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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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Ultimate Onion Dip

Published by: Sarah

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comments:
  • Dec
  • 1

I saw Rachael Ray make this dip & put on top of a grand burger! I make it for parties & everyone loves it! Thank you Rachael!! 4 Onions, thinly sliced 4 T Butter 2 fresh Bay Leaves, “bruised” 1 (10 3/4 oz.) can Beef Consume or 1 (14.5 oz.) can Beef Broth ** 16 […]

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I saw Rachael Ray make this dip & put on top of a grand burger! I make it for parties & everyone loves it! Thank you Rachael!!

4 Onions, thinly sliced
4 T Butter
2 fresh Bay Leaves, “bruised”
1 (10 3/4 oz.) can Beef Consume or 1 (14.5 oz.) can Beef Broth **
16 oz. Sour Cream
Chips of Choice

Melt the butter & caramelize the onions with the bay leaves over medium low heat.
Add the consume or stock ** & reduce by 3/4.
Stir in the sour cream.
Remove from heat, cool to room temperature & chill.
Serve with chips.

To bruise the bay leaves, fold in half & hit a few times with the back of a cooks knife.

**Consume has more intense flavor than broth. If you want a milder dip use the broth.

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Tarragon Butter

Published by: Sarah

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comments:
  • Nov
  • 10

This flavorful butter is delicious. It gives simply baked, broiled or grilled meats just enough “oomph” for great subtle flavor. It’s also great on fresh corn! 1# Butter, softened 2 T Fresh Tarragon Leaves, chopped 1 T Fresh Parsley, chopped 2 T Scallion, chopped 3 Clove Garlic, chopped 1 C Sour Cream Zest from 1 Lemon 2 […]

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This flavorful butter is delicious. It gives simply baked, broiled or grilled meats just enough “oomph” for great subtle flavor. It’s also great on fresh corn!

1# Butter, softened
2 T Fresh Tarragon Leaves, chopped
1 T Fresh Parsley, chopped
2 T Scallion, chopped
3 Clove Garlic, chopped
1 C Sour Cream
Zest from 1 Lemon
2 T Lemon Juice
1 T Dijon Mustard

Combine all ingredients.
Mix well with a for or whip until blended.
Store in the fridge in a tightly sealed comtainer or tightly rolled like a log in plastic wrap for up to 2 weeks..

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Roasted Garlic

Published by: Sarah

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comments:
  • Jun
  • 5

This household staple is a must for garlic lovers & even for those who don’t care for garlic. Use in place of butter on bread, zap into a paste for baked potatoes, spread on homemade pizza or just eat it plain. It’s so sweet it’s addictive! 2 heads Garlic or One 1# tub of Whole Peeled Garlic Good EVOO Salt & […]

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This household staple is a must for garlic lovers & even for those who don’t care for garlic. Use in place of butter on bread, zap into a paste for baked potatoes, spread on homemade pizza or just eat it plain. It’s so sweet it’s addictive!

2 heads Garlic or One 1# tub of Whole Peeled Garlic
Good EVOO
Salt & Pepper

Method One:
Preheat oven to 350 degrees.
Cut the heads of garlic in half to expose the clove halves.
 – if using whole peeled, dump onto a sheet of foil.
Place the heads cut side up on foil.
Drizzle with EVOO & season with salt & pepper.
Bake for 1 hour.
Remove & cool slightly.

Method Two:
If you have a garlic roaster, prep the garlic as above & place in the roaster (no foil).
Drizzle with oil & season with salt & pepper.
Cover & put into a cold oven.
Set the temperature to 325 degrees.
Bake 1 hour & 15 minutes.
Check for doneness by poking the largest cloves with a fork.

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Make Your Own Flavored Oils

Published by: Sarah

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comments:
  • Jun
  • 4

Don’t go spending massive amounts of dollars on flavored oils! Making your own is as easy as boiling water.  The trick is in the tecnique – Heat Infusion! Here are a few easy recipes to make your own.  NOTE: Because you are infusing the oil, you don’t need to buy the expensive stuff. Rosemary Garlic Oil Combine 1 medium sprig […]

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Don’t go spending massive amounts of dollars on flavored oils! Making your own is as easy as boiling water.  The trick is in the tecnique – Heat Infusion! Here are a few easy recipes to make your own.  NOTE: Because you are infusing the oil, you don’t need to buy the expensive stuff.

Rosemary Garlic Oil
Combine 1 medium sprig of rosemary, 3 cloves “smashed” garlic, 1 tsp peppercorns a pinch of salt & 2 c. of extra virgin olive oil in a sauce pan.
Bring it to a low simmer over medium heat.
Allow to simmer until the garlic is golden.
Remove the garlic & let the oil cool.
Bottle with the rosemary sprig & peppercorns & store in a cool dry place for up to 6 months.

Basil Oil
Combine 1 c. of fresh chopped basil & a pinch of salt with 2 c. of  extra virgin olive oil in a sauce pan.
Bring it to a low simmer over medium heat.
Allow to simmer 5 minutes.
Cool completely.
Bottle with the basil & store in a cool dry place for up to 6 months.

Sun Dried Tomato Oil
Combine 1/2 c. of  fresh (not bottled) sun dried tomatoes chopped & a pinch of salt with 2 c. of extra virgin olive oil in a sauce pan.
Bring it to a low simmer over medium heat.
Allow to simmer 5 minutes.
Cool completely.
Bottle with the tomatoes & store in a cool dry place for up to 6 months.

Sage Oil
Combine 1/2 c. of fresh whole sage leaves (bruised) & a pinch of salt with 2 c. of extra virgin olive oil in a sauce pan.
Bring it to a low simmer over medium heat.
Allow to simmer 5 minutes.
Strain & cool completely.
Bottle with 2 sage leaves (NOT bruised) & store in a cool dry place for up to 6 months.
NOTE: To bruise the leaves, gently hit them with the back of a knife.

As you can see, it really is very simple to make your own. Now get creative. Try using chives, oregano, tarragon or lemon verbena & send me your recipes using the oils!

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