De Ma Cuisine

Beef Archive

Monday

12

November 2012

0

COMMENTS

Taco Pizza

Written by , Posted in Baking, Beef, Cheese, Dinner, Main Dishes, Meat, Pizza, Vegetables

Taco Pizza

Recipe Type: Pizza, Main, Dinner, Oven, Baking
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
It’s like a taco, but it’s really a pizza!
Ingredients
  • 1 pizza crust
  • 1-2 T flour
  • 1/2 lb ground beef
  • 1 bell pepper, chopped
  • 1/4 C tomatoes, chopped
  • 1/4 C corn
  • 1/2 C salsa
  • 1/4 C tomato paste
  • Pinch salt
  • 1 to 2 C cheddar cheese, grated
  • Lettuce, torn into bite sized pieces (for topping)
  • Greek yogurt or sour cream (for topping)
  • Hot sauce (opt.) or more salsa (for topping)
Instructions
  1. Sprinkle baking sheet with a bit of flour and roll out pizza crust (or do it however you normally do). Bake at 450F for 6-7 minutes.
  2. Cook ground beef in a dry pan. When fully cooked, remove from pan with a slotted spoon.
  3. Mix tomato paste with salsa.
  4. Remove par baked crust from oven. Top with salsa mixture, then ground beef, a bit of cheese, veggies, and a bit more cheese. Bake an additional 5-8 minutes (or until crust is to desired crispness).
  5. Serve topped with yogurt, hot sauce, and lettuce.

 

Monday

29

October 2012

0

COMMENTS

Squash Bowls

Written by , Posted in Beef, Bread, Cheese, Dinner, Leftovers, Main Dishes, Meat, Roasting, Vegetables

Squash Bowls

Recipe Type: Main, Dinner, Hearty
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Roasted acorn squash are stuffed with a creamy, hearty filling, then topped with crunchy croutons and almonds. Oh so perfect for a fall or winter dinner.
Ingredients
  • 2 acorn squash, halved (seeds removed – save them to plant in your garden!)
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 2-3 tomatoes, diced
  • 1 eggplant, diced
  • 4-6 C kale, chopped
  • 4 T + 1 t olive oil
  • 2 T flour
  • 1/2 T balsamic vinegar
  • 1/2 to 3/4 C Gruyère cheese, grated
  • 1/2 to 3/4 C parmesan cheese, grated
  • 1 1/4 t salt (or to taste)
  • pepper (to taste)
  • pinch nutmeg
  • pinch cayenne
  • 1/2 C stock
  • 1-2 C milk (depending on how thick you want the sauce)
  • 1 C roast beef (opt.), cooked and cubed (I used leftovers)
  • 1/4 C almonds, chopped
  • 2 C bread, cubed
Instructions
  1. Brush cut sides of squash with olive oil and sprinkle with salt. Place cut side down on a baking sheet. Bake at 350F for 50-60 minutes, or until squash is tender and pierces easily with a fork.
  2. Sautée onion, beef (I was just re-heating the beef, if using raw, cook thoroughly) and eggplant in olive oil with a bit of salt, over medium heat, stirring occasionally, for about 5 minutes. Add garlic and tomatoes and cook over med-low heat for about 3 minutes, stirring often.
  3. Add nutmeg and kale (a little bit at a time, letting it wilt down then adding more), stirring often, until all kale is incorporated.
  4. Add 2 T oil to a hot pan. When the oil is hot, whisk in 2 T flour. Let it bubble for about 30 seconds, then very slowly, whisking as you do, add the milk and stock, a little at a time. Cook over medium heat until steam rises then turn off heat. Whisk in cheese, pepper, a little more salt (opt.), and balsamic vinegar. Taste and adjust seasoning if needed.
  5. Toss bread with 1/2 T olive oil, and a pinch of cayenne, salt and pepper. Bake at 350F, turning once, for 10-15 minutes, or until bread is toasty.
  6. Mix veggies with bechamel sauce (cheese sauce). Pour into squash. Top with bread and almonds. Serve and enjoy!!
Notes

I’d say total time on this dish is around 60 minutes, because most of the prep and cooking can be done while the squash is roasting! Could be a tad longer if the squash takes longer to roast. 🙂

Wednesday

5

September 2012

1

COMMENTS

Crostini

Written by , Posted in Appetizers, Baking, Beef, Bread, Cheese, Fruit, Lunch, Meat, Pork, Sandwiches, Sides, Vegetables

Crostini
Recipe Type: Appetizer, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Cute little toasts.
Ingredients
  • 1 baguette or loaf of bread (Italian or French), thinly sliced
  • Topping Options: grapes + grape jam + Parmesan
  • tomato + Cheddar + olive oil + salt + pepper + roast beef
  • bell pepper + tomato + Parmesan + S + P + olive oil
  • figs + Gruyère + honey + olive oil + salt + pepper + ham
  • eggplant + honey + Gruyère + olive oil + salt + pepper
  • basil + tomato + Parmesan + olive oil + salt + pepper
  • sorrel + grapes + Parmesan + olive oil + salt + pepper
Instructions
  1. Pre-heat oven to 400F.
  2. Thinly slice ingredients.
  3. Drizzle savory crostini with olive oil (it could also be good with the sweet ones).
  4. Top with desired toppings.
  5. Sprinkle savory crostini with salt and pepper.
  6. Bake for 10 minutes.
  7. Serve immediately.

 

Wednesday

22

August 2012

0

COMMENTS

Spaghetti Squash Rock

Written by , Posted in Baking, Beef, Cheese, Dinner, Gluten Free, Main Dishes, Meat, Roasting, Vegetables

 

Spaghetti Squash Rock
Recipe Type: Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 65 mins
Total time: 1 hour 20 mins
Serves: 2-4
Ingredients
  • 1 spaghetti squash, halved, seeds removed
  • 1/2 lb. ground meat (I used beef), or tempeh
  • olive oil
  • 2 tomatoes, diced
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 5 cloves garlic, minced
  • 1 small summer squash, diced
  • 1/2 t salt
  • 1/2 t pepper
  • 1 t dried oregano
  • 1/4 t dried thyme
  • 2 T red wine vinegar
  • 1/4 C parmesan cheese, for topping
  • 1/4 C basil, for topping
Instructions
  1. Preheat oven to 350F.
  2. Drizzle squash with olive oil and a sprinkle of salt and pepper. Place cut side down on a baking sheet. Bake on a rack set in the middle or upper position of the oven, for 55-65 minutes, or until flesh of squash is tender (jab it with a fork to find out if it is).
  3. Heat pan, add ground meat. Drain fat and return meat to pan. Add veggies, herbs, salt and pepper. (Add some olive oil if the pan gets dry.) Cook until reduced and saucy, about 13 minutes.
  4. Add red wine vinegar, cook 2 min more.
  5. Taste and adjust seasoning if needed.
  6. Remove squash from the oven. Scrape with a fork to get the spaghetti-ness from the side. Fill with meat and veggie mixture.
  7. Top with parmesan cheese, basil, and a drizzle of good quality olive oil (like Bari’s).
  8. Serve with garlic twists or garlic flats.
Notes

To serve more than two as a main dish, add another spaghetti squash. There should be enough filling for 4 people.

 

Monday

20

August 2012

0

COMMENTS

Julia Child’s Boeuf Bourguignon

Written by , Posted in Baking, Beef, Dinner, Main Dishes, Meat, Pork, Soups, Vegetables

Julia Child’s Boeuf Bourguignon
Author: Julia Child
Serves: 6
The most amazing meal, by the most wonderful cook!
Ingredients
  • 6 oz. chunk of bacon
  • a 9- to 10-inch fireproof casserole 3 inches deep
  • 1 T olive oil or cooking oil
  • a slotted spoon
  • 3 lbs. lean stewing beef cut into 2-inch cubes
  • 1 sliced carrot
  • 1 sliced onion
  • 1 t salt
  • 1/4 t pepper
  • 2 T flour
  • 3 C of a full-bodied, young red wine, or a Chianti
  • 2 to 3 C brown beef stock or canned beef bouillon
  • 1 T tomato paste
  • 2 cloves mashed garlic
  • 1/2 t thyme
  • a crumbled bay leaf
  • the blanched bacon rind
  • 18 to 24 small white onions, brown-braised in stock (see recipe)
  • 1 lb. quartered fresh mushrooms sautéed in butter (see recipe)
Instructions
  1. Remove bacon rind and cut into lardons (sticks, 1/4″ thick and 1 1/2″ long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry. (Note: I didn’t have bacon with a rind, so skipped this step.)
  2. Preheat oven to 450F.
  3. Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
  4. Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
  5. In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
  6. Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat beef lightly with the flour. Set casserole uncovered in the middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
  7. Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top on the stove. Then cover the casserole and set in lower third of a preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
  8. While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
  9. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
  10. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 C of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. (*Recipe may be completed in advance to this point.)
  11. For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
  12. For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minites, occasionally basting the meat and vegetables with the sauce.
Notes

I served it with steamed potatoes and a French wine.

 

Newer Entries →
← Older Entries

Looking for Something?

Support My Cookbook!

I’m raising money to publish my first cookbook! You can donate through GoFundMe or send money via PayPal.

Favorites

Burlap & Barrel Single Origin Spices

Otamot (10% discount code: RACHO10)

These are affiliate links. I get a small commission for any sales generated from these referrals.

Instagram

Recent Posts