De Ma Cuisine

This Week’s Feast Archive

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.)

Wednesday

23

May 2012

1

COMMENTS

You Say Potato?… So Do I – Episode 24

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

There was a recipe in the Abundant Harvest Organics newsletter a couple of weeks ago for German Style Potato Salad. I adapted that recipe for this episode. I wasn’t necessarily trying to make it better. I’m sure it was great the way it was. I changed it to fit with what was in this week’s box and what I had in my garden.

I did some research about things that went well together (using my handy dandy Flavor Bible), and voilà, my version!

Even though there wasn’t oregano in this week’s AHO box, I have some in my garden (yay my garden!!). My adaptation was inspired by oregano, because, oregano goes well with many things that were in the box. Like, bell peppers (which are good with bacon, onions, garlic, tomatoes), tomatoes, potatoes, summer squash (which is good with bell peppers, garlic, olive oil, onions, oregano, tomatoes, black pepper), onions. I added a few other things and gave it a try. I’m happy with how it turned out.

If you don’t have any oregano in your fridge or garden, you could use dried, or visit your local farmers’ market for fresh.

This would be super duper yummy alongside BBQ’d Chicken, BBQ’d Sausages (or however you like to cook em’), BBQ’d Steak, Burgers, BBQ’d Tri Tip or Brisket, Ribs, a BLT or any other delicious sandwich (hello picnic!), with some Dill Pickles (ooh, you could make your own using the dill from this week’s box), Salt and Vinegar Chips (my fave – I could eat a whole bag by myself in one sitting… not kidding), Fruit Salad, and Mint Iced Tea or Sparkling Pink Lemonade. I think I just came up with the menu for at least one of our meals this coming holiday weekend. Picnic here we come! Is it too soon to pack the picnic basket? It is, isn’t it.

German Style Potato Salad – Adapted by Rachel O

Last modified on 2012-05-23 23:40:36 GMT. 0 comments. Top.

German Style Potato Salad – Adapted by Rachel O
Recipe Type: Salad, Side
Serves: 2-4
Potatoes, bacon, onions, and garlic all pair well with oregano, which inspired the changes to this dish.
Ingredients
  • 4-6 potatoes
  • 3 strips bacon, chopped
  • 1 T flour
  • 1/3 C red wine vinegar
  • 1 1/2 t honey
  • 2 T fresh oregano leaves, chopped
  • 1 bell pepper, chopped
  • pinch cayenne
  • 1/2 t paprika
  • 2 T olive oil
  • 2 T plus 2 t salt
  • 1 lg. spring onion
  • 3/4 C stock (chicken or veggie)
  • 1 T plus 1 t Dijon mustard
  • 1/2 t black pepper
  • 1 1/2 C summer squash, chopped
  • 2 cloves garlic, diced
  • 1 tomato, chopped
Instructions
  1. Place potatoes in large pan and cover with cold water and 2 T salt. Bring to a boil. Cook until tender.
  2. Cook bacon over med heat. Remove from pan and set aside (try not to eat it all while you cook the rest of the dish!). Drain all but 2 T bacon grease.
  3. Add onion, bell pepper, summer squash and cook 3 minutes. Add garlic, cook 1 minute. Move veggies to one side of pan, let oil come to the other. Whisk in flour (add more bacon grease if needed).
  4. Whisk in stock, vinegar, mustard, honey, salt, pepper, cayenne, and paprika. Bring to a boil, whisking occasionally. Remove from heat.
  5. Mix oregano leaves with 2 T olive oil.
  6. Cut cooked and cooled potatoes into cubes or slices.
  7. Combine vinegar mixture with potatoes and toss to coat.
  8. Pour oregano oil over potatoes and toss.
  9. Serve topped with bacon and tomato.
Notes

To make this recipe Gluten Free: Omit flour and add 1 T corn starch whisked with 1/4 C cold water. Mix cornstarch mixture in at the same point in the recipe.
Would be wonderful with something cooked on the BBQ!

 

This dish can be found on Tuesday of this week’s menu!

This episode is sponsored by:

Abundant Harvest Organics

Bari Olive Oil Company

Llano Seco Organic Pork

Molly Jenson

Wednesday

16

May 2012

6

COMMENTS

Basil and Summer Squash Risotto – Episode 23

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

I made risotto this week because my friend, Elizabeth, asked me to.

I was inspired by the basil I was getting in this week’s Abundant Harvest Organics box. All of the ingredients in this dish are basil friendly. It’s a tasty dish.

I’ll admit to you that I couldn’t stop eating it, even though it was a little too hot and I kinda burned my mouth. It was worth it.

Most of this dish contains ingredients that are from an AHO box, or can be bought as or made from an add on. There are a few exceptions (such as the arborio rice and the wine), but even the rice could be substituted for the rice that’s available through AHO. I’ve done it before. It’s a bit different, but still really good. It’s up to you.

We buy cheap wine. That’s what we drink and what I cook with. If you want to use more expensive wine, go for it! But, in my opinion, Two Buck Chuck is just fine. 🙂 If you don’t want to use wine at all, just use all chicken or vegetable stock.

Basil is probably my favorite herb. The smell of it reminds me of Reedley, where we used to live, where I learned to garden and grew my first basil plants from seed.

I can see myself in the spoon in the photo. I’m OK with that.

I served the risotto in a tea cup that belonged to my Oma. I miss her.

Happy Eating!

Print
Basil and Summer Squash Risotto

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 4-6

Basil and Summer Squash Risotto

Ingredients

  • 2 C white wine, divided
  • 4-6 C stock (chicken or vegetable)
  • 1 1/2 T honey
  • 2-3 T lemon juice, plus a little more for serving
  • 2 T olive oil, plus a little more for serving
  • 1 spring onion, diced
  • 3-4 C summer squash, chopped into small pieces
  • to taste salt
  • to taste pepper
  • 3 cloves garlic, diced
  • 1 green garlic, diced
  • 1 1/2 C arborio rice
  • 1 C basil, cut in a chiffonade (roll it up and cut into little strips)
  • 1 C parmesan cheese, grated
  • lemon juice, for serving

Instructions

  1. In a medium sauce pan, combine 1 C wine, stock, honey, and lemon juice. Bring to a boil. Reduce to a simmer (or turn off and cover).
  2. Heat a medium or large sauce pan over medium heat. Add olive oil. When it's hot, add onion, squash, salt, and pepper. Cook 3-5 minutes.
  3. Add garlic and green garlic, cook for 1 minute.
  4. Add rice, cook for 1 minute.
  5. Add 1 C wine, cook for 1 minute or so, stirring to deglaze the pan.
  6. Add 1 C of the hot stock mixture to rice pan. Stir. Cook about 3 minutes, or until the liquid is mostly absorbed.
  7. Repeat until rice is tender, creamy, starchy. (You may use all the liquid and need more: add water or more stock, heat. Or, you may not need it all: refrigerate or freeze leftovers.) It will take about 30-40 minutes.
  8. Remove from heat. Add basil. Stir for about a minute.
  9. Add parmesan cheese, stir to combine.
  10. Taste and adjust seasoning if needed.
  11. Serve topped with fresh basil, grated parmesan, and a squeeze of lemon juice.
http://www.de-ma-cuisine.com/i-heart-basil-ep23/

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

Wednesday

9

May 2012

5

COMMENTS

Chicken Caesar Salad with Fava Beans – Episode 22

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

Today is no longer my birthday. But, I have one last Birthday Extravaganza giveaway to do…

I want you to win an Abundant Harvest Organics box!!!!

(This giveaway is now closed. Winner was chosen using random.org!) Thanks for entering!)
The winner is: Cathy Oberg!!!

Congratulations, Cathy!! Please let me know which delivery location you will pick up from. 

The episode is a shorter one. Filming on my birthday meant working just a half day. I took part of the afternoon off, was spoiled by Tim, and went out with some really good friends to a local French restaurant. It was delicious! I had Steak with a Red Wine Sauce, Garlic Mashed Potatoes, and Asparagus. For dessert I had Crème Brûlée. Wish I could have that again for dinner tonight!

Back to the episode… It features Fava Beans in a Chicken Caesar Salad. Um, yes please! It’s a simple salad that is great lunch or dinner, as a side or a main dish… Tim didn’t even complain that we were just having salad as a meal. ¯\_(ツ)_/¯ I still have some lemons left from a few weeks ago, so I used those in the dressing, as well as some yummy garlic, dijon mustard, parmesan cheese, and Bari Organic Olive Oil. I used the lettuce that was in this week’s AHO box, and topped our salad with a few roasted and salted almonds, and some homemade croutons.

I love the addition of fava beans in the salad. They add protein, fiber, vitamins A and C, potassium, and iron. You could omit the chicken if you wanted to have a vegetarian salad. Either way, I think it will be delicious.

To enter to win a box from Abundant Harvest Organics:

Leave a comment on this post.

Additional Entries:

Like De Ma Cuisine and Abundant Harvest Organics on Facebook and post about this giveaway tagging De Ma Cuisine and AHO in the post. Then come back here and leave one additional comment about it (no comment, no count :)).

Follow me on Twitter and tweet about the giveaway mentioning @De_Ma_Cuisine in the tweet Then come back here and leave one additional comment about it (no comment, no count 🙂 ).

This giveaway is sponsored by Abundant Harvest Organics!!

Giveaway ends Wednesday, May 16th at 9 am (PST).

One winner will be chosen. Winner will receive 1 box of produce from Abundant Harvest Organics. Giveaway is limited to residents of residents of California (who are able to pick up their prize from one of AHO’s delivery sites). Winner will be chosen using Random.org and winner’s name will be posted on this page. Winner will have 3 days to contact me to acknowledge the win. After that time a new winner will be chosen.

Don’t forget to enter to win a bottle of Bari Olive Oil and Joy the Baker’s cookbook! Yay for giveaways!!! Yay for Birthdays!!

Happy Eating!

Chicken Caesar Salad… With Fava Beans

Last modified on 2012-12-01 02:20:21 GMT. 1 comment. Top.

Chicken Caesar Salad… With Fava Beans
Recipe Type: Salad, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Total time: 15 mins
Serves: 2-4
Chicken Caesar Salad gets a boost with healthy fava beans!
Ingredients
  • 1 head lettuce, washed and torn
  • 1 C chicken, cooked and shredded (I used leftovers)
  • 1/2 C fava beans, blanched and shelled
  • Options for toppings: chopped almonds, 1/2 C croutons, parmesan cheese, bacon
  • caesar salad dressing
Instructions
  1. Bring a pot of water to a boil.
  2. Snap tip of fava bean and pull down using the string. Remove beans from inside. Boil beans for 30 seconds. Remove from pot and immediately plunge in an ice bath (bowl of cold water with ice in it) to stop the cooking process.
  3. Gently peel the tip, and squeeze the bean out.
  4. Prepare dressing.
  5. Assemble and toss salad with dressing.

 

Caesar Salad Dressing

Last modified on 2013-02-14 23:20:49 GMT. 0 comments. Top.

This dressing recipe is adapted from The Pioneer Woman’s recipe: Pam’s Simple Scrumptious Caesar Salad.

Caesar Salad Dressing
Recipe Type: Condiment
Prep time: 5 mins
Total time: 5 mins
Ingredients
  • 2-3 T lemon juice
  • 5 T mayo
  • 1 T dijon mustard
  • 10 T olive oil
  • 1/2 t salt
  • 1/2 C parmesan
  • pepper
  • 1 clove garlic, minced
Instructions
  1. Whisk all ingredients except oil together.
  2. Slowly drizzle oil in, whisking as you do.

 

Homemade Croutons

Last modified on 2012-05-10 00:17:29 GMT. 0 comments. Top.

Croutons
Author: Rachel Oberg – De Ma Cuisine
Ingredients
  • 1 C cubed bread
  • 1 T olive oil
  • salt
  • pepper
Instructions
  1. Toss cubed bread with oil, salt, and pepper.
  2. Broil 5 minutes in toaster oven, flip, and broil 2 minutes more.
  3. Let sit 5 minutes.

 

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

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