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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

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  • 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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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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Caramel Apple Pie

Published by: Sarah

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  • Feb
  • 7

  ½ c. Sugar ½ c. Heavy Cream 2 Granny Smith Apple, peeled & sliced thin 2 T Butter, melted 1 Puff Pastry Sheet, thawed 1 Egg Yoke Fine Sugar Powdered Sugar Fresh Fruit, such as Blueberries, Strawberries or Raspberries Melt sugar in pan and remove from heat.  Slowly add the cream, return to heat and stir until […]

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½ c. Sugar
½ c. Heavy Cream
2 Granny Smith Apple, peeled & sliced thin
2 T Butter, melted
1 Puff Pastry Sheet, thawed
1 Egg Yoke
Fine Sugar
Powdered Sugar
Fresh Fruit, such as Blueberries, Strawberries or Raspberries

Melt sugar in pan and remove from heat. 
Slowly add the cream, return to heat and stir until smooth. 
Chill over night. 

Preheat oven to 400°.
Brush an oval casserole dish with melted butter. 
Place sliced apple in the dish & top with caramel sauce. 
Roll out puff pastry & cut oval slightly larger than casserole dish. 
Brush edges of casserole with beaten egg yoke & top with cut pastry. 
Press to seal edge. 
Brush pastry with egg and sprinkle with sugar. 
Bake for 20 minutes. 
Dust with powdered sugar.
Top with ice cream & garnish with fresh fruit. 

Variation: Add shredded sharp cheddar cheese before topping with the pastry.

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Puff Pastry Hearts with Vanilla Rum Cream

Published by: Sarah

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  • Feb
  • 7

This recipe made the back cover of  the February/March 2006  issue of Taste of Home magazine. 2 Boxes Frozen Puff Pastry Sheets, thawed in refrigerator 6 Egg Yokes 3/4 c. Sugar, divided 1/4 c. Cornstarch or Flour 1/4 tsp. Salt 1 1/2 c. Whole Milk 1 tsp.  Rum Extract 1/2 tsp. Vanilla Extract 1 1/2 c. Whipping […]

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This recipe made the back cover of  the February/March 2006  issue of Taste of Home magazine.

2 Boxes Frozen Puff Pastry Sheets, thawed in refrigerator
6 Egg Yokes
3/4 c. Sugar, divided
1/4 c. Cornstarch or Flour
1/4 tsp. Salt
1 1/2 c. Whole Milk
1 tsp.  Rum Extract
1/2 tsp. Vanilla Extract
1 1/2 c. Whipping Cream
Confectioners Sugar
Raspberry Preserves
Fresh Berries
Fresh Mint

In a sauce pot combine milk & 1/4 c. sugar. 
Heat to just boiling. 
In separate bowl, whisk together egg yokes, remaining sugar, salt & cornstarch. 
Slowly whisk in milk mixture to blend – this is called “tempering.”
Pour back into sauce pot. 
Whisk continuously over medium low heat until thickened.
DO NOT BOIL! 
Remove from heat and add vanilla rum & vanilla extract. 
Cover and chill well. 
Beat whipping cream until soft peaks form. 
Fold into custard mixture.  
Preheat oven to 400 degrees.
Unroll pastry dough onto lightly floured surface. 
Using a heart shaped cookie cutter, cut dough into equal amounts (2 per dessert).
Place on baking sheet lined with parchment paper.
Bake 10-15 minutes or until golden brown. 
While pastry is baking, heat preserves until saucy.

*NOTE:  Work as quickly as possible.  Puff pastry rises better when dough is well chilled before going into oven. If dough becomes to warm, cover tightly and chill for 30 minutes.  

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Braised Curried Chicken

Published by: Sarah

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  • Feb
  • 6

  1 cut up Fryer Chicken Salt & Pepper EVOO 1 Shallot, chopped 2 cloves Garlic, chopped ¼ c Brandy 1 T Curry Powder 2 c. Heavy Cream (may sub in fat free half & half) ½ bag Egg Noodles 10 Green Grapes 2 T Dijon Mustard Fresh Dill, chopped Season chicken with salt & […]

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1 cut up Fryer Chicken
Salt & Pepper
EVOO
1 Shallot, chopped
2 cloves Garlic, chopped
¼ c Brandy
1 T Curry Powder
2 c. Heavy Cream (may sub in fat free half & half)
½ bag Egg Noodles
10 Green Grapes
2 T Dijon Mustard
Fresh Dill, chopped

Season chicken with salt & pepper.
Heat EVOO in a Dutch oven.
Brown chicken & remove.
Add the shallot & garlic (add more EVOO if needed).
Cook & stir until translucent.
Add curry powder & stir.
Deglaze with brandy.
Return chicken & add heavy cream (or half & half).
Cover & simmer 20 minutes.
Add noodles and grapes & stir.
Cover & cook another 10 minutes or until noodles are cooked.
Finish with Dijon & dill.

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Peppered Beef Tenderloin

Published by: Sarah

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  • Dec
  • 24

Before the Food Network came to cable, the Discovery channel had a show on every afternoon called “Great Chefs.”  It’s really all about the sauce rather than the meat. The sauce is wonderful with any cut of beef, chicken or pork. Give it a try & tell me what you think! For the Sauce  (the sauce can […]

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Before the Food Network came to cable, the Discovery channel had a show on every afternoon called “Great Chefs.”  It’s really all about the sauce rather than the meat. The sauce is wonderful with any cut of beef, chicken or pork. Give it a try & tell me what you think!

For the Sauce  (the sauce can be made ahead & refridgerated or freeze)
2 T Olive Oil
1 Lg Shallot, minced
2 C Marsala Wine
2 Bay Leaves
4 Lg. Cloves Roasted Garlic
1 C Heavy Cream
2 C Veal Stock (canned beef broth can be substituted)
¾ C Morel Mushroom, sliced (Morels can be hard to find. Sub in 8 oz. chopped Cremini’s instead)
1 T Butter
1½ T Fresh Sage, chopped
3 Sun Dried Tomatoes, chopped
3 Good Dashes Balsamic Vinegar

In a sauce pan, heat oil & add shallot. 
Cook until softened. 
Add Marsala, bay leaf & roasted garlic.
Bring to boil & reduce by half. 
In a separate pan, saute morel mushrooms in butter. 
Add chopped fresh sage & sun dried tomatoes to morels. 
Add cream & stock to shallot mixture. 
Boil to reduce by half. 
Remove bay leaves & process until smooth (in a blender or food processor). 
Add processed  sauce to morel mixture and heat through. 
Add balsamic vinegar just before serving to finish.

For the Beef
12 oz. Beef Tenderloin
1 T Dried Rosemary
½ T Cracked White Peppercorns
2 Good Pinches Salt
2 T Olive Oil

Preheat oven to 375°.
Season beef with rosemary, salt and cracked peppercorn. 
Sear all sides in hot oil then bake @ 375 degree’s 15 minutes for rare. 
Remove from oven, tent with foil and let rest during sauce completion. 
Slice into ½” thick slices just before serving.

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Asparagus with Citrus Cream Sauce

Published by: Sarah

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  • Dec
  • 14

This delicious side dish & sauce pairs beautifully with “Citrus Chicken.”   Give it a try & let me know what you think! 2 T Unsalted Butter 3 T Flour 2 T White Wine 1 (6 oz.) can Mandarin Oranges, drained with juice reserved ¼ c. Pineapple Juice ½ – ¾ c. Fat Free Half & Half […]

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This delicious side dish & sauce pairs beautifully with “Citrus Chicken.”   Give it a try & let me know what you think!

2 T Unsalted Butter
3 T Flour
2 T White Wine
1 (6 oz.) can Mandarin Oranges, drained with juice reserved
¼ c. Pineapple Juice
½ – ¾ c. Fat Free Half & Half (use more if necessary)
Salt & Pepper
2 lbs. Asparagus, trimmed **

Melt butter & whisk in flour.
Whisk in orange & pineapple juices and wine (sauce will be very thick).
Whisk in enough milk to make smooth.
Season with salt & pepper.
Crush ½ the oranges into a bowl saving the juices.
Add to the sauce & stir.
Set aside & keep warm.
Blanch the asparagus in boiling water for 3-5 minutes
   – depending on how thick the spears – you want them tender crisp.
Place asparagus on a serving patter & top with sauce.
Top with remaining ½ can of orange segments & serve.

** To easily trim the asparagus, simply bend one spear until it breaks. As long as they all are close in diameter, that is where you should cut them. 

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Classic Creme Brulee

Published by: Sarah

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  • Dec
  • 8

6 Egg Yokes 5 oz Sugar 1 qt. Heavy Cream 3 Vanilla Beans, spit & scraped Raw Sugar Preheat oven to 325. Put heavy cream into pot and add Vanilla bean “insides”.  Heat to hot but DO NOT BOIL  Whisk together egg yokes & sugar until pale yellow.  Temper together the cream & eggs.  Skim […]

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6 Egg Yokes
5 oz Sugar
1 qt. Heavy Cream
3 Vanilla Beans, spit & scraped
Raw Sugar

Preheat oven to 325.

Put heavy cream into pot and add Vanilla bean “insides”. 
Heat to hot but DO NOT BOIL 
Whisk together egg yokes & sugar until pale yellow. 
Temper together the cream & eggs. 
Skim foam and pour into ramekins. 
Bake IN WATER BATH for 30 – 45 minutes or until set. 
Chill completely. 
Sprinkle with raw sugar and torch to melt sugar. 
Serve with fresh fruit.

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Chicken Cordon Bleu with Basil Cream Sauce

Published by: Sarah

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comments:
  • Dec
  • 4

4 Chicken Cutlets, pounded thin Filling 2 Oz. Cream Cheese, softened ½ C. Cheddar Cheese 2 T. Parmesan, finely grated ½ tsp Dried Oregano ¼ tsp Fresh Sage, chopped 2 Slices Baby Swiss, cut in half 2 Slices of Maple Ham, cut in half Shake and Bake coating mix, original Preheat oven to 375°. Combine […]

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4 Chicken Cutlets, pounded thin

Filling
2 Oz. Cream Cheese, softened
½ C. Cheddar Cheese
2 T. Parmesan, finely grated
½ tsp Dried Oregano
¼ tsp Fresh Sage, chopped
2 Slices Baby Swiss, cut in half
2 Slices of Maple Ham, cut in half
Shake and Bake coating mix, original

Preheat oven to 375°.
Combine cream cheese, cheddar, parmesan, oregano & sage.
Place ½ slice of ham on each pounded chicken cutlet. 
Place ½ slice of Swiss in center of each ham slice. 
Spoon ¼ of filling mixture in center of each piece of chicken. 
Roll up and secure with a toothpick if necessary.
Roll in Shake and Bake coating mix. 
Place seam side down in baking dish. 
Bake for 15 min.
Meanwhile make the sauce (below)
Remove from oven & serve with sauce

Basil Cream Sauce
1 pt. Heavy Cream.
Pinch Salt
Fresh Ground Black Pepper, to taste
2 T Dried Basil, crushed
5 Fresh Basil Leaves, chiffonade**

In a shallow skillet bring cream to a boil over high heat.
Reduce heat to medium low & season with salt.
Simmer until cream has reduced by half whisking occasionally.
 ***season with fresh ground pepper half way through reduction.
Whisk in dried basil & let stand for 5 minutes.
Whisk sauce together & drizzle over chicken.
Garnish with fresh basil chiffonade.

**To chiffonade basil, stack the leaves & roll like a cigar. Slice to make ribbons.

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Classic Creamed Onions

Published by: Sarah

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comments:
  • Nov
  • 10

This classic is an absolute necessity on our Thanksgiving table. One year I forgot to make them & my daughter was quite upset. Lucky for me I had a box of creamed onions in the freezer. She was a happy girl in about 7 minutes 🙂 3 T Butter 3 T Flour Salt & Pepper 1½ […]

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This classic is an absolute necessity on our Thanksgiving table. One year I forgot to make them & my daughter was quite upset. Lucky for me I had a box of creamed onions in the freezer. She was a happy girl in about 7 minutes 🙂

3 T Butter
3 T Flour
Salt & Pepper
1½ c. Fat Free Half & Half (may use regular if you prefer)
Fresh Grated Nutmeg (may use ground) 
24 oz.  frozen Pearl Onions, thawed **

Melt the butter in a sauce pot & add flour.
Cook & stir until a nutty aroma develops (be careful not to burn).
Season the roux with salt & pepper.
Slowly whisk in half & half.
Whisk in nutmeg & continue until thickened.
Add onions & cook until warmed through.
Taste & correct the seasonings if needed.

 **NOTE: If you want to take the time, buy fresh white boiling onions (not pearl). Cut off the tops (not too much) leaving root in tact.  Boil the onions in salted water for about 5-7 minutes. Remove the peel by squeezing at the root end.  

For a twist, pour prepared onions into a buttered baking dish, top with a good Gruyere (Swiss) cheese and bake @ 375 degrees for about 10 minutes (or until cheese is melted, golden brown & bubbly). In the words of Rachael Ray – YUMMO!!! 🙂

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Homemade Eggnog

Published by: Sarah

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comments:
  • Nov
  • 10

I discovered this decadent recipe in an old cookbook. I tweaked it just a little and ended up with a very fattening, but well worth the calories, beverage. 4 c Half & Half 1 c Sugar 11 lg. Egg Yolks, room temperature 1 tsp Vanilla 2 c Heavy Cream 1 tsp Nutmeg Liquor of Choice […]

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I discovered this decadent recipe in an old cookbook. I tweaked it just a little and ended up with a very fattening, but well worth the calories, beverage.

4 c Half & Half
1 c Sugar
11 lg. Egg Yolks, room temperature
1 tsp Vanilla
2 c Heavy Cream
1 tsp Nutmeg
Liquor of Choice (preferably dark rum or brandy)
Cinnamon Sugar

In a large double boiler, stir together half & half & sugar.
Whisk in egg yolks.
Whisk until a light custard forms – DO NOT BOIL.
Remove from heat & let cool.
Refrigerate over night.
Whisk in vanilla & cream.
Stir in nutmeg.
Dip the rims of your serving glasses in water & then in the cinnamon sugar.
If spiking your eggnog, put a jigger of liquor into each glass.
Fill with eggnog & put a dash of nutmeg on the top.

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