De Ma Cuisine

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Friday

16

December 2011

5

COMMENTS

The Best Chocolate Fudge Sauce!

Written by , Posted in Guest Posts, Thoughts

chocolatesauce

My Aunt Sue makes the best chocolate fudge sauce! It’s soooo good. We had some for the first time when we visited a couple of months ago. I had to have the recipe. And, now I’ll share it with you. It would be a great homemade Christmas gift, or a nice treat for you and yours with some peppermint ice cream, or for guests at a Christmas dinner or party… It’s just plain good, so you should make it. I know I’m going to.

Here’s Aunt Sue!

Hi everyone – I am Rachel O’s Aunt Sue – and I love to cook and I love to try new recipes – even whole meals. The only thing is I try them out on my friends and family and when guests come for dinner?? I know – they say thats not a good thing to cook something new you’ve never done before when company comes but I figure by reading the ingredients you get a pretty good idea if you will like a recipe or not and its an adventure for everyone. How fun is that!!!

Anyway here is a recipe I hope you will enjoy this Christmas Season – guaranteed to please both young and old.

Aunt Sue’s Chocolate Fudge Sauce

Last modified on 2012-05-26 01:08:04 GMT. 0 comments. Top.

Aunt Sue’s Chocolate Fudge Sauce
Recipe Type: Sauce, Dessert
Author: Aunt Susan Pries
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
This is a recipe you will be reaching for your spatula to scrape every last sticky gooey bit from the jar – or someone else in your family will if they are so lucky!!
Ingredients
  • 1 cup butter
  • 1/2 cup cocoa powder
  • 3 cups sugar
  • 1 can evaporated milk
  • 1 teaspoon vanilla
Instructions
  1. Combine butter, cocoa, sugar, evaporated milk in a sauce pan, over medium heat. Stir often. Bring to a boil and boil stirring constantly for 7 minutes. Put your timer on.
  2. Remove from heat. This next step if VERY IMPORTANT you may think you can omit but it truly will change the sauce. Pour the hot sauce into a blender (remove middle plug, cover with a towel and hold down your lid) and blend for 2 to 4 minutes.
  3. I pour it in a 1 quart canning jar and store it in the fridge.
  4. Enjoy!

If you want to give it as a homemade Christmas gilt – using pinking sheers cut a large circle and secure it over the lid of the canning jar with a decorative ribbon and ‘wa -la’ you are done

Merry Christmas everyone.

Friday

16

December 2011

0

COMMENTS

Aunt Sue’s Chocolate Fudge Sauce

Written by , Posted in Condiments, Dessert, Legacy

Aunt Sue’s Chocolate Fudge Sauce
Recipe Type: Sauce, Dessert
Author: Aunt Susan Pries
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
This is a recipe you will be reaching for your spatula to scrape every last sticky gooey bit from the jar – or someone else in your family will if they are so lucky!!
Ingredients
  • 1 cup butter
  • 1/2 cup cocoa powder
  • 3 cups sugar
  • 1 can evaporated milk
  • 1 teaspoon vanilla
Instructions
  1. Combine butter, cocoa, sugar, evaporated milk in a sauce pan, over medium heat. Stir often. Bring to a boil and boil stirring constantly for 7 minutes. Put your timer on.
  2. Remove from heat. This next step if VERY IMPORTANT you may think you can omit but it truly will change the sauce. Pour the hot sauce into a blender (remove middle plug, cover with a towel and hold down your lid) and blend for 2 to 4 minutes.
  3. I pour it in a 1 quart canning jar and store it in the fridge.
  4. Enjoy!

Thursday

15

December 2011

3

COMMENTS

Mashed Potato Soup – Episode 5

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

On this episode of A Cooking Show with Rachel O – This Week’s Feast I’m cooking “Mashed Potato Soup”.

MashedPotatoSoupNC_1

I made this soup for the first time 3 years ago when my friend Clara was born. I brought some soup over to her happy, yet tired parents, so they wouldn’t have to make dinner. Clara turned three last week. So I’ve made the soup in honor of her birthday and the memory of meeting this very special Bugaboo for the first time.

MashedPotatoSoupNC_2

It’s a great way to use so much of this week (or any week)’s Abundant Harvest Organics box contents. It features Carrot, Turnip, Radish, Mashed Potatoes (of course), Spinach, Sweet Potato, Cheddar Cheese, Parmesan Cheese, and Bari Organic Extra Virgin Olive Oil. I served it with a Pear and Gruyère crostini, drizzled with Olive Oil. Almost all of these ingredients can be found either in this week’s box, or from AHO as an add-on (even chicken can be bought as an add-on and the bones can be used to make stock). 

Mashed Potato Soup

Last modified on 2012-10-25 22:49:08 GMT. 1 comment. Top.

Mashed Potato Soup

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 carrot, chopped
  • 1/2 turnip, chopped
  • 1 radish (about 1/4 C), chopped
  • 4 C mashed potatoes
  • 2 cloves garlic, , chopped
  • 3 tiny onions, or 1 med, chopped
  • 1-2 C spinach, chopped
  • 1 sweet potato, chopped
  • 2-4 C stock
  • 2 C milk
  • 1/4 t nutmeg
  • 1/4 t ginger
  • 2 sprigs thyme
  • 1 sprig oregano
  • 2 t chili powder
  • 2 t smoked paprika
  • 1/2 C apple cider vinegar, divided (or 1/4 wine, 1/4 C vinegar)
  • salt
  • pepper
  • 1 C cheese (cheddar and parmesan)
  • 4 T olive oil
Instructions
  1. Heat soup pot, and add oil. Add veggies (all but garlic), salt and pepper. Stir. Cover (so veggies steam a bit) and cook over med heat about 10 minutes (or until veggies are mostly soft), stirring occasionally.
  2. Add garlic and seasonings. Cook 2-3 minutes.
  3. Add wine or vinegar, scraping off any bits that are stuck to the bottom of the pan. 2 minutes.
  4. Add potatoes, milk and stock. Bring to a boil. Add spinach and herbs, cook 3 minutes.
  5. Remove from heat. Carefully puree using an immersion blender (or regular blender, working in batches, with the center part of the lid removed – hold a towel over the opening).
  6. Stir in cheese and remaining vinegar. Taste and add more seasoning if needed.
  7. Serve with crostini or a crusty bread.
Notes

If you don’t have any leftover mashed potatoes, chop up 3-4 potatoes and add with the rest of the veggies!

Of course this would be great with bacon on top too! 🙂

This week’s menu can be found on Monday this week’s menu – have a look!

*This episode sponsored by Abundant Harvest Organics and Bari Olive Oil Company!

Thursday

15

December 2011

1

COMMENTS

Mashed Potato Soup

Written by , Posted in Cheese, Dinner, Main Dishes, Potatoes, Soups, Vegetables, Vegetarian

Mashed Potato Soup

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 carrot, chopped
  • 1/2 turnip, chopped
  • 1 radish (about 1/4 C), chopped
  • 4 C mashed potatoes
  • 2 cloves garlic, , chopped
  • 3 tiny onions, or 1 med, chopped
  • 1-2 C spinach, chopped
  • 1 sweet potato, chopped
  • 2-4 C stock
  • 2 C milk
  • 1/4 t nutmeg
  • 1/4 t ginger
  • 2 sprigs thyme
  • 1 sprig oregano
  • 2 t chili powder
  • 2 t smoked paprika
  • 1/2 C apple cider vinegar, divided (or 1/4 wine, 1/4 C vinegar)
  • salt
  • pepper
  • 1 C cheese (cheddar and parmesan)
  • 4 T olive oil
Instructions
  1. Heat soup pot, and add oil. Add veggies (all but garlic), salt and pepper. Stir. Cover (so veggies steam a bit) and cook over med heat about 10 minutes (or until veggies are mostly soft), stirring occasionally.
  2. Add garlic and seasonings. Cook 2-3 minutes.
  3. Add wine or vinegar, scraping off any bits that are stuck to the bottom of the pan. 2 minutes.
  4. Add potatoes, milk and stock. Bring to a boil. Add spinach and herbs, cook 3 minutes.
  5. Remove from heat. Carefully puree using an immersion blender (or regular blender, working in batches, with the center part of the lid removed – hold a towel over the opening).
  6. Stir in cheese and remaining vinegar. Taste and add more seasoning if needed.
  7. Serve with crostini or a crusty bread.
Notes

If you don’t have any leftover mashed potatoes, chop up 3-4 potatoes and add with the rest of the veggies!

Of course this would be great with bacon on top too! 🙂

Monday

12

December 2011

1

COMMENTS

Travis’ La Habra Sourdough Bread

Written by , Posted in Baking, Bread, Guest Posts

My brother-in-law, Travis, is a great baker (in addition to being a talented musician!). He makes awesome sourdough bread. Over Thanksgiving, I asked him to teach me, and together we made a starter (which we named, “Olga’s Starter”) and of course he made some of his bread from the La Habra Starter. I asked if he would be willing to share his knowledge with you. I hope you enjoy! (And if you’d like to make your own starter, he will be doing a follow-up post in the new year!) I took Olga’s starter home with me to care for. It’s almost ready to bake with… I can’t wait to try it!

Here’s Travis…

Hello, my name is Travis and Rachel married my brother, so now we’re family. She asked me if I would be into sharing what I’ve learned about bread here and I couldn’t have been more excited to share. I have an interest in bread. I love it. I love it with jam. I love it plain, with a spread of butter or peanut butter, I love it with sandwich things between it. And the smell of baking bread is definitely a favorite of mine. There is nothing better than fresh bread. Except maybe bacon.

So, about ten years ago I started looking into baking my own bread, and being kind of a science nerd I started learning about the way bread starters are used and made. I like sourdough bread and found that essentially a bread starter is a sourdough starter, so I dug a little deeper and found out that with a little patience and time it’s simple to make your own. And with a stable healthy starter you can make so many types of bread it’s crazy. You may also buy many good sourdough starters and each has a different story, which in itself is interesting especially if you like history. Check out the story of San Francisco sourdough.

Like many essential things, when you dig you find a lot of really sweet and interesting things.

Anyway so, here is an easy recipe for a simple sourdough bread, named after a starter I began in La Habra, CA. All good starters should have a good name.

MixingDough

RisingDough

RisingBread

BakedBread

La Habra Sourdough Bread
Author: Travis Oberg
Prep time:
Cook time:
Total time:
Serves: Two Loaves
Ingredients
  • 1 cup “fed” sourdough starter
  • 1 1/2 cups lukewarm water
  • 5 cups flour
  • 1 tablespoon sugar
  • 2 1/4 teaspoons salt
Instructions
  1. Combine the starter, water, and 3 cups of the flour. Beat vigorously.
  2. Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
  3. Add the remaining ingredients, kneading to form a smooth dough.
  4. Allow the dough to rise in a covered bowl until it’s relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added commercial yeast) is as much art as science; everyone’s timetable will be different. So please allow yourself to go with the flow, and not treat this as an exact, to-the-minute process.
  5. Gently divide the dough in half.
  6. Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 2 to 4 hours. Don’t worry if the loaves spread more than they rise; they’ll pick up once they hit the oven’s heat. Towards the end of the rising time, preheat the oven to 425°F.
  7. Spray the loaves with lukewarm water.
  8. Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.
  9. Bake the bread for 25 to 30 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.
Notes
Hands-on time: 15 mins. to 20 mins.[br] Total time OVERNIGHT, about 23 hrs

In keeping a usable starter you use a lot of flour, and are discarding about a cup of starter every three days or so. I started to think about ways to use the removed cup of starter and made up this sweet pancake or waffle recipe.

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