Tag Archives: buffet

Chicken Parmesan Meatballs

 

Print
  • 1 # ground chicken
  • ½ cup bread crumbs
  • ¼ cup grated parmesan cheese
  • 2 tablespoons Italian flat leafed parsley, chopped
  • 1 large egg
  • 1 tablespoon fresh ground Italian spices
  • Sea salt and pepper
  • Olive oil
  • 28 oz. can crushed tomatoes
  • 1 ½ cup shredded mozzarella cheese

Combine ground chicken, bread crumbs, parmesan cheese, parsley, egg and season with ground Italian spices and salt and pepper. Heat a large sauté pan, add enough oil to coast the bottom of the pan and brown meatballs on all sides. Remove meatballs and whip out the pan with a towel. Add the crushed tomatoes to the pan and bring to a simmer. Add the meatballs and mozzarella cheese and cook until the cheese is melted, about 10 minutes. Cover with a lid if you like to melt the cheese faster, the meatballs are already cooked.

Serve immediately over pasta.

Meatballs and sauce can be frozen for up to 3 months.

Adapted from Delish

Pumpkin Olive Oil Cake

 

Pumpkin Olive Oil Cake

Print
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 1 1/2 cups sugar
  • 1 cup olive oil*
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin (or 2 cups freshly roasted sugar pumpkin)
  • Powdered sugar
  • 1 package cream cheese, room temperature

Preheat oven to 350°.

In a medium-sized bowl, stir together flour, baking soda, cinnamon, nutmeg, salt and cloves.

Combine sugar and oil in a large bowl with a rubber spatula until blended.

Add eggs, one at a time, beating well after each addition.

Add flour mixture to egg mixture alternately with pumpkin in three batches, beating

well after each addition.

Transfer to a greased Bundt cake pan.

Bake 60-65 minutes or until toothpick inserted near the center comes out clean.

Cool for approximately 10-15 minutes before inverting onto a wire rack.

Remove pan carefully from cake and cool completely.

Easy Cream Cheese Frosting

Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.

Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. Use to top cookies, cupcakes, or cakes

I like to use an orange flavored olive oil for this cake.

Sept. Cooking Demo

 

Join us in Seal Beach

Thursday,

Sept. 13th & 27th,

6:30 – 8:30, approximately

Italian Summer Chopped Salad

Quick Skillet Chicken Dinner

with Mushrooms, Zucchini, Cherry Tomatoes

Rigatoni with Vodka Sauce

Apple Spiced Coffee Cake

$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by

August Cooking Demo

 

Join us in Seal Beach

Thursday,

August 2nd & 16th,

6:30 – 8:30, approximately

Watermelon Radish Tartine

with  Boursin Spread

Baby Arugula Salad with Beets, Walnuts & Blue Cheese

with Apple Vinaigrette

Poached Sea Bass with Olives, Baby Potatoes,

Green Beans & Sauce Vierge (a sauce made with olive oil, tomatoes and fresh herbs)

Pina Colada Parfait

$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by

 

Photo: recipesbnb

Bacon Wrapped Dates

Bacon Wrapped Stuffed Dates with Maple Glazed Walnuts and Boursin Cheese

Print

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

Salisbury Steak

 

 

Salisbury Steak with Mushroom Gravy

Print

Here’s a great recipe for a weeknight dinner, easier than stopping at the store or fast food for dinner. Make sure to stock your pantry ahead of time.

  • Salisbury Steak
  • 1 pound ground beef
  • 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
  • 1 egg
  • 2 tablespoons ketchup
  • 1/2 teaspoon Worcestershire sauce
  • 2 teaspoon dry mustard powder
  • 1 teaspoon garlic powder
  • Large pinch of sea salt and pepper
  • 1 tablespoon olive oil
  • ½ onion, finely chopped
  • 1 package mushrooms, sliced or 5 oz.
  • Gravy
  • 2 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 cups beef stock
  • 2 teaspoon Dijon mustard
  • 2 teaspoon Worcestershire sauce
  • Sea salt and pepper

Be sure to form the patties into ¾” thick ‘burgers’ and cook according to directions. This will ensure that your Salisbury Steaks come out perfectly cooked and not overdone. The recipe is really as easy as cooking one of those frozen dinners and tastes so much better! Serve with mac and cheese, mashed or roasted potatoes.

Mix the Salisbury steak ingredients with your hands or a wooden spoon, form into 4 thick patties (about ¾” thick) and set aside.

In a deep sided skillet, heat oil and when hot add onion and sauté until translucent. Add the mushrooms into the pan and cook, stirring until lightly browned. Transfer into a bowl.

Add a splash of oil, if needed to the pan and add the meat patties, cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside).

Take the skillet off the stove and transfer meat patties onto a plate. Turn the heat down to medium low.

Return skillet to the stove and add butter. Once melted, add flour and cook for 30 seconds. Whisk in remaining Gravy ingredients until smooth. Increase heat to medium then transfer the reserved onions and mushrooms into the gravy. Stir, then add the patties into the gravy along with the juices on the plate. Cook for 7 minutes, or until gravy is thickened and patties are just cooked through, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.

Remove steaks onto a plate. Adjust the seasoning, if needed, with salt and pepper.

Adapted from Recipe Tin Eats

Photo: Recipe Tin Eats

Cranberry, Apple & Pear Relish

Cranberry, Apple and Pear Relish

Print

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

Roasted Red Pepper Dip

Cooking from the Pantry

Print

An easy roasted red pepper dip for any occasion. Quick and easy to prepare; serve with pita bread, cocktail bread or any cracker.

  • 1 cup walnuts -- toasted
  • 1 slice Italian bread -- torn into pieces
  • 1 cup red peppers -- roasted
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin, or to taste
  • 1/2 teaspoon Aleppo pepper -- ground or Hungarian paprika
  • 1/2 teaspoon sugar -- optional
  • pita bread -- sliced into wedges

Place all ingredients into a food processor or blender and puree into a

smooth paste, stopping occasionally to scrape down the sides. Refrigerate

if not serving immediately. Let come to room temperature before serving.

Serve with pita wedges.

Cooking From The Pantry

Easier than pie recipe for seasonal sweets. Great on the buffet table, to take to a pot luck or just for an afternoon snack.

Pumpkin-Cranberry Bars

Print

My aunt-in-law gave me this great recipe and I’ve adapted it by adding cranberries and powdered sugar frosting; although the bars a great without a frosting too!

  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking spice (nutmeg, cinnamon, cloves etc.)
  • ½ teaspoon salt
  • 1 cup dried cranberries or other dried fruit
  • 2 eggs
  • ¾ cups sugar
  • ½ cup canola oil
  • 1 cup pumpkin puree
  • Frosting:
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • 1 tablespoon milk

Preheat oven to 350 °.

Sift together flour, baking powder, baking soda, baking spice and salt. Stir in cranberries; set aside.

Using an electric mixer beat together eggs, sugar and oil; add pumpkin puree and mix until just blended. Add dry ingredients and mix until combined.

Spread mixture into a 9 x 11” pan and bake for 15 to 20 minutes.

Frosting:

In a small bowl, add powdered sugar and vanilla. Drizzle in milk, stirring until you have a smooth mixture.

Cut the bars and place them on a cooling rack over a piece of parchment paper. Drizzle with the powdered sugar frosting and let set for a few minutes.

You can purchase a baking spice from Penzeys, you won’t regret it. Replace all your ingredients, nutmeg, cinnamon etc. with the baking spice for an extra special flavor!

Oct. Cooking Demo

Join us for our next cooking demo

Thurs. October 12th & 19th

6:30 – 8:30, approximately

Reservations required (see below)

Oktoberfest in Seal Beach

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

Buffet Party Dishes

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

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

Print
  • 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

Related Posts Plugin for WordPress, Blogger...