De Ma Cuisine

Monday

10

December 2012

0

COMMENTS

Menu Dec 10-23, 2012

Written by , Posted in Abundant Harvest Organics, Menu Planning

Menu Dec 10-23, 2012

Main Side Side Notes
Monday

Winter Squash Pasta Carbonara

 Green Salad Salad: Spinach, lettuce, apple, carrot
Tuesday Browned Butter Four Cheese Broccoli Soup Spinach Crostini
Onion Crostini		 Broccoli Soup = This Week’s Feast Episode 49!
Crostini: Spinach + Parmesan + Salt + Pepper + Olive Oil
Onion + Gruyère + Salt + Pepper + Olive Oil
Wednesday Carrot Cake Pancakes Frittata Bacon Frittata: Use broccoli, parsley, spinach, onion, and any other veggies you love.
Pancakes are from Joy the Baker’s cookbook, on page 35.
Cook bacon to desired crispness and serve alongside. You could also crumble it and use it to top the Frittata.
Thursday

Roast Beef

 Wilted Greens Roasted Cinnamon and Maple Apples and Pears Apples and Pears: Core fruit and hollow out slightly. Fill with a mixture of maple syrup, cinnamon, nutmeg, and oats. Roast at 350F until fruit is tender.
Friday Spinach Risotto with Roquefort Za’atar Citrus Chicken
Saturday Roasted Fennel Pollen Potatoes Salmon with Garlic, Pistachio Cream Sauce Recipes will be available on Friday Dec 14.
Sunday Roasted Broccoli Pizza Broccoli Slaw with Oranges

 

 

Monday

Ginger-Citrus Stir Fry

 Daikon Radish Cakes Fried Rice Stir Fry: Use daikon radish, carrot, broccoli, onion, and any other veggies you like.
Tuesday Chicken Caesar Salad Apple and Pear Crostini Salad: Use chicken leftover from Friday’s Za’atar Citrus Chicken. Omit Fava Beans.
Crostini: Apple + Cheddar, Pear + Gruyère
Wednesday Beef Stew Goat Cheese Biscuits Stew: Use beef leftover from Thursday’s Roast Beef. Use potatoes, onion, rosemary, squash, daikon, carrot, parsley, and any other veggies you’d like.
Biscuits: Recipe is near the bottom of the post. 🙂
Thursday

Sausage

 Mashed Potatoes Roasted Broccoli Sausage: Cook up your favorite sausage according to package directions.
Friday Fancy Pizza Green Salad Salad: Top with your favorite toppings.
Saturday Wraps with Maple Balsamic Vinaigrette Rosemary Infused Fries Wraps: Use chicken leftover from Friday’s Za’atar Citrus Chicken. Wrap it in a tortilla along with spinach, carrot, onion, apple, lettuce, and top with vinaigrette.
Fries: Omit chili powder and paprika and drizzle with rosemary infused olive oil.
Sunday Roasted Butternut Squash Soup Onion Tarts Tarts: Use onions in place of the apples and cabbage.
Recipes are from: De Ma Cuisine, My Recipes, Joy the Baker, Food Network.

 

 

Friday

7

December 2012

0

COMMENTS

That’s a Lot of Broccoli!

Written by , Posted in Thoughts

This week we got ten heads of broccoli in our AHO box. TEN! And I’m happy to say that I’ve used them all up! We had Stir Fry for dinner last night, and today I made a yummy Browned Butter and Four Cheese Broccoli Soup. (I also have greens, persimmons, carrots, and mushrooms to use up. I’m hoping to use my greens and mushrooms to make a Frittata, the persimmons to make Persimmon Cookies, the carrots to make Carrot Cake Pancakes… among a few other things… There will be more ideas on next week’s menu.)

Today, at Husband’s work, they had their monthly birthday party. Since his birthday is in December (on the 24th, in case you want to wish him a happy 30th!), I wanted to make something for him to take to the party. We’re also having friends over for dinner tomorrow, and we’ll be attending a Christmas party on Sunday, so I thought I’d kill 4 birds with one soup pot. Broccoli+Husband+Dinner+Party=Done.

The recipe below is what I did. It’s a big batch. I used my biggest soup pot (although, note for next time, it’s one that isn’t very thick, and the butter started smoking almost immediately… a heavier large soup pot is now on my Christmas list :)), 8 heads of broccoli, 6 C of cheese, 16 C of liquid… so take that into account before you start! You may want to halve the recipe, or even quarter it. However, Husband told me the soup didn’t last long at work, so I’m glad I made a lot.

Happy the weekend! Happy birthday month, Husband!

Happy Eating!

Browned Butter and Four Cheese Broccoli Soup

Last modified on 2012-12-12 00:19:38 GMT. 0 comments. Top.

Browned Butter and Four Cheese Broccoli Soup

Recipe Type: Soup, Main, Dinner, Lunch, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 15-20
A rich and creamy broccoli soup. Perfect for a cold winter night’s dinner!
Ingredients
  • 1/2 C butter
  • 6 T olive oil
  • 8 heads (16 C) broccoli, roughly chopped in small pieces
  • 1 onion, chopped
  • 2 carrots (3 C), chopped
  • 1 T red pepper flakes
  • 2-3 t salt
  • 1 t pepper
  • 1 T garlic powder
  • 3 T balsamic vinegar, divided (2 T, 1 T)
  • 1 T dijon mustard
  • 1/4 C all purpose flour mixed with 1 C cold water
  • 8 C (1/2 gal.) water (or vegetable stock)
  • 8 C (1/2 gal.) milk
  • 1/3 C heavy cream
  • 6 C cheese (4 1/2 C cheddar, 3/4 C smoked gouda, 1/2 C parmesan, 1/4 C caramelized onion cheddar), grated or in tiny pieces
Instructions
  1. In a large 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 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 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 T balsamic vinegar. Taste and adjust seasoning as needed.

 

Friday

7

December 2012

0

COMMENTS

Browned Butter and Four Cheese Broccoli Soup

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

Browned Butter and Four Cheese Broccoli Soup

Recipe Type: Soup, Main, Dinner, Lunch, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 15-20
A rich and creamy broccoli soup. Perfect for a cold winter night’s dinner!
Ingredients
  • 1/2 C butter
  • 6 T olive oil
  • 8 heads (16 C) broccoli, roughly chopped in small pieces
  • 1 onion, chopped
  • 2 carrots (3 C), chopped
  • 1 T red pepper flakes
  • 2-3 t salt
  • 1 t pepper
  • 1 T garlic powder
  • 3 T balsamic vinegar, divided (2 T, 1 T)
  • 1 T dijon mustard
  • 1/4 C all purpose flour mixed with 1 C cold water
  • 8 C (1/2 gal.) water (or vegetable stock)
  • 8 C (1/2 gal.) milk
  • 1/3 C heavy cream
  • 6 C cheese (4 1/2 C cheddar, 3/4 C smoked gouda, 1/2 C parmesan, 1/4 C caramelized onion cheddar), grated or in tiny pieces
Instructions
  1. In a large 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 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 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 T balsamic vinegar. Taste and adjust seasoning as needed.

 

Wednesday

5

December 2012

3

COMMENTS

Things Just Got Beety – Episode 48

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

I Skype with my family once a week. I think I may have mentioned this before… In any case, most Skype chats end up with mom and I discussing food. She asks what I’ve made for dinner, and we talk about the things she’s made for her various groups (she and my dad have a banquet hall where they host groups and cook them amazing dinners).

Last week Mom told me about this Beet Salad that she’d made. She made it sound so good that I asked her to send me the recipe. When I read the recipe, it sounded so good that I thought I should make it for my show, since I knew we were getting beets in our Abundant Harvest Organics box this week.

I don’t always know what to do with beets. I love them in Borscht, but to be honest, I have a hard time finding ways to make them that I like.

I don’t feel that way anymore.

This salad is not only beautiful to look at, but it’s delicious! Thanks, Mom, for this wonderful recipe!

The true test will come in a few minutes when I find out if Husband likes it. 😉

(Update: I wrote this post after I’d filmed on Tuesday. It’s now Wednesday, so we’ve already eaten the salad. The verdict from Husband: “I liked it more than I thought I would.” High praise coming from someone who only likes beets in Borscht and in general doesn’t really love them.)

This salad would be perfect for a holiday party! It looks super fancy and tastes great but, it’s pretty easy to make. We had it for dinner along with Roast Beef and some Garlic Bread. It could also go well with a Roast Beef Crostini, alongside the Poor Man’s Roosevelt Pizza, or Mindy’s Gorgonzola and Honey Crostini… And if you have leftovers, you could turn them into Wilt ‘Em Greens with Beets, Borscht, or Scalloped Root Veggies with Gorgonzola! Good idea? Good idea.

Happy Eating!

Mom’s Roasted Beet Salad

Last modified on 2013-01-08 23:59:02 GMT. 0 comments. Top.

Mom’s Roasted Beet Salad

Recipe Type: Salad, Side, Dinner, Lunch
Author: Susan Pries (Adaptations by Rachel Oberg – De Ma Cuisine)
Prep time:
Cook time:
Total time:
Serves: 4-6
Beets are roasted, almonds are coated with honey, spinach and beet greens are torn, making up a delightful salad. Perfect for the holiday season, or any time of year.
Ingredients
  • 2-3 medium beets (I halved them for roasting)
  • 4 T olive oil
  • 1 t lemon juice (I used orange juice)
  • 1 T balsamic vinegar
  • 1/2 T honey
  • 1 T dijon mustard
  • 1/2 t dried thyme
  • 1/2 t garlic (I used 1/8 t garlic powder)
  • 1/4 t salt (my addition)
  • bit of pepper (also me)
  • 1 C almonds, coarsely chopped
  • 1 T butter
  • 2 T honey
  • 4-8 C greens (I used beet greens and spinach)
  • 1/4 C feta cheese (I didn’t have feta, so I used parmesan, Gorgonzola or Blue cheese would also be yummy)
Instructions
  1. Wash and halve beets. Bake at 350F for 45-70 minutes, or until tender, but not mushy.
  2. When cool enough to handle, peel and julienne (cut to look like matchsticks).
  3. Whisk together lemon or orange juice, vinegar, 1 T honey, dijon, thyme, garlic, salt, and pepper. Stream in olive oil and whisk, creating an emulsion.
  4. Combine beets with dressing. Let flavors meld for about 3 hours before serving (I tasted it right away and it was good too).
  5. Heat almonds with butter and honey to coat and thicken slightly. Cool (if they get too solid, re-heat).
  6. Top greens with beet mixture, cheese, and almonds.

 

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

This episode is sponsored by

Abundant Harvest Organics

Bari Olive Oil Company

Molly Jenson

Waterfall Creative

Wednesday

5

December 2012

0

COMMENTS

Mom’s Roasted Beet Salad

Written by , Posted in Cheese, Dinner, Gluten Free, Holiday, Legacy, Lunch, Roasting, Salads, Sides, Vegetables, Vegetarian

Mom’s Roasted Beet Salad

Recipe Type: Salad, Side, Dinner, Lunch
Author: Susan Pries (Adaptations by Rachel Oberg – De Ma Cuisine)
Prep time:
Cook time:
Total time:
Serves: 4-6
Beets are roasted, almonds are coated with honey, spinach and beet greens are torn, making up a delightful salad. Perfect for the holiday season, or any time of year.
Ingredients
  • 2-3 medium beets (I halved them for roasting)
  • 4 T olive oil
  • 1 t lemon juice (I used orange juice)
  • 1 T balsamic vinegar
  • 1/2 T honey
  • 1 T dijon mustard
  • 1/2 t dried thyme
  • 1/2 t garlic (I used 1/8 t garlic powder)
  • 1/4 t salt (my addition)
  • bit of pepper (also me)
  • 1 C almonds, coarsely chopped
  • 1 T butter
  • 2 T honey
  • 4-8 C greens (I used beet greens and spinach)
  • 1/4 C feta cheese (I didn’t have feta, so I used parmesan, Gorgonzola or Blue cheese would also be yummy)
Instructions
  1. Wash and halve beets. Bake at 350F for 45-70 minutes, or until tender, but not mushy.
  2. When cool enough to handle, peel and julienne (cut to look like matchsticks).
  3. Whisk together lemon or orange juice, vinegar, 1 T honey, dijon, thyme, garlic, salt, and pepper. Stream in olive oil and whisk, creating an emulsion.
  4. Combine beets with dressing. Let flavors meld for about 3 hours before serving (I tasted it right away and it was good too).
  5. Heat almonds with butter and honey to coat and thicken slightly. Cool (if they get too solid, re-heat).
  6. Top greens with beet mixture, cheese, and almonds.

 

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