De Ma Cuisine

Cheese Archive

Monday

24

September 2012

0

COMMENTS

Roasted Fig Tea Sandwiches

Written by , Posted in Bread, Cheese, Fruit, Inspired By, Lunch, Roasting, Sandwiches, Vegetables, Vegetarian

Roasted Fig Tea Sandwiches
Recipe Type: Sandwich, Lunch
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 7-8
Ingredients
  • 14 figs, chopped
  • 1 T olive oil
  • pinch salt
  • 1/8 t pepper (or to taste)
  • 12oz. (1 1/2 pkgs) cream cheese
  • 14 slices white bread
Instructions
  1. Toss figs with olive oil, salt, and pepper. Bake at 350F for 15-20 minutes, or until figs are lightly roasted.
  2. Let figs cool.
  3. Soften cream cheese and mix with figs. Add a little more pepper if desired.
  4. Top bread with mixture and top with a second slice of bread.
  5. Cut into triangles, quarters, or fingers.
Notes

You could use leftovers to make Stuffed French Toast, or Baked French Toast.
Makes 7 sandwiches total.

 

Monday

24

September 2012

0

COMMENTS

Walnut and Caramelized Onion Tea Sandwiches

Written by , Posted in Bread, Cheese, Inspired By, Lunch, Sandwiches, Vegetables, Vegetarian

Walnut and Caramelized Onion Tea Sandwiches
Recipe Type: Lunch, Sandwich
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 7-9
Ingredients
  • 6 onions, diced
  • 1 C walnuts, roughly chopped
  • 2 T honey
  • 2 T brown sugar
  • 1-2 T olive oil
  • salt
  • pepper
  • 12oz. (1 1/2 pkgs.) cream cheese
  • 14-18 slices of white bread
Instructions
  1. Heat pan, add oil. When oil is hot, add onions, honey, salt, pepper, and sugar.
  2. Cook over medium-low heat for about 45 minutes, or until the liquid has evaporated and the onions are caramelized (brownish, tender, sweet).
  3. Mix with softened cream cheese and walnuts. Add salt and pepper if desired.
  4. Top bread with onion mixture. Top with another slice of bread.
  5. Cut into triangles, quarters, or fingers.
Notes

The onions bothered my eyes a lot, because of the quantity. If you can get past that, this is a really yummy sandwich!! One trick I’ve discovered for peeling is to peel them under running water. Helps a little with the crying. 🙂
The filling would also be a good chip or cracker dip. It could be good added to scrambled eggs.

 

Monday

24

September 2012

0

COMMENTS

Mushroom, Ham, and Rosemary Tea Sandwiches

Written by , Posted in Bread, Cheese, Inspired By, Lunch, Meat, Pork, Sandwiches, Vegetables

Mushroom, Ham, and Rosemary Tea Sandwiches
Recipe Type: Lunch, Sandwich
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 7-8
Ingredients
  • 3 packs/boxes of mushrooms, chopped
  • 1 C ham, chopped
  • 1 T fresh rosemary
  • 14-16 slices white bread
  • 12oz. cream cheese
  • salt
  • pepper
  • 2 T olive oil
Instructions
  1. Heat pan, add oil. When oil is hot, add mushrooms and rosemary. Cook over medium or medium-low heat for about 20-30 minutes, or until mushrooms are tender, and liquid has evaporated.
  2. Combine mushrooms, cream cheese, ham, salt, and pepper.
  3. Top bread with mixture, and top with another slice of bread.
  4. Cut into triangles, quarters, or fingers.
Notes

Any extra filling could be great added to an omelet, or scrambled eggs, or to a savory Baked French Toast, or Stuffed French Toast.

 

Wednesday

19

September 2012

2

COMMENTS

Broccoli Penne

Written by , Posted in Baking, Cheese, Dinner, Eggs, Inspired By, Main Dishes, Meat, Pasta, Pork, Roasting, Sauces, Vegetables

Broccoli Penne
Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 3-4
Roasted broccoli and carrots are paired with a fried egg, bacon, almonds, and a delicious sauce… oh and don’t forget the pasta!
Ingredients
  • 2 heads broccoli, cut into large pieces (use the stem too – cut/peel the tough outside and use the tender inside)
  • 1 carrot, grated
  • pinch cayenne
  • 1/2 t garlic powder
  • salt
  • pepper
  • 1 t or half a sprig fresh tarragon
  • 1/2 t fresh oregano
  • 1/2 sprig fresh thyme
  • 1 T dijon mustard
  • 1/2 C balsamic vinegar (reduced to about 2-3 T)
  • 2-4 T olive oil
  • 3/4 – 1 C pasta water
  • 1 slice bacon/serving (for topping)
  • 1/4 C parmesan cheese (for topping)
  • 1/4 C almonds (for topping)
  • 1 egg/serving (for topping)
  • penne pasta
Instructions
  1. Toss broccoli with a bit of olive oil, salt, and pepper. Roast broccoli at 400F for 20 minutes. Halfway through add grated carrots (also tossed with a bit of oil, salt, and pepper).
  2. Meanwhile, cook and drain pasta, reduce balsamic vinegar (watch carefully so it doesn’t burn), and cook bacon.
  3. Whisk together the mustard, reduced balsamic vinegar, herbs, cayenne, garlic powder, salt, pepper. Stream in 2-3 T olive oil as you whisk. Add the pasta water.
  4. Right before serving, fry the egg(s) (I cooked mine covered so the top would set quicker).
  5. Combine pasta, sauce, and veggies. Top with an egg, 1 halved piece of bacon, almonds, and parmesan cheese.

 

Monday

10

September 2012

0

COMMENTS

Browned Butter and Roasted Butternut Squash Pasta

Written by , Posted in Cheese, Dinner, Eggs, Main Dishes, Pasta, Roasting, Sauces, Vegetables, Vegetarian

Browned Butter and Roasted Butternut Squash Pasta
Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Cook time: 75 mins
Total time: 1 hour 15 mins
Serves: 2-3
Roasted squash and garlic are paired with Gruyère and a bit of cream to make a delightful pasta.
Ingredients
  • 4 T cream
  • 4 T butter, unsalted
  • 1 1/2 butternut squash
  • 4-6 cloves garlic
  • 3/4 to 1 t salt
  • 1/4 t pepper
  • 1t balsamic vinegar
  • 6 fresh sage leaves
  • 3/4 to 1 C pasta water
  • Gruyère, finely grated, for topping
  • 1/2 lb. fresh, homemade pasta
Instructions
  1. Heat oven to 350F. Halve squash, scrape out seeds. Drizzle with olive oil. Place cut side down. Bake for 1 hour, or until flesh is soft. Let cool and scrape flesh from skin.
  2. Cut tips off garlic cloves. Drizzle with olive oil and wrap with foil. Bake for 45 minutes to 1 hour. Let cool and squeeze pulp from skin.
  3. Over med-low heat, cook butter, with sage leaves, until it’s browned (I usually partially cover it because it tends to splatter a lot). Add squash and garlic, mash in with a fork. Add salt, pepper, vinegar, and cook over low heat for a few minutes. Remove from heat.
  4. Cook pasta for about 3 minutes.
  5. Add pasta water to sauce, stir.
  6. Drain pasta, add to sauce, add cream; combine.
  7. Serve topped with Gruyère.

 

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