De Ma Cuisine

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Monday

28

October 2013

2

COMMENTS

Green Salad with Tomatoes and Maple Vinaigrette with Roasted Garlic

Written by , Posted in Condiments, Dinner, Farm to Dinner Party Table, Fruit, Gluten Free, Lunch, Salads, Sides, Vegetables, Vegetarian

 

Green Salad with Tomatoes and Maple Vinaigrette with Roasted Garlic
Recipe Type: Side, Salad, Vegetables, Vegetarian, Fruit
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 8-10 C lettuce, torn
  • 2-3 tomatoes, chopped
  • dressing: 3 cloves roasted garlic
  • 1/4 to 1/3 C balsamic vinegar
  • salt
  • pepper
  • 1 T maple syrup
  • 1 t dijon mustard
  • 3/4 C olive oil
Instructions
  1. Drizzle garlic with olive oil and wrap in foil. Roast for 45-60 minutes. Remove from oven. When cool enough to handle, squeeze pulp from 3 cloves garlic and mash with a fork. Set aside.
  2. Whisk together garlic, balsamic vinegar, salt, pepper, maple syrup, and dijon. Slowly stream in olive oil, whisking as you do, creating an emulsion.
  3. Top lettuce with tomatoes.
  4. Toss with dressing right before serving.

 

Monday

28

October 2013

0

COMMENTS

Wilted Kale with Walnuts and Bacon

Written by , Posted in Dinner, Farm to Dinner Party Table, Gluten Free, Meat, Pork, Sides, Vegetables

 

Wilted Kale with Walnuts and Bacon
Recipe Type: Side, Vegetables, Meat, Pork, Nuts, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 4 slices bacon
  • 1 T olive oil
  • 3 bunches kale, stems removed, sliced into long ribbons
  • pinch nutmeg
  • salt
  • pepper
  • 2 T balsamic vinegar
  • 1/2 C walnuts, chopped
Instructions
  1. Cook bacon. Drain on paper towel. When cooled, crumble and set aside. Discard fat from pan (or reserve a bit for cooking).
  2. Add olive oil (if all bacon fat was discarded), when hot, add kale and some seasonings. Use tongs to turn and mix kale, as it wilts down, add more kale and more seasonings. Cook over medium-low heat for about 10-15 minutes, or until all kale is wilted. Add 2 T balsamic vinegar. Taste and adjust seasoning if needed.
  3. Serve topped with walnuts and bacon.

 

Monday

28

October 2013

2

COMMENTS

Steamed Carrots with Butter and Honey

Written by , Posted in Dinner, Farm to Dinner Party Table, Gluten Free, Sides, Vegetables, Vegetarian

 

Steamed Carrots with Butter and Honey
Recipe Type: Side, Steamed, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 4 large carrots, cut into chunks
  • water
  • pinch salt
  • 1-2 T honey
  • 1 T butter
Instructions
  1. Add water to the bottom of a pot with a steamer basket (about an inch deep, or not touching the bottom of the basket). Add carrots to the steamer basket. Cook until tender, about 15-20 minutes or so.
  2. Toss carrots with salt, honey, and butter.

 

Monday

28

October 2013

0

COMMENTS

Roasted Chicken with Gorgonzola and Figs

Written by , Posted in Cheese, Dinner, Farm to Dinner Party Table, Fruit, Gluten Free, Main Dishes, Meat, Poultry, Roasting, Vegetables

 

Roasted Chicken with Gorgonzola and Figs
Recipe Type: Main, Meat, Chicken, Dinner, Oven, Roasting
Author: Rachel Oberg – De Ma Cuisine
Serves: 6-8
Chicken is roasted with browned butter and figs then topped with some sweet caramelized onions and tangy gorgonzola cheese.
Ingredients
  • 1 t olive oil
  • 6 cloves roasted garlic
  • 2 T butter
  • 1 to 1 1/2 C water
  • 6-8 chicken breasts
  • 8-12 figs, sliced in 4
  • salt, to taste
  • pepper, to taste
  • 2 onions, sliced
  • 1 T honey
  • 1/4 C (or more) gorgonzola cheese
Instructions
  1. Pre-heat oven to 375F.
  2. Drizzle garlic with olive oil and wrap in foil. Roast for 45-60 minutes. Remove from oven. When cool enough to handle, squeeze pulp from 6 cloves garlic and mash with a fork. Set aside.
  3. Brown butter in a small skillet (watch carefully so it doesn’t burn).
  4. Grease a large ovenproof dish. Add water. Add chicken. Top with figs, salt, pepper, and then drizzle browned butter over.
  5. Bake uncovered for 45-60 minutes, or until internal temperature of chicken reaches 170F.
  6. Add onions and honey to a dry skillet. Cook over low heat for 30-40 minutes, stirring occasionally.
  7. Remove from oven and top with mashed roasted garlic, caramelized onions, and dot with gorgonzola.

 

Monday

28

October 2013

0

COMMENTS

Roasted Grape Crostini

Written by , Posted in Appetizers, Bread, Cheese, Farm to Dinner Party Table, Fruit, Roasting, Sandwiches, Snacks, Toasting, Vegetarian

 

Roasted Grape Crostini
Recipe Type: Appetizer
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • olive oil
  • 18 slices baguette
  • 18 seedless grapes, halved
  • 18-36 pieces of lemon zest (either two short or one long)
  • pinch salt
  • 18 slices havarti cheese
Instructions
  1. Pre-heat oven to 375F.
  2. Place slices of baguette on baking sheet. Drizzle with olive oil. Top with cheese, lemon rind, grapes, and salt.
  3. Bake for 10-15 minutes, or until cheese is melted and bread is crispy.

 

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