Tag Archives: appetizer

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

[email protected]

©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 [email protected]  

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, 

Rancho Los Alamitos

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

 

Click here to sign up


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.

 

Sponsored by

A Little Book of Cheese

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!

 




Special Event

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

Taking reservations for all classes & Events

$45.00


By Reservation Only
(562) 296-5421
Temecula Olive Oil Co.
148 Main Street
Seal Beach, CA 90740

Sponsored by

Feb. Cooking Demo

Feb. Cooking Demo

Thurs. Feb 7th
Tues. Feb 19th
6:30 – 8:30, approximately

Menu

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
(562) 296-5421
Temecula Olive Oil Co.
148 Main Street
Seal Beach, CA 90740

Events Sponsored by

Quick and Easy Charcuterie Board

 

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.

Fontina & Gruyere Gougére’s

 

Print

Makes 24-30

  • ½ cup water
  • ½ cup whole milk
  • 8 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon salt
  • 1 cup plus 1 Tb. all-purpose flour
  • 4 whole eggs
  • ½ cup grated gruyere cheese
  • ½ cup grated fontina cheese

Preheat oven to 450° and line 2 pans with parchment paper or baking sheet liners.

In a large sauce pan, combine the water, milk, butter and salt and bring the mixture to a full boil over medium-high heat. When the butter has melted add the flour, all at once, and stir vigorously with a wooden spoon until the mixture forms a ball that pulls away from the sides of the pan.

Turn the heat down to medium and cook the dough for another 3 or 4 minutes to dry out and cook the flour taste out of the dough. It will look a little shiny and there will some starch remaining on the bottom of the pan and the dough will be stiff.

Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer or beat by hand with a stiff spatula.) Beat the dough on medium-low speed until it stops steaming and is just warm to the touch, about 1 minute.

Continue beating and add the eggs in one at a time. Wait for each egg to be absorbed completely before adding the next. Scrape down the sides of the bowl if needed. Once the dough comes together after the addition of all the eggs, add the cheese and mix until it’s well distributed.

Scoop rounded tablespoons of dough onto the baking sheets, spacing the about 1-inch apart. They can be piped on using a piping bag or a storage bag with the corner snipped off.

Press the top down with a fork or spoon dampened slightly with water, until the tops are smooth. Brush with the egg wash mix and bake for 5 minutes. Turn the heat down to 350° and bake for 20-25 minutes until they are golden brown. Rotate the sheets half way through the baking period. If the inside of the gougere isn’t done, turn off the oven and prop the door open with a wooden spoon for about ½ hour so they can dry out a little.

The gougere’s can be stored in the refrigerator up to a week or frozen for a month. You can fill these with any kind of cheese stuffing or serve them as a stand-alone bite.

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