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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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Beef Stock

Published by: Sarah

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  • Feb
  • 7

6 Beef Marrow Bones or 3 Beef Soup Bones Leftover Beef Bones 4 Parsnips, broken into pieces 6 ribs Celery, broken into pieces 3 Onions, quartered 8 cloves Garlic, smashed 6 Bay Leaves Herb Bundle of Thyme & Rosemary 1-2 T Whole Black Peppercorns Place all in a large stock pot & cover with water. […]

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6 Beef Marrow Bones or 3 Beef Soup Bones
Leftover Beef Bones
4 Parsnips, broken into pieces
6 ribs Celery, broken into pieces
3 Onions, quartered
8 cloves Garlic, smashed
6 Bay Leaves
Herb Bundle of Thyme & Rosemary
1-2 T Whole Black Peppercorns

Place all in a large stock pot & cover with water.
Simmer all day.
Season with salt (about ½ c. to 10 qts.)
Strain into another large pot.
Freeze in quart containers.

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French Onion Soup

Published by: Sarah

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  • Feb
  • 7

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 […]

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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 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.

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Braised Short Ribs

Published by: Sarah

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  • Feb
  • 6

These delicious ribs are just the tip of the iceberg when it comes to braising. Braising turns any tough cut of meat  into a tender & juicy delicacy.. 8 Beef Short Ribs (may sub in bone-in country style pork ribs) Salt & Pepper EVOO 1 Carrot, chopped 1 Onion, chopped 1 rib Celery, chopped 2 […]

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These delicious ribs are just the tip of the iceberg when it comes to braising. Braising turns any tough cut of meat  into a tender & juicy delicacy..

8 Beef Short Ribs (may sub in bone-in country style pork ribs)
Salt & Pepper
EVOO
1 Carrot, chopped
1 Onion, chopped
1 rib Celery, chopped
2 T Tomato Paste
4 cloves Garlic, pressed
1 qt. Beef Stock or 1 bottle Red Wine
2 fresh Bay Leaf
Thyme Bundle
Season ribs with salt & pepper.
In a large oven proof pot, sear the ribs in oil for a nice brown crust.
Remove them to a plate.
Add  the carrot, celery & onion.
Cook until softened.
Add the tomato paste & garlic.
Cook another 1-2 minutes.
Return the meat to the pot & add the stock (or wine), bay & thyme bundle.
Make sure the liquid covers the meat
Cover the pot with a lid or foil.
Bake @ 375° for 3 hours.
Half way through cooking time turn the meat over.

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Mushroom Cappucino

Published by: Sarah

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comments:
  • Dec
  • 1

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 […]

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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 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.

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Homemade Stock

Published by: Sarah

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  • Apr
  • 2

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 […]

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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 & 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.
– S
ave 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

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Save Stems & Stalks for Stock

Published by: Sarah

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comments:
  • Apr
  • 2

Making your own chicken & vegetable stocks is much healthier than store bought because you control the salt! When I buy celery, it’s too long to fit in my vegetable drawer. So, I cut the tops off & save them by vacuum sealing & freezing. With parsley, I’ll cut off the leaves & save the stems. […]

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Making your own chicken & vegetable stocks is much healthier than store bought because you control the salt! When I buy celery, it’s too long to fit in my vegetable drawer. So, I cut the tops off & save them by vacuum sealing & freezing. With parsley, I’ll cut off the leaves & save the stems. If you don’t have a vacuum sealer, just use plastic freezer bags.  See “Homemade Stock” under Recipe’s and try it for yourself.

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