De Ma Cuisine

Thoughts Archive

Monday

17

December 2012

0

COMMENTS

12 Days of Christmas… Foods

Written by , Posted in Thoughts

Christmas2012-1RS

Christmas2012-3RS

I’m pretending that I’m not here… I’m technically off, on my Christmas holidays. But, I don’t want to leave you hanging, in case you need some more ideas for things to make over the holidays. Plus, it’s going to be a while until my next episode, so I thought you might be missing me. (Realistically, you’re probably so busy with your family and friends that you haven’t even noticed. Good for you. Hope you’re enjoying every moment!)

In any case, what came in to my brain as I was thinking about this post was the 12 Days of Christmas song. I have 12 meals to remind you about, that each just so happen to have an episode to go along with them.

Sing along with me, “On the first day of Christmas, my favorite cook gave to me…

12 heads of broccoli

11 beets a beeting

10 spinach greens

9 cornmeal pancakes

8 roasted fennels

7 pots of lentils

6 chicken pot pies

5 stuffed french toasts

4 ratatouilles

3 pennes

2 chicken dinners

and a toast to crostini.”

On that festive note, I’m off to play with my niece, cut down a Christmas tree with my family, drink some hot chocolate (with marshmallows or whipped cream, I’m not picky), read a book, watch a Christmas movie, wear a sweater (it’s cold here!)… and relax. (I’m writing this post in advance, so I don’t really know what I’ll be doing, but I hope it’s something that I listed… Maybe not the sweater thing, that’s not really so exciting.)

Merry Christmas!

Friday

14

December 2012

0

COMMENTS

And Now I Need a Break

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FennelPollen1

Until about a week ago, I didn’t know you could eat pollen. I didn’t know that pollen was for anything more than outdoor critters.

Now I know.

I’d been given this tiny tin of Fennel Pollen to try. So far I’ve used it twice. Most recently I used it on some potatoes.

I did some research to see what flavors would compliment Fennel Pollen. Things like potatoes, garlic, pistachios, lemon, cream, and salmon were all on the list. I thought I’d make a meal out of it.

Husband was impressed that I’d made the dish up. I really love knowing that I’ve impressed him. It makes me happy.

FennelPollen2

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FennelPollen3

The salmon has a Garlic-Pistachio Cream Sauce. The potatoes are simple, and have just a hint of garlic and fennel pollen. The fennel pollen kinda gives it a “je ne sais quoi” quality.

I will keep experimenting, but wanted to share this first little creation. I’m thinking of trying it in a Risotto soon…

But for now, I need to turn off my brain for a few weeks. There will be a couple more posts before the end of the year, but in general it will be quiet over here for a while.

I hope you enjoy the holidays! Relish your family and friends, your traditions and feasts, the stillness and the noise.

Merry Christmas!

Salmon with Garlic-Pistachio Cream Sauce

Last modified on 2012-12-14 11:01:10 GMT. 0 comments. Top.

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

 

Roasted Fennel Pollen Potatoes

Last modified on 2013-01-30 00:42:05 GMT. 0 comments. Top.

Roasted Fennel Pollen Potatoes

Recipe Type: Side, Potatoes, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 2-3
Fennel Pollen gives these potatoes just a hint of… something… je ne sais pas quoi, you might say.
Ingredients
  • 1 t olive oil
  • 3 potatoes
  • 1-2 good pinches fennel pollen
  • 1 t lemon juice
  • 2 T garlic infused olive oil
  • 1/4 t salt
  • 1/8 t pepper
  • 1/4 to 1/2 C water
Instructions
  1. Pre-heat oven to 350F. Grease oven proof dish with 1 t olive oil. Pour water in.
  2. Cut potatoes in half, then in 8 pieces. Toss with oil, fennel pollen, salt, pepper, lemon juice, and pour into baking dish.
  3. Cover with foil and roast for 30-40 minutes, or until potatoes are fork tender.
  4. Add a tiny pinch more fennel pollen, if desired, and serve with Salmon with Garlic-Pistachio Cream Sauce.
3.1.09

Mahi Mahi, Fennel, and Potato Chowder is a great way to use any leftovers!

Wednesday

12

December 2012

3

COMMENTS

Devour This Soup – Episode 49

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

This is a soup that might just be devoured, should you bring it to a Christmas (or any holiday) party. I sent it with Husband last week to work. He said it was gone in a very short amount of time. What a compliment.

We had so much broccoli last week and this soup was the perfect way to use it. Since we got a whole lot again this week, in our Abundant Harvest Organic box, I thought I’d make it on my show.

It has tons of veggies (broccoli, of course, carrot, onion, and Korean daikon radish). Good for you.

It has four kinds of cheese. I think we have a winner.

It has browned butter. Done.

The recipe that I posted on Friday is the large version. For the show, since I didn’t need to feed 20+ people, I quartered it.

The dog appears in this episode. I can’t promise he’s happy about it. But, I do think he’s cute with antlers on (and kinda like the dog in the Grinch Who Stole Christmas). So he deals with it for a few minutes.

This is my last episode before I take time off for my Christmas holidays. I have a few more blog posts planned, but it will be a little bit quieter over here for a few weeks. I’ll be back in January with episode 50 (wowzers!), and some fun new recipes and ideas.

Happy Eating!

Browned Butter and Four Cheese Broccoli Soup – Quartered Version

Last modified on 2013-09-03 19:09:46 GMT. 0 comments. Top.

 

Browned Butter and Four Cheese Broccoli Soup – Quartered Version

Recipe Type: Soup, Main, Dinner, Lunch, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
A rich and creamy broccoli soup. Perfect for a cold winter night’s dinner!
Ingredients
  • 2 T unsalted butter
  • 1 1/2 T garlic infused olive oil (or 1/4 T garlic powder with regular olive oil)
  • 2 heads (4 C) broccoli, roughly chopped in small pieces
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1/2 C Korean daikon radish
  • 1/4 T red pepper flakes
  • 1 t salt
  • 1/4 t pepper
  • 1/4 T garlic powder
  • 1 T balsamic vinegar, divided (1/2 T, 1/2 T)
  • 1/2 t dijon mustard
  • 1 T all purpose flour mixed with 1/4 C cold water
  • 2 C vegetable stock (or water)
  • 2 C milk
  • 2 T heavy cream
  • 1 1/2 C cheese (cheddar, smoked gouda, parmesan, Gruyère), grated
Instructions
  1. In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
  2. Once the butter has browned, add olive oil, let it get hot, then add the veggies and seasonings. Cook over medium heat, stirring occasionally, for about 15 minutes, or until veggies are fairly tender.
  3. Add 1/2 T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.
  4. Add milk and cream. Heat until it’s hot, steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look as great). Remove from heat and whisk in cheese, a little bit at a time. Add 1/2 T balsamic vinegar. Taste and adjust seasoning as needed.

 

This soup can be found on Tuesday of this week’s menu.

This episode is sponsored by:

Abundant Harvest Organics

Bari Olive Oil Company

Waterfall Creative

Molly Jenson

Monday

10

December 2012

0

COMMENTS

Still Need That Perfect Gift?

Written by , Posted in Holiday, Thoughts

I don’t really like to get a gift for someone if it’s not perfect. I’m not a “just get something” gifter. I don’t want to waste our money on something that someone’s just going to throw away, donate, or re-gift. What’s the point?! But, sometimes it’s difficult to find the right gift. So, I’m here to help, with your food-loving giftees anyways. For everyone else… sorry, you’re on your own.

Here are some gifts I think are wonderful! Some are things I’ve received, some I’ve given, some I’ve bought for myself.

Bari Extra Virgin Olive Oil – The best olive oil I’ve ever tasted. Seriously good stuff that’s made in California by some super friendly people.

Joy the Baker’s CookbookJoy is not only sweet, genuine, generous, and kind, but she’s a great cook! Everything I’ve made from her cookbook (and blog for that matter) has been wonderful!

The Flavor Bible – My go-to resource when I’m not sure if flavors will go well together, or to get new ideas and inspiration for my menu planning. I use it most weeks as I plan and create new recipes.

KitchenAid Hand Blender – An essential tool, in my opinion, for every cook’s kitchen. It makes blending soups a cinch, and smoothies a breeze.

Abundant Harvest Organics – We’d been subscribers to AHO for 4 years before I started working with them on This Week’s Feast. Even if I wasn’t working with them, I’d be telling you about their wonderful organic produce. If you’re a subscriber, you can buy a gift box to give to a friend. If you’re not a subscriber already, it’s easy to become one.

Cast Iron Skillet – I use my cast iron pans, I’d say, at least once a day, sometimes more. They’re simply the best (in my opinion). Most of mine have been purchased from yard sales and thrift stores. I’ve cleaned them carefully and then re-seasoned them. But, if you can’t find them there, your favorite kitchen supply store should have them, and so might Craigslist and Amazon.

Sur la Table or Williams Sonoma Gift Cards – Husband has no trouble picking things out for me from these stores. But, if he ever did, I’d be happy with a gift card. The only trouble then is there are so many things to choose from!

Bodem French Press – I use this every morning for my coffee. I love it so much that we got rid of our coffee maker and bought a second, larger French Press. I think that coffee made this way tastes the best!

Knives – I’m not an expert on knives. I won’t even suggest a brand to get. But, every cook needs a good set of knives (and if you’re getting knives, how about a sharpening stone too!?). They’re an essential part of my kitchen.

And last, but certainly not least, if you want to get something super special for the cook that you love, how about a KitchenAid Stand Mixer!? I was recently given one by a friend, and oh my, oh boy do I love it!

Look how easy I made this for you! You have 14 days left… Happy Shopping!

Friday

7

December 2012

0

COMMENTS

That’s a Lot of Broccoli!

Written by , Posted in Thoughts

This week we got ten heads of broccoli in our AHO box. TEN! And I’m happy to say that I’ve used them all up! We had Stir Fry for dinner last night, and today I made a yummy Browned Butter and Four Cheese Broccoli Soup. (I also have greens, persimmons, carrots, and mushrooms to use up. I’m hoping to use my greens and mushrooms to make a Frittata, the persimmons to make Persimmon Cookies, the carrots to make Carrot Cake Pancakes… among a few other things… There will be more ideas on next week’s menu.)

Today, at Husband’s work, they had their monthly birthday party. Since his birthday is in December (on the 24th, in case you want to wish him a happy 30th!), I wanted to make something for him to take to the party. We’re also having friends over for dinner tomorrow, and we’ll be attending a Christmas party on Sunday, so I thought I’d kill 4 birds with one soup pot. Broccoli+Husband+Dinner+Party=Done.

The recipe below is what I did. It’s a big batch. I used my biggest soup pot (although, note for next time, it’s one that isn’t very thick, and the butter started smoking almost immediately… a heavier large soup pot is now on my Christmas list :)), 8 heads of broccoli, 6 C of cheese, 16 C of liquid… so take that into account before you start! You may want to halve the recipe, or even quarter it. However, Husband told me the soup didn’t last long at work, so I’m glad I made a lot.

Happy the weekend! Happy birthday month, Husband!

Happy Eating!

Browned Butter and Four Cheese Broccoli Soup

Last modified on 2012-12-12 00:19:38 GMT. 0 comments. Top.

Browned Butter and Four Cheese Broccoli Soup

Recipe Type: Soup, Main, Dinner, Lunch, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 15-20
A rich and creamy broccoli soup. Perfect for a cold winter night’s dinner!
Ingredients
  • 1/2 C butter
  • 6 T olive oil
  • 8 heads (16 C) broccoli, roughly chopped in small pieces
  • 1 onion, chopped
  • 2 carrots (3 C), chopped
  • 1 T red pepper flakes
  • 2-3 t salt
  • 1 t pepper
  • 1 T garlic powder
  • 3 T balsamic vinegar, divided (2 T, 1 T)
  • 1 T dijon mustard
  • 1/4 C all purpose flour mixed with 1 C cold water
  • 8 C (1/2 gal.) water (or vegetable stock)
  • 8 C (1/2 gal.) milk
  • 1/3 C heavy cream
  • 6 C cheese (4 1/2 C cheddar, 3/4 C smoked gouda, 1/2 C parmesan, 1/4 C caramelized onion cheddar), grated or in tiny pieces
Instructions
  1. In a large soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
  2. Once the butter has browned, add olive oil, let it get hot, then add the veggies and seasonings. Cook over medium heat, stirring occasionally, for about 15 minutes, or until veggies are fairly tender.
  3. Add 2 T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20 minutes.
  4. Add milk and cream. Heat until it’s hot, steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look as great). Remove from heat and whisk in cheese, a little bit at a time. Add 1 T balsamic vinegar. Taste and adjust seasoning as needed.