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Friday

16

May 2014

0

COMMENTS

Dandy Sandi – Bacon Sandwich with Dandelion Greens

Written by Rachel, Posted in Lunch, Meat, Pork, Quick and Easy, Sandwiches, Sauces, Vegetables

You guys, did you know that dandelions aren’t just for making your arm turn yellow, or blowing the seeds all over the yard to plant new flowers? (I’m not the only one who did this as a child… right? My parents were thrilled, I’m sure.)

We can eat them!!?

Yes. Yes, we can.

I learned in this week’s Abundant Harvest Organics newsletter that dandelions are part of the sunflower family. I had no idea. I also learned that this plant that I’ve never eaten can be a substitute for: arugula, broccoli raab, beet greens, choys, kale, collards, chicory, or baby spinach. How fun!

So I did a little bit of research to see what might go well with these new (to me) greens. At first I thought of sautéeing them. That would be fabulous. They’re a little bit bitter, so if you want to tame them, as with any bitter green, you might want to cook them first. And you could totally cook them for this recipe. But, I thought that raw would work nicely too, because it was going on a bacon sandwich, with a savory garlicky mayo.

And now I. Can’t. Stop. Thinking. About. This. Sandwich. Ugh and I’m all out of bacon.

It’s simple really. Bacon, cook it. Onions, quick sauté. Easy enough even for lunchtime.

The sauce is a simple mayo-ish spread that has garlic, balsamic vinegar, dijon, and mayo. It’s deeeeelicious.

I can never have enough garlic.

Ever.

Suggestions: 1. Don’t skimp on the sauce. 2. Use a good quality mayo. 3. Don’t skimp on the sauce.

Everything gets all piled up on the bread.

We’re really into French baking and breads at home right now. I made baguettes the other week. And, since it was my birthday last Thursday, Tim bought us some great croissants to enjoy with friends the other night, and there was one left, perfect for us to split for this sandwich.

Sigh. I miss Paris.

I also miss this sandwich.

Happy Eating!

Dandy Sandi – Bacon Sandwich with Dandelion Greens

Recipe Type: Sandwich, Lunch, Pork, Bacon, Greens

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 2

Ingredients

6-8 slices bacon
1 T olive oil
1 onion, sliced
pinch salt
1/2 bunch dandelion greens (or any other greens), stem ends removed
2 regular sized (or 1 huge) croissants, sliced (or your favorite sandwich bread or baguette)
sauce: 1/2 T dijon mustard
1 T balsamic vinegar
2 T mayonnaise
to taste salt
to taste pepper
1 clove garlic, minced

Instructions

Cook bacon. Drain on a paper towel lined plate.
Heat skillet. Add oil. When oil is hot add onion and a pinch of salt. Cook over medium or medium-low heat for 7-10 minutes, or until onions are slightly browned, stirring occasionally.
Whisk together sauce ingredients. Spread on croissant/bread.
Top with bacon and greens.

Monday

21

April 2014

2

COMMENTS

Caesar Soup

Written by Rachel, Posted in Appetizers, Bread, Cheese, Fruit, Herbs, Lunch, Meat, Pork, Sides, Soups, Toasting, Vegetables

I have to confess something to you. A bowl of caesar salad in my vicinity will not last long. I have a hard time sharing it… I will, but I might rather eat the whole bowl by myself.

Enough about my caesar sharing issues.

Are you like me, and kinda stuck with the idea that lettuce can only be used in a salad or on a sandwich? Let’s break that mold.

How about a nice bowl of lettuce soup… Um, it’s way better than it sounds… and than the color might make you think (sorry, now we know, lettuce makes for a brown soup).

We all know that a good caesar salad dressing has tons of garlic. (Ahem, this is true of most of my favorite foods.) I mean, it’s good for you, and it tastes so gooooooood. Why not?!

Apple and basil are not part of a traditional caesar. Oh well. They go well in this recipe, so let’s ignore tradition for a moment.

Then the lettuce is wilted in. Just like that. Kinda fun. We usually want lettuce to be crisp, cold, and fresh. Most people turn their noses up at wilty lettuce. Snobs. (Hey, me too. Who wants a bowl of wilty salad… unless it’s meant to be wilted! Then we’re singing a different tune.)

You know that loaf of bread that is now stale and is not acceptable for peanut butter and jam? Good. Let’s rip it apart and toast it up. It’s seasoned with a little bit of olive oil, some salt, and pepper. Crunchy is good here, so don’t under toast.

No one wants soggy croutons.

Because they’re totally going into the soup. Yep. We’re doing this. The soup was blended and strained so it’s creamy and smooth. Then it is topped with that bacon you’ve been snacking on, those croutons you can’t stop eating, and the parmesan cheese you keep sneaking tastes of. (Oh, just me? Cool.) Plus, don’t forget about adding a drizzle of your favorite olive oil.

And just like that, it’s ready.

Creamy and dreamy, with a bit of zip.

Boom, bang, done did. (What?!) Let’s eat!

Happy Eating!

Caesar Soup

Recipe Type: Soup, Lunch, Side, Main, Quick and Easy, Foodie

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 37 mins

Total time: 52 mins

Serves: 2

Ingredients

2 slices bacon
1 T olive oil
1 apple, diced
1/2 t dried basil
1 stalk green garlic, diced
6 cloves garlic, diced
to taste salt
to taste pepper
1 t dijon mustard
1 T balsamic vinegar
6 C lettuce, washed and torn
4 C vegetable stock
2 C bread, torn
1 T lemon juice
2 T mayonnaise
olive oil, for topping
parmesan cheese, grated, for topping

Instructions

Pre-heat oven to 350F.
Cook bacon and drain on a paper towel lined plate.
Heat a soup pot. Add oil. When oil is hot, add apple, basil, green garlic, garlic, salt, and pepper. Cook for 2-3 minutes over medium-low heat, stirring occasionally.
Add dijon and balsamic vinegar, and cook 1 minute.
Add lettuce and wilt down for 2-3 minutes, stirring constantly.
Add stock and bring to a boil. Reduce to a simmer and cook for 15-20 minutes.
Toss bread with some olive oil, salt, and pepper. Place on a baking sheet and toast for about 10 minutes, turning once.
Remove soup from heat. Add lemon juice and mayo. Blend with a hand blender or regular blender (regular: remove the plug from the lid and cover hole with a clean towel). Strain, taste and adjust seasoning if needed.
Serve topped with croutons, a drizzle of olive oil, bacon, and a sprinkle of parmesan cheese (add the croutons immediately before serving).

3.2.1269

Wednesday

16

April 2014

4

COMMENTS

Sweet and Savory Cornmeal Pancakes

Written by Rachel, Posted in Breakfast, Brunch, Dinner, Eggs, Gluten Free, Lunch, Main Dishes, Meat, Pork, Quick and Easy, Vegetables

These pancakes may be my weakness. I mean, there’s just something about the egg dripping down, the savory bacon-mushroom-greens, and the sweet maple syrup that gets me.

After I took pictures, I knelt on the floor in front of the photographing area and inhaled them. I literally couldn’t stop.

This isn’t the first time this has happened. 😉

The day begins with some mushrooms that are all happy and warm in a dry pan. I didn’t add any oil right away because the mushrooms just soak it up. I wait until after they’re cooked to add it. It’s better this way. Trust me.

The oil is added along with some beet greens. Kale, chard, spinach… all acceptable substitutions. Buuuut, if you have beets, try it, it’s goooooood. (Tip: the more red stem you remove the less they will taste like beets, if you’re not as keen on the beet taste as some.)

We’re also adding bacon. So, yeah.

The batter is kinda like a polenta. In fact, in a pinch, if you had some leftover polenta, you could just slice it up, fry it and top it with the greens.

I felt like making these gluten-free, because I had some GF flour. Regular flour would be great too. Use what you have.

The pancakes puff up a bit and get nice and golden brown. They have just a hint of maple syrup in them, so they’re not overly sweet. They also make for a perfect next morning breakfast, toasted and topped with peanut butter, yogurt, fresh fruit, and syrup.

Make a big batch, then freeze a bunch and pop them into the toaster when it’s too early to think. Homemade hot breakfast. Done.

I did this about four days in a row. I ate the entire batch on my own. (I’m not kidding.)

And then, the best part (ok it’s all just the best part, let’s be honest), eggs are fried to a perfectly delicious doneness (a.k.a however you like them cooked, I prefer over-medium), and plomped on top of a big ole stack of pancakes.

Yes.

I’m so ready to eat this meal again.

I’ve been eating chocolate all afternoon and am ready for some sustenance.

Happy Eating!

Sweet and Savory Cornmeal Pancakes

Recipe Type: Breakfast, Brunch, Lunch, Dinner, Pancakes, Vegetables

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 4

Ingredients

4 slices bacon, cooked and crumbled
1-8 oz. pkg. mushrooms, sliced
1 t coconut oil
1 bunch (about 2 C) beet greens (or any other greens), chopped
pinch nutmeg
to taste salt
to taste pepper
1 t maple syrup
pancakes: 2 t coconut oil
2 eggs
1/4 T maple syrup
1/2 C buttermilk
1 t baking powder
2 t baking soda
pinch salt
1 C cornmeal
1/4 C all purpose flour (GF is fine)
4 eggs, for frying
maple syrup, for serving

Instructions

Pre-heat the oven to 200F (or less). Place a baking sheet with a cooling rack set on it in the oven.
Cook bacon. Drain on a paper towel lined plate and set aside. When cool, crumble.
Add mushrooms to a dry, hot skillet. Cook over medium heat for about 5 minutes, stirring occasionally. Add 1 t coconut oil, greens, bacon, nutmeg, salt, pepper, and maple syrup, and cook for about 3 minutes, stirring occasionally.
Whisk wet ingredients together (it’s ok if oil clumps a bit when it gets cold – try to break it into small pieces).
Whisk dry ingredients in a separate bowl.
Mix wet ingredients with dry. Let stand for about 5 minutes (batter will be fairly thin).
Heat a skillet or griddle over medium-low and add some coconut oil. When the oil is hot, pour about 1/8 C of batter onto the skillet, repeat until skillet has about 3 or 4 (depending on size of skillet and of pancakes), leaving a bit of room around each one. Cook for about 2 minutes on one side, or until bubbles form and do not pop. Flip and cook for another 1-2 minutes more. Place on the baking sheet in the warm oven. Repeat until all batter has been used.
Fry eggs.
Top a stack of pancakes with an egg, mushroom and greens mixture, and a drizzle of maple syrup. Serve warm.

Monday

14

April 2014

1

COMMENTS

Roasted Asparagus with Almonds and Crispy Bacon

Written by Rachel, Posted in Dairy-Free, Dinner, Gluten Free, Lunch, Meat, Pork, Quick and Easy, Roasting, Sides, Vegetables

What a treat spring’s veggies are. Light and flavorful, they seem to bring a breath of fresh air to the table. I love hearty winter veggies, don’t get me wrong. But, there’s just something about those first crisp, slender, bright green asparagus that makes my heart happy.

Especially when they’re topped with bacon and almonds.

What a simply delightful side for your first spring barbecue.

I read in last week’s Abundant Harvest Organics newsletter that asparagus stalks can grow up to ten inches in a day! What!? Imagine if we grew that much in a day… that would be weird. (Now I’m giggling to myself picturing really tall tall tall skiiiiiiiinny people who don’t fit in their houses… oh dear…)

This recipe is an easy one. You ready? Asparagus is tossed with olive oil, salt, and pepper.

I love to roast veggies any time of the year, so that’s what I did with the asparagus.

Favorite.

Things get a little bit crispy and nutty in the oven. This is the best part about roasting veggies. I could probably eat a whole pan by myself.

Thick and delicious bacon compliments the asparagus nicely. It goes into a cold pan, which keeps it from curling too much. I’m not sure about the splattering though… sometimes I cover the pan… baking the bacon also works well.

You could be fancy and wrap the bacon around a few stalks of asparagus to roast it. I thought about it, but then I thought that I’m too ~~lazy~~ practical. Chopping distributes the bacon a little better and takes way less time. But, if you’re in need of some serious bacon, or if you want something a little bit fancier, feel free to experiment.

The bacon and the almonds are chopped up in my version.

This was my Oma’s cutting board. I love having things that were once hers. It makes the fact that she’s gone a little more bearable. I have little pieces of her in the kitchen… that sounds weird… you know what I mean.

Oma means Grandma.

Mine was a fabulous cook.

I think she would enjoy the bacon and asparagus combination. Who wouldn’t?! I wonder, if there are any non-asparagus lovers out there, if they might enjoy it all roasted and topped with bacon and almonds.

Worth a try.

Unless you live with me, a hungry food blogger, who might just devour it all and not save you any… Might.

I want to make this again and again, it’s so good, and so easy. At the end, half a lemon is squeezed over the deliciousness. Make it for a spring brunch, an Easter dinner, or just to eat by yourself as you play Words with Friends with your brother.

Happy Eating!

Roasted Asparagus with Almonds and Crispy Bacon

Recipe Type: Side, Dinner, Vegetables, Pork, Bacon, Roasting, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 2-4

Ingredients

1 bunch asparagus, ends trimmed
4 slices bacon
1 T olive oil
salt
pepper
1/4 almonds (I used roasted and salted), chopped
1/2 lemon, juiced

Instructions

Pre-heat the oven to 425F.
Place bacon strips into a cold skillet. Turn on heat and cook until crispy. Remove from pan and drain on a paper towel lined plate.
Toss asparagus with oil, salt, and pepper. Place on a baking sheet and roast for 5 minutes. Turn and roast 5-8 minutes more, or until they are as crispy as you would like.
Top asparagus with bacon and almonds. Pour lemon juice over.
Serve immediately.

Monday

31

March 2014

0

COMMENTS

Crostini with Sausage and Braised Greens

Written by Rachel, Posted in Appetizers, Braising, Bread, Dairy-Free, Dinner, Lunch, Meat, Pork, Sandwiches, Sausage, Sides, Snacks, Toasting, Vegetables

I may have a new favorite way to eat greens.

For a second, forget about what I know you must be anticipating as amazingness in the crostini. Ok. Done? Just for a moment… Because we need to talk about greens.

Not too long ago I talked about bitter greens and offered a few suggestions for their unbittering. I mentioned, but didn’t go into detail about braising. But, now that I’ve tried it, I may never go back to any other way of cooking greens. (Ok, that maaaaay be a bit dramatic…)

Braised greens are simply amazing.

Seriously.

Llano Seco sent me a ham hock. I just had to try braising the greens with it. Oooooh boy! What a fun treat. If you can find one, I’d totally recommend it. It will be worth it. If you can’t, vegetarian is wonderful as well. I’ve made braised greens both ways. I’ve enjoyed them all immensely.

The greens braised for about two hours. I’ve tried them after shorter amounts of time and they’re great too. So if you don’t have a lot of time, don’t worry about it. But, if you’ve got a few hours to spare, try it. (And by a few hours I mean a tiny bit of time to get the ingredients into a pot, then just one eyeball on the pot every so often.) The result is tender, flavorful, AWESOME greens.

They’re not only perfect to top our little crostini, but this big batch can be frozen and later added to soups, rice dishes, or used to top some Paris Potatoes.

Now we can talk about the crostini.

Sorry. Wait. I need to interrupt myself again to tell you that I made these, then I stood beside the photography table and devoured them. I just couldn’t stop.

Interruption over.

So there was a ham hock in the greens. Then there’s some Llano Seco Italian Sausage that’s chopped up and heated in a few tablespoons of the braising liquid. You could really just end there with the greens and sausage. Pile it all on some rice or potatoes and call it dinner.

But, I didn’t do that.

I wanted some little toasts. So I sliced up a baguette, drizzled it with olive oil, and sprinkled with salt and pepper. They toasted up in the oven for a few minutes.

They were topped with some of the greens, and a few pieces of sausage. And then… a squeeze of lemon. One of my favorite ways to finish a dish.

If you can, share with friends. They will be glad you did.

Happy Eating!

Crostini with Sausage and Braised Greens

Recipe Type: Side, Snack, Sandwich, Toast, Meat, Sausage, Greens, Vegetables, Pork, Braising

Author: Rachel Oberg – De Ma Cuisine

Serves: 4-5

Ingredients

Braised Greens: 2 T olive oil
2 C celery, chopped
1 radish, diced
2 cloves garlic, diced
7 C vegetable stock
1 ham hock
8-9 C greens (mixture of any: chard, kale, collards, spinach…), roughly chopped
salt
pepper
2 T white vinegar
Crostini: 10-20 slices of baguette
olive oil
salt
pepper
1 clove garlic (optional)
3-4 T braising liquid
2-3 Italian sausages, halved and chopped
lemon wedges, for serving

Instructions

Heat a soup pot. Add oil. Add celery, radish, garlic, salt, and pepper, and cook over medium-low heat for 5-10 minutes, stirring occasionally.
Add ham hock and cook for 2 minutes. Add greens and vinegar and cook for 2 minutes more.
Add stock and bring to a boil. Reduce to a simmer and cook for 1-2 hours, stirring every once in a while.
Pre-heat oven to 350F.
Drizzle baguette slices with olive oil, and sprinkle with salt and pepper. Bake for 5-10 minutes, or until crispy. Rub with a clove of garlic if desired.
Add 3-4 T of the braising liquid to a skillet and add the sausage. Cook for about 5 minutes, or until heated through.
Top each slice of toasted baguette with some greens (try to avoid too much braising liquid so they don’t get soggy), a few pieces of sausage, and a squeeze of lemon.
Serve immediately.

3.2.1269

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Pork Archive

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Dandy Sandi – Bacon Sandwich with Dandelion Greens

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Caesar Soup

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Sweet and Savory Cornmeal Pancakes

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Roasted Asparagus with Almonds and Crispy Bacon

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Crostini with Sausage and Braised Greens

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