De Ma Cuisine

Beef Archive

Monday

31

October 2011

0

COMMENTS

Pasta Rouge

Written by , Posted in Beef, Dinner, Main Dishes, Meat, Pasta, Sauces, Vegetables

I love pasta. It’s easy and can be quick, or, like this recipe, take its time. It’s versatile too. You can do a tomato sauce, or a cream sauce, or a bechamel (cheese) sauce, or burned butter‚ or just a bit of olive oil. Usually something can be made out of what we have on hand in the veggie drawer and the pantry. This one took a bit of time (mostly hands off cooking time though), but in a pinch, like if you need something to make right now, just don’t cook it as long. Simple. Done. Dinner’s ready. Here’s to pasta after a long day…

Pasta Rouge
Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
Serves: 2-4
Ingredients
  • 1 t to 1 T bacon grease
  • 2 T olive oil
  • 1 squash, chopped
  • 1 plum tomato, chopped
  • 4 cloves garlic, diced
  • 1/2 onion, chopped
  • 1 T red wine vinegar
  • 1 1/2 t reduced balsamic vinegar
  • 1 T fresh oregano, chopped
  • 1 sprig fresh rosemary, chopped
  • 3 T dried basil, crushed
  • 2 T dried parsley, crushed
  • 1 C mushrooms, sliced
  • 1/4 to 1/2 lb. ground beef
  • drizzle honey
  • 2 C chicken stock
  • 2 C crushed tomatoes
  • 1/4 C red wine
  • 1/4 C pasta water
  • salt
  • pepper
  • 1 package penne pasta (I used rice pasta)
Instructions
  1. Saute onion and squash in bacon grease and olive oil. Add diced tomato and garlic after a few minutes and cook for 2 minutes. Add 1 T balsamic, all red wine vinegar, wine, crushed tomatoes and seasonings when the veggies are tender. Cook 15-30 minutes. Remove from heat and use immersion blender to puree.
  2. Meanwhile, cook beef in 1 T oil. When it’s cooked, add mushrooms. Drizzle with honey and remaining balsamic. Add stock and tomato puree. Simmer 1 hour.
  3. Cook pasta. Add 1/4 C pasta water to tomato sauce.
  4. Serve topped with parmesan cheese, fresh basil, with garlic bread and a salad.
Notes

Our rating ****

 

Friday

21

October 2011

2

COMMENTS

For Oma and Her Borscht – Beet and Beef Borscht

Written by , Posted in Beef, Dinner, Gluten Free, Inspired By, Legacy, Lunch, Main Dishes, Meat, One Dish Dinners, Potatoes, Soups, Vegetables

Beef-and-Beet-Borscht1

This post is for my Oma, who will probably never read it, as I’m quite certain that she’s not online.

My Oma is a wonderful cook. She’s one of the best, in my opinion. When we were little and we’d go to visit, she would have Chicken Noodle Soup for those of us who hadn’t yet discovered the wonders of Borscht. I didn’t know what I was missing! Her Borscht is amazing! She has two different kinds: Beef Borscht (I don’t know if that’s the real title, it might also be called Winter Borscht) and Sommer Borscht (pronounced like Zumma). I had the Sommer Borscht recently for the first time and it’s oh so good. She also makes Zwieback (the buns being made by me in the above photo), which I have memories of making with her as a small girl. I’ve made them since, as a grownup, and while they’re not quite the same, they’re pretty good (I have her Zwieback recipe, in her handwriting, so they’re as close as they can get!).

Beets1

Oma’s Borscht is made differently than mine, but they’re the same idea. A meat and potatoes soup that has a dollop of sour cream on top. I make mine with beets (which I’m told she doesn’t) and she makes hers with dill (which I don’t). There may be other variances too, but those are the main ones.

I think Borscht came from a time where people used what they had out of necessity. I used what I had (beets) because I wanted to (and because it’s the only way we like beets in our house). This is how I normally cook, and why most of my recipes are uniquely my own. Some are inspired by a magazine, a blog, a cookbook. Others are concocted by standing in front of the pantry cupboards, or the fridge with the door open (I used to get in trouble for this as a kid) summoning my creative culinary skills to create something delicious. Either way, I’m often inspired to use things that we already have, often that have come in our Abundant Harvest Organics produce box, in a fresh, creative way.

I’ve made Borscht many times before, but until recently, had never written it down. So, here’s my most recent version, probably slightly different from any other, but good none-the-less.

Happy Eating!

Print
Beet and Beef Borscht

Prep Time: 15 minutes

Cook Time: 2 hours, 17 minutes

Yield: 4

Beet and Beef Borscht

Ingredients

  • 2 T olive oil
  • 1/2 - 1 lb. (stewing) beef*
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 4 lg. or 8 sm. radishes, chopped (opt.)
  • 3 med. - lg. potatoes, chopped
  • 1 onion, chopped
  • 8 sm. beets, peeled and chopped
  • 1 clove garlic, diced
  • 1 T (or more) red wine vinegar
  • 1 C crushed tomatoes
  • 2 - 4 C water
  • 4 C beef (or chicken, or vegetable) stock*
  • to taste salt
  • to taste pepper
  • 1 C cabbage, chopped
  • Greek yogurt (for topping)

Instructions

  1. Heat soup pot. Add olive oil, then beef. Cook beef 3 - 5 minutes.
  2. Add carrots through beets, cook for about 8 to 10 minutes. Add the garlic, cook 1 minute. Add the vinegar, to deglaze the pan, cook about 1 minute more.
  3. Add tomatoes, water, stock. salt, and pepper, and bring to a boil. Reduce to a simmer and cook 1-2 hours, adding the cabbage in the last 30 minutes or so. Taste and adjust seasoning if desired.
  4. Serve topped with yogurt.

Notes

*To make it vegetarian, omit beef, and use vegetable stock.

http://www.de-ma-cuisine.com/for-oma-and-her-borscht/

Friday

14

October 2011

0

COMMENTS

Top Sirloin with Mushrooms

Written by , Posted in Beef, Dinner, Low Carb, Main Dishes, Meat, Vegetables

Top Sirloin with Mushrooms
Recipe Type: Main, Beef, Mushrooms
Author: Rachel Oberg – De Ma Cuisine
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Serves: 4-6
To celebrate 5 years of marriage, beef is always a good idea!
Ingredients
  • 1 Top Sirloin (about 2 pounds)
  • 1 C red wine (I used a Charles Shaw Cabernet Sauvignon)
  • 1/2 C balsamic vinegar, divided
  • salt
  • pepper
  • olive oil
  • 1 C mushrooms, quartered (I used button mushrooms, but use whatever kind you have)
Instructions
  1. Sear all sides of beef in a bit of olive oil, salt and pepper in the cast iron pan you’re going to braise it in, then add red wine and balsamic vinegar.
  2. Braise/bake at 375F for 1 hour.
  3. Meanwhile, cook mushrooms in balsamic vinegar, until mushrooms are cooked and vinegar is thick and syrupy.
Notes

Save the leftovers for another meal: Philly Cheesesteak Pizza, Beef Stew, Beef Pot Pie…

Sunday

9

October 2011

3

COMMENTS

Shepherd’s Pie

Written by , Posted in Beef, Cheese, Main Dishes, Meat, Potatoes, Vegetables

Fall is a time for hot meals, comfort foods, hearty dishes… it’s an excuse to not just have salad for dinner. And to not have to turn on the AC if we want to eat soup (of course we’ve never done that…). Shepherd’s Pie is one of those meals. We love it, and I want to share it.

Add it to your fall menu!

Happy Eating!

Shepherd’s Pie 

 
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
A hearty comfort food, perfect for fall and winter.
Ingredients
  • 2 cloves garlic, chopped
  • 1/2 lb. ground beef (or chicken, turkey, or pork)
  • 1 C leeks (or onion, I had leeks when I made this the first time), chopped
  • 1 C spinach (or kale), chopped
  • 1 carrot, chopped or grated
  • 1 C broccoli, chopped
  • 1/2 C frozen peas
  • 1-2 C mashed potatoes (can use leftovers)
  • 1 C cooked polenta (opt. or use an extra cup mashed potatoes – I had leftover polenta I wanted to use up)
  • 1 t chili powder
  • 1 t cumin
  • 1/2 t all spice
  • salt
  • pepper
  • 1 T balsamic vinegar
  • 1 T cornstarch
  • 1/4 C water
  • 1-2 T olive oil
  • 1/2 C sharp white cheddar cheese, grated
Instructions
  1. Pre-heat oven to 350 F. (If potatoes aren’t cooked yet, wash, cube and cook. Then mash with some milk, salt and olive oil.) Cook beef. Drain and set aside. Add olive oil, leeks/onions, garlic, broccoli, carrots, and seasonings; cook until tender. Add peas, cook 3 minutes or so. Add beef and spinach, cook 3 min, or until spinach is wilted.
  2. Mix cornstarch with water and balsamic vinegar. Pour over beef and veggies.
  3. If using a cast iron skillet, leave meat and veggies in there, spread evenly over the bottom of the pan. If not, transfer to an ovenproof dish. Cover meat and veggies with potatoes. Top with cheese.
  4. Bake until cheese is bubbly and slightly browned, 15 minutes or so.
 
Notes

This is a great way to use up leftover potatoes, polenta, even extra ground beef and veggies from a previous meal.
Leftovers can be frozen and are great re-heated in the toaster oven (or microwave, if you want).
If you don’t have broccoli, use more peas, and vice versa. If you don’t like carrots, or any of the veggies listed, use some that you do like. You could also substitute mashed cauliflower for the mashed potatoes.
Our rating: * * * It was so good we both had seconds!

 

Friday

7

October 2011

0

COMMENTS

Spaghetteroni and Cheese

Written by , Posted in Beef, Cheese, Main Dishes, Meat, Pasta

We were out of town for a little while, and I haven’t been to the grocery store yet. Our freezer is sadly depleted, as is our fridge and pantry (um, cupboard in our tiny apartment kitchen). However, dinnertime still has us starving, so last night it was time to be creative. I had some ground beef in the freezer (you could also use ground chicken or turkey), a tiny can of tomato sauce, and some pasta. Spaghetti sounded good, and easy, and so did mac and cheese. So I did both, in one dish. It. Was. Amazing. (In my opinion.) And, since Husband posted about it on Facebook and said that I would be sharing, I figured I ought to do so.

(Sorry, no pictures of the dish. We were starving.)

Spaghetteroni and Cheese
 
Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 2-3
Spaghetti marries Mac and Cheese. True Love in a dish.
Ingredients
  • 1/2 lb. rotini pasta
  • 1/2 lb. (more or less) ground meat (I used beef)
  • 1 – 8 oz. can tomato sauce
  • 1 t dried oregano
  • 1 T dried basil (or use fresh, and do more like 1/4 C)
  • 1 t dried parsley
  • 3 T olive oil
  • 2 T flour
  • 1 t spicy brown mustard
  • 1 C pasta water
  • 1/2 C milk (I used 2%)
  • 1 red onion, chopped
  • 4 medium cloves garlic, chopped
  • 1 C parmesan cheese
  • salt
  • pepper
  • 1 t smoked paprika
Instructions
  1. Cook pasta. Meanwhile, cook meat. Drain. Set aside.
  2. Add to pan: 1 T olive oil and onion, cook 3 minutes or until onion is translucent. Add garlic, cook 2 minutes (low heat). Add tomato sauce, oregano, parsley, basil, salt and pepper.
  3. Drain pasta, reserving 1 C water (helps the sauce stick to the pasta).
  4. Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
  5. Mix beef sauce with pasta.
  6. Serve pasta topped with cheese sauce and more grated parmesan (and fresh basil if you’d like).
  7. Great with garlic bread (or in a pinch/empty fridge day like yesterday: I thawed some pizza dough and baked it, then rubbed fresh garlic on it, drizzled with olive oil, sprinkled with parmesan cheese, broiled 3-5 min).
 
Notes

Our rating: *** (Husband) **** (Me)
Difficulty: 2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)

 

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