De Ma Cuisine

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.

 

Thursday

10

July 2014

0

COMMENTS

How To: Fun Drinks with Summer Herbs

Written by , Posted in Cocktails, Drinks, Fruit, Gluten Free, Herbs, How To, Quick and Easy, Vegetarian

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Oh summer herbs.

Right?!

I mean, I can’t get enough of basil and mint right now. So much so that I’ve planted some in my home garden, since I always seem to run out.

And then there’s lavender. I love the smell, have heard that people enjoy it in food and drinks, so I gave it a try too. (Admittedly, it’s not my very favorite thing to eat. But, I think it adds a nice hint in a drink, when strained… I left things in the drinks for the sake of the photos.)

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Not only do these drinks use some of my favorite summer herbs, but some of my favorite summer fruits.

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Herbs, honey, and fruit are muddled together. You know, when you smuush it and bruise the herbs and smash the lemon.

Muddle muddle muddle. Kinda fun to say.

Now for the parade of drinks.

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Lemon Basil (or Mint) Spritzer

1 slice lemon + 4 leaves basil or mint + 1 t honey + 1 t lemon juice + soda water

Muddle lemon, basil or mint, honey, and juice. Add soda water. Strain through a sieve (if desired) and serve over ice with a slice of lemon..

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Lavender Lemon Spritzer

1 slice lemon + pinch lavender + 1 t honey + 1 t lemon juice + soda water

Muddle lemon, lavender, honey, and juice. Add soda water. Strain through a sieve and serve over ice with a slice of lemon.

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Strawberry Ginger Lemonade

1 slice lemon + 4-5 basil leaves + pinch dried ginger + 2 t honey + 2 frozen strawberries +  juice from 1 lemon + soda water

Muddle lemon, basil, ginger, and honey. Strain through a sieve (if desired). Add strawberries, lemon juice, and soda water.

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Blueberry Ginger Lemonade

1 slice lemon + 4-5 basil leaves + pinch dried ginger + 2 t honey + 10 frozen blueberries +  juice from 1 lemon + soda water

Muddle lemon, basil, ginger, and honey. Strain through a sieve (if desired). Add blueberries, lemon juice, and soda water.

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Lavender Lemonade

1 slice lemon + pinch lavender + 2 t honey + 10 frozen blueberries +  juice from 1 lemon + soda water

Muddle lemon, lavender, and honey. Strain through a sieve. Add blueberries, lemon juice, and soda water.

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Blueberry Basil (or Mint) Mojito

1 slice lemon + 4-5 basil or mint leaves + 1 t honey + 10 frozen blueberries +  splash of rum (optional) + soda water

Muddle lemon, basil/mint, and honey. Strain through a sieve (if desired). Add blueberries, rum, and soda water. Serve over ice with a slice of lemon.

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Strawberry Basil (or Mint) Mojito

1 slice lemon + 4-5 basil or mint leaves + 1 t honey + 2 frozen strawberries +  splash of rum (optional) + soda water

Muddle lemon, basil/mint, and honey. Strain through a sieve (if desired). Add strawberries, rum, and soda water. Serve over ice with a slice of lemon.

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Lavender Cream

pinch lavender + dash vanilla extract + 1 t honey + splash milk or cream + soda water

Muddle lavender, vanilla, and honey. Strain through a sieve. Add milk/cream and soda water. Serve over ice.

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Peaches and Cream

4-5 basil or mint leaves + few slices of peach + 1 t honey + splash milk or cream + soda water

Muddle basil/mint, peach, and honey. Strain through a sieve. Add milk/cream and soda water. Serve over ice.

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Lavender Strawberry Vin

pinch lavender + 1 t balsamic vinegar + 1 t honey + 2 frozen strawberries + soda water

Muddle lavender, vinegar, and honey. Strain through a sieve. Add strawberries and soda water.

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Lavender Blueberry Vin

pinch lavender + 1 t balsamic vinegar + 1 t honey + 10 frozen blueberries + soda water

Muddle lavender, vinegar, and honey. Strain through a sieve. Add blueberries and soda water.

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I didn’t really need to drink all eleven drinks, so I mixed some (the first seven) of them into one drink and saved it for later.

Note: making eleven different drinks, in eleven different cups, without a dishwasher, means washing and drying eleven different cups. Riiiight. Now I know. ;)

Happy Drinking!

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Monday

7

July 2014

0

COMMENTS

Fresh Fruit and Basil Stuffed French Toast

Written by , Posted in Bread, Breakfast, Brunch, Dinner, Eggs, Fruit, Herbs, Kid-Friendly, Lunch, Quick and Easy, Sandwiches, Vegetarian

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So far, summer has found me kinda obsessed with lemon zest and basil with summer fruit. I love summer produce! (Ahem, lemons are one of the few fruits/veggies that I will buy out of season – I need lemons all the time!)

I just can’t get enough.

I made two different meals today that included them and have more planned for later in the week.

Since it’s summer and all, (even though it’s felt like summer for two months now!) we’re eating all things warm weather inspired. Drinks are summerysalads are, well, in and of themselves summery, so they don’t really need any help there… and French toast is a perfect summer lunch (or breakfast or dinner… you choose).

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I made this for one, feel free to double or quadruple the recipe, and share with friends and family. Since it was for one, I just needed a single egg. You can kinda play with the egg mixture depending on how soggy you want the bread to be when it goes into the pan. For my taste, this was just perfect. (Any extra eggs when you’re done: scramble and serve alongside the French toast).

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If you don’t like peanut butter, any nut butter will do.

If you don’t like nut butters, can’t eat them, don’t feel like it, you can totally omit this step.

For those that do (me me me!), it’s going on the inside of the stuffed toast… It’s gon’ be good!

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The PB is topped with whatever seasonal fruit you have on hand. I used blueberries and peaches. You could use plums, apricots, strawberries, blackberries, raspberries… or in the winter, mix it up and do apples, pears, persimmons… this is a flexible dish.

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Lemon zest and basil are sprinkled over the peanut buttery fruited bread that’s still soaking up the egg. Be careful when you flip it over to let the other side soak too, if you left it for too long it may be pretty soggy (cough cough, I did that).

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I stood by the window and cooked this up in some coconut oil while I watched the tree branches sway in the summer breeze.

This picture, with the light from the window streaming in, makes me happy.

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If you like maple syrup, glug it on. Mmmm syrup.

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I squeezed a lemon slice over top. I wanted a bit more citrus. With the basil, berries, peaches, and zest, this French Toast is so bright, light, and cheerful. I just love it!

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I didn’t save you any. I’m sorry. You’ll have to make your own. ;)

Happy Eating!

Fresh Fruit and Basil Stuffed French Toast
Author: 
Recipe type: Breakfast, Lunch, Dinner, Main Dish, Quick and Easy, Fruit, Eggs, Vegetarian, Herbs
Serves: 1
 
Ingredients
  • 1 egg
  • 1 T milk
  • pinch salt
  • 1 T peanut butter
  • 2 slices bread
  • ¼ C peach, thinly sliced, divided
  • ¼ C blueberries, divided
  • ¼ t lemon zest, divided
  • ½ t fresh basil, chopped, divided
  • 1 T coconut oil
  • maple syrup, for topping
  • lemon slice, for topping
Instructions
  1. In a shallow bowl, whisk egg with milk and salt.
  2. Spread peanut butter onto one piece of bread. Place un-peanut buttered side down into the egg mixture and top with some of the peach, blueberry, lemon zest, and basil. Top with the second slice of bread. Squish down and flip, so second slice absorbs remaining egg.
  3. Heat skillet. Add coconut oil. When oil is hot, add eggy bread. Cover and cook over medium-low heat for 3-4 minutes. Flip and cook for 3-5 minutes more, or until it's done.
  4. Serve topped with remaining peaches, blueberries, zest, basil, a drizzle of maple syrup, and a squeeze of lemon juice.