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Basic Pot Roast

Published by: Sarah

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This recipe is so easy anyone can do it. You can multitask this by chopping the veggies while the meat is searing. The truffle oil takes the gravy to a whole new level of flavor and elegance. One 4-5# roast Olive Oil Salt & Pepper 1 lg. Yellow Onion, rough chopped 6 sm. Carrots, rough […]

This recipe is so easy anyone can do it. You can multitask this by chopping the veggies while the meat is searing. The truffle oil takes the gravy to a whole new level of flavor and elegance.

One 4-5# roast
Olive Oil
Salt & Pepper
1 lg. Yellow Onion, rough chopped
6 sm. Carrots, rough chopped
2 lg. stalks Celery, rough chopped
Herb Bundle: 2 sprigs rosemary & 4 sprigs thyme tied together with kitchen twine
2 fresh Bay Leaves, bruised
1 envelope Dry Italian Dressing
1 can (12 oz.) Beer (do not use ale or lager)
Butter
White Truffle Oil, optional

Heat oil in a skillet over high heat.
Season the roast with salt & pepper.
Sear on all sides.
Place veggies, bay & herb bundle in a crock pot.
When meat is nicely browned on all sides, place on top of the veggies.
Sprinkle with the Italian dressing.
Pour beer around the meat.
Cover & cook on HI for 7-8 hours or until the meat if fork tender.
Remove the herb bundle & bay leaves.
Remove meat & veggies to a platter & tent with foil.
Strain the juices into a 4 c. Pyrex measuring cup.
Allow fat to separate.
Skim off the fat & pour juices into a sauce pan.
Simmer to reduce.
Thicken with a corn starch slurry if desired.
Finish with a few pats of butter & white truffle oil.
Serve gravy over meat & veggies.

Categories: Recipes

Strawberries & Romaine with Honey Poppy Seed Dressing

Published by: Sarah

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The original recipe came from Taste of Home magazine. I tweaked a few ingredients & came up with this. For the Dressing 1/2 c. good Mayonnaise 1/4 c. Honey 2 T Milk 2 T Cabernet Wine 2 T Seasoned Rice Vinegar 2 T Poppy Seeds Whisk together all ingredients & refrigerate until ready to use. For […]

The original recipe came from Taste of Home magazine. I tweaked a few ingredients & came up with this.

For the Dressing

1/2 c. good Mayonnaise
1/4 c. Honey
2 T Milk
2 T Cabernet Wine
2 T Seasoned Rice Vinegar
2 T Poppy Seeds

Whisk together all ingredients & refrigerate until ready to use.

For the Salad

2 heads Romain Hearts, torn
1 pint Strawberries, hulled & sliced
1/4 Red Onion, sliced thin

Put all ingredients in a salad bowl.
Serve with dressing on the side.

Categories: Recipes

Italian Vinnaigrette

Published by: Sarah

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Here’s a little tip: Store your dressing in a jar with a screw top lit. Shake vigorously before serving. ¼ c. Water ¼ c. Lemon Juice ¼ c. Red Wine Vinegar 2 cloves Garlic 1 tsp. Sugar ¾ tsp. Salt ¾ tsp. Paprika ¾ tsp. dried Oregano ½ tsp. Onion Powder ½ tsp. Ground Mustard 1½ […]

Here’s a little tip: Store your dressing in a jar with a screw top lit. Shake vigorously before serving.

¼ c. Water
¼ c. Lemon Juice
¼ c. Red Wine Vinegar
2 cloves Garlic
1 tsp. Sugar
¾ tsp. Salt
¾ tsp. Paprika
¾ tsp. dried Oregano
½ tsp. Onion Powder
½ tsp. Ground Mustard
1½ tsp. Fresh Thyme Leaves
¾ c. Olive Oil

Place all ingredients in a blender except oil.
Process until pureed.
With the blender running, gradually stream in the oil.
Serve over salad greens.
Refrigerate any leftovers.

Categories: Recipes

Asparagus Salad

Published by: Sarah

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This flavorful salad will brighten up any summertime meal. 2 bunches Asparagus, blanched 1-2 minutes ½ tsp Garlic Powder ½ tsp Tarragon Salt & Pepper ½ c. Italian Vinnaigrette (see Italian Vinnaigrette on this site) ¼ c. Tarragon Vinegar Mixed Lettuces 1 c. Mayonnaise Marinate from Asparagus Parsley sprigs for garnish Place blanched asparagus in a […]

This flavorful salad will brighten up any summertime meal.

2 bunches Asparagus, blanched 1-2 minutes
½ tsp Garlic Powder
½ tsp Tarragon
Salt & Pepper
½ c. Italian Vinnaigrette (see Italian Vinnaigrette on this site)
¼ c. Tarragon Vinegar
Mixed Lettuces
1 c. Mayonnaise
Marinate from Asparagus
Parsley sprigs for garnish

Place blanched asparagus in a glass dish.
In a bowl or measuring cup, combine garlic powder, tarragon, salt & pepper, vinnaigrette & tarragon vinegar.
Pour over asparagus..
Cover & chill 1 hour.
Place lettuces on an oblong serving platter.
Arrange asparagus tip sides out on both ends of the platter.
Whisk together mayonnaise & some of the marinate (enough to make a sauce).
Spoon sauce in the center of the platter between the 2 bunches of asparagus.
Garnish with parsley sprigs.
Serve immediately.

Categories: Recipes

Egg & Proscuitto Breakfast Cups

Published by: Sarah

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This is my version of Giada’s recipe. 12 sl. Prosciutto 1 T Butter 1 T Olive Oil 1 (12 oz.) pkg. Fresh Baby Spinach 2 Shallot, minced 2 -3 T Cream of Onion Soup 1/4 c. Fat Free Half & Half ** Fresh Nutmeg Salt & Pepper 6 Eggs Preheat oven to 350°. Spray a 6 cup […]

This is my version of Giada’s recipe.

12 sl. Prosciutto
1 T Butter
1 T Olive Oil
1 (12 oz.) pkg. Fresh Baby Spinach
2 Shallot, minced
2 -3 T Cream of Onion Soup
1/4 c. Fat Free Half & Half **
Fresh Nutmeg
Salt & Pepper
6 Eggs

Preheat oven to 350°.
Spray a 6 cup muffin tin with cooking spray.
Press 1 slice prosciutto into each cup leaving an edge.
Place another slice of prosciutto cross wise in each cup to make an “X”.
Sauté shallots in butter & oil until soft.
Add the spinach & wilt.
Hit with a few gratings of nutmeg and season with salt & pepper.
Add the soup & ¼ c. of half & half
** Add more if needed for the correct consistency
Fill each cup with 2 T creamed spinach.
Top each with an egg.
Bake 10 minutes.
Season each with salt & pepper.
Gently remove from the muffin tin & serve.

Categories: Recipes

Tomato Bearnaise

Published by: Sarah

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I’ve had this one in my database forever. Forget where I acquired it from, but know it great on seafood & poultry. Above you see it served with scallops. Is it time to eat yet? 1 Lg Shallot ½ c. Tarragon Vinegar 3 Yellow Tomatoes, pureed 2 T Butter ¼ c. Fresh Tarragon, chopped Sauté shallot […]

I’ve had this one in my database forever. Forget where I acquired it from, but know it great on seafood & poultry. Above you see it served with scallops. Is it time to eat yet?

1 Lg Shallot
½ c. Tarragon Vinegar
3 Yellow Tomatoes, pureed
2 T Butter
¼ c. Fresh Tarragon, chopped

Sauté shallot in tarragon vinegar.
Reduce to almost dry.
Add tomato puree and bring to a boil.
Add butter.
Finish with fresh tarragon.

Categories: Recipes

Caramelized Pineapple

Published by: Sarah

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1 Fresh Pineapple 2-3 T Canola Oil ¼ c. Light Brown Sugar 3-4 T Butter Cut the top & bottom off the pineapple. Stand upright & cut the rind off by running your knife down the side. Cut pineapple in half lengthwise. Lay cut side down & cut in half again, lengthwise. Separate the cut pieces. […]

1 Fresh Pineapple
2-3 T Canola Oil
¼ c. Light Brown Sugar
3-4 T Butter

Cut the top & bottom off the pineapple.
Stand upright & cut the rind off by running your knife down the side.
Cut pineapple in half lengthwise.
Lay cut side down & cut in half again, lengthwise.
Separate the cut pieces.
Holding your knife @ and angle cut off the core.
Cut the 4 cored pieces in half lengthwise to get 8 wedges.
Cook pineapple in hot oil until edges brown.
Add the sugar & cook another 5 minutes.
Add the butter to form a glaze.

Categories: Recipes

Broccoli Salad

Published by: Sarah

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I recently went to a party where I was reminded of this wonderful salad & requested the recipe. After getting no response, I tinkered in my kitchen & came up with this. 1 Lg. head Broccoli Crown ** 2 Shallots, minced ½ c. Mayonnaise ¼ c. Fine Sugar or Honey ¼ c. Seasoned Rice Vinegar Pinch […]

I recently went to a party where I was reminded of this wonderful salad & requested the recipe. After getting no response, I tinkered in my kitchen & came up with this.

1 Lg. head Broccoli Crown **
2 Shallots, minced
½ c. Mayonnaise
¼ c. Fine Sugar or Honey
¼ c. Seasoned Rice Vinegar
Pinch Salt
3 slices Pre-Cooked Bacon
1/3 c. Raisins
1/3 c. sliced Almonds, toasted

Cut the broccoli into bite size pieces (including the stems).
Put the stems into a bowl with the shallots.
Blanch the broccoli flowerets in boiling water for 30 seconds.
Immediately shock the broccoli in an ice bath.
Drain & towel dry.
Add to the bowl with shallots.
Microwave the bacon until crisp 30 seconds to 1 minute.
Whisk together mayo, vinegar, sugar (or honey) & salt until smooth.
Pour over broccoli.
Crumble the bacon into the bowl & add the raisins.
Stir to combine.
Refrigerate 1 hour.
Just before serving add the almonds.

** The crowns are a close cut with no long stem. The stems referred to in the recipe are from the “spear” part of the cuts. Feel free to change it up by adding grapes instead of or along with the raisins – sunflower seeds or even toasted walnuts instead of the almonds.

Categories: Recipes

Baked Zucchini & Tomatoes

Published by: Sarah

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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°. […]

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.

Categories: Recipes

Veal Saltimbocca

Published by: Sarah

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comments:

I’ve had this recipe in my database forever. I believe it is from Giada DeLaurentis’ “Every Day Italian.” I can say that it is quite flavorful & delicious. 8 Veal Cutlets 4 Slices Prosciutto 8 Fresh Sage Leaves 4 T Butter, divided 2 T Olive Oil Juice of 1 Lemon 1 c. White Wine Salt & […]

I’ve had this recipe in my database forever. I believe it is from Giada DeLaurentis’ “Every Day Italian.” I can say that it is quite flavorful & delicious.

8 Veal Cutlets
4 Slices Prosciutto
8 Fresh Sage Leaves
4 T Butter, divided
2 T Olive Oil
Juice of 1 Lemon
1 c. White Wine
Salt & Pepper

Season veal with salt & pepper
Place 1 slice Prosciutto on 1 slice of veal
Place 2 sage leaves on Prosciutto
Top with another veal cutlet & secure with toothpicks
Heat olive oil & 2 T butter in a pan
Sear veal 2 – 3 minutes per side
Remove veal to a platter
Deglaze with wine & reduce by 1/3
Add lemon juice & remaining 2 T butter
Correct the seasoning if necessary
Pour sauce over veal & serve

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

Basic Pot Roast

Strawberries & Romaine with Honey Poppy Seed Dressing

Italian Vinnaigrette

Asparagus Salad

Egg & Proscuitto Breakfast Cups

Tomato Bearnaise

Caramelized Pineapple

Broccoli Salad

Baked Zucchini & Tomatoes

Veal Saltimbocca

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