Join us for our next cooking demo
Thurs. October 12th & 19th
6:30 – 8:30, approximately
Reservations required (see below)
Roasted Grape Focaccia with Goat Cheese
Pear Salad w/Cranberries & Caramelized Walnuts
Pork Tenderloin with Yukon Gold Potatoes, Apples & Shallots
Caramelized Brussels Sprouts with Pancetta
Chocolate Pumpkin Cupcakes
$45.00
For reservations call
Temecula Olive Oil
(562) 296-5421
Sponsored by
Photo: Hector Sanchez
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
Fall isn’t quite here yet but when you see fresh apples in the farmers markets you know it’s coming quickly! Apples starting coming into the market in August actually.
Home made applesauce is so easy and oh so tasty, not like that runny stuff you get from a jar. It’s pretty much hands off cooking so try making your own today!
Here’s a quick little guide to choosing apples
Choose organic apples as apples have topped the Environmental Working Groups ‘Dirty Dozen’ list, which identifies the most pest laden fruit and vegetables. You’ll want to eat the skin of the apple as disease-fighting pectin (fiber) lies directly under the skin
Select firm fruit with no bruises or scars and treat them gently.
Don’t wash your apples until you’re ready to use them.
Keep them in a cool place, your fruit drawer of the refrigerator is fine but don’t store with other fruit. Apples give off a gas, which will ripen you’re other fruit faster. Some apples will keep weeks in the refrigerator. They will keep a few days on the counter.
Apples are the ultimate fruit, low in calories with no fat, sodium or cholesterol. The pectin in apples actually helps to dissolve the cholesterol in ones blood stream. High in fiber, anti-oxidants, potassium, niacin and a variety of vitamins, apples are a near perfect fruit.
Apple Variety Guide
Cooking
Ambrosia, Braeburn, Cameo, Golden Delicious, Honeycrisp, Jazz, Jonagold, Jonalicious, Jonathon, McIntosh, Pink Lady, Red Delicious
Serves 12
Preheat oven to 350°. Grease 12 (2 1/2-inch) wide-mouth canning jars with a paper towel dipped in oil.
Sift flour, baking powder, salt, nutmeg, allspice, cinnamon, and baking soda into a large bowl.
Using the electric mixer and a medium mixing bowl, cream together the shortening and sugar on low speed, then increase to medium mixing speed to mix well. While the mixer is running, add the eggs, one at a time. Stop the mixer and scrape down the sides.
Remove the bowl from the mixer and stir in the applesauce. With a large spoon, stir in the sifted flour mixture and the walnuts.
Pour the batter into a measuring cup with a spout; pour the batter neatly into greased jars. Fill the jars halfway full. Place the filled jars on the sheet tray and bake on the center rack of the oven for 45 minutes. When done, the top of the cake will spring back when pressed with a finger, and the sides will have come away from the jar.
Remove from oven and let cool 5 minutes. Poke holes in the cake with a toothpick and pour salted caramel over the top. Serve with whipped cream.
Adapted from Riki Senn at Greenbriar
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
Love the taste of chestnuts in your dressing? It’s easy with Peeled & Steamed Chestnuts! I find them at Gelsons, Bristol Farms, Lazy Acres or you can order them direct from Melissas. Here’s my favorite recipe…
Fresh chestnuts in shell:
With a sharp knife cut an X on the round side of each chestnut. Spread the chestnuts in one layer on a baking sheet and bake the chestnuts in a preheated 450 oven for 10 minutes, or until the shells open. Remove the chestnuts, a handful at a time, and shell and peel them while they are still hot.
Preheat the oven to 350°
For dressing:
In a large pan, sauté the onions, celery, sage, thyme in the butter over moderately low heat, stirring, until the vegetables are softened, add apples and the chestnuts, and cook the mixture, stirring, for 1 minute. Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley and salt and pepper to taste, and let the stuffing cool completely. Add the egg and enough of the stock to just bring the dressing together.
Bake for 20 minutes covered; uncover and continue baking 15 minutes or until lightly toasted on top.
Whisk the vinegar, olive oil and salt and pepper in a small bowl.
Slice the apple into matchsticks.
Crumble the Gorgonzola cheese into small pieces.
Place your salad greens in a large bowl and toss with the seeds, pine nuts, cheese and apples, reserving a few of all the add-ins. Adjust the seasoning to your liking. Drizzle a little of the dressing onto the greens and toss gently. Drizzle just enough dressing onto the salad to lightly coat the leaves - not too much. Add additional salt and pepper if you like and scatter the reserved toppings over the salad.
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, best served warm.
Such a quick, easy recipe for a seasonal dessert; can be a great breakfast treat for those with a sweet tooth! Use an apple that is best for baking such as:
Jonathans and Jonagolds, Honeycrisp, Granny Smith, Melrose, Winesap, Braeburn, Rome Beauty.
Preheat oven to 350°. Combine the first three ingredients and place in a greased 8×8 baking dish.
Combine the remaining ingredients and sprinkle over the top of the apple mixture.
Bake 30 minutes. Serve warm
Photo: All Recipes
Farm Tour Fall 2014
Serves 4
¼ cup pomegranate vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Sea salt and pepper, to taste
1 bunch baby spinach leaves
1 apple, peeled, cored and diced into large chunks
2 tablespoons dried cranberries
2 tablespoons toasted walnuts
3 tangerines — peeled and sectioned
For the dressing:
In a small bowl, whisk together the vinegar, mustard and olive oil; season with salt and pepper to taste.
Lightly toss the spinach with enough dressing to coat leaves; place onto individual plates or a platter. Garnish with apples, cranberries, nuts and tangerine sections. Serve extra dressing on the side.
There is nothing as sweet and juicy as an Ojai Pixie Tangerine! Unfortunately they are in season for such a short time, you’ll find them available only until the end of April, if you’re lucky!
Sometimes Pixie tangerines can be difficult to find but you can order direct from Melissa’s Produce website (click here).
Here is a great winter salad featuring the best of the Ojai Pixie’s, enjoy during this short season.
Blue Cheese Tangerine-Apple Walnut Salad with
Dried Cranberries
Serves 4
¼ cup pomegranate vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Sea salt and pepper, to taste
1 bunch baby spinach leaves
1 apple, peeled, cored and diced into large chunks
2 tablespoons dried cranberries
2 tablespoons toasted walnuts
3 tangerines — peeled and sectioned
For the dressing:
In a small bowl, whisk together the vinegar, mustard and olive oil; season with salt and pepper to taste.
Lightly toss the spinach with enough dressing to coat leaves; place onto individual plates or a platter. Garnish with apples, cranberries, nuts and tangerine sections. Serve extra dressing on the side.
