Friday

8

February 2013

Shepherd’s Pie of the South

Written by Rachel, Posted in Cheese, Dinner, Gluten Free, Leftovers, Main Dishes, Meat, One Dish Dinners, Poultry, Vegetables

I used to live in Texas. For five years. In between growing up in Ontario and my curent residence in California. In that time, one thing that I learned about the good ole folks, deep in the heart of Texas, is that they love them some barbecue. Oh boy, do they know how to grill.

There’s a restaurant that we used to go to called Rudy’s. Their slogan is “The worst BBQ in Texas.” I’ve no idea why they say this. Mmmm, Rudy’s… You stand in line, (I have to interrupt myself for a second. I’m reading this aloud as I type and all of a sudden I’ve developed a Southern accent. What?!), so, as I was saying, you stand in line, you order your brisket, beans, coleslaw, creamed corn, peach cobbler, and sweet tea. You pick up your order a few steps to your right, and they give you about a quarter of a loaf of white bread to go with it. I don’t know why. They just do. And you just eat it, because that’s the way it is at Rudy’s.

This Shepherd’s Pie is a tribute to my Texas friends and family. It has collard greens, barbecue sauce, sweet corn, shredded chicken, polenta, and a whole buncha other stuff. You can read the recipe. I’m not going to write it all out again. I’m not a true Southerner, so this is my take on it, from my brief stint there. If I got it wrong, well, it still tastes good, y’all.

My heart feels happy right now. I’m thinking of Texas memories. What a sweet time that was in my life. I think I’ll go look at some old photo albums for a while.

Happy Eating!

Shepherd’s Pie of the South

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4

Shepherd’s Pie of the South

Ingredients

1/2 T bacon grease (or olive oil)
1/2 T olive oil
1 T butter, unsalted
1 onion, chopped
1 C corn
1 C (about 5 leaves) collard greens, chopped
1 carrot, chopped
1 leek, chopped
1/2 to 1 t red pepper flakes
1 t salt
1/4 t pepper
pinch all spice
6 cloves garlic, minced
1 1/2 C chicken, cooked and shredded
1/2 C barbecue sauce
1 t dijon mustard
1 t maple syrup
1 t apple cider vinegar
1 C water
1 T cornstarch
2 T cream
2 T lemon juice
2-3 C polenta
1/2 to 1 C parmesan cheese, grated

Instructions

Heat oven proof skillet (cast iron works great). Add butter, bacon grease, and olive oil and let them brown. Add all veggies (except garlic), vinegar, and seasonings. Cook over medium heat for 10 minutes, stirring occasionally. Add garlic and chicken and cook 5 minutes more.
Whisk together water and cornstarch. Whisk in barbecue sauce, mustard, and maple syrup. Pour over chicken mixture. Cook over medium to medium-high heat for 3-5 minutes, or until chicken is heated through. Remove from heat. Stir in cream. Stir in lemon juice. Taste and adjust seasoning if needed.
Top with polenta and smooth over meat and veggies. Sprinkle with cheese. Bake at 350F for 10-15 minutes, if using hot, fresh polenta (or 30-40 minutes, or until polenta reaches 165F, if using leftover, cold polenta). (*If the pan is really full, you may want to put a drip catching baking sheet under the pan just in case it overflows.) If you're using hot polenta, you could also just top with cheese and serve. It will melt from the heat of the polenta.

http://www.de-ma-cuisine.com/a-new-take-on-shepherds-pie/

Polenta

Last modified on 2013-02-08 01:25:35 GMT. 0 comments. Top.

Polenta

Recipe Type: Side, Cornmeal, Stove Top, Cheese

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4-6

Ingredients

3/4 C cornmeal
3 C water
1 C milk
1 C cheese, grated
salt
pepper

Instructions

In a medium sized sauce pan, boil water and milk.
Add cornmeal slowly, whisking as you do. Let it thicken. When it has, remove from heat.
Whisk in cheese, a little bit at a time. Add salt, and pepper.

Roasted Chicken

Last modified on 2012-12-01 02:27:55 GMT. 0 comments. Top.

Roasted Chicken

Recipe Type: Main Dish

Author: De Ma Cuisine – Rachel Oberg

Prep time: 5 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 35 mins

Serves: 2-4

Ingredients

1 whole chicken
olive oil
salt
pepper

Instructions

Line a pan with foil, drizzle with oil, sprinkle with salt and pepper.
Place chicken in pan. Drizzle with oil, sprinkle with salt and pepper.
Bake at 375F for 1 hour 15 min (until it gets to 180F), basting every 30 minutes.
Let stand 10 minutes before serving.

Notes

We gave this **** (“Amazing”)

Wednesday

9

January 2013

3

COMMENTS

Savory Baked French Toast – Episode 50

Written by Rachel, 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

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!

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.

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!

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

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).
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.
Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
Let it rest for about 10 minutes before serving.
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.

Monday

3

December 2012

0

COMMENTS

Autotunesgiving and Parmesan and Garlic Roasted Yams

Written by Rachel, Posted in Cheese, Dinner, Fruit, Gluten Free, Holiday, Nuts, Potatoes, Potlucks, Roasting, Sides, Vegetables, Vegetarian

I know Thanksgiving is over. I know, I know. But, we had such a fun time with our family and friends that I just want to write about it one more time.

You see, each year, for a long time, Tim has been making a Thanksgiving video. Some years it involves the Turkey being driven around the family farm, other years it features us. He’s so creative.

Normally, you see videos of my cooking show on here. But, I feel like giving you a glimpse of our life, our family, our holidays.

We had Thanksgiving dinner with my Uncle Larry and Aunt Gail, cousins: Ted, Jake, Renée, Gracie, Josiah; Tim’s parents, Terry and Cathy, and our friends, Doris, Brad, Mary, Brian, and Sarah. It was a blast!!

I’d planned to make my Roasted Garlic Yams, but ended up making a variation of them, which you can see below. It would work well for any holiday or regular dinner, so keep this one bookmarked!

Happy the holidays! Enjoy a laugh, on us.

Happy Eating!

Parmesan and Garlic Roasted Yams

Recipe Type: Side, Roasting, Oven, Squash, Winter

Author: Rachel Oberg – De Ma Cuisine

Yams are roasted. Parmesan cheese is grated. Almonds are chopped. They are all combined to make a delicious fall dish.

Ingredients

9 yams, cut into large chunks
1 acorn squash, halved and seeded
1/2 to 1 t salt
1/2 t pepper
pinch nutmeg
pinch cayenne or red pepper flakes
1-2 T olive oil
1/4 C garlic infused olive oil (I used Bari’s)
1 C parmesan cheese, grated (1/4 C reserved)
1 T balsamic vinegar
1 t lemon juice
1/4 C apple cider
1/2 C roasted almonds, chopped

Instructions

Toss yams with 1 1/2 T olive oil, and seasonings. Place on 2 or 3 baking sheets (making sure they are not overcrowded). Drizzle cut side of squash with 1/2 T olive oil. Place cut side down on a baking sheet. Roast at 350F for 60 minutes (at 30 minutes rotate which is on top and bottom oven racks).
Whisk together garlic olive oil, balsamic vinegar, lemon juice, and cider.
When squash is tender, scrape into a bowl, mash a bit, and combine with roasted yams, 3/4 C parmesan cheese, and cider mixture.
Top with remaining 1/4 C cheese and bake for about 15 minutes, or until cheese is melted.
Serve topped with almonds.

Notes

This can be made the day before, up thru step 3. The following day, place in an oven proof pan, covered, and bake at 350F for about 20 minutes. Uncover, and bake an additional 20-40 minutes more (or until it’s heated to at least 165F). In last 15 minutes of baking, top with remaining 1/4 C parmesan cheese. Serve topped with almonds.

Wednesday

21

November 2012

0

COMMENTS

Roasted Garlic Yams

Written by Rachel, Posted in Cheese, Dinner, Gluten Free, Holiday, Kid-Friendly, Meat, Pork, Potatoes, Roasting, Sides, Vegetables

Thanksgiving is tomorrow. You know this. I know this. Are you prepared? We’re having Thanksgiving dinner with a mixture of Husband’s family, my family, and good friends. I’m excited. I think my excitement is a tie between the company and the food. Good thing there will be both.

My job, my dish, my instructions were: Rachel, can you bring the yams? Perfect, because I have yams. As I write this early on Monday (so that I can have a mini vacation for the rest of the week), I’m trying to think of what I want to do with them. I have lots of ideas. Scalloped Yams could be fun, Roasted Garlic Yam are great (I made them two years ago and we loved them), traditional Yams with Marshmallows are fine, Winter Veggie Salad is delicious… but I want to be creative, which usually means making something up. This is one of my favorite things to do.

Thanksgiving is the one meal, however, where I kinda like the traditional classics. Turkey, Stuffing, Green Beans, Cranberry Sauce, Yams, Mashed Potatoes and Gravy, and Rolls. Mmmmmm, I can’t wait to eat!! So I have some thinking to do regarding these yams… I’m thinking… I’m thinking… I think I’m going to use my recipe for Roasted Garlic Yams. They were good. They have bacon. They have garlic. They have parmesan cheese. Winner.

Thinking about the day after, if you need some ideas for what to do with your leftovers, here are some from this year and last.

Happy Thanksgiving!

Roasted Garlic Yams

Recipe Type: Side, Thanksgiving, Fall, Winter, Savory

Author: Rachel Oberg – De Ma Cuisine

Prep time: 20 mins

Cook time: 60 mins

Total time: 1 hour 20 mins

Serves: 6

Roasted garlic and yams are mashed together then topped with bacon. A perfect side to your Thanksgiving turkey, or for any day really.

Ingredients

4 sweet potatoes(yams), cubed
1 head garlic
1/2 C milk
1/4 C parmesan cheese, grated
1 T balsamic vinegar
pinch cayenne
pepper
1/2 t all spice
salt (to taste)
olive oil
3 slices bacon

Instructions

Slice tips off garlic, place on tin foil, drizzle with olive oil, wrap with foil. Bake at 350F for 1 hour. Remove from oven and let cool.
Cook bacon. Remove from pan and drain on paper towel. Cool and crumble.
Add about an inch of water under steamer basket and steam yams until fork tender. Mash with garlic, milk, seasoning, and vinegar.
Stir in parmesan cheese.
Sprinkle with bacon and serve.

Notes

To make this vegan: Substitute chopped almonds for bacon, almond milk for cow’s milk, and omit parmesan cheese.

Wednesday

7

November 2012

1

COMMENTS

Roasted Fennel Mac and My Little Cooking Show Turns 1- Episode 45

Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Kid-Friendly, Main Dishes, Pasta, Quick and Easy, Roasting, Sides, This Week's Feast, Thoughts, Vegetables, Vegetarian

This week marks a year since A Cooking Show with Rachel O made its debut into the world of culinary entertainment (or whatever you want to call it). Armed with my Minestrone Soup recipe and a lot of excitement, I began. Now, a year later, I’ve learned a lot, eaten a lot… I’m not sure which I’ve done more of… I’ve also burned myself, pinched my hand, scared the dog with my horn thingey (that was today), dropped tons of food on the floor, eaten lots of veggies, laughed a lot, knocked the iPad/second camera off the counter‚ pronounced things incorrectly, learned how to cook new things, invented dishes I’ve loved, made a few things I wasn’t absolutely crazy about, learned some more, ate some more, chopped about a million veggies, and developed a new found respect for those who wash dishes and/or edit video for a living. Neither is my favorite part of the job (although one is definitely more favorite), but both are necessary.

My favorite part of the job… favorites actually: Chopping food, the smell of Bari‘s olive oil, the smell of garlic when it hits a hot pan, photographing food, editing my photos, the inspiration that comes when I open the box of Abundant Harvest Organics produce, planning a menu, writing furiously so I don’t forget the recipe idea that popped into my brain, hearing Husband exclaim “MMMMMMMMMmmmm” after taking his first bite (it happened with this meal!), watching the dog pretend not to watch us eat because he too would like a bite, laughing at myself, eating amazing organic produce, working with a company I respect, sharing my love for food with you… I could go on for hours. I feel truly blessed to do what I do.

Thank you for being a part of that. Thanks for watching, for reading, for commenting, for telling me that you liked a recipe. It means so much to me. I create these dishes, write about these foods, share my ideas because I think they taste good. But, I also share them because I want you to enjoy them just as much as I do. I hope this is happening.

I also hope you like Mac and Cheese as much as I do. We can still be friends if you don’t, but it is one of my favorite go-to/comfort/quick meals. I know it’s tempting on a tired night to grab a box of the really quick stuff. I’m not judging if you do. I’ve done it. Buuuut, I’ve also discovered that homemade Mac and Cheese is almost as fast. Really! You have to wait for the water to boil regardless. So while you’re standing in the kitchen, starving, staring at the water, willing it to boil, trying to keep from eating peanut butter out of the jar with a spoon, grab some milk, olive oil, salt, pepper, and flour, grate some cheese and make a simple sauce. If you have a few more minutes, roast some fennel and add it to some sautéed onion and garlic. It’s a good idea.

I didn’t think I liked fennel. Then I roasted it. Roasting is the key to making almost any vegetable a thousand times better (even though I usually like them just the way they are! Here’s how: Buy olive oil (personally, I like Bari‘s). Turn on oven. Combine olive oil with halved fennel. 350F. Done. Boom. Roasted. Good right?!

Now it’s your turn. Have fun!

Happy Eating!

Roasted Fennel Mac

Recipe Type: Main, Pasta, Dinner, Oven, Stove Top

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 38 mins

Total time: 48 mins

Serves: 2-4

When fennel is roasted it becomes sweet and slightly caramelized. It’s paired with pears and Gruyère and added to traditional Mac and Cheese to dress it up.

Ingredients

1/2 to 1 C onion, chopped
1 fennel bulb, halved
3-4 T plus 1 t olive oil
3 cloves garlic, diced
1 carrot, grated
1/2 to 1 t salt
1/4 t pepper
1 t apple cider vinegar
1 1/2 C cheese (combination of Gruyère and Parmesan), grated (1/4 C reserved for topping)
2 T flour
1/4 C cream
1/2 to 1 C milk
1/2 to 1 C vegetable stock
1/4 C pasta water
2 C pasta
1 pear, thinly sliced (for topping)

Instructions

Drizzle fennel with 1 t olive oil and a pinch of salt. Place cut side down on baking sheet. Bake at 350F for 25-30 minutes (or until fennel is tender).
Cook pasta.
Heat pan over medium heat. Add 2 T oil. When oil is hot, add onion, carrot, and a pinch of salt. Cook 3-5 minutes. Add garlic and cook 2 minutes more.
When fennel is done, remove from oven and let cool slightly. Chop. Add to pan with veggies.
Move veggies to one side. Add 1-2 T more oil. When it’s hot, whisk in 2 T flour, cook 30-60 seconds. Slowly, a little bit at a time, whisk in milk, stock, cream, and pasta water. Let it thicken a little after each addition of more liquid. Add pasta water. Cook until just before it boils.
Remove from heat and whisk in cheese, apple cider vinegar, and pepper. Taste and add more salt if needed.
Toss pasta with sauce. Top with thinly sliced pear, and top pear with cheese and a pinch of salt and pepper. Bake for 15 minutes, or until cheese is bubbly and melted.

This episode is sponsored by:

Abundant Harvest Organics

Bari Olive Oil Company

Waterfall Creative

Molly Jenson

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Cheese Archive

8

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Shepherd’s Pie of the South

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Polenta

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Savory Baked French Toast – Episode 50

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Autotunesgiving and Parmesan and Garlic Roasted Yams

Happy Eating!

21

0

Roasted Garlic Yams

Happy Thanksgiving!

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Roasted Fennel Mac and My Little Cooking Show Turns 1- Episode 45

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