Recipes by Sara Schewe

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Pear Tatin

Pear Tatin by Sara Schewe

Does dessert get any better than caramel and puff pastry?I made this dessert almost a year ago after watching an episode of The F Word (Gordon Ramsay’s show). This was pre-DSLR and natural lighting (there’s not a whole lot of natural light to be had around here in the middle of winter), so the pictures won’t be the prettiest, but you…

2 votes
Easy Pantry Lasagna

Easy Pantry Lasagna by Sara Schewe

I generally don’t keep much food in my pantry, simply because I don’t have much storage space. But I always have on hand a few cans of assorted tomatoes, a few onions, garlic, and a box of no boil lasagna noodles. If you’ve never used the no boil noodles, try them! Assembling the lasagna used to be a bit of a chore, what with dealing…

2 votes

Gougéres by Sara Schewe

I first started playing with choux dough back in college. At the time, my idea of cooking involved a bag of frozen mixed vegetables and a sauce packet. My roommates and I would cut up chicken, then stir-fry the chicken, add the veggies, add the sauce, and let it simmer for a bit. Whomever wasn’t involved with the stir-fry would take…

1 vote
Soupe Savoyarde

Soupe Savoyarde by Sara Schewe

For my next installment of French country cooking, I wanted something fairly simple, yet seasonal. This winter vegetable soup seemed perfect.I had to trek to a couple of grocery stores to find celery root, though around here that’s not all that surprising. This soup is perfect for a cold winter’s night, and it will warm you up night…

1 vote
Small Batch Cupcakes

Small Batch Cupcakes by Sara Schewe

Cupcakes are a favorite sweet treat of mine, but I’ve often shied away from making them because all of my recipes yield at least a dozen little cakes, if not more. I’d find myself purchasing the bakery cupcakes from the grocery store and cringing when I looked at the ingredient list (partially hydrogenated shortening, anyone?). I also…

2 votes
Glazed Lime Cake

Glazed Lime Cake by Sara Schewe

This week, I decided to start things off with a simple dessert designed to last all week. This recipe is simple, easy, and inexpensive to make as it utilizes ingredients that many of us already have on hand.Perfect.I did forget that this recipe used self-rising flour, which I never use and had no intention on buying for one recipe.…

1 vote
Peanut Butter Crispy Bars

Peanut Butter Crispy Bars by Sara Schewe

Peanut Butter Crispy BarsHere’s a recipe from the archives. By my estimates, most of you weren’t yet reading when I first posted this recipe, but it’s so decadent and rich, that I just had to share it, what with the holidays coming up and all.When I say these are rich, I’m not exaggerating. You’ll probably want to cut them into small,…

2 votes
Chocolate Mousse

Chocolate Mousse by Sara Schewe

When I was in sixth grade, everyone in the class had to bring in some sort of dish from various countries in the world. I have no idea how I scored France, though I suspect there was some begging involved. As a former French teacher, my mom had an arsenal of French recipes, and this was the one we chose. When I brought the mousse into…

2 votes
Tomato & Goat Cheese Tarts

Tomato & Goat Cheese Tarts by Sara Schewe

When I first received my copy of Back to Basics, I knew that someday I would make the goat cheese tart. I mean, it has some of my favorite components: puff pastry, goat cheese, caramelized onions, parmesan, thyme…add a glass of wine, and life is perfect.I originally made this recipe last year for the Barefoot Bloggers, which I was…

1 vote
Coffee Crunch Bars

Coffee Crunch Bars by Sara Schewe

After the holidays, I spent some time perusing old food magazines, especially the winter issues. I found this recipe from Molly Wizenberg’s column in Bon Appetit, and the bars sound fun and tasty, and I was ready to try something different.I almost had all of the ingredients, but because I only had light brown sugar, I added just a…

1 vote