De Ma Cuisine

Recipes Archive

Monday

10

September 2012

0

COMMENTS

Browned Butter and Roasted Butternut Squash Pasta

Written by , Posted in Cheese, Dinner, Eggs, Main Dishes, Pasta, Roasting, Sauces, Vegetables, Vegetarian

Browned Butter and Roasted Butternut Squash Pasta
Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Cook time: 75 mins
Total time: 1 hour 15 mins
Serves: 2-3
Roasted squash and garlic are paired with Gruyère and a bit of cream to make a delightful pasta.
Ingredients
  • 4 T cream
  • 4 T butter, unsalted
  • 1 1/2 butternut squash
  • 4-6 cloves garlic
  • 3/4 to 1 t salt
  • 1/4 t pepper
  • 1t balsamic vinegar
  • 6 fresh sage leaves
  • 3/4 to 1 C pasta water
  • Gruyère, finely grated, for topping
  • 1/2 lb. fresh, homemade pasta
Instructions
  1. Heat oven to 350F. Halve squash, scrape out seeds. Drizzle with olive oil. Place cut side down. Bake for 1 hour, or until flesh is soft. Let cool and scrape flesh from skin.
  2. Cut tips off garlic cloves. Drizzle with olive oil and wrap with foil. Bake for 45 minutes to 1 hour. Let cool and squeeze pulp from skin.
  3. Over med-low heat, cook butter, with sage leaves, until it’s browned (I usually partially cover it because it tends to splatter a lot). Add squash and garlic, mash in with a fork. Add salt, pepper, vinegar, and cook over low heat for a few minutes. Remove from heat.
  4. Cook pasta for about 3 minutes.
  5. Add pasta water to sauce, stir.
  6. Drain pasta, add to sauce, add cream; combine.
  7. Serve topped with Gruyère.

 

Wednesday

5

September 2012

1

COMMENTS

Crostini

Written by , Posted in Appetizers, Baking, Beef, Bread, Cheese, Fruit, Lunch, Meat, Pork, Sandwiches, Sides, Vegetables

Crostini
Recipe Type: Appetizer, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Cute little toasts.
Ingredients
  • 1 baguette or loaf of bread (Italian or French), thinly sliced
  • Topping Options: grapes + grape jam + Parmesan
  • tomato + Cheddar + olive oil + salt + pepper + roast beef
  • bell pepper + tomato + Parmesan + S + P + olive oil
  • figs + Gruyère + honey + olive oil + salt + pepper + ham
  • eggplant + honey + Gruyère + olive oil + salt + pepper
  • basil + tomato + Parmesan + olive oil + salt + pepper
  • sorrel + grapes + Parmesan + olive oil + salt + pepper
Instructions
  1. Pre-heat oven to 400F.
  2. Thinly slice ingredients.
  3. Drizzle savory crostini with olive oil (it could also be good with the sweet ones).
  4. Top with desired toppings.
  5. Sprinkle savory crostini with salt and pepper.
  6. Bake for 10 minutes.
  7. Serve immediately.

 

Friday

31

August 2012

0

COMMENTS

Chicken Stock

Written by , Posted in Meat, Poultry, Soups

Simple Chicken Stock
Recipe Type: Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Ingredients
  • 1 chicken carcass
  • 6-8 C water
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 1 t whole peppercorns
  • 1 bunch herbs (rosemary, thyme, oregano, parsley, basil…)
Instructions
  1. Place chicken carcass in a soup pot with water, veggies, herbs, and pepper. Bring to a boil and cook for 2-3 hours.
  2. Strain and discard bones and meat.
  3. Cool slightly before refrigerating.
  4. Place cooled stock in fridge. When completely cooled, skim fat off the top.

 

Wednesday

29

August 2012

2

COMMENTS

Roasted Tomato Soup

Written by , Posted in Dinner, Gluten Free, Lunch, Main Dishes, Roasting, Sides, Soups, Vegetables, Vegetarian

 

Roasted Tomato Soup
Recipe Type: Soup, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 4-6
Comforting, homemade tomato soup. Perfect for a chilly fall day.
Ingredients
  • 10 tomatoes, each one cut in 6 or 8 pieces
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 6 cloves of garlic, tip chopped off
  • 4 C veggie stock
  • 1 1/2 C water (or stock)
  • 1-2 t salt
  • 3/4-1 t pepper
  • 1 t sweet paprika
  • 1 t fresh thyme
  • 1/2 t dried oregano (or 1 t fresh)
  • 1/3 C garlic chives
  • 1/2 C basil
  • 3 T balsamic vinegar
  • 2-3 T olive oil
  • 1 T heavy whipping cream (or half and half, or milk… whatever you use in your morning coffee) per bowl
Instructions
  1. Pre-heat oven to 350F. Place tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Place onions and carrots on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast veggies for about 30 minutes (carrots might not be tender, that’s OK, we’re par-baking them, as they will cook more later).
  2. Add stock, thyme, oregano, garlic chives, paprika, salt, and pepper to soup pot. Bring to a boil, then reduce to a simmer. Cook until veggies are done roasting.
  3. Add roasted veggies to the soup pot. Bring to a boil and cook 15-30 minutes, or until carrots are tender.
  4. Add basil and balsamic vinegar and cook 5 minutes more.
  5. Using a hand blender (or a regular blender – if you do this method, please remove the plug in the lid and cover it with a towel instead, this allows steam to escape, and results in a non-disastrous soup making experience… trust me, I’ve learned this the hard way), submerge into soup, then begin to blend. Be careful, it may splash, and it’s very hot (I know you know this). Blend until smooth.
  6. Taste and adjust seasoning. Add a drizzle of good olive oil.
  7. Serve it topped with a drizzle of cream, alongside a grilled cheese sandwich.
Notes

This soup will freeze and reheat well. To store, cool on counter for a while, then place in the refrigerator. Once it’s completely cooled, freeze in an airtight container. It can be reheated to use in pasta sauces, to add to Minestrone Soup, you could add pasta to it, other veggies, or just reheat it and have it with another grilled cheeeeeeese! You could also eat it chilled, as a Gazpacho.

Wednesday

29

August 2012

0

COMMENTS

Grilled Cheese

Written by , Posted in Bread, Cheese, Dinner, Grains, Lunch, Main Dishes, Sandwiches, Sides, Vegetarian

Grilled Cheese
Recipe Type: Sandwich, Main or Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Serves: 1
A perfect compliment to tomato soup.
Ingredients
  • 2 pieces of bread (frozen, opt.)
  • 1 T olive oil (or unsalted butter)
  • salt
  • 4-5 slices Gruyère cheese (or your favorite kind of cheese)
  • 1 clove garlic (opt.) (or garlic salt, if you don’t want to use frozen bread)
Instructions
  1. If you’re using garlic: Rub the garlic onto one side of each slice of the frozen bread. It should use almost a whole clove. (Or for non-frozen: sprinkle with garlic powder.)
  2. Drizzle with olive oil, sprinkle with salt, and spread the oil out evenly across the bread. Repeat on second slice of bread.
  3. Top un-oiled side of one slice of bread with cheese. Close the sandwich and place in a pre-heated pan (over medium or medium-low heat). Cook until bread is slightly browned, flip, cook until cheese is melted and bread is browned, about 3-4 minutes on each side.
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