De Ma Cuisine

Monday

28

July 2014

0

COMMENTS

Parsnip Fries with Dip

Written by , Posted in Appetizers, Cheese, Condiments, Dinner, Gluten Free, Herbs, Kid-Friendly, Leftovers, Lunch, Quick and Easy, Roasting, Sides, Snacks, Vegetables, Vegetarian

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I have something to confess. Other than roasting parsnips, or using them in soups, I don’t have many other ways that I use them.

Maybe because I know how good they are roasted. Think fried plantains meets roasted carrots.

I figured that it was time to try something a little bit different. I mean, I’m still roasting them, but this time there’s dip.

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As with most of the veggies that I roast, they are tossed with Bari’s Organic Olive Oil, salt, and pepper. Simple.

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Then they go onto a baking sheet with a bit of room around each one. They’ll roast a bit better that way. I used two baking sheets for the seven parsnips, flipping the parsnips and rotating the sheets in the oven partway through.

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And then there is dip.

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A creamy, herby, garlicky dip.

You could dip so many things in this. Roasted veggies, obviously. Fresh veggies, yum. Or you could thin it out a little with some buttermilk and make it into a salad dressing.

The taste is a bit like caesar dressing meets ranch dressing.

Or, goodness in a bowl.

Confession number two: I couldn’t stop dipping.

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I can’t get enough of roasted veggies. They get all crispy on the outside, and tender on the inside.

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I made these to eat while we watched the All-Star Game the other week.

They’re best hot out of the oven, but room temperature is perfectly acceptable too.

If you don’t eat them all in one sitting (it was difficult for me to not eat them all before Tim even got home from work) and there are leftovers here are some yummy ways you could use them:

  1. Re-heated in some tinfoil (closed to start with, then once they’re warm, open to let them crisp up).
  2. Chopped up and sautéed with some greens.
  3. Re-heated and pulsed a couple times in the food processor (regular blender/hand blender) with some of the dip to serve alongside a roasted chicken.
  4. Chopped and added to soup (near the end of the cooking time).

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If you do eat them all in one sitting, I understand.

Happy Eating!

Parsnip Fries with Dip
Author: 
Recipe type: Side, Snack, Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sweet and crispy roasted parsnips are dipped in a creamy garlicky herb dip, making a delicious appetizer or snack.
Ingredients
  • 7-8 parsnips, cut into ⅜" x ⅜" x 3" sticks (or French fry shape)
  • 1-2 T olive oil
  • to taste salt
  • to taste pepper
  • dip: ¾ C yogurt
  • ¼ C parmesan cheese, grated
  • 1-2 cloves garlic
  • pinch ginger
  • ½ T honey
  • 1 T balsamic vinegar
  • ¼ to ½ t dried thyme
  • ¼ to ½ t dried parsley
  • ¼ C fresh basil
  • to taste salt
  • to taste pepper
  • ¼ C olive oil
Instructions
  1. Pre-heat the oven to 400F.
  2. Toss parsnips with olive oil, salt, and pepper. Place on two baking sheets, without overcrowding. Bake for 10-15 minutes, flip, rotate position in the oven, and bake for about 10 minutes more (or until parsnips are crispy outside, tender inside).
  3. Blend dressing ingredients together (in food processor or blender). Adjust seasoning if needed.
  4. Serve immediately.
Notes
This makes a lot of dip, so you could probably halve the recipe and be just fine... probably. ;)

Thursday

24

July 2014

0

COMMENTS

Corn on the Cob

Written by , Posted in How To, Storage/Prep

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Summah summah summah corn corn corn.

My favorite.

As I type this I’m listening to some upbeat, fun music, and sipping an iced coffee with some homemade caramel drizzled in.

For as much as I complain about the heat that I don’t like, I sure do love a lot about summer.

I mean, just this corn alone could convert me.

When I got the email saying that corn was available as an add on I freaked out and wrote back right away so I wouldn’t miss out.

I got two dozen, plus the three ears that were in the small Abundant Harvest Organics box.

Except for one that I used in a stir fry for dinner last night, I decided to process them all today. I didn’t want to risk waiting to long to eat them and having the sugars turn in to starch (meaning not so tasty corn).

The first step, whether it’s being eaten now or later, is shucking the corn.

I shucked 26 cobs pretty quickly. Here’s how.

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Pinch a portion of the husk right near the top. Get all the layers down to the cob.

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Pull down towards the base, revealing a few rows of kernels. Pull it all the way off.

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Take remaining portion of the husk firmly in one hand.

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Pull down towards the base. Snap off the husk and stalk at the end and clean off any of the silk that remains.

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There are a few ways to prepare the corn for the freezer. The first way is to slice it off the cob, raw.

To do this, I like to use a bundt pan (a small bowl inverted inside a large bowl will also work). Stand the cob up on the middle part of the pan and hold it there with one hand. With the other, slice downward with a sharp knife.

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The pan will catch most of the kernels as they fall (try not to slice off in long strips, those are more likely to stick together and fall, hitting the side of the pan and scattering all over the counter, cough cough, I didn’t realize this until partway through).

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Now the corn is ready for Tomato Corn and Quinoa SaladSalmon and Corn Salad, and Shepherd’s Pie of the South.

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Another easy way to prepare the corn is to boil the cobs and freeze them whole.

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I used my baking cooling racks to cool completely. That way they don’t sit in water and more air circulates around them, cooling them quicker.

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Once the cobs are cool they go in to labeled freezer bags. The cobs can be reheated in boiling water or on the barbecue.

If you just can’t wait, enjoy them now, plain, topped with salt and butter, or topped with an herb butter (basil, chives, cilantro, rosemary, and thyme all go well with corn).

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Some of my favorite ways to use corn on the cob are:

Grilled with Herb Butter

Raw in Salads (Taco Salad, Salmon and Corn Salad)

Raw in Tomato-Corn Salsa

Boiled (with or without butter and salt, or herb butter)

Ham and Greens Chowder

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I would like to try it as:

Crostini with Feta and Herbs

Mixed with cheese and cayenne in a Spicy Grilled Cheese

Added to Guacamole

In Cornbread or Biscuits… it seems like there are endless things that need corn added.

Some yummy corn-binations (see what I did there?!):

corn+bacon+basil+tomato

corn+bell peppers+beef+garlic+potatoes

corn+crab+basil+garlic+lemon juice

corn+tarragon+feta+chicken

A couple of tips:

If there are any grody spots or bugs, just cut those off. The whole cob probably isn’t ruined.

Let the kids help! They can shuck the corn. They could sit on the porch steps or the grass and go to town. If you have a dog, (s)he might enjoy cleaning up, so keep them nearby the kiddos. ;)

Happy Eating!

Monday

21

July 2014

0

COMMENTS

Fresh Herb and Dried Tomato Bruschetta

Written by , Posted in Appetizers, Bread, Brunch, Dairy-Free, Fruit, Herbs, Lunch, Quick and Easy, Sandwiches, Snacks, Vegan, Vegetables, Vegetarian

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I dried some tomatoes.

There was a moment when I wasn’t sure if they would turn out.

Somewhere in-between peeking into the oven to see some still watery tomatoes, and picking a couple burned ones off the baking sheet there was success.

Success made of sweet, intense flavor.

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They have a texture like a dried cranberry. A hint of sweetness like them too. But, that’s where the similarities end.

Because you wouldn’t make a dried cranberry into a bruschetta… would you?

Don’t answer that.

We will just move on. Let us go to a place of amazing.

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One of my favorite appetizers (or meals, depending on the day) is bruschetta. It’s crazy simple to prepare. And insanely good to eat. Like coo coo crazy good.

It’s bread, garlic, oil, tomatoes, and herbs. You can’t go wrong.

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A baguette is sliced, drizzled with olive oil, and toasted.

I learned how to make baguettes that time I went to Paris.

I think of that trip most days. Making baguettes brings a little bit of Paris to my kitchen.

Bruschetta brings a little bit of Italy.

I like that.

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Fresh herbs like basil and savory are perfect. Oregano would also be nice, but I didn’t have any at the time. I do now. Guess I’ll have to make these again.

Twist my arm.

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Those obnoxiously good tomatoes are chopped up. (If they even made it off the baking sheet. I’m not sure how many I ate before they went into the jar on drying day.) They’re combined with the fresh herbs and a ton of garlic.

Oh sweet garlic. How I love thee…

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I ate them all. All. All by myself.

There are really enough for 3-4 people.

I was gonna share with Tim, but he ended up having a lunch meeting. Oh darn. I ate them with Squash’n Eggs, and a Smoothie. And then I ate the leftovers for a snack later in the evening.

Happy Eating!

Fresh Herb and Dried Tomato Bruschetta
Author: 
Recipe type: Appetizer, Side, Vegetarian, Fruit, Herbs, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 16-24 slices baguette
  • 1 t olive oil
  • pinch salt
  • 1 pint sized jar dried tomatoes, chopped
  • 2 T fresh basil, chopped
  • 1 t fresh savory, chopped
  • (oregano could also be added)
  • ¼ C olive oil (use the oil from the tomatoes)
  • 1 clove garlic (from tomatoes), minced
  • 3-4 cloves garlic, minced
  • to taste, salt
  • to taste, pepper
Instructions
  1. Pre-heat oven to 350F (I used the toaster/convection oven).
  2. Drizzle baguette with a bit of olive oil, sprinkle with salt. Toast for about 10-15 minutes, or until crispy and slightly browned.
  3. Combine tomato through pepper. Taste and adjust seasoning if needed.
  4. Top toasted baguette slices with tomato mixture.

 

Thursday

17

July 2014

0

COMMENTS

How To Dry Tomatoes

Written by , Posted in Canning, Condiments, Dairy-Free, Fruit, Gluten Free, Herbs, Roasting, Vegan, Vegetables, Vegetarian

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Tomatoes are such a great fruit. It’s weird that we use them like a vegetable when they’re not one.

I’m ok with that.

They go with so much, they can be used in so many different ways.

The possibilities are pretty endless.

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Around here, the growing season for local tomatoes is pretty long. We’ve been getting them in our Abundant Harvest Organics box for about two months now.

We’re very fortunate.

But, that doesn’t mean we don’t need to preserve them and make them last as long as possible.

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I opted to dry the tomatoes by slow roasting them in the oven at a low temperature.

I love the intense flavor that roasting brings.

I’ve always called this type of tomato a “sun-dried tomato”. But, since I did not dry them in the sun, I didn’t want to lie.

Also, if I’d tried to dry them in the sun I have a feeling that a curious dog might have enjoyed a snack. They are safer in the oven.

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It’s simple: tomatoes, olive oil, and salt.

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Tomatoes are sliced thin, but not too thin. No thinner than a quarter of an inch please.

Trust me.

They will burn.

But, the dog will be happy because he will get a treat.

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Dried tomatoes are just perfection. A fabulous way to make summer tomatoes last a little longer.

Or, in our case, a fun new way to enjoy them. As they will soon be eaten.

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Since the base recipe is simple, it leaves so many options for flavoring the oil they are stored in.

I opted to make a jar of simple Italian-style, with basil, oregano, and garlic.

Other yummy options would be:

Red pepper flakes, garlic, and rosemary.

Cilantro, oregano, and jalapeño (dry the jalapeños the same way as the tomatoes).

Rosemary and garlic.

Bay leaf, garlic, and rosemary.

Dill, lemon thyme, and garlic.

Fennel seeds, garlic, and basil.

Thyme, rosemary, and oregano.

Lemon zest, basil, and garlic.

I want to make them all!

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I’ve stored them in the fridge and plan to use them quickly, on bruschetta, in pasta, and on pizza.

The olive oil, which will become a delicious flavored oil, will be used as well.

We don’t waste food around here if we can help it. ;)

Happy Eating!

Kitchen Basics: Drying Tomatoes
Author: 
Recipe type: Condiment, Preserving, Roasting, Drying, Vegetarian, Fruit
 
Preserve summer's beautiful tomatoes by drying them and storing them in olive oil.
Ingredients
  • 2 tomatoes, sliced ¼" thick (no thinner, or they will burn)
  • 1-2 T olive oil
  • to taste salt
  • 1 T dried basil
  • 1 T dried oregano
  • 1 clove garlic, thinly sliced
  • ½ to ¾ C olive oil
Instructions
  1. Pre-heat the oven to 250F.
  2. Line a baking sheet with a silpat or parchment paper. Place tomatoes in a single layer on the silpat or parchment paper. Drizzle generously with olive oil, and sprinkle with salt.
  3. Bake for 3 hours, turning occasionally, until tomatoes are nicely dried.
  4. Cool completely and combine in a half pint jar with herbs, garlic, and olive oil. Store in the refrigerator.
Notes
Yields: one half pint, including the oil.

Monday

14

July 2014

0

COMMENTS

Apricot and Black Pepper Galette

Written by , Posted in Baking, Breakfast, Brunch, Dessert, Eggs, Fruit, Lunch, Vegetarian

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Remember that time when my blog was broken… for like two months… and then Tim and some friends fixed it?

Yeah, they fixed it just because they’re nice people.

So I made them a galette.

Sometimes thank you needs to be said in the form of food.

David, Andy, Vic, and of course Tim, thank you. I can cook the food, take the pictures, and type some letters in here. But, when something breaks, it takes brains like yours to know how to make things better. I am grateful.

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So grateful that I’m sharing our stone fruit. Sharing it and converting it into a thank you treat.

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We had some over-ripe apricots in the fridge. You know, the ones that are kinda wrinkly and you think they might be good for nothing? Instead, you find that they’re super soft and sweet. Just perfect for a galette.

Nectarines, peaches, plums, apriums, and pluots could all be substituted. You know, use what you have on hand.

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Lemon zest. It needed to be a part of this dish. I just can’t get enough. It’s an essential part of my pantry, so I try to have lemons on hand no matter what the season. They brighten almost any dish.

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Apricots are combined with a bit of butter, some honey, and maple syrup.

Aaaand black pepper.

Don’t skip this. Black pepper goes really well with stone fruit.

Seriously!

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I made a pie crust. I used Alana’s recipe from her cookbook, which is one of my favorites, called The Homemade Pantry (it’s on page 150). It was super easy and I really liked how it turned out. Sooo yeah, I’ll be making that again (along with her Maple Popcorn which I’ve made twice and can’t stop stuffing into my face).

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Alana suggests folding the crust in half and then in half again to move it from the counter to the pan. I did this. It worked well.

Winner.

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All that sweet filling is plomped in the center of the crust.

I think this is gonna be good.

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The filling is sprinkled with chopped almonds. For crunch. Walnuts would be great too. Or if you’re not nuts about nuts (sorry, I couldn’t resist), leave ‘em out.

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To make the crust all shiny and pretty I whisked an egg and brushed it onto the crust. You don’t have to do this, but it’s an easy way to make your galette go from pretty to spectacular.

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I was all proud of myself for making a crust that held together and didn’t have any holes for the filling to leak out of.

Wrong.

It leaked all over the place. (This happened the first time I made a galette too.)

The good thing is that it turns into candy.

Accidental candy.

I ate most of it.

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The rest I scraped off the pan and drizzled over the galette.

Yep, now the galette has caramel sauce on it.

Super fancy.

(If your galette doesn’t leak, pat yourself on the back and then email me to tell me how you did it. Ok? Ok.)

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The whole process took me a while, from pie crust start to drizzling finish. But, it’s not all that complicated or difficult. And it’s so worth it.

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Make this ahead of time and then invite your favorite people to join you for dinner. I would like to eat this outside, under a nice shade tree, after some barbecue and potato salad. And the leftovers, if there are any, might get a dollop of Greek yogurt and turn into breakfast.

That’s how we roll at our house.

Happy Eating!

Apricot and Black Pepper Galette
Author: 
Recipe type: Dessert, Fruit, Summer
Serves: 6
 
Ingredients
  • 1 pie crust
  • ⅛ to ¼ C honey
  • ⅛ to ¼ C maple syrup
  • 1 t lemon zest
  • 1 T lemon juice
  • pinch salt
  • ¼ t freshly ground black pepper
  • 3 C super ripe apricots (plums, peaches, nectarines, pluots, apriums could be substituted or added)
  • 1 T butter, cut into small pieces
  • butter, for baking
  • flour, for baking
  • 2 T almonds, chopped
  • 1 egg, whisked
Instructions
  1. Prepare pie crust and chill for an hour. Remove from fridge 15 minutes before rolling out.
  2. Pre-heat the oven to 375F.
  3. Whisk together honey through pepper. Add apricots and butter, tossing gently to combine.
  4. Butter and lightly flour a piece of parchment paper, that's on a baking sheet.
  5. Roll out pie crust to be about 12-14" in diameter. Gently fold in half and in half again, and pick it up to place on the parchment paper. Unfold.
  6. Scoop the apricot mixture into the center of the crust. Sprinkle with almonds. Gently fold the crust up and around the filling, leaving the center open. Make sure there are no cracks, or the liquid will run. Brush crust with egg and bake for 25-30 minutes, or until the crust is golden and flaky.
  7. If any sauce leaks out, scrape off the pan with a spoon and drizzle over the galette (it will be like a caramel).
  8. Let cool completely before serving.
Notes
Prep time includes pie crust preparation.