Author: Chef Debbi Dubbs

Tomato Confit

Is your garden overflowing with tomatoes? I always grow too many and one of my favorite ways to make them go a little farther is to oven dry them. Much like sun dried, these concentrated gems pack a powerful punch and can be used in any dish where you’d use tomatoes. Especially nice on a cheese plate with some creamy goat cheese nearby.

tomatoconfit-chez pim 2006

 

To preserve them I turn them into a tomato confit and keep in my ‘pantry’ refrigerator. They can’t be water bath canned because of the oil, but they will keep for about 6 months in the refrigerator, if they last that long. The refrigeration will also help to preserve the oil and keep it from going rancid quicker. Use only fresh organic herbs and make sure you wash and dry them very well, you don’t want any water going into your beautiful confit.

Mangia (Eat!)

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  • 1 pound tomatoes, cut in half lengthwise
  • Sea salt and freshly ground black pepper
  • 1/4 cup olive oil, approximately
  • 1 tablespoon basil, chiffonade
  • 2 teaspoon fresh thyme
  • 1 clove garlic -- minced

Preheat the oven to 350°.

Arrange the tomato halves cut side up and close together on a baking sheet, season with salt and pepper.

In a bowl, combine olive oil, garlic, and herbs. Drizzle over tomatoes and bake until the tomatoes are soft and shriveled but still retain some moisture, 1-2 hours or more.

Let cool completely. Tomatoes can be stored in a glass jar, cover tomatoes with olive oil, add a fresh sprig of thyme, seal and refrigerate.

Photo: Chez Pim

Grilled Artichokes

Grilled Artichoke

 

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  • 2 large artichokes
  • 1-2 lemons
  • Sea salt and pepper

Place a steamer basket into a large pot, fill with water to just above steamer bed, bring to a boil while you prepare the artichokes.

Cut about 1” – 2” off the top of the artichokes with a serrated knife. Trim the stem to the desired length. Pull off any of the smaller leaves near the bottom and take a pair of kitchen shears to cut the prickly edge off the remaining leaves. Cut the artichoke in half lengthwise, rub the artichoke with a cut lemon, add the lemon juice and rind to the pot of boiling water and place the artichokes in the steamer. Cook for 30 minutes, remove the artichokes and let cool. Remove the choke with a spoon and set the artichoke halves into a large bowl. Toss the artichokes with olive oil and season with a little sea salt and pepper.

Heat your grill to medium-high heat and grill artichokes until slightly charred, turning occasionally, about 8 minutes. Serve with Walt's Wharf dipping sauce.

Walt’s Wharf Dipping Sauce

June Cooking Class

Chef Debbi Cooking Demo 

with

 

TOOC LOGO

June

Thur.  June 9th

6:30 – 8:30. approximately

Photo: Food Network BBC

Blue Cheese & Heirloom Tomato Tartlettes
Dilled Smoked Salmon & Cucumber Toasts
Peculiar Pickled Veggies& Pickled Deviled Eggs
Bacon Wrapped Bourbon Glazed Shrimp Skewers
Broccoli Bow Tie Salad
Apricot Jam Shortbread Bars

Seal Beach Tasting Room
$45.00
By Reservation Only (562) 296-5421

Sponsored by

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Photo: Food Network BBC

Square Foot Gardening

When I got my first community garden, the city had to run an ad to get people interested in gardening. That was 20 yrs ago, today we have a 3 year waiting list for available plots.

The first thing I did was research, which I love to do, on the best way to grow organic vegetables. The one book I kept going back to was ‘Square Foot Gardening’ by Mel Bartholomew, an engineer who redesigned the backyard garden in order to grow more vegetables in a smaller space. We all learned to garden from books and farmers who grew in large spaces on large farms, we don’t need to use their methods in our little backyards.

Photo:http://simplysquarefootgardening.blogspot.com/
Photo:http://simplysquarefootgardening.blogspot.com/

Mel’s design was basic, a 4 x 4’ raised bed with 6” sides (or taller) set upon landscape fabric to prevent weed or grass growth, other materials could also be used, then filled with equal portions of vermiculite, peat moss and compost and then divided into 16 one foot spaces. In each space Mel created a planting guide depending on the recommended space for each seed. Such as corn gets 1’ space to itself and so do tomatoes because they are large plants, smaller veggies can be planted 4, 16 or 18 to a square. We can help you understand that, we’ll be talking about Square Foot Gardening this Sat, May 14 at 10 a.m. at The Plant Stand in Costa Mesa.

You can also check out Mel’s book and website,

http://www.melbartholomew.com/what-is-square-foot-gardening/

Or

http://squarefootgardening.org/square-foot-gardening-method

 

the plant stand logo

2972-A Century Place
(In the back)
Costa Mesa, Ca

(714) 966-0797

May Cooking Class

Join

Chef Debbi

at

Temecula Olive Oil Co., Seal Beach Tasting Room

For a Demo Cooking Class

Thursday May 5th

Second Class Added

Thur, May 19th

6:30 -8:30

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May Menu

Bacon Roasted Chicken Rillette Crostini 

(Similar to Paté) with Olives & Cornichons

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Italian Chopped Salad

with Radicchio and Spring Vegetables

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Mushroom Florentine Penne

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San Francisco Style Cioppino

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Meyer Lemon & Blood Orange Cannoli

Call (562) 296-5421 for reservations

Sponsored by

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Easy Chicken Chilaquiles

chicken chilaquiles

 

Print
  • 1 ½ cups roasted chicken, shredded
  • 1 1/2 cups red or green salsa
  • 3/4 cup chicken broth
  • 1/2 cup sour cream
  • 1 bag tortilla chips
  • 1/4 cup chopped cilantro
  • 2 cups shredded cheese, any cheddar-jack blend or Mexican crumbled cheese
  • 1 large Ca. Hass avocado, sliced
  • ½ cup sliced jalapenos, optional

Preheat your oven to 350°.

Combine the salsa and chicken stock into a large saucepan and bring to a simmer. Add the chicken and cook for 10 minutes over low. Remove from heat and add the sour cream and cilantro, stir to blend.

In a 9 x 12 baking dish, layer half of the chips and top with half the chicken mixture, and top with half the cheese. Repeat layer with remaining ingredients and bake for about 30 minutes or until all hot and gooey! Top with avocado slices and jalapeños if using.

Herbal Gardening Tips

Tips from Chef Debbi’s presentation at The South Coast Plaza Garden Show

From Your Herbal Garden

Companion Planting

General Guideline for Growing Herbs

Most herbs like well-drained soil let slightly dry out except drought tolerant plants (lavender, rosemary) let those dry out a little bit more. Scratch down and inch or two in the pot and if it’s dry water.

Full Sun

Basil – Chives – Dill – Fennel – -Oregano – Rosemary – Tarragon – Thyme – Lemon Verbena

Partial Sun

Chervil – Cilantro (cool season herbs) – Lemon Balm – Mint

Pick before they flower or when they have buds on them

Never harvest more than 1/3 plant, it may not recover

Deadhead some; let others go to seed & flower to attract beneficial insects, butterflies & bees

Annual Herbs such as basil, cilantro, dill, nasturtium that grow and die in a year’s cycle.

Biennial Herbs such as sage and parsley will grow one year and bloom/set seed the next.

Perennial Herbs such as bay (which can be grown in a large container), tarragon, lavender, lemon balm, oregano can grow 3 years or longer.

Container Growing

Some larger herbs, rosemary for one, are better grown in the ground. Good for containers, Ca. bay, thyme, lemon balm (mint), parsley

Using a container, choose an appropriate size

Use an organic potting soil

Check for water needs frequently and fertilize with fish emulsion once a month

Herbs for Tea

Bee Balm, Bergamot, German Chamomile a 2’ annual, Mint

Fennel, leaves & seeds, Lemon Balm (mint family), Lemon Verbena, Mint, Rose Hips (seeds cases)

Pick leaves in the morning, when they have the most oil in the leaves/flowers

1 cup tea=1/4 cup of leaves and/or flowers, steep 5 minutes

Herbs for Potpourri

Lavender, lemon balm, rose, mint, thyme, calendula, bee balm, sweet woodruff

Cooking with Herbs

Keep herbs in a vase with fresh water; remove any leaves from the bottom of the stem that might be submerged. Do not wash until ready to use. Dry in a rolled up paper towel.

Herbs to Use With Food

Chicken: thyme, rosemary, parsley, tarragon

Pork: sage, rosemary, thyme

Fish: lemon verbena or lemon balm, chives, tarragon, dill, cilantro

Beef: rosemary, thyme, parsley

Lamb: rosemary, thyme, mint

Vegetables: thyme, oregano, lemon verbena

Add dried herbs at the beginning of preparing a dish, crush in the palm of your hand or in a mortar and pestle.

Fresh herbs should be added at the end of cooking.

If using fresh in place of dried use 1 – 2 times as many herbs as the recipe calls for

Herb Butters or Cheese

Drain plain yogurt overnight in cheesecloth

Mix with fresh chopped herbs for a cheese dip

Or

Add chopped herbs to room temperature butter,

Roll up in plastic wrap into a cylinder, freeze and slice off a piece to add to fish, steak or chicken.

Herbal Vinegar

Flavor vinegar for use in cooking and in vinaigrettes.

Bruise one cup of leaves for every 2 cups of white wine or delicate vinegar. Allow to steep for two weeks.

Bath Salts

You can use your favorite essential oil or blend. Mix with Epsom salt, essential oil and a little food dye. Let the mixture dry, place in a jar or muslin bag.

Rosemary Lavender Soap Recipe

3          cups glycerin soap base*

1/4      cup infusion of lavender flowers and rosemary leaves

1 1/2   teaspoon, lavender oil

1/2      teaspoon rosemary oil

1          pulverized dried rosemary

Combine melted base and herbal ingredients, stir until blended, then pour into molds and cool.

* Craft Stores, Michaels

 

Lip Balm

1 Tb. + 1 tea. Beeswax, chopped

1 Tb. Shea Butter

3 Tb. Almond, Coconut or Olive Oil

15 drops organic essential oil

Melt everything together over low heat except essential oil. Remove from heat and stir in essential oil. Pour into tubes or tins and let cool.

 

 

 

 

April Cooking Class

Chef Debbi In The Kitchen

At

Temecula Olive Oil Co., Seal Beach Tasting Room

Thursday, April 21st

We have a few seats left, don’t delay

SIGN UP NOW!

6:30-8:30, approximately

 

Here is the sauce class you have all been asking for!

All sauces are are variations of French Cuisine’s ‘Mother Sauces’. We’ll share the most basic sauces and their variations and how best to adapt them to easy everyday cooking.

saucesbook

Winter Green Salad with Apples, Cranberries & Walnuts

Pomegranate French Style Vinaigrette, Pomegranate Vinegar

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Seared White Fish with Lemon Olive Oil Dill Sauce

With White Wine Poached Seasonal Vegetables, Lemon Olive Oil

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Irish Mac & Cheese with Smoked Bacon Au Gratin, Hickory Smoked Olive Oil 

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Minted Shortcakes with Grand Marnier Strawberry Sauce, Orange Olive Oil

Call (562) 296-5421 for reservations

Sponsored by

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Microgreens & Sprouts

 

the plant stand logo

Sat. March 19th

10 – 11 a.m. Free

We’ll be exploring the world of

Microgreens & Sprouts

Moved to Sat. March 19th 10 – 11

Microgreen-Earthwise Gardening

Join us for some conversation and a tasty bite!

The Plant Stand
2972-A Century Place
(In the back)
Costa Mesa, Ca

(714) 966-0797

Photo from Earthwise Gardening

March Cooking Class

TOOC LOGO

Demo Cooking Class

We still have some spaces for our March 24th class! Sign up today!

March Menu

Leek, Goat Cheese & Olive Tart-Bill Granger

Leek Tart with Goat Cheese & Olives

Pork Scallopini with Leek Caper Vinaigrette

Olive Oil & Herb Roasted Winter Vegetables

Wild Mushroom Bread Pudding

Sea Salt Caramel Apple Cake in a Jar

Class Dates:

Seal Beach Tasting Room

Thursday, March 10th  SOLD OUT!

Catch the same menu on Thurs. March 24th

6:30-8:30, approximately

Call (562) 296-5421 for reservations

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Temecula Tasting Room

Saturday, March 12th 12 – 2, approximately

Call (866) 654-8396 for reservations

Photo: Bill Granger’s Leek Tart

Strawberry Brownie Bites

This is a recipe that we prepared in our Feb. classes and I’ve updated the brownie recipe to a new one that I really prefer. The recipe is from King Arthur Flour Co. If you’ve never been to their website, you should really treat yourself! Enjoy!

strawberries & brownies debskitchen

Print
  • 1 cup unsalted butter
  • 2 1/4 cups sugar
  • 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 1 tablespoon espresso powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups chocolate chips
  • 1 cup chopped nuts, optional
  • Cheesecake filling
  • 12 oz. cream cheese, room temperature
  • ¼ - ½ cups powdered sugar
  • ¼ cup strawberry jam
  • 1 pint strawberries, halved

Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment.

In a saucepan set over low heat, melt the butter. Add the sugar, stirring to combine. Remove from heat.

Stir in the cocoa, espresso powder, salt, baking powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour, chips, and optional nuts, again stirring until smooth.

Spoon the batter into the prepared pan.

Bake the brownies for 28 to 34 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and barely set in the center.

Remove the brownies from the oven, and cool for at least 1 hour before cutting.

Use a 1 1/2" round cutter to cut as many circles as possible (about 46) out of the brownies in a 10" x 15" pan. You'll get about 38 from a 9" x 13" pan. Wrap well; enjoy the leftover scraps.

Filling

Combine the cream cheese, powdered sugar and strawberry puree until smooth.

Once the brownies have cooled, pipe the cheesecake filling into the center and top with the strawberry. Top with the halved strawberries, serve immediately. For a great topping marinated the strawberries in some quality balsamic vinegar for about ½ hour!

Store all ingredients separately if serving at a later time.

Adapted from King Arthur Flour

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