De Ma Cuisine

Sauces Archive

Thursday

6

November 2014

0

COMMENTS

How to Make Pesto – Part 2 – Kale Pesto

Written by , Posted in Cheese, Condiments, Fruit, Gluten Free, How To, Quick and Easy, Sauces, Vegetables, Vegetarian

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Kale is one of my favorite greens. No offense to spinach, chard, and collards. I just extra love kale. I love that it’s sturdy enough to be turned into chips, but that it’s softness can be brought out in a Massaged Kale Salad.

Plus, it’s an awesome shade of green. I love green.

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This pesto comes together so quickly. I changed things up a bit from the Basil Pesto in part one of the pesto series. But, if you wanted to, you could just sub the kale for the basil in that recipe.

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The main difference with the Kale Pesto is I omitted the nuts. Nothing wrong with nuts, just wanted to try something different. I also added some lemon (zest and juice) and some spices.

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Other than those changes, the rest is the same. Lots of garlic, some parmesan, and olive oil.

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I like to use my awesome KitchenAid hand blender, but a food processor or regular blender would work just fine.

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It made enough to overflow this little jar, so I used a few scoops on the Spicy Twice Baked Sweet Potatoes that I’d made the same day.

Do this. Today.

You’re welcome.

Other ways to use your pesto could be:

Roasted Chicken and some Crispy Potatoes (or hello, with the Spicy Twice Baked Sweet Potatoes!).

Cheddar and Pesto Grilled Cheese Sandwich and dip it into some Roasted Tomato Soup. (Shoot! I’ve already eaten lunch! Why didn’t I make this?!)

Kidney Bean and Kale Chili (with plenty of spicy chile peppers) – serve with a dollop of Greek yogurt, a spoonful of pesto, and a slice of lemon for squeezing over the top.

Sauté mushrooms and onions and top with pesto once cooked.

Roasted Pesto Topped Potatoes (new potatoes, or larger potatoes cut into bigger chunks, tossed with olive oil, salt, pepper, cayenne, and chili powder, roasted until crispy outside, tender inside – 350F, 25-40 minutes, depending on the size of the chunks, serve topped with pesto).

Happy Eating!

Kale Pesto

Kale Pesto

Ingredients

  • 1 bunch kale, washed well and stripped from stems (save stems for stock)
  • 2 cloves garlic
  • 1/4 C olive oil
  • to taste salt
  • 1/4 C parmesan cheese
  • dash cayenne or red pepper flakes
  • pinch lemon zest
  • pinch ginger
  • 1 lemon, juiced

Instructions

  1. Place all ingredients in a blending apparatus. Blend for at least 60 seconds, stopping and scraping down the sides if needed.
  2. Taste and adjust seasoning if desired.
http://www.de-ma-cuisine.com/how-to-make-pesto-part-2-kale-pesto/

Thursday

18

September 2014

0

COMMENTS

How to Make Tomato Sauce

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, How To, Kid-Friendly, Sauces, Storage/Prep, Vegan, Vegetables, Vegetarian

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Tomatoes are one of the best things about summer.

Actually, all the fruits and veggies that we’ve been getting are the best.

They’re all favorites.

I want them to last all year long. I know that in a month or two, when it finally starts to cool down, I will be thankful for the heartier root veggies, apples, and pears that will be coming. But, for now, let’s keep talking about summer. ‘Cause I’m not quite ready to be done with it yet.

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One of the ways to prolong summer is by preserving its fruits and veggies. So, like I’ve done a few times before, let’s talk about saving summer. In the form of a special tomato sauce.

It starts with a bunch of Roma tomatoes. They’re my favorite for sauce. They have less seeds and goopy bits, and I find them a little less watery… Hooooowever, use what you have! Use what you have! Use what you have!!!

I quartered mine, sliced off the hard bit at the end, and then roughly chopped them. They’re going to be blended later, so precision isn’t necessary. You may have noticed that I didn’t peel them. Later you will notice that I don’t strain them. You can if you want, but a little tomato peel and seeds don’t bother me.

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They cook up for a few minutes, then are mashed up with a potato masher. This just speeds things along a bit, breaking down-wise.

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If you want to have just a plan tomato sauce, blend it up here and cook for an hour and a half or two.

I know how I like my tomato sauce, so I thought I’d get ahead of the game a little, and add some onions, garlic, herbs, and a few other things to the mix before blending.

It’s up to you.

Choose your own adventure.

My adventure has a whole head of garlic in it. Just the way I like it.

Oh mah goodness the smell in our kitchen was just fantastic. A whole head of garlic is just like heaven to me.

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I have basil, parsley, and oregano growing in my garden right now. I added those summer favorites, along with some dried thyme and rosemary. Plus a glug of balsamic vinegar and a drizzle of honey.

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Then I cooked it all up until the water had mostly evaporated and the sauce was thick.

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Quick blend with the hand blender (or the regular blender).

Taste. Add more salt if you want, but remember that you will probably be using this along with other things, so under-salting is ok here.

And only here.

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I had some jars sterilized and ready. I will store these in the freezer, since I don’t want to process them in a water bath for 35 minutes. Is it just me, or does anyone else get nervous about the jars breaking and losing their precious sauce? I don’t have a canning set, and I’m definitely not risking jars in a large pot of boiling water bumping in to each other.

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The next thing to do is to figure out how to use this amazing sauce. 

Easy.

You can pair it with things like pasta, meats, and breads. It will go great with veggies too.

Specifically, you could make Eggplant or Squash Parmesan, Spaghetti and Meatballs, Deconstructed Lasagne, Meat and Cheese Lasagna, and Summer Pizza.

And oh my gosh you totally should use it to make Meatball Subs. Like right now. I’m serious.

Or, if you just can’t wait, grab some crusty bread and dip it in to the sauce. Good idea right?!

Happy Eating!

Tomato Sauce
Recipe Type: Condiment, Fruit, Vegetable, Vegan, Vegetarian, Gluten-Free, Dairy-Free
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 140 mins
Total time: 2 hours 40 mins
Ingredients
  • 5 pounds Roma tomatoes, roughly chopped
  • 1 t salt
  • Extras: 2 T olive oil
  • 2 onions, roughly chopped
  • 1 head (about 12 cloves) garlic, roughly chopped
  • pinch pepper
  • 1/4 fresh basil, roughly chopped
  • 2 T fresh parsley, roughly chopped
  • 2 T fresh oregano, roughly chopped
  • 1 t dried rosemary, crushed
  • 1 t dried thyme
  • 2 T balsamic vinegar
  • 1 T honey
Instructions
  1. Combine tomatoes and salt in a large pot. Cook over medium heat, stirring occasionally, for about 10 minutes. Mash with a potato masher and cook for 10 minutes more.
  2. (If you don’t want to add anything else, skip to step 5.)
  3. Add olive oil to a hot pan. Add onions (bell pepper, zucchini) and cook over medium heat with a pinch of salt for about 10 minutes, stirring occasionally. Add garlic and cook, stirring constantly, for 3 minutes more.
  4. Add onion mixture, herbs, vinegar, and honey to the tomatoes. Use a spatula to get all the garlic infused oil from the pan. Stir once to combine.
  5. Blend with a hand blender, or in batches in a regular blender – removing the plug from the lid and covering with a clean towel.
  6. Bring back to a boil, then reduce to a simmer and cook for 1.5 – 2 hours, or until sauce has thickened, stirring occasionally.
  7. Sterilize your canning jars, bands, and lids in a pot of boiling water for at least 10 minutes at a rolling boil (or in the dishwasher).
  8. Pour sauce in to jars, leaving an inch or so (or a bit less) at the top for expansion.
  9. Store in the freezer once they have cooled completely.*
3.2.1311

(Yields about 2.5 pints or 5 C sauce.)

*To process jars in a water bath Ball suggests that you add 1 T lemon juice to each jar before filling and process in a water bath for 35 minutes. Do this if you want to store at room temperature – only store at room temperature if they have sealed properly).

Thursday

4

September 2014

0

COMMENTS

Deconstructed Lasagna

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Herbs, Inspired By, Kid-Friendly, Lunch, Main Dishes, Pasta, Quick and Easy, Sauces, Sides, Vegetables, Vegetarian

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This is an ode to lasagna.

Or lasagne.

I don’t really care how you spell it. What matters is that it tastes amazing.

But, it’s a lazy lasagna. It’s a quick and easy lasagna. It’s a lasagne whose best parts have taken apart and reassembled.

Deconstructed.

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It starts, as most dinners cooked by me do, with lots of veggies. You could totally add more. Summer squash would be great. More greens are always fun. Grated carrots are fabulous.

You know how it is, use what you have.

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Today, I have chives.

Had.

They all went into the pasta.

A good decision.

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It’s always a good idea to add a little bit of the starchy pasta water to a pasta sauce. It helps the sauce to stick to the pasta when it’s combined. 

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Since the point of this dish was to make a lasagna-like meal, it has many of the same elements. I went for a vegetarian version, because I didn’t have any ground beef. I think that beef would still be delicious, but I really liked it without.

I finished photographing and couldn’t stop eating it.

I wrote “Oh my gosh! So freaking good!!!” at the top of the page in my notebook where I’d written down the recipe.

I could eat this again and again. With or without the beef.

With the ricotta. Definitely with.

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What didn’t seem like a lot of pasta ended up as just the perfect amount. I always overestimate how much pasta I’m going to need.

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I’ve invited Tim for dinner.

Because we’re married and he lives here.

Because I’m the cooker and this is what I’ve made for dinner…

But, I totally think this would be a great dinner party meal too.

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Happy Eating!

Deconstructed Lasagna
 
Recipe Type: Main, Dinner, Pasta, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
If lasagna were taken apart, this amazing pasta would be the result. It’s rich, creamy, and delicious.
Ingredients
  • pasta
  • 1 T olive oil
  • 1 onion, diced
  • to taste salt
  • to taste pepper
  • 1 C greens (collards, spinach, chard, kale), chopped
  • 4 small tomatoes, diced
  • 1/2 t dried rosemary, chopped
  • 1/2 t dried thyme
  • 1/2 to 1 t dried oregano
  • 4 cloves garlic, minced
  • 1 bunch chives, chopped
  • 1 T balsamic vinegar
  • 8 oz. tomato sauce
  • 1 T fresh parsley, chopped, divided
  • 1 T fresh basil, chopped, divided
  • 1/2 C water from cooked pasta
  • 1 T lemon juice
  • 15 oz. ricotta, divided
  • parmesan cheese, grated, for serving
  • lemon wedges, for serving
Instructions
  1. Cook pasta. Reserve the pasta water when pasta is almost done and the water is starchy.
  2. Heat skillet, add onion, salt, and pepper. Cook over medium or medium-low heat for 5 minutes, stirring occasionally.
  3. Add collards through oregano. Cook for 3 minutes. Then add garlic and chives. Cook for 1 minute more.
  4. Add balsamic vinegar and cook for 30 seconds. Add tomato sauce, half of the parsley, half of the basil, pasta water, and lemon juice. Stir to combine and simmer for about 5 minutes.
  5. Stir in half of the ricotta. Cook for about 30 seconds more. Remove from heat and taste and adjust seasoning if needed.
  6. Top with a dollop of ricotta, some parmesan, and a squeeze of lemon.
 
Notes
To make this recipe gluten-free use your favorite GF pasta.

Monday

25

August 2014

2

COMMENTS

Meatball Subs

Written by , Posted in Beef, Bread, Cheese, Dinner, Fruit, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Quick and Easy, Sandwiches, Sauces

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I want you to know that I almost had to stop working on this post to go back to the grocery store to buy some ground beef so I can make these sandwiches. They are not on the menu for dinner tonight, but working on these pictures is tormenting me.

Tormenting I say.

The day that I photographed this dish, as soon as I was done, I stood next to the island and inhaled it so fast that I think I gave myself heartburn.

Oops.

Worth it.

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It all starts with meatballs. They’re made with organic beef, an egg, and some honey. Plus herbs. Gotta have herbs.

They start in the pan that an onion has just cooked in.

Some homemade tomato sauce is added, and they cook a bit longer.

I’m drooling here.

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And then there’s a homemade baguette.

Can this meal get any better?!

If you don’t have the time to make homemade baguettes, I understand. They are a lot of work. Buuuut so worth it.

The bread is toasted in a buttered skillet.

Yep. It got better.

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If you can manage to stop yourself from just standing at the stove and scooping the meatballs out of the pan with the bread, you can top it with cheese.

If you can’t, I understand.

Buuuuuuut I think that might actually be a good idea. You know how the best part of eating a plate of tomato sauced spaghetti is wiping down the plate with your buttered bread? This is kinda like that but better, because there’s so much more goodness to scoop up.

Next time I’m trying this.

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If you’ve held yourself together and convinced yourself to not eat like a maniac at the stove, top the sandwich with lots of basil.

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Now you’ve earned a bite.

So have I.

I’m hungry.

Happy Eating!

Meatball Subs
Recipe Type: Main, Sandwich, Lunch, Dinner, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3
One of our favorite sandwiches is also one of the messiest. Filled with delicious beef, basil, and cheese, we love a good meatball sub.
Ingredients
  • 1 onion, diced
  • 2 T olive oil, divided
  • 1 egg
  • to taste salt
  • to taste pepper
  • 1 t honey
  • 1 t balsamic vinegar
  • 2 C tomato sauce
  • 1/2 t mustard
  • 1 T fresh (or 1/2 t dried) parsley, divided
  • 1 T fresh (or 1/2 t dried) thyme, divided
  • 1 lb. ground beef
  • 2 C tomato sauce
  • to taste salt
  • to taste pepper
  • 1 t lemon juice
  • 1 T butter
  • pinch salt
  • 3 longish portions of baguette or crusty bread, sliced in half lengthwise
  • cheese, grated
  • fresh basil, for topping
Instructions
  1. Heat a large skillet. Add 1 T olive oil. When it’s hot, add the onion and cook over medium heat for about 5 minutes (or until onion is translucent and softened), stirring occasionally.
  2. Whisk together egg through thyme. Combine beef with egg mixture, mixing together with your hands (do not over mix). Roll into about 12 meatballs.
  3. In the onion skillet, add remaining 1 T olive oil, turn heat to medium-high, and add meatballs. Cook, turning often, until browned all over (about 8-10 minutes total).
  4. Whisk together tomato sauce, salt, pepper, remaining parsley, and thyme. Pour into meatball pan. Bring to a boil, then reduce to a simmer. Cook meatballs until they reach 160F (about 10-15 minutes). Stir in a squeeze of lemon.
  5. Heat another skillet and add the butter and a pinch of salt. Once the butter is hot, add the bread (cut side down) and cook over medium heat it until it’s browned.
  6. Top the bottom piece of bread with some cheese, four meatballs, a couple scoops of sauce, a bit more cheese, and the basil. Scoop a bit more sauce on the top piece of bread and close the sandwich.

 

Thursday

7

August 2014

6

COMMENTS

Peach Sauce

Written by , Posted in Breakfast, Brunch, Canning, Condiments, Dessert, Fruit, Gluten Free, Kid-Friendly, Sauces, Vegetarian

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Last week I ordered twenty pounds of peaches as an add on from Abundant Harvest Organics. I thought I’d bitten off more than I could chew (haha, no pun intended) and worried that they may spoil before I got to them.

None did.

And now I have a yummy peach sauce to share with you!

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Feel free to substitute your favorite stone fruit if you’d like. Plums, nectarines, apriums, pluots, apricots… they’d all be amazing.

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Start by halving the peaches. Remove the pit, and slice or roughly chop. It’s going to be blended in a bit, so don’t worry about the shape.

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About eight to ten cups will do just fine. Out of my twenty pounds of peaches, I ended up with roughly 45 cups of sliced peaches in total. This sauce was just a small portion (I froze the rest – more about that another week).

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I added two tablespoons of butter to a large hot pot. If you don’t want to use butter, coconut oil would be just fine. The fat adds a rich quality to the sauce that I love. If you don’t want to add either, that’s cool too.

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Peaches are dumped into the hot browning butter.

Get ready for the smell. It’s amazing!

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After the peaches have cooked for about twenty minutes (and then rested for ten – not a must, I just needed more time to work on a different recipe, so they had to wait), they should look something like this.

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I had a few oranges still hanging around from spring boxes (wow they lasted a long time!!), so I whisked them up with the zest and juice from one lemon, a bit of coconut palm sugar, and a pinch of salt.

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And then, orangy-lemon juice meet smooshy peaches.

Orangeyou glad I didn’t say… I don’t know… banana?!

Sorry. Kinda.

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After the sauce cooked up for a while longer, I blended it up with my hand blender. A regular blender will work just fine too (just be sure to remove the middle part of the lid and cover the hole with a clean kitchen towel).

One more tablespoon of butter is stirred in after the sauce is blended.

Extra richy richness.

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This is gonna be good… I’m hoping that Tim will make some more Vanilla Bean Ice Cream so I can top it with some of this sauce. You could make this even more awesome by roasting some fruit to plomp on top. It would be great over French Toast or Cornmeal Pancakes, or used in place of jam.

Or, just eat it by the spoonful…

Happy Eating!

Peach Sauce
 
Recipe Type: Dessert, Sauces, Stone Fruit, Gluten-Free, Breakfast
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Sweet summer peaches are cooked up in butter and blended to make a delicious sauce.
Ingredients
  • 3 T unsalted butter (divided 2 T, 1 T)
  • 8-10 C ripe peaches, sliced or roughly chopped
  • 1 t vanilla extract
  • pinch salt
  • juice from 1 lemon
  • zest from 1 lemon
  • juice from 2-3 oranges
  • 3 T coconut palm sugar (brown sugar, maple syrup, or honey will work too)
Instructions
  1. Heat a large pot and add 2 T of butter. When butter is hot, add peaches. Cook over medium-low heat, stirring occasionally, for 20 minutes, or until peaches are very soft. Let stand 10 minutes (optional).
  2. Whisk together vanilla through sugar. Add to peaches. Bring to a boil. Reduce to a simmer and cook for 20 minutes.
  3. Blend with a hand blender (it helps to tip the pot to the side a bit to prevent splattering) or a blender (in batches, with the middle part of the lid removed and a clean towel covering the hole). Stir in remaining 1 T of butter.
  4. To store, ladle into clean pint jars, leaving at least 1/2″ of room at the top. I prefer to store the sauce in the freezer, freezing uncovered, then adding the lids once the sauce is frozen.
 
Notes
Yields 3 pint jars.