De Ma Cuisine

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Monday

28

May 2012

0

COMMENTS

Rosemary Infused Olive Oil

Written by , Posted in Condiments

Rosemary Infused Olive Oil
Recipe Type: Condiment, Dipping
Author: Rachel Oberg – De Ma Cuisine
Prep time: 2 mins
Total time: 2 mins
Great for dipping crusty bread!
Ingredients
  • 1/2 C olive oil
  • 1 sprig rosemary, needles removed from stem, chopped or bruised if desired
  • 1 t freshly ground black pepper
  • pinch salt
  • 1 T balsamic vinegar
Instructions
  1. Mix all ingredients together. Let sit for a while to infuse, or enjoy immediately.

 

Friday

25

May 2012

0

COMMENTS

Let’s Have a Picnic!

Written by , Posted in Thoughts

Husband and I love to have picnics. Sometimes we go to a park where we can take the dog, sometimes we go for a date picnic to the Getty, sometimes we picnic at home with a tablecloth on the floor and some good food. We usually bring our books, we people watch, we watch the dog warily watch people as they walk close to us, we watch comfort shows, like The Office, we use it as an excuse to buy Salt and Vinegar chips.

We were given two picnic baskets as wedding gifts. Sometimes one is being used to store books or magazines (we live in a small apartment, everything has to have a purpose), but they both get used regularly to hold our foodstuffs.

Menu

Italian “Date Subs”

Fruit Salad

Salt and Vinegar Chips

Carrot Sticks, Olives, Pickles

Sparkling Pink Lemonade

Chocolate Pudding

We’re hoping to picnic this long weekend. Hope you are too!

Italian “Date Subs”

Last modified on 2012-05-25 19:11:24 GMT. 0 comments. Top.

Italian “Date Subs”
Recipe Type: Sandwich, Lunch
Author: Rachel Oberg – De Ma Cuisine
Serves: 2-4
Perfect for a picnic!
Ingredients
  • 1 baguette, quartered then sliced in half
  • pepperoncinis
  • black olives, sliced
  • dry Italian salami
  • havarti cheese, sliced
  • lettuce
  • tomatoes, sliced
  • mayo
  • horseradish (opt.)
  • dijon mustard
Instructions
  1. Remove a bit of the middle of the baguette (save it to make croutons).
  2. Top one side with salami, havarti, olives, pepperoncinis, lettuce, tomato*. Top the other side with mayo, mustard, horseradish, and more salami (if desired). Close to make a sandwich.
  3. Wrap with tinfoil and place in a zip top bag or a container.
Notes

Ingredient are all to taste, so use as much or as little as you prefer.
*You could leave the tomatoes off until you’re ready to eat so the bread doesn’t get soggy.

 

P.S. Did you sing the song that goes, “Picnic time for teddybears. The little teddybears are having a picnic.” when you were a kid? No? Just me? Well, that song is in my head.

Friday

25

May 2012

0

COMMENTS

Italian “Date Subs”

Written by , Posted in Bread, Cheese, Lunch, Main Dishes, Meat, Sandwiches, Vegetables

Italian “Date Subs”
Recipe Type: Sandwich, Lunch
Author: Rachel Oberg – De Ma Cuisine
Serves: 2-4
Perfect for a picnic!
Ingredients
  • 1 baguette, quartered then sliced in half
  • pepperoncinis
  • black olives, sliced
  • dry Italian salami
  • havarti cheese, sliced
  • lettuce
  • tomatoes, sliced
  • mayo
  • horseradish (opt.)
  • dijon mustard
Instructions
  1. Remove a bit of the middle of the baguette (save it to make croutons).
  2. Top one side with salami, havarti, olives, pepperoncinis, lettuce, tomato*. Top the other side with mayo, mustard, horseradish, and more salami (if desired). Close to make a sandwich.
  3. Wrap with tinfoil and place in a zip top bag or a container.
Notes

Ingredient are all to taste, so use as much or as little as you prefer.
*You could leave the tomatoes off until you’re ready to eat so the bread doesn’t get soggy.

 

Wednesday

23

May 2012

1

COMMENTS

You Say Potato?… So Do I – Episode 24

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

There was a recipe in the Abundant Harvest Organics newsletter a couple of weeks ago for German Style Potato Salad. I adapted that recipe for this episode. I wasn’t necessarily trying to make it better. I’m sure it was great the way it was. I changed it to fit with what was in this week’s box and what I had in my garden.

I did some research about things that went well together (using my handy dandy Flavor Bible), and voilà, my version!

Even though there wasn’t oregano in this week’s AHO box, I have some in my garden (yay my garden!!). My adaptation was inspired by oregano, because, oregano goes well with many things that were in the box. Like, bell peppers (which are good with bacon, onions, garlic, tomatoes), tomatoes, potatoes, summer squash (which is good with bell peppers, garlic, olive oil, onions, oregano, tomatoes, black pepper), onions. I added a few other things and gave it a try. I’m happy with how it turned out.

If you don’t have any oregano in your fridge or garden, you could use dried, or visit your local farmers’ market for fresh.

This would be super duper yummy alongside BBQ’d Chicken, BBQ’d Sausages (or however you like to cook em’), BBQ’d Steak, Burgers, BBQ’d Tri Tip or Brisket, Ribs, a BLT or any other delicious sandwich (hello picnic!), with some Dill Pickles (ooh, you could make your own using the dill from this week’s box), Salt and Vinegar Chips (my fave – I could eat a whole bag by myself in one sitting… not kidding), Fruit Salad, and Mint Iced Tea or Sparkling Pink Lemonade. I think I just came up with the menu for at least one of our meals this coming holiday weekend. Picnic here we come! Is it too soon to pack the picnic basket? It is, isn’t it.

German Style Potato Salad – Adapted by Rachel O

Last modified on 2012-05-23 23:40:36 GMT. 0 comments. Top.

German Style Potato Salad – Adapted by Rachel O
Recipe Type: Salad, Side
Serves: 2-4
Potatoes, bacon, onions, and garlic all pair well with oregano, which inspired the changes to this dish.
Ingredients
  • 4-6 potatoes
  • 3 strips bacon, chopped
  • 1 T flour
  • 1/3 C red wine vinegar
  • 1 1/2 t honey
  • 2 T fresh oregano leaves, chopped
  • 1 bell pepper, chopped
  • pinch cayenne
  • 1/2 t paprika
  • 2 T olive oil
  • 2 T plus 2 t salt
  • 1 lg. spring onion
  • 3/4 C stock (chicken or veggie)
  • 1 T plus 1 t Dijon mustard
  • 1/2 t black pepper
  • 1 1/2 C summer squash, chopped
  • 2 cloves garlic, diced
  • 1 tomato, chopped
Instructions
  1. Place potatoes in large pan and cover with cold water and 2 T salt. Bring to a boil. Cook until tender.
  2. Cook bacon over med heat. Remove from pan and set aside (try not to eat it all while you cook the rest of the dish!). Drain all but 2 T bacon grease.
  3. Add onion, bell pepper, summer squash and cook 3 minutes. Add garlic, cook 1 minute. Move veggies to one side of pan, let oil come to the other. Whisk in flour (add more bacon grease if needed).
  4. Whisk in stock, vinegar, mustard, honey, salt, pepper, cayenne, and paprika. Bring to a boil, whisking occasionally. Remove from heat.
  5. Mix oregano leaves with 2 T olive oil.
  6. Cut cooked and cooled potatoes into cubes or slices.
  7. Combine vinegar mixture with potatoes and toss to coat.
  8. Pour oregano oil over potatoes and toss.
  9. Serve topped with bacon and tomato.
Notes

To make this recipe Gluten Free: Omit flour and add 1 T corn starch whisked with 1/4 C cold water. Mix cornstarch mixture in at the same point in the recipe.
Would be wonderful with something cooked on the BBQ!

 

This dish can be found on Tuesday of this week’s menu!

This episode is sponsored by:

Abundant Harvest Organics

Bari Olive Oil Company

Llano Seco Organic Pork

Molly Jenson

Wednesday

23

May 2012

0

COMMENTS

German Style Potato Salad – Adapted by Rachel O

Written by , Posted in Inspired By, Lunch, Meat, Pork, Potatoes, Salads, Sides, Vegetables

German Style Potato Salad – Adapted by Rachel O
Recipe Type: Salad, Side
Serves: 2-4
Potatoes, bacon, onions, and garlic all pair well with oregano, which inspired the changes to this dish.
Ingredients
  • 4-6 potatoes
  • 3 strips bacon, chopped
  • 1 T flour
  • 1/3 C red wine vinegar
  • 1 1/2 t honey
  • 2 T fresh oregano leaves, chopped
  • 1 bell pepper, chopped
  • pinch cayenne
  • 1/2 t paprika
  • 2 T olive oil
  • 2 T plus 2 t salt
  • 1 lg. spring onion
  • 3/4 C stock (chicken or veggie)
  • 1 T plus 1 t Dijon mustard
  • 1/2 t black pepper
  • 1 1/2 C summer squash, chopped
  • 2 cloves garlic, diced
  • 1 tomato, chopped
Instructions
  1. Place potatoes in large pan and cover with cold water and 2 T salt. Bring to a boil. Cook until tender.
  2. Cook bacon over med heat. Remove from pan and set aside (try not to eat it all while you cook the rest of the dish!). Drain all but 2 T bacon grease.
  3. Add onion, bell pepper, summer squash and cook 3 minutes. Add garlic, cook 1 minute. Move veggies to one side of pan, let oil come to the other. Whisk in flour (add more bacon grease if needed).
  4. Whisk in stock, vinegar, mustard, honey, salt, pepper, cayenne, and paprika. Bring to a boil, whisking occasionally. Remove from heat.
  5. Mix oregano leaves with 2 T olive oil.
  6. Cut cooked and cooled potatoes into cubes or slices.
  7. Combine vinegar mixture with potatoes and toss to coat.
  8. Pour oregano oil over potatoes and toss.
  9. Serve topped with bacon and tomato.
Notes

To make this recipe Gluten Free: Omit flour and add 1 T corn starch whisked with 1/4 C cold water. Mix cornstarch mixture in at the same point in the recipe.
Would be wonderful with something cooked on the BBQ!

 

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