Tag Archives: appetizer

Naturally Dyed Easter Eggs

Instant Pot or Stove Top, your choice. Be creative and enjoy this really fun project!

To Make the Dye

 Directions are for each individual dye.  if making more than one color, rinse the pot thoroughly between each batch to prevent mixing colors

 Purple = 1½ cup shredded red beets

Rust = 7 yellow onion skins

Yellow = 3 tablespoons ground turmeric or cumin

Orange = 3 tablespoons chili powder

Sky Blue = 1½ cups shredded red cabbage

Dark Blue = 2 cups blueberry juice

Green = 2 cups spinach

1 cup red onion skins = lavender or red eggs

1 bag Red Zinger tea = lavender eggs

 

Stovetop

Bring 2 cups water to a rolling boil.

Add coloring agent.

Reduce heat and simmer for 30 minutes or longer for the deepest color.

Strain liquid into a large mason jar, and allow to cool to room temperature, 2-3 hours.

Stir in 2 tablespoons white vinegar and add 3 or more hard-boiled eggs.

Seal the jar and refrigerate overnight or until the egg is the desired color.

Rub dried eggs with a dab of vegetable oil to give them a shinier finish (optional).

Instant Pot

 Pour 2 cups of water into the Instant pot and add desired dyeing agent.

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 minutes on manual.

When cooking is complete, use a quick release.

Carefully pour through a strainer into a larger bowl, discard dyeing agent.

Pour colored water into a quart size wide mouth mason jar and add 2 tablespoons of vinegar.  Top with a lid and place in fridge.

Let it chill 4 hours or overnight before placing hard boiled eggs in the jar to dye.

Repeat with the other dyeing agents to create more colors.

Dye will keep in the fridge for at least 1 week.

Note: Each jar will hold 4-5 eggs at a time.  The eggs will have white spots where they touch each other, or the jar so lightly rotate the jar a few times while they are in the jar for more even coloring.

 Dye the eggs

Gently place the eggs into the dye and allow them to sit in the dye for at least an hour or overnight in the refrigerator, depending on how dark you want them. I put them in quart jars, they can hold about 4 eggs each.

When they have achieved the color you want, use a slotted spoon to gently lift them from the jar.

While they are wet, the color will come off if you rub on it too hard.  Place on a cooling rack in the fridge to dry completely.  This will set the dye, so it won’t rub off.

Once dry, store in an egg carton or other sealed container.

Repeat with more eggs if desired.

 

* How to hard boil eggs

Instant Pot

                        Place 1 cup of COLD water in the inner pot of Instant Pot for a 6 quart                                instant pot and 1.5 cups COLD water for an 8-quart Instant pot.

                        Place rack into pot and carefully set as many eggs as desired on the rack.

                        Let the pressure release naturally for 5 minutes. Then do a quick release                                  and remove eggs from Instant Pot and place in ice water bath.

                        Let eggs sit in water bath for 5 minutes.

                        Store in the fridge for up to 7 days unpeeled or peel and use within 3 days.

            Stove Top

Place eggs into a saucepan and cover with cool water. Bring to a boil then                          turn heat off and cover the pan. Set timer for 15 minutes, drain and place                                 eggs in ice bath to cool, then store in refrigerator.

Another Superbowl Sunday Party

 

 

Pigs in a Blanket with Everything Bagel Topping

Print
  • 1 package puff pastry
  • 1 package of little smokies or cocktail sausages
  • 1 large egg, beaten with a little water
  • 2 tablespoons everything bagel seasoning

Preheat oven to 400°. Line a baking sheet with parchment paper, or a silpat.

Defrost puff pastry as directed on box. Sprinkle a cutting board with a dusting of flour, place one puff pastry sheet at a time on the cutting board and lightly roll out.

Cut puff pastry into equally sized rectangles for the number of sausages you have. Cut the pastry as wide as you like, leave a little bit of the sausage uncovered or cover the entire sausage.

Roll the sausage in the puff pastry. Place seam side down onto the baking sheet at least once inch apart.

Brush beaten egg/water mixture over the top of each pig in the blanket. Then sprinkle each pig in a blanket with a bit of the everything bagel seasoning blend.

Bake the pigs in a blanket in the preheated oven for about 25 minutes, or until pastry is puffed and golden brown.

Boursin Cheese Dip with Roasted Grapes Crostini

Print
  • 1 ½ cups grapes, approximately (cut in ½)
  • Olive oil
  • Sea salt
  • 2 fresh thyme sprigs
  • Boursin cheese dip
  • 6 oz. Boursin cheese
  • 2 tablespoons heavy cream or milk
  • Good rustic bread, sliced into 1/2-inch thick pieces
  • Olive oil

Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst.

Mix the Boursin cheese with enough cream to make it slightly soft and runny, set aside.

Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.

Assemble the open-faced sandwiches: Spread Boursin mix over bread. Top with roasted grapes. Discard thyme sprigs.

Artichoke Bruschetta

Print
  • ½ large jar marinated artichoke hearts -- drained, patted dry, chopped
  • ¼ cup Romano cheese grated
  • ½ shallot -- minced
  • 2 ½ tablespoons mayonnaise
  • ½ clove garlic
  • ½ loaf ciabatta

Place first 3 ingredients in bowl. Mix in enough mayonnaise to form thick

spread.

Preheat broiler. Slice bread in half lengthwise and rub garlic onto bread,

cut into slices. Toast lightly, spread artichoke mixture on bread and

broil until mixture is heated through and begins to brown, about 2

minutes.

Instant Pot Baby Back Ribs

Print
  • 1 rack baby back ribs*
  • 1 onion, rough chopped
  • 1 carrot, rough chopped
  • 1 celery, rough chopped
  • 1 cup broth or water
  • barbecue sauce

Dry the ribs with a paper towel, then remove the thin membrane from the back of the ribs.

Cut ribs cut into 3 bone pieces. Add rough chopped vegetables to the pot and place rack in the bottom of the Instant Pot. Add broth or water and set ribs upright on the rack.

Close lid and select manual pressure and set the timer for 23 minutes. Let the Instant Pot vent for 5 minutes and release the rest of the pressure. Take care of the steam, don’t burn yourself.

Brush with barbecue sauce and broil or grill until slightly charred.

I like to have the butcher cut the ribs down the center to create ‘riblets’.

Crab Stuffed Mushrooms

Print
  • 16 large white mushrooms, brushed with stems and gills removed*
  • Olive oil
  • 8 oz. cooked crab or lobster meat
  • 1/2 cup Panko breadcrumbs, divided
  • 1/3 cup freshly grated parmesan cheese
  • 1/3 cup mayonnaise
  • 4 oz. whipped cream cheese, softened
  • 2 green onions, chopped
  • ¼ cup minced celery
  • 1 tablespoon finely chopped Italian parsley
  • ¼ teaspoon dried oregano
  • Sea salt and fresh ground pepper
  • ½ teaspoon garlic powder
  • ½ tablespoon lemon olive oil

Preheat the oven to 400°. Place a piece of parchment paper on a baking sheet and set aside.

Brush the outside of the mushrooms with a little olive oil and arrange on baking sheet.

In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayonnaise, cream cheese, green onions, celery, herbs, salt and pepper.

Stuff each mushroom cap generously with the crab mixture.

Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.

Bake until the mushrooms begin to brown, approximately 15 minutes then broil for 2 minutes until golden all over with crispy tops.

Serve immediately.

Choose mushrooms about the size of a half dollar.

Crispy Chicken Wings

Print
  • 4 pounds free-range chicken wings cut into pieces
  • 2-4 Tablespoon sunflower or other oil*
  • Blue Cheese Dip
  • 1 cup crumbled blue cheese softened
  • 1/4 cup sour cream
  • 1/3 cup mayonnaise
  • 1 Tablespoon lemon juice
  • Sea salt and ground black pepper

Preheat oven to 450°.

Line a baking sheet with parchment paper or tin foil and set a heat-proof wire rack on top.

Dry the chicken wings well and transfer them to a large bowl. Toss with a little oil and season with salt and pepper. Place on rack and bake for 30 minutes, turn the wings over and bake until crisp, 20 -30 minutes.

Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.

Serve wings immediately.

*Note:

You could toss the wings with a little BBQ sauce instead of the oil if you want them with more flavor or spiciness.

Too Hot to Cook

I’m guessing you all noticed that summer finally arrived and so did the desire NOT to cook anything. Here are a few recipes to help you navigate through this heat wave, some recipes are no cooking at all but there are a couple using an Instant Pot or Pressure Cooker and a Slow Cooker. So, break out those appliances that are probably stashed away somewhere.

Antipasto Salad

Print
  • For vinaigrette
  • 1/4 cup red-wine vinegar
  • 1 teaspoon dry mustard
  • 1 tablespoon basil, chopped
  • salt and pepper, to taste
  • 1/2 cup olive oil, approximately
  • For salad
  • 1 medium red onion, halved lengthwise and thinly sliced
  • 2 hearts romaine lettuce, torn into bite-size pieces
  • 1 jar roasted red peppers, drained and sliced
  • 1 jar marinated artichoke hearts, drained and quartered
  • 1 cup assorted brine-cured olives
  • 1 cup pepperoncini pepper
  • 1 pint cherry tomatoes, halved
  • 1/2 pound assorted Italian cold cuts, sliced or cubed

Make vinaigrette:

In a small bowl whisk together vinegar, mustard, basil, salt and pepper. Slowly add oil while whisking constantly to emulsify. If using right away, let sit at room temperature. Refrigerate after using but let come to room temperature before using.

Spoon dressed romaine onto a large plate and arrange with peppers, artichokes, olives, pepperoncini, tomatoes, onion and cold cuts.

Whisk vinaigrette again and drizzle over salad. Serve with some crusty bread and butter.

Gazpacho

Print

Serves 2-4

  • 1 small red onion
  • 2 small cucumbers
  • 2 ribs celery
  • 1 small jalapeno, optional
  • 1 roasted red bell pepper
  • 6 medium tomatoes
  • 1 cup French bread, cut into cubes and soaked in a little water
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • Sea salt and freshly ground pepper
  • 1 lemon, zested
  • 1 Tablespoon lemon juice, to taste
  • 1 teaspoon Worcestershire sauce
  • ½ Hass avocado, chopped
  • ½ pound cooked, cold shrimp, optional

Rough chop the vegetables and add to a blender, for a chunkier texture process in a food processor instead of a blender.

Squeeze the water from the French bread cubes and add to a blender along with the vegetables. Add olive oil and vinegar and blend to a puree. Season with salt, pepper (if needed), lemon juice, zest and Worcestershire sauce. Refrigerate over night for best flavor.

To serve, check for seasoning again before pouring into a bowl. Garnish the top of the soup with the chopped avocado and shrimp if using.

Goes very well with a nicely toasted slice of cheesy garlic bread.

Italian Chicken Wrap

Print
  • 1 extra-large tortilla flatbread or lavash bread
  • 2 tablespoons roasted red peppers, sliced
  • 5-6 slices cooked chicken breast about 3 ounces
  • Handful of arugula or spinach
  • 2 slices provolone cheese
  • 3-4 thin slices of tomato
  • 2 tablespoons artichoke bruschetta or marinated artichoke hearts
  • 10 sliced kalamata or black olives
  • Sliced red onion
  • Balsamic glaze

Lay the tortilla or flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper about 1/2 inch inside the outer edge. Place the chicken slightly overlapping the peppers, add a strip of arugula, provolone cheese and tomato. Top with the artichoke bruschetta then olives, sliced red onion and drizzle lightly with the balsamic glaze.

Starting from the edge closest to you, fold the portion of the tortilla with the red pepper and chicken into itself, and fold the outer edges of the sides inward, then continue to tightly roll and wrap the sandwich. Slice the wrap in half and serve or cut the halves into even portions to serve as pinwheels. Make the day before or refrigerate for 2-3 days.

Cuban Sandwich

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Makes 4 Cuban sandwiches

  • 1 loaf Cuban bread
  • 3 tablespoons butter
  • yellow mustard
  • 1 pound ham
  • 1 pound roasted pork
  • 1/2 pound Swiss cheese
  • dill pickles

Preheat a pancake griddle or large fry pan to medium hot.

Cut the bread into sections about 8 inches long. Cut these in half and generously spread butter & mustard on both halves (inside.)

Make each Cuban sandwich (Cubano) with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous!

Spread a little butter on the hot griddle or fry pan and place the Cubano sandwich on the pan. Use a heavy skillet, bacon press, or foil-wrapped brick to flatten the sandwich. (You really want to smash the Cubano sandwich, compressing the bread to about 1/3 its original size!)

Grill the sandwiches for two to three minutes then flip them over to toast the other side. Once the cheese is melted and the bread is golden brown on both sides, the Cubano sandwiches are done.

Make sure your griddle or fry pan is not TOO HOT! Otherwise, the crust will burn before the cheese melts.

Slice the sandwich in half diagonally and serve.

Tip: Let your meats and cheese come to room temperature. This way you avoid over toasting the bread and the cheese melts perfectly! This is especially helpful when you have a lot of meat in your Cubano sandwich.

You may substitute French bread if you must, but NOT a baguette! Additional bread options: hoagie roll, Mexican bolillo, or ciabatta bread rolls.

Tuscan Summer Salad

Print
  • Dressing
  • ¼ sherry vinegar (can substitute any vinegar that you like)
  • 1 teaspoon garlic powder
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian herbs, crushed
  • ½ cup oil, approximately use olive
  • Sea salt and pepper, to taste
  • Salad
  • 1 head romaine lettuce
  • 1 head radicchio lettuce
  • 4 ounces green beans, cut into 1 to 2-inch pieces, blanched and cooled*
  • 1 basket cherry tomatoes, cut in half
  • 1 can gigante white beans, drained and rinsed
  • ½ small red onion, cut into slivers
  • ½ cup chopped roasted red peppers
  • 2 small Persian cucumbers, cut in half then into half moons
  • 2 cups chopped cooked chicken, optional

Put vinegar, garlic powder, shallots, mustard and herbs together in a bottle or medium bowl, whisk in enough oil to emulsify dressing. Season to taste with salt and pepper. Set aside.

Toss all salad ingredients together in a large bowl. Add a little dressing and toss again, taste and add more dressing as necessary.

*Blanch and cool green beans: Bring a large pot of water to a boil. Meanwhile prepare an ice water bath, a large bowl filled with ice and water.

When the water boils add the green beans and a good amount of salt, boil for 3 minutes then plunge them into the ice water bath.

Steak Fajitas Crockpot Style

Print
  • 1-2 pounds beef flank steak*
  • 2 tablespoons lime juice
  • 1 tablespoon oil
  • 1 large onion quartered and sliced into thin pieces
  • 1 red pepper, sliced into strips
  • 1 tablespoon or more, seeded and chopped jalapeno pepper
  • 1 tablespoon chopped cilantro
  • 1 clove minced garlic
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup diced tomatoes
  • 1 dozen flour tortillas

Serve with optional ingredients sour cream, guacamole, shredded Mexican blend cheese, chopped tomatoes, shredded lettuce, salsa

Cut flank steak into 6 or 8 pieces and marinate in lime juice and oil for about 30 minutes.

Add all the ingredients except tortillas into the crockpot and mix well.

Cook on low for 8 or 9 hours, until the beef is tender and can be shredded easily.

Remove from slow cooker and shred the meat. Return meat to slow cooker and stir.

For the fajitas, spread meat mixture onto warm flour tortillas and add your favorite toppings.

If you can’t find flank steak, you can substitute skirt steak, london broil or flat iron steak

Pulled Pork I Instant Pot

Print
  • 1 boneless pork shoulder, about 4 or 5 pounds
  • Sea salt and ground pepper
  • 1 onion, cut into large pieces
  • 1 rib celery, roughly chopped
  • 1 carrot, roughly chopped
  • 1-2 cups chicken stock

Cut the pork into several pieces so that it fits into the Instant Pot below the fill line. Season the pork with salt and pepper, then brown it on all sides on the searing or frying setting.

Add the onion, celery and carrot around the pork and cover with chicken stock keeping below the fill line. Add the lid to the pot and make sure to turn the steam release vent to the sealing position. Cook on manual for 1 hour. Let the pressure release naturally for 10 to 20 minutes

Remove the pork and slice or shred, add any sauce you like. I use plain shredded or sliced pork for my Cuban Sandwiches.

The meat freezes well for up to 6 months.

Black Forest Mousse Parfait

Print

Serves 4

  • 1 package chocolate instant pudding and pie filling, 4 serving size
  • 2 cups cold milk
  • 1 can cherry pie filling
  • 1 cup whipped cream

Mix together pudding mix and milk according to package directions. Let

thicken slightly and spoon into parfait glasses leaving 2" at the top.

Before serving, whip cream and add a little powdered sugar to your liking. Top

pudding with a layer of pie filling and finish with a spoonful of whipped

cream.

Order your produce today from ….

 

Summer Recipes with Herbs

Try these recipes using fresh herbs from your garden! Don’t have an herbs garden? I can teach you, more to come next week!

 

French Herbed Omelet

Print

A classic French Herb Omelet. If you don’t have all the herbs, use what you have or whatever combination pleases you.

  • 3 large eggs
  • Sea salt and fresh ground pepper
  • 2 teaspoons finely chopped Italian parsley, chives, watercress, plus more to garnish
  • 1½ tablespoons unsalted butter

Whisk eggs in a bowl until the whites are completely mixed in. Add some sea salt and fresh ground pepper. Stir in the herbs.

In a small nonstick skillet (8”), melt the butter over medium heat and immediately add the eggs. Stir the eggs with a heatproof rubber spatula and slightly move the skillet around while stirring. Bring the sides over the middle so the edges don’t overcook and get crispy.

Roll the omelet from one side to the middle and while holding the pan at an angle, slide the bottom part of the omelet onto a plate and fold the rest of the omelet on top on that. You’ll have a nice little 3 fold omelet. Garnish with a few more finely chopped chives and serve.

Tomato and Goat Cheese Tart

Print
  • Tart Dough
  • Makes 1-9” crust or 6 mini crusts
  • 1 ½ cups flour
  • pinch of salt, I use sea salt
  • 10 tablespoons butter cold unsalted
  • 2-4 tablespoons cold water
  • Tart
  • 6 ounces goat cheese
  • 2 tablespoons heavy cream
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon minced basil
  • 3 large heirloom tomatoes or a large handful of cherry tomatoes

Combine the flour and salt in a food processor and pulse several times. Add butter and pulse until the mixture begins to look like little peas.

Transfer the mixture to a lightly floured surface and gather it into a ball with your hands. Gently flatten the ball into a smooth disk about 1-1/2 inches thick and wrap it in plastic. Refrigerate until firm enough to roll, at least 1 hour.

Heat the oven to 350°.

Roll the dough on a lightly floured surface into a round, about 1/8 inch thick. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it. Fold a bit of the excess dough inward to form a lip. Roll the rolling pin back and forth over the pan.

Dock the bottom of the dough by pricking with fork tines. Butter the dull side of a piece of foil and place butter side down over the dough. Fill with pie weights or dried beans.

Bake for 25 minutes until golden brown, rotate the tart pan halfway through the baking time.

Remove the crust from the oven, remove the foil and let the crust cool completely.

Preheat oven to 425°.

Mix goat cheese with just enough cream to make it spreadable. Mix in herbs and spread over the bottom of the cooled pie crust. Top with sliced tomatoes and bake until the tarts begin to bubble, and the crusts are golden brown, about 45-50 minutes. If the edges of the crust are getting too brown, cover with pieces of foil. Let cool on a rack for 15 minutes before serving.

*Can also be made into individual tart pans makes 6.

Filet of Sole with Fresh Herbs in Butter Sauce (Beurre Blanc)

Print

Serves 4

  • 3 pounds sole or other white fish
  • Sea salt and fresh ground pepper
  • Old Bay seasoning, optional
  • 6 tablespoons Wondra flour approximately, white flour will do
  • Olive oil, or sunflower, safflower or peanut
  • Lemon wedges, for serving, optional
  • Beurre Blanc
  • 1/2 cup dry white wine
  • ¼ cup white wine vinegar
  • ½ tablespoon shallot (finely chopped)
  • ½ pound unsalted butter (cold)
  • Sea salt
  • ½ tablespoon finely chopped parsley
  • 1 teaspoon minced chives
  • 1 teaspoon minced thyme

Heat oven to 200°.

Dry the fish with paper towels, season lightly with salt, pepper and Old Bay if using. Dredge lightly with Wondra flour.

Add enough oil to coat the bottom of the pan and brown on both sides. Remove to an oven proof plate, place in the oven while you make the sauce.

Sauce:

Cut the butter into medium (1/2-inch) cubes and return the butter cubes to the refrigerator to keep them cold, which is very important.

Heat the wine, vinegar, and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons.

Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low, take the cubes of butter out of the fridge and start adding the cubes, one or two at a time, to the reduction, while you whisk rapidly with a whisk.

As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2 to 3 cubes remaining. Remove from heat while whisking in the last few cubes and whisk for a moment or two more. The finished sauce should be thick and smooth.

Season to taste with sea salt, add herbs and serve over fish with lemon wedges, if using.

Focaccia with Fresh Herbs

Print
  • 1 1/8 teaspoons active dry yeast
  • 1 cup warm water, not hot
  • Pinch of sugar
  • 2 cups all-purpose flour
  • 1 teaspoons sea salt
  • 2 tablespoons fresh herbs, thyme, sage, basil, rosemary-your choice
  • 2 tablespoons olive oil

Add yeast to the warm water then stir in sugar with a wooden spoon. Let stand until foamy.

Add flour, salt and herbs and stir well. Add the warm water and mix until the flour is well incorporated. Cover the bowl with plastic wrap and let rise for 2 hours or refrigerate for at least 7 hours and up to 24 hours.

Lightly coat one 9” pan with olive oil or butter then line the pan with parchment paper. Pour one tablespoon olive oil into the center of the pan. Roll the dough into a tight ball and place in the middle of the pan. Cover with plastic wrap and let rise another 2 hours. The dough should fill most of the pan when properly risen.

Preheat oven to 450°. Drizzle a little olive oil over the dough. Using your fingers press dimples all around the dough. Sprinkle with herbs and salt.

Place the pan into the oven and turn the temperature down to 425°. Bake for 30 minutes or until golden. Remove to a cooling rack.

Summer Pantry

Summer Pantry

 25 Must Haves for Your Summer Pantry

  1. Anchovies or anchovy paste
  2. BBQ sauce
  3. Canned lump crab meat
  4. Canned Tomatoes, Plum, chopped and Sun Dried
  5. Capers
  6. Chickpeas
  7. Corn and pickle relish
  8. Crackers
  9. Dried or canned beans
  10. A variety of Italian Cured Meats, Prosciutto, Salami etc. (for Sandwiches, Salads, Pizza)
  11. Italian Tuna in olive oil
  12. Marinated Artichoke hearts
  13. Nuts, sunflower seeds (keep in refrigerator-they’ll last longer
  14. Extra Virgin Olive Oil
  15. Oil, Safflower, Sunflower or Peanut
  16. A variety of olives, pitted & not
  17. Pasta and Pizza sauce
  18. Pasta, spaghetti, shells, noodles, orzo
  19. Pickles and Pickled Vegetables
  20. Real Parmigiano Reggiano (wedge)
  21. Roasted Peppers in a jar
  22. Rice, Jasmine, Arborio, Bomba or Iberia (both Spanish rice for Paella)
  23. Salsa
  24. Sardines, in olive oil, mustard or tomato sauce
  25. Variety of vinegars, Rice, Apple Cider (for pickling), balsamic, red wine

It’s hard to narrow down a list to 25 items you must have (or at least these are must’s for me). You can find a full list of pantry must haves including herbs, spices and more in my book ‘What’s In Your Pantry’ available on my site, Debs Kitchen.

Here’s a gift basket that I designed with Melissa’s Produce full of dried pantry items, fruit, seasonings, mushrooms and more. It also comes with a signed copy of my book, What’s In Your Pantry! Get it here, click on Melissas’s.

 

Summer Menu

Crab Cakes
(Serve with Roasted Red Pepper Dip
or Tomato Bacon Jam)

Summer Greens with Goat Cheese & Pickled Beets

Orzo Salad with Shrimp

BBQ Chicken Thighs

Mini Crab Cakes

Print

Makes 24 small crab cakes

  • 1 pound lump crab meat 

  • 4 green onions, thinly sliced 

  • 2/3 cup whole wheat bread crumbs 

  • 1 1/2 teaspoons Old Bay seafood seasoning 

  • 1/4 teaspoon ground black pepper 

  • 1 tablespoon Dijon mustard 

  • 1 egg 

  • 2 tablespoons mayonnaise, divided 

  • 1 ½ teaspoons lemon zest
  • 1/4 cup chopped jarred roasted red bell pepper 

  • 2 teaspoons hot sauce 

  • 1 1/2 teaspoons grated lemon zest 

  • 1 tablespoon oil, more if needed

Place crab meat in a large bowl and use your fingers to gently feel for and remove any pieces of shell or cartilage. Add green onions, bread crumbs, seafood seasoning and pepper and toss to combine.

In a small bowl, whisk together mustard, eggs, mayonnaise and lemon zest, pour over the crab mixture. Toss until combined, cover and refrigerate 30 minutes. 



Form the crab mixture into 24 small cakes, each about 1 1/2 inches in diameter. Heat oil in a large nonstick skillet over medium heat. Working in batches, fry cakes until nicely browned and cooked through, about 3 minutes per side. Drain briefly on a paper-towel lined plate and serve.

These freeze well also, freeze in a single layer on a sheet pan and when frozen toss into a freezer bag.

 

Tomato and Bacon Jam

Print
  • ½ pound bacon
  • 2 pounds tomatoes, chopped
  • 1 yellow sweet onion, diced
  • 1 cup sugar
  • 2 ½ tablespoons apple cider vinegar
  • 1 ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 dash hot pepper sauce

Render the bacon until browned, place on paper towel lined paper plate.

In a medium saucepan bring to a boil the tomatoes, onion, sugar, vinegar, salt, pepper and splash of hot sauce. Stir occasionally until the sugar dissolved. Using a stick blender, crush the tomato ingredients until chunky. Chop the bacon and add to the tomato mixture, cook over medium heat until thick, about an hour. Taste and adjust seasoning.

Cool before storing in a 1 pint jar. Refrigerate up to a week or freeze up to 2 months.

 

Roasted Red Bell Pepper Sauce

Print

An easy roasted red pepper dip for any occasion. Quick and easy to prepare; serve with pita bread, cocktail bread or any cracker. Also a great dip for crab cakes

Serving Size: 6

Pomegranate Molasses can be found at Middle Eastern markets. You can omit it if you like, the flavor will be good, just not as rounded.

  • 1 cup walnuts -- toasted
  • 1 slice Italian bread -- torn into pieces
  • 1 cup red peppers -- roasted
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Aleppo pepper -- ground or Hungarian paprika
  • 1/2 teaspoon sugar -- optional
  • pita bread -- sliced into wedges

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.

 

Pickled Beet, Walnut & Goat Cheese Salad

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Servings: 4

  • 4 cups mixed summer greens
  • ½ cup goat cheese, crumbled
  • 1 cup toasted walnuts, broken in pieces
  • 1 recipe Apple Vinaigrette
  • Pickled Beet slices

Toss summer greens with a little of the dressing, just enough to coat. Place onto individual plates and lay beets onto greens, sprinkle the beets with a little dressing and top with crumbled goat cheese and toasted nuts.

 

Pickled Beets

Print

Makes 1 qt. jar

  • 1 pounds bunched small beets, tops removed*
  • 1 teaspoon whole mustard seeds, divided
  • 1 medium orange slice
  • 1 cup apple vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 qt jar with lid, washed and dried

Preheat oven to 400°. Rinse and dry the beets, place in a piece of foil and drizzle with oil. Wrap up and place on a baking sheet. Cook for 30 min. to an hour depending on the size of the beets, or until you can easily pierce them with a paring knife. * Steamed and peeled beets are available usually at Trader Joe’s or always at Melissas.com

Put mustard seeds into the bottom of the jar and add an orange.

Let the beets cool after roasting until you can handle them in your hand. Rub the skin off the beets with a paper towel, remove root and cut the top off.

You can cut the beets however you like, into wedges, slices or half slices, then place into the jar.

Place the vinegar, water, and salt in a large measuring cup or bowl and stir to dissolve the salt. Pour over the beets, leaving a 1/2” space at the top. Slide a table knife down the side of the beets to release any trapped air. Refrigerate for 24 to 48 hours

Storage: Since these beets are not canned, they must be stored in the refrigerator. Refrigerate pickled beets for up to 2 months, but if any off flavors or aromas develop or if fermentation begins, it is best to discard the remaining beets.

 

Apple Cider Vinaigrette

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Serves 6

  • ¼ cup apple cider vinegar
  • 1 tablespoon shallot, finely minced
  • 1 teaspoon Dijon mustard
  • ½ cup olive oil, approximately
  • 1 pinch sugar
  • salt and pepper, to taste

In a medium bowl, whisk together vinegar, shallot and Dijon mustard. Slowly whisk in olive oil and season as needed with sugar, salt and pepper.

 

Orzo Pasta Salad

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Serves 2

  • 1/4 cup vinegar, red wine, white wine or other flavor
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil, approximately
  • Salt and pepper
  • 1 teaspoon garlic powder
  • 1/2 cup diced cucumber
  • 1 pint cherry tomatoes, halved or quartered
  • 1/4 cup sliced black olives
  • 1/2 cup crumbled feta, optional
  • 1 1/2cup cooked orzo pasta
  • 1 pound medium cooked shrimp, 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.

 

BBQ Chicken Thighs

Print
  • 4-10 small or medium chicken thighs, bone-in, skin-on
  • 2 Tb. oil or as needed
  • 1/2 – 1 cup barbecue sauce

Preheat your gas grill to 400° with the lid closed. When you’re ready to grill, turn grill down to 350°.

Rub the chicken lightly with oil and place skin side down on the grates. Close the lid and cook for about 5 minutes. If the thighs are on the larger side, grill for 7-8 minutes. Do not crowd the chicken on the grate. If you try to turn the chicken and the skin is sticking to the grate, let the chicken cook until it releases. Turn and cook the other side for the same amount of time.

Once preheated, lower the temperature to 350°F. Place

chicken on the grates and close the lid. Grill on one side

for about 7 minutes or until the chicken naturally

releases from the grill.

Move all the pieces to one side of the grill and turn off the burner under the chicken. Brush the skin lightly with BBQ sauce and let cook a further 7-10 minutes with the lid closed. Check with a meat thermometer, you want to cook the chicken until it reaches 165°. Brush chicken with BBQ sauce several times and you can turn the chicken to add BBQ sauce to the other side.

The Olive Oil Issue

About Olive Oil

The following information is from my friend, Mary Platis, California Greek Girl. Check out her excellent book Cooking Techniques and Recipes with Olive Oil. You can purchase a copy below.

Not All Olive Oils Are Created Equal

It couldn’t be a better time than this to reconsider the brand of extra-virgin olive oil you use in your kitchen. UC Davis just released a new study [PDF], conducted in April of 2010, showing the results of several different brands of extra-virgin olive oils and how they ranked according to their panel’s chemistry and taste standards.

In a nutshell this is what they found:

Many extra-virgin olive oils contained cheaper canola oils, seeds, and nuts.
They were exposed to elevated temperatures, light, and aging which produced oxidation.
Poor quality extra-virgin olive oil was made from damaged, overripe olives.

So, Let’s Go Shopping!

How to Keep your Olive Oils Safe

  • Buy small bottles of your favorite extra-virgin olive oil.
  • Store your bottle in a cool, dark location in an airtight container.
  • Do not cook with your extra-virgin olive oil over 400 degrees.
  • Use up your extra-virgin olive oil within 12 weeks.
  • Occasionally smell your extra-virgin olive oil for rancidity.

If you’d like to read more you can visit Mary here, California Greek Girl 

Visit our friends Karen & Jennifer at Groves on 41 for fresh, delicious olive oil delivered right to your door!

Let’s Get Cooking with olive oil

Crab Stuffed Mushrooms

Print
  • 16 large white mushrooms, brushed with stems and gills removed*
  • Olive oil
  • 8 oz. cooked crab or lobster meat
  • 1/2 cup Panko breadcrumbs, divided
  • 1/3 cup freshly grated parmesan cheese
  • 1/3 cup mayonnaise
  • 4 oz. whipped cream cheese, softened
  • 2 green onions, chopped
  • ¼ cup minced celery
  • 1 tablespoon finely chopped Italian parsley
  • ¼ teaspoon dried oregano
  • Sea salt and fresh ground pepper
  • ½ teaspoon garlic powder
  • ½ tablespoon lemon olive oil

Preheat the oven to 400°. Place a piece of parchment paper on a baking sheet and set aside.

Brush the outside of the mushrooms with a little olive oil and arrange on baking sheet.

In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayonnaise, cream cheese, green onions, celery, herbs, salt and pepper.

Stuff each mushroom cap generously with the crab mixture.Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.

Bake until the mushrooms begin to brown, approximately 15 minutes then broil for a 2 minutes until golden all over with crispy tops.

Serve immediately.

Choose mushrooms about the size of a half dollar.

 

Avocado and Asparagus Salad

Print

Serves:4

  • 1 lb. asparagus
  • 1 tablespoon olive oil
  • Sea salt
  • 5 oz. mixed salad greens
  • 1 cup cherry tomatoes, cut in half
  • 1 large Hass avocado
  • Orange Vinaigrette
  • ¼ cup White Balsamic Vinegar, champagne or white wine vinegar will work also
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced shallot
  • ½ cup Blood Orange Olive Oil
  • Sea salt and fresh ground pepper

Preheat broiler, cut the ends off of the asparagus, drizzle with the 1 Tb. olive oil and sprinkle with sea salt. Roast until lightly browned. Set aside to cool*.

Mix salad greens together with cherry tomatoes. Cut the avocado in half and remove the seed, scoop out the meat and dice then place into a small bowl.

Whisk together the vinegar, Dijon mustard and shallot, while continuing to whisk drizzle the olive oil in (tasting as you go). When you have a blend that tastes good to you, season with salt and pepper.

Toss the greens and tomatoes with a little of the dressing and place on a plate. Top with the avocado pieces and asparagus and top with a drizzle of the dressing.**

*If desired cook asparagus ahead of time, cool and refrigerate. Serve cold.

** If you have leftover dressing, place in a jar and keep in the refrigerator for up to a month.

Pork Scallopini with Leek & Caper Vinaigrette

Print
  • 1/3 cup all-purpose flour
  • 4-6 pork cutlets, pounded thin
  • Sea salt and ground pepper
  • ½ teaspoon garlic powder
  • Olive Oil
  • 2 large leeks, trimmed, washed and thinly sliced
  • 1 cup chicken stock or broth
  • 2 tablespoons capers, rinsed
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped flat-leaf parsley

Place the flour on a paper plate; season the cutlets on both sides with salt, pepper and garlic powder and dredge in the flour, shaking off excess.

Heat a large nonstick skillet over medium heat; coat the bottom of the pan with olive oil, adding more oil for the second batch if needed.

In two batches, sauté the cutlets until golden brown and just cooked through, 1 to 3 minutes per side. Transfer to a platter; tent with foil to keep warm.

To the same pan again coat the bottom of the pan with olive oil and sauté the leeks until soft and translucent.

Add the stock, bring to a boil and scrape any bits (fond) off the bottom of the pan. Simmer and reduce slightly (cook for about 3 or 4 minutes). Stir in the capers, lemon zest, lemons juice and parsley. Return the pork to the pan along with any juices that have accumulated, turn to coat with the sauce and until the pork has heated, 1 – 2 minutes.

Place the pork on a platter or individual plates, sauce with the leek mixture.

Meyer Lemon Cupcakes

1 1/2   cups all purpose flour

1 1/2   teaspoons baking powder

1/2      teaspoon salt

3/4      cup granulated sugar

2          teaspoons zest from Meyer lemon

1          cup plain Greek yogurt

4          eggs

2          tablespoons juice from Meyer lemon

1          teaspoon vanilla extract

1/2      cup citrus olive oil

 

Center a rack in the oven and preheat the oven to 350°.Line muffin tin with cupcake papers. 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, lemon juice 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. Ladle the batter into the cupcake papers and bake 20-25 minutes or until a knife or toothpick inserted comes out clean. Top with whipped cream.

Happy Valentines Day

Here are several recipes for Valentines Day, cook a restaurant style meal and relax in front of the fire!

White Wine Braised Artichoke Hearts

Print

Serve with some toasty slices of artisan bread.

  • ¼ cup chicken or vegetable stock
  • ¼ cup white wine
  • 1 clove garlic, minced
  • 1 lemon, zested and juiced
  • 2 packages Melissa’s Steamed Artichoke Hearts*
  • 2 tablespoons lemon olive oil, or regular olive oil
  • 2 tablespoons Italian parsley

Add stock, white wine, garlic and lemon juice to a deep sauté pan then add the artichoke hearts. Simmer until most of the liquid has been reduced then toss with lemon zest, olive oil and Italian parsley.

Melissa's Artichoke Hearts can be found at many markets, Gelsons, Lazy Acres, Bristol Farms and Trader Joe's

Shrimp Salad with Avocado

Print
  • 1 pound medium shrimp, cooked (frozen), defrosted
  • 1/4 cup diced celery
  • 2 tablespoons chopped red bell pepper
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons mayonnaise, or to taste
  • 1/4 cup mixed salad greens
  • 1 handful cherry tomatoes, sliced in half
  • 1 lg. avocado, halved
  • Sea Salt and fresh ground pepper
  • 1 tablespoon fresh dill, chives or cilantro, minced, optional

Defrost the shrimp and dry with a paper towel, chop coarsely.

Mix the chopped shrimp with the celery, bell pepper, lemon juice, and mayonnaise.

Add salt and pepper to taste. Taste and adjust the mayonnaise and seasonings, as desired.

Place half the lettuce in a bowl, add one half of the avocado, season with a pinch of salt and pepper. Scoop the shrimp salad into the cavity of the avocado and garnish with cherry tomato halves and herb(s), if using.

 

Filet Mignon for Two

Print
  • 2 pounds beef tenderloin*
  • Sea salt and fresh ground pepper
  • 2 tablespoons unsalted butter, plus 2 for the sauce
  • 2 tablespoons olive oil, plus more for the sauce
  • 4 ounces sliced crimini mushrooms
  • 1 small shallot, minced
  • 3 tablespoons flour
  • 1 ½ cups dry red wine
  • 2 ½ cups beef broth
  • 1 tablespoon demi-glace*

Preheat your oven to 400°. Line a small baking sheet with parchment paper (or foil) and set aside.

Dry the roast with paper towels and sprinkle with sea salt and fresh ground pepper.

Heat a sauté pan and add butter with a splash of olive oil, when melted and hot add the roast and brown on both sides. Set onto prepared baking sheet with parchment, roast for approximately 30 min. Use a meat thermometer to accurately gauge cooking time & temperature. Remove the roast from the oven when the temperature reaches 130°, loosely tent with foil while you make the sauce.

Add the pan drippings, splash of olive oil, mushrooms, chopped shallot to the pan drippings and sauté until translucent.

Stir in flour until well blended; add the red wine, broth and demi-glace.

Simmer until reduced by about by half. Add 2 tablespoons unsalted butter and season with salt and pepper to taste. Pour the sauce into a serving dish such as a gravy boat.

Slice the tenderloin after it has rested for at least five minutes.

This cut of meat can be called a filet mignon roast or chateaubriand

Demi-glace can be found at Gelson's, Lazy Ares and Bristol Farms

 

Molten Chocolate Lava Cakes for Two

Print
  • 2 ounces unsalted butter
  • 3 ounces dark chocolate, chopped
  • 1 teaspoon espresso powder
  • 1/4 cup light brown sugar, packed
  • 1/4 cup confectioners' sugar
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup flour
  • 1/8 teaspoon salt
  • Raspberries, for garnish

Preheat oven to 450°F.

Generously grease two 6-ounce ramekins with butter and place on a baking sheet and set aside until needed.

Add the butter and chocolate to a large, microwave safe bowl and microwave in 20 second increments, making sure to stir well after each increment, until chocolate is completely melted. Remove from the microwave and whisk smooth. Whisk in the espresso powder. Then whisk in both sugars, stirring until well combined. Add in the egg, egg yolk, and vanilla and mix until well combined.

Toss in the flour and salt and mix until just combined, being sure not to over mix the batter.

Evenly divide the batter among the prepared ramekins and place them back on the baking sheet.

Bake for 11 to 12 minutes, or until the tops have puffed up and the edges are firm, but the center is still slightly jiggly.

Remove from the oven and cool for exactly 1 minute. Using a tea towel to protect your hands, carefully invert each ramekin onto a small plate. Top with chocolate shavings and berries, if using. Serve at once and enjoy!

Avocado with Shrimp Salad photo by Food 52

Chocolate Lava Cake photo, Ghirardelli

White Wine Braised Artichoke Hearts

Print

Serve with some toasty slices of artisan bread.

  • ¼ cup chicken or vegetable stock
  • ¼ cup white wine
  • 1 clove garlic, minced
  • 1 lemon, zested and juiced
  • 2 packages Melissa’s Steamed Artichoke Hearts*
  • 2 tablespoons lemon olive oil, or regular olive oil
  • 2 tablespoons Italian parsley

Add stock, white wine, garlic and lemon juice to a deep sauté pan then add the artichoke hearts. Simmer until most of the liquid has been reduced then toss with lemon zest, olive oil and Italian parsley.

Melissa's Artichoke Hearts can be found at many markets, Gelsons, Lazy Acres, Bristol Farms and Trader Joe's

How to Build a Cheeseboard

How to Build a Cheese or Charcuterie Board

 

  • Start by choosing ingredients
  • Choose cheese first – Use a mixture of cow, goat, sheep milk. Choose a hard cheese (Cave Aged Gruyere, Aged Gouda), a soft cheese (chèvre, brie, burrata) and maybe a crumbly cheese (blue, Parmigiana Reggiano). You want a variety of flavors and choose an odd number of cheese as it is more pleasing to the eye.
  • Serve approximately 2 – 4 oz. of cheese per person. If it needs to be sliced, do so while it’s cold. Let all cheese come to room temperature before serving.
  • Some of my favorite cheese mixes are:
  • Havarti, Aged Gouda, Aged Blue Cheese
  • Sharp Cheddar, Creamy Chèvre, Parmigiana Reggiano
  • Feta, Burrata, Gorgonzola or Fresh Blue Cheese (Pt. Reyes Blue)
  • Camembert or Brie, Drunken Goat (or Wine Infused hard cheese)
  • Bocconcini with herbed olive oil drizzle, Boursin, Manchego
  • Cave Aged Gruyere, Fontina, San Andreas
  • Next choose some charcuterie and pâtés, if serving.
  • Again serve 2-4 oz. per person and slice the meat/sausage while cold and allow to come to room temperature before serving.
  • Some selections might be:
  • Choose a variety of hard salami, soft meat such as prosciutto or Jambon Iberico, some smoked sausage, kielbasa, soppresseta, Serrano ham and a selection of pate and/or rillettes. Pair the flavor of the meat (soft to intensive) to the flavor of the cheese (soft to intensive).
  • Next choose a serving board, plate or platter that will accommodate your above choices. Remember you’re going to be adding more ingredients. You could choose a rectangular serving platter, cutting board, slate tile, pizza wheel or the like.
  • Additions to the meat and cheese might be:
  • A selection of jams or preserves such as fig, peach or other fruit jam, or chutneys and honey.
  • Grainy or stoned mustard, olive spread, bean dips and antipasto spreads such as muffuletta.
  • Next something briny, caper berries, cornichon pickles, pickled vegetables such as a mixed Giardiniera or caponata.
  • Add some salty components, roasted nuts, Marcona almonds or toasted pumpkin seeds.
  • Crackers, bread sticks, toasted baguette slices, pita bread or pretzels.
  • Dried Fruit are great especially for a winter board, apricots, figs, cranberries or raisins.
  • Seasonal fruits and vegetables pair well with most meat and cheese, grapes, fresh apricots, apples, pears, cucumbers, carrots, pea pods any kind of berry, artichoke hearts, marinated mushrooms and roasted red peppers.
  • Herbs and Edible flowers are a nice addition and brighten up the board as well. Make sure that none have been sprayed with pesticides. Use a variety in season, pansies, chive, sage or nasturtium blossoms. Lavender, borage blossoms (taste faintly of cucumber), dill, cornflowers, Johnny jump ups, bee balm and zucchini blossoms.

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.

What’s In Your Fall Pantry

 

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

Simple Homemade Applesauce

Print
  • 3 pounds organic apples, Fuji, Gala, Honeycrisp or Jonagold
  • 2/3 cup apple juice, orange juice or water
  • 8 tablespoons sugar, optional
  • 3 teaspoons cinnamon
  • 1/4 teaspoon nutmeg

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.

 

Holiday Entertaining

Winter Cooking Demo

Thur. Dec. 5th    

6:30 – 9:30, approximately

$65.00

Sold Out

This class is sold out but if you’d like to get on a wait list, send me a note

Wait List, click here


Charcuterie & Vegetable Platter

Tuscan White Bean Soup

Sun Dried Cranberry Salad with Orange Vinaigrette

Herb-Mustard Crusted Rack of Pork

Mascarpone Mashed Potatoes with Chives

Chocolate Raspberry Linzertorte

 

The class is in a private home,

Location is N. Seal Beach

Address will be given upon Registration

(562) 243-3926; If you’d like to send a check call for address please

Hatch Chile Time is Here!

Corn, Cherry Tomato Salad with Hatch Chili Vinaigrette

Print

Serves 4-6

  • 6 ears of corn, husk and silk removed
  • 2 tablespoons melted butter
  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon chili powder
  • 1 tablespoon chopped cilantro
  • 2 tablespoons Hatch Chile Vinegar
  • ¼ cup olive oil
  • 1 pint cherry tomatoes, sliced in half
  • ½ cup crumbled queso fresco, (Mexican cheese) or you could use Monterey Jack
  • Sea salt, to taste

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.

www.debskitchen.com

info@debskitchen.com

©Debs Kitchen

Flashback BBQ

This cooking class demo is being held at a private home, everyone’s invited! Address will be given upon paid reservation. North Long Beach area

Saturday, June 22
4:00 – 7:00

$60.00
BYOB

Menu

Chef Debbi’s Pickled Vegetables

Grilled Artichokes with Walt’s Wharf Dip

Sweet ‘n Sour Surf and Turf Kabobs

Cold Green Bean, Tomato and Watermelon Radish Salad

Pineapple Upside Down Cake

Register here for Credit Card




If you prefer to pay by check,

Contact Debbi @ 562-243-3926 or info@debskitchen.com  

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