Author: Chef Debbi Dubbs

Fall Vegetable Gardens

Fall Vegetable Gardens

Fall Vegetable Garden

Although here in Southern California there aren’t many place where we get frost, some places away from the beach will get a light frost and towards the mountains an early frost and snow. But our last frost date near the coastline is anywhere from early Nov to early Dec. and our first frost date is somewhere around Feb. It’s good to know this information so you can plan on what and when to plant.

As the ground gets cold seeds will have a hard time sprouting or will not sprout at all. Planting a fall garden with vegetables that can ‘over-winter’ will see you through the cool, rainy (hoping) months. Heartier vegetables like broccoli, cauliflower and Brussels sprouts actually get a little sweeter with a touch of frost.

If you get tomatoes, beans and cucumbers in the ground now (Aug-Sept) make sure you plant early varieties that have time to fruit before the ground begins to cool. Most nurseries will still be carrying good supplies of summer vegetables for the next month.

These are some fruit and vegetables that will grow for you now.

Broccoli, Cabbage, Kale & Brussels Sprouts
Parsley & Cilantro (but if we get a hot spell between Sept & Oct they may bolt)
Beets, Carrots, Turnips (try the little white turnip, sweet tasting even raw)
Leeks, Scallions, Onions, Shallots
Peas & Potatoes
Lettuce (provide a little shade until Nov), Spinach & Mustard

Here are two nurseries in our area that I love for great vegetable plants.

H & H, Lakewood Blvd, Lakewood

http://hhnursery.com/

Rogers Gardens, Newport Beach

http://rogersgardens.com/

Almost all the seed catalogs have great sale prices too, a good time to pick up some fall and spring seeds.

Grow Organic/Peaceful Valley Farms

http://www.groworganic.com/

Baker Creek Seeds

http://www.rareseeds.com/

High Mowing Seeds

http://www.highmowingseeds.com/

Renee’s Garden

http://www.reneesgarden.com/

Seeds From Italy

http://www.growitalian.com/

It’s Hatch Chile Time!

 

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Get out your BBQ’s or roasters, it’s time for Hatch Chile’s! You’ll want to stock up on these fabulous, versatile chiles while they are in season. Melissa’s Produce brings these chiles from Hatch, New Mexico to Southern California and hosts roastings all over the southland (actually all over the US). You could order raw ones from Melissa’s website, melissas.com , or you could pop into a roasting (check out roasting dates, times & stores here) and they will roast them up for you on-site. Inside the store you’ll find all kinds of Hatch chile treats as well as things to cook up like Hatch Salmon Burgers or Hatch Chile Crab Cakes and Hatch chile sausage. Baked goods, cheese with Hatch chile’s, salsa and sauces. The list is endless!

Here is a perfect chicken wing recipe for football season, we grilled it up for the LA Rams first pre-season football game last weekend.

Tangerine Hatch Chile Chicken Wings and Cucumber-Yogurt Sauce

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Serve the wings with the Cucumber-Yogurt Sauce and sliced veggies and LOTS of napkins.

  • 3 small Persian cucumbers or large English cucumber, diced
  • 1 tablespoon salt
  • 2 cups Greek yogurt*
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon fresh dill
  • 1 tablespoon olive oil
  • Salt & freshly ground black pepper, to taste
  • 1 package chicken wings
  • 1 bottle of Not Ketchup Sugar Free Tangerine Hatch Chile Sauce*

Toss a bunch of chicken wings with Tangerine Hatch Chile Sauce and grill over hot coals until the chicken wings are blackened and tender.

Cucumber Yogurt Sauce

Peel cucumbers and dice, if using English cucumber you can remove the seeds. Put them in a colander and sprinkle with the tablespoon of salt to draw out some of the water, let drain for about 30 min. Place the cucumbers into a piece of cheesecloth or kitchen towel and twist the towel to get out any remaining liquid.

Add everything to the food processor and blend until you get the consistency you want (chunky or creamy). Season with salt and pepper and refrigerate before serving, best if made a few hours before you’re going to serve it.

*If the yogurt is a little runny you can drain it through cheesecloth for several hours or overnight.

tnagerine hatch chile sauce

*You can find the Sugar-Free Tangerine Hatch Chile ‘Not Ketchup’ here

Refrigerator Pickled Veggies

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Pickled Veggies

Print
  • 1 bunch of radish
  • 3 carrots
  • 4 mini white turnips
  • ¼ # thin green beans
  • 4 small watermelon radish
  • 1 lg. clove garlic, crushed but whole
  • 2 shallots, sliced thin
  • 2 ½ cups pomegranate or red wine vinegar
  • 1 cup apple cider vinegar
  • ½ cup white vinegar
  • 2 cup water
  • 2 tablespoons sugar
  • 4 strips of lemon peel
  • 2 tablespoons pickling or canning salt (do not use any other salt)

Cut up all your veggies into what ever shape you like, making sure they fit into the jar that you will pickle them in.

In a medium sized saucepan add vinegar, sugar, lemon peel and salt; bring to a slow boil, whisk until all the sugar is dissolved,

Wash a quart canning jar and fill with hot water. Let stand while you are bringing the brine to a boil.

Once the sugar has dissolved in the brine, pour the water out of the jar and fill with veggies. Pour the brine over them, let cool, then cap and refrigerate.

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Ceviche with Avocado and Tomato Broth

 

ceviche tomato

 

Ceviche with Avocado and Tomato Broth

Print
  • 1 pound white fish halibut, red snapper, sole,
  • 2 teaspoons mild or hot pepper
  • 2 tablespoons cilantro, minced
  • 1 tablespoon shallot, minced
  • 1 large rib celery, cut into a small dice
  • 1 medium tomato, cut into the same size as the fish, squeeze out the seeds
  • 1/2 cup freshly squeezed lime juice, or enough to cover ingredients
  • 1 splash olive oil
  • Tomato Broth
  • 1 slice white bread
  • 1 can whole tomatoes, with juice
  • 1 cucumber, peeled, rough chopped
  • 1 small shallot, rough chopped
  • 1 cup tomato juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 pinch garlic powder
  • Salt and pepper
  • 1 pinch sugar
  • 2 Haas avocadoes, peeled, cut in half, pit removed
  • 1 lemon or lime zested
  • cilantro sprigs, for garnish

Ceviche:

Chop the white fish into small dice, add to a mixing bowl and set aside.

Clean the pepper of stems, seeds and ribs and mince into a fine dice. You may want to wear glove to do this.

Mix all ingredients together well; making sure it’s all covered by the lime juice and olive oil. Refrigerate for at least 3 hours.

Tomato Broth:

Place the bread into the bowl of a food processor and process until you have coarse crumbs. Add remaining ingredient and process until pureed. Chill for 30 minutes before serving.

Ladle some tomato broth into a cup or bowl. Place avocado into center of bowl, place ceviche into the center and top with lemon zest and a sprig of cilantro.

 

 

 

 

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Grilled Pizza

Pizza on the grill 1

I love pizza on the grill! The first time I cooked pizza on the grill I was worried the dough would slip through the grates but it doesn’t! The grill is a perfect tool for a backyard dinner, the house stays nice and cool and you can relax with a cold drink while your pizza cooks. First you have to heat your grill to it’s hottest! Pizza likes a good 500° – 600° oven to produce a great crust.

Buy or make your crust in the morning so it’s ready to go when you are. Prep your ingredients ahead of time. Grate or slice the cheese, pepperoni or salami, slice the mushrooms (store in a small bowl with a slightly damp paper towel over them), cut or tear your herbs such as basil, thyme and/or make a pesto for your pizza. Be creative and be organized.

Once your grill is at its hottest, roll out your dough on a lightly floured surface (or if you’re into hands on-flour your hands and stretch the dough out into any shape you like). Put your dough on a pizza peel that has been lightly dusted with flour or cornmeal, make sure the dough slides around on the peel so that when you put it on the grill it will slide off easily.

Brush your grill with oil and slide the dough onto that spot. Turn down the burners if you’re using a gas grill.* Grill for 2-3 minutes or until lightly charred. Turn your pizza over, brush the cooked side with a little olive oil if you like, add your sauce and any of the toppings you’ve chosen. Close the grill lid and let the pizza cook until the bottom is nicely charred and your toppings have melted and cooked. Remove from the grill with the pizza peel, let sit for a minute or two before slicing. Enjoy with a cold beer and tossed salad! That’s how to beat the heat at my house. Have a great summer!

*If using a grill with charcoal or wood you’ll want to make a direct heat side and an indirect heat side. You’ll be cooking the pizza on the indirect side.

Here’s the recipe

No Knead Pizza Dough

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This is Jim Lahey’s no knead recipe for pizza dough, it’s easy and so much better than store bough pizza dough. The hardest part is to remember to make it ahead of time. You can store the dough up to 3 days in the refrigerator so it’s easy to plan ahead. This recipe makes 4 balls of dough (4 pizza’s). Jim likes to weigh all the ingredients and in reality you do get a much better and more consistent product but if you insist on measuring, I’ve included his instructions for that also.

  • 500 grams all-purpose flour, 17 ½ ounces or 3 ¾ cup, plus a little extra for shaping
  • 1 gram active dry yeast, ¼ teaspoon
  • 16 grams fine sea salt, 2 teaspoons
  • 350 grams water, 1 ½ cups

In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.

Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature for 18 hours or until more than doubled. It will take longer in a cook room and less time in a warm one.

Flour a work surface and scrape the dough out of the bowl, divide into 4 equal parts and shape them.

For each portion, start with the right side of the dough and pull it toward the center, then do the same with the left, then the top, then the bottom. (The order doesn't actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.

If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.

Galette, Crostata or Tart

Galettes, Crostata and Tarts are similar in nature, they all can be sweet or savory and they all have a tasty butter crust. Really the only difference is Galettes (French) and Crostata’s (Italian) are free form on a baking sheet lined with a piece of parchment. A tart is always cooked inside a ring or a tart pan so the sides are nice and neat and usually scalloped. There, that’s it!

Galette marked

Whatever you call them this is the best time of year to make them with all the wonderful fresh fruit at the farmers market. You can use any kind of fruit which makes this recipe so versatile and the crust is easy to make. Make some dough ahead of time, wrap it well in plastic wrap and store in the freezer for up to 2 months, defrost overnight in the refrigerator. Please don’t buy frozen pie dough from the market, you’ll be disappointed in the finished product. Most of them have no butter in them which is what makes this crust so flaky and tasty. It’s easy to do in a food processor, try it this weekend.

Rustic Fruit Galette

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Notes:
Flour can absorb water from the air so on hot dry days the flour may take more water to come together than on a humid day. Always fluff your flour by swiping a knife through it to lighten it, flour compacts as it sits. Unless you weigh your flour this is the best method to ensure you get an even product every time you bake.
The dough can be refrigerated up to 2 days or frozen up to 2 months.

  • 1 cup sugar, divided
  • 2 cups all-purpose flour
  • ¼ teaspoon. salt
  • 2 sticks cold butter, cut into small pieces
  • 4 tbsp. ice water
  • 1-1½ cups berries or any fruit mixture
  • 1 large egg yolk, lightly beaten with 1 tbsp. milk or cream

Place ½ cup of the sugar, all the flour and salt into the bowl of a food processor, pulse to mix briefly, add the butter and pulse until butter is the size of peas. Pour the mixture into a bowl and begin to add the ice water one tablespoon at a time until the dough comes together in a ball. Divide into two and form a disc, wrap tightly in plastic wrap or parchment and chill for 1 hour.

Cut any pieces of large fruit into pieces and mix together in a bowl with ½ the remaining sugar (1/4 cup). Refrigerate until ready to bake tarts.

Preheat the oven to 450°.

Line a baking sheet with parchment paper and set aside. Take the dough out of the refrigerator one disc at a time. Roll into a round ¼” thick on a rol mat or floured surface and place on the parchment, repeat with the other disc. Use as little flour as possible to roll out the dough.

Split the berry mixture into the center of each round leaving a 1 ½” border around the edge. Fold up the edges pleating or folding to cover most of the fruit. Brush the dough with the egg wash and sprinkle the remaining sugar over the dough.

Bake for 12 minutes or until the crust is lightly browned, cool and serve with ice cream or whipped cream.

Hot Weather Dinner

A basket of sweet corn, three ears partially husked

There is nothing like summers sweet corn on the cob. The tables at the farmers market this weekend were loaded with all kinds of corn and great prices make you want to stock up but corns sweetness will turn to starch the longer it’s stored. There’s an old saying that you should start the water boiling for the corn before you pick it. But if you don’t have a corn field in your back yard here are a couple of tips to help maintain that sweetness.

One, don’t peel and husk your corn, leave it in its little corn jacket and store in the refrigerator. This won’t maintain it’s sweetness long but it will stay sweet for about a day.

Two, peel and husk your corn, freeze separately and when frozen wrap in plastic and pop into a freezer bag. Use within a few weeks for best results.

Three, (this is my favorite), peel a few leaves off the outer ear but leave the husk and some leaves still attached. Chop off the very top and the bottom. Here’s another tip for you-usually corn worms are only found in the top of the ear, just lop that part off, the corn is still good to eat and it means that the farmer didn’t dust the corn with insecticide (a good thing). Put the corn into the microwave and cook for 5 minutes, remove carefully it will be hot. Place in a colander in the sink and run some cool water over it. After it cools, refrigerate and it will hold it’s sweetness for a day or two.

Here’s one of my favorite hot weather dinner salads using sweet corn right off the cob!

Shrimp and Avocado Salad

Print
  • Dressing
  • ¼ cup Pomegranate vinegar or good red wine vinegar
  • 1 teaspoon finely diced shallots
  • 1 teaspoon Dijon mustard
  • Dash of dried parsley flakes, crushed
  • ½ cup olive oil, approximately
  • Salad
  • 1 head Bibb lettuce, peel the leaves from the core, rinse with cool water and dry well
  • 1 ear fresh sweet corn, prepare the corn as directed in the notes.
  • 1 small Persian cucumber, cut in half lengthwise and then into half moons
  • 1 medium tomato, chopped into bite-sized pieces
  • 8 large shrimp, (U16), cut into bite-sized pieces
  • 1 Haas avocado cut in half; pit removed and scoop out the whole half
  • 2 rashers (slices) bacon, cooked and crumbled
  • ¼ cup crumbled blue cheese, optional

Dressing

In a jar or small bowl add vinegar, shallots, Dijon mustard and parsley flakes, add a sprinkle of salt and pepper. Slowly whisk in the olive oil to emulsify. As soon as the dressing starts to thicken stop and taste the dressing, if it needs more continue to add the olive oil while whisking. Any extra dressing may be stored in the refrigerator for up to 3 weeks.

Tear the lettuce leaves into large pieces and add to a large bowl and toss with a little of the dressing. Add the corn, cucumber, tomato and shrimp and toss again with a little dressing. Lightly mix in the avocado and place into shallow bowls or large plates, sprinkle with bacon and cheese and serve extra dressing on the side.

Makes 2 entrée salads

Notes:

Pick up fresh corn from the farmers market, not the supermarket. The sugar in corn starts to turn to starch when it’s picked so by the time it gets to the supermarket much of the sweetness will be gone. When you get the corn home here’s an easy trick to help keep the sweetness in for a day or two. Remove some of the outer leaves but not all. Cut the top and bottom off the ear and microwave for 5 minutes. It will be hot when you bring it out of the microwave so run some cool water over it and set it aside to cool completely. This method is similar to blanching and shocking your vegetables. Use right away (peel the remaining leaves and silk then slice off the cob) or store in the refrigerator for a day or two.

In the hot weather buy the shrimp already cooked for an easy meal at the end of the day. If you purchase raw shrimp to cook it simply bring a large pot of water to a boil, add a tablespoon of Old Bay Seasoning and cook at a slow boil (bubbles just break the surface) until the shrimp is done, about 5 minutes. To test the shrimp simply take one out, run cool water over it, peel, devein and eat it!

Pomegranate vinegar can be ordered from Temecula Olive Oil Co.

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Slow Cooker Carnitas

For everyone who missed this recipe from class, I thought I’d put it up on the blog for you! A great recipe for easy summer dishes!

carnitas

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Adapted slightly from Rick Bayless

  • 2 pounds boneless pork shoulder
  • Salt
  • 1 ½ - 2 cups freshly rendered pork lard (you can buy good-quality lard from a local butcher or Mexican market; I don't recommend the hydrogenated lard that's sold in bricks)

Cut the pork into 2 ½- to 3-inch pieces and sprinkle generously on all sides with salt. Scoop the lard into a 6-quart slow cooker and turn on high. When the lard is melted, fit in the pork in a single layer (there should be few gaps between the pieces and they should be barely covered with the fat). Cover and cook until thoroughly tender, about 3 hours. Turn off, uncover and let cool.

Remove the pork to a cutting board, leaving behind as much fat as possible. (You can refrigerate the lard to use for another round of carnitas, to season beans or fry potatoes or the like.) Shred the carnitas into very large, coarse pieces. Set a heavy skillet over medium heat. When the pan is very hot, spoon in enough carnitas-cooking fat to film the bottom generously. Scoop in the pork, spreading it out evenly over the bottom of the pan. Cook undisturbed for a couple of minutes, until it is richly browned and releases itself from the bottom of the pan. Gently turn the pieces to brown the other side. Remove to a plate lined with paper towels. Sprinkle with salt (coarse salt is welcome here, if you have it).

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