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
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 firstname.lastname@example.org
Spring is nearly here and with it comes lovely artichokes. Artichokes are perennial plants in the same family as dandelions and sunflowers, they are a thistle plant and, in most artichokes, there is a center that’s inedible, the ‘choke’. In cooler climates, such as California’s northern coast they can be grown as annual’s. Spring and fall are times when you can find fresh artichokes in the markets. An easy plant to grow, they do require full sun and will take up a large space, 3 feet or more. Be sure to cut the artichoke before the leaves begin to open and it blossoms into a flower.
When you choose your artichoke, you want to make sure that it’s firm when you press the sides and you’ll often hear a squeaky noise, that’s good. The leaves should be tight and closed. If there is a little bit of brown on the leaves that’s ok, it just means there was a little frost during its growing season but that’s not a bad thing. The inside will be perfectly delightful. You also might want to consider only organic artichokes since you’ll be eating parts of the plant that may have been sprayed with pesticides during its growing season. Pesticides cannot be washed off with water or vegetables soaps, they are oil based and you know what happens when oil and water mix! If you can’t find beautiful California Artichokes in the market, here is a great local source where you can order them, Melissa’s Produce, http://www.melissas.com/Organic-Artichokes-p/1375.htm
To store your artichokes, you could place in a plastic bag and store in the produce drawer of your refrigerator or just pop it into the drawer itself. They will last up to 7 days but best eaten within a few.
Rinse the artichoke under cool water; pull off the lower, smaller leaves and cut the stem at the base of the choke. If you have a nice long stem, you can cook this separately and eat it like you would the heart, it tastes the same. If desired, with a sharp chef’s knife cut across the top third of the artichoke and snip the sticker off the remaining leaves. Even though there are many ways to prepare a fresh artichoke, most people fall back to either boiling/steaming them, although it takes quite a while, up to half an hour or more. You could put them in a microwave bowl or in an Instant Pot adding a cup of water and cook for 10 minutes, cover the microwave ones, or grill them over hard wood. Anyway is fine with me.
Here’s the traditional method:
Put them into a large pot and cover with cool water, squeeze two lemons into the water and a little sea salt, bring to a boil and simmer until you can run a small knife through the bottom part of the artichoke, 30-45 minutes or longer depending on the size of the vegetable. Remove from the water using tongs and picking up the artichoke with the top facing down so not to spill hot water all over yourself, drain and serve with my favorite sauce from Walt’s Wharf in Seal Beach.
Get the recipe here,
Chef Debbi returns to the Rancho! We’ve been waiting a long time to bring our classes back to Rancho los Alamitos. We’ve schedule our first class for Sat. June 8th, we’re going to pickle!
Saturday, June 8, 2019
9:30 am – 12:30 pm
$75 Future member/ $65 per RLA member
Advance Reservations Required, Reservations close 5/27/19
Join us at Rancho Los Alamitos for a hands-on class on the basics of pickling and fermenting vegetables from your garden or the farmers’ market. In this class, you will make two kinds of pickled vegetables and a jar of sauerkraut. (If you think that you don’t like sauerkraut, wait until you try your own!) This is a refrigerator-style pickling where no water bath canning is necessary. Chef Debbi will demonstrate techniques, discuss food safety and the basics of canning pickles in brine. Each participant will prepare and take home three jars of their very own preserved produce.
The class is suitable for adults and interested teens. Reservations are required. Parking is limited at Rancho Los Alamitos, so car-pooling is encouraged and appreciated.
The first book in my ‘little’ series is available for pre-sale. Books will be shipped out March 11th! Please use the pre-sale link below to reserve your copy!
Get a preview of Chef Debbi’s upcoming NEW book!
A Little Book of Cheese
Cooking Demo at Temecula Olive Oil Co. Seal Beach
Thur. Jan 31, 6:30 – 8:30, approximately
Small Cheese Tasting
Smoked Gouda and Red Pepper Grilled Cheese Sandwich Bites
Fried Blue Cheese Stuffed Olives
Italian Stuffed Shells with Broccoli and Pine Nuts
Brie Puff Pastry Pockets
Feb. Cooking Demo
Thurs. Feb 7th
Tues. Feb 19th
6:30 – 8:30, approximately
Caesar Dip with Crudités
Shrimp Lettuce Wraps
Glazed Steak Tips with Mushrooms & Blue Cheese
Dijon Roasted Potatoes with Parmesan & Chives
Red Velvet Cheesecake Cupcakes
By Reservation Only
Temecula Olive Oil Co.
148 Main Street
Seal Beach, CA 90740
Events Sponsored by
1 cup mixed olives
2 Tablespoons olive oil
1 teaspoon dried Italian herbs, ground
1 wedge triple cream brie
1 small jar of fig jam or fruit spread
8 ounces aged Gouda
8 ounces aged sharp cheddar, thinly sliced
1 baguette, sliced 1-inch thick
1 round of boursin, any flavor
2 packages of interesting looking crackers
1 wedge blue cheese, partially crumbled
1 small jar of honey
1 package mixed Italian meats
1 small bunch red seedless grapes
4 ounces nuts, mixed or single
1 package, 4 oz. of dried apricots
2 apples, cored and sliced tossed with lemon juice to prevent browning
Mix together olives, olive oil and ground Italian herbs, let rest for at least an hour or longer.
Don’t crowd the cheese on the platter, make the board big enough to accommodate all ingredients.
Put the mixed olives in a small bowl and place on the platter.
Place the triple cream brie on the platter and arrange the fig or fruit spread next to the brie.
Place the sharp cheddar and gouda on the board next with the baguette slices nearby.
Then arrange the boursin near the baguette slices with the crackers next.
Add the blue cheese and honey on the board filling out the outer edges of the board. Tuck in the Italian meats all around the board, add the grapes in clumps and spread the nuts throughout the board with little pockets of dried fruit. Place the apples near the cheddar cheese.
Join us in Seal Beach
Dec. 6th Only!
6:30 – 8:30, approximately
Camembert & Cranberry Pastries
Cabernet Braised Short Rib Bites
Warm Potato Salad with Bacon
Chocolate Peppermint Cake
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
What’s coming up in 2019?
We will continue to host 2 cooking demo’s a month but we will host them on Thursdays and Tuesdays. Here are the dates for Jan – Mar. Menu’s tbd
Thur. 10th & Tues. 22nd
Thur 7th & Tues 19th
Thur 7th & Tues 19th