De Ma Cuisine

A Cooking Show with Rachel O Archive

Wednesday

27

June 2012

0

COMMENTS

Roasted Turnips with Bacon – Episode 29

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Gluten Free, Meat, Pork, Roasting, Sides, This Week's Feast, Vegetables


For this week’s episode, I wanted to use turnips. I also wanted to use some more of the pork I was given by Llano Seco Organic Pork. So I did.

First of all, turnips – cute, little, kinda spicy. I roasted them, which kinda mellows their flavor. I paired them with bacon. Win, win. I heart bacon. Big time. Usually when I cook bacon I make the whole package so I can eat all the leftovers freeze the leftovers to use in other meals. Secondly, let’s get back to the meat for a second. Have you tried anything from Llano Seco? They have a few items available on the add-ons list from Abundant Harvest Organics, like sausage (that I used in last week’s episode – guys, this stuff is YUMMY!), bacon, and ham! I’ve tried them all. THEY. ARE. GREAT!! I’ve seen on Facebook that you can find them at the Chico and Fort Mason markets. It would be worth a visit.

With the leftovers from this dish, you could make: Pork Tacos (easy – taco shells, cheese, lettuce, tomato, salsa, yogurt/sour cream, pork… GO!), Salad (peaches or nectarines, lettuce, almonds, pork, raisins, dressing), Pulled Pork Sandwiches, Pulled Pork Pizza, Sandwich (sliced pork, lettuce, Gruyère, dijon, mayo, bread – Tim had this for lunch today and he sent me a text saying how amazing it was – I love hearing that).

Another fun thing in this episode: I used my new hand blender from KitchenAid to grind the almonds. I’m so excited about this blender! I’ve used it a few times now, and am working on a review of it, but I just wanted to mention to you that I’m trying out this wonderful new product. I’ll tell you more about it at another time. I can’t wait!

Print
Roasted Turnips with Bacon

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 1-2

Roasted Turnips with Bacon

Ingredients

  • 1 T unsalted butter, melted
  • 1 T honey
  • 1/2 t salt
  • 1/2 t pepper
  • 3-4 small turnips, chopped in 8-10 pieces
  • 2 slices bacon, cooked and crumbled

Instructions

  1. Pre-heat oven to 350F.
  2. Cook bacon. Remove with slotted spoon and set on a paper towel lined plate to drain. Crumble when cool.
  3. Whisk butter, salt, and pepper together. Toss with turnips.
  4. Place turnips on baking sheet and roast for 15-20 minutes.
  5. Remove from oven and toss with honey. Bake an additional 15-20 minutes, or until turnips are crispy outside, tender inside. (Keep an eye on them so honey doesn't burn.)
  6. Toss with bacon and serve.
http://www.de-ma-cuisine.com/inspired-by-turnips-and-pork-ep29/

Almond and Black Pepper Crusted Roast Pork

Last modified on 2016-01-08 21:11:21 GMT. 4 comments. Top.

Print
Almond and Black Pepper Crusted Roast Pork

Prep Time: 20 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 50 minutes

Yield: 4-8

Ingredients

  • 1 pork leg, trimmed of fat
  • 2 T unsalted butter, softened (at room temperature is perfect)
  • 2 T honey
  • 3 T almonds, ground
  • 1/2 to 1 T freshly ground black pepper
  • 1 t salt
  • 1 C water

Instructions

  1. Pre-heat oven to 275F.
  2. Combine butter through salt in a small bowl. Rub over both sides of pork.
  3. Place pork in a greased oven-proof dish. Pour water around pork. Cover with foil.
  4. Bake for 2 hours (or until internal temperature reaches at least 165F). Remove foil. Increase temperature of oven to 350F. Bake 30 minutes more.
  5. Tent with foil and let rest 15-30 minutes or so before slicing.
http://www.de-ma-cuisine.com/inspired-by-turnips-and-pork-ep29/

 

This episode is sponsored by: Abundant Harvest Organics, Molly Jenson, and Llano Seco Organic Pork.

Wednesday

20

June 2012

7

COMMENTS

What Husband Had for Lunch – Episode 28

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

For this week’s episode, I tried some of the Italian Sausage from Llano Seco Organic Pork. Is it ever good!! It pairs well with browned butter, carrot, and summer squash in this dish. After I took my first bite, I couldn’t stop eating. I just kept goin’. Then I realized that I had forgotten to take a photo. Whoops. I knew it was good. I made it last week when we had some friends over for dinner. I don’t know why I was surprised yesterday. We ate it for dinner and Husband had it for lunch again today. I love that he will gladly take leftovers for lunch. 🙂

Last week, to go with our dinner I made Joy the Baker’s Nectarine Cobbler (but I used peaches). I was so insanely good. I wished I’d made it again yesterday (and feel the same way today). I want to eat it. It’s amazing hot, of course, but it’s also delicious sneaked from the fridge at any hour of the day. And the butter on the bottom gets kinda crispy and caramelized and oh gosh it’s just darn good. You might want to make it. I want to make it, again.

Browned Butter Pasta with Italian Sausage and Basil

Last modified on 2012-06-20 21:58:40 GMT. 0 comments. Top.

Browned Butter Pasta with Italian Sausage and Basil
Recipe Type: Main, Dinner, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4-6
Browned Butter compliments slightly spicy Italian sausage in this dish that features summer veggies.
Ingredients
  • 3-4 small-medium summer squash, chopped (about 3 C total)
  • 1 carrot grated (about 1 1/2 C)
  • 4-6 cloves garlic, diced
  • 1 onion, chopped
  • 1 pkg. (12 oz.) Italian sausage, sliced in rounds
  • 1 C white wine, chicken or vegetable stock (or even apple juice would work)
  • 1 t balsamic vinegar
  • 1 T dijon mustard
  • 1 T olive oil
  • 4 T butter
  • salt
  • pepper
  • 5 kale leaves, cut in chiffonade (thin ribbons)
  • 1/2 C pasta water
  • basil, chopped (for topping)
  • parmesan cheese, grated (for topping)
  • pasta, any kind you like – cook according to package directions
Instructions
  1. Bring pasta water to a boil.
  2. Heat skillet over med heat. Add butter and olive oil. Cook until browned. Whisk in dijon (it may bubble up a bit, mine did). Add veggies (except kale), sausage, salt, and pepper.
  3. Cook pasta.
  4. Add wine/stock, pasta water, balsamic vinegar, and kale. Cook 5 minutes or so (until the liquid comes back to a boil, and boils for a little while).
  5. Toss the sauce with the drained pasta.
  6. Serve topped with basil and parmesan cheese.

 

Small note about the AHO box… In case you were wondering, the 3 kinds of peppers in the large box are as follows: Long skinny green ones are Serano, yellow are Santa Fe, thicker green ones are Jalapeños. (Thanks, Heather!!)

This meal can be found on Tuesday of this week’s menu.

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company,  Molly Jenson and Llano Seco Organic Pork.

Wednesday

13

June 2012

0

COMMENTS

Summer Chili – Episode 27

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beans, Beef, Dairy-Free, Dinner, Gluten Free, Herbs, Kid-Friendly, Legumes, Main Dishes, Meat, Soups, This Week's Feast, Vegetables

I made some yummy summer chili this week! It’s kinda like regular chili, except it has summer veggies. Like summer squash, green beans, basil, and other more year rounders like carrots and onions, all from this week’s Abundant Harvest Organics box. The squash and carrots are grated, so you don’t even notice they’re in there (not that I’d mind, but it’s fun to hide veggies sometimes, just because). Was it ever goooooood!

I forgot to eat lunch before I started filming. It was just torture to be smelling that chili for an hour. After I finally finished and plated and took photos I was going to try a bite. One turned into half the bowl and most of the cornbread… it was delicious. I ate it again a few hours later as real dinner.

I served it with this cornbread. It’s my go-to recipe. It’s easy and so delicious. (It’s even good the next day.)

We had it for dinner, and we also shared some with some friends who had a baby over the weekend. Even their picky eater ate some of it. 😉

The little “song” at the end had been stuck in my head ALL day. While editing, I think I counted 5 different times that I sang parts of it. It’s in my head again today. It makes me giggle a little.

Print
Summer Chili

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 4-6

Summer Chili

Ingredients

  • 1-2 lb. ground beef
  • 4 C beans, cooked
  • 2 carrots, grated
  • 1 lg. summer squash, grated (squeeze to remove excess water if needed)
  • 1 C green beans, diced
  • 5 cloves garlic, diced
  • 2 T tomato paste
  • 3 T olive oil
  • 2 T balsamic vinegar, divided
  • 1 T dijon mustard
  • 1 T honey
  • 2 C water (or red wine, or stock, or beer)
  • 1/2 C decaf coffee
  • 2 t salt
  • 1 t pepper
  • 1/4 t allspice
  • pinch cayenne
  • 1 T sweet paprika
  • 2 T chili powder
  • 1 T smoked paprika
  • 1/2 t ginger
  • fresh basil, torn (for serving)

Instructions

  1. Heat soup pot. Add beef and cook. Drain fat and return beef to pan. Add olive oil, veggies, and seasonings. Cook about 5-7 minutes, or until veggies are tender.
  2. Add tomato paste, stir in, cook 1 minute. Add 1 T balsamic vinegar, stir, cook 1 min.
  3. Add honey, dijon, water, beans, and coffee. Bring to a boil, then reduce to a simmer. Cook over med-low heat for about 55 minutes.
  4. Add 1 T balsamic vinegar and cook 5 min more.
  5. Serve topped with fresh basil.
http://www.de-ma-cuisine.com/a-summery-take-on-chili-ep27/

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Molly Jenson, and TX Bar Organics.

Wednesday

6

June 2012

0

COMMENTS

Don’t Turn on the Oven – Episode 26

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

I’ve been craving beef. We haven’t had it in a while. I thought this week’s episode would be a perfect opportunity to have some. I’m glad I thought this. It was a perfect reason to pull out the Chuck Roast from TX Bar Organics and make Roast Beef with Summer Veggies!

I’m just loving what we’ve been getting in our Abundant Harvest Organics boxes, aren’t you? Squashes, tomatoes, onions, nectarines, cherries… I won’t list it all. I’m guessing you’ll watch the episode if you want to know what’s in it. Or, you’ll look in your own box.

I thought that summer squash, radishes, onion, bell pepper (last week’s box), and tomato (also last week’s box), would go nicely with the beef. I used what I had. You should too. Since it’s not really oven weather, I opted to sauté the veggies and to use the Crock Pot for the roast beef. You could totally bake the beef and the veggies. Obviously the cooking time will vary. No duh!

Um, apparently I took the flower out of my hair halfway through. Oops. Continuity fail. 🙂 My small friend, Bugaboo, gave that to me.

Crock Pot Roast Beef

Last modified on 2012-12-01 02:19:30 GMT. 0 comments. Top.

Roast Beef
Recipe Type: Main, Meat, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
Serves: 2-4
Ingredients
  • 1 1.5-2 lb. chuck roast, fat trimmed, if desired
  • Marinade: 1 T red wine vinegar
  • 3 T balsamic vinegar
  • salt
  • pepper
  • 2 cloves garlic, whole
  • 1 C red wine or water
  • Mustard brush: 1 T dijon mustard
  • 1 T chives, chopped,
  • 2T to 1/4 C brewed black coffee (optional) (I used decaf)
Instructions
  1. Whisk together marinade ingredients. Pour in a sealable container and add beef. Sprinkle beef with salt and pepper. Refrigerate overnight (or for at least a few hours). In the morning, flip beef, sprinkle with salt and pepper. Refrigerate until 30 minutes before cooking.
  2. Drizzle Crock Pot with olive oil. Place beef in CP, sprinkle with more salt and pepper, if desired. Pour marinade in. (This is safe to do as long as it is thoroughly cooked… and if it’s not, the beef probably won’t be either. If you don’t want to, discard used marinade and make a fresh batch.)
  3. Cover and cook on high for 2-3 hours, or on low 3-4 hours, or until internal temperature reaches 160F (for medium, if you want it medium rare it should be 145F).
  4. When beef has 30 minutes left to cook, whisk together mustard brush ingredients and brush over beef. If there’s any extra, you could pour it into the Crock Pot.
  5. If desired, remove from Crock Pot and let beef rest for 10 minutes before slicing.

 

While the beef finishes cooking, chop veggies. While it rests, cook them! (P.S. I cooked the beef a little longer than I meant to. I wanted it closer to 150F or 160F and it was much hotter than that. It’s not the end of the world, but just in case you’re wondering.)

Sautéed Summer Veggies

Last modified on 2012-06-06 23:08:47 GMT. 0 comments. Top.

Sautéed Summer Veggies
Recipe Type: Side, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2
Ingredients
  • 1 summer squash, cut into rounds
  • 1 medium, or 1/2 large tomato, sectioned
  • 1/2 large red onion, cut into chunks or slices
  • 2 radishes (optional), sliced
  • 1 bell pepper, cut into bite sized pieces
  • 3 T olive oil
  • salt
  • pepper
Instructions
  1. Cut veggies about the same size so they’ll cook evenly, except radish, it can be thinner.
  2. Toss with oil, salt, and pepper.
  3. Heat a skillet. Add veggies. Cook over medium-high heat for 5-10 minutes, or until veggies are tender-crisp.
Notes

I made this with radishes for the show. I wouldn’t include them next time. I didn’t love them with the rest of the veggies.

 

Carrot Polenta

Last modified on 2012-06-06 23:08:24 GMT. 0 comments. Top.

Carrot Polenta
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4
Ingredients
  • 1 T olive oil
  • 1 carrot, grated
  • 4 C liquid (you could use a mixture of milk, water, stock, or all of one)
  • 3/4 C cornmeal
  • 1 C cheese (I like a mixture and go for cheeses like: sharp cheddars, monterey jack, parmesan, or gruyère – use what you like)
  • salt
  • pepper
Instructions
  1. Heat medium pan. Add oil, when it gets hot, add carrot. Cook for 1-3 minutes, or until carrot is tender.
  2. Add liquids. Bring to a boil.
  3. Add cornmeal, slowly whisking in.
  4. Turn off heat once it’s thickened. Whisk in cheese.
  5. Serve immediately (it’s best right away, but it can wait if you need it to).

 

If you have leftovers, the beef would be great as a Roast Beef Sandwich (beef, mustard, mayo, lettuce, tomato, and gruyère on good bread sounds amazing to me), or a Philly Cheesesteak Pizza!

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, TX Bar Organics, and Molly Jenson!

This meal can be found on Wednesday of this week’s menu.

Tuesday

29

May 2012

2

COMMENTS

Bruléed Pluots and Nectarines – Episode 25

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

Summer fruits: Peaches, nectarines, pluots, plums, apricots, and apriums… are simply wonderful on their own. But, it’s always fun to have a new way to eat them. A fancy way.

Invite some friends over, they’ll be impressed (just don’t tell them how simple it was).

Picture in your mind: Nectarines and pluots (from this week’s Abundant Harvest Organics box), orange zest, cinnamon, bruléed brown sugar (bruléed means burned)… Should I go on? OK, I will… Maple syrup, strawberries, almonds, reduced apple cider vinegar… Imagine these flavors after a nice dinner of Grilled Steak and Veggies, or Roasted Tomato Pasta and Cucumber Salad, or BBQ Chicken, Garlicky Potato Skins, and Roasted Green Beans. These little gems will satisfy your sweet tooth! 

Is it time for dessert yet?!

Happy Eating!

Print
Bruléed Pluots and Nectarines

Bruléed Pluots and Nectarines

Ingredients

  • 1 nectarine, halved
  • 1 pluot, halved
  • 4 T brown sugar (or granulated or raw sugar)
  • 3/4 C plain Greek yogurt
  • 1 T maple syrup
  • 1/4 t cinnamon
  • 1 t orange zest, grated (optional)
  • 1 T reduced apple cider vinegar (reduced from 1/2 C)
  • 2 strawberries, chopped
  • 1 T roasted almonds, chopped

Instructions

  1. Halve fruit and remove pit. Bake at 350F for 30-45 minutes (in toaster oven, conventional oven may require less time), until fruit is tender and warmed through.
  2. In small saucepan bring vinegar to a boil over medium heat. Reduce (about 10 minutes) until thickened and syrupy. Keep an eye on it so it doesn't burn.
  3. Mix yogurt, maple syrup, cinnamon, and zest together. Set aside (you could freeze it and have frozen yogurt).
  4. Remove fruit from oven. If any juices have accumulated in the middle of the fruit (where the pit was), spoon out (otherwise the sugar will just soak in). Top fruit with sugar and carefully melt the sugar using a kitchen torch. If you don't have a torch, place in the broiler and cook until sugar is browned (keep an eye on it so it doesn't burn - it will just take a couple of minutes). Let the sugar cool for a minute or so. It should harden and form a sort of crust.
  5. Top with a dollop of yogurt, a sprinkle of almonds and strawberries, and a drizzle of the reduced vinegar.
http://www.de-ma-cuisine.com/bruleed-summer-fruit-ep25/

This episode is sponsored by Abundant Harvest Organics and Molly Jenson!

(Please excuse the half French, half English word. I know it’s not correct. It’s a play on words. You hadn’t noticed? Oh. Now it might bother you. I hope not.)
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