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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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Grilled Creamery Potatoes

Published by: Sarah

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  • Oct
  • 19

2 T Mayonnaise 1 T Dijon Mustard 1 T Whole Grain or Country Style Mustard 2 T Honey 1/2# Baby Yukon Gold Potatoes Fresh chopped Tarragon, Chives & Parsley for garnish Combine first 4 ingredients and set aside. Par cook potatoes whole in salted, boiling water. Strain and cut in half. Toss with mayonnaise mixture. […]

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2 T Mayonnaise
1 T Dijon Mustard
1 T Whole Grain or Country Style Mustard
2 T Honey
1/2# Baby Yukon Gold Potatoes
Fresh chopped Tarragon, Chives & Parsley for garnish

Combine first 4 ingredients and set aside.
Par cook potatoes whole in salted, boiling water.
Strain and cut in half.
Toss with mayonnaise mixture.
Grill about 5-7 minutes.
Garnish with herbs and serve.

 

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Rice Pilaf with Peas & Mushrooms

Published by: Sarah

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  • Jan
  • 12

1 lg. Shallot, chopped EVOO 2 c. Minute Brown Rice 1 3/4 c. Chicken Stock 1 (6 oz.) can sliced Mushrooms 1 c. frozen Petite Peas 3 T Butter Drain the mushrooms & pat dry with paper towels. Heat oil in a pan. Add the shallot & cook until softened. Add the rice & saute […]

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1 lg. Shallot, chopped
EVOO
2 c. Minute Brown Rice
1 3/4 c. Chicken Stock
1 (6 oz.) can sliced Mushrooms
1 c. frozen Petite Peas
3 T Butter

Drain the mushrooms & pat dry with paper towels.
Heat oil in a pan.
Add the shallot & cook until softened.
Add the rice & saute 3 minutes.
Add the stock, mushrooms & peas.
Cover & simmer 8 minutes.
Uncover & cook until liquid is evaporated.
Finish with butter.

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Potato & Parnip Latkes

Published by: Sarah

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  • Mar
  • 29

This flavorful potato pancake is usually served during Hanukkah. But they taste great any time! For the Latkes 4 large  Baking Potatoes, peeled 3-4 Parsnips, peeled 1 bunch Scallion, thinly sliced 1 large Onion, grated 1/2 large Red Bell Pepper, finely chopped & patted dry with a paper towel 1 Egg, beaten 5 T Bread Crumbs […]

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This flavorful potato pancake is usually served during Hanukkah. But they taste great any time!

For the Latkes
4 large  Baking Potatoes, peeled
3-4 Parsnips, peeled
1 bunch Scallion, thinly sliced
1 large Onion, grated
1/2 large Red Bell Pepper, finely chopped & patted dry with a paper towel
1 Egg, beaten
5 T Bread Crumbs or Matzo Meal
Salt & Pepper
Oil for frying
Prepared Apple Sauce

Shred the potatoes & parsnips in a food processor and transfer to a bowl.
Add the remaining ingredients & form into pancakes.
Heat oil in a heavy pan.
Fry3-4 minutes per side & drain on paper towels.
Serve with  apple sauce & horseradish sauce (below).

For the Horseradish Sauce
1 c. Sour Cream
1/4 c. Prepared Horseradish (adjust to your taste)
1/4 c. Chives, chopped – reserve 1 T for garnish

Combine all ingredients & garnish the top with reserved chives.
Serve with Latkes.

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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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Creamy Polenta

Published by: Sarah

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comments:
  • Feb
  • 6

I have to admit, I was never a fan of polenta because I didn’t know how to cook it properly. This version from Melissa d’Arabian ($10 Dollar Dinners) made me a lover of the side dish. All I changed was using fat free half & half instead of regular. 1½ c. Fat Free Half & Half, […]

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I have to admit, I was never a fan of polenta because I didn’t know how to cook it properly. This version from Melissa d’Arabian ($10 Dollar Dinners) made me a lover of the side dish. All I changed was using fat free half & half instead of regular.

1½ c. Fat Free Half & Half, divided
1 c. 1% Milk
4 T Butter, divided,
Pinch Salt
1/3 c. Course Corn Meal (ie Polenta)
1/2 c. Parmigiano Regianno Cheese, freshly grated

Non –Stick Cooking Spray
In a sauce pot, combine 1 c. half & half, milk, 2 T butter & salt.
Melt the butter over medium heat.
Whisk in corn meal & continue whisking 3 minutes.
Spray a crock pot with cooking spray.
Pour polenta into the crock pot.
Cook on HI for 2 hours stirring every 30 minutes.
 – DO NOT OMIT THIS STEP!!
Just before serving, stir in remaining ½ c. half & half, 2 T butter & cheese.
Stir to make creamy.

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Potato & Artichoke Gratin

Published by: Sarah

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  • Jan
  • 20

3 lg. Yukon Gold Potatoes, thinly sliced uniformly (preferably on a mandolin) 2 cans Artichoke Hearts, drained & quartered Salt & Pepper, to taste 1½ c. Heavy Cream 1/2 c. Parmesan Cheese 1/2 c. Gruyere Cheese, shredded Preheat oven to 425 degrees. Arrange potatoes in a casserole dish seasoning each layer with salt & pepper.  […]

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3 lg. Yukon Gold Potatoes, thinly sliced uniformly (preferably on a mandolin)
2 cans Artichoke Hearts, drained & quartered
Salt & Pepper, to taste
1½ c. Heavy Cream
1/2 c. Parmesan Cheese
1/2 c. Gruyere Cheese, shredded

Preheat oven to 425 degrees.
Arrange potatoes in a casserole dish seasoning each layer with salt & pepper. 
Add artichokes & pour cream over all. 
Bake for 45 minutes.
Combine the cheese & top the gratin.
Bake another 15 minutes.

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Cold Sesame Noodles

Published by: Sarah

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comments:
  • Jan
  • 10

I love Chinese food. Cold Sesame Noodles are one of my favorites. BUT, while there are SEVERAL Chinese restaurants in my town & surrounding area, none of them have these on the menu!. The closest one is 35 minutes away. I found a recipe to make them @ home, but it required many ingredients that […]

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I love Chinese food. Cold Sesame Noodles are one of my favorites. BUT, while there are SEVERAL Chinese restaurants in my town & surrounding area, none of them have these on the menu!. The closest one is 35 minutes away. I found a recipe to make them @ home, but it required many ingredients that I don’t use regularly.

Then “Thai Kitchen” came out with their line of “Simply Asia” line of noodles. I was very please that I could make the dish at home without having to buy a lot of ingredients that I wouldn’t normally use. And best of all have them taste delicious.  享受 (Enjoy)!

1 box Simply Asia Chili Garlic Flavor
2 T Sesame Oil
1/4  c. All Natural Peanut Butter
Mongolian Fire Oil, to taste & optional
Hot House Cucumber, julienned for garnish
Scallion, sliced on and angle for garnish

Cook noodles as per package directions.
Drain & return to hot pot.
Immediately add the sesame oil & peanut butter to the noodles.
Add the sauce that came in the box.
Add the chili flakes & fire oil to taste if desired.
Garnish with cucumber & scallion.

www.thaikitchen.com

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Crimini & Spinach Stuffed Tomatoes

Published by: Sarah

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comments:
  • Jan
  • 10

These hearty tomatoes can be served as a side or a main dish. 2 Ripe Beefsteak Tomatoes, halved & seeded Extra Virgin Olive Oil 20 Crimini Mushrooms, chopped 1 Rib Celery, finely chopped 2 c. Spinach, washed & dried Salt & Pepper to taste 1/2 tsp. Ground Nutmeg 2 T Sherry Vinegar 1 T Dijon Mustard […]

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These hearty tomatoes can be served as a side or a main dish.

2 Ripe Beefsteak Tomatoes, halved & seeded
Extra Virgin Olive Oil
20 Crimini Mushrooms, chopped
1 Rib Celery, finely chopped
2 c. Spinach, washed & dried
Salt & Pepper to taste
1/2 tsp. Ground Nutmeg
2 T Sherry Vinegar
1 T Dijon Mustard
½ c. Flat Leaf Parsley, chopped

Sauté mushrooms in olive oil until browned.
Add the celery & cook until softened.
Season with salt & pepper
Add the vinegar & mustard.
Wilt in the spinach
Season with nutmeg.
Cook 1 – 2 minutes.
Add the parsley at the end to finish.
Stuff into tomato halves & serve.

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Apricot & Tuaca Risotto

Published by: Sarah

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comments:
  • Dec
  • 29

Tuaca is a specific apricot flavored liquor. If you cannot find it, just use apricot brandy instead. 4 T Butter, divided 2 tsp Lemon Juice ½ tsp each  – Ground Nutmeg, Ginger & Cinnamon 3/4 c. Tuaca Liquor 1½  c. Arborio Rice 1½  qt. Apricot Juice 4 oz. Mascarpone Cheese (Italian cream cheese) ½ c. Sugar 2 c. […]

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Tuaca is a specific apricot flavored liquor. If you cannot find it, just use apricot brandy instead.

4 T Butter, divided
2 tsp Lemon Juice
½ tsp each
 – Ground Nutmeg, Ginger & Cinnamon
3/4 c. Tuaca Liquor
1½  c. Arborio Rice
1½  qt. Apricot Juice
4 oz. Mascarpone Cheese (Italian cream cheese)
½ c. Sugar
2 c. Apricots
Caramel Sauce
Toasted Pine Nuts

Melt 2 T butter and add lemon juice, spices, Tuaca liquor & rice. 
Let rice absorb liquid. 
Slowly add apricot juice ½ c, at a time and let absorb each time. 
Remove to a bowl. 
Add remaining 2 T butter, masacapone, sugar & apricots. 
Spoon onto serving dishes and garnish with caramel sauce & pine nuts.

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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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