Join us for our next cooking demo
Thursday, 6:30-8:30, approximately
Nov 9th & 16th
Smoked Trout Canapés
Spinach Bacon Salad with Pine Nuts & Croutons
Roast Duck Breast with Blackberry-Orange Sauce
Pumpkin Risotto with Pomegranate Arils & Shaved Parmesan
Haricot Vert (French style Green Beans) with Bacon & Pearl Onions
Mini Pumpkin Cheesecakes
For reservations call Temecula Olive Oil, Seal Beach
This is by far my favorite dish with hints of Meyer lemon and sea salt and I like to add some roasted baby potatoes to the pan to soak up some of the juices. I use ‘Mary’s Organic Chicken‘ always for the best meat, always tender & juicy, it costs a little more but I think it’s worth the extra few bucks. (And they didn’t pay me to say that). And I love to tuck into the pan the ‘Baby Dutch Yellow Potatoes’ from Melissa’s Produce!
You can dress this up by making the ‘pan’ sauce listed in the recipe of you can by pass it. I’ve also made brioche dressing for the side and it makes a great holiday dish without the hassle of cooking a whole turkey dinner. Add a beautiful green vegetable and you’ll find an easy weeknight dinner. It pairs well with my Spring Asparagus recipe. Prep all the ingredients the night before & you can walk in the door, pop the chicken in a preheated oven and within the hour you’ll have the best meal in town, no drive through chicken can EVER take the place of a chicken roasted at home.
Demo Cooking Class
May 18th & June 1st
6:30 – 8:30 p.m., approximately
By reservation only, see below
Smoked Salmon Cream Cheese Tart With Fresh Lemon Olives
Marinated Vegetable Salad California
Nicoise Style Sandwich
Candied Bacon Deviled Eggs
Mixed Berry Cheesecake
For reservations call
Temecula Olive Oil
This recipe is great as a side dish, an appetizer or a light lunch with a salad. It’s easy to make, most of it can be done ahead of time and assembled just before baking. Be sure to use a quality puff pastry dough such as Dufour’s which is made with 100% butter and no preservatives. It’s a little more expensive but if you want real puff pastry, this is it. Be sure to keep the dough refrigerated and if it warms up a little while you are rolling it out, pop it back in the refrigerator until cold. It won’t puff correctly unless the dough is as cold as possible into a hot oven. Be creative and add some chopped (blanched) asparagus to this, it’s a perfect spring time recipe. Enjoy!
Olive Magazine Photo
Celebrate the Irish with us in downtown Seal Beach !
Thur. March 2
(Additional class March 16th if March 2nd sells out,) BYOB
6:30 – 8:30, approximately
See below for reservations
Kerrygold Aged Cheddar Cheese Sandwich Fingers with Sun Dried Tomatoes
Irish Pub Salad
Beef & Guinness Stew
Potato Torte with Bacon & Cabbage
Guinness Chocolate Cake
For Seal Beach Reservations please call:
Photo: Wonky Wonderful
A Christmas Roast, Dec. 2016
After the huge cooking spree for Thanksgiving I’m happy to create a simple elegant meal for Christmas and I always turn to a rib roast. Most people refer to them as a ‘prime rib’ yet that really refers to the grade of meat. While USDA Prime Grade is the best, it can also be on the expensive side, while a good ‘Choice’ grade is nearly as good as the prime, it can be purchased for much less. Both roasts are considered ‘standing rib roast’ and you treat them equally in cooking.
Costco has the absolute best deal on both Choice and Prime Grade roasts, choose bone in for the best flavor and juiciness. Either roast will need to cook a little longer with the bone in but the flavor is superior. A trick you can do is cut the bones off the roast and tie them back onto the roast, you’ll still get juicy flavor but won’t need to roast quite as long.
The roast will take some time to come to room temperature so remove from the refrigerator 3 house before roasting. Pre heat your oven for 30 minutes and roast for approximately 15 – 20 minutes per pound, start with a high heat, 450°, for 15 minutes, then turn the oven down to 325° and continue cooking. Use a digital probe thermometer for best results, it’s worth spending $15 or $20 on a digital thermometer for a $75.00 roast.
For rare roast remove from the oven when the thermometer reaches 120°, for medium rare, 125° or 130° for medium, the meat will continue to cook (called carry over cooking time) while it rests. I like to serve the roast with a Red Wine Sauce or Bordelaise Sauce but remember that your sauce will only be as good as the beef stock you use so use the best. Homemade is tops but if you must purchase a stock try More Than Gourmet Glace de Veau (veal stock). Standing rib roasts are great on the grill also but that’s another story.
Photo: Josh, The Meatwave
How to Make Stock & Gravy for the Holidays
This time of year all grocery stores, especially the high end ones, Whole Foods, Gelsons, Lazy Acres, Bristol Farms will carry turkey and chicken pieces for your stock. You can mix chicken parts with the turkey and you won’t notice a difference.
Even if you say you don’t want ‘pre-made’ gravy and want to wait until your bird is done, make the roux (flour and fat which thickens the gravy) ahead of time and refrigerate. Cut up the vegetables for the stock, put them in a freezer bag and pop in the freezer until you make the actual stock. There’s enough to do at the last minute! I know many of you will balk at not stuffing your bird but it’s very dangerous and takes so much longer to cook that the turkey is usually overdone. If you insist that the dressing tastes better there are a couple of ways you can accomplish more ‘turkey’ flavor in the dressing. One, use turkey stock to make the dressing/stuffing and mince some turkey parts to mix in with the dressing. You can buy gizzards, hearts etc. and use them to make stock then mince and add to the dressing. Here’s a really great trick to cut down on time in the kitchen….Cut your turkey into pieces instead of cooking a huge unwieldy bird. Add the dressing to the pan with the turkey 30 minutes before it’s due to come out of the oven and you’ll have that ‘cooked in turkey’ taste. The turkey not only cooks faster, it’s easier to serve, easier to carve and the clean up is next to nothing. You won’t have that carcass that you try and cover and stick in the overcrowded refrigerator and you will have a perfectly cooked bird as you can now remove the breast pieces from the oven when they are done rather than take the chance the breast will be overdone before the legs/thighs are cooked.
So those are my simple tricks to make Thanksgiving an easier meal to cook. Get started with these two short video’s and get cookin’ this weekend!
Happy Thanksgiving to you all!
Here are a couple of video’s that I made with my friend, Christina Peters from
Food Photography Blog
Last Cooking Demo of the Year! Come and enjoy some tasty holiday party treats with us and we’ll send you off with some delicious, easy recipes for the season.
Thurs, Dec 8th
6:30 – 8:30, approximately
The Holiday Appeteaser Party
Smoked Salmon Mousse Coins with Roasted Red PepperSauce
Shrimp Cocktail Butter Lettuce Cups
Smoked Trout Crostini
Tuscan Lemon Chicken Speidini
Mini Hasselback Potato Bites
Chocolate Peppermint Truffles
By Reservation Only
148 Main Street
Seal Beach, CA 90740
November Cooking Demo’s
Don’t miss out! These are some of the last classes of the year. All based around holiday cooking, join us to learn tips & tricks on how to get through the season deliciously!
Thurs, Nov. 10th
6:30 – 8:30, approximately
Reserve your spot today!
Temecula Olive Oil Tasting Room, Seal Beach
Apple, Goat Cheese & Sage Tart
Duck Breast with Balsamic Jus
Pan Roasted Brussels Sprouts with Bacon & Pomegranate Seeds
Pear Cranberry Crisp
Thurs., Nov. 17th
6:30 – 8:30, approximately
Fruit & Cheese Plates
Roasted Chicken with Chestnuts & Shallots
Learn how to cut up a whole chicken!
Fresh Sage, Apple & Brioche Dressing with Pancetta
Cranberry Frisee Salad
Salted Caramel Apple Cake
148 Main Street
Seal Beach, CA 90740
10 must have pantry items for the holidays
- Organic Chicken Stock
- Unsalted butter and a variety of oils (Olive Oil, Peanut, Vegetable & Grapeseed)
- Organic Large Eggs
- Organic Milk and Cream (for whipping and cooking)
- Variety of cheeses, for cooking and serving as appetizers or dessert
- Variety of potatoes, Russet for baked or mashed, Fingerlings or Yukon Gold for roasting
- Day old breads for breadcrumbs and stuffing or dressing. Freeze for later use. Crackers
- Celery, Carrots and Onions, Fresh Citrus
- Fresh Sage, Italian Parsley and other herbs
- Fresh and Dried Mushrooms
Buy my book ‘What’s In Your Pantry’ for more tips & tricks in the kitchen!
Beyond the basics, flour, white, brown and powdered sugars, baking soda, baking powder and vanilla.
- Cocoa Powder
- Cinnamon or Baking Spice, Allspice, Nutmeg
- Dried Fruits
- Variety of jam for easy to make desserts
- Peppermint and dried fruit candies
- Cream of tartar
- Parchment paper
- Caramels and Toffee
Make Ahead for the Freezer
- Pie Dough
- Cookie Dough
- Puff Pastry (buy an all butter pastry-read the label)
- Easy bake appetizers, Empanadas, Pot Stickers, Crab Cakes, Cheese Balls
- Meatballs, basic recipe use different sauces for quick appetizers
- Breakfast Treats, Cinnamon Rolls, Scones,
- Frozen Seafood, Shrimp, Scallops, Lobster
I love growing Narcissus (Paperwhites) in the spring and in the fall/early winter. If you stagger planting these bulbs you can have continuous blooms from now all through the holidays. Narcissus and Amaryllis both grow well in soil or in a vase or shallow bowl with no soil at all. I love taking amaryllis bulbs to anyone that I visit during the holidays; you can even find bulb kits at the nursery or almost any store this time of year.
Unlike most bulbs these two don’t need to be chilled before planting, they love our warm climate (even if sometimes we don’t!). If you want continuous blooms buy a dozen or so bulbs and store some in a cool dark place and ‘plant’ every few weeks through late winter. Amaryllis will bloom 6 – 8 weeks after planting and Paperwhites 3-5 weeks after planting.
To plant in soil make sure the container is about 5”- 6” deep, plant the Paperwhite bulbs, with the root end down so that the tops peek above the soil surface. You can plant 5 bulbs in this pot and space them a little apart from each other. Water until the soil is damp but not soggy or the bulbs will rot, water occasionally until they bloom then water regularly but do not overwater. Some Paperwhites are very tall and need support to keep from falling over. Plant one Amaryllis bulb in the same size pot with the tip about one-third above the soil. Amaryllis can be encouraged to bloom again next year if planted in soil, cut off the old bloom to about 1” above the bulb, water and feed regularly and let the leaves grow throughout the year. In late summer stop watering and let the leaves dies back naturally as they start to store energy for the next season. You can dig up the bulb or leave in the pot and place into a cool, dark place for about 8 weeks. You can repot in fresh soil or add a little finished compost to it, bring it back into a light area, water infrequently until you see growth and then repeat the process. Paperwhites won’t usually bloom again so buy new bulbs each year.
To plant in gravel or stones place a layer of stones or gravel over the bottom of a vase to a depth of 2-4” for the Amaryllis or paperwhites and place the bulb or bulbs on top of the stones, fill the vase with more stones up to the top third of the bulb and add water up to 1” below the base of the bulb, do not let the bulb sit in water or it will rot. Add water as needed but keep the level below the base of the bulb. Be sure to use a vase or jar that is tall enough so that it won’t tip over as the flower shoots grow.
Buy some ‘kits’ as hostess gifts for the holidays and store in a cool, dark place until you need them. (Don’t forget where you stash them though!)