Category Archives: Side Dishes

Growing Corn

It’s time to start late spring and summer flowers & veggie’s

 


Photo: Farmers Almanac

 

Corn can be fickle, it likes warm weather and the bugs and four-legged critters may eat all of yours before you can get to it. Native Americans planted corn with beans and once the beans sprout they planted squash at the base of the corn. The beans will use the corn stalk as a trellis and the squash leaves will protect the base of the corn which grows very shallow. This is called The Three Sisters or Companion Planting.
Plant corn directly in the garden where it will receive at least 6 hours of sun, water well and help the pollen to reach the tassels. Each tassel that gets pollinated turns into a kernel. To make sure the plant is getting pollinated, shake the tassels so the pollen falls onto them, nature will take it from there. The ears are ready to harvest when the silks turn from light yellow to dark brown.

To cook, grill, steam or pop in the microwave. Leave the husk on the corn if you microwave and cook on high for 3 minutes (for two ears), add an extra minute with more ears. Let them slightly cool and peel the husk and silk off the corn.

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How To Use Meyer Lemons

picking-lemons-490x326

 

The bright star of the season, Meyer Lemons are the sweetest lemons to use in cooking. Thin-skinned, juicy and brightly colored you can use every part of the lemon, well, except maybe the seeds! In season now you can find them in all markets and at your local farmers market. If you have your own tree about now you might be wondering what to do with all those lemons. If you have trouble finding them you can call our friends at Melissa’s Produce and they can fill up your pantry!

Below you’ll find a few of my favorite recipes.

 

Meyer lemons

 How to choose, store and use beautiful Meyer

Lemons

Meyer Lemon Season (Commercial) Nov-May

Home Tree will fruit late Summer-April/May

Choose, Store and Use Meyer Lemons:

Pick lemons that have a smooth, yellow skin with no signs of bruises or cuts. Lemons that are heavy will have more juice in

them; unfortunately, Meyer lemons also contain many seeds. Easily seeded if cut in half, most of the seeds are centered in the middle of the fruit.

Store lemons in a bowl on the counter in a cool place with no direct contact with the sun. If the lemons begin to become soft, refrigerate and use within a few days. If using refrigerated lemons, let them come to room temperature if possible. Roll all lemons around on the counter to help free up the juice.

Extra lemon juice can be poured into ice cube trays, frozen and then placed into a freezer bag and used within 6 months.

Grow:Citrus_lemon

Meyer lemon trees grow well in pots in So. California, use a fast draining soil. They are hungry fellows so feed with an organic citrus fertilizer according to directions. They love the So. California sunshine but not so much our sometimes-windy weather. Meyer lemons like to be moist but not wet, deep infrequent watering and don’t let water sit in the liner or pot. If the weather threatens to freeze, water well and cover with a blanket or row cover at night, be very careful not to know off the fruit or flowers on the tree. Feed with an organic citrus food as directed and keep a close watch for citrus pests. Fruit will hold a long time on the tree, make sure they are nice and yellow before picking and after fruiting a little light pruning, if necessary will keep them compact and tidy.

 

 

 

 

Lemon Roasted Chicken

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  • Serves 4
  • 1 whole chicken -- rinsed, drained and dried
  • 1 medium onion -- peeled and chopped
  • 3 baby carrots -- peeled and chopped
  • 3 celery stalks -- cut into chunks
  • 1 lemon -- zested and juiced; preferably Meyer lemon
  • 1 bunch Italian flat leaf parsley -- minced
  • 1 bunch fresh sage -- minced
  • 1/2 bunch fresh thyme -- minced
  • 2 tablespoons butter -- room temperature
  • 1 tablespoon lemon olive oil, butter or regular olive oil
  • Salt and pepper
  • 1 cup white wine
  • 1 cup chicken stock
  • 2 tablespoons chicken demi glace -- optional for sauce

Preheat oven to 400°.

Wash and dry chicken inside and out then dry well. Fit chicken into a roasting pan (you want no more than 1" of space on any side of the chicken otherwise the juices will burn).

Mix together onion, carrot, celery, lemon zest, and 1/2 of the minced herbs. Loosely stuff cavity with some of the ingredients, place the remainder on the bottom of the roasting pan and place chicken on top of the aromatic vegetables.

Mix remaining minced herbs with butter. Gently separate the chicken skin from the breast meat and carefully rub herb butter on breast under the skin.

Rub the chicken with lemon olive oil and season with salt and pepper. Squeeze lemon over chicken and place rind into cavity. Insert probe thermometer into thigh and set for 165 degrees. Pour half of the wine and chicken stock in the bottom of the pan and place, uncovered in hot oven.

Baste after 1/2 hour, if you don't have enough juice in pan use some chicken stock. Do not cover bird until browned and then loosely place foil over breast. If wings start to brown to early wrap with foil.

Remove chicken to a warm plate and loosely cover with foil. Let rest for 10 minutes before carving.

Remove some of the fat in the pan by using a paper towel or ice cubes. (Dredge the paper towel through the juices to pull out some of the fat or pour off the juices into a heat proof measuring cup. Add a few ice cubes; the fat will stick to the cold cube, discard cube. You may have to do this several times).

Put the roasting pan on top of the stove over medium-high heat and bring a boil, add remaining wine and stock scraping the fond (the yummy pieces stuck to the pan) from the bottom of the pan. Reduce by half, add demi-glace if using and serve with chicken.

Photo: Annabelle Breakey; Styling: Dan Becker

French Yogurt Cake

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I love this bright lemony cake so much I adapted it slightly from Dorie Greenspan by adding these super sweet little strawberries, Alpine strawberries.

  • 1 1/2   cup all-purpose flour
  • 2         teaspoons baking powder
  •            Pinch of salt
  • 1         cup sugar
  • 1         lemon, grated and zest
  • 1/2      cup plain yogurt
  • 3         eggs
  • 1/4      teaspoon pure vanilla extract
  • 1/2      cup citrus olive oil
  • 1         cup Alpine strawberries, whole or halved

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8 1/2-x-41/2-inch loaf pan and place the pan on a baking sheet.

Whisk together the flour, baking powder and salt.

Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic.

Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended.

Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil and then the strawberries. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.

Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold, and cool to room temperature right side up on the rack.

Glaze (optional)

½ cup lemon marmalade mixed with 1 teaspoon water

To Make the Glaze:

Put the marmalade in a small saucepan or in a microwave-safe bowl, stir in the teaspoon of the water and heat until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

Citrus Olive Oil Cake

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You can make this cake with any flavored or un-flavored olive oil that you like. Instead of poppy seeds try adding some dried cranberries or cherries. For serving dust with powdered sugar or make a citrus glaze with orange or lemon juice mixed with some powdered sugar and drizzle over the top of the cake, I like serving this with fresh raspberries on the side and a dollop of freshly whipped cream wouldn’t hurt either!
I’ve used cake pans, bundt cake pans and small Mason jars for this cake, just be aware of your baking time, test by inserting a clean toothpick into the center of the cake and it comes out dry.

  • 2 cups flour
  • 1 ¼ cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs, beaten
  • 1 ½ cups whole milk
  • ½ cup Orange olive oil, or any flavored olive oil
  • 1 orange, zested
  • 1 teaspoon vanilla
  • ½ cup sliced almonds
  • 1 tablespoon poppy seeds, optional

Preheat the oven to 350°.

Sift together the flour, sugar, salt, baking powder and baking soda Make a well in the center of the dry ingredients and whisk in the eggs, milk, olive oil, zest and vanilla. 


Add the almonds and poppyseeds to the batter, and mix with a spatula or wooden spoon. 


Pour the batter into a greased Bundt cake pan. Bake for 55 to 60 minutes, until the cake is golden on top. Cool the cake, invert on a plate and dust with confectioners sugar if you like.

If using Mason jars, spray the inside of the jar with oil spray and fill only 2/3 of the jar with batter. Place jar on a baking sheet and when all jars are done place the sheetpan into the oven and bake accordingly. Check the cakes at 30 minutes and then every 5 minutes until a toothpick comes out clean.

Clean and Husk (strings and all) Corn on the Cob

 

 

Here’s a simple trick to cleaning up corn on the cob while not quite cooking it all the way. I love corn on the grill but husking it before hand can be a pain trying to get all the strings off.

Cut off the bottom of the cob just above first row of kernels. Place on microwave-safe plate, cover with a damp paper towel and microwave on full power for 30 to 60 seconds. (If you want to fully cook the corn, microwave for 4 min. per cob)

Remove from microwave and using a hot pad or cloth pinch and squeeze the top of the husk to push out the whole corn. It should slip out fairly easy.

Proceed to cooking it in the manner you like.

 

Late Summer/Early Fall Menu’s

While it’s still pretty hot out in So. California it’s hard to go into the kitchen to cook. Here are some light recipes that are quick and easy to prepare. Mangia!

Spinach Salad, Traditional

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Serves 2

  • 6 ounces baby spinach, washed and dried well
  • 1/4 small or medium shallot, minced
  • 2 pieces thick-sliced bacon, finely diced
  • ¼ cup Champagne Vinegar, or Red Wine Vinegar
  • 1/2 teaspoon smooth Dijon mustard
  • Sea salt and freshly ground black pepper, to taste
  • 4 large white mushrooms, thinly sliced
  • 2 large egg, hard-boiled, chilled, peeled and thinly sliced

Remove any stems from the spinach and place in a salad serving bowl.

In a heated sauté pan add bacon and cook until crisp, drain on paper towels. Remove all but 2 Tb. of bacon grease and add vinegar, whisk in Dijon mustard and taste for seasoning. Pour over salad and toss quickly, scatter with mushrooms and eggs.

Serve while still warm.

Roasted Tomato & Goat Cheese Flatbread with Artichoke Pesto

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  • 1 jar artichoke hearts, 12 oz., drained
  • 1 cup walnuts, toasted
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, peeled
  • 1/3 cup lemon juice, to taste
  • 1/2 cup olive oil, to taste
  • 1/4 cup minced fresh parsley
  • Salt and pepper, to taste
  • 1 pizza dough
  • 1 large heirloom tomatoes or ½ basket cherry tomatoes, cut in half
  • 4 ounces soft goat cheese

Drain the artichoke hearts. If they are marinated in oil, you can omit draining the hearts and adjust the oil measure downwards appropriately.

Add the artichoke to the food processor with the nuts, cheese, and garlic and pulse until you have a paste. Add in the lemon juice and with the motor running, drizzle in the olive oil. Scrape down the sides of the processor as needed and pulse until you have a uniform paste-like consistency.

Taste and season with salt, pepper, oil, and lemon juice to taste.

Heat oven to 450°. Roll pizza dough out to desired shape, place onto parchment lined baking pan. Brush 1” of the edge of the pizza dough with olive oil, spoon on the artichoke dip to the remaining dough, top with tomatoes, goat cheese and bake for 12 – 15 minutes.

Spinach Bacon Cheese Puffs

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Baked pastry puffs stuffed with a cream cheese, feta, bacon and spinach filling. These are great appetizers that you can put together ahead of time and bake off as needed.

Yield: 10 puffs

  • 4 ounces cream cheese, softened
  • 1 large egg
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried dill
  • 2 packed cups chopped fresh spinach
  • 3/4 cup crumbled feta
  • 3 slices crispy cooked bacon, crumbled
  • Sea salt and fresh ground black pepper
  • 1 sheet frozen puff pastry, thawed and cut into 10 squares (cut on a floured board), Keep the pastry cold until ready to use.
  • 1 tablespoon butter, melted

Preheat oven to 400°. Grease round or square muffin pan.

Place the cream cheese into a food processor, add egg, oil and dill and pulse until combined.

In a separate bowl mix the spinach, feta and bacon. Pour the cream cheese mixture over top, season it with salt and pepper and stir until combined.

Line the muffin pan with the pastry squares, stretching them out a little if needed; press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together.

Lightly brush with the melted butter.

Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.

Bird's Nest Pesto With Stuffed Tomatoes

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  • Pesto
  • 1/2 cup pine nut -- lightly toasted; plus, some for garnish
  • 1 clove garlic -- peeled
  • 2 cups basil leaf -- loosely packed
  • 1/2 cup Parmesan cheese -- grated
  • Salt and pepper
  • Tomatoes
  • 11 ounces goat cheese -- room temperature
  • 1/4 cup heavy cream
  • Salt and pepper
  • 6 small tomatoes -- plum
  • Olive oil
  • 1 pound spaghetti -- or angel hair pasta

Pesto

In a food processor, rough chop pine nuts and garlic. Add basil and process using pulse until the leaves start to break down. Add the cheese and blend until you have a rough paste. With machine running add olive oil to emulsify. Season with salt and pepper.

Preheat oven to 425° and put a pot of water on to boil for the pasta.

Mix the goat and Boursin cheese with enough cream to make it soft and spreadable. Season with salt and pepper.

Cut the tops off of the tomatoes and scoop out the insides. Lightly salt and place, cut side down, on paper towels to drain for 20 min. Spread a little pesto on the inside of the tomato and fill to the top with the goat cheese mixture. Place in a lightly oiled baking dish. Drizzle a little olive oil over each one and bake until they start to shrivel, and the cheese is lightly browned, about 20 min.

Cook the pasta until al dente, reserving about 1 cup of the cooking water.

Transfer to a large serving bowl and toss with the pesto, adding a bit of the pasta water if necessary, to loosen the pesto. Plate the pasta and add a tomato in the center. Top with a sprinkling of toasted pine nuts.

Sea Bass Provençal

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  • Olive oil
  • 1 small leek, cut in half and then into half moons
  • 1 clove garlic
  • 1 small can whole tomatoes, drained and chopped or 2 large fresh garden tomatoes
  • ¼ cup dry white wine
  • 2 teaspoons fresh thyme
  • ¼ cup Greek olives, halved
  • 1 teaspoon capers, drained
  • 4 4 ounce Sea Bass fillets, or any white fish

Heat a medium sauté or saucepan. Add enough oil to coat the bottom of the pan, add onion and sauté until lightly translucent. Add garlic and stir for about a minute. Crush or squish tomatoes and add tomatoes and remaining ingredients except the fish then simmer about 10 minutes. Set aside and keep warm.

Heat a large sauté pan over medium heat; add enough oil to coat the bottom of the pan. When oil is hot carefully place dried fish fillets into oil, it should start to simmer right away. Cook about 3-4 minutes and turn carefully for another 4 minutes.

Serve with sauce.

French Apple Cake

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  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 2/3 cup granulated sugar, plus more for sprinkling over cake
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons dark rum
  • 2 baking apples, peeled, cored and cut into 1/2-inch cubes (I like Honeycrisp, Fuji or Granny Smith)
  • Confectioners' sugar (optional), for decorating cake

Preheat the oven to 350°F. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

In a small bowl, whisk together the flour, baking powder and salt.

Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

 

 

Mushroom Risotto with Chicken


Here’s a ‘pantry’ style dish, use leftover or rotisserie chicken, frozen (defrosted) shrimp, lobster or leave all protein out and just enjoy.

The best rice to use is Arborio  or  Carnaroli rice from Italy. This short grain rice will release its starch into the dish as you add stock and stir making the risotto nice and creamy.

Another pantry ingredient is dried mushrooms, keep them around all year to add deep flavor to any dish. You could add some sliced fresh mushrooms as well if you like. I also keep lots of chicken stock in my pantry/freezer, organic and low sodium if I don’t make it myself. Be sure to soak the dried mushrooms in chicken stock for at least 20 minutes to rehydrate. Drain the mushrooms, strain the liquid and use as part of the stock  in the recipe, the liquid gives a rich deep flavor to the dish. Use a drinkable dry white wine, unsalted butter and freshly grated parmesan cheese, which you should also have in your pantry.

Optional ingredients are chopped garlic (you all know I’m allergic so it’s a no-no for me), a teaspoon of saffron threads.

That’s it, all you need to make a great risotto with items from your pantry. Need to stock your pantry? Check out my first book, ‘What’s In Your Pantry’.

 

Mushroom Risotto with Chicken

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Serves 4

  • 1 small package dried mushrooms, such as porcini or mixed mushrooms
  • 1 quart chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon chopped shallot
  • Sea salt and fresh ground pepper
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 1 cup cooked chicken, room temperature
  • ½ cup grated Parmesan cheese, plus more for serving

Place the mushrooms in a bowl and cover with chicken broth. Let stand at least 20 minutes to soften. Drain and place the stock into a saucepan with the rest of the 1 qt. of stock. Heat and keep warm. Chop the mushrooms and set aside.

In a large sauté pan heat the oil over moderate heat. Add the shallot and cook, stirring occasionally, until translucent. Add the rice and stir until it begins to turn opaque, about 2 minutes.

Add the wine and cook until all of the wine has been absorbed.

Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed.

Continue to cook the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way for about 20 -25 minutes in. If you use all the broth but the rice isn’t cooked through you can add water and cook until it’s done.

Add the chicken, mushrooms, Parmesan cheese and heat through. Taste for seasoning and add salt and pepper as needed.

Serve the risotto with additional Parmesan.

 

Oven Baked Steak Fries

 

Oven Baked Steak Fries

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  • Oven Baked Potato Wedges
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • These oven baked potato wedges are easy and delicious every time. The cheese melts onto the potato wedges and they are so good!
  • Author: Natasha of NatashasKitchen.com
  • Skill Level: Easy
  • Cost to Make: $3-$5
  • Keyword: baked potato wedges
  • Cuisine: American
  • Course: Lunch, Side Dish
  • Calories: 307 kcal
  • Servings: 4 persons
  • Ingredients
  • Oven Baked Steak Fries
  • 2 russet potatoes rinsed and dried
  • ¼ cup sunflower, safflower, canola or vegetable oil
  • Sea salt and fresh ground pepper

Preheat oven to 450˚F. Place potatoes in a bowl of cold water and let them stand for ½ hour. Drain and dry well.

Add potatoes back to the bowl (dry it well also) toss with oil, sea salt and pepper.

Line baking sheet with parchment paper and arrange the potatoes on the pan, bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.

Easter Preview

 

Easter was always a time spent with lots of family,  lots of food and other things. This year will be hard on most people, not being able to get together, search for colored eggs or we always loved to play croquet in the big backyard. Whatever you do I’ve added some of my favorite recipes for you to enjoy.

Deviled Eggs

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  • 1 dozen large eggs, two weeks old
  • 1/3 cup mayonnaise, approximately
  • 1-2 teaspoon yellow mustard
  • 2 teaspoon red wine or sherry vinegar
  • ½ teaspoon finely chopped shallots
  • ½ teaspoon finely snipped chives, reserve some for the garnish
  • Sea salt and freshly ground pepper
  • Paprika or Smoked Pimenton (Spanish Paprika), optional

The shell of fresh eggs is tightly attached to the egg itself whereas older eggs the white inside has started to pull away from the shell, making them easier to peel. When peeling begin at the large end; with an older egg there will be a little air pocket there making it easier to get away from the white.

To hard boil, arrange eggs into a saucepan and cover with cool water. Over high heat bring to a boil and immediately turn the heat off and cover the eggs for 15 minutes.

Prepare an ice bath, a large bowl that will hold all the eggs, fill with ice and when eggs have finished cooking drain off the hot water and place eggs into the ice, cracking a bit of the shell as you do. Cover with cool water and let stand until completely cooled, 20 minutes or so. This step can be done a day ahead of time, after eggs have cooled refrigerate until ready to use.

Cut eggs in half lengthwise with a chef’s knife, not a serrated knife. Pop out the yolks into a mixing bowl. If you don’t have a plate for deviled eggs you can shred some radicchio or dark red lettuce onto a serving plate. If using the lettuce, slice a tiny piece from the round end of the egg so it doesn’t roll. Arrange egg whites cut side up on the lettuce.

Mash yolks with fork then stir in mayonnaise, mustard, and vinegar. Mix ingredients together well. Add sea salt and pepper, to taste. If the yolks aren’t creamy enough add a little more mayonnaise. You can also adjust the mustard and vinegar to taste.

Place the mixture into a pastry bag or a plastic storage bag, snip a diagonal piece from the bottom corner of the storage bag and use as a piping bag. Pipe the yolk mixture or spoon into each egg white half, dividing evenly as possible between the eggs.

Sprinkle eggs with paprika and/or minced chives if desired. Serve immediately or refrigerate until ready to serve. If refrigerating, you’ll want to cover with plastic wrap; place toothpicks into egg whites around the outer edge of the plate and in the center to make a ‘tent’ with the plastic wrap so it doesn’t touch the egg yolks.

 

Oven Roasted Dijon Chicken

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4 servings

  • 2 teaspoons plus 3 tablespoons unsalted butter, at room temperature
  • ¼ cup panko
  • ½ cup toasted breadcrumbs
  • ½ cup Dijon mustard
  • 8 bone-in, skin-on chicken thighs
  • Sea salt and freshly ground black pepper

Preheat the oven to 425 ° and line a sheet pan, that will hold all the chicken pieces without touching each other, with aluminum foil.

Melt the 2 teaspoons of butter in a small skillet over medium heat. Stir in the panko and breadcrumbs, toast for a few minutes, stirring occasionally, until golden brown. Remove from the heat.

Mash in the remaining 3 tablespoons of butter into the mixture.

Season the chicken lightly with salt and pepper, then brush or slather the mustard mixture all over, then roll the entire piece of chicken into the breadcrumb mixture. Place the chicken on the baking sheet.

Roast for 25 minutes, or until the chicken is cooked through; an instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees. Depending on the size of the chicken pieces it may take less or more time to cook.

 

Honey Baked Ham

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  • 1 cup honey
  • ½ cup packed brown sugar
  • ½ cup apricot preserves
  • ¼ cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 ½ tablespoon allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon onion powder
  • 8-10 pound bone-in spiral cut ham fully cooked

Remove ham from refrigerator and let sit at room temperature for 2-3 hours.

Preheat oven to 325°.

Adjust oven rack to lowest position.

Whisk together honey, brown sugar, apricot preserves, apple dicer vinegar, mustard and spices in a medium saucepan. Bring to a simmer, stirring often, for about 1-2 minutes. Set aside.

Cut 2 pieces of foil that will wrap around the ham, Lay them in a baking pan crossing in the middle, one lengthwise and one crosswise, like a cross. Place ham on foil and brush ham all over with approximately 1/3 of the glaze, including in between slices. Tightly wrap ham and bake ham for approximately 10-13 minutes per pound.

Remove ham from oven and increase oven temperature to 400°.

Carefully unwrap ham from foil and spoon any juices from the bottom of the pan into the saucepan with the glaze, rewarm over low to medium heat then brush ham all over and in between slices with 1/3 glaze.

Leave ham uncovered and bake until the ham reaches an internal temperature of around 130°, approximately 10-20 minutes, spooning juices over ham every 10 minutes.

Remove ham from oven and spoon juices from bottom of pan again all over ham and brush with the last of the glaze, including in between slices.

Remove ham and loosely cover with foil. Let rest for 15 minutes before serving. Serve warm or at room temperature.

 

Potato Gratin

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This rich, creamy gratin gets a note of smokiness from the bacon between the layers of tender potatoes.
by Molly Stevens from Fine Cooking
Serves 8

  • 2-1/2 lb. Yukon Gold potatoes, peeled & sliced into 1/8-inch thick rounds
  • 2-1/2 cups heavy or light cream
  • Sea salt & fresh ground pepper, to taste
  • 4 oz. bacon
  • 3 medium leeks, white and light-green parts only, thinly sliced
  • 6 oz. grated Gruyère
  • 2 to 3 tsp. chopped fresh thyme
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 2 tablespoons unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 400°F. Butter or oil a 3-quart gratin dish; set aside.

Put the potatoes, cream , 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.

In a medium skillet, cook the bacon until browned and fully cooked. Set aside to cool, reserving 2 tablespoons of the fat in the skillet. Heat the reserved fat over medium-high heat and sauté leeks until tender, fragrant, and lightly browned. Season to taste with salt and pepper. When the bacon is cool, crumble it into small pieces.

Using a slotted spoon, transfer half the potatoes to the prepared gratin dish, spreading them evenly. Layer on the leeks, bacon, Gruyère, thyme, and nutmeg. Top with the remaining potatoes spreading them evenly, and pour over any liquid remaining in the pan.

In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, and melted butter.

Evenly scatter the topping mixture over the potatoes. Bake the gratin until it’s bubbly, the top is brown, and the potatoes are completely tender when poked with a fork or a skewer, 25 to 30 minutes. Let the gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.

 

French Apple Cake

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With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.

Jenn Segal, Once Upon a Chef
Servings: 6-8

  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 2/3 cup granulated sugar, plus more for sprinkling over cake
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons dark rum
  • 2 baking apples, peeled, cored and cut into 1/2-inch cubes (I like Honeycrisp, Fuji or Granny Smith)
  • Confectioners' sugar (optional), for decorating cake

Preheat the oven to 350°F. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

In a small bowl, whisk together the flour, baking powder and salt.

Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay.

Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake.

If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

 

Memorial Day 2019

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!

Summer Pasta Salad

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Make this light summer pasta salad recipe a day ahead of time so that it can soak up all the bright, tangy dressing.

  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil, approximately
  • Salt and pepper
  • 1 teaspoon garlic powder
  • 2 teaspoon fresh basil, torn
  • 1/2 cup diced cucumber
  • 1 pint cherry tomatoes, halved or quartered
  • 1/2 cup diced red bell pepper
  • 1/3 cup thinly sliced green onions
  • 1/4 cup sliced black olives
  • 1/2 cup crumbled or diced cheese, mozzarella, chedderella, goat cheese or any you prefer
  • 1 ½ cup cooked pasta, cooked and chilled*

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.

 

BBQ Baby Back Ribs

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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.

  • 1 slab Baby Back Pork Ribs
  • Sea salt and pepper
  • 1 small yellow onion, roughly chopped
  • 1 celery stalk, large diced, roughly chopped
  • 1 carrot, roughly chopped
  • 1 cup beer (or water)
  • 1 cup BBQ sauce or more

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.

Stuffed Baked Potatoes

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The perfect BBQ side dish as they can be made in advance, wrapped in foil and heated on the grill before serving.

  • 2 medium to large russet potatoes, rinsed, dried
  • 1/4 cup sour cream
  • 1/4 cup cheddar cheese, grated
  • 1/4 cup butter, (1/2 stick) room temperature
  • 2 green onions or chives, chopped
  • Sea salt and pepper, to taste
  • 4 tablespoons cooked bacon, crumbled, optional

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.

Artichokes!

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, 

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.

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