Monday

6

January 2014

2

COMMENTS

So That Was Christmas – Baguette Pizzas

Written by Rachel, Posted in Appetizers, Cheese, Dinner, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Pizza, Quick and Easy, Snacks, Thoughts, Vegetables

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Looking through our photos, I’ve concluded that our holiday consisted mostly of family, friends, and food. There were some gifts thrown in there, a movie or two (ok, more than two), and a few games here and there. But mostly, we were with family and friends for two weeks. Can’t get much better than that.

We put about 1,200 miles on our car. We spent Christmas morning here together, just Tim, the dog, and I. It was nice. Then we packed up and headed out.

Our first stop was the farm Tim grew up on, and his family. Lots of good family time sharing about our adventures this year, eating, gifting… being together.

Partway through the visit my youngest brother, Josh, and his girlfriend, Karensa, arrived. We took them to see the Giant Sequoias and had some great family dinners before heading home for a few days.

(Photo credit Shannon Oberg – I think??! Or did Josh take this one?)

I think I’ve lost count of how many french fries I ate. I’m ok with this. We needed to introduce Karensa to In-n-Out, a road trip staple. Done.

There was also a need for Quenelle.

More than once.

Tim’s birthday is on the 24th, so before we started our Christmas Eve celebrations we had lunch at Quenelle. We had ice cream. For lunch. It was delicious.

The next week we had to go back with Josh and Karensa.

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Having guests in town is a fun excuse to visit some of our favorite places. Umami Burger is a fun treat. I can’t order anything but the Truffle Burger and Truffle Fries. I’m sure there are other things that are good, buuuut I don’t want to branch out. I like my favorites.

Guests are also an excuse to play tourist in our town (this is Tim giving a tour of the WB lot – I think he’s showing J&K the spot where Spiderman hangs upside down and kisses Mary Jane… he might also just be pointing at a wall).

We had our third Christmas morning with J&K while Skyping with my parents so they could watch us open our gifts. It’s not the same when we’re not with the whole family, but we will take what we can get. One of my favorite gifts of all was this magnet of our super cute niece. It makes me want to cry every time I see it because I miss her so much, but I love having her little face on my fridge.

My other favorite gift: a new knife. I’ve been wanting this knife for a year. I yelled when I opened it, I was so excited. It cuts through potatoes like they are room temperature butter.

I love it. I love it. I love it.

After a few days at home we went to the coast to visit with our aunt and uncle. To say that the sun setting over the ocean is majestic is an understatement. I don’t think I could ever get tired of this view.

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While at the coast we stopped by the Honeymoon Cafe. We’ve been going there since our honeymoon (I know, how cute), and go back anytime we’re in the area. If the food wasn’t so scrumptious it would be easier to skip it. But, there’s the sentimental and delicious factors that keep bringing us back.

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For our last dinner together, which happened to be at the coast, Josh, Karensa, and I made Baguette Pizzas. I totally love pizza with real crust, but these were super yummy. See all that cheese that dripped on to the pan and browned?! That’s the best part!

Happy New Year, friends! Here’s to a great one, filled with family, friends, and lots of good food!

Happy Eating!

Baguette Pizzas

Recipe Type: Main, Dinner, Pizza, Cheese, Vegetables

Author: Rachel Oberg – De Ma Cuisine, with Josh, Karensa, and Tim

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6

Ingredients

1-2 T olive oil
1 bell pepper, sliced
1 onion, sliced
salt, to taste
6 baguettes, sliced in half lengthwise and widthwise (in the middle)
1 head garlic, diced
2 C tomato sauce
1 zucchini, thinly sliced
1/2 head broccoli, chopped in small pieces
pepperoni (optional)
additional veggies like: mushrooms, olives, and tomatoes; sliced
1 brick mozzarella cheese, grated
basil, chopped

Instructions

Pre-heat oven to 375F.
Heat a medium-sized skillet over medium or medium-low heat. Add olive oil. When oil is hot add bell pepper, onion, and salt. Cook, stirring occasionally, until veggies are tender, about 5-8 minutes.
Place baguettes cut-side up on a baking sheet. Bake for 5-7 minutes, or until slightly toasty.
Add garlic to skillet and cook 1-2 minutes. Remove from heat.
Let everyone top their own pizza, starting with tomato sauce, sautéed veggies, pepperoni (optional), raw veggies, cheese, and basil.
Place back onto a baking sheet and bake until cheese is melted, about 5-10 minutes.

Tuesday

24

December 2013

3

COMMENTS

I’m Ready for Christmas and some Vegan Roasted Cauliflower and Potato Soup

Written by Rachel, Posted in Appetizers, Dinner, Gluten Free, Kid-Friendly, Lunch, Main Dishes, Potatoes, Roasting, Soups, Vegan, Vegetables, Vegetarian

I’m ready. So so so ready for Christmas. Most of our shopping was finished in Paris, and the gifts are wrapped and under the tree. (Speaking of Paris, I can’t wait to share about our trip, in the new year!) There’s egg nog in the fridge (not for me, but Tim loves it), and cider to heat up each night, to be drunk by the light of the Christmas tree. I love this season.

We Skyped with my family on Sunday. That’s when they did Christmas morning. We can’t be there every year, which is hard for me, but that’s what happens when you live far away. So I take the moments I can get. My favorite from Sunday was our niece, Anja, who is 15 months old, giving us (and the laptop she was looking at) kisses, over and over and over. My heart nearly burst with happiness. I will treasure that memory always.

Even though we won’t be traveling to see my family, Tim’s family is not as far away, and we are looking forward to spending time with them. And then, my youngest brother and his sweet girlfriend are coming to visit us. We have weeks full of fun planned with these special family members, and some dear friends.

In light of all the festivities, I will be taking the next two weeks off to play.

Since I’m smitten with soup, it seemed appropriate to share a great recipe with you to close out the year.

It’s a Vegan Roasted Cauliflower and Potato Soup. Veggies are roasted to deepen their flavor. Hot sauce is added for a hint of spice. And coconut milk is used for a creaminess. Then it’s all blended up to make a nice, happy, soupy dinner that is dairy-free, vegan, gluten-free, and vegetarian. I served it with some of our favorite biscuits.

With that, dear friends, I bid you good eating, Merry Christmas, happy holidays, and wishes for a most wonderful New Year.

Vegan Roasted Cauliflower and Potato Soup

Recipe Type: Vegan, Dairy-Free, Gluten-Free, Vegetarian, Dinner, Main Dishes, Soups, Vegetables, Roasting, Oven, Stove Top

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Serves: 6

Ingredients

3-4 C potato, large chunks
1 onion, large chunks
2 large red radishes, large chunks
10-12 C cauliflower, large chunks
1 small head garlic
olive oil
to taste, salt
to taste, pepper
6-8 C water or vegetable stock
2-3 C coconut milk (almond milk would work too)
1 t of your favorite hot sauce
pinch chili powder
pinch ginger
4 t red wine vinegar
1/2 t lemon balsamic vinegar
to taste salt
to taste pepper
olive oil, for serving

Instructions

Pre-heat the oven to 375F.
Toss veggies with a bit of olive oil, salt, and pepper. Place on two baking sheets (keep onions in one section in case they’re done sooner and you need to remove them).
Cut top off the head of garlic, drizzle with olive oil, and wrap in foil. Place on one of the veggie baking sheets.
Roast veggies for about 45 minutes, or until tender inside, slightly crispy outside.
Bring water/stock to a boil. Add veggies, milk, hot sauce, seasonings, and vinegars. Cook for a few minutes.
Blend with a hand blender (or in batches in a regular blender, with the middle plug removed and the lid covered with a clean towel) until smooth. Taste and adjust seasoning if needed.
Serve topped with a drizzle of your favorite olive oil.

Notes

Leftovers can be frozen and reheated to go with your favorite sandwiches!

Wednesday

18

December 2013

1

COMMENTS

Rachel Reviews: Quenelle

Written by Rachel, Posted in Reviews, Thoughts

I have a problem with some aspects of LA living. One of them is that I don’t find it acceptable that it’s even close to 80 degrees F in December. I know that many people disagree. I’m entitled to my opinion.

However, one benefit to having a warm day in December: I can go eat ice cream with my friendÃ‚ Jo,Ã‚ of Waterfall Creative.

We went to one of my new favorites: Quenelle. Quenelle, meet everybody. Everybody, meet Quenelle.

If you need to stop reading right now to go get a treat, I understand.

Here’s what I like about Quenelle: the owner was there. He seems like an easy-going, relaxed guy. He served us our ice cream. He made sure we had the right flavors (after many samples), explaining that they give so many samples because they want to be sure the customer gets their perfect flavor. It worked for me.

I went in planning to order the Hot Chocolate with Marshmallows (one of their many dairy-free flavors). It sounded yummy and tasted great (I couldn’t tell it was dairy-free, it was creamy and delicious). But, I thought I should try a couple others just in case… Strawberry Shortcake (whoa, yum!) and CrÃƒ¨me BrÃƒ»lÃƒ©e (oh wow!!)… I still got the Hot Chocolate withÃ‚ Marshmallows, but I couldn’t resist a scoop of theÃ‚ CrÃƒ¨me BrÃƒ»lÃƒ©e, which was definitely the winner. It had ribbons of caramel throughout. I almost shouted each time I got a mouthful of that amazing, chewy goodness. I’m a sucker for caramel.

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It’s a little shop (but cute and quaint), so plan to get your ice cream and take a stroll down Magnolia Blvd. They only take cash, but somehow that just adds to the charm.Ã‚ It feels like a place straight out of the “good old days” when things were homemade and there was pride in the quality of a product.

Tim loves ice cream, so I had to bring him a treat. I chose the Bourbon Eggnog (as he totally hearts both) and I had to make him try theÃ‚ CrÃƒ¨me BrÃƒ»lÃƒ©e… He enjoyed while I sat next to him, hoping for a bite, but not wanting to ask. He offered me one. What a nice guy. I could go for another scoop today. Especially sinceÃ‚ I’m having a bit of a disconnect in my brain, thinking about creamy, dreamy ice cream, but smelling the beans that are cooking for tomorrow’s Chili.

Happy Eating!

(Photos of me taken by Joanna of Waterfall Creative. All other photos taken by me.)

Monday

16

December 2013

2

COMMENTS

Sliders with Caramelized Onions and Gorgonzola – In the Kitchen with Rachel O – Video

Written by Rachel, Posted in Appetizers, Beef, Cheese, Dinner, In the Kitchen with Rachel O, Main Dishes, Meat, Sides, Snacks, Vegetables

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What can I really say about Sliders? I mean, how many ways can I say delicious? I love a good burger. I really love a good slider… because then I get to eat more than one!! (Plus, they’re little and cute.)

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I think it’s fun to get creative with food. There is absolutely nothing wrong with a pickle, mustard, and onionÃ‚ burger. You know, the usual. But, let’s try something else.

You know how delectable caramelized onions are on a crostini with melty gorgonzola? You do know this, right? If not, stop reading and make a quick snack. You’ve got to try these flavors together. Ok, now that you’re back, let’s discuss the sweet caramelized onions and how well they pair with tangy gorgonzola. Is your mind blown? I know. I’ve been there. (Another mind blowing option: gorgonzola, roasted figs, baguette, and honey. Do this. Go there. You gotta!)

If you are not the biggest fan of gorgonzola, Tim can sympathize. I made his without. But with mustard and pickles. That’s cool. Cool cool cool. We don’t have to have the exact same taste in food.

Caramelized onions are one of my favorite things. Does it ever just flabbergast you that this vegetable, so pungent, so intense, could ever be mellowed out? I’m amazed at what a little heat and some honey can do. I’m glad that we don’t just have to eat bland, flavorless, boring food. That’d be so lame. I’m totally not into that. I want big, bold flavors. I want surprising new tastes (um, I don’t mean like tryingÃ‚ Bertie Bott’s Every FlavourÃ‚ Beans, where you expect lemon and get rotten egg). I crave the experience of enjoying food.

For all this, we have Sliders topped with caramelized onions and gorgonzola. C’est trÃƒ¨sÃ‚ trÃƒ¨sÃ‚ bon.

Happy Eating!

Sliders with Caramelized Onions and Gorgonzola

Recipe Type: Main Dish, Appetizer, Dinner, Meat, Beef, Cheese, Vegetables

Cuisine: American

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 2-3

Cute little sliders with big taste.

Ingredients

1 onion, sliced
1 T honey
pinch dried thyme
1/2 lb. ground beef
1 T red wine vinegar
1/4 t salt
pinch pepper
1/4 t thyme
1 T olive oil
Gorgonzola cheese, sliced
6 mini burger buns, halved

Instructions

Add onion, pinch thyme, and honey to a dry skillet. Cook over low heat for 25-30 minutes, or until onions are caramelized.
Combine beef, vinegar, salt, pepper, and thyme in a bowl. Mix with hands (do not over mix). Shape into 6 small patties. Press thumb into center to create a small indent.
Heat skillet. Add oil. When hot, add patties, and cook over medium heat for about 3-5 minutes. Flip, and cook covered, for 3-5 minutes more, or until a meat thermometer registers 160F.
Remove from heat. Top with gorgonzola and cover. Let stand for a few minutes.
Serve on a bun topped with caramelized onions.

Wednesday

11

December 2013

5

COMMENTS

Three Bean Chili – In the Kitchen with Rachel O – Video

Written by Rachel, Posted in Beans, Beef, Dinner, Fruit, Gluten Free, In the Kitchen with Rachel O, Legumes, Main Dishes, Meat, One Dish Dinners, Soups, Vegetables

Beans beans beans. I love beans. I wonder if I have too many foods that I love. Nah. I just had this awful thought, “What if I hated as many foods as I love!?” That would be terrible. Let’s not even go down that path. Shudder…

I have made chili about one million different ways. Long before I knew I liked to cook, eons before blogging was even a thing, I liked to make chili. Back then I thought it tasted good. I have no idea if it actually did, since I don’t time travel (I think that that’s the second time I’ve mentioned time travel on here in a short time… I’m cool with that… Tim should be very proud). I suppose that as my chili recipe has evolved, so has the taste. It’s a good thing to learn, grow, change, don’t you think? I mean, if we go deep for a minute, would I want to be the person I was a year ago, 5 years ago, 10, 15, or 20 years ago? Heavens no. I’ve learned, I’ve changed, I hope that I’ve become a better version of myself. As we mature, that’s what tends to happen.

Kinda like a good chili. The recipe changes over the years. Ingredients are added and subtracted, cooking times speed up and slow down. The chili itself gets deeper and richer as time passes, gently simmering over the fire. A great metaphor for our lives I think. I want to be chili. With a depth, a richness, a savory quality that can only come from years of well seasoned living.

This is a well seasoned, deep chili. It can cook for a shorter time or you can let it go for longer. It’s simple, yet rich. It’s hearty. It will fill you right up, but might leave you wanting more, because it tastes so good. It’s perfect with your favorite cornbread. Um, but then what isn’t? Cornbread is one of those foods that I could eat forever. I like it cold the next day, standing in front of the fridge with the door open, starving, needing a snack. It is the perfect solution to that problem. It’s great heated up in the toaster with a fried egg for breakfast. Or, with the leftover chili. That’s always a good idea.

Here’s to lives and food that have depth, richness, and are well seasoned.

Happy Eating!

Three Bean Chili

Recipe Type: Main Dish, Dinner, Soup, Chili, Hearty, Stove Top, One Dish Dinner, Easy, Meat, Beef, Legumes, Beans, Vegetables

Cuisine: American

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 77 mins

Total time: 1 hour 32 mins

Serves: 4-6

Ingredients

1/2 lb. ground beef
1 C onion, chopped
1 serrano pepper, ribs and seeds removed, diced
3 cloves garlic, diced
2 tomatoes, chopped
1 C black beans
1 C kidney beans
1 C cranberry beans
1 t salt
1/4 t pepper
1/4 t ginger
1 t chili powder
1 t sweet paprika
2 T tomato paste
2 T balsamic vinegar
2-3 C vegetable stock (beef or chicken would work too)
1 T honey
1 t butter

Instructions

Heat soup pot and add beef. Break up and cook for a few minutes. Add onion and serrano pepper, and cook for 5 minutes over medium heat, stirring occasionally.
Add garlic, tomato paste, balsamic vinegar, and tomato. Cook for 2 minutes.
Add beans, seasonings, stock, and honey. Bring to a boil, reduce to a simmer and cook for 30-60 minutes, stirring occasionally.
Remove from heat and stir in butter.
Taste and adjust seasonings if needed.
Serve with your favorite cornbread.

Happy Eating!

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So That Was Christmas – Baguette Pizzas

(Photo credit Shannon Oberg – I think??! Or did Josh take this one?)

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I’m Ready for Christmas and some Vegan Roasted Cauliflower and Potato Soup

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Rachel Reviews: Quenelle

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(Photos of me taken by Joanna of Waterfall Creative. All other photos taken by me.)

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Sliders with Caramelized Onions and Gorgonzola – In the Kitchen with Rachel O – Video

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Three Bean Chili – In the Kitchen with Rachel O – Video

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