De Ma Cuisine

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Wednesday

8

February 2012

0

COMMENTS

Caramelized Leeks and Brussels Sprouts

Written by , Posted in Meat, Pork, Sides, Vegetables

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!

Wednesday

8

February 2012

0

COMMENTS

Balsamic Glazed Chicken

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

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.

 

Monday

6

February 2012

1

COMMENTS

A Legacy – Oma’s Lemon Buns

Written by , Posted in Baking, Dessert, Legacy

Family is so important. Something I’m realizing more as I get older. I have wonderful friends, many of whom are like family (especially since we live so far away from any relative), but they could never replace our parents, siblings, cousins, aunts, uncles, nieces, nephews, and memories of our grandparents.

Some of my fondest memories have to do with food and family. I’ve been blessed with a family that loves to eat well. From my Oma on my Dad’s side, to my Mom, there was no shortage of good cooking growing up. I didn’t really discover my passion for food until I got married and had someone to cook for. But now that I’ve discovered it, I cherish it, and use it as a way to connect to my family. I’ve learned how to make my Oma’s Zwieback in person, talked with Mom on the phone while trying to make her Cinnamon Buns, and have taken photos of the process as I’ve made Oma’s Paska, so I could show her, and have her tell me what I did wrong (and she amazed me – she told me, from a photograph, that the dough was too sticky). I love that cooking connects me to my family.

This heritage, this legacy is so precious to me. So I want to begin to share some of those recipes on here in my new Legacy Recipes section.

This first one is Oma’s Lemon Buns. Oma was an exceptional cook. I can’t tell you if she was a better baker or a better cook. She was simply wonderful at both. I don’t remember a visit where there weren’t at least cookies and Zwieback (and by cookies, I mean at least 5 different kinds), and maybe even Lemon Buns. Oma said that when she turned 90 last October, she would be done baking. That didn’t happen. At the family gatherings before and after her funeral two weeks ago, there were Lemon Buns, cookies, Platz, Fleisch Perishky… her baking outlived her. I think the Lemon Buns were my favorite dessert (other than the Paska, which we only ate at Easter). So I’ll share that recipe with you today. It’s in Oma’s handwriting, but I’ll also type it out, so you can print it if you’d like. If you have any questions, I can’t help you, I’ve never made them. But I intend to, soon. 🙂

 

Print
Oma's Lemon Buns

Ingredients

  • 1 C milk
  • 1 C sugar
  • 1/2 t salt
  • 3/4 C butter or shortening
  • 3 eggs
  • 2 pkg yeast
  • zest from 1 lemon
  • juice from 1 lemon
  • 9-10 C flour
  • 1 C warm water
  • 1 t sugar
  • Filling: 2 pkg lemon pie filling.

Instructions

  1. Cook 2 pkg lemon pie filling. Let cool.
  2. Dissolve 1 t sugar and yeast in warm water. Let stand 10 min.
  3. Cream together butter, sugar, eggs and salt, add lemon peel, juice and the yeast mixture, then alternate the flour with the milk.
  4. Knead to a soft smooth dough. Let rise in a warm place until double in bulk.
  5. Roll out fairly thin, cut into 2 1/2"x4" pieces. Cut a 1" slit, 1 " from each end. Put a tsp lemon filling in the center and pull on end through the slit off the other end. Spread the dough to each side and pinch together. Let the buns rise for about an hour.
  6. Brush with milk beaten egg. Bake for 15-20 minutes at 325F. Put the icing on before you serve.
http://www.de-ma-cuisine.com/a-legacy/

Friday

3

February 2012

1

COMMENTS

Amazing Pizza by Jo – Guest Post

Written by , Posted in Guest Posts, Thoughts

I’ve known Joanna for just a few months. But, in that short time, she’s become a really dear friend. We have lots of things in common, one of them being food. We both love to eat, and enjoy cooking. Joanna is also a talented graphic designer, and she’s responsible for my awesome logo and business cards! I’m so thankful for her, and am happy to have her as a guest today!

Here’s Jo!!

Hello there De Ma Cuisine readers! My name is Joanna Waterfall. I’m a graphic designer, and wanna be chef. When Rachel asked me to do a guest post for her amazing cooking blog, I must admit, I was a little intimidated. I’ve always been the kind of girl who was fine with eating cereal for dinner… until I got married 6 months ago. Then I had to learn how to cook. It’s been a rocky road, but hanging out with Rachel, reading her blog and seeing how easy cooking can be has really helped me along.

So I’m going to share with you a recipe that I’ve grown to love – and so has my husband, which is always good! It’s easy, versatile, and good for any night of the week! We’re gonna cook up some Tomato and Mozzarella Pizza! Super yums.

Having a great pizza dough recipe is so great, because once you have that, you can modify it and put whatever you like on top! I’ve made bar-b-que chicken pizza, veggie pizza, even an egg breakfast pizza! All have been hits, but this one is my favorite, probably because it calls for basil and I’m really proud to say I’ve successfully kept a basil plant alive for a few months now (I’ve been known to kill plants) and I LOVE the taste of the fresh basil. There’s something refreshing about using an ingredient you grew yourself. Its very rewarding – I highly recommend it. 🙂 So here is my recipe, concocted from numerous other recipes and put into one!

So yummy!!

Add in your own toppings, and get creative with what kind of pizza you make! This is my favorite, experiment until you find yours!

(Recipe adapted by Joanna from Joy the Baker.)

Jo’s Tomato and Mozzarella Pizza

Last modified on 2012-06-02 01:48:59 GMT. 0 comments. Top.

Tomato and Mozzarella Pizza
Recipe Type: Pizza
Author: Joanna Waterfall adapted from Joy the Baker
I’ve made bar-b-que chicken pizza, veggie pizza, even an egg breakfast pizza! All have been hits, but this one is my favorite, probably because it calls for basil!
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon active dry yeast
  • 1/2 cup warm water
  • 1 tablespoon olive oil
  • Toppings:
  • 8 oz Fresh Mozzerella (change amount to how much cheese you desire!)
  • 2 med size tomatoes
  • 2 tablespoons fresh basil
  • 1 large garlic clove (I’m a huge fan of garlic, so feel free to add more!)
  • Salt and freshly ground pepper to taste
  • Any other spices/toppings you desire!
Instructions
  1. In a large bowl, whisk together flour, salt, and yeast. Create a well in the center of the flour mixture and pour in the warm water and olive oil. Using a fork, bring together the dough so that all of the dry mixture is moistened by the water and olive oil.
  2. Dump shaggy dough onto a lightly floured surface. Knead for about two minutes until the dough comes together into a ball. The dough may be slightly sticky, that’s fine!
  3. Add a teaspoon of olive oil to the large bowl that the dough was mixed in. Use your fingers to spread the oil around the bowl. Place the dough into the bowl, sprinkle with a bit of flour and cover the bowl with plastic wrap. Place in a warm place and let the dough rise for 1 hour, or until doubled in size.
  4. When dough has doubled, remove from bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough out to a 1/4-inch thickness. The dough can be rolled perfectly round, but a rectangle, or totally odd shape is fine as well.
  5. Preheat oven to 450 degrees F.
  6. Flip a cookie sheet upside down and sprinkle with flour. Place pizza dough on baking sheet.
  7. Sprinkle with olive oil, garlic, salt and pepper. Then place on the tomatoes and cheese evenly across your dough. Throw on half your basil now, and keep half for after it comes out of the oven.
  8. Place in the oven and bake for 10 minutes, until crust is golden brown and cheese is perfectly melty.
  9. Remove from oven. Throw on the rest of your basil, allow to cool for a few minutes. Then slice and serve!

Friday

3

February 2012

0

COMMENTS

Jo’s Tomato and Mozzarella Pizza

Written by , Posted in Cheese, Pizza, Vegetables, Vegetarian

Tomato and Mozzarella Pizza
Recipe Type: Pizza
Author: Joanna Waterfall adapted from Joy the Baker
I’ve made bar-b-que chicken pizza, veggie pizza, even an egg breakfast pizza! All have been hits, but this one is my favorite, probably because it calls for basil!
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon active dry yeast
  • 1/2 cup warm water
  • 1 tablespoon olive oil
  • Toppings:
  • 8 oz Fresh Mozzerella (change amount to how much cheese you desire!)
  • 2 med size tomatoes
  • 2 tablespoons fresh basil
  • 1 large garlic clove (I’m a huge fan of garlic, so feel free to add more!)
  • Salt and freshly ground pepper to taste
  • Any other spices/toppings you desire!
Instructions
  1. In a large bowl, whisk together flour, salt, and yeast. Create a well in the center of the flour mixture and pour in the warm water and olive oil. Using a fork, bring together the dough so that all of the dry mixture is moistened by the water and olive oil.
  2. Dump shaggy dough onto a lightly floured surface. Knead for about two minutes until the dough comes together into a ball. The dough may be slightly sticky, that’s fine!
  3. Add a teaspoon of olive oil to the large bowl that the dough was mixed in. Use your fingers to spread the oil around the bowl. Place the dough into the bowl, sprinkle with a bit of flour and cover the bowl with plastic wrap. Place in a warm place and let the dough rise for 1 hour, or until doubled in size.
  4. When dough has doubled, remove from bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough out to a 1/4-inch thickness. The dough can be rolled perfectly round, but a rectangle, or totally odd shape is fine as well.
  5. Preheat oven to 450 degrees F.
  6. Flip a cookie sheet upside down and sprinkle with flour. Place pizza dough on baking sheet.
  7. Sprinkle with olive oil, garlic, salt and pepper. Then place on the tomatoes and cheese evenly across your dough. Throw on half your basil now, and keep half for after it comes out of the oven.
  8. Place in the oven and bake for 10 minutes, until crust is golden brown and cheese is perfectly melty.
  9. Remove from oven. Throw on the rest of your basil, allow to cool for a few minutes. Then slice and serve!
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