De Ma Cuisine

Condiments Archive

Monday

11

June 2012

0

COMMENTS

Orange Vinaigrette

Written by , Posted in Condiments, Fruit

Orange Vinaigrette
Recipe Type: Salad dressing, Condiment
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Total time: 5 mins
Ingredients
  • 1/4 C orange juice (from 1 to 3 oranges, depending on size and juiciness)
  • 1/8 C good olive oil
  • salt
  • pepper
  • 1/8 C red wine vinegar
Instructions
  1. Whisk orange juice, salt, pepper, and vinegar. While whisking, stream in olive oil, creating an emulsion.

 

Monday

28

May 2012

0

COMMENTS

Rosemary Infused Olive Oil

Written by , Posted in Condiments

Rosemary Infused Olive Oil
Recipe Type: Condiment, Dipping
Author: Rachel Oberg – De Ma Cuisine
Prep time: 2 mins
Total time: 2 mins
Great for dipping crusty bread!
Ingredients
  • 1/2 C olive oil
  • 1 sprig rosemary, needles removed from stem, chopped or bruised if desired
  • 1 t freshly ground black pepper
  • pinch salt
  • 1 T balsamic vinegar
Instructions
  1. Mix all ingredients together. Let sit for a while to infuse, or enjoy immediately.

 

Monday

14

May 2012

3

COMMENTS

Strawberry Sauce

Written by , Posted in Condiments, Fruit

Strawberry Sauce
Recipe Type: Sauce
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Ripe strawberries make for a delicious sauce!
Ingredients
  • 2 C strawberries, chopped, halved, or whole
  • 2 T water
  • 1 t cinnamon
  • dash/tiny tiny smidge salt
  • 1 T honey
  • 1/4 C water
  • 1 T cornstarch
Instructions
  1. Add first 5 ingredients in a small sauce pan. Bring to a boil, and cook over medium heat until strawberries are soft. (During cooking, mash strawberries slightly, or leave whole.)
  2. Whisk 1/4 C water and cornstarch together. Add to strawberry mixture. Let thicken.
  3. Serve and enjoy!

 

Wednesday

9

May 2012

0

COMMENTS

Caesar Salad Dressing

Written by , Posted in Condiments, Salads

This dressing recipe is adapted from The Pioneer Woman’s recipe: Pam’s Simple Scrumptious Caesar Salad.

Caesar Salad Dressing
Recipe Type: Condiment
Prep time: 5 mins
Total time: 5 mins
Ingredients
  • 2-3 T lemon juice
  • 5 T mayo
  • 1 T dijon mustard
  • 10 T olive oil
  • 1/2 t salt
  • 1/2 C parmesan
  • pepper
  • 1 clove garlic, minced
Instructions
  1. Whisk all ingredients except oil together.
  2. Slowly drizzle oil in, whisking as you do.

 

Friday

27

April 2012

2

COMMENTS

Uncle Jake’s Back Ribs

Written by , Posted in Condiments, Grilling, Guest Posts, Legacy, Low Carb, Meat, Sauces

 

Uncle Jake’s Back Ribs
Recipe Type: Ribs, Grilling, BBQ, Main
Author: Jake Pries
Cook time: 3 hours
Total time: 3 hours
Uncle Jake’s amazing ribs!
Ingredients
  • Ribs: I like to use 3-4 ribs if a side dish and a rack of 6-8 for main meal. What’s left over is great the second day for a snack or the evening munchies!!!!
  • Chicken broth
  • Rub: 1 tbsp onion powder
  • 2 tsp garlic powder
  • 1 tsp smoked paprika (optional)
  • 1 tsp paprika ( 2 if not using smoked paprika)
  • 1 tsp cayenne (2 if more heat wanted)
  • 1 tsp pepper
  • 1 tsp salt
  • Sauce: ½ cup fancy molasses
  • ½ cup ketchup
  • 2 tbsp minced garlic
  • 1 tbsp Dijon mustard
  • 1 tbsp cider vinegar
Instructions
  1. Calculate the amount of ribs. If they are sized well cut them into single ribs if smaller cut them into 2s.
  2. Get a roasting dish or 2 or 3 depending on the number of folks coming and lay them meaty side down.
  3. Lightly salt and pepper the bone side and then fill so that the ribs are covered mid point with a chicken broth. Then cover with a foil and place in the over at 275 degrees F for 3 hrs. Rotate ribs after 2 hrs and bake meaty side up for the last hr.
  4. Stir rub ingredients together. Put contents into an empty spice container with the larger holes and this will serve you well when applying the rub. I triple this recipe and then have this rub for the next rib meal. Also tastes good when barbecuing chicken as an added flavor. Mix sauce ingredients well in a bowl. Once again I triple this recipe and put it into a retired plastic ketchup bottle. This will work well when applying sauce.
  5. Once ribs have been braised over the 3 hrs. Drain remaining broth into a container. This is still good for future broth needs.
  6. Take out a baking pan and line it with your foil cover. Place ribs on pan side by side, meaty side down and apply rub. Rotate ribs to meaty side up and repeat.
  7. Set oven temp at 400 F and cook uncovered for 30 minutes.
  8. The final touch has 2 options – barbecue or bake. Bake: Set oven to 425F. Baste ribs with sauce cook uncovered for 5 min-rotate ribs baste ribs and cook 5 min final rotate baste and cook for 5 min or till glazed. Barbecue: Set temp to med/high. Pay attention at this point not to blacken the ribs but just glaze them. The meat will be tender on the ribs at this point and can fall off the rib if it sticks to the grilling surface. Baste well and place on grill and rotate and baste again once glazed. I find starting with the meaty side up and last rotation meaty side down reduces the tendency for the meat to stick to the grill.
  9. Once done put in platter and enjoy.
  10. P.S. Don’t forget to give thanks.

 

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