De Ma Cuisine

Recipes Archive

Monday

11

June 2012

0

COMMENTS

Orange Vinaigrette

Written by , Posted in Condiments, Fruit

Orange Vinaigrette
Recipe Type: Salad dressing, Condiment
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Total time: 5 mins
Ingredients
  • 1/4 C orange juice (from 1 to 3 oranges, depending on size and juiciness)
  • 1/8 C good olive oil
  • salt
  • pepper
  • 1/8 C red wine vinegar
Instructions
  1. Whisk orange juice, salt, pepper, and vinegar. While whisking, stream in olive oil, creating an emulsion.

 

Friday

8

June 2012

0

COMMENTS

Daikon Radish Cakes

Written by , Posted in Sides, Vegetables

Daikon Radish Cakes
Author: Jenn Swedlund
Prep time: 60 mins
Cook time: 15 mins
Total time: 1 hour 15 mins
Serves: 4
Ingredients
  • 3 cups daikon radishes, grated, salted, & drained
  • 2 eggs
  • one small onion, minced (about 1/2 cup or 1 cup)
  • 4 garlic cloves, minced
  • 1+ cup toasted bread crumbs (I freeze the ends of the bread loaves no one seems to want to eat, and save them for crumbs)
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp (or more!) garlic chili sauce (like Sriracha)
  • 1/2 cup vegetable oil for frying (approx 1/2 inch in your pan)
Instructions
  1. Place the grated daikon in a colander nested in a large bowl, and sprinkle with salt to help it shed water. Refrigerate for 30 minutes.
  2. Squeeze the liquid from the daikon, either by handful or all in cheesecloth. Discard the juice, and combine the grated daikon with the garlic, onion, egg, bread crumbs, pepper, paprika, and garlic chili sauce. Mix well.
  3. Form into small round patties by squishing the mixture into balls, squeezing out any extra liquid. Gently flatten the balls to form patties (think of making hamburger patties). The patties should stick together well, and shouldn’t crumble. Add more breadcrumbs or egg if necessary to reach the proper consistency.
  4. Heat oil in a large skillet on medium heat, until a piece of the mix dropped into the pan sizzles. Fry the patties until firm and browned, about 3 minutes per side. Drain on paper towels, and serve with sweet & sour sauce, more garlic chili sauce, soy sauce, hoisin sauce, or our favorite: non-fat Greek yogurt + soy sauce + garlic chili sauce!
Notes

Prep time of 60 minutes is really 30 min active + 30 min waiting.

 

Wednesday

6

June 2012

0

COMMENTS

Crock Pot Roast Beef

Written by , Posted in Beef, Crock Pot, Dinner, Low Carb, Main Dishes, Meat

Roast Beef
Recipe Type: Main, Meat, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
Serves: 2-4
Ingredients
  • 1 1.5-2 lb. chuck roast, fat trimmed, if desired
  • Marinade: 1 T red wine vinegar
  • 3 T balsamic vinegar
  • salt
  • pepper
  • 2 cloves garlic, whole
  • 1 C red wine or water
  • Mustard brush: 1 T dijon mustard
  • 1 T chives, chopped,
  • 2T to 1/4 C brewed black coffee (optional) (I used decaf)
Instructions
  1. Whisk together marinade ingredients. Pour in a sealable container and add beef. Sprinkle beef with salt and pepper. Refrigerate overnight (or for at least a few hours). In the morning, flip beef, sprinkle with salt and pepper. Refrigerate until 30 minutes before cooking.
  2. Drizzle Crock Pot with olive oil. Place beef in CP, sprinkle with more salt and pepper, if desired. Pour marinade in. (This is safe to do as long as it is thoroughly cooked… and if it’s not, the beef probably won’t be either. If you don’t want to, discard used marinade and make a fresh batch.)
  3. Cover and cook on high for 2-3 hours, or on low 3-4 hours, or until internal temperature reaches 160F (for medium, if you want it medium rare it should be 145F).
  4. When beef has 30 minutes left to cook, whisk together mustard brush ingredients and brush over beef. If there’s any extra, you could pour it into the Crock Pot.
  5. If desired, remove from Crock Pot and let beef rest for 10 minutes before slicing.

 

Wednesday

6

June 2012

0

COMMENTS

Sautéed Summer Veggies

Written by , Posted in Sides, Vegetables, Vegetarian

Sautéed Summer Veggies
Recipe Type: Side, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2
Ingredients
  • 1 summer squash, cut into rounds
  • 1 medium, or 1/2 large tomato, sectioned
  • 1/2 large red onion, cut into chunks or slices
  • 2 radishes (optional), sliced
  • 1 bell pepper, cut into bite sized pieces
  • 3 T olive oil
  • salt
  • pepper
Instructions
  1. Cut veggies about the same size so they’ll cook evenly, except radish, it can be thinner.
  2. Toss with oil, salt, and pepper.
  3. Heat a skillet. Add veggies. Cook over medium-high heat for 5-10 minutes, or until veggies are tender-crisp.
Notes

I made this with radishes for the show. I wouldn’t include them next time. I didn’t love them with the rest of the veggies.

 

Wednesday

6

June 2012

0

COMMENTS

Carrot Polenta

Written by , Posted in Cheese, Gluten Free, Sides, Vegetables, Vegetarian

Carrot Polenta
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4
Ingredients
  • 1 T olive oil
  • 1 carrot, grated
  • 4 C liquid (you could use a mixture of milk, water, stock, or all of one)
  • 3/4 C cornmeal
  • 1 C cheese (I like a mixture and go for cheeses like: sharp cheddars, monterey jack, parmesan, or gruyère – use what you like)
  • salt
  • pepper
Instructions
  1. Heat medium pan. Add oil, when it gets hot, add carrot. Cook for 1-3 minutes, or until carrot is tender.
  2. Add liquids. Bring to a boil.
  3. Add cornmeal, slowly whisking in.
  4. Turn off heat once it’s thickened. Whisk in cheese.
  5. Serve immediately (it’s best right away, but it can wait if you need it to).

 

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