De Ma Cuisine

Grapes Archive

Monday

23

November 2015

0

COMMENTS

Rustic Persimmon Tart

Written by , Posted in Baking, Brunch, Dairy-Free, Dessert, Eggs, Fruit, Gluten Free, Vegan, Vegetarian

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I’m a sucker for pie crust. But, confession, I’m not actually crazy about pie itself. I just love a good crust. When I make Chicken or Veggie Pot Pie, it’s my favorite part. I make it in big batches and keep it in the freezer for days when I’m in the mood to bake.

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Today, it was time for a tart. I’ve been waiting and waiting for my hachiya persimmons to ripen. Finally, they’re ready. If you’ve ever wondered if you could use a hachiya persimmon before it’s ripe, wonder no more. Just don’t do it. It will make your mouth pucker and get that gross dry feeling that you might not understand if you’ve never experienced it. Trust me, you’re better off heeding my warning. Wait. Until. They’re. Ripe.

You can hasten the ripening process by placing them next to, or in a paper bag with, apples and bananas, which give off ethylene gas. You can also put them in the freezer. Or, just leave them on the counter for a few weeks like I did. You’ll know they’re ready when they feel like a water balloon and you think your fingers are going to break through the skin without even squeezing.

Ready. Ready. Ready.

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While this recipe makes enough filling for two tarts, I saved half for another recipe. But, maybe you want to make two because this would be the perfect dessert for Thanksgiving dinner (you’re welcome), or for breakfast the next day (double welcome).

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It would be a great idea to switch out the ingredients depending on what you have on hand. No persimmons? No problem. Try apple sauce and apple slices. No lemons (or maybe they’re too tart for your taste)? Use oranges. Want to go vegan? Skip the egg wash or try coconut milk. Oh, and use a butter-free crust. Gluten-free? There are lots of GF options these days, so find one at your local market, or visit the Gluten-Free Girl’s site to find out how to make your own.

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I like the rustic look of this tart, otherwise known as a galette. You get to see the pretty filling with the edges folded up all around. Plus, after it cools (yes, let it cool completely before eating), it’s easy to slice up and eat it out of hand. No plates required. That’s winning to me (because the dishes! always with doing the dishes!).

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I topped the tart with a dollop of maple syrup sweetened whipped cream and some pomegranate seeds. The seeds add a juicy burst of flavor that’s the perfect compliment to the flaky crust, and deep, sweet filling.

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Happy Eating! 

Rustic Persimmon Tart

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8-10

Rustic Persimmon Tart

Ingredients

  • 1 t lemon or orange zest
  • 2 C persimmon pulp (super ripe) (about 2 hachiya persimmons)
  • 1 T orange juice
  • 1 T maple syrup
  • 1/8 t cinnamon
  • pinch nutmeg
  • pinch salt
  • 2 pie crusts
  • 4 fuyu persimmons (could also use apples, pears, figs, cherries, berries, grapes, or stone fruit), peeled and sliced
  • 2 lemon or small orange, peeled and chopped
  • egg white, (optional), for brushing
  • cinnamon
  • whipped cream (optional), for topping
  • pomegranate seeds, for topping

Instructions

  1. Pre-heat the oven to 375F.
  2. Combine lemon/orange zest through salt. Taste for sweetness.
  3. Roll out pie crusts in a circle on a lightly floured surface. Place on a parchment or Silpat lined baking sheet (use one with edges in case the filling runs). Spread about 3 T at a time of the hachiya mixture in the center of each crust. Top with some fuyu slices and lemon/orange chunks. Repeat until all of the hachiya mixture and slices are gone. Gently fold the edges of the crust up and around the filling, leaving the center open. Brush crust with egg and sprinkle everything with cinnamon. Bake for 25-30 minutes, or until crust is golden and flaky and filling is hot and bubbly.
  4. Remove from the oven and cool to room temperature.
  5. Serve topped with whipped cream and pomegranate seeds.
http://www.de-ma-cuisine.com/rustic-persimmon-tart/

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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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.
3.2.1311

Monday

15

September 2014

0

COMMENTS

Cheesy Chicken and Grapes with Rice

Written by , Posted in Braising, Cheese, Dinner, Fruit, Gluten Free, Grains, Kid-Friendly, Lunch, Main Dishes, Meat, Poultry, Rice

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We don’t usually have a problem finishing off the grapes (or most any fruit that comes our way from Abundant Harvest Organics). We usually eat it raw. But, sometimes it’s super fun to try something new.

Like grapes with chicken and rice.

Oh yes I did.

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It all starts with some thighs. I had a package of two, so that’s what I used. Add more (using a larger skillet) if your family needs more.

It’s seasoned simply, with cayenne and salt. This is gonna be a simple, humble dish, where the flavors really shine.

Shine chicken shine.

Go grape! Go grape! It’s grrrrrrrrrrrrape!

(I don’t know… Sorrynotsorry. I blame it on the Christmas music I’m listening to, in the 100 degree weather, to prepare for a concert in December… Not really. But, the heat makes my brain a little kooky.)

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I made chicken stock the other day and then froze it. So, to quickly defrost the stock, I brought it to a boil. I don’t normally use hot stock when cooking rice (except when making risotto). So, you could use cold stock, if you’ve planned ahead and put it in the fridge overnight. I didn’t. Just adjust the cooking time as needed.

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Once the stock + rice + chicken comes to a boil, reduce to a simmer and cook for a few minutes.

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While these few minutes pass, halve and de-seed some grapes.

Eat them all.

Halve and de-seed some more.

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Add the grapes to the skillet. Pick them off the top of the chicken, and stir slightly into the rice. Then cook for a good long while (you know, until the rice is done and the chicken is hot). You may need to add more liquid partway through, and stir every once in a while.

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Is one of your favorite snacks crackers and cheese with grapes? Do you wait expectantly for fall to arrive, so you can eat this snack as often as possible?

I do.

So, why not add some cheddar to the mix? Right?!

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It’s sprinkled on and popped in to the broiler for just about 3 minutes. It’s like a bazillion degrees in there, so it’s not gonna take long. Don’t leave the kitchen to go wash your hair while it broils. You may have a smoky situation on your hands if you do.

Also, you remembered to use an ovenproof skillet, right? I know you did. But, just making sure. ‘Cause if you decided to not use one AND wash your hair while it broils, well, that’d be just disastrous. Let’s avoid kitchen catastrophes when possible.

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Once the rice is cooked, the chicken and rice all kinda brown a bit, creating this amazing sauce that I just want to soak up with a piece of crusty bread.

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Apples go so nicely with grapes and cheese, so serve some (on their own, or in a salad) with this easy, comforting dish that welcomes fall (cough cough, seriously, fall, let’s do this now, enough with the hundred degree weather).

Happy Eating!

Cheesy Chicken and Grapes with Rice
Recipe Type: Dinner, Main Dish, Meat, Chicken, Fruit, Grapes
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 96 mins
Total time: 1 hour 46 mins
Serves: 2-3
Ingredients
  • 2 T olive oil
  • 2-3 chicken thighs
  • to taste salt
  • dash cayenne
  • 2-3 C hot chicken or vegetable stock (or water)
  • 1 C brown rice
  • 1 C grapes, halved, seeds removed
  • 1 C cheddar cheese, grated
  • 1 apple, sliced, for serving
Instructions
  1. Heat an ovenproof skillet over medium heat. When it’s hot, add olive oil. When oil is hot, add chicken. Sprinkle with salt and cayenne. Sear on each side for 3 minutes.
  2. Add 2 C stock, rice, and salt. Stir gently around chicken (make sure all rice is in stock, not on top of chicken). Bring to a boil, then reduce to a simmer for 10 minutes.
  3. Add grapes, and simmer, adding more liquid if needed, cooking until chicken reaches 180F and rice is to desired tenderness, about 45-50 minutes (cooking uncovered, until the last 20-30 minutes), stirring occasionally.
  4. Taste and adjust seasoning if needed. Top with cheese and broil for 3 minutes.
  5. Serve with a side of apples.
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Monday

8

September 2014

0

COMMENTS

Massaged Kale and Tuna Salad

Written by , Posted in Dairy-Free, Dinner, Fish, Fruit, Gluten Free, Lunch, Main Dishes, Meat, Quick and Easy, Salads, Sides, Vegetables

 

MassagedKaleTunaSalad-6Sometimes I just need a good salad. Salads are versatile and delicious, but sometimes aren’t hearty enough to be considered a main course. So I like to add a bit of protein so there’s a bit more to it.

For this salad, I chose tuna. Because it’s what I had. Because I like it. I used canned for this one. But, then a few weeks later I discovered fresh tuna at the grocery store, and the leftovers from that dinner would work just as well (maybe better, hello, fresh!).

You could also use chicken, turkey, ham, quinoa, garbonzo beans, or lentils.

‘Cause why not?!

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Then there’s the kale. It’s one of my favorite green veggies. But, I also love chard and spinach too. If you don’t have any of these dark green goodies, regular lettuce will work fine too (just don’t do the massaging step). A hearty butter lettuce works great, but use what you have in your fridge.

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Kale is tossed with a bit of olive oil and some salt, then massaged for a few minutes. Your hands will turn green. That’s normal.

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It will get darker and feel a bit limp, like it does when it’s cooked. I love kale this way. Easier to digest and super yummy.

MassagedKaleTunaSalad-4You can really use whatever dressing you’d like. Although I’d suggest some sort of vinaigrette or something lemony. I just squeezed some lemon and drizzled a bit of balsamic over top. Perfect with the olive oil that was already all over the kale.

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I like a lotta crunch in my salads. Usually nuts and carrots do the trick. Sometimes croutons are added. Here I’ve also got apples, because I happened to have some on hand. But, again, use what you have (and what goes well with tuna, or whatever protein you’ve chosen).

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At other times, I’ve also used grapes (in season now, so yummy with tuna!), cucumber, apples, cheddar, and almonds. This is one of my favorite combinations. It would go well with a nice butter lettuce, or the massaged kale.

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Tomato is also a good addition.

Use what’s in season and what will compliment the other ingredients, and you’re sure to find a winning combination.

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However you toss it together, this hearty salad will hold up well prepared the night before for a work or school lunch. But, like most foods, it’s best eaten fresh, right after you’ve made it, standing at the kitchen island, out of the serving bowl… or maybe that’s just me.

Happy Eating!

Massaged Kale and Tuna Salad
Recipe Type: Main, Lunch, Side, Salad, Fish
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 2
Ingredients
  • Tuna: 1 can tuna, drained (or about 5-6 oz. leftover cooked tuna)
  • 1/2 lemon, juiced
  • 1 t olive oil
  • pinch cayenne
  • to taste salt
  • to taste pepper
  • 2 T green onions, chopped
  • Salad: 3 C kale, torn into small pieces
  • 1-2 T olive oil
  • 1-2 T lemon juice
  • 1/2 to 1 T balsamic vinegar
  • to taste salt
  • to taste pepper
  • 1/4 C carrot, thinly sliced into rounds (or instead of carrots and green onions, try: grapes, cheddar cheese, cucumber, and apple)
  • 1 apple, roughly chopped
  • 1/4 C roasted and salted almonds, roughly chopped
  • (could also add chopped tomato)
Instructions
  1. Combine all tuna ingredients together. Taste and adjust seasoning if needed.
  2. Pour 1 T oil and a bit of salt onto kale. Massage with hands for 2-3 minutes (or until kale looks darker, wiltier, and a bit like it is cooked).
  3. Top kale with tuna and remaining ingredients.