Straight from your local farmers market you should start to see some of this produce available.
Asparagus
Avocados
Beets
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Chard
Citrus:
Blood Orange
Grapefruit
Lemons
Navel Oranges
Tangelos/Tangerines
Lettuce
Mushroom
Mustard
Onion, Green
Passion Fruit
Peas, Snow & Sugar Snap
Spinach
Strawberries
Turnips
How to Build a Cheese or Charcuterie Board
Tips:
Try serving some of the jams, preserves, mustard, spreads or chutneys in small bowls. Anything that has a brine or is juicy should also go into a bowl such as olives and pickled vegetables. This will also give some height to the board, serve breadsticks in a jar or glass as well.
Serve each cheese and meat with its own cheese fork or utensil and picks for the olives or vegetables, spoons, cheese knives and mini tongs for the meat.
Try arranging the board where it will be served so as not to knock anything off while you are moving it. Make ahead and cover with a tea towel to keep out any pests.
This is but a small list of fall pantry items that I like to keep for fall. With these on hand you can make breakfast, lunch, dinner and dessert without stress. There are even some items to have on hand for those friends who like to drop in for a visit. Throw the artichoke hearts in a food processor, add some spices and a little yogurt, cream cheese or mayo and bake for 20 minutes. Or drain and throw the roasted red peppers into a food processor, add a little leftover bread, walnuts, tomato paste with a little olive oil, salt and Aleppo pepper for a tasty dip for bread or crackers. Add things that your family likes to eat in the fall, for all the upcoming holidays and special events. Here’s a great fresh, homemade applesauce recipes, serve along side pork chops or bake into an applesauce cake for a warm, spiced dessert or breakfast snack. Happy Fall!
Beverages
Cocoa
Tea
Mulled Cider
Fruit
Apples (do not store with other fruit or vegetables-apples give off ethylene gas which will hasten the ripening of other fruits and vegetables)
Applesauce
Dried fruit
Pears
Pomegranates
Citrus
Vegetables
Potatoes
Carrots
Onions
Canned
Dried fruit (cranberries, apricots, blueberries etc.)
Canned pumpkin
Canned and dried beans (for soups, stews, chili)
Canned Tomatoes
Tomato sauce
Tomato Paste
Garlic
Onions
Pickles
Roasted Red Peppers, in water
Grains
Oatmeal (rolled oats & steel cut)
Alternative grains
Breadcrumbs
Rice
Soup
Pasta
Mac & Cheese Pasta
Lasagna noodles
Flour
Dairy
yogurt
cheese
Condensed milk
Unsalted butter
Variety of cheeses
Staples
Artichoke Hearts, canned in water
Breadcrumbs
Chicken, Vegetable, Beef Stock
Crackers
Honey
Maple Syrup
Molasses
Sugar, white, brown, dk. Brown
White vinegar (for pickling)
Apple Cider Vinegar
Balsamic Vinegar
Spices
Aleppo Pepper
Sea salt
Baking Spices
Cinnamon sticks
Nuts
Pickling spice
Peppercorns
Yeast
Core, peel and cut the apples into medium sized pieces. Place all ingredients into a saucepan with lid and simmer over low heat until apples are very tender, about 45 minutes. Put through a food mill to create a soft creamy applesauce or use a potato masher and serve chunky.
Pressure cooker or Instant-pot:
Combine all the ingredients in the container, cover and lock into place. Press manual button and set timer for 4 min. Let the closed pressure cooker rest for about 10 minutes, release any pressure that’s left.
Carefully open lid, angling it away from you to avoid getting burned by the steam. Use a potato masher to crush with a slightly chunky consistency or put through a food mill for a smoother one.
Fresh Autumn-Winter Salad with seasonal fruit, walnuts and feta cheese.
Serves: 4-6
In a medium bowl make the vinaigrette by whisking together all the ingredients except the oil. While constantly whisking, drizzle in some of the oil, stopping to taste occasionally. Season to taste with salt and pepper.
Can be made in advance and stored in the refrigerator.
Bring to room temperature before serving.
For a creamier dressing add 1 Tb. mayonnaise
Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl. Add a little dressing and toss, taste for seasoning and adjust.
*If conventional apples are used, peel first.
Serves 4-6
Microwave the corn with the husk on for 10 minutes;
Or
Boil the corn for about 3 -4 minutes with a little salt added to the water or grill lightly for a roasted flavor.
Let the corn cool until you can handle them and cut the kernels off the cob into a large bowl.
In a small bowl make the vinaigrette by whisking together butter, lime juice, chili powder, and chopped cilantro. Add the vinegar and whisk in the olive oil until emulsified to taste.
Pour the vinaigrette over the corn and mix to coat.
Add the tomatoes and crumbled queso fresco or grated Jack cheese and stir. Season with salt to taste.
Serve at room temperature. Refrigerate leftovers.
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Last week we had friends over and grilled a Prime Ribeye steak that I had cut off a bone in prime rib roast, the steak was about 3 lbs. and 4″ thick. I had just attended a book signing/demo at Melissa’s Produce with Jamie Purviance and his new book, Weber’s Ultimate Grilling and was eager to try some of his fabulous recipes.
When I brought this book home my husband, Frank, promptly stole it and put it on his side of the table. After several readings he was excited to try some new ideas that he picked up from the book. He decided to set up our Weber with a ‘hot’ side and a ‘cool’ side and he also wanted to get a little smoke on the steak so to get the ‘smoke’ he placed a chunk of hardwood into a pan, filled it with water and let it soak for an hour or so. Then he placed it on the hot side of the bbq, closed the lid and let it heat up to a smoke point.
I made sure the meat was nice and dry, seasoned it with Himalayan Pink Sea Salt and freshly ground pepper. We grilled it on the hot side of the bbq for about 3 minutes, turning it a quarter turn before flipping it over to the other side and repeating the process. Frank then moved the steak to the cool side and covered the Weber with the lid; we let it smoke until the steak was about 125°, removed it and let it rest for about 10 minutes before slicing it. This ensures the meat will be rare to medium rare when we do cut it; the steak will continue to cook after it’s removed from the heat and it needs the off heat time to let the juices settle back into the meat.
We added some grilled corn and a garden fresh salad with just picked tomatoes, cucumbers & mixed greens. The prime rib was tender, juicy with just a little hint of smoke, a success all around. We’ll definitely be using this method in the future for all cuts of meat and poultry. Thanks for the informative and thoughtful book Jamie!
Summer is almost here! Not that you would know that by the weather we’re having. The rain is nice and it makes the garden grow but my other half is craving those warm summer days. Even though here in Southern California we grill all year long, Memorial Day is the official start of grilling season. Whether you grill on gas, charcoal or wood these recipes are easy do ahead recipes for cooking outdoors and picnics. So clean up that grill and set the table because dinner is served! Check out this simple cheese platter, get A Little Book of Cheese to learn all about cheese and how to make a platter!
Make this light summer pasta salad recipe a day ahead of time so that it can soak up all the bright, tangy dressing.
For dressing, mix together vinegar, Dijon, salt, pepper, and garlic powder and whisk until it comes together. While continually whisking slowly add olive oil to taste. Set aside.
Mix together remaining ingredients and toss with dressing. Serve cold.
*Boil the pasta according to package directions, drain and rinse with cold water. When pasta has cooled down a bit, shake off excess water (dry with a towel, if necessary) and toss lightly with olive oil to keep from it sticking together. Refrigerate until ready to toss with dressing. Be sure to cool your pasta before adding the dressing otherwise the pasta will soak it all up.
This is quick and easy do ahead baby back ribs. By using your Instant Pot or pressure cooker your ribs will come out nice and tender. Finish off on the grill with your favorite BBQ sauce.
Cut the racks of ribs in to sections that will fit in the pressure cooker and rub with salt and pepper.
Place onion, celery, carrot and beer in the pressure cooking pot. If you’re going to make sauce from the juices in the pressure cooker you can place the ribs directly in the liquid or put the ribs on the rack if you’re going to finish the ribs on the grill or under the broiler with another sauce.
Close and lock the lid of the pressure cooker. Select High Pressure and set the timer for 12 minutes. Press start.
When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Remove the ribs and cool to room temperature. Once cool, refrigerate until ready to serve.
To finish the ribs:
Preheat the BBQ grill to a medium high heat. Coat one side of the ribs with BBQ sauce and grill 3 minutes. Coat the other side with BBQ sauce flip and grill an additional 3 minutes. Slather on additional BBQ sauce and grill each side for an additional 3 minutes.
You could do the same as above by broiling them until just how you like them.
Serve immediately.
The perfect BBQ side dish as they can be made in advance, wrapped in foil and heated on the grill before serving.
Preheat oven to 450°. Pierce potatoes with fork. Lightly oil potatoes and
place on oven rack. Bake until cooked through, about 1 hour. If potatoes
starts to crisp and brown up, turn the oven down to 400. Transfer to baking
sheet; cool 5 minutes. Cut potato in half lengthwise. Carefully scoop meat
from the shell and mix with remaining ingredients, mashing lightly as you go. Season and taste before scooping mixture into potato shell.
Can be prepared 1 day ahead, covered and refrigerated. Bring to room temperature before the final cooking stage.
Preheat oven to 400°. Bake potatoes on baking sheet until heated through
and beginning to brown, about 25 minutes. For the grill, wrap each ½ in heavy duty foil, heat on the indirect side of the grill for about 20 minutes or until hot. Garnish with finely minced green onions, chives or crumbled bacon.
A fresh and light French Salad for spring and summer.
Look for a trick to cook perfect poached eggs!
Place the friseé into a large mixing bowl.
Cook the bacon over medium heat until crisp, place on paper towels to drain.
Keep the pan and it's rendered fat.
To poach the eggs, fill a saucepan with 4 inches of water and add the white vinegar. Bring the mixture to a gentle simmer. Break each egg into small bowl, With the egg still in the strainer, carefully lower it into the hot water so that the egg is completely submerged. Gently shake and swirl the strainer and use a slotted spoon to shape the egg. When the edges of the egg white start to turn opaque (30 to 60 seconds), use the slotted spoon to carefully release it from the strainer into the water.
Cook the egg, flipping it occasionally with the spoon, until the white is opaque, and firm and the yolk is plump and jiggles slightly to the touch, 3 to 3 1/2 minutes. As the first egg is cooking, repeat steps to cook additional eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking.
When the egg is done, use the slotted spoon to carefully remove it from the hot water. To serve immediately, place a paper towel under the spoon and shake gently to remove some of the excess water.
Reheat the skillet with the rendered bacon fat over medium heat. Add the shallots and cook, stirring, for 30 seconds. Drain on paper towels briefly and set aside. In a medium bowl add the red wine vinegar and mustard and whisk to combine. Add the bacon pieces and shallots, slowly whisk in the oil and season with sea salt and pepper. Toss the friseé with the dressing and divide the salad on two plates topping with one egg, Don’t forget to season with sea salt and pepper to the top of the egg as well.
Spring is nearly here and with it comes lovely artichokes. Artichokes are perennial plants in the same family as dandelions and sunflowers, they are a thistle plant and, in most artichokes, there is a center that’s inedible, the ‘choke’. In cooler climates, such as California’s northern coast they can be grown as annual’s. Spring and fall are times when you can find fresh artichokes in the markets. An easy plant to grow, they do require full sun and will take up a large space, 3 feet or more. Be sure to cut the artichoke before the leaves begin to open and it blossoms into a flower.
When you choose your artichoke, you want to make sure that it’s firm when you press the sides and you’ll often hear a squeaky noise, that’s good. The leaves should be tight and closed. If there is a little bit of brown on the leaves that’s ok, it just means there was a little frost during its growing season but that’s not a bad thing. The inside will be perfectly delightful. You also might want to consider only organic artichokes since you’ll be eating parts of the plant that may have been sprayed with pesticides during its growing season. Pesticides cannot be washed off with water or vegetables soaps, they are oil based and you know what happens when oil and water mix! If you can’t find beautiful California Artichokes in the market, here is a great local source where you can order them, Melissa’s Produce, http://www.melissas.com/Organic-Artichokes-p/1375.htm
To store your artichokes, you could place in a plastic bag and store in the produce drawer of your refrigerator or just pop it into the drawer itself. They will last up to 7 days but best eaten within a few.
Rinse the artichoke under cool water; pull off the lower, smaller leaves and cut the stem at the base of the choke. If you have a nice long stem, you can cook this separately and eat it like you would the heart, it tastes the same. If desired, with a sharp chef’s knife cut across the top third of the artichoke and snip the sticker off the remaining leaves. Even though there are many ways to prepare a fresh artichoke, most people fall back to either boiling/steaming them, although it takes quite a while, up to half an hour or more. You could put them in a microwave bowl or in an Instant Pot adding a cup of water and cook for 10 minutes, cover the microwave ones, or grill them over hard wood. Anyway is fine with me.
Here’s the traditional method:
Put them into a large pot and cover with cool water, squeeze two lemons into the water and a little sea salt, bring to a boil and simmer until you can run a small knife through the bottom part of the artichoke, 30-45 minutes or longer depending on the size of the vegetable. Remove from the water using tongs and picking up the artichoke with the top facing down so not to spill hot water all over yourself, drain and serve with my favorite sauce from Walt’s Wharf in Seal Beach.
Get the recipe here,
Chef Debbi returns to the Rancho! We’ve been waiting a long time to bring our classes back to Rancho los Alamitos. We’ve schedule our first class for Sat. June 8th, we’re going to pickle!
Saturday, June 8, 2019
9:30 am – 12:30 pm
$75 Future member/ $65 per RLA member
Advance Reservations Required, Reservations close 5/27/19
Join us at Rancho Los Alamitos for a hands-on class on the basics of pickling and fermenting vegetables from your garden or the farmers’ market. In this class, you will make two kinds of pickled vegetables and a jar of sauerkraut. (If you think that you don’t like sauerkraut, wait until you try your own!) This is a refrigerator-style pickling where no water bath canning is necessary. Chef Debbi will demonstrate techniques, discuss food safety and the basics of canning pickles in brine. Each participant will prepare and take home three jars of their very own preserved produce.
The class is suitable for adults and interested teens. Reservations are required. Parking is limited at Rancho Los Alamitos, so car-pooling is encouraged and appreciated.
Sponsored by
1 cup mixed olives
2 Tablespoons olive oil
1 teaspoon dried Italian herbs, ground
1 wedge triple cream brie
1 small jar of fig jam or fruit spread
8 ounces aged Gouda
8 ounces aged sharp cheddar, thinly sliced
1 baguette, sliced 1-inch thick
1 round of boursin, any flavor
2 packages of interesting looking crackers
1 wedge blue cheese, partially crumbled
1 small jar of honey
1 package mixed Italian meats
1 small bunch red seedless grapes
4 ounces nuts, mixed or single
1 package, 4 oz. of dried apricots
2 apples, cored and sliced tossed with lemon juice to prevent browning
Mix together olives, olive oil and ground Italian herbs, let rest for at least an hour or longer.
Don’t crowd the cheese on the platter, make the board big enough to accommodate all ingredients.
Put the mixed olives in a small bowl and place on the platter.
Place the triple cream brie on the platter and arrange the fig or fruit spread next to the brie.
Place the sharp cheddar and gouda on the board next with the baguette slices nearby.
Then arrange the boursin near the baguette slices with the crackers next.
Add the blue cheese and honey on the board filling out the outer edges of the board. Tuck in the Italian meats all around the board, add the grapes in clumps and spread the nuts throughout the board with little pockets of dried fruit. Place the apples near the cheddar cheese.
