De Ma Cuisine

Monday

20

August 2012

0

COMMENTS

Julia Child’s Champignons Sautés au Beurre (Sautéed Mushrooms)

Written by , Posted in Vegetables

Julia Child’s Champignons Sautés au Beurre (Sautéed Mushrooms)
Author: Julia Child
Ingredients
  • a 10-inch skillet
  • 2 T butter
  • 1 T oil
  • 1/2 lb. fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
  • optional: 1 to 2 T minced shallots or green onions
  • salt and pepper
Instructions
  1. Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their sauté the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.
  2. Toss the shallots or green onions with the mushrooms. Sauté over moderate heat for 2 minutes.
Notes

The mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
This recipe is for 1/2 lb. of mushrooms. The Boeuf Bourguignon recipe calls for a full pound.

 

Friday

17

August 2012

0

COMMENTS

Fish Fry

Written by , Posted in Thoughts

I don’t normally deep fry things (I’m not actually sure if this constitutes “deep frying”). But, the closing ceremonies of the Olympics were about to start, and I was inspired. For the opening ceremonies, I’d baked some Mahi Mahi. It was great! But, I’d never made my own battered and fried fish and wanted to try it. I’m happy to say that we were pleased with the tasty results!

Since I did this on a whim, I don’t know if I used the right type of oil, did the right test to check the temperature of the oil, battered it properly etc… BUT, we liked how they turned out, so in my book, and for our tastes, I did it correctly. 🙂

These are best eaten without utensils, dipped in homemade Tartar Sauce, with some “chips” (dipped in Malt Vinegar, if you want to have a British inspired meal, or regular Ketchup is acceptable too), and a bubbly beverage (we chose a Mission St. Hefeweizen)!

Battered and Fried Mahi Mahi

Last modified on 2012-08-14 01:05:54 GMT. 0 comments. Top.

Battered and Fried Mahi Mahi
Recipe Type: Fish
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 16 mins
Total time: 26 mins
Serves: 2-4
Ingredients
  • 1 package Mahi Mahi (about 1 lb.)
  • 1 C flour (or so)
  • 1 t paprika
  • salt
  • pepper
  • 1 egg
  • 3-4 C oil (I used canola)
Instructions
  1. Mix flour, paprika, salt, and pepper in a shallow dish. Whisk egg in a separate shallow dish.
  2. Heat oil in a deep dish.
  3. Coat fish in flour mixture, then in egg, then in flour mixture again. (Try to keep one hand as a the “dry” hand, the other as the “wet” one.) Set aside on a separate plate.
  4. When oil is hot (I stuck the end of a wooden spoon in – when it bubbled a bit around it, it was hot enough – don’t know if this is a real method, but it worked) carefully add fish, 2-3 pieces at a time (you don’t want to add too much and cool the oil down too much – this will result in slower cooking time, which means the fish will absorb more oil, resulting in greasier fish). Cook about 3-4 minutes, then flip, and cook 2-4 minutes more (I wanted the internal temperature to get to 165F).
  5. Remove from pan and drain on a paper towel lined plate.
  6. Repeat with remaining fish (it took me 3 batches with about 1 lb. of fish).

 

Tartar Sauce

Last modified on 2012-08-14 01:05:57 GMT. 0 comments. Top.

Tartar Sauce
Recipe Type: Condiment
Author: Rachel Oberg – De Ma Cuisine
Prep time: 2 mins
Total time: 2 mins
Ingredients
  • 3/4 C Greek yogurt
  • 1/4 C mayo (or a little more, to taste)
  • 1-2 T pickle relish
  • salt
  • pepper
Instructions
  1. Combine all ingredients.

 

Friday

17

August 2012

0

COMMENTS

Battered and Fried Mahi Mahi

Written by , Posted in Dinner, Fish, Main Dishes, Meat

Battered and Fried Mahi Mahi
Recipe Type: Fish
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 16 mins
Total time: 26 mins
Serves: 2-4
Ingredients
  • 1 package Mahi Mahi (about 1 lb.)
  • 1 C flour (or so)
  • 1 t paprika
  • salt
  • pepper
  • 1 egg
  • 3-4 C oil (I used canola)
Instructions
  1. Mix flour, paprika, salt, and pepper in a shallow dish. Whisk egg in a separate shallow dish.
  2. Heat oil in a deep dish.
  3. Coat fish in flour mixture, then in egg, then in flour mixture again. (Try to keep one hand as a the “dry” hand, the other as the “wet” one.) Set aside on a separate plate.
  4. When oil is hot (I stuck the end of a wooden spoon in – when it bubbled a bit around it, it was hot enough – don’t know if this is a real method, but it worked) carefully add fish, 2-3 pieces at a time (you don’t want to add too much and cool the oil down too much – this will result in slower cooking time, which means the fish will absorb more oil, resulting in greasier fish). Cook about 3-4 minutes, then flip, and cook 2-4 minutes more (I wanted the internal temperature to get to 165F).
  5. Remove from pan and drain on a paper towel lined plate.
  6. Repeat with remaining fish (it took me 3 batches with about 1 lb. of fish).

 

Friday

17

August 2012

0

COMMENTS

Wednesday

15

August 2012

0

COMMENTS

Mom’s Birthday – Episode 35

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

It’s my Mom’s 60th birthday today!!!

(This photo was taken at Christmas, a few years ago, after we’d cut down our Christmas tree.)

Happy Birthday Mom!!!!

Since my love for cooking was inherited from her, how could I not use the show to say Happy Birthday to such a special Mom!? So I did. I used her Potato Salad recipe. I made a few adjustments based on what I had on hand, but also kept a few things that make it hers, even though it meant buying things like garlic powder and onion powder. I made it. It was really yummy. We are having it for dinner tonight, along with some roasted chicken. Mmmmmm…

It is a simple potato salad that features potatoes and hardboiled eggs. I also used parsley and chives from my garden. The dressing can be made with all mayo, or like I did, with Greek yogurt. I like this potato salad. It’s one of my favorites.

Happy episode 35! Happy Birthday Mom!

Mom’s Potato Salad – With a Few Tweaks

Last modified on 2012-08-15 22:38:25 GMT. 0 comments. Top.

Mom’s Potato Salad – With a Few Tweaks
Author: Susan Pries – Tweaked by Rachel Oberg – De Ma Cuisine
My Mom’s Potato Salad, with a few variations
Ingredients
  • 1 1/2 lbs potatoes
  • 3 hardboiled eggs
  • 1 C mayo
  • 1 C Greek yogurt
  • 1 T dijon mustard
  • 1 T white vinegar
  • 1 T maple syrup
  • 3/4 t salt
  • dash paprika
  • onion powder, to taste
  • garlic powder, to taste
  • 1/2 T fresh parsley, chopped
  • 1 T chives, chopped
Instructions
  1. Steam potatoes. Cool.
  2. Whisk together dressing ingredients.
  3. Chop potatoes and eggs.
  4. Combine with dressing.
  5. Serve.

 

Hardboiled Eggs

Last modified on 2012-12-01 02:17:11 GMT. 0 comments. Top.

Hardboiled Eggs
Author: Rachel Oberg – De Ma Cuisine
Prep time: 1 min
Cook time: 15 mins
Total time: 16 mins
Ingredients
  • eggs
  • water
  • 1 T white vinegar
Instructions
  1. Bring water to a boil, covered.
  2. Add vinegar.
  3. Carefully add eggs.
  4. Cook 15 minutes.
  5. Remove from heat and run under cold water.
  6. Cool completely.

 

Last modified on GMT. 0 comments. Top.

This is Mom’s original version. 🙂

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

This episode is sponsored by

Abundant Harvest Organics

Molly Jenson 

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