De Ma Cuisine

Cheese Archive

Friday

11

January 2013

0

COMMENTS

Fried Egg Pasta

Written by , Posted in Beef, Cheese, Dinner, Eggs, Lunch, Main Dishes, Meat, Pasta, Vegetables

Fried Egg Pasta

Recipe Type: Main, Dinner, Pasta, Easy
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
Simple and delicious with a fried egg on top.
Ingredients
  • 1/2 pkg rotini rice pasta or whole wheat pasta
  • 2 T olive oil
  • 1/2 onion, chopped
  • 2-3 carrots, grated
  • 3-4 cloves garlic, chopped
  • 2 T balsamic vinegar
  • 2 T tomato paste
  • 1 t salt
  • 1/4 t pepper
  • 1/4 to 1/2 t smoked paprika
  • 2 C pasta water
  • 1/4 to 1/2 C cooked ground beef (I used leftovers)
  • 1-2 C spinach (I used some that I’d frozen from fresh)
  • 1 egg/serving
  • parmesan cheese, grated, for topping
Instructions
  1. Heat salted water for pasta.
  2. In another pan, heat pan (if you’re using raw meat, cook it now, when it’s almost finished cooking, drain beef, add oil and go to onion step), then add oil. When oil is hot, add onion, carrot, and 1/2 t salt; cook 3-5 minutes, stirring occasionally. Add garlic and cook 1 minute. Add balsamic vinegar, stir in, and cook 1 minute.
  3. Add tomato paste, stir in and cook 1 minute. Add paprika, pepper, 1/2 t salt, beef, and pasta water. Cook 5 minutes. Add spinach and cook 1-2 minutes.
  4. Cook pasta until al dente. Drain and add sauce to pasta. Stir. Taste and adjust seasoning if necessary. Cover and keep warm.
  5. In sauce pan, or a new pan, add a little more oil. Add eggs to pan and cook, covered, over low heat. Flip, turn heat off, and let them continue to cook until yolks are to desired doneness (I like mine “over medium” – whites set, yolks slightly runny).
  6. Serve pasta topped with parmesan cheese and an egg.
Notes

Caesar Salad or Garlic Bread would go great with this dish!

 

Wednesday

9

January 2013

3

COMMENTS

Savory Baked French Toast – Episode 50

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Bread, Breakfast, Brunch, Cheese, Dinner, Eggs, Fennel Pollen, Fruit, Holiday, Lunch, Main Dishes, Meat, Nuts, Pork, This Week's Feast, Vegetables

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It’s 2013! It’s a New Year! We all have plans, ideas, resolutions. We, like many of you I’m sure, missed our Abundant Harvest Organics boxes over the break. I’m so glad our produce drawers are full once again so we can get back into our lifestyle of healthy eating!!

This is a special episode, because it’s my 50th!! That’s a big number and I’m excited. I’ve loved doing this show for you. I hope you’re learning, laughing, enjoying, and eating along with me!

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I hope you try this rather yummy dish. It’s perfect for any meal. But, I think it would be awesome at a brunch with family or friends. You can use any kind of bread that you want. To make it a bit healthier, I’d go with a whole grain, whole wheat bread. But, I had some stale French bread, so that’s what I used. It’s a great way to use the greens that are so good for you, and are in season right now. (If you need another way to use greens, my brother gave me his recipe for Green Smoothies. They are delicious and full of healthy ingredients.) I used ham, but bacon would also be amazing (cooked then crumbled over top when serving). Another option would be to omit the meat altogether and add some more almonds when serving, for some lean protein.

This dish comes out super bright green. Kinda like the Incredible Hulk. I like green.

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I hope your new year has been wonderful so far! And, I’m glad you’re here! Thanks for being a part of my first 50 episodes!!

Happy Eating!

Print
Savory Baked French Toast

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4-5

Savory Baked French Toast

Ingredients

  • 4 eggs
  • 3-4 C kale/spinach/collard greens
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • 1/4 C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • 1/2 t (or less) salt
  • 1/4 t pepper
  • pinch cayenne
  • 1 to 1 1/2 C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)

Instructions

  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend spinach/kale/collard greens, garlic, eggs, milk, dijon, onion, seasonings, and 1/2 C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transferred to the bowl).
  2. Grease baking dish with olive oil - even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).
http://www.de-ma-cuisine.com/i-like-bright-green-food-ep-50/

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

 

 

Wednesday

12

December 2012

0

COMMENTS

Browned Butter and Four Cheese Broccoli Soup – Quartered Version

Written by , Posted in Appetizers, Cheese, Dinner, Lunch, Main Dishes, Soups, Vegetables, Vegetarian

 

Browned Butter and Four Cheese Broccoli Soup – Quartered Version

Recipe Type: Soup, Main, Dinner, Lunch, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
A rich and creamy broccoli soup. Perfect for a cold winter night’s dinner!
Ingredients
  • 2 T unsalted butter
  • 1 1/2 T garlic infused olive oil (or 1/4 T garlic powder with regular olive oil)
  • 2 heads (4 C) broccoli, roughly chopped in small pieces
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1/2 C Korean daikon radish
  • 1/4 T red pepper flakes
  • 1 t salt
  • 1/4 t pepper
  • 1/4 T garlic powder
  • 1 T balsamic vinegar, divided (1/2 T, 1/2 T)
  • 1/2 t dijon mustard
  • 1 T all purpose flour mixed with 1/4 C cold water
  • 2 C vegetable stock (or water)
  • 2 C milk
  • 2 T heavy cream
  • 1 1/2 C cheese (cheddar, smoked gouda, parmesan, Gruyère), grated
Instructions
  1. In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
  2. Once the butter has browned, add olive oil, let it get hot, then add the veggies and seasonings. Cook over medium heat, stirring occasionally, for about 15 minutes, or until veggies are fairly tender.
  3. Add 1/2 T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.
  4. Add milk and cream. Heat until it’s hot, steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look as great). Remove from heat and whisk in cheese, a little bit at a time. Add 1/2 T balsamic vinegar. Taste and adjust seasoning as needed.

 

Friday

7

December 2012

0

COMMENTS

Browned Butter and Four Cheese Broccoli Soup

Written by , Posted in Appetizers, Cheese, Dinner, Lunch, Main Dishes, Soups, Vegetables, Vegetarian

Browned Butter and Four Cheese Broccoli Soup

Recipe Type: Soup, Main, Dinner, Lunch, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 15-20
A rich and creamy broccoli soup. Perfect for a cold winter night’s dinner!
Ingredients
  • 1/2 C butter
  • 6 T olive oil
  • 8 heads (16 C) broccoli, roughly chopped in small pieces
  • 1 onion, chopped
  • 2 carrots (3 C), chopped
  • 1 T red pepper flakes
  • 2-3 t salt
  • 1 t pepper
  • 1 T garlic powder
  • 3 T balsamic vinegar, divided (2 T, 1 T)
  • 1 T dijon mustard
  • 1/4 C all purpose flour mixed with 1 C cold water
  • 8 C (1/2 gal.) water (or vegetable stock)
  • 8 C (1/2 gal.) milk
  • 1/3 C heavy cream
  • 6 C cheese (4 1/2 C cheddar, 3/4 C smoked gouda, 1/2 C parmesan, 1/4 C caramelized onion cheddar), grated or in tiny pieces
Instructions
  1. In a large soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
  2. Once the butter has browned, add olive oil, let it get hot, then add the veggies and seasonings. Cook over medium heat, stirring occasionally, for about 15 minutes, or until veggies are fairly tender.
  3. Add 2 T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20 minutes.
  4. Add milk and cream. Heat until it’s hot, steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look as great). Remove from heat and whisk in cheese, a little bit at a time. Add 1 T balsamic vinegar. Taste and adjust seasoning as needed.

 

Wednesday

5

December 2012

0

COMMENTS

Mom’s Roasted Beet Salad

Written by , Posted in Cheese, Dinner, Gluten Free, Holiday, Legacy, Lunch, Roasting, Salads, Sides, Vegetables, Vegetarian

Mom’s Roasted Beet Salad

Recipe Type: Salad, Side, Dinner, Lunch
Author: Susan Pries (Adaptations by Rachel Oberg – De Ma Cuisine)
Prep time:
Cook time:
Total time:
Serves: 4-6
Beets are roasted, almonds are coated with honey, spinach and beet greens are torn, making up a delightful salad. Perfect for the holiday season, or any time of year.
Ingredients
  • 2-3 medium beets (I halved them for roasting)
  • 4 T olive oil
  • 1 t lemon juice (I used orange juice)
  • 1 T balsamic vinegar
  • 1/2 T honey
  • 1 T dijon mustard
  • 1/2 t dried thyme
  • 1/2 t garlic (I used 1/8 t garlic powder)
  • 1/4 t salt (my addition)
  • bit of pepper (also me)
  • 1 C almonds, coarsely chopped
  • 1 T butter
  • 2 T honey
  • 4-8 C greens (I used beet greens and spinach)
  • 1/4 C feta cheese (I didn’t have feta, so I used parmesan, Gorgonzola or Blue cheese would also be yummy)
Instructions
  1. Wash and halve beets. Bake at 350F for 45-70 minutes, or until tender, but not mushy.
  2. When cool enough to handle, peel and julienne (cut to look like matchsticks).
  3. Whisk together lemon or orange juice, vinegar, 1 T honey, dijon, thyme, garlic, salt, and pepper. Stream in olive oil and whisk, creating an emulsion.
  4. Combine beets with dressing. Let flavors meld for about 3 hours before serving (I tasted it right away and it was good too).
  5. Heat almonds with butter and honey to coat and thicken slightly. Cool (if they get too solid, re-heat).
  6. Top greens with beet mixture, cheese, and almonds.

 

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