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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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Chicken & Spinach Risotto

Published by: Sarah

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  • 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 […]

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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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Homemade Breakfast Sausage

Published by: Sarah

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  • Feb
  • 13

I love this recipe because I can control the amount of salt & seasonings. 1½ # Ground Pork or Turkey 2 tsp. Ground Sage 2 tsp. Fennel Seed 2 tsp. Granulated Onion 2 tsp. Granulated Garlic 2 pinch Ground Cloves Salt & Pepper Extra Virgin Olive Oil Combine all ingredients except  oil. Mix well. Test a […]

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I love this recipe because I can control the amount of salt & seasonings.

1½ # Ground Pork or Turkey
2 tsp. Ground Sage
2 tsp. Fennel Seed
2 tsp. Granulated Onion
2 tsp. Granulated Garlic
2 pinch Ground Cloves
Salt & Pepper
Extra Virgin Olive Oil

Combine all ingredients except  oil.
Mix well.
Test a quarter size patty in a hot skillet for seasoning.
Adjust if necessary.
Form meat into 8 patties.
Drizzle with oil & cook 3-4 minutes per side or until they center springs back when gently pressed.

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Chicken Salad Wraps with Garden Fresh Aioli

Published by: Sarah

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  • Feb
  • 13

For the Aioli 1/2 cup lightly packed baby arugula 1/2 cup lightly packed fresh flat-leaf parsley 1 anchovy fillet or 1 tsp. anchovy paste 2 teaspoons chopped fresh chives 1 small garlic clove, coarsely chopped 1/4 cup mayonnaise 1/2 cup low fat plain yogurt 1 teaspoon white wine vinegar 1 teaspoon lemon zest Salt and […]

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For the Aioli
1/2 cup lightly packed baby arugula
1/2 cup lightly packed fresh flat-leaf parsley
1 anchovy fillet or 1 tsp. anchovy paste
2 teaspoons chopped fresh chives
1 small garlic clove, coarsely chopped
1/4 cup mayonnaise
1/2 cup low fat plain yogurt
1 teaspoon white wine vinegar
1 teaspoon lemon zest
Salt and freshly ground black pepper

 Place all the ingredients, except the salt and pepper, in the bowl of a food processor.
Blend until the mixture is smooth.
Transfer the aioli to a medium bowl.
Season with salt and pepper.

For the Sandwich:
8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
1 1/3 cups baby arugula

 Add the shredded chicken to the aioli and mix well.
Preheat a heavy-bottomed skillet over medium heat.
Heat tortilla’s 1 at a time about 30 seconds each side.
Place the warm tortillas on a work surface.
Spread with the chicken mixture, leaving a 1/2-inch border.
Sprinkle the arugula over the chicken mixture.
Carefully roll up the tortillas, jelly roll fashion.
Cut each rolled sandwich in half, diagonally, and transfer to a serving platter.
Serve.

 

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Classic Wedge Salad

Published by: Sarah

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  • Feb
  • 8

For the Dressing 1-1/2 pounds crumbled blue cheese 3/4 cup and 1 teaspoon sour cream 1 cup and 1 tablespoon buttermilk 1-1/2 cups and 1 tablespoon mayonnaise 3/4 cup and 1 teaspoon red wine vinegar 3 tablespoons and 1/4 teaspoon extra-virgin olive oil 1/4 cup and 2 teaspoons white sugar 3 cloves garlic, minced ground […]

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For the Dressing
1-1/2 pounds crumbled blue cheese
3/4 cup and 1 teaspoon sour cream
1 cup and 1 tablespoon buttermilk
1-1/2 cups and 1 tablespoon mayonnaise
3/4 cup and 1 teaspoon red wine vinegar
3 tablespoons and 1/4 teaspoon extra-virgin olive oil
1/4 cup and 2 teaspoons white sugar
3 cloves garlic, minced
ground black pepper to taste

Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a blender.
Blend well & chill until serving.

To Assemble the Salad
3 heads iceberg lettuce, cut into 8 wedges
32 grape tomatoes, halved
3 small red onion, thinly sliced
1-1/2 pounds crumbled blue cheese
8 slices cooked bacon, crumbled

Build the salad by placing 1 lettuce wedge on each of 8 plates.
Drizzle equal amounts of dressing over each wedge.
Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.
Top with bacon & serve.

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Burbon Chicken

Published by: Sarah

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  • Feb
  • 8

Begin 1 Day Ahead One 3-4# Whole Chicken, giblets removed 2 Pkgs. McCormick’s Brown Sugar & Bourbon Marinade Mix 1 c. Bourbon 6 dashes White Wine Worcestershire Sauce 2 T Soy Sauce 4 cloves Garlic, minced 4 fresh Bay Leaves Using a sharp knife or scissors, cut down either side of the back bone to […]

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Begin 1 Day Ahead

One 3-4# Whole Chicken, giblets removed
2 Pkgs. McCormick’s Brown Sugar & Bourbon Marinade Mix
1 c. Bourbon
6 dashes White Wine Worcestershire Sauce
2 T Soy Sauce
4 cloves Garlic, minced
4 fresh Bay Leaves
Using a sharp knife or scissors, cut down either side of the back bone to remove it.
Cut the chicken in half & pat dry with paper towels.
Place in an oven safe baking dish skin side up.
Prepare the marinades as directed.
Add remaining ingredients except bay leaves.
Pour over chicken.
Turn chicken to coat & place 2 bay leaves on each chicken half.
Cover tightly with foil & refrigerate overnight.
Remove chicken from the refrigerator 30 minutes before cooking.
Preheat oven to 350°.
Turn chicken to skin side up & recover.
Bake chicken covered for 3 hours.
Remove the chicken to a plate & cover to keep warm.
Pour pan juices into a glass measuring cup.
Let sit 10 minutes for the fat to rise to the top.
Skim the fat into a lg. sauce pan.
Heat on high until boiling.
Whisk in 2-3 heaping T flour & continue to whisk for 1 minute.
Whisk in juices to make gravy.
Whisk in 2 T dark brown sugar & dissolve.
Serve with the chicken.

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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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Tomato Pie

Published by: Sarah

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  • Mar
  • 26

1 Prebaked Pie Shell 1-2 Beef Steak Tomatoes Dijon Mustard ¾ c. Gruyere Cheese, grated 2 tsp Fresh Garlic, chopped 2 T Fresh Thyme Leaves ½ c. Parsley, chopped ½ c. Olive Oil Preheat oven to 400°. Slice the tomato into ¼” thick slices. Lay out on a cutting board. Sprinkle with kosher salt and […]

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1 Prebaked Pie Shell
1-2 Beef Steak Tomatoes
Dijon Mustard
¾ c. Gruyere Cheese, grated
2 tsp Fresh Garlic, chopped
2 T Fresh Thyme Leaves
½ c. Parsley, chopped
½ c. Olive Oil

Preheat oven to 400°.
Slice the tomato into ¼” thick slices.
Lay out on a cutting board.
Sprinkle with kosher salt and let sit for 5 minutes.
Pat dry.
Spread a thin layer of Dijon mustard in the bottom of the pie shell.
Add the cheese then tomatoes (overlapping the tomatoes in a circle).
Bake for 10 minutes.
Mix together garlic, thyme, parsley & oil & top the pie.
Serve warm or at room temperature.

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Baked Zucchini & Tomatoes

Published by: Sarah

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  • Feb
  • 17

The picture above depicts a variation of this recipe with the tomatoes baked on top of the zucchini with fontina cheese. They both are delicious. 8 cloves Garlic, 4 whole & unpeeled Pinch Sea Salt & Pepper Fresh Thyme Extra Virgin Olive Oil 2 – 3 bunches Stem-on Cherry Tomato 4 Zucchini’s Preheat oven to 425°. […]

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The picture above depicts a variation of this recipe with the tomatoes baked on top of the zucchini with fontina cheese. They both are delicious.

8 cloves Garlic, 4 whole & unpeeled
Pinch Sea Salt & Pepper
Fresh Thyme
Extra Virgin Olive Oil
2 – 3 bunches Stem-on Cherry Tomato
4 Zucchini’s

Preheat oven to 425°.
In a food processor combine 4 cloves peeled garlic, sea salt & pepper until smooth. 
Add enough olive oil to make a paste. 
Cut zucchini’s in half lengthwise and place on baking sheet. 
Smear garlic paste on zucchini’s. 
On a separate baking sheet place tomato’s. 
Smash the 4 cloves of unpeeled garlic with the side of a cooks knife.
In and around tomato’s place thyme and smashed garlic. 
Drizzle with olive oil and season with salt & pepper. 
Bake all 25 minutes rotating the pans half way through.

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Green Beans Provencale

Published by: Sarah

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comments:
  • Dec
  • 1

1# Fresh Green Beans, trimmed 4 Scallions, sliced 2 T Shallots, minced 4 cloves Garlic, minced 2 tsp. Fresh Rosemary, minced** 1 T Olive Oil 1 1/2 c. Grape Tomatoes, halved Salt & Pepper to taste 2 T fresh Basil, chiffonade*** Blanch beans in boiling water for 1-2 minutes then shock in ice water. Saute […]

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1# Fresh Green Beans, trimmed
4 Scallions, sliced
2 T Shallots, minced
4 cloves Garlic, minced
2 tsp. Fresh Rosemary, minced**
1 T Olive Oil
1 1/2 c. Grape Tomatoes, halved
Salt & Pepper to taste
2 T fresh Basil, chiffonade***

Blanch beans in boiling water for 1-2 minutes then shock in ice water.
Saute scallions, shallot, garlic & rosemary** in oil until softened.
Allow to cool slightly.
Add the tomatoes and beans & toss to coat.
Season with salt & pepper.
Place on a platter or in a bowl & garnish with basil chiffonade.
Serve room temperature.

** You may substitute dried “Provencale Herbs.” Crush 1 tsp. in with the salt & pepper.

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

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Caesar Salad

Published by: Sarah

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comments:
  • Nov
  • 21

My version of the classic is a family favorite. I hope it will become one of yours 🙂 For the Croutons  (Save your bread heels for making these) 2 Slices White Bread, cubed      2 Slices Seedless Light Rye Bread, cubed    2 Slices Dark Pumpernickel Bread, cubed    2 Slices Wheat Bread, cubed      Good Olive Oil        4 Cloves […]

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My version of the classic is a family favorite. I hope it will become one of yours 🙂

For the Croutons  (Save your bread heels for making these)
2 Slices White Bread, cubed     
2 Slices Seedless Light Rye Bread, cubed   
2 Slices Dark Pumpernickel Bread, cubed   
2 Slices Wheat Bread, cubed     
Good Olive Oil       
4 Cloves Fresh Garlic, chopped fine    
1 (2 oz.) cont. Fresh Thyme Sprigs
Good Palm full Dried Thyme

Preheat oven to 400°.
Combine cubed bread, oil & garlic.
Spread thyme sprigs in single layer on cookie sheet. 
Spread bread over thyme sprigs.
Crush the dried thyme over the bread cubes.
Bake 10 minutes.
Remove from oven & stir.
Bake another 3 – 4 minutes or until golden brown.
Remove & cool on cooling rack.
Pull the dried leaves from the sprigs & discard the stems.

For the Dressing   
1/3 C Olive Oil 
¼ c. Lemon Juice       
2 T Regular Sour Cream  
2 T Hellmann’s Mayonnaise     
½ – ¾ C. Freshly Grated Parmesano Reggiano Cheese    
25 Turns of  Peppermill      
1 Heaping T Garlic, minced     
2 tsp Fresh Thyme Leaves, chopped      
2 T Sugar
½ tsp Anchovy Paste

Whisk together all ingredients.
Let stand at room temperature for 10 minutes.

To Make the Salad
2 Hearts Romaine Lettuce, chopped
Dressing
Fresh Ground Black Pepper
Shaved Parmegiano Reggiano Cheese
Croutons

Toss lettuce with ½ the dressing.
Top with a little fresh pepper, cheese & croutons.

 

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