De Ma Cuisine

Beef Archive

Wednesday

31

August 2011

4

COMMENTS

Philly Cheesesteak Pizza

Written by , Posted in Baking, Beef, Cheese, Dinner, Leftovers, Main Dishes, Meat, Pizza, Vegetables

(From Feb 2011) Last night I had Broccoli Cheese Soup on the menu. When it got to be 6 o’clock and I hadn’t started it, it became clear that I needed to make something else. I had made a Pioneer Woman’s Pizza Crust the day before (it’s best after 24 hours in the fridge), we had some leftover Tri Tip, we have a ton of leeks, and we always have cheese. Thus, the Philly Cheesesteak Pizza was born… It was delicious. We may have a different kind of pizza invention every Friday from now on.

Philly Cheesesteak Pizza
 
Recipe Type: Pizza, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
Serves: 2
Ingredients
  • 1 pizza crust
  • 1 C leeks
  • 1 C cheese (1/4C parm, 3/4C cheddar)
  • 1/2 C Tri Tip, cooked
  • 1 bell pepper, sliced
  • 1 T corn meal
  • salt
  • pepper
  • 2 cloves garlic, diced
  • 1t honey
  • Sauce) 2T canola oil
  • 2T flour
  • 1/2C milk
  • 1/4C BBQ sauce
  • 2T spicy mustard
  • salt
  • pepper
  • pinch cumin
Instructions
  1. Pre-heat oven to 375F (for PW crust). Caramelize leeks, peppers, garlic in oil and honey.
  2. Add flour, whisk in, 30 sec; add milk, whisk in; bring to a bubble, thicken, whisking often. Add BBQ sauce, mustard pinch salt, pepper and cumin; whisk often until it’s thick enough for your sauce (mine took 5-10 minutes, could be quicker).
  3. Oil pizza pan, sprinkle with cornmeal, roll out pizza dough.
  4. Top with sauce, cheddar cheese, beef, leeks, peppers, garlic, then remaining cheese. Sprinkle salt on crust (opt.).
  5. Bake at 375F for 15-18 minutes.
  6. Could be good topped with arugula (after it’s baked).
  7. Serve with more parmesan, a yummy beverage, and your favorite Friday night activity.
 
Notes

Drink parings: Red wine or vanilla milkshake
Difficulty: 1/5
Our rating: 4/5

Pizza Crust Recipe

Wednesday

31

August 2011

1

COMMENTS

All Day Chili

Written by , Posted in Beans, Beef, Crock Pot, Dinner, Low Carb, Main Dishes, Meat, Soups

All Day Chili
Recipe Type: Soup, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 6 hours
Total time: 6 hours 10 mins
Serves: 4
A filling, hearty, delicious winter dinner!
Ingredients
  • 1/2 – 1LB ground beef
  • 3T olive oil
  • 1 T chili powder
  • 1/2 t nutmeg
  • 1/4 t cayenne
  • 1/2 T cumin
  • 1 t red pepper flakes
  • salt
  • pepper
  • 2T and 1 1/2 T balsamic vinegar, divided
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 C dried black beans
  • 8 C water
  • 1 C kidney beans
  • 1 C pinto beans
  • 1 (14oz) can diced tomatoes with jalapenos
  • 1/4 C (homemade, if you have it) BBQ sauce
  • 1/4 C tomato soup (or tomato sauce)
  • 1/2 – 1 C plain yogurt
  • 2-3 T honey
  • 1-2 T brown sugar
  • avocado
  • cheese, grated
Instructions
  1. Brown beef in olive oil with seasonings and balsamic vinegar.
  2. Add onion when beef is mostly cooked; 3 min. Add garlic, cook 1 minute. Add (rinsed) dried black beans (they don’t need to be soaked overnight), BBQ sauce, tomato soup or sauce, and 8C water. Bring to a boil; reduce to simmer; 3-4 hours (or until beans are soft).
  3. Add kidney and pinto beans and tomatoes; 30 min.
  4. Check seasoning: Add more (of above seasonings unless if it’s too spicy), add: yogurt, honey, brown sugar, balsamic vinegar, 1-3 C water. Cook until liquid is mostly gone for a nice thick chili, 30 min – 2 hours (depending on desired thickness of chili).
  5. Serve topped with: avocado, cheese, yogurt and a drizzle of balsamic vinegar.
Notes

You could use canned beans. Cooking time would be drastically reduced to 1-2 hours. You could also use the crock pot. For dried beans, it could take 8-10 hours, for canned 4-6 (these are estimates).

Great with mini cornbread muffins with butter and honey.


Thursday

4

August 2011

1

COMMENTS

Like Julia’s Boeuf Bourguignon – Rachel’s Beef Stew

Written by , Posted in Beef, Braising, Dairy-Free, Dinner, Herbs, Main Dishes, Meat, One Dish Dinners, Potatoes, Soups, Vegetables

For Mother’s Day, in 2010, we spent the day with Tim’s parents. His mom loves Meryl Streep (who doesn’t!), so we brought the movie Julie and Julia, in case we wanted to watch it. I thought it would be fun to make Boeuf Bourguignon to eat while watching it. But, the recipe was a little intense for a Sunday afternoon. So I made my own version, which turned out to be a Beef Stew (sorry, I can’t think of a fancy word for it).

Happy Eating!

Rachel’s Beef Stew
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6 (depending on how hungry you are)
Ingredients
  • 1½ lbs stewing beef, patted dry
  • 2T flour
  • 2T olive oil
  • 6 red spring onions, chopped
  • 1C carrots, chopped
  • 1 C cauliflower, chopped
  • 5 cloves garlic, diced
  • 1 LB mushrooms, sliced
  • to taste, salt
  • to taste, fresh ground pepper
  • pinch nutmeg
  • 1 t fresh rosemary, chopped
  • ½ bottle red wine
  • 6-8 C beef stock
  • 2-4 C water
  • 1T aged balsamic vinegar
  • 3 potatoes, cut into small cubes
  • 2 T flour and ¼ C water (opt. if it needs more thickening)
Instructions
  1. Heat a soup pot over medium heat; add oil; add beef; sprinkle with 1T flour; brown. (Can do in batches so the pan isn’t overcrowded – use 1T per batch.)
  2. Add onion, carrot, and cauliflower; about 3 minutes (or until onion is getting soft and translucent). Add garlic and mushrooms; about 3 minutes. Add salt, pepper, nutmeg, and rosemary.
  3. Add wine; de-glaze the pan by scraping the good bits off the bottom (a result of browning the meat). Cook a few minutes, then add the stock, water, balsamic vinegar and potatoes. Bring to a boil; keep boiling until potatoes are tender (15 min or less); turn heat down to low.
  4. Simmer 2 hours. If it doesn’t get thick enough, add flour and water mixture (whisk 2T flour with ¼ C cold water, then pour into soup).
  5. Taste and adjust seasoning if needed.
Notes
I read that it’s best, in the first step, to dry the meat so it browns properly. I didn’t do this, and the beef didn’t get that nice brown crust on it, it just cooked, but still tasted amazing.

 

Newer Entries →

Looking for Something?

Support My Cookbook!

I’m raising money to publish my first cookbook! You can donate through GoFundMe or send money via PayPal.

Favorites

Burlap & Barrel Single Origin Spices

Otamot (10% discount code: RACHO10)

These are affiliate links. I get a small commission for any sales generated from these referrals.

Instagram

Recent Posts