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Saturday

11

February 2012

0

COMMENTS

This Week’s Recap

Written by , Posted in Main Dishes

Happy the weekend!

I hope your week has been marvelous.

In case you missed any of it, here’s what’s been going on this week:

A Legacy Talking about the importance of family. Sharing one of my family’s recipes: Oma’s Lemon Buns.

Legacy Recipes page is introduced. Recipes from my family.

Abundant Harvest Organics Weekly Menu is available.

Be My Guest page is introduced. Talking about my wonderful guest bloggers.

Recipe Index To make it easier for you to find things, I’ve got a recipe index now.

Caramelized Leeks and Brussels Sprouts A Cooking Show with Rachel O – This Week’s Feast airs the 9th episode. Brussels Sprouts are featured, and I sing a lot (or whatever that should be called) and get grossed out by the giblets in the chicken. Whatev. I have fun, even if I look like a dork. 🙂

Substitution = Delicious! I share ideas for things to substitute when you don’t have, say Cheddar Cheese.

Ask Rachel is introduced. If you have a culinary question, I’m here to (do my best to) help!

Alexandra Joy’s Red Velvet Brownies A Valentine’s Day inspired treat that I think you should make. I think I should make it too.

I’d kinda forgotten all that I did this week. 🙂 It was busy, and wonderful, and I can’t wait to do it all over again next week (seriously)! Enjoy your weekend! I hope it’s full of good food, great people, laughter, and appreciating the little moments that make up life.

Friday

10

February 2012

0

COMMENTS

Alexandra Joy’s Red Velvet Brownies

Written by , Posted in Guest Posts, Thoughts

I’ve known my dear friend AJ for almost 9 years. We met in Texas, and have stayed friends over the many miles, as she’s now in Calgary, AB, and I’m in California. She is a talented, creative, beautiful, wonderful gal. I’m so thankful for her. She has a sweet treat to share with you – perfect for Valentine’s Day, or just a regular weeknight, if you feel so inclined.

Here’s A.J.!

Happy Valentine’s Day sweet De Ma Cuisine readers! My name is Alexandra Joy, and I love love. As the owner of Pink & Honey event styling and writer of Alexandra’s Joys, I am passionate about pretty details, DIY celebrations and warm hospitality. And a thoughtful, homemade treat is always the perfect way to show your love for others.

(Adapted from How Sweet It Is)

Red Velvet Brownies with White Chocolate Buttercream Frosting

Last modified on 2012-06-05 01:47:51 GMT. 0 comments. Top.

Red Velvet Brownies with White Chocolate Buttercream Frosting
Recipe Type: Dessert, Brownie
Author: Alexandra Joy
No one can deny the charm of red velvet cake, so here’s a fun version as a chewy brownie with white chocolate buttercream frosting. It’s easy and irresistible.
Ingredients
  • For the brownies: 3 tbsp unsweetened cocoa powder
  • 1 oz red food coloring
  • 2 tsp pure vanilla extract, divided
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • For the white chocolate buttercream frosting: 1/2 cup unsalted butter, at room temperature
  • 2 1/2 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 4 oz good-quality white chocolate (not chips), melted
  • 1 – 2 tbsp heavy cream
Instructions
  1. To make the brownies: Preheat the oven to 350 degrees F. Butter and flour an 8″x8″ baking pan.
  2. In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.
  4. Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter.
  5. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.
  6. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.

 

Enjoy the gooey goodness with someone you love!

 xoxo 

Alexandra Joy

Friday

10

February 2012

0

COMMENTS

Red Velvet Brownies with White Chocolate Buttercream Frosting

Written by , Posted in Baking, Dessert, Holiday

Red Velvet Brownies with White Chocolate Buttercream Frosting
Recipe Type: Dessert, Brownie
Author: Alexandra Joy
No one can deny the charm of red velvet cake, so here’s a fun version as a chewy brownie with white chocolate buttercream frosting. It’s easy and irresistible.
Ingredients
  • For the brownies: 3 tbsp unsweetened cocoa powder
  • 1 oz red food coloring
  • 2 tsp pure vanilla extract, divided
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • For the white chocolate buttercream frosting: 1/2 cup unsalted butter, at room temperature
  • 2 1/2 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 4 oz good-quality white chocolate (not chips), melted
  • 1 – 2 tbsp heavy cream
Instructions
  1. To make the brownies: Preheat the oven to 350 degrees F. Butter and flour an 8″x8″ baking pan.
  2. In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.
  4. Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter.
  5. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.
  6. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.

Thursday

9

February 2012

2

COMMENTS

Substitution = Delicious!

Written by , Posted in Ask Rachel, Thoughts

Ever have a recipe that you’re so excited to make, only to discover that you’re missing some of the ingredients? What do you do? Run to the store? make something else altogether? How about substituting for something else that you might already have?!

I realize this takes some thinking, and it’s a bit of an art, sometimes a science (especially when it comes to baking – make sure you know what you’re doing here – do some research, since baking is about reactions and sciency things). But, one thing I am good at is substituting and paring foods. So I’ll share a few things I’ve discovered.

IF YOU DON’T HAVE TRY (and vice versa)
Cheddar Cheese Gruyère, Monterey Jack
Bacon Grease Smoked Paprika + Olive Oil
Chili Powder Smoked Paprika
Ground Beef Ground chicken/turkey
Pinto Beans Cannellini Beans
Lemon Orange
Onion Leek
Broccoli Cauliflower
Bacon Ham
Pork Chicken
Kidney Beans Black Beans
Bread Crumbs Pulse heel of bread in food processor
Sour Cream Yogurt
Pepperoni Salami
Truffles (not chocolate) Mushrooms
Blackberries Raspberries
Apple Pear
Radicchio Cabbage
Honey Maple Syrup
Kale Spinach
Carrot Parsnip
Butternut Squash Sweet Potato/Yam
Buttermilk 1 T White Vinegar or Lemon Juice and fill to 1 C with Milk
Greek Yogurt Regular Plain Yogurt
Potato Turnip
Pumpkin Sweet Potato/Yam

The point is to learn that you don’t have to be restricted by a recipe. It’s great to be able to run to the store. But it’s fun (and practical) to make use of the things we already have and to be creative with them. The recipe will not be exactly the same. But, you will have made it uniquely yours, with your twists!

On a slightly different note, I really enjoy doing this – figuring things out when it comes to  food. If you have a substitution question, or a food related question, I’ve introduced a new page to the blog called, “Ask Rachel” where I’ll do what I can to help with food-related quandaries. So, ask away! Happy Cooking!

Wednesday

8

February 2012

2

COMMENTS

Brussels Sprouts, Please?! – Episode 9

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

Hellooooo! I’m back and have another episode of This Week’s Feast for you! Hooray!! This meal features brussels sprouts (please don’t run away… try them… they’re really good!), leeks, bacon, chicken, balsamic vinegar, olive oil, and honey. Most of these ingredients can be found either in this week’s Abundant Harvest Organics box, or as an add-on to your box.

By the way, this was not my first time trying the bacon from Llano Seco Organic Pork. I love this stuff! So much so that they’re now a sponsor (yesssssss!!!!!!). This was my first time trying a whole chicken from Pitman Family Farms – Oh wow! Yum! That was a delicious bird!

This was a simple dinner, made even more so by the Crock Pot. I hope you enjoy it!

Don’t forget to have a look at this week’s menu for some great meal ideas! Happy cooking, happy eating!

Caramelized Leeks and Brussels Sprouts

Last modified on 2012-06-05 01:41:20 GMT. 0 comments. Top.

Caramelized Leeks and Brussels Sprouts
Recipe Type: Side, Main, Veggie, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 2-4
Bacon meets caramelized brussels sprouts. They live happily ever after.
Ingredients
  • 15-20 brussels sprouts, quartered
  • 1 leek, cut into rounds, washed
  • 1-2 T honey
  • 3 slices bacon
Instructions
  1. Cook bacon. Drain fat, but leave any crumbled bits stuck to the bottom of the pan.
  2. Add brussels sprouts and leeks to bacon pan. Drizzle with honey. Cook over medium heat. When they begin to caramelize, turn the heat down a little if necessary. Cook until slightly browned and caramelized, about 5-10 minutes.
  3. Crumble the bacon into the brussels sprouts and combine.
  4. Serve and enjoy!

Balsamic Glazed Chicken

Last modified on 2013-02-22 00:56:18 GMT. 0 comments. Top.

Balsamic Glazed Chicken

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 whole chicken, giblets removed (you can use them to make stock)
  • 2 T olive oil
  • salt and pepper
  • 1 C water
  • 1 T cornstarch
  • 1/2 C water
  • 3/4 C balsamic vinegar
Instructions
  1. Drizzle olive oil and sprinkle salt and pepper in bottom of Crock Pot. Add chicken. Drizzle chicken with olive oil and sprinkle with salt and pepper. Pour 1 C water into bottom of Crock Pot. Cover and cook on high for 3-4 hours, or on low for 5-6 hours (or until temperature inserted into thickest part of meat comes to 180F).
  2. Whisk together cornstarch, 1/2 C water, and balsamic vinegar. Pour into a small saucepan over medium heat. As it gets warm, it will start to thicken. Whisk, and be careful that it doesn’t burn. It should only take a few minutes.
  3. Halfway through cooking time, brush chicken with glaze (or if you’re not going to be home, brush with glaze when you put chicken in at the beginning).
  4. Right before serving, brush a little more glaze on the chicken.
Notes
Would be yummy with Caramelized Brussels Sprouts, polenta, potatoes, or a simple pasta.

 

P.S. Did you see the note in the newsletter the other week about the show?! How cool is that! Since we were out of town, I didn’t get a physical copy, but it sure was fun to read online!

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