De Ma Cuisine

Sauces Archive

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

DandySandi7

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.

DandySandi6

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.

DandySandi2

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

DandySandi1

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.

DandySandi3

DandySandi4

DandySandi5

DandySandi8

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.

DandySandi9

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.

 

Friday

13

September 2013

3

COMMENTS

Saving Dinner – Rotini Pasta with Fresh Tomato Sauce

Written by , Posted in Beef, Cheese, Dinner, Fruit, Gluten Free, Main Dishes, Meat, Pasta, Sauces, Thoughts, Vegetables

PastaFreshTomatoSauce4

Picture this: You’ve had a long day. You’re tired, kinda grumpy, and gosh you’re hungry. Maybe you’re cooking for 1, maybe it’s for 7… and you don’t have dinner planned. Does this ever happen to anyone else? No? Just me? That’s ok. Because I almost always have pasta on hand.

Add to it a bit of tomato sauce, some fresh veggies, and you’ve got dinner. If you have ground beef, that’s a bonus. If not, don’t worry. I think you’ll be just fine.

Maybe you haven’t made it to the store yet this week. You’ve got some cheese and veggies, but no tomato sauce in the pantry. I’ve got you covered. Sauté some veggies (the ones from this recipe if you have them, minus the tomatoes). Once they’re cooked, remove them from the pan. Then make a béchamel sauce (fancy sounding way to say a white sauce): add 2 T olive oil to a pan, heat it until it shimmers, then add 2 T all purpose flour and whisk. Cook for about 30-60 seconds, then slowly add some milk (1 to 2 C should do), whisking and letting it thicken between additions. Let it heat up, but don’t boil (the sauce may break) – just heat until steam rises. Remove from the heat and whisk in 1/2 to 1 C cheese, a little at a time. (You could add the fresh tomatoes now. Just let them warm through.) Add your sautéed veggies, some salt, pepper, and Italian seasonings.

Or, you could do both… I call it Spaghetteroni and Cheese. It’s any sort of pasta with tomato sauce that gets topped with cheese sauce. In our home, we think it’s crazy good.

I don’t think you can really go wrong with any of these options. And I’m not sure if I can choose a favorite. But, if I’m going with easiest, this Rotini Pasta with Fresh Tomato Sauce is super simple and doesn’t take too long to go from starving to eating.

Dinner is saved.

PastaFreshTomatoSauce

PastaFreshTomatoSauce3

Leftovers can be frozen, so don’t be shy about making a double or even triple batch. Store a few single servings in freezer-safe containers – they’ll be great for lunches if you’re tired of PB&J (I mean, who doesn’t love PB&J?! I do, but it can get old…). I don’t know that I’d recommend freezing the pasta, but you could make enough for dinner and for everyone to take some for lunch the next day. The sauce would also be delicious over top of some Roasted Summer Squash (toss thinly sliced squash with olive oil, salt, and pepper, then bake at 350F for 15-20 minutes, or until slightly crispy), mixed in with a roasted spaghetti squash, as Stuffed Tomatoes (heat sauce, hollow out large tomatoes, fill with sauce, serve topped with parmesan cheese), or mixed with rice to stuff a Zoo Boat (Stuffed Summer Squash)… the possibilities are endless!

Aaaand now I’m craving PB&J.

PastaFreshTomatoSauce2

Happy Eating!

Print
Rotini Pasta with Fresh Tomato Sauce

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 4

Rotini Pasta with Fresh Tomato Sauce

Ingredients

  • 1/2 lb ground beef
  • 1 T olive oil (opt.)
  • 1 small red onion, chopped
  • 2 small zucchini, chopped
  • 3-4 medium tomatoes, chopped
  • 1 bell pepper, chopped (opt)
  • 1 carrot, grated (opt)
  • 3 cloves garlic, diced
  • Salt, to taste
  • Pepper, to taste
  • 1/4 t dried savory
  • 1/2 t dried Parsley
  • 1/2 t dried basil
  • 1/4 t dried oregano
  • Pinch coriander
  • 1 T balsamic vinegar
  • 2 T lemon juice, divided
  • 2-3 8oz cans tomato sauce
  • 1/2 C pasta water
  • 1/2 pkg rotini rice pasta (or your favorite kind of pasta)
  • Parmesan cheese, grated, for topping

Instructions

  1. Cook beef. Remove from pan and set aside. Wipe out pan if desired.
  2. (If pan has been wiped out, add 1 T olive oil. Let it get hot.) Add veggies and some salt. Cook over medium-low heat until tender, 10 min or so.
  3. Add seasonings, balsamic vinegar, 1 T lemon juice, tomatoes, and tomato sauce. Bring to a boil then reduce heat and simmer for 20-30 min.
  4. Cook pasta according to package directions.
  5. Before draining pasta add 1/2 C pasta water to tomato sauce and stir in. Add 1 T lemon juice. Taste and adjust seasoning if needed.
  6. Top pasta with sauce and some parmesan cheese.
http://www.de-ma-cuisine.com/saving-dinner-rotini-pasta-with-fresh-tomato-sauce/

Monday

19

August 2013

7

COMMENTS

Mushroom and Savory Gravy

Written by , Posted in Condiments, Crock Pot, Dinner, Sauces, Vegetables

 

Mushroom and Savory Gravy
Recipe Type: Condiment, Sauce, Gravy, Crock Pot, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 2 T all purpose flour
  • 2 T olive oil
  • salt
  • pepper
  • 1 1/2 C pan drippings from Crock Pot Chicken (recipe above)
  • 1/2 to 1 t fresh savory
Instructions
  1. Pour pan drippings from Crock Pot through a sieve. Heat a pan, add oil. When hot, whisk in flour. Add savory, salt, and pepper.
  2. Add pan drippings, a little bit at a time, whisking until smooth between additions. Keep whisking and over medium heat until thickened.
  3. Add mushrooms.
  4. Taste and adjust seasoning if needed.

 

Monday

5

August 2013

0

COMMENTS

White Peach Salsa

Written by , Posted in Appetizers, Canning, Condiments, Fruit, Gluten Free, Sauces, Snacks, Vegan, Vegetables, Vegetarian

 

White Peach Salsa
Recipe Type: Condiment, Snack, Appetizer, Sauce, Dip
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 1 Cup
Sweet meets spicy.
Ingredients
  • 2 C white peaches, diced
  • 1/2 to 1 t apple cider vinegar
  • pinch pepper
  • salt, to taste
  • 1 1/2 C white onion, diced
  • 1/2 C water
  • 1 chili pepper, ribs and seeds removed, diced (for spicier: leave seeds and ribs, or add another chili pepper)
  • 1/2 to 1 t lemon juice
Instructions
  1. All ingredients in a sauce pan. Bring to a boil, then reduce to a simmer and cook for about 60 minutes, or until liquid has reduced and it’s thickened, stirring occasionally.
  2. Taste and adjust salt if needed.
  3. Pour into a jar and refrigerate.

 

Wednesday

3

April 2013

0

COMMENTS

Crispy Veggies with Fennel Pollen Dipping Sauce – Episode 61

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Condiments, Dinner, Fennel Pollen, Fruit, Gluten Free, Kid-Friendly, Roasting, Sauces, Sides, Snacks, This Week's Feast, Vegetables, Vegetarian

VeggiesWithSauce2I think at this time of year, the word pollen might be a bad bad word. I, for example, have sneezed approximately seventeen hundred thousand times in the past two weeks. I wonder if I’m allergic to something?!

VeggiesWithSauce3

Here’s a kind of pollen you can get into: Fennel Pollen. I told you about it in December when I’d just begun to try it out. I’m still experimenting, but so far, everything I’ve added it to I’ve liked (not to be confused with “add it to everything”).

I used it on two episodes of the show and made some bright green Savory French Toast that is holy moly good, and some oh boy this is good too, in a totally different way, Mahi Mahi, Fennel, and Potato Chowder.

And this week, I used it again. This time in a dip for some beets, fennel, potatoes, and carrots. Not just any beets, fennel, potatoes, and carrots though. They’re roasted. Which makes almost any vegetable about a thousand times better (and that’s saying a lot, because I like vegetables).

They’re meant to be served alongside Fennel Pollen Burgers. But, those weren’t for the show. They’re for Friday’s post, so you’ll just have to wait… If you can’t, just make the veggies twice!

VeggiesWithSauce5

VeggiesWithSauce6

VeggiesWithSauce

VeggiesWithSauce4

It’s time to get dippin’, friends.

Happy Eating!

Print
Crispy Veggies with Fennel Pollen Dipping Sauce

Prep Time: 15 minutes

Cook Time: 57 minutes

Total Time: 1 hour, 12 minutes

Yield: 4

Crispy Veggies with Fennel Pollen Dipping Sauce

Ingredients

  • 2 potatoes, chopped
  • 1 fennel bulb, core removed, chopped
  • 2 carrots, chopped
  • 2 beets, peeled and chopped
  • 1 T olive oil, divided
  • pinch salt
  • pinch pepper
  • 1 lemon wedge/serving
  • sauce: 1/8 to 1/4 C buttermilk (1 T white vinegar and fill to 1/4 C with milk - stir and let sit for a few minutes)
  • 1/4 C Greek yogurt
  • 2 T mayonnaise
  • 1/2 stalk green garlic, diced
  • 2 pinches salt
  • pinch pepper
  • pinch fennel pollen
  • 1 t red wine vinegar
  • 1 t to 1 T olive oil

Instructions

  1. Pre-heat oven to 350F.
  2. Cut veggies to be about the same size. Using a separate bowl for the fennel, and for the beets, toss with 1 T olive oil, salt, and pepper.
  3. Put beets on a baking sheet and bake for 2 min. Place the carrots and potatoes on another baking sheet. Add to oven. Bake for 15 minutes.
  4. Add fennel to beet sheet. Bake for 30-40 minutes, or until veggies are tender on the inside, crispy on the outside.
  5. While veggies roast, whisk together dressing ingredients, adding olive oil last, and whisking it in. Let it sit in the fridge until veggies are ready.
  6. Serve veggies with a squeeze of lemon and the sauce to dip them in.
http://www.de-ma-cuisine.com/boom-roasted-ep61/

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

Newer Entries →
← Older Entries

Looking for Something?

Support My Cookbook!

I’m raising money to publish my first cookbook! You can donate through GoFundMe or send money via PayPal.

Favorites

Burlap & Barrel Single Origin Spices

Otamot (10% discount code: RACHO10)

These are affiliate links. I get a small commission for any sales generated from these referrals.

Instagram

Recent Posts