De Ma Cuisine

appetizers Archive

Wednesday

26

February 2014

1

COMMENTS

Mushroom and Prosciutto Flatbread – for AJ

Written by , Posted in Appetizers, Baking, Brunch, Cheese, Dinner, Fruit, Herbs, Lunch, Meat, Pizza, Pork, Quick and Easy, Sides, Snacks, Vegetables

MushroomProsciuttoFlatbread-4Alexandra Joy is a busy new mom. She has a four month old daughter named Clover (hello cutest name ever!) and is the owner of Pink & Honey Event Styling. Yet she still makes the time to love on friends like me and tell people about my work. So I thought, what better dish for a tired mama than a quick flatbread?!

You need some cheese, mushrooms, and prosciutto.

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Lemon, basil, and walnuts are a must. They transform this flatbread from “pretty great” to “putthisonthemenueveryweekforrealforrealforreal”.

It all goes onto a thin pizza crust that’s topped with some olive oil and salt. A tired mom could do that, right? (Seriously, I’m asking. I have no idea.)

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This can be an appetizer (hello Oscar party!), a snack (what I’ve been eating all day), or a light dinner (falling asleep at the table is totally allowed).

I made it this morning. I’d already eaten breakfast (ok, like two hours before, but still…) and I couldn’t stop eating. I only had two slices, but I’m confident that I could have devoured two or three more the entire thing. Seriously good food.

The only problem is that I don’t want to share… I guess it’s a good thing that AJ lives about 1,150 miles away (actually, I’d rather she lived closer – I’d share).

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I’m thankful for great friends and good food.

Happy Eating!

Mushroom and Prosciutto Flatbread
Recipe Type: Pizza, Flatbread, Oven, Appetizer, Dinner, Party Food
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 pizza crust
  • olive oil
  • to taste salt
  • to taste pepper (optional)
  • 3/4 C mushrooms, thinly sliced
  • 1/3 C (3 slices) prosciutto, chopped
  • 1/2 C gruyere cheese, grated
  • 1/2 C Parmesan cheese, grated
  • 1/4 C walnuts, chopped
  • fresh basil, chiffonade (or sliced into ribbons), for serving
  • lemon wedges, for serving
Instructions
  1. Pre-heat oven according to pizza crust recipe (I cooked it at 450F).
  2. Thinly roll crust on a greased baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Top with cheese (reserving 1/4 C), mushrooms, prosciutto, walnuts, and remaining cheese.
  3. Bake for about 10 minutes, or until crust is to desired crispiness and cheese is melted.
  4. Serve topped with basil and a squeeze of lemon.

I used Alana’s crust from her The Homemade Pantry cookbook (p.172) and it was just perfect. I made it the night before and (as instructed) let it rise for about 15 hours. Fabulous!

Monday

6

January 2014

2

COMMENTS

So That Was Christmas – Baguette Pizzas

Written by , Posted in Appetizers, Cheese, Dinner, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Pizza, Quick and Easy, Snacks, Thoughts, Vegetables

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Looking through our photos, I’ve concluded that our holiday consisted mostly of family, friends, and food. There were some gifts thrown in there, a movie or two (ok, more than two), and a few games here and there. But mostly, we were with family and friends for two weeks. Can’t get much better than that.

We put about 1,200 miles on our car. We spent Christmas morning here together, just Tim, the dog, and I. It was nice. Then we packed up and headed out.

Our first stop was the farm Tim grew up on, and his family. Lots of good family time sharing about our adventures this year, eating, gifting… being together.

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Partway through the visit my youngest brother, Josh, and his girlfriend, Karensa, arrived. We took them to see the Giant Sequoias and had some great family dinners before heading home for a few days.

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(Photo credit Shannon Oberg – I think??! Or did Josh take this one?)

I think I’ve lost count of how many french fries I ate. I’m ok with this. We needed to introduce Karensa to In-n-Out, a road trip staple. Done.

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There was also a need for Quenelle.

More than once.

Tim’s birthday is on the 24th, so before we started our Christmas Eve celebrations we had lunch at Quenelle. We had ice cream. For lunch. It was delicious.

The next week we had to go back with Josh and Karensa.

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Having guests in town is a fun excuse to visit some of our favorite places. Umami Burger is a fun treat. I can’t order anything but the Truffle Burger and Truffle Fries. I’m sure there are other things that are good, buuuut I don’t want to branch out. I like my favorites.

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Guests are also an excuse to play tourist in our town (this is Tim giving a tour of the WB lot – I think he’s showing J&K the spot where Spiderman hangs upside down and kisses Mary Jane… he might also just be pointing at a wall).

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We had our third Christmas morning with J&K while Skyping with my parents so they could watch us open our gifts. It’s not the same when we’re not with the whole family, but we will take what we can get. One of my favorite gifts of all was this magnet of our super cute niece. It makes me want to cry every time I see it because I miss her so much, but I love having her little face on my fridge.

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My other favorite gift: a new knife. I’ve been wanting this knife for a year. I yelled when I opened it, I was so excited. It cuts through potatoes like they are room temperature butter.

I love it. I love it. I love it.

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After a few days at home we went to the coast to visit with our aunt and uncle. To say that the sun setting over the ocean is majestic is an understatement. I don’t think I could ever get tired of this view.

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While at the coast we stopped by the Honeymoon Cafe. We’ve been going there since our honeymoon (I know, how cute), and go back anytime we’re in the area. If the food wasn’t so scrumptious it would be easier to skip it. But, there’s the sentimental and delicious factors that keep bringing us back.

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For our last dinner together, which happened to be at the coast, Josh, Karensa, and I made Baguette Pizzas. I totally love pizza with real crust, but these were super yummy. See all that cheese that dripped on to the pan and browned?! That’s the best part!

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Happy New Year, friends! Here’s to a great one, filled with family, friends, and lots of good food!

Happy Eating!

Baguette Pizzas
Recipe Type: Main, Dinner, Pizza, Cheese, Vegetables
Author: Rachel Oberg – De Ma Cuisine, with Josh, Karensa, and Tim
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1-2 T olive oil
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • salt, to taste
  • 6 baguettes, sliced in half lengthwise and widthwise (in the middle)
  • 1 head garlic, diced
  • 2 C tomato sauce
  • 1 zucchini, thinly sliced
  • 1/2 head broccoli, chopped in small pieces
  • pepperoni (optional)
  • additional veggies like: mushrooms, olives, and tomatoes; sliced
  • 1 brick mozzarella cheese, grated
  • basil, chopped
Instructions
  1. Pre-heat oven to 375F.
  2. Heat a medium-sized skillet over medium or medium-low heat. Add olive oil. When oil is hot add bell pepper, onion, and salt. Cook, stirring occasionally, until veggies are tender, about 5-8 minutes.
  3. Place baguettes cut-side up on a baking sheet. Bake for 5-7 minutes, or until slightly toasty.
  4. Add garlic to skillet and cook 1-2 minutes. Remove from heat.
  5. Let everyone top their own pizza, starting with tomato sauce, sautéed veggies, pepperoni (optional), raw veggies, cheese, and basil.
  6. Place back onto a baking sheet and bake until cheese is melted, about 5-10 minutes.

 

Tuesday

24

December 2013

3

COMMENTS

I’m Ready for Christmas and some Vegan Roasted Cauliflower and Potato Soup

Written by , Posted in Appetizers, Dinner, Gluten Free, Kid-Friendly, Lunch, Main Dishes, Potatoes, Roasting, Soups, Vegan, Vegetables, Vegetarian

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I’m ready. So so so ready for Christmas. Most of our shopping was finished in Paris, and the gifts are wrapped and under the tree. (Speaking of Paris, I can’t wait to share about our trip, in the new year!) There’s egg nog in the fridge (not for me, but Tim loves it), and cider to heat up each night, to be drunk by the light of the Christmas tree. I love this season.

We Skyped with my family on Sunday. That’s when they did Christmas morning. We can’t be there every year, which is hard for me, but that’s what happens when you live far away. So I take the moments I can get. My favorite from Sunday was our niece, Anja, who is 15 months old, giving us (and the laptop she was looking at) kisses, over and over and over. My heart nearly burst with happiness. I will treasure that memory always.

Even though we won’t be traveling to see my family, Tim’s family is not as far away, and we are looking forward to spending time with them. And then, my youngest brother and his sweet girlfriend are coming to visit us. We have weeks full of fun planned with these special family members, and some dear friends.

In light of all the festivities, I will be taking the next two weeks off to play.

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Since I’m smitten with soup, it seemed appropriate to share a great recipe with you to close out the year.

It’s a Vegan Roasted Cauliflower and Potato Soup. Veggies are roasted to deepen their flavor. Hot sauce is added for a hint of spice. And coconut milk is used for a creaminess. Then it’s all blended up to make a nice, happy, soupy dinner that is dairy-free, vegan, gluten-free, and vegetarian. I served it with some of our favorite biscuits.

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With that, dear friends, I bid you good eating, Merry Christmas, happy holidays, and wishes for a most wonderful New Year.

Vegan Roasted Cauliflower and Potato Soup
Recipe Type: Vegan, Dairy-Free, Gluten-Free, Vegetarian, Dinner, Main Dishes, Soups, Vegetables, Roasting, Oven, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 3-4 C potato, large chunks
  • 1 onion, large chunks
  • 2 large red radishes, large chunks
  • 10-12 C cauliflower, large chunks
  • 1 small head garlic
  • olive oil
  • to taste, salt
  • to taste, pepper
  • 6-8 C water or vegetable stock
  • 2-3 C coconut milk (almond milk would work too)
  • 1 t of your favorite hot sauce
  • pinch chili powder
  • pinch ginger
  • 4 t red wine vinegar
  • 1/2 t lemon balsamic vinegar
  • to taste salt
  • to taste pepper
  • olive oil, for serving
Instructions
  1. Pre-heat the oven to 375F.
  2. Toss veggies with a bit of olive oil, salt, and pepper. Place on two baking sheets (keep onions in one section in case they’re done sooner and you need to remove them).
  3. Cut top off the head of garlic, drizzle with olive oil, and wrap in foil. Place on one of the veggie baking sheets.
  4. Roast veggies for about 45 minutes, or until tender inside, slightly crispy outside.
  5. Bring water/stock to a boil. Add veggies, milk, hot sauce, seasonings, and vinegars. Cook for a few minutes.
  6. Blend with a hand blender (or in batches in a regular blender, with the middle plug removed and the lid covered with a clean towel) until smooth. Taste and adjust seasoning if needed.
  7. Serve topped with a drizzle of your favorite olive oil.
Notes
Leftovers can be frozen and reheated to go with your favorite sandwiches!

 

Monday

16

December 2013

2

COMMENTS

Sliders with Caramelized Onions and Gorgonzola – In the Kitchen with Rachel O – Video

Written by , Posted in Appetizers, Beef, Cheese, Dinner, In the Kitchen with Rachel O, Main Dishes, Meat, Sides, Snacks, Vegetables

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What can I really say about Sliders? I mean, how many ways can I say delicious? I love a good burger. I really love a good slider… because then I get to eat more than one!! (Plus, they’re little and cute.)

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I think it’s fun to get creative with food. There is absolutely nothing wrong with a pickle, mustard, and onion burger. You know, the usual. But, let’s try something else.

You know how delectable caramelized onions are on a crostini with melty gorgonzola? You do know this, right? If not, stop reading and make a quick snack. You’ve got to try these flavors together. Ok, now that you’re back, let’s discuss the sweet caramelized onions and how well they pair with tangy gorgonzola. Is your mind blown? I know. I’ve been there. (Another mind blowing option: gorgonzola, roasted figs, baguette, and honey. Do this. Go there. You gotta!)

If you are not the biggest fan of gorgonzola, Tim can sympathize. I made his without. But with mustard and pickles. That’s cool. Cool cool cool. We don’t have to have the exact same taste in food.

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Caramelized onions are one of my favorite things. Does it ever just flabbergast you that this vegetable, so pungent, so intense, could ever be mellowed out? I’m amazed at what a little heat and some honey can do. I’m glad that we don’t just have to eat bland, flavorless, boring food. That’d be so lame. I’m totally not into that. I want big, bold flavors. I want surprising new tastes (um, I don’t mean like trying Bertie Bott’s Every Flavour Beans, where you expect lemon and get rotten egg). I crave the experience of enjoying food.

For all this, we have Sliders topped with caramelized onions and gorgonzola. C’est très très bon.

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Happy Eating!

Sliders with Caramelized Onions and Gorgonzola
Recipe Type: Main Dish, Appetizer, Dinner, Meat, Beef, Cheese, Vegetables
Cuisine: American
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Cute little sliders with big taste.
Ingredients
  • 1 onion, sliced
  • 1 T honey
  • pinch dried thyme
  • 1/2 lb. ground beef
  • 1 T red wine vinegar
  • 1/4 t salt
  • pinch pepper
  • 1/4 t thyme
  • 1 T olive oil
  • Gorgonzola cheese, sliced
  • 6 mini burger buns, halved
Instructions
  1. Add onion, pinch thyme, and honey to a dry skillet. Cook over low heat for 25-30 minutes, or until onions are caramelized.
  2. Combine beef, vinegar, salt, pepper, and thyme in a bowl. Mix with hands (do not over mix). Shape into 6 small patties. Press thumb into center to create a small indent.
  3. Heat skillet. Add oil. When hot, add patties, and cook over medium heat for about 3-5 minutes. Flip, and cook covered, for 3-5 minutes more, or until a meat thermometer registers 160F.
  4. Remove from heat. Top with gorgonzola and cover. Let stand for a few minutes.
  5. Serve on a bun topped with caramelized onions.

Monday

2

December 2013

0

COMMENTS

Leek and Potato Soup

Written by , Posted in Appetizers, Cheese, Dinner, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Soups, Vegetables

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I’m all about soups at this time of year. I’m sorry if you aren’t. Buuut also… I’m kinda not, because I think they’re so good.

I just can’t help myself.

I’m a soup girl.

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Leek and Potato Soup would be great as a main dish, but I think it would also be delicious as an appetizer. I could see it going well with a dinner where ham is served, maybe a Spinach Salad, and some Steamed Carrots with Butter and Honey. Oooh, that’d be good.

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Maybe you prefer it as a lunch dish. Cool. I like soup and grilled cheese for lunch on a cold day… Ok, I like that meal at any time of day, any time of the year. But, there’s something so comforting about soup and a sandwich. Having grown up in Southwestern Ontario where it gets for real cold, I have memories of snow outside, snow pants, snow forts, and coming in the house to a hot meal that Mom had prepared. I love that feeling. It’s one of the things that I miss about true fall and winter weather. Maybe I wouldn’t feel the same if I lived in it again… I don’t know. You know how the grass is often greener where you are not? Yeah. I wonder. Maybe someday…

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For now, we will bundle up in our spring jackets, unlined boots, and thin scarves, and count the blessings we do have. Nice weather most months of the year definitely has its perks. 😉

Happy Eating!

Leek and Potato Soup
Recipe Type: Soups, Main Dishes, Vegetables, Easy Meals, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Creamy with a hint of spice.
Ingredients
  • 1 T olive oil
  • 3 potatoes, chopped
  • to taste, salt
  • to taste pepper
  • 1/4 t red pepper flakes
  • 1 T apple cider vinegar
  • 1 onion, chopped
  • 2 small (or 1 large) leeks, washed well and chopped
  • 2-3 cloves garlic, diced
  • 2/3 C white wine (optional – you could also just use more stock)
  • 3 C chicken stock (vegetable would be great too)
  • 2 C milk
  • 1/2 t Sriracha sauce
  • 1/4 to 1/2 C cheddar cheese, grated
  • 4 oz. fresh mozzarella cheese, chopped
  • 1 t apple cider vinegar
Instructions
  1. Heat soup pot. Add oil. When oil is hot, add potato, salt, pepper, and red pepper flakes. Cook covered, over medium-low for 10 minutes.
  2. Add vinegar, onion, and leeks. Cook covered for 5-7 minutes.
  3. Add garlic and cook uncovered, 2-3 minutes more.
  4. Add wine and cook for 1 minute.
  5. Add stock. Cover and bring to a boil. Uncover and cook for about 20 minutes, or until potatoes are tender.
  6. Turn heat to low and add milk. Cook for 2-3 minutes, but do not boil.
  7. Remove from heat and stir in cheese, sriracha, and 1 t apple cider vinegar. Taste and adjust seasonings if needed.

 

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