Author: Chef Debbi Dubbs

Clean and Husk (strings and all) Corn on the Cob

 

 

Here’s a simple trick to cleaning up corn on the cob while not quite cooking it all the way. I love corn on the grill but husking it before hand can be a pain trying to get all the strings off.

Cut off the bottom of the cob just above first row of kernels. Place on microwave-safe plate, cover with a damp paper towel and microwave on full power for 30 to 60 seconds. (If you want to fully cook the corn, microwave for 4 min. per cob)

Remove from microwave and using a hot pad or cloth pinch and squeeze the top of the husk to push out the whole corn. It should slip out fairly easy.

Proceed to cooking it in the manner you like.

 

Marinated Cucumber and Tomato Salad

 

Marinated Cucumber and Tomato Salad

Print
  • 3 medium cucumbers, peeled and sliced ¼ inch thick
  • 1-2 large tomatoes, cut into wedges
  • 1 medium red onion, sliced and separated into rings, optional
  • ½ cup red wine or pomegranate vinegar
  • ¼ cup sugar
  • 1 cup water
  • ¼ cup oil
  • Sea salt and fresh ground pepper

Combine ingredients in a large bowl and mix well. Refrigerate at least 2 hours before serving so the flavors have a chance to blend.

What to Plan/Plant for Your Fall Garden

Fall into Winter Gardens

Remove any summer crops that are starting to fade and prepare soil with mulch, mycorrhiza, compost.  Re-plant with fall/winter crops or cover crops.

Plant last round of heat loving crops

(early) tomatoes with harvest dates within 50-60 day range

Summer/winter squash (same requirements)

Peppers

Mid-season planting in August

Basil

Beans

Beets

Broccoli

Brussels sprouts

Cabbage

Carrots

Cauliflower

Chives

Cilantro

Cucumber

Dill

Lettuce

Kale

Mustard Greens

Onion, Shallots, Green onions

Radish

Peas, plant 2 rounds, August and again in Sept for fall/spring harvest

Spinach

Turnips, baby white turnips & regular

Late summer (end of Sept) plant cover crops for any areas where you won’t be planting any winter crops.

 

Some cool season vegetables should probably be protected from the hot months of Sept into Oct. But by planting these vegetables/fruits now they will benefit from the warmth of the soil and the longer days. If you wait too long, late Oct, the soil is already cooling down and the sun is leaning towards winter, the days growing shorter.

Need more help? Send me an email with questions. I have video’s available for guidance, contact me, Debbi@debskitchen.com

 

Hatch Chile Roast

Hatch Chile Time!

 
New Mexico Hatch Chiles are here in Southern California and we’ve been waiting all year to replenish our supplies! These chiles are only here for a short month or so before being gone again until next season. A favorite Southwestern chile, the Hatch chiles are grown in Hatch, New Mexico where everyone celebrates their harvest. Roasters are going hot on every street corner and people are buying them by the case. 
 
Here in So. California, Melissa’s Produce brings us these gorgeous chiles in mild and hot, buy both! Melissa’s has teamed up with several local grocery stores to provide roasting your chiles by the case. Click on the Hatch Chile Roasting link and it will take you to a list of roastings by Melissa’s Produce.
 
Try Hatch Chile’s in all your dishes, from omelets to soups, stews, Chile Verde and even maybe a Hatch Chile Sorbet, mmmmm. Click here for one of my favorite recipes.The list is endless! 
Click here for local Hatch Chile Roasting with Melissa’s Produce

The Mushroom Farm Tour

We are all scheduled for our first local farm tour for 2021! Join us for farm, food & fun.

No transportation is provided, we suggest carpooling as much as possible. Please wear sturdy, flat shoes, this is a real farm and perhaps carry a hat just in case, Sept. can be warm if we’re out in the sun at all.

 


Guest Count



It’s Asparagus & Artichoke Season

 

A few things to know about asparagus now that it’s in season. Buy organic, fresh, California grown asparagus for the most nutritious and best tasting.

Asparagus is dioecious, meaning that it has separate male and female plants. The female plants make berries, containing seeds. The male plants just make flowers, containing pollen. But both of them produce spears.

Scott Walker, president of the world’s biggest asparagus seed company (Walker Brothers, of Pittsgrove, N.J.), says that he’s heard that on really hot days, asparagus can grow an inch per hour. But he’s never actually measured them. During harvest season, farmers struggle to stay ahead of the growing spears. Each field has to be harvested every day, and sometimes even twice a day.

After about six or eight weeks, farmers stop harvesting and let them grow wild. The plant needs to grow into a fern to capture energy from the sun and store it in the root for the next growing season.

After harvest, asparagus loses quality very rapidly––the sugar content declines and the amount of fibrous material increases. Use spears with compact heads; those with loose heads are fibrous and do not keep well.

There are 3 types of asparagus, green, white (which is blanched by covering the stalks with straw or mulch to keep it from turning green) and there is a purple variety.

Green asparagus is a bit grassy in flavor, while white asparagus is mild and slightly bitter. Purple asparagus is a bit nuttier and sweeter because it has about 20 percent more sugar in its stalks. Purple asparagus is a bit nuttier and sweeter because it has about 20 percent more sugar in its stalks. While the stalks are purple on the outside, the interior is the same green spear. The outside may appear a little purple-greenish when cooked. Blanch this and use it in salads.

How to buy asparagus; look for bright, green, evenly colored spears with tight buds. You can store asparagus standing up in a glass with a little water in the refrigerator, I like to use them within a few days. If the stalks are a little thick you might want to peel them down up a bit so they’re not so fibrous.

Cook asparagus by blanching, steaming, roasting or grilling. Here are a few of my favorite ways to serve asparagus.

Asparagus Casear Salad recipe

Asparagus Gratin recipe

Spring Artichokes

Read all about artichokes, how to choose and store them.

Artichoke Info & Recipes, click here

 

 

 

 

 

 

Caesar Salad with Spring Asparagus

 

Caesar Salad with Spring Asparagus

Print
  • 2 bunches pencil-thin asparagus, trimmed and chopped into 1/2-inch pieces
  • 1 tablespoon mayonnaise
  • 1 ½ tablespoons red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon anchovy paste (or 1 anchovy filet)
  • 6 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1 head romaine hearts, chopped

Prepare a large bowl with ice and cold water, set aside to blanch the asparagus.

Bring a saucepan big enough to hold the asparagus to a boil, add a heaping tablespoon of salt and plunge the asparagus into the water, boil for 2 minutes. Drain the asparagus and put into the water bath until cooled, drain and set aside on a baking sheet covered with paper towels.

Combine mayonnaise, vinegar, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a medium bowl and whisk until combined. While whisking constantly, add the olive oil in a thin, steady stream until incorporated. Season to taste with salt and pepper.

Toss the romaine with a little of the dressing. Transfer to a serving platter and top with asparagus and the grated Parmigiano-Reggiano. Serve extra dressing on the side.

Naturally Dyed Easter Eggs

Instant Pot or Stove Top, your choice. Be creative and enjoy this really fun project!

To Make the Dye

 Directions are for each individual dye.  if making more than one color, rinse the pot thoroughly between each batch to prevent mixing colors

 Purple = 1½ cup shredded red beets

Rust = 7 yellow onion skins

Yellow = 3 tablespoons ground turmeric or cumin

Orange = 3 tablespoons chili powder

Sky Blue = 1½ cups shredded red cabbage

Dark Blue = 2 cups blueberry juice

Green = 2 cups spinach

1 cup red onion skins = lavender or red eggs

1 bag Red Zinger tea = lavender eggs

 

Stovetop

Bring 2 cups water to a rolling boil.

Add coloring agent.

Reduce heat and simmer for 30 minutes or longer for the deepest color.

Strain liquid into a large mason jar, and allow to cool to room temperature, 2-3 hours.

Stir in 2 tablespoons white vinegar and add 3 or more hard-boiled eggs.

Seal the jar and refrigerate overnight or until the egg is the desired color.

Rub dried eggs with a dab of vegetable oil to give them a shinier finish (optional).

Instant Pot

 Pour 2 cups of water into the Instant pot and add desired dyeing agent.

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 minutes on manual.

When cooking is complete, use a quick release.

Carefully pour through a strainer into a larger bowl, discard dyeing agent.

Pour colored water into a quart size wide mouth mason jar and add 2 tablespoons of vinegar.  Top with a lid and place in fridge.

Let it chill 4 hours or overnight before placing hard boiled eggs in the jar to dye.

Repeat with the other dyeing agents to create more colors.

Dye will keep in the fridge for at least 1 week.

Note: Each jar will hold 4-5 eggs at a time.  The eggs will have white spots where they touch each other, or the jar so lightly rotate the jar a few times while they are in the jar for more even coloring.

 Dye the eggs

Gently place the eggs into the dye and allow them to sit in the dye for at least an hour or overnight in the refrigerator, depending on how dark you want them. I put them in quart jars, they can hold about 4 eggs each.

When they have achieved the color you want, use a slotted spoon to gently lift them from the jar.

While they are wet, the color will come off if you rub on it too hard.  Place on a cooling rack in the fridge to dry completely.  This will set the dye, so it won’t rub off.

Once dry, store in an egg carton or other sealed container.

Repeat with more eggs if desired.

 

* How to hard boil eggs

Instant Pot

                        Place 1 cup of COLD water in the inner pot of Instant Pot for a 6 quart                                instant pot and 1.5 cups COLD water for an 8-quart Instant pot.

                        Place rack into pot and carefully set as many eggs as desired on the rack.

                        Let the pressure release naturally for 5 minutes. Then do a quick release                                  and remove eggs from Instant Pot and place in ice water bath.

                        Let eggs sit in water bath for 5 minutes.

                        Store in the fridge for up to 7 days unpeeled or peel and use within 3 days.

            Stove Top

Place eggs into a saucepan and cover with cool water. Bring to a boil then                          turn heat off and cover the pan. Set timer for 15 minutes, drain and place                                 eggs in ice bath to cool, then store in refrigerator.

Braised Lamb, Veal or Beef Shanks

Warm, hearty shanks usually like a long cook in the oven, these are done in an Instant Pot or pressure cooker and take only a few hours. Sauté the shanks and the vegetables and then set the timer, take a nap or have a glass of wine and relax, let the cooker work its magic. A great dish for any special occasion or holiday.

 

Braised Lamb, Veal or Beef Shanks

Print
  • 5 sprigs of fresh thyme
  • 2 dried bay leaves
  • 4 lamb, veal or beef shanks (make sure they will fit into your pot or have the butcher cut them for
  • you
  • Sea salt and fresh ground pepper
  • 2 - 3 tablespoons sunflower or olive oil
  • 1 medium onion, about the size of your palm cup onion, finely diced
  • 1 garlic clove, minced
  • 3 large stalks celery, finely diced
  • 2 medium carrots finely diced
  • 2 ½ cup dry red wine
  • 2 cups chicken stock
  • 1 large can crushed or peeled and chopped tomatoes
  • 2 tablespoons tomato paste

Place the thyme and bay leaves into a piece of cheesecloth, close by tying the ends of the cheesecloth together. This is your bouquet garni. Set aside.

Set your Instant Pot to sauté and add a little sunflower or olive oil.

Dry the shanks with a cloth or paper towels, season with salt and pepper.

Brown the shanks on all sides, then set aside. Add the onion, garlic, celery and carrots and sauté until the onions start to turn translucent. Add wine, stock tomatoes, tomato paste and bouquet garni. Stir well, snug the shanks into the liquid until they are completely or nearly covered with liquid.

Close and set the vent to seal. Set the Instant Pot to Manual pressure cook high for 50 minutes. Let the pot naturally release pressure, 20 min. or so.

Remove the shanks and set them aside on a plate and keep warm by covering with foil.

Strain the liquid squeezing out as much liquid as possible. Measure liquid and for each cup of liquid, make gravy in the Instant Pot using the following method.

Per 1 cup of liquid:

1 ½ tablespoons of butter or olive oil

1 ½ tablespoons all-purpose flour

Melt butter or oil in the pot on sauté, whisk in flour and let cook, while continuing to whisk until the flour turns slightly browned.

Remove as much fat from the cooking liquid as possible; slowly add the liquid into the flour mixture while whisking. As the liquid begins to thicken add more liquid and whisk until the gravy is thick, taste and season with salt and pepper. If gravy is too thick, add a little stock or water until it’s the consistency you like, it should be on the thinner side for this dish.

Serve atop a good helping of mashed potatoes or polenta.

If you’d like to serve the cooking vegetables, remove bouquet garni and stir the vegetables into the gravy.

Spring Garden Workshops

It’s not too late to plant that spring garden! Are you new to gardening or just have unanswered questions? I have the answers!

Spring Raised Bed Gardens

I’ll give you ideas on how to design your spring kitchen garden, where to put the garden and how to plant so you’ll have a big harvest of fresh organic vegetables. Downloadable pdf’s for you to keep! We’ll answer questions on where to buy your plants or how to start seeds, how to care for your babies, fertilizing and harvesting.

You’re invited! This will be a Zoom class, we hope to return to in person teaching soon

Sun, April 11th

11:00 – 12:30, $30.00

You can sign up here



NEW NEW NEW

Zoom Class

Sun. April 18th

11 – 12:30, $30.00

All about Growing Tomatoes

Learn to grow big, juicy, ripe tomatoes

Sign up below


Happy Valentines Day

Here’s a lovely menu for your Valentine~

I saw cool spring asparagus in the market recently and California strawberries are ripe and red and ready to go. This may seem like a daunting menu to make but there are some tricks that can make it a little easier on you as you prepare the menu. Read the recipe all the way through before beginning so that you can lay out your ingredients. The Chocolate-Strawberry Cheesecake Trifle can be made the day ahead. You could lightly steam the asparagus ahead, refrigerate or let it sit at room temperature. While you are searing the steaks, bring a saucepan with a steamer basket to a boil for the crab. Steam the crab and sauté the asparagus while you are making the bearnaise sauce. Everything is hot at the same time and ready to be assembled. Enjoy!

 

Filet Oscar

Print
  • 2 (2-inch-thick) filets mignons
  • 2 tablespoons olive oil
  • ½ lb. thin fresh asparagus
  • 6 ounces fresh crab meat, room temperature

Preheat the oven to 400°.

Bring steaks to room temperature for about 30 minutes.

Heat a large skillet.

Dry the filets with a paper towel.

Brush the filets lightly all over with the oil. Season both side wells with sea salt and pepper.

When the pan is hot, add the steaks and sear evenly on all sides for about 2 minutes per side or until well browned. If the steaks won’t release from the pan, wait another minute or so and it will release when browned.

Arrange the steaks on a parchment lined baking sheet and place into the oven and cook until 120°, about 10 minutes. Remove from oven and let rest for 5 minutes.

Asparagus and Crab

While the steaks are cooking you can lightly steam the asparagus or cook it in the still hot pan that you cooked the steaks in.

Cut the stems from the asparagus so the spears are all the same length. Lightly toss with a little olive oil and season with salt and pepper. Cook until you can pierce with a knife, about 5 minutes. Let rest until you’re ready to assemble the dish.

Warm the crab in a steamer basket over simmering water for about 5 minutes.

Make the bearnaise sauce at the very last minute.

Assembly:

Place the steaks on two plates, top with asparagus spears, then add the crab and drizzle with sauce.

Bearnaise Sauce

Print

Using an immersion blender and a tall narrow jar to make the sauce rather than in a double boiler makes getting this sauce on your food much easier (and quicker).

  • 3 large egg yolks
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • 1 ½ tablespoon lemon juice, plus more to taste
  • 1 ½ tablespoon water
  • 1 ½ sticks unsalted butter
  • 1 tablespoon minced tarragon leaves, preferably fresh

Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.

Add water, lemon juice, cayenne pepper and salt. Mix to combine.

Melt butter in a small saucepan. Spoon off much of the white as it melts.

With the blender stick on, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave any of the white part of the butter that you couldn’t scrape off. (It won’t hurt if some manages to slip in.

Blend for a further 10 seconds, moving the stick up and down.

If too thick, mix in warm tap water 1 teaspoon at a time.

Taste for lemon level, adding a little more if desired, add the tarragon leaves and serve immediately. If you need to reheat do it in a small saucepan and heat slowly, if the sauce starts to separate (break) add a drop of water one at a tie until it comes back together.

Chocolate-Strawberry Cheesecake Trifle

Print
  • 16 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 8 ounces sour cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup whipped cream + more for garnish
  • 1 angel food cake
  • 2 quarts, fresh strawberries
  • 6 ounces shaved chocolate

In a large bowl, beat cream cheese and powdered sugar until fluffy. Add sour cream, vanilla and almond extract. Fold in whipped cream. Tear the angel food cake into tiny pieces and add to mixture. Set aside. Combine sliced strawberries and sugar until sugar is dissolved. In trifle dish or glass bowl, layer the two mixtures. Finish with fresh strawberries on top. Chill before serving.

Immediately prior to serving, garnish with a dollop of whipped cream and sprinkle with chocolate shavings. Refrigerate for several hours.

Another Superbowl Sunday Party

 

 

Pigs in a Blanket with Everything Bagel Topping

Print
  • 1 package puff pastry
  • 1 package of little smokies or cocktail sausages
  • 1 large egg, beaten with a little water
  • 2 tablespoons everything bagel seasoning

Preheat oven to 400°. Line a baking sheet with parchment paper, or a silpat.

Defrost puff pastry as directed on box. Sprinkle a cutting board with a dusting of flour, place one puff pastry sheet at a time on the cutting board and lightly roll out.

Cut puff pastry into equally sized rectangles for the number of sausages you have. Cut the pastry as wide as you like, leave a little bit of the sausage uncovered or cover the entire sausage.

Roll the sausage in the puff pastry. Place seam side down onto the baking sheet at least once inch apart.

Brush beaten egg/water mixture over the top of each pig in the blanket. Then sprinkle each pig in a blanket with a bit of the everything bagel seasoning blend.

Bake the pigs in a blanket in the preheated oven for about 25 minutes, or until pastry is puffed and golden brown.

Boursin Cheese Dip with Roasted Grapes Crostini

Print
  • 1 ½ cups grapes, approximately (cut in ½)
  • Olive oil
  • Sea salt
  • 2 fresh thyme sprigs
  • Boursin cheese dip
  • 6 oz. Boursin cheese
  • 2 tablespoons heavy cream or milk
  • Good rustic bread, sliced into 1/2-inch thick pieces
  • Olive oil

Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst.

Mix the Boursin cheese with enough cream to make it slightly soft and runny, set aside.

Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.

Assemble the open-faced sandwiches: Spread Boursin mix over bread. Top with roasted grapes. Discard thyme sprigs.

Artichoke Bruschetta

Print
  • ½ large jar marinated artichoke hearts -- drained, patted dry, chopped
  • ¼ cup Romano cheese grated
  • ½ shallot -- minced
  • 2 ½ tablespoons mayonnaise
  • ½ clove garlic
  • ½ loaf ciabatta

Place first 3 ingredients in bowl. Mix in enough mayonnaise to form thick

spread.

Preheat broiler. Slice bread in half lengthwise and rub garlic onto bread,

cut into slices. Toast lightly, spread artichoke mixture on bread and

broil until mixture is heated through and begins to brown, about 2

minutes.

Instant Pot Baby Back Ribs

Print
  • 1 rack baby back ribs*
  • 1 onion, rough chopped
  • 1 carrot, rough chopped
  • 1 celery, rough chopped
  • 1 cup broth or water
  • barbecue sauce

Dry the ribs with a paper towel, then remove the thin membrane from the back of the ribs.

Cut ribs cut into 3 bone pieces. Add rough chopped vegetables to the pot and place rack in the bottom of the Instant Pot. Add broth or water and set ribs upright on the rack.

Close lid and select manual pressure and set the timer for 23 minutes. Let the Instant Pot vent for 5 minutes and release the rest of the pressure. Take care of the steam, don’t burn yourself.

Brush with barbecue sauce and broil or grill until slightly charred.

I like to have the butcher cut the ribs down the center to create ‘riblets’.

Crab Stuffed Mushrooms

Print
  • 16 large white mushrooms, brushed with stems and gills removed*
  • Olive oil
  • 8 oz. cooked crab or lobster meat
  • 1/2 cup Panko breadcrumbs, divided
  • 1/3 cup freshly grated parmesan cheese
  • 1/3 cup mayonnaise
  • 4 oz. whipped cream cheese, softened
  • 2 green onions, chopped
  • ¼ cup minced celery
  • 1 tablespoon finely chopped Italian parsley
  • ¼ teaspoon dried oregano
  • Sea salt and fresh ground pepper
  • ½ teaspoon garlic powder
  • ½ tablespoon lemon olive oil

Preheat the oven to 400°. Place a piece of parchment paper on a baking sheet and set aside.

Brush the outside of the mushrooms with a little olive oil and arrange on baking sheet.

In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayonnaise, cream cheese, green onions, celery, herbs, salt and pepper.

Stuff each mushroom cap generously with the crab mixture.

Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.

Bake until the mushrooms begin to brown, approximately 15 minutes then broil for 2 minutes until golden all over with crispy tops.

Serve immediately.

Choose mushrooms about the size of a half dollar.

Crispy Chicken Wings

Print
  • 4 pounds free-range chicken wings cut into pieces
  • 2-4 Tablespoon sunflower or other oil*
  • Blue Cheese Dip
  • 1 cup crumbled blue cheese softened
  • 1/4 cup sour cream
  • 1/3 cup mayonnaise
  • 1 Tablespoon lemon juice
  • Sea salt and ground black pepper

Preheat oven to 450°.

Line a baking sheet with parchment paper or tin foil and set a heat-proof wire rack on top.

Dry the chicken wings well and transfer them to a large bowl. Toss with a little oil and season with salt and pepper. Place on rack and bake for 30 minutes, turn the wings over and bake until crisp, 20 -30 minutes.

Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.

Serve wings immediately.

*Note:

You could toss the wings with a little BBQ sauce instead of the oil if you want them with more flavor or spiciness.

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