Author: Chef Debbi Dubbs

Cherry Clafoutis

Class French dessert, great for brunch or breakfast with coffee.

Cherry Clafoutis

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  • Batter
  • 1 cup milk
  • 1/4 cup heavy cream
  • 2 tablespoons sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • ½ teaspoon salt
  • 2/3 cup all-purpose flour
  • Cherries
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1 pound fresh cherries, stemmed, pitted and cut in half or rough chopped
  • Confectioners' sugar for dusting

Heat the oven to 400°F.

Beat together all the batter ingredients until smooth and frothy. Set aside to rest while preparing remaining ingredients.

Pour melted butter into a 9 or 10” shallow pan, quiche pan or cake pan and sprinkle with the 2 tablespoons of sugar spreading evenly. Sprinkle cherries over the sugar and cover with the batter.

Bake for about 30 minutes or until the clafoutis is puffed and brown on top. Dust with confectioners sugar and serve immediately.

Clafoutis will collapse quickly but will still be delicious.

Potato and Ham Quiche

 

Potato and Ham Quiche

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  • Crust
  • 1 ¼ cups flour
  • 1 teaspoon salt
  • 1 stick butter, cut into pieces
  • 2 - 3 tablespoons ice water
  • Filling
  • ¼ cup finely diced ham
  • 2 -3 Yukon Gold potatoes
  • 1 ½ cup shredded cheese, such as Chedderella
  • 4 large eggs
  • 1 ½ cups heavy cream or half and half
  • 1 - 2 tablespoons olive oil
  • Salt and pepper

Crust

Add flour and salt into the bowl of a food processor; pulse a few times to incorporate all the ingredients.

Add the butter and process until the mixture is crumbly and the butter is pea size.

Place the mixture into a wide bowl and add water 1 tablespoon at a time until the mixture comes together. Don’t overwork the dough or it will be tough, not flaky. Once the dough comes together in a ball, divide it into two pieces, flatten into disks, wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 400° while the dough is chilling.

Dough can be wrapped well at this point and frozen for up to three months. Let the dough defrost overnight in the refrigerator before using.

Roll one chilled disk out on a floured counter or rolling mat, lifting and moving the dough every few rolls to help prevent sticking. Add only enough flour to the counter to keep the dough from sticking.

Cut a piece of parchment paper to fit the bottom of the tart pan.

Place your pan on top of the dough to make sure it is the correct size, it should be slightly larger than the pan, then roll the dough onto your rolling pin and unroll over your pan. Gently lift and lay the dough to fit the pan, never pull the dough to stretch it. Lightly press the dough into the pan, roll your rolling pin over the top edge of the tart or pie pan and remove excess pastry. Prick the dough well with a fork.

Cut a piece of foil a little larger than the tart pan, butter the shiny side and place butter side down onto the dough. Press so the foil lays against the dough snugly, add another piece of foil if it doesn't cover the entire crust.

Bake the crust for 20 minutes, remove beans and foil, bake another 5 minutes. Remove from oven and cool before filling. (Leave oven on).

Filling

Boil potatoes until knife tender (when a knife can slip into the potato effortlessly with a little resistance). Drain and let cool until you're able to handle them. Slice into disks or chop into a medium dice.

Heat a medium sauté pan, add oil until it covers the bottom of the pan, add potatoes and season with a pinch of salt and grind of pepper. Sauté potatoes until lightly browned, add ham and cook for about 2 minutes or until browned. Add potato mixture to the bottom of the cooled crust. Add cheese on top of the potato mixture.

Whisk together the eggs and cream, add a little seasoning of salt and pepper, pour over potato and cheese mixture, bake for 30 minutes or until puffed and lightly browned. Let cool before serving.

June Cooking Class

Join us on
Thur. June 7th & 21st
6:30 – 8:30, approximately

Baby Back Ribs

 

Grilled Flatbread Pizza

Beer Braised Baby Back Ribs

Mojito Melon Salad

Fresh Corn and Cherry tomato coleslaw

Fresh Berry Cobbler

$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by

May Cooking Class

Join us on

Thur.  May 10th & 17th

6:30 – 8:30, approximately

French Onion Soup

Bistro Salad

Beef Bourguignon

Mini Pixie Tangerine Eclairs with Chocolate Sauce

$45.00

For reservations call

Temecula Olive Oil, 148 Main St. Seal Beach

(562) 296-5421

Sponsored by

Photo by Applebees

Corned Beef

One Pot, Three Methods

Instant Pot, Slow Cooker, Dutch Oven

Happy St. Patricks Day whether you’re Irish or not!

Corned Beef

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Choose your method….

  • 2 pounds corned beef brisket (after trimming)*, flat cut with pickling spices
  • 1 medium yellow onion, peeled and quartered
  • 3 cups beef stock, chicken stock is fine as well
  • 1 bottle Guinness beer
  • 2 pounds red potatoes, quartered
  • 4 medium carrots, chopped into 1 or 2” pieces
  • 1 cabbage**, cut into 8 wedges

Trim excess fat from the corned beef brisket. Place corned beef into Instant Pot on the rack. Add onion, stock, and beer. Turn steam release handle on lid to sealing; select manual setting on high pressure for 70 minutes.

Preheat oven to 350°.

Allow to naturally release for 15 minutes then quick release any remaining steam until the float valve drops and you can remove the lid. Place the corned beef into an ovenproof casserole dish with a lid and place into the oven to keep warm.

Add the potatoes, carrots, and cabbage to the Instant Pot. Place lid on Instant Pot and close. Make sure the steam release handle is positioned to sealing and select manual on high pressure for 3 minutes. When finished cooking, quick release (using an oven mitt) the steam.

Transfer vegetables to a platter and slice the corned beef against the grain. Serve with a coarse grain Dijon mustard, warm fresh rye bread or rolls.

*Purchase a 3 – 3 ½ pound corned beef if there is a lot of fat that will be trimmed off. The recipe will work with a 3# corned beef as well.

** Instead of cabbage, I like to serve the corned beef with good sauerkraut such as Boars Head.

This recipe can be made using a slow cooker on high for 4-5 hours or low for about 8 hours, adding all the vegetables for the last 45 minutes.

It also can be made stove top in a heavy Dutch oven, bring to a boil then reduce heat to a simmer, cook covered for 2 ½ hours then add the potatoes and carrots and continue cooking for 30 minutes, adding the cabbage after 15 minutes and continue cooking until the vegetables are tender.

Photo: Martha Stewart

Fall Harvest Farm, Food & Wine Tour

Fall Harvest Tour for Oct 26 – 28, 2018

Now Taking Reservations

Stay

Cambria Pines Lodge, Cambria, Ca

Hot Buffet Breakfast Included

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Events

Friday Evening

Dinner and Culinary Demo with Chef Debbi and the Debettes

Saturday Farm, Food & Wine Tour

Climb aboard with The Wine Wrangler 

We’ll travel to the Westside of Paso Robles to Halter Ranch Vineyard & Winery

Experience a private  Cave Tour with a Barrel Tasting from 3 Cave Barrels

Private Tasting of Halter Ranch’s available vintages  in the new Tasting Room overlooking their fabulous vineyards

 Vineyard Picnic Lunch on Halter Ranch’s Patio Deck overlooking the vineyards

Created for you by Chef Debbi & her Debette team

After lunch climb aboard with The Wine Wrangler to travel to

Stepladder Ranch in San Simeon

We’ll visit with their Lamancha goats and taste a variety of cheeses made from their goat milk. This farm is accessible only by invitation and is hidden in the hills above San Simeon and the Pacific Ocean

Our last stop for the day will be a visit (and tasting) at The Hearst Ranch Tasting Room in San Simeon. Step out on the porch for an exquisite view of San Simeon Beach and Harbor

Return to Cambria for late afternoon & evening private time

 

Sunday Events

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The Groves on 41 Olive Oil Farm Tour & Tasting

Picnic Lunch

Don’t Miss The Cambria Scarecrow Contest the month of Oct!

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Limited Availability, First Come-First Served

Price is Per Person based on Double Occupancy for all rooms

Sponsored by

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Fall 2018 Tour



Preferred Method of payment, save Paypal fees by paying by check!

To pay by check:

Please send an email to Debbi @ debbi@debskitchen.com for instructions

April Demo Cooking Class

 

Join us on

Thur.  April 12 or 26

6:30 – 8:30, approximately

Endive Spears with Blue Cheese, Pear, Candied Pepitas and Orange-Shallot Vinaigrette

Grilled Salmon with Citrus Salsa & Spring Micro Greens

Roasted Asparagus with Lemon Gremolata and Parmesan

Balsamic Strawberries in Meringue Nests with Crème Fraiche

$45.00

For reservations call

Temecula Olive Oil, 148 Main St. Seal Beach

(562) 296-5421

Sponsored by

 

One Skillet Dinner

 

One Skillet Kielbasa, Potatoes, Veg & Sauerkraut

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This is a quick and easy one pot dish that you can make stove top or in your Instant Pot. For variety change the vegetables with the seasons if you like.

Serves 6 – 8

  • 4 small red potatoes, cut into slices or chunks
  • Sea salt and fresh ground pepper
  • 1 ½ cup chicken stock
  • 2 medium carrots, cut into slices or diced
  • ½ medium sized leek, sliced in half and then into half moons
  • 1 red bell pepper, cut into strips
  • 1 kielbasa, cut into ½" pieces
  • ½ cup white wine
  • 1 8 oz. bag Boars Head sauerkraut, drained, you can use a different brand, but I think Boers head is the best I can find
  • 1 tablespoon Italian parsley, minced

Heat a deep sauté pan over medium heat and barely coat the bottom of the pan with a little olive oil or butter. Add the potatoes and stir for a couple of minutes. Sprinkle with a little sea salt and fresh ground pepper, cover the potatoes with chicken stock, reserving the rest of the stock. Cook the potatoes until almost done and the stock has reduced to almost nothing in the pan. Add a little more oil to the pan and add the carrots, cook for 1 minute before adding the leek, red pepper and kielbasa. Season again with a little sea salt and fresh pepper. Add the wine and reserved chicken stock, cook for 5 minutes or until the vegetables have cooked but still have a little crunch. Add the sauerkraut and cook until heated, stirring once or twice. Garnish with parsley and serve.

Skillet Lasagna

 

After making this for a demo in a skillet because I have no oven available, I will never make lasagna in the traditional manner. An easy weeknight recipe for dinner and leftovers it’s ready in about 30 minutes with little prep. Feel free to doctor it up with herbs, spices, sausage, chopped peppers or whatever floats your boat. Be mindful of the addition of extra ingredients, you may need to adjust the amount of sauce that you use. I wouldn’t add more than a half cup of other chopped vegetables without adding another half cup of sauce. The size of the pan also matters, if you use a larger than 9″ or 10″ pan you may need more ricotta to cover the top of the lasagna but you shouldn’t need to adjust other ingredients. As I say in cooking class, try the recipe as written before you make any changes, then adapt it to your taste. Have fun in the kitchen!

Skillet Lasagna

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Great recipe to cook ‘From Your Pantry’ as you should have most of these ingredients as staples in your kitchen. Add a nice loaf of warmed Italian bread with olive oil on the side, a green salad and your set to go.

  • 1 pound lean ground beef, turkey or chicken
  • 1 teaspoon dried Italian seasoning, crushed
  • Sea salt and fresh ground pepper
  • ½ medium brown onion, chopped
  • 1 clove garlic, minced
  • 8 ounces sliced mushroom
  • ½ pound dry pasta, egg noodles, rotini, rotelle, farfalle or other shape
  • 1 favorite jar pasta sauce
  • ½ cup water
  • ½ cup dry red wine
  • ½ cup ricotta cheese
  • ¼ cup Parmesan cheese
  • 8 ounces shredded part-skim mozzarella cheese
  • Basil leaves for garnish, optional

In an approximately 9" sauté pan*, preferably non-stick, with lid, brown ground beef adding a little salt, pepper and Italian seasoning as it cooks. Drain and set aside.

Add a little olive oil, if needed, to lightly coat the bottom of the pan, add the onion and sauté until lightly translucent, add garlic and stir, cook briefly, then add mushrooms and continue to cook until mushrooms are lightly browned.

Add ground beef back to the pan and add the pasta, pasta sauce, water and wine, bring to a boil, reduce heat to a low boil, cover and cook about 10 minutes or until pasta is cooked. Taste and season with salt, pepper and Italian seasoning to taste.

Spoon ricotta into mounds on top of the lasagna mixture, sprinkle grated cheese over the top, cover, reduce heat to low and cook until the cheese is melted.

Add parmesan cheese and basil leaves, if using.

*If you're confused about sauté pan vs. skillet, a sauté pan has straight sides and some depth to the pan whereas a skillet has flared sides and won't hold the volume that this recipe calls for.

 

Alpine Strawberries

You’ll never have enough Alpine Strawberries, also called fraises des bois, to make a pie but they are so delicious with a scoop of vanilla ice cream or with a creamy panna cotta. I love them with my cereal in the morning fresh from the garden. Best grown in containers, in my opinion, they are small plants that will do well in partial shade or full sun. Mostly without runners I grow from transplants instead of seeds. I just never had any luck starting the tiny seeds. Alpine strawberries are related to wood (wild) strawberries and can be red or white with delicate white flowers. I think the red taste like perfume and the white are reminiscent of pineapple.

They like well-drained soil, rich in organic matter so that they drain well.  I amend my soil every fall and feed regularly with an organic fertilizer. Be careful not to cover the crown of the plant and keep the leaves off the soil. You can plant these much closer together than a bigger strawberry as the plants are small and grow slowly. Here in So. California my alpine strawberries start fruiting in Jan and finish up late fall. They do stop producing in summer if it gets too hot and sometimes I’ll move the pots to partial shade where they get morning sun. Other than protecting the delicate fruit from the birds, alpine strawberries are easy to grow and are pretty little plants in pots near my front door.

French Yogurt Cake

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I love this bright lemony cake so much I adapted it slightly from Dorie Greenspan by adding these super sweet little strawberries, Alpine strawberries.

  • 1 1/2   cup all-purpose flour
  • 2         teaspoons baking powder
  •            Pinch of salt
  • 1         cup sugar
  • 1         lemon, grated and zest
  • 1/2      cup plain yogurt
  • 3         eggs
  • 1/4      teaspoon pure vanilla extract
  • 1/2      cup citrus olive oil
  • 1         cup Alpine strawberries, whole or halved

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8 1/2-x-41/2-inch loaf pan and place the pan on a baking sheet.

Whisk together the flour, baking powder and salt.

Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic.

Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended.

Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil and then the strawberries. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.

Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold, and cool to room temperature right side up on the rack.

Glaze (optional)

½ cup lemon marmalade mixed with 1 teaspoon water

To Make the Glaze:

Put the marmalade in a small saucepan or in a microwave-safe bowl, stir in the teaspoon of the water and heat until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

Bacon Wrapped Dates

Bacon Wrapped Stuffed Dates with Maple Glazed Walnuts and Boursin Cheese

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Easy to make ahead of time and bake off at the last minute, make extra they go fast!

  • Maple Glazed Walnuts
  • ½ cup maple syrup
  • 1/8 teaspoon sea salt
  • 2 cups walnut halves
  • For the Dates
  • 1 package of dried Medjool Dates, 16 oz.
  • 1 12 oz. package of bacon, slices cut in half widthwise
  • 4 oz. package of Boursin cheese

Preheat the oven to 350° and line a baking sheet with parchment paper.

Mix the maple syrup and salt together, add the walnuts and stir until coated.

Spread the nuts on the baking sheet and bake for 12 - 15 minutes or until the glaze is bubbly and coats the walnuts well. Remove from oven and let cool.

Turn the oven up to 425° and line a baking sheet with a new piece of parchment paper.

Slice dates lengthwise and remove pits.

Scoop a small amount of Boursin cheese with a spoon and fill the date with the cheese, press a glazed nut into the cheese.

Wrap dates with a slice of bacon, and secure with a toothpick to hold bacon onto date. Place the dates on the parchment on their side and bake for about 7-8 minutes or until browned on the bottom and turn to the other side continue to cook for another 7-8 minutes or until the bacon is cooked and a little crispy, and the cheese is slightly melted.

Let cool and serve warm or at room temperature.

Photo: La Tienda

Feb 2018 Cooking Demo

Join us on

Thur. Feb 8th or 22nd

6:30 – 8:30, approximately

 

Menu

Crab Imperial Stuffed Mushrooms

Baby Spinach Apple Salad with Pecans & Dried Cherries

Skirt Steak with Shallot Pan Sauce

Roasted Smashed Potatoes

Chocolate-Orange Panna Cotta w/Fresh Berries

$45.00

For reservations call

Temecula Olive Oil, 148 Main St. Seal Beach

(562) 296-5421

Sponsored by

 

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