De Ma Cuisine

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Friday

2

August 2013

2

COMMENTS

What’s in a Plan?

Written by , Posted in Menu Planning, Thoughts

BooksI love to plan.

I like to organize.

I used to be a Camp Secretary. One of my tasks was to put the campers into cabins. It was my favorite part of the job.

Now I tell food where to go and what to do.

Something that I love is to help those who don’t love to plan. Sometimes ideas fly out of my brain faster than I can write them down.

When I open the Abundant Harvest Organics box on Tuesdays, I usually have to not think about what’s in it, so that I can concentrate on filming the show.

Food, planning, menus… my passion.

But, I know that not everyone feels this way. To some, figuring out what to make for dinner is a chore, not a beloved task.

I want to help.

I’ve planned menus around the AHO box for a couple of years. I’m trying something a little bit different now, where I’ll help when you need it. Just ask. But, once in a while, I’ll also share my menu plan for the week.

Here’s a look at some of what I’m planning to make next week for lunches or dinners.

Eggplant Lasagna and Caesar Salad

Breakfast Burritos with Crispy Potatoes

Broccoli Stir Fry and Fried Rice

Crock Pot Chicken with Savory and Mushroom Gravy and Roasted Veggies

Poached Eggs with Olive Oil, Parmesan, Basil, Savory, and Tomato over Polenta alongside Roasted Zucchini, with Watermelon for dessert

Veggie Pizza (with squash, tomato, onion, bell pepper, broccoli, and basil), with Watermelon for dessert

Taco Salad

Bean and Cheese Quesadillas

We will have plenty of leftovers for lunches and to be made into other meals… Or things from the freezer, like the Eggplant and Tomato Risotto from this week’s episode that I plan to use to make Risotto Stuffed Heirloom Tomatoes topped with a Poached Egg and Parmesan. I’m also planning to make some Peach Cobbler, and some Peach Topped Pancakes.

But first, I’m off to make some Margherita Pizza for tonight’s dinner.

Happy Eating!

Monday

15

July 2013

0

COMMENTS

All Star Menu

Written by , Posted in Thoughts

It’s baseball time. That and the summer fruits and veggies are two of the things I like most about summer (two of the most or two of the only?).

I grew up rooting for the Blue Jays. My brother and I jumped and cheered so hard when they won the World Series (I don’t remember if it was the first or the second one) that we knocked our VCR off the TV and it fell and made a dent in the wall.

I love baseball. It’s the only sport that I will sit down and watch. I know some find it boring. Not me.

My team is the Red Sox now. I will always be a bit of a Jays fan, but when we watched the Red Sox win the World Series over our 1st anniversary trip in 2007, we fell in love. And they became our team. Husband didn’t love baseball coming into our marriage. That was something that I brought. So it’s been something that we’ve grown to love to do together. We watch our team. We eat hot dogs and chili, we drink Blue Moon, we holler at the umps when they make terrible calls, we laugh at how much Don and Jerry laugh during their broadcast… We just love it. We hope to go to Fenway Park soon to see the Red Sox live… Hope hope hope…

In the meantime, we’ll watch at home. We’d watch every game if we could. And every year we look forward to the All Star Game. In part because it’s baseball, but also because it’s an excuse to have a themed dinner.

Our menu might include…

Any of these kinds of PIZZA: Hello, Bacon Pizza, BBQ Apple Bacon Pizza, Bell Pepper Pizza, BLT Pizza, and Taco Pizza… I love you ALLLLL!

BLTPizza

Crispy Potatoes with Chili and Cheese: Add already amazing Summer Chili to also amazing Crispy Potatoes and top with cheese and fresh tomatoes. Oh boy, did I do something right here or what?!

CrispyPotatoesWithChiliAndCheese2

Bacon and Egg Burgers with Spicy Roasted Potato Salad: Bacon and egg on a burger is a good idea. Roasting potatoes and making them into a Potato Salad is amazing. Eating these together… mind blown!

SpicyRoastedPotatoSalad3

Hot Dogs and Braised Beans with Watermelon: Classic baseball watching food.

BraisedBeans

Pulled Pork Sandwiches that are topped with Coleslaw with Crispy Potatoes on the side: Yes. Just yes.

PulledPorkSandwich

All Star Nachos: Because you should be eating Nachos while you watch baseball. It’s just wrong not to.

Nachos2

Gosh I’m hungry!

Happy Eating! Happy All Star Game!

Wednesday

24

April 2013

1

COMMENTS

Strawberry-Balsamic Tart – Episode 64

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Baking, Breakfast, Brunch, Dessert, Fruit, Nuts, Roasting, Snacks, This Week's Feast, Vegetarian

StrawberryBalsamicTart4

I love to cook. That’s not a secret. I’m better at it than some, much worse than others. I fail and I succeed.

StrawberryBalsamicTart3

I made some Fish Tacos the other week. They were a definite fail. But, today, my friends, was a good cooking day because of a little thing called Tart (it might actually be more of a dessert pizza, but I like the word tart, so that’s what I’m calling it).

It surprised me with it’s deliciousness. I love surprises. But, usually culinary ones are more along the lines of “Wow! That’s really gross,” or “Darn, the pan with the sauce for today’s main dish fell on the floor”… You know what I mean?

But this tart, this little Strawberry-Balsamic Tart, is the good kind of surprise.

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Strawberries get all melty and soft when they’re roasted. Reduced balsamic vinegar is syrupy and thick. Pizza crust is thin and crispy. Walnuts are slightly toasted and crunchy. Onions are caramely and sweet. And, maybe the most surprising ingredient, black pepper, adds just the right tiny kick of spice.

Be still my heart.

I can’t stop thinking about this tart.

It was love at first bite.

I ate this on its own for lunch… and had a hard time not eating the entire thing by myself. However, should you want to share, I think it would be great alongside a Spinach Salad topped with Shredded Chicken (use leftover Roasted Chicken), Walnuts, and Strawberries. It could be a brunch food – how about with the Spring Frittata I made a few weeks ago?! Or maybe serve it as an appetizer? Why not?! You could also also also serve it with a dollop of vanilla ice cream and call it dessert.

Ready? Set. Go!

StrawberryBalsamicTart

Print
Strawberry-Balsamic Tart

Prep Time: 10 minutes

Cook Time: 29 minutes

Total Time: 39 minutes

Yield: 4

Strawberry-Balsamic Tart

Ingredients

  • 1 T butter, divided, melted
  • 1 pint strawberries, hulled, and quartered lengthwise
  • pinch nutmeg
  • 1-2 medium onions, sliced
  • 2 T honey
  • pinch salt
  • 1/2 C balsamic vinegar
  • 1 pizza crust
  • 1/4 C coconut palm sugar (or brown sugar)
  • 1/4 C raw walnuts, coarsely chopped
  • pinch freshly ground black pepper

Instructions

  1. Pre-heat oven to 425F. Melt butter.
  2. In a hot, dry skillet, add onions, honey, and salt. Cook over medium-low for about 15-20 minutes, or until they are caramelized, stirring occasionally.
  3. While onions cook, in a small saucepan, bring vinegar to a boil, then reduce to a simmer. Cook until thickened and syrupy, about 12-18 minutes (being careful not to let it burn).
  4. Meanwhile, roll out pizza crust. Par bake for 5 minutes.
  5. Toss strawberries with 1/2 T melted butter and nutmeg.
  6. Brush crust with 1/2 T melted butter. Sprinkle with sugar and press into crust slightly (with a spatula or fingers). Top with onions, walnuts, strawberries, and black pepper. Bake for 7-9 minutes (or according to your pizza dough's recipe instructions), or until crust is done.
  7. Let stand for a few minutes.
  8. Drizzle with balsamic vinegar. If you can wait that long, serve at room temperature. If not, I totally understand. 😉
http://www.de-ma-cuisine.com/it-might-be-love-ep64/

Happy Eating!

This episode is sponsored by: Abundant Harvest Organics, Waterfall Creative, Molly Jenson.

Wednesday

20

March 2013

0

COMMENTS

Flatbreads, Not Flatbeds – Episode 59

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

CaramelizedBrocCauliFlatbreads

Sometimes I have the perfect idea for what to make for the show. Occasionally I have two, so the second has to wait. Since we don’t get the exact same ingredients in the Abundant Harvest Organics box two weeks in a row, the wait can be a while. But, alas, the broccoli AND cauliflower that I’ve been hoping for (ever since I chose to do my Black Bean and Butternut Squash Chili, the week I got the butternut squash that I had been waiting for) has arrived!

I realize that I used broccoli in the last episode. But, I’m not upset about that. If they’d turned out gross, yeah, I’d have reconsidered my decision. But, they didn’t, so you can just add them both to your list of things to make, like, right now!

CaramelizedBrocCauliFlatbreads2

This week, to the broccoli I’ve added cauliflower. And, instead of roasting, I caramelized. I used Lavash (it’s like a flatbread/tortilla/notquiteapita ish bread). You could also use flatbreads, pizza dough, pitas, tortillas… you get it. I also added some shallot and green garlic to the mix. That was a good idea.

CaramelizedBrocCauliFlatbreads3

The best idea though, was the lemon.

I’m kinda obsessed with lemon right now.

Good thing it’s in season.

Broccoli + lemon = Oh boy!

It is essential to not only add some lemon to the sauce that gets drizzled over the bread before the veggies and cheese are added, buuuu-uut, right before you eat it, squeeze a little more over top. This is my favorite food-thing to do right now! It’s the simple things that make me happy I guess.

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Enjoy, enjoy, enjoy laughing at/with me as I throw cheese all over the place in this episode! I’ve watched that clip about 46 times. Your turn.

Caramelized Broccoli and Cauliflower Flatbreads

Last modified on 2013-03-20 20:45:30 GMT. 0 comments. Top.

 

Caramelized Broccoli and Cauliflower Flatbreads
Recipe Type: Main, Lunch, Dinner, Vegetable, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Broccoli and cauliflower are caramelized with shallots and green garlic, then used to top a flatbread.
Ingredients
  • 1 t butter
  • 1/2 head (2 C) cauliflower, cut into bite sized pieces
  • 1 bunch (2-3 C) broccoli diCicco (regular broccoli is fine too)
  • 1 stalk green garlic, chopped
  • 1 large shallot, chopped
  • pinch salt
  • 1 t sugar
  • 2 Lavash flatbreads (pitas, tortillas, or a small pizza crust would work too)
  • 1/2 C cheddar cheese
  • 1/4 C parmesan cheese
  • lemon wedges, for topping
  • sauce: 1/4 to 1/2 t salt
  • pepper (to taste)
  • 1/2 t dijon mustard
  • 2 t lemon juice
  • 1 t red wine vinegar
  • 1/4 t parsley, dried
  • 1/4 t thyme, dried
  • pinch cayenne
  • 1-2 T olive oil
Instructions
  1. Heat skillet. Add butter. Add veggies and a pinch of salt. Cook over low heat for about 10 minutes, stirring occasionally. Add sugar, stir, and continue to cook over low heat for 15-20 more minutes, or until veggies are caramelized.
  2. Whisk together sauce ingredients, streaming in olive oil last, as you whisk.
  3. Top flatbreads with the sauce, veggies, and cheese. Bake at 350F until the cheese is melted, about 5-10 minutes.
  4. Serve with a lemon wedge to squeeze over before enjoying.

 

Here are some ways to use the contents of this week’s Abundant Harvest Organics box!!

Happy Eating!

Last modified on GMT. 0 comments. Top.

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

Wednesday

20

March 2013

0

COMMENTS

Caramelized Broccoli and Cauliflower Flatbreads

Written by , Posted in Baking, Bread, Cheese, Dinner, Lunch, Main Dishes, Pizza, Sandwiches, Sides, Vegetables, Vegetarian

 

Caramelized Broccoli and Cauliflower Flatbreads
Recipe Type: Main, Lunch, Dinner, Vegetable, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Broccoli and cauliflower are caramelized with shallots and green garlic, then used to top a flatbread.
Ingredients
  • 1 t butter
  • 1/2 head (2 C) cauliflower, cut into bite sized pieces
  • 1 bunch (2-3 C) broccoli diCicco (regular broccoli is fine too)
  • 1 stalk green garlic, chopped
  • 1 large shallot, chopped
  • pinch salt
  • 1 t sugar
  • 2 Lavash flatbreads (pitas, tortillas, or a small pizza crust would work too)
  • 1/2 C cheddar cheese
  • 1/4 C parmesan cheese
  • lemon wedges, for topping
  • sauce: 1/4 to 1/2 t salt
  • pepper (to taste)
  • 1/2 t dijon mustard
  • 2 t lemon juice
  • 1 t red wine vinegar
  • 1/4 t parsley, dried
  • 1/4 t thyme, dried
  • pinch cayenne
  • 1-2 T olive oil
Instructions
  1. Heat skillet. Add butter. Add veggies and a pinch of salt. Cook over low heat for about 10 minutes, stirring occasionally. Add sugar, stir, and continue to cook over low heat for 15-20 more minutes, or until veggies are caramelized.
  2. Whisk together sauce ingredients, streaming in olive oil last, as you whisk.
  3. Top flatbreads with the sauce, veggies, and cheese. Bake at 350F until the cheese is melted, about 5-10 minutes.
  4. Serve with a lemon wedge to squeeze over before enjoying.

 

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