De Ma Cuisine

Olive oil Archive

Monday

28

July 2014

0

COMMENTS

Parsnip Fries with Dip

Written by , Posted in Appetizers, Cheese, Condiments, Dinner, Gluten Free, Herbs, Kid-Friendly, Leftovers, Lunch, Quick and Easy, Roasting, Sides, Snacks, Vegetables, Vegetarian

ParsnipFriesWithDip-8

I have something to confess. Other than roasting parsnips, or using them in soups, I don’t have many other ways that I use them.

Maybe because I know how good they are roasted. Think fried plantains meets roasted carrots.

I figured that it was time to try something a little bit different. I mean, I’m still roasting them, but this time there’s dip.

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As with most of the veggies that I roast, they are tossed with Bari’s Organic Olive Oil, salt, and pepper. Simple.

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Then they go onto a baking sheet with a bit of room around each one. They’ll roast a bit better that way. I used two baking sheets for the seven parsnips, flipping the parsnips and rotating the sheets in the oven partway through.

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And then there is dip.

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A creamy, herby, garlicky dip.

You could dip so many things in this. Roasted veggies, obviously. Fresh veggies, yum. Or you could thin it out a little with some buttermilk and make it into a salad dressing.

The taste is a bit like caesar dressing meets ranch dressing.

Or, goodness in a bowl.

Confession number two: I couldn’t stop dipping.

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I can’t get enough of roasted veggies. They get all crispy on the outside, and tender on the inside.

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I made these to eat while we watched the All-Star Game the other week.

They’re best hot out of the oven, but room temperature is perfectly acceptable too.

If you don’t eat them all in one sitting (it was difficult for me to not eat them all before Tim even got home from work) and there are leftovers here are some yummy ways you could use them:

  1. Re-heated in some tinfoil (closed to start with, then once they’re warm, open to let them crisp up).
  2. Chopped up and sautéed with some greens.
  3. Re-heated and pulsed a couple times in the food processor (regular blender/hand blender) with some of the dip to serve alongside a roasted chicken.
  4. Chopped and added to soup (near the end of the cooking time).

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If you do eat them all in one sitting, I understand.

Happy Eating!

Parsnip Fries with Dip
Recipe Type: Side, Snack, Appetizer
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Sweet and crispy roasted parsnips are dipped in a creamy garlicky herb dip, making a delicious appetizer or snack.
Ingredients
  • 7-8 parsnips, cut into 3/8″ x 3/8″ x 3″ sticks (or French fry shape)
  • 1-2 T olive oil
  • to taste salt
  • to taste pepper
  • dip: 3/4 C yogurt
  • 1/4 C parmesan cheese, grated
  • 1-2 cloves garlic
  • pinch ginger
  • 1/2 T honey
  • 1 T balsamic vinegar
  • 1/4 to 1/2 t dried thyme
  • 1/4 to 1/2 t dried parsley
  • 1/4 C fresh basil
  • to taste salt
  • to taste pepper
  • 1/4 C olive oil
Instructions
  1. Pre-heat the oven to 400F.
  2. Toss parsnips with olive oil, salt, and pepper. Place on two baking sheets, without overcrowding. Bake for 10-15 minutes, flip, rotate position in the oven, and bake for about 10 minutes more (or until parsnips are crispy outside, tender inside).
  3. Blend dressing ingredients together (in food processor or blender). Adjust seasoning if needed.
  4. Serve immediately.
Notes
This makes a lot of dip, so you could probably halve the recipe and be just fine… probably. 😉

Monday

21

July 2014

0

COMMENTS

Fresh Herb and Dried Tomato Bruschetta

Written by , Posted in Appetizers, Bread, Brunch, Dairy-Free, Fruit, Herbs, Lunch, Quick and Easy, Sandwiches, Snacks, Vegan, Vegetables, Vegetarian

FreshHerbDriedTomatoBruschetta-4

I dried some tomatoes.

There was a moment when I wasn’t sure if they would turn out.

Somewhere in-between peeking into the oven to see some still watery tomatoes, and picking a couple burned ones off the baking sheet there was success.

Success made of sweet, intense flavor.

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They have a texture like a dried cranberry. A hint of sweetness like them too. But, that’s where the similarities end.

Because you wouldn’t make a dried cranberry into a bruschetta… would you?

Don’t answer that.

We will just move on. Let us go to a place of amazing.

FreshHerbDriedTomatoBruschetta-5

One of my favorite appetizers (or meals, depending on the day) is bruschetta. It’s crazy simple to prepare. And insanely good to eat. Like coo coo crazy good.

It’s bread, garlic, oil, tomatoes, and herbs. You can’t go wrong.

FreshHerbDriedTomatoBruschetta-1

A baguette is sliced, drizzled with olive oil, and toasted.

I learned how to make baguettes that time I went to Paris.

I think of that trip most days. Making baguettes brings a little bit of Paris to my kitchen.

Bruschetta brings a little bit of Italy.

I like that.

FreshHerbDriedTomatoBruschetta-2

Fresh herbs like basil and savory are perfect. Oregano would also be nice, but I didn’t have any at the time. I do now. Guess I’ll have to make these again.

Twist my arm.

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Those obnoxiously good tomatoes are chopped up. (If they even made it off the baking sheet. I’m not sure how many I ate before they went into the jar on drying day.) They’re combined with the fresh herbs and a ton of garlic.

Oh sweet garlic. How I love thee…

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I ate them all. All. All by myself.

There are really enough for 3-4 people.

I was gonna share with Tim, but he ended up having a lunch meeting. Oh darn. I ate them with Squash’n Eggs, and a Smoothie. And then I ate the leftovers for a snack later in the evening.

Happy Eating!

Fresh Herb and Dried Tomato Bruschetta
Recipe Type: Appetizer, Side, Vegetarian, Fruit, Herbs, Vegan
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 16-24 slices baguette
  • 1 t olive oil
  • pinch salt
  • 1 pint sized jar dried tomatoes, chopped
  • 2 T fresh basil, chopped
  • 1 t fresh savory, chopped
  • (oregano could also be added)
  • 1/4 C olive oil (use the oil from the tomatoes)
  • 1 clove garlic (from tomatoes), minced
  • 3-4 cloves garlic, minced
  • to taste, salt
  • to taste, pepper
Instructions
  1. Pre-heat oven to 350F (I used the toaster/convection oven).
  2. Drizzle baguette with a bit of olive oil, sprinkle with salt. Toast for about 10-15 minutes, or until crispy and slightly browned.
  3. Combine tomato through pepper. Taste and adjust seasoning if needed.
  4. Top toasted baguette slices with tomato mixture.

 

Thursday

17

July 2014

0

COMMENTS

How To Dry Tomatoes

Written by , Posted in Canning, Condiments, Dairy-Free, Fruit, Gluten Free, Herbs, Roasting, Vegan, Vegetables, Vegetarian

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Tomatoes are such a great fruit. It’s weird that we use them like a vegetable when they’re not one.

I’m ok with that.

They go with so much, they can be used in so many different ways.

The possibilities are pretty endless.

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Around here, the growing season for local tomatoes is pretty long. We’ve been getting them in our Abundant Harvest Organics box for about two months now.

We’re very fortunate.

But, that doesn’t mean we don’t need to preserve them and make them last as long as possible.

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I opted to dry the tomatoes by slow roasting them in the oven at a low temperature.

I love the intense flavor that roasting brings.

I’ve always called this type of tomato a “sun-dried tomato”. But, since I did not dry them in the sun, I didn’t want to lie.

Also, if I’d tried to dry them in the sun I have a feeling that a curious dog might have enjoyed a snack. They are safer in the oven.

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It’s simple: tomatoes, olive oil, and salt.

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Tomatoes are sliced thin, but not too thin. No thinner than a quarter of an inch please.

Trust me.

They will burn.

But, the dog will be happy because he will get a treat.

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Dried tomatoes are just perfection. A fabulous way to make summer tomatoes last a little longer.

Or, in our case, a fun new way to enjoy them. As they will soon be eaten.

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Since the base recipe is simple, it leaves so many options for flavoring the oil they are stored in.

I opted to make a jar of simple Italian-style, with basil, oregano, and garlic.

Other yummy options would be:

Red pepper flakes, garlic, and rosemary.

Cilantro, oregano, and jalapeño (dry the jalapeños the same way as the tomatoes).

Rosemary and garlic.

Bay leaf, garlic, and rosemary.

Dill, lemon thyme, and garlic.

Fennel seeds, garlic, and basil.

Thyme, rosemary, and oregano.

Lemon zest, basil, and garlic.

I want to make them all!

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I’ve stored them in the fridge and plan to use them quickly, on bruschetta, in pasta, and on pizza.

The olive oil, which will become a delicious flavored oil, will be used as well.

We don’t waste food around here if we can help it. 😉

Happy Eating!

Kitchen Basics: Drying Tomatoes
Recipe Type: Condiment, Preserving, Roasting, Drying, Vegetarian, Fruit
Author: Rachel Oberg – De Ma Cuisine
Preserve summer’s beautiful tomatoes by drying them and storing them in olive oil.
Ingredients
  • 2 tomatoes, sliced 1/4″ thick (no thinner, or they will burn)
  • 1-2 T olive oil
  • to taste salt
  • 1 T dried basil
  • 1 T dried oregano
  • 1 clove garlic, thinly sliced
  • 1/2 to 3/4 C olive oil
Instructions
  1. Pre-heat the oven to 250F.
  2. Line a baking sheet with a silpat or parchment paper. Place tomatoes in a single layer on the silpat or parchment paper. Drizzle generously with olive oil, and sprinkle with salt.
  3. Bake for 3 hours, turning occasionally, until tomatoes are nicely dried.
  4. Cool completely and combine in a half pint jar with herbs, garlic, and olive oil. Store in the refrigerator.
Notes
Yields: one half pint, including the oil.
3.2.1303

Thursday

4

August 2011

0

COMMENTS

Walnut Kale and Balsamic Dip

Written by , Posted in Appetizers, Bread, Cheese, Dinner, Gluten Free, Lunch, Main Dishes, Nuts, One Dish Dinners, Quick and Easy, Sauces, Sides, Snacks, Vegetables, Vegetarian

 

Dinner Tonight – French Bread with Oil, Vinegar and Walnuts
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Dinner tonight was fresh baked French Bread, with, I don’t even know what to call the side, not a sauce, just a mixture of yummy foods that go well together. Quick, easy, delicious.
Ingredients
  • 5 T olive oil
  • 1/4 to 1/2 C red onion
  • 2 T balsamic vinegar
  • to taste salt
  • to taste pepper
  • sprinkle nutmeg
  • pinch red pepper flakes
  • 1 clove garlic, chopped
  • 1/4 C chopped walnuts
  • 1/4 to 1/2 C chopped kale (chard, spinach, dandelion or any greens that you have on hand)
  • 1/4 C parmesan cheese
  • 1 loaf French Bread, fresh from the oven (or fresh from the store, warmed in the oven)
Instructions
  1. Saute the onion in olive oil, balsamic vinegar, salt, pepper, nutmeg, and red pepper flakes, over medium-low heat, until the onion is softening, about 5 minutes.
  2. Add garlic, walnuts and kale, cook about 3 minutes more.
  3. Serve warm, with parmesan cheese sprinkled on top (lots of it!), and scoop the mixture with hot from the oven French bread.
Notes
This would be awesome with bacon crumbled into it. (July 22, 2010)

Cooking Light’s French Bread Recipe

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