Month: September 2015

Sandwich Queen

This week I am going to tell you a bit about what it felt like to get cut making a sandwich. It hurt. It hurt a lot. I cried, and I at first, was worried what people would think about getting sent home on a sandwich. Then I went out to eat at the most amazing store / restaurant / mecca — Eataly. My mom and I talked about the entire time so far in NY. We laughed (a lot). We cried (her more than me — moms do that). We ate I had shortribs with pasta — but I ordered it for sentimental reasons. The name was “Tagliatelle pasta with Shortribs and Parmigiano Reggiano.” The pasta I used with Faaaaaabio was Tagliatelle 🙂 (it’s not the most common shape pasta out there) and I LOVE to make short ribs for my dad. They’re his favorite food – next to Parmigiano Reggiano. After lunch we watched a million movies at the hotel (well, 3) and waited to hear who else made the finale. I was excited and nervous at the same time for my friends.

I thought over and over in my head what could I have done differently in my “Sandwich Challenge” – the answer. Nothing. I was given 20 minutes to make a French inspired Ham and Cheese Sandwich. Of course I was going to make a Croque Monsier. It’s a classic. It’s famous. It’s perfect. …and it takes time. Time I really didn’t have… but, I was known on the show for taking risks and for breaking the time barrier. (remember the Boeuf Bourguignon from episode 4?) Well this week I needed to make a ham and cheese sandwich and doing so with a French Inspiration of course means creating a Croque Monsier. The key to a great Croque Monsier is a good bachamel sauce. (which Jeff Mauro said I did a nice job of doing._ Once I master the sandwich — you know I will Jeff 😉 — I will post a recipe for it. Until then, here’s two links to help you out. One is for bachemel sauce. It takes time — lots of time, but knowing how to make a great bachamel is important, and if nothing else from Episode 5, I’m REALLY proud of my sauce on the show. Knowing one of the 5 French Mother Sauces will carry me forever. Here’s a recipe to help you learn how to make one.

The next link is for Croque Monsier.

Until I’ve mastered mine (and figured out how to do it in 20 minutes) I will post for you what I would have made had gotten to make any sandwich with a French inspiration. Here’s one of my favorites!

I hope you like it. I hope it proves I really can be the Sandwich Queen. 🙂

Filet Mignon Sandwich – Recipe from Sabrina Richard 20 minutes

  • 2 Filet Mignon
  • 1 pkg Boursin Cheese
  • Salt
  • Pepper
  • Arugula
  • Mushrooms (baby portabella and white) sliced
  • 2 tablespoons butter
  • fresh loaf of French Bread – sliced lengthwize
  • EVOO

Season all sides of the filet with salt and pepper to taste.

Place butter in skillet on high heat and melt.

Place filets in pan for 2 minutes each side.

Put 1 teaspoon of EVOO in another pan and brown the mushrooms. Add salt and pepper to taste. To quote Julia Child – “don’t crowd the mushrooms” (otherwise they won’t brown properly). Once browned, remove from pan into a bowl.

Once the filets are sizzling on both sides, place the entire skillet in a preheated oven at 400 degrees for 5 minutes.

In the same oven, place the French Bread open faced in the oven drizzled with olive oil (to warm for 3-4 minutes).

Wilt arugula in the same pan the mushrooms were in by using 2-3 tablespoons of EVOO, salt and pepper to taste and covering with lid for 2-3 minutes. Remove from heat.

Once the bread is warm, construct the sandwich while the meat rests:

  1. Spread the boursin on both sides of the French Bread loaf
  2. Place wilted arulgula on the bottom
  3. Add mushrooms
  4. Slice the filet (at a 45-degree angle)
  5. Top with the other side of the bread

Bon Appetit!

Here’s a photo of me enjoying it with local Indy ABC News Anchor Lauren Casey (Indy RTV6) 🙂 and a video of when she came to my house and we cooked together.

Lauren and Sabrina Sandwich

The Dish that Changed My Life

Each week I will post #FrenchFriday and feature a French inspired dish.  On Monday’s episode of Rachael Ray’s Kids Cook-Off Rachael’s the guest judge was Sunny Anderson.  She challenged us to cook the dish that inspired our entire culinary future.  For me, there was no question about what I was going to cook.  The only question was, how was I going to pull it off?!  Viewers of Kids Cook-Off know I LOVE Julia Child, and I first fell in love with her because of the movie “Julie & Julia.”

In the movie I learned that the first recipe that Knopf editor Judith Jones tried from Julia Child’s manuscript was Boeuf Bourguignon.  It’s her most iconic recipe.  It also takes about 6 hours.  Who has that kind of time? I’m 11, I go to school.  I’m a Girl Scout.  I work at a museum.  I don’t have 6 hours. I don’t have a Le Creuset dutch oven (yet) and – oh Sunny only gave us 60 minutes.

The first time Julia made this recipe on television was February 11, 1963 on the PBS show “The French Chef.” — my birthday is February 11.  (see – I was born to make this dish!)

Well, with only 60 minutes, I had to take the essence of Boeuf Bourguignon and channel my inner Julia.  Rachael even told me she was nervous about it, but we talked about things and my number 1 idea was to not use “chuck” as Julia does.  (because it’s tougher) I needed to use filet mignon in my “Quick Boeuf Bourguignon.” Rachael liked my idea and liked my idea of using pearl onions instead. Phew!  🙂


Then I carefully layered each flavor from the dish.  The beef, the bacon, the vegetables and the bouquet of herbs and built the richness of the stew to create the classic French dish to honor Julia and my culinary dream.  During the show I talked to the food, I talked to the camera and I talked like Juuuulia.  I leaned that doing all of these things helped me to relax and really helped to make me a better cook.  (hey, whatever works!)  Sunny and Rachael were actually laughing and I’m ok with that.  (were they laughing with me or at me?!?) 😉

I’m really proud of my dish and I hope Julia would be too.  I loved cooking in the Le Creuset they had on set (boy did I want to pack that beauty in my suitcase!) and I hope you’ll enjoy cooking this dish with your family as much as I enjoyed cooking it for my TV family of Rachael, Sunny, Juliana, Chris, Scarlett, Chandler, their parents, and my mom.

This episode was my favorite to film!  I loved our guest judge, I loved the food and I felt really relaxed in the kitchen and everything was just “right.”  Here’s a link with a few clips from the episode including the dish that changed my life — in so many ways!  🙂


“Quick Boeuf Bourguignon.” – Sabrina 60 minutes

  • 6 1″ thick filet mignon steaks cut into cubes (salt and pepper each cube)
  • salt
  • pepper
  • butter (1/2 cup – divided)
  • Carrots cut diagonally into 1″ pieces
  • Bacon
  • 1 cup frozen pearl onions, defrosted
  • 10 mushrooms thinly sliced
  • 4 tablespoons butter
  • 3 tablespoons flour
  • EVOO
  • a bouquet bundle of 3 thyme sprigs, 3 sage sprigs and in honor of my grandmother 1 spring of rosemary tied with a string. (so I can pull it out later)
  • 1 1/2 cups beef stock
  • 1 cup dark red wine like pinor noir


Side Dish

  • egg noodles
  • butter (3-4 tablespoons)
  • fresh parsley

Render the bacon in pan with butter- 3 tablespoons)

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in EVOO and 1 tablespoon butter for 2-3 minutes, turning to brown on all sides.

Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside

Add the remaining butter to the pan

Saute the mushrooms with salt and pepper in the bacon grease (remember Juuuulia’s most famous tip “Don’t crowd the mushrooms, otherwise they won’t brown properly.”)

Add Carrots and Onion for 2 to 3 minutes.

Remove the vegetables from the pan and place on a plate.

Add flour to the pan and stir — once melted add browned filet pieces

Add wine and stir slowly

When the wine comes up to a bubble scrape up the pan drippings, add stock and herb bouquet to the pot and cover.

When the liquid boils again, reduce heat to medium (taste).

Cook covered 5 minutes, remove the lid, add back in the mushrooms, carrots,  onions and bacon back to the pot.

Simmer without the lid, taste and remove the herb bundle.

During this final step, prepare in salted water egg noodles according to package directions.  Stir together with butter (3-4 tablespoons) and fresh parsley. Serve in large bowl.

Serve Boeuf Bourguignon directly from dutch oven

Bon Appetit!


Straw and Hay – with a Parisian Twist!

Here’s my 5 ingredient pasta from the 3rd episode of Rachael Ray’s Kids Cook-Off on Food Network.  In this episode Fabio Viviani taught us that Pasta best shines with simple sauce that typically only has 5 ingredients. Rachael then gave us 20 minutes and only 5 ingredients to make our best pasta from our culinary point of view.  French Pasta – here we go!

Paille et de Foin (Straw & Hay Pasta)

(5 ingredient pasta – 20 minute pasta. Rachael said the pasta, salt and pepper did not count)

  • Kosher Salt
  • 1 ½ teaspoons freshly ground pepper
  • 8-10 ounces Tagliatelle Pasta
  • 3 Tablespoons unsalted butter, divided
  • 4 ounces French Roquefort Cheese
  • 2 cups Frozen Peas – thawed
  • 1 ½ cups Heavy Cream
  • Truffle

(sometimes these are hard to find – Each Monday night during the show I have a party.  For my party, I didn’t have one, as photographed – if you can’t find in your town, do not worry – Julia says “never apologize, no excuses” – this is a perfect example!)


Fill large pot with water – add 1 tablespoon of salt, bring to boil. (Rachael taught us “your water should taste like the the sea.”)

Meanwhile – melt butter in large (12”) sauté pan over medium heat. Add the cream, Roquefort, 1 ½ teaspoons salt and pepper and bring the sauce to a boil.

Lower the heat and let simmer for 5 minutes until thickened.

Turn down the heat to med low.

Add the Peas. (On the show I didn’t have enough time to give my peas a “pea hot tub” as Rachael called it — you will not be on the clock and you’ll be just fine!) 😉

Add pasta to boiling water and cook according to package directions.

Reserve 1 cup of pasta water and drain the pasta, allowing some of the water to remain. (Rachael taught us this is called “Magic Water”)

Add the drained pasta in the pan with the sauce.

Toss well. If the pasta seems dry, add some of the pasta Magic water.

Taste for seasoning and add a touch of Roquefort if necessary.

If you have a truffle – shave over the top.
Bon Appetit! It’s a winner – if you have enough time 😉
(This plate was one of the 16 I made for my viewing party and photographed by Jennifer Driscoll Photography – Merci!)


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