De Ma Cuisine

Pork Archive

Wednesday

27

June 2012

4

COMMENTS

Almond and Black Pepper Crusted Roast Pork

Written by , Posted in Dinner, Low Carb, Main Dishes, Meat, Pork, Roasting

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Almond and Black Pepper Crusted Roast Pork

Prep Time: 20 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 50 minutes

Yield: 4-8

Ingredients

  • 1 pork leg, trimmed of fat
  • 2 T unsalted butter, softened (at room temperature is perfect)
  • 2 T honey
  • 3 T almonds, ground
  • 1/2 to 1 T freshly ground black pepper
  • 1 t salt
  • 1 C water

Instructions

  1. Pre-heat oven to 275F.
  2. Combine butter through salt in a small bowl. Rub over both sides of pork.
  3. Place pork in a greased oven-proof dish. Pour water around pork. Cover with foil.
  4. Bake for 2 hours (or until internal temperature reaches at least 165F). Remove foil. Increase temperature of oven to 350F. Bake 30 minutes more.
  5. Tent with foil and let rest 15-30 minutes or so before slicing.
http://www.de-ma-cuisine.com/almond-and-black-pepper-crusted-roast-pork/

 

Wednesday

20

June 2012

0

COMMENTS

Browned Butter Pasta with Italian Sausage and Basil

Written by , Posted in Cheese, Dinner, Main Dishes, Meat, Pasta, Pork, Sausage, Vegetables

Browned Butter Pasta with Italian Sausage and Basil
Recipe Type: Main, Dinner, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4-6
Browned Butter compliments slightly spicy Italian sausage in this dish that features summer veggies.
Ingredients
  • 3-4 small-medium summer squash, chopped (about 3 C total)
  • 1 carrot grated (about 1 1/2 C)
  • 4-6 cloves garlic, diced
  • 1 onion, chopped
  • 1 pkg. (12 oz.) Italian sausage, sliced in rounds
  • 1 C white wine, chicken or vegetable stock (or even apple juice would work)
  • 1 t balsamic vinegar
  • 1 T dijon mustard
  • 1 T olive oil
  • 4 T butter
  • salt
  • pepper
  • 5 kale leaves, cut in chiffonade (thin ribbons)
  • 1/2 C pasta water
  • basil, chopped (for topping)
  • parmesan cheese, grated (for topping)
  • pasta, any kind you like – cook according to package directions
Instructions
  1. Bring pasta water to a boil.
  2. Heat skillet over med heat. Add butter and olive oil. Cook until browned. Whisk in dijon (it may bubble up a bit, mine did). Add veggies (except kale), sausage, salt, and pepper.
  3. Cook pasta.
  4. Add wine/stock, pasta water, balsamic vinegar, and kale. Cook 5 minutes or so (until the liquid comes back to a boil, and boils for a little while).
  5. Toss the sauce with the drained pasta.
  6. Serve topped with basil and parmesan cheese.

 

Wednesday

23

May 2012

0

COMMENTS

German Style Potato Salad – Adapted by Rachel O

Written by , Posted in Inspired By, Lunch, Meat, Pork, Potatoes, Salads, Sides, Vegetables

German Style Potato Salad – Adapted by Rachel O
Recipe Type: Salad, Side
Serves: 2-4
Potatoes, bacon, onions, and garlic all pair well with oregano, which inspired the changes to this dish.
Ingredients
  • 4-6 potatoes
  • 3 strips bacon, chopped
  • 1 T flour
  • 1/3 C red wine vinegar
  • 1 1/2 t honey
  • 2 T fresh oregano leaves, chopped
  • 1 bell pepper, chopped
  • pinch cayenne
  • 1/2 t paprika
  • 2 T olive oil
  • 2 T plus 2 t salt
  • 1 lg. spring onion
  • 3/4 C stock (chicken or veggie)
  • 1 T plus 1 t Dijon mustard
  • 1/2 t black pepper
  • 1 1/2 C summer squash, chopped
  • 2 cloves garlic, diced
  • 1 tomato, chopped
Instructions
  1. Place potatoes in large pan and cover with cold water and 2 T salt. Bring to a boil. Cook until tender.
  2. Cook bacon over med heat. Remove from pan and set aside (try not to eat it all while you cook the rest of the dish!). Drain all but 2 T bacon grease.
  3. Add onion, bell pepper, summer squash and cook 3 minutes. Add garlic, cook 1 minute. Move veggies to one side of pan, let oil come to the other. Whisk in flour (add more bacon grease if needed).
  4. Whisk in stock, vinegar, mustard, honey, salt, pepper, cayenne, and paprika. Bring to a boil, whisking occasionally. Remove from heat.
  5. Mix oregano leaves with 2 T olive oil.
  6. Cut cooked and cooled potatoes into cubes or slices.
  7. Combine vinegar mixture with potatoes and toss to coat.
  8. Pour oregano oil over potatoes and toss.
  9. Serve topped with bacon and tomato.
Notes

To make this recipe Gluten Free: Omit flour and add 1 T corn starch whisked with 1/4 C cold water. Mix cornstarch mixture in at the same point in the recipe.
Would be wonderful with something cooked on the BBQ!

 

Wednesday

25

April 2012

1

COMMENTS

Sugar Snap Pea Pasta

Written by , Posted in Cheese, Dinner, Lunch, Main Dishes, Meat, Pasta, Pork, Vegetables

 

Sugar Snap Pea Pasta
Recipe Type: Pasta, Main, Lunch, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
A simple dish that highlights some of springs great flavors.
Ingredients
  • 2 C pasta
  • 4-5 slices bacon, cooked and crumbled
  • 1 tomato, chopped
  • juice and zest from 1/2 lemon
  • 2 T olive oil
  • 1-3 C sugar snap peas, strings removed
  • 1 C parmesan cheese, divided
  • 1 T maple syrup
  • 1/2 to 1 C pasta water
  • salt
  • pepper
  • pinch cayenne
  • 2 cloves garlic, chopped
  • 1 spring onion, chopped
  • 2 T almonds, chopped
  • reduced balsamic vinegar (start with 1/2 C and reduce down)
Instructions
  1. (If bacon isn’t cooked, cook and chop now.) Cook pasta (reserving 1/2 to 1 C water before draining). Reduce vinegar.
  2. Heat pan, add oil. Add onion, salt, and pepper. Cook 2 minutes. Add garlic. Cook 1 minute.
  3. Add tomato, lemon zest and juice, maple syrup, cayenne, and pasta water. Cook to reduce liquid, 5 minutes (or more).
  4. Add snap peas. Cook 2-3 minutes.
  5. Toss pasta with sauce and 3/4 C parmesan cheese.
  6. Serve topped with bacon, parmesan cheese, and a drizzle of reduced balsamic vinegar.
Notes

Cook time includes pasta. Will vary depending on type of pasta.

 

Wednesday

18

April 2012

1

COMMENTS

Spinach and Cheese Lasagna

Written by , Posted in Cheese, Dinner, Main Dishes, Meat, Pasta, Pork, Vegetables

Spinach and Cheese Lasagna
Recipe Type: Main, Entree, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 8
Spinachy and cheesy. It’s lasagna for dinner.
Ingredients
  • 1 lb. lasagna noodles
  • 6-8 C spinach, chopped
  • salt
  • pepper
  • pinch nutmeg
  • 2 slices bacon, cooked and crumbled
  • 1 C (8oz.) cottage cheese
  • 1/4 C Greek yogurt
  • 6 cloves garlic, diced
  • 1/2 C spring onion, diced
  • 2 T olive oil
  • 4 C tomato sauce
  • 1 C (8 oz.) fresh mozzarella, 1/2″ cubes
  • 1 C parmesan, grated (divided 2/3 C, 1/3 C)
  • 1/2 C water (opt.)
  • 1 T olive oil
  • Fresh herbs for topping (like basil, parsley, oregano)
  • Parmesan cheese, for topping.
Instructions
  1. Boil water. Pre-heat oven to 350F.
  2. Heat pan, add olive oil. Add garlic and onion, cook 2 minutes. Add seasonings and spinach, a little bit at a time and wilt.
  3. Mix cheeses, cottage cheese, and yogurt.
  4. Cook pasta for 8-10 minutes.
  5. In greased 9×13 oven-safe dish, layer: tomato sauce, noodles (don’t overlap them), cheese mixture, a bit of tomato sauce, noodles, spinach mixture, noodles… sprinkle bacon over one layer… repeat until all ingredients are gone (unless you have extra noodles, don’t pile those on!). Top layer should have tomato sauce.
  6. Bake at 350F for 30 minutes. Top with a sprinkle of olive oil (opt.), pour a bit of water around the side (if noodles need a bit more liquid), and top with reserved parmesan cheese and bake an additional 10 minutes.
  7. Let rest 10 minutes before serving.
  8. Serve topped with a little more parmesan and some fresh herbs.
Notes

On the episode I felt like I could have had more filling, so here are the changes I would make:
1 1/2 C parmesan, grated (divided 1 C, 1/2 C)
2 C (16oz.) cottage cheese
2 C (16 oz.) fresh mozzarella, 1/2″ cubes

Great with a caesar salad!

 

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