Author: Chef Debbi Dubbs

Fudgy Peppermint Brownies

If you google how to bake brownies in a skillet you will find recipes that actually cook in the oven in a skillet rather than a recipe you can cook in a skillet on the stove top. Why bother unless you’re going to serve the brownies to your guests in the pan? I’m talking about actually BAKING them in a skillet on the stove top. This makes them super fudgy but a little difficult to get out of the pan so be sure to use a good nonstick skillet. Here are two recipes, one traditional and one cooked in a skillet (a cheater recipe as I used a box mix-yes a box!) You decide which one works for you!

Fudgy Peppermint Skillet Brownies

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This recipe yields 2 pans of yummy, fudgy brownies using an 11″ skillet (w/lid) or sauté pan.

  • 1 box brownie mix, plus ingredients on box
  • ¼- ½ teaspoon peppermint extract
  • peppermint candies, crushed

Mix brownies according to package directions, adding peppermint extract.

Add ½ of the batter to skillet and stir it around over low to medium heat while it ‘bakes’ and solidifies. Cover and cook over low heat for approximately 10 minutes or until the sides start to crisp. Add candies to the top of the brownies, turn off heat and let the pan sit for about 5 minutes before cutting.

Fudgy Brownies

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  • 1 cup flour
  • ¾ cup Dutch cocoa powder
  • 2 cups sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 3 lg. eggs
  • ½ cup butter, melted (8 Tb)
  • ¼ cup oil, vegetable, olive or flavored olive oil
  • 2 teaspoons vanilla, substitute any flavored extract
  • ¼ cup chopped nuts, chocolate chips, peppermint pieces etc.

Preheat the oven to 375° and lightly grease a 9x13 pan.

Add all the ingredients to a large bowl in the order they are listed. Stir together and beat until the mixture is smooth. Mix in nuts, chips etc. that you’d like to use.

Spoon into the prepared pan and bake 25-30 minutes, or until just barely beginning to pull away from the sides of the pan, remove from oven and let cool.

Mexican Skillet Fry

 

I use this mix for tostada’s and scoop it over some great refried beans or top with tamale topping and bake or even spread on nachos or in tacos and burritos. Feel free to use other ingredients as well, look to see ‘What’s In Your Pantry’

Mexican Skillet Fry

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  • 1 lb. ground beef or turkey
  • 1 small onion, diced
  • 2 bell peppers, diced, I used 1 red & 1 green
  • 1 8oz can diced tomatoes with green chile
  • 1 cup long grain white rice
  • 2 cups chicken or beef stock
  • 2 teaspoons taco seasoning
  • Sea salt
  • 1 cup shredded Mexican cheese or a mixture of jack & cheddar cheese*
  • 3 green onions, sliced to garnish
  • Optional
  • Tamale Topping:
  • 1 ½ cups milk
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1/2 cup yellow cornmeal
  • 1 cup shredded Cheddar cheese
  • 2 eggs, lightly beaten

In a large pan skillet with a lid, brown ground beef (sauté the meat until you can break it up but don’t cook all the way through before adding next ingredients. Do not drain, if using ground turkey, you may have to add a little vegetable oil to the pan.

Add onions & peppers and cook until they are soft, then add spices and a little salt to taste, mix well.

Add can of tomatoes with green chile’s (including juice), rice, and stock and stir together, cover and let simmer until liquid is absorbed and the rice is cooked, about 10 minutes. Taste and re-season if needed, top with cheese and cover, cook over low heat until the cheese has melted. Garnish with chopped green onions.

Serve with soft tortillas or chips.

*Omit cheese if using the tamale topping.

Follow these instructions for Tamale Pie:

Preheat oven to 375°.

In a medium saucepan, heat milk with 1 teaspoon salt and the butter. When the milk is hot, but not boiling, gradually stir in the 1/2 cup yellow cornmeal. Continue cooking until thickened, stirring constantly.

Remove from heat and stir add the cheese and beaten eggs. Stir to blend.

Place meat mixture into an oiled baking dish and top with tamale mixture, bake for 20-25 minutes or until lightly browned.

Cranberry, Apple & Pear Relish

Cranberry, Apple and Pear Relish

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A perfect relish or conserve for fall and winter use. Serve it with chicken, beef, duck or other game meat; it also makes a great spread or dip mixed with cream cheese.

  • 2 cups peeled and chopped apples
  • 2 cups peeled and chopped pears
  • 12 oz. fresh cranberries
  • 2 1/2 cups sugar
  • 1 1/2 cups water
  • 2 orange, zested and juiced
  • 1/4 teaspoon nutmeg
  • 6 - 8 whole cinnamon sticks
  • 1 cup chopped walnuts

Makes 6 pints, approximately

In a large pot combine apples, pears, cranberries, sugar, water and orange juice.

Simmer, stirring frequently, for 15 minutes.

Stir in the nutmeg and walnuts, and then cook for 5 more minutes.

Use fresh or can for future use. To process follow these instructions.

Place a whole cinnamon stick in each sterilized jar, then ladle the hot relish into jars leaving 1/4″ headspace.

Process for 15 minutes in a boiling water canner.

Adapted from Farmers Daughter

January Cooking Demo

Join Us

Thur., Jan 18th & 25th

6:30 – 8:30, approximately

Menu

Citrus – Avocado Salad

      With Basil Vinaigrette

 Chicken Cacciatore

     Mini Gnocchi with Cheese Sauce

      Garlic Roasted Broccoli Rabe

Chocolate Amaretti Cake

   

 

$45.00

For reservations call

Temecula Olive Oil,  148 Main St. Seal Beach

(562) 296-5421

Sponsored by

Out In the Field

Some set-up photo’s of our far out-in-the-field event for Debs Kitchen. Travel out Santa Rosa Creek Rd. to farmlands and the hills of Central California. Far from the city to abandoned Santa Lucia Ranch for a delightful day.

 

 

 

 

Growing Amaryllis

3 Ways to Plant Amaryllis

A lovely amaryllis in bloom is a sure sign that the holiday season is in full swing. By planting in November, you can ensure gorgeous flowers come Christmas.
TV gardener Andrea Mason shares easy techniques for growing amaryllis in three different mediums:

 

WATER PLANTING

Fill a clear vessel with a three-inch layer of stones or pebbles.
Add the amaryllis bulb, then add more stones around it for stability.
Add water just below the bulb, but not touching it, and monitor the water level to make sure it remains consistent.

 SOIL PLANTING

Partially fill a pot with well-draining potting soil; add bulbs.
Fill in with soil 2/3 of the way up the bulb, keeping the “neck and shoulders” above the soil level.

Water and let pot drain; cover the soil surface with moss or pebbles for decoration. Potted amaryllis can thrive for more than 15 years if properly maintained. 

COCO PEAT PLANTING

Place coco peat disk in a container and add warm water.
Allow disk to absorb water and expand for about 15 minutes; stir.
Fill the bottom half of a pot with coco peat mixture and position bulb with roots down. Add remaining mixture so about 1/4 of the bulb is above the surface.

 Care Tips

After planting, place bulbs in a warm, bright spot. Bottom heat, such as a germination pad or the top of a refrigerator, will help force the bulbs out of dormancy.
Water sparingly until green growth appears, then water regularly. Try to keep the soil moist but not soggy.

Stake the stalks with twigs when they grow tall so they don’t topple over.
After flowers fade, cut stems an inch from the base of the bulb. Water as needed and apply household fertilizer monthly until midsummer. Then, cease watering and let bulbs rest for two months, at which point they’re ready to begin the forcing process once again.

Article from Martha Stewart

Photo Smithsonian Inst. Diane Shaw

Roasted Red Pepper Dip

Cooking from the Pantry

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An easy roasted red pepper dip for any occasion. Quick and easy to prepare; serve with pita bread, cocktail bread or any cracker.

  • 1 cup walnuts -- toasted
  • 1 slice Italian bread -- torn into pieces
  • 1 cup red peppers -- roasted
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin, or to taste
  • 1/2 teaspoon Aleppo pepper -- ground or Hungarian paprika
  • 1/2 teaspoon sugar -- optional
  • pita bread -- sliced into wedges

Place all ingredients into a food processor or blender and puree into a

smooth paste, stopping occasionally to scrape down the sides. Refrigerate

if not serving immediately. Let come to room temperature before serving.

Serve with pita wedges.

Cooking From The Pantry

Easier than pie recipe for seasonal sweets. Great on the buffet table, to take to a pot luck or just for an afternoon snack.

Pumpkin-Cranberry Bars

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My aunt-in-law gave me this great recipe and I’ve adapted it by adding cranberries and powdered sugar frosting; although the bars a great without a frosting too!

  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking spice (nutmeg, cinnamon, cloves etc.)
  • ½ teaspoon salt
  • 1 cup dried cranberries or other dried fruit
  • 2 eggs
  • ¾ cups sugar
  • ½ cup canola oil
  • 1 cup pumpkin puree
  • Frosting:
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • 1 tablespoon milk

Preheat oven to 350 °.

Sift together flour, baking powder, baking soda, baking spice and salt. Stir in cranberries; set aside.

Using an electric mixer beat together eggs, sugar and oil; add pumpkin puree and mix until just blended. Add dry ingredients and mix until combined.

Spread mixture into a 9 x 11” pan and bake for 15 to 20 minutes.

Frosting:

In a small bowl, add powdered sugar and vanilla. Drizzle in milk, stirring until you have a smooth mixture.

Cut the bars and place them on a cooling rack over a piece of parchment paper. Drizzle with the powdered sugar frosting and let set for a few minutes.

You can purchase a baking spice from Penzeys, you won’t regret it. Replace all your ingredients, nutmeg, cinnamon etc. with the baking spice for an extra special flavor!

December Cooking Demo

 

Last Class of the Year

Festive Family Dinner

Thursday December 7th

6:30 – 8:30, approximately

Menu

Artichoke Bruschetta

Tomato Bisque with Gruyere & French Ham Croutons

 Italian Roasted Beef in Barolo Wine Sauce

Balsamic Butternut Squash, Brussels Sprouts & Pecans

Stuffed Shells with Homemade Ricotta

Cranberry-Orange Olive Oil Cake

$45.00

For reservations call  Temecula Olive Oil, Seal Beach

(562) 296-5421

Sponsored by

Nov. Cooking Demo

Join us for our next cooking demo

Entertaining Menu’s

Thursday, 6:30-8:30, approximately

Nov 9th & 16th

 

Menu

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

$45.00

For reservations call  Temecula Olive Oil, Seal Beach

(562) 296-5421

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Chicken Stew Cassoulet

 

Chicken Stew Cassoulet

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  • 8 chicken thighs
  • Sea Salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 1 small to medium onion, finely chopped
  • 4 carrots, cut in half and then sliced into half-moons about ¼” thick
  • 3 celery, sliced 1/4" thick
  • 3-4 cups chicken broth
  • 2 bay leaves
  • 1 tablespoon dried thyme, crushed
  • 1 lg. can whole tomatoes
  • 2 cups white beans
  • 1 cup bread crumbs, large pieces not fine

Rinse and pat dry the chicken. Trim any excess skin and fat.

Preheat oven to 375°.

Heat a large Dutch oven, add the butter and oil. Season the chicken with sea salt and pepper, place the chicken pieces skin side down in the pan and brown well on both sides. Don’t crowd the chicken in the pan, do this in 2 steps if needed.

Set aside and pour off most of the drippings leaving about 2 Tablespoons in the pan. Sauté the onions, carrots and celery, return the chicken to the

pan and add chicken broth, bay leaves, thyme, tomatoes, white beans and a little salt

and pepper. Cover and place into oven and cook 30 minutes.

Check to make sure that chicken is nearly cooked.

Add bread crumbs and return to the oven, uncovered. Cook until crumbs are

lightly browned, about 15 minutes.

Soup Season

Photo: Christina Peters

I love fall and winter and I love to cook hearty stews and warming soups. One of the most important ingredients is stock or broth for your dish and homemade is the best. Most of the time spent making stock is hands off, it needs to simmer for a good 4 hours so prep time in the kitchen can be limited to about 1/2 hour. Cut most of that time in half by making the stock in your pressure cooker but I like the results better just simmered slowly on the back of the stove. (Besides it makes your house smell wonderful!) I’ve included a list of descriptives for stock, broth, stew, soup etc. And my recipe for a perfect stock; stock is made with bones and broth is made with pieces of meat and vegetables and is a little less hearty than stock. Keep some stock in your freezer for quick meals during the winter season. Recipe below but here are some descriptives of soups, stews etc.

Bisque:           a rich, thick usually smooth soup. Thickened either by pureeing or adding                         cream and usually made with some kind of seafood.

Chowder:      a thick, chunky soup

Stock:             clear savory liquid made from vegetables or meat on the bone

Broth:             similar to stock but made with just meat or vegetables, not a hearty as stock

Gazpacho:     a cold vegetable soup usually with tomatoes as main ingredient

Gumbo:         thick broth with creole seasonings and chunks of meat & vegetables

Stew:              thick soup with chunks of vegetables and/or meat

Soup:              thinner than a stew with less chunks

Guides for making stocks

Use mild flavored vegetables, onions, celery, carrots, potatoes, tomatoes

No oily fish such as salmon

Beef bones with marrow will have more flavor

Use chicken feet for great taste and lots of natural gelatin

Do not season stock with salt until after it’s cooked

For making soups or stews

                        Any fresh or frozen veggie can be used. Do not defrost vegetable before      using,  just toss it into the stock.

                        Onion, peas, broccoli florets, celery, carrots, potatoes (will help to thicken soup also), corn, zucchini, peppers

                        Herbs

                        Basil, oregano, thyme, Italian parsley, crushed red peppers, Italian seasoning

                        Beans

                        Keep canned or frozen beans such as kidney, navy, white beans, pinto, black                    beans

Grains (pre-cook and freeze) Add at the end of cooking time

                        Farro, barley, rice, pasta, quinoa, beans

Chicken or Turkey Stock aka Bone Broth

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  • 1 whole organic chicken, about 4 lbs., rinsed well, or
  • 3 # chicken pieces, backs, necks, wings, feet; these pieces will render a lot of gelatin (flavor) to your stock. Do not use livers but gizzards and heart are okay
  • 2 bay leaves
  • 3 sprigs of fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 2 tablespoons cider vinegar, optional for bone broth
  • 1 large onion, quartered, leave skin intact but wash off any dirt from the root
  • 1 large carrot cut into thirds
  • 2 celery stalks cut into thirds, include some top leaves
  • 1 large leek, cut in half lengthwise and washed well between the leaves, cut into thirds
  • 6-9 whole black peppercorns

Place the chicken into a large stockpot and cover with cold water. Bring to a boil over high heat; reduce to a simmer and skim any foam that rises to the surface. This should take about 15 minutes.

After removing any foam add the cider vinegar (for bone broth), vegetables and herbs, bring back to a boil, turn heat to a simmer and cook 2 – 2 ½ hrs.

Remove from the heat and let the stock sit for 10 to 15 minutes, remove large chicken pieces and strain remaining stock through a cheesecloth-lined strainer. Cool by placing the container of strained stock in an ice water bath in the sink and then refrigerate overnight.

The next day, remove the fat from the stock by skimming with a ladle. The stock will keep for 3 days in the refrigerator or 3 months in the freezer. Be sure to label and date before freezing.

To adapt the recipe for Turkey Stock, roast a turkey back, neck, 2 wings and 1 package of chicken feet (yes, chicken feet have tons of flavor!) in the same manner as above.

For a deep rich flavor you can brown all your chicken pieces and vegetables, if desired, before making stock.

*Pressure Cooker or Instant Pot Directions

Place all pieces into the pot along with herbs, vegetables etc. Add 10 cups of cool water, cover and cook on high for 1 hour in your electric cooker. Let pressure cooker release naturally, strain and cool as above.

 

 

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