De Ma Cuisine

brunch Archive

Wednesday

19

February 2014

10

COMMENTS

Paris Potatoes

Written by , Posted in Brunch, Dinner, Gluten Free, Kid-Friendly, Lunch, Potatoes, Quick and Easy, Sides, Travel, Vegetables, Vegetarian

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Remember that time that I went to Paris, then came home and talked about it a lot? Sorrynotsorry. I’m still kinda obsessed.

You may remember that I mentioned (more than once, again… not really sorry) a place called Au Bon Coin. We ate there quite a few times and loved it. I have a need for potatoes like that in my life. I’ve spent some time trying to get them perfect. I think that’s impossible. Perfection will happen only when we’re back in Paris, seated in that tiny, crowded, amazing café with our friend, Simone and her dog, Pom.

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But, a little less than perfect is still really delicious.

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These potatoes have a texture and crunch unlike the fried potatoes that I normally make. Fried potatoes are a staple in our home. They’re simple and delicious (cut potatoes, fry in oil, eat). I wasn’t sure, but I thought that the Paris potatoes might require something else. An extra step.

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I steamed them first, then cooked them in a good amount of butter and olive oil.

Simple.

The first time I made them I flipped each potato individually, to be sure each side was perfectly browned. I don’t think this is necessary, but it was kinda fun to put that much care into a dish. The second and third times, I just flipped them all. That worked just fine.

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Now please excuse me while I eat some of these this entire panful and watch a slideshow of our 3,000 photos from Paris.

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Bon Appètit!

Paris Potatoes
Recipe Type: Side, Potatoes, Dinner, Gluten-Free, Kid-Friendly, Quick and Easy, Vegetarian, Vegetables
Cuisine: French
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
My version of some of the best potatoes we had in Paris at Au Bon Coin.
Ingredients
  • 4 red potatoes, cut into medium-sized chunks (peeled if you want)
  • water (for steaming)
  • 2 T unsalted butter
  • 1-2 T olive oil
  • to taste salt
Instructions
  1. Bring water to a boil in a large pot. Add potatoes to a steamer basket and place in pot. Cover. Cook for 15 minutes, or until potatoes are pretty tender.
  2. Heat a large skillet over medium heat. Add butter and oil. When oil is hot, add the potatoes and salt. Cook for about 5 minutes (don’t turn them until they’ve crisped sufficiently), then turn every 3 minutes or so, for about 9-10 minutes total, or until potatoes are crispy (adding the last 1 T of oil if needed).
  3. Taste and add more salt if needed.

 

Monday

13

May 2013

4

COMMENTS

Iced Coffee

Written by , Posted in Breakfast, Brunch, Drinks

IcedCoffee5It’s a little warm today. 102 degrees F. Not cool. (Pun intended.)

I needed a little coffee break today before I even started with work. No reason why, just kinda felt like it.

You could also invite over your best girlfriend, or let the kids take a nap or play in the sprinkler while you sit in the shade and have a sip… Take a moment for yourself today.

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Since summer is apparently here, Iced Coffee seems like a good plan. I make mine without ice, so it doesn’t get watered down. It just takes a tiny bit of planning ahead (or accidentally making extra coffee in the morning and letting it chill in the fridge until you’re ready for a treat in the afternoon).

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All you’ll need are coffee beans, a place to brew them, and something sweet and maybe creamy to stir in. I think French vanilla ice cream would be a yummy idea but, I’m just as happy with milk and sugar. My Mom suggested maple syrup as a nice option. That’s the way I’m taking it today along with a splash of vanilla extract and some milk. I like the idea of adding some caramel sauce. And, hey, if you like bourbon, you could add a smidge of that too… The possibilities are pretty limitless.

Now, go. Enjoy. Treat yo’self.

Print
Iced Coffee

Yield: 4

Iced Coffee

Ingredients

  • 9 T coffee beans, coarsely ground
  • 6 C hot water (not quite boiling)
  • milk or cream (optional, for serving)
  • sugar (or maple syrup, simple syrup, honey) (optional, for serving)
  • vanilla extract (optional, for serving)
  • caramel sauce (optional, for serving)
  • vanilla ice cream (optional, for serving)

Instructions

  1. (Instructions are for French Press - you can also use a regular coffee maker and make it like you normally would.) One minute after water comes to a boil, pour over beans. Stir and let stand for 4-5 minutes.
  2. Gently depress plunger. Pour coffee into a pitcher. If using any sort of granulated sugar, stir in (this is optional - it will dissolve in the hot coffee better than when it's cold). Refrigerate until cold.
  3. Stir in your favorite things and enjoy!
http://www.de-ma-cuisine.com/cool-cool-cool/

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

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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.

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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

9

January 2013

3

COMMENTS

Savory Baked French Toast – Episode 50

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Bread, Breakfast, Brunch, Cheese, Dinner, Eggs, Fennel Pollen, Fruit, Holiday, Lunch, Main Dishes, Meat, Nuts, Pork, This Week's Feast, Vegetables

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It’s 2013! It’s a New Year! We all have plans, ideas, resolutions. We, like many of you I’m sure, missed our Abundant Harvest Organics boxes over the break. I’m so glad our produce drawers are full once again so we can get back into our lifestyle of healthy eating!!

This is a special episode, because it’s my 50th!! That’s a big number and I’m excited. I’ve loved doing this show for you. I hope you’re learning, laughing, enjoying, and eating along with me!

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I hope you try this rather yummy dish. It’s perfect for any meal. But, I think it would be awesome at a brunch with family or friends. You can use any kind of bread that you want. To make it a bit healthier, I’d go with a whole grain, whole wheat bread. But, I had some stale French bread, so that’s what I used. It’s a great way to use the greens that are so good for you, and are in season right now. (If you need another way to use greens, my brother gave me his recipe for Green Smoothies. They are delicious and full of healthy ingredients.) I used ham, but bacon would also be amazing (cooked then crumbled over top when serving). Another option would be to omit the meat altogether and add some more almonds when serving, for some lean protein.

This dish comes out super bright green. Kinda like the Incredible Hulk. I like green.

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I hope your new year has been wonderful so far! And, I’m glad you’re here! Thanks for being a part of my first 50 episodes!!

Happy Eating!

Print
Savory Baked French Toast

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4-5

Savory Baked French Toast

Ingredients

  • 4 eggs
  • 3-4 C kale/spinach/collard greens
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • 1/4 C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • 1/2 t (or less) salt
  • 1/4 t pepper
  • pinch cayenne
  • 1 to 1 1/2 C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)

Instructions

  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend spinach/kale/collard greens, garlic, eggs, milk, dijon, onion, seasonings, and 1/2 C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transferred to the bowl).
  2. Grease baking dish with olive oil - even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).
http://www.de-ma-cuisine.com/i-like-bright-green-food-ep-50/

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

 

 

Friday

24

August 2012

0

COMMENTS

Slightly Sweet Granola with Quinoa

Written by , Posted in Baking, Breakfast, Brunch, Dairy-Free, Grains, Kid-Friendly, Quinoa, Snacks, Vegetarian


We all know that breakfast is said to be the most important meal of the day. OK with me. I eat it, I like it. I don’t always like to prepare it though. I’m a cereal girl. I go for things with not too many ingredients, that will keep me feeling full for longer. I mean, I love things like bacon and eggs, pancakes, french toast, but I’m just a little too lazy to make them on a regular old weekday morning.

I like to have homemade granola on hand. I like homemade things because I control what’s in them. The amount of sugar, salt, preservatives…

My friend, Sheila, makes great granola. About 6 years ago when I started making granola on my own, I used her recipe. Over the years, I’ve adapted it slightly. Today’s recipe was inspired in part by hers, part by my friend, Genevieve, who added quinoa‚ to her granola a while ago. It’s fun to be inspired by friends who love to cook like I do!

I have a fun idea for something a little different to do with the granola. I mean, I’m going to eat it with milk, or with Greek yogurt sweetened with maple syrup… the usual ways. But, I’m going to try mixing some crunchy peanut butter with it, to make a granola bar-ish treat. Perfect for a snack, or to send along with Tim to eat at work.

Dry ingredients are stirred together.

Sweet liquids are added to the oat mixture.

It’s baked up on two cookie sheets.

Cooled on a tea towel (that was a wedding gift).

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Stored in a jar with a handmade label.

This granola isn’t super sweet. It’s the way I like it, but I know Tim might ask for it to be sweeter. If you want it like he does, just add more of the sweeties! You could also add roasted and chopped almonds, raisins, other nuts, seeds, and dried fruits (I would add them after the granola has baked).

Happy Eating!

Print
Slightly Sweet Granola with Quinoa

Slightly Sweet Granola with Quinoa

Ingredients

  • 8 C oats
  • 1/2 C quinoa, rinsed
  • 2 T coconut oil, melted
  • pinch salt
  • 1 t cinnamon
  • 1/8 to 1/4 t nutmeg (opt.)
  • 1 t vanilla extract
  • 1/4 C whole wheat flour
  • 1/4 C honey
  • 1/4 C raw sugar
  • 3 to 4 T maple syrup
  • 1/4 C brown sugar
  • 1 C hot water

Instructions

  1. Preheat oven to 350F.
  2. Stir together oats, flour, cinnamon, nutmeg, and quinoa.
  3. Whisk together water, maple syrup, honey, sugars, salt, vanilla, and oil.
  4. Add liquid to oat mixture and stir to combine.
  5. Spread over two cookie sheets and bake at 350 F for 15 minutes. Remove from oven, stir, reduce temp to 200F and bake 2 hours more (stirring every 30 minutes and rotating which rack each pan is on).
  6. Cool completely (I use a clean tea towel on the counter).
  7. Store in an airtight container.
http://www.de-ma-cuisine.com/the-most-important-meal-deserves-to-be-yummy/

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