De Ma Cuisine

Meat Archive

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.

 

Friday

31

August 2012

0

COMMENTS

Chicken Stock

Written by , Posted in Meat, Poultry, Soups

Simple Chicken Stock
Recipe Type: Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Ingredients
  • 1 chicken carcass
  • 6-8 C water
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 1 t whole peppercorns
  • 1 bunch herbs (rosemary, thyme, oregano, parsley, basil…)
Instructions
  1. Place chicken carcass in a soup pot with water, veggies, herbs, and pepper. Bring to a boil and cook for 2-3 hours.
  2. Strain and discard bones and meat.
  3. Cool slightly before refrigerating.
  4. Place cooled stock in fridge. When completely cooled, skim fat off the top.

 

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.

 

Friday

17

August 2012

0

COMMENTS

Battered and Fried Mahi Mahi

Written by , Posted in Dinner, Fish, Main Dishes, Meat

Battered and Fried Mahi Mahi
Recipe Type: Fish
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 16 mins
Total time: 26 mins
Serves: 2-4
Ingredients
  • 1 package Mahi Mahi (about 1 lb.)
  • 1 C flour (or so)
  • 1 t paprika
  • salt
  • pepper
  • 1 egg
  • 3-4 C oil (I used canola)
Instructions
  1. Mix flour, paprika, salt, and pepper in a shallow dish. Whisk egg in a separate shallow dish.
  2. Heat oil in a deep dish.
  3. Coat fish in flour mixture, then in egg, then in flour mixture again. (Try to keep one hand as a the “dry” hand, the other as the “wet” one.) Set aside on a separate plate.
  4. When oil is hot (I stuck the end of a wooden spoon in – when it bubbled a bit around it, it was hot enough – don’t know if this is a real method, but it worked) carefully add fish, 2-3 pieces at a time (you don’t want to add too much and cool the oil down too much – this will result in slower cooking time, which means the fish will absorb more oil, resulting in greasier fish). Cook about 3-4 minutes, then flip, and cook 2-4 minutes more (I wanted the internal temperature to get to 165F).
  5. Remove from pan and drain on a paper towel lined plate.
  6. Repeat with remaining fish (it took me 3 batches with about 1 lb. of fish).

 

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