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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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French Onion Soup

Published by: Sarah

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  • Feb
  • 7

While making this at home can be quite time-consuming to make the beef stock & caramelize the onions. The end result is totally worth it.   4-6 T Olive Oil 3# Onions, sliced thin 3 fresh Bay Leaves 2 T Fresh Thyme ½ c. Dry Vermouth or White Wine 1 T Coarsely Ground Salt ½ […]

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While making this at home can be quite time-consuming to make the beef stock & caramelize the onions. The end result is totally worth it.

 

4-6 T Olive Oil
3# Onions, sliced thin
3 fresh Bay Leaves
2 T Fresh Thyme
½ c. Dry Vermouth or White Wine
1 T Coarsely Ground Salt
½ T Ground Pepper
8 C. Beef Stock (homemade preferred)
Dry Sherry
Gruyer Cheese, sliced very thin
6 slices ¼” thick Parisian Bread, toasted

In a large stock pot, heat oil over high heat.
Add onions and bay leaves.
Reduce heat to medium & cook until well onions are browned (about 45 minutes)
Remove the bay leaves.
Add thyme.
Deglaze pot with vermouth (or wine) scraping up the bits from the bottom of the pot.
Season with salt & pepper.
Stir in beef stock.
Bring to boil, reduce heat and simmer for 30 minutes.

To Serve:
Heat broiler to HI.
Put about 2 tsp. dry sherry in single serve crock bowls.
Place 2 croutons in each bowl.
Ladle soup into bowls and top with cheese.
Broil for 3 minutes or until cheese is bubbly.

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Celery Root Soup

Published by: Sarah

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comments:
  • Mar
  • 17

Talk about a delicious & versatile soup. This is a year round soup that can be served hot, warm, room temp. or cold. In the words of Rachael Ray – YUMMO! EVOO 1 medium Celery Root, peeled & diced 2 Parsnips, peeled & diced 1 Idaho Potato, peeled & diced (add 2 extra parsnips if you […]

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Talk about a delicious & versatile soup. This is a year round soup that can be served hot, warm, room temp. or cold. In the words of Rachael Ray – YUMMO!

EVOO
1 medium Celery Root, peeled & diced
2 Parsnips, peeled & diced
1 Idaho Potato, peeled & diced (add 2 extra parsnips if you want to omit the potato)
1 lg. Onion, peeled & diced
2 T Thyme, minced
2 Fresh Bay Leaf
2 Apples, peeled & diced
2 T Lemon Juice
Calvados (Apple Liqueur)
1 qt. Vegetable or Chicken Stock
1 c. Crème Fraiche or Heavy Cream

In a heavy soup pot, heat EVOO.
Add the celery root, parsnip, potato, onion, thyme & bay.
Cook & stir 10 minutes.
Add in the apples with the lemon juice.
Cook until everything is tender.
Deglaze with about ½ c. of Calvados.
Add the stock, cover offsetting the lid & simmer for 20-30 minutes.
When all are softened, remove the bay & puree with a hand blender or in batches in a blender or food processor.
Finish with crème fraiche or cream.


Serve with “ Apple & Bacon Grilled Cheese”
 

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Broccoli Salad

Published by: Sarah

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comments:
  • Feb
  • 22

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 […]

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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 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.

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Sweet Sausage Bolognese

Published by: Sarah

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comments:
  • Jan
  • 31

This is an all day sauce – but most definitely worth the outcome! EVOO 2 Carrot, diced 2 rib Celery, diced 2 Leeks, diced (may sub onion) 3 gloves Garlic, smashed 2# Ground Sweet Sausage 2 T Tomato Paste 1½ c. Red Wine 3 Bay Leaf 5 sprigs fresh Thyme, tied 2 sprigs Rosemary, minced […]

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This is an all day sauce – but most definitely worth the outcome!

EVOO
2 Carrot, diced
2 rib Celery, diced
2 Leeks, diced (may sub onion)
3 gloves Garlic, smashed
2# Ground Sweet Sausage
2 T Tomato Paste
1½ c. Red Wine
3 Bay Leaf
5 sprigs fresh Thyme, tied
2 sprigs Rosemary, minced
3 c. Chicken Stock
2 c. Water
1 (15 oz. can) Beef Broth
1 (28 oz. can) Crushed Tomatoes, preferrably San Marzano
2 T Sugar
Dried Italian Seasoning, to taste
Salt & Pepper to taste
Cooked Pasta of Choice
Asiago Cheese, freshly grated

Sauté the veggies in EVOO until tender.
Season with salt & pepper.
Add the meat & cook until browned.
Season with salt.
Stir in the tomato paste & cook 1 minute.
Add the wine, bay, thyme & rosemary.
Stir to combine.
Allow wine to reduce by half.
Combine chicken stock & water.
**Add enough stock/water mixture to just cover meat.
Simmer over medium low heat until 90% of the liquid has cooked down.
**Repeat until stock/water & beef broth are used up.
– THIS IS A VERY LONG PROCESS BUT BUILDS FLAVOR – BE PATIENT!
Remove the bay leaves & thyme bundle.
Add the tomatoes, stir & let simmer on low for 30 minutes stirring occasionally .
Finish with sugar & as much dried seasoning as you like.
Serve over cooked pasta of choice with a fresh grating of Asiago cheese.

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True New England Clam Chowder

Published by: Sarah

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comments:
  • Jan
  • 13

I’m sure all clam chowder lover’s have eaten chowder that’s 80% potato & 20% clams! This recipe has won first place three times in a Chowder Challenge contest in CT. It is “tweaked” from the original recipe from Boston’s Union Oyster House. I hesitated to give it out, but it’s so good I just had to share it.   Eight (6½ oz. Cans) […]

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I’m sure all clam chowder lover’s have eaten chowder that’s 80% potato & 20% clams! This recipe has won first place three times in a Chowder Challenge contest in CT. It is “tweaked” from the original recipe from Boston’s Union Oyster House. I hesitated to give it out, but it’s so good I just had to share it.  

Eight (6½ oz. Cans) Chopped Clams with Juice**
1 qt. Clam Juice**
1# Potatoes, peeled & diced
4 oz. Salt Pork, skin removed & diced
1 medium Onion, diced
2 Ribs Celery, minced
½ c. (1 stick) Butter
¼ c. Flour
2 c. Half & Half, warmed
Fresh Ground Black Pepper to taste
Mini Bread Bowls, optional

**Drain the clams putting the juice into a soup pot.
Put the clams into a bowl & set aside.
Add the potatoes to the juice & cook to just fork tender.
Immediately remove from heat.
WHILE POTOATOES ARE COOKING:
Render the salt pork in a saute pan.
Remove any of the salt pork solids and add the celery & onion.
Cook until onions are translucent & celery is soft.
Add the butter & melt.
Add the flour and cook until slightly colored & thick.
Bring the potatoes & juice back up to a boil.
Add the roux.
Thicken & bring to a full rolling boil.
Add the previously warmed half & half.
Add clams.
Season to taste with pepper.
Serve in a bread bowl if desired.

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Bread Dip

Published by: Sarah

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comments:
  • Jan
  • 4

This recipe was one of many in Taste of Home’s “Quick Cooking” magazine in 2006. The magazine is now called  “Simple and Delicious” – Enjoy! 1 c. Mayonnaise 1 c. Sour Cream 1 Sm. Red Onion, minced 1 tsp. Dried Oregano 1 tsp. Garlic Powder ¼ tsp. Salt Boule Bread Bowl, hollowed and scraps reserved Pumpernickel Bread, torn […]

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This recipe was one of many in Taste of Home’s “Quick Cooking” magazine in 2006. The magazine is now called  “Simple and Delicious” – Enjoy!

1 c. Mayonnaise
1 c. Sour Cream
1 Sm. Red Onion, minced
1 tsp. Dried Oregano
1 tsp. Garlic Powder
¼ tsp. Salt
Boule Bread Bowl, hollowed and scraps reserved
Pumpernickel Bread, torn into bite size pieces

Combine first 5 ingredients and refrigerate 25 minutes. 
Spoon into hollowed out bread bowl.
Serve with bread pieces.

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Potato Croquette

Published by: Sarah

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comments:
  • Dec
  • 25

  MERRY CHRISTMAS EVERYONE 🙂 ! 4 c. Mashed Potatoes 2 Eggs, beaten 1 T. Salt ½ T. Black Pepper ¾ c. Sweet Onion, minced 2 Shallot, minced ½ c. Roasted Garlic, chopped ½ c. Fresh Chopped Parsley 1 c. Grated Romano Cheese** 1 c. Panko (Japanese style) Bread Crumbs  – for gluten free, omit Panko […]

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MERRY CHRISTMAS EVERYONE 🙂 !

4 c. Mashed Potatoes
2 Eggs, beaten
1 T. Salt
½ T. Black Pepper
¾ c. Sweet Onion, minced
2 Shallot, minced
½ c. Roasted Garlic, chopped
½ c. Fresh Chopped Parsley
1 c. Grated Romano Cheese**
1 c. Panko (Japanese style) Bread Crumbs
 – for gluten free, omit Panko & use freshly grated Parmesan cheese instead
Oil for Deep Frying

Combine all ingredients except bread crumbs & oil.
Heat oil to 400°.
Form potatoes into balls slightly smaller than a baseball.
Roll in bread crumbs.
Fry 3 at a time for about 3-5 minutes.
Drain on paper towels.

**Extra sharp Cheddar, Parmesan or Asiago cheese may be substituted for the Romano or mix & match.

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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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