De Ma Cuisine

Sauces Archive

Monday

11

March 2013

0

COMMENTS

Balsamic-Lemon Dressing

Written by , Posted in Condiments, Fruit, Gluten Free, Salads, Sauces, Vegan, Vegetarian

 

Balsamic-Lemon Dressing
Recipe Type: Condiment, Dressing, Salad Dressing
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 2-4
Ingredients
  • 3 T balsamic vinegar
  • salt
  • pepper
  • 1 t dijon mustard
  • 1 t maple syrup
  • 2-3 T lemon juice
  • 3/4 C olive oil
Instructions
  1. Whisk together all but oil. Stream in oil, whisking as you do (creating an emulsion).

 

Wednesday

13

February 2013

0

COMMENTS

Spaghetti and Meatballs – Episode 55

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beef, Cheese, Dinner, Fruit, Herbs, Main Dishes, Meat, Pasta, Sauces, This Week's Feast, Vegetables

SpaghettiAndMeatballs4

Originally, I was going to suggest making this dinner for Valentine’s Day. I was going to make heart shaped meatballs. Then I tasted it and it was so yummy and delicious and full of garlic. I love garlic. But, maybe it isn’t the best thing for Valentine’s Day? Unless you’re both eating garlic? Maybe? You can make an educated decision on this one. I started shaping the meatballs, but they kinda just looked awkward, and not really like hearts. So they are just round.

SpaghettiAndMeatballs

My new idea: just make this. Make it today. Make it for dinner. Or lunch. Is it lunchtime now? I think that’s a perfectly good time to eat Spaghetti and Meatballs.

SpaghettiAndMeatballs3

SpaghettiAndMeatballs5

SpaghettiAndMeatballs2The meatballs are simple. Since the rest of the meal has lots and lots of flavor, I didn’t feel the need to add too much to these guys. A little mustard, some lemon juice, garlic, yeah, more garlic, olive oil, salt, and pepper. They cook up pretty quickly and are nice and tasty. Oh and PS: You could easily flatten them and turn them into sliders (hello Oscar party idea!).

In today’s episode, there are quite a few veggies that co-star. Things like napa cabbage, Korean daikon radish, carrots, and kale… (You could chop them as small as you’d like, or purée them, making them hide-able, if you have any picky eaters in your home.)

I paired it with some Caesar Salad. I could eat this salad for every meal. Ummm, maybe not breakfast. Might not go so well alongside my cereal… but if I’m having eggs and toast??! No. Stop… The Caesar Salad that I make as a side for our dinners is my usual recipe, sans chicken and fava beans.

We had this for dinner last night. Here’s Tim’s response after a few bites, (almost yelling) “Is there more of this?!!???” Be still my heart.

Print
Spaghetti and Meatballs

Prep Time: 15 minutes

Cook Time: 38 minutes

Total Time: 53 minutes

Yield: 4

Ingredients

  • spaghetti noodles
  • sauce: 1 T olive oil
  • 1 onion, chopped
  • 2 carrots, grated
  • 1 C Korean daikon radish, grated
  • 4 cloves garlic, minced
  • 1 T balsamic vinegar
  • 1 C kale, roughly chopped
  • 2 C napa cabbage, chopped
  • 1/2 to 1 t salt
  • 1/4 t pepper
  • 1/2 t dried thyme
  • 1/2 t dried oregano
  • 3/4 t dried basil
  • 1/2 t dried rosemary
  • 1/2 t dried parsley
  • dash cayenne
  • 2 C tomato sauce
  • 2 C pasta water
  • meatballs: 1 lb. ground beef
  • drizzle olive oil
  • 1/2 t garlic smoked sea salt (or sea salt)
  • 1 t lemon juice
  • pepper
  • 1 t dijon mustard
  • 2-3 cloves garlic, minced
  • 1 T olive oil
  • parmesan, grated, for topping
  • fresh basil, for topping

Instructions

  1. Add pasta to salted, boiling water. Cook according to package directions. Reserve 2 C pasta water before draining*.
  2. Heat skillet. Add 1 T olive oil. When it's hot, add onion, carrot, radish, salt, and pepper. Cook for 10 minutes over medium heat, stirring occasionally. Add garlic and balsamic vinegar, cook 1 minute more. Add kale, cabbage, herbs, cayenne, tomato sauce, and pasta water. Stir, bring to a boil, then reduce to a simmer for 5-10 minutes. Add more water if needed.
  3. Combine beef, salt, lemon juice, dijon, garlic, and a drizzle of olive oil. Using hands, mix (but don't over mix). Divide in 8. Shape each of the 8 pieces into a ball. Heat skillet, add 1 T oil, when hot, add meatballs and flatten ever so slightly. Cook, covered, over medium heat for 5 minutes. Flip and cook, uncovered, for 5-10 minutes more (or until internal temperature of meatball reaches 160F).
  4. Top pasta with sauce, meatballs, parmesan, and basil.

Notes

*If pasta is finished cooking before sauce and meatballs, drain, return to hot pot, toss with olive oil, and cover to keep warm. This works best with whole wheat and not as well with rice pasta.

http://www.de-ma-cuisine.com/oodles-of-veggies-ep55/

Happy Eating!

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

Friday

14

December 2012

0

COMMENTS

Salmon with Garlic-Pistachio Cream Sauce

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

Salmon with Garlic-Pistachio Cream Sauce

Recipe Type: Main, Fish, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 2
Salmon is topped with a rich and creamy pistachio sauce.
Ingredients
  • 2 salmon fillets
  • 1/2 C white wine
  • 1 T olive oil
  • Sauce: 1 T cream
  • 3/4 C milk
  • 2 T all purpose flour
  • 2 T garlic infused olive oil
  • 16 pistachios, roughly chopped
  • 1/4 to 1/2 t salt
  • pepper
Instructions
  1. Pre-heat oven to 350F. Grease a baking dish with 1 T olive oil. Add wine. Place salmon skin side up in wine. Cover dish with foil and bake at 350F for 30-40 minutes.
  2. Heat a skillet over medium heat. Add garlic infused olive oil. When hot, add flour and whisk in, making a roux. Cook for about 30 seconds. Turn heat to low. Add milk, 1/4 C at a time, whisking it and letting it thicken between additions. Remove from heat and add cream, pistachios, salt, and pepper.
  3. Serve over salmon, alongside Roasted Fennel Pollen Potatoes
3.1.09

 

Friday

23

November 2012

0

COMMENTS

Bell Pepper Pizza

Written by , Posted in Baking, Cheese, Dinner, Main Dishes, Pizza, Sauces, Vegetables, Vegetarian

Bell Pepper Pizza

Recipe Type: Pizza, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Simple: bell peppers, sauce, and cheese. Done. Eat some pizza.
Ingredients
  • 1 bell pepper, thinly sliced
  • 1 C finely grated cheese (I used a mixture of cheddar and Gruyère)
  • 3 T tomato paste
  • 1 T balsamic vinegar
  • 1-2 T water
  • pinch salt
  • 1 T garlic infused olive oil (or just regular olive oil)
  • 1 t olive oil
  • 1 pizza crust (I used French bread dough, after it had gone though its first rise)
Instructions
  1. Grease baking sheet with 1 t olive oil. Spread out dough. Bake at 450F for 7 minutes. Remove from oven. Using a spatula, gently unstick from pan, if it’s stuck.
  2. Mix together tomato paste, vinegar, salt, water (use just a bit to start), and remaining olive oil. Spread sauce on crust. Top with peppers and cheese.
  3. Bake for 5-7 minutes more.

 

Wednesday

14

November 2012

0

COMMENTS

Warm Persimmon Sauce

Written by , Posted in Breakfast, Condiments, Fruit, Gluten Free, Sauces, Sides, Vegetarian

Warm Persimmon Sauce

Recipe Type: Side, Sauce, Fruit, Sweet, Breakfast, Brunch
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Cute persimmons are turned into a warm, fall tasting sauce when combined with cinnamon, nutmeg, and honey. Perfect to top some Cornmeal Pancakes.
Ingredients
  • 6 persimmons, peeled and diced
  • 1 t lemon juice
  • 1/3 C water
  • 1/4 t cinnamon
  • pinch nutmeg
  • 1 T honey
  • pinch salt
Instructions
  1. Combine all ingredients in a saucepan. Bring to a boil then reduce to a simmer. Stirring often, cook for about 30 minutes, or until persimmons are soft. (Optional: At about the 20 minute mark, when persimmons are fairly soft, mash with a fork to desired consistency. A potato masher, hand blender, or food processor could also be used.)

 

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