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Pinwheel Cookies

Published by: Sarah

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3 c. Flour ½ tsp. Baking Powder 1 c. Butter, softened 1 1/3 c. Sugar. 2 Eggs, room temperature 2 tsp. Good Vanilla 2 oz. Unsweetened Chocolate Sift together flour & baking powder. Set aside. In a stand mixer, cream together butter & sugar. Add the eggs one at a time. Add the vanilla. Add flour to […]

3 c. Flour
½ tsp. Baking Powder
1 c. Butter, softened
1 1/3 c. Sugar.
2 Eggs, room temperature
2 tsp. Good Vanilla
2 oz. Unsweetened Chocolate

Sift together flour & baking powder.
Set aside.
In a stand mixer, cream together butter & sugar.
Add the eggs one at a time.
Add the vanilla.
Add flour to egg mixture & blend well.
Remove half the dough from the bowl.
Add chocolate to the dough left in the bowl & blend well.
Form both into a 4”x4” block & wrap in plastic wrap.
Chill 15 – 30 minutes.
Cut each block into 4 equal pieces.
Place ¼ of the chocolate dough between 2 pieces of parchment paper.
Tap lightly with a rolling pin.
Roll out the dough into a 6x7x¼ inch block (measure with a ruler).
Repeat with the vanilla dough but make the block 6x6x¼ inch.
Preheat oven to 350°.
Carefully place the vanilla on top of the chocolate leaving a small edge at one end.
Fold the edge over onto the vanilla dough.
Roll the dough closed and seal the ending edge by pressing lightly.
Wrap dough in plastic wrap and chill 15 minutes, turning the dough every 5 minutes.
Roll the dough in course sugar & slice into ½” slices.
Place on a cookie sheet and bake 9 – 11 minutes.

Categories: Recipes

Scallops with Dijon Hollandaise

Published by: Sarah

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This can be served as a main dish or appetizer. If served as a main dish, go easy on the dijon. 12 Lg. Sea Scallops 6 Slices Prosciutto 1 pkt. Hollandaise Sauce Mix – recommend brand Concord Foods – it requires only water to make which means no added fat or calories 2 tsp […]

This can be served as a main dish or appetizer. If served as a main dish, go easy on the dijon.

12 Lg. Sea Scallops
6 Slices Prosciutto
1 pkt. Hollandaise Sauce Mix
– recommend brand Concord Foods – it requires only water to make which means no added fat or calories
2 tsp Dijon Mustard
Pepper
1 T Olive Oil
Chopped Parsley for garnish, optional

Wash scallops & pat dry.
Cut prosciutto in half lengthwise.
Wrap each scallop with 1 slice prosciutto.
Season with pepper. Heat oil in pan.
Sear scallops for 3 – 5 minutes on both sides. DO NOT OVER COOK.
Prepare sauce to package directions.
Add the Dijon mustard.
Heat to just warmed through.

To Serve:
Place 3 scallops on a serving dish.
Spoon sauce around scallops & garnish with fresh chopped parsley if desired.

Categories: Recipes

Rosemary Chicken Panini with Sun Dried Tomato Aioli

Published by: Sarah

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If you have recently visited the 99 Restaurant (and by recently, I mean in the past year), you may have seen a panini very much like this on their menu. Why similar you ask? Well, this is my version of their panini & it’s pretty darn close! 1 # Chicken Tenders Rosemary & Garlic Infused Olive […]

1 # Chicken Tenders
Rosemary & Garlic Infused Olive Oil**
Salt & Pepper
3 lg. White Onions, thinly sliced (preferably on a mandolin)
3 T Butter
Extra Virgin Olive Oil
Oil Packed Sun Dried Tomatoes
Mayonnaise (recommend Hellmann’s)
8 Fresh Basil Leaves
Fresh Mozzarella, thinly sliced
Crusty Artisan Bread

Place tenders in a Ziploc bag.
Drizzle with infused oil & season with salt & pepper.
Roll up to remove all the air & seal the bag.
Squish to get oil all into meat.
Let stand at room temperature while preparing the other ingredients.
In a large skillet over medium high heat, melt the butter & add3 T olive oil.
Add the onions & stir to combine.
When they start to sweat & soften, turn heat down to medium low.
Season with salt & pepper.
Cook until golden brown & caramelized (should take about 45 minutes) – BE CAREFUL NOT TO BURN!
WHILE ONIONS ARE COOKING:
In a mini food processor, combine half the jar of tomatoes with the oil, about ½ c. mayonnaise & 2 basil leaves.
Process until smooth.
Refrigerate to combine the flavors.
When onions are done, set aside while cooking chicken.
Heat a gill pan or skillet to medium high heat.
Add the chicken & cook for about 3-4 minutes each side (check fattest part for doneness).
Cut your bread into 1/2” thick slices.
Brush outsides of the bread with oil & insides with a generous slather of aioli.
Layer each sandwich with chicken, , caramelized onions 2 basil leaves & mozzarella.
Cook in a Panini press 5 minutes or on a grill pan weighting the top ( be surer to turn half way through when using a grill pan).

NOTE: You don’t need to spend a lot of money on infused oils. Please search under “Tips” for flavored oil to learn how!

Categories: Recipes

Asian Burrito’s

Published by: Sarah

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This flavorful appetiser (which can also be a main dish) won First Place & the People Choice Award at a local competition in 2006. My son requests it often, but he usually wants it that day. I tell him, “Patients leads to happy taste buds.” Begin 1 day ahead 2 Duck Breasts ** ½ tsp Ground Cinnamon […]

Begin 1 day ahead
2 Duck Breasts **
½ tsp Ground Cinnamon
½ tsp Ground Ginger
¼ tsp Ground Nutmeg
¼ tsp White Pepper
1/8 tsp Ground Cloves
½ c + 1 T Maple Syrup, divided
6 Scallions, divided
½ c Water
½ c Seasoned Rice Vinegar
¼ c Soy Sauce
1 Jar Hoisin Sauce, divided
1 Pkg. Fajita Size Flour Tortilla’s
Cornstarch

Score the skin side of the breasts.
Combine cinnamon, ginger, nutmeg, white pepper & cloves.
Rub 1 tsp of seasonings on the meat side of the breasts.
Combine remaining seasoning with.1 T maple syrup
Rub into the skins side of the breasts.
Cut the root ends off 2 scallions & slice in half lengthwise.
Place scallions on a large piece of plastic wrap cut side up.
Place breasts meat side down on the scallion & wrap tightly closed.
Refrigerate over night.

Preheat a skillet to just smoking.
Place duck breasts skin side down in the skillet.
Cook until skin is well browned & drain off the fat.
Combine maple syrup, water, vinegar & soy sauce.
Turn breasts over & pour water mixture around meat.
Cover & cook 15 minutes.
Remove meat to a platter.
Reduce the cooking liquid by half over medium high heat.
Thicken with a mixture of cornstarch & water if desired.
Remove the skin from the duck, dice meat finely & add ½ the jar of Hoisin sauce.
Thinly slice remaining 4 scallions.
Warm tortillas in the microwave for 30 seconds.
Brush the top half of one tortilla with some Hoisin sauce.
Fill the center of the tortilla with a little duck & top a few scallions.
Fold closed like a burrito (sides in first, bottom up & fold over) using the sauce as your “glue” to hold the burrito closed.
Place under a damp kitchen towel & repeat until meat & scallion are used up.
Cut in half & serve with sauce reduction on the side.

**NOTE: By all means substitute boneless skinless chicken thighs for the duck. It’s cheaper & you cannot taste the difference!

Categories: Recipes

Lace Cookies

Published by: Sarah

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I used to have these when I visited my grandmother. I couldn’t get enough of them! 1/2 c. + 2 T Pecans, chopped fine 1/4 c. Flour 1/2 stick Unsalted Butter 1/4 c. Packed Dark Brown Sugar 1/4 c. Light Corn Syrup Combine first 2 ingredients in a bowl. Set aside. In a sauce pan, […]

I used to have these when I visited my grandmother. I couldn’t get enough of them!

1/2 c. + 2 T Pecans, chopped fine
1/4 c. Flour
1/2 stick Unsalted Butter
1/4 c. Packed Dark Brown Sugar
1/4 c. Light Corn Syrup

Combine first 2 ingredients in a bowl.
Set aside.
In a sauce pan, bring remaining ingredients to a boil.
Add flour mixture and let sit 25 minutes.
Preheat oven to 350°.
Roll dough into 1” balls & place on HEAVY cookie sheet lined with parchment paper.
Bake 12 minutes or until no longer “bubbly”
Cool 4 minutes and shape around rods & cones for “cigarette” cookies & “ice cream” holders.
Place on juice glass for a “basket”
If cookies begin to stiffen, return to oven for 1 – 2 minutes until pliable.

NOTE: You don’t have to “form” them. Just leave round – they taste the same!

Categories: Recipes

Peppered Beef Tenderloin

Published by: Sarah

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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 […]

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.

Categories: Recipes

Blueberry Crumb Cake

Published by: Sarah

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I’ve had this recipe for ever. I think it’s from Ina Garten. Regardless of where it came from, it IS delicious. When we pick blueberries in the summer, I always freeze some to make this dessert. For the Streusel: ¼ c. Sugar 1/3 c. Light Brown Sugar, lightly packed 1 tsp. Ground Cinnamon 1/8 tsp. Ground […]

I’ve had this recipe for ever. I think it’s from Ina Garten. Regardless of where it came from, it IS delicious. When we pick blueberries in the summer, I always freeze some to make this dessert.

For the Streusel:
¼ c. Sugar
1/3 c. Light Brown Sugar, lightly packed
1 tsp. Ground Cinnamon
1/8 tsp. Ground Nutmeg
1 stick Unsalted Butter, melted
1 1/3 c. All-Purpose Flour

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
Stir in the melted butter and then the flour.
Mix well and set aside.

For the Cake:
6 T. Unsalted Butter, at room temperature (3/4 stick)
¾ c. Sugar
2 xlg. Eggs, at room temperature
1 tsp. Pure Vanilla Extract
½ tsp. Grated Lemon Zest
2/3 c. Sour Cream
1¼ c. All-Purpose Flour
1 tsp. Baking Powder
¼ tsp. Baking Soda
½ tsp. Kosher Salt
1 c. Fresh Blueberries
Confectioners’ Sugar for sprinkling

Preheat the oven to 350 degrees F.
Butter and flour a 9-inch round baking pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
Reduce the speed to low and add the eggs 1 at a time.
Add the vanilla, lemon zest, and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
With the mixer on low speed, add the flour mixture to the batter until just combined.
Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife.
With your fingers, crumble the topping evenly over the batter.
Bake for 40 to 50 minutes, until a cake tester comes out clean.
Cool completely and serve sprinkled with confectioners’ sugar.

Categories: Recipes

Cauliflower Au Gratin

Published by: Sarah

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This beautiful & delicious side dish will become a family favorite. It’s a great way to get the kids to eat their veggies! 1 Lg. Head Cauliflower, leaves removed 3 T Butter 3 T Flour 1 c. Half & Half, warmed ½ c. Cauliflower Water 2 c. Gruyere Cheese, grated Salt Black Pepper White Pepper Fresh Grated […]

This beautiful & delicious side dish will become a family favorite. It’s a great way to get the kids to eat their veggies!

1 Lg. Head Cauliflower, leaves removed
3 T Butter
3 T Flour
1 c. Half & Half, warmed
½ c. Cauliflower Water
2 c. Gruyere Cheese, grated
Salt
Black Pepper
White Pepper
Fresh Grated Nutmeg

Place Cauliflower in a dutch oven with 1 ½ C water.
Sprinkle with salt and black pepper and steam for 15 minutes or until tender.
Remove from pan and reserve water.
Remove cauliflower core.
Separate flowerettes into a lg. baking dish & set aside.
Preheat oven to 375.
In a lg. skillet, melt butter and whisk in flour.
Whisk & cook until roux has a “nutty“ aroma.
Slowly whisk in hot half & half.
Add ½ cup cauliflower water.
Continue whisking until thickened.
Add more half & half if too thick.
Season with pinch of white pepper and salt and a dash of nutmeg.
Cover cauliflower with 3/4 c. cheese.
Pour sauce over cauliflower and top with remaining cheese.
Bake for 20 minutes or until top is browned.

NOTE: Try adding one 10 oz. package frozen chopped spinach (thawed & squeezed dry) to this dish for more fiber. The kids will never know it’s good for them 😉

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

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Pinwheel Cookies

Scallops with Dijon Hollandaise

Rosemary Chicken Panini with Sun Dried Tomato Aioli

Asian Burrito’s

Lace Cookies

Peppered Beef Tenderloin

Blueberry Crumb Cake

Cauliflower Au Gratin

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