with parsley.
Serve hot.

Categories: Recipes

Cheddar Corn Chowder

Published by: Sarah

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This chowder is highly requested by my daughter during the colder months. If she had her way it would be in the fridge 24/7! 3 Strips Hickory Smoked Bacon (you may substitute turkey bacon or olive oil for a lower fat version) 1 c. Yellow Onion, diced 2 T Flour 1 tsp Turmeric Salt & […]

This chowder is highly requested by my daughter during the colder months. If she had her way it would be in the fridge 24/7!

3 Strips Hickory Smoked Bacon (you may substitute turkey bacon or olive oil for a lower fat version)
1 c. Yellow Onion, diced
2 T Flour
1 tsp Turmeric
Salt & Pepper to taste
1 Sm. Yucan Gold Potato, diced
3½ c. Chicken Stock
5 Ears Fresh Corn, shucked & kernels removed from the cob**
½ c. Sharp Cheddar Cheese, shredded
¾ c. Heavy Cream

Cut the bacon into 1” pieces & put into a soup pot.
Cook over medium heat until fat is rendered & bacon crisp.
Drain bacon on paper towels & set aside.
Immediately add the onion to pot & sauté until translucent.
Stir in flour & turmeric. NOTE: It will be clumpy.
Season onion mixture with salt & pepper.
Add chicken stock & diced potatoes.
Bring to a boil over high heat.
Reduce heat to medium – medium/low & simmer until potatoes are fork tender (about 15 minutes).
Add the corn & cheese.
Stir to melt cheese.
Add the cream and heat through stirring constantly.
Crumble the bacon.
Add reserved bacon just before serving.

** You may substitute 2 (11 oz.) cans vacuum packed corn if desired.

Categories: Recipes

Roasted Red Pepper Soup

Published by: Sarah

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2 Onions, chopped 3 Carrots, diced 1 Russet Potato, peeled & diced EVOO 4 sprigs Thyme 2 Jars Roasted Red Peppers, chopped 1 T Sugar 1 c. White Wine 6 c. Chicken Stock Salt & Pepper Mascarpone Cheese Fresh Chives Saute onions, carrots & potato in oil until softened. Season with salt & pepper. Add […]

2 Onions, chopped
3 Carrots, diced
1 Russet Potato, peeled & diced
EVOO
4 sprigs Thyme
2 Jars Roasted Red Peppers, chopped
1 T Sugar
1 c. White Wine
6 c. Chicken Stock
Salt & Pepper
Mascarpone Cheese

Fresh Chives

Saute onions, carrots & potato in oil until softened.
Season with salt & pepper.
Add remaining ingredients except cheese.
Season again with salt.
Let simmer 10 minutes.
Remove thyme & zap with an emulsion blender.
Ladle into bowls & top with a dollop of cheese.
Garnish with fresh chopped chives & serve.

Categories: Recipes

Creamy Tomato Basil Bisque

Published by: Sarah

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This easy to make soup is absolutely delicous hot, room temperature or cold, This makes it a fabulous year round recipe to have on hand. 1 (28 oz.) can Ground Peeled Tomatoes 1 (12 oz.) can Tomato Juice 1 1/2 sticks Butter 1-2 T Sugar 3/4 c. Heavy Cream 1 T Dried Basil Fresh Basil for […]

This easy to make soup is absolutely delicous hot, room temperature or cold, This makes it a fabulous year round recipe to have on hand.

1 (28 oz.) can Ground Peeled Tomatoes
1 (12 oz.) can Tomato Juice
1 1/2 sticks Butter
1-2 T Sugar
3/4 c. Heavy Cream
1 T Dried Basil
Fresh Basil for Garnish

Heat the ground tomatoes & tomato juice over medium heat.
Add the butter & stir to melt.
Add the sugar & stir to dissolve.
Add the cream & heat through – DO NOT BOIL.
Crush in the dried basil & stir.
Ladle into bowls & garnish with fresh basil.
Serve at any temperature.

NOTE: Unfortunately, there is NO skimping in this recipe. There is no substitute for the butter & cream. Sorry!

Categories: Recipes

Butternut Squash & Pear Soup with Curry

Published by: Sarah

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This recipe won first prize in Taste of Home’s Healthy Cooking magazine (Dec./Jan 2011 issue). 1 (2-3 lb.) Butternut Squash 3 T Unsalted Butter 1 Onion, chopped 2 cloves Garlic 2 tsp Fresh Ginger, minced 1 T Curry Powder 1 tsp Salt 4 c. Chicken Stock 4 Ripe Bosc Pears, peeled & diced ½ c. […]

This recipe won first prize in Taste of Home’s Healthy Cooking magazine (Dec./Jan 2011 issue).

1 (2-3 lb.) Butternut Squash
3 T Unsalted Butter
1 Onion, chopped
2 cloves Garlic
2 tsp Fresh Ginger, minced
1 T Curry Powder
1 tsp Salt
4 c. Chicken Stock
4 Ripe Bosc Pears, peeled & diced
½ c. Heavy Cream or FF ½ & ½

Preheat oven to 375°.
Cut squash in half lengthwise & remove seeds.
Line a baking sheet with parchment paper.
Place squash cut side down on sheet pan.
Bake 45 minutes or until very soft.
Scoop out pulp & reserve.
In a soup pot, melt butter.
Add onion, ginger, garlic, curry & salt.
Cook & stir 10 minutes or until softened.
Add stock & bring to a boil.
Stir in pears & reserved squash.
Simmer 30 minutes.
Hit with a hand blender.
Add cream & heat through.
Serve warm, room temp. or cold.

NOTE: You can save time & money by using a 20 oz. bag of frozen squash. Omit the beginning of the recipe & add the frozen squash with the pears. Bon Appetite!

Categories: Recipes

Homemade Stock

Published by: Sarah

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For a Large Batch of Stock: Bones from 3 Chickens or 1 lg. Turkey 6 Carrots, snapped in half 4 Onions, quartered Tops from 4 bunches Celery Stems from 1-2 bunches Parsley 8 sprigs Fresh Thyme 2 sprigs Fresh Rosemary 4 Bay Leaves 4 T Black Peppercorns 1/2 c. Salt Tie together the parsley stems, thyme […]

For a Large Batch of Stock:

Bones from 3 Chickens or 1 lg. Turkey
6 Carrots, snapped in half
4 Onions, quartered
Tops from 4 bunches Celery
Stems from 1-2 bunches Parsley
8 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
4 Bay Leaves
4 T Black Peppercorns
1/2 c. Salt

Tie together the parsley stems, thyme & rosemary sprigs with kitchen twine (this is called a “Bouquet Garnie”).
Put all ingredients into a 16 qt. stock pot with the Bouquet Garnie on top.
Fill the pot with water to cover all with 3″ over.
Place over high heat & bring to a boil.
Reduce & simmer for 8 hours.
Strain into another large pot.
Place in the refrigerator over night to congeal
Skim off the fat & ladle into 2-3 c. containers.
Cover with lids & store in the freezer until ready to use.

NOTES:
– Omit the bones if making vegetable stock.
– Save plastic containers from the grocery store for storage.
– If only using the carcass from one 3-5lb. chicken use 2 carrots, 1 med. onion, 1 bunch each parsley & celery stems, 2 bay, 1 T peppercorns, 2 sprigs thyme, 1/2 sprig rosemary & 1 T salt

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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French Onion Soup

Celery Root Soup

Sherried Mushroom Bisque

True New England Clam Chowder

Mushroom Cappucino

Cheddar Corn Chowder

Roasted Red Pepper Soup

Creamy Tomato Basil Bisque

Butternut Squash & Pear Soup with Curry

Homemade Stock

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