De Ma Cuisine

Monday

18

June 2012

3

COMMENTS

A Weekend Getaway

Written by , Posted in Thoughts


In anticipation of the possibility that our internet will still be out of service on Monday, when it comes time for my next blog post, I’m using my thumbs and typing on my iPhone. When they gave us the news that they’d have to send someone out on Monday, my heart sank a little. No internet!? That means we can’t watch a movie with our Pizza Friday pizza, we can’t check our email, we can’t stalk people on Facebook, I can’t post the guest post that Elizabeth wrote for me, we can’t stream MLB.com…  Oh wait, we can do these things, ON OUR PHONES!!!

We totally live in the future! I mean, yes, technically every new day is us living in the future, but that’s not what I mean.

Did you ever think, back when you were watching Saved by the Bell and wishing you had a cell phone like Zack Morris, that you’d one day be checking Facebook on it? (Side note, I can still sing the entire SBTB theme song, I’m a little bit embarrassed to admit.) If you were like me, you might not have had the Internet at all. You would have had no idea that Apple was anything other than a fruit. And, if someone had asked you if you were on Facebook you might have asked if that was a medication or if they’d sneezed (unless you were MZ, then you might have been writing the name over and over in your school notebook). My point is simply that the technology we have today is amazing! “Yes, I love technology. Not as much as you, you see. But still I love technology. Always and forever.”

I’m beginning this post on Friday afternoon. This weekend we’re going to get out of town with some friends. My goal for the weekend, aside from going wine tasting for the first time, is to take some cool photos on my phone and finish this post.

To start the weekend off, we had Pizza Friday… Since it’s summer time, we have lots of squash, zucchini, and basil. So I made a pizza out of it. It was delicious!! We ate the whole thing, just the two of us. That’s not an uncommon occurrence in this household. (The recipe is at the end of the post.) We watched A Good Year while we ate. My favorite line (regarding his uncle’s memories), “not good, they’re grand” reminds me of my memories of Oma and Opa. My second favorite line is, “McDonalds in Avignon, Fish & Chips in Marseilles” I want to go to France!

This portion is being written on Sunday evening. We’ve been home for about an hour. I just closed Calico Joe and wiped the tears from my eyes. It has left me with a slightly sad, nostalgic, yet contented feeling. The whole weekend has, minus the sad. It was anything but. What it was was a refreshing 31 hour get away. It felt like we were gone for a week, in a good way. The best way. It was filled with laughter, delicious food, bocce ball, wine tasting, smiles, antiques, House Hunters, a cheap hotel, cool breezes, a picnic, a gazebo, lazy sunshine, a good book, fun photos, inside jokes, deepened relationships, good music… It was just what we needed. I’m sure Husband would agree.

Arriving at the vineyard. Windows down, breeze flowing in.

We walked from one vineyard to the next. Beautiful!

Sipping Sangria in the shade. Best Sangria I’ve ever had. Husband got attacked by one fire ant.

Discussing Bocce Ball strategy.

Our trip’s mascot, Shmebulock*. He tried to get into all the photos.

Best Reuben. Best fries (they had cinnamon, brown sugar, and other spices on them). We had fries 3 times that day. Chick-fil-A, Truffle Scented Fries, and these amazingly spiced ones. I didn’t realized this until we were eating the last set.

Picnicking on a hot day. Yummy food, wonderful company.

Husband insisted that we take another one with me in it. When you’re the photographer, it looks like you weren’t on the trip. See, I was there!

Relaxing with our books/napping before we headed home.

We stopped for gas and Husband bought us Pop Ups! I’d never had one before. I’VE BEEN MISSING OUT!! I love Rainbow Sherbet! We had it often in the summer when I was growing up. I love how tastes and smells can bring back so many memories.

We were greeted by our dog, who missed us and wagged his tail furiously at our return. I’m sure he didn’t miss us too much though. His friend, Nathan, brought him treats.

I have to go return my library book now. It’s due today. I also need to call my Dad. Then we’re going to watch the last two Harry Potter movies. Great ending to a fantastic weekend.

Zucchini, Gruyère, and Basil Pizza

Last modified on 2012-06-18 17:40:13 GMT. 0 comments. Top.

Zucchini, Gruyère, and Basil Pizza
Recipe Type: Pizza
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 13 mins
Total time: 23 mins
Serves: 2
Ingredients
  • 1 pizza crust
  • olive oil
  • salt
  • pepper
  • 1 C Gruyère cheese, finely grated
  • 1/2 to 1 C (or so) zucchini (really thinly sliced)
  • 1/4 C fresh basil
Instructions
  1. Pre-heat oven to 425F. Roll out crust. Bake for 5 min.
  2. Remove from oven and drizzle with some good olive oil (I love Bari’s organic extra virgin olive oil).
  3. Top with zucchini, salt, pepper, and Gruyère.
  4. Bake 8 min more, or until the crust is baked to perfection.
  5. Top with basil.
  6. Eat and enjoy!

 

Sent from my iPhone

(*Disclaimer: I’m a fan of Gravity Falls and I like Shmebulock. I’m not an employee of Disney or in any way associated with the show. I just think it’s funny.)

Monday

18

June 2012

0

COMMENTS

Zucchini, Gruyère, and Basil Pizza

Written by , Posted in Baking, Cheese, Dinner, Main Dishes, Pizza, Vegetables, Vegetarian

Zucchini, Gruyère, and Basil Pizza
Recipe Type: Pizza
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 13 mins
Total time: 23 mins
Serves: 2
Ingredients
  • 1 pizza crust
  • olive oil
  • salt
  • pepper
  • 1 C Gruyère cheese, finely grated
  • 1/2 to 1 C (or so) zucchini (really thinly sliced)
  • 1/4 C fresh basil
Instructions
  1. Pre-heat oven to 425F. Roll out crust. Bake for 5 min.
  2. Remove from oven and drizzle with some good olive oil (I love Bari’s organic extra virgin olive oil).
  3. Top with zucchini, salt, pepper, and Gruyère.
  4. Bake 8 min more, or until the crust is baked to perfection.
  5. Top with basil.
  6. Eat and enjoy!

 

Friday

15

June 2012

0

COMMENTS

Elizabeth’s Favorite Carrot Cake – Guest Post

Written by , Posted in Guest Posts, Thoughts

Elizabeth is a good friend of mine. I really appreciate her friendship… and her culinary skills. Anytime I’ve eaten something Elizabeth has prepared it’s been delightful. At last year’s ThanksaChristmas dinner she made these amazing Crostini with Beef and Caper Mayo. I think I ate about 75% of them. Not kidding. She and I have a good time discussing and eating food. So it just made sense to ask her to be a guest on here. I haven’t tried this cake, but it looks amazing. (Side note: Carrot cake is special to Husband and I, as it was our wedding cake. Also because it’s delicious. Anything delicious deserves to be in the “special” category… like this cake.)

Here’s Liz…

I have known Rachel for something like a year and a half. It’s crazy that it’s been that amount of time because it feels like I’ve known her for much longer! We met through our husbands who were friends in college and while over a beer, Rachel and I bonded over our skiing abilities (or to be more accurate, my lack of skills!). Over the past year or so, I’ve had the opportunity to get to know her more and am so thankful for her friendship. She has a wonderful creative energy and I truly admire the how hard she works and how she promotes herself. It is quite a talent and one that I truly respect! So Rachel, thank you for the opportunity to do a guest post for you!

A little bit about me…I live in the LA area and I have been married for almost 2 years. I’m an alright-cook but I get very nervous at the thought of having someone over for dinner where I have to cook a meal. I’ve been known to ask my husband “is this ok to make if we have people over?” “would you be embarrassed if I made this for our friends?”Ask me to make small-bites or appetizers, I’m all yours but ask me to cook for guests…I’m sweating buckets!

Thankfully, one of the few things that I am confident to make is the carrot cake recipe below. For the past 4 years I have made my boyfriend/fiance/now husband’s birthday cake. He loves carrot cake and so each year, this is the one he wants. The first time I made the cake was both the first time I had made a layer cake and the first time I had made a carrot cake. With my nerves in hand, I reached out to my amazing Aunt who provided me with this recipe. Since then, it has been a yearly tradition that my husband anxiously waits for! I love that he likes his birthday cake being homemade. It allows me to get better from year to year and it also means a lot to me that he enjoys it so much. I hope you enjoy it as well!

Liz’s Carrot Cake

Last modified on 2012-06-18 17:26:23 GMT. 0 comments. Top.

Liz’s Carrot Cake
Recipe Type: Dessert
Ingredients
  • 2 cups sifted flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin spice
  • 1/2 teas. salt
  • 2 large eggs
  • 1 1/2 cup sugar
  • 1 cup vegetable oil
  • 1 cup cooked carrot puree **TIP: buy shredded carrots and then steam them to soften**
  • 1 tablespoon vanilla
  • 1 cup golden raisins (optional)
  • 1/2 cup cinnamon applesauce
  • 1 cup finely chopped walnuts (optional)
Instructions
  1. Preheat oven to 350.
  2. Spray pans with cooking spray.
  3. Onto a piece of wax paper, sift the flour, baking powder, pumpkin spice, and salt.
  4. In large bowl, with a electric mixer on high, beat the eggs and granulated sugar until light yellow. Beating constantly, slowly add the oil, taking 4 or 5 minutes to blend well. Beat in the carrot puree and vanilla.
  5. Using a wooden spoon, stir in the flour mixture just until it disappears, then fold in the raisins, applesauce, and walnuts. Spoon the batter into the pan(s) until almost half full.
  6. Bake and cool according to type of cake (see Notes).
  7. Frost with cream cheese frosting.
  8. While the cake cools, make the frosting.
  9. Swirl on the top of the cooled cakes. You can also sprinkle with more nuts for a decoration.
Notes

Cooking Time:
Cupcakes: Bake for 15 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let the cupcakes cool in the pan on racks for 5 minutes before turning out onto the racks to cool completely.
Bundt Cake: 1 hour 10 minutes. Let rest 15 minutes before removing from pan.
Layer Cake: Check at 25 minutes to 35 minutes.

 

Liz’s Cream Cheese Frosting

Last modified on 2012-06-15 23:40:28 GMT. 0 comments. Top.

Cream Cheese Frosting
Ingredients
  • 12 oz cream cheese at room temperature
  • 6 tablespoons (3/4 stick) butter (not margarine) at room temperature
  • 4 1/2 cups sifted confectioners’ sugar **make to taste**
  • The zest of 1 lemon **again, to taste**
Instructions
  1. In a medium size bowl, with an electric mixer on high, beat the cream cheese and butter until smooth and fluffy. Reduce the speed to low and slowly blend in the confectioners’ sugar and lemon peel. Increase the speed to high and beat until fluffy.
Notes

(measurements based on a 2 layer cake)

 

(Adapted by Liz’s Aunt from: Life’s Little Temptations cookbook by Beth Allen)

Cooking Notes: This recipe is great as cupcakes both regular size and mini’s. I would recommend altering the frosting amounts to accommodate the change.

Friday

15

June 2012

0

COMMENTS

Liz’s Carrot Cake

Written by , Posted in Baking, Dessert

Liz’s Carrot Cake
Recipe Type: Dessert
Ingredients
  • 2 cups sifted flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin spice
  • 1/2 teas. salt
  • 2 large eggs
  • 1 1/2 cup sugar
  • 1 cup vegetable oil
  • 1 cup cooked carrot puree **TIP: buy shredded carrots and then steam them to soften**
  • 1 tablespoon vanilla
  • 1 cup golden raisins (optional)
  • 1/2 cup cinnamon applesauce
  • 1 cup finely chopped walnuts (optional)
Instructions
  1. Preheat oven to 350.
  2. Spray pans with cooking spray.
  3. Onto a piece of wax paper, sift the flour, baking powder, pumpkin spice, and salt.
  4. In large bowl, with a electric mixer on high, beat the eggs and granulated sugar until light yellow. Beating constantly, slowly add the oil, taking 4 or 5 minutes to blend well. Beat in the carrot puree and vanilla.
  5. Using a wooden spoon, stir in the flour mixture just until it disappears, then fold in the raisins, applesauce, and walnuts. Spoon the batter into the pan(s) until almost half full.
  6. Bake and cool according to type of cake (see Notes).
  7. Frost with cream cheese frosting.
  8. While the cake cools, make the frosting.
  9. Swirl on the top of the cooled cakes. You can also sprinkle with more nuts for a decoration.
Notes

Cooking Time:
Cupcakes: Bake for 15 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let the cupcakes cool in the pan on racks for 5 minutes before turning out onto the racks to cool completely.
Bundt Cake: 1 hour 10 minutes. Let rest 15 minutes before removing from pan.
Layer Cake: Check at 25 minutes to 35 minutes.

 

Friday

15

June 2012

0

COMMENTS

Liz’s Cream Cheese Frosting

Written by , Posted in Cheese, Dessert

Cream Cheese Frosting
Ingredients
  • 12 oz cream cheese at room temperature
  • 6 tablespoons (3/4 stick) butter (not margarine) at room temperature
  • 4 1/2 cups sifted confectioners’ sugar **make to taste**
  • The zest of 1 lemon **again, to taste**
Instructions
  1. In a medium size bowl, with an electric mixer on high, beat the cream cheese and butter until smooth and fluffy. Reduce the speed to low and slowly blend in the confectioners’ sugar and lemon peel. Increase the speed to high and beat until fluffy.
Notes

(measurements based on a 2 layer cake)