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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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Easy Spanakopita with Creamy Marinara

Published by: Sarah

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  • Mar
  • 2

For the Spanakopita: 1 (10 oz.) pkg. Frozen Chopped Spinach, thawed & squeezed dry with a clean towel c. Scallions, chopped 1 (8 oz.) container Light Garden Vegetable Cream Cheese, softened 1 c. Feta Cheese, crumbled Fresh Ground Black Pepper Filo Dough Melted Butter Preheat oven to 375 degrees. Combine first 5 ingredients. Mix well. […]

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Spanakopita AppFor the Spanakopita:

1 (10 oz.) pkg. Frozen Chopped Spinach, thawed & squeezed dry with a clean towel
c. Scallions, chopped
1 (8 oz.) container Light Garden Vegetable Cream Cheese, softened
1 c. Feta Cheese, crumbled
Fresh Ground Black Pepper
Filo Dough
Melted Butter

Preheat oven to 375 degrees.
Combine first 5 ingredients.
Mix well.
Open filo and place on a lightly damp clean towel.
Have another ligtly damp clean towel read.
On a clean work surface, lay 1 sheet filo.
COVER the filo waiting to be used with the other damp towel!
Brush with butter.
Cut the filo sheet lengthwise into four 2″ strips.
Place a spoon full of the spinach mixture on the short side of the each filo strips.
Beginning at the spinach end, fold filo into a triangle; then fold straight up; then fold into a triangle continuing up the strip to the end.**
Seal with a bush of melted butter.
Place onto a baking sheet covered with parchment paper.
Repeat process until all the spinach mixture is used.
Brush the triangles again with butter.
Bake 25 minutes.
Serve hot with Creamy Marinara.

For the Marinara:
1 c. Homemade Marinara (if using jarred  Prego Traditional recommended)
1/4 c. Heavy Cream or Half and Half
2 tsp. Fresh Thyme Leaves, chopped

Combine all in a sauce pan and heat through.

**NOTE: Folding the triangles can be tricky. Here is a link to my “how to” video taken by a student during a cooking class. I was using half sheets of filo not full. https://www.youtube.com/watch?v=DyVSDSlazbE

 

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Gorgonzola Garlic Bread

Published by: Sarah

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  • Jan
  • 20

                  New years eve, my husband & I had dinner at La Cucina in Hamden MA. The food was PHENOMINAL!!! Here is my recreation of one of the appetizers we had. 1 c. Whole Peeled Garlic Extra Virgin Olive Oil Salt & Pepper ½ loaf French Bread […]

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Cheesy+Garlic+Bread+1+500 (400x266)

 

 

 

 

 

 

 

 

 

New years eve, my husband & I had dinner at La Cucina in Hamden MA. The food was PHENOMINAL!!! Here is my recreation of one of the appetizers we had.

1 c. Whole Peeled Garlic
Extra Virgin Olive Oil
Salt & Pepper
½ loaf French Bread
Good Gorgonzola Cheese

Preheat oven to 350°.
Place garlic cloves on a piece of tin foil.
Drizzle with oil & season with salt & pepper.
Bake 30-45 minutes or until soft.
Cut the bread in half lengthwise.
Drizzle cut sides of the bread with olive oil.
Place on a baking sheet.
Smoosh the garlic onto the bread using the back of a fork.
Bake 8 minutes.
Remove & crumble the cheese on top of the bread.
Return to the oven & bake another 8 minutes or until cheese is bubbly.

 

 

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Boursin & Goat Cheese Crostini with Sun Dried Tomato & Basil

Published by: Sarah

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  • May
  • 29

My family & I love going to se the Cirqu du Soleil. When it’s just me & my husband, we buy “tapis rouge” tickets which includes select seating, hors d’oeuvres, cocktails & dessert. Chef Rick gave me this recipe. If you think you don’t like goat cheese, try this combination. 1 wheel Boursin Cheese, softened (you […]

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My family & I love going to se the Cirqu du Soleil. When it’s just me & my husband, we buy “tapis rouge” tickets which includes select seating, hors d’oeuvres, cocktails & dessert. Chef Rick gave me this recipe. If you think you don’t like goat cheese, try this combination.

1 wheel Boursin Cheese, softened (you may sub in any garlic & herb spreadable cheese)
4 oz. Plain Goat Cheese, softened
10 slices Italian Bread
Good Fruity EVOO**
Sun Dried Tomatoes (not in oil)
Fresh Basil Chiffonade

Preheat oven to 400°.
Combine cheeses with a fork & set aside.
Place bread on a foil lined cookie sheet.
Brush with EVOO on both sides.
Bake 10 minutes or until golden turning once.
Cut bread into quarters (half if smaller slices).
Place cheese mix into a piping bag fitted with a star tip.
Pipe cheese onto crustini’s.
Top with tomato & basil.

Yield: Up to 40 appetizers.

** I purchase Extra Virgin Olive Oil from www.allthingssicilian.com “Olio de Extra Vergin”

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Mini Beef Wellingtons with Port Wine Sauce

Published by: Sarah

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  • Sep
  • 27

I got the recipe for the Wellingtons from Food Networks “5 Ingredient Fix.” Then I  added the sauce for a fantastic depth of flavor. Don’t be intimidated by the length of the recipe. It is really very easy. Bon Appetite! For the Wellingtons 2 T olive oil 1# Beef Tenderloin, cut into 12 (1-inch) cubes Kosher […]

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I got the recipe for the Wellingtons from Food Networks “5 Ingredient Fix.” Then I  added the sauce for a fantastic depth of flavor. Don’t be intimidated by the length of the recipe. It is really very easy. Bon Appetite!

For the Wellingtons
2 T olive oil
1# Beef Tenderloin, cut into 12 (1-inch) cubes
Kosher salt and freshly ground black pepper 
6 ounces Cremini Mushrooms, stemmed and finely chopped
1 lg Shallot, finely chopped 
1-2 sheets Frozen Puff Pastry, thawed

Heat the olive oil in a large skillet over medium-high heat.
Pat the beef dry with a paper towel and season all sides with salt and pepper.
Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook.
Transfer to a plate to cool.
Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes.
Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes.
Remove from heat and cool.
Preheat to the oven to 400 degrees F.
Line a baking sheet with parchment paper or a silicone baking mat.
On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle.
Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3.
Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms.
Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet.
Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry.
Repeat with the remaining beef, mushrooms, and pastry.
Bake the Wellingtons until golden brown, 20 to 25 minutes.
Remove from the oven to a serving platter and let cool at least 10 minutes before serving.

For the Sauce

Sauté in 1 T Unsalted Butter until soft (about 8 minutes):
½ C chopped Yellow Onion
¼ C chopped Carrot
¼ C chopped Celery
1 T Tomato Paste
2 Bay Leaves

Deglaze, scraping the bits off the bottom of the pan, with & simmer until reduced: 
¼ C Red Wine           
¼ C Port Wine         

Add & simmer 8 – 10 minutes:
3 C Beef Stock or Broth

Then strain the sauce. IT IS HERE WHERE YOU STORE UNTIL READY TO USE!

Whisk together & whisk into sauce:
2 tsp Cornstarch
2 T Cold Water

Just before serving, whisk in:              
1 T Red Currant Jelly        
1 T Truffle Butter **               
                            
NOTE: The Wellingtons & the Sauce can be made the day before. Store the wellingtons on the baking sheet covered with plastic wrap. Finish them off in the oven according to directions. Finish the sauce on the stove continuing where directions stopped.

** Truffle Butter can be very expensive: Combine I T Unsalted Butter & 1 tsp. Truffle Oil – If you cannot find Truffle Oil, use garlic infused oil instead.

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Fig & Chicken Bruschetta

Published by: Sarah

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  • Aug
  • 23

As many know, traditional bruschetta is combination of tomatoes, basil, garlic & olive oil served on top of toasted bread. I came up with this recipe for a change of pace. In 2008 I entered it in a local hors d’oeuvre contest & won first place .  I’m hoping you & your guests will love the different levels […]

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As many know, traditional bruschetta is combination of tomatoes, basil, garlic & olive oil served on top of toasted bread. I came up with this recipe for a change of pace. In 2008 I entered it in a local hors d’oeuvre contest & won first place .  I’m hoping you & your guests will love the different levels of flavors as much as the judges did. .

4 Boneless Chicken Breast
1 Jar Vidalia Onion & Fig Sauce**
1 Med. Knob Fresh Ginger, peeled & grated fine
½  –  1 Jar Fig & Ginger Jam**
2 Loaves Rosemary Sourdough Bread, ends cut off & sliced ¼” thick slices
A Good EVOO
¾ – 1 Lb. Horseradish Cheddar Cheese, deli sliced
Chopped Fresh Rosemary for garnish

Whisk together the onion & fig sauce with the ginger.
Place chicken into a Ziploc bag add the sauce.
Squish the bag so all the meat is coated.
Roll up the bag to remove all the air & zip closed.
Marinate the chicken in the fridge for 2 – 3 days (the longer the better).
Preheat oven to 400°.
Preheat grill to medium (about 300°).
Grill chicken to just done turning often.
Let chicken rest.
Place bread slices on cookie sheets & brush with olive oil.
Bake for 8 minutes or until lightly toasted.
Dice the chicken & place in a bowl.
Heat 1 jar of jam in the microwave for 30 seconds & stir.
Add ½ the jar of jam to chicken & mix well.
Remove bread from oven & top each with a slice of cheese.
Return to oven & bake until cheese is melted.
Place chicken mixture on bread & cut into bite size pieces.
Sprinkle with fresh rosemary.
Serve warm or room temperature.

NOTE: Because chicken (and pork) take a long time to absorb any flavoring, I highly recommend marinating for the full duration. Also, ground ginger may be substituted if fresh is unavailable. Whisk 2 level tsp. into fig sauce before adding to the chicken

** The only brand I’ve found for these 2 items is “Stonewall Kitchen.” They can be purchased at most local farm stands or online @ www.Stonewallkitchen.com.

 

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Steak Canape’s

Published by: Sarah

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  • Aug
  • 23

I came up with this recipe when I had leftover Spinach Dip & Mesquite Smoked Steak from a rather large gathering. It quickly became a sought after favorite. The above picture shows it served on Crostini’s instead of pumpernickle with Arugula (a wonderful variation). The flavors will blow you away! 1 pkt. Vegetable Soup Mix 1 […]

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I came up with this recipe when I had leftover Spinach Dip & Mesquite Smoked Steak from a rather large gathering. It quickly became a sought after favorite. The above picture shows it served on Crostini’s instead of pumpernickle with Arugula (a wonderful variation). The flavors will blow you away!

1 pkt. Vegetable Soup Mix
1 ½ c. Mayonnaise
1 c. Sour Cream
3 Scallion, sliced thin
One 10 oz. pkg. Frozen Spinach, thawed & squeezed dry
½ Sm. Red Onion, sliced thin
1 Beef Tenderloin Steak, about 6 ounces & 1” thick
25 Slices Dark Pumpernickel  Party Rye Bread

Combine spinach, sour cream, mayonnaise, scallion & soup mix.
Blend well & refrigerate.
Grill steak to medium rare over mesquite charcoal.
Cool 15 minutes.
Slice into thin strips.
Cut each strip to make a 1 ½” long X 1” wide rectangle.
Spread 1 Tbsp spinach mixture on each slice of bread.
Cut each slice in half.
Top with a little onion then a piece of steak.

Yield:  50 Canapé’s

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Classic Bruschetta

Published by: Sarah

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  • 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 […]

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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.

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Mini Spinach & Mushroom Panini

Published by: Sarah

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  • Jun
  • 26

We had this years ago & then again recently under the big top for Cirque du Soleil. Good Olive Oil 4 c. Fresh Baby Spinach 1 lb. Crimini Mushrooms, diced Good Grating of Fresh Nutmeg Salt & Pepper 2 loaves Cubano Bread, cut into ½” thick slices Saute the mushrooms in about 2 T oil until […]

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We had this years ago & then again recently under the big top for Cirque du Soleil.

Good Olive Oil
4 c. Fresh Baby Spinach
1 lb. Crimini Mushrooms, diced
Good Grating of Fresh Nutmeg
Salt & Pepper
2 loaves Cubano Bread, cut into ½” thick slices

Saute the mushrooms in about 2 T oil until liquid is almost gone.
Season with salt & pepper.
Add the spinach & render until wilted.
Season with nutmeg.
Taste & add salt & pepper if needed.
Preheat panini press.
Brush one side of the bread with oil.
Place on the a plate oil side down.
Top with a little mushroom mixture.
Top with another slice of bread & dab with oil.

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Sun Dried Tomato & Goat Cheese Crostini

Published by: Sarah

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comments:
  • Jun
  • 26

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 […]

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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 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

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Jalapeno Poppers

Published by: Sarah

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  • Feb
  • 6

This low fat version of the restaurant style from the deep fryer, makes you feel not so guilty that you’re consuming bacon. Of course if you want to make them even more figure friendly, use Turkey Bacon instead! 20 fresh 4” long Jalapeno Peppers, halved lengthwise & seeded** 8 oz. Low Fat Cream Cheese, softened […]

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This low fat version of the restaurant style from the deep fryer, makes you feel not so guilty that you’re consuming bacon. Of course if you want to make them even more figure friendly, use Turkey Bacon instead!

20 fresh 4” long Jalapeno Peppers, halved lengthwise & seeded**
8 oz. Low Fat Cream Cheese, softened
1 c. Reduced Fat Cheddar Cheese, shredded
½ Sweet Onion, minced
Salt & Pepper, to taste
20 slices Center Cut Hickory Smoked Bacon, cut in half

Preheat oven to 375°.
Combine the cheeses & onion & mix well.
Season mixture with salt & pepper and mix well.
Fill the peppers & place on a baking sheet.
Place a slice of bacon on top of filling.
Bake for 15 minutes.
Turn oven to HI broil.
Broil 4” from heat source until bacon has crisped.
Serve warm.

**NOTE: The length of the poppers are important because when the bacon slices are cut in half they fit perfectly on top of the 4″ popper!

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