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Monday

14

April 2014

1

COMMENTS

Roasted Asparagus with Almonds and Crispy Bacon

Written by Rachel, Posted in Dairy-Free, Dinner, Gluten Free, Lunch, Meat, Pork, Quick and Easy, Roasting, Sides, Vegetables

What a treat spring’s veggies are. Light and flavorful, they seem to bring a breath of fresh air to the table. I love hearty winter veggies, don’t get me wrong. But, there’s just something about those first crisp, slender, bright green asparagus that makes my heart happy.

Especially when they’re topped with bacon and almonds.

What a simply delightful side for your first spring barbecue.

I read in last week’s Abundant Harvest Organics newsletter that asparagus stalks can grow up to ten inches in a day! What!? Imagine if we grew that much in a day… that would be weird. (Now I’m giggling to myself picturing really tall tall tall skiiiiiiiinny people who don’t fit in their houses… oh dear…)

This recipe is an easy one. You ready? Asparagus is tossed with olive oil, salt, and pepper.

I love to roast veggies any time of the year, so that’s what I did with the asparagus.

Favorite.

Things get a little bit crispy and nutty in the oven. This is the best part about roasting veggies. I could probably eat a whole pan by myself.

Thick and delicious bacon compliments the asparagus nicely. It goes into a cold pan, which keeps it from curling too much. I’m not sure about the splattering though… sometimes I cover the pan… baking the bacon also works well.

You could be fancy and wrap the bacon around a few stalks of asparagus to roast it. I thought about it, but then I thought that I’m too ~~lazy~~ practical. Chopping distributes the bacon a little better and takes way less time. But, if you’re in need of some serious bacon, or if you want something a little bit fancier, feel free to experiment.

The bacon and the almonds are chopped up in my version.

This was my Oma’s cutting board. I love having things that were once hers. It makes the fact that she’s gone a little more bearable. I have little pieces of her in the kitchen… that sounds weird… you know what I mean.

Oma means Grandma.

Mine was a fabulous cook.

I think she would enjoy the bacon and asparagus combination. Who wouldn’t?! I wonder, if there are any non-asparagus lovers out there, if they might enjoy it all roasted and topped with bacon and almonds.

Worth a try.

Unless you live with me, a hungry food blogger, who might just devour it all and not save you any… Might.

I want to make this again and again, it’s so good, and so easy. At the end, half a lemon is squeezed over the deliciousness. Make it for a spring brunch, an Easter dinner, or just to eat by yourself as you play Words with Friends with your brother.

Happy Eating!

Roasted Asparagus with Almonds and Crispy Bacon

Recipe Type: Side, Dinner, Vegetables, Pork, Bacon, Roasting, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 2-4

Ingredients

1 bunch asparagus, ends trimmed
4 slices bacon
1 T olive oil
salt
pepper
1/4 almonds (I used roasted and salted), chopped
1/2 lemon, juiced

Instructions

Pre-heat the oven to 425F.
Place bacon strips into a cold skillet. Turn on heat and cook until crispy. Remove from pan and drain on a paper towel lined plate.
Toss asparagus with oil, salt, and pepper. Place on a baking sheet and roast for 5 minutes. Turn and roast 5-8 minutes more, or until they are as crispy as you would like.
Top asparagus with bacon and almonds. Pour lemon juice over.
Serve immediately.

Monday

31

March 2014

0

COMMENTS

Crostini with Sausage and Braised Greens

Written by Rachel, Posted in Appetizers, Braising, Bread, Dairy-Free, Dinner, Lunch, Meat, Pork, Sandwiches, Sausage, Sides, Snacks, Toasting, Vegetables

I may have a new favorite way to eat greens.

For a second, forget about what I know you must be anticipating as amazingness in the crostini. Ok. Done? Just for a moment… Because we need to talk about greens.

Not too long ago I talked about bitter greens and offered a few suggestions for their unbittering. I mentioned, but didn’t go into detail about braising. But, now that I’ve tried it, I may never go back to any other way of cooking greens. (Ok, that maaaaay be a bit dramatic…)

Braised greens are simply amazing.

Seriously.

Llano Seco sent me a ham hock. I just had to try braising the greens with it. Oooooh boy! What a fun treat. If you can find one, I’d totally recommend it. It will be worth it. If you can’t, vegetarian is wonderful as well. I’ve made braised greens both ways. I’ve enjoyed them all immensely.

The greens braised for about two hours. I’ve tried them after shorter amounts of time and they’re great too. So if you don’t have a lot of time, don’t worry about it. But, if you’ve got a few hours to spare, try it. (And by a few hours I mean a tiny bit of time to get the ingredients into a pot, then just one eyeball on the pot every so often.) The result is tender, flavorful, AWESOME greens.

They’re not only perfect to top our little crostini, but this big batch can be frozen and later added to soups, rice dishes, or used to top some Paris Potatoes.

Now we can talk about the crostini.

Sorry. Wait. I need to interrupt myself again to tell you that I made these, then I stood beside the photography table and devoured them. I just couldn’t stop.

Interruption over.

So there was a ham hock in the greens. Then there’s some Llano Seco Italian Sausage that’s chopped up and heated in a few tablespoons of the braising liquid. You could really just end there with the greens and sausage. Pile it all on some rice or potatoes and call it dinner.

But, I didn’t do that.

I wanted some little toasts. So I sliced up a baguette, drizzled it with olive oil, and sprinkled with salt and pepper. They toasted up in the oven for a few minutes.

They were topped with some of the greens, and a few pieces of sausage. And then… a squeeze of lemon. One of my favorite ways to finish a dish.

If you can, share with friends. They will be glad you did.

Happy Eating!

Crostini with Sausage and Braised Greens

Recipe Type: Side, Snack, Sandwich, Toast, Meat, Sausage, Greens, Vegetables, Pork, Braising

Author: Rachel Oberg – De Ma Cuisine

Serves: 4-5

Ingredients

Braised Greens: 2 T olive oil
2 C celery, chopped
1 radish, diced
2 cloves garlic, diced
7 C vegetable stock
1 ham hock
8-9 C greens (mixture of any: chard, kale, collards, spinach…), roughly chopped
salt
pepper
2 T white vinegar
Crostini: 10-20 slices of baguette
olive oil
salt
pepper
1 clove garlic (optional)
3-4 T braising liquid
2-3 Italian sausages, halved and chopped
lemon wedges, for serving

Instructions

Heat a soup pot. Add oil. Add celery, radish, garlic, salt, and pepper, and cook over medium-low heat for 5-10 minutes, stirring occasionally.
Add ham hock and cook for 2 minutes. Add greens and vinegar and cook for 2 minutes more.
Add stock and bring to a boil. Reduce to a simmer and cook for 1-2 hours, stirring every once in a while.
Pre-heat oven to 350F.
Drizzle baguette slices with olive oil, and sprinkle with salt and pepper. Bake for 5-10 minutes, or until crispy. Rub with a clove of garlic if desired.
Add 3-4 T of the braising liquid to a skillet and add the sausage. Cook for about 5 minutes, or until heated through.
Top each slice of toasted baguette with some greens (try to avoid too much braising liquid so they don’t get soggy), a few pieces of sausage, and a squeeze of lemon.
Serve immediately.

3.2.1269

Wednesday

26

March 2014

6

COMMENTS

BLT Salad

Written by Rachel, Posted in Condiments, Fruit, Inspired By, Lunch, Main Dishes, Meat, Pork, Salads, Toasting, Vegetables

You’re welcome. I’ll just say it. I mean, if I were you, I’d be thanking me for this post. Because, when it comes to bacon and croutons, I can’t get enough. 😉

For example, today, after I’d finished taking pictures, I ate the salad right out of the bowl. All of it. Didn’t share. After dumping the bowl in the sink (in hopes that the dishes fairy will come while I’m typing this for you), I stood at fridge with the dressing whisk and serving spoon to make sure I got any remaining dressing off of them, while eating the leftover bacon and croutons (that are meant for something else). I continued to stand there eating bacon and croutons even after the dressing was gone.

I did not give up bacon for Lent. Fact. You might not have been wondering.

I have bacon planned for 3 more meals in the next 7 days. It’s been a while since we’ve had bacon.

I’m so distracted by the photos of croutons and bacon that are on the other screen.

And then there’s that dressing. It’s really just a few things that I think you have in your fridge and pantry right now: mayo, yogurt, lemon juice, mustard, olive oil, vinegar, salt, pepper, and garlic. Oh the garlic… Garlic is good for you.

You will want to choose a sturdy lettuce. It will be less likely to get soggy. If you don’t, that’s cool too. Just dress the salad right before serving and make sure there are no leftovers.

You may want to take a moment, after you consume this salad, to give thanks for bacon, lettuce, tomatoes, and bread… seriously. This is good stuff. Also, being thankful is important. Sooooo, yeah.

The dishes fairy has not yet arrived.

Happy Eating!

BLT Salad

Recipe Type: Salad, Main, Meat, Bread

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 2

It’s like you chopped up your BLT and poured dressing over it.

Ingredients

2 slices bacon
1 C bread, torn into crouton sized pieces
olive oil
to taste salt
to taste pepper
dressing: 1 T mayo
2 T Greek (or plain) yogurt
1 clove garlic (optional), minced
1/4 t dijon mustard
1/2 T lemon juice
1/2 T balsamic vinegar
to taste salt
to taste pepper
1 T olive oil
salad: 2-4 C lettuce, torn
1 tomato, chopped

Instructions

Cook bacon. Drain and let cool on paper towel lined plate. Crumble.
Toss bread with a splash of olive oil, and some salt and pepper. Bake at 350F for about 10-15 minutes, or until crispy.
Whisk mayo through pepper. Whisk while streaming in olive oil. Taste and adjust seasoning if needed.
Top lettuce with tomato, bacon, croutons, and dressing. Toss to combine. Serve immediately.

Notes

If cooking bacon in the oven, heat to 350F, place bacon on a cooling rack on a baking sheet (so it won’t sit in its grease). Bake for about 25-35 minutes, or until cooked to desired crispiness. Baking in the oven increases cooking time.

Monday

10

March 2014

0

COMMENTS

Ham and Greens Chowder

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Lunch, Main Dishes, Meat, Pork, Potatoes, Soups, Vegetables

We got some amazing ham the other day from Llano Seco. Since Tim loves ham, I try to remember to have it appear on the menu every once in a while.

Because we are just two, even a mini ham yields leftovers. They are great for sandwiches, of course. But, a couple of months ago I made them into soup. I didn’t take any pictures, so I had to make it again last week.

Oh darn.

Might be ones of my favorite soups. Even the leftovers were gone within a day or two.

There’s all sorts of goodness happening in this soup. Potatoes, carrots, radishes, green garlic and spring onions. The stock is vegetable, made from the previous week’s older veggies that were on their way out.

Homemade goodness.

I love a creamy soup, so I added some almond milk. The milk was first whisked with a bit of flour and water to act as a thickener. I think this soup would be delightful without the milk and if it wasn’t thickened. But, I definitely like it best the way it is.

If you don’t like almond milk, you can use coconut milk, cow’s milk, goats milk, rice milk… you get the picture. Whatever milk you prefer to drink will work just fine. If you want a richer soup, cream would do the trick. Make it to your family’s tastes.

Any greens will do, but this time I chose kale and collards. I’ve made this before with mizuna (which tastes like a mild mustard green), and spinach would be perfect too.

I almost always like a squeeze of lemon on everything. It just brightens things up. This soup is no different.

Happy Eating!

Ham and Greens Chowder

Recipe Type: Soup, Main, Vegetables, Ham, Pork, Greens, Stove Top

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4-6

Ingredients

2 T olive oil
2 C potatoes, chopped
1 C daikon radish (or any kind of radish), chopped
1 1/2 C carrot, chopped
to taste salt
to taste pepper
3 stalks green garlic (or 3 cloves garlic), chopped
1 C spring onions (or regular onion), chopped
7 1/2 C vegetable stock (frozen is fine)
1/2 C corn
1 t sriracha (or other brand) hot sauce
1 C ham, chopped
1 T all purpose flour
1/2 C cold water
1 C milk (almond, coconut, cow’s…)
4 C greens (I used 12 kale leaves and 4 collards), chopped
lemon wedges, for serving

Instructions

Heat soup pot. Add oil. When oil is hot add potatoes through pepper. Cook covered on medium-low heat for 10 minutes, stirring occasionally.
Add garlic, onion, and if stock is frozen, add it now (if not, add it after the garlic and onions cook for 1-2 minutes). Cook covered, over high heat, for 10 minutes, stirring occasionally.
Add corn, sriracha, and ham. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until veggies are tender.
Whisk together flour, water, and milk. Add to soup. Let it simmer, but do not boil. Add greens and cook 2-5 minutes longer.
Taste and adjust seasoning if needed.
Serve with a squeeze of lemon.

3.2.1269

Wednesday

26

February 2014

1

COMMENTS

Mushroom and Prosciutto Flatbread – for AJ

Written by Rachel, Posted in Appetizers, Baking, Brunch, Cheese, Dinner, Fruit, Herbs, Lunch, Meat, Pizza, Pork, Quick and Easy, Sides, Snacks, Vegetables

Alexandra Joy is a busy new mom. She has a four month old daughter named Clover (hello cutest name ever!) and is the owner of Pink & Honey Event Styling. Yet she still makes the time to love on friends like me and tell people about my work. So I thought, what better dish for a tired mama than a quick flatbread?!

You need some cheese, mushrooms, and prosciutto.

Lemon, basil, and walnuts are a must. They transform this flatbread from “pretty great” to “putthisonthemenueveryweekforrealforrealforreal”.

It all goes onto a thin pizza crust that’s topped with some olive oil and salt. A tired mom could do that, right? (Seriously, I’m asking. I have no idea.)

This can be an appetizer (hello Oscar party!), a snack (what I’ve been eating all day), or a light dinner (falling asleep at the table is totally allowed).

I made it this morning. I’d already eaten breakfast (ok, like two hours before, but still…) and I couldn’t stop eating. I only had two slices, but I’m confident that I could have devoured ~~two or three more~~ the entire thing. Seriously good food.

The only problem is that I don’t want to share… I guess it’s a good thing that AJ lives about 1,150 miles away (actually, I’d rather she lived closer – I’d share).

I’m thankful for great friends and good food.

Happy Eating!

Mushroom and Prosciutto Flatbread

Recipe Type: Pizza, Flatbread, Oven, Appetizer, Dinner, Party Food

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 2-4

Ingredients

1 pizza crust
olive oil
to taste salt
to taste pepper (optional)
3/4 C mushrooms, thinly sliced
1/3 C (3 slices) prosciutto, chopped
1/2 C gruyere cheese, grated
1/2 C Parmesan cheese, grated
1/4 C walnuts, chopped
fresh basil, chiffonade (or sliced into ribbons), for serving
lemon wedges, for serving

Instructions

Pre-heat oven according to pizza crust recipe (I cooked it at 450F).
Thinly roll crust on a greased baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Top with cheese (reserving 1/4 C), mushrooms, prosciutto, walnuts, and remaining cheese.
Bake for about 10 minutes, or until crust is to desired crispiness and cheese is melted.
Serve topped with basil and a squeeze of lemon.

I used Alana’s crust from her The Homemade Pantry cookbook (p.172) and it was just perfect. I made it the night before and (as instructed) let it rise for about 15 hours. Fabulous!

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pork Archive

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Roasted Asparagus with Almonds and Crispy Bacon

31

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Crostini with Sausage and Braised Greens

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26

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BLT Salad

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Ham and Greens Chowder

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Mushroom and Prosciutto Flatbread – for AJ

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