De Ma Cuisine

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Wednesday

3

July 2019

0

COMMENTS

Shaved Kohlrabi Salad and Thai Sausage – A Cooking Show with Rachel O – Ep. 2

Written by , Posted in A Cooking Show with Rachel O, Condiments, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Meat, Poultry, Quick and Easy, Salads, Sausage, Sides, Vegetables, Vegetarian

Do you ever have one of those days where it feels like all the things are piled on your shoulders? Where the budget doesn’t balance, there are spiders in the kitchen, and you need a haircut, but remember that budget? It means you’re gonna DIY that summer do. But then you look outside and take a breath (you don’t actually go out because bugs, plus it’s hot). You scratch the dog’s chin and have a moment of clarity. It frees you to be here, typing away, not worrying about whether the sourdough bread will rise, or if the tomatoes will ever sprout (why even haven’t they?!), or why the wasps like your yard so much. Those things will be dealt with, in time. But, they don’t all need attention right now.

This is what I’m learning these days.

If I’m too far ahead, I’m not in the now. I’m missing out on the good, while I try to muddle through the mediocre and sometimes bad stuff. But, sometimes, out of the bad comes something sweet. Not always. But, often.

When I’m feeling overwhelmed I get caught up in my worry and spin into an endless cycle of too many quesadillas (ok, there can never really be too many) and not enough solid and nutritious meals. I get stuck in remembering the work it takes to put a meal on the table, especially if I’ve just finished an 8 hour day dealing with tourists. Sometimes I just need someone to make food for my face hole so I can eat it while watching Heartland or Schitt’s Creek. But, if I can take a step back once in a while, and this summer is affording me the time to be able to do so, I can remember how much I love to cook. How much joy I find in the monotony of slicing veggies the mandoline. How good cooked food smells. How a well paired beverage completes a meal.

This Shaved Kohlrabi Salad and Thai Sausage is just perfect for this. It’s quick enough to not be a burden. But, there’s a bit of prep required. Barely any, but enough to make you take a second to quiet your brain and just slice for a minute. Then enjoy the shock as you submerge your hands in the ice water to swish the veggies around. It’s hot out. The cold feels good.

This is one of those meals that can be adapted and made a thousand different ways. I was in the mood for Mazzeo’s Spicy Thai Sausage and it paired perfectly with the crispy veggies and their citrusy dressing. Switch things up if you have something different growing in your garden or if you have a favorite kind of sausage. Grill the sausage if you want to get outside. When tomatoes are in season, serve them still warm from the sun, drizzled with dressing. In the colder months, roast some veggies (like carrots, beets, and broccoli) and toss them with the same dressing. You could add a pilaf or quinoa salad on the side. You could serve warm fruit crisp for dessert.

This dish is a reminder to be present, to live simply, and to breathe deeply as you savor the aroma of a good meal.

Happy Eating!

Shaved Kohlrabi Salad and Thai Sausage – Serves 4

Ingredients

  • 1 T canola oil
  • 1 pound Mazzeo’s Spicy Thai Sausage
  • 1 carrot, peeled and very thinly sliced
  • 2 Armenian cucumbers, very thinly sliced
  • 3 kohlrabi, peeled and very thinly sliced
  • ice water
  • juice of 1 lemon
  • 1 T dijon mustard
  • 2 T extra virgin olive oil
  • 1 t maple syrup
  • 1/4 C chopped chives
  • Maldon salt, for serving

Directions

  • Heat a large skillet over medium heat. Add the oil. When the oil is hot add the sausage, cut side down. Cook, turning once or twice, until it’s a bit browned and is cooked through and reaches a safe temperature, about 4-5 minutes on each side.
  • Submerge the cut veggies in ice water and let stand for about 15 minutes.
  • Whisk together the lemon juice, dijon mustard, olive oil, and maple syrup until it has emulsified, then stir in the chives. Toss the veggies with the dressing, using your clean hands.
  • Serve the salad topped with Maldon salt, alongside the sausage.

This episode has been sponsored by Mazzeo’s Meat Market.

Tuesday

1

March 2016

2

COMMENTS

Spicy Cabbage and Cauliflower

Written by , Posted in Breakfast, Brunch, Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Sides, Vegan, Vegetables, Vegetarian

SpicyCabbageCauliflower-1You ever have a day (or a week) where you just need to eat your feelings? One day, about two weeks ago, I had ice cream three times. It was a rough day. But, the ice cream helped. So did the wine that I drank after the ice cream. And the popcorn that I had for lunch. Sometimes I need to allow myself to not think. To just eat because I want to. It’s not usually like that. Meals are planned in advance, food is purchased, time is carved out to cook.

On those days when I’d rather reach for the ice cream, or potato chips, or just run to In-n-Out, there are meals like this one.

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It’s a synch to prepare and it was so good that I almost licked the plate.

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I sautéed some quarter inch thick slices of cauliflower in olive oil. It was generously seasoned with salt, pepper, cayenne, and paprika. Partway through I added some cabbage. Well seasoned, just like the cauliflower. I love a fried egg on almost anything, so I scooched the veggies over and cooked one once the veggies were done. I moved the whole skillet over on the burner so the egg would be over the flame. But, keeping the veggies in there allowed them to stay nice and hot while the egg cooked.

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The veggies were topped with a squeeze of lemon, some garlic chives, and finally the fried egg. The veggies were really the star, so if you want to make this a vegan dish, you won’t be missing out. I made it a second time the other day when I had lunch with my friend Billye, who is a vegan, and served it with some crispy chick peas. Crispy sweet potatoes would also be great. Whatever you serve it with, a slice of toasted sourdough slathered with salted butter or olive oil and coarse sea salt is the perfect accompaniment.

Happy Eating!

Spicy Cabbage and Cauliflower

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2

Spicy Cabbage and Cauliflower

Ingredients

  • 2-3 T olive oil
  • 2-3 C cauliflower, sliced about 1/4" thick
  • 2 C napa cabbage (or any other type of cabbage), sliced 1/4" thick
  • to taste salt
  • to taste pepper
  • to taste cayenne
  • to taste paprika
  • 1 egg/serving (optional)
  • 1 T garlic chives (or regular chives, spring onions, green onions, green garlic), chopped
  • lemon wedges, for serving

Instructions

  1. Heat a large skillet over medium. Add oil. When oil is hot add cauliflower in a single layer (if possible). Season with salt through paprika and cook for 3-5 minutes. Flip and cook for about 3-5 minutes more (or until browned and crispy). Push to one side and add cabbage. Season it with salt through paprika and cook, stirring often, for 3-5 minutes (turning the cauliflower from time to time so it doesn't burn).
  2. If serving with eggs: Push the veggies to one side and move the skillet over so the veggies are off the flame. Add a bit more oil, and cook eggs as desired. Season with salt.
  3. Serve veggies topped with egg (optional), chives, and a squeeze of lemon, alongside a piece of toast with salted butter or olive oil and coarse sea salt.

http://www.de-ma-cuisine.com/spicy-cabbage-and-cauliflower/

Wednesday

17

February 2016

0

COMMENTS

Creamy Dreamy Scrambled Eggs

Written by , Posted in Breakfast, Brunch, Dairy-Free, Eggs, Gluten Free, Kid-Friendly, Low Carb, Lunch, Main Dishes, Quick and Easy, Sides, Vegetarian

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Eggs are a staple in our home. We can easily go through a dozen eggs in a week, just at mealtimes. My favorite way to enjoy them is fried in olive oil. They’re amazing atop an Egg and Cheese Sandwich, with an over-medium yolk dripping onto some lentils, or just on their own with a side of toasted and buttered homemade sourdough.

But sometimes, I just want them scrambled.

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I learned a while ago that the best way to cook perfect scrambled eggs is over low heat. Low and slow. That being said, it’s still a quick and easy meal that always satisfies.

These aren’t the scrambled eggs that you’ll see at a buffet. Cold, coagulated, overcooked, tough, and tinged with grey.

No.

I’m talking about velvety, creamy, warm deliciousness. I like to cook the eggs until they’re just barely set. You can cook them longer if you want. (Obviously.) Since I use a cast iron pan for my eggs the residual heat will keep cooking them for a while after I turn the burner off. I don’t want overcooked tough eggs, so this is key. I’m going for just a step beyond custard on a fork.

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It’s simple. A good skillet, a glug of oil, and low heat. I like to whisk the eggs up with a splash of water. Some prefer milk or cream. That’s cool too. Mom used water, so that’s what I do. After that all it takes is a little bit of standing by the stove, daydreaming, sliding the spatula across the pan from time to time.

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Toast some good bread that you can slather with butter and jam, and figure out if it’s a just eggs day, or if you want something else. Grated cheese melting overtop is always a good idea, a side of crispy bacon always wins, fresh herbs are divine. Usually though, all I need is a little bit of salt.

Happy Eating!

Creamy Scrambled Eggs

Creamy Scrambled Eggs

Ingredients

  • 4 eggs
  • splash water
  • 1 t olive oil
  • to taste salt

Instructions

  1. Whisk the eggs and water together.
  2. Heat a skillet over low. Add olive oil. Pour in the eggs. Gently stir eggs with a metal spatula as they begin to set, pushing out from the middle, pulling in from the outside. Cook low and slow, stirring often. When they're almost set remove from heat and let them stand in the skillet for 1 minute. Season with salt.

http://www.de-ma-cuisine.com/creamy-dreamy-scrambled-eggs/

Wednesday

16

December 2015

0

COMMENTS

Garlic and Herb Bread

Written by , Posted in Appetizers, Bread, Cheese, Dairy-Free, Fruit, Gluten Free, Herbs, Nuts, Sandwiches, Snacks, Vegan, Vegetables, Vegetarian

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If you need me this winter, I’ll likely be cooking soup, eating soup, chilling soup, reheating soup, and baking all sorts of bread to go with the soup. This is my favorite time of year for that reason. Normally, I’m content with bread still a bit warm from the oven to go with it. You know how they say that there’s nothing like freshly baked bread? They’re right. (By the way, who are “they”?) Sometimes it’s fun to do more than just have bread and butter though. I mean, I learned while in Paris that there is probably nothing I’d rather eat forever and ever than a French baguette with French butter. Literally. I might be willing to give up bacon. But, as we crunched into this herby, garlic studded bread, I couldn’t decide what I liked better, the bread or the Turkey Noodle Soup I’d made to go with it. And I didn’t miss the butter at all.

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This isn’t an ordinary garlic bread. I threw in some fresh herbs (rosemary from last week’s Abundant Harvest Organics box, and basil from my garden) and a bunch of greens. I used spinach this time, but when I planned the recipe I did so with kale in mind. I’d also use arugula, mizuna, chard, or bok choy. If you don’t have greens, but you want it to be green in color, you could make it with peas… Why not?!

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For the cheese I opted for colby jack. But, parmesan, goat, feta, cream cheese, or ricotta would be great too.

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I added some nuts, just to make it interesting. To make it even more so, you could add: fennel, asparagus, mushrooms, cabbage, kohlrabi, olives, radicchio, apples (not with garlic or chives), or apricots (not with chives), depending on what’s in season.

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After I blended it up I realized that this is basically a pesto. Pestos often have something green, some nuts, garlic, cheese, and olive oil. This has all of that and more. The great thing about this realization is that if there are leftovers, there’s a lot to do with them.

– mix into pasta

– make into grilled cheese

– add to soup

– stir into risotto

– top a baked potato (or make into twice baked potatoes)

– add it to hasselback potatoes

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I love this bread served with whatever soup I’ve got on hand. But, on its own it also makes for a fabulous snack.

Happy Eating!

Garlic and Herb Bread

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 10

Garlic and Herb Bread

Ingredients

  • 8-10 cloves garlic
  • 2 t fresh rosemary or thyme
  • 2 T fresh basil or chives
  • 2 C greens (kale, spinach, arugula, chard, mizuna, bok choy etc...) or use peas
  • (optional) 1C any: fennel, asparagus, mushrooms, cabbage, kohlrabi, olives, radicchio, apples (not with garlic or chives), or apricots (not with chives)
  • 1/2 to 1 C nuts (walnuts, almonds, hazelnuts)
  • 2 C cheese (parmesan - for vegan could use bread crumbs and capers*, goat, feta, cream cheese, or ricotta), grated or crumbled
  • 1/4 to 1/3 C olive oil
  • 1 t lemon zest
  • 2 t lemon juice
  • to taste salt
  • good pinch cayenne
  • 1 loaf of your favorite bread, sliced

Instructions

  1. Place garlic through cayenne in a food processor. Blend for 20-40 seconds, scrape down the sides and blend for about 10 seconds more. Taste for seasoning.
  2. Spread mixture on bread. Either broil for 2-5 minutes (watch it carefully so it doesn't burn), bake until bubbly and browned, or put between the slices of bread (or slice bread horizontally), wrap in foil, and bake until warmed through.

http://www.de-ma-cuisine.com/garlic-and-herb-bread/

Monday

30

November 2015

0

COMMENTS

Twice Cooked Beets with Pomegranates and Goat Cheese

Written by , Posted in Appetizers, Cheese, Dairy-Free, Fruit, Gluten Free, Herbs, Lunch, Nuts, Quick and Easy, Sides, Vegan, Vegetables, Vegetarian

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It’s chilly today. And it’s delightful. I’m still wearing flip flops, but I’ve got thick socks on too (don’t judge). I’ve been seeing on social media that some places are already getting snow. I complain about how hot it is here at this time of year, but I wonder, if we were to move somewhere with four real seasons, would I complain then too? Probably.

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One of the great things about the mild winters that we have is the produce is bountiful all year long. I’m trying to look on the bright side, to be positive, to think up rather than down. Not easy for a pessimist to do. But, this, this is definitely a plus.

Beets are in season right now. So are pomegranates. Both have stained my hands red. I’m ok with that. I used some of the red coloring from the beets to try to dye some homemade tortillas. They may just end up looking pink. I’m ok with that too.

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The idea for this dish was to so something quick and easy with beets. Steaming them takes less time than roasting, so that’s what I opted for. I had some potatoes to steam for another dish, so I reused the water. If you don’t have anything else to cook, you could add a little more water, throw in your vegetable scraps, and make some veggie stock.

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Honey, goat cheese, garlic, and ginger compliment the beets’ earthy flavor. Because it gets broiled, the raw flavors mellow a bit. But, you could always use roasted garlic and powdered ginger if you want to tone it down even more.

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Variations on this dish: Chop up the steamed beets and toss with the cheese mixture and broil. You could serve this as a dip, or just alongside your main dish. Tofu or vegan cheese can be substituted for the goat or feta cheese and yogurt. I used to be a non-goat cheese eater. This is the second recipe that I’ve made where I enjoyed it though, so I guess I’m coming around.

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This made a nice light lunch, but it would also be great alongside some quinoa or pilaf for a heartier lunch, or for dinner. Maybe as a nice change from Thanksgiving leftovers later in the week?

Happy Eating!

Twice Cooked Beets with Pomegranates and Goat Cheese

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 2

Serving Size: 1 whole beet

Twice Cooked Beets with Pomegranates and Goat Cheese

Ingredients

  • 2 beets, peeled and halved
  • 1 t fresh parsley, chopped (or 1/4 t dried, crumbled)
  • 1 clove garlic, minced (raw or roasted)
  • 1/4 t fresh ginger, minced (or pinch ground)
  • pinch cayenne
  • to taste salt
  • 1 t honey
  • 2 oz. goat cheese or feta or tofu
  • 1-2 T/serving plain yogurt or silken tofu, for topping
  • walnuts, chopped, for topping
  • pomegranate seeds, for topping
  • could also top with chopped cucumber

Instructions

  1. Place beets in a steamer basket in a pot with about 1 1/2" boiling water in the bottom. Cover and steam for about 20-30 minutes, or until beets are tender (easily pierced with a sharp knife).
  2. Toss parsley through cheese. Set aside.
  3. Let beets cool slightly. Slice a tiny bit off the bottom of each beet so it sits flat. Scoop center out of beets (leaving a sturdy edge) and mash into cheese filling. Taste and adjust seasoning if desired. Fill beets with filling and broil for about 2-5 minutes, watching carefully so they don't burn (in a toaster oven, it may take longer, like closer to 10 minutes).
  4. Top with yogurt or silken tofu, walnuts, and pomegranate seeds.

http://www.de-ma-cuisine.com/beets-pomegranates-cheese/