Try some new recipes this fall!
Included in the ebook are recipes such as Tomato Sauce, Ketchup, How to peel fruit the easy way and much more.
Just $8.00
click the Buy Now Button & your ebook you will receive the book via download. I’m available for questions via email, [email protected]
PASTA!
Here are 2 great pasta salad recipes for your summer~
Cook pasta in salted water according to package directions, drain let cool slightly then toss with a little oil to keep the pasta from sticking together.
Combine all ingredients in a large bowl. Toss to combine.
Refrigerate at least 2 hours before serving.
Cook macaroni according to directions on the box in salted water, drain and cool. Toss with a little sunflower oil to keep the pasta from sticking together, chill.
Chop all vegetables and place in a large bowl with the chilled macaroni, mix well.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, and season, to taste with salt and pepper. Pour the dressing over the salad and stir to combine. Chill for several hours or overnight. Store covered in the refrigerator, for up to 5 days.
Serves 6
Why fight the crowds in a restaurant? Here are a few fool-proof recipes to create on your own!
House Salad
I created this recipe to mimic the fabulous salad served at The Sea Chest restaurant in Cambria, Ca.
Preheat the oven to 400°.
Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper.
Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender, the size of the beet will determine the cooking time.
While the beets are cooking, make the vinaigrette.
Mix together the minced shallot, balsamic vinegar, and Dijon mustard, shake or whisk to mix well. While still whisking slowly pour in the oil until the mixture slightly emulsifies. Set aside while you finish the beets and create the salad, shake again just before serving.
Remove the beets from the oven, loosen the foil, and set aside to cool. When they are cool to the touch, peel the skins using a paper towel and just rubbing the skin off.
Let the beets cool and chill them in the fridge until ready to use.
Slice the beets into ¼-inch-thick rounds or if they’re small, use whole or half. Assemble the salad with the greens, beets, snow peas, carrot, cucumber, walnuts, cheese, and cherry tomatoes. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.
Baby beets may be hard to find. Trader Joe’s usually have some in a box in the produce section, they have already been cleaned & steamed so they’re easy to use. If you can’t find them, check out melissas.com, they carry them as well.
The Best Beef Stroganoff
Heat a large sauté pan and add oil and butter. Sauté onions until
translucent but not brown. Set aside. Add more oil and butter if needed;
sauté mushrooms until lightly browned and set aside with onions.
Dredge the meat in the flour seasoned with salt and pepper. Shake off
excess flour and brown the meat in small batches. Don't overcrowd the pan
or the meat will steam and not brown. Set meat aside with onions and
season with salt and pepper.
Deglaze the pan by adding the wine and scraping the bits from the bottom
of the pan, called fond. Reduce slightly and add the mustard,
Worcestershire sauce and stock. Return onions, mushrooms and steak to the
pan and simmer until slightly thickened.
Reduce heat to low and stir in the creme fraiche, re-season with salt and
pepper, heat until warmed through and serve over egg noodles.
Here’s a recipe that some recipe tasters were able to enjoy recently. Make some for this Valentine’s Day!
Tortes:
Position rack in center of oven and preheat to 350°F. Butter four 3/4-cup custard cups or soufflé dishes. Dust with flour; tap out excess. Line bottom of cups with parchment paper rounds. Place on rimmed baking sheet.
Stir chocolate in top of double boiler set over simmering water until melted and smooth. Using on/off turns, blend almonds, amaretti, cinnamon, and salt in processor until finely ground. Transfer to medium bowl.
Add butter, sugar, and eggs to processor; mix until blended and smooth, occasionally scraping down sides of bowl, about 3 minutes. Add cookie mixture and melted chocolate. Using on/off turns, process just until blended.
Divide batter among custard cups. Bake until tops of tortes are dry and puffed and tester inserted into centers comes out with moist crumbs attached, about 30 minutes. Transfer cups to rack; cool 15 minutes. Run small knife around edges of cups to release tortes. Turn tortes out onto rack and turn right side up; cool. (Can be made 3 days ahead. Wrap in plastic and store at room temperature.)
Topping:
Beat together cream, sugar, and almond extract in medium bowl until cream holds peaks. (Can be made 4 hours ahead; refrigerate.)
Serve
Place 1 torte on each of 4 plates. Top with dollop of whipped cream, sprinkle with crumbled amaretti, and serve.
Amaretti cookies are available in most Italian deli’s and come in two sizes. The larger ones (used in this recipe) are bundled in pairs in colorful wrappers, while slightly smaller ones are packaged and unwrapped in sealed plastic bags. If using the smaller cookies, measure by weight (2.6 ounces total), not count.
I was in Lazy Acres meat department picking up an order when I notice the beautiful veal shanks in the case. This time of year, I love any kind of braised meat, beef, or chicken and one of my favorites is Osso Bucco. I’m not sure why you don’t see it on restaurant menu’s very often, perhaps the cost of veal would choke you, but you can also make it with beef shanks which aren’t quite as expensive.
Although this dish takes a fair amount of time to cook, hands-on cooking time is very little. Instead of cooking the dish in an oven for up to 3 hours, a slow cooker or maybe even an instant-pot would do.
A braise is a dish that used two kinds of cooking techniques, one is searing, and the other is moist heat cooking (in liquid). Wine, broth, and tomatoes are used to ‘stew’ this rather tough cut of meat into fall apart deliciousness. Typically served with Risotto Milanese but you could substitute mashed potatoes or pasta.
6 1-1/4-inch-thick veal (or beef) shanks
Sea salt and freshly ground black pepper
1/2 cup all-purpose flour for dredging
1/4 cup extra-virgin olive oil, reserve 1 tablespoon
1 tablespoon unsalted butter
1 large yellow onion, diced
2 stalks celery, finely diced
1 medium carrot, diced
1 teaspoon dried oregano
3/4 cup dry white wine
2 tablespoon tomato paste 1
1 28-oz. can Italian plum tomatoes, drained and chopped, juices reserved
1 cup low-salt chicken broth, more if needed
1 large sprig thyme
1 bay leaf
1 Tbs. arrowroot mixed with 2 tsp. broth or water
Preheat the oven to 350°.
Wrap string around the shanks to hold them together. Put the flour onto a paper plate, Season the shanks with salt and pepper. Dredge the shanks lightly in flour, shake off the excess.
Use a large Le Creuset or the like, one that you can fit all the shanks in laying flat.
Heat pan and add oil, when hot add ½ the shanks and brown well on both sides. Remove and repeat with remaining shanks, set aside.
Pour or scoop excess oil out of the pan leaving the browned bits on the bottom of the pan. Return the pan to medium heat and add the butter and reserved 1 Tbs. of oil.
When the butter is melted, add the onion, celery, carrot, oregano, and 1 tsp. salt. Cook the vegetables, stirring occasionally, until soft and lightly browned and translucent. Add the wine, and increase the heat to medium-high, and cook, scraping up any brown bits with a wooden spoon, until the wine is reduced to about 1/4 cup, about 3 minutes Stir in the tomato paste. Add the tomatoes with their juices, the broth, thyme, bay leaf, 1/2 tsp. salt, and a few grinds of pepper. Add the shanks back to the pan, cover and cook in the oven until tender, 1-1/2 to 2 hours, checking the liquid occasionally.
If it has cooked down, add enough broth to keep the level about halfway up the shanks. To check for doneness, pierce a shank with a fork. The meat should pull apart easily.
Strain the pan juices through a medium-mesh sieve into a saucepan, pressing hard on the solids with a spatula to extract as much sauce as you can. Bring the sauce to a simmer. Whisk in the arrowroot mixture and cook briefly to thicken.
To cook in a slow cooker, after browning the meat and deglazing the pot, add the shanks to a slow cooker and pour all the juices over them. Cover and cook on low heat for 6 to 8 hours.
Recipe edited from Fine Cooking
Happy New Year to all!
Unfortunately, we are still dealing with a pandemic and since infections & hospitalizations are on the rise Cal State Fullerton’s Arboretum has decided not to host indoor classes at this time. We are trying to arrange ‘al fresco’ cooking classes but for comfort (weather-wise) they won’t be offered until a little later in the spring. But we WILL be back, patience for good food!
In the meantime, I’ve been falling back on my other love, Edible Gardening. Most of you know I’ve been gardening for over 20 years. Last year I was asked by a local (Oceanside) college to teach online Zoom classes in vegetable gardening. They are going so well we decided to add more Edible Gardening classes this winter/spring. I will add those to my website when registration is live. I’ve also added extra classes to my own company, Debs Kitchen, classes are 2-2 ½ hours in length with the last half hour dedicated to sharing a recipe. I hope you’ll join me.
YES! Spring tours will be back! Mary & I are in the process of setting up some new, local, So. Cal farm tours & educational seminars & tastings. Send us an email on what you’d like to see, do, taste!
On Line Classes begin Jan 29
Registration is live! For the moment, all classes will be Zoom classes
Register Here for all Classes
Sign Up for Current Class Schedule
Growing produce from Seeds, Seed Starting Basics
Jan. 29th 11:00-1:00, $30.00
Growing Cut Flowers in Your Vegetable Garden & How to Use Edible Flowers in Cooking
Feb. 5th 11:00 – 1:30, $40.00
Growing a Spring Salad Garden & Salad Harvest Demo
Feb. 26th 11:00 – 1:30, $40.00
Organic Vegetable Gardening & Cooking Demo
March 26 11:00 – 1:30, $40.00
Here’s a simple trick to cleaning up corn on the cob while not quite cooking it all the way. I love corn on the grill but husking it before hand can be a pain trying to get all the strings off.
Cut off the bottom of the cob just above first row of kernels. Place on microwave-safe plate, cover with a damp paper towel and microwave on full power for 30 to 60 seconds. (If you want to fully cook the corn, microwave for 4 min. per cob)
Remove from microwave and using a hot pad or cloth pinch and squeeze the top of the husk to push out the whole corn. It should slip out fairly easy.
Proceed to cooking it in the manner you like.
Prepare a large bowl with ice and cold water, set aside to blanch the asparagus.
Bring a saucepan big enough to hold the asparagus to a boil, add a heaping tablespoon of salt and plunge the asparagus into the water, boil for 2 minutes. Drain the asparagus and put into the water bath until cooled, drain and set aside on a baking sheet covered with paper towels.
Combine mayonnaise, vinegar, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a medium bowl and whisk until combined. While whisking constantly, add the olive oil in a thin, steady stream until incorporated. Season to taste with salt and pepper.
Toss the romaine with a little of the dressing. Transfer to a serving platter and top with asparagus and the grated Parmigiano-Reggiano. Serve extra dressing on the side.
Instant Pot or Stove Top, your choice. Be creative and enjoy this really fun project!
To Make the Dye
Directions are for each individual dye. if making more than one color, rinse the pot thoroughly between each batch to prevent mixing colors
Purple = 1½ cup shredded red beets
Rust = 7 yellow onion skins
Yellow = 3 tablespoons ground turmeric or cumin
Orange = 3 tablespoons chili powder
Sky Blue = 1½ cups shredded red cabbage
Dark Blue = 2 cups blueberry juice
Green = 2 cups spinach
1 cup red onion skins = lavender or red eggs
1 bag Red Zinger tea = lavender eggs
Stovetop
Bring 2 cups water to a rolling boil.
Add coloring agent.
Reduce heat and simmer for 30 minutes or longer for the deepest color.
Strain liquid into a large mason jar, and allow to cool to room temperature, 2-3 hours.
Stir in 2 tablespoons white vinegar and add 3 or more hard-boiled eggs.
Seal the jar and refrigerate overnight or until the egg is the desired color.
Rub dried eggs with a dab of vegetable oil to give them a shinier finish (optional).
Instant Pot
Pour 2 cups of water into the Instant pot and add desired dyeing agent.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes on manual.
When cooking is complete, use a quick release.
Carefully pour through a strainer into a larger bowl, discard dyeing agent.
Pour colored water into a quart size wide mouth mason jar and add 2 tablespoons of vinegar. Top with a lid and place in fridge.
Let it chill 4 hours or overnight before placing hard boiled eggs in the jar to dye.
Repeat with the other dyeing agents to create more colors.
Dye will keep in the fridge for at least 1 week.
Note: Each jar will hold 4-5 eggs at a time. The eggs will have white spots where they touch each other, or the jar so lightly rotate the jar a few times while they are in the jar for more even coloring.
Dye the eggs
Gently place the eggs into the dye and allow them to sit in the dye for at least an hour or overnight in the refrigerator, depending on how dark you want them. I put them in quart jars, they can hold about 4 eggs each.
When they have achieved the color you want, use a slotted spoon to gently lift them from the jar.
While they are wet, the color will come off if you rub on it too hard. Place on a cooling rack in the fridge to dry completely. This will set the dye, so it won’t rub off.
Once dry, store in an egg carton or other sealed container.
Repeat with more eggs if desired.
Instant Pot
Place 1 cup of COLD water in the inner pot of Instant Pot for a 6 quart instant pot and 1.5 cups COLD water for an 8-quart Instant pot.
Place rack into pot and carefully set as many eggs as desired on the rack.
Let the pressure release naturally for 5 minutes. Then do a quick release and remove eggs from Instant Pot and place in ice water bath.
Let eggs sit in water bath for 5 minutes.
Store in the fridge for up to 7 days unpeeled or peel and use within 3 days.
Stove Top
Place eggs into a saucepan and cover with cool water. Bring to a boil then turn heat off and cover the pan. Set timer for 15 minutes, drain and place eggs in ice bath to cool, then store in refrigerator.
Nutritious and healthy we all know that citrus fruits are high in vitamin c which helps your immune system; they are loaded in plant compounds that have various health benefits, including anti-inflammatory and antioxidant effects. They contain B vitamins, potassium, phosphorous, magnesium and copper as well. A versatile fruit they can be made into jams, jellies, drinks and savory or sweet dishes or just eaten out of hand. Try this Roasted Chicken with Lemon and Herbs along with Melissa’s Dutch Yellow Potatoes for a tasty, comforting dinner.
Preheat the oven to 425° and place the rack in the lower third of the oven.
Mince the lemon zest and mix with the butter and minced thyme.
Rinse and pat the chicken dry. Slide half of the butter mixture under the skin and the rest over the chicken, season with salt and pepper.
Scatter the onion, carrots, celery and parsley over the middle of a roasting pan*. Place the chicken on top of the vegetables and place the potatoes around the chicken.
Roast for approximately 50 minutes, using a probe type or instant read thermometer placed into the thigh and it should read 165° - 175°. Let the chicken rest in the pan for 15 minutes. Remove to a cutting board, remove vegetables from pan and place the pan over a medium high heat. Add the stock and scrape any bits from the bottom of the pan, reduce the liquid to about ½ and serve along with the chicken.
Use a roasting pan with no more than 2” sides
Apples are the ultimate fruit, low in calories with no fat, sodium or cholesterol. The pectin in apples actually helps to dissolve the cholesterol in one’s blood stream. High in fiber, anti-oxidants, potassium, niacin and a variety of vitamins, apples are a near perfect fruit. To get the most of the nutrition from an apple, eat organic apples with the peel on, most of the pectin lies just below the skin.
How to choose and store your apples…..
Choose organic apples as apples have topped the Environmental Working Groups ‘Dirty Dozen’ list, which identifies the most pest laden fruit and vegetables. You’ll want to eat the skin of the apple as disease-fighting pectin (fiber) lies directly under the skin
Select firm fruit with no bruises or scars and treat them gently.
Don’t wash your apples until you’re ready to use them.
Keep them in a cool place, your fruit drawer of the refrigerator is fine but don’t store with other fruit. Apples give off a gas, ethylene, which will ripen your other fruit faster. Some apples will keep weeks in the refrigerator. They will keep a few days on the counter.
How to choose which to use for baking or eating? Here’s a quick list:
Cooking
Ambrosia
Braeburn
Cameo
Golden Delicious
Honeycrisp
Jazz
Jonagold
Jonalicious
Jonathon
McIntosh
Pink Lady
Red Delicious
Fresh Eating
Ambrosia
Envy
Fuji
Gala
Golden Delicious
Honeycrisp
Jazz
Opal
Pink Lady
Sweetie
Serves 2 to 4
Brine the pork chops if you have time, brining the pork makes it more tender and juicier.
Bring 1 cup of the water to a boil, add the salt, garlic, peppercorns and bay leaf to the water, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and with the brine, if the chops aren’t covered add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
Heat the oven to 400°. Put a skillet that can hold the chops into the oven while it heats.
If you brined the chops remove and dry both sides, rub with olive oil and season with salt and pepper.
When the oven is preheated remove the skillet and set over a medium high heat on the stove. Sear the chops on both sides quickly, if they brown quickly turn the heat down slightly. You might want to open your windows and turn on a fan, the chops may smoke when you add them to the pan. When browned slide a probe thermometer into the middle of the chop without touching the bone and set to 140°, place the pan in the oven and cook until the thermometer’s alarm goes off. Remove the chops to a plate and let rest about 5 min. They will cook fast, 5-10 min. DO NOT OVERCOOK.
Serve with homemade applesauce and oven roasted potatoes.
Preheat oven to 400°.
Place potatoes on foil lined baking sheet; season with salt and pepper and toss with just enough oil to lightly coat potatoes.
Bake for approximately 35 minutes. The last 10 minutes add shallots and herbs.
Toss with butter or olive oil.
*Dutch Yellow Potatoes are available from Melissas Produce
Order potatoes from Melissas Produce, click here
Preheat oven to 350°F with rack in middle. Butter a baking dish.
Cake:
Whisk together flour, baking powder, baking soda, salt, and spices.
Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts.
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.
Frosting:
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.
Spread frosting over top of cooled cake.
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.
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