De Ma Cuisine

Thoughts Archive

Monday

5

November 2012

2

COMMENTS

A Perfect Fall Dinner

Written by , Posted in Thoughts

When fall rolls around each year, I’m always so in the mood for soup. The menu I posted for this week is full of it. I just love soup. So when I invited a few friends over for dinner last night, I thought soup would be a nice thing to have. Never mind that it was over 90 degrees outside. It’s November, and that means we must, we must, we must eat soup!

I made Butternut Squash Soup. I’ve made it before, but this time I made it was a little bit different. I don’t often make the same thing twice. I find it easier to do my own thing than to follow a recipe. Is this weird? I’m OK with weird.

I had a butternut squash that the Shinns grew and gave me, and I bought two more at the farmers’ market. I roasted them up along with some garlic. I made a huge pot of veggie stock. And that’s basically it. I topped the soup with bacon, gruyère, and heavy cream. I really liked it.

I paired it with some Firehouse Smoked Cheddar, Roasted Almonds, and Apple and Gruyère Crostini for the starters. Carson brought bread to go along with the soup, and we had a yummy salad made by Joanna. And for dessert, Kathleen made a Pecan Pie. What a wonderful fall meal! I think I want to eat it all again right now!!

Isn’t it fun to dine with lovely friends?!

If there are any leftovers, you could turn this into a pasta sauce (it’s very similar to the sauce I made for my Browned Butter and Roasted Butternut Squash Pasta), you could serve it alongside a Grilled Cheese Sandwich, in place of Tomato Soup, since tomatoes aren’t really in season any more. You could add it to Mac and Cheese, Butternut Squash Pasta Carbonara, use it in place of the pumpkin in Pumpkin Pasta. You may need to add a little less liquid to some of the sauces, but play with your food, give it a try! Ooh! You could use it as a pizza sauce and top it with some apples, bacon, and Gruyère as a slight variation on Fancy Pizza! You could add it to Chili or Lentil Stew too. You could mix it in to the filling of Twice Baked Potatoes or Enchiladas… And now I’ve made myself really hungry! I can’t decide which of these options is going to be our lunch…

Happy Eating!

Roasted Butternut Squash Soup

Last modified on 2014-02-07 19:08:46 GMT. 4 comments. Top.

 

Roasted Butternut Squash Soup

Recipe Type: Soup, Main, Dinner, Lunch, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Butternut Squash is roasted and added to browned butter to make a creamy and delicious soup. This dish is perfect for fall!
Ingredients
  • 3 butternut squash
  • 4 cloves garlic
  • 2-3 T olive oil
  • 6 T unsalted butter*
  • 1 T balsamic vinegar
  • 5-7 C vegetable stock
  • 1 1/2 to 2 t salt (*if you use salted butter, reduce the amount of salt)
  • 1/4 t pepper
  • dash cayenne
  • pinch nutmeg
  • heavy cream (for topping)
  • chopped almonds or bacon, cooked and crumbled (for topping) (optional)**
  • Gruyère cheese, grated (for topping)
Instructions
  1. Pre-heat oven to 350F. Halve squash. Brush cut side with olive oil. Place oiled side down on a baking sheet. Cut tips off garlic and drizzle with olive oil. Wrap in foil and place on baking sheet. Cook squash and garlic 45 minutes to 1 hour, or until squash is tender. Remove and cool slightly. Squeeze garlic and scrape squash from skin.
  2. Cook bacon or chop almonds.
  3. Heat a soup pot. When it’s hot, add butter. Cook over med heat until it’s browned. Add squash, garlic, seasonings, balsamic vinegar, and vegetable stock. Bring to a boil.
  4. Turn off heat and blend with a hand blender (using the “S” blade) on 5th speed (high), or in batches in a regular blender (be sure to remove the middle plug in the lid and cover with a towel). Blend until smooth. Return to heat and simmer. Taste and adjust seasonings. If it’s too thick, add more stock.
  5. To serve, top with a drizzle of cream, some chopped almonds or bacon, and some Gruyère.
Notes

**This soup is vegetarian unless you include the bacon.

 

 

(In case you need a refresher on veggie stock, here’s a recipe I’ve used. But, basically, I use  almost any veggies that are a little past their prime – carrots, turnips, radishes, potatoes, lettuce… Sometimes I used herbs, sometimes I don’t.)

Vegetable Stock

Last modified on 2013-09-03 19:15:17 GMT. 0 comments. Top.

 

Vegetable Stock
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Homemade vegetable stock makes great soups. It just does.
Ingredients
  • 6 C veggies:
  • 8 small carrots, roughly chopped
  • 2 large broccoli stems, roughly chopped
  • 2 small turnips, roughly chopped
  • 3 small-medium summer squash, roughly chopped
  • 6 sprigs dried thyme
  • 6 sprigs dried oregano
  • 6 C water
Instructions
  1. Bring to a boil, covered, then reduce to a simmer, uncovered. Cook 2 hours. Add 1-2 C more water if desired and cook 30 minutes more.
Notes
Yields about 4 C stock.

 

Wednesday

31

October 2012

0

COMMENTS

Viva Portlandia

Written by , Posted in Thoughts

Two weeks ago we were in Portland. Why? Well, I’d say it’s because we’ve never been, which is true. But, the real reason was my brother-in-law was gettin’ married!

We went for a long weekend. We had lots of wedding stuff to do, but also found some time to experience some Portland culture. Which included eating some famous Voodoo Donuts (I tried both the Maple Bacon, and the Blueberry… the Maple Bacon was by far my favorite), eating from some food trucks, visiting Powell’s bookstore, twice; a cute coffee shop, the Waffle Window, lots of rain, cool fall weather, amazing views of the river from the 19th floor where we were staying…

The wedding itself was lovely. But, it was October, in Portland, and was supposed to rain all day. We were picnicking on a farm. There was no indoor plan. Dun-dun-dun. So we prayed. And it didn’t rain. It rained everywhere but where we were all day. Then it started raining when the evening was over.

Travis and Shannon wanted to have a preception – a reception, but before the ceremony. There were fire pits and picnic baskets and a brass band! We had delicious soups, savory finger foods, breadsticks, and hot drinks. It was really fun! We got to hang out with the bride and groom before they walked down the aisle. What a neat idea!

Another fun twist to the wedding was that I made a new friend, Brougane (pron. Brogan, if you were wondering). She and I hit it off right away. I found out that she was making the wedding cake (which was more of a birthday cake for the bride’s best friend, Annie’s, birthday). I asked if I could help. To make a really long story short, it took us 8 hours, start to finish. It had antique lace and brooches on it. It was nicknamed the 8-hour cake. Neither of us got a piece. But, I got a few crumbs from the cake stand and it tasted pretty good. And it was fun. Really fun.

I feel like a donut recipe (Mmmm I could really go for a Maple Bacon right now), or the cake recipe, or a recipe from one of the soups would be ideal. But, I have none of those. (I wish I did, the Avgolemono – Greek Winter Soup, was amazing. So was the Sunchoke soup. I didn’t try the other 3 kinds, but I’m confident they were also superb.) However I do have one of my favorite soup recipes to share: Minestrone Soup! I’m sharing this for two reasons, no THREE!! 1. It’s good. 2. One of our first dinner guests when we were married was my brother-in-law, Travis. I was very new to cooking, but successfully made Minestrone Soup that evening. 3. Next week I will celebrate one year of A Cooking Show with Rachel O. On my first episode I made Minestrone Soup. So, it’s just kinda special to me.

Happy 1 week and 6 day anniversary

Travis and Shannon!! 

And, as always,

Happy Eating!

Minestrone Soup

Last modified on 2012-10-25 22:47:02 GMT. 2 comments. Top.

Minestrone Soup

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A cozy comforting fall meal. Or, swap out the veggies depending on what’s in season and have it any time of year!
Ingredients
  • 1 lg. onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 to 1 C green beans, chopped
  • 1/2 to 1 C daikon radishes, chopped
  • 1/2 to 1 C squash, chopped
  • 2 C kale/spinach, chopped
  • 1/2 C crushed or diced tomatoes
  • 3-4 C chicken or vegetable stock
  • 5-6 C water
  • 4 T olive oil
  • 1/2 t cumin
  • 1/4 t all spice
  • pepper
  • 1 1/2 T dried basil
  • 2 sprigs thyme, leaves removed, stems discarded
  • 1 T fresh oregano, chopped (opt.)
  • 1 T fresh parsley, chopped
  • 1 sprig fresh rosemary, removed from stem (opt.)
  • 1 t fresh sage, chopped (opt.)
  • 1 1/2 C garbonzo or canelini beans
  • 1/4 C balsamic vinegar
  • 1 t honey
  • 1/4 C red wine (or red wine vinegar)
  • 1-2 C rotini rice pasta, uncooked
Instructions
  1. Add oil to hot soup pot (I use a cast iron pot), add onions and cook 2 minutes. Add garlic and cook 1 minute. Add remaining veggies (except kale or spinach) and cook until softened, about 10 minutes over medium heat.
  2. Add wine and stir around to deglaze the pan. Add tomatoes, herbs and spices (except parsley).
  3. Add stock and water; bring to a boil. Reduce to a simmer. Add balsamic vinegar, honey and beans. Cook 30 minutes.
  4. Add pasta, parsley and kale/spinach. Cook 10 – 15 minutes more, or until pasta is cooked to your liking.
  5. Serve topped with parmesan cheese, alongside your favorite crostini or crusty bread.
Notes

I’m going to serve this with homemade French Bread.

Wednesday

31

October 2012

0

COMMENTS

Try Some Legumes – Episode 44

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


This is a little post about lentils. And specifically about lentil stew. ‘Cause it’s fall. It’s really fall! It doesn’t feel like it everyday, but there are a few cold ones here and there! (I’m sorry for anyone who’s sad that they don’t live where it’s warm-ish year round… I like the cold weather, so sometimes LA is hard to take. But, I’m dealing with it and trying to make the most of it. OK? OK.) And even on the autumn days where it gets warmer than some places get in the summer, I’m still gonna eat things like soups, stews, roasts, root veggies, and all sorts of warm, hearty foods.

One of the reasons we’ll eat these kinds of foods is that we eat seasonally. We do this because of the produce that we get in our Abundant Harvest Organics box. I like this. We get what’s ripe right now, so that’s what I cook with. Maybe I’ll give out persimmons and pomegranates instead of candy tonight. OK, I actually won’t. That would be weird. But kinda funny. I think I may have just turned into the person who gives out walnuts and raisins. Oh dear. Actually, I want to give out Rolos. Actually, I’d probably just eat them instead of handing them out to the mini pirates, princesses, frogs, and spidermen. Why am I talking so much about candy? I’m not even a sweets person.

So I made some stew. It’s an earthy, hearty (hello protein in the lentils!), warming meal. I’ve made a variation of this before, but I changed it to fit what was coming in this week’s AHO box and what I had on hand at home. You could do the same. Or if you don’t love something I’ve included, use something you do. For example: don’t like radishes (daikon or regular)? Omit them and add an extra potato. Don’t like potatoes, but love the spicy daikon radishes? Omit them and add an extra radish. Want to save your collard greens for another dish? Add some more spinach. Want it more like a soup? Add more vegetable stock or water. You get the idea, right? It’s a soup-ish food, so it’s flexible. Make it to suit your tastes. Please. Thank you. And if you feel so inclined, you could serve this in a large (or one mini per person) pumpkin for a festive fall meal.

Happy Eating!

Hearty Lentil Stew

Last modified on 2013-12-24 17:49:37 GMT. 0 comments. Top.

 

Hearty Lentil Stew
Recipe Type: Main, Soup, Stew, Dinner, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A hearty fall or winter stew that’s earthy, healthy, and delicious.
Ingredients
  • 2 T olive oil
  • 2 carrots (about 1 1/2 C), diced or chopped
  • 2 celery ribs (about 1 C), diced or chopped
  • 1 daikon radish (about 1 1/2 C), diced or chopped
  • 1 potato, (about 1 1/2 C) diced or chopped
  • 4 cloves garlic, diced
  • 2 radishes, (about 1/4 C) diced or chopped
  • 3 C spinach, roughly chopped
  • 4 collard green leaves (about 1 C), roughly chopped
  • 2 T tomato paste
  • 2 T balsamic vinegar
  • 2 t salt
  • 1/4 t pepper
  • pinch ginger
  • pinch cayenne (or more if you want it spicier)
  • 1 T sweet paprika
  • 1 T smoked paprika
  • 1/2 T chili powder
  • pinch nutmeg
  • 1 C lentils, uncooked
  • 4 C vegetable stock (plus 1/2 to 1 C water, if necessary)
  • parmesan cheese, for topping
Instructions
  1. Heat soup pot. Add oil. Add veggies and 1 t salt. Cook over medium heat for about 10 minutes, or until veggies are getting tender, stirring occasionally. Add garlic, stir, and cook 2 minutes more.
  2. Add tomato paste and 1 T balsamic vinegar, stir around and cook 2 minutes.
  3. Add remaining seasonings, including another t of salt (if desired) and vegetable stock. Bring to a boil, then reduce to a simmer. Cook until lentils are soft, about 30-40 minutes. Add another 1/2 to 1 C water if it’s getting too thick. Stir occasionally so it doesn’t burn.
  4. Remove from heat. Add in spinach, collard greens, and 1 T balsamic vinegar. Stir until wilted down. Taste and add more seasoning if desired.
  5. Serve topped with parmesan cheese.
Notes
It would be fun to serve this stew in a hollowed out pumpkin or squash!

 

This episode is sponsored by:

Abundant Harvest Organics

Bari Olive Oil Company

Waterfall Creative

Molly Jenson

 

Monday

29

October 2012

0

COMMENTS

And Then I Stuffed Some Squash

Written by , Posted in Thoughts

Hey! Remember me? The one who loves to cook and blog and take photos of her food?? I’ve been outta town for a bit, and took a couple days off when we returned. But now I’m back. In it for the long haul… or until Thanksgiving break, which is really not very far away… and happens to be one of my all-time favorite meals of the year!! It doesn’t beat Julia Child’s Boeuf Bourguignon, but that’s not surprising. Nothing really could, in my opinion.

My cousin, Tim, told me about this recipe for a stuffed pumpkin that they’d loved. I thought about an acorn squash I’d been meaning to use, and all the yummy things I had in my kitchen that could make a tasty filling, and made up my own version. Um, yes, I’m glad this happened. It was goooooood! Thanks for the idea, cousin Tim!! 🙂

Squash Bowls

Last modified on 2012-10-30 00:01:48 GMT. 0 comments. Top.

Squash Bowls

Recipe Type: Main, Dinner, Hearty
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Roasted acorn squash are stuffed with a creamy, hearty filling, then topped with crunchy croutons and almonds. Oh so perfect for a fall or winter dinner.
Ingredients
  • 2 acorn squash, halved (seeds removed – save them to plant in your garden!)
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 2-3 tomatoes, diced
  • 1 eggplant, diced
  • 4-6 C kale, chopped
  • 4 T + 1 t olive oil
  • 2 T flour
  • 1/2 T balsamic vinegar
  • 1/2 to 3/4 C Gruyère cheese, grated
  • 1/2 to 3/4 C parmesan cheese, grated
  • 1 1/4 t salt (or to taste)
  • pepper (to taste)
  • pinch nutmeg
  • pinch cayenne
  • 1/2 C stock
  • 1-2 C milk (depending on how thick you want the sauce)
  • 1 C roast beef (opt.), cooked and cubed (I used leftovers)
  • 1/4 C almonds, chopped
  • 2 C bread, cubed
Instructions
  1. Brush cut sides of squash with olive oil and sprinkle with salt. Place cut side down on a baking sheet. Bake at 350F for 50-60 minutes, or until squash is tender and pierces easily with a fork.
  2. Sautée onion, beef (I was just re-heating the beef, if using raw, cook thoroughly) and eggplant in olive oil with a bit of salt, over medium heat, stirring occasionally, for about 5 minutes. Add garlic and tomatoes and cook over med-low heat for about 3 minutes, stirring often.
  3. Add nutmeg and kale (a little bit at a time, letting it wilt down then adding more), stirring often, until all kale is incorporated.
  4. Add 2 T oil to a hot pan. When the oil is hot, whisk in 2 T flour. Let it bubble for about 30 seconds, then very slowly, whisking as you do, add the milk and stock, a little at a time. Cook over medium heat until steam rises then turn off heat. Whisk in cheese, pepper, a little more salt (opt.), and balsamic vinegar. Taste and adjust seasoning if needed.
  5. Toss bread with 1/2 T olive oil, and a pinch of cayenne, salt and pepper. Bake at 350F, turning once, for 10-15 minutes, or until bread is toasty.
  6. Mix veggies with bechamel sauce (cheese sauce). Pour into squash. Top with bread and almonds. Serve and enjoy!!
Notes

I’d say total time on this dish is around 60 minutes, because most of the prep and cooking can be done while the squash is roasting! Could be a tad longer if the squash takes longer to roast. 🙂

Since I made this meal for just the two of us and there’s enough filling for 4 people, I froze the leftover sauce, and the next week, I re-heated it and tossed it with some pasta. It was delicious!

Monday

22

October 2012

0

COMMENTS

Squash that Squash

Written by , Posted in Thoughts

At this time of year, we’re starting to see lots of squash. This makes me happy! Do you eat seasonally? About five years ago we started to, because we started getting the Abundant Harvest Organics box. They pack produce that is ripe and in season. I love it! And, I’ve heard that it’s good for you to eat this way! Yippee!

Right now I have three squashes sitting in my squash basket. A butternut squash, an acorn squash, and a spaghetti squash. I have plans for all three. With the butternut, I’m gonna make me some Fancy Pizza with Roasted Butternut Squash and Bacon (like I told you about last week). The acorn squash is going to become a “Squash Bowl”, which I’ll tell you more about soon. And the spaghetti squash will become Spaghetti Squash Rock! I know there are many ways to use these amazing veggies, but sometimes I have my favorites and I don’t really want to do anything else!

So give this a try! It’s a delicious way to use a spaghetti squash. And, it’s not all that complicated! Easy dinner = good idea.

Happy Eating!

Spaghetti Squash Rock

Last modified on 2013-08-22 23:24:00 GMT. 0 comments. Top.

 

Spaghetti Squash Rock
Recipe Type: Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 65 mins
Total time: 1 hour 20 mins
Serves: 2-4
Ingredients
  • 1 spaghetti squash, halved, seeds removed
  • 1/2 lb. ground meat (I used beef), or tempeh
  • olive oil
  • 2 tomatoes, diced
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 5 cloves garlic, minced
  • 1 small summer squash, diced
  • 1/2 t salt
  • 1/2 t pepper
  • 1 t dried oregano
  • 1/4 t dried thyme
  • 2 T red wine vinegar
  • 1/4 C parmesan cheese, for topping
  • 1/4 C basil, for topping
Instructions
  1. Preheat oven to 350F.
  2. Drizzle squash with olive oil and a sprinkle of salt and pepper. Place cut side down on a baking sheet. Bake on a rack set in the middle or upper position of the oven, for 55-65 minutes, or until flesh of squash is tender (jab it with a fork to find out if it is).
  3. Heat pan, add ground meat. Drain fat and return meat to pan. Add veggies, herbs, salt and pepper. (Add some olive oil if the pan gets dry.) Cook until reduced and saucy, about 13 minutes.
  4. Add red wine vinegar, cook 2 min more.
  5. Taste and adjust seasoning if needed.
  6. Remove squash from the oven. Scrape with a fork to get the spaghetti-ness from the side. Fill with meat and veggie mixture.
  7. Top with parmesan cheese, basil, and a drizzle of good quality olive oil (like Bari’s).
  8. Serve with garlic twists or garlic flats.
Notes

To serve more than two as a main dish, add another spaghetti squash. There should be enough filling for 4 people.

 

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