Category Archives: Food
Quick and Easy Charcuterie Board
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.
Fontina & Gruyere Gougére’s
Makes 24-30
- ½ cup water
- ½ cup whole milk
- 8 tablespoons unsalted butter, cut into pieces
- 1 teaspoon salt
- 1 cup plus 1 Tb. all-purpose flour
- 4 whole eggs
- ½ cup grated gruyere cheese
- ½ cup grated fontina cheese
Preheat oven to 450° and line 2 pans with parchment paper or baking sheet liners.
In a large sauce pan, combine the water, milk, butter and salt and bring the mixture to a full boil over medium-high heat. When the butter has melted add the flour, all at once, and stir vigorously with a wooden spoon until the mixture forms a ball that pulls away from the sides of the pan.
Turn the heat down to medium and cook the dough for another 3 or 4 minutes to dry out and cook the flour taste out of the dough. It will look a little shiny and there will some starch remaining on the bottom of the pan and the dough will be stiff.
Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer or beat by hand with a stiff spatula.) Beat the dough on medium-low speed until it stops steaming and is just warm to the touch, about 1 minute.
Continue beating and add the eggs in one at a time. Wait for each egg to be absorbed completely before adding the next. Scrape down the sides of the bowl if needed. Once the dough comes together after the addition of all the eggs, add the cheese and mix until it’s well distributed.
Scoop rounded tablespoons of dough onto the baking sheets, spacing the about 1-inch apart. They can be piped on using a piping bag or a storage bag with the corner snipped off.
Press the top down with a fork or spoon dampened slightly with water, until the tops are smooth. Brush with the egg wash mix and bake for 5 minutes. Turn the heat down to 350° and bake for 20-25 minutes until they are golden brown. Rotate the sheets half way through the baking period. If the inside of the gougere isn’t done, turn off the oven and prop the door open with a wooden spoon for about ½ hour so they can dry out a little.
The gougere’s can be stored in the refrigerator up to a week or frozen for a month. You can fill these with any kind of cheese stuffing or serve them as a stand-alone bite.
Chicken Parmesan Meatballs
- 1 # ground chicken
- ½ cup bread crumbs
- ¼ cup grated parmesan cheese
- 2 tablespoons Italian flat leafed parsley, chopped
- 1 large egg
- 1 tablespoon fresh ground Italian spices
- Sea salt and pepper
- Olive oil
- 28 oz. can crushed tomatoes
- 1 ½ cup shredded mozzarella cheese
Combine ground chicken, bread crumbs, parmesan cheese, parsley, egg and season with ground Italian spices and salt and pepper. Heat a large sauté pan, add enough oil to coast the bottom of the pan and brown meatballs on all sides. Remove meatballs and whip out the pan with a towel. Add the crushed tomatoes to the pan and bring to a simmer. Add the meatballs and mozzarella cheese and cook until the cheese is melted, about 10 minutes. Cover with a lid if you like to melt the cheese faster, the meatballs are already cooked.
Serve immediately over pasta.
Meatballs and sauce can be frozen for up to 3 months.
Adapted from Delish
Lettuce Varieties
Are you hankering for some romaine lettuce? Well, there are tons of alternatives here in So. Cal for you. From the CDC website here’s what they are saying about the current outbreak of e coli on romaine lettuce.
‘Based on new information, CDC is narrowing its warning to consumers. CDC is advising that U.S. consumers not eat and retailers and restaurants not serve or sell any romaine lettuce harvested from the Central Coastal growing regions of northern and central California. If you do not know where the romaine is from, do not eat it.’
Here’s the link for more information, CDC.
Personally, I like a mix of lettuce mostly, a little crunch, a little color and a tangy dressing. My favorite is a good old Italian dressing made with a very good red wine vinegar. I love a little cheese as well, blue, parmesan or goat goes well with a tangy Italian dressing.
Just mix a little Dijon mustard, like Maille, with your red wine vinegar, add a little minced shallot, some fresh ground Italian spices and whisk in a little olive oil, season with salt and pepper and you’re done.
Local lettuce varieties are usually more plentiful during the winter as most lettuce prefers to grow in the cooler weather. Here are some varieties that will offer no only color but flavor to your salad bowl.
Choose lettuce that is bright with no brown edges or spots. Try and get them not too wet, if they are wet, they have a tendency to go bad faster. Pick whole heads of lettuce rather than bagged lettuce. The more lettuce is handled from field to bag the greater chance it can pick up any bacteria. Bagged lettuce can also be washed with chlorinated water and tends to be older than a non-bagged lettuce. Are you tempted to buy the bag that says triple washed and leave it at that? That lettuce may be contaminated with more than just chlorinated water and if it’s wet at all it will likely rot within a couple of days in that bag. Buy un-bagged lettuce, wash and dry well before storing. You might notice that if you purchase your lettuce at a farmers market that it lasts longer than a store bought lettuce, it’s because your farmers market lettuce was probably picked within a couple of days. I’ve had lettuce last up to 2 weeks from my farmers markets. So here are just some of the lettuce types you should be able to pick up anywhere.
Arugula (Rocket)-spicy and peppery, the larger the leaves the more bite it will have
Batavia is a loose-leaf lettuce similar to red or green leaf lettuce with a mild flavor
Belgian Endive-these can be a tad bitter, but they will add crunch to any salad mix
Butter-a very mild lettuce with big cupped leaves, great for serving topped with a crab salad
Frisee (Curly Endive)-Sometimes called chicory, the leaves are thin and curly with a little bit of a bite, aka peppery.
Iceberg-A dense head of lettuce with lots of crunch but little flavor
Leaf Lettuce, Red or Green-Another loose leaf lettuce with mild flavor but both add a lot of color to a salad bowl, great on sandwiches as well.
Little Gem-This lettuce looks like a mini version of romaine but it’s not as crunchy, mild flavor
Oakleaf-Another beautiful bi-colored loose-leaf lettuce that has a mild taste
Radicchio-There are numerous colors of radicchio, most have a little bitterness but a great addition to any salad.
Spring Mix-Usually a variety of small lettuces, some are mild, and some mixes can be spicy.
Watercress – Although probably a little difficult to find it makes a nice addition to a mixed salad or added to a rustic piece of bread slathered with some soft cheese. It has a peppery bit, much like Arugula. Use smaller leaves for less intense flavor.
January 2019 Cooking Demo
Join us in Seal Beach
NEW DATES/DAYS
Thur. Jan 10th
Tue Jan 22
6:30 – 8:30, approximately
Menu
Pink Grapefruit, Avocado & Watercress Salad with Pomegranate Vinaigrette
Chicken Cordon Bleu
Spaghettini with Vodka Cream Sauce
Winter Roasted Vegetables with Basil Vinaigrette
Lemon Curd Cream Puffs
$45.00
Taking reservations now, call:
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by our friends at
How to Make Pumpkin or Squash Puree
You don’t want to use just any kind of pumpkin for puree, most pumpkins have too much water in them and not enough flavor. Use the small pumpkins known as sugar or pie pumpkins. Or better yet use butternut squash, cooked in the same manner as a pumpkin, butternut squash will give a richer, deeper flavor. The cooked pulp can be stored in the refrigerator for up to a week or can be frozen. Use the squash for pumpkin pie, cakes or for a soup, it can be used in any recipe calling for pumpkin puree.
Preheat the oven to 400°. Line a sheet pan with parchment paper or tin foil.
Wash and dry the squash, slice the top off and cut the pumpkin in half, from the top to the bottom.
Do not remove the seeds and pulp, they will be easy to scoop out after the squash has cooked.
Brush the flesh of each half of the pumpkin with olive oil (or any kind of cooking oil) and place face down on the baking sheet.
Roast for about 40 – 50 minutes, until fork-tender or until a paring knife slips right through the flesh. Let cool for about 10 minutes then scoop out the seeds and the pulp, discard, and then scoop out the cooked flesh.
Blend or puree in a food processor until smooth. Store in the refrigerator for up to a week or freeze up to 3 months.
Photo: Davison Orchards Ltd.
Pumpkin Olive Oil Cake
Pumpkin Olive Oil Cake
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 1 1/2 cups sugar
- 1 cup olive oil*
- 3 eggs
- 1 can (15 ounces) solid-pack pumpkin (or 2 cups freshly roasted sugar pumpkin)
- Powdered sugar
- 1 package cream cheese, room temperature
Preheat oven to 350°.
In a medium-sized bowl, stir together flour, baking soda, cinnamon, nutmeg, salt and cloves.
Combine sugar and oil in a large bowl with a rubber spatula until blended.
Add eggs, one at a time, beating well after each addition.
Add flour mixture to egg mixture alternately with pumpkin in three batches, beating
well after each addition.
Transfer to a greased Bundt cake pan.
Bake 60-65 minutes or until toothpick inserted near the center comes out clean.
Cool for approximately 10-15 minutes before inverting onto a wire rack.
Remove pan carefully from cake and cool completely.
Easy Cream Cheese Frosting
Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. Use to top cookies, cupcakes, or cakes
I like to use an orange flavored olive oil for this cake.
Oct. Cooking Demo
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
Summetime Cooking
Easy Chicken Chilaquiles
- 1 ½ cups roasted chicken, shredded
- 1 1/2 cups red or green salsa
- 3/4 cup chicken broth
- 1/2 cup sour cream
- 1 bag tortilla chips
- 1/4 cup chopped cilantro
- 2 cups shredded cheese, any cheddar-jack blend or Mexican crumbled cheese
- 1 large Ca. Hass avocado, sliced
- ½ cup sliced jalapenos, optional
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.
Cherry Clafoutis
Class French dessert, great for brunch or breakfast with coffee.
Cherry Clafoutis
- 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
- 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.
