Fruit Archives - Page 18 of 39 - De Ma CuisineDe Ma Cuisine

Thursday

7

August 2014

Peach Sauce

Written by Rachel, Posted in Breakfast, Brunch, Canning, Condiments, Dessert, Fruit, Gluten Free, Kid-Friendly, Sauces, Vegetarian

Last week I ordered twenty pounds of peaches as an add on from Abundant Harvest Organics. I thought I’d bitten off more than I could chew (haha, no pun intended) and worried that they may spoil before I got to them.

None did.

And now I have a yummy peach sauce to share with you!

Feel free to substitute your favorite stone fruit if you’d like. Plums, nectarines, apriums, pluots, apricots… they’d all be amazing.

Start by halving the peaches. Remove the pit, and slice or roughly chop. It’s going to be blended in a bit, so don’t worry about the shape.

About eight to ten cups will do just fine. Out of my twenty pounds of peaches, I ended up with roughly 45 cups of sliced peaches in total. This sauce was just a small portion (I froze the rest – more about that another week).

I added two tablespoons of butter to a large hot pot. If you don’t want to use butter, coconut oil would be just fine. The fat adds a rich quality to the sauce that I love. If you don’t want to add either, that’s cool too.

Peaches are dumped into the hot browning butter.

Get ready for the smell. It’s amazing!

After the peaches have cooked for about twenty minutes (and then rested for ten – not a must, I just needed more time to work on a different recipe, so they had to wait), they should look something like this.

I had a few oranges still hanging around from spring boxes (wow they lasted a long time!!), so I whisked them up with the zest and juice from one lemon, a bit of coconut palm sugar, and a pinch of salt.

And then, orangy-lemon juice meet smooshy peaches.

Orangeyou glad I didn’t say… I don’t know… banana?!

Sorry. Kinda.

After the sauce cooked up for a while longer, I blended it up with my hand blender. A regular blender will work just fine too (just be sure to remove the middle part of the lid and cover the hole with a clean kitchen towel).

One more tablespoon of butter is stirred in after the sauce is blended.

Extra richy richness.

This is gonna be good… I’m hoping that Tim will make some more Vanilla Bean Ice Cream so I can top it with some of this sauce. You could make this even more awesome by roasting some fruit to plomp on top. It would be great over French Toast or Cornmeal Pancakes, or used in place of jam.

Or, just eat it by the spoonful…

Happy Eating!

Peach Sauce

Recipe Type: Dessert, Sauces, Stone Fruit, Gluten-Free, Breakfast

Author: Rachel Oberg – De Ma Cuisine

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Sweet summer peaches are cooked up in butter and blended to make a delicious sauce.

Ingredients

3 T unsalted butter (divided 2 T, 1 T)
8-10 C ripe peaches, sliced or roughly chopped
1 t vanilla extract
pinch salt
juice from 1 lemon
zest from 1 lemon
juice from 2-3 oranges
3 T coconut palm sugar (brown sugar, maple syrup, or honey will work too)

Instructions

Heat a large pot and add 2 T of butter. When butter is hot, add peaches. Cook over medium-low heat, stirring occasionally, for 20 minutes, or until peaches are very soft. Let stand 10 minutes (optional).
Whisk together vanilla through sugar. Add to peaches. Bring to a boil. Reduce to a simmer and cook for 20 minutes.
Blend with a hand blender (it helps to tip the pot to the side a bit to prevent splattering) or a blender (in batches, with the middle part of the lid removed and a clean towel covering the hole). Stir in remaining 1 T of butter.
To store, ladle into clean pint jars, leaving at least 1/2″ of room at the top. I prefer to store the sauce in the freezer, freezing uncovered, then adding the lids once the sauce is frozen.

Notes

Yields 3 pint jars.

Monday

4

August 2014

1

COMMENTS

Summer Pizza

Written by Rachel, Posted in Baking, Cheese, Dinner, Fruit, Herbs, Lunch, Main Dishes, Pizza, Quick and Easy, Vegetables, Vegetarian

Eeets thyme fur peeeetsa.

Sorry. Kinda. It’s been one of those days. Sometimes stress is released in the form of weirdness.

And managed by eating pizza.

Cutting veggies is therapeutic too. I have lots of cutting boards, and two are designated for onions and garlic. My beautiful new cutting board is not one of them. I never want anything sweet to accidentally taste like raw onions. Nope. Yuck. So I have two cutting boards with an X on the back that are special and a little bit stinky.

We had a similar pizza to this the other week. Ahem, I did. Tim doesn’t agree that squash belongs on a pizza. He will eat it in pretty much anything else though, so it’s cool. He made his own personal pizza and I made mine. Mine had lots of veggies. His didn’t. They both tasted good.

I used Alana’s recipe for the pizza crust (from her cookbook). You can use hers, or whatever you would normally use. I like my crust thin and crispy. If you like it thicker and chewier, adjust the recipe accordingly.

Because of my taste for crispness, I like to par-bake the crust a bit before topping it.

Par-bake means to partially bake it (as par-cook means to partially cook).

I topped it with a bit of olive oil and some herbs, because I wanted two layers of herby flavor. (Helpful tip: If you need some bread to go accompany a dish and you don’t have a baguette on hand, you could just all the way bake the crust and eat it like a sort of focaccia bread.)

Then it’s topped with some tomato sauce (it’s also great with olive oil if you don’t like sauce), and more herbs.

Lots of different veggies, like kale, zucchini, corn, and tomato (tomato is a fruit, but in this case let’s pretend it’s a veggie since it’s acting like one), but not so many that it weighs down the pizza. It’s still a light summer meal.

I opted for some parmesan and an aged cheddar. Because it’s what I have in the fridge.

I’d planned to use feta, but it’s smelled baaaaad. There’s stinky cheese and then there’s steeeeenky cheese.

It’s topped with a bit of basil (from my garden – all the basil that I got as an add-on from AHO last week is gone gone gone). And as soon as the last photo was taken I ate as much as I could, as quickly as possible because I was starving! And then I ate it again today before I typed up this post.

Happy Eating!

Summer Pizza

Recipe Type: Main, Dinner, Pizza

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 12 mins

Total time: 22 mins

Serves: 4

Summer squash, corn, and tomatoes all top this light summer pizza.

Ingredients

2 t olive oil, divided
1 pizza crust
2 t dried Italian herbs (mixture of basil, rosemary, oregano, thyme, and parsley), divided
to taste salt
to taste pepper
1/4 C tomato sauce (optional – could also just use olive oil)
12-15 slices zucchini/summer squash
8-10 tomato slices
2 T raw corn (frozen is fine)
1/4 C kale (spinach, chard, collard greens), cut in a chiffonade (small ribbons)
2 T green onions, chopped
1/2 C cheese (parmesan and cheddar), grated
to taste salt
to taste pepper
fresh basil, for topping

Instructions

Pre-heat oven to 450F.
Grease pizza pan with 1 t olive oil. Press out crust onto pan so it’s fairly thin. Top crust with remaining olive oil, and sprinkle with 1 t Italian herbs, salt, and pepper. Bake for about 5 minutes (optional – you can bake it all at once too).
Top par-baked crust with sauce, remaining Italian herbs, veggies, cheese, salt, and pepper. Bake an additional 7 minutes (or until crust is to desired crispness and cheese is melted – it will be longer for thicker crusts).
Serve topped with fresh basil.

Thursday

31

July 2014

0

COMMENTS

Summer Smoothies

Written by Rachel, Posted in Breakfast, Brunch, Drinks, Fruit, Gluten Free, Herbs, Lunch, Quick and Easy, Snacks, Vegetables, Vegetarian

At Williams-Sonoma, they’re celebrating Smoothie Week. Are you celebrating too?! Smoothies are a celebration of delicious ingredients that blend up to make a wonderful drink.

We have all these amazing goodies to eat right now. Their flavors are fresh, cheerful, and fun.

It’s the season for light and bright (not to be confused with the child’s toy Lite Brite). For berries, peaches, and fresh basil.

A smoothie seems like the perfect way to collect all of this goodness in one place.

Starting with some milk and Greek yogurt. Any kind of milk will do. Same with the yogurt. You could start with just a little bit of milk, and add more later depending on how thick you like your smoothies.

I like them kinda thick.

Since I just had two small frozen bananas, I froze half of the berries too. That’s not necessary, but I like a really cold smoothie. Just my preference.

To freeze or not to freeze… it’s up to you.

Any frozen fruit that you don’t use, keep frozen to use in your favorite summer drinks.

I haven’t used my blender in about 5 years. I made some tomato soup and didn’t know that you’re supposed to take the plug out of the lid when blending hot liquids… I know now! So I got an immersion/hand blender and have been using it ever since. But this recipe, it needed a blender, because I wanted to make a lot!

I added a touch of honey and some lemon zest too. Because I can. Because I’m a little bit obsessed with lemon zest, basil, and fruit right now. It just tastes so gooooood!

Chard, for a little extra green. Spinach, kale, even lettuce can also be substituted. It may seem a little crazy to add vegetables to a sweet smoothie, but trust me, then blend right in. 😉

You could simplify and make this just a peaches and cream smoothie (with the basil, of course). You could just do berries. You could add more greens… But, I love all that the many ingredients bring to this drink. Not just in taste, but health benefits too. We’re supposed to eat a rainbow of fruits and veggies… this smoothie brings color to the table.

In the fall and winter months, you could choose fruits that are in season, like pears and apples, and change the basil out for mint.

Make a big batch and share with your friends. Add it to your family’s breakfast. Serve it alongside a special brunch where you’re eating Squash’n Eggs or Fresh Fruit and Basil Stuffed French Toast. Or freeze some for other breakfasts. Pop ’em in to the fridge the night before and they’ll be ready in the morning. Nice and cold, but not so frozen solid… and if they are still frozen solid, they work well as a popsicle on a hot day (you can freeze in a popsicle mold or ice cube tray with toothpicks too).

Happy Eating!

Summer Smoothie

Recipe Type: Breakfast, Dessert, Drinks, Smoothies, Gluten-Free, Kale, Chard, Spinach, Kid-Friendly, Lunch, Quick and Easy, Raw, Recipes, Snacks, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Total time: 5 mins

Serves: 4-5

Ingredients

1 C Greek yogurt (or any yogurt)
1/2 to 1 C milk (any type)
1 C peaches, roughly chopped
3/4 C strawberries, fresh
1/2 C strawberries, frozen
1/4 C blueberries, frozen
1/2 C blueberries, fresh
1 large or 2 small bananas, frozen, broken into chunks
1 T honey
1 C greens (swiss chard, spinach, or kale), roughly chopped
1 t lemon zest
1/2 t fresh basil

Instructions

Combine all ingredients in a blender. Blend to desired consistency (adding more milk if desired).
Freeze leftovers in half pint jars.

Monday

21

July 2014

0

COMMENTS

Fresh Herb and Dried Tomato Bruschetta

Written by Rachel, Posted in Appetizers, Bread, Brunch, Dairy-Free, Fruit, Herbs, Lunch, Quick and Easy, Sandwiches, Snacks, Vegan, Vegetables, Vegetarian

I dried some tomatoes.

There was a moment when I wasn’t sure if they would turn out.

Somewhere in-between peeking into the oven to see some still watery tomatoes, and picking a couple burned ones off the baking sheet there was success.

Success made of sweet, intense flavor.

They have a texture like a dried cranberry. A hint of sweetness like them too. But, that’s where the similarities end.

Because you wouldn’t make a dried cranberry into a bruschetta… would you?

Don’t answer that.

We will just move on. Let us go to a place of amazing.

One of my favorite appetizers (or meals, depending on the day) is bruschetta. It’s crazy simple to prepare. And insanely good to eat. Like coo coo crazy good.

It’s bread, garlic, oil, tomatoes, and herbs. You can’t go wrong.

A baguette is sliced, drizzled with olive oil, and toasted.

I learned how to make baguettes that time I went to Paris.

I think of that trip most days. Making baguettes brings a little bit of Paris to my kitchen.

Bruschetta brings a little bit of Italy.

I like that.

Fresh herbs like basil and savory are perfect. Oregano would also be nice, but I didn’t have any at the time. I do now. Guess I’ll have to make these again.

Twist my arm.

Those obnoxiously good tomatoes are chopped up. (If they even made it off the baking sheet. I’m not sure how many I ate before they went into the jar on drying day.) They’re combined with the fresh herbs and a ton of garlic.

Oh sweet garlic. How I love thee…

I ate them all. All. All by myself.

There are really enough for 3-4 people.

I was gonna share with Tim, but he ended up having a lunch meeting. Oh darn. I ate them with Squash’n Eggs, and a Smoothie. And then I ate the leftovers for a snack later in the evening.

Happy Eating!

Fresh Herb and Dried Tomato Bruschetta

Recipe Type: Appetizer, Side, Vegetarian, Fruit, Herbs, Vegan

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Ingredients

16-24 slices baguette
1 t olive oil
pinch salt
1 pint sized jar dried tomatoes, chopped
2 T fresh basil, chopped
1 t fresh savory, chopped
(oregano could also be added)
1/4 C olive oil (use the oil from the tomatoes)
1 clove garlic (from tomatoes), minced
3-4 cloves garlic, minced
to taste, salt
to taste, pepper

Instructions

Pre-heat oven to 350F (I used the toaster/convection oven).
Drizzle baguette with a bit of olive oil, sprinkle with salt. Toast for about 10-15 minutes, or until crispy and slightly browned.
Combine tomato through pepper. Taste and adjust seasoning if needed.
Top toasted baguette slices with tomato mixture.

Thursday

17

July 2014

0

COMMENTS

How To Dry Tomatoes

Written by Rachel, Posted in Canning, Condiments, Dairy-Free, Fruit, Gluten Free, Herbs, Roasting, Vegan, Vegetables, Vegetarian

Tomatoes are such a great fruit. It’s weird that we use them like a vegetable when they’re not one.

I’m ok with that.

They go with so much, they can be used in so many different ways.

The possibilities are pretty endless.

Around here, the growing season for local tomatoes is pretty long. We’ve been getting them in our Abundant Harvest Organics box for about two months now.

We’re very fortunate.

But, that doesn’t mean we don’t need to preserve them and make them last as long as possible.

I opted to dry the tomatoes by slow roasting them in the oven at a low temperature.

I love the intense flavor that roasting brings.

I’ve always called this type of tomato a “sun-dried tomato”. But, since I did not dry them in the sun, I didn’t want to lie.

Also, if I’d tried to dry them in the sun I have a feeling that a curious dog might have enjoyed a snack. They are safer in the oven.

It’s simple: tomatoes, olive oil, and salt.

Tomatoes are sliced thin, but not too thin. No thinner than a quarter of an inch please.

Trust me.

They will burn.

But, the dog will be happy because he will get a treat.

Dried tomatoes are just perfection. A fabulous way to make summer tomatoes last a little longer.

Or, in our case, a fun new way to enjoy them. As they will soon be eaten.

Since the base recipe is simple, it leaves so many options for flavoring the oil they are stored in.

I opted to make a jar of simple Italian-style, with basil, oregano, and garlic.

Other yummy options would be:

Red pepper flakes, garlic, and rosemary.

Cilantro, oregano, and jalapeño (dry the jalapeños the same way as the tomatoes).

Rosemary and garlic.

Bay leaf, garlic, and rosemary.

Dill, lemon thyme, and garlic.

Fennel seeds, garlic, and basil.

Thyme, rosemary, and oregano.

Lemon zest, basil, and garlic.

I want to make them all!

I’ve stored them in the fridge and plan to use them quickly, on bruschetta, in pasta, and on pizza.

The olive oil, which will become a delicious flavored oil, will be used as well.

We don’t waste food around here if we can help it. 😉

Happy Eating!

Kitchen Basics: Drying Tomatoes

Recipe Type: Condiment, Preserving, Roasting, Drying, Vegetarian, Fruit

Author: Rachel Oberg – De Ma Cuisine

Preserve summer’s beautiful tomatoes by drying them and storing them in olive oil.

Ingredients

2 tomatoes, sliced 1/4″ thick (no thinner, or they will burn)
1-2 T olive oil
to taste salt
1 T dried basil
1 T dried oregano
1 clove garlic, thinly sliced
1/2 to 3/4 C olive oil

Instructions

Pre-heat the oven to 250F.
Line a baking sheet with a silpat or parchment paper. Place tomatoes in a single layer on the silpat or parchment paper. Drizzle generously with olive oil, and sprinkle with salt.
Bake for 3 hours, turning occasionally, until tomatoes are nicely dried.
Cool completely and combine in a half pint jar with herbs, garlic, and olive oil. Store in the refrigerator.

Notes

Yields: one half pint, including the oil.

3.2.1303

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How To Dry Tomatoes

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