De Ma Cuisine

Sandwiches Archive

Monday

7

July 2014

0

COMMENTS

Fresh Fruit and Basil Stuffed French Toast

Written by , Posted in Bread, Breakfast, Brunch, Dinner, Eggs, Fruit, Herbs, Kid-Friendly, Lunch, Quick and Easy, Sandwiches, Vegetarian

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So far, summer has found me kinda obsessed with lemon zest and basil with summer fruit. I love summer produce! (Ahem, lemons are one of the few fruits/veggies that I will buy out of season – I need lemons all the time!)

I just can’t get enough.

I made two different meals today that included them and have more planned for later in the week.

Since it’s summer and all, (even though it’s felt like summer for two months now!) we’re eating all things warm weather inspired. Drinks are summery… salads are, well, in and of themselves summery, so they don’t really need any help there… and French toast is a perfect summer lunch (or breakfast or dinner… you choose).

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I made this for one, feel free to double or quadruple the recipe, and share with friends and family. Since it was for one, I just needed a single egg. You can kinda play with the egg mixture depending on how soggy you want the bread to be when it goes into the pan. For my taste, this was just perfect. (Any extra eggs when you’re done: scramble and serve alongside the French toast).

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If you don’t like peanut butter, any nut butter will do.

If you don’t like nut butters, can’t eat them, don’t feel like it, you can totally omit this step.

For those that do (me me me!), it’s going on the inside of the stuffed toast… It’s gon’ be good!

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The PB is topped with whatever seasonal fruit you have on hand. I used blueberries and peaches. You could use plums, apricots, strawberries, blackberries, raspberries… or in the winter, mix it up and do apples, pears, persimmons… this is a flexible dish.

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Lemon zest and basil are sprinkled over the peanut buttery fruited bread that’s still soaking up the egg. Be careful when you flip it over to let the other side soak too, if you left it for too long it may be pretty soggy (cough cough, I did that).

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I stood by the window and cooked this up in some coconut oil while I watched the tree branches sway in the summer breeze.

This picture, with the light from the window streaming in, makes me happy.

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If you like maple syrup, glug it on. Mmmm syrup.

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I squeezed a lemon slice over top. I wanted a bit more citrus. With the basil, berries, peaches, and zest, this French Toast is so bright, light, and cheerful. I just love it!

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I didn’t save you any. I’m sorry. You’ll have to make your own. 😉

Happy Eating!

Fresh Fruit and Basil Stuffed French Toast
Recipe Type: Breakfast, Lunch, Dinner, Main Dish, Quick and Easy, Fruit, Eggs, Vegetarian, Herbs
Author: Rachel Oberg – De Ma Cuisine
Serves: 1
Ingredients
  • 1 egg
  • 1 T milk
  • pinch salt
  • 1 T peanut butter
  • 2 slices bread
  • 1/4 C peach, thinly sliced, divided
  • 1/4 C blueberries, divided
  • 1/4 t lemon zest, divided
  • 1/2 t fresh basil, chopped, divided
  • 1 T coconut oil
  • maple syrup, for topping
  • lemon slice, for topping
Instructions
  1. In a shallow bowl, whisk egg with milk and salt.
  2. Spread peanut butter onto one piece of bread. Place un-peanut buttered side down into the egg mixture and top with some of the peach, blueberry, lemon zest, and basil. Top with the second slice of bread. Squish down and flip, so second slice absorbs remaining egg.
  3. Heat skillet. Add coconut oil. When oil is hot, add eggy bread. Cover and cook over medium-low heat for 3-4 minutes. Flip and cook for 3-5 minutes more, or until it’s done.
  4. Serve topped with remaining peaches, blueberries, zest, basil, a drizzle of maple syrup, and a squeeze of lemon juice.
3.2.1303

Friday

16

May 2014

0

COMMENTS

Dandy Sandi – Bacon Sandwich with Dandelion Greens

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

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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.

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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.

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

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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.

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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.

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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:
Cook time:
Total time:
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
  1. Cook bacon. Drain on a paper towel lined plate.
  2. 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.
  3. Whisk together sauce ingredients. Spread on croissant/bread.
  4. Top with bacon and greens.

 

Monday

31

March 2014

0

COMMENTS

Crostini with Sausage and Braised Greens

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

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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.

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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.

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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.

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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.

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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.

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

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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
  1. 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.
  2. Add ham hock and cook for 2 minutes. Add greens and vinegar and cook for 2 minutes more.
  3. Add stock and bring to a boil. Reduce to a simmer and cook for 1-2 hours, stirring every once in a while.
  4. Pre-heat oven to 350F.
  5. 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.
  6. Add 3-4 T of the braising liquid to a skillet and add the sausage. Cook for about 5 minutes, or until heated through.
  7. 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.
  8. Serve immediately.
3.2.1269

 

Wednesday

19

March 2014

0

COMMENTS

Radish and Feta Toasts

Written by , Posted in Appetizers, Brunch, Cheese, Gluten Free, Herbs, Lunch, Quick and Easy, Sandwiches, Sides, Vegetables, Vegetarian

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It sure feels like spring here in LA. And our boxes of Abundant Harvest Organics goodness are telling the same story. We’re into the season of radishes, snap peas, and asparagus.

I love it!

Different varieties of radishes are sent to us year round it seems. I love using them in things like soups, frittatas, and Shepherd’s Pie.

Something these dishes all have in common: they hide the radishes well.

That’s ok. I mean, I figure that it’s great to get as many veggies into a dish as you can. But, how about if we highlight the radish a wee bit here, and enjoy a little bit of the bite.

You ready?

So that it’s not too strong, the radish is chopped small (diced or minced). Whatever kind of radish you have will do just fine.

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Mix away. This is going on some toast!

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Things get all fresh and bright and springlike when flavors like lemon, dill, and feta are combined together.

Can you taste it? Are you eating it for snack out on the porch, enjoying the spring weather?

Maybe you’re having it for dinner, along with some white fish that you’ve roasted in the oven. Mmm… I think that sounds lovely.

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If there are any leftovers, wrap it up in your favorite kind of tortilla with some snap peas and kale. You’ll be glad you saved some for lunch.

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Happy Eating!

Radish and Feta Toasts
Recipe Type: Side, Snack, Sandwich, Herbs, Cheese, Vegetables, Vegetarian, Dill
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 2-4
Ingredients
  • 1/4 C radish, minced
  • 1/2 T salted butter, at room temperature/softened
  • 1/2 T olive oil
  • 4 oz. feta cheese, crumbled
  • 1 oz. cream cheese
  • 1 T lemon juice
  • 1/4 C spring onion, minced
  • 1/2 T fresh basil, minced
  • 1/2 to 1 T fresh dill, minced
  • 1/2 T fresh parsley, minced
  • to taste salt
  • 2-4 slices bread (sourdough, rye, French), toasted
Instructions
  1. Combined radish through salt. Taste and adjust seasoning if needed.
  2. Spread on toasted bread.
  3. Enjoy.
3.2.1269

 

Monday

28

October 2013

0

COMMENTS

Roasted Grape Crostini

Written by , Posted in Appetizers, Bread, Cheese, Farm to Dinner Party Table, Fruit, Roasting, Sandwiches, Snacks, Toasting, Vegetarian

 

Roasted Grape Crostini
Recipe Type: Appetizer
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • olive oil
  • 18 slices baguette
  • 18 seedless grapes, halved
  • 18-36 pieces of lemon zest (either two short or one long)
  • pinch salt
  • 18 slices havarti cheese
Instructions
  1. Pre-heat oven to 375F.
  2. Place slices of baguette on baking sheet. Drizzle with olive oil. Top with cheese, lemon rind, grapes, and salt.
  3. Bake for 10-15 minutes, or until cheese is melted and bread is crispy.

 

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