De Ma Cuisine

Thoughts Archive

Monday

4

June 2012

0

COMMENTS

Meals from the Garden

Written by , Posted in Thoughts

I love my little apartment garden. It’s not large by any stretch of the imagination, but it’s fun. Just the other day I went to check on the carrots. I’d pulled one a couple of weeks ago and it was tiny and not too tasty. The one I pulled on Sat was short and fat. It was yummy!

I have a few other things ready for harvest: kale, spinach, basil, parsley, oregano, chives, a few potatoes, and green beans. I have some tomato plants, with flowers… that are falling off. Gardening fail. My dad said maybe the soil needs some nutrients that it’s not getting, like potassium maybe. I’m wondering if I could just put some banana peels under the tomato plants?? 🙂

Fresh produce is very inspiring to me when it comes to planning my menu. There are so many delicious things to do with the summer fruits and veggies that are in season right now. Here are a few of my favorites made into summer menu ideas:

BLT Pizza with a Basil and Tomato Salad

Fruit Salad alongside Joy the Baker’s amazing Cinnamon Rolls with Buttermilk Glaze (p42 of her cookbook)

Pluot Tart with Black Pepper (I know, black pepper with fruit sounds weird. It wasn’t. It was delicious!!) with Grilled Steak

Santa Fe Quesadillas with Guacamole and Tomato-Corn Salsa

Panzanella Salad with Grilled Chicken

Basil and Summer Squash Risotto (You can freeze leftovers for another meal!) with Honey Soy Salmon and for dessert Brûléed Pluots and Nectarines

Mom’s Potato Salad with Uncle Jake’s Back Ribs and Mint Iced Tea and for dessert, Vanilla Bean Ice Cream with Strawberry Sauce

Tomato and Basil Grilled Cheese

Penne Pasta with Homemade Tomato Sauce alongside Grilled Pork Chops drizzled with Reduced Balsamic Vinegar 

Taco Salad

Veggie Pizza with a Green Salad

German Style Potato Salad with Grilled Sausages and Fruit Salad

Happy eating, Friends!

Friday

1

June 2012

8

COMMENTS

For the Love of Pluots and May Birthdays

Written by , Posted in Thoughts


Every once in a while I’m inspired, really inspired. I can come up with a dish on the fly when I need to (like when it’s dinner time and I don’t have the ingredients for what I was planning to make from my menu). But, then there are other times when I’ll glance over, say, at the pluots that we got in our Abundant Harvest Organics box, sitting in a basket 6 feet away from me and my brain kinda goes, “Pluots… Oooh! I could picture them on a tart with reduced balsamic vinegar drizzled over it… the Flavor Bible says black pepper goes with pluots… would anyone besides me like that? Is that weird? Pepper with pluots? I think it sounds yummy. It also says onions… what if I caramelized them? That would be good I think, not gross, because they’re caramelized. Ooh, and I should chop some strawberries and sprinkle them over top… black pepper also goes with strawberries… Brown sugar could be the “sauce” and I could use some of the pizza dough that I made last week so I don’t have to make pie crust! I should warn people that there’s pepper on it, so they’re not surprised… Pluot Tart with Black Pepper. Done.”

I call it a tart, but I’m not sure if that’s really what it is. I’m OK with that.

It could be eaten on it’s own, of course. But, I think it would be good as part of a meal. Perhaps alongside a dinner of… Grilled Beef and an Arugula Salad with a Lemon and Olive Oil Vinaigrette (lemon and olive oil both go well with arugula, beef, and pluots). You could try it for breakfast/brunch with some scrambled eggs and strong coffee.

Want to know the reason I made this dish today?! Once a month at Husband’s work, in the Digital Media department, they do a birthday celebration. Does this remind anyone else of this Office episode: Michael goes out into the “wilderness” leaving Jim in charge. Jim decides to combine all the birthdays into one party. He fails miserably. This seems like a successful version of the episode. For the March birthday celebration I made a BLT Pizza and brought it over. Today, inspired by the pluots, I’m making a dish that I created specifically for the celebration.

Here’s to work parties, fun co-workers, and birthday celebrations! Yay for May birthdays!

Pluot Tart with Black Pepper

Last modified on 2012-06-01 23:05:57 GMT. 0 comments. Top.

Pluot Tart with Black Pepper
Recipe Type: Savory dessert, Appetizer, Side
Author: Rachel Oberg – De Ma Cuisine
Inspired by May birthdays and sweet, summery pluots, this dish would be a great appetizer, side dish, or savory dessert.
Ingredients
  • 1 pizza crust
  • 3 T reduced balsamic vinegar (start with about 1/2 C)
  • 3-4 pluots, thinly sliced
  • 1/2 t freshly ground black pepper
  • pinch nutmeg
  • pinch salt
  • 4 strawberries, chopped
  • 1/2 C red onion, sliced
  • 2 T maple syrup
  • 1/4 C brown sugar
  • 1 T butter, melted
Instructions
  1. In a small saucepan bring balsamic vinegar to a boil, then reduce to a simmer over low heat. Cook until thickened and syrupy, about 8-12 minutes. Keep an eye on it so it doesn’t burn!
  2. In a hot, dry pan, cook onions with maple syrup and salt. Cook over medium-low heat until caramelized, about 10 minutes.
  3. Thinly roll crust. Bake crust for 5 minutes at 425F.
  4. Brush crust with melted butter. Sprinkle with brown sugar and press it into the crust with a spatula (just a little).
  5. Top with onions, pluots, nutmeg, and pepper. Bake for 7-9 more minutes (until crust is to your desired doneness).
  6. Top with strawberries and drizzle reduced balsamic vinegar.
  7. Serve at room temperature, or warm.

Tuesday

29

May 2012

2

COMMENTS

Bruléed Pluots and Nectarines – Episode 25

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

Summer fruits: Peaches, nectarines, pluots, plums, apricots, and apriums… are simply wonderful on their own. But, it’s always fun to have a new way to eat them. A fancy way.

Invite some friends over, they’ll be impressed (just don’t tell them how simple it was).

Picture in your mind: Nectarines and pluots (from this week’s Abundant Harvest Organics box), orange zest, cinnamon, bruléed brown sugar (bruléed means burned)… Should I go on? OK, I will… Maple syrup, strawberries, almonds, reduced apple cider vinegar… Imagine these flavors after a nice dinner of Grilled Steak and Veggies, or Roasted Tomato Pasta and Cucumber Salad, or BBQ Chicken, Garlicky Potato Skins, and Roasted Green Beans. These little gems will satisfy your sweet tooth! 

Is it time for dessert yet?!

Happy Eating!

Print
Bruléed Pluots and Nectarines

Bruléed Pluots and Nectarines

Ingredients

  • 1 nectarine, halved
  • 1 pluot, halved
  • 4 T brown sugar (or granulated or raw sugar)
  • 3/4 C plain Greek yogurt
  • 1 T maple syrup
  • 1/4 t cinnamon
  • 1 t orange zest, grated (optional)
  • 1 T reduced apple cider vinegar (reduced from 1/2 C)
  • 2 strawberries, chopped
  • 1 T roasted almonds, chopped

Instructions

  1. Halve fruit and remove pit. Bake at 350F for 30-45 minutes (in toaster oven, conventional oven may require less time), until fruit is tender and warmed through.
  2. In small saucepan bring vinegar to a boil over medium heat. Reduce (about 10 minutes) until thickened and syrupy. Keep an eye on it so it doesn't burn.
  3. Mix yogurt, maple syrup, cinnamon, and zest together. Set aside (you could freeze it and have frozen yogurt).
  4. Remove fruit from oven. If any juices have accumulated in the middle of the fruit (where the pit was), spoon out (otherwise the sugar will just soak in). Top fruit with sugar and carefully melt the sugar using a kitchen torch. If you don't have a torch, place in the broiler and cook until sugar is browned (keep an eye on it so it doesn't burn - it will just take a couple of minutes). Let the sugar cool for a minute or so. It should harden and form a sort of crust.
  5. Top with a dollop of yogurt, a sprinkle of almonds and strawberries, and a drizzle of the reduced vinegar.
http://www.de-ma-cuisine.com/bruleed-summer-fruit-ep25/

This episode is sponsored by Abundant Harvest Organics and Molly Jenson!

(Please excuse the half French, half English word. I know it’s not correct. It’s a play on words. You hadn’t noticed? Oh. Now it might bother you. I hope not.)

Friday

25

May 2012

0

COMMENTS

Let’s Have a Picnic!

Written by , Posted in Thoughts

Husband and I love to have picnics. Sometimes we go to a park where we can take the dog, sometimes we go for a date picnic to the Getty, sometimes we picnic at home with a tablecloth on the floor and some good food. We usually bring our books, we people watch, we watch the dog warily watch people as they walk close to us, we watch comfort shows, like The Office, we use it as an excuse to buy Salt and Vinegar chips.

We were given two picnic baskets as wedding gifts. Sometimes one is being used to store books or magazines (we live in a small apartment, everything has to have a purpose), but they both get used regularly to hold our foodstuffs.

Menu

Italian “Date Subs”

Fruit Salad

Salt and Vinegar Chips

Carrot Sticks, Olives, Pickles

Sparkling Pink Lemonade

Chocolate Pudding

We’re hoping to picnic this long weekend. Hope you are too!

Italian “Date Subs”

Last modified on 2012-05-25 19:11:24 GMT. 0 comments. Top.

Italian “Date Subs”
Recipe Type: Sandwich, Lunch
Author: Rachel Oberg – De Ma Cuisine
Serves: 2-4
Perfect for a picnic!
Ingredients
  • 1 baguette, quartered then sliced in half
  • pepperoncinis
  • black olives, sliced
  • dry Italian salami
  • havarti cheese, sliced
  • lettuce
  • tomatoes, sliced
  • mayo
  • horseradish (opt.)
  • dijon mustard
Instructions
  1. Remove a bit of the middle of the baguette (save it to make croutons).
  2. Top one side with salami, havarti, olives, pepperoncinis, lettuce, tomato*. Top the other side with mayo, mustard, horseradish, and more salami (if desired). Close to make a sandwich.
  3. Wrap with tinfoil and place in a zip top bag or a container.
Notes

Ingredient are all to taste, so use as much or as little as you prefer.
*You could leave the tomatoes off until you’re ready to eat so the bread doesn’t get soggy.

 

P.S. Did you sing the song that goes, “Picnic time for teddybears. The little teddybears are having a picnic.” when you were a kid? No? Just me? Well, that song is in my head.

Wednesday

23

May 2012

1

COMMENTS

You Say Potato?… So Do I – Episode 24

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

There was a recipe in the Abundant Harvest Organics newsletter a couple of weeks ago for German Style Potato Salad. I adapted that recipe for this episode. I wasn’t necessarily trying to make it better. I’m sure it was great the way it was. I changed it to fit with what was in this week’s box and what I had in my garden.

I did some research about things that went well together (using my handy dandy Flavor Bible), and voilà, my version!

Even though there wasn’t oregano in this week’s AHO box, I have some in my garden (yay my garden!!). My adaptation was inspired by oregano, because, oregano goes well with many things that were in the box. Like, bell peppers (which are good with bacon, onions, garlic, tomatoes), tomatoes, potatoes, summer squash (which is good with bell peppers, garlic, olive oil, onions, oregano, tomatoes, black pepper), onions. I added a few other things and gave it a try. I’m happy with how it turned out.

If you don’t have any oregano in your fridge or garden, you could use dried, or visit your local farmers’ market for fresh.

This would be super duper yummy alongside BBQ’d Chicken, BBQ’d Sausages (or however you like to cook em’), BBQ’d Steak, Burgers, BBQ’d Tri Tip or Brisket, Ribs, a BLT or any other delicious sandwich (hello picnic!), with some Dill Pickles (ooh, you could make your own using the dill from this week’s box), Salt and Vinegar Chips (my fave – I could eat a whole bag by myself in one sitting… not kidding), Fruit Salad, and Mint Iced Tea or Sparkling Pink Lemonade. I think I just came up with the menu for at least one of our meals this coming holiday weekend. Picnic here we come! Is it too soon to pack the picnic basket? It is, isn’t it.

German Style Potato Salad – Adapted by Rachel O

Last modified on 2012-05-23 23:40:36 GMT. 0 comments. Top.

German Style Potato Salad – Adapted by Rachel O
Recipe Type: Salad, Side
Serves: 2-4
Potatoes, bacon, onions, and garlic all pair well with oregano, which inspired the changes to this dish.
Ingredients
  • 4-6 potatoes
  • 3 strips bacon, chopped
  • 1 T flour
  • 1/3 C red wine vinegar
  • 1 1/2 t honey
  • 2 T fresh oregano leaves, chopped
  • 1 bell pepper, chopped
  • pinch cayenne
  • 1/2 t paprika
  • 2 T olive oil
  • 2 T plus 2 t salt
  • 1 lg. spring onion
  • 3/4 C stock (chicken or veggie)
  • 1 T plus 1 t Dijon mustard
  • 1/2 t black pepper
  • 1 1/2 C summer squash, chopped
  • 2 cloves garlic, diced
  • 1 tomato, chopped
Instructions
  1. Place potatoes in large pan and cover with cold water and 2 T salt. Bring to a boil. Cook until tender.
  2. Cook bacon over med heat. Remove from pan and set aside (try not to eat it all while you cook the rest of the dish!). Drain all but 2 T bacon grease.
  3. Add onion, bell pepper, summer squash and cook 3 minutes. Add garlic, cook 1 minute. Move veggies to one side of pan, let oil come to the other. Whisk in flour (add more bacon grease if needed).
  4. Whisk in stock, vinegar, mustard, honey, salt, pepper, cayenne, and paprika. Bring to a boil, whisking occasionally. Remove from heat.
  5. Mix oregano leaves with 2 T olive oil.
  6. Cut cooked and cooled potatoes into cubes or slices.
  7. Combine vinegar mixture with potatoes and toss to coat.
  8. Pour oregano oil over potatoes and toss.
  9. Serve topped with bacon and tomato.
Notes

To make this recipe Gluten Free: Omit flour and add 1 T corn starch whisked with 1/4 C cold water. Mix cornstarch mixture in at the same point in the recipe.
Would be wonderful with something cooked on the BBQ!

 

This dish can be found on Tuesday of this week’s menu!

This episode is sponsored by:

Abundant Harvest Organics

Bari Olive Oil Company

Llano Seco Organic Pork

Molly Jenson

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