Lunch Archives - Page 21 of 43 - De Ma CuisineDe Ma Cuisine

Wednesday

9

April 2014

0

COMMENTS

How To: Take the Bite Out of Radishes

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, How To, Lunch, Quick and Easy, Roasting, Sides, Vegan, Vegetables, Vegetarian

Radishes they have a bit of a bite.

They’re peppery.

I get it.

They can be great raw, when mixed with the right flavors (ahem, two recent posts: Radish and Feta Toasts, and Radish Slaw).

They’re super in soups (yep, did that on purpose), tasty in frittatas, impossibly good (and impossible to detect) in Shepherd’s Pie.

Buuuut, let’s try one more way. Let’s roast them.

Let’s tame the heck out of them.

Oh, and this is gonna be really simple.

You ready?!

When I was working on this recipe I tried a few different things. I was going to make a sauce for the radishes, or maybe add a little more to them when roasting. But I realized that they didn’t need it.

They have a fun and interesting flavor. Why mask it?

I thought they’d be good quartered. They could be halved, or left whole. Just adjust the roasting time.

Then they’re tossed with just a few things: thyme, olive oil, salt, and pepper.

On to a baking sheet and they’re ready for the oven.

I told you it was going to be easy.

Just like their flavor, the colors become muted.

The remind me a bit of Easter eggs.

They’re served with a squeeze of lemon.

Simple as that. They’ve been tamed.

In my experience, cooking is generally a good way to tame a bold food. Whether it’s braised, roasted, sautéed, grilled… the heat usually mellows things out. However, if you’d like to try keeping things raw, mixing with complimentary flavors will also do the trick.

For radishes, think things like:

Lemon + dill + crab + cucumber + cream cheese.

Lemon juice + olive oil + parsley + onions.

Shrimp + soy sauce + scallions.

I like to chop or grate loud veggies when they’re going to be eaten raw (hello garlic, red onion, and radish!). It lets them continue to sing, just a little bit quieter, in harmony with the other ingredients.

There’s no need shy away from radishes any more. Whether they’re raw or cooked, I’ve got you covered.

Happy Eating!

Roasted Radishes

Recipe Type: Side, Roasting, Vegetarian, Vegan, Vegetables, Radishes

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 2

Taming radish’s peppery bite by roasting them.

Ingredients

1 bunch (about 8) radishes, tips and tails removed, quartered
1 t olive oil
to taste salt
to taste pepper
1/4 t dried thyme, crushed
lemon wedges, for serving

Instructions

Pre-heat the oven to 375F.
Toss radishes with olive oil, salt, pepper, and thyme. Place cut side down on a baking sheet and roast for 15-20 minutes. Flip and roast for 5 minutes more.
Serve with a squeeze of lemon.

3.2.1269

Monday

31

March 2014

0

COMMENTS

Crostini with Sausage and Braised Greens

Written by Rachel, Posted in Appetizers, Braising, Bread, Dairy-Free, Dinner, Lunch, Meat, Pork, Sandwiches, Sausage, Sides, Snacks, Toasting, Vegetables

I may have a new favorite way to eat greens.

For a second, forget about what I know you must be anticipating as amazingness in the crostini. Ok. Done? Just for a moment… Because we need to talk about greens.

Not too long ago I talked about bitter greens and offered a few suggestions for their unbittering. I mentioned, but didn’t go into detail about braising. But, now that I’ve tried it, I may never go back to any other way of cooking greens. (Ok, that maaaaay be a bit dramatic…)

Braised greens are simply amazing.

Seriously.

Llano Seco sent me a ham hock. I just had to try braising the greens with it. Oooooh boy! What a fun treat. If you can find one, I’d totally recommend it. It will be worth it. If you can’t, vegetarian is wonderful as well. I’ve made braised greens both ways. I’ve enjoyed them all immensely.

The greens braised for about two hours. I’ve tried them after shorter amounts of time and they’re great too. So if you don’t have a lot of time, don’t worry about it. But, if you’ve got a few hours to spare, try it. (And by a few hours I mean a tiny bit of time to get the ingredients into a pot, then just one eyeball on the pot every so often.) The result is tender, flavorful, AWESOME greens.

They’re not only perfect to top our little crostini, but this big batch can be frozen and later added to soups, rice dishes, or used to top some Paris Potatoes.

Now we can talk about the crostini.

Sorry. Wait. I need to interrupt myself again to tell you that I made these, then I stood beside the photography table and devoured them. I just couldn’t stop.

Interruption over.

So there was a ham hock in the greens. Then there’s some Llano Seco Italian Sausage that’s chopped up and heated in a few tablespoons of the braising liquid. You could really just end there with the greens and sausage. Pile it all on some rice or potatoes and call it dinner.

But, I didn’t do that.

I wanted some little toasts. So I sliced up a baguette, drizzled it with olive oil, and sprinkled with salt and pepper. They toasted up in the oven for a few minutes.

They were topped with some of the greens, and a few pieces of sausage. And then… a squeeze of lemon. One of my favorite ways to finish a dish.

If you can, share with friends. They will be glad you did.

Happy Eating!

Crostini with Sausage and Braised Greens

Recipe Type: Side, Snack, Sandwich, Toast, Meat, Sausage, Greens, Vegetables, Pork, Braising

Author: Rachel Oberg – De Ma Cuisine

Serves: 4-5

Ingredients

Braised Greens: 2 T olive oil
2 C celery, chopped
1 radish, diced
2 cloves garlic, diced
7 C vegetable stock
1 ham hock
8-9 C greens (mixture of any: chard, kale, collards, spinach…), roughly chopped
salt
pepper
2 T white vinegar
Crostini: 10-20 slices of baguette
olive oil
salt
pepper
1 clove garlic (optional)
3-4 T braising liquid
2-3 Italian sausages, halved and chopped
lemon wedges, for serving

Instructions

Heat a soup pot. Add oil. Add celery, radish, garlic, salt, and pepper, and cook over medium-low heat for 5-10 minutes, stirring occasionally.
Add ham hock and cook for 2 minutes. Add greens and vinegar and cook for 2 minutes more.
Add stock and bring to a boil. Reduce to a simmer and cook for 1-2 hours, stirring every once in a while.
Pre-heat oven to 350F.
Drizzle baguette slices with olive oil, and sprinkle with salt and pepper. Bake for 5-10 minutes, or until crispy. Rub with a clove of garlic if desired.
Add 3-4 T of the braising liquid to a skillet and add the sausage. Cook for about 5 minutes, or until heated through.
Top each slice of toasted baguette with some greens (try to avoid too much braising liquid so they don’t get soggy), a few pieces of sausage, and a squeeze of lemon.
Serve immediately.

3.2.1269

Wednesday

26

March 2014

6

COMMENTS

BLT Salad

Written by Rachel, Posted in Condiments, Fruit, Inspired By, Lunch, Main Dishes, Meat, Pork, Salads, Toasting, Vegetables

You’re welcome. I’ll just say it. I mean, if I were you, I’d be thanking me for this post. Because, when it comes to bacon and croutons, I can’t get enough. 😉

For example, today, after I’d finished taking pictures, I ate the salad right out of the bowl. All of it. Didn’t share. After dumping the bowl in the sink (in hopes that the dishes fairy will come while I’m typing this for you), I stood at fridge with the dressing whisk and serving spoon to make sure I got any remaining dressing off of them, while eating the leftover bacon and croutons (that are meant for something else). I continued to stand there eating bacon and croutons even after the dressing was gone.

I did not give up bacon for Lent. Fact. You might not have been wondering.

I have bacon planned for 3 more meals in the next 7 days. It’s been a while since we’ve had bacon.

I’m so distracted by the photos of croutons and bacon that are on the other screen.

And then there’s that dressing. It’s really just a few things that I think you have in your fridge and pantry right now: mayo, yogurt, lemon juice, mustard, olive oil, vinegar, salt, pepper, and garlic. Oh the garlic… Garlic is good for you.

You will want to choose a sturdy lettuce. It will be less likely to get soggy. If you don’t, that’s cool too. Just dress the salad right before serving and make sure there are no leftovers.

You may want to take a moment, after you consume this salad, to give thanks for bacon, lettuce, tomatoes, and bread… seriously. This is good stuff. Also, being thankful is important. Sooooo, yeah.

The dishes fairy has not yet arrived.

Happy Eating!

BLT Salad

Recipe Type: Salad, Main, Meat, Bread

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 2

It’s like you chopped up your BLT and poured dressing over it.

Ingredients

2 slices bacon
1 C bread, torn into crouton sized pieces
olive oil
to taste salt
to taste pepper
dressing: 1 T mayo
2 T Greek (or plain) yogurt
1 clove garlic (optional), minced
1/4 t dijon mustard
1/2 T lemon juice
1/2 T balsamic vinegar
to taste salt
to taste pepper
1 T olive oil
salad: 2-4 C lettuce, torn
1 tomato, chopped

Instructions

Cook bacon. Drain and let cool on paper towel lined plate. Crumble.
Toss bread with a splash of olive oil, and some salt and pepper. Bake at 350F for about 10-15 minutes, or until crispy.
Whisk mayo through pepper. Whisk while streaming in olive oil. Taste and adjust seasoning if needed.
Top lettuce with tomato, bacon, croutons, and dressing. Toss to combine. Serve immediately.

Notes

If cooking bacon in the oven, heat to 350F, place bacon on a cooling rack on a baking sheet (so it won’t sit in its grease). Bake for about 25-35 minutes, or until cooked to desired crispiness. Baking in the oven increases cooking time.

Monday

24

March 2014

0

COMMENTS

Radish Slaw

Written by Rachel, Posted in Dinner, Gluten Free, Herbs, Lunch, Quick and Easy, Salads, Sides, Vegetables, Vegetarian

Anyone else find themselves in need of some good coleslaw when spring comes along? The days are longer, people enjoy more meals outdoors, and my nose starts to anticipate the smell of barbecues grilling through the open windows.

What I’d really like right now is some grilled fish, crispy potatoes, and this coleslaw on the side. Are you sitting outside, imagining how delicious this would taste?

Hello, spring. We welcome you.

Um, so these are not necessarily spring veggies per se. But, when combined with bright, fresh flavors like dill, parsley, and lemon, spring is ushered right in.

I like to grate veggies when I’m using them in salads and coleslaws. I feel like it helps them to mellow out a little. Instead of a big chunk of carrot or radish, it’s a light, flaky morsel.

If you’re not a big fan of the spiciness of radishes, this might be a way that you can handle them raw.

It’s how raw radish rolls in our house.

(I was going to ask you to try saying “raw radish rolls” a bunch of times fast, but then I tried it and it’s not so difficult…)

Can we talk about homemade salad dressing for a second?

I’m a big fan. That’s all I really wanted to say…

Ok, we can also talk about the dill in there and how its flavor pops, how the honey adds just a barely there hint of sweetness, and the yogurt adds a creamy dreaminess.

This coleslaw would be great alongside some grilled fish (again, my craving), or with some crispy fish tacos. It could also be fabulous with a Reuben, a chicken sandwich, or an ooey gooey cheddar grilled cheese sandwich.

Don’t miss this one!

Happy Eating!

Radish Slaw

Recipe Type: Side, Salad, Vegetable, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Total time: 15 mins

Serves: 2-3

Ingredients

Dressing: 1/2 to 1 t fresh dill, chopped
1/4 T fresh (or 1/4 t dried) basil, chopped
1/2 T fresh (or 1/2 t dried) parsley, chopped
1/2 C spring onion, diced
to taste salt
to taste pepper
2 t lemon juice
1/2 t apple cider vinegar
1/2 T olive oil
2 T milk (or cream)
1/4 C Greek (or plain) yogurt
1/2 t honey
Slaw: 1/2 C radish (any kind), grated (or minced)
1/2 C celery, diced (or minced)
1 C carrot, grated (or minced)

Instructions

Whisk together dressing ingredients.
Combine dressing with veggies. Refrigerate for about an hour before serving.
Serve with your favorite seafood!

3.2.1269

Wednesday

19

March 2014

0

COMMENTS

Radish and Feta Toasts

Written by Rachel, Posted in Appetizers, Brunch, Cheese, Gluten Free, Herbs, Lunch, Quick and Easy, Sandwiches, Sides, Vegetables, Vegetarian

It sure feels like spring here in LA. And our boxes of Abundant Harvest Organics goodness are telling the same story. We’re into the season of radishes, snap peas, and asparagus.

I love it!

Different varieties of radishes are sent to us year round it seems. I love using them in things like soups, frittatas, and Shepherd’s Pie.

Something these dishes all have in common: they hide the radishes well.

That’s ok. I mean, I figure that it’s great to get as many veggies into a dish as you can. But, how about if we highlight the radish a wee bit here, and enjoy a little bit of the bite.

You ready?

So that it’s not too strong, the radish is chopped small (diced or minced). Whatever kind of radish you have will do just fine.

Mix away. This is going on some toast!

Things get all fresh and bright and springlike when flavors like lemon, dill, and feta are combined together.

Can you taste it? Are you eating it for snack out on the porch, enjoying the spring weather?

Maybe you’re having it for dinner, along with some white fish that you’ve roasted in the oven. Mmm… I think that sounds lovely.

If there are any leftovers, wrap it up in your favorite kind of tortilla with some snap peas and kale. You’ll be glad you saved some for lunch.

Happy Eating!

Radish and Feta Toasts

Recipe Type: Side, Snack, Sandwich, Herbs, Cheese, Vegetables, Vegetarian, Dill

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Total time: 10 mins

Serves: 2-4

Ingredients

1/4 C radish, minced
1/2 T salted butter, at room temperature/softened
1/2 T olive oil
4 oz. feta cheese, crumbled
1 oz. cream cheese
1 T lemon juice
1/4 C spring onion, minced
1/2 T fresh basil, minced
1/2 to 1 T fresh dill, minced
1/2 T fresh parsley, minced
to taste salt
2-4 slices bread (sourdough, rye, French), toasted

Instructions

Combined radish through salt. Taste and adjust seasoning if needed.
Spread on toasted bread.
Enjoy.

3.2.1269

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Lunch Archive

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How To: Take the Bite Out of Radishes

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31

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Crostini with Sausage and Braised Greens

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26

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BLT Salad

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24

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Radish Slaw

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Radish and Feta Toasts

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