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
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 @ debbi@debskitchen.com for instructions
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.
After making this for a demo in a skillet because I have no oven available, I will never make lasagna in the traditional manner. An easy weeknight recipe for dinner and leftovers it’s ready in about 30 minutes with little prep. Feel free to doctor it up with herbs, spices, sausage, chopped peppers or whatever floats your boat. Be mindful of the addition of extra ingredients, you may need to adjust the amount of sauce that you use. I wouldn’t add more than a half cup of other chopped vegetables without adding another half cup of sauce. The size of the pan also matters, if you use a larger than 9″ or 10″ pan you may need more ricotta to cover the top of the lasagna but you shouldn’t need to adjust other ingredients. As I say in cooking class, try the recipe as written before you make any changes, then adapt it to your taste. Have fun in the kitchen!
Great recipe to cook ‘From Your Pantry’ as you should have most of these ingredients as staples in your kitchen. Add a nice loaf of warmed Italian bread with olive oil on the side, a green salad and your set to go.
In an approximately 9" sauté pan*, preferably non-stick, with lid, brown ground beef adding a little salt, pepper and Italian seasoning as it cooks. Drain and set aside.
Add a little olive oil, if needed, to lightly coat the bottom of the pan, add the onion and sauté until lightly translucent, add garlic and stir, cook briefly, then add mushrooms and continue to cook until mushrooms are lightly browned.
Add ground beef back to the pan and add the pasta, pasta sauce, water and wine, bring to a boil, reduce heat to a low boil, cover and cook about 10 minutes or until pasta is cooked. Taste and season with salt, pepper and Italian seasoning to taste.
Spoon ricotta into mounds on top of the lasagna mixture, sprinkle grated cheese over the top, cover, reduce heat to low and cook until the cheese is melted.
Add parmesan cheese and basil leaves, if using.
*If you're confused about sauté pan vs. skillet, a sauté pan has straight sides and some depth to the pan whereas a skillet has flared sides and won't hold the volume that this recipe calls for.
You’ll never have enough Alpine Strawberries, also called fraises des bois, to make a pie but they are so delicious with a scoop of vanilla ice cream or with a creamy panna cotta. I love them with my cereal in the morning fresh from the garden. Best grown in containers, in my opinion, they are small plants that will do well in partial shade or full sun. Mostly without runners I grow from transplants instead of seeds. I just never had any luck starting the tiny seeds. Alpine strawberries are related to wood (wild) strawberries and can be red or white with delicate white flowers. I think the red taste like perfume and the white are reminiscent of pineapple.
They like well-drained soil, rich in organic matter so that they drain well. I amend my soil every fall and feed regularly with an organic fertilizer. Be careful not to cover the crown of the plant and keep the leaves off the soil. You can plant these much closer together than a bigger strawberry as the plants are small and grow slowly. Here in So. California my alpine strawberries start fruiting in Jan and finish up late fall. They do stop producing in summer if it gets too hot and sometimes I’ll move the pots to partial shade where they get morning sun. Other than protecting the delicate fruit from the birds, alpine strawberries are easy to grow and are pretty little plants in pots near my front door.
I love this bright lemony cake so much I adapted it slightly from Dorie Greenspan by adding these super sweet little strawberries, Alpine strawberries.
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.
Poach chicken or purchase 2 cups cooked chicken.
To poach the chicken, bring chicken stock to a boil, turn heat down so the stock is just barely simmering. Roughly chop the celery, carrot and onion and add to the stock along with the chicken, season with a little sea salt and fresh ground pepper, and simmer for 20 min. to ½ hour or until chicken is cooked through but not dry. Remove the skin from the chicken and pull the meat from the bone, discard skin and bone. Shred or chop the chicken into pieces and strain the stock through cheesecloth and reserve.
For the soup:
Cut celery, carrots and onion into bite sized pieces. Heat a Dutch oven or lg. saucepan over medium high heat, add just enough olive oil to lightly coat the bottom of the pan, add the vegetables and sprinkle with sea salt and fresh ground pepper and sauté until lightly translucent and soft. Add enough chicken stock to the reserved stock to measure 6 – 8 cups and add to the vegetables. Add remaining ingredients except the lemon juice and simmer until the spinach is barely wilted, adjust seasonings and serve with a little squeeze of lemon juice.
*See How to Cook Barley, Debskitchen.com
Here’s a great recipe for a weeknight dinner, easier than stopping at the store or fast food for dinner. Make sure to stock your pantry ahead of time.
Be sure to form the patties into ¾” thick ‘burgers’ and cook according to directions. This will ensure that your Salisbury Steaks come out perfectly cooked and not overdone. The recipe is really as easy as cooking one of those frozen dinners and tastes so much better! Serve with mac and cheese, mashed or roasted potatoes.
Mix the Salisbury steak ingredients with your hands or a wooden spoon, form into 4 thick patties (about ¾” thick) and set aside.
In a deep sided skillet, heat oil and when hot add onion and sauté until translucent. Add the mushrooms into the pan and cook, stirring until lightly browned. Transfer into a bowl.
Add a splash of oil, if needed to the pan and add the meat patties, cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside).
Take the skillet off the stove and transfer meat patties onto a plate. Turn the heat down to medium low.
Return skillet to the stove and add butter. Once melted, add flour and cook for 30 seconds. Whisk in remaining Gravy ingredients until smooth. Increase heat to medium then transfer the reserved onions and mushrooms into the gravy. Stir, then add the patties into the gravy along with the juices on the plate. Cook for 7 minutes, or until gravy is thickened and patties are just cooked through, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
Remove steaks onto a plate. Adjust the seasoning, if needed, with salt and pepper.
Adapted from Recipe Tin Eats
Photo: Recipe Tin Eats
If you google how to bake brownies in a skillet you will find recipes that actually cook in the oven in a skillet rather than a recipe you can cook in a skillet on the stove top. Why bother unless you’re going to serve the brownies to your guests in the pan? I’m talking about actually BAKING them in a skillet on the stove top. This makes them super fudgy but a little difficult to get out of the pan so be sure to use a good nonstick skillet. Here are two recipes, one traditional and one cooked in a skillet (a cheater recipe as I used a box mix-yes a box!) You decide which one works for you!
This recipe yields 2 pans of yummy, fudgy brownies using an 11″ skillet (w/lid) or sauté pan.
Mix brownies according to package directions, adding peppermint extract.
Add ½ of the batter to skillet and stir it around over low to medium heat while it ‘bakes’ and solidifies. Cover and cook over low heat for approximately 10 minutes or until the sides start to crisp. Add candies to the top of the brownies, turn off heat and let the pan sit for about 5 minutes before cutting.
Preheat the oven to 375° and lightly grease a 9x13 pan.
Add all the ingredients to a large bowl in the order they are listed. Stir together and beat until the mixture is smooth. Mix in nuts, chips etc. that you’d like to use.
Spoon into the prepared pan and bake 25-30 minutes, or until just barely beginning to pull away from the sides of the pan, remove from oven and let cool.
I use this mix for tostada’s and scoop it over some great refried beans or top with tamale topping and bake or even spread on nachos or in tacos and burritos. Feel free to use other ingredients as well, look to see ‘What’s In Your Pantry’
In a large pan skillet with a lid, brown ground beef (sauté the meat until you can break it up but don’t cook all the way through before adding next ingredients. Do not drain, if using ground turkey, you may have to add a little vegetable oil to the pan.
Add onions & peppers and cook until they are soft, then add spices and a little salt to taste, mix well.
Add can of tomatoes with green chile’s (including juice), rice, and stock and stir together, cover and let simmer until liquid is absorbed and the rice is cooked, about 10 minutes. Taste and re-season if needed, top with cheese and cover, cook over low heat until the cheese has melted. Garnish with chopped green onions.
Serve with soft tortillas or chips.
*Omit cheese if using the tamale topping.
Follow these instructions for Tamale Pie:
Preheat oven to 375°.
In a medium saucepan, heat milk with 1 teaspoon salt and the butter. When the milk is hot, but not boiling, gradually stir in the 1/2 cup yellow cornmeal. Continue cooking until thickened, stirring constantly.
Remove from heat and stir add the cheese and beaten eggs. Stir to blend.
Place meat mixture into an oiled baking dish and top with tamale mixture, bake for 20-25 minutes or until lightly browned.
A perfect relish or conserve for fall and winter use. Serve it with chicken, beef, duck or other game meat; it also makes a great spread or dip mixed with cream cheese.
Makes 6 pints, approximately
In a large pot combine apples, pears, cranberries, sugar, water and orange juice.
Simmer, stirring frequently, for 15 minutes.
Stir in the nutmeg and walnuts, and then cook for 5 more minutes.
Use fresh or can for future use. To process follow these instructions.
Place a whole cinnamon stick in each sterilized jar, then ladle the hot relish into jars leaving 1/4″ headspace.
Process for 15 minutes in a boiling water canner.
Adapted from Farmers Daughter
Some set-up photo’s of our far out-in-the-field event for Debs Kitchen. Travel out Santa Rosa Creek Rd. to farmlands and the hills of Central California. Far from the city to abandoned Santa Lucia Ranch for a delightful day.
Cooking from the Pantry
An easy roasted red pepper dip for any occasion. Quick and easy to prepare; serve with pita bread, cocktail bread or any cracker.
Place all ingredients into a food processor or blender and puree into a
smooth paste, stopping occasionally to scrape down the sides. Refrigerate
if not serving immediately. Let come to room temperature before serving.
Serve with pita wedges.
