Tag Archives: Cheese

Cheese Education & Demo Class

New Cheese Education & Demo Class with lunch

Take home a free copy of my book, A Little Book of Cheese

and a cool Chefs gift bag

Sat. March 25th 12-3
$125.00, BYOB

Menu:

Charcuterie Board

Spring Salad

Cheese Stuffed Shells

Ojai Pixie Tangerine Cheesecake

We’ll be serving one glass of wine with lunch as well but you’re welcome to bring your own!

Cheese and Charcuterie

Individually they are fantastic, but together they are even better! This exciting and informative class will teach you the principles of pairing the finest cured specialties with an incredible array of artisan cheeses to create a perfect match that’s all your own. There’s a delicious and tasty education coming your way

Class will be presented in a beautiful professional kitchen
Ethos Culinary
Carlsbad, Ca.

Address given with payment

Sponsored by Melissa’s Produce




How To Use Meyer Lemons

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The bright star of the season, Meyer Lemons are the sweetest lemons to use in cooking. Thin-skinned, juicy and brightly colored you can use every part of the lemon, well, except maybe the seeds! In season now you can find them in all markets and at your local farmers market. If you have your own tree about now you might be wondering what to do with all those lemons. If you have trouble finding them you can call our friends at Melissa’s Produce and they can fill up your pantry!

Below you’ll find a few of my favorite recipes.

 

Meyer lemons

 How to choose, store and use beautiful Meyer

Lemons

Meyer Lemon Season (Commercial) Nov-May

Home Tree will fruit late Summer-April/May

Choose, Store and Use Meyer Lemons:

Pick lemons that have a smooth, yellow skin with no signs of bruises or cuts. Lemons that are heavy will have more juice in

them; unfortunately, Meyer lemons also contain many seeds. Easily seeded if cut in half, most of the seeds are centered in the middle of the fruit.

Store lemons in a bowl on the counter in a cool place with no direct contact with the sun. If the lemons begin to become soft, refrigerate and use within a few days. If using refrigerated lemons, let them come to room temperature if possible. Roll all lemons around on the counter to help free up the juice.

Extra lemon juice can be poured into ice cube trays, frozen and then placed into a freezer bag and used within 6 months.

Grow:Citrus_lemon

Meyer lemon trees grow well in pots in So. California, use a fast draining soil. They are hungry fellows so feed with an organic citrus fertilizer according to directions. They love the So. California sunshine but not so much our sometimes-windy weather. Meyer lemons like to be moist but not wet, deep infrequent watering and don’t let water sit in the liner or pot. If the weather threatens to freeze, water well and cover with a blanket or row cover at night, be very careful not to know off the fruit or flowers on the tree. Feed with an organic citrus food as directed and keep a close watch for citrus pests. Fruit will hold a long time on the tree, make sure they are nice and yellow before picking and after fruiting a little light pruning, if necessary will keep them compact and tidy.

 

 

 

 

Lemon Roasted Chicken

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  • Serves 4
  • 1 whole chicken -- rinsed, drained and dried
  • 1 medium onion -- peeled and chopped
  • 3 baby carrots -- peeled and chopped
  • 3 celery stalks -- cut into chunks
  • 1 lemon -- zested and juiced; preferably Meyer lemon
  • 1 bunch Italian flat leaf parsley -- minced
  • 1 bunch fresh sage -- minced
  • 1/2 bunch fresh thyme -- minced
  • 2 tablespoons butter -- room temperature
  • 1 tablespoon lemon olive oil, butter or regular olive oil
  • Salt and pepper
  • 1 cup white wine
  • 1 cup chicken stock
  • 2 tablespoons chicken demi glace -- optional for sauce

Preheat oven to 400°.

Wash and dry chicken inside and out then dry well. Fit chicken into a roasting pan (you want no more than 1" of space on any side of the chicken otherwise the juices will burn).

Mix together onion, carrot, celery, lemon zest, and 1/2 of the minced herbs. Loosely stuff cavity with some of the ingredients, place the remainder on the bottom of the roasting pan and place chicken on top of the aromatic vegetables.

Mix remaining minced herbs with butter. Gently separate the chicken skin from the breast meat and carefully rub herb butter on breast under the skin.

Rub the chicken with lemon olive oil and season with salt and pepper. Squeeze lemon over chicken and place rind into cavity. Insert probe thermometer into thigh and set for 165 degrees. Pour half of the wine and chicken stock in the bottom of the pan and place, uncovered in hot oven.

Baste after 1/2 hour, if you don't have enough juice in pan use some chicken stock. Do not cover bird until browned and then loosely place foil over breast. If wings start to brown to early wrap with foil.

Remove chicken to a warm plate and loosely cover with foil. Let rest for 10 minutes before carving.

Remove some of the fat in the pan by using a paper towel or ice cubes. (Dredge the paper towel through the juices to pull out some of the fat or pour off the juices into a heat proof measuring cup. Add a few ice cubes; the fat will stick to the cold cube, discard cube. You may have to do this several times).

Put the roasting pan on top of the stove over medium-high heat and bring a boil, add remaining wine and stock scraping the fond (the yummy pieces stuck to the pan) from the bottom of the pan. Reduce by half, add demi-glace if using and serve with chicken.

Photo: Annabelle Breakey; Styling: Dan Becker

French Yogurt Cake

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I love this bright lemony cake so much I adapted it slightly from Dorie Greenspan by adding these super sweet little strawberries, Alpine strawberries.

  • 1 1/2   cup all-purpose flour
  • 2         teaspoons baking powder
  •            Pinch of salt
  • 1         cup sugar
  • 1         lemon, grated and zest
  • 1/2      cup plain yogurt
  • 3         eggs
  • 1/4      teaspoon pure vanilla extract
  • 1/2      cup citrus olive oil
  • 1         cup Alpine strawberries, whole or halved

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8 1/2-x-41/2-inch loaf pan and place the pan on a baking sheet.

Whisk together the flour, baking powder and salt.

Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic.

Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended.

Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil and then the strawberries. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.

Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold, and cool to room temperature right side up on the rack.

Glaze (optional)

½ cup lemon marmalade mixed with 1 teaspoon water

To Make the Glaze:

Put the marmalade in a small saucepan or in a microwave-safe bowl, stir in the teaspoon of the water and heat until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

Citrus Olive Oil Cake

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You can make this cake with any flavored or un-flavored olive oil that you like. Instead of poppy seeds try adding some dried cranberries or cherries. For serving dust with powdered sugar or make a citrus glaze with orange or lemon juice mixed with some powdered sugar and drizzle over the top of the cake, I like serving this with fresh raspberries on the side and a dollop of freshly whipped cream wouldn’t hurt either!
I’ve used cake pans, bundt cake pans and small Mason jars for this cake, just be aware of your baking time, test by inserting a clean toothpick into the center of the cake and it comes out dry.

  • 2 cups flour
  • 1 ¼ cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs, beaten
  • 1 ½ cups whole milk
  • ½ cup Orange olive oil, or any flavored olive oil
  • 1 orange, zested
  • 1 teaspoon vanilla
  • ½ cup sliced almonds
  • 1 tablespoon poppy seeds, optional

Preheat the oven to 350°.

Sift together the flour, sugar, salt, baking powder and baking soda Make a well in the center of the dry ingredients and whisk in the eggs, milk, olive oil, zest and vanilla. 


Add the almonds and poppyseeds to the batter, and mix with a spatula or wooden spoon. 


Pour the batter into a greased Bundt cake pan. Bake for 55 to 60 minutes, until the cake is golden on top. Cool the cake, invert on a plate and dust with confectioners sugar if you like.

If using Mason jars, spray the inside of the jar with oil spray and fill only 2/3 of the jar with batter. Place jar on a baking sheet and when all jars are done place the sheetpan into the oven and bake accordingly. Check the cakes at 30 minutes and then every 5 minutes until a toothpick comes out clean.

Late Summer/Early Fall Menu’s

While it’s still pretty hot out in So. California it’s hard to go into the kitchen to cook. Here are some light recipes that are quick and easy to prepare. Mangia!

Spinach Salad, Traditional

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Serves 2

  • 6 ounces baby spinach, washed and dried well
  • 1/4 small or medium shallot, minced
  • 2 pieces thick-sliced bacon, finely diced
  • ¼ cup Champagne Vinegar, or Red Wine Vinegar
  • 1/2 teaspoon smooth Dijon mustard
  • Sea salt and freshly ground black pepper, to taste
  • 4 large white mushrooms, thinly sliced
  • 2 large egg, hard-boiled, chilled, peeled and thinly sliced

Remove any stems from the spinach and place in a salad serving bowl.

In a heated sauté pan add bacon and cook until crisp, drain on paper towels. Remove all but 2 Tb. of bacon grease and add vinegar, whisk in Dijon mustard and taste for seasoning. Pour over salad and toss quickly, scatter with mushrooms and eggs.

Serve while still warm.

Roasted Tomato & Goat Cheese Flatbread with Artichoke Pesto

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  • 1 jar artichoke hearts, 12 oz., drained
  • 1 cup walnuts, toasted
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, peeled
  • 1/3 cup lemon juice, to taste
  • 1/2 cup olive oil, to taste
  • 1/4 cup minced fresh parsley
  • Salt and pepper, to taste
  • 1 pizza dough
  • 1 large heirloom tomatoes or ½ basket cherry tomatoes, cut in half
  • 4 ounces soft goat cheese

Drain the artichoke hearts. If they are marinated in oil, you can omit draining the hearts and adjust the oil measure downwards appropriately.

Add the artichoke to the food processor with the nuts, cheese, and garlic and pulse until you have a paste. Add in the lemon juice and with the motor running, drizzle in the olive oil. Scrape down the sides of the processor as needed and pulse until you have a uniform paste-like consistency.

Taste and season with salt, pepper, oil, and lemon juice to taste.

Heat oven to 450°. Roll pizza dough out to desired shape, place onto parchment lined baking pan. Brush 1” of the edge of the pizza dough with olive oil, spoon on the artichoke dip to the remaining dough, top with tomatoes, goat cheese and bake for 12 – 15 minutes.

Spinach Bacon Cheese Puffs

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Baked pastry puffs stuffed with a cream cheese, feta, bacon and spinach filling. These are great appetizers that you can put together ahead of time and bake off as needed.

Yield: 10 puffs

  • 4 ounces cream cheese, softened
  • 1 large egg
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried dill
  • 2 packed cups chopped fresh spinach
  • 3/4 cup crumbled feta
  • 3 slices crispy cooked bacon, crumbled
  • Sea salt and fresh ground black pepper
  • 1 sheet frozen puff pastry, thawed and cut into 10 squares (cut on a floured board), Keep the pastry cold until ready to use.
  • 1 tablespoon butter, melted

Preheat oven to 400°. Grease round or square muffin pan.

Place the cream cheese into a food processor, add egg, oil and dill and pulse until combined.

In a separate bowl mix the spinach, feta and bacon. Pour the cream cheese mixture over top, season it with salt and pepper and stir until combined.

Line the muffin pan with the pastry squares, stretching them out a little if needed; press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together.

Lightly brush with the melted butter.

Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.

Bird's Nest Pesto With Stuffed Tomatoes

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  • Pesto
  • 1/2 cup pine nut -- lightly toasted; plus, some for garnish
  • 1 clove garlic -- peeled
  • 2 cups basil leaf -- loosely packed
  • 1/2 cup Parmesan cheese -- grated
  • Salt and pepper
  • Tomatoes
  • 11 ounces goat cheese -- room temperature
  • 1/4 cup heavy cream
  • Salt and pepper
  • 6 small tomatoes -- plum
  • Olive oil
  • 1 pound spaghetti -- or angel hair pasta

Pesto

In a food processor, rough chop pine nuts and garlic. Add basil and process using pulse until the leaves start to break down. Add the cheese and blend until you have a rough paste. With machine running add olive oil to emulsify. Season with salt and pepper.

Preheat oven to 425° and put a pot of water on to boil for the pasta.

Mix the goat and Boursin cheese with enough cream to make it soft and spreadable. Season with salt and pepper.

Cut the tops off of the tomatoes and scoop out the insides. Lightly salt and place, cut side down, on paper towels to drain for 20 min. Spread a little pesto on the inside of the tomato and fill to the top with the goat cheese mixture. Place in a lightly oiled baking dish. Drizzle a little olive oil over each one and bake until they start to shrivel, and the cheese is lightly browned, about 20 min.

Cook the pasta until al dente, reserving about 1 cup of the cooking water.

Transfer to a large serving bowl and toss with the pesto, adding a bit of the pasta water if necessary, to loosen the pesto. Plate the pasta and add a tomato in the center. Top with a sprinkling of toasted pine nuts.

Sea Bass Provençal

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  • Olive oil
  • 1 small leek, cut in half and then into half moons
  • 1 clove garlic
  • 1 small can whole tomatoes, drained and chopped or 2 large fresh garden tomatoes
  • ¼ cup dry white wine
  • 2 teaspoons fresh thyme
  • ¼ cup Greek olives, halved
  • 1 teaspoon capers, drained
  • 4 4 ounce Sea Bass fillets, or any white fish

Heat a medium sauté or saucepan. Add enough oil to coat the bottom of the pan, add onion and sauté until lightly translucent. Add garlic and stir for about a minute. Crush or squish tomatoes and add tomatoes and remaining ingredients except the fish then simmer about 10 minutes. Set aside and keep warm.

Heat a large sauté pan over medium heat; add enough oil to coat the bottom of the pan. When oil is hot carefully place dried fish fillets into oil, it should start to simmer right away. Cook about 3-4 minutes and turn carefully for another 4 minutes.

Serve with sauce.

French Apple Cake

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  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 2/3 cup granulated sugar, plus more for sprinkling over cake
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons dark rum
  • 2 baking apples, peeled, cored and cut into 1/2-inch cubes (I like Honeycrisp, Fuji or Granny Smith)
  • Confectioners' sugar (optional), for decorating cake

Preheat the oven to 350°F. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

In a small bowl, whisk together the flour, baking powder and salt.

Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

 

 

Too Hot to Cook

I’m guessing you all noticed that summer finally arrived and so did the desire NOT to cook anything. Here are a few recipes to help you navigate through this heat wave, some recipes are no cooking at all but there are a couple using an Instant Pot or Pressure Cooker and a Slow Cooker. So, break out those appliances that are probably stashed away somewhere.

Antipasto Salad

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  • For vinaigrette
  • 1/4 cup red-wine vinegar
  • 1 teaspoon dry mustard
  • 1 tablespoon basil, chopped
  • salt and pepper, to taste
  • 1/2 cup olive oil, approximately
  • For salad
  • 1 medium red onion, halved lengthwise and thinly sliced
  • 2 hearts romaine lettuce, torn into bite-size pieces
  • 1 jar roasted red peppers, drained and sliced
  • 1 jar marinated artichoke hearts, drained and quartered
  • 1 cup assorted brine-cured olives
  • 1 cup pepperoncini pepper
  • 1 pint cherry tomatoes, halved
  • 1/2 pound assorted Italian cold cuts, sliced or cubed

Make vinaigrette:

In a small bowl whisk together vinegar, mustard, basil, salt and pepper. Slowly add oil while whisking constantly to emulsify. If using right away, let sit at room temperature. Refrigerate after using but let come to room temperature before using.

Spoon dressed romaine onto a large plate and arrange with peppers, artichokes, olives, pepperoncini, tomatoes, onion and cold cuts.

Whisk vinaigrette again and drizzle over salad. Serve with some crusty bread and butter.

Gazpacho

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Serves 2-4

  • 1 small red onion
  • 2 small cucumbers
  • 2 ribs celery
  • 1 small jalapeno, optional
  • 1 roasted red bell pepper
  • 6 medium tomatoes
  • 1 cup French bread, cut into cubes and soaked in a little water
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • Sea salt and freshly ground pepper
  • 1 lemon, zested
  • 1 Tablespoon lemon juice, to taste
  • 1 teaspoon Worcestershire sauce
  • ½ Hass avocado, chopped
  • ½ pound cooked, cold shrimp, optional

Rough chop the vegetables and add to a blender, for a chunkier texture process in a food processor instead of a blender.

Squeeze the water from the French bread cubes and add to a blender along with the vegetables. Add olive oil and vinegar and blend to a puree. Season with salt, pepper (if needed), lemon juice, zest and Worcestershire sauce. Refrigerate over night for best flavor.

To serve, check for seasoning again before pouring into a bowl. Garnish the top of the soup with the chopped avocado and shrimp if using.

Goes very well with a nicely toasted slice of cheesy garlic bread.

Italian Chicken Wrap

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  • 1 extra-large tortilla flatbread or lavash bread
  • 2 tablespoons roasted red peppers, sliced
  • 5-6 slices cooked chicken breast about 3 ounces
  • Handful of arugula or spinach
  • 2 slices provolone cheese
  • 3-4 thin slices of tomato
  • 2 tablespoons artichoke bruschetta or marinated artichoke hearts
  • 10 sliced kalamata or black olives
  • Sliced red onion
  • Balsamic glaze

Lay the tortilla or flatbread on a flat surface. Starting on the edge closest to you, layer a stripe of red pepper about 1/2 inch inside the outer edge. Place the chicken slightly overlapping the peppers, add a strip of arugula, provolone cheese and tomato. Top with the artichoke bruschetta then olives, sliced red onion and drizzle lightly with the balsamic glaze.

Starting from the edge closest to you, fold the portion of the tortilla with the red pepper and chicken into itself, and fold the outer edges of the sides inward, then continue to tightly roll and wrap the sandwich. Slice the wrap in half and serve or cut the halves into even portions to serve as pinwheels. Make the day before or refrigerate for 2-3 days.

Cuban Sandwich

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Makes 4 Cuban sandwiches

  • 1 loaf Cuban bread
  • 3 tablespoons butter
  • yellow mustard
  • 1 pound ham
  • 1 pound roasted pork
  • 1/2 pound Swiss cheese
  • dill pickles

Preheat a pancake griddle or large fry pan to medium hot.

Cut the bread into sections about 8 inches long. Cut these in half and generously spread butter & mustard on both halves (inside.)

Make each Cuban sandwich (Cubano) with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous!

Spread a little butter on the hot griddle or fry pan and place the Cubano sandwich on the pan. Use a heavy skillet, bacon press, or foil-wrapped brick to flatten the sandwich. (You really want to smash the Cubano sandwich, compressing the bread to about 1/3 its original size!)

Grill the sandwiches for two to three minutes then flip them over to toast the other side. Once the cheese is melted and the bread is golden brown on both sides, the Cubano sandwiches are done.

Make sure your griddle or fry pan is not TOO HOT! Otherwise, the crust will burn before the cheese melts.

Slice the sandwich in half diagonally and serve.

Tip: Let your meats and cheese come to room temperature. This way you avoid over toasting the bread and the cheese melts perfectly! This is especially helpful when you have a lot of meat in your Cubano sandwich.

You may substitute French bread if you must, but NOT a baguette! Additional bread options: hoagie roll, Mexican bolillo, or ciabatta bread rolls.

Tuscan Summer Salad

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  • Dressing
  • ¼ sherry vinegar (can substitute any vinegar that you like)
  • 1 teaspoon garlic powder
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian herbs, crushed
  • ½ cup oil, approximately use olive
  • Sea salt and pepper, to taste
  • Salad
  • 1 head romaine lettuce
  • 1 head radicchio lettuce
  • 4 ounces green beans, cut into 1 to 2-inch pieces, blanched and cooled*
  • 1 basket cherry tomatoes, cut in half
  • 1 can gigante white beans, drained and rinsed
  • ½ small red onion, cut into slivers
  • ½ cup chopped roasted red peppers
  • 2 small Persian cucumbers, cut in half then into half moons
  • 2 cups chopped cooked chicken, optional

Put vinegar, garlic powder, shallots, mustard and herbs together in a bottle or medium bowl, whisk in enough oil to emulsify dressing. Season to taste with salt and pepper. Set aside.

Toss all salad ingredients together in a large bowl. Add a little dressing and toss again, taste and add more dressing as necessary.

*Blanch and cool green beans: Bring a large pot of water to a boil. Meanwhile prepare an ice water bath, a large bowl filled with ice and water.

When the water boils add the green beans and a good amount of salt, boil for 3 minutes then plunge them into the ice water bath.

Steak Fajitas Crockpot Style

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  • 1-2 pounds beef flank steak*
  • 2 tablespoons lime juice
  • 1 tablespoon oil
  • 1 large onion quartered and sliced into thin pieces
  • 1 red pepper, sliced into strips
  • 1 tablespoon or more, seeded and chopped jalapeno pepper
  • 1 tablespoon chopped cilantro
  • 1 clove minced garlic
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup diced tomatoes
  • 1 dozen flour tortillas

Serve with optional ingredients sour cream, guacamole, shredded Mexican blend cheese, chopped tomatoes, shredded lettuce, salsa

Cut flank steak into 6 or 8 pieces and marinate in lime juice and oil for about 30 minutes.

Add all the ingredients except tortillas into the crockpot and mix well.

Cook on low for 8 or 9 hours, until the beef is tender and can be shredded easily.

Remove from slow cooker and shred the meat. Return meat to slow cooker and stir.

For the fajitas, spread meat mixture onto warm flour tortillas and add your favorite toppings.

If you can’t find flank steak, you can substitute skirt steak, london broil or flat iron steak

Pulled Pork I Instant Pot

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  • 1 boneless pork shoulder, about 4 or 5 pounds
  • Sea salt and ground pepper
  • 1 onion, cut into large pieces
  • 1 rib celery, roughly chopped
  • 1 carrot, roughly chopped
  • 1-2 cups chicken stock

Cut the pork into several pieces so that it fits into the Instant Pot below the fill line. Season the pork with salt and pepper, then brown it on all sides on the searing or frying setting.

Add the onion, celery and carrot around the pork and cover with chicken stock keeping below the fill line. Add the lid to the pot and make sure to turn the steam release vent to the sealing position. Cook on manual for 1 hour. Let the pressure release naturally for 10 to 20 minutes

Remove the pork and slice or shred, add any sauce you like. I use plain shredded or sliced pork for my Cuban Sandwiches.

The meat freezes well for up to 6 months.

Black Forest Mousse Parfait

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Serves 4

  • 1 package chocolate instant pudding and pie filling, 4 serving size
  • 2 cups cold milk
  • 1 can cherry pie filling
  • 1 cup whipped cream

Mix together pudding mix and milk according to package directions. Let

thicken slightly and spoon into parfait glasses leaving 2" at the top.

Before serving, whip cream and add a little powdered sugar to your liking. Top

pudding with a layer of pie filling and finish with a spoonful of whipped

cream.

Order your produce today from ….

 

Mushroom Risotto with Chicken


Here’s a ‘pantry’ style dish, use leftover or rotisserie chicken, frozen (defrosted) shrimp, lobster or leave all protein out and just enjoy.

The best rice to use is Arborio  or  Carnaroli rice from Italy. This short grain rice will release its starch into the dish as you add stock and stir making the risotto nice and creamy.

Another pantry ingredient is dried mushrooms, keep them around all year to add deep flavor to any dish. You could add some sliced fresh mushrooms as well if you like. I also keep lots of chicken stock in my pantry/freezer, organic and low sodium if I don’t make it myself. Be sure to soak the dried mushrooms in chicken stock for at least 20 minutes to rehydrate. Drain the mushrooms, strain the liquid and use as part of the stock  in the recipe, the liquid gives a rich deep flavor to the dish. Use a drinkable dry white wine, unsalted butter and freshly grated parmesan cheese, which you should also have in your pantry.

Optional ingredients are chopped garlic (you all know I’m allergic so it’s a no-no for me), a teaspoon of saffron threads.

That’s it, all you need to make a great risotto with items from your pantry. Need to stock your pantry? Check out my first book, ‘What’s In Your Pantry’.

 

Mushroom Risotto with Chicken

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Serves 4

  • 1 small package dried mushrooms, such as porcini or mixed mushrooms
  • 1 quart chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon chopped shallot
  • Sea salt and fresh ground pepper
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 1 cup cooked chicken, room temperature
  • ½ cup grated Parmesan cheese, plus more for serving

Place the mushrooms in a bowl and cover with chicken broth. Let stand at least 20 minutes to soften. Drain and place the stock into a saucepan with the rest of the 1 qt. of stock. Heat and keep warm. Chop the mushrooms and set aside.

In a large sauté pan heat the oil over moderate heat. Add the shallot and cook, stirring occasionally, until translucent. Add the rice and stir until it begins to turn opaque, about 2 minutes.

Add the wine and cook until all of the wine has been absorbed.

Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed.

Continue to cook the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way for about 20 -25 minutes in. If you use all the broth but the rice isn’t cooked through you can add water and cook until it’s done.

Add the chicken, mushrooms, Parmesan cheese and heat through. Taste for seasoning and add salt and pepper as needed.

Serve the risotto with additional Parmesan.

 

Pantry Cooking

Here are a few Cooking From The Pantry recipes for you to enjoy. For more ideas on how to stock your pantry and learn new ways to cook, check out my first book, ‘What’s In Your Pantry’. Available below

No-Knead Cranberry Nut Bread

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  • 3 cups + 2 Tablespoons all-purpose flour, plus more for hands
  • 2 teaspoons coarse sea salt
  • ½ teaspoon yeast
  • ¾ cup chopped walnuts
  • ¾ cup dried cranberries
  • 1 tablespoon honey
  • 1 ½ cups warm water

Stir the first 6 ingredients together in a large bowl. Stir in the warm water. The dough will be sticky. Gently shape into a ball as best you can. Cover tightly with plastic wrap or aluminum foil. Set on the counter at room temperature and allow to rise for 12-18 hours. The dough will double in size, stick to the sides of the bowl, and be covered in air bubbles.

Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. Doesn't have to be perfect! Transfer dough to a large piece of parchment paper.

Using a very sharp knife, gently score an X into the top. Cover dough lightly with plastic wrap and leave alone for 30 minutes.

Preheat the oven to 475°. Place your Dutch oven (with the lid) inside for 30 minutes so that it's extremely hot before the dough is placed inside. After 30 minutes, remove the Dutch oven from the oven and carefully place the dough inside by lifting it up with the parchment paper and sticking it all-- the parchment paper included-- inside the pot. Cover with the lid.

Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on the counter for 30

minutes before breaking/slicing/serving.

Cover and store leftover bread at room temperature for 1 week.

Adapted from Sally’s Baking Addiction

Oatmeal Fruit Bars

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  • 2 sticks unsalted, cold butter, cut into cubes
  • 1 ½ cup flour
  • 1 cup packed brown sugar
  • 2 cup oats
  • ¼ teaspoon salt
  • teaspoon baking powder
  • 1 8 oz. jar fruit spread

Preheat oven to 350°. Butter a 9x 13” baking dish and line the bottom with parchment paper.

In a medium size bowl, mix together the flour, baking powder, salt, oats and brown sugar. Stir together to mix the dry ingredients. Using a pastry blender or your fingers, mix the butter into the dry mix. If using your fingers pinch the butter into the dry mix to distribute the butter into small pieces about the size of a pea.

Press half of the mixture into the prepared pan. Spread the jar of jam or fruit spread evenly on top of the crust. Sprinkle the other half of the oat mixture on top of the fruit spread. Bake in your oven for 30 – 40 minutes. Cool completely in the pan. Cut into squares.

Recipe adapted from Just Jans

Chicken Parmigiana

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  • 2 boneless skinless chicken breasts, cut in half side to side (butterflied)
  • Sea salt and pepper
  • ¼ cup flour, approximately
  • 1 teaspoon garlic powder
  • 1 teaspoon ground Italian spices
  • 2 eggs, lightly whisked
  • 1 cup panko breadcrumbs
  • ½ cup parmesan cheese, grated
  • 2 tablespoons olive oil
  • 1 cup marinara sauce
  • ½ cup mozzarella cheese, shredded

Place chicken into a freezer type bag and pound until about ½” thick. Pound each piece until ½ inch thick. Sprinkle with salt and pepper.

Set up a dredging station, place each of the following next to each other beginning with the flour.

Mix flour with garlic powder and Italian spices, place on a plate or shallow dish for dredging.

Place whisked egg into a shallow bowl and set next to flour.

Mix breadcrumbs and Parmesan cheese and place into another shallow dish or plate next to the egg.

Serves 4

Dip the chicken pieces, one at a time into the flour, then egg and then the Parmesan breadcrumb mixture.

Heat a pan large enough to hold all the chicken pieces so they don’t touch, add olive oil and then the chicken, don’t overcrowd the pan or the pieces won’t brown. Cook until lightly browned then set aside, if needed, and cook remaining pieces.

When finished browning the chicken you can add them back to the pan or place on a sheet pan and top with a little marinara sauce and mozzarella cheese, broil until cheese has melted.

Serve immediately.

Fettuccini Alfredo

Print
  • 1 pound fettuccini
  • 2 cups heavy cream
  • ¾ cup grated Parmesan cheese
  • 3 tablespoons butter
  • 1 pinch ground nutmeg
  • ground black pepper to taste

Serves 4

Cook pasta according to directions on package. Drain and set aside.

In a medium saucepan over low heat, heat cream and butter, stirring

constantly. When cream begins to simmer mix in a small amounts of Parmesan

cheese, stirring constantly, until all cheese is added, and sauce has

reduced. It should be thick and easily cover the back of a spoon.

Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

Meyer Lemon and Blood Orange Cannoli’s

Print
  • 1 15 oz. container of whole milk ricotta cheese
  • 1/2 cup confectioners sugar
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla
  • 1 Meyer lemons, zested and juiced
  • 1 Blood orange, zested
  • Prepared Cannoli shells

Prepare the filling by combining all the ingredients in a bowl and mixing with an electric mixer until well-combined. Refrigerate for at least an hour and up to 2 days.

Fill a plastic zip bag with the ricotta mixture, snip off a corner of the bag, and pipe the mixture into the shells. Serve and enjoy!

 

 

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

Memorial Day 2019

Summer is almost here! Not that you would know that by the weather we’re having. The rain is nice and it makes the garden grow but my other half is craving those warm summer days. Even though here in Southern California we grill all year long, Memorial Day is the official start of grilling season. Whether you grill on gas, charcoal or wood these recipes are easy do ahead recipes for cooking outdoors and picnics. So clean up that grill and set the table because dinner is served! Check out this simple cheese platter, get A Little Book of Cheese to learn all about cheese and how to make a platter!

Summer Pasta Salad

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Make this light summer pasta salad recipe a day ahead of time so that it can soak up all the bright, tangy dressing.

  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil, approximately
  • Salt and pepper
  • 1 teaspoon garlic powder
  • 2 teaspoon fresh basil, torn
  • 1/2 cup diced cucumber
  • 1 pint cherry tomatoes, halved or quartered
  • 1/2 cup diced red bell pepper
  • 1/3 cup thinly sliced green onions
  • 1/4 cup sliced black olives
  • 1/2 cup crumbled or diced cheese, mozzarella, chedderella, goat cheese or any you prefer
  • 1 ½ cup cooked pasta, cooked and chilled*

For dressing, mix together vinegar, Dijon, salt, pepper, and garlic powder and whisk until it comes together. While continually whisking slowly add olive oil to taste. Set aside.

Mix together remaining ingredients and toss with dressing. Serve cold.

*Boil the pasta according to package directions, drain and rinse with cold water. When pasta has cooled down a bit, shake off excess water (dry with a towel, if necessary) and toss lightly with olive oil to keep from it sticking together. Refrigerate until ready to toss with dressing. Be sure to cool your pasta before adding the dressing otherwise the pasta will soak it all up.

 

BBQ Baby Back Ribs

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This is quick and easy do ahead baby back ribs. By using your Instant Pot or pressure cooker your ribs will come out nice and tender. Finish off on the grill with your favorite BBQ sauce.

  • 1 slab Baby Back Pork Ribs
  • Sea salt and pepper
  • 1 small yellow onion, roughly chopped
  • 1 celery stalk, large diced, roughly chopped
  • 1 carrot, roughly chopped
  • 1 cup beer (or water)
  • 1 cup BBQ sauce or more

Cut the racks of ribs in to sections that will fit in the pressure cooker and rub with salt and pepper.

Place onion, celery, carrot and beer in the pressure cooking pot. If you’re going to make sauce from the juices in the pressure cooker you can place the ribs directly in the liquid or put the ribs on the rack if you’re going to finish the ribs on the grill or under the broiler with another sauce.

Close and lock the lid of the pressure cooker. Select High Pressure and set the timer for 12 minutes. Press start.

When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.

Remove the ribs and cool to room temperature. Once cool, refrigerate until ready to serve.

To finish the ribs:

Preheat the BBQ grill to a medium high heat. Coat one side of the ribs with BBQ sauce and grill 3 minutes. Coat the other side with BBQ sauce flip and grill an additional 3 minutes. Slather on additional BBQ sauce and grill each side for an additional 3 minutes.

You could do the same as above by broiling them until just how you like them.

Serve immediately.

Stuffed Baked Potatoes

Print

The perfect BBQ side dish as they can be made in advance, wrapped in foil and heated on the grill before serving.

  • 2 medium to large russet potatoes, rinsed, dried
  • 1/4 cup sour cream
  • 1/4 cup cheddar cheese, grated
  • 1/4 cup butter, (1/2 stick) room temperature
  • 2 green onions or chives, chopped
  • Sea salt and pepper, to taste
  • 4 tablespoons cooked bacon, crumbled, optional

Preheat oven to 450°. Pierce potatoes with fork. Lightly oil potatoes and

place on oven rack. Bake until cooked through, about 1 hour. If potatoes

starts to crisp and brown up, turn the oven down to 400. Transfer to baking

sheet; cool 5 minutes. Cut potato in half lengthwise. Carefully scoop meat

from the shell and mix with remaining ingredients, mashing lightly as you go. Season and taste before scooping mixture into potato shell.

Can be prepared 1 day ahead, covered and refrigerated. Bring to room temperature before the final cooking stage.

Preheat oven to 400°. Bake potatoes on baking sheet until heated through

and beginning to brown, about 25 minutes. For the grill, wrap each ½ in heavy duty foil, heat on the indirect side of the grill for about 20 minutes or until hot. Garnish with finely minced green onions, chives or crumbled bacon.

March Demo Cooking Class

We’ve Moved!

Join us in our new home at Chef Tech in Bixby Knolls, Long Beach with owner Chef Teri.

We now have a full kitchen with tables & chairs and lots of room. We look forward to seeing you there soon! See new address at the bottom of the class menu, (you do not need to have a pay-pal account). You can sign up with Chef Debbi (call me, 562-243-3926) or click on the pay-pal button below. There is a small service charge for using pay-pal but you can always mail me a check. Classes are pre-paid reservations and cancellations are 100% refundable up to 3 days prior to class.

March Menu

Wed. March 20th

6:30 – 8:30PM

Spanish Tomato Toast

Romaine Heart Salad with Marinated Olives, Hearts of Palm, Tangerines &

Shaved Manchego

Spring Asparagus, Shrimp & Scallop Paella

Individual Strawberry Cheesecakes

NEW LOCATION!

Chef Tech Cooking School

3842 Atlantic Avenue
Long Beach, CA 90807

See  April class date & menu by clicking on the month.

By Reservation Only, Sign up below

$55.00

(562) 243-3926

Or

Debskitchen.com

info@debskitchen.com

Enjoy larger portions, Tables & More

Sponsored by 


Sign Up Here for Classes



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!

 




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