De Ma Cuisine

Thoughts Archive

Friday

15

February 2013

0

COMMENTS

A Simple Side for Supper

Written by , Posted in Thoughts

HoneyRoastedCarrotsParsnips2A few years ago, I tried parsnips for the first time. I’m pretty sure I thinly sliced and then roasted them. I don’t usually do anything else with them, because they don’t last long – they get eaten up pretty quickly.

When I was growing up, a friend’s mom used to make the most amazing Pupusas and Fried Plantains. I’ve had them again since, but none were as good as the ones she made. However, I kinda think that when parsnips are roasted, they taste a bit like a Fried Plantain. This is totally just my opinion. And, I haven’t had them in so long that I may be way off. But, this is how my grown up brain remembers a childhood food.

In any case, I like ’em. Which is why they don’t last long around here. I made these so I could photograph them. Then I ate them. The recipe could say serves 1, when it’s Rachel.

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I basically love any veggie that’s roasted. You know this. I’ve told you before. So, carrots are no different. Parsnips and carrots both pair well with honey, butter, and garlic, so I used some of these flavors to make them extra tasty.

It’s a super easy side dish. All you have to do is cut, toss, roast, toss, roast, eeeeeeeeat!! Good idea, right?! We ate these alongside a Roasted Chicken and some Quinoa that I tossed with a little lemon juice and feta cheese.

Happy Eating!

Honey Roasted Carrots and Parsnips

Last modified on 2014-04-08 17:15:12 GMT. 0 comments. Top.

 

Honey Roasted Carrots and Parsnips

Recipe Type: Side, Roasting, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Carrots and parsnips roast up crispy and kinda sweet.
Ingredients
  • 1 large carrot, sliced lengthwise in 1/4″ (or slightly thinner) slices
  • 2 parsnips, sliced lengthwise in 1/4″ slices
  • 1 t olive oil
  • tiny pinch salt
  • tiny pinch pepper
  • pinch smoked garlic sea salt (or regular sea salt)
  • 1/2 T butter
  • 1 T honey
Instructions
  1. Pre-heat oven to 375F and place rack in the center (if using only one baking sheet).
  2. Toss veggies with olive oil and a tiny pinch of salt and pepper. Place on a baking sheet*, with a bit of space between each slice. Bake for 20 minutes.
  3. Remove from oven and toss with smoked garlic sea salt, butter, and honey. Back onto the baking sheet, and return to oven. Bake 5-10 minutes more, or until veggies are slightly crispy, and tender in the middle (thicker slices may require more time).
  4. Remove from baking sheet while still hot.
Notes
*If using more than one baking sheet, rotate position after tossing with honey.

 

Monday

11

February 2013

12

COMMENTS

The Flavor Bible – Giveaway

Written by , Posted in Contests, Thoughts

FlavorBible

The winner of a copy of The Flavor Bible is

Christy Durrance!!

Congratulations, Christy! Please email me (demacuisine@racheloberg.com) with your mailing address and we will send you your book!

There are lots of things that I love to do. One of my favorites is coming up with new recipes. Some are my variation of a classic – I obviously didn’t invent Chicken Pot Pie. But, some are my own creations.

I’m pretty good at paring foods. I trust my judgement when it comes to knowing if flavors will complement each other. But, having The Flavor Bible at my side has allowed me to combine things I didn’t know were a match. It’s broadened my horizons. It’s opened my eyes to so many amazing culinary opportunities.

For example, I wouldn’t have known that adding tarragon would make my Chard Wraps with Beef and Tarragon so delicious. Or, that beets, bacon, mache, oranges, apples, and pistachios would make a fabulous Mache and Citrus Salad. I would have missed out on all the amazing ways to use fennel pollen, a seasoning I’ve recently been introduced to. I wouldn’t have known that it goes well with fish, carrots, garlic, potatoes, and lemon, which would have meant no Mahi Mahi, Fennel, and Potato Chowder. And who can forget those little Red Cabbage and Apple Tarts that were made to be eaten with the Wowza Steak Salad?! I haven’t.

I’ve told you over and over again how much I love this book. I take photos of it when I use it. I’m so excited about how wonderful it is.

I just can’t help myself.

So, I want you to have one too.

Thanks to authors, Andrew Dornenburg and Karen Page, I’m giving away one copy of The Flavor Bible!!

(This contest is now closed. Thanks to all who entered! If you did not win, The Flavor Bible is available on Amazon.com.)

To Enter

Leave a comment on this post about why you want this book.

If you would like to enter a second time, go to Facebook and like BOTH the De Ma Cuisine page and Karen and Andrew’s page. Then come back here and leave a second comment telling me that you’ve done this.

Giveaway ends Monday, February 18, 2013 at 9:00am (PST).

Giveaway is open to residents of North America.

Winner will be chosen using random.org.

Bonne Chance!

Wednesday

6

February 2013

2

COMMENTS

So, I Guess I Like Beets – Episode 54

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts


MacheandCitrusSalad1

I am coo-coo for roasted veggies. Seriously, I just love them. I have yet to find one that I don’t like, and probably prefer, roasted… Maybe radicchio… if I remember correctly that didn’t turn out so well for me. Ok, so all but radicchio have been happy successes.

With that taken care of, let’s talk about beets. Sometimes, I’ll admit, I have a hard time handling the… earthiness of them. Buuut, if cooked properly, I sure do enjoy them.

So I made Beet Chips. Boom, done, roasted.

I put them on a salad. I ate my helping of the salad, and then I picked all the rest of them out of the bowl of leftovers and ate those too. Along with all the bacon. What?! I don’t like soggy bacon.

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Bacon. It is one of my favorite of all the foods in all the world. But not just any bacon. I’m a super bacon snob (does that sentence sound like I’m saying that I’m a SUPER bacon snob?). If I’m gonna eat it, it’s gotta be crispy crispy crispy, and so tasty.

MacheandCitrusSalad2

There are lots of really great things about this salad. I could go on and on and on and on and… But, I’ll just mention a few goodies: pistachios (lean protein, vitamin A, folic acid), apples (vitamin A), oranges (vitamin C, folic acid, calcium), and greens (vitamin A, calcium, potassium)*.

I turned to The Flavor Bible, once again, to help with the creation of this dish. I use this book ALL THE TIME! It’s amazing, seriously. (And, sneak peak alert! There maybe, possible, I think pretty for sure, will be a giveaway of this book happening here, reeeally soon. Maybe. Who knows. You’ll have to wait and see.)

Mache and Citrus Salad

Last modified on 2013-02-06 22:17:55 GMT. 0 comments. Top.

Mache and Citrus Salad

Recipe Type: Salad, Main, Vegetables, Meat, Fruit, Nuts, Easy, Roasting, Greens
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 2 slices bacon, cooked and crumbled
  • 1 1/2 C mache
  • 1 1/2 C beet greens
  • 4 large navel oranges, peeled and chopped
  • 1 apple, chopped (toss with orange juice so they don’t turn brown)
  • 1/4 C feta cheese, crumbled
  • 1/4 C pistachios, chopped
  • Beet Chips
  • Buttermilk Dressing
Instructions
  1. Cook bacon. Remove from pan and drain on a paper towel. Cool, then crumble.
  2. Top greens with oranges, apples, feta, bacon, pistachios, and beet chips. Toss with dressing.

This recipe was inspired by a salad my friend, Christy, told me about. 🙂

Beet Chips

Last modified on 2013-02-06 21:04:11 GMT. 0 comments. Top.

Beet Chips

Recipe Type: Appetizer, Lunch, Side, Snack, Roasting
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2-4 small beets, peeled and thinly sliced
  • 1 t olive oil
  • pinch salt
  • pinch pepper
Instructions
  1. Pre-heat oven to 375F. Toss beets with olive oil, salt, and pepper. Lay on a baking sheet and bake for 10-13 minutes, or until beets are slightly crispy and tender.
  2. Remove from oven and cool.

 

Buttermilk Dressing

Last modified on 2013-02-06 21:03:12 GMT. 0 comments. Top.

Buttermilk Dressing

Recipe Type: Condiment
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 4
Ingredients
  • 2 T lemon juice
  • pinch t salt
  • pinch t pepper
  • 2 T olive oil
  • 1 t dijon
  • 1 T white vinegar
  • 1/2 C milk (or 1/2 C buttermilk and omit vinegar)
  • 1/2 T honey
Instructions
  1. Pour vinegar into a measuring cup. Add milk and fill to 1/2 C line. Stir and let sit for 5 minutes.
  2. Whisk in lemon juice, salt, pepper, dijon, and honey. Stream in olive oil, whisking as you do.

 

Here are some menu planning ideas using the contents of this week’s AHO box!

Happy Eating!

Last modified on GMT. 0 comments. Top.

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

*Nutritional information is from Nutrition Almanac, by Lavon J. Dunne.

Monday

4

February 2013

1

COMMENTS

Hello, Yum!

Written by , Posted in Thoughts

ChiliCheeseFries5On Friday I didn’t know what to make for dinner. I was in a pickle. And I was hungry. We could have eaten pickles, actually. We have some. But, we didn’t.

ChiliCheeseFries1

We had Chili Cheese Fries with Coleslaw on Top.

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We ate every last crumb. I don’t think our dog even got a taste. It’s got beans, cheese, potatoes, veggies… it was goooood!

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Happy Eating!

Chili Cheese Fries with Coleslaw on Top

Last modified on 2013-02-05 02:29:00 GMT. 0 comments. Top.

Chili Cheese Fries with Coleslaw on Top

Recipe Type: Main, Dinner, Baked, Potatoes, Beans
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Spiced homefries are topped with beans and cheese. Yum!
Ingredients
  • 4 small – medium potatoes, cut in wedges
  • 3/4 C black beans
  • 1/2 C Roasted Vegetable Soup (or other puréed soup)
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 bell pepper, diced
  • 1 t chili powder
  • 1 t smoked paprika
  • pinch cayenne
  • 1/4 t pepper
  • 1/4 t Kiawe smoked sea salt (or sea salt)
  • 1/4 t sea salt
  • 1/4 t chili and garlic smoked sea salt (or sea salt)
  • 1 T olive oil
  • 1 C cheese, grated
  • coleslaw
Instructions
  1. Combine seasonings. Toss potatoes with 1/2 T olive oil and half of seasonings. Bake at 375F for 35 minutes.
  2. Heat pan. Add olive oil. When hot, add onion, bell pepper, and remaining seasonings. Cook for 5 minutes, over medium heat, stirring occasionally. Add garlic, and beans, and cook for 2 minutes. Add soup and cook 3 minutes more, stirring often.
  3. Divide the potatoes into two piles and top with bean mixture and then cheese. Bake 3-5 minutes, or until cheese is melted.
  4. Top with coleslaw.

 

Coleslaw

Last modified on 2012-07-19 17:28:17 GMT. 0 comments. Top.

Coleslaw
Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 2-4
Ingredients
  • 1/2 C buttermilk
  • 2 T mayo
  • 1 scant T honey
  • salt
  • 1 t paprika
  • 1 T dijon mustard
  • pepper
  • pinch cayenne
  • 1 t red wine vinegar (or more, to taste)
  • 1/4 C Greek yogurt (or regular yogurt)
  • 1 head cabbage, washed, cored, and finely chopped
  • 1 carrot, grated
Instructions
  1. Whisk together coleslaw dressing ingredients.
  2. Add carrots and cabbage and combine.

 

Roasted Vegetable Soup

Last modified on 2013-02-05 02:25:36 GMT. 0 comments. Top.

Roasted Vegetable Soup

Recipe Type: Soup, Main, Dinner, Lunch, Appetizer, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 butternut squash (or winter squash), quartered
  • 1 yam (sweet potato), quartered
  • 1 onion, quartered
  • 2 carrots
  • 1 head garlic, top sliced off
  • 1 watermelon radish (or 1/4 Korean daikon radish), quartered
  • 1 rutabaga (or 1 large turnip), peeled, if desired, cut in 6 pieces
  • 2 T butter
  • 1 T olive oil
  • 1-2 t salt
  • pinch pepper
  • pinch cayenne
  • pinch nutmeg
  • pinch ginger
  • 1 C milk
  • 5 C water (or vegetable stock)
  • 1 t maple syrup
  • 2 t lemon juice (or balsamic vinegar)
  • croutons, for topping
  • parmesan cheese, for topping
Instructions
  1. Pre-heat oven to 350F. Drizzle garlic with olive oil and wrap in foil. Toss remaining veggies with olive oil. Place on two baking sheets and roast (flipping once partway through, if desired), for 60-75 minutes (radish, garlic, yams, onion, and rutabaga may take the lesser amount of time). Remove from oven and let cool slightly. Scrape squash pulp from skin, squeeze garlic from skin.
  2. Heat soup pot. Add butter and brown (watch it so it doesn’t burn). Add veggies to browned butter, along with olive oil, and seasonings. Cook 3-5 minutes, stirring occasionally.
  3. Add water and bring to a boil. Turn heat off, add milk, maple syrup, and lemon juice. Blend with hand blender (or in a regular blender – be sure to remove the plug from the lid and cover with a clean towel) until smooth. Add more water if it’s too thick. Taste, adjust seasoning if desired. Return to heat and cook a few minutes more, but don’t boil.
  4. Serve topped with croutons (cubed bread, tossed with olive oil, salt, and pepper, baked at 350F for 10-15 minutes).

A great way to use leftovers is in Chili Cheese Fries with Coleslaw on Top!!

Friday

1

February 2013

0

COMMENTS

Ahh! What’s For Dinner?!

Written by , Posted in Thoughts

It’s almost dinner time. I’m eating crackers and cheese because I’m starving. Also because I don’t know what to make for dinner, which means it could be a couple of hours before we eat. Must have sustenance. We’ll probably have something with potatoes. We have a lot.

Potatoes

We usually have pizza on Fridays. It’s a good tradition. But, we’re going out for pizza tomorrow. And while I can totally handle eating pizza two days in a row, I want to be extra excited for tomorrow’s dinner, so we’ll have something else tonight.

But what?!

This kinda happened on Wednesday too. But, it wasn’t a two days in a row problem. It was an “I’m too tired to make what I have on the menu so I’ll make something else”, problem. I’m glad I had that problem. I made a really yummy pasta.

I’ve told you before that pasta is a go-to, quick and easy meal for us. What I was craving this week was a simple, buttery, cheesed noodle, with one vegetable. Easy. Broccoli, butter, parmesan, noodles, done.

Hope tonight is as successful. I’d better put away my crackers and get to work! 🙂

Happy Eating!

Pasta Parmesan

Last modified on 2013-02-02 01:48:07 GMT. 0 comments. Top.

Pasta Parmesan

Recipe Type: Pasta, Main, Dinner, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Quick. Easy. Delicious.
Ingredients
  • 1/2 pkg. rotini rice pasta
  • 2 T butter
  • 1-2 T olive oil
  • 2 heads broccoli, chopped in bite sized pieces
  • salt
  • pepper
  • pinch cayenne
  • 2 cloves of garlic, minced
  • 3/4 to 1 C pasta water
  • 1 t dijon mustard
  • 1 T maple syrup
  • 1 T lemon juice
  • 1/2 to 1 C parmesan cheese, grated
Instructions
  1. Cook pasta. Reserve 3/4 to 1 C pasta water, then drain and keep warm.
  2. Heat pan, add butter and oil. Let it brown over medium heat. Add broccoli, salt, pepper, and cayenne, and cook over medium or medium-low heat for 5 minutes. Add garlic and cook 1 minute more.
  3. Whisk pasta water with mustard, lemon juice, and maple syrup. Pour over broccoli and cook 1 minute. Remove from heat and let stand while you grate the parmesan cheese. Toss the pasta with the cheese.
Notes
You could change this up so easily to suit your tastes, and what’s in your pantry. Squash, cauliflower, fennel, carrots, onions, more garlic, less garlic… you get the picture. Use what you have and what you like!

 

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