De Ma Cuisine

Legacy Archive

Monday

19

November 2012

1

COMMENTS

Beet and Beef Borscht

Written by , Posted in Beef, Dinner, Gluten Free, Legacy, Low Carb, Main Dishes, Meat, Potatoes, Poultry, Sides, Soups, Vegetables

Beet and Beef Borscht

Recipe Type: Soup, Main, Dinner, Appetizer, Side
Cuisine: Ukrainian, Russian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Hearty and warm, this Borscht is a family favorite of ours.
Ingredients
  • 2 T olive oil
  • 1 lb. chuck roast, cut into smallish cubes
  • 4 carrots, chopped
  • 1 onion, chopped
  • 4 small beets, peeled and chopped
  • 4-6 celery stalks, chopped
  • 1 daikon radish, chopped
  • 3 potatoes, chopped
  • 3 cloves garlic, chopped
  • 1-2 T fresh lemon juice
  • 10-12 C chicken or vegetable stock (or mixture of both) (use more or less depending on how thick you want the soup)
  • 2 t salt (or to taste)
  • pepper (to taste)
  • Greek yogurt or sour cream (for topping)
Instructions
  1. Pat each piece of beef dry with a paper towel (this helps it to brown better – this step can be skipped if you’re short on time). Heat large soup pot. Add olive oil. When oil is hot, add beef, being sure not to over-crowd the pan. Cook, over medium heat, until beef is browned, about 10 minutes or so. Remove beef from pan with a slotted spoon and set aside.
  2. Add veggies and salt and pepper to soup pot and cook, stirring occasionally, until they are getting tender.
  3. Add beef and stock and bring up to a boil. Once it’s boiling, reduce to a low boil or a simmer, and cook 1-2 hours (until veggies are tender), adding more stock or water if it gets too thick.
  4. Add lemon juice. Taste and add more salt if desired.
  5. Serve topped with a dolup of yogurt.
Notes

I serve this with warm rolls or bread, with butter. Perfect for dipping into the soup.

 

Wednesday

15

August 2012

0

COMMENTS

Mom’s Potato Salad – With a Few Tweaks

Written by , Posted in Dinner, Eggs, Legacy, Lunch, Potatoes, Salads, Sides, Vegetables, Vegetarian

Mom’s Potato Salad – With a Few Tweaks
Author: Susan Pries – Tweaked by Rachel Oberg – De Ma Cuisine
My Mom’s Potato Salad, with a few variations
Ingredients
  • 1 1/2 lbs potatoes
  • 3 hardboiled eggs
  • 1 C mayo
  • 1 C Greek yogurt
  • 1 T dijon mustard
  • 1 T white vinegar
  • 1 T maple syrup
  • 3/4 t salt
  • dash paprika
  • onion powder, to taste
  • garlic powder, to taste
  • 1/2 T fresh parsley, chopped
  • 1 T chives, chopped
Instructions
  1. Steam potatoes. Cool.
  2. Whisk together dressing ingredients.
  3. Chop potatoes and eggs.
  4. Combine with dressing.
  5. Serve.

 

Friday

11

May 2012

0

COMMENTS

Mom’s Potato Salad – Guest Post

Written by , Posted in Breakfast, Dinner, Eggs, Gluten Free, Guest Posts, Kid-Friendly, Legacy, Lunch, Potatoes, Potlucks, Salads, Sides, Vegetables

I thought it would be fitting, since it’s my birthday week and it’s almost Mother’s Day, to have my mom write a post for me. The two go hand in hand, since I’m the oldest, so my birth made her a mother.

See that photo? The frame is kinda dirty because it’s usually in the kitchen. I don’t mind. That’s why I didn’t clean it off for its photo shoot. That’s Mom and I at Niagara Falls. There are lots of photos of Mom and I that I love, but this is one of my favorites.

As I’ve gotten older, I’ve realized more and more how much I am like my mom (and my dad too). I think it’s a good thing. I appreciate the traits, values, and talents they’ve passed on to my brothers and I. My mom is a hardworking woman, but she can be so silly too. I love that. I love that I discovered a passion for cooking, as she did. Most of our Skype conversations include at least one discussion about a recipe, or what one of us had/is going to have (different time zones) for dinner. It’s a fun thing to share with her, even from far away.

Thanks, Mom, for years of home cooking, and for instilling in us your love for food! Happy Mother’s Day! I love you!!

Here’s Mom…

Hi, this is Rachel’s Mom, Susan Pries, posting a near-Mother’s day blog. One of my favourite (this is the Canadian spelling) comfort foods is potato salad, my recipe, of course.  When I was in Kindergarten I often went to my Grandmother’s house for lunch after school.  My favourite lunch was an egg salad sandwich. One day my Grandmother told me she was out of hardboiled eggs.  I said that was OK, I really only liked the mayonnaise anyway.  She couldn’t bring herself to making a mayonnaise sandwich, so I got mayonnaise and jam.  Back to the potato salad. I never really liked potatoes a lot; it’s probably the mayonnaise that I like, but even I can’t serve myself a mayonnaise salad, so I add potatoes & hardboiled eggs.  I probably have grown up a bit since those early days, and I do enjoy potatoes quite often now and don’t need nearly the same amount of mayo.  Another thing about my potato salad is that I don’t usually add “crunchies” that is, raw onions or celery.  When our children were much younger they didn’t like to eat vegetables (they’ve grown up too) so I left out the celery & onions (I’m not fond of raw onions in anything, so I was happy to oblige).  So, here’s my recipe for potato salad (not very original) which I have been known to eat for breakfast (just think fried eggs and hash browns).

Happy Eating!

Print
Mom's Potato Salad

Ingredients

  • 5 lb potatoes (or 1 medium potato per person)
  • 6 large eggs
  • Dressing: 1½ -2 cups Miracle Whip (or other Mayonnaise-type product) may use ½ sour cream
  • ¾ tsp regular mustard
  • 2 Tbl white vinegar
  • 2 Tbl white sugar
  • ¾ tsp salt (to taste)
  • dash of paprika
  • onion powder to taste
  • garlic powder to taste
  • 1 Tbl parsley
  • For “crunchy" version, you may add: ¼ cup chopped green or white onions, ½ cup chopped celery.
  • Rachel may wish to add: 5 or more slices of cooked, crumbled bacon

Instructions

  1. Steam potatoes until soft.
  2. Cover eggs with cold salted water; cover; bring to boil; turn off heat and let sit, covered for 15 minutes.
  3. When done cooking, cool potatoes & eggs (separately) under cold water.
  4. Combine dressing ingredients.
  5. Peel & dice the potatoes & eggs and add enough dressing (add a bit more if salad won't be served right away).

Notes

As with most of Rachel's recipes, all amounts are "to taste." You may choose to leave the potatoes with skin-on. (But do peel the eggs). Serve immediately at room temperature or chill and serve within a day or two. This salad is especially good served with homemade hamburgers, on homemade buns, with chips and homemade salsa on the side.

http://www.de-ma-cuisine.com/post-by-mom/

Happy Mother’s Day to all mothers, mother figures, and to all who have (or have had) mothers… And especially to my mom, who is certainly my favorite.

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.

 

Friday

20

April 2012

0

COMMENTS

Cabbage Rolls and Roasted Asparagus

Written by , Posted in Legacy, Low Carb, Rice, Sausage, Vegetables

 

Cabbage Rolls and Roasted Asparagus
Author: Joshua Pries
Serves: 3
Ingredients
  • Ingredients:
  • 2 sausages (hot italian), raw
  • 1 cup brown rice, uncooked
  • 1 tbsp fresh garlic, pureed
  • 1 large green cabbage
  • 1 cup tomato sauce/soup
  • 1 cup water
  • 3/4 cup red wine
  • 1 bunch fresh asparagus
  • 2 tbsp olive oil
  • pinch salt
  • pinch pepper
Instructions
  1. In a medium sized pot, place the sausages, bring to a boil, and cook until they reach an internal temperature of 74C/165F (and make sure to wash your hands with soap after handling that raw sausage). When fully cooked, let cool until safe to handle, and then cut into a small dice (approximately 1/3 inch x 1/3 inch).
  2. At the same time, in a large pot, place 6 full leaves from the cabbage, cover with water, and boil for about 5 minutes, or until soft and pliable. When cooked, remove from the water and let stand to cool.
  3. In a medium sized bowl, add the rice, diced sausage, pureed garlic, a pinch of salt and pepper, and 1/2 of the tomato sauce/soup.
  4. Divide the mixture into 6 equal parts and spoon the mixture onto the centre of a cabbage leaf. Fold the outside edges of the cabbage leaf over to make a “roll”. Place it in a 9×9″ un-greased glass pan. Repeat with the other 5 cabbage leaves.
  5. Pour the rest of the tomato sauce/soup over the top of the rolls, along with the 1 cup of water, and the wine (Note: A small amount of vinegar may be used with the wine to add to the flavour. I was using a bottle of wine that had lightly soured).
  6. Cover the pan with a lid or tin foil, and bake at 350F for 40 minutes.
  7. While the cabbage rolls are cooking, wash the asparagus, snap the blunt ends off (instead of cutting them), and toss in olive oil, salt and pepper. Place them in a single layer on a baking tray.
  8. After the cabbage rolls have baked for 40 minutes at 350F, increase the temperature to 375F, and place the asparagus in the oven. Cook for 20 minutes. With about 10 minutes left, (carefully) remove the lid from the cabbage rolls and continue cooking. When the majority of the liquid has been absorbed, it is done.
Notes
This makes 3 generous portions. The richness of the sausage, wine and tomato, coupled with the subtle bitterness and salt from the asparagus makes a great combination. For a nice finish, have a couple fresh strawberries – they will give a nice fresh, sweet, light taste afterwards to cleanse your palate.[br] Notes: If hot italian sausages aren’t your thing, you can substitute for other types, but the flavours cannot be garunteed to mix well. If you are using fresh wine, it is best to add a small amount of vinegar – it will give the cabbage a slightly pickled taste; else you can use wine that is no longer the best to be drunk.

 

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