Header

"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

Blog

Classic Wedge Salad

Published by: Sarah

0
comments:
  • Feb
  • 8

For the Dressing 1-1/2 pounds crumbled blue cheese 3/4 cup and 1 teaspoon sour cream 1 cup and 1 tablespoon buttermilk 1-1/2 cups and 1 tablespoon mayonnaise 3/4 cup and 1 teaspoon red wine vinegar 3 tablespoons and 1/4 teaspoon extra-virgin olive oil 1/4 cup and 2 teaspoons white sugar 3 cloves garlic, minced ground […]

Share

For the Dressing
1-1/2 pounds crumbled blue cheese
3/4 cup and 1 teaspoon sour cream
1 cup and 1 tablespoon buttermilk
1-1/2 cups and 1 tablespoon mayonnaise
3/4 cup and 1 teaspoon red wine vinegar
3 tablespoons and 1/4 teaspoon extra-virgin olive oil
1/4 cup and 2 teaspoons white sugar
3 cloves garlic, minced
ground black pepper to taste

Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a blender.
Blend well & chill until serving.

To Assemble the Salad
3 heads iceberg lettuce, cut into 8 wedges
32 grape tomatoes, halved
3 small red onion, thinly sliced
1-1/2 pounds crumbled blue cheese
8 slices cooked bacon, crumbled

Build the salad by placing 1 lettuce wedge on each of 8 plates.
Drizzle equal amounts of dressing over each wedge.
Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.
Top with bacon & serve.

Share

Classic Bruschetta

Published by: Sarah

0
comments:
  • Jun
  • 26

In April 2012, my family & I went on a tour of southern Italy; which included Rome, Capri,  Sorrento & the island of Sicily – Palermo, Agrigento & Taoromina. While we enjoyed ourselves immensely, I was very surprised to see that Italians don’t eat much roughage.  Most of our lunch & dinner meals consisted of a starter of pasta, then […]

Share

In April 2012, my family & I went on a tour of southern Italy; which included Rome, Capri,  Sorrento & the island of Sicily – Palermo, Agrigento & Taoromina.

While we enjoyed ourselves immensely, I was very surprised to see that Italians don’t eat much roughage.  Most of our lunch & dinner meals consisted of a starter of pasta, then meat & potatoes and a dessert (salad if we were lucky 🙂 ).  Our final stop offered a salad bar which had bruschetta. Simple and basic, yet delicious none the less. I offer you my version.

1 Baguette, cut on a slight angle into 1/2″ thick slices
Good Extra Virgin Olive Oil (EVOO)
2 cloves Fresh Garlic
2 Tomatoes, seeded, chopped & blotted with paper towel
4 leaves Fresh Basil
Salt & Pepper

Preheat oven to 400°.
Line a baking sheet with foil.
Place the baguette slices on baking sheet & brush both sides with EVOO.
Bake 10 minutes.
Remove & flip over each slice.
Bake another 8 minutes or until golden brown.
Allow to cool 1-2 minutes.
Cut 1 clove of the garlic in half .
Rub each “crostini” with the cut side of the garlic.
Cool completely.
Stack the leaves of the basil.
Roll up like a cigar & slice with a knife = “Chiffonade”
Finely grat remaining clove of garlic into a mixing bowl.
Add tomatoes, a pinch of salt & a few grinds of black pepper.
Drizzle in 1 T EVOO.
Stir to combine & set aside.
Just before serving add the basil & stir.
Place crostini’s on a serving platter with the tomatoes in the center.
Serve room temperature.

NOTE: This should be served fresh & never refrigerated. Store extra crostini’s in a ziploc bag with the air squeezed out @ room temperature.

Share

Baked Zucchini & Tomatoes

Published by: Sarah

0
comments:
  • Feb
  • 17

The picture above depicts a variation of this recipe with the tomatoes baked on top of the zucchini with fontina cheese. They both are delicious. 8 cloves Garlic, 4 whole & unpeeled Pinch Sea Salt & Pepper Fresh Thyme Extra Virgin Olive Oil 2 – 3 bunches Stem-on Cherry Tomato 4 Zucchini’s Preheat oven to 425°. […]

Share

The picture above depicts a variation of this recipe with the tomatoes baked on top of the zucchini with fontina cheese. They both are delicious.

8 cloves Garlic, 4 whole & unpeeled
Pinch Sea Salt & Pepper
Fresh Thyme
Extra Virgin Olive Oil
2 – 3 bunches Stem-on Cherry Tomato
4 Zucchini’s

Preheat oven to 425°.
In a food processor combine 4 cloves peeled garlic, sea salt & pepper until smooth. 
Add enough olive oil to make a paste. 
Cut zucchini’s in half lengthwise and place on baking sheet. 
Smear garlic paste on zucchini’s. 
On a separate baking sheet place tomato’s. 
Smash the 4 cloves of unpeeled garlic with the side of a cooks knife.
In and around tomato’s place thyme and smashed garlic. 
Drizzle with olive oil and season with salt & pepper. 
Bake all 25 minutes rotating the pans half way through.

Share

Sweet Sausage Bolognese

Published by: Sarah

0
comments:
  • Jan
  • 31

This is an all day sauce – but most definitely worth the outcome! EVOO 2 Carrot, diced 2 rib Celery, diced 2 Leeks, diced (may sub onion) 3 gloves Garlic, smashed 2# Ground Sweet Sausage 2 T Tomato Paste 1½ c. Red Wine 3 Bay Leaf 5 sprigs fresh Thyme, tied 2 sprigs Rosemary, minced […]

Share

This is an all day sauce – but most definitely worth the outcome!

EVOO
2 Carrot, diced
2 rib Celery, diced
2 Leeks, diced (may sub onion)
3 gloves Garlic, smashed
2# Ground Sweet Sausage
2 T Tomato Paste
1½ c. Red Wine
3 Bay Leaf
5 sprigs fresh Thyme, tied
2 sprigs Rosemary, minced
3 c. Chicken Stock
2 c. Water
1 (15 oz. can) Beef Broth
1 (28 oz. can) Crushed Tomatoes, preferrably San Marzano
2 T Sugar
Dried Italian Seasoning, to taste
Salt & Pepper to taste
Cooked Pasta of Choice
Asiago Cheese, freshly grated

Sauté the veggies in EVOO until tender.
Season with salt & pepper.
Add the meat & cook until browned.
Season with salt.
Stir in the tomato paste & cook 1 minute.
Add the wine, bay, thyme & rosemary.
Stir to combine.
Allow wine to reduce by half.
Combine chicken stock & water.
**Add enough stock/water mixture to just cover meat.
Simmer over medium low heat until 90% of the liquid has cooked down.
**Repeat until stock/water & beef broth are used up.
– THIS IS A VERY LONG PROCESS BUT BUILDS FLAVOR – BE PATIENT!
Remove the bay leaves & thyme bundle.
Add the tomatoes, stir & let simmer on low for 30 minutes stirring occasionally .
Finish with sugar & as much dried seasoning as you like.
Serve over cooked pasta of choice with a fresh grating of Asiago cheese.

Share

Crimini & Spinach Stuffed Tomatoes

Published by: Sarah

0
comments:
  • Jan
  • 10

These hearty tomatoes can be served as a side or a main dish. 2 Ripe Beefsteak Tomatoes, halved & seeded Extra Virgin Olive Oil 20 Crimini Mushrooms, chopped 1 Rib Celery, finely chopped 2 c. Spinach, washed & dried Salt & Pepper to taste 1/2 tsp. Ground Nutmeg 2 T Sherry Vinegar 1 T Dijon Mustard […]

Share

These hearty tomatoes can be served as a side or a main dish.

2 Ripe Beefsteak Tomatoes, halved & seeded
Extra Virgin Olive Oil
20 Crimini Mushrooms, chopped
1 Rib Celery, finely chopped
2 c. Spinach, washed & dried
Salt & Pepper to taste
1/2 tsp. Ground Nutmeg
2 T Sherry Vinegar
1 T Dijon Mustard
½ c. Flat Leaf Parsley, chopped

Sauté mushrooms in olive oil until browned.
Add the celery & cook until softened.
Season with salt & pepper
Add the vinegar & mustard.
Wilt in the spinach
Season with nutmeg.
Cook 1 – 2 minutes.
Add the parsley at the end to finish.
Stuff into tomato halves & serve.

Share

Green Beans Provencale

Published by: Sarah

0
comments:
  • Dec
  • 1

1# Fresh Green Beans, trimmed 4 Scallions, sliced 2 T Shallots, minced 4 cloves Garlic, minced 2 tsp. Fresh Rosemary, minced** 1 T Olive Oil 1 1/2 c. Grape Tomatoes, halved Salt & Pepper to taste 2 T fresh Basil, chiffonade*** Blanch beans in boiling water for 1-2 minutes then shock in ice water. Saute […]

Share

1# Fresh Green Beans, trimmed
4 Scallions, sliced
2 T Shallots, minced
4 cloves Garlic, minced
2 tsp. Fresh Rosemary, minced**
1 T Olive Oil
1 1/2 c. Grape Tomatoes, halved
Salt & Pepper to taste
2 T fresh Basil, chiffonade***

Blanch beans in boiling water for 1-2 minutes then shock in ice water.
Saute scallions, shallot, garlic & rosemary** in oil until softened.
Allow to cool slightly.
Add the tomatoes and beans & toss to coat.
Season with salt & pepper.
Place on a platter or in a bowl & garnish with basil chiffonade.
Serve room temperature.

** You may substitute dried “Provencale Herbs.” Crush 1 tsp. in with the salt & pepper.

***To chiffonade basil, stack the leaves & roll like a cigar. Cut across to make ribbons of basil.

Share

Herb Cream Cheese Sandwich

Published by: Sarah

0
comments:
  • Oct
  • 13

When I lived in Fairfield, CT. , I worked @ a tiny little restaurant called The Breakaway. On the menu was a vegetarian meal called the “Healthy” which consisted of this sandwich & a salad. When I make this, my husband teases me saying, “I see you’re eating your grass sandwich again.” 8 oz. Low Fat Cream Cheese, […]

Share

When I lived in Fairfield, CT. , I worked @ a tiny little restaurant called The Breakaway. On the menu was a vegetarian meal called the “Healthy” which consisted of this sandwich & a salad. When I make this, my husband teases me saying, “I see you’re eating your grass sandwich again.”

8 oz. Low Fat Cream Cheese, softened
1 lg. bunch Curly Parsley, tops only – no stems
Pinch Salt
2 sl. Whole Wheat Bread
4-5 Grape Tomatoes, halved
1/4 Avocado, sliced
Alfalfa Sprouts
Ranch Dressing (I prefer Hidden Valley Light)

In a food processor, zap cream cheese, parsley tops & salt.
Spread some of the herb cream cheese on both pieces of bread.
Top with tomato halves, avocado slices, sprouts & ranch dressing.
Store the herb cream cheese in the fridge for up to 2 weeks.

The original “Healthy” also had sliced mushrooms & cucumbers. 

NOTE: The Herb Cream Cheese is great on crackers or as a stuffing for cherry tomatoes!

 

 

Share