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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.

 

 

Summer Recipes with Herbs

Try these recipes using fresh herbs from your garden! Don’t have an herbs garden? I can teach you, more to come next week!

 

French Herbed Omelet

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A classic French Herb Omelet. If you don’t have all the herbs, use what you have or whatever combination pleases you.

  • 3 large eggs
  • Sea salt and fresh ground pepper
  • 2 teaspoons finely chopped Italian parsley, chives, watercress, plus more to garnish
  • 1½ tablespoons unsalted butter

Whisk eggs in a bowl until the whites are completely mixed in. Add some sea salt and fresh ground pepper. Stir in the herbs.

In a small nonstick skillet (8”), melt the butter over medium heat and immediately add the eggs. Stir the eggs with a heatproof rubber spatula and slightly move the skillet around while stirring. Bring the sides over the middle so the edges don’t overcook and get crispy.

Roll the omelet from one side to the middle and while holding the pan at an angle, slide the bottom part of the omelet onto a plate and fold the rest of the omelet on top on that. You’ll have a nice little 3 fold omelet. Garnish with a few more finely chopped chives and serve.

Tomato and Goat Cheese Tart

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  • Tart Dough
  • Makes 1-9” crust or 6 mini crusts
  • 1 ½ cups flour
  • pinch of salt, I use sea salt
  • 10 tablespoons butter cold unsalted
  • 2-4 tablespoons cold water
  • Tart
  • 6 ounces goat cheese
  • 2 tablespoons heavy cream
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon minced basil
  • 3 large heirloom tomatoes or a large handful of cherry tomatoes

Combine the flour and salt in a food processor and pulse several times. Add butter and pulse until the mixture begins to look like little peas.

Transfer the mixture to a lightly floured surface and gather it into a ball with your hands. Gently flatten the ball into a smooth disk about 1-1/2 inches thick and wrap it in plastic. Refrigerate until firm enough to roll, at least 1 hour.

Heat the oven to 350°.

Roll the dough on a lightly floured surface into a round, about 1/8 inch thick. Roll the dough over your rolling pin and lift it over the tart pan. Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it. Fold a bit of the excess dough inward to form a lip. Roll the rolling pin back and forth over the pan.

Dock the bottom of the dough by pricking with fork tines. Butter the dull side of a piece of foil and place butter side down over the dough. Fill with pie weights or dried beans.

Bake for 25 minutes until golden brown, rotate the tart pan halfway through the baking time.

Remove the crust from the oven, remove the foil and let the crust cool completely.

Preheat oven to 425°.

Mix goat cheese with just enough cream to make it spreadable. Mix in herbs and spread over the bottom of the cooled pie crust. Top with sliced tomatoes and bake until the tarts begin to bubble, and the crusts are golden brown, about 45-50 minutes. If the edges of the crust are getting too brown, cover with pieces of foil. Let cool on a rack for 15 minutes before serving.

*Can also be made into individual tart pans makes 6.

Filet of Sole with Fresh Herbs in Butter Sauce (Beurre Blanc)

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Serves 4

  • 3 pounds sole or other white fish
  • Sea salt and fresh ground pepper
  • Old Bay seasoning, optional
  • 6 tablespoons Wondra flour approximately, white flour will do
  • Olive oil, or sunflower, safflower or peanut
  • Lemon wedges, for serving, optional
  • Beurre Blanc
  • 1/2 cup dry white wine
  • ¼ cup white wine vinegar
  • ½ tablespoon shallot (finely chopped)
  • ½ pound unsalted butter (cold)
  • Sea salt
  • ½ tablespoon finely chopped parsley
  • 1 teaspoon minced chives
  • 1 teaspoon minced thyme

Heat oven to 200°.

Dry the fish with paper towels, season lightly with salt, pepper and Old Bay if using. Dredge lightly with Wondra flour.

Add enough oil to coat the bottom of the pan and brown on both sides. Remove to an oven proof plate, place in the oven while you make the sauce.

Sauce:

Cut the butter into medium (1/2-inch) cubes and return the butter cubes to the refrigerator to keep them cold, which is very important.

Heat the wine, vinegar, and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons.

Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low, take the cubes of butter out of the fridge and start adding the cubes, one or two at a time, to the reduction, while you whisk rapidly with a whisk.

As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2 to 3 cubes remaining. Remove from heat while whisking in the last few cubes and whisk for a moment or two more. The finished sauce should be thick and smooth.

Season to taste with sea salt, add herbs and serve over fish with lemon wedges, if using.

Focaccia with Fresh Herbs

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  • 1 1/8 teaspoons active dry yeast
  • 1 cup warm water, not hot
  • Pinch of sugar
  • 2 cups all-purpose flour
  • 1 teaspoons sea salt
  • 2 tablespoons fresh herbs, thyme, sage, basil, rosemary-your choice
  • 2 tablespoons olive oil

Add yeast to the warm water then stir in sugar with a wooden spoon. Let stand until foamy.

Add flour, salt and herbs and stir well. Add the warm water and mix until the flour is well incorporated. Cover the bowl with plastic wrap and let rise for 2 hours or refrigerate for at least 7 hours and up to 24 hours.

Lightly coat one 9” pan with olive oil or butter then line the pan with parchment paper. Pour one tablespoon olive oil into the center of the pan. Roll the dough into a tight ball and place in the middle of the pan. Cover with plastic wrap and let rise another 2 hours. The dough should fill most of the pan when properly risen.

Preheat oven to 450°. Drizzle a little olive oil over the dough. Using your fingers press dimples all around the dough. Sprinkle with herbs and salt.

Place the pan into the oven and turn the temperature down to 425°. Bake for 30 minutes or until golden. Remove to a cooling rack.

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.

 

Summer Pantry

Summer Pantry

 25 Must Haves for Your Summer Pantry

  1. Anchovies or anchovy paste
  2. BBQ sauce
  3. Canned lump crab meat
  4. Canned Tomatoes, Plum, chopped and Sun Dried
  5. Capers
  6. Chickpeas
  7. Corn and pickle relish
  8. Crackers
  9. Dried or canned beans
  10. A variety of Italian Cured Meats, Prosciutto, Salami etc. (for Sandwiches, Salads, Pizza)
  11. Italian Tuna in olive oil
  12. Marinated Artichoke hearts
  13. Nuts, sunflower seeds (keep in refrigerator-they’ll last longer
  14. Extra Virgin Olive Oil
  15. Oil, Safflower, Sunflower or Peanut
  16. A variety of olives, pitted & not
  17. Pasta and Pizza sauce
  18. Pasta, spaghetti, shells, noodles, orzo
  19. Pickles and Pickled Vegetables
  20. Real Parmigiano Reggiano (wedge)
  21. Roasted Peppers in a jar
  22. Rice, Jasmine, Arborio, Bomba or Iberia (both Spanish rice for Paella)
  23. Salsa
  24. Sardines, in olive oil, mustard or tomato sauce
  25. Variety of vinegars, Rice, Apple Cider (for pickling), balsamic, red wine

It’s hard to narrow down a list to 25 items you must have (or at least these are must’s for me). You can find a full list of pantry must haves including herbs, spices and more in my book ‘What’s In Your Pantry’ available on my site, Debs Kitchen.

Here’s a gift basket that I designed with Melissa’s Produce full of dried pantry items, fruit, seasonings, mushrooms and more. It also comes with a signed copy of my book, What’s In Your Pantry! Get it here, click on Melissas’s.

 

Summer Menu

Crab Cakes
(Serve with Roasted Red Pepper Dip
or Tomato Bacon Jam)

Summer Greens with Goat Cheese & Pickled Beets

Orzo Salad with Shrimp

BBQ Chicken Thighs

Mini Crab Cakes

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Makes 24 small crab cakes

  • 1 pound lump crab meat 

  • 4 green onions, thinly sliced 

  • 2/3 cup whole wheat bread crumbs 

  • 1 1/2 teaspoons Old Bay seafood seasoning 

  • 1/4 teaspoon ground black pepper 

  • 1 tablespoon Dijon mustard 

  • 1 egg 

  • 2 tablespoons mayonnaise, divided 

  • 1 ½ teaspoons lemon zest
  • 1/4 cup chopped jarred roasted red bell pepper 

  • 2 teaspoons hot sauce 

  • 1 1/2 teaspoons grated lemon zest 

  • 1 tablespoon oil, more if needed

Place crab meat in a large bowl and use your fingers to gently feel for and remove any pieces of shell or cartilage. Add green onions, bread crumbs, seafood seasoning and pepper and toss to combine.

In a small bowl, whisk together mustard, eggs, mayonnaise and lemon zest, pour over the crab mixture. Toss until combined, cover and refrigerate 30 minutes. 



Form the crab mixture into 24 small cakes, each about 1 1/2 inches in diameter. Heat oil in a large nonstick skillet over medium heat. Working in batches, fry cakes until nicely browned and cooked through, about 3 minutes per side. Drain briefly on a paper-towel lined plate and serve.

These freeze well also, freeze in a single layer on a sheet pan and when frozen toss into a freezer bag.

 

Tomato and Bacon Jam

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  • ½ pound bacon
  • 2 pounds tomatoes, chopped
  • 1 yellow sweet onion, diced
  • 1 cup sugar
  • 2 ½ tablespoons apple cider vinegar
  • 1 ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 dash hot pepper sauce

Render the bacon until browned, place on paper towel lined paper plate.

In a medium saucepan bring to a boil the tomatoes, onion, sugar, vinegar, salt, pepper and splash of hot sauce. Stir occasionally until the sugar dissolved. Using a stick blender, crush the tomato ingredients until chunky. Chop the bacon and add to the tomato mixture, cook over medium heat until thick, about an hour. Taste and adjust seasoning.

Cool before storing in a 1 pint jar. Refrigerate up to a week or freeze up to 2 months.

 

Roasted Red Bell Pepper Sauce

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

Serving Size: 6

Pomegranate Molasses can be found at Middle Eastern markets. You can omit it if you like, the flavor will be good, just not as rounded.

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

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

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

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

Serve with pita wedges.

 

Pickled Beet, Walnut & Goat Cheese Salad

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Servings: 4

  • 4 cups mixed summer greens
  • ½ cup goat cheese, crumbled
  • 1 cup toasted walnuts, broken in pieces
  • 1 recipe Apple Vinaigrette
  • Pickled Beet slices

Toss summer greens with a little of the dressing, just enough to coat. Place onto individual plates and lay beets onto greens, sprinkle the beets with a little dressing and top with crumbled goat cheese and toasted nuts.

 

Pickled Beets

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Makes 1 qt. jar

  • 1 pounds bunched small beets, tops removed*
  • 1 teaspoon whole mustard seeds, divided
  • 1 medium orange slice
  • 1 cup apple vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 qt jar with lid, washed and dried

Preheat oven to 400°. Rinse and dry the beets, place in a piece of foil and drizzle with oil. Wrap up and place on a baking sheet. Cook for 30 min. to an hour depending on the size of the beets, or until you can easily pierce them with a paring knife. * Steamed and peeled beets are available usually at Trader Joe’s or always at Melissas.com

Put mustard seeds into the bottom of the jar and add an orange.

Let the beets cool after roasting until you can handle them in your hand. Rub the skin off the beets with a paper towel, remove root and cut the top off.

You can cut the beets however you like, into wedges, slices or half slices, then place into the jar.

Place the vinegar, water, and salt in a large measuring cup or bowl and stir to dissolve the salt. Pour over the beets, leaving a 1/2” space at the top. Slide a table knife down the side of the beets to release any trapped air. Refrigerate for 24 to 48 hours

Storage: Since these beets are not canned, they must be stored in the refrigerator. Refrigerate pickled beets for up to 2 months, but if any off flavors or aromas develop or if fermentation begins, it is best to discard the remaining beets.

 

Apple Cider Vinaigrette

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Serves 6

  • ¼ cup apple cider vinegar
  • 1 tablespoon shallot, finely minced
  • 1 teaspoon Dijon mustard
  • ½ cup olive oil, approximately
  • 1 pinch sugar
  • salt and pepper, to taste

In a medium bowl, whisk together vinegar, shallot and Dijon mustard. Slowly whisk in olive oil and season as needed with sugar, salt and pepper.

 

Orzo Pasta Salad

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Serves 2

  • 1/4 cup vinegar, red wine, white wine or other flavor
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil, approximately
  • Salt and pepper
  • 1 teaspoon garlic powder
  • 1/2 cup diced cucumber
  • 1 pint cherry tomatoes, halved or quartered
  • 1/4 cup sliced black olives
  • 1/2 cup crumbled feta, optional
  • 1 1/2cup cooked orzo pasta
  • 1 pound medium cooked shrimp, 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.

 

BBQ Chicken Thighs

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  • 4-10 small or medium chicken thighs, bone-in, skin-on
  • 2 Tb. oil or as needed
  • 1/2 – 1 cup barbecue sauce

Preheat your gas grill to 400° with the lid closed. When you’re ready to grill, turn grill down to 350°.

Rub the chicken lightly with oil and place skin side down on the grates. Close the lid and cook for about 5 minutes. If the thighs are on the larger side, grill for 7-8 minutes. Do not crowd the chicken on the grate. If you try to turn the chicken and the skin is sticking to the grate, let the chicken cook until it releases. Turn and cook the other side for the same amount of time.

Once preheated, lower the temperature to 350°F. Place

chicken on the grates and close the lid. Grill on one side

for about 7 minutes or until the chicken naturally

releases from the grill.

Move all the pieces to one side of the grill and turn off the burner under the chicken. Brush the skin lightly with BBQ sauce and let cook a further 7-10 minutes with the lid closed. Check with a meat thermometer, you want to cook the chicken until it reaches 165°. Brush chicken with BBQ sauce several times and you can turn the chicken to add BBQ sauce to the other side.

Mothers Day Menu

Here’s a special Mother’s Day menu that I love. It’s a throw \back from the 70’s when Veal Oscar was on every fine dining menu. I love it still but with a thick filet mignon. It may seem like a lot of work (but mom’s worth it, right?). It’s not difficult but it will take some organization. Be sure to read through the recipe before you begin and make sure that you have all the ingredients.

A couple of tricks for you begin with what you can do ahead of time. You can ‘poach’ the potatoes the day before then let come to room temperature before roasting. Brown the steaks ahead of time and refrigerate, let come to room temperature also before placing into the oven. If you brown the steaks at the last minute, put the potatoes on the sheet tray and begin roasting, when the steaks are browned place alongside the potatoes in the oven to finish at the same time.

Make the strawberry sauce ahead of time and keep refrigerated. You can even make the whipped cream ahead of time as well. It will hold for a long time.

And last but definitely not least is the Bearnaise Sauce, I’ll forgive you if you decide to use the package mix but it’s really a sad imitation of a real Bearnaise sauce. Try making it on your own, you can even make it an hour ahead of time. Again, it’s important to read through the entire recipe before you start. Be adventurous! Happy Mother’s Day!

Stonyriver Steakhouse

Menu

Filet Oscar

Oven Roasted Baby Potatoes

Strawberry Shortcake

Filet Oscar

Print
  • 2 (2-inch-thick) filets mignons
  • 2 tablespoons olive oil
  • ½ lb. thin fresh asparagus
  • 6 ounces fresh crab meat, room temperature

Preheat the oven to 400°.

Bring steaks to room temperature for about 30 minutes.

Heat a large skillet.

Dry the filets with a paper towel.

Brush the filets lightly all over with the oil. Season both side wells with sea salt and pepper.

When the pan is hot, add the steaks and sear evenly on all sides for about 2 minutes per side or until well browned. If the steaks won’t release from the pan, wait another minute or so and it will release when browned.

Arrange the steaks on a parchment lined baking sheet and place into the oven and cook until 120°, about 10 minutes. Remove from oven and let rest for 5 minutes.

Asparagus and Crab

While the steaks are cooking you can lightly steam the asparagus or cook it in the still hot pan that you cooked the steaks in.

Cut the stems from the asparagus so the spears are all the same length. Lightly toss with a little olive oil and season with salt and pepper. Cook until you can pierce with a knife, about 5 minutes. Let rest until you’re ready to assemble the dish.

Warm the crab in a steamer basket over simmering water for about 5 minutes.

Make the bearnaise sauce. I’ll let you cheat here and use the package sauce from Knorr. If you can’t find bearnaise sauce use the hollandaise sauce and add with a little fresh chopped tarragon.

If you want to make the sauce yourself the recipe follows.

Assembly:

Place the steaks on two plates, top with asparagus spears, then add the crab and drizzle with sauce.

Blender Bearnaise Sauce

Print
  • 2 tablespoons Champagne or white wine vinegar
  • 2 tablespoons good white wine
  • 1 tablespoon minced shallot
  • 2 tablespoons chopped fresh tarragon leaves, divided
  • Sea salt and fresh ground pepper
  • 3 large egg yolks
  • ¾ lb. unsalted butter, melted

Yield 1 cup

In a small saucepan, add vinegar, wine, shallots and 1 TB. tarragon leaves with a little sea salt and pepper. Bring to a boil and simmer over medium heat until liquid is reduced to about a tablespoon. Cool slightly.

Transfer the cooled mixture with the egg yolks into a blender. Blend 30 seconds.

With the blender on, slowly pour the hot butter through the opening in the lid. Add the remaining tablespoon of tarragon leaves and blend for only a second.

If the sauce is too thick, add a tablespoon of white wine to thin.

Note: To make the sauce in advance, prepare an hour before serving and allow it

to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water

and blend for a few seconds.

Adapted from Ina Garten

Oven Roasted Baby Potatoes

Print
  • 1 lb. baby yellow (or red) potatoes
  • 1 tablespoon olive oil
  • Sea salt and fresh ground pepper

Serves 2

Preheat oven to 400°. Line a small baking sheet with a piece of parchment paper.

Cut potatoes in half unless really tiny.

Place them in a large pot covered with cool water. Bring potatoes to a boil, add a heaping tablespoon of salt and cook for 7-9 minutes or until you can pierce them with a knife, they won’t be fully cooked. Drain and arrange on baking sheet. Toss with olive oil, sea salt and pepper and cook for about 20 minutes or until lightly browned.

Strawberry Shortcake

Print
  • 2 cups strawberries (hulled and sliced)
  • 2 tablespoons sugar
  • 1 tablespoon Grand Marnier
  • 1 tablespoon minced mint leaves, optional
  • 1 ½ tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 1 frozen pound cake (thawed)
  • ½ cup heavy cream

Mash half of the strawberries in a large bowl. Add the sliced strawberries, sugar, Grand Marnier and mint and chill.

Beat the heavy cream into soft peaks, add the vanilla and sprinkle in the powdered sugar while mixing just a little more until you have stiff peaks but don't over beat it. If you over beat it (where is looks separated) you need to start over.

Slice the pound cake and place on plates, top with strawberries and whipped cream.

 

 

 

The Olive Oil Issue

About Olive Oil

The following information is from my friend, Mary Platis, California Greek Girl. Check out her excellent book Cooking Techniques and Recipes with Olive Oil. You can purchase a copy below.

Not All Olive Oils Are Created Equal

It couldn’t be a better time than this to reconsider the brand of extra-virgin olive oil you use in your kitchen. UC Davis just released a new study [PDF], conducted in April of 2010, showing the results of several different brands of extra-virgin olive oils and how they ranked according to their panel’s chemistry and taste standards.

In a nutshell this is what they found:

Many extra-virgin olive oils contained cheaper canola oils, seeds, and nuts.
They were exposed to elevated temperatures, light, and aging which produced oxidation.
Poor quality extra-virgin olive oil was made from damaged, overripe olives.

So, Let’s Go Shopping!

How to Keep your Olive Oils Safe

  • Buy small bottles of your favorite extra-virgin olive oil.
  • Store your bottle in a cool, dark location in an airtight container.
  • Do not cook with your extra-virgin olive oil over 400 degrees.
  • Use up your extra-virgin olive oil within 12 weeks.
  • Occasionally smell your extra-virgin olive oil for rancidity.

If you’d like to read more you can visit Mary here, California Greek Girl 

Visit our friends Karen & Jennifer at Groves on 41 for fresh, delicious olive oil delivered right to your door!

Let’s Get Cooking with olive oil

Crab Stuffed Mushrooms

Print
  • 16 large white mushrooms, brushed with stems and gills removed*
  • Olive oil
  • 8 oz. cooked crab or lobster meat
  • 1/2 cup Panko breadcrumbs, divided
  • 1/3 cup freshly grated parmesan cheese
  • 1/3 cup mayonnaise
  • 4 oz. whipped cream cheese, softened
  • 2 green onions, chopped
  • ¼ cup minced celery
  • 1 tablespoon finely chopped Italian parsley
  • ¼ teaspoon dried oregano
  • Sea salt and fresh ground pepper
  • ½ teaspoon garlic powder
  • ½ tablespoon lemon olive oil

Preheat the oven to 400°. Place a piece of parchment paper on a baking sheet and set aside.

Brush the outside of the mushrooms with a little olive oil and arrange on baking sheet.

In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayonnaise, cream cheese, green onions, celery, herbs, salt and pepper.

Stuff each mushroom cap generously with the crab mixture.Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.

Bake until the mushrooms begin to brown, approximately 15 minutes then broil for a 2 minutes until golden all over with crispy tops.

Serve immediately.

Choose mushrooms about the size of a half dollar.

 

Avocado and Asparagus Salad

Print

Serves:4

  • 1 lb. asparagus
  • 1 tablespoon olive oil
  • Sea salt
  • 5 oz. mixed salad greens
  • 1 cup cherry tomatoes, cut in half
  • 1 large Hass avocado
  • Orange Vinaigrette
  • ¼ cup White Balsamic Vinegar, champagne or white wine vinegar will work also
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced shallot
  • ½ cup Blood Orange Olive Oil
  • Sea salt and fresh ground pepper

Preheat broiler, cut the ends off of the asparagus, drizzle with the 1 Tb. olive oil and sprinkle with sea salt. Roast until lightly browned. Set aside to cool*.

Mix salad greens together with cherry tomatoes. Cut the avocado in half and remove the seed, scoop out the meat and dice then place into a small bowl.

Whisk together the vinegar, Dijon mustard and shallot, while continuing to whisk drizzle the olive oil in (tasting as you go). When you have a blend that tastes good to you, season with salt and pepper.

Toss the greens and tomatoes with a little of the dressing and place on a plate. Top with the avocado pieces and asparagus and top with a drizzle of the dressing.**

*If desired cook asparagus ahead of time, cool and refrigerate. Serve cold.

** If you have leftover dressing, place in a jar and keep in the refrigerator for up to a month.

Pork Scallopini with Leek & Caper Vinaigrette

Print
  • 1/3 cup all-purpose flour
  • 4-6 pork cutlets, pounded thin
  • Sea salt and ground pepper
  • ½ teaspoon garlic powder
  • Olive Oil
  • 2 large leeks, trimmed, washed and thinly sliced
  • 1 cup chicken stock or broth
  • 2 tablespoons capers, rinsed
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped flat-leaf parsley

Place the flour on a paper plate; season the cutlets on both sides with salt, pepper and garlic powder and dredge in the flour, shaking off excess.

Heat a large nonstick skillet over medium heat; coat the bottom of the pan with olive oil, adding more oil for the second batch if needed.

In two batches, sauté the cutlets until golden brown and just cooked through, 1 to 3 minutes per side. Transfer to a platter; tent with foil to keep warm.

To the same pan again coat the bottom of the pan with olive oil and sauté the leeks until soft and translucent.

Add the stock, bring to a boil and scrape any bits (fond) off the bottom of the pan. Simmer and reduce slightly (cook for about 3 or 4 minutes). Stir in the capers, lemon zest, lemons juice and parsley. Return the pork to the pan along with any juices that have accumulated, turn to coat with the sauce and until the pork has heated, 1 – 2 minutes.

Place the pork on a platter or individual plates, sauce with the leek mixture.

Meyer Lemon Cupcakes

1 1/2   cups all purpose flour

1 1/2   teaspoons baking powder

1/2      teaspoon salt

3/4      cup granulated sugar

2          teaspoons zest from Meyer lemon

1          cup plain Greek yogurt

4          eggs

2          tablespoons juice from Meyer lemon

1          teaspoon vanilla extract

1/2      cup citrus olive oil

 

Center a rack in the oven and preheat the oven to 350°.Line muffin tin with cupcake papers. 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, lemon juice 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. Ladle the batter into the cupcake papers and bake 20-25 minutes or until a knife or toothpick inserted comes out clean. Top with whipped cream.

San Diego County Farm Tour

San Diego County Farm Tour
Sat, April 18th
10:30-4
$125.00
Hosted by Chefs Secrets which is a new collaboration between
Debs Kitchen
&
California Greek Girl
Meet up at
Mountain Meadow Mushroom Farm, Escondido

 

Farm Tour!
Do you know how mushrooms grow? You’ll learn everything about mushrooms that you need to know! Did you know that mushrooms are a nutrient dense food? Good for you!

Here’s a link to their website for more info
Mountain Meadow Mushroom Farm
Here’s a blog post about the farm & yummy Mushroom Risotto recipe from Mary at California Greek Girl
Mushroom Risotto

 

Next we’ll head over to
North County Olive Oil Co. and meet Sue Rober at her Sunshine Gardens location where we will taste and experience their True California Olive Oils with style.

Their vision is to share with you their experience in the California olive oil industry. They have selected a portfolio of top producers who make both extra virgin olive oils and vinegars from California olives and grapes. They represent a variety of regions which offer unique styles from many varietals and cultivars of local California olives. We look for producers that promote sustainable practices in the grove and throughout their day to day practices.

Our Olive Oil Tastings offer a unique experience created around a variety of artisan producers of California extra virgin oil, wine and specialty artisan products.

A cooking demo & lunch will be served by
Chef Debbi & Chef Mary

Menu*

Cheese Platter with Seasonal Vegetables & Fruit
Winter Salad with Pixie Tangerines
Mushroom Risotto
Road Home Brownies

*Menu subject to availability
One glass of wine will be served with lunch.
Lemonade & Spring Water will be available.

Don’t miss the great swag bags that you’ll get to take home!

We encourage car pooling, need a ride or want to provide a ride?
Get in touch with Chef Debbi here
[email protected]

Now taking reservations

# in Party




Sponsored by Melissa’s Produce

Happy Valentines Day

Here are several recipes for Valentines Day, cook a restaurant style meal and relax in front of the fire!

White Wine Braised Artichoke Hearts

Print

Serve with some toasty slices of artisan bread.

  • ¼ cup chicken or vegetable stock
  • ¼ cup white wine
  • 1 clove garlic, minced
  • 1 lemon, zested and juiced
  • 2 packages Melissa’s Steamed Artichoke Hearts*
  • 2 tablespoons lemon olive oil, or regular olive oil
  • 2 tablespoons Italian parsley

Add stock, white wine, garlic and lemon juice to a deep sauté pan then add the artichoke hearts. Simmer until most of the liquid has been reduced then toss with lemon zest, olive oil and Italian parsley.

Melissa's Artichoke Hearts can be found at many markets, Gelsons, Lazy Acres, Bristol Farms and Trader Joe's

Shrimp Salad with Avocado

Print
  • 1 pound medium shrimp, cooked (frozen), defrosted
  • 1/4 cup diced celery
  • 2 tablespoons chopped red bell pepper
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons mayonnaise, or to taste
  • 1/4 cup mixed salad greens
  • 1 handful cherry tomatoes, sliced in half
  • 1 lg. avocado, halved
  • Sea Salt and fresh ground pepper
  • 1 tablespoon fresh dill, chives or cilantro, minced, optional

Defrost the shrimp and dry with a paper towel, chop coarsely.

Mix the chopped shrimp with the celery, bell pepper, lemon juice, and mayonnaise.

Add salt and pepper to taste. Taste and adjust the mayonnaise and seasonings, as desired.

Place half the lettuce in a bowl, add one half of the avocado, season with a pinch of salt and pepper. Scoop the shrimp salad into the cavity of the avocado and garnish with cherry tomato halves and herb(s), if using.

 

Filet Mignon for Two

Print
  • 2 pounds beef tenderloin*
  • Sea salt and fresh ground pepper
  • 2 tablespoons unsalted butter, plus 2 for the sauce
  • 2 tablespoons olive oil, plus more for the sauce
  • 4 ounces sliced crimini mushrooms
  • 1 small shallot, minced
  • 3 tablespoons flour
  • 1 ½ cups dry red wine
  • 2 ½ cups beef broth
  • 1 tablespoon demi-glace*

Preheat your oven to 400°. Line a small baking sheet with parchment paper (or foil) and set aside.

Dry the roast with paper towels and sprinkle with sea salt and fresh ground pepper.

Heat a sauté pan and add butter with a splash of olive oil, when melted and hot add the roast and brown on both sides. Set onto prepared baking sheet with parchment, roast for approximately 30 min. Use a meat thermometer to accurately gauge cooking time & temperature. Remove the roast from the oven when the temperature reaches 130°, loosely tent with foil while you make the sauce.

Add the pan drippings, splash of olive oil, mushrooms, chopped shallot to the pan drippings and sauté until translucent.

Stir in flour until well blended; add the red wine, broth and demi-glace.

Simmer until reduced by about by half. Add 2 tablespoons unsalted butter and season with salt and pepper to taste. Pour the sauce into a serving dish such as a gravy boat.

Slice the tenderloin after it has rested for at least five minutes.

This cut of meat can be called a filet mignon roast or chateaubriand

Demi-glace can be found at Gelson's, Lazy Ares and Bristol Farms

 

Molten Chocolate Lava Cakes for Two

Print
  • 2 ounces unsalted butter
  • 3 ounces dark chocolate, chopped
  • 1 teaspoon espresso powder
  • 1/4 cup light brown sugar, packed
  • 1/4 cup confectioners' sugar
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup flour
  • 1/8 teaspoon salt
  • Raspberries, for garnish

Preheat oven to 450°F.

Generously grease two 6-ounce ramekins with butter and place on a baking sheet and set aside until needed.

Add the butter and chocolate to a large, microwave safe bowl and microwave in 20 second increments, making sure to stir well after each increment, until chocolate is completely melted. Remove from the microwave and whisk smooth. Whisk in the espresso powder. Then whisk in both sugars, stirring until well combined. Add in the egg, egg yolk, and vanilla and mix until well combined.

Toss in the flour and salt and mix until just combined, being sure not to over mix the batter.

Evenly divide the batter among the prepared ramekins and place them back on the baking sheet.

Bake for 11 to 12 minutes, or until the tops have puffed up and the edges are firm, but the center is still slightly jiggly.

Remove from the oven and cool for exactly 1 minute. Using a tea towel to protect your hands, carefully invert each ramekin onto a small plate. Top with chocolate shavings and berries, if using. Serve at once and enjoy!

Avocado with Shrimp Salad photo by Food 52

Chocolate Lava Cake photo, Ghirardelli

White Wine Braised Artichoke Hearts

Print

Serve with some toasty slices of artisan bread.

  • ¼ cup chicken or vegetable stock
  • ¼ cup white wine
  • 1 clove garlic, minced
  • 1 lemon, zested and juiced
  • 2 packages Melissa’s Steamed Artichoke Hearts*
  • 2 tablespoons lemon olive oil, or regular olive oil
  • 2 tablespoons Italian parsley

Add stock, white wine, garlic and lemon juice to a deep sauté pan then add the artichoke hearts. Simmer until most of the liquid has been reduced then toss with lemon zest, olive oil and Italian parsley.

Melissa's Artichoke Hearts can be found at many markets, Gelsons, Lazy Acres, Bristol Farms and Trader Joe's

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

Salad Lyonnaise

A fresh and light French Salad for spring and summer.

Look for a trick to cook perfect poached eggs!

Salad Lyonnaise

Print
  • 4 cups friseé lettuce (about 4 ounces), torn into large bite-size pieces
  • 2 pieces regular sliced bacon, sliced into strips
  • 1 tablespoon white vinegar
  • 2 large eggs
  • 1 medium shallot, finely minced
  • ¼ cup red wine vinegar
  • ½ teaspoon Dijon mustard
  • ½ cup grapeseed oil, or less to taste
  • Sea Salt and pepper, to taste

Place the friseé into a large mixing bowl.

Cook the bacon over medium heat until crisp, place on paper towels to drain.

Keep the pan and it's rendered fat.

To poach the eggs, fill a saucepan with 4 inches of water and add the white vinegar. Bring the mixture to a gentle simmer. Break each egg into small bowl, With the egg still in the strainer, carefully lower it into the hot water so that the egg is completely submerged. Gently shake and swirl the strainer and use a slotted spoon to shape the egg. When the edges of the egg white start to turn opaque (30 to 60 seconds), use the slotted spoon to carefully release it from the strainer into the water.

Cook the egg, flipping it occasionally with the spoon, until the white is opaque, and firm and the yolk is plump and jiggles slightly to the touch, 3 to 3 1/2 minutes. As the first egg is cooking, repeat steps to cook additional eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking.

When the egg is done, use the slotted spoon to carefully remove it from the hot water. To serve immediately, place a paper towel under the spoon and shake gently to remove some of the excess water.

Reheat the skillet with the rendered bacon fat over medium heat. Add the shallots and cook, stirring, for 30 seconds. Drain on paper towels briefly and set aside. In a medium bowl add the red wine vinegar and mustard and whisk to combine. Add the bacon pieces and shallots, slowly whisk in the oil and season with sea salt and pepper. Toss the friseé with the dressing and divide the salad on two plates topping with one egg, Don’t forget to season with sea salt and pepper to the top of the egg as well.

 

Rancho Los Alamitos

Chef Debbi returns to the Rancho! We’ve been waiting a long time to bring our classes back to Rancho los Alamitos. We’ve schedule our first class for Sat. June 8th, we’re going to pickle!

Saturday, June 8, 2019
9:30 am – 12:30 pm
$75 Future member/ $65 per RLA member
Advance Reservations Required,  Reservations close 5/27/19

 

Click here to sign up


Join us at Rancho Los Alamitos for a hands-on class on the basics of pickling and fermenting vegetables from your garden or the farmers’ market. In this class, you will make two kinds of pickled vegetables and a jar of sauerkraut. (If you think that you don’t like sauerkraut, wait until you try your own!) This is a refrigerator-style pickling where no water bath canning is necessary. Chef Debbi will demonstrate techniques, discuss food safety and the basics of canning pickles in brine. Each participant will prepare and take home three jars of their very own preserved produce.

The class is suitable for adults and interested teens. Reservations are required. Parking is limited at Rancho Los Alamitos, so car-pooling is encouraged and appreciated.

 

Sponsored by

Strawberry Season

 

There’s almost nothing better in spring than fresh strawberries (except for maybe asparagus, artichokes and morel mushrooms!

Look for strawberries that are red all the way to the top, those will be tasty, ripe strawberries. Pick organic if possible as strawberries are the number one fruit on the ‘Dirty Dozen’ list to retain pesticides. Pesticides do not wash off, ever. Besides the pesticide residue left on the fruit, the ground is prepared by pumping fumigants into it to sterilize the soil, killing every living creature that lives in the soil. You can read more on EWG’s website.

To prepare your strawberries, do not wash until you are ready to use or eat them. Water is their enemy. I like to slice them up and add a little sugar, macerate or squash them down a little and let them sit for awhile while the flavor develops. I sometimes will add a little Grand Marnier to the mix for an added dose of flavor. Spread them on a biscuit, slice of angel food cake, over ice cream or just eat them out of a bowl. Enjoy your strawberries while the sun is shining. Here’s a little individual cheesecake recipe for you to enjoy.

Mini Strawberry Cheesecake

Print
  • Crust:
  • 1 1/4 cups graham cracker crumbs
  • 3 tablespoons brown sugar
  • 5 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, room temperature
  • 1 large egg, room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup sour cream, room temperature
  • 1 teaspoon vanilla extract

Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners or oil the inside of small jam jars.

Make the graham cracker crust:

Stir together graham cracker crumbs, sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.

Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract. (Room temperature ingredients are a must to avoid lumps!)

Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.

Serve plain or topped with whipped cream and berries.

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