De Ma Cuisine

Baking Archive

Wednesday

22

August 2012

0

COMMENTS

Garlic Twists

Written by , Posted in Baking, Bread, Cheese

Garlic Twists
Recipe Type: Side, Bread, Appetizer
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 2-4
Ingredients
  • 1 pizza dough
  • 1-2 T of your favorite herbs
  • 1 t or so of garlic powder
  • 1/4 C parmesan cheese
  • salt
  • olive oil
Instructions
  1. Preheat oven to 425F.
  2. Flatten pizza dough slightly to make a round disc. Brush with a tiny bit of olive oil and sprinkle with herbs, garlic powder, parmesan cheese, and a bit of salt. Fold over and press down. Repeat times.
  3. Roll out pizza dough to about 1/4″ thick. Brush with olive oil and a sprinkle of all toppings.
  4. Using a knife or a pizza wheel, slice in strips, 1″ wide.
  5. Transfer to a baking sheet.
  6. Carefully lift one end of the dough and twist slightly (it can also be done holding both ends, with the dough in the air, but it tends to stretch a bit), twist second end.
  7. Bake for 10 minutes, or until twists are slightly crispy.

 

Monday

20

August 2012

0

COMMENTS

Julia Child’s Boeuf Bourguignon

Written by , Posted in Baking, Beef, Dinner, Main Dishes, Meat, Pork, Soups, Vegetables

Julia Child’s Boeuf Bourguignon
Author: Julia Child
Serves: 6
The most amazing meal, by the most wonderful cook!
Ingredients
  • 6 oz. chunk of bacon
  • a 9- to 10-inch fireproof casserole 3 inches deep
  • 1 T olive oil or cooking oil
  • a slotted spoon
  • 3 lbs. lean stewing beef cut into 2-inch cubes
  • 1 sliced carrot
  • 1 sliced onion
  • 1 t salt
  • 1/4 t pepper
  • 2 T flour
  • 3 C of a full-bodied, young red wine, or a Chianti
  • 2 to 3 C brown beef stock or canned beef bouillon
  • 1 T tomato paste
  • 2 cloves mashed garlic
  • 1/2 t thyme
  • a crumbled bay leaf
  • the blanched bacon rind
  • 18 to 24 small white onions, brown-braised in stock (see recipe)
  • 1 lb. quartered fresh mushrooms sautéed in butter (see recipe)
Instructions
  1. Remove bacon rind and cut into lardons (sticks, 1/4″ thick and 1 1/2″ long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry. (Note: I didn’t have bacon with a rind, so skipped this step.)
  2. Preheat oven to 450F.
  3. Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
  4. Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
  5. In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
  6. Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat beef lightly with the flour. Set casserole uncovered in the middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
  7. Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top on the stove. Then cover the casserole and set in lower third of a preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
  8. While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
  9. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
  10. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 C of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. (*Recipe may be completed in advance to this point.)
  11. For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
  12. For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minites, occasionally basting the meat and vegetables with the sauce.
Notes

I served it with steamed potatoes and a French wine.

 

Friday

3

August 2012

0

COMMENTS

Enchiladas

Written by , Posted in Baking, Beans, Cheese, Dinner, Gluten Free, Leftovers, Legumes, Main Dishes, Quinoa, Sauces, Vegetables, Vegetarian

Enchiladas
Recipe Type: Dinner, Main, Casserole
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Ingredients
  • 6-10 tortillas (depending on size)
  • salt
  • pepper
  • 1 C cheese, grated
  • 1/2 C salsa
  • Filling: 1 C quinoa cooked (I used leftovers)
  • 2 C black beans (or whatever beans you like), cooked, if you’re using dried beans
  • 1 C tempeh, crumbled (if you’d rather use meat, cooked ground beef, turkey, or chicken could replace)
  • 1-2 ears of corn, off the cob
  • 1 small onion, diced
  • 1 clove garlic, diced
  • 2 t olive oil, divided
  • Sauce: 1 C tomato sauce (or 1 C water, 4-5 T tomato paste, whisked together)
  • 1 T chili powder
  • 1 T sweet paprika
  • 1/2 T smoked paprika
  • 1 t bacon grease (opt.)
  • 1 t salt
  • 1/2 t pepper
  • Serving: salsa
  • Greek yogurt (or sour cream)
  • avocado, chopped
  • fresh corn off the cob
  • tomato, chopped (opt.)
  • chives, chopped (opt.)
  • cilantro, chopped (opt.)
Instructions
  1. Heat small pan over medium heat, add 1 t olive oil, cook onion 2-3 minutes. Add garlic, cook 1-2 minutes.
  2. Whisk sauce ingredients together. Pour 2/3 C in the bottom of a greased (with 1 t olive oil) 9×13 oven safe dish. Mix remaining 1/3 C with filling ingredients and combine.
  3. Divide filling between tortillas. Roll up (with ends tucked in) and place seam side down on the sauce.
  4. Top with cheese and salsa. Bake uncovered at 350F for 40-45 minutes. (Check partway through to be sure that there’s still sauce in the bottom of the pan so it doesn’t burn. If it’s starting to dry out, add more sauce or salsa. This happened to me, but I’d used less sauce than I’ve written in here.)
  5. Serve topped with salsa, yogurt, and any of the chopped veggies (we had tomato, corn, and avocado on the side – it was lovely).
Notes

Gluten Free if you use corn tortillas.

 

Wednesday

25

July 2012

0

COMMENTS

Wednesday

25

July 2012

0

COMMENTS

Salmon

Written by , Posted in Baking, Dinner, Fish, Low Carb, Main Dishes, Meat

Salmon
Recipe Type: Fish, Main
Author: Rachel Oberg – De Ma Cuisine
Ingredients
  • 1 salmon fillet
  • 1 t olive oil
  • 1 T soy sauce
  • 2 T apple cider vinegar
  • 2 T red wine vinegar
  • 1/4 C water
  • salt
  • pepper
Instructions
  1. Grease oven-proof pan with oil.
  2. Place salmon in the pan.
  3. Combine remaining ingredients and pour over salmon.
  4. Bake at 350F for 30-45* minutes (or until internal temperature of salmon reaches 160F).
Notes

*I used the toaster oven, so it took 45 minutes. A conventional oven may be quicker.

 

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