Thursday September 15th 6:30 – 8:30
Oven Dried Tomato Crostata with Fresh Ricotta
Hearts of Romaine Salad with Fresh Grated Parmigiano-Reggiano
Pork Milanese with Meyer Lemon & Chopped Tomato ‘Salsa’
Cheese Tortellini Alfredo with Broccoli Rabe
Peach Amaretti Crisp
Temecula Olive Oil Tasting Room
Seal Beach
Call Now for reservations
562-296-5421
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Ceviche:
Chop the white fish into small dice, add to a mixing bowl and set aside.
Clean the pepper of stems, seeds and ribs and mince into a fine dice. You may want to wear glove to do this.
Mix all ingredients together well; making sure it’s all covered by the lime juice and olive oil. Refrigerate for at least 3 hours.
Tomato Broth:
Place the bread into the bowl of a food processor and process until you have coarse crumbs. Add remaining ingredient and process until pureed. Chill for 30 minutes before serving.
Ladle some tomato broth into a cup or bowl. Place avocado into center of bowl, place ceviche into the center and top with lemon zest and a sprig of cilantro.
Is your garden overflowing with tomatoes? I always grow too many and one of my favorite ways to make them go a little farther is to oven dry them. Much like sun dried, these concentrated gems pack a powerful punch and can be used in any dish where you’d use tomatoes. Especially nice on a cheese plate with some creamy goat cheese nearby.
To preserve them I turn them into a tomato confit and keep in my ‘pantry’ refrigerator. They can’t be water bath canned because of the oil, but they will keep for about 6 months in the refrigerator, if they last that long. The refrigeration will also help to preserve the oil and keep it from going rancid quicker. Use only fresh organic herbs and make sure you wash and dry them very well, you don’t want any water going into your beautiful confit.
Mangia (Eat!)
Preheat the oven to 350°.
Arrange the tomato halves cut side up and close together on a baking sheet, season with salt and pepper.
In a bowl, combine olive oil, garlic, and herbs. Drizzle over tomatoes and bake until the tomatoes are soft and shriveled but still retain some moisture, 1-2 hours or more.
Let cool completely. Tomatoes can be stored in a glass jar, cover tomatoes with olive oil, add a fresh sprig of thyme, seal and refrigerate.
Photo: Chez Pim
Place a steamer basket into a large pot, fill with water to just above steamer bed, bring to a boil while you prepare the artichokes.
Cut about 1” – 2” off the top of the artichokes with a serrated knife. Trim the stem to the desired length. Pull off any of the smaller leaves near the bottom and take a pair of kitchen shears to cut the prickly edge off the remaining leaves. Cut the artichoke in half lengthwise, rub the artichoke with a cut lemon, add the lemon juice and rind to the pot of boiling water and place the artichokes in the steamer. Cook for 30 minutes, remove the artichokes and let cool. Remove the choke with a spoon and set the artichoke halves into a large bowl. Toss the artichokes with olive oil and season with a little sea salt and pepper.
Heat your grill to medium-high heat and grill artichokes until slightly charred, turning occasionally, about 8 minutes. Serve with Walt's Wharf dipping sauce.
with
Thur. June 9th
6:30 – 8:30. approximately
Seal Beach Tasting Room
$45.00
By Reservation Only (562) 296-5421
Sponsored by
Photo: Food Network BBC
Join
at
Temecula Olive Oil Co., Seal Beach Tasting Room
For a Demo Cooking Class
Thursday May 5th
Second Class Added
Thur, May 19th
6:30 -8:30
May Menu
(Similar to Paté) with Olives & Cornichons
with Radicchio and Spring Vegetables
Call (562) 296-5421 for reservations
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We still have some spaces for our March 24th class! Sign up today!
March Menu
Class Dates:
Seal Beach Tasting Room
Thursday, March 10th SOLD OUT!
Catch the same menu on Thurs. March 24th
6:30-8:30, approximately
Call (562) 296-5421 for reservations
Temecula Tasting Room
Saturday, March 12th 12 – 2, approximately
Call (866) 654-8396 for reservations
Photo: Bill Granger’s Leek Tart
Makes 2 flatbreads
*Stir the flour with a table knife to lighten the flour; it becomes compacted as it rests. Dip your measuring cup into the flour and use the knife to sweep the excess flour off the top of the cup. According to King Arthur Flour it should weigh 4 ¼ ounces.
Dough recipe adapted from ‘Artisan Bread in 5 Minutes a Day’
Sauce recipe will yield 2 cups and hold for several days. Adapted from Sunset Magazine
Dough: (Make at least 1 day up to 5 days ahead of time)
The water should be warm to the touch but not more than 110°, and add the yeast to the water.
Add salt to the flour and whisk to distribute using a large bowl or a plastic food container with lid. Add the water to the flour all at once and mix with a wooden spoon or wet hands, the dough will be sticky. No kneading is necessary.
Loosely cover with lid and let stand at room temperature approximately 2 hrs. The dough can rise longer, up to 5 hours without affecting the results. The dough is easier to handle if you can make it the night before and refrigerate overnight.
Working on a lightly floured surface, pinch off a palm sized piece of dough, shape into a round, rectangular or square shape. Dough is sticky so keep some extra flour nearby, dust your hands as necessary to shape the dough. If the dough starts to snap back you should let it rest for a few minutes and then resume shaping. I use a rolling pin to thin the dough out to my desired style
Place onto parchment paper, a dusted pizza peel or the bottom of a dusted baking sheet. You can use anything you want providing the pizza can slip right off onto the rack.
If you are baking in an oven, preheat your oven to 500° or as high as it will go. Top the dough with anything you like, slid it into the hot oven and bake for 12-14 minutes.
Sauce:
Heat a deep saucepan big enough to hold all the ingredients, add the oil and onions and sauté until translucent. Add the garlic and stir briefly.
Place all the ingredients along with the garlic and onions into a blender, or use an immersion blender and puree.
Ladle or spoon onto pizza dough leaving an clean edge around the outside of the dough. Sprinkle or place the cheese on top and bake on a hot pizza stone for about 6-8 minutes, checking frequently. Sprinkle with fresh basil and let rest for a minute or two before slicing. Mangia!
DON’T MISS THIS WEEKEND
IN TEMECULA!
Mary Platis, Author of Cooking Techniques & Recipes with Olive Oil &
Chef Debbi, Author of ‘What’s In Your Pantry’
are teaming up to bring you
Cooking From The Pantry Series!
First stop
Temecula Olive Oil Co.
Temecula tasting Room
Cooking Class Demo-Wine Tasting & Book Signing
Sat. Nov. 21st
12 – 2 $45.00
Menu
Mediterranean Vegetables in Olive Oil
Fresh Tomato Risotto
Baby Beets and Brussels sprouts Salad
Turkey Rollatini with White Wine, Porcini Mushroom Pan Sauce
Pumpkin Olive Oil Cake with Vanilla & Fig Balsamic Compote
For Temecula Reservations please call:
951-693-0607
Second stop
Sunday, Nov 22nd
Book Signing and Wine Tasting 12 ~ 2
Sponsored by
Smoked Trout Canapés with Pickled Onions and Mascarpone
Pomegranate, Bacon and Brussels Sprouts Salad
Braciole
Italian Stuffed Beef Rolls
Mushroom Bolognese
Chocolate Raspberry Linzertorte
10 – 20% off on all purchases the night of the class
Class Sponsored by
NOW TAKING RESERVATIONS!
Seal Beach Tasting Room By Reservation only, call: 562-296-5421
Classes are $45; Pre Paid Reservations only
Feel free to BYOB
What’s better than fresh hot bread straight from the oven? (Well besides some delicious fresh butter on it!) What’s better is that this is a NO KNEAD recipe, couldn’t be easier. The dough will keep in your refrigerator for up to 2 weeks after mixing and there is nothing to do except pinch off a big piece, let it come to room temperature and bake it. The dough makes wonderful pizza, focaccia and flatbread as well. The authors, Jeff Hertzberg and Zoe Francois, use Gold Medal Flour for their bread but I am a die hard King Arthur Flour fan. Read about flour and how to measure and then decide for yourself which to use. I use this dough for bread, flatbread, pizza and rolls, check the Artisan Bread in 5 Minutes a Day for other recipes. This is a book you must have on your shelf. Buy it now from Amazon, click here.
I like baking my bread in a Le Crueset Dutch oven and I give directions for that procedure, the Artisan Bread website will guide you in other methods. If you like using a starter for your bread, the authors also give you instructions on how to incorporate that method into your bread making.
If you learn to weigh your flour you’ll have much better results in the end product. Actually weighing ingredients for recipes is really much easier and the recipe comes together much quicker and more efficient.
Watch the video made by King Arthur Flour on how to measure flour here,
I’m posting my edited version of the bread but you can visit the authors website and read the original recipe with updates and tips. Go here for recipe
Preheat the oven to 400°. Pre-bake the shell according to directions in Pate Brisée recipe. Let cool to room temperature or cool overnight. Sprinkle with the cooled crust with fontina cheese. Arrange the asparagus pieces around the bottom of the shell, season with salt and pepper; sprinkle with Parmigiano-Reggiano. Bake until the cheese is melted, about 15 minutes. Garnish with fresh herb sprigs. Serve room temperature or slightly warmed. Can be served along with a light salad tossed with vinaigrette dressing.
Serves 6
If you wanted to turn this into a quiche mix together 4 eggs & one cup of cream, half and half or milk. Pour it over the cheese and asparagus and bake approximately 40 minutes. You may have to cover the edge of the crust with foil to prevent it from burning.
Adapted from 'What's In Your Pantry' by Debbi Dubbs
From ‘What’s In Your Pantry’
www.debskitchen.com
info@debskitchen.com
Add flour and salt (sugar also if making Pâte Sucrée) into the bowl of a food processor; pulse a few times to incorporate all the ingredients.
Add the butter and process until the mixture is crumbly and the butter is pea size.
Place the mixture into a wide bowl and add water 1 tablespoon at a time until the mixture comes together. Don’t overwork the dough or it will be tough, not flaky. Once the dough comes together in a ball, divide it into two pieces, flatten into disks, wrap in plastic wrap and refrigerate for 30 minutes.
Dough can be wrapped well at this point and frozen for up to three months. Let the dough defrost overnight in the refrigerator before using.
Roll one chilled disk out on a floured counter or rolling mat, lifting and moving the dough every few rolls to help prevent sticking. Add only enough flour to the counter to keep the dough from sticking.
Place your pan on top of the dough to make sure it is the correct size, it should be slightly larger than the pan, then roll the dough onto your rolling pin and unroll over your pan. Gently lift and lay the dough to fit the pan, never pull the dough to stretch it. Lightly press the dough into the pan, roll your rolling pin over the top edge of the tart or pie pan and remove excess pastry.
Cover and refrigerate for 30 minutes. Preheat your oven to 400°.
To blind bake:
Blind baking is baking the dough without filling.
Prick the bottom and sides of the dough; cut a piece of foil large enough to cover the bottom and sides of the dough, butter the dull side and lay the buttered side on the bottom of the dough and press into the sides. Line with pie weights or dried beans and bake in the center of the oven for 20-25 minutes or until lightly browned. Remove the weights and foil and let cool before filling
Makes 2 - 10” crusts
In a small bowl mix together the shallot, Dijon mustard and vinegar. Add a pinch of sea salt and a little grind of pepper. While whisking slowly pour the oil in until the dressing starts to thicken a little and emulsify. Stop and taste the dressing before adding the remaining oil. You may not need all of the oil depending on the flavor of the vinegar. Add more as necessary.
In a large salad bowl toss together the lettuce, cucumbers and croutons with a little of the dressing. Just until the greens have a shimmer of dressing on them. Season with sea salt and pepper, toss again, taste and adjust dressing and seasonings. Add berries and avocados and drizzle with a little of the dressing.
Serves 6
