De Ma Cuisine

Condiments Archive

Wednesday

29

May 2019

4

COMMENTS

Udon and Spicy Pork – A Cooking Show with Rachel O – Ep.1

Written by , Posted in A Cooking Show with Rachel O, Condiments, Dairy-Free, Dinner, Herbs, Main Dishes, Meat, Pasta, Pork, Quick and Easy, Sauces, Vegetables

It’s been a long time since I’ve been in this space. I’ve missed it. I’ve been dying to be back.

A month ago, I made the decision to make the best of a situation that was beyond my control. It allowed for some time to be spent working from home. It seemed like the perfect opportunity to start doing the cooking show again. So, I’m gonna try. The format is similar, just set in a different kitchen, in a different state (did you know we moved across the country?).

You with me?

This episode is a better than takeout Udon and Spicy Pork. It’s easy. So easy. The featured ingredients are red cabbage, scallions, udon noodles, and ground pork. Umm, that’s actually most of the ingredient list. I mentioned that it’s simple, right? Yeah. I wasn’t joking. 

I cooked the pork. Easy. I added cabbage. Delicious. I found some scallions that had survived the winter and tossed those in too. Then the sauce is a quick whisk together of tamari, Sriracha, Hoppy Valley Sweet and Hot Pepper Jelly, and rice vinegar. I whisked it with cornstarch and cold water, then added it to the cabbage and pork. That’s it. Dinner without having to wait for delivery.

It wasn’t as spicy as I wanted it to be. So next time I’m adding a whole teaspoon of Sriracha and more of the hot pepper jelly. For my vegan pals, I think you could substitute immature jackfruit (drained from the brine that it’s packed in) or crumbled tofu in place of the pork. For my gluten-free friends, rice noodles would be perfect. Make it however you want. You do you.

I can’t figure out how to add the recipe plugin that I used to use. It’s been one thousand years since I’ve done this. So for now, just take a screen shot and print out the recipe. Do people still print recipes? I don’t know. I’m going to have a glass of wine and watch Schitt’s Creek.

Happy Eating!

Udon and Spicy Pork – Serves 4

Ingredients

  • 3/4 pound ground pork
  • 1/4 red or green cabbage, chopped (should yield about 2 C)
  • 1 bunch scallions, green and white parts, chopped
  • Udon noodles (enough to serve four people)
  • to taste, salt
  • 2 T tamari/soy sauce/liquid aminos
  • 1/4 t (or more like 1 t) Sriracha
  • 3 T (or 1/4 C) red pepper jelly
  • 2 T rice vinegar
  • 1 T cornstarch
  • 1/4 C cold water
  • Crispy onions

Directions

  • Cook the udon noodles, reserving 1/2 to 1 cup of the starchy cooking liquid for your sauce.
  • Cook the pork over medium heat until it’s mostly cooked through. This should take a few minutes. Then add the cabbage and cook until it’s tender, but still has a bit of crunch, about 5 minutes. Add the scallions and cook for 1 minute more.
  • While the pork and cabbage cook, whisk together the tamari, Sriracha, red pepper jelly, rice vinegar, cornstarch, and water. Add it to the pork and cabbage mixture and let it thicken. Add the reserved pasta water too. Toss it a few times, then add the cooked udon and toss some more (enough to get everything nicely coated). Taste and add salt if you need it.
  • Top each bowl with some crispy onions (you know, the kind from a jar).

Friday

26

February 2016

0

COMMENTS

Baked Onion Rings with Herb Dip

Written by , Posted in Baking, Beans, Condiments, Dairy-Free, Eggs, Fruit, Gluten Free, Herbs, Legumes, Quick and Easy, Roasting, Sides, Snacks, Vegan, Vegetables, Vegetarian

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I’m not a sweets person. I don’t often crave chocolate, I can go without candy, and if given the option, I’d take potato chips over a donut. I do really love ice cream, but I think that’s because Tim is so good at making it. But, even then, I might take onion rings over ice cream. Because I really really love crunchy deep fried foods. French fries, tempura, onion rings… They’re so tasty.

We don’t need to talk about the dangers of fried foods. I’m well aware. You’re well aware. We’ve got that covered. It’s a treat, not an everyday thing.

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When it comes to guilty pleasures, these onion rings seem like they’d fit in. But, they’re actually pretty innocent. They’re dipped in eggs (you could use coconut or almond milk if you want to keep them vegan), then coated in flour. I double dipped some (you know, egg, flour, egg, flour). I’m not sure which turned out better. They all tasted great.

All.

I ate them all.

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The first secret to this delicious treat is baking them at a high temperature for a short amount of time. We’re talking 425F for 18-20 minutes total. The second secret is the dip. It’s made up of things like yogurt or silken tofu or mayo or avocado (or ALL!) blended up with some blanched greens, herbs, garlic, and olive oil. I fully submerged each onion ring in the dip before devouring.

If you wanted to make a huge platter and call this dinner, you might also do some green beans, par-cooked potatoes or root veggies (and in a few months summer squash), and add the beans to the dip. Serve it with a big salad and some other fun finger foods (like nachos with refried bean dip) and you’ve got a winner. In fact you’ll most likely find us eating this for dinner sometime this weekend.

Happy Eating!

 

Baked Onion Rings with Herb Dip

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 2-4

Baked Onion Rings with Herb Dip

Ingredients

  • 2 C greens (any: kale, chard, arugula, mizuna, spinach, etc...) (or, use leftover sautéed greens)
  • 1 C yogurt/silken tofu/crème fraîche
  • 1/2 C mayo/yogurt/silken tofu/avocado
  • 1 T dijon
  • 1 T olive oil
  • 1 t lemon zest, chopped
  • 1 t lemon juice
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • pinch cayenne (optional) (for extra spicy: 1/2 hot pepper, ribs and seeds removed, diced)
  • herb options: sorrel+basil+thyme, savory+basil+rosemary+sage+thyme, parsley+basil+thyme+rosemary+oregano, marjoram+basil+thyme+rosemary, mint+dill+basil, dill+parsley+basil; chopped
  • (optional) 1/2 to 1 C beans (garbanzo beans or white beans)/lentils, cooked
  • 1-2 onions/1 lb. green beans/par-cooked root veggies (steam them, any: beet, carrot, radish, sweet potato/1 lg summer squash, sliced if warranted
  • 2 (or more) eggs, whisked (or coconut, almond, or cow's milk)
  • 2 C flour (AP or GF)
  • to taste salt*
  • to taste pepper
  • *may add extra seasonings (like chili powder) if desired, use seasonings that will compliment the veggies and herbs you've chosen

Instructions

  1. Pre-heat the oven to 425F.
  2. Blanch greens in boiling water for 1 minute. Transfer to an ice bath to cool. (Or, use leftover sautéed greens.)
  3. Whisk yogurt through cayenne. Add herbs and blanched or leftover greens. Blend. Taste for seasoning. Refrigerate until ready to serve.
  4. Mix flour with salt and pepper. Taste (for real). Separate onion into rings. Dip veggies in egg/milk then flour. Repeat if desired. Tap off excess flour. Place on a parchment or Silpat lined baking sheet. Do not let the veggies touch. Bake for about 10 minutes, flip, bake about 8-10 minutes more (or until crispy and browned).
  5. Serve with dip.

http://www.de-ma-cuisine.com/baked-onion-rings-with-herb-dip/

Friday

29

January 2016

0

COMMENTS

Pickled Beets and Cabbage

Written by , Posted in Canning, Condiments, Dairy-Free, Gluten Free, Pickling, Quick and Easy, Vegan, Vegetables, Vegetarian

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Pickles are one of life’s great mysteries. I don’t quite understand why or how they are so awesome. They just are. They can add so much to a dish. They’re fun to eat. And, they’re a lot simpler to make than I would have thought. I’ve tried to make pickles a few times before. I’ve followed recipes and made up my own. Nothing worked. I tried with raw veggies and lots of apple cider vinegar. Nothing tasted good. So I was a little apprehensive when I was thinking about pickling for a post… But, I have to say, I was pleasantly surprised.

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It all starts with some veggies. I chose steamed beets (because I’d tried to pickle raw beets once… nope, not a good idea) and raw cabbage. I used them because that’s what I had on hand. But, I think that with this particular brine, I might also try carrots, cauliflower, radish, green beans, greens, leeks, cucumber, or onions. I’d steam any root veggies and cauliflower, but I’d probably leave the rest raw.

For the brine, I went with white vinegar and rice vinegar. I like their mild flavors. I also added some water, salt, and honey. Water to dilute a bit, honey to counter the sharp vinegar, and salt, well, because I like salt (and I think you’re supposed to use salt when pickling, although this was just plain table salt, not pickling salt).

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I added a few extras, based on the veggies I was using. To go with the beets I used: garlic, orange zest, and peppercorns. With the cabbage I used garlic, red pepper flakes, and peppercorns. You could also add dill, chives, fresh ginger, or lemon zest, depending on the veggie to be pickled.

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I let them sit for about a week and a half in the fridge before trying them. I don’t know if I needed to, but I did.

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Now that they’re open, I’ve eaten the pickled beets 3 days in a row. I just can’t get enough. Tim even tried one the other day and didn’t hate it. He wasn’t crazy about the texture of the beets (they’re soft, like they are when steamed), but he really liked the flavor of the brine. For me, the beets are exactly the texture I was hoping for. They’re tender and vinegary with just a hint of sweet. And the cabbage, it’s gone. I ate it. All. By. Myself. I tried it raw, I added it to a stir fry, and I added it (and the pickled garlic) to some lentils and topped it with a fried egg, paprika, cayenne, and chili powder. I can’t wait until the next time cabbage comes in our Abundant Harvest Organics box. I know exactly how I want to use it.

Happy Eating!

Pickled Beets and Cabbage

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 2 pints

Pickled Beets and Cabbage

Ingredients

  • 3-4 C any: beets, cabbage, carrots, cauliflower, radish, green beans, greens, leeks, cucumber, onions; chopped, shredded, sliced, quartered (depending on type of veggie)
  • 1 1/2 C vinegar (white vinegar and rice vinegar)
  • 1 1/2 C water
  • 1 T + 1 t salt
  • 1 T + 1 t honey
  • 1/4 C any extras (choose based on veggies using): peppercorns, garlic, dill, chives, fresh ginger, lemon zest, orange zest, red pepper flakes

Instructions

  1. Sterilize jars and lids.
  2. Steam any root veggies or cauliflower until tender (about 20-30 minutes, depending on the veggie) and then cut as desired. Leave things like cabbage, green beans, greens, leeks, and onions raw.
  3. Bring brining liquid (vinegar through honey) to a boil, then reduce to a simmer and cook for 5 minutes.
  4. Place extras in the bottom of the jars, place veggies in the jars, packing fairly tightly but leaving about an inch of space at the top. Pour brining liquid over, filling to cover veggies. Wipe the rims and cover with the lid. Cool to room temperature then refrigerate.

http://www.de-ma-cuisine.com/pickled-beets-and-cabbage/

Monday

7

December 2015

0

COMMENTS

Broccoli and Goat Cheese Wraps

Written by , Posted in Breakfast, Cheese, Condiments, Dinner, Gluten Free, Herbs, Lunch, Main Dishes, Nuts, One Dish Dinners, Quick and Easy, Sandwiches, Vegetables, Vegetarian

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I saved a wrap for Tim to eat when he got home from work. He came into the office and told me that it was really good. He loved how the broccoli was tender, with just a bit of crunch. That the nuts gave more crunch. The creamy dressing over it all. He said that if I ever open a restaurant, this should be on the menu. Just the way it is. Don’t change anything. My love language is “words of affirmation”, so that was really nice to hear… Maybe I should have him write the rest of this post. 😉

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I came up with this recipe because we’re entering broccoli season. I’m pretty content to just roast it and finish off the entire pan. But, diversity can be good, so I thought I’d change things up a bit.

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My skillet of choice is almost always a cast iron and I’ve acquired many over the years. Most were found at thrift stores and yard sales. Some look to be old old old, some are new and are branded with the name Lodge. I love them all.

The cast iron helped the broccoli to get a bit browned, a little tender, a little crispy, just the way Tim likes it. I added garlic and ginger at the end, just to take a bit of the bite out. I’m all for raw garlic, but sometimes the flavor is best softened a little.

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While the broccoli cooked, I whisked together the dressing. It’s a quick and easy mixture of goat cheese (which apparently I no longer hate), mayo, yogurt, and fresh herbs. It totally makes the dish. If you’re not into goat cheese, try feta. If you’re not into mayo and yogurt, try silken tofu. If you’re out of broccoli, give cauliflower, onions, shallots, leeks, carrots, radishes, bell peppers, mushrooms, chile peppers, or summer squash a try.

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The other thing that Tim mentioned was that the homemade tortillas that I’d made were the perfect vessel. They were still a bit warm, soft, and a little thicker than the store bought ones that we usually buy. I’ve been working with a sourdough starter over the past week and a half. When you’re refreshing a starter you have to discard some of it. Since I can’t stand to waste food, I’ve been making it into pancakes and tortillas. You could also use lavash, pitas, or any flatbread that you have on hand. Or, if you feel like attempting some homemade tortillas, I’d say go for it!

Since we’re into December now, I tried to make the tortillas a bit festive. See how they’re kinda pinkish? They were meant to be a little more red. I used the beets that I steamed when I was working on the Twice Cooked Beets post and just pressed them onto the uncooked tortillas. I don’t normally use food coloring and prefer not to buy foods with added coloring, so it was fun to experiment and see what I could come up with. Pink. I’m ok with pink, even if it’s not as festive as I’d hoped.

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Hey, and speaking of festivities, if you’re hosting over the holidays and you have a houseful of people, you could prep most of this dish in advance and have a ready and waiting lunch. Just warm up the broccoli when you’re ready to eat. If you’ve frozen last week’s leftover turkey, you could add that too (just let it defrost in the fridge for a day). Or, add some scrambled, fried, or poached eggs or crispy tofu and turn this into a breakfast wrap. If you have leftover dressing, set out a platter of veggies and dip that evening for people to munch on while you finish dinner.

Happy Eating!

Broccoli and Goat Cheese Wraps

Prep Time: 10 minutes

Cook Time: 9 minutes

Total Time: 19 minutes

Yield: 2

Serving Size: 1 wrap

Broccoli and Goat Cheese Wraps

Ingredients

  • 1 T olive oil
  • 2 C broccoli (or combo of: broccoli, cauliflower, onions, shallots, leeks, carrots, radishes, bell peppers, mushrooms, chile peppers, summer squash), chopped or cut into bite sized pieces
  • to taste salt
  • 2 cloves garlic, diced
  • 1 t fresh ginger, diced
  • 1 t white vinegar or lemon juice
  • 1 T plain yogurt (or silken tofu)
  • 1 T mayo (or silken tofu)
  • 2 oz. goat cheese or feta
  • 1 T fresh herbs (combo of any: basil, dill, or parsley), chopped
  • pinch cayenne
  • to taste salt
  • 2 tortillas
  • olives or capers (optional), chopped
  • nuts (any: almonds, peanuts, pecans), chopped
  • lettuce or spinach (or kale, chard, or other greens), shredded
  • 2-3 T parmesan, grated

Instructions

  1. Heat a skillet over medium-low heat. Add oil. When oil is hot, add broccoli (and other veggies, if using) and salt. Cook for 7-8 minutes, stirring occasionally, until veggies are tender-crisp. Add garlic and ginger and cook for 1 minute more. Remove from heat and set aside.
  2. Whisk together vinegar through salt. Taste and adjust seasoning if desired.
  3. Divide veggie mixture between tortillas. Top with dressing, olives or capers, nuts, greens, and parmesan. Roll up to serve.

http://www.de-ma-cuisine.com/broccoli-goat-cheese-wraps/

Friday

27

November 2015

0

COMMENTS

Potato Pancakes

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

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It’s finally arrived. The day of my favorite meal: Thanksgiving. I don’t know if it’s favorite because it only happens once a year though. If I could only have one meal for the rest of my life, I don’t know that it would be this one… Then again, maybe it would.

It’s just the perfect mix of flavors, textures, and since it’s most often eaten surrounded by loved ones, it’s such a winner.

My perfect Thanksgiving plate includes: Turkey, dressing, green beans, sweet potatoes, mashed potatoes, cranberry sauce, rolls, and gravy to pour over almost everything. It’s a feast for sure. There’s always more than we need. Part of the fun of a meal like this is getting creative with the leftovers.

Today, I’m tacking the mashed potatoes. I usually just make a big pot of soup and call it good. But, here’s a way to use those potatoes, and maybe a few other dishes from dinner, in a non-soupy way.

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I combined the potatoes with some sautéed veggies (the possibilities are pretty limitless here: sweet potatoes, carrots, winter squash, mushrooms, peas, corn, bell peppers, garlic, greens, chile peppers, cauliflower, broccoli, summer squash…), spices, cheese, flour, baking powder, and an egg (to hold it all together).

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Then I dropped them onto a hot skillet with a bit of olive oil. Easy. Almost done.

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They didn’t need long to cook, just a few minutes per side.

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I topped each one with a dollop of yogurt with fresh herbs mixed in. The perfect little treat for a lazy, relaxing holiday lunch.

Happy Thanksgiving!

Potato Pancakes

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 48 minutes

Yield: 4

Serving Size: 4-5 pancakes per person

Potato Pancakes

Ingredients

  • 1 T olive oil
  • 1-2 C veggies (could be carrots, peas, mushrooms, sweet potatoes, winter squash, corn, garlic, greens, bell peppers, chile peppers, cauliflower, broccoli, summer squash), chopped, if needed
  • to taste salt
  • 1/4 C plain yogurt or silken tofu
  • 1 T fresh herbs (dill, parsley, basil, chives)
  • to taste salt
  • pinch cayenne
  • squeeze of lemon or splash of white vinegar
  • 1/4 C All Purpose flour (or gluten free)
  • 1 t baking powder
  • 2-3 C mashed potatoes (could also add green bean casserole or dressing/stuffing)
  • to taste salt
  • 1/4 t paprika
  • pinch cayenne (optional)
  • 1 T olive oil
  • 1/4 C cheese, grated or cut into small cubes
  • 1 egg
  • 1-2 T olive oil, for frying

Instructions

  1. Heat skillet. Add 1 T olive oil. Sauté veggies with salt over medium-low heat for about 10-15 minutes, or until all veggies are tender, stirring occasionally.
  2. Combine yogurt or silken tofu through lemon or vinegar. Taste for salt. Set aside.
  3. Combine flour and baking powder.
  4. Combine sautéed veggies with mashed potatoes through cheese. Stir gently. Taste and adjust seasoning if desired. Stir in flour mixture, then stir in egg.
  5. Wipe out veggie skillet. Heat and add 1 T olive oil. When oil is hot, drop and flatten (slightly) 2T pancake batter. Cook over medium-low heat for about 3 minutes per side, working in batches until all batter has been used, adding more oil as needed. Place finished pancakes on a baking sheet lined with a cooling rack in the oven (set at the lowest temperature to keep them hot).
  6. Serve pancakes topped with a dollop of herbed yogurt.

http://www.de-ma-cuisine.com/potato-pancakes/