De Ma Cuisine

Herbs Archive

Thursday

4

August 2011

0

COMMENTS

Sweet Onion Mac and Cheese with Croutons

Written by , Posted in Bread, Cheese, Dinner, Herbs, Kid-Friendly, Main Dishes, Pasta, Quick and Easy, Sauces, Sides, Toasting, Vegetables, Vegetarian

 

Rach’s Sweet Onion Mac and Cheese with Croutons
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • 1/2 LB whole wheat elbow macaroni
  • Croutons: pinch cayenne
  • pinch basil
  • to taste salt
  • to taste pepper
  • 1 T Parmesan cheese
  • 2-3 T olive oil
  • 1 C cubed bread (1″ cubes)
  • Pasta: 1 T olive oil
  • 1 onion (or a few spring onions), diced
  • 1 T fresh oregano and basil (or whatever herbs you think would taste nice together), chopped
  • 1 T honey
  • 5 cloves garlic, diced
  • 2 T flour
  • 1/2 C yogurt
  • 1/2 to 1 C pasta water
  • 1/2 C cauliflower, pureed
  • 1-2 C grated cheese (mixture of any: Parmesan, Monterey Jack, Sharp Cheddar, Mozzarella)
  • to taste Salt
  • to taste pepper
  • pinch nutmeg
  • 1 C Milk
Instructions
  1. Cook pasta.
  2. Prepare croutons: Combine basil, cayenne,salt and pepper, and Parmesan with a bit of olive oil. Pour over cubed bread. Bake at 350 F for 10-20 minutes, or until toasty, flipping once halfway through.
  3. While pasta and croutons are cooking: Heat a medium-sized skillet and add 1 T olive oil. Add onions and cook over med-heat for about 5 minutes. Add herbs; 2 min; add honey; cook until onions are soft; add garlic; 1 min (don’t let the garlic burn!).
  4. Add flour; whisk in; 30 sec; add milk; whisk in; add yogurt; whisk in; add pasta water; whisk in; add cauliflower, whisk in; let it thicken, but do not boil.
  5. Turn heat to very low and add cheese; whisk in (whisking like a figure-8). Add salt, pepper, and nutmeg. Taste and adjust seasoning if needed.
  6. Pour cheese sauce over pasta and combine.
  7. Serve topped with croutons and a sprinkle of Parmesan cheese.
Notes
May 14, 2010

 

Thursday

4

August 2011

1

COMMENTS

Like Julia’s Boeuf Bourguignon – Rachel’s Beef Stew

Written by , Posted in Beef, Braising, Dairy-Free, Dinner, Herbs, Main Dishes, Meat, One Dish Dinners, Potatoes, Soups, Vegetables

For Mother’s Day, in 2010, we spent the day with Tim’s parents. His mom loves Meryl Streep (who doesn’t!), so we brought the movie Julie and Julia, in case we wanted to watch it. I thought it would be fun to make Boeuf Bourguignon to eat while watching it. But, the recipe was a little intense for a Sunday afternoon. So I made my own version, which turned out to be a Beef Stew (sorry, I can’t think of a fancy word for it).

Happy Eating!

Rachel’s Beef Stew
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6 (depending on how hungry you are)
Ingredients
  • 1½ lbs stewing beef, patted dry
  • 2T flour
  • 2T olive oil
  • 6 red spring onions, chopped
  • 1C carrots, chopped
  • 1 C cauliflower, chopped
  • 5 cloves garlic, diced
  • 1 LB mushrooms, sliced
  • to taste, salt
  • to taste, fresh ground pepper
  • pinch nutmeg
  • 1 t fresh rosemary, chopped
  • ½ bottle red wine
  • 6-8 C beef stock
  • 2-4 C water
  • 1T aged balsamic vinegar
  • 3 potatoes, cut into small cubes
  • 2 T flour and ¼ C water (opt. if it needs more thickening)
Instructions
  1. Heat a soup pot over medium heat; add oil; add beef; sprinkle with 1T flour; brown. (Can do in batches so the pan isn’t overcrowded – use 1T per batch.)
  2. Add onion, carrot, and cauliflower; about 3 minutes (or until onion is getting soft and translucent). Add garlic and mushrooms; about 3 minutes. Add salt, pepper, nutmeg, and rosemary.
  3. Add wine; de-glaze the pan by scraping the good bits off the bottom (a result of browning the meat). Cook a few minutes, then add the stock, water, balsamic vinegar and potatoes. Bring to a boil; keep boiling until potatoes are tender (15 min or less); turn heat down to low.
  4. Simmer 2 hours. If it doesn’t get thick enough, add flour and water mixture (whisk 2T flour with ¼ C cold water, then pour into soup).
  5. Taste and adjust seasoning if needed.
Notes
I read that it’s best, in the first step, to dry the meat so it browns properly. I didn’t do this, and the beef didn’t get that nice brown crust on it, it just cooked, but still tasted amazing.

 

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