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Wednesday

15

August 2012

0

COMMENTS

Hardboiled Eggs

Written by , Posted in Eggs, Low Carb

Hardboiled Eggs
Author: Rachel Oberg – De Ma Cuisine
Prep time: 1 min
Cook time: 15 mins
Total time: 16 mins
Ingredients
  • eggs
  • water
  • 1 T white vinegar
Instructions
  1. Bring water to a boil, covered.
  2. Add vinegar.
  3. Carefully add eggs.
  4. Cook 15 minutes.
  5. Remove from heat and run under cold water.
  6. Cool completely.

 

Monday

13

August 2012

0

COMMENTS

on Julia Child

Written by , Posted in Thoughts

If Julia Child were alive today, she would be turning 100 years old in 2 days. She shares a birthday with my mom. My mom will not be turning 100 years old (she will be turning 60).

I wonder, if Julia were still alive, would I have the courage to email her, send her a tweet, tag her in an Instagram post? I’d put her in my list of people who inspire me culinarily, along with my mom, Joy the Baker, and my friend, Christy, to name just a few. Would I tell her that?

I’m currently reading My Life in France. I have Mastering the Art of French Cooking, Vols 1&2. I’m fascinated by her. I love it when there are reruns of Julia and Jacques Cooking at Home on PBS on a lazy weekend afternoon (or anytime on Hulu).

Watching the movie Julie and Julia inspired me to start blogging about food. I’d made a variation on Boeuf Bourguignon to eat while we watched the movie and I realized that it would be fun to write about it. While cooking it (my version was more of a Beef Stew, but was so good none-the-less… although I’ve never tried hers, so maybe I just don’t know what I’m missing) I also discovered a love for Upside Down Martinis, like she used to drink.

This recipe is my variation, inspired by Julia. Her recipe is on p315 of volume 1 of Mastering the Art of French Cooking, or here. Honestly, if you have to make just one of these, make hers. I’ve set aside a whole afternoon and I’m planning to make it on Thursday!

Bon Appètit!

Last modified on GMT. 0 comments. Top.

Roasted Garlic Butter

Last modified on 2014-09-23 21:54:20 GMT. 0 comments. Top.

 

Roasted Garlic Butter
Recipe Type: Condement
Author: Rachel Oberg – De Ma Cuisine
Cook time: 45 mins
Total time: 45 mins
Ingredients
  • 1 head of garlic
  • olive oil
  • butter
Instructions
  1. Heat oven to 350F.
  2. Cut top of a head of garlic exposing the cloves, drizzle with olive oil, wrap in foil. Roast 20-45 minutes, depending on your oven.
  3. Let it cool, squeeze cloves out.
  4. Mash into butter.

 

Friday

10

August 2012

0

COMMENTS

A Little Taste of Italy, from Paige, in India – Guest Post

Written by , Posted in Guest Posts, Thoughts

 

My lovely friend, Paige is a California girl, living in India. She and I were first introduced while I was still dating my Husband. We met for coffee and were instant friends. Even though we’ve never lived in the same town, we easily pick up where we left off when we’re together. She’s a sweet, wonderful friend.

I asked her if she would share one of her favorite recipes with you. Um, and with me… I can’t wait to try this amazing looking dish!

Here’s Paige!

If you look closely at India you can find similarities to the States but where we differ the most is in variety of food.   In the town in which I live there are 3 restaurants and they are all Indian food.  This becomes a little bit of a problem since I don’t really like Indian food.  I had to figure out what ingredients I could get here to make sure that I was able to have something to eat.

At home in California, Mexican food and Italian food are my favorites!  So, before I left for India, my friend gave me the cookbook of Lidia Bastianich.  She is an amazing Italian cook and most of her recipes include things I am able to find here.  I love her cookbook because it gives the list of all the ingredients at the beginning of the book.  She tells us that if we have this list of things in our cupboards, then we can cook all the recipes in her cookbook.  So, I went shopping and bought what I could and we have been able to have some amazing “non-Indian” meals here in India!

Today I would like to share my favorite recipe from her cookbook.

She loves to cook fast!  So, getting all the ingredients chopped up and measured out before hand makes the cooking of this meal really fast!

Aglio e Olio – Skillet Chicken Breasts

Last modified on 2012-12-01 02:17:21 GMT. 0 comments. Top.

Aglio e Olio – Skillet Chicken Breasts
Recipe Type: Main, Dinner, Chicken
Author: Lidia Bastianich (loved by Paige Whiting)
Serves: 6
Ingredients
  • 6 chicken breast halves, skinless and boneless (about 2 pounds)
  • ¾ teaspoon salt, plus more as needed
  • ½ cup flour, for dredging the chicken
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons butter
  • 8 or more big garlic cloves, sliced
  • ¼ teaspoon pepperoncino (I leave this out since I didn’t want it too spicy)
  • 3 tablespoons tiny capers in brine, drained
  • 2 tablespoons red wine vinegar
  • 1 cup Chicken Broth or Vegetable Broth (homemade broth is of course recommended)
  • 1 tablespoon fine dry bread crumbs
  • 3 tablespoons chopped fresh Italian parsley
Instructions
  1. Trim the chicken-breast halves
  2. Sprinkle both sides of the breasts with salt, using about ½ teaspoon in all. Spread the flour on a piece of wax paper and press and toss each breast to coat lightly on all surfaces.
  3. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place without moving them, until they are sizzling. After about 2 minutes lift the first breast you put in the pan and check the underside. You want it to be light brown. Cook longer if needed, then turn all the breasts over when they’ve just begun to color.
  4. Quickly scatter all the garlic slices into the spaces between the chicken pieces, turn the heat up slightly, shake the pan, and stir the garlic slices around in the hot fat so they separate. After a minute, when the garlic has begun to sizzle, sprinkle the peperoncino flakes in a hot spot; toast for a minute, then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings, and run the hot juices all around the breasts.
  5. Raise the heat another notch. When everything is sizzling hard, pour the wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for ½ a minute or so, then pour in the broth.
  6. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining 2 tablespoons of oil all around the pan, and sprinkle another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix. Within a couple minutes the bread crumbs will thicken the sauce visibly; cookshaking the skillet, until it has the consistence you like. Turn off the heat, scatter the parsley over everything and shake the skillet again.
  7. Serve right away.
Notes

Once you chop and measure everything, it cooks really fast. Because of this, I make all my side dishes before I start cooking this.

 

I have served this chicken dish over pasta (homemade by the way – also Lidia’s recipe) and I’ve also served it over mashed potatoes!

It is something we have at least once a month, here in India!  The capers make the whole meal!  I hope that you enjoy it too!  If you do, Lidia has other great recipes that are quick and easy.  Her cookbook is called “Lidia’s Family Table”.  It is on ebooks via the Kindle app – this is how I brought it with us to India!

Friday

10

August 2012

0

COMMENTS

Aglio e Olio – Skillet Chicken Breasts

Written by , Posted in Bread, Dinner, Low Carb, Main Dishes, Meat, Poultry

Aglio e Olio – Skillet Chicken Breasts
Recipe Type: Main, Dinner, Chicken
Author: Lidia Bastianich (loved by Paige Whiting)
Serves: 6
Ingredients
  • 6 chicken breast halves, skinless and boneless (about 2 pounds)
  • ¾ teaspoon salt, plus more as needed
  • ½ cup flour, for dredging the chicken
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons butter
  • 8 or more big garlic cloves, sliced
  • ¼ teaspoon pepperoncino (I leave this out since I didn’t want it too spicy)
  • 3 tablespoons tiny capers in brine, drained
  • 2 tablespoons red wine vinegar
  • 1 cup Chicken Broth or Vegetable Broth (homemade broth is of course recommended)
  • 1 tablespoon fine dry bread crumbs
  • 3 tablespoons chopped fresh Italian parsley
Instructions
  1. Trim the chicken-breast halves
  2. Sprinkle both sides of the breasts with salt, using about ½ teaspoon in all. Spread the flour on a piece of wax paper and press and toss each breast to coat lightly on all surfaces.
  3. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place without moving them, until they are sizzling. After about 2 minutes lift the first breast you put in the pan and check the underside. You want it to be light brown. Cook longer if needed, then turn all the breasts over when they’ve just begun to color.
  4. Quickly scatter all the garlic slices into the spaces between the chicken pieces, turn the heat up slightly, shake the pan, and stir the garlic slices around in the hot fat so they separate. After a minute, when the garlic has begun to sizzle, sprinkle the peperoncino flakes in a hot spot; toast for a minute, then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings, and run the hot juices all around the breasts.
  5. Raise the heat another notch. When everything is sizzling hard, pour the wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for ½ a minute or so, then pour in the broth.
  6. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining 2 tablespoons of oil all around the pan, and sprinkle another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix. Within a couple minutes the bread crumbs will thicken the sauce visibly; cookshaking the skillet, until it has the consistence you like. Turn off the heat, scatter the parsley over everything and shake the skillet again.
  7. Serve right away.
Notes

Once you chop and measure everything, it cooks really fast. Because of this, I make all my side dishes before I start cooking this.

 

Wednesday

8

August 2012

0

COMMENTS

Ta-may-toh Stuffed with Keen-Wah – Stuffed Tomatoes – Episode 34

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Gluten Free, Grains, Herbs, Lunch, Main Dishes, Meat, Pork, Quinoa, Roasting, Sides, This Week's Feast, Vegetables

It’s almost lunch time as I type this post. I’m hungry. I want to eat everything.

When I was looking at what was going to arrive in this week’s box, the tomatoes (“Ta-may-toh”) kinda jumped out at me. I’ve made stuffed peppers before. Why not stuffed tomatoes?! I’ve heard of other people doing it. I guess we just use our tomatoes up too quickly to get around to doing this. Tomatoes are really good for us: We’re talking lycopene (a natural antioxidant) and it’s thought to benefit the heart*!

Do we really need an excuse to eat tomatoes though?!

I often have leftover quinoa in the freezer. It’s pronounced “keen-wah”. Did you know that? I’d been calling it the wrong thing for years. Now I know. It’s easy to make, higher in protein (about 14g/3.5oz.) than rice or pasta (I still totally eat rice and pasta), and is very versatile. It’s not just a protein, but a complete protein and is high in dietary fiber**. Yay Quinoa!

This could be a dinner, going alongside some Roast Beef (haha I typed “meef”: meat + beef = funny), Pan Seared Pork, Roasted Chicken… You could chop up any of said meats (cooked first) and add to the filling and have this as your main dish with a big salad.

You could eat it as a light lunch (or even breakfast), alongside a Fried Egg and a slice of hearty toast! You could make this vegetarian by omitting the bacon and adding chopped almonds for crunch. Get creative with your food!

Happy Eating!

Stuffed Tomatoes
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 28 mins
Total time: 43 mins
Serves: 2-6
Summer tomatoes are stuffed, roasted, and topped with crunchy bacon!
Ingredients
  • 4-6 tomatoes, seeded and cored
  • 1 T fresh oregano, diced (1 leaf reserved per tomato for topping)
  • 1 ear of corn, off the cob
  • 1 onion, diced
  • 1 C squash, diced (I used a small zucchini, but any summer squash would work)
  • 2-3 cloves garlic, minced
  • 1 C quinoa, cooked (I used leftovers)
  • 1/2 t salt (I used Lemon, Thyme, and Bay Sea Salt, but regular salt would work just as well)
  • 1/4 t pepper
  • 1 T olive oil
  • 1 T tomato paste
  • 1 T balsamic vinegar
  • 1/4 C parmesan cheese, grated (reserve 2 T for topping)
  • 2 pieces bacon, cooked and crumbled (for topping)
Instructions
  1. Heat a medium sized pan. Add oil. Add onion, squash, salt, and pepper. Cook over medium heat until veggies are tender, about 5 minutes. Add garlic, oregano, corn, tomato paste, vinegar, and quinoa, stir (make sure tomato paste is combined) and cook 2-3 minutes.
  2. Remove from heat, taste and adjust seasoning if needed, then stir in parmesan cheese (reserving a bit for topping).
  3. Stuff filling into hollowed out tomatoes. Bake at 350F (I used the toaster oven) about 20 minutes.
  4. Top each tomato with crumbled bacon, 1 T parmesan and a fresh oregano leaf.
Notes

If you’re not using leftover quinoa: Bring 1 C water to a boil. Add 1/2 C quinoa. Cook about 15 minutes. Will yield about 2 C cooked. It freezes well.

 

Sponsored By

Abundant Harvest Organics

Bari Olive Oil Company

Llano Seco Organic Pork

Molly Jenson

Waterfall Creative

*Info from Wikipedia

**Info from Wikipedia

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