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Monday

21

July 2014

0

COMMENTS

Fresh Herb and Dried Tomato Bruschetta

Written by Rachel, Posted in Appetizers, Bread, Brunch, Dairy-Free, Fruit, Herbs, Lunch, Quick and Easy, Sandwiches, Snacks, Vegan, Vegetables, Vegetarian

I dried some tomatoes.

There was a moment when I wasn’t sure if they would turn out.

Somewhere in-between peeking into the oven to see some still watery tomatoes, and picking a couple burned ones off the baking sheet there was success.

Success made of sweet, intense flavor.

They have a texture like a dried cranberry. A hint of sweetness like them too. But, that’s where the similarities end.

Because you wouldn’t make a dried cranberry into a bruschetta… would you?

Don’t answer that.

We will just move on. Let us go to a place of amazing.

One of my favorite appetizers (or meals, depending on the day) is bruschetta. It’s crazy simple to prepare. And insanely good to eat. Like coo coo crazy good.

It’s bread, garlic, oil, tomatoes, and herbs. You can’t go wrong.

A baguette is sliced, drizzled with olive oil, and toasted.

I learned how to make baguettes that time I went to Paris.

I think of that trip most days. Making baguettes brings a little bit of Paris to my kitchen.

Bruschetta brings a little bit of Italy.

I like that.

Fresh herbs like basil and savory are perfect. Oregano would also be nice, but I didn’t have any at the time. I do now. Guess I’ll have to make these again.

Twist my arm.

Those obnoxiously good tomatoes are chopped up. (If they even made it off the baking sheet. I’m not sure how many I ate before they went into the jar on drying day.) They’re combined with the fresh herbs and a ton of garlic.

Oh sweet garlic. How I love thee…

I ate them all. All. All by myself.

There are really enough for 3-4 people.

I was gonna share with Tim, but he ended up having a lunch meeting. Oh darn. I ate them with Squash’n Eggs, and a Smoothie. And then I ate the leftovers for a snack later in the evening.

Happy Eating!

Fresh Herb and Dried Tomato Bruschetta

Recipe Type: Appetizer, Side, Vegetarian, Fruit, Herbs, Vegan

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Ingredients

16-24 slices baguette
1 t olive oil
pinch salt
1 pint sized jar dried tomatoes, chopped
2 T fresh basil, chopped
1 t fresh savory, chopped
(oregano could also be added)
1/4 C olive oil (use the oil from the tomatoes)
1 clove garlic (from tomatoes), minced
3-4 cloves garlic, minced
to taste, salt
to taste, pepper

Instructions

Pre-heat oven to 350F (I used the toaster/convection oven).
Drizzle baguette with a bit of olive oil, sprinkle with salt. Toast for about 10-15 minutes, or until crispy and slightly browned.
Combine tomato through pepper. Taste and adjust seasoning if needed.
Top toasted baguette slices with tomato mixture.

Monday

7

July 2014

0

COMMENTS

Fresh Fruit and Basil Stuffed French Toast

Written by Rachel, Posted in Bread, Breakfast, Brunch, Dinner, Eggs, Fruit, Herbs, Kid-Friendly, Lunch, Quick and Easy, Sandwiches, Vegetarian

So far, summer has found me kinda obsessed with lemon zest and basil with summer fruit. I love summer produce! (Ahem, lemons are one of the few fruits/veggies that I will buy out of season – I need lemons all the time!)

I just can’t get enough.

I made two different meals today that included them and have more planned for later in the week.

Since it’s summer and all, (even though it’s felt like summer for two months now!) we’re eating all things warm weather inspired. Drinks are summery… salads are, well, in and of themselves summery, so they don’t really need any help there… and French toast is a perfect summer lunch (or breakfast or dinner… you choose).

I made this for one, feel free to double or quadruple the recipe, and share with friends and family. Since it was for one, I just needed a single egg. You can kinda play with the egg mixture depending on how soggy you want the bread to be when it goes into the pan. For my taste, this was just perfect. (Any extra eggs when you’re done: scramble and serve alongside the French toast).

If you don’t like peanut butter, any nut butter will do.

If you don’t like nut butters, can’t eat them, don’t feel like it, you can totally omit this step.

For those that do (me me me!), it’s going on the inside of the stuffed toast… It’s gon’ be good!

The PB is topped with whatever seasonal fruit you have on hand. I used blueberries and peaches. You could use plums, apricots, strawberries, blackberries, raspberries… or in the winter, mix it up and do apples, pears, persimmons… this is a flexible dish.

Lemon zest and basil are sprinkled over the peanut buttery fruited bread that’s still soaking up the egg. Be careful when you flip it over to let the other side soak too, if you left it for too long it may be pretty soggy (cough cough, I did that).

I stood by the window and cooked this up in some coconut oil while I watched the tree branches sway in the summer breeze.

This picture, with the light from the window streaming in, makes me happy.

If you like maple syrup, glug it on. Mmmm syrup.

I squeezed a lemon slice over top. I wanted a bit more citrus. With the basil, berries, peaches, and zest, this French Toast is so bright, light, and cheerful. I just love it!

I didn’t save you any. I’m sorry. You’ll have to make your own. 😉

Happy Eating!

Fresh Fruit and Basil Stuffed French Toast

Recipe Type: Breakfast, Lunch, Dinner, Main Dish, Quick and Easy, Fruit, Eggs, Vegetarian, Herbs

Author: Rachel Oberg – De Ma Cuisine

Serves: 1

Ingredients

1 egg
1 T milk
pinch salt
1 T peanut butter
2 slices bread
1/4 C peach, thinly sliced, divided
1/4 C blueberries, divided
1/4 t lemon zest, divided
1/2 t fresh basil, chopped, divided
1 T coconut oil
maple syrup, for topping
lemon slice, for topping

Instructions

In a shallow bowl, whisk egg with milk and salt.
Spread peanut butter onto one piece of bread. Place un-peanut buttered side down into the egg mixture and top with some of the peach, blueberry, lemon zest, and basil. Top with the second slice of bread. Squish down and flip, so second slice absorbs remaining egg.
Heat skillet. Add coconut oil. When oil is hot, add eggy bread. Cover and cook over medium-low heat for 3-4 minutes. Flip and cook for 3-5 minutes more, or until it’s done.
Serve topped with remaining peaches, blueberries, zest, basil, a drizzle of maple syrup, and a squeeze of lemon juice.

3.2.1303

Wednesday

28

May 2014

0

COMMENTS

Simple Summer Salad

Written by Rachel, Posted in Bread, Cheese, Condiments, Gluten Free, Herbs, Lunch, Main Dishes, Nuts, Quick and Easy, Salads, Toasting, Vegetables, Vegetarian

It. Is. Hot.

Weather like this calls for a celebration of all things summer… even if it is only May.

We’re picnicking in our yard, enjoying fresh veggies dipped in homemade hummus, and barbecuing sausage to savor while we watch the Red Sox game.

I don’t really like hot weather, but this sure is fun.

Don’t remind me that I said that in October when it’s still 100 degrees… Actually, I may be over it already… Oh wait, there’s salad, and stone fruit, and watermelon season is soon. I’ll just have to keep repeating those things to myself.

Salad. Crispy, crunchy, wonderful salad.

My salad spinner just plum rolled off the counter and smashed the other week. I have to wash and dry the lettuce by hand. It has become a chore. But, I get to eat salads like this as a result of my hard work, sooooo yeah.

Can I say “plum rolled off the counter”?

You can totally make your own croutons. It’s so easy. I had the oven on anyways (why did I pick the week when it’s one million degrees outside?!). I was working on some dried tomatoes, for a later post. That’s why the oven temp is low. I thought about changing it, and you can, but these turned out great. If you up the temp, decrease the cooking time. Obvious.

Old bread makes great croutons. Not like moldy bread. Like stale bread. If you freeze it, not only do you get to open the freezer and enjoy a blast of cold air on a hot day, but if you want to rub a clove of garlic over the bread, it’s much easier.

Garlic plus olive oil plus salt equals some darn good croutons.

Raw squash is not Tim’s favorite. But, if it’s sliced thin like this he’s cool with it.

Almonds for crunch and protein.

A beautiful new cutting board makes for an excellent salad making station.

Peas add a delicate reminder of spring to this salad. I used frozen, but fresh would be even better (although then there’s no freezer action, so up to you).

I prefer to make my salad dressing from scratch. This one is a simple vinaigrette. There are also some herbs and garlic, and a bit of dijon mustard to help it emulsify. And salt, always need a bit of salt.

Table for two. (Side note: I totally love the new kitchen island that Tim made for me. Just gotta brag about my sweet man sometimes.)

Happy Eating!

Simple Summer Salad

Recipe Type: Main, Salad, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 2-3

A quick and easy salad that’s perfect for those hot summer days.

Ingredients

1 clove garlic
2-3 slices stale bread (frozen is best, for garlic)
1 T olive oil
salt
pepper
3-4 C lettuce, torn
1/4 C peas (fresh or frozen)
20-30 almonds, chopped
1/2 C squash, thinly sliced
parmesan cheese, grated
dressing: 2 T balsamic vinegar
1/2 t dijon mustard
1 t fresh savory, chopped
1 T fresh or 1/2 t dried basil, chopped or crushed
1 t fresh or 1/4 t dried oregano, chopped or crushed
1 clove garlic, minced
to taste salt
to taste pepper
3 T olive oil

Instructions

Pre-heat the oven to 250F.
Rub a clove of garlic onto the slices of frozen bread. Cut bread into cubes. Toss with olive oil, salt, and pepper. Bake for 20-30 minutes, or until bread is crispy, turning once or twice. Let stand and cool.
Whisk together balsamic vinegar through pepper. Slowly stream in olive oil, whisking as you do, creating an emulsion. Taste and adjust seasoning if needed.
Assemble lettuce, peas, almonds, squash, cheese, and croutons. Top with dressing.

3.2.1303

Monday

21

April 2014

2

COMMENTS

Caesar Soup

Written by Rachel, Posted in Appetizers, Bread, Cheese, Fruit, Herbs, Lunch, Meat, Pork, Sides, Soups, Toasting, Vegetables

I have to confess something to you. A bowl of caesar salad in my vicinity will not last long. I have a hard time sharing it… I will, but I might rather eat the whole bowl by myself.

Enough about my caesar sharing issues.

Are you like me, and kinda stuck with the idea that lettuce can only be used in a salad or on a sandwich? Let’s break that mold.

How about a nice bowl of lettuce soup… Um, it’s way better than it sounds… and than the color might make you think (sorry, now we know, lettuce makes for a brown soup).

We all know that a good caesar salad dressing has tons of garlic. (Ahem, this is true of most of my favorite foods.) I mean, it’s good for you, and it tastes so gooooooood. Why not?!

Apple and basil are not part of a traditional caesar. Oh well. They go well in this recipe, so let’s ignore tradition for a moment.

Then the lettuce is wilted in. Just like that. Kinda fun. We usually want lettuce to be crisp, cold, and fresh. Most people turn their noses up at wilty lettuce. Snobs. (Hey, me too. Who wants a bowl of wilty salad… unless it’s meant to be wilted! Then we’re singing a different tune.)

You know that loaf of bread that is now stale and is not acceptable for peanut butter and jam? Good. Let’s rip it apart and toast it up. It’s seasoned with a little bit of olive oil, some salt, and pepper. Crunchy is good here, so don’t under toast.

No one wants soggy croutons.

Because they’re totally going into the soup. Yep. We’re doing this. The soup was blended and strained so it’s creamy and smooth. Then it is topped with that bacon you’ve been snacking on, those croutons you can’t stop eating, and the parmesan cheese you keep sneaking tastes of. (Oh, just me? Cool.) Plus, don’t forget about adding a drizzle of your favorite olive oil.

And just like that, it’s ready.

Creamy and dreamy, with a bit of zip.

Boom, bang, done did. (What?!) Let’s eat!

Happy Eating!

Caesar Soup

Recipe Type: Soup, Lunch, Side, Main, Quick and Easy, Foodie

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 37 mins

Total time: 52 mins

Serves: 2

Ingredients

2 slices bacon
1 T olive oil
1 apple, diced
1/2 t dried basil
1 stalk green garlic, diced
6 cloves garlic, diced
to taste salt
to taste pepper
1 t dijon mustard
1 T balsamic vinegar
6 C lettuce, washed and torn
4 C vegetable stock
2 C bread, torn
1 T lemon juice
2 T mayonnaise
olive oil, for topping
parmesan cheese, grated, for topping

Instructions

Pre-heat oven to 350F.
Cook bacon and drain on a paper towel lined plate.
Heat a soup pot. Add oil. When oil is hot, add apple, basil, green garlic, garlic, salt, and pepper. Cook for 2-3 minutes over medium-low heat, stirring occasionally.
Add dijon and balsamic vinegar, and cook 1 minute.
Add lettuce and wilt down for 2-3 minutes, stirring constantly.
Add stock and bring to a boil. Reduce to a simmer and cook for 15-20 minutes.
Toss bread with some olive oil, salt, and pepper. Place on a baking sheet and toast for about 10 minutes, turning once.
Remove soup from heat. Add lemon juice and mayo. Blend with a hand blender or regular blender (regular: remove the plug from the lid and cover hole with a clean towel). Strain, taste and adjust seasoning if needed.
Serve topped with croutons, a drizzle of olive oil, bacon, and a sprinkle of parmesan cheese (add the croutons immediately before serving).

3.2.1269

Monday

31

March 2014

0

COMMENTS

Crostini with Sausage and Braised Greens

Written by Rachel, Posted in Appetizers, Braising, Bread, Dairy-Free, Dinner, Lunch, Meat, Pork, Sandwiches, Sausage, Sides, Snacks, Toasting, Vegetables

I may have a new favorite way to eat greens.

For a second, forget about what I know you must be anticipating as amazingness in the crostini. Ok. Done? Just for a moment… Because we need to talk about greens.

Not too long ago I talked about bitter greens and offered a few suggestions for their unbittering. I mentioned, but didn’t go into detail about braising. But, now that I’ve tried it, I may never go back to any other way of cooking greens. (Ok, that maaaaay be a bit dramatic…)

Braised greens are simply amazing.

Seriously.

Llano Seco sent me a ham hock. I just had to try braising the greens with it. Oooooh boy! What a fun treat. If you can find one, I’d totally recommend it. It will be worth it. If you can’t, vegetarian is wonderful as well. I’ve made braised greens both ways. I’ve enjoyed them all immensely.

The greens braised for about two hours. I’ve tried them after shorter amounts of time and they’re great too. So if you don’t have a lot of time, don’t worry about it. But, if you’ve got a few hours to spare, try it. (And by a few hours I mean a tiny bit of time to get the ingredients into a pot, then just one eyeball on the pot every so often.) The result is tender, flavorful, AWESOME greens.

They’re not only perfect to top our little crostini, but this big batch can be frozen and later added to soups, rice dishes, or used to top some Paris Potatoes.

Now we can talk about the crostini.

Sorry. Wait. I need to interrupt myself again to tell you that I made these, then I stood beside the photography table and devoured them. I just couldn’t stop.

Interruption over.

So there was a ham hock in the greens. Then there’s some Llano Seco Italian Sausage that’s chopped up and heated in a few tablespoons of the braising liquid. You could really just end there with the greens and sausage. Pile it all on some rice or potatoes and call it dinner.

But, I didn’t do that.

I wanted some little toasts. So I sliced up a baguette, drizzled it with olive oil, and sprinkled with salt and pepper. They toasted up in the oven for a few minutes.

They were topped with some of the greens, and a few pieces of sausage. And then… a squeeze of lemon. One of my favorite ways to finish a dish.

If you can, share with friends. They will be glad you did.

Happy Eating!

Crostini with Sausage and Braised Greens

Recipe Type: Side, Snack, Sandwich, Toast, Meat, Sausage, Greens, Vegetables, Pork, Braising

Author: Rachel Oberg – De Ma Cuisine

Serves: 4-5

Ingredients

Braised Greens: 2 T olive oil
2 C celery, chopped
1 radish, diced
2 cloves garlic, diced
7 C vegetable stock
1 ham hock
8-9 C greens (mixture of any: chard, kale, collards, spinach…), roughly chopped
salt
pepper
2 T white vinegar
Crostini: 10-20 slices of baguette
olive oil
salt
pepper
1 clove garlic (optional)
3-4 T braising liquid
2-3 Italian sausages, halved and chopped
lemon wedges, for serving

Instructions

Heat a soup pot. Add oil. Add celery, radish, garlic, salt, and pepper, and cook over medium-low heat for 5-10 minutes, stirring occasionally.
Add ham hock and cook for 2 minutes. Add greens and vinegar and cook for 2 minutes more.
Add stock and bring to a boil. Reduce to a simmer and cook for 1-2 hours, stirring every once in a while.
Pre-heat oven to 350F.
Drizzle baguette slices with olive oil, and sprinkle with salt and pepper. Bake for 5-10 minutes, or until crispy. Rub with a clove of garlic if desired.
Add 3-4 T of the braising liquid to a skillet and add the sausage. Cook for about 5 minutes, or until heated through.
Top each slice of toasted baguette with some greens (try to avoid too much braising liquid so they don’t get soggy), a few pieces of sausage, and a squeeze of lemon.
Serve immediately.

3.2.1269

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Fresh Herb and Dried Tomato Bruschetta

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Fresh Fruit and Basil Stuffed French Toast

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Simple Summer Salad

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Caesar Soup

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Crostini with Sausage and Braised Greens

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