De Ma Cuisine

Fruit Archive

Thursday

4

December 2014

0

COMMENTS

How to Make Pesto – Part 3 – Mint Pesto

Written by , Posted in Condiments, Dairy-Free, Fruit, Gluten Free, Herbs, How To, Quick and Easy, Sauces, Vegan, Vegetables, Vegetarian

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It’s time for another pesto installment. I still can’t believe that I hadn’t made pesto before I tried my hand at Basil Pesto, the more traditional pesto. Then came the Kale Pesto, a bright, green tasting treasure.

But, recently, I’ve been loving mint. I love mint so much that I stuck a few sprigs in some dirt to see if they’d grow.

They did!

I have more mint growing outside than I know what to do with. And I’m fine with that.

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I thought I’d highlight the cool mint flavor with just a few ingredients. No nuts or cheese this time. Just some lemon, garlic, balsamic vinegar, salt, and olive oil. (But, if you wanted to add nuts, almonds, pine nuts, pistachios, or cashews would be a great choice.)

Simple.

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Since I have a tiny food processor-like attachment to my hand blender, I just put everything in at the same time and blend. You could also stream the olive oil in as you blend, if you have a blender or regular food processor. I think it worked just fine the way I did it though.

You could adjust the amount of liquid (or add more mint) if this isn’t thick enough for you. But, I liked the way it turned out.

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I have so much pesto in my freezer that I’m going to have to start including it in my weekly menu, every week.

What a problem to have, right?!

I’m going to eat it with a baguette that’s topped with feta. Yes. I’m gonna do that. I’m going to drizzle it over roasted green beans and peas. I might toss it with pasta or rice (hello risotto!), with grilled eggplant, steamed carrots, or fresh tomatoes. I might make it into a salad dressing, add it to hummus, or use it to top soup. Or, like I did today, I may add it to a Greek Pasta Salad that’s got chickpeas, veggies, and feta.

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Happy Eating!

Print
Mint Pesto

Prep Time: 5 minutes

Mint Pesto

Ingredients

  • 1 - 1 1/2 C packed mint (about 1 bunch)
  • 1/4 C olive oil
  • 1-2 cloves garlic
  • 1 T lemon juice
  • 1/2 to 1 t lemon zest
  • 1 T balsamic vinegar
  • to taste salt

Instructions

  1. Blend all ingredients for about 60 seconds. Scrape down the sides of the blender, taste and adjust seasoning if desired, and blend for about 30 seconds more.
http://www.de-ma-cuisine.com/how-to-make-pesto-part-3-mint-pesto/

Monday

1

December 2014

0

COMMENTS

Sautéed Persimmons with Bacon

Written by , Posted in Breakfast, Brunch, Dairy-Free, Dinner, Fruit, Gluten Free, Lunch, Meat, Pork, Quick and Easy, Sides

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Sometimes inspiration just hits. Something pops into my brain, like, “I wonder if spaghetti would taste good served in a roasted butternut squash” (we will find out at dinner tonight), or “persimmons and bacon… why haven’t I tried this before…”

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I should have done this a long time ago. I mean, bacon pairs well with sweet things. The salty goodness compliments a hint of sweetness so nicely.

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The recipe calls for 2-4 slices of bacon. Since I knew I’d be the only one eating this at lunch today, I just made two. Which was definitely just enough for one (barely, ’cause I hadn’t figured in pieces sneaked off the plate, testing to make sure this new brand of bacon was actually good, shoving whole pieces into my face…)

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If possibly, peel persimmons in one long curly strip. Just because it’s fun. If you want to entice the kids to help, maybe they’d want to try this.

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I like to cook these over a bit higher heat (just medium, rather than medium-low), so they get a bit more color.

Speaking of color, notice those tomatoes?! From my garden, finally!

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After the persimmons are cooked, they’re tossed with all of the bacon (that you didn’t already eat), and some lemon juice, for brightness.

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And just like that, you have a fabulous side.

You could eat it for breakfast alongside some Sweet and Savory Cornmeal Pancakes (hello double bacon!).

You could add some butter lettuce, almonds, and feta, and whisk up a lemon vinaigrette for a quick lunch.

Maybe you’d like to serve it alongside a roast chicken or pork, with a simple salad.

Want to change up your holiday dinner? Swap out your traditional sweet potato dish for these persimmons for an easy side.

Or, you might be like me, and just want to eat it on its own, picking out all the bacon for yourself.

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Happy Eating!

Print
Sautéed Persimmons with Bacon

Sautéed Persimmons with Bacon

Ingredients

  • 2-4 slices bacon
  • 1 t olive oil
  • 3-4 fuyu persimmons, peeled, sliced, and halved
  • pinch salt
  • pinch pepper
  • 1-2 T lemon juice

Instructions

  1. Place bacon in a cold skillet. Turn on heat and cook until crispy. Remove from pan and drain on a paper towel lined plate. Wipe out the pan (leaving a bit of grease is fine).
  2. Add olive oil to the pan. Add persimmons, salt, and pepper. Cook over medium heat, stirring occasionally, for 5-7 minutes, or until they are tender-crisp with nice color.
  3. Toss with bacon and lemon juice and serve immediately.
http://www.de-ma-cuisine.com/sauteed-persimmons-with-bacon/

Monday

10

November 2014

0

COMMENTS

Apple Rosemary Flatbread

Written by , Posted in Appetizers, Baking, Bread, Breakfast, Cheese, Fruit, Herbs, Kid-Friendly, Lunch, Pizza, Quick and Easy, Sides, Snacks, Vegetarian

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I love when it’s apple season. I think I say that every season about something. I love the changing of the seasons and the promise of something new that comes with it.

I especially love fall.

There are things to love and things to be ready to be done with no matter what season we’re in. But, after a long summer, today’s cool breeze and cloudy sky is a literal breath of fresh air. Combine that with an apple or pear, eaten out of hand, while at my desk editing photos, and that makes for quite a nice fall day.

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The day I made this flatbread it was still hot and sunny. Today I want to eat all the soup.

This flatbread would go nicely with soup. Apples pair nicely with winter squash, so this might be delicious alongside a Vegan Roasted Butternut Squash Soup, a Browned Butter and Four Cheese Broccoli Soup, or a Leek and Potato Soup. I always want bread with my soup. Often it’s some sliced homemade baguettes with salted butter. But, sometimes I want bread with a little bit more. This flatbread meets that requirement.

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Apples are usually just eaten raw at our house. We love them as a snack. They’re full of fiber and are a great way to tide me over when I’m already starving and it’s not nearly time for the next meal.

In this case though, they’re thinly sliced and then chopped.

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They’re going to top this lavash (you could also use whole wheat or regular tortillas, or a par-baked pizza crust). But first, some olive oil.

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Then a good handful of cheddar. Cheddar is probably my favorite cheese to pair with apples. And to eat with some crackers after a good workout… or any time of the day or night.

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The cheese is topped with rosemary, salt, and pepper, then baked for a little bit, just to get things started.

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Raisins are added about two minutes before the end of the baking time. They get just a bit soft and warm.

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And that’s it. Easy, peasy, apple peel… I dunno.

Happy Eating!

Apple Rosemary Flatbread
Recipe Type: Appetizer, Side, Bread, Snack
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 7 mins
Total time: 12 mins
Serves: 2-4
Ingredients
  • 1 flatbread or large whole wheat tortilla (I used lavash, you could also use a par-baked pizza crust)
  • 1 t olive oil
  • to taste salt
  • 1 small apple, thinly sliced and chopped
  • to taste pepper
  • 1/4 to 1/2 t dried (or 1 t fresh) rosemary, chopped
  • 1/4 C cheddar cheese, grated
  • 1-2 T raisins
Instructions
  1. Pre-heat oven to 350F.
  2. Top lavash with olive oil and brush over surface. Sprinkle with salt. Top with apple, rosemary, pepper, and cheese. Bake for about 5 minutes, or until the cheese has mostly melted.
  3. Remove from the oven and sprinkle with raisins. Return to the oven and bake for 2 minutes more.
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Thursday

23

October 2014

0

COMMENTS

How to Deseed Pomegranates

Written by , Posted in Fruit, How To

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Beautiful pomegranates are in season right now. Ruby red jewels inside tough skin. We could go deep and get philosophical about how that’s how so many people are… Tough on the outside, but when you get to know them, deep down, past the sometimes brittle skin, there are jewels to be found.

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As there are many ways to get to the center of who a person is, there are different ways to deseed a pomegranate (like that segue?). But, in trying a few different ways, I found one that was far superior. DeseedingPomegranates-3

The first way is how I used to eat them as a kid. I didn’t care about the mess, so just cutting it in half and kinda scraping them out and pulling the peel down worked alright.

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You can also whack the pomegranate with a wooden spoon, over a bowl or holding your hand underneath. This didn’t work very well for me. It splattered juice everywhere and the seeds didn’t really come loose.

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Here’s the way that did work. It wasn’t messy and didn’t take long.

Quarter each pomegranate.

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Place them in a bowl.

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Cover with plenty of water.

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Using both hands (or one if you’re photographing the experiment and don’t want to hold the camera with your shoulder and risk dropping it into the pome-water), peel the skin back, keeping it under the water. Once the peel is free from the seeds, discard.

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Grab a handful of seeds and rub them around, under the water, getting the pith (or membrane) to separate from the seeds.

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The pith will float to the surface and you can skim it off, leaving you with a bowlful of seeds.

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Drain the seeds (save the water for your garden).

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Transfer the seeds to a storage container.

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Now that they’ve been harvested with minimal mess, let’s talk about how to serve them.

First of all, you can just eat them the way they are (yes, even the white part of the seed that’s inside). You could freeze them for a hot day, or just stand at the counter eating them out of the bag that you’d intended to freeze…

You could make them into a salad dressing, or use them as part of a salad.

To indulge your sweet tooth, add them to a crisp or a crumble, or you could dip them in white chocolate.

They’d be lovely tossed with lemon juice, chopped avocado, chile peppers, and cucumber, for a spicy and refreshing salad. Or with some apples as salsa.

You might roast some beets and top them with cool pomegranate seeds and a drizzle of olive oil and lemon juice.

Pomegranates pair well with meats like chicken, fish, and lamb. Serve a salad with fresh pomegranates, almonds, and orange slices alongside one of these meats that has been roasted.

Monday

6

October 2014

0

COMMENTS

Grape Toasts

Written by , Posted in Appetizers, Baking, Bread, Cheese, Fruit, Kid-Friendly, Lunch, Quick and Easy, Sandwiches, Sides, Snacks, Toasting, Vegetables, Vegetarian

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One of my all time favorite snacks is crackers and cheese with grapes. When I used to teach aerobics many years ago, I’d come home starving, and would eat like it had been a really long time since I’d last eaten (when in fact it had probably just been a few hours).

Back then, I wasn’t eating seasonally. I didn’t realize that grapes were a late summer/early fall fruit. I didn’t know, guys. I mean, the grocery stores have almost everything available year round. I didn’t really question where things were coming from or if it was beneficial to be eating things that were coming from so far away. I didn’t realize that they were often so flavorless because they were picked green and transported to us, so we could have oranges in June and peaches in December.

That’s just the way it was.

No longer.

At least, not for us, if we can help it.

I love that we’re eating with the seasons. Some say it’s better for your health, some say it doesn’t matter. Whatever. I’m not going to argue with them. Potential health benefits aside, I love that by buying things that are in season, we’re supporting our local/California farmers. We’re also doing the environment a favor by not buying foods that are shipped from ridiculously far away, whenever possible. We’re just two of us here in our little home, but we’re trying to do our part.

This means we wait all year for things like grapes.

It’s worth it.

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These sweet fall treats are sliced in half, seeds removed.

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A baguette is sliced about 1/2″ thick.

I would always prefer homemade. But, I don’t have any right now. They’re a bit of a process, so I don’t make them as often as I wish I would. Every time I do I decide that I’m never going to buy a baguette again (unless we’re back in Paris, obviously). Then we run out and the cycle starts over.

I digress.

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Bari’s olive oil is second to none. This goodness gets drizzled on the baguette.

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So many good things come from a sentence that begins with, “cheese is grated”. Cheddar or monterey jack would be great. Gruyère would be awesome. Havarti would be divine. Use whatever cheese is your favorite, even if it’s not one of my suggestions.

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A generous plomp of the cheese is placed on the grapes. And then it’s sprinkled with a bit of cayenne.

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I’ve used the broiler at our new house now twice. I’m a little bit scared of it. No one knows why. I think it’s that it gets so very hot and can burn things when they’re forgotten about for just a minute. Thankfully, the stove has one of those broiler drawers that pulls out, so I don’t have to lay on the floor to check on the foods. Makes it much less scary.

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I love the little crispy cheese crumbles that get stuck to the pan. I don’t usually share those.

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Last step is to drizzle each toast with a bit of honey.

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A little sweet, savory, kick of spicy treat. Perfect for right now.

Happy Eating!

Grape Toasts
Recipe Type: Appetizer, Snack, Fruit, Cheese
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 3 mins
Total time: 8 mins
Serves: 2
Ingredients
  • 6 slices baguette, about 1/2″ thick
  • 1 t olive oil
  • 9-12 grapes, halved lengthwise and seeded
  • to taste salt
  • 1/4 C cheddar or monterey jack cheese
  • pinch cayenne
  • 1 t honey
Instructions
  1. Drizzle bread with oil. Top with grapes, a sprinkle of salt, cheese, and a sprinkle of cayenne.
  2. Broil for about 2-3 minutes, or until cheese is melted.
  3. Serve drizzled with honey.
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