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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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Chantilly Cream

Published by: Sarah

  • Nov
  • 15

2 c. Whipping Cream
1 T Vanilla Extract
1/2 c. Sugar

Beat the cream with a hand mixer until slightly thickened.
Add the sugar & vanilla.
Continue to beat until stiff peaks form.
Serve over desserts such as mousse, cheesecake, apple pie or fruit crisps.

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Chicken & Spinach Risotto

Published by: Sarah

  • Nov
  • 14

3 strips Hickory Smoked Bacon, cut into 1″ pieces
1 medium Sweet Onion, chopped
2 cloves Garlic, minced
½ c. Arborio Rice
3 c. Chicken Stock, warmed **
Salt & Pepper to taste
3 c. Baby Spinach
2 c. cooked Chicken, cubed
Parmigiano Reggiano, freshly grated

Saute the bacon to render the fat over medium high heat.
When bacon is brown and crisp, remove & drain on paper towels.
Immediately add chopped onion.
Saute 2 minutes.
Add garlic and rice and saute until onions are translucent and rice is lightly browned.
Add stock, one ladle at a time, allowing the rice to absorb the liquid and stirring often.
Half way through adding the stock season with salt & pepper.
With the last of the stock add in the spinach.
Stir to wilt and blend it.
Taste for seasoning and tenderness of the rice (it should NOT be firm).
Finish with the chicken and warm through.
Plate and top with crumbled bacon and parmesan cheese to taste.

**NOTE: All of the stock may not be necessary!

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Thumbtack Best of 2015

Published by: Sarah

  • Nov
  • 10

thehomeChefofNH

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H3: Did You Know…….

Published by: Sarah

  • Nov
  • 1

Insert into post

… Boston cream pie, Brussels sprouts & Buffalo wings were all named after where they were originated?

… Cold pressing for different oils costs more money but produces a higher quality oil?

… The term cold pressing refers to the temperature which is not to go above 104 degrees?

… Flax is heat sensitive?

… Canola is not heat sensitive?

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P2: Did You Know…….

Published by: Sarah

  • Nov
  • 15

insert into post

… Missouri is the birthplace of the ice cream cone?

… You can wash potatoes in your dishwasher in the rinse hold cycle? No detergent however.

… Farm raised salmon is banned in Australia & New Zealand?

… Walnuts are high in serotonin?

… Fig Newtons were named after Newton, Massachusetts?

 

 

 

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Easy Pulled Pork Sandwiches

Published by: Sarah

  • Nov
  • 2

Begin 1-2 Days Ahead

1/2 cup paprika
1/4 cup kosher salt plus extra for seasoning
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
4-5# Pork Shoulder (also known as pork butt)
1 c. Angry Orchard Original or Apple Juice
BBQ Sauce of Choice

Special Equipment (this is not absolutely necessary – SEE INSTRUCTIONS BELOW)
Stove Top Smoker
Cherry, Hickory  & Apple Wood Chips or your choice of flavors

Combine all dry ingredients and mix well.
Season the meat all over with salt.
Massage the rub well into every part of  the meat.
Wrap in plastic wrap & refrigerate 24 – 48 hours.

Remove meat from refrigerator 1 hour before beginning cooking process.
Prepare your smoker by putting a mix of the 3 wood chips on the bottom.
Place the drip pan on top of the chips.
Place 4 single serve tart pans on the drip pan.
Fill  tart pans half way with warm water.
Spray the rack with cooking spray.
Place the rack on tart pans.
Your smoker is now ready.
NOTE: If you do not have a smoker, combine 1 tsp. hickory or mesquite liquid smoke with the Angry Orchard before adding to the crock pot.

Place the smoker on the largest burner of your stove.
Cover the smoker leaving a gap of 2 inches & turn the burner to high.
When you see smoke rising from the smoker, remove the top, place the meat on the rack & cover tightly with foil.
Reduce the heat to medium low.
Smoke meat for  1 1/2 hours.

During this time, fill the crock pot with hot tap water.
Turn to high & cover (this will preheat the crock pot).

When meat is done smoking, dump the water from the crock pot, and place the meat it.
Add the Angry Orchard and liquid smoke (if using).
Cover and cook on high for 6 – 7 hours.
Shred the meat with tongs.
Serve on warm Hawaiian Sweet Rolls** with your favorite BBQ sauce or just as is – YUM!

**If you like to bake your own bread & rolls look for my Hawaiian Sweet Roll Recipe on this site. Store bought is also fine. “Kings” brand is recommended.

 

 

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Hawaiian Sweet Rolls

Published by: Sarah

  • Nov
  • 2

⅓ cup milk (warmed to 110° F)
1 tablespoon of active dry yeast (see note*)
½ cup brown sugar, packed
½ cup granulated sugar
¼ cup extra virgin olive oil (or canola oil)
¼ cup (1/2 stick) salted butter, melted and slightly cooled
2 large eggs, room temperature & lightly beaten
One 8 oz. can crushed pineapple, NOT drained (about ⅔ cup)
4 – 5 cups bread flour
1 teaspoon salt

For the tops:
1 egg
¼ cup water

In the bowl of a stand mixer fitted with the dough hook attachment: Mix together the milk and yeast.
Let it sit for about 10 minutes.
Add the oil, butter, sugars, eggs, and pineapple and mix to combine. Add 4 cups of flour, ½ cup at a time.
Add the salt.
Add enough of the last cup of flour slowly until the dough comes together (you may or may not need all of it).
Your dough should be sticky to the touch, and it should hold for a few seconds on the dough hook.
Knead for about 10 minutes, in the machine.
Oil another bowl & place kneaded dough in it.
Turn to coat.
Cover with a damp cloth and let the rise in a warm place for 1 hour or until doubled.
NOTE: If your oven has a warming drawer, set it to #1 and set the dough to rise in there.
Butter a 9x 13 inch baking dish.
Punch the dough down and divide into twelve equal balls for jumbo rolls or 24 balls for dinner sized rolls.
Place in prepared dish, cover and let rise again until doubled, about 45 minutes

Preheat oven to 350º F.
Beat together the egg and water for the top and brush the tops of the risen rolls with the egg wash.
Bake for about 25 minutes or until the tops are nicely browned. Serve warm with additional butter.

NOTE: If you purchase your yeast in small envelopes, you’ll need more than 1 packet. Each packet contains 2¼ teaspoons. So you’ll need an additional ¾ teaspoon to make the 1 tablespoon. (1 T = 3 tsp.)

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O2: Did You Know…….

Published by: Sarah

  • Nov
  • 1

insert into post      … Banana pudding was served on Apollo 12?

… Sour cherries are high in serotonin?

… Vanillin (the substitute for vanilla extract), is actually made of ground up wood ie wood pulp?

… You can cook Salmon in your dishwasher? Although it isn’t recommended; just that it can be done 🙂 If you’re interested here are the instructions. http://www.winexmagazine.com/index.php/wine/vieweat/dishwasher-salmon/

… Radishes come in white, yellow, black & purple colors? Red is the most common.

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R1: Did You Know…….

Published by: Sarah

  • Nov
  • 15

… Tomato juice adds great flavor to chilis, stews & drinks? Freeze in ice cube trays for easy single serve use?

… Adding coffee to chocolate desserts intensifies the chocolate flavor?

… Menopause can cause high cholesterol?

… Chicken stock is a kitchen essential that should be stored in the freezer in ice cube trays for easy grab and use applications?

… You can freeze over ripe banana’s for future use? Put a frozen banana in a food processor with a little skim milk for a great banana pudding!!

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A Member of Thumbtack

Published by: Sarah

  • Nov
  • 5

This professional has been a member of the Thumbtack community since 2012. I have completed several jobs through leads from this trusted service & I hope that there are many more in my future. The above photo is from a wedding rehearsal dinner. A New England Clam Bake with grilled steak added on.

Go to <a href=”http://www.thumbtack.com/nh/milford/catering/personal-chef-cooking-instructor”>Personal chef</a> & see for yourself. Have a great holiday season!!

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