De Ma Cuisine

Friday

14

December 2012

0

COMMENTS

Salmon with Garlic-Pistachio Cream Sauce

Written by , Posted in Dinner, Fish, Low Carb, Main Dishes, Meat, Roasting, Sauces

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

 

Friday

14

December 2012

0

COMMENTS

Roasted Fennel Pollen Potatoes

Written by , Posted in Dinner, Fennel Pollen, Gluten Free, Inspired By, Potatoes, Roasting, Sides, Vegan, Vegetables, Vegetarian

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

Wednesday

12

December 2012

0

COMMENTS

Browned Butter and Four Cheese Broccoli Soup – Quartered Version

Written by , Posted in Appetizers, Cheese, Dinner, Lunch, Main Dishes, Soups, Vegetables, Vegetarian

 

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.

 

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 Cookbook – Joy 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!

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