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Author: Chef Debbi Dubbs

How To Use Meyer Lemons

1 / 7 / 1411 / 5 / 14

 

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The bright star of the season, Meyer Lemons are the sweetest lemons to use in cooking. Thin-skinned, juicy and brightly colored you can use every part of the lemon, well, except maybe the seeds! In season now you can find them in all markets and at your local farmers market. If you have your own tree about now you might be wondering what to do with all those lemons. If you have trouble finding them you can call our friends at Melissa’s Produce and they can fill up your pantry!

Below you’ll find a few of my favorite recipes.

Meyer lemons

 How to choose, store and use beautiful Meyer Lemons

Meyer Lemon Season (Commercial) Nov-May

Home Tree will fruit late Summer-April/May

Choose, Store and Use Meyer Lemons:

Pick lemons that have a smooth, yellow skin with no signs of bruises or cuts. Lemons that are heavy will have more juice in them; unfortunately, Meyer lemons also contain many seeds. Easily seeded if cut in half, most of the seeds are centered in the middle of the fruit.

Store lemons in a bowl on the counter in a cool place with no direct contact with the sun. If the lemons begin to become soft, refrigerate and use within a few days. If using refrigerated lemons, let them come to room temperature if possible. Roll all lemons around on the counter to help free up the juice.

Extra lemon juice can be poured into ice cube trays, frozen and then placed into a freezer bag and used within 6 months.

Grow:

Meyer lemon trees grow well in pots in So. California, use a fast draining soil. They are hungry fellows so feed with an organic citrus fertilizer according to directions. They love the So. California sunshine but not so much our sometimes-windy weather. Meyer lemons like to be moist but not wet, deep infrequent watering and don’t let water sit in the liner or pot. If the weather threatens to freeze, water well and cover with a blanket or row cover at night, be very careful not to know off the fruit or flowers on the tree. Feed with an organic citrus food as directed and keep a close watch for citrus pests. Fruit will hold a long time on the tree, make sure they are nice and yellow before picking and after fruiting a little light pruning, if necessary will keep them compact and tidy.

Citrus_lemon

 

 

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Photo: Annabelle Breakey; Styling: Dan Becker

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Cheerios goes non-GMO

1 / 3 / 14

 

1388708878000-AP-Earns-General-Mills

 

(Photo: Danny Johnston, AP)

From Bruce Horowitz, USA Today

 

Under pressure from consumers and activist groups, General Mills says it will stop using genetically modified ingredients to make its original Cheerios cereal.

While the oats used to make Cheerios have never contained any genetically modified organisms (GMOs), the company did make changes to its sourcing — and now, for example, only uses non-GMO pure cane sugar instead of beet sugar, says spokesman Mike Siemienas.

The change was made “many weeks” ago, says Siemienas, who declined to be more specific on the timing. “We do value our Cheerios fans and we do listen to their thoughts and suggestions,” he says, in an e-mail.

Some consumers have health and environmental concerns over the use of GMOs, though there is little scientific proof that products made with GMOs are less safe. The move is being hailed by anti-GMO activist groups as a major victory. It comes at a time activists have been increasingly pressuring American food makers to remove GMOs from all foods — or, at the very least, label all foods that do contain GMOs.

Last year, Whole Foods became the first national grocery chain to require all of its suppliers to label all products that contain GMOs by 2018. In the past year, Chipotle announced plans to phase out GMOs and Kashi is also is taking action to phase out GMOs.

But General Mills has no plans to phase out GMOs from its other cereals in the U.S, even though most Cheerios varieties sold in Europe are made without GMOs. “For our other (non-organic) cereals, the widespread use of GM seed in crops such as corn, soy, or beet sugar would make reliably moving to non-GM ingredients difficult, if not impossible,” says the company, in a statement.

Even then, the latest action by Cheerios maker General Mills could nudge other big food makers to follow.

“This is a big deal,” says Todd Larsen, corporate responsibility director at Green America, a green economy activist group. “Cheerios is an iconic brand and one of the leading breakfast cereals in the U.S.” What’s more, he adds, “We don’t know of any other example of such a major brand of packaged food, eaten by so many Americans, going from being GMO to non-GMO. ”

One year ago, the group used social media efforts to rally consumers to pressure General Mills to make Cheerios without GMOs. Cheerios was picked, in part, because it’s one of the first foods given to many toddlers.

As for the taste of Cheerios, well, that won’t change, says Siemienas. “Cheerios remains the same great-tasting, wholesomely good cereal that’s been a family favorite for years.”

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My Botanical Story

12 / 3 / 13

My Botanical Story

 

Deb’s Kitchen Botanicals are created by warm sun, fertile soil, and fresh water combined with a generous appreciation for the healing and health power found in nature.

Feed your skin inside and out – naturally 

 

website image 600

 

My search for a healthy skin care alternative began in 2010, when my sensitive skin could no longer tolerate commercial creams and lotions. Maybe it was the petroleum products, perhaps the alcohol, something in the fragrance or dyes, I couldn’t say. But I knew I needed something to protect and heal my skin from all my time spent outside digging in the dirt or inside frequently washing my hands and cooking utensils. My livelihood, let alone my personal comfort, rested on finding a product that I felt good about putting on my skin and my skin felt good about  – period.

The first product I really needed was a burn balm. I’m a chef, and no matter how careful I am in the kitchen, I can’t avoid the occasional hot pot.

 

Cyber Mon (through Wed!) Deals

Pricing Good Through Wed. Dec 4   

FREE SHIPPING INCLUDED!

Lip Balm
Face Cream
Body and Hand Lotion 
Herbal Healing Balm 
Soy Container Candles
Chef Debbi’s Book ‘What’s In Your Pantry’, Free Shipping through Wed!

For hundreds of years, people across the globe have made their own health treatments. Through experimentation we have unlocked the power of botanicals.  This is kitchen science. I began experimenting with ingredients known for healing skin such as African shea butter, aloe vera, and calendula oil. However, as a chef, I understand that even simple ingredients need a bit of enhancement. Think of berries with just a bit of sugar to heighten sweetness or a pinch of salt on a garden tomato. The right combination of ingredients, even for a lotion, can be transformative. And personally, I like lotions with particular textures and soothing fragrances.

I began researching ingredients often just wandering through my garden seeking out fragrances that I liked and testing herbs with known therapeutic properties.

The process was slow, much in the same way it is when I develop recipes. But when it’s good, it’s really good. I shared the first batches with family and friends and I quickly knew from the calls and request for refills that my ideas about quality ingredients held true for everything in my life. Deb’s Kitchen Botanicals was born.

I believe strongly in the earth-health connection. What goes into the soil eventually ends up in our bodies. That’s why I practice sustainable gardening, cook with organic and local ingredients, and use natural cleaners. It followed that the care I was taking in how I was feeding my insides should also go into the ingredients I was using on my skin.

Deb’s Kitchen Botanicals are made with organic and natural ingredients that are both preservative and chemical free.  

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How to Make Mashed Potatoes

11 / 27 / 1311 / 5 / 14

How to Make  Mashed Potatoes!

 russet potatoes

 (Easy Peasy)

1 medium organic* russet potato person

1 tablespoon Kosher salt

1 -2 tablespoons butter, REAL BUTTER, unsalted

1/2 cup milk (cream if you want to be decadent, or mix the two)

Sea Salt and pepper

1 tablespoon sour cream, optional

1 teaspoon chives, optional

1 tablespoon grated cheese, optional

 

Wash potatoes and then cut into large chunks, place into a large saucepan and cover with cool water. Add a tablespoon of Kosher salt, bring to a boil and cook until fork tender, about 15 minutes. 

Heat the butter with the milk (I use the microwave). If you use the microwave wait to heat until the potatoes are cooked. Drain the potatoes and peel the skin off with tongs. For creamy soft mashed potatoes slip through a ricer into the still hot saucepan that you cooked them in (without any water!) If you don’t have a ricer just put the chunks back into the pan, place on the stove over low heat for a minute or two. This helps to dry them a little further so they absorb the butter and milk more evenly.mash

 

 

Add enough butter and milk (or cream) to the potatoes and lightly mashed with a potato masher, they should come together easily. Don’t overwork the potatoes or they can turn gummy. Season with sea salt and pepper to taste and add any optional ingredients, serve.

If you’re making potatoes for a crowd they can be made about 1 hour ahead of time and kept warm on low in a preheated slow cooker! (I don’t remember where I learned that trick but thank you to whoever it was that shared it)

 

*Organic potatoes, all kinds of pesticides and sprays are used on conventional potatoes to keep bugs from eating them while they grow. Then to harvest them and finally to keep them from sprouting in the store. Choose organic for your health.

 

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Seasonal Appetizers from the Pantry

11 / 25 / 13

Join me at The Plant-Stand in Costa Mesa for our last class of the year! We’ll be sharing some tips and tricks for creating great seasonal appetizers from your pantry and garden.

Sat Dec.  7th 10 a.m.

Free!

Join us for some talk and a tasty treat!

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How To Make Gravy

11 / 25 / 1311 / 5 / 14

How To Make  Gravy

turkey gravy

(Easy Peasy)

 

 

There are two methods to making a smooth and easy gravy. It’s much easier if you prepare or purchase a good turkey or chicken stock a few days ahead of time. Below you’ll find a recipe for home-made chicken/turkey stock if you prefer to make your own. Make it ahead of time, refrigerate for three days or freeze for up to three months. This will also make it easier to remove any fat that has congealed on the top.

The thickening agent in an easy gravy is flour, you could use cornstarch but if you cook it too long the cornstarch will start to break down. The two methods are Beurre Manie or Roux. Both can be made ahead of time and both can be refrigerated for weeks or frozen in to ‘logs’ and then you can cut off any amount you may need for your dish.

Both methods require equal amounts of fat and flour, usually butter. Use approximately 1 tablespoon of either mixture per cup of liquid/pan drippings. Any pan drippings should be added to the stock before adding the thickener. If you’d like to defat the pan drippings, pour off liquid and put into the freezer until it begins to harden, about 10 minutes, scrape the fat off the top of the drippings and add the liquid to any stock you are using. Bring to a boil and add thickener as described.

 

So on to the recipes!

Butter

 

 

 

Beurre Manie (Kneaded Butter)

In this case the thickener is added to the hot or boiling stock.

½         cup butter, unsalted and room temperature

½         cup flour

 

 

beurre manie 2

Place butter into a small bowl and mash flour into the butter with the back of a spoon until completely incorporated. Bring your stock to a boil and add Beurre Manie while whisking until thickened.

beurre manie 3

Roux

Also equal parts butter and flour but the stock or pan drippings are added to the hot melted roux.

Per cup of stock/pan drippings:
1 – 2    tablespoons butter
1 – 2    tablespoons flour

roux

Add butter to a sauté pan and when melted, whisk in flour at all once, keep whisking until thickened and the flour has a chance to cook a little, maybe 1 minute. Add hot liquid while whisking into the roux.

Neither of these methods will result in any clumping as the flour has already bonded with the fat and will melt smoothly into your sauce.

Here’s a good basic ‘Enhanced Chicken Stock’ recipe:

 

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Giardiniera or Pickled Vegetables

11 / 11 / 1312 / 5 / 14

Giardinaria

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When I was growing up, if I was lucky enough, once in awhile we’d dine at a fine dining restaurant. They always served a relish tray when the guests were seated, it was to stimulate your taste buds and make you hungry. I miss having those relish trays but once I learned how to make pickled vegetables myself, so easy!, I keep them in the refrigerator almost year round. The vegetables change with the seasons; they can be eaten alone, with cheese and crackers or chopped finely to make a wonderful relish for all kinds of meats. Be creative!

  • 2 pounds, approximately mixed vegetables, whole or cut into pieces
  • 2 cups cider vinegar
  • 1 cup white vinegar
  • 1/2 cup water
  • 1/2 tablespoon pickling salt
  • 1 tablespoons sugar, if desired
  • 2 tablespoon pickling spice

Makes 2 - 3 quarts

Wash and drain vegetables. Sterilize jars and lids in hot water.

Bring vinegar, water, salt, sugar and pickling spice to a boil.

Pack vegetable medley into hot, sterilized jars, leaving 1/2-inch headspace. Pour hot solution over mix in jars, leaving 1/4-inch headspace. Remove air bubbles. Add liquid to bring headspace to 1/4 inch. Wipe jar rims.

Refrigerate and let stand 2 days before serving. Will last several weeks refrigerated.

For longer storage, process in boiling water bath for 20 minutes.*

*Follow jar manufacturers directions for filling and processing jars.

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How to Stock your Pantry – the First Time

11 / 11 / 13

Why Stock your Pantry

– and what the heck does that mean anyway?

Moving into your first home, whether a house or an apartment, shared or alone, it can be terribly intimidating. You move your clothes, your personal belongings and whatever furniture you’ve accumulated and miscellaneous pieces that generous friends or parents have been willing to part with. Then it comes to the kitchen, again maybe you’ve collected a few pots and pans, some utensils, dishes and silverware but what about that cupboard called the pantry? What goes in there and why? Don’t have a clue; well my new book, ‘What’s In Your Pantry’, can help you from learning to stock your pantry to actually collecting the necessary items to create your own delicious dishes.

A well-stocked pantry will save you money, help you to create quick easy dishes, keep you healthy and away from those fast food stops on you’re way home from work or school. If you have roommates a communal pantry works great. Keep your pantry items fresh by purchasing items in small amounts unless you think you really can use a 20-pound bag of all-purpose flour. In my book, ‘What’s In Your Pantry’, I’ve listed items by grocery aisle to make it easy to purchase what you need from your local store.

So let’s begin. Here are some basics that I recommend for your first home or apartment.

  1.  Sea Salt and Pepper
  2. Olive Oil
  3. Vinegar, red wine, balsamic and plain white
  4. Chicken or Vegetable stock
  5. A variety of pasta and a jar of your preferred pasta sauce
  6. Jasmine rice
  7. Dried mushrooms
  8. Canned plum tomatoes
  9. Canned meat (chicken, beef), fish (tuna, salmon, anchovies, sardines)
  10. Canned fruit, beans, canned or jarred vegetables, artichoke hearts, hearts of palm, olives, green beans, corn, sun-dried tomatoes and the list could go on and on.

 Sea salt and pepper are a must, of course; not table salt. A good sea salt without any preservatives can be purchased for a reasonable cost, no need to get one of the extravagant sea salts from the cookware store. The reason for the no preservative salt is purely for flavor. Many salts have additives to keep it from clumping together and help make it free flowing. This can give the salt an aftertaste and therefore affect the flavor of your food. Using a small amount of sea salt can add a nice fresh taste to your food. Freshly ground pepper is so much more flavorful than ‘pre-ground’ pepper. Luckily for all of us, many of the spice companies now offer a jar of peppercorns with a grinder attached at the top. These can conveniently be purchased at your local market. Be sure to season your food as you cook, not just at the end of the preparation. In order to determine how much seasoning you need, you’ll need to taste your dish as you prepare it. Simple. Taste again before serving to make sure that the seasonings are adjusted to your taste.

Choosing olive oil can be a daunting task; if you’re lucky you’ll be able to taste a few varieties before you purchase one. Choose one in your price range that has a nice, clean flavor. Use a pure olive oil for cooking and save your more expensive extra-virgin oil for special salad dressings or to toss with your cooked vegetables.

Red wine or balsamic vinegar to create salad dressings and more are a must. A plain white vinegar is great for cleaning things like coffee makers, floors, windows and the like. A little white vinegar added to your boiling water for poached eggs would help keep them from spreading out in the pan.

Chicken or vegetable stock should be free of preservatives, MSG and high fructose corn syrup. Sometimes the ‘low salt’ versions have these added to punch up the flavor.

You can ‘doctor’ your jarred pasta sauce with a little red wine, some Italian herbs, mushrooms, olives or whatever you can imagine for a great little dinner in no time!

Jasmine rice has a nice aromatic aroma, add some leftover roast chicken, cooked veggies and dinner is served.

Dried mushrooms reconstituted in wine, chicken stock or warm water, add a considerable amount of flavor to any dish.

Canned meat can be added not only to salads and soups but stews and casserole type dishes. They’re great for sandwiches as well. Anchovies can add depth to a salad dressing or a pasta sauce.

Canned tomatoes with some chicken stock added, a can of vegetables, some mushrooms, canned beans (rinsed and drained, of course), some leftover cooked pasta, a little Parmesan cheese and voila, you’ve created a healthy satisfying soup! Add a loaf of good bread and a bottle of wine and mangia (eat)!

So be creative in your kitchen and don’t be afraid to make mistakes; that’s how great dishes are created!

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Applesauce

11 / 11 / 13

Ingredients

  • 4 pounds mixed apples, choose a variety of sweet apples, wash, peel, core chopped into chunks.
  • Apple Juice, real apple juice not concentrate or white grape juice (read the label)
  • Cinnamon
  • Sugar (only if your apples aren’t very sweet)

Instructions

  1. Place the chopped apples into a large saucepan and add about 1” of apple juice. Cook until the apples are soft and tender. If there is excess liquid after cooking the apples you can drain this off and save to drink as ‘juice’, that’s exactly what it is.
  2. Mash the apples with a potato masher or put through a food mill. You could also use a food processor or blender. Add cinnamon to taste and sugar if needed. Keep hot or cool and store in refrigerator for a week. That’s it!
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Deep Dish Apple Pie

11 / 11 / 13

Ingredients

Pie Crust

  • 1 ½ cups flour (I recommend King Arthur flour)
  • ½ teaspoon sea salt, or Kosher
  • ½ tablespoon sugar, optional
  • 6 tablespoons frozen unsalted butter
  • 2 ½ tablespoons cold shortening such as Smart Balance
  • 3 tablespoons ice water

Filling:

  •  4 pounds mixed apples
  • 1 Deep Dish Uncooked Pie Crust
  • 1 tablespoon Cinnamon,
  • 3 teaspoons apple pie spice
  • ½ cup flour
  • 5 tablespoons corn starch
  • 1 cup granulated sugar

Instructions

Pie Crust:

  1. Place the flour, salt and sugar if using into the bowl of a food processor, pulse to blend. Add the butter and shortening and pulse until they are about the size of peas.
  2. Pour out the mixture into a bowl and add the ice water a tablespoon at a time. Toss until the dough comes together in a ball. Wrap in plastic and refrigerate for 30 min. or until cold.
  3. On a rolpat or well-floured board, roll the dough into a circle large enough to fit the pie pan. Keep moving the dough around as you roll so that it doesn’t stick to the board or counter. Gently roll the dough onto the rolling pin and lay into the pie pan, lifting and securing snuggly into the pan.
  4. Preheat the oven to 425°.
  5. Combine the cinnamon, apple pie spice, flour, cornstarch and sugar in a bowl and mix them well.
  6. Wash the apples in cool water, peel, core and slice the apples. Toss the apples with a little of the dry mixture and layer them into the pie crust and sprinkle with the remaining dry mixture.
  7. Bake for 10 minutes, turn heat down to 375° and continue baking for about 45 minutes or until you can pierce the apples with a knife.
  8. Let cool before slicing.
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Temecula Olive Oil Cooking Classes

11 / 10 / 13

Jan. Demo Class

Thursday Jan. 16thWindrose Fritatta 2 6:30 – 8:30

Temecula Olive Oil Company’s
Seal Beach Tasting Room
148 Main Street, Seal Beach

$35.00
Pre-paid reservations only, please call
(562) 296-5421

Menu

 
Blood Orange ‘Punch’
Fresh Jam & Granola Yogurt
Roasted Tomato & Mixed Cheese Quiche on Pomegranate and Tangerine Micro Green Salad
with Herb Roasted Dutch Yellow Potatoes
Orange Olive Oil Streusal Cake
Chocolate Espresso Waffles with Fresh Fruit

 

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Apple and Pomegranate Salad

11 / 9 / 13

Ingredients

1 teaspoon Dijon mustard

Coarse salt and freshly ground pepper

1 Pinch sugar

1 1/2 tablespoons rice vinegar

3 tablespoons extra-virgin olive oil

2 ounces blue cheese — crumbled

4 cups baby mix lettuce

1 pomegranate — seeded

1 tart apple — cored and diced

Instructions

In a small bowl, whisk together mustard, large pinch of salt, large pinch

of pepper, and the sugar. Add vinegar, and whisk to combine. While

whisking, drizzle in oil. Continue whisking until emulsified. Add blue

cheese, and stir gently to combine.

In a large bowl toss lettuce with dressing and plate. Top with apple and

pomegranate seeds. Serve immediately.

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What's in Your Pantry?

How to stock your pantry to create delicious dishes.

Learn Chef Debbi's pantry essentials and how to substitute ingredients for pantry staples in her basic recipes for quick and easy meals.
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