Monday, December 21, 2009


Oh by the way...if you have a little girl...know a little have to enter this contest...this skirt is sooo yummy. I wish I could sew sooooo much!

Pumpkins and Beets

How are you doing? I'm good...been cooking a lot, bet you have too. I can't believe it but we are in the home stretch of the holiday season. Makes me kind of sad though, I miss all of the creative dishes that seem to only be around during this time of year. I love how the dishes warm and the desserts sparkle and even the drinks just seem a bit better than usual. On the bright side, there is still a week of the holiday season left and January 1st marks the beginning of comfort food season.
So tonight I am offering up one more dessert (yea right!) and a delectable is FABULOUS...if I must say so myself. Is there anyone out there who doesn't love pumpkin and cake married together and wrapped in frosting? And the salad...mmm. Years ago I worked at a restaurant where we fried up diced potatoes and served them as warm croutons on a salad-super yummy. One day was thinking about the endless possibilities of beets and I said to myself-a potato is a root vegetable, and a beet is a root vegetable.....potatoes are super yummy fried...why wouldn't beets be as well? So I tried it and it was better than a good idea. So make it soon, I know you'll love it.
Oh by the way 3 more days till Chrismas...AAAAGH...I'm so not ready!

1 cup butter
2 cups brown sugar
½ cup cream
5 cups powdered sugar
2 tablespoons vanilla
Melt butter, sugar and cream together and cook for 5 minutes over medium high heat. Cool to room temperature and then beat, cup by cup, the powdered sugar into the caramel. Add vanilla ½ way through. Continue beating until light and fluffy.

2 ½ cups APF
1 ½ cup brown sugar
1 cup vegetable oil
15 oz pumpkin
½ cup sour cream
2 Tablespoon orange zest
3 Tablespoons orange juice
4 eggs
2 ½ Teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon chinese five spice
Preheat oven to 350 degrees. Butter and flour 2 8 inch cake pans. Combine dry ingredients on a piece of parchment paper. In the bowl of a mixer, combine the oil and the sugar. Beat eggs in one at a time until light and fluffy. Add the orange zest and juice, sour cream and pumpkin and blend well. Add the dry ingredientss in slowly. Beat until just combined. Por evenly into 2 pans and hit the pans on the counter to remove bubbles. Bake for 35-40 minutes until tooth pick comes out clean. Completely cool before frosting.
4 crisp apples, cut into wedges
3 Tablespoons brown sugar
1 Tablespoon oil
1 bunch watercress
2 heads butterleaf or boston
1 head red leaf
2 beets, julienne
4 cups oil
1 Tablespoon shallots
3 tablespoons apple cider vinegar
1 Tablespoon honey
pinch salt
pinch pepper
1/4 cup olive oil
1/4 cup gouda cheese, shredded
Slice the apples and toss with the olive oil and sugar. Bake on a foil lined sheet pan for 15 minutes at 350 degrees. Bring the vegatble oil to medium high heat and fry the beets for 3 minutes or until crispy. Remove from the oil and let sit on a paper towel for a minute or two. Combine shallots, juices from the apples, vinegar, honey, salt and pepper in a large bowl. Whisk in the olive oil and then add the washed and dried greens. Toss gently adding the gouda. Top with the apples and beets.

Wednesday, December 16, 2009

9 more days! How is you're shopping going? Mine....soso. One of these days I'll get ahead of the game...I have been saying that for years...but alas....I have yet to change. Another thing I have yet to change is my need for baking at this time of year. I just can't bring myself to buy the goodies of the season...I have to create them myself. But I think that it grounds me a bit..and puts me in the spirit. I always say: If you don't love it...don't do it. I love it! Here are a few fabulous recipes for you this season. They are simple (of course) and are sure to add a little extra to your backside!
Peppermint Stacks

8 oz cream cheese
2 cups powdered sugar
¼ teaspoon peppermint extract
4 Tablespoons sour cream
10 peppermint candies

With a mixer, combine the cream cheese and sugar, add the extract and sour cream and beat until smooth. Cool for an hour before using with the cookies. Meanwhile, place the candies on a foil lined baking sheet and bake for 5 minutes in a 400 degree oven until melted and spread out. Cool completely and use as a garnish.

1 1/2 cups APF
3/4 cocoa powder
1 cup sugar
pinch of salt
1/4 teaspoon baking soda
1 ½ sticks unsalted butter, cold
3 tablespoons buttermilk
1 teaspoon pure vanilla extract

Pulse flour, cocoa, sugar, salt, and baking soda in a food processor to combine well. Pulse in the butter in small chunks until well combined. Add the milk and vanilla. Mixture should come together and be smooth. Spoon the dough onto parchment paper and roll into a log. Freeze for 20-30 minutes until firm.
Preheat oven to 350 degrees and cut the dough into thin slices. Place on parchment lined baking sheets and bake for 12 minutes. Cool on baking racks.

Dulce de Leche Bars

1 stick unsalted butter, softened1/3 cup packed light brown sugar1/2 teaspoon pure vanilla extract1/2 teaspoon salt1 cup all-purpose flour----1 cup dulce de leche
4 egg yolks, beaten8 ounces 60%-cacao bittersweet chocolate, finely chopped
Preheat oven to 375 degrees with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan . Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.
Blend together butter, brown sugar, vanilla, and salt in a food processor. Sift in flour and blend until a soft dough forms. Spread dough evenly in baking pan pressing well, then prick all over with fork. Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack.
Bring dulce de leche and chocolate to a simmer in a small heavy saucepan, stirring with a wooden spoon until chocolate has melted into the dulce de leche. Temper into egg yolks and cook for just a minute or so.
Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours. Cut with a hot knife.

Sunday, December 13, 2009

Festival of Trees

Back at the cookie ornament thing. (see post below)These ones were shellacked, so I'm not so worried about them losing their frosting. The Festival of Trees is a benefit to raise money for Primary Children's Hospital. People donate decorated Christmas trees, wreaths, gingerbread houses, and various crafts to be auctioned off. 100% of the proceeds are given to the children's hospital. The members of my barn (where we keep and ride our horses) donated a tree decorated in a western style with horses of course. So, my contribution was to make cookies, of course.

Many of the cookies looked like our horses.

The black one looks like "Mo" the Sorrel lookes like "Chester".

Stars, horse shoes, and ponies

This is what they looked like on the tree And the finished tree.....

Thursday, December 10, 2009

Hey Baby it's Cold Outside

I would like to announce that it's FREEZING outside. I rarely complain about the weather, but I might complain about the temperature. I'm not sure where the idea of "Comfort Food" originated but I think it must have had to do with nearly freezing to death. This is a wonderful recipe for an Italian style stew called Osso Buco. It is typically made with veal shank, but I like to use beef shank-it is a bit more cost effective as well. The method of braising leaves the most tender meat and beautiful gravy that tastes so great with mashed potatoes.
Now regular mashed potatoes work great with this. But if you don't make the Celebration mashed potatoes with this...promise me that you will make them sometime....they are memorable.
4 beef, veal, or lamb shank
bouquet of rosemary, thyme and parsley (2 sprigs each)
1 bay leaf
4 garlic cloves
2 cups stewed tomatoes
2 teaspoons salt
1 teaspoon pepper
½ cup flour
vegetable oil
2 cups onion, diced
1 ½ cups carrots, diced
1 ½ cup celery, diced
1 cup white wine
2 cups chicken stock
Heat large heavy pot on medium high heat and coat the bottom with vegetable oil. Season the flour with the salt and pepper. Tie each shank tightly with twine. Dredge the shanks in the flour mixture and brown the shanks in the hot oil. Remove shanks when both sides are browned. In the same pot add the vegetables adding just a bit of salt and pepper to them. Saute for a few minutes, and deglaze the pan with the white wine. Cook until liquid is reduced to half and then and add the garlic and tomatoes. Finally add the shanks, boquet, and chicken stock. Cover the pot and place in a 350 degree oven for an hour and a half, turning the shanks about half of the way through. The liquid should get a bit thicker but you do not want it to evaporate.
9 russet potatoes
1 cup julienne zucchini
1 cup julienne yellow squash
1 cup julienne carrot
½ cup julienne red onion
1/4 cup parsley, chopped
2 cloves garlic, minced
8 Tablespoons butter
1 cup sour cream
½ cup Parmesan cheese
2 teaspoons salt
1 teaspoon pepper
Peel and boil potatoes until tender and flaking. In a saute pan, combine the squashes, carrot, and onion, and saute with just a bit of olive oil, until al dente-adding garlic at the end. Drain the potatoes and beat in the butter, sour cream, Parmesan, parsley, salt and pepper. Beat until light and fluffy. Gently fold in the sauteed vegetables. Cover and keep warm until service.

Tuesday, December 8, 2009

I know......I know....delinquent blogger....bad's just been....a busy time. I am sure you all know what I am talking about. Weirdly strange these last couple of weeks. And Christmas...I'm not sure if you know but it's ****WARNING THIS NEXT STATEMENT MAY CAUSE EXTREME STRESS AND TRIGGER OVEREATING****16 days away....AAAAAAGGGHHH.
Sorry....I might need a moment. tick tock tick tock...ok I'm ok...I think. I am so not ready, every year I swear to be ready earlier,but alas, I fail each and every year.
Sooo, this post is concerning why I have been delinquent. A week or so ago, I received a phone call from the Holiday Decorator at the Governor's Mansion. (Yes, the home in which the Governor of the state lives in.) He asked me if I could make some gingerbread cookies for the "Family" tree, in the mansion. The family tree is decorated by the First Lady, and in any way that she wishes. She wanted to decorate it in a way reminiscent of the time in which her children were young. She said that they decorated it with candy canes and ginger cookies that would smell through out the holiday season.
So, I was asked to make non-edible, highly fragrant cookies. How hard could that be? oh, and I had 24 hours to make them! I researched some recipes and found a few similar recipes that substituted spices for flour, thus resulting in the most amazing smelling cookies. Each tray took 2 hours to bake! the rest of the time was spent decorating each cookie with royal icing.
Look at how cute they were!

Each cookie had it's own personality
oooh they smelled sooo good
Girls and boys and even little baby ginger people
My house smelled like those pine cones at the grocery store

We tied red and white raffia ribbon to each one and tied them to the tree
The First Lady was so complimentary.....

Here's the beautiful tree

And name on the Decorating Committee sign! I felt like such a celebrity......

Until yesterday....The phone call went something like this:

"Hello, Sara?"


"This is Caroline from the Governors Mansion."


"The First Lady has asked that I call you and ask if there is any way for you to come and repair the cookies on the tree."

(uncomfortable silence)" the cookies?"

"yes, the frosting has fallen off all of the cookies."


"We will send a motorcade immediately due to the fact that this IS a matter of State security."

(I am so fibbing...I didn't yell "WHAT" and was not offered a motorcade, but, my cookies were shedding and I had 4 hours to fix them before the nights party.) So I rushed downtown bad could they be?....

That bad!!!!

I am not exactly sure what happened, I have my guesses, but I did manage to get them fixed and back on the tree in time. I ended up painting them (with T-shirt bubble paint) instead of risking royal icing again-it worked that a word.

Wednesday, December 2, 2009

What Happens when a Taco and Stir Fry Fall in Love?

Tonight I was hungry for Asian and tacos. So I improvised with the remnants of the refrigerator. It was a hit. I do however wish I had some cilantro and a lime...but alas, I had none...maybe next time. It needs a name Hunan Taco...what does Hunan mean?....maybe Mexican Samurai....maybe you could help me out. Make it and let me know.


boneless pork loin chops
1 small onion, diced
1/2 cup carrot, diced
1/2 cup celery, diced
1/2 cup red pepper, diced
1/2 cup mushrooms, diced
1/2 cup bamboo shoots, diced
1/2 cup water chestnuts, diced
2 cups napa cabbage, thick shred
2 cups bean sprout
3 Tablespoons flour
3 tablespoons oil
salt and pepper
1 teaspoon Chinese five spice
1 teaspoon garlic, minced
2 teaspoons fresh ginger, minced
6 tablespoons oyster sauce

With a mallet, pound the chops-so that they are thin but not breaking apart. cut the chops in half and then cut each half into thin strips. Lightly season the flour with salt and pepper and toss the pork with the flour mixture. Heat a heavy skillet or wok to high and add the oil. As soon as it is sizzling hot add the meat and stir fry for 3 or 4 minutes. Remove the meat and set aside.
In the same hot skillet, add the vegetables (excluding cabbage and bean sprouts) and stir fry for 5 minutes. Add additional oil if needed. Add the sprouts and cabbage and cook for a few more minutes. Make a well in the center of the pan and add all remaining ingredients and mix the vegetables in. Finally, add the meat. Season carefully with salt and pepper. Serve wrapped in a warm tortilla.

Monday, November 23, 2009

Barrel of Beans

If I had to chose a food item...just one, that if I were stranded on an island, I would take with me, it would probably be beans. I know that sounds nuts, I love chocolate more than beans, but I'm pretty practical, and chocolate wouldn't sustain me for long. Beans are just so great. Bhe fact they are healthy, beans are so versatile and delicious. Beans can take on so many flavors and are found in so many dishes from all over the world. I love this particular dish because it is comforting. It's a great dish to make this week with Thanksgiving, because it easy-it lets you save up all that cooking energy for Thursday!

White Beans and Sausage

1 bag dry white beans
1 box or 4 cups chicken stock
2 large carrots, peeled and cut
2 large celery stalks, cut
1 large onion, diced
3 cloves garlic, minced
3 Tablespoons butter or margarine or olive oil
15 oz stewed tomatoes
8-16 sausages,1-2 per person (I used chicken and gouda- my favorite are Aidell's brand)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme

Before you go to bed rinse the beans (to get out any dirt or rocks) and pour in a pot covering with cold water. Let sit overnight. Pour into a colander the next morning and rinse again.
In the same pot, sautee the carrots, celery, garlic and onions in the butter or olive oil. Cook until al dente. Return the beans to the pot and add the chicken stock, tomatoes and and spices. Bring to a boil and then reduce heat to a simmer and simmer for an hour. I like a thicker bean soup, so I cook it with the lid off, but if you want a more brothy soup, cook with the lid on.
Preheat oven to 350 degrees and line a baking sheet wit aluminum foil. Bake the sausages for twenty minutes until they are puffed up and caramelized. Spoon the beans into a bowl and slice the sausages over the top. *serves 8

Wednesday, November 18, 2009

Ask Sara

I have been away for a bit. Took a fabulous trip to Seattle and had tasty food adventures about which I will post in the next couple of days. But until then I leave you with this:

KVA said...
I want to make these yummy cookies but need a frosting recipe to go with. (I know totally pathetic) I have been looking for a soft sugar cookie recipe for a while now. Thanks so much for sharing. Your recipes continue to make me happy.
November 13, 2009 3:22 PM

Awwwe thanks KVA...thanks for continuing to be one of my three readers..ha ha and because you asked so you go:

Frosting for Cookies

1 cup butter
6 cups powdered sugar
1/4 teaspoon salt
1 Tablespoon vanilla
5 Tablespoons sour cream
up to 1/3 cup milk

Cream butter until light and fluffy and add sour cream and vanilla. Beat in sugar and salt. Add milk until frosting reaches desired consistency.

Monday, November 9, 2009

Dog Abuse and Sugar Cookies

This is my dog. She is a Miniature Australian Shepherd. She may possibly be the best dog ever. Why am I showing you this? Because, I walked into the room with the recipe I am posting today... and she ran off...nearly running into the wall to get away from me...terrified...and hid under the bed...and has still not come out yet. She either though I was going to swat her hind end...which of course means she was up to no good ...or she hates sugar cookies.
The following excert comes from last weeks post: Happy Halloween!
Angie said... can we get the recipe for the sugar cookies? I have been on a quest for the perfect sugar cookie and I've been close...I'm sure yours will be the winner!
November 2, 2009 11:27 AM
Sara said...
Thanks Kelly!Angie,after much contemplation....I think I might be willing to share my coveted recipe. Check in the next couple of days, and I'll get it posted.
November 2, 2009 5:29 PM
Angie said...
May the culinary gods shower more blessings upon you! Thanks!
November 2, 2009 8:23 PM

I am looking forward to those blessings!!


1 cup butter
1 cup sugar
1 egg
1 cup sour cream
1 teaspoon vanilla
1/4 teaspoon almond extract I know, most of you hate almond extract in's just a little bit though..make sure you measure it.
4 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
Cram the butter and sugar together...really cream it...take some should be light and fluffy. Beat in the egg, vanilla, almond extract, and sour cream. Combine all the dry ingredients together and sift. Yup I said's worth it. Combine in parts-just don't dump it in and mix until combined. Form into a ball and wrap in plastic. Refrigerate it for an hour. Later roll out cookies to desired thickness- no less than a 1/4 inch or they will be crispy. Bake on parchment paper for 10 minutes at 350 degrees. Cool on a wire rack.

Tuesday, November 3, 2009

Ham and Cheese

Fancy Pants Ham and Cheese Sandwiches! you know you want one. I love it when a person has a common job, but gives it a big for instance: Sanitation Engineer-garbage man, Freight Relocation Specialist-Trucker, Clear Vision Specialist-window cleaner get the gist. So let me introduce you to tonight's special...Prosciutto and Gruyere en Croute or...
1 package puff pastry
8 oz Gruyere cheese, grated
8 oz prosciutto ham
2 tablespoon parsley, chopped
1 egg
Preheat the oven to 400 degrees. Lay the puff pastry out and cut into 2 inch circles with a biscuit cutter. Lay out another sheet and cut an equal amount of 2 in circles-but this time re cut the 2 inch circles with a 1 inch circle to create a thin circle. Place that circle on the 2 inch circle. Place on a parchment lined baking sheet. Beat the egg and brush the pastry with it. Bake for 15 minutes. On another baking sheet, lined with paper, lay out the prosciutto and bake for 15 minutes at 350 degrees until crisp. Slightly cool and break up. Mix the prosciutto with the cheese and parsley. Fill the little cup with the cheese mixture. Return to oven until melted, serve immediately.

Monday, November 2, 2009

Fall Caesar

Oh, how I love an Indian Summer. Mother Nature gave us a taste of what is to come last week. Rain, sleet, hail and snow...temperatures dropping below freezing. But this week she is giving us a chance to rake up the leaves and put away our summer clothes before she blasts us again. And will I answer the call? Probably is so beautiful outside!
This salad is happiness on a plate for me. Although not a traditional Caesar dressing, it still carries the same bold flavor. Paired with warm croutons and buttery textured roasted is fabulous. Served on its own or with a slice of pizza or bowl of soup, this salad is easy and answers the call of fall. Enjoy!


1/2 cup freshly grated Parmesan
1/4 cup olive oil
1/4 cup vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
2 cups day old bread, cut into 1 inch squares
2 cups red cabbage, thick sliced
2 cups butternut squash, thinly sliced
1 cup carrots, thinly sliced
3 heads romaine lettuce
¼ cup olive oil
3 cloves garlic, minced
½ cup Parmesan
Salt and pepper

Combine Parmesan, lemon juice, garlic and Worcestershire in a blender. Slowly emulsify the oils in. Blend until smooth. Season to taste with salt and pepper.
Arrange the bread cubes on a sheet pan. Arrange the butternut squash, carrots, and red cabbage on another sheet pan. Combine the garlic and oil in a bowl and toss ½ with the bread cubes and the other half with the vegetables. Sprinkle the bread cubes with the Parmesan, and the vegetables with salt and pepper. Bake in a 400 degree oven for 20 minutes-for the vegetables and 15 for the bread cubes. Remove from oven and cool completely. Toss the cooled vegetables with the dressing and dress the romaine leaves with it. Top with croutons.

Friday, October 30, 2009

Happy Halloween!

The kidlings and I were very busy tonight, creating like mad scientists! Maybe I'll cook something nutritious.......When I come down from my sugar rush.

Sunday, October 25, 2009


I was telling you the other day how beautiful fall is here. The rains came in today- crisping the air again and glossing the scenery. I thought I would share some of the beautiful sights out my back door.
Nasturtiums apparently love this cool weather
The regal chestnut tree

Mt. Olympus...this picture hardly does the color justice Legs the horse standing in the rain...waiting to come in, the beautiful yellow leaves are on the apricot trees.
Amazing thunderclouds over head
Grand maple tree
The sights are inspiring...
So I made these....
2 cups warm water
4 1/2 teaspoons active dry yeast
4 Tablespoons sugar
5 to 6 cups all-purpose flour
2 teaspoons salt
1/2 cup golden raisins
1/2 cup dried cherries
1/4 cup cinnamon sugar mixture

Combine the water, yeast, and sugar in a bowl.I used my kitchen aide bowl. Stir and let stand until foamy, about 5 minutes. Add four cups of the flour as well as the salt and mix with a spoon. With the dough hook, add the remaining cup and a half a few tablespoons at a time(if you don't have an upright mixer, you will have to knead this with your own hands as you work). Knead for 8 will not have to go to the gym to work out your upper body today. Your kitchen aide may not be able to handle the bulk. Towards the end of you kneading, flatten out the dough so it is the size of a large plate and sprinkle with the cherries, raisins, and cinnamon sugar (I kind of pour the sugar in lines instead of sprinkle so that there will be streaks of cinnamon sugar). Finally, roll the dough in one direction (as if making cinnamon rolls) and then shape into a ball.
Spray the bowl with cooking spray and place the dough back in. Spray the top of the dough and cover the bowl with plastic wrap. Place in a warm spot for an hour or so until dough doubles in size. Punch down the dough and then gather into a large ball. Cut the ball in half-the halves in half- and then finally the quarters into that?
Roll the pieces into nice smooth balls, and then poke a hole in the center, all the way through. Place on a greased baking sheet and spray the top again with cooking spray. Cover with plastic wrap and put in the fridge overnight. In the morning, preheat the oven to 400 degrees and place the bagels in a warm spot to warm up and rise for 30 minutes. In the meantime, bring a large pot of water to boil. I added a couple of tablespoons of sugar to the water-some recipes call for salt. Carefully, place the bagels in the water (three at a time) and let boil for a minute-turning after 30 seconds. Remove from the water very carefully, and place on a wire rack-at this point, I put a cinnamon sugar mixture in a bowl and pressed the top side of the bagel gently in. Place the bagels on a parchment lined baking sheet-six to a sheet. I also sprinkled cornmeal on the pan-I like them crunchy on the bottom, otherwise, I would suggest spraying it with cooking spray. Bake for 20 minutes and cool on a wire rack for ten minutes before eating.