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Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar

Published by: Sarah

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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 […]

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.

Categories: Recipes

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

Published by: Sarah

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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 […]

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.

Categories: Recipes

Sexy Ham & Cheese Panini with Dijon Bechamel Sauce

Published by: Sarah

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6 T Butter, divided 1 T Flour 1 C ½ & ½ or Heavy Cream 1 tsp Dijon Mustard ¼ C Sweet Onions, sliced thin Country White Bread, un-sliced 4 Slices Honey or Maple Ham 4 Slices Gruyère Cheese In a sauce pan over medium high heat, melt 1 T butter & whisk in flour. […]

6 T Butter, divided
1 T Flour
1 C ½ & ½ or Heavy Cream
1 tsp Dijon Mustard
¼ C Sweet Onions, sliced thin
Country White Bread, un-sliced
4 Slices Honey or Maple Ham
4 Slices Gruyère Cheese

In a sauce pan over medium high heat, melt 1 T butter & whisk in flour.
Once well blended, whisk in ½ & ½.
Continue to whisk until thickened.
Immediately remove from heat & whisk in mustard.
Set aside.
In a sauté pan, melt 2 T butter & add onions.
Sauté until golden browned. BE CAREFUL NOT TO BURN!
Remove from heat & let cool slightly.
Slice bread on an angle into two ¾” thick slices.
Brush the inside part of the bread with the Dijon béchamel.
Layer the ham, onions & cheese on the bread & close.
Spread outside of bread with remaining butter.
Grill over medium low heat until cheese is melted & outside is golden.
Serve with a small salad, chips & extra Dijon béchamel on the side.

Categories: Recipes

French Onion Soup

Published by: Sarah

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While making this at home can be quite time-consuming to make the beef stock & caramelize the onions. The end result is totally worth it. 4-6 T Olive Oil 3# Onions, sliced thin 3 fresh Bay Leaves 2 T Fresh Thyme ½ c. Dry Vermouth or White Wine 1 T Coarsely Ground Salt ½ […]

While making this at home can be quite time-consuming to make the beef stock & caramelize the onions. The end result is totally worth it.

4-6 T Olive Oil
3# Onions, sliced thin
3 fresh Bay Leaves
2 T Fresh Thyme
½ c. Dry Vermouth or White Wine
1 T Coarsely Ground Salt
½ T Ground Pepper
8 C. Beef Stock (homemade preferred)
Dry Sherry
Gruyer Cheese, sliced very thin
6 slices ¼” thick Parisian Bread, toasted

In a large stock pot, heat oil over high heat.
Add onions and bay leaves.
Reduce heat to medium & cook until well onions are browned (about 45 minutes)
Remove the bay leaves.
Add thyme.
Deglaze pot with vermouth (or wine) scraping up the bits from the bottom of the pot.
Season with salt & pepper.
Stir in beef stock.
Bring to boil, reduce heat and simmer for 30 minutes.

To Serve:
Heat broiler to HI.
Put about 2 tsp. dry sherry in single serve crock bowls.
Place 2 croutons in each bowl.
Ladle soup into bowls and top with cheese.
Broil for 3 minutes or until cheese is bubbly.

Categories: Recipes

Gorgonzola Garlic Bread

Published by: Sarah

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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 […]

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.

Categories: Recipes

Fig & Chicken Bruschetta

Published by: Sarah

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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 […]

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.

Categories: Recipes

Apple & Bacon Grilled Cheese

Published by: Sarah

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2 T Apple Butter 2 T Honey 2 T Grain Mustard 1 Apple, thinly sliced & skin on 4 slices Thick Hickory Smoked Bacon, cooked to crisp in the oven Good Sharp Cheddar, sliced thin A good loaf of dense Bakery Bread, sliced ½” thick (16 slices) Combine the apple butter, honey & mustard. Set […]

2 T Apple Butter
2 T Honey
2 T Grain Mustard
1 Apple, thinly sliced & skin on
4 slices Thick Hickory Smoked Bacon, cooked to crisp in the oven
Good Sharp Cheddar, sliced thin
A good loaf of dense Bakery Bread, sliced ½” thick (16 slices)

Combine the apple butter, honey & mustard.
Set aside.
Spread the inside of each slice of bread with the apple honey mustard.
Build sandwich as follows: Cheese, 2 bacon slices, 2-3 apple slices & more cheese.
Close & butter both of the outsides of bread.
Place on a griddle or in a Panini press.
Cook until cheese is well melted.

Serve with “Celery Root Soup”

Categories: Recipes

Croque Monsieur et Madame

Published by: Sarah

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I saw “Brunch @ Bobby’s” last Saturday & he made this classic French dish. It looked really delicious. 3 T Butter 3 T Flour Salt & Pepper Nutmeg 2 c. Half & Half, warmed 1 loaf Brioche 4 oz. thinly sliced Black Forest Ham, divided 2 c. Gruyere Cheese, freshly grated & divided 2 Eggs Parmesan […]

I saw “Brunch @ Bobby’s” last Saturday & he made this classic French dish. It looked really delicious.

3 T Butter
3 T Flour
Salt & Pepper
Nutmeg
2 c. Half & Half, warmed
1 loaf Brioche
4 oz. thinly sliced Black Forest Ham, divided
2 c. Gruyere Cheese, freshly grated & divided
2 Eggs
Parmesan Cheese
Dijon Basil Vinaigrette

Preheat oven to 350°.
Melt the butter & add the flour.
Whisk until flour smells “nutty.”
Season with salt, pepper & nutmeg.
Whisk in warmed half & half.
Continue until thickened.
Add in ¾ c. Gruyere cheese.
Stir to melt & set aside (this is called a Mornay Sauce).
Slice the brioche into four 1” thick slices.
Toast in the oven @ 350° turning once.
Turn oven to broil.
Top 2 slices of bread with ham & a handful of Gruyere.
Set the other 2 slices aside & broil until cheese is bubbly.
Remove, top with reserved slices, some Mornay sauce & a sprinkling of Parmesan.
Put back under the broiler & cook until golden brown.
In the meantime, fry the eggs over easy.
When the Croque Monsieur’s are done, top with the egg to make them Croque Madame’s.
Guild the lily by topping them with a drizzle of vinaigrette (below).

Dijon Basil Vinaigrette

1 T Dijon Mustard
2 T Cider Vinegar or Fresh Lemon Juice
Good Olive Oil
4 leaves Fresh Basil, chiffonade
Salt & Pepper, optional

Place first 3 ingredients into a bowl.
Slowly whisk in enough olive oil to emulsify the dressing.
Whisk in the basil & season with salt & pepper if needed.

Categories: Recipes

Jalapeno Popper Mac-n-Cheese

Published by: Sarah

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I saw Rachael Ray make this on her show in January 2012. This is my variation of her recipe. 1 box Elbow Macaroni, cooked per pkg. directions 4 T Butter 1 Onion, chopped 3 Fresno Chili Peppers, seeded & chopped 2 Jalapeno Peppers, seeded & chopped 4 cloves Garlic, grated 3 T Flour 2 c. […]

I saw Rachael Ray make this on her show in January 2012. This is my variation of her recipe.

1 box Elbow Macaroni, cooked per pkg. directions
4 T Butter
1 Onion, chopped
3 Fresno Chili Peppers, seeded & chopped
2 Jalapeno Peppers, seeded & chopped
4 cloves Garlic, grated
3 T Flour
2 c. Half & Half
8 oz. Cream Cheese
2 c. Cheddar Cheese, grated
Center Cut Hickory Smoked Bacon

Saute onion, chili’s & garlic in butter until softened.
Stir in the flour & cook 3 minutes.
Add half & half and stir to thicken.
Add the cheeses & stir to melt.
Pour the sauce over the cooked macaroni & stir.
Place in a baking dish & top with slices of bacon.
Broil 4″ from heat source until bacon is crisp.

Variation: For this version use orzo pasta: Preheat oven to 400°. Seed & de-rib halved red, yellow or orange bell peppers. Steam the peppers for 5 minutes. Stuff steamed peppers with prepared mac-n-cheese, top with bacon & Bake 10 minutes. Turn the oven to broil & cook until bacon is crisp.

Categories: Recipes

Creamy Pasta with Mushroom Sauce

Published by: Sarah

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EVOO 3 c. Mushrooms, sliced (a mix of shitaki, button & portobella) 1 Shallot, chopped Salt & Pepper ½ c. White Wine ½ c. Chicken Stock 1 c. Mascarpone Cheese ½ c. Parmigiano Reggiano Cheese, freshly grated 1# Rigatoni Pasta Fresh Chives, chopped for garnish Cook pasta to al dente while making mushroom sauce. Heat […]

EVOO
3 c. Mushrooms, sliced (a mix of shitaki, button & portobella)
1 Shallot, chopped
Salt & Pepper
½ c. White Wine
½ c. Chicken Stock
1 c. Mascarpone Cheese
½ c. Parmigiano Reggiano Cheese, freshly grated
1# Rigatoni Pasta
Fresh Chives, chopped for garnish

Cook pasta to al dente while making mushroom sauce.
Heat oil in a pan & add mushrooms & shallots.
Season with salt & pepper.
Add the wine & cook 5 minutes.
Add the stock & cook another few minutes.
Add mascarpone & stir until creamy.
Add pasta straight from the cooking pot.
Add Parmigiano.
Mix well.
Garnish with chopped chives.

Categories: Recipes

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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

Blog

Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar

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

Sexy Ham & Cheese Panini with Dijon Bechamel Sauce

French Onion Soup

Gorgonzola Garlic Bread

Fig & Chicken Bruschetta

Apple & Bacon Grilled Cheese

Croque Monsieur et Madame

Jalapeno Popper Mac-n-Cheese

Creamy Pasta with Mushroom Sauce

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