Easy Thanksgiving Shortcuts

How to Make Stock & Gravy for the Holidays

These are two great project to make this weekend and freeze for your holiday next week. You don’t need to wait until the turkey is cooked before making your gravy. You can make the stock in a slow cooker, much hands off and you don’t need to precisely cut the vegetables since you will discard them after the stock is made.
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

Chicken Piccata

11 / 7 / 16

An easy weeknight recipe, especially if you make the actual chicken cutlets ahead of time and freeze. Take them out of the freezer and place in the refrigerator before you head out for the day. When you’re ready for dinner (or lunch) you can finish the dish in less than 15 minutes, cover some pasta in a microwave dish and cook while the chicken cooks, add a little salad with some freshly grated parmesan cheese and seasonal vegetables for a quick, healthy tasty meal!

Chicken Piccata

Serves 4

2 skinless, boneless chicken breasts, (1 whole breast) cut in half (through the middle, as if butterflying)
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup Italian parsley, chopped

Place chicken into a freezer type bag and pound with a flat meat tenderizer to about 1/4" thick. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter has melted, add chicken without crowding, you'll probably need to do this in two batches, and cook until lightly browned. Turn and lightly brown the other side, transfer to plate.

Add more butter and oil, as needed, if you are sautéing in two batches.

Add the lemon juice, stock and capers to the hot pan and bring to boil, scraping up brown bits from the pan, the 'fond'. Taste and season, if necessary. Return all the chicken to the pan, including any liquid that has gathered on the plate, and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

www.debskitchen.com

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Holiday Appeteaser Party

11 / 4 / 16

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
(562) 296-5421
148 Main Street
Seal Beach, CA 90740

Holiday Cooking

11 / 4 / 16

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

By Reservation Only
(562) 296-5421
148 Main Street
Seal Beach, CA 90740

10 must have pantry items for the holidays

11 / 4 / 1611 / 4 / 16

10 must have pantry items for the holidays

Basic Pantry

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!

Baking

Beyond the basics, flour, white, brown and powdered sugars, baking soda, baking powder and vanilla.

Nuts
Chocolate
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)
Gravy
Easy bake appetizers, Empanadas, Pot Stickers, Crab Cakes, Cheese Balls
Meatballs, basic recipe use different sauces for quick appetizers
Quickbreads
Casseroles
Breakfast Treats, Cinnamon Rolls, Scones,
Frozen Seafood, Shrimp, Scallops, Lobster

October Cooking Demo

10 / 26 / 1610 / 27 / 16

Join us in Seal Beach

Thursday October 13th 6:30 – 8:30, approximately

Repeat Class Thur, Oct 27th!

Boursin Cheese Dip with Roasted Grapes Crostini’s

Apple, Parmesan and Walnut Salad with White Balsamic Apple Vinaigrette

Fall is the time when I start thinking about casseroles and slow cookers, here’s the first casserole of the fall!

Balsamic Chicken & Pork Riblettes

served with Roasted Red Bell Peppers, Green Onions and Fresh Lemon Olive Rice Pilaf

Orange Olive Oil Chocolate Pumpkin Cupcakes

Temecula Olive Oil Tasting Room, Seal Beach

Call Now for reservations
562-296-5421

How To Grow Amaryllis & Paperwhite Bulbs

10 / 20 / 16

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!)

Apple

10 / 5 / 16

Fall isn’t quite here yet but when you see fresh apples in the farmers markets you know it’s coming quickly! Apples starting coming into the market in August actually.

Home made applesauce is so easy and oh so tasty, not like that runny stuff you get from a jar. It’s pretty much hands off cooking so try making your own today!

Here’s a quick little guide to choosing apples

Choose organic apples as apples have topped the Environmental Working Groups ‘Dirty Dozen’ list, which identifies the most pest laden fruit and vegetables. You’ll want to eat the skin of the apple as disease-fighting pectin (fiber) lies directly under the skin

Select firm fruit with no bruises or scars and treat them gently.

Don’t wash your apples until you’re ready to use them.

Keep them in a cool place, your fruit drawer of the refrigerator is fine but don’t store with other fruit. Apples give off a gas, which will ripen you’re other fruit faster. Some apples will keep weeks in the refrigerator. They will keep a few days on the counter.

Apples are the ultimate fruit, low in calories with no fat, sodium or cholesterol. The pectin in apples actually helps to dissolve the cholesterol in ones blood stream. High in fiber, anti-oxidants, potassium, niacin and a variety of vitamins, apples are a near perfect fruit.

Apple Variety Guide

Cooking

Ambrosia, Braeburn, Cameo, Golden Delicious, Honeycrisp, Jazz, Jonagold, Jonalicious, Jonathon, McIntosh, Pink Lady, Red Delicious

Fresh Eating

Ambrosia, Envy, Fuji, Gala, Golden Delicious, Honeycrisp, Jazz, Kiku, Opal, Pink Lady, Sweetie

Apple Recipes

Applesauce

Apple Crisp

Apple Cake

Melissa’s Apple Fritters

Apple Cake

10 / 5 / 16

Apple Cake in a Jar

Serves 12

3 1/3 cups all purpose flour
1/2 teaspoon baking powder
11/2 teaspoons salt
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 teaspoons ground cinnamon
2 teaspoons baking soda
2/3 cups vegetable shortening or olive oil
2 1/3 cups sugar
4 eggs
2 cups applesauce
1 cup chopped walnuts

Preheat oven to 350°. Grease 12 (2 1/2-inch) wide-mouth canning jars with a paper towel dipped in oil.

Sift flour, baking powder, salt, nutmeg, allspice, cinnamon, and baking soda into a large bowl.

Using the electric mixer and a medium mixing bowl, cream together the shortening and sugar on low speed, then increase to medium mixing speed to mix well. While the mixer is running, add the eggs, one at a time. Stop the mixer and scrape down the sides.

Remove the bowl from the mixer and stir in the applesauce. With a large spoon, stir in the sifted flour mixture and the walnuts.

Pour the batter into a measuring cup with a spout; pour the batter neatly into greased jars. Fill the jars halfway full. Place the filled jars on the sheet tray and bake on the center rack of the oven for 45 minutes. When done, the top of the cake will spring back when pressed with a finger, and the sides will have come away from the jar.

Remove from oven and let cool 5 minutes. Poke holes in the cake with a toothpick and pour salted caramel over the top. Serve with whipped cream.

Adapted from Riki Senn at Greenbriar

Cooking at The Flower Fields

9 / 22 / 16

Join us for a unique Culinary Event and Cookbook Signing on Wednesday, October 5th
Time: 11:00-1:00
Cost $45.00 per person

Chef Debbi Dubbs will be teaching this Fall inspired menu, with a cooking – technique you can all take home and try. Join us for lunch at the Flower Fields, and enjoy our highlighted local artisans.

Menu:
Pan-Roast Chicken with Porcini Bucatini

Classic Panzanella Salad

Homemade Chocolate Biscotti

Her cookbook, ‘What’s in Your Pantry”, will be available for signing.

Sponsored by Melissa’s Produce and ScanPan

Chocolate Cherry Cookies

9 / 16 / 16

In honor of my friends birthday I made him these cookies and I had some leftover (this recipe makes about 4 dozen cookies). I took them to last nights cooking class and everybody seemed to love them. They’re not too sweet but just the right size for a nice little bite and they pair well with any red wine (what doesn’t?).

During the holidays I replace the cherries with crushed peppermint candies and add peppermint extract instead of the vanilla. So I hope you enjoy them!

Chocolate Cherry Cookies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon salt
¼ cup chopped walnut pieces, optional
1/2 cup chopped dried cherries
8 tablespoons (1 stick) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
8 ounces bittersweet chocolate, melted and cooled*
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup powdered sugar

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the chopped walnuts and peppermint chips, stir to distribute well.

In the bowl of a stand mixer, fitted with the paddle attachment, or in a large mixing bowl, cream the butter and brown sugar until light and fluffy, about 3 minutes.

Add the eggs and vanilla, and beat until completely incorporated. Add the melted chocolate and beat until completely incorporated. Gradually fold in the flour mixture until just combined.

Chill the dough for at least 2 hours until firm, or up to overnight.

Remove the dough from the refrigerator. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

Place the granulated and powdered sugar in separate small bowls. Scoop 1 tablespoon of the dough, form into a ball, and place on a plate. Repeat with the remaining dough.

Roll each ball in granulated sugar and then in powdered sugar to coat. Place on the baking sheet 2 inches apart. Bake for 10 to 12 minutes, until the cookies begin to spread and the tops split. Remove from the oven and cool for a few minutes on the baking sheet, then transfer the cookies to wire cooling racks. Let the baking sheet cool, and repeat with the remaining dough.

Cookies will keep in an airtight container for about one week.

*To melt the chocolate, place in a microwave safe bowl and heat for 30 seconds, stir, and heat at 10 second intervals until melted, stir occasionally.

Optional:

For Peppermint Cookies add 1/4 cup crushed peppermint candies and use peppermint extract instead of the vanilla.

*To crush peppermint pieces, place several candy canes or peppermint candies into a freezer type bag and crush with a meat pounder or rolling pin.

Santa Maria Style BBQ

9 / 2 / 16

Santa Maria style bbq tri tip is traditionally made with a simple rub and grilled over hard wood, sliced thin and served with salsa, pinquinto beans and tortillas. You can find bbq’s on most street corners in Santa Maria but if you can’t get there, grill up your own. I prefer a wet marinade for a little extra flavor and sometimes I’d rather cook it in the oven so I’ve offered a recipe for both. Be sure to let it rest after grilling and slice it thin against the grain. Make extra for sandwiches or tacos or heating leftovers up to serve with some nice fried eggs. You’ll want to make sure you have enough so plan on 1/2 # per person.

Santa Maria Style Tri Tip

1/2 cup red wine
1/2 cup olive oil
2 tablespoons Worcestershire
1 tablespoon soy sauce
1 lemon, juiced
3 cloves garlic, minced
1/4 teaspoon dry mustard
1 tri tip, about 2 1/2 – 3 pounds

Combine red wine, oil, Worcestershire, soy, lemon juice, garlic and mustard.

Marinate meat in sauce in refrigerator for up to 2 hours, turning several times.

Grilling Method

Remove from refrigerator 2 hours before grilling. Grill over medium heat about 15 to 20 minutes on each side, brushing frequently with marinade. For a more accurate temperature use a probe style thermometer that has been designed to be used with a grill. Use the temperature guides below for cooking.

Oven Method

Preheat the oven to 450°. Remove the meat from the marinade and pat it dry. Discard the marinade.

Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Use a probe style thermometer inserted into the center of the meat. Set temperature for 115° - 120° for rare, 120° - 125° for medium-rare or 130° for medium, it is not recommended to cook tri tip higher than 130°, the meat will be tough and dry.

Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize.

Slice the meat into thin slices across the grain.

Santa Maria Pinquinto Beans

1 pound Rancho Gordo dried heirloom Santa Maria pinquito beans
10 cups water, divided
3 tablespoons olive oil, divided
1 carrot, peeled
½ onion, chopped
1 celery stalk
3 teaspoons kosher salt, divided
2 slices bacon, diced
1 large red onion, chopped
3 cloves garlic, minced
6 ounces tomato purée
2 tablespoons brown sugar
2 teaspoons ground dry mustard
1 teaspoon Tabasco sauce, optional

Pick through the beans and remove any foreign matter. Rinse with cold water. Place the beans in a large bowl, cover with 6 cups of water and refrigerate overnight.

Drain the beans and rinse. Place the beans in a pot with 4 cups of water, 1 tablespoon olive oil, carrot, onion and celery. Bring to a boil and then reduce to a simmer. Cover and cook for 1 hour or until the beans are tender.

Season with 1 teaspoon kosher salt, then allow the beans to cool in the liquid. Once cool, remove and discard the carrot, onion and celery.

In a large pot set over medium heat, add bacon and remaining olive oil. Cook until bacon is golden brown. Add the red onion and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 2 minutes more. Add the tomato purée, brown sugar, dry mustard and Tabasco sauce. Next, add the reserved beans, 2 cups of the bean-cooking liquid, 2 teaspoons kosher salt and cook for 30 minutes at a low simmer. The beans can be refrigerated for up to one week, or freeze for up to 3 months.

Courtesy of Cambria Winery

Rancho Gordo Beans can be purchased from www.ranchogordo.com

Santa Maria Style Salsa

3 medium fresh tomatoes, chopped
½ cup finely chopped celery
½ cup chopped green onions
½ cup finely chopped California green chiles
2 tablespoons snipped cilantro
1 teaspoon vinegar
Dash of Worcestershire sauce
Pinch of garlic salt
Pinch of dried oregano, crushed
Few drops of hot pepper sauce

Combine all ingredients in a bowl, cover and let stand for one hour to blend flavors.