De Ma Cuisine

Bread Archive

Wednesday

29

August 2012

0

COMMENTS

Grilled Cheese

Written by , Posted in Bread, Cheese, Dinner, Grains, Lunch, Main Dishes, Sandwiches, Sides, Vegetarian

Grilled Cheese
Recipe Type: Sandwich, Main or Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Serves: 1
A perfect compliment to tomato soup.
Ingredients
  • 2 pieces of bread (frozen, opt.)
  • 1 T olive oil (or unsalted butter)
  • salt
  • 4-5 slices Gruyère cheese (or your favorite kind of cheese)
  • 1 clove garlic (opt.) (or garlic salt, if you don’t want to use frozen bread)
Instructions
  1. If you’re using garlic: Rub the garlic onto one side of each slice of the frozen bread. It should use almost a whole clove. (Or for non-frozen: sprinkle with garlic powder.)
  2. Drizzle with olive oil, sprinkle with salt, and spread the oil out evenly across the bread. Repeat on second slice of bread.
  3. Top un-oiled side of one slice of bread with cheese. Close the sandwich and place in a pre-heated pan (over medium or medium-low heat). Cook until bread is slightly browned, flip, cook until cheese is melted and bread is browned, about 3-4 minutes on each side.

Wednesday

22

August 2012

1

COMMENTS

Garlic Flats

Written by , Posted in Appetizers, Baking, Bread, Cheese, Sides

Garlic Flats
Recipe Type: Side, Appetizer, Bread
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2-4
A variation on garlic bread. Ooh yum!
Ingredients
  • 1 pizza dough
  • 1-2 T butter
  • 1/4 C parmesan cheese
  • 1 t garlic powder
  • salt and pepper, to taste
Instructions
  1. Roll out pizza dough, fairly thinly.
  2. Spread with butter. Sprinkle with garlic, salt, and parmesan.
  3. Fold in half.
  4. Spread with butter, salt, and pepper.
  5. Bake at 425 for 15-20 minutes.
  6. Slice and serve.

 

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.

 

Friday

10

August 2012

0

COMMENTS

Aglio e Olio – Skillet Chicken Breasts

Written by , Posted in Bread, Dinner, Low Carb, Main Dishes, Meat, Poultry

Aglio e Olio – Skillet Chicken Breasts
Recipe Type: Main, Dinner, Chicken
Author: Lidia Bastianich (loved by Paige Whiting)
Serves: 6
Ingredients
  • 6 chicken breast halves, skinless and boneless (about 2 pounds)
  • ¾ teaspoon salt, plus more as needed
  • ½ cup flour, for dredging the chicken
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons butter
  • 8 or more big garlic cloves, sliced
  • ¼ teaspoon pepperoncino (I leave this out since I didn’t want it too spicy)
  • 3 tablespoons tiny capers in brine, drained
  • 2 tablespoons red wine vinegar
  • 1 cup Chicken Broth or Vegetable Broth (homemade broth is of course recommended)
  • 1 tablespoon fine dry bread crumbs
  • 3 tablespoons chopped fresh Italian parsley
Instructions
  1. Trim the chicken-breast halves
  2. Sprinkle both sides of the breasts with salt, using about ½ teaspoon in all. Spread the flour on a piece of wax paper and press and toss each breast to coat lightly on all surfaces.
  3. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place without moving them, until they are sizzling. After about 2 minutes lift the first breast you put in the pan and check the underside. You want it to be light brown. Cook longer if needed, then turn all the breasts over when they’ve just begun to color.
  4. Quickly scatter all the garlic slices into the spaces between the chicken pieces, turn the heat up slightly, shake the pan, and stir the garlic slices around in the hot fat so they separate. After a minute, when the garlic has begun to sizzle, sprinkle the peperoncino flakes in a hot spot; toast for a minute, then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings, and run the hot juices all around the breasts.
  5. Raise the heat another notch. When everything is sizzling hard, pour the wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for ½ a minute or so, then pour in the broth.
  6. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining 2 tablespoons of oil all around the pan, and sprinkle another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix. Within a couple minutes the bread crumbs will thicken the sauce visibly; cookshaking the skillet, until it has the consistence you like. Turn off the heat, scatter the parsley over everything and shake the skillet again.
  7. Serve right away.
Notes

Once you chop and measure everything, it cooks really fast. Because of this, I make all my side dishes before I start cooking this.

 

Wednesday

25

July 2012

0

COMMENTS

Salmon and Corn Salad

Written by , Posted in Bread, Condiments, Dinner, Eggs, Fish, Leftovers, Low Carb, Lunch, Main Dishes, Meat, Potatoes, Salads, Vegetables

Salmon and Corn Salad
Recipe Type: Salad, Main, Lunch, Dinner
Author: Rachel Oberg – De Ma Cuisine
Serves: 1
A great way to use amazing summer corn and leftover salmon!
Ingredients
  • 1 t olive oil
  • 1/4 C leftover salmon, cold
  • 1/4 to 1/2 C crispy potatoes (leftovers are fine and can be reheated in the toaster oven, or follow the recipe)
  • 1/4 C corn off the cob
  • 1/4 C green beans, chopped
  • 1/4 C zucchini, chopped
  • 1 egg, fried
  • 2 T almonds, chopped
  • 2 C lettuce
  • 1/2 C cornbread croutons
Instructions
  1. (If using leftover crispy potatoes, re-heat in the toaster oven. 350F until they’re hot.)
  2. Heat pan. Add oil. Slowly add egg (I like to pour it from a small bowl). Sprinkle with a dash of salt and pepper. Cook, covered, flipping if desired, until it reaches desired doneness.
  3. Top lettuce with potatoes, veggies, almonds, croutons, and salmon. Place egg on top. Drizzle with dressing.

 

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