Join us in Seal Beach
Thursday,
July 12th & 19th,
6:30 – 8:30, approximately
Caprese Skewers with Fresh
Sprouts & Edible Flower Salad
Couscous with Sautéed Green Beans and Almonds
Balsamic Glazed Pork Tenderloin with Stone Fruit Salsa
Peach Crisp
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
Cambria Pines Lodge, Cambria, Ca
Hot Buffet Breakfast Included
Dinner and Culinary Demo with Chef Debbi and the Debettes
Climb aboard with The Wine Wrangler
We’ll travel to the Westside of Paso Robles to Halter Ranch Vineyard & Winery
Experience a private Cave Tour with a Barrel Tasting from 3 Cave Barrels
Private Tasting of Halter Ranch’s available vintages in the new Tasting Room overlooking their fabulous vineyards
Vineyard Picnic Lunch on Halter Ranch’s Patio Deck overlooking the vineyards
Created for you by Chef Debbi & her Debette team
After lunch climb aboard with The Wine Wrangler to travel to
Stepladder Ranch in San Simeon
We’ll visit with their Lamancha goats and taste a variety of cheeses made from their goat milk. This farm is accessible only by invitation and is hidden in the hills above San Simeon and the Pacific Ocean
Our last stop for the day will be a visit (and tasting) at The Hearst Ranch Tasting Room in San Simeon. Step out on the porch for an exquisite view of San Simeon Beach and Harbor
Return to Cambria for late afternoon & evening private time
The Groves on 41 Olive Oil Farm Tour & Tasting
Picnic Lunch
Don’t Miss The Cambria Scarecrow Contest the month of Oct!
Limited Availability, First Come-First Served
Price is Per Person based on Double Occupancy for all rooms
Sponsored by
Preferred Method of payment, save Paypal fees by paying by check!
To pay by check:
Please send an email to Debbi @ debbi@debskitchen.com for instructions
Easy to make ahead of time and bake off at the last minute, make extra they go fast!
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
I first tasted these at The Santa Monica Farmers Market about 15 years ago when The Two Hot Tamale girls were doing a demo for their restaurant, Border Grill (now closed, sadly). It’s a perfect little snack for an early summer day, zucchini plants are going wild with flowers and are daring to be picked & stuffed. Make sure you pick all male blossoms rather than female blossoms or you won’t have any fruit. To tell the difference look at the bottom of the flower, you’ll see a round little nub or small zucchini attached, this is a female blossom….move on. The male blossoms are attached just by them stem with no nub at the bottom, you’ll be able to tell. Open the flowers gently as there may be a bee inside collecting pollen, he will fly away when you open the petals, be gentle. If you want to wash them use cool water and dry well but do this just before you’re ready to prepare the dish. Or you can buy them at your local farmers market, the blossoms are delicate and will last no more than a day so pick right before you’re going to make the quesadillas.
Mix together all ingredients together seasoning with salt and pepper, to taste.
Heat a grill pan or griddle, add 1 Tb. butter. Add a tortilla and cook it on one side until it puffs (about 30 seconds).
Flip tortilla over and sprinkle over entire surface 1/4 cup of squash blossom filling.
Top with another tortilla, and after cheese has melted and the two tortillas stick together (a couple of minutes), flip quesadilla and cook for a couple of minutes more.
Repeat for the remainder of the filling and tortillas.
For the Tomatillo Salsa
Place all ingredients in a blender or food processor and pulse to combine. Blend on low speed until a coarse puree is formed.
Pour into a bowl, taste and add more salt or lime if desired. Salsa can be thinned with a bit of water if desired.
I love sweet California asparagus, especially the small early stalks simply sautéed in butter and seasoned with a little lemon zest, sea salt and freshly ground pepper. But for serving to guests I also enjoy this quick and easy gratin, it pairs well with Lemon Roasted Chicken and a cold glass of Viognier.
Adjust oven rack to upper-middle position and heat broiler.
Prepare an ice bath (cold water and ice) large enough to hold the asparagus.
Cut ends off the asparagus and set aside.
Fill a large skillet ¾ full of hot water, bring to a boil. Add asparagus and a heaping tablespoon of salt. Cook for about 2-4 minutes or until lightly cooked. Immediately plunge asparagus into ice bath to stop the cooking.
Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly until golden, about 1 minute. Whisk in milk and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes., whisk in ½ cup Parmesan and Monterey jack until smooth, season with salt and pepper. Turn off heat. Cover and let stand for 5 minuets.
Place asparagus into an oven proof serving dish and drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 4-8 minutes. Serve.
Photo: LA Times
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!
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
Cook the pasta according to directions, adding a good tablespoon of salt to the water, and while that is cooking continue with the recipe.
Heat a large saucepan over medium high heat and add a little olive oil to cover the bottom of the pan, add the diced pancetta and cook until lightly browned.
Add the shallots and sauté until translucent. Add the wine and chicken stock, bring to a boil and add the peas with a generous sprinkle of sea salt, cover and cook until most of the liquid has been absorbed and the peas are a bright green color.
When the liquid is reduced to about a tablespoon, add the cream and cook for about 3 minutes then add the cheese and the pasta. Toss well and add a little of the pasta water if the sauce is too thick. Serve with a grind of fresh pepper.
Serves 4
Celebrate the Irish with us in downtown Seal Beach !
Thur. March 2
(Additional class March 16th if March 2nd sells out,) BYOB
6:30 – 8:30, approximately
See below for reservations
Kerrygold Aged Cheddar Cheese Sandwich Fingers with Sun Dried Tomatoes
Irish Pub Salad
Beef & Guinness Stew
Potato Torte with Bacon & Cabbage
Guinness Chocolate Cake
For Seal Beach Reservations please call:
562-296-5421
Sponsored by
Photo: Wonky Wonderful
Celebrating the seasons around the table with demonstration style cooking class and a specialty food tasting each month.
Join my friend Chef Louise Mellor and I in the beautiful gardens at Cal State Fullerton’s Arboretum for a meal as we celebrate the seasons. Learn how to stock your pantry and together we’ll use garden fresh, seasonal ingredients with classic French techniques to create simple, exciting dishes for special occasions and everyday meals.
We will also be sharing how to entertain with simplicity and style. Most importantly, we hope you will be inspired to get into the kitchen at home and share life around the table.
Full lunch servings will be offered and wine will be available if desired. Here are upcoming classes for Jan, Feb and March, take a look here for class registration and the schedule through summer! Hope to see you there~
Saturday, Jan. 21, 11 – 2
Book Signing and Demo
Soup from the pantry
Join us for a demonstration on soup basics and enjoy a hearty bowl of minestrone soup with puff pastry ‘rolls’.
February 11th, Saturday, 11 – 2
Cupid in the kitchen…
Chocolate Tasting
Roasted Spring Asparagus salad with Meyer Lemon vinaigrette
Elegant Beef Wellington Puff Pastry Tarts with Caramelized Onions, Maytag Blue Cheese, Sautéed Mushrooms
Dark chocolate hazelnut flourless cake with vanilla bean ice cream and fresh berries
March 25th Saturday, 11 – 2
I left my heart in San Francisco…
Olive oil tasting
Homemade herbed ricotta with lemon, Parmesan & blistered tomatoes served on sourdough crostini
San Franciscan style Cioppino with fresh seafood in a rich tomato white wine broth.
Blood orange olive oil cake with whipped Grand Manier marscapone
10 must have pantry items for the holidays
Basic Pantry
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.
Make Ahead for the Freezer
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
Sponsored by
I love pizza on the grill! The first time I cooked pizza on the grill I was worried the dough would slip through the grates but it doesn’t! The grill is a perfect tool for a backyard dinner, the house stays nice and cool and you can relax with a cold drink while your pizza cooks. First you have to heat your grill to it’s hottest! Pizza likes a good 500° – 600° oven to produce a great crust.
Buy or make your crust in the morning so it’s ready to go when you are. Prep your ingredients ahead of time. Grate or slice the cheese, pepperoni or salami, slice the mushrooms (store in a small bowl with a slightly damp paper towel over them), cut or tear your herbs such as basil, thyme and/or make a pesto for your pizza. Be creative and be organized.
Once your grill is at its hottest, roll out your dough on a lightly floured surface (or if you’re into hands on-flour your hands and stretch the dough out into any shape you like). Put your dough on a pizza peel that has been lightly dusted with flour or cornmeal, make sure the dough slides around on the peel so that when you put it on the grill it will slide off easily.
Brush your grill with oil and slide the dough onto that spot. Turn down the burners if you’re using a gas grill.* Grill for 2-3 minutes or until lightly charred. Turn your pizza over, brush the cooked side with a little olive oil if you like, add your sauce and any of the toppings you’ve chosen. Close the grill lid and let the pizza cook until the bottom is nicely charred and your toppings have melted and cooked. Remove from the grill with the pizza peel, let sit for a minute or two before slicing. Enjoy with a cold beer and tossed salad! That’s how to beat the heat at my house. Have a great summer!
*If using a grill with charcoal or wood you’ll want to make a direct heat side and an indirect heat side. You’ll be cooking the pizza on the indirect side.
Here’s the recipe
This is Jim Lahey’s no knead recipe for pizza dough, it’s easy and so much better than store bough pizza dough. The hardest part is to remember to make it ahead of time. You can store the dough up to 3 days in the refrigerator so it’s easy to plan ahead. This recipe makes 4 balls of dough (4 pizza’s). Jim likes to weigh all the ingredients and in reality you do get a much better and more consistent product but if you insist on measuring, I’ve included his instructions for that also.
In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly.
Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature for 18 hours or until more than doubled. It will take longer in a cook room and less time in a warm one.
Flour a work surface and scrape the dough out of the bowl, divide into 4 equal parts and shape them.
For each portion, start with the right side of the dough and pull it toward the center, then do the same with the left, then the top, then the bottom. (The order doesn't actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
