Some set-up photo’s of our far out-in-the-field event for Debs Kitchen. Travel out Santa Rosa Creek Rd. to farmlands and the hills of Central California. Far from the city to abandoned Santa Lucia Ranch for a delightful day.
Category Archives: Blog
Growing Amaryllis
3 Ways to Plant Amaryllis
A lovely amaryllis in bloom is a sure sign that the holiday season is in full swing. By planting in November, you can ensure gorgeous flowers come Christmas. TV gardener Andrea Mason shares easy techniques for growing amaryllis in three different mediums:
WATER PLANTING
Fill a clear vessel with a three-inch layer of stones or pebbles. Add the amaryllis bulb, then add more stones around it for stability. Add water just below the bulb, but not touching it, and monitor the water level to make sure it remains consistent.
SOIL PLANTING
Partially fill a pot with well-draining potting soil; add bulbs. Fill in with soil 2/3 of the way up the bulb, keeping the “neck and shoulders” above the soil level.
Water and let pot drain; cover the soil surface with moss or pebbles for decoration. Potted amaryllis can thrive for more than 15 years if properly maintained.
COCO PEAT PLANTING
Place coco peat disk in a container and add warm water. Allow disk to absorb water and expand for about 15 minutes; stir. Fill the bottom half of a pot with coco peat mixture and position bulb with roots down. Add remaining mixture so about 1/4 of the bulb is above the surface.
Care Tips
After planting, place bulbs in a warm, bright spot. Bottom heat, such as a germination pad or the top of a refrigerator, will help force the bulbs out of dormancy. Water sparingly until green growth appears, then water regularly. Try to keep the soil moist but not soggy.
Stake the stalks with twigs when they grow tall so they don’t topple over. After flowers fade, cut stems an inch from the base of the bulb. Water as needed and apply household fertilizer monthly until midsummer. Then, cease watering and let bulbs rest for two months, at which point they’re ready to begin the forcing process once again.
Article from Martha Stewart
Photo Smithsonian Inst. Diane Shaw
Roasted Red Pepper Dip
Cooking from the Pantry
An easy roasted red pepper dip for any occasion. Quick and easy to prepare; serve with pita bread, cocktail bread or any cracker.
- 1 cup walnuts -- toasted
- 1 slice Italian bread -- torn into pieces
- 1 cup red peppers -- roasted
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pomegranate molasses
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin, or to taste
- 1/2 teaspoon Aleppo pepper -- ground or Hungarian paprika
- 1/2 teaspoon sugar -- optional
- pita bread -- sliced into wedges
Place all ingredients into a food processor or blender and puree into a
smooth paste, stopping occasionally to scrape down the sides. Refrigerate
if not serving immediately. Let come to room temperature before serving.
Serve with pita wedges.
Cooking From The Pantry
Easier than pie recipe for seasonal sweets. Great on the buffet table, to take to a pot luck or just for an afternoon snack.
Pumpkin-Cranberry Bars
My aunt-in-law gave me this great recipe and I’ve adapted it by adding cranberries and powdered sugar frosting; although the bars a great without a frosting too!
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon baking spice (nutmeg, cinnamon, cloves etc.)
- ½ teaspoon salt
- 1 cup dried cranberries or other dried fruit
- 2 eggs
- ¾ cups sugar
- ½ cup canola oil
- 1 cup pumpkin puree
- Frosting:
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 1 tablespoon milk
Preheat oven to 350 °.
Sift together flour, baking powder, baking soda, baking spice and salt. Stir in cranberries; set aside.
Using an electric mixer beat together eggs, sugar and oil; add pumpkin puree and mix until just blended. Add dry ingredients and mix until combined.
Spread mixture into a 9 x 11” pan and bake for 15 to 20 minutes.
Frosting:
In a small bowl, add powdered sugar and vanilla. Drizzle in milk, stirring until you have a smooth mixture.
Cut the bars and place them on a cooling rack over a piece of parchment paper. Drizzle with the powdered sugar frosting and let set for a few minutes.
You can purchase a baking spice from Penzeys, you won’t regret it. Replace all your ingredients, nutmeg, cinnamon etc. with the baking spice for an extra special flavor!
December Cooking Demo
Last Class of the Year
Festive Family Dinner
Thursday December 7th
6:30 – 8:30, approximately
Menu
Artichoke Bruschetta
Tomato Bisque with Gruyere & French Ham Croutons
Italian Roasted Beef in Barolo Wine Sauce
Balsamic Butternut Squash, Brussels Sprouts & Pecans
Stuffed Shells with Homemade Ricotta
Cranberry-Orange Olive Oil Cake
$45.00
For reservations call Temecula Olive Oil, Seal Beach
(562) 296-5421
Sponsored by
Nov. Cooking Demo
Join us for our next cooking demo
Entertaining Menu’s
Thursday, 6:30-8:30, approximately
Nov 9th & 16th
Menu
Smoked Trout Canapés
Spinach Bacon Salad with Pine Nuts & Croutons
Roast Duck Breast with Blackberry-Orange Sauce
Pumpkin Risotto with Pomegranate Arils & Shaved Parmesan
Haricot Vert (French style Green Beans) with Bacon & Pearl Onions
Mini Pumpkin Cheesecakes
$45.00
For reservations call Temecula Olive Oil, Seal Beach
(562) 296-5421
Sponsored by
Chicken Stew Cassoulet
Chicken Stew Cassoulet
- 8 chicken thighs
- Sea Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons canola oil
- 1 small to medium onion, finely chopped
- 4 carrots, cut in half and then sliced into half-moons about ¼” thick
- 3 celery, sliced 1/4" thick
- 3-4 cups chicken broth
- 2 bay leaves
- 1 tablespoon dried thyme, crushed
- 1 lg. can whole tomatoes
- 2 cups white beans
- 1 cup bread crumbs, large pieces not fine
Rinse and pat dry the chicken. Trim any excess skin and fat.
Preheat oven to 375°.
Heat a large Dutch oven, add the butter and oil. Season the chicken with sea salt and pepper, place the chicken pieces skin side down in the pan and brown well on both sides. Don’t crowd the chicken in the pan, do this in 2 steps if needed.
Set aside and pour off most of the drippings leaving about 2 Tablespoons in the pan. Sauté the onions, carrots and celery, return the chicken to the
pan and add chicken broth, bay leaves, thyme, tomatoes, white beans and a little salt
and pepper. Cover and place into oven and cook 30 minutes.
Check to make sure that chicken is nearly cooked.
Add bread crumbs and return to the oven, uncovered. Cook until crumbs are
lightly browned, about 15 minutes.
Soup Season
Photo: Christina Peters
I love fall and winter and I love to cook hearty stews and warming soups. One of the most important ingredients is stock or broth for your dish and homemade is the best. Most of the time spent making stock is hands off, it needs to simmer for a good 4 hours so prep time in the kitchen can be limited to about 1/2 hour. Cut most of that time in half by making the stock in your pressure cooker but I like the results better just simmered slowly on the back of the stove. (Besides it makes your house smell wonderful!) I’ve included a list of descriptives for stock, broth, stew, soup etc. And my recipe for a perfect stock; stock is made with bones and broth is made with pieces of meat and vegetables and is a little less hearty than stock. Keep some stock in your freezer for quick meals during the winter season. Recipe below but here are some descriptives of soups, stews etc.
Bisque: a rich, thick usually smooth soup. Thickened either by pureeing or adding cream and usually made with some kind of seafood.
Chowder: a thick, chunky soup
Stock: clear savory liquid made from vegetables or meat on the bone
Broth: similar to stock but made with just meat or vegetables, not a hearty as stock
Gazpacho: a cold vegetable soup usually with tomatoes as main ingredient
Gumbo: thick broth with creole seasonings and chunks of meat & vegetables
Stew: thick soup with chunks of vegetables and/or meat
Soup: thinner than a stew with less chunks
Guides for making stocks
Use mild flavored vegetables, onions, celery, carrots, potatoes, tomatoes
No oily fish such as salmon
Beef bones with marrow will have more flavor
Use chicken feet for great taste and lots of natural gelatin
Do not season stock with salt until after it’s cooked
For making soups or stews
Any fresh or frozen veggie can be used. Do not defrost vegetable before using, just toss it into the stock.
Onion, peas, broccoli florets, celery, carrots, potatoes (will help to thicken soup also), corn, zucchini, peppers
Herbs
Basil, oregano, thyme, Italian parsley, crushed red peppers, Italian seasoning
Beans
Keep canned or frozen beans such as kidney, navy, white beans, pinto, black beans
Grains (pre-cook and freeze) Add at the end of cooking time
Farro, barley, rice, pasta, quinoa, beans
Chicken or Turkey Stock aka Bone Broth
- 1 whole organic chicken, about 4 lbs., rinsed well, or
- 3 # chicken pieces, backs, necks, wings, feet; these pieces will render a lot of gelatin (flavor) to your stock. Do not use livers but gizzards and heart are okay
- 2 bay leaves
- 3 sprigs of fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 2 tablespoons cider vinegar, optional for bone broth
- 1 large onion, quartered, leave skin intact but wash off any dirt from the root
- 1 large carrot cut into thirds
- 2 celery stalks cut into thirds, include some top leaves
- 1 large leek, cut in half lengthwise and washed well between the leaves, cut into thirds
- 6-9 whole black peppercorns
Place the chicken into a large stockpot and cover with cold water. Bring to a boil over high heat; reduce to a simmer and skim any foam that rises to the surface. This should take about 15 minutes.
After removing any foam add the cider vinegar (for bone broth), vegetables and herbs, bring back to a boil, turn heat to a simmer and cook 2 – 2 ½ hrs.
Remove from the heat and let the stock sit for 10 to 15 minutes, remove large chicken pieces and strain remaining stock through a cheesecloth-lined strainer. Cool by placing the container of strained stock in an ice water bath in the sink and then refrigerate overnight.
The next day, remove the fat from the stock by skimming with a ladle. The stock will keep for 3 days in the refrigerator or 3 months in the freezer. Be sure to label and date before freezing.
To adapt the recipe for Turkey Stock, roast a turkey back, neck, 2 wings and 1 package of chicken feet (yes, chicken feet have tons of flavor!) in the same manner as above.
For a deep rich flavor you can brown all your chicken pieces and vegetables, if desired, before making stock.
*Pressure Cooker or Instant Pot Directions
Place all pieces into the pot along with herbs, vegetables etc. Add 10 cups of cool water, cover and cook on high for 1 hour in your electric cooker. Let pressure cooker release naturally, strain and cool as above.
Oct. Cooking Demo
Join us for our next cooking demo
Thurs. October 12th & 19th
6:30 – 8:30, approximately
Reservations required (see below)
Oktoberfest in Seal Beach
Roasted Grape Focaccia with Goat Cheese
Pear Salad w/Cranberries & Caramelized Walnuts
Pork Tenderloin with Yukon Gold Potatoes, Apples & Shallots
Caramelized Brussels Sprouts with Pancetta
Chocolate Pumpkin Cupcakes
$45.00
For reservations call
Temecula Olive Oil
(562) 296-5421
Sponsored by
Photo: Hector Sanchez
In the 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 verities 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.
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
Rogers Gardens, Newport Beach
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
Baker Creek Seeds
High Mowing Seeds
http://www.highmowingseeds.com/
Renee’s Garden
Seeds From Italy
Gazpacho Couscous Salad
A perfect summer salad that you can make ahead; it actually is better the next day! An easy ‘from the pantry’ salad, adjust ingredients to what you have on hand, what you find from the farmers market or your own garden, or even some of last nights grilled chicken or shrimp. Serves 6
Couscous Gazpacho Salad
- Couscous ~
- 2 1/2 cups chicken, vegetable stock or water
- 12 ounces couscous
- 2 tablespoons butter
- 1 clove garlic, smashed
- 2 green onion, minced
- 4 tablespoons Italian parsley
- Salt and pepper, to taste
- 1/4 cup toasted pine nuts, or more
- Dijon Vinaigrette ~
- 1/2 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 3/4 cup vegetable or olive oil
- 1 small shallot, minced
- 3 grinds herb seasoning, I use Italian
- Salt and pepper, to taste
- Gazpacho Salad ~
- 1 container (pint) cherry tomatoes, halved
- 6 small Persian cucumbers, diced
- 1 roasted red bell pepper, diced
- 1 small red onion, diced
- 2 stalks celery, diced
- 1 tablespoon basil, chopped
Couscous
In a saucepan, add the stock, butter and couscous; bring to a boil, remove from heat stir in garlic and green onion, cover and let stand for 5 minutes. Remove garlic and fluff with a fork. Set aside to cool.
Vinaigrette
In a small bowl add vinegar, mustard and shallot, whisk together. Slowly whisk in the oil in a thin stream to emulsify. Add seasonings to taste. Can be refrigerated for 3 weeks, bring to room temperature before using.
Salad
In a large bowl, add all chopped ingredients and toss with a little of the dressing. Let stand for 5 minutes. Toss couscous and vegetables together adding a little more dressing as necessary, to taste.
September Cooking Demo ~ Instant Pot
Weeknight dinner ideas using Instant Pot (Pressure Cooker), Slow Cooker or a good old oven!
Instant Pot at Sur la Table
Did you just get an Instant Pot? One of the hottest new pieces of equipment in the kitchen. Here are some recipes to get you started. We’ll discuss how to adapt regular recipes to the Instant Pot and how to create your own. Even if you don’t own an Instant Pot all these recipes will have directions for regular cooking methods.
Menu
Tarragon & Sherry Deviled Eggs
Bib Lettuce Salad with Apples, Pecans, Pomegranate Seeds & Blue Cheese Sprinkles
Sesame Teriyaki Chicken with Rice & Green Onion
Glazed Baby Back Riblets with Baked Beans
Deconstructed Black Forest Cake
Class held at Temecula Olive Oil Tasting Room, Seal Beach, Thur. Sept 14 & 28
6:30 – 8:30, approximately
Reservations required
$45.00
For reservations call
Temecula Olive Oil
(562) 296-5421
Sponsored by
Don’t have an Instant Pot? The link below will take you to Amazon.
