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Category Archives: Events

Temecula Olive Oil Cooking Class March 2017

2 / 8 / 17

Celebrate the Irish with us in downtown Seal Beach !

Thur. March 2

(Additional class March 16th  if March 2nd sells out,) BYOB

6:30 – 8:30, approximately

See below for reservations

Guinness-Beef-Stew-Recipe-wonkywonderful

Kerrygold Aged Cheddar Cheese Sandwich Fingers with Sun Dried Tomatoes

Irish Pub Salad

 Beef & Guinness Stew

Potato Torte with Bacon & Cabbage

Guinness Chocolate Cake 

For Seal Beach Reservations please call:

562-296-5421

Sponsored by

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Photo: Wonky Wonderful
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Temecula Olive Oil Tasting Room, Seal Beach Cooking Demo

1 / 22 / 17

Temecula Olive Oil Tasting Room

Seal Beach

Thur. Feb. 2nd  (Additional class  Feb. 16th  if Feb. 2nd sells out,)

6:30 – 8:30, approximately

See below for reservations

salmon blood orange

Pear, Pecan & Feta Salad

Farro & Balsamic Roasted Butternut Squash

Blood Orange Butter Broiled Salmon

Raspberry Dark Chocolate Mousse

For Seal Beach Reservations please call:

562-296-5421

Sponsored by

Melissas logo small

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Extra January Class!

1 / 16 / 171 / 16 / 17

Cooking at Temecula Olive Oil, Seal Beach

Jan 19th

6:30 – 8:30, approximately

pork-braciole

Minestrone Soup with Italian Meatballs

Pork Braciola Porchetta Style

     (Stuffed pork cutlets stuffed with Italian herbs & cheese)

     Served with Mushroom Ragu

Saffron Risotto

Tangerine Panna Cotta

By Reservation Only
(562) 296-5421
148 Main Street
Seal Beach, CA 90740

SPONSORED BY

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October Cooking Demo

10 / 26 / 1610 / 27 / 16

Join us in Seal Beach

Thursday October 13th 6:30 – 8:30, approximately

Repeat Class Thur, Oct 27th!

Boursin Cheese Dip with Roasted Grapes Crostini’s

Apple, Parmesan and Walnut Salad with  White Balsamic Apple Vinaigrette

Fall is the time when I start thinking about casseroles and slow cookers, here’s the first casserole of the fall!  

Balsamic Chicken & Pork Riblettes

served with Roasted Red Bell Peppers, Green Onions and Fresh Lemon Olive Rice Pilaf

Orange Olive Oil Chocolate Pumpkin Cupcakes 

Temecula Olive Oil Tasting Room, Seal Beach

Call Now for reservations
562-296-5421

Sponsored by

 Melissas logo small

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Cooking at The Flower Fields

9 / 22 / 16

oct-5-cook-at-flower-fields

Join us for a unique Culinary Event and Cookbook Signing on Wednesday, October 5th
Time: 11:00-1:00
Cost $45.00 per person

Chef Debbi Dubbs will be teaching this Fall inspired menu, with a cooking – technique you can all take home and try. Join us for lunch at the Flower Fields, and enjoy our highlighted local artisans.

Menu:
Pan-Roast Chicken with Porcini Bucatini

Classic Panzanella Salad

Homemade Chocolate Biscotti

Her cookbook, ‘What’s in Your Pantry”, will be available for signing.

Eventbrite - Kitchen Gardens Culinary Event with Chef Debbi Dubbs

Sponsored by Melissa’s Produce and ScanPan

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Refrigerator Pickled Veggies

8 / 4 / 16

pickling2

 

Pickled Veggies

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  • 1 bunch of radish
  • 3 carrots
  • 4 mini white turnips
  • ¼ # thin green beans
  • 4 small watermelon radish
  • 1 lg. clove garlic, crushed but whole
  • 2 shallots, sliced thin
  • 2 ½ cups pomegranate or red wine vinegar
  • 1 cup apple cider vinegar
  • ½ cup white vinegar
  • 2 cup water
  • 2 tablespoons sugar
  • 4 strips of lemon peel
  • 2 tablespoons pickling or canning salt (do not use any other salt)

Cut up all your veggies into what ever shape you like, making sure they fit into the jar that you will pickle them in.

In a medium sized saucepan add vinegar, sugar, lemon peel and salt; bring to a slow boil, whisk until all the sugar is dissolved,

Wash a quart canning jar and fill with hot water. Let stand while you are bringing the brine to a boil.

Once the sugar has dissolved in the brine, pour the water out of the jar and fill with veggies. Pour the brine over them, let cool, then cap and refrigerate.

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September Cooking Demo

8 / 4 / 16

Join us in Seal Beach

Thursday September 15th 6:30 – 8:30

Pork Milanese Michael Symon

Oven Dried Tomato Crostata with Fresh Ricotta

Hearts of Romaine Salad with Fresh Grated Parmigiano-Reggiano

Pork Milanese with Meyer Lemon & Chopped Tomato ‘Salsa’

Cheese Tortellini Alfredo with Broccoli Rabe

Peach Amaretti Crisp

DKB-12

Temecula Olive Oil Tasting Room

Seal Beach

Call Now for reservations
562-296-5421

Sponsored by

Melissas logo small

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August Cooking Demo

7 / 20 / 168 / 4 / 16

Hot August Menu!

Thursday, 6:30 – 8:30

August 11th & 25th

flourless choc cake

Goat Cheese Puffs with Honey & Lavender

Fresh Fish Crudo

Zucchini Salad

Chicken, Seafood & Sausage Party Paella

Blood Orange Flourless Chocolate Cake with Lavender

DKB-12

Temecula Olive Oil Tasting Room

Seal Beach

Call Now for reservations
562-296-5421

Sponsored by

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Cooking Demo

7 / 7 / 16

Summer Picnics

Temecula Olive Oil
Seal Beach tasting room
 
NEW DATE ADDED, SAME MENU!
SIGN UP NOW
July 14th, Sold Out
Thur, 6:30 – 8:30
July 28th
Thur, 6:30 – 8:30

Picnic

Seafood Gazpacho Shooters

Prosciutto & Melon Skewers

Steak Sandwiches with Blue Cheese Butter, Heirloom Tomatoes, Pickled Onions & Arugula

Pan Seared Shishito Peppers

French Style Fingerling Potato Salad

Olive Oil Cake with Fresh Peaches

Call Now for reservations 
562-296-5421

Sponsored by

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Pop Up Cooking Demo

6 / 14 / 16

TOOC LOGO

Seal Beach tasting room
June 23rd
Thur, 6:30 – 8:30

Tuscan Al Fresco Dinner

stuffed pork loin

Artichoke Pesto Bruschetta

Tuscan Summer Salad
Gigante White Beans with Roasted Red Bell Peppers
Pork Tenderloin Stuffed with Sundried Tomatoes, Goat Cheese, Basil & Toasted Pine Nuts
Bucatini with Porcini Mushroom Sauce
Rustic Berry Tart

Call Now for reservations 

562-296-5421
Sponsored by

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May Cooking Class

5 / 5 / 165 / 5 / 16

Join

Chef Debbi

at

Temecula Olive Oil Co., Seal Beach Tasting Room

For a Demo Cooking Class

Thursday May 5th

Second Class Added

Thur, May 19th

6:30 -8:30

cioppino 2

May Menu

Bacon Roasted Chicken Rillette Crostini 

(Similar to Paté) with Olives & Cornichons

Header

Italian Chopped Salad

with Radicchio and Spring Vegetables

Header

Mushroom Florentine Penne

Header

San Francisco Style Cioppino

Header

Meyer Lemon & Blood Orange Cannoli

Call (562) 296-5421 for reservations

Sponsored by

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Herbal Gardening Tips

4 / 28 / 16

Tips from Chef Debbi’s presentation at The South Coast Plaza Garden Show

From Your Herbal Garden

Companion Planting

General Guideline for Growing Herbs

Most herbs like well-drained soil let slightly dry out except drought tolerant plants (lavender, rosemary) let those dry out a little bit more. Scratch down and inch or two in the pot and if it’s dry water.

Full Sun

Basil – Chives – Dill – Fennel – -Oregano – Rosemary – Tarragon – Thyme – Lemon Verbena

Partial Sun

Chervil – Cilantro (cool season herbs) – Lemon Balm – Mint

Pick before they flower or when they have buds on them

Never harvest more than 1/3 plant, it may not recover

Deadhead some; let others go to seed & flower to attract beneficial insects, butterflies & bees

Annual Herbs such as basil, cilantro, dill, nasturtium that grow and die in a year’s cycle.

Biennial Herbs such as sage and parsley will grow one year and bloom/set seed the next.

Perennial Herbs such as bay (which can be grown in a large container), tarragon, lavender, lemon balm, oregano can grow 3 years or longer.

Container Growing

Some larger herbs, rosemary for one, are better grown in the ground. Good for containers, Ca. bay, thyme, lemon balm (mint), parsley

Using a container, choose an appropriate size

Use an organic potting soil

Check for water needs frequently and fertilize with fish emulsion once a month

Herbs for Tea

Bee Balm, Bergamot, German Chamomile a 2’ annual, Mint

Fennel, leaves & seeds, Lemon Balm (mint family), Lemon Verbena, Mint, Rose Hips (seeds cases)

Pick leaves in the morning, when they have the most oil in the leaves/flowers

1 cup tea=1/4 cup of leaves and/or flowers, steep 5 minutes

Herbs for Potpourri

Lavender, lemon balm, rose, mint, thyme, calendula, bee balm, sweet woodruff

Cooking with Herbs

Keep herbs in a vase with fresh water; remove any leaves from the bottom of the stem that might be submerged. Do not wash until ready to use. Dry in a rolled up paper towel.

Herbs to Use With Food

Chicken: thyme, rosemary, parsley, tarragon

Pork: sage, rosemary, thyme

Fish: lemon verbena or lemon balm, chives, tarragon, dill, cilantro

Beef: rosemary, thyme, parsley

Lamb: rosemary, thyme, mint

Vegetables: thyme, oregano, lemon verbena

Add dried herbs at the beginning of preparing a dish, crush in the palm of your hand or in a mortar and pestle.

Fresh herbs should be added at the end of cooking.

If using fresh in place of dried use 1 – 2 times as many herbs as the recipe calls for

Herb Butters or Cheese

Drain plain yogurt overnight in cheesecloth

Mix with fresh chopped herbs for a cheese dip

Or

Add chopped herbs to room temperature butter,

Roll up in plastic wrap into a cylinder, freeze and slice off a piece to add to fish, steak or chicken.

Herbal Vinegar

Flavor vinegar for use in cooking and in vinaigrettes.

Bruise one cup of leaves for every 2 cups of white wine or delicate vinegar. Allow to steep for two weeks.

Bath Salts

You can use your favorite essential oil or blend. Mix with Epsom salt, essential oil and a little food dye. Let the mixture dry, place in a jar or muslin bag.

Rosemary Lavender Soap Recipe

3          cups glycerin soap base*

1/4      cup infusion of lavender flowers and rosemary leaves

1 1/2   teaspoon, lavender oil

1/2      teaspoon rosemary oil

1          pulverized dried rosemary

Combine melted base and herbal ingredients, stir until blended, then pour into molds and cool.

* Craft Stores, Michaels

 

Lip Balm

1 Tb. + 1 tea. Beeswax, chopped

1 Tb. Shea Butter

3 Tb. Almond, Coconut or Olive Oil

15 drops organic essential oil

Melt everything together over low heat except essential oil. Remove from heat and stir in essential oil. Pour into tubes or tins and let cool.

 

 

 

 

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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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