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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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V2: Did You Know…….

Published by: Sarah

  • Feb
  • 1

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… Dijon mustard comes from the Burgundy region of France?

… A Dutch oven was called a “Dutchie” by the immigrants who invented it?

… The word “inkuku” means chicken by the South African Zulu tribe?

… “Freeco” means one parmesan crisp in French?

… “Freece” means more than one parmesan crisp in French?

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Basic Pot Roast

Published by: Sarah

  • Feb
  • 24

This recipe is so easy anyone can do it. You can multitask this by chopping the veggies while the meat is searing.  The truffle oil takes the gravy to a whole new level of flavor and elegance.

One 4-5# roast
Olive Oil
Salt & Pepper
1 lg. Yellow Onion, rough chopped
6 sm. Carrots, rough chopped
2 lg. stalks Celery, rough chopped
Herb Bundle: 2 sprigs rosemary & 4 sprigs thyme tied together with kitchen twine
2 fresh Bay Leaves, bruised
1 envelope Dry Italian Dressing
1 can (12 oz.) Beer (do not use ale or lager)
Butter
White Truffle Oil, optional

Heat oil in a skillet over high heat.
Season the roast with salt & pepper.
Sear on all sides.
Place veggies, bay & herb bundle in a crock pot.
When meat is nicely browned on all sides, place on top of the veggies.
Sprinkle with the Italian dressing.
Pour beer around the meat.
Cover & cook on HI for 7-8 hours or until the meat if fork tender.
Remove the herb bundle & bay leaves.
Remove meat & veggies to a platter & tent with foil.
Strain the juices into a 4 c. Pyrex measuring cup.
Allow fat to separate.
Skim off the fat & pour juices into a sauce pan.
Simmer to reduce.
Thicken with a corn starch slurry if desired.
Finish with a few pats of butter & white truffle oil.
Serve gravy over meat & veggies.

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X1: Did You Know…….

Published by: Sarah

  • Feb
  • 15

… In a study of dark chocolate, volunteers ate 3.5 ounces of it every day for a week & their good (HDL) cholesterol increased by 9%?

… Canned tomatoes are more nutritious than fresh? They are rich in lycopene, a carotenoid associated with fighting cancer, cardiovascular disease & macular degeration.

… In ancient times a pound cake was made up of a pound each of flour, sugar, butter & eggs? Hense it’s name “pound cake.”

… Eating 5 kumquats will give you a good dose of vitamin C, carotine & lutein? Rub them first to release the essential oils & eat them whole, skin & all!

… Dark chocolate (more than 70% cacao) can lower bad cholesterol, decrease blood pressure & aid in weight loss?

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Homemade Breakfast Sausage

Published by: Sarah

  • 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 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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Beet Crisps

Published by: Sarah

  • Feb
  • 13

I love, Love, LOVE beet crisps. But every time I tried to make them they never turned out right.When I found this recipe I was happy, Happy, HAPPY 🙂

1 medium beet – VERY IMPORTANT that it is ROOM TEMPERATURE & NOT COLD!!
2-3 T canola oil
salt

Original Recipe:
Preheat oven to 300 degrees F.
Scrub the beet clean & trim the ends (don’t peel).
Slice 1/16 to 1/8 ich thick (use a mandolin if you have one).
Toss lightly with canola oil.
Season with salt.
Spread in a single layer on cookie sheets.
Bake 30-40 minutes.

No Salt or Oil:
Follow directions above omitting the oil & salt.

Original recipe also works for:
Fingerling potato crisps(2 potatoes slices the same 350 degrees for 20-25 minutes)
Apple crisps (1 granny smith apple. Do not peel or core, but remove seeds.  Toss with oil & light brown sugar. Bake @ 250 for 45-60 minutes).

NOTE: If the beets are cold from the fridge they will be soggy & not crisp up!!

 

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Chicken Salad Wraps with Garden Fresh Aioli

Published by: Sarah

  • Feb
  • 13

For the Aioli
1/2 cup lightly packed baby arugula
1/2 cup lightly packed fresh flat-leaf parsley
1 anchovy fillet or 1 tsp. anchovy paste
2 teaspoons chopped fresh chives
1 small garlic clove, coarsely chopped
1/4 cup mayonnaise
1/2 cup low fat plain yogurt
1 teaspoon white wine vinegar
1 teaspoon lemon zest
Salt and freshly ground black pepper

 Place all the ingredients, except the salt and pepper, in the bowl of a food processor.
Blend until the mixture is smooth.
Transfer the aioli to a medium bowl.
Season with salt and pepper.

For the Sandwich:
8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
1 1/3 cups baby arugula

 Add the shredded chicken to the aioli and mix well.
Preheat a heavy-bottomed skillet over medium heat.
Heat tortilla’s 1 at a time about 30 seconds each side.
Place the warm tortillas on a work surface.
Spread with the chicken mixture, leaving a 1/2-inch border.
Sprinkle the arugula over the chicken mixture.
Carefully roll up the tortillas, jelly roll fashion.
Cut each rolled sandwich in half, diagonally, and transfer to a serving platter.
Serve.

 

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7-UP Biscuits

Published by: Sarah

  • Feb
  • 13

I got this recipe from one of the members of the Alpha Course Last fall. They are light & fluffy when the dough is not over worked.

2 c. Bisquick or Jiffy Baking Mix
½ c. Sour Cream
½ c. 7-Up or Ginger Ale
¼ c. melted butter

Preheat oven to 450°.
Cut sour cream into bisquick mix and add 7-Up.
This makes a soft dough.
Sprinkle more bisquick on board and pat dough out.
Cut into 9 biscuits (makes a little more)
Melt butter in 9″ square pan
Place cut biscuits in pan and bake 12 – 15 minutes.

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Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar

Published by: Sarah

  • Feb
  • 10

3 tablespoons unsalted butter, plus more to butter ramekins
2 tablespoons minced yellow onion
Salt and freshly ground black pepper
6 ounces baby spinach
4 slices Canadian bacon
4 large eggs
1/4 cup heavy cream
1 ounce grated aged Cheddar, plus extra for serving
Sourdough bread

Heat oven to 350 degrees F and arrange rack in middle.
Butter 4 (6-ounce) ramekins and set aside.
Melt 1 tablespoon butter in a large frying pan over medium heat.
When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute.
Add spinach and cook until spinach is well wilted, about 2 minutes.
Place ham on bottom of ramekins and top with spinach.
Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread.
Top with grated cheese and toast until bubbly.

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Classic Wedge Salad

Published by: Sarah

  • 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 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.

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

Published by: Sarah

  • 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 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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