Sabrina's Blog

DinnerCall

I’m really excited to let you know I am partnering with DinnerCall!  Their mission is to bring families together and to truly talk over dinner. Turn off the tv (I know, I know, I was on tv 😉 so that sounds funny coming from me) and to talk to your family about your day, your weekend, a movie star, a song or anything!  They even have a cool app in case you need a few fun conversation starters.  It’s great!  You can learn more about it at BillionDinners.org

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Each week during the holiday season I am going to bring you and your family ideas and tips about how to get your family engaged in the kitchen.  I’m going to show you how to get your kids in the kitchen with you. (They can do it!) and together, we’re all going to have dinner to help achieve 1,000,000,000 dinners.  Look at alllllll those zeros!!!!  I love it!  So let’s have family dinner, because eating dinner as a family is a good thing.

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The first tip to help get your kids in the kitchen is just in time for Thanksgiving:  Learn a Family recipe.  A few years ago my Grandmother taught me her Apple Crisp.  Now I’m in charge of it for all of the holidays and she just gets to enjoy having her family make it for her.  I’m proud to make it for her and continue the family tradition.  What recipe to you love to eat and can you learn?

Dinnercall Apple Pie

Bienvenue I’m Home

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It’s not a secret I love France. I love everything about it. I love the food, I love the music, I love the culture and from the moment I met the cast members in Epcot (who all are from France) I knew I loved the people. In France they kiss on both cheeks when they meet. I’m a Francophile. (I didn’t know this word until my Godmother told me while we were in Epcot, but yes, I’m a Francophile – “A Francophile is a person who has a strong affinity towards the French language, French history, French culture or French people.” And I’m proud of it.)

When my family and I went to Disney for a week and during that time I spent 3 days in Epcot for the annual Food and Wine Festival the time I spent in the France Pavilion I felt perfectly at home. I knew I belonged there. I have no doubt someday I will go to France. Whether or not I get back on the plane to come home is yet to be determined 🙂 I love it!

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Eric, the GM of the culinary team in France greeted my mom and me first thing in the morning and treated us to breakfast. (oh boy did he treat us!) He kissed me on both cheeks when I met him and told us that’s how French people greet each other and I didn’t care anymore that it was a gloomy rainy day. I was in FRANCE and it was perfect! (well, I was in Disney’s version of France, but it was still perfect!)

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We sampled many items, but I loved the savory Tartine aux Fromage. I want to go back and have another one another for breakfast (Why is Epcot so far from Indy?! The salty gruyere cheese and the creamy sweet goat cheese with the earthy rosemary herbs on the flaky pastry were such a wonderful breakfast. My mom had a brioche with chocolate and almond creme! She barely allowed me to sample a bite, but we both indulged in the largest meringue I have ever seen. I was about as big as a child sized football. The pastry chefs then dip half of it in chocolate, and it’s equal parts breakfast and desserts and all parts sinful! We didn’t only eat it for breakfast. We nibbled on it all morning with help from the entire family.

Eric also talked to me about two chefs. One who helped inspire me, and one who inspires all French Chefs. Julia Child once came to Disney (during Food and Wine Festival) and he told me the story of when she came to Epcot and toured around the park with her escort Chef Paul. (Eric’s and France’s leading culinary icon) Monsier Paul Bocuse is considered the leading French chef in the world and the restaurant in Epcot is named after him. (he event shares my birthday!!!) I wish I was alive when Julia Child came to Disney World with Chef Paul – WOW! Eric then gave me a wonderful gift, a book of Chef Paul’s life and recipes! Merci! Afterward he introduced me to the Executive Chef. I told him I was looking forward to enjoying dinner with him that night in the restaurant!

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In the afternoon I tried a sampling of their items from a special menu (for Food and Wine Festival). The croissant aux escargot with garlic and my iconic dish – Boeuf Bourguignon (and being recognized by some fans in the park — this was the first, but not the last time this would happen in the park, but it did make me giggle that I was getting Boeuf Bourguignon when it happened). I couldn’t wait to return for dinner.

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That night we ate dinner in Chefs de France and everyone sampled each other’s plates (because the decisions were SO tough). I loved my mom’s Gratin de Macaroni. It was so creamy and delicious (and certainly not an average mac and cheese by any means) My dad’s Plat de côtes de boeuf au Cabernet (Beef Short Ribs) were so tender and the sauce was rich and meaty. My dinner, the salmon in a buerre blanc was exactly was I imagined: light, lemony, buttery and tangy. Perfect. Since I started with French Onion Soup I was soooo full and barely had room for the dessert, but it was included with my prix fix meal. The chocolate mouse was light and airy and I loved it. Illuminations was going on outside the windows and I enjoyed the music while we ate the entrees.
One of the days in Epcot my mom, Grandma and I enjoyed a special event called French Family Traditions. It was a special 5 course meal in Monsier Paul Restaurant. Eric was the host of this event and right away made me feel so special! Two of the guests were from the corporate offices of Le Creuset and he introduced me to them! I got to meet the Director of Marketing from Le Creuset and take my picture with them. What a FUN job they must have (I can’t imagine what their kitchens must look like!!!) They were there because the event was sponsored by them and the entrée course as served in a cocette!

Entree

Here’s the menu we were served

Aperitif

Allumette au fromage (cheese stick)
Cocktail Le Presse (Grand Marnier Titanium, lemon juice, simple syrup, raspberries, sparkling wine)

Hors d’Oeuvre

Quiche Lorraine
Traditional Quiche Lorraine with Ham & Cheese
Vouvray, Val de Loire 2014

Plat de resistance

Blanquette de veau en cocotte Le Creuset
White veal ragout served with rice, carrots, mushrooms & baby onions
Chinon, Le Haut de Presle, Marquis de Goulaine, 2014

Fromage

Bordeaux, Cabernet Sauvignon, Chateau de Ricaud 2012

Dessert

Macaron a l’ancienne
Light almond macaron, bitter chocolate mousse, vanilla & chocolate sauce, hazelnut ice cream
Cremant de Bourgogne, JCB21, N.V.

The entire experience was one of the best dining experiences I have ever had, and the entrée (the Plat de resistance) was one best foods I have ever tasted. I didn’t want the (enormous) cocotte of creamy, rich wine sauce and succulent veal to ever end. (Eventually I was so full I couldn’t finish – I don’t know if anyone did.) After dessert (and before Eric handed out the goodie bags, he introduced me to the entire restaurant! I was so surprised and he joked that someday I would work there. That’s my dream!!)

The luncheon took 3 hours, and I was sad when it ended. Eric took me over to their ice cream shop for dessert. (I JUST ATE!) Their ice cream is famous because they serve it on macarons because Eric felt badly I couldn’t have the wine. I only had a cup of chocolate, but every time I see a photo of the macarons on Instagram I think about how it was the most decadent chocolate ice cream I’ve ever tasted. (Instagram = @artisandesglace and Twitter @ArtisandesGlace)

He’s really active on both! And the photos of their culinary team in action will make your hungry. If you ever go to Epcot, you MUST stop in!

My time in Epcot was a very special and celebratory time with my family. It was so much to fun to enjoy time there celebrating my experience on Food Network and being there during Food and Wine Festival. My time in the France pavilion was really unique and I learned so much just from eating, talking to the culinary team and meeting so many influential people. I feel really at home when I’m in France. I wore a beret in the parks, and I even bought Parisian inspired Mickey ears. Someday I will get to France, and until then, I will get to Epcot and go visit my friends. Eric taught me a saying A Bientot. – “see you soon” – yes, you will!

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Girl Scout Cook-ing

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I love being a Girl Scout.  I’ve actually said it helped make me who I am today. I used to be really, REALLY shy.  When I was a Daisy Scout I was actually very shy.  I was very quiet in class even though I knew the answer, I never raised my hand, but with help from Girl Scouts I got over it. Selling cookies is how I got over my shyness. I learned you should always smile and speak clearly.  Above all, I learned confidence! I learned the simple words “Would you like to buy a box of Girl Scout Cookies?” can open a lot of doors.  I met wonderful people because I asked them to buy Girl Scout Cookies.  One lady was a Scout many years ago and told me she had to bake her cookies! (I don’t think I would have sold over 1,000 boxes if I had to BAKE them, but boy would I LOVE a copy of that recipe for my records!!!) Most importantly, I learned simply by asking the question, you’re building your confidence.  I wasn’t shy anymore.

I now I work with lots of people. I work at Conner Prairie as a youth interpreter where I have hundreds of guests who talk to me every day. I thank cookie sales for helping me get over my shyness.  If I were still shy, I wouldn’t have tried out for Food Network.  I always knew I was a good enough chef to be on the show and I finally had the confidence to do it!  Girl Scouts helped me do it!

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Once I made the show I looked at my (new) Cadette handbook and thought about what badges I could earn while in NY. There were 4 I decided to focus on during filming.  One of those badges was New Cuisines.

Last night I taught my troop that badge at our troop meeting. It was fun to bring home my knowledge and share my experiences with my friends. The badge requirements include making recipes from another time period, another region of the United States and another country.  I loved researching the recipes for my troop and coming up with the dinner menu.

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My experience working at Conner Prairie in the year 1836 made the first requirement fun!  I was able to teach the girls about “CupCake.”  This dense cake uses only 4 ingredients and is easy for the museum visitors to remember.  The hardest part is translating the cook times and technology.

CupCake Recipe:

  • 1 cup butter
  • 2 cups sugar
  • 3 cups flour
  • 4 eggs

Crème butter and sugar.

Add Eggs.

Add flower slowly.

Mix Well.

Pour into 8×8 pan.

Bake at preheated 350 for 25 minutes.

Before Pasta Dish

The second recipe I taught them was from another region.  I taught my troop Corn Chowdah.  This creamy and hearty soup had sweet corn, but could easily be substituted for clam or lobster.  This simmered while we made the entrée.

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Finally, the dish from another country was my favorite to teach.  (Obviously!) J  I decided to teach the girls the dish I created for the show, (episode 3) Paille et de Foin (Straw and Hay Pasta)  I loved teaching my friends what Rachael and Fabio taught us about how to properly make pasta and what makes a great pasta dish. The complete recipe and steps can be found on my blog here.

Once we finished the dishes, we sat down as a “family” with our leaders and enjoyed the meal.  It was fun to talk about the kitchen skills we learned, the origin of the dishes and what they thought of each thing we made.  Each person had a favorite.  I was really proud of my friends for learning new things and proud of myself for teaching them.  To me cooking comes so naturally, and I had to think about things differently to tell someone else how to do it.  #MasteringTheArtOfKidsCooking Lesson 1 is in the books:  “Girl Scout Cook-ing” J  and I’m proud of myself and my sister Scouts!  Bon Appetit!

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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.

http://www.foodnetwork.com/recipes/mario-batali/bechamel-sauce-recipe.html

The next link is for Croque Monsier. http://www.bonappetit.com/recipe/croque-monsieur

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

http://www.theindychannel.com/news/local-news/indanapolis-girl-to-be-on-food-network-challenge

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!  🙂

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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!  🙂

Recipe:

“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!

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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!)

Steps:

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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