De Ma Cuisine

Brunch Archive

Wednesday

16

April 2014

4

COMMENTS

Sweet and Savory Cornmeal Pancakes

Written by , Posted in Breakfast, Brunch, Dinner, Eggs, Gluten Free, Lunch, Main Dishes, Meat, Pork, Quick and Easy, Vegetables

SweetSavoryCornmealPancakes7

These pancakes may be my weakness. I mean, there’s just something about the egg dripping down, the savory bacon-mushroom-greens, and the sweet maple syrup that gets me.

After I took pictures, I knelt on the floor in front of the photographing area and inhaled them. I literally couldn’t stop.

This isn’t the first time this has happened. 😉

SweetSavoryCornmealPancakes2The day begins with some mushrooms that are all happy and warm in a dry pan. I didn’t add any oil right away because the mushrooms just soak it up. I wait until after they’re cooked to add it. It’s better this way. Trust me.

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The oil is added along with some beet greens. Kale, chard, spinach… all acceptable substitutions. Buuuut, if you have beets, try it, it’s goooooood. (Tip: the more red stem you remove the less they will taste like beets, if you’re not as keen on the beet taste as some.)

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We’re also adding bacon. So, yeah.

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The batter is kinda like a polenta. In fact, in a pinch, if you had some leftover polenta, you could just slice it up, fry it and top it with the greens.

I felt like making these gluten-free, because I had some GF flour. Regular flour would be great too. Use what you have.

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The pancakes puff up a bit and get nice and golden brown. They have just a hint of maple syrup in them, so they’re not overly sweet. They also make for a perfect next morning breakfast, toasted and topped with peanut butter, yogurt, fresh fruit, and syrup.

Make a big batch, then freeze a bunch and pop them into the toaster when it’s too early to think. Homemade hot breakfast. Done.

I did this about four days in a row. I ate the entire batch on my own. (I’m not kidding.)

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And then, the best part (ok it’s all just the best part, let’s be honest), eggs are fried to a perfectly delicious doneness (a.k.a however you like them cooked, I prefer over-medium), and plomped on top of a big ole stack of pancakes.

Yes.

I’m so ready to eat this meal again.

I’ve been eating chocolate all afternoon and am ready for some sustenance.

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Happy Eating!

Sweet and Savory Cornmeal Pancakes
Recipe Type: Breakfast, Brunch, Lunch, Dinner, Pancakes, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 4 slices bacon, cooked and crumbled
  • 1-8 oz. pkg. mushrooms, sliced
  • 1 t coconut oil
  • 1 bunch (about 2 C) beet greens (or any other greens), chopped
  • pinch nutmeg
  • to taste salt
  • to taste pepper
  • 1 t maple syrup
  • pancakes: 2 t coconut oil
  • 2 eggs
  • 1/4 T maple syrup
  • 1/2 C buttermilk
  • 1 t baking powder
  • 2 t baking soda
  • pinch salt
  • 1 C cornmeal
  • 1/4 C all purpose flour (GF is fine)
  • 4 eggs, for frying
  • maple syrup, for serving
Instructions
  1. Pre-heat the oven to 200F (or less). Place a baking sheet with a cooling rack set on it in the oven.
  2. Cook bacon. Drain on a paper towel lined plate and set aside. When cool, crumble.
  3. Add mushrooms to a dry, hot skillet. Cook over medium heat for about 5 minutes, stirring occasionally. Add 1 t coconut oil, greens, bacon, nutmeg, salt, pepper, and maple syrup, and cook for about 3 minutes, stirring occasionally.
  4. Whisk wet ingredients together (it’s ok if oil clumps a bit when it gets cold – try to break it into small pieces).
  5. Whisk dry ingredients in a separate bowl.
  6. Mix wet ingredients with dry. Let stand for about 5 minutes (batter will be fairly thin).
  7. Heat a skillet or griddle over medium-low and add some coconut oil. When the oil is hot, pour about 1/8 C of batter onto the skillet, repeat until skillet has about 3 or 4 (depending on size of skillet and of pancakes), leaving a bit of room around each one. Cook for about 2 minutes on one side, or until bubbles form and do not pop. Flip and cook for another 1-2 minutes more. Place on the baking sheet in the warm oven. Repeat until all batter has been used.
  8. Fry eggs.
  9. Top a stack of pancakes with an egg, mushroom and greens mixture, and a drizzle of maple syrup. Serve warm.

 

Wednesday

19

March 2014

0

COMMENTS

Radish and Feta Toasts

Written by , Posted in Appetizers, Brunch, Cheese, Gluten Free, Herbs, Lunch, Quick and Easy, Sandwiches, Sides, Vegetables, Vegetarian

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It sure feels like spring here in LA. And our boxes of Abundant Harvest Organics goodness are telling the same story. We’re into the season of radishes, snap peas, and asparagus.

I love it!

Different varieties of radishes are sent to us year round it seems. I love using them in things like soups, frittatas, and Shepherd’s Pie.

Something these dishes all have in common: they hide the radishes well.

That’s ok. I mean, I figure that it’s great to get as many veggies into a dish as you can. But, how about if we highlight the radish a wee bit here, and enjoy a little bit of the bite.

You ready?

So that it’s not too strong, the radish is chopped small (diced or minced). Whatever kind of radish you have will do just fine.

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Mix away. This is going on some toast!

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Things get all fresh and bright and springlike when flavors like lemon, dill, and feta are combined together.

Can you taste it? Are you eating it for snack out on the porch, enjoying the spring weather?

Maybe you’re having it for dinner, along with some white fish that you’ve roasted in the oven. Mmm… I think that sounds lovely.

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If there are any leftovers, wrap it up in your favorite kind of tortilla with some snap peas and kale. You’ll be glad you saved some for lunch.

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Happy Eating!

Radish and Feta Toasts
Recipe Type: Side, Snack, Sandwich, Herbs, Cheese, Vegetables, Vegetarian, Dill
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 2-4
Ingredients
  • 1/4 C radish, minced
  • 1/2 T salted butter, at room temperature/softened
  • 1/2 T olive oil
  • 4 oz. feta cheese, crumbled
  • 1 oz. cream cheese
  • 1 T lemon juice
  • 1/4 C spring onion, minced
  • 1/2 T fresh basil, minced
  • 1/2 to 1 T fresh dill, minced
  • 1/2 T fresh parsley, minced
  • to taste salt
  • 2-4 slices bread (sourdough, rye, French), toasted
Instructions
  1. Combined radish through salt. Taste and adjust seasoning if needed.
  2. Spread on toasted bread.
  3. Enjoy.
3.2.1269

 

Wednesday

26

February 2014

1

COMMENTS

Mushroom and Prosciutto Flatbread – for AJ

Written by , Posted in Appetizers, Baking, Brunch, Cheese, Dinner, Fruit, Herbs, Lunch, Meat, Pizza, Pork, Quick and Easy, Sides, Snacks, Vegetables

MushroomProsciuttoFlatbread-4Alexandra Joy is a busy new mom. She has a four month old daughter named Clover (hello cutest name ever!) and is the owner of Pink & Honey Event Styling. Yet she still makes the time to love on friends like me and tell people about my work. So I thought, what better dish for a tired mama than a quick flatbread?!

You need some cheese, mushrooms, and prosciutto.

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Lemon, basil, and walnuts are a must. They transform this flatbread from “pretty great” to “putthisonthemenueveryweekforrealforrealforreal”.

It all goes onto a thin pizza crust that’s topped with some olive oil and salt. A tired mom could do that, right? (Seriously, I’m asking. I have no idea.)

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This can be an appetizer (hello Oscar party!), a snack (what I’ve been eating all day), or a light dinner (falling asleep at the table is totally allowed).

I made it this morning. I’d already eaten breakfast (ok, like two hours before, but still…) and I couldn’t stop eating. I only had two slices, but I’m confident that I could have devoured two or three more the entire thing. Seriously good food.

The only problem is that I don’t want to share… I guess it’s a good thing that AJ lives about 1,150 miles away (actually, I’d rather she lived closer – I’d share).

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I’m thankful for great friends and good food.

Happy Eating!

Mushroom and Prosciutto Flatbread
Recipe Type: Pizza, Flatbread, Oven, Appetizer, Dinner, Party Food
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 pizza crust
  • olive oil
  • to taste salt
  • to taste pepper (optional)
  • 3/4 C mushrooms, thinly sliced
  • 1/3 C (3 slices) prosciutto, chopped
  • 1/2 C gruyere cheese, grated
  • 1/2 C Parmesan cheese, grated
  • 1/4 C walnuts, chopped
  • fresh basil, chiffonade (or sliced into ribbons), for serving
  • lemon wedges, for serving
Instructions
  1. Pre-heat oven according to pizza crust recipe (I cooked it at 450F).
  2. Thinly roll crust on a greased baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Top with cheese (reserving 1/4 C), mushrooms, prosciutto, walnuts, and remaining cheese.
  3. Bake for about 10 minutes, or until crust is to desired crispiness and cheese is melted.
  4. Serve topped with basil and a squeeze of lemon.

I used Alana’s crust from her The Homemade Pantry cookbook (p.172) and it was just perfect. I made it the night before and (as instructed) let it rise for about 15 hours. Fabulous!

Monday

24

February 2014

0

COMMENTS

Winter Frittata

Written by , Posted in Breakfast, Brunch, Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Kid-Friendly, Leftovers, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Vegetables, Vegetarian

WinterFrittata-3

When I have a lot of produce to use up, I usually make soup. But, another great way to get those veggies into a dish: FRITTATA!!

I like to change things up sometimes, and have breakfast-y foods for dinner. Last night we had this super frittata with some roasted brussels sprouts and cauliflower, that were drizzled with honey… mmm mmmmm… let’s not get distracted here, we’re all about the frittata right now… ooh, but you could add brussels and cauliflower to it too!

Back to what I was saying. Ahem… I like breakfast for dinner. It’s fun. It’s different. It’s easy.

Easy go-to’s are pancakes, french toast, bacon and eggs. You know, the usual. Sometimes I forget about the simple frittata.

It’s not an omelet, because there’s no flipping. It’s not a quiche, because there’s no crust. What it is: simple deliciousness.

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Veggies are sautéed. I chose seasonal produce, so used broccoli, black spanish radish, spinach, onion, garlic, and potato. I also used some not in season tomato, and some mushrooms. You could use whatever veggies you think would taste good together and with eggs.

Make it a mix and match kinda dish.

Just broccoli and spinach would be great, if you want to simplify. Once the spring veggies are here, asparagus could be substituted for broccoli. Kale, chard, collards, or mustard greens could be used instead of the spinach. Any kind of radish would be great.

Let’s get creative!

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My favorite eggs around are from Burroughs Family Farms. Thick brown shells and golden yolks. Best best best.

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Almond milk is added. You can use whatever kind of milk you prefer. And if you don’t want to use milk, water will work just fine too.

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Basil is cut into thin ribbons, or a chiffonade. If you don’t want to do this, chop chop chop it up.

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This frittata is full of veggies that are held together by some eggy goodness. It’s perfect for breakfast, lunch, or dinner. Leftovers can be halved and eaten on toast with some cheese, or frozen for another week.

If you hate leftovers, invite some friends over and share a meal. You could serve the Winter Frittata with some crostini topped with Parmesan cheese and honey, some slices of ripe melon, and some crispy bacon (if you’re so inclined).

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Happy Eating!

Winter Frittata
Recipe Type: Breakfast, Lunch, Dinner, Main Dishes, One Dish Dinners, Gluten-Free, Dairy-Free, Vegetarian, Vegetables, Quick and Easy
Author: Rachel Oberg – De Ma Cuisine
Serves: 6-8
Ingredients
  • 1-2 T olive oil
  • 1/2 onion, chopped
  • 1 C broccoli, roughly chopped
  • 1/4 to 1/2 C radish, grated
  • 6 mushrooms, roughly chopped
  • 1-2 C potatoes, cooked* and cubed (I used leftovers)
  • 1 stalk green garlic, chopped
  • 1 stalk spring onion, chopped
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 1/4 t red pepper flakes
  • 1 t fresh parsley
  • 1/4 t dried thyme
  • 1 T balsamic vinegar
  • 1 tomato, chopped
  • 2-3 C spinach (or kale, chard, collards, mustard greens), roughly chopped
  • 6 eggs
  • 1/2 C almond milk
  • fresh basil, chiffonade-style or chopped, for topping
Instructions
  1. Pre-heat oven to 375F.
  2. Heat an ovenproof skillet. When it’s hot, add oil. (*If using raw potatoes cook for about 15 to 20 minutes, covered, stirring occasionally, until they are fork tender, then proceed with next steps.) When oil is hot add onion through mushrooms and cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add potatoes through thyme and cook for 5 minutes, stirring occasionally.
  4. Add vinegar, tomato, and greens and cook, stirring often, for about 2 minutes. Taste and adjust seasoning if needed.
  5. Whisk eggs and milk together with a pinch of salt and pepper. Pour eggs into skillet and stir. Cook for a minute or two, stir again, and cook for about 5 minutes more, or until eggs are beginning to set.
  6. Transfer skillet to oven and cook for 15-20 minutes, or until eggs are set and have come to an internal temperature of 160F.
  7. Remove from oven and let stand for 10 minutes.
  8. Serve topped with basil.
3.2.1269

 

Wednesday

19

February 2014

10

COMMENTS

Paris Potatoes

Written by , Posted in Brunch, Dinner, Gluten Free, Kid-Friendly, Lunch, Potatoes, Quick and Easy, Sides, Travel, Vegetables, Vegetarian

Paris-Potatoes-3

Remember that time that I went to Paris, then came home and talked about it a lot? Sorrynotsorry. I’m still kinda obsessed.

You may remember that I mentioned (more than once, again… not really sorry) a place called Au Bon Coin. We ate there quite a few times and loved it. I have a need for potatoes like that in my life. I’ve spent some time trying to get them perfect. I think that’s impossible. Perfection will happen only when we’re back in Paris, seated in that tiny, crowded, amazing café with our friend, Simone and her dog, Pom.

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But, a little less than perfect is still really delicious.

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These potatoes have a texture and crunch unlike the fried potatoes that I normally make. Fried potatoes are a staple in our home. They’re simple and delicious (cut potatoes, fry in oil, eat). I wasn’t sure, but I thought that the Paris potatoes might require something else. An extra step.

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I steamed them first, then cooked them in a good amount of butter and olive oil.

Simple.

The first time I made them I flipped each potato individually, to be sure each side was perfectly browned. I don’t think this is necessary, but it was kinda fun to put that much care into a dish. The second and third times, I just flipped them all. That worked just fine.

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Now please excuse me while I eat some of these this entire panful and watch a slideshow of our 3,000 photos from Paris.

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Bon Appètit!

Paris Potatoes
Recipe Type: Side, Potatoes, Dinner, Gluten-Free, Kid-Friendly, Quick and Easy, Vegetarian, Vegetables
Cuisine: French
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
My version of some of the best potatoes we had in Paris at Au Bon Coin.
Ingredients
  • 4 red potatoes, cut into medium-sized chunks (peeled if you want)
  • water (for steaming)
  • 2 T unsalted butter
  • 1-2 T olive oil
  • to taste salt
Instructions
  1. Bring water to a boil in a large pot. Add potatoes to a steamer basket and place in pot. Cover. Cook for 15 minutes, or until potatoes are pretty tender.
  2. Heat a large skillet over medium heat. Add butter and oil. When oil is hot, add the potatoes and salt. Cook for about 5 minutes (don’t turn them until they’ve crisped sufficiently), then turn every 3 minutes or so, for about 9-10 minutes total, or until potatoes are crispy (adding the last 1 T of oil if needed).
  3. Taste and add more salt if needed.

 

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