De Ma Cuisine

A Cooking Show with Rachel O Archive

Wednesday

3

July 2019

0

COMMENTS

Shaved Kohlrabi Salad and Thai Sausage – A Cooking Show with Rachel O – Ep. 2

Written by , Posted in A Cooking Show with Rachel O, Condiments, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Meat, Poultry, Quick and Easy, Salads, Sausage, Sides, Vegetables, Vegetarian

Do you ever have one of those days where it feels like all the things are piled on your shoulders? Where the budget doesn’t balance, there are spiders in the kitchen, and you need a haircut, but remember that budget? It means you’re gonna DIY that summer do. But then you look outside and take a breath (you don’t actually go out because bugs, plus it’s hot). You scratch the dog’s chin and have a moment of clarity. It frees you to be here, typing away, not worrying about whether the sourdough bread will rise, or if the tomatoes will ever sprout (why even haven’t they?!), or why the wasps like your yard so much. Those things will be dealt with, in time. But, they don’t all need attention right now.

This is what I’m learning these days.

If I’m too far ahead, I’m not in the now. I’m missing out on the good, while I try to muddle through the mediocre and sometimes bad stuff. But, sometimes, out of the bad comes something sweet. Not always. But, often.

When I’m feeling overwhelmed I get caught up in my worry and spin into an endless cycle of too many quesadillas (ok, there can never really be too many) and not enough solid and nutritious meals. I get stuck in remembering the work it takes to put a meal on the table, especially if I’ve just finished an 8 hour day dealing with tourists. Sometimes I just need someone to make food for my face hole so I can eat it while watching Heartland or Schitt’s Creek. But, if I can take a step back once in a while, and this summer is affording me the time to be able to do so, I can remember how much I love to cook. How much joy I find in the monotony of slicing veggies the mandoline. How good cooked food smells. How a well paired beverage completes a meal.

This Shaved Kohlrabi Salad and Thai Sausage is just perfect for this. It’s quick enough to not be a burden. But, there’s a bit of prep required. Barely any, but enough to make you take a second to quiet your brain and just slice for a minute. Then enjoy the shock as you submerge your hands in the ice water to swish the veggies around. It’s hot out. The cold feels good.

This is one of those meals that can be adapted and made a thousand different ways. I was in the mood for Mazzeo’s Spicy Thai Sausage and it paired perfectly with the crispy veggies and their citrusy dressing. Switch things up if you have something different growing in your garden or if you have a favorite kind of sausage. Grill the sausage if you want to get outside. When tomatoes are in season, serve them still warm from the sun, drizzled with dressing. In the colder months, roast some veggies (like carrots, beets, and broccoli) and toss them with the same dressing. You could add a pilaf or quinoa salad on the side. You could serve warm fruit crisp for dessert.

This dish is a reminder to be present, to live simply, and to breathe deeply as you savor the aroma of a good meal.

Happy Eating!

Shaved Kohlrabi Salad and Thai Sausage – Serves 4

Ingredients

  • 1 T canola oil
  • 1 pound Mazzeo’s Spicy Thai Sausage
  • 1 carrot, peeled and very thinly sliced
  • 2 Armenian cucumbers, very thinly sliced
  • 3 kohlrabi, peeled and very thinly sliced
  • ice water
  • juice of 1 lemon
  • 1 T dijon mustard
  • 2 T extra virgin olive oil
  • 1 t maple syrup
  • 1/4 C chopped chives
  • Maldon salt, for serving

Directions

  • Heat a large skillet over medium heat. Add the oil. When the oil is hot add the sausage, cut side down. Cook, turning once or twice, until it’s a bit browned and is cooked through and reaches a safe temperature, about 4-5 minutes on each side.
  • Submerge the cut veggies in ice water and let stand for about 15 minutes.
  • Whisk together the lemon juice, dijon mustard, olive oil, and maple syrup until it has emulsified, then stir in the chives. Toss the veggies with the dressing, using your clean hands.
  • Serve the salad topped with Maldon salt, alongside the sausage.

This episode has been sponsored by Mazzeo’s Meat Market.

Wednesday

29

May 2019

4

COMMENTS

Udon and Spicy Pork – A Cooking Show with Rachel O – Ep.1

Written by , Posted in A Cooking Show with Rachel O, Condiments, Dairy-Free, Dinner, Herbs, Main Dishes, Meat, Pasta, Pork, Quick and Easy, Sauces, Vegetables

It’s been a long time since I’ve been in this space. I’ve missed it. I’ve been dying to be back.

A month ago, I made the decision to make the best of a situation that was beyond my control. It allowed for some time to be spent working from home. It seemed like the perfect opportunity to start doing the cooking show again. So, I’m gonna try. The format is similar, just set in a different kitchen, in a different state (did you know we moved across the country?).

You with me?

This episode is a better than takeout Udon and Spicy Pork. It’s easy. So easy. The featured ingredients are red cabbage, scallions, udon noodles, and ground pork. Umm, that’s actually most of the ingredient list. I mentioned that it’s simple, right? Yeah. I wasn’t joking. 

I cooked the pork. Easy. I added cabbage. Delicious. I found some scallions that had survived the winter and tossed those in too. Then the sauce is a quick whisk together of tamari, Sriracha, Hoppy Valley Sweet and Hot Pepper Jelly, and rice vinegar. I whisked it with cornstarch and cold water, then added it to the cabbage and pork. That’s it. Dinner without having to wait for delivery.

It wasn’t as spicy as I wanted it to be. So next time I’m adding a whole teaspoon of Sriracha and more of the hot pepper jelly. For my vegan pals, I think you could substitute immature jackfruit (drained from the brine that it’s packed in) or crumbled tofu in place of the pork. For my gluten-free friends, rice noodles would be perfect. Make it however you want. You do you.

I can’t figure out how to add the recipe plugin that I used to use. It’s been one thousand years since I’ve done this. So for now, just take a screen shot and print out the recipe. Do people still print recipes? I don’t know. I’m going to have a glass of wine and watch Schitt’s Creek.

Happy Eating!

Udon and Spicy Pork – Serves 4

Ingredients

  • 3/4 pound ground pork
  • 1/4 red or green cabbage, chopped (should yield about 2 C)
  • 1 bunch scallions, green and white parts, chopped
  • Udon noodles (enough to serve four people)
  • to taste, salt
  • 2 T tamari/soy sauce/liquid aminos
  • 1/4 t (or more like 1 t) Sriracha
  • 3 T (or 1/4 C) red pepper jelly
  • 2 T rice vinegar
  • 1 T cornstarch
  • 1/4 C cold water
  • Crispy onions

Directions

  • Cook the udon noodles, reserving 1/2 to 1 cup of the starchy cooking liquid for your sauce.
  • Cook the pork over medium heat until it’s mostly cooked through. This should take a few minutes. Then add the cabbage and cook until it’s tender, but still has a bit of crunch, about 5 minutes. Add the scallions and cook for 1 minute more.
  • While the pork and cabbage cook, whisk together the tamari, Sriracha, red pepper jelly, rice vinegar, cornstarch, and water. Add it to the pork and cabbage mixture and let it thicken. Add the reserved pasta water too. Toss it a few times, then add the cooked udon and toss some more (enough to get everything nicely coated). Taste and add salt if you need it.
  • Top each bowl with some crispy onions (you know, the kind from a jar).

Wednesday

7

August 2013

6

COMMENTS

It’s About Time – Episode 76

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Lunch, Main Dishes, Meat, One Dish Dinners, Pork, Quick and Easy, This Week's Feast, Vegetables

BreakfastBurritos2

Can we all just agree that burritos and tacos are some of the best ever foods? I made some the other week with pickled red onions, beef, and kale. Phenomenal. I’m crazy about plain old ground beef, tomato, lettuce, and cheese (heavy on the Greek yogurt and salsa, please). Make it into a salad? Yes, I’m totally down. And then there’s the less often visited breakfast burrito… We have been strangers for much too long.

BreakfastBurritos3

BreakfastBurritos4

Eating while photographing food is inevitable. And yummy. And satisfying. I don’t even need the tortilla to make me happy. But since it holds all the goodness, it can stay.

BreakfastBurritos

Two of the many things that make these particular burritos so good: the sausage and the eggs. My experience with breakfast sausage so far in my life has been those greasy little nuggets that are often served at a diner. This ain’t no diner sausage. And these eggs, oh these eggs… They’re some of the prettiest eggs I ever did see. The yolks are so bright; yellow and gold.

BreakfastBurritos7

BreakfastBurritos6

I’m glad to no longer be a stranger to the breakfast burrito (which I fully intend to eat at any meal that I please).

Happy Eating!

Breakfast Burritos

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 33 minutes

Yield: 2-4

Breakfast Burritos

Ingredients

  • 6 oz. breakfast sausage
  • 1 T olive oil
  • 1 summer squash, chopped
  • 1/2 onion, chopped
  • 1 bell pepper, chopped
  • 1/2 t savory, minced
  • pepper, to taste
  • 4 eggs
  • 1/2 C milk
  • salt, to taste
  • cheese, grated, for topping
  • 1 tomato, chopped, for topping
  • tortillas

Instructions

  1. Cook sausage in skillet over medium or medium-low heat for about 5-10 minutes, stirring occasionally. Remove to a paper towel lined bowl and set aside. Wipe out skillet (optional).
  2. Add olive oil. When oil is hot, add veggies (except tomato), savory, and pepper. Cook over medium-low heat for 5-7 minutes, or until veggies are tender, stirring occasionally.
  3. Whisk together eggs, milk, and salt.
  4. Add sausage back to pan. Turn heat to low. Add eggs and cook, stirring often, for 4-6 minutes, or until eggs are cooked.
  5. Taste and adjust seasoning if needed.
  6. Spoon egg mixture onto tortillas. Top with cheese and tomato. Fold and roll up sides.

http://www.de-ma-cuisine.com/its-about-time-ep76/

Sponsors: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson, Llano Seco Organic Pork, Burroughs Family Farms.

Wednesday

31

July 2013

6

COMMENTS

I’m Baaaaack – Episode 75

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, One Dish Dinners, Rice, This Week's Feast, Vegetables

EggplantTomatoRisotto3

How many ways are there to eat eggplant? Do you even like eggplant? Or are you a skeptic?

The more I cook with it, the more ways I discover that it tastes good… I didn’t used to be such a fan.

I’ve found that the salting step should not be skipped. Peeling helps too. And then of course it’s best to cook it with things that it goes well with: rice, lemon, zucchini, and tomato, for example.

EggplantTomatoRisotto5

Oh yeah, and see that scoop of rice? That’s a cup and a half. Doesn’t seem like a lot, right? I think this recipe makes enough for about 6-8 people. Gosh it made a lot. Why do I always forget that a little rice goes a loooooooong way?! Oh well, I will make the leftovers into Chicken and Rice Soup.

Yes, we eat soup in the summer. I don’t care if it’s too hot.

EggplantTomatoRisotto4

EggplantTomatoRisotto

If you don’t want leftovers, invite some friends over for a summer dinner. To go along with the Risotto you could grill some chicken and veggies, toast some cheesy Garlic Bread, drink Mint Iced Tea, and have Vanilla Ice Cream with Roasted Fruit for dessert… I’m in. When do we eat?!

Happy Eating!

Eggplant and Tomato Risotto

Prep Time: 30 minutes

Cook Time: 51 minutes

Total Time: 1 hour, 21 minutes

Yield: 6-8

Eggplant and Tomato Risotto

Ingredients

  • 2 T olive oil
  • salt (for eggplant)
  • 1 medium-large eggplant, peeled and sliced (about 4 C)
  • 1 medium onion, chopped (about 1 C)
  • 1 medium zucchini, chopped (about 1 C)
  • 1 medium-large tomato, chopped (about 1 1/2 C)
  • 3 cloves garlic, diced
  • salt, to taste
  • pepper, to taste
  • 1/4 t dried thyme
  • 1 1/2 C Arborio rice
  • 6-8 C chicken stock
  • 1/2 C white wine (opt.)
  • 2 t honey
  • 2 T lemon juice
  • 1 C parmesan cheese, grated
  • 1 T unsalted butter
  • lemon wedges, for serving
  • fresh basil, chopped, for serving

Instructions

  1. Salt eggplant and leave for 15-30 minutes (to draw out water and reduce bitterness). Rinse and pat dry. Cut into 1/2" cubes.
  2. Add wine and stock to a medium pot. Bring to a boil then reduce to a simmer (or just cover and keep warm).
  3. Heat a large pot. Add oil. When oil is hot, add all veggies except garlic. Cook over medium heat for 5-10 minutes, stirring occasionally.
  4. Add garlic, rice, and seasonings; cook 1 minute.
  5. Add 1 C hot stock to rice mixture. Stir. Cook over medium or medium-low heat, stirring often, until liquid is mostly absorbed. Repeat until rice is cooked (about 20-40 minutes).
  6. Remove from heat. Stir in honey, lemon, cheese, and butter. Taste and adjust seasoning as needed.
  7. Let stand 5-10 minutes.
  8. Serve topped with fresh basil and a squeeze of lemon.

http://www.de-ma-cuisine.com/im-baaaaack-ep75/

Sponsors: Abundant Harvest OrganicsBari Olive Oil CompanyWaterfall Creative, and Molly Jenson.

 

 

Wednesday

10

July 2013

5

COMMENTS

I Refuse to Cook – Episode 74

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

AsianChickenSalad4It feels like it’s one bazillion degrees out. So I refuse to cook today. I will, however, gladly eat a salad with chicken, veggies, and almonds, topped with a Honey-Dijon Dressing. Yes, yes I will.

AsianChickenSalad5

AsianChickenSalad6

AsianChickenSalad2

You can use your favorite summer veggies. I’m using what I have on hand (and what I think will taste good). This salad is great in the wintertime too, with broccoli and cauliflower instead of tomatoes and bell peppers. If it were a few months earlier we’d be using sugar snap peas and sprouts.

AsianChickenSalad3

I used leftover chicken. It makes this salad a synch to make. But, cooking up a chicken breast or two isn’t all that difficult, so don’t let a lack of leftovers deter you.

You could omit the chicken and add some crispy tofu, or tempeh. Do what works for you, with the ingredients that you have in your kitchen!

AsianChickenSalad

This can be a main dish, or it would be great alongside a chicken that’s been roasted and brushed with some of the dressing. Ooh, or you could grill it and then brush with dressing… I’m gonna have to try that some time… it sounds really good!

Happy Eating!

Asian Chicken Salad

Last modified on 2013-07-10 18:37:05 GMT. 0 comments. Top.

 

Asian Chicken Salad
Recipe Type: Salad, Main, Meat, Vegetables
Cuisine: Asian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 4-6 C lettuce, torn
  • 1 carrot, sliced into rounds (about 1 C)
  • 2 medium tomatoes, cut into wedges (about 1 1/2 C)
  • 1 bell pepper, julienned or thinly sliced (about 1 C)
  • 1 sweet pepper, seeded and chopped (about 1/4 C)
  • 1 summer squash, julienned or thinly sliced (about 1 C)
  • 1 cucumber, halved and sliced in half moons (peeled and seeded if desired) (about 1/2 C)
  • 2 T red onion (optional), chopped
  • 1/2 T chives or green onion, chopped
  • 1 C chicken, cooked and chopped (I used leftovers)
  • 1/3 C almonds, chopped, for topping
  • 1 T sesame seeds, for topping
Instructions
  1. Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes. Watch carefully so they do not burn.
  2. Combine veggies and chicken in a bowl. Top with almonds, sesame seeds, and Honey-Dijon Dressing. Toss to combine.

 

Honey-Dijon Dressing

Last modified on 2013-07-10 18:37:03 GMT. 0 comments. Top.

 

Honey-Dijon Dressing
Recipe Type: Condiment, Dressing, Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 4-6
Ingredients
  • 1 T dijon mustard
  • 2 T honey
  • 1 T lemon juice
  • 2 T red wine vinegar
  • 1 clove garlic, minced
  • salt, to taste
  • pepper, to taste
  • pinch cayenne
  • pinch ginger
  • 1/2 C olive oil
Instructions
  1. Whisk together all but oil.
  2. Slowly drizzle in oil as you whisk, whisking until it has thickened and emulsified.
  3. Taste and adjust seasoning if needed.

 

Sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.