Tag Archives: Cheese

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

Fettuccine with Fresh Spring Peas & Pancetta

 

Fettuccine with Fresh Spring Peas & Pancetta

Print
  • 1 pound fettuccine pasta
  • 1 tablespoon olive oil
  • 8 oz. pancetta, diced
  • 1 small shallot, minced
  • 2 tablespoons dry white wine
  • 2 tablespoons chicken stock
  • 1 cup fresh peas
  • 1 sprinkle of sea salt
  • ¼ cup heavy cream
  • 1/2 cup grated Parmesan cheese, reserving some for garnish.
  • Fresh ground pepper

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

 

 

 

Temecula Olive Oil Cooking Class March 2017

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

Guinness-Beef-Stew-Recipe-wonkywonderful

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

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Photo: Wonky Wonderful

New Cooking Class Venue

Cooking at Fullerton Arboretum

New Events!

outdoor-table-setting 

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

10 must have pantry items for the holidays

herbsspices-411nutrition

Basic Pantry

  1. Organic Chicken Stock
  2. Unsalted butter and a variety of oils (Olive Oil, Peanut, Vegetable & Grapeseed)
  3. Organic Large Eggs
  4. Organic Milk and Cream (for whipping and cooking)
  5. Variety of cheeses, for cooking and serving as appetizers or dessert
  6. Variety of potatoes, Russet for baked or mashed, Fingerlings or Yukon Gold for roasting
  7. Day old breads for breadcrumbs and stuffing or dressing. Freeze for later use. Crackers
  8. Celery, Carrots and Onions, Fresh Citrus
  9. Fresh Sage, Italian Parsley and other herbs
  10. Fresh and Dried Mushrooms

Book Cover

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.

  1. Nuts
  2. Chocolate
  3. Cocoa Powder
  4. Cinnamon or Baking Spice, Allspice, Nutmeg
  5. Dried Fruits
  6. Variety of jam for easy to make desserts
  7. Peppermint and dried fruit candies
  8. Cream of tartar
  9. Parchment paper
  10. Caramels and Toffee

Make Ahead for the Freezer

  1. Pie Dough
  2. Cookie Dough
  3. Puff Pastry (buy an all butter pastry-read the label)
  4. Gravy
  5. Easy bake appetizers, Empanadas, Pot Stickers, Crab Cakes, Cheese Balls
  6. Meatballs, basic recipe use different sauces for quick appetizers
  7. Quickbreads
  8. Casseroles
  9. Breakfast Treats, Cinnamon Rolls, Scones,
  10. Frozen Seafood, Shrimp, Scallops, Lobster

September Cooking Demo

Join us in Seal Beach

Thursday September 15th 6:30 – 8:30

Pork Milanese Michael Symon

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

DKB-12

Temecula Olive Oil Tasting Room

Seal Beach

Call Now for reservations
562-296-5421

Sponsored by

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Grilled Pizza

Pizza on the grill 1

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

No Knead Pizza Dough

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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.

  • 500 grams all-purpose flour, 17 ½ ounces or 3 ¾ cup, plus a little extra for shaping
  • 1 gram active dry yeast, ¼ teaspoon
  • 16 grams fine sea salt, 2 teaspoons
  • 350 grams water, 1 ½ cups

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.

Hot Weather Dinner

A basket of sweet corn, three ears partially husked

There is nothing like summers sweet corn on the cob. The tables at the farmers market this weekend were loaded with all kinds of corn and great prices make you want to stock up but corns sweetness will turn to starch the longer it’s stored. There’s an old saying that you should start the water boiling for the corn before you pick it. But if you don’t have a corn field in your back yard here are a couple of tips to help maintain that sweetness.

One, don’t peel and husk your corn, leave it in its little corn jacket and store in the refrigerator. This won’t maintain it’s sweetness long but it will stay sweet for about a day.

Two, peel and husk your corn, freeze separately and when frozen wrap in plastic and pop into a freezer bag. Use within a few weeks for best results.

Three, (this is my favorite), peel a few leaves off the outer ear but leave the husk and some leaves still attached. Chop off the very top and the bottom. Here’s another tip for you-usually corn worms are only found in the top of the ear, just lop that part off, the corn is still good to eat and it means that the farmer didn’t dust the corn with insecticide (a good thing). Put the corn into the microwave and cook for 5 minutes, remove carefully it will be hot. Place in a colander in the sink and run some cool water over it. After it cools, refrigerate and it will hold it’s sweetness for a day or two.

Here’s one of my favorite hot weather dinner salads using sweet corn right off the cob!

Shrimp and Avocado Salad

Print
  • Dressing
  • ¼ cup Pomegranate vinegar or good red wine vinegar
  • 1 teaspoon finely diced shallots
  • 1 teaspoon Dijon mustard
  • Dash of dried parsley flakes, crushed
  • ½ cup olive oil, approximately
  • Salad
  • 1 head Bibb lettuce, peel the leaves from the core, rinse with cool water and dry well
  • 1 ear fresh sweet corn, prepare the corn as directed in the notes.
  • 1 small Persian cucumber, cut in half lengthwise and then into half moons
  • 1 medium tomato, chopped into bite-sized pieces
  • 8 large shrimp, (U16), cut into bite-sized pieces
  • 1 Haas avocado cut in half; pit removed and scoop out the whole half
  • 2 rashers (slices) bacon, cooked and crumbled
  • ¼ cup crumbled blue cheese, optional

Dressing

In a jar or small bowl add vinegar, shallots, Dijon mustard and parsley flakes, add a sprinkle of salt and pepper. Slowly whisk in the olive oil to emulsify. As soon as the dressing starts to thicken stop and taste the dressing, if it needs more continue to add the olive oil while whisking. Any extra dressing may be stored in the refrigerator for up to 3 weeks.

Tear the lettuce leaves into large pieces and add to a large bowl and toss with a little of the dressing. Add the corn, cucumber, tomato and shrimp and toss again with a little dressing. Lightly mix in the avocado and place into shallow bowls or large plates, sprinkle with bacon and cheese and serve extra dressing on the side.

Makes 2 entrée salads

Notes:

Pick up fresh corn from the farmers market, not the supermarket. The sugar in corn starts to turn to starch when it’s picked so by the time it gets to the supermarket much of the sweetness will be gone. When you get the corn home here’s an easy trick to help keep the sweetness in for a day or two. Remove some of the outer leaves but not all. Cut the top and bottom off the ear and microwave for 5 minutes. It will be hot when you bring it out of the microwave so run some cool water over it and set it aside to cool completely. This method is similar to blanching and shocking your vegetables. Use right away (peel the remaining leaves and silk then slice off the cob) or store in the refrigerator for a day or two.

In the hot weather buy the shrimp already cooked for an easy meal at the end of the day. If you purchase raw shrimp to cook it simply bring a large pot of water to a boil, add a tablespoon of Old Bay Seasoning and cook at a slow boil (bubbles just break the surface) until the shrimp is done, about 5 minutes. To test the shrimp simply take one out, run cool water over it, peel, devein and eat it!

Pomegranate vinegar can be ordered from Temecula Olive Oil Co.

Slow Cooker Carnitas

For everyone who missed this recipe from class, I thought I’d put it up on the blog for you! A great recipe for easy summer dishes!

carnitas

Print

Adapted slightly from Rick Bayless

  • 2 pounds boneless pork shoulder
  • Salt
  • 1 ½ - 2 cups freshly rendered pork lard (you can buy good-quality lard from a local butcher or Mexican market; I don't recommend the hydrogenated lard that's sold in bricks)

Cut the pork into 2 ½- to 3-inch pieces and sprinkle generously on all sides with salt. Scoop the lard into a 6-quart slow cooker and turn on high. When the lard is melted, fit in the pork in a single layer (there should be few gaps between the pieces and they should be barely covered with the fat). Cover and cook until thoroughly tender, about 3 hours. Turn off, uncover and let cool.

Remove the pork to a cutting board, leaving behind as much fat as possible. (You can refrigerate the lard to use for another round of carnitas, to season beans or fry potatoes or the like.) Shred the carnitas into very large, coarse pieces. Set a heavy skillet over medium heat. When the pan is very hot, spoon in enough carnitas-cooking fat to film the bottom generously. Scoop in the pork, spreading it out evenly over the bottom of the pan. Cook undisturbed for a couple of minutes, until it is richly browned and releases itself from the bottom of the pan. Gently turn the pieces to brown the other side. Remove to a plate lined with paper towels. Sprinkle with salt (coarse salt is welcome here, if you have it).

June Cooking Class

Chef Debbi Cooking Demo 

with

 

TOOC LOGO

June

Thur.  June 9th

6:30 – 8:30. approximately

Photo: Food Network BBC

Blue Cheese & Heirloom Tomato Tartlettes
Dilled Smoked Salmon & Cucumber Toasts
Peculiar Pickled Veggies& Pickled Deviled Eggs
Bacon Wrapped Bourbon Glazed Shrimp Skewers
Broccoli Bow Tie Salad
Apricot Jam Shortbread Bars

Seal Beach Tasting Room
$45.00
By Reservation Only (562) 296-5421

Sponsored by

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Photo: Food Network BBC

March Cooking Class

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Demo Cooking Class

We still have some spaces for our March 24th class! Sign up today!

March Menu

Leek, Goat Cheese & Olive Tart-Bill Granger

Leek Tart with Goat Cheese & Olives

Pork Scallopini with Leek Caper Vinaigrette

Olive Oil & Herb Roasted Winter Vegetables

Wild Mushroom Bread Pudding

Sea Salt Caramel Apple Cake in a Jar

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

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Temecula Tasting Room

Saturday, March 12th 12 – 2, approximately

Call (866) 654-8396 for reservations

Photo: Bill Granger’s Leek Tart

Easy Pizza Margherita

Pasolivo Pizza

 

Pizza, Flatbread & Calzone

Print

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

  • 1 ½ cups lukewarm water
  • 1 packet granulated yeast, 2 ¼ teaspoons
  • ½ teaspoon sea salt
  • 3 ¼ cups King Arthur unbleached white flour, measured with the scoop and sweep method*
  • Sauce:
  • 2 tablespoons olive oil
  • ½ small onion, chopped
  • 2 small cloves garlic, minced
  • 1 pound fresh tomatoes, quartered or 1 lg. can whole or crushed tomatoes
  • 1 small can tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 granulated sugar or more as needed
  • 2 tablespoons chopped fresh basil
  • Sea Salt and fresh pepper, to taste
  • Pinch crushed red pepper flakes (optional)
  • Pizza Margherita Topping
  • Sauce
  • Mozzarella, torn into pieces
  • Fresh basil, torn into pieces

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!

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