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Sun Dried Tomato & Goat Cheese Crostini

Published by: Sarah

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Goat cheese can be an “acquired taste” for many. Using the herb goat cheese in this recipe makes for a smother blend of flavors while still getting the goat cheese “tang.” Preheat oven to 400°. Cut baguette on a slight angle into 1/2” thick slices. Cover a baking sheet with foil. Baste each slice with extra […]

Goat cheese can be an “acquired taste” for many. Using the herb goat cheese in this recipe makes for a smother blend of flavors while still getting the goat cheese “tang.”

Preheat oven to 400°.
Cut baguette on a slight angle into 1/2” thick slices.
Cover a baking sheet with foil.
Baste each slice with extra virgin olive oil.
Turn & baste other side.
Bake 10 minutes.
Remove & turn all.
Bake an additional 8 minutes.
Remove from oven & cool 1 minute.
Cut garlic in half.
Rub each baguette slice with the cut side of the garlic.
Cool completely.
Cut tomatoes into thin strips.
Chiffonade the basil leaves.
Spread baguette slices with goat cheese.
Make an “X” with tomato slivers on each crostini
Top with a little basil.
Place on a serving platter & serve immediately

Categories: Recipes

Rosemary Chicken Panini with Sun Dried Tomato Aioli

Published by: Sarah

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If you have recently visited the 99 Restaurant (and by recently, I mean in the past year), you may have seen a panini very much like this on their menu. Why similar you ask? Well, this is my version of their panini & it’s pretty darn close! 1 # Chicken Tenders Rosemary & Garlic Infused Olive […]

1 # Chicken Tenders
Rosemary & Garlic Infused Olive Oil**
Salt & Pepper
3 lg. White Onions, thinly sliced (preferably on a mandolin)
3 T Butter
Extra Virgin Olive Oil
Oil Packed Sun Dried Tomatoes
Mayonnaise (recommend Hellmann’s)
8 Fresh Basil Leaves
Fresh Mozzarella, thinly sliced
Crusty Artisan Bread

Place tenders in a Ziploc bag.
Drizzle with infused oil & season with salt & pepper.
Roll up to remove all the air & seal the bag.
Squish to get oil all into meat.
Let stand at room temperature while preparing the other ingredients.
In a large skillet over medium high heat, melt the butter & add3 T olive oil.
Add the onions & stir to combine.
When they start to sweat & soften, turn heat down to medium low.
Season with salt & pepper.
Cook until golden brown & caramelized (should take about 45 minutes) – BE CAREFUL NOT TO BURN!
WHILE ONIONS ARE COOKING:
In a mini food processor, combine half the jar of tomatoes with the oil, about ½ c. mayonnaise & 2 basil leaves.
Process until smooth.
Refrigerate to combine the flavors.
When onions are done, set aside while cooking chicken.
Heat a gill pan or skillet to medium high heat.
Add the chicken & cook for about 3-4 minutes each side (check fattest part for doneness).
Cut your bread into 1/2” thick slices.
Brush outsides of the bread with oil & insides with a generous slather of aioli.
Layer each sandwich with chicken, , caramelized onions 2 basil leaves & mozzarella.
Cook in a Panini press 5 minutes or on a grill pan weighting the top ( be surer to turn half way through when using a grill pan).

NOTE: You don’t need to spend a lot of money on infused oils. Please search under “Tips” for flavored oil to learn how!

Categories: Recipes

Peppered Beef Tenderloin

Published by: Sarah

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Before the Food Network came to cable, the Discovery channel had a show on every afternoon called “Great Chefs.” It’s really all about the sauce rather than the meat. The sauce is wonderful with any cut of beef, chicken or pork. Give it a try & tell me what you think! For the Sauce (the sauce can […]

For the Sauce (the sauce can be made ahead & refridgerated or freeze)
2 T Olive Oil
1 Lg Shallot, minced
2 C Marsala Wine
2 Bay Leaves
4 Lg. Cloves Roasted Garlic
1 C Heavy Cream
2 C Veal Stock (canned beef broth can be substituted)
¾ C Morel Mushroom, sliced (Morels can be hard to find. Sub in 8 oz. chopped Cremini’s instead)
1 T Butter
1½ T Fresh Sage, chopped
3 Sun Dried Tomatoes, chopped
3 Good Dashes Balsamic Vinegar

In a sauce pan, heat oil & add shallot.
Cook until softened.
Add Marsala, bay leaf & roasted garlic.
Bring to boil & reduce by half.
In a separate pan, saute morel mushrooms in butter.
Add chopped fresh sage & sun dried tomatoes to morels.
Add cream & stock to shallot mixture.
Boil to reduce by half.
Remove bay leaves & process until smooth (in a blender or food processor).
Add processed sauce to morel mixture and heat through.
Add balsamic vinegar just before serving to finish.

For the Beef
12 oz. Beef Tenderloin
1 T Dried Rosemary
½ T Cracked White Peppercorns
2 Good Pinches Salt
2 T Olive Oil

Preheat oven to 375°.
Season beef with rosemary, salt and cracked peppercorn.
Sear all sides in hot oil then bake @ 375 degree’s 15 minutes for rare.
Remove from oven, tent with foil and let rest during sauce completion.
Slice into ½” thick slices just before serving.

Categories: Recipes

Make Your Own Flavored Oils

Published by: Sarah

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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 […]

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!

Categories: Recipes, Tips

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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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Sun Dried Tomato & Goat Cheese Crostini

Rosemary Chicken Panini with Sun Dried Tomato Aioli

Peppered Beef Tenderloin

Make Your Own Flavored Oils

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