De Ma Cuisine

Brunch Archive

Wednesday

7

August 2013

6

COMMENTS

It’s About Time – Episode 76

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Lunch, Main Dishes, Meat, One Dish Dinners, Pork, Quick and Easy, This Week's Feast, Vegetables

BreakfastBurritos2

Can we all just agree that burritos and tacos are some of the best ever foods? I made some the other week with pickled red onions, beef, and kale. Phenomenal. I’m crazy about plain old ground beef, tomato, lettuce, and cheese (heavy on the Greek yogurt and salsa, please). Make it into a salad? Yes, I’m totally down. And then there’s the less often visited breakfast burrito… We have been strangers for much too long.

BreakfastBurritos3

BreakfastBurritos4

Eating while photographing food is inevitable. And yummy. And satisfying. I don’t even need the tortilla to make me happy. But since it holds all the goodness, it can stay.

BreakfastBurritos

Two of the many things that make these particular burritos so good: the sausage and the eggs. My experience with breakfast sausage so far in my life has been those greasy little nuggets that are often served at a diner. This ain’t no diner sausage. And these eggs, oh these eggs… They’re some of the prettiest eggs I ever did see. The yolks are so bright; yellow and gold.

BreakfastBurritos7

BreakfastBurritos6

I’m glad to no longer be a stranger to the breakfast burrito (which I fully intend to eat at any meal that I please).

Happy Eating!

Print
Breakfast Burritos

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 33 minutes

Yield: 2-4

Breakfast Burritos

Ingredients

  • 6 oz. breakfast sausage
  • 1 T olive oil
  • 1 summer squash, chopped
  • 1/2 onion, chopped
  • 1 bell pepper, chopped
  • 1/2 t savory, minced
  • pepper, to taste
  • 4 eggs
  • 1/2 C milk
  • salt, to taste
  • cheese, grated, for topping
  • 1 tomato, chopped, for topping
  • tortillas

Instructions

  1. Cook sausage in skillet over medium or medium-low heat for about 5-10 minutes, stirring occasionally. Remove to a paper towel lined bowl and set aside. Wipe out skillet (optional).
  2. Add olive oil. When oil is hot, add veggies (except tomato), savory, and pepper. Cook over medium-low heat for 5-7 minutes, or until veggies are tender, stirring occasionally.
  3. Whisk together eggs, milk, and salt.
  4. Add sausage back to pan. Turn heat to low. Add eggs and cook, stirring often, for 4-6 minutes, or until eggs are cooked.
  5. Taste and adjust seasoning if needed.
  6. Spoon egg mixture onto tortillas. Top with cheese and tomato. Fold and roll up sides.
http://www.de-ma-cuisine.com/its-about-time-ep76/

Sponsors: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson, Llano Seco Organic Pork, Burroughs Family Farms.

Friday

26

July 2013

0

COMMENTS

Angel Scones

Written by , Posted in Baking, Bread, Breakfast, Brunch, Fruit, Legacy, Snacks

 

Angel Scones
Recipe Type: Breakfast, Bread, Baking, Oven
Author: Susan Pries
Cook time:
Total time:
Ingredients
  • 1/2 C white flour
  • 1/4 C whole wheat flour
  • 1 1/2 t flax seed, ground
  • 1 1/2 t baking powder
  • 3/4 t quick rise yeast
  • 1/8 t salt
  • 1/4 t sugar or equivalent
  • 1/2 C buttermilk
  • 1/8 C butter, melted
  • For Sweet Scones: 1 T brown sugar
  • 2 T dried cranberries, chopped
  • 2 T pecans or almonds, chopped
  • 3/4 t lemon juice
  • dash t cinnamon
  • For Savory Scones: 2 T cheese, grated
  • 3/4 t chives
  • 1/4 t dill
  • 1 T cooked bacon, chopped (opt)
Instructions
  1. Stir together flours, flax seeds, baking powder, yeast, salt, and sugar.
  2. Mix buttermilk and butter and add to flour mixture.
  3. Add either sweet or savory ingredients.
  4. Mix and gently knead until dough holds together.
  5. Shape into 2″ diameter log, slice into 1/2″ slices.
  6. Let rise/rest 10 – 30 minutes.
  7. Bake on lightly greased baking sheet, at 350′ F for 8-15 minutes.
  8. Serve warm with butter & jam.

 

Monday

13

May 2013

4

COMMENTS

Iced Coffee

Written by , Posted in Breakfast, Brunch, Drinks

IcedCoffee5It’s a little warm today. 102 degrees F. Not cool. (Pun intended.)

I needed a little coffee break today before I even started with work. No reason why, just kinda felt like it.

You could also invite over your best girlfriend, or let the kids take a nap or play in the sprinkler while you sit in the shade and have a sip… Take a moment for yourself today.

IcedCoffee

Since summer is apparently here, Iced Coffee seems like a good plan. I make mine without ice, so it doesn’t get watered down. It just takes a tiny bit of planning ahead (or accidentally making extra coffee in the morning and letting it chill in the fridge until you’re ready for a treat in the afternoon).

IcedCoffee3

IcedCoffee2

IcedCoffee4

All you’ll need are coffee beans, a place to brew them, and something sweet and maybe creamy to stir in. I think French vanilla ice cream would be a yummy idea but, I’m just as happy with milk and sugar. My Mom suggested maple syrup as a nice option. That’s the way I’m taking it today along with a splash of vanilla extract and some milk. I like the idea of adding some caramel sauce. And, hey, if you like bourbon, you could add a smidge of that too… The possibilities are pretty limitless.

Now, go. Enjoy. Treat yo’self.

Print
Iced Coffee

Yield: 4

Iced Coffee

Ingredients

  • 9 T coffee beans, coarsely ground
  • 6 C hot water (not quite boiling)
  • milk or cream (optional, for serving)
  • sugar (or maple syrup, simple syrup, honey) (optional, for serving)
  • vanilla extract (optional, for serving)
  • caramel sauce (optional, for serving)
  • vanilla ice cream (optional, for serving)

Instructions

  1. (Instructions are for French Press - you can also use a regular coffee maker and make it like you normally would.) One minute after water comes to a boil, pour over beans. Stir and let stand for 4-5 minutes.
  2. Gently depress plunger. Pour coffee into a pitcher. If using any sort of granulated sugar, stir in (this is optional - it will dissolve in the hot coffee better than when it's cold). Refrigerate until cold.
  3. Stir in your favorite things and enjoy!
http://www.de-ma-cuisine.com/cool-cool-cool/

Friday

3

May 2013

0

COMMENTS

Avocado, Tomato, and Fava Bean Dip

Written by , Posted in Appetizers, Beans, Breakfast, Brunch, Condiments, Dinner, Fruit, Gluten Free, Legumes, Lunch, Sides, Snacks, Vegetables, Vegetarian

 

Avocado, Tomato, and Fava Bean Dip
Recipe Type: Dip, Appetizer, Condiment, Snack, Lunch, Dinner, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 1-2
A twist on chips and dip.
Ingredients
  • 1/2 avocado, chopped
  • 1 tomato, chopped
  • 1/4 C fava beans (cooked and shelled)
  • 1/4 C Greek yogurt
  • 1 T lemon juice
  • red pepper flakes
  • dash smoked paprika
  • salt
  • pepper
Instructions
  1. Pile avocado, tomato, fava beans, and yogurt in a bowl. Top with seasonings and lemon juice.
  2. Eat with your favorite tortilla chips.
Notes
Amounts are to taste. Use more or less as you’d desire. I used leftover fava beans to make this super quick.

 

Wednesday

1

May 2013

0

COMMENTS

Polenta with Tomatoes and Savory – Episode 65

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Brunch, Gluten Free, Herbs, Quick and Easy, Sides, This Week's Feast, Vegetables, Vegetarian

PolentaWithTomatoesAndSavory3Right now I can’t stop thinking about the fava beans that we’re going to have with this Polenta for dinner. I’ve been waiting for fava beans since last year.

But this post isn’t about fava beans. So let’s talk about polenta, shall we?

I will admit that when I make polenta, I have a really hard time not eating more than I need to. And it’s one of the few times when I’m happy to jump up and put the leftovers into the fridge, because it means I can sneak some out of the pot and lick the spoon (which I will accidentally forget to thump on the side of the container, leaving a good amount there for me to eat). Yes. Guilty. I love polenta.

PolentaWithTomatoesAndSavory4

When I read that we were getting Savory in this week’s Abundant Harvest Organics box, I was intrigued. I think it is a new herb for me (or, it could be one that I hadn’t known how to use in the past, so maybe it just got dried and is sitting in the back of the cupboard in a jar). I must say, I think I like it.

PolentaWithTomatoesAndSavory5

I like that it goes with A LOT! I went to the Flavor Bible for help and was pleasantly surprised by how many things I could pair it with. Things like basil, fava beans, chicken, cheese, eggs, legumes, meats, rice, salads, tomatoes, and polenta.

When I saw “polenta” I knew what I needed to do. And I knew that it needed to have some tomato on top and that the tomato needed to be slightly roasted.

And so it did. And so it was.

PolentaWithTomatoesAndSavory1

PolentaWithTomatoesAndSavory2

PolentaWithTomatoesAndSavory6

Happy Eating!! 

Polenta with Tomatoes and Savory
Recipe Type: Side, Vegetable, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 3 C water
  • 1 C milk
  • 3/4 C cornmeal
  • 1 C cheese, grated (parmesan and gruyère), a bit reserved for topping
  • 1/2 to 1 t salt
  • pepper
  • 1/2 to 1 T savory, finely chopped
  • 4 slices of tomato (could also cut them into small pieces, as a slice is more difficult to eat)
Instructions
  1. Bring water and milk to a boil. Turn heat to medium-low. Add cornmeal, a bit at a time, whisking to combine. Whisk occasionally as it thickens, about 3-4 minutes.
  2. Remove from heat and whisk in cheese, salt, pepper, and savory.
  3. Pour into individual ramekins (or small oven proof bowls). Top with a slice of tomato, a bit more cheese, and a savory leaf.
  4. Broil for 5-10 minutes, or until cheese is melted and tomato has softened. (I used a countertop convection oven. In the regular oven, keep the door open and an eye on it so it doesn’t burn – cooking time may be shorter.)
Notes
I served this with some Chicken Braised with Tomato and Red Wine, and some Fava Beans with Butter and Savory. It could also be served for breakfast, along with a fried egg and some whole wheat toast. If you don’t like cornmeal, substitute with mashed potatoes, then broil as directed. To re-heat, cover ramekins with foil let stand on the counter for about 15 minutes. Then set in the oven as it pre-heats to 350F. Bake for about 45 minutes, then uncover, top with a little more cheese, and bake 15 minutes more.

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

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