De Ma Cuisine

Meat Archive

Monday

14

November 2011

0

COMMENTS

Roasted Chicken

Written by , Posted in Baking, Dinner, Low Carb, Main Dishes, Meat, Poultry

Roasted Chicken
Recipe Type: Main Dish
Author: De Ma Cuisine – Rachel Oberg
Prep time: 5 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 35 mins
Serves: 2-4
Ingredients
  • 1 whole chicken
  • olive oil
  • salt
  • pepper
Instructions
  1. Line a pan with foil, drizzle with oil, sprinkle with salt and pepper.
  2. Place chicken in pan. Drizzle with oil, sprinkle with salt and pepper.
  3. Bake at 375F for 1 hour 15 min (until it gets to 180F), basting every 30 minutes.
  4. Let stand 10 minutes before serving.
Notes

We gave this **** (“Amazing”)

Wednesday

2

November 2011

0

COMMENTS

Friends, Burgers, and Shoestring Fries

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

This weekend I will attend my second Creative Connection USA event. I’m excited to have an opportunity to connect with some of the wonderfully creative women I met at the first event I attended a few weeks ago. I also hope to meet some new friends, as I’m sure I didn’t even chat with half of the women gathered at the Tea Exchange.

That event was pretty monumental for me. I’ve been planning menus and blogging for a while now, but I still feel like I’m just starting out. I love what I do, but I’ve been struggling with the direction to take it in. There’s so much I want to do and learn, and so many different things that I love to do. So it can be difficult to focus when I’m wearing so many hats. I’m working on narrowing down my focus (and it’s so much fun!!!).

This is kind of a lot of information, and it’s getting a little more personal than I’d intended the blog to be… I hope you’ll indulge me and keep reading. I still have a lot to tell you.

I want to introduce you to a few of my new friends, who have been so influential, inspiring, and who have encouraged me more than they may ever realize.

Joanna Waterfall of Waterfall Creative is a new friend. She is creative, artistic, sweet and fun (and she looks a little like Audrey Hepburn, which I think is super cool!). She’s encouraging, supportive and excited about my work. She has designed a new logo for me, which I’m restraining myself from showing you right now, because it deserves its own post. I’ll show you in a few days. I can hardly wait! If it weren’t for her, I wouldn’t have known about CCLA. If it weren’t for the contest on her blog, I may not have attended the event. I’m so thankful for this new friend!

Emilee Hegg of Tasteful Tatters is the host of the CCLA events. She has encouraged me with her excitement for my menu planning venture. I’m humbled by and so thankful for her kind words and the way she makes me feel like I’m doing something special. She has an Etsy shop where she sells super cute accessories. She also has awesome vintage furniture and accessories you can rent for weddings, photo sessions, birthday parties and more!

Lizzie Metcalf of S’Wonderful Photography was the featured photographer at last month’s CCLA event. She’s sweet and talented and I’m so glad to have her as a new friend!

Laura Pedrino of Yours and Mine Photography was one of the women I spent the most time with at CCLA. We were in line together for something to drink, and ended up sitting together. She’s a newlywed, who has started a photography business with her husband. I’m looking forward to connecting with her at future events and watching their business grow!

Christy LeMire of Waterside Wellness is passionate about food and nutrition. She’s a health coach who provides personal nutrition, wellness and lifestyle counseling. It’s been fun to connect with her about food!

A few other friends that I’m excited to get to know better:

Becca Rillo of Becca Rillo Photography

Christy Schnurle of One Handspun Day

Kathy Le Backes of The Vintage Table Co. 

Molly Reynolds Makeup Artist

Carson Saldivar of Itty Bitty Party Committee

If you’re still reading, I thank you. I hope I haven’t kept you from anything important. 🙂 And, I hope you’ll continue to read. I have a few exciting thing coming up. I’ve kept the lid on things (mostly) and haven’t just haphazardly included them in this long post. However, I will not be able to keep them to myself for long. So, stay tuned for a new logo, something exciting to do with Abundant Harvest Organics (even more exiting than then contest for a free box of produce – have you entered yet?!), and an idea that Husband and I are working on – another facet to the menu planning art.

Wow, I wrote a lot… I’m getting to the end. I feel as though I should share a recipe. This is, after all, a food blog. So, in celebration of these new friends, of CCLA, of an AHO venture, of ideas with Husband… two recipes that are favorites of ours. My Homemade Burgers and my Shoestring Fries. I do hope you’ll enjoy them.

Shoestring Fries

Recipe Type: Potatoes, Fries Author: Rachel Oberg – De Ma Cuisine Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 2 A great side to go with Burgers or a Sandwich! Ingredients

  • 2 potatoes, cut into cubed strips (is that how to say it? you know, cut into french fry shapes) about 1 cm x 1 cm (or about 3/8″x3/8″)… this isn’t an exact science… if they’re larger, they’ll take longer to cook, that’s all
  • 1-2 T olive oil
  • 1/2 t salt
  • pepper
  • 1 t paprika
  • 1 t chili powder
  • pinch cumin (opt.)
  • pinch ginger (opt.)
  • pinch red pepper flakes

Instructions

  1. Cut potatoes. Rinse and dry (if you want – this will help them to get a bit crispier). Toss in a bowl with olive oil and seasonings. Bake at 450F for about 10 minutes (or until browned and crispy).
Burgers
 
Recipe Type: Burgers, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2
YUMYUMYUM!
Ingredients
  • 1/2 to 3/4 lb. lean ground beef (turkey or chicken would work as well)
  • 1/4 oats, ground (I used the coffee grinder, cleaned out a bit first)
  • 1/8 C flax seeds, ground
  • 1-2 T apple cider vinegar
  • pinch ginger
  • 1-2 T honey
  • pinch cumin
  • 1 T chili powder
  • 1 t paprika
  • salt
  • pepper
  • 1 t parsley
  • 1/2 t red pepper flakes
  • Sometimes I’ll add an egg (helps hold it together), some BBQ sauce, and a grated clove of garlic. Last time I added some grated zucchini, because I had it. We couldn’t taste it, but knew it was adding a bit more goodness to the burgers.
Instructions
  1. Put all ingredients in a bowl and mix with your hands. Don’t over-mix (I don’t know why, I’ve just heard this said).
  2. Shape into burger shapes, pressing in slightly in the center of the burger with your thumb.
  3. Cook in a cast iron skillet (flipping once) about 10 minutes, or until they reach 160F, or on a BBQ (10-15 minutes). Top with Gruyere, if you like it, and caramelized onions and mushrooms (dry pan, sliced onions and mushrooms, add a few drizzles of honey, cook until caramelized).
 
Notes

Really good with a vanilla milkshake too! (We did, more or less: 1 C Trader Joe’s vanilla bean ice cream, 1/2 C greek yogurt, 1/2 C milk – use more or less depending on how thick you want them). Blend.

 

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/

Wednesday

19

October 2011

1

COMMENTS

Divine Ham and Bean Soup

Written by , Posted in Legumes, Main Dishes, Meat, Pork, Potatoes, Soups, Vegetables

I’m not really a chef, but I pretend to be. I guess you could also title this post “Getting to Know the Person Who Writes This Blog That You’re Reading Right Now”, but that doesn’t really flow, so I’ll keep it the way it is.

Sometimes I think that it would be fun to share interesting things about myself. I don’t know if anyone else will find them interesting. Maybe my mom and dad will. I hope they’re reading this. Anyhoo, here are some things I thought you might get a kick out of knowing. If you don’t, skip to the bottom. There’s a recipe there for you.

I like to think of myself as a professional blogger. Is that a job?

I started blogging about food after I saw the movie “Julie and Julia” Anyone else? No? Just me? I’m OK with that.

I use the stem of the broccoli too (peeled to remove the tough skin). No wasting food in this house.

I like to drink “chef’s juice” while I cook dinner.

I love vegetables (sorry younger self).

I like things now that I used to hate: mushrooms (cooked only, preferably), olives, wine, soda (not often drunk, but enjoyed when it is).

I use a computer for my work, and I’m pretty good at it (sorry high school self – when you thought you weren’t going to need the internet or to know how to make spreadsheets in Excel, you were wrong).

Salty over sweet any day of the week. A bite of dessert can satisfy, but I can down a bag of Salt and Vinegar chips in a sitting. Easy.

In my opinion, the best smell in the world is garlic, right after it hits the pan.

I love cheese. I don’t care if it’s bad for me. This is one food where I rarely read the label (except to see things like what kind it is, where it’s made and how much it costs).

I love basil. It’s the thing that grows best in my apartment garden. That’s not why I love it. I just do.

I hate it when my food gets cold. It’s so sad.

I’m not the best baker, because the way I cook is more of an art than a science. I don’t at all mean that baking is not an art, friends. I just mean that I use a little bit of this, and a dash of that, I change this for that and that for this. And when I’m done, it’s different than it was gonna be originally. Sometimes this makes baking not turn out for me. For example, I’ve had banana breads that have baked for hours and were still liquid in the middle (you can’t do a straight substitution for sugar with honey, lesson learned). The following was not a disaster in the cooking sense. It was almost a disaster because, well, read and see… (Again, if you’re bored, feel free to skip to the recipe at the waaaay bottom of this post.)

The cupcake saga. I made some delicious cupcakes. I used a recipe from Joy the Baker (she’s pretty much my blogger idol). I did a slightly different version of this recipe (by substituting blackberry jam for the cherries). Try it. You will not be sorry. 

cupcake1
cupcake2
cupcake3
cupcake4
cupcake5

The following recipe has nothing to do with the above. Just a random post. But a little bit of background for it: Husband loves ham. At the grocery store once he asked if I could make a ham and bean soup. There’s nothing that I love more than cooking for him (really!), so of course I had to try. Here’s what I came up with.

Divine Ham and Bean Soup
 
Recipe Type: Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 6 hours
Total time: 6 hours 15 mins
Serves: 2
A cozy fall or winter meal. A great way to use leftover ham.
Ingredients
  • 1 carrot, diced
  • 1 parsnip, diced
  • 1 C ham, diced (small cubes)
  • 1 potato, diced (small cubes)
  • 1/4 C onion, diced
  • 1 garlic clove, diced
  • 6 C water (give or take)
  • 1/2 to 1 C chicken stock
  • 1 C pan drippings from chicken (or could use gravy, or just more stock)
  • 1/2 lb (about 1 – 2 C) canelini (or other favorite) beans
  • salt (only if necessary – ham is salty) and pepper
  • 1/8 t ginger
  • 1/4 t red pepper flakes (or more, if you like it spicier)
Instructions
  1. Combine beans and water in soup pot. Bring to a boil. Turn the heat off. Cover. Leave 5 hours. [or put all ingredients except potatoes in Crock Pot, cook on high until beans are tender (6-10 hours). Add potatoes in the last hour. (I didn’t do mine this way, so I don’t know for sure on the time. Let me know if you do!)]
  2. Add water, pan drippings and stock to soup pot. Bring to a boil.
  3. In a small pan, sauté onion, carrot, parsnip; 3 minutes; add garlic. When water/stock boils, add potatoes. When veggies are tender, add them to the soup. Add ham.
  4. Reduce to a simmer and cook until potatoes are cooked and beans are tender.
  5. Great served with Gruyère and Apple Toasts.
 
Notes

Our rating: **** and a half!
It might serve more than 2, I didn’t write it down and I can’t remember. 🙂

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