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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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Classic Bruschetta

Published by: Sarah

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  • Jun
  • 26

In April 2012, my family & I went on a tour of southern Italy; which included Rome, Capri,  Sorrento & the island of Sicily – Palermo, Agrigento & Taoromina. While we enjoyed ourselves immensely, I was very surprised to see that Italians don’t eat much roughage.  Most of our lunch & dinner meals consisted of a starter of pasta, then […]

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In April 2012, my family & I went on a tour of southern Italy; which included Rome, Capri,  Sorrento & the island of Sicily – Palermo, Agrigento & Taoromina.

While we enjoyed ourselves immensely, I was very surprised to see that Italians don’t eat much roughage.  Most of our lunch & dinner meals consisted of a starter of pasta, then meat & potatoes and a dessert (salad if we were lucky 🙂 ).  Our final stop offered a salad bar which had bruschetta. Simple and basic, yet delicious none the less. I offer you my version.

1 Baguette, cut on a slight angle into 1/2″ thick slices
Good Extra Virgin Olive Oil (EVOO)
2 cloves Fresh Garlic
2 Tomatoes, seeded, chopped & blotted with paper towel
4 leaves Fresh Basil
Salt & Pepper

Preheat oven to 400°.
Line a baking sheet with foil.
Place the baguette slices on baking sheet & brush both sides with EVOO.
Bake 10 minutes.
Remove & flip over each slice.
Bake another 8 minutes or until golden brown.
Allow to cool 1-2 minutes.
Cut 1 clove of the garlic in half .
Rub each “crostini” with the cut side of the garlic.
Cool completely.
Stack the leaves of the basil.
Roll up like a cigar & slice with a knife = “Chiffonade”
Finely grat remaining clove of garlic into a mixing bowl.
Add tomatoes, a pinch of salt & a few grinds of black pepper.
Drizzle in 1 T EVOO.
Stir to combine & set aside.
Just before serving add the basil & stir.
Place crostini’s on a serving platter with the tomatoes in the center.
Serve room temperature.

NOTE: This should be served fresh & never refrigerated. Store extra crostini’s in a ziploc bag with the air squeezed out @ room temperature.

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Mini Spinach & Mushroom Panini

Published by: Sarah

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  • Jun
  • 26

We had this years ago & then again recently under the big top for Cirque du Soleil. Good Olive Oil 4 c. Fresh Baby Spinach 1 lb. Crimini Mushrooms, diced Good Grating of Fresh Nutmeg Salt & Pepper 2 loaves Cubano Bread, cut into ½” thick slices Saute the mushrooms in about 2 T oil until […]

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We had this years ago & then again recently under the big top for Cirque du Soleil.

Good Olive Oil
4 c. Fresh Baby Spinach
1 lb. Crimini Mushrooms, diced
Good Grating of Fresh Nutmeg
Salt & Pepper
2 loaves Cubano Bread, cut into ½” thick slices

Saute the mushrooms in about 2 T oil until liquid is almost gone.
Season with salt & pepper.
Add the spinach & render until wilted.
Season with nutmeg.
Taste & add salt & pepper if needed.
Preheat panini press.
Brush one side of the bread with oil.
Place on the a plate oil side down.
Top with a little mushroom mixture.
Top with another slice of bread & dab with oil.

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Italian Vinnaigrette

Published by: Sarah

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  • Jun
  • 26

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 […]

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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 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.

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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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Easy Steamed Asparagus

Published by: Sarah

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  • Jan
  • 20

This is a very simple way to prepare asparagus that is fool proof. 1 bunch Asparagus, ends trimmed Salt & Pepper Good Olive Oil, optional Dampen 3 paper towels & squeeze out the excess water. Divide the asparagus between the towels and season with salt & pepper. Roll the paper towels around the asparagus & fold in […]

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This is a very simple way to prepare asparagus that is fool proof.

1 bunch Asparagus, ends trimmed
Salt & Pepper
Good Olive Oil, optional

Dampen 3 paper towels & squeeze out the excess water.
Divide the asparagus between the towels and season with salt & pepper.
Roll the paper towels around the asparagus & fold in the ends.
Microwave on high for 5 minutes.
Remove from towels & drizzle with olive oil if desired.

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Roasted Beet & Orange Salad

Published by: Sarah

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  • Jan
  • 13

4 Beets, greens trimmed 2 Naval Oranges ½ c. Good Extra Virgin Olive Oil Salt & Pepper Good Romano Cheese Preheat oven to 400°. Place beets on foil & drizzle with oil. Season with salt & pepper. Close foil tightly around beets. Roast 1 hour. Allow to cool well enough to handle. Remove the skin […]

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4 Beets, greens trimmed
2 Naval Oranges
½ c. Good Extra Virgin Olive Oil
Salt & Pepper
Good Romano Cheese

Preheat oven to 400°.
Place beets on foil & drizzle with oil.
Season with salt & pepper.
Close foil tightly around beets.
Roast 1 hour.
Allow to cool well enough to handle.
Remove the skin & cut into 1” cubes.
Place into a bowl.
Cut the rind from the oranges removing all of the white pith.
Segment the oranges over a bowl to catch the juice – putting segments in with beets.
Squeeze the juice from into “catch” bowl.
Whisk in olive oil & season with salt & pepper.
Pour dressing over salad.
Shave the Romano on top & serve.

NOTE: To segment the orange, cut between the orange & the membrane using a paring knife.

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Crimini & Spinach Stuffed Tomatoes

Published by: Sarah

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  • 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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Zucchini with Lemon & Thyme

Published by: Sarah

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  • Dec
  • 14

I love this side dish year round. But when my summer time herb garden overfloweth, I love it even more. 2 T. Balsamic Vinegar 2 T. Lemon Juice ¼ c. EVOO 2 T. Fresh Thyme Leaves, chopped – may sub. Oregano 1 clove Garlic, minced Salt & Pepper 1½ lbs. Zucchini Squash, sliced on an […]

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I love this side dish year round. But when my summer time herb garden overfloweth, I love it even more.

2 T. Balsamic Vinegar
2 T. Lemon Juice
¼ c. EVOO
2 T. Fresh Thyme Leaves, chopped – may sub. Oregano
1 clove Garlic, minced
Salt & Pepper
1½ lbs. Zucchini Squash, sliced on an angle

Combine vinegar, lemon juice, EVOO, thyme, garlic, salt & pepper in a bowl.
Add zucchini & coat thoroughly.
Let stand at room temperature for 3 hours.
Grill or roast in a 400° oven for 20 minutes (until tender crisp).

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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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Roasted Beet & Arugula Salad

Published by: Sarah

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comments:
  • Jul
  • 14

6-8 Beet, trimmed of greens & root Olive Oil, everyday cooking Salt & Pepper 4 oz. Fresh Arugula Balsamic Vinegar Good Fruity EVOO** Preheat oven to 400 degrees (if the beets are large preheat to 425). Place beets in heavy foil. Drizzle with every day oil & season with salt & pepper. Close foil around […]

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6-8 Beet, trimmed of greens & root
Olive Oil, everyday cooking
Salt & Pepper
4 oz. Fresh Arugula
Balsamic Vinegar
Good Fruity EVOO**

Preheat oven to 400 degrees (if the beets are large preheat to 425).
Place beets in heavy foil.
Drizzle with every day oil & season with salt & pepper.
Close foil around the beets leaving a small opening to vent.
Roast beets for 75 minutes.
Remove from oven & allow to cool enough to handle.
Using latex gloves, pull the skin of the beets.
Slice or quarter the beets.
Place arugula in a serving bowl.
Top with the beets.
Drizzle with the good EVOO & balsamic.
Season with salt & pepper & enjoy.

** I highly recommend Barbera which you can find @ www.allthingssicilian.com

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