Bacon Wrapped Dates

Bacon Wrapped Stuffed Dates with Maple Glazed Walnuts and Boursin Cheese

Easy to make ahead of time and bake off at the last minute, make extra they go fast!

Maple Glazed Walnuts
½ cup maple syrup
1/8 teaspoon sea salt
2 cups walnut halves
For the Dates
1 package of dried Medjool Dates, 16 oz.
1 12 oz. package of bacon, slices cut in half widthwise
4 oz. package of Boursin cheese

Preheat the oven to 350° and line a baking sheet with parchment paper.

Mix the maple syrup and salt together, add the walnuts and stir until coated.

Spread the nuts on the baking sheet and bake for 12 - 15 minutes or until the glaze is bubbly and coats the walnuts well. Remove from oven and let cool.

Turn the oven up to 425° and line a baking sheet with a new piece of parchment paper.

Slice dates lengthwise and remove pits.

Scoop a small amount of Boursin cheese with a spoon and fill the date with the cheese, press a glazed nut into the cheese.

Wrap dates with a slice of bacon, and secure with a toothpick to hold bacon onto date. Place the dates on the parchment on their side and bake for about 7-8 minutes or until browned on the bottom and turn to the other side continue to cook for another 7-8 minutes or until the bacon is cooked and a little crispy, and the cheese is slightly melted.

Let cool and serve warm or at room temperature.

Photo: La Tienda

Cranberry, Apple & Pear Relish

12 / 13 / 17

Cranberry, Apple and Pear Relish

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.

2 cups peeled and chopped apples
2 cups peeled and chopped pears
12 oz. fresh cranberries
2 1/2 cups sugar
1 1/2 cups water
2 orange, zested and juiced
1/4 teaspoon nutmeg
6 - 8 whole cinnamon sticks
1 cup chopped walnuts

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

Hatch Chile Roast

7 / 25 / 177 / 25 / 17

Hatch Chile Time!

New Mexico Hatch Chiles are here in Southern California and we’ve been waiting all year to replenish our supplies! These chiles are only here for a short month or so before being gone again until next season. A favorite Southwestern chile, the Hatch chiles are grown in Hatch, New Mexico where everyone celebrates their harvest. Roasters are going hot on every street corner and people are buying them by the case.

Here in So. California, Melissa’s Produce brings us these gorgeous chiles in mild and hot, buy both! Melissa’s has teamed up with several local grocery stores to provide roasting your chiles by the case. Click on the Hatch Chile Roasting link and it will take you to a list of roastings by Melissa’s Produce.

Try Hatch Chile’s in all your dishes, from omelets to soups, stews, Chile Verde and even maybe a Hatch Chile Sorbet, mmmmm. Click here for one of my favorite recipes.The list is endless! Chef Ida will be signing copies of Melissa’s new ‘Hatch Chile Cookbook’ at certain locations, check the roasting list. Get yours while you can. I’ll be at the roasting at Lazy Acres in Long Beach on Bellflower Sat, Aug 12th & Bristol Farms Sept 2nd & ; will I see you there?

Click here for local Hatch Chile Roasting with Melissa’s Produce

Buffet Party Dishes

5 / 10 / 17

Demo Cooking Class

May 18th & June 1st

6:30 – 8:30 p.m., approximately

By reservation only, see below

Smoked Salmon Cream Cheese Tart With Fresh Lemon Olives

Marinated Vegetable Salad California

Nicoise Style Sandwich

Candied Bacon Deviled Eggs

Mixed Berry Cheesecake

For reservations call

Temecula Olive Oil

(562) 296-5421

Sponsored by

Puff Pastry Tart

4 / 11 / 17

This recipe is great as a side dish, an appetizer or a light lunch with a salad. It’s easy to make, most of it can be done ahead of time and assembled just before baking. Be sure to use a quality puff pastry dough such as Dufour’s which is made with 100% butter and no preservatives. It’s a little more expensive but if you want real puff pastry, this is it. Be sure to keep the dough refrigerated and if it warms up a little while you are rolling it out, pop it back in the refrigerator until cold. It won’t puff correctly unless the dough is as cold as possible into a hot oven. Be creative and add some chopped (blanched) asparagus to this, it’s a perfect spring time recipe. Enjoy!

Leek and Goat Cheese Puff Pastry Tart

1 cup baby leeks, sliced thin
1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
Sea salt
1 teaspoon finely chopped fresh thyme
1 box (14 ounces) frozen puff pastry, such as Dufour, thawed
1 large egg beaten with 1 tablespoon water
1/4 cup Nicoise olives, pitted
6 ounces goat cheese, room temperature

Rinse leeks well, and drain; set aside.

Melt butter with oil in a medium sauté pan over medium heat. Add leeks and sprinkle with salt; cook, stirring occasionally, 5 minutes, cook until translucent and soft, add thyme. Leeks can be refrigerated in an airtight container up to 1 day; bring to room temperature before assembling tart.

Cut or roll out pastry to a 6-by-14-inch rectangle; place on a parchment-lined baking sheet (reserve remaining pastry for another use). Score a 3/4-inch border. Brush with egg wash; sprinkle with Parmesan. Refrigerate 30 minutes.

Preheat oven to 375°. Bake pastry until light brown; remove from oven, and press center area with spatula. Using an offset spatula or a spoon, smear the pastry with the cheese within the border, add leeks and olives, and bake until crust is golden brown, about 10 minutes. If bottom is soft, bake 3 to 5 minutes more.

Remove tart from oven place tart onto a wire rack; let cool slightly. Cut into pieces; serve warm or at room temperature (tart can stand at room temperature up to 1 hour).

Olive Magazine Photo

Holiday Appeteaser Party

11 / 4 / 16

Last Cooking Demo of the Year! Come and enjoy some tasty holiday party treats with us and we’ll send you off with some delicious, easy recipes for the season.

Thurs, Dec 8th
6:30 – 8:30, approximately

The Holiday Appeteaser Party

Smoked Salmon Mousse Coins with Roasted Red PepperSauce
Shrimp Cocktail Butter Lettuce Cups
Smoked Trout Crostini
Tuscan Lemon Chicken Speidini
Mini Hasselback Potato Bites
Chocolate Peppermint Truffles

By Reservation Only
(562) 296-5421
148 Main Street
Seal Beach, CA 90740

Sponsored by

Holiday Cooking

11 / 4 / 16

November Cooking Demo’s

Don’t miss out! These are some of the last classes of the year. All based around holiday cooking, join us to learn tips & tricks on how to get through the season deliciously!

Thurs, Nov. 10th
6:30 – 8:30, approximately
Reserve your spot today!

Temecula Olive Oil Tasting Room, Seal Beach

Apple, Goat Cheese & Sage Tart
Duck Breast with Balsamic Jus
Pan Roasted Brussels Sprouts with Bacon & Pomegranate Seeds
Pear Cranberry Crisp

Thurs., Nov. 17th
6:30 – 8:30, approximately

Fruit & Cheese Plates
Roasted Chicken with Chestnuts & Shallots
Learn how to cut up a whole chicken!
Fresh Sage, Apple & Brioche Dressing with Pancetta
Cranberry Frisee Salad
Salted Caramel Apple Cake

By Reservation Only
(562) 296-5421
148 Main Street
Seal Beach, CA 90740

Sponsored by

10 must have pantry items for the holidays

11 / 4 / 1611 / 4 / 16

10 must have pantry items for the holidays

Basic Pantry

Organic Chicken Stock
Unsalted butter and a variety of oils (Olive Oil, Peanut, Vegetable & Grapeseed)
Organic Large Eggs
Organic Milk and Cream (for whipping and cooking)
Variety of cheeses, for cooking and serving as appetizers or dessert
Variety of potatoes, Russet for baked or mashed, Fingerlings or Yukon Gold for roasting
Day old breads for breadcrumbs and stuffing or dressing. Freeze for later use. Crackers
Celery, Carrots and Onions, Fresh Citrus
Fresh Sage, Italian Parsley and other herbs
Fresh and Dried Mushrooms

Buy my book ‘What’s In Your Pantry’ for more tips & tricks in the kitchen!

Baking

Beyond the basics, flour, white, brown and powdered sugars, baking soda, baking powder and vanilla.

Nuts
Chocolate
Cocoa Powder
Cinnamon or Baking Spice, Allspice, Nutmeg
Dried Fruits
Variety of jam for easy to make desserts
Peppermint and dried fruit candies
Cream of tartar
Parchment paper
Caramels and Toffee

Make Ahead for the Freezer

Pie Dough
Cookie Dough
Puff Pastry (buy an all butter pastry-read the label)
Gravy
Easy bake appetizers, Empanadas, Pot Stickers, Crab Cakes, Cheese Balls
Meatballs, basic recipe use different sauces for quick appetizers
Quickbreads
Casseroles
Breakfast Treats, Cinnamon Rolls, Scones,
Frozen Seafood, Shrimp, Scallops, Lobster

October Cooking Demo

10 / 26 / 1610 / 27 / 16

Join us in Seal Beach

Thursday October 13th 6:30 – 8:30, approximately

Repeat Class Thur, Oct 27th!

Boursin Cheese Dip with Roasted Grapes Crostini’s

Apple, Parmesan and Walnut Salad with White Balsamic Apple Vinaigrette

Fall is the time when I start thinking about casseroles and slow cookers, here’s the first casserole of the fall!

Balsamic Chicken & Pork Riblettes

served with Roasted Red Bell Peppers, Green Onions and Fresh Lemon Olive Rice Pilaf

Orange Olive Oil Chocolate Pumpkin Cupcakes

Temecula Olive Oil Tasting Room, Seal Beach

Call Now for reservations
562-296-5421

Sponsored by

Cooking at The Flower Fields

9 / 22 / 16

Join us for a unique Culinary Event and Cookbook Signing on Wednesday, October 5th
Time: 11:00-1:00
Cost $45.00 per person

Chef Debbi Dubbs will be teaching this Fall inspired menu, with a cooking – technique you can all take home and try. Join us for lunch at the Flower Fields, and enjoy our highlighted local artisans.

Menu:
Pan-Roast Chicken with Porcini Bucatini

Classic Panzanella Salad

Homemade Chocolate Biscotti

Her cookbook, ‘What’s in Your Pantry”, will be available for signing.

Sponsored by Melissa’s Produce and ScanPan

It’s Hatch Chile Time!

8 / 15 / 16

Get out your BBQ’s or roasters, it’s time for Hatch Chile’s! You’ll want to stock up on these fabulous, versatile chiles while they are in season. Melissa’s Produce brings these chiles from Hatch, New Mexico to Southern California and hosts roastings all over the southland (actually all over the US). You could order raw ones from Melissa’s website, melissas.com , or you could pop into a roasting (check out roasting dates, times & stores here) and they will roast them up for you on-site. Inside the store you’ll find all kinds of Hatch chile treats as well as things to cook up like Hatch Salmon Burgers or Hatch Chile Crab Cakes and Hatch chile sausage. Baked goods, cheese with Hatch chile’s, salsa and sauces. The list is endless!

Here is a perfect chicken wing recipe for football season, we grilled it up for the LA Rams first pre-season football game last weekend.

Tangerine Hatch Chile Chicken Wings and Cucumber-Yogurt Sauce

Serve the wings with the Cucumber-Yogurt Sauce and sliced veggies and LOTS of napkins.

3 small Persian cucumbers or large English cucumber, diced
1 tablespoon salt
2 cups Greek yogurt*
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon fresh dill
1 tablespoon olive oil
Salt & freshly ground black pepper, to taste
1 package chicken wings
1 bottle of Not Ketchup Sugar Free Tangerine Hatch Chile Sauce*

Toss a bunch of chicken wings with Tangerine Hatch Chile Sauce and grill over hot coals until the chicken wings are blackened and tender.

Cucumber Yogurt Sauce

Peel cucumbers and dice, if using English cucumber you can remove the seeds. Put them in a colander and sprinkle with the tablespoon of salt to draw out some of the water, let drain for about 30 min. Place the cucumbers into a piece of cheesecloth or kitchen towel and twist the towel to get out any remaining liquid.

Add everything to the food processor and blend until you get the consistency you want (chunky or creamy). Season with salt and pepper and refrigerate before serving, best if made a few hours before you’re going to serve it.

*If the yogurt is a little runny you can drain it through cheesecloth for several hours or overnight.