Join us in Seal Beach
Thursday,
Oct. 11th & 18th
6:30 – 8:30, approximately
Fall Harvest Celebration Menu
Gazpacho Shooters
Fall Salad with Oranges and Pomegranate Arils
Santa Maria Style Tri Tip
Ranchero Beans
With Tortillas
Mini Tangerine Olive Oil Cakes
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
Photo: Food and Wine Magazine
Join us in Seal Beach
Thursday,
Sept. 13th & 27th,
6:30 – 8:30, approximately
Italian Summer Chopped Salad
Quick Skillet Chicken Dinner
with Mushrooms, Zucchini, Cherry Tomatoes
Rigatoni with Vodka Sauce
Apple Spiced Coffee Cake
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
Join us in Seal Beach
Thursday,
August 2nd & 16th,
6:30 – 8:30, approximately
Watermelon Radish Tartine
with Boursin Spread
Baby Arugula Salad with Beets, Walnuts & Blue Cheese
with Apple Vinaigrette
Poached Sea Bass with Olives, Baby Potatoes,
Green Beans & Sauce Vierge (a sauce made with olive oil, tomatoes and fresh herbs)
Pina Colada Parfait
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
Photo: recipesbnb
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 jalapenos if using.
Join us in Seal Beach
Thursday,
July 12th & 19th,
6:30 – 8:30, approximately
Caprese Skewers with Fresh
Sprouts & Edible Flower Salad
Couscous with Sautéed Green Beans and Almonds
Balsamic Glazed Pork Tenderloin with Stone Fruit Salsa
Peach Crisp
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
Class French dessert, great for brunch or breakfast with coffee.
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.
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.
Join us on
Thur. May 10th & 17th
6:30 – 8:30, approximately
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
Photo by Applebees
One Pot, Three Methods
Instant Pot, Slow Cooker, Dutch Oven
Happy St. Patricks Day whether you’re Irish or not!
Choose your method….
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
Cambria Pines Lodge, Cambria, Ca
Hot Buffet Breakfast Included
Dinner and Culinary Demo with Chef Debbi and the Debettes
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
The Groves on 41 Olive Oil Farm Tour & Tasting
Picnic Lunch
Don’t Miss The Cambria Scarecrow Contest the month of Oct!
Limited Availability, First Come-First Served
Price is Per Person based on Double Occupancy for all rooms
Sponsored by
Preferred Method of payment, save Paypal fees by paying by check!
To pay by check:
Please send an email to Debbi @ [email protected]m for instructions
Join us on
Thur. April 12 or 26
6:30 – 8:30, approximately
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
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
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.
