De Ma Cuisine

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Monday

11

June 2012

2

COMMENTS

Salmon Salad and Carl Yells “Cookie”!

Written by , Posted in Thoughts

Did you have a good weekend? I hope you did! I hope you had fun with friends and family and that you ate yummy food. It would be fine if you got your chores done too, but that’s not nearly as fun, so let’s not talk about it, OK?

Some randomness…

We had a nice weekend.

We ate out for our friend, Nolan’s birthday on Sat. I had some Mahi Mahi, which I’ve never had before. It was yummy!

Two sets of friends had baby girls, one day apart. I can’t wait to meet them!! (Update!! I have now met one small newborn… OH MY!! She is cute!!! I held her for a really long time. We’re friends.)

Husband saw Prometheus in theaters twice. I saw it zero times. We’re both happy with our choices.

On Friday, since I didn’t have any pizza dough made and since I did have leftover Mac and Cheese, I made Pizza Pasta. It was delicious. We ate it ALL. I will post the recipe soon, since my cousin, Kate, asked for it. 🙂

Husband and I finally joined the 21st century and got iPhones. I’m totally in smit with my iPhone. And, incidentally, it’s helped me to not check FB and email so often, because I get a notification when someone has something to tell me. The photos I took for this post were taken on my iPhone. It’s pretty handy and I’m finding that I take a lot more photos this way. Although I won’t stop using my good camera either. It is also great for reading the DYAC funnies, which, yesterday, had Husband and I in stitches and hardly able to breathe we were laughing so hard. So far, I think this one is my favorite. I have only bought one app, Talking Carl. He makes me laugh a lot. Right now he’s mimicking my typing… then he just yelled, “COOKIE”. My thoughts exactly, Carl. Dog doesn’t appreciate him, especially when I make the horns (or whatever that instrument is) play. He’s like a child who, when ignored, keeps trying to get your attention. I’m trying not to laugh so he won’t know how funny he is.

I have a Crock Pot full o’beans. I’m going to make Summer Chili when I film the show tomorrow. I want to eat it now. I will wait, only because it’s not cooked yet.

One of the disadvantages to being a food blogger is I’m thinking about food all the time. Perhaps I would be regardless of my job. It means I want to eat everything I’m writing about all the time. I don’t, but I want to. Right now, instead of snacking on the Honey-Sesame Salmon Salad with Crispy Potatoes that I’m about to post about, I’m eating cheese and leftover popcorn. It tastes good and all, just not quite the same. It’s OK, it will just make me all the more excited to make it again.

On Sat, after watching many many episodes of Take Home Chef, I was craving Peanut Butter Chocolate Chunk Cookies. I couldn’t find the recipe online, so I made it while watching and pausing the episode on my phone. I totally did things in the wrong order, but they turned out amazing. Um, I ate three. They were not small cookies. I felt a little sick afterwards. That didn’t deter me from eating another the following day. There are two left. I’m eating a nectarine instead of a cookie (after my popcorn and cheese snack). Oh boy! I love nectarines! Possibly my favorite stone fruit.

Enough of the random things, here’s the recipe for the salad. My friend, Sunshine, asked for it…

Honey-Sesame Salmon Salad with Crispy Potatoes

Last modified on 2012-06-11 19:44:58 GMT. 0 comments. Top.

Honey-Sesame Salmon Salad with Crispy Potatoes
Recipe Type: Main, Salad, Fish, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 2
Light and summery, yet satisfying.
Ingredients
  • Marinade: 2 T honey
  • 2 T red wine vinegar
  • 1/2 t salt
  • 1/4 C white vinegar
  • 1 T dijon mustard
  • 2 salmon filets
  • Salad: 2-4 C lettuce
  • 2 hard boiled eggs, sliced
  • 1/2 large tomato cut into chunks
  • potato wedges
  • toasted sesame seeds
  • croutons
  • orange vinaigrette
Instructions
  1. Whisk marinade ingredients together. Place salmon skin-side up in a container and marinate in the refrigerator about 30 minutes.
  2. Grease an oven proof dish. Pour marinade in. Place salmon skin-side down. Bake at 350F for 20-30 minutes, or until it reaches 160F.
  3. Let salmon cool a bit. Remove skin and break into large pieces.
  4. Toast sesame seeds in a dry skillet for a few minutes.
  5. Toss lettuce and tomato with vinaigrette. Top with salmon, egg slices, potato wedges, croutons, sesame seeds, and a little more vinaigrette.

 

Crispy Potatoes

Last modified on 2012-06-11 19:45:03 GMT. 0 comments. Top.

Crispy Potatoes
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 2
Ingredients
  • 4-5 small to medium potatoes
  • 1 to 1 1/2 t olive oil
  • salt
  • pepper
Instructions
  1. Slice potatoes in small wedges.
  2. Toss with olive oil, salt, and pepper.
  3. Bake at 350F for 30 minutes, flipping once.

 

Homemade Croutons

Last modified on 2012-05-10 00:17:29 GMT. 0 comments. Top.

Croutons
Author: Rachel Oberg – De Ma Cuisine
Ingredients
  • 1 C cubed bread
  • 1 T olive oil
  • salt
  • pepper
Instructions
  1. Toss cubed bread with oil, salt, and pepper.
  2. Broil 5 minutes in toaster oven, flip, and broil 2 minutes more.
  3. Let sit 5 minutes.

 

Orange Vinaigrette

Last modified on 2012-06-11 19:44:53 GMT. 0 comments. Top.

Orange Vinaigrette
Recipe Type: Salad dressing, Condiment
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Total time: 5 mins
Ingredients
  • 1/4 C orange juice (from 1 to 3 oranges, depending on size and juiciness)
  • 1/8 C good olive oil
  • salt
  • pepper
  • 1/8 C red wine vinegar
Instructions
  1. Whisk orange juice, salt, pepper, and vinegar. While whisking, stream in olive oil, creating an emulsion.

 

Monday

11

June 2012

0

COMMENTS

Honey-Sesame Salmon Salad with Crispy Potatoes

Written by , Posted in Baking, Condiments, Dinner, Eggs, Fish, Lunch, Main Dishes, Meat, Potatoes, Salads, Vegetables

Honey-Sesame Salmon Salad with Crispy Potatoes
Recipe Type: Main, Salad, Fish, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 2
Light and summery, yet satisfying.
Ingredients
  • Marinade: 2 T honey
  • 2 T red wine vinegar
  • 1/2 t salt
  • 1/4 C white vinegar
  • 1 T dijon mustard
  • 2 salmon filets
  • Salad: 2-4 C lettuce
  • 2 hard boiled eggs, sliced
  • 1/2 large tomato cut into chunks
  • potato wedges
  • toasted sesame seeds
  • croutons
  • orange vinaigrette
Instructions
  1. Whisk marinade ingredients together. Place salmon skin-side up in a container and marinate in the refrigerator about 30 minutes.
  2. Grease an oven proof dish. Pour marinade in. Place salmon skin-side down. Bake at 350F for 20-30 minutes, or until it reaches 160F.
  3. Let salmon cool a bit. Remove skin and break into large pieces.
  4. Toast sesame seeds in a dry skillet for a few minutes.
  5. Toss lettuce and tomato with vinaigrette. Top with salmon, egg slices, potato wedges, croutons, sesame seeds, and a little more vinaigrette.

 

Monday

11

June 2012

0

COMMENTS

Crispy Potatoes

Written by , Posted in Baking, Potatoes, Vegetables

Crispy Potatoes
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 2
Ingredients
  • 4-5 small to medium potatoes
  • 1 to 1 1/2 t olive oil
  • salt
  • pepper
Instructions
  1. Slice potatoes in small wedges.
  2. Toss with olive oil, salt, and pepper.
  3. Bake at 350F for 30 minutes, flipping once.

 

Monday

11

June 2012

0

COMMENTS

Orange Vinaigrette

Written by , Posted in Condiments, Fruit

Orange Vinaigrette
Recipe Type: Salad dressing, Condiment
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Total time: 5 mins
Ingredients
  • 1/4 C orange juice (from 1 to 3 oranges, depending on size and juiciness)
  • 1/8 C good olive oil
  • salt
  • pepper
  • 1/8 C red wine vinegar
Instructions
  1. Whisk orange juice, salt, pepper, and vinegar. While whisking, stream in olive oil, creating an emulsion.

 

Friday

8

June 2012

0

COMMENTS

The Mighty Daikon Radish – Guest Post by Jenn

Written by , Posted in Guest Posts, Thoughts

My friend Jenn, of Babies, Recipes, and Financial Peace, and I connected quickly when we moved to this area. It seemed like we never ran out of things to talk about. Food is always a favorite conversation piece for me. It was and still is easy to talk food with Jenn. We’ve shared many meals and great times. I miss hanging out with her. I asked her to share a recipe that she made for us when Husband and I went over for dinner once. I’ve never made them, but I intend to. They’re awesome!! I’ll let Jenn tell you about them…

Here’s Jenn!

I’m mom to two adorable and hilarious kids: The Toddler is a year-and-a-half and The Baby is 3 months old. I’m also wife to the best man I know, and not only is he easy to cook for, but helps out with the kids or dinner prep when I don’t seem to have enough hands!

I have always loved to eat good food.  I don’t remember cooking much as a kid, but once I moved out in college, I learned pretty quickly that if I didn’t enjoy what I was eating, I’d just eat something else, and it would most likely not be healthy.  Now that I’m married and we have 2 kids on one income, my weekly goal is to make our pennies stretch, but not our pants.  Right now, our food budget is $400 a month.  We can’t always afford as much wine or chocolate as we’d like, but we generally eat filling, heathful, and tasty meals, most of which even The Toddler eats!

We used to get an Abundant Harvest box every other week, until we moved to Minnesota in the fall.  I do love my new state, but California’s year-round local produce is something I dearly miss!  The daikon radishes I used for this recipe last year were definitely more flavorful than the ones my husband picked up from the store the other day.  The end result was still yummy, and even The Toddler gobbled his serving!

I served the daikon radish cakes with hot & sour soup.  I used the recipe from one of my favorite online resources, Simply Recipes, but since I decided to make it last minute, I didn’t have all the ingredients.  I used only the chicken broth, soy sauce, cornstarch, red wine vinegar, white vinegar, scallions, chili oil, and an egg, and it still tasted great!  And swirling the beaten egg into the hot broth was fun.  Enjoy!

Daikon Radish Cakes

Last modified on 2012-07-18 21:55:07 GMT. 0 comments. Top.

Daikon Radish Cakes
Author: Jenn Swedlund
Prep time: 60 mins
Cook time: 15 mins
Total time: 1 hour 15 mins
Serves: 4
Ingredients
  • 3 cups daikon radishes, grated, salted, & drained
  • 2 eggs
  • one small onion, minced (about 1/2 cup or 1 cup)
  • 4 garlic cloves, minced
  • 1+ cup toasted bread crumbs (I freeze the ends of the bread loaves no one seems to want to eat, and save them for crumbs)
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp (or more!) garlic chili sauce (like Sriracha)
  • 1/2 cup vegetable oil for frying (approx 1/2 inch in your pan)
Instructions
  1. Place the grated daikon in a colander nested in a large bowl, and sprinkle with salt to help it shed water. Refrigerate for 30 minutes.
  2. Squeeze the liquid from the daikon, either by handful or all in cheesecloth. Discard the juice, and combine the grated daikon with the garlic, onion, egg, bread crumbs, pepper, paprika, and garlic chili sauce. Mix well.
  3. Form into small round patties by squishing the mixture into balls, squeezing out any extra liquid. Gently flatten the balls to form patties (think of making hamburger patties). The patties should stick together well, and shouldn’t crumble. Add more breadcrumbs or egg if necessary to reach the proper consistency.
  4. Heat oil in a large skillet on medium heat, until a piece of the mix dropped into the pan sizzles. Fry the patties until firm and browned, about 3 minutes per side. Drain on paper towels, and serve with sweet & sour sauce, more garlic chili sauce, soy sauce, hoisin sauce, or our favorite: non-fat Greek yogurt + soy sauce + garlic chili sauce!
Notes

Prep time of 60 minutes is really 30 min active + 30 min waiting.

 

(Credits: If you do a search for “Pan Fried Daikon Radish Cakes” you will find a few websites that have this recipe.  I would directly credit the page I found the recipe on a year ago, but I don’t know which page I used!  I’m hoping it’s enough to say that I didn’t invent this recipe, and would like to thank and credit the original creator.)

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