De Ma Cuisine

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Monday

11

February 2013

12

COMMENTS

The Flavor Bible – Giveaway

Written by , Posted in Contests, Thoughts

FlavorBible

The winner of a copy of The Flavor Bible is

Christy Durrance!!

Congratulations, Christy! Please email me (demacuisine@racheloberg.com) with your mailing address and we will send you your book!

There are lots of things that I love to do. One of my favorites is coming up with new recipes. Some are my variation of a classic – I obviously didn’t invent Chicken Pot Pie. But, some are my own creations.

I’m pretty good at paring foods. I trust my judgement when it comes to knowing if flavors will complement each other. But, having The Flavor Bible at my side has allowed me to combine things I didn’t know were a match. It’s broadened my horizons. It’s opened my eyes to so many amazing culinary opportunities.

For example, I wouldn’t have known that adding tarragon would make my Chard Wraps with Beef and Tarragon so delicious. Or, that beets, bacon, mache, oranges, apples, and pistachios would make a fabulous Mache and Citrus Salad. I would have missed out on all the amazing ways to use fennel pollen, a seasoning I’ve recently been introduced to. I wouldn’t have known that it goes well with fish, carrots, garlic, potatoes, and lemon, which would have meant no Mahi Mahi, Fennel, and Potato Chowder. And who can forget those little Red Cabbage and Apple Tarts that were made to be eaten with the Wowza Steak Salad?! I haven’t.

I’ve told you over and over again how much I love this book. I take photos of it when I use it. I’m so excited about how wonderful it is.

I just can’t help myself.

So, I want you to have one too.

Thanks to authors, Andrew Dornenburg and Karen Page, I’m giving away one copy of The Flavor Bible!!

(This contest is now closed. Thanks to all who entered! If you did not win, The Flavor Bible is available on Amazon.com.)

To Enter

Leave a comment on this post about why you want this book.

If you would like to enter a second time, go to Facebook and like BOTH the De Ma Cuisine page and Karen and Andrew’s page. Then come back here and leave a second comment telling me that you’ve done this.

Giveaway ends Monday, February 18, 2013 at 9:00am (PST).

Giveaway is open to residents of North America.

Winner will be chosen using random.org.

Bonne Chance!

Friday

8

February 2013

0

COMMENTS

Shepherd’s Pie of the South

Written by , Posted in Cheese, Dinner, Gluten Free, Leftovers, Main Dishes, Meat, One Dish Dinners, Poultry, Vegetables

SouthernShepherd4I used to live in Texas. For five years. In between growing up in Ontario and my curent residence in California. In that time, one thing that I learned about the good ole folks, deep in the heart of Texas, is that they love them some barbecue. Oh boy, do they know how to grill.

There’s a restaurant that we used to go to called Rudy’s. Their slogan is “The worst BBQ in Texas.” I’ve no idea why they say this. Mmmm, Rudy’s… You stand in line, (I have to interrupt myself for a second. I’m reading this aloud as I type and all of a sudden I’ve developed a Southern accent. What?!), so, as I was saying, you stand in line, you order your brisket, beans, coleslaw, creamed corn, peach cobbler, and sweet tea. You pick up your order a few steps to your right, and they give you about a quarter of a loaf of white bread to go with it. I don’t know why. They just do. And you just eat it, because that’s the way it is at Rudy’s.

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SouthernShepherd2

SouthernShepherd

This Shepherd’s Pie is a tribute to my Texas friends and family. It has collard greens, barbecue sauce, sweet corn, shredded chicken, polenta, and a whole buncha other stuff. You can read the recipe. I’m not going to write it all out again. I’m not a true Southerner, so this is my take on it, from my brief stint there. If I got it wrong, well, it still tastes good, y’all.

SouthernShepherd6

SouthernShepherd5

My heart feels happy right now. I’m thinking of Texas memories. What a sweet time that was in my life. I think I’ll go look at some old photo albums for a while.

Happy Eating!

Print
Shepherd’s Pie of the South

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4

Shepherd’s Pie of the South

Ingredients

  • 1/2 T bacon grease (or olive oil)
  • 1/2 T olive oil
  • 1 T butter, unsalted
  • 1 onion, chopped
  • 1 C corn
  • 1 C (about 5 leaves) collard greens, chopped
  • 1 carrot, chopped
  • 1 leek, chopped
  • 1/2 to 1 t red pepper flakes
  • 1 t salt
  • 1/4 t pepper
  • pinch all spice
  • 6 cloves garlic, minced
  • 1 1/2 C chicken, cooked and shredded
  • 1/2 C barbecue sauce
  • 1 t dijon mustard
  • 1 t maple syrup
  • 1 t apple cider vinegar
  • 1 C water
  • 1 T cornstarch
  • 2 T cream
  • 2 T lemon juice
  • 2-3 C polenta
  • 1/2 to 1 C parmesan cheese, grated

Instructions

  1. Heat oven proof skillet (cast iron works great). Add butter, bacon grease, and olive oil and let them brown. Add all veggies (except garlic), vinegar, and seasonings. Cook over medium heat for 10 minutes, stirring occasionally. Add garlic and chicken and cook 5 minutes more.
  2. Whisk together water and cornstarch. Whisk in barbecue sauce, mustard, and maple syrup. Pour over chicken mixture. Cook over medium to medium-high heat for 3-5 minutes, or until chicken is heated through. Remove from heat. Stir in cream. Stir in lemon juice. Taste and adjust seasoning if needed.
  3. Top with polenta and smooth over meat and veggies. Sprinkle with cheese. Bake at 350F for 10-15 minutes, if using hot, fresh polenta (or 30-40 minutes, or until polenta reaches 165F, if using leftover, cold polenta). (*If the pan is really full, you may want to put a drip catching baking sheet under the pan just in case it overflows.) If you're using hot polenta, you could also just top with cheese and serve. It will melt from the heat of the polenta.
http://www.de-ma-cuisine.com/a-new-take-on-shepherds-pie/

Polenta

Last modified on 2013-02-08 01:25:35 GMT. 0 comments. Top.

Polenta

Recipe Type: Side, Cornmeal, Stove Top, Cheese
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 3/4 C cornmeal
  • 3 C water
  • 1 C milk
  • 1 C cheese, grated
  • salt
  • pepper
Instructions
  1. In a medium sized sauce pan, boil water and milk.
  2. Add cornmeal slowly, whisking as you do. Let it thicken. When it has, remove from heat.
  3. Whisk in cheese, a little bit at a time. Add salt, and pepper.

 

Roasted Chicken

Last modified on 2012-12-01 02:27:55 GMT. 0 comments. Top.

Roasted Chicken
Recipe Type: Main Dish
Author: De Ma Cuisine – Rachel Oberg
Prep time: 5 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 35 mins
Serves: 2-4
Ingredients
  • 1 whole chicken
  • olive oil
  • salt
  • pepper
Instructions
  1. Line a pan with foil, drizzle with oil, sprinkle with salt and pepper.
  2. Place chicken in pan. Drizzle with oil, sprinkle with salt and pepper.
  3. Bake at 375F for 1 hour 15 min (until it gets to 180F), basting every 30 minutes.
  4. Let stand 10 minutes before serving.
Notes

We gave this **** (“Amazing”)

Friday

8

February 2013

0

COMMENTS

Polenta

Written by , Posted in Cheese, Dinner, Gluten Free, Sides, Vegetarian

Polenta

Recipe Type: Side, Cornmeal, Stove Top, Cheese
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 3/4 C cornmeal
  • 3 C water
  • 1 C milk
  • 1 C cheese, grated
  • salt
  • pepper
Instructions
  1. In a medium sized sauce pan, boil water and milk.
  2. Add cornmeal slowly, whisking as you do. Let it thicken. When it has, remove from heat.
  3. Whisk in cheese, a little bit at a time. Add salt, and pepper.

 

Wednesday

6

February 2013

2

COMMENTS

So, I Guess I Like Beets – Episode 54

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


MacheandCitrusSalad1

I am coo-coo for roasted veggies. Seriously, I just love them. I have yet to find one that I don’t like, and probably prefer, roasted… Maybe radicchio… if I remember correctly that didn’t turn out so well for me. Ok, so all but radicchio have been happy successes.

With that taken care of, let’s talk about beets. Sometimes, I’ll admit, I have a hard time handling the… earthiness of them. Buuut, if cooked properly, I sure do enjoy them.

So I made Beet Chips. Boom, done, roasted.

I put them on a salad. I ate my helping of the salad, and then I picked all the rest of them out of the bowl of leftovers and ate those too. Along with all the bacon. What?! I don’t like soggy bacon.

MacheandCitrusSalad4

MacheandCitrusSalad3

MacheandCitrusSalad5

Bacon. It is one of my favorite of all the foods in all the world. But not just any bacon. I’m a super bacon snob (does that sentence sound like I’m saying that I’m a SUPER bacon snob?). If I’m gonna eat it, it’s gotta be crispy crispy crispy, and so tasty.

MacheandCitrusSalad2

There are lots of really great things about this salad. I could go on and on and on and on and… But, I’ll just mention a few goodies: pistachios (lean protein, vitamin A, folic acid), apples (vitamin A), oranges (vitamin C, folic acid, calcium), and greens (vitamin A, calcium, potassium)*.

I turned to The Flavor Bible, once again, to help with the creation of this dish. I use this book ALL THE TIME! It’s amazing, seriously. (And, sneak peak alert! There maybe, possible, I think pretty for sure, will be a giveaway of this book happening here, reeeally soon. Maybe. Who knows. You’ll have to wait and see.)

Mache and Citrus Salad

Last modified on 2013-02-06 22:17:55 GMT. 0 comments. Top.

Mache and Citrus Salad

Recipe Type: Salad, Main, Vegetables, Meat, Fruit, Nuts, Easy, Roasting, Greens
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 2 slices bacon, cooked and crumbled
  • 1 1/2 C mache
  • 1 1/2 C beet greens
  • 4 large navel oranges, peeled and chopped
  • 1 apple, chopped (toss with orange juice so they don’t turn brown)
  • 1/4 C feta cheese, crumbled
  • 1/4 C pistachios, chopped
  • Beet Chips
  • Buttermilk Dressing
Instructions
  1. Cook bacon. Remove from pan and drain on a paper towel. Cool, then crumble.
  2. Top greens with oranges, apples, feta, bacon, pistachios, and beet chips. Toss with dressing.

This recipe was inspired by a salad my friend, Christy, told me about. 🙂

Beet Chips

Last modified on 2013-02-06 21:04:11 GMT. 0 comments. Top.

Beet Chips

Recipe Type: Appetizer, Lunch, Side, Snack, Roasting
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2-4 small beets, peeled and thinly sliced
  • 1 t olive oil
  • pinch salt
  • pinch pepper
Instructions
  1. Pre-heat oven to 375F. Toss beets with olive oil, salt, and pepper. Lay on a baking sheet and bake for 10-13 minutes, or until beets are slightly crispy and tender.
  2. Remove from oven and cool.

 

Buttermilk Dressing

Last modified on 2013-02-06 21:03:12 GMT. 0 comments. Top.

Buttermilk Dressing

Recipe Type: Condiment
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 4
Ingredients
  • 2 T lemon juice
  • pinch t salt
  • pinch t pepper
  • 2 T olive oil
  • 1 t dijon
  • 1 T white vinegar
  • 1/2 C milk (or 1/2 C buttermilk and omit vinegar)
  • 1/2 T honey
Instructions
  1. Pour vinegar into a measuring cup. Add milk and fill to 1/2 C line. Stir and let sit for 5 minutes.
  2. Whisk in lemon juice, salt, pepper, dijon, and honey. Stream in olive oil, whisking as you do.

 

Here are some menu planning ideas using the contents of this week’s AHO box!

Happy Eating!

Last modified on GMT. 0 comments. Top.

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

*Nutritional information is from Nutrition Almanac, by Lavon J. Dunne.

Wednesday

6

February 2013

0

COMMENTS

Mache and Citrus Salad

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Lunch, Meat, Pork, Salads, Vegetables

Mache and Citrus Salad

Recipe Type: Salad, Main, Vegetables, Meat, Fruit, Nuts, Easy, Roasting, Greens
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 2 slices bacon, cooked and crumbled
  • 1 1/2 C mache
  • 1 1/2 C beet greens
  • 4 large navel oranges, peeled and chopped
  • 1 apple, chopped (toss with orange juice so they don’t turn brown)
  • 1/4 C feta cheese, crumbled
  • 1/4 C pistachios, chopped
  • Beet Chips
  • Buttermilk Dressing
Instructions
  1. Cook bacon. Remove from pan and drain on a paper towel. Cool, then crumble.
  2. Top greens with oranges, apples, feta, bacon, pistachios, and beet chips. Toss with dressing.

This recipe was inspired by a salad my friend, Christy, told me about. 🙂

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