Tag Archives: cooking with herbs

Nov. Cooking Demo

 

Join us in Seal Beach

Thursday,

Nov. 8th & 15th

6:30 – 8:30, approximately

Menu

Citrus & Pomegranate Hamachi with avocado & Pistachio

Duck a ’la apricot

Cranberry & Chestnut Dressing

Balsamic Roasted Brussels Sprouts with Parmesan

Sea Salt Chocolate Mousse

$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by

Oct. Cooking Demo

Join us in Seal Beach

Thursday,

Oct. 11th & 18th

6:30 – 8:30, approximately

Fall Harvest Celebration Menu

Gazpacho Shooters

Fall Salad with Oranges and Pomegranate Arils

Santa Maria Style Tri Tip

Ranchero Beans

            With Tortillas

Mini Tangerine Olive Oil Cakes

$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by

 

Photo: Food and Wine Magazine

Sept. Cooking Demo

 

Join us in Seal Beach

Thursday,

Sept. 13th & 27th,

6:30 – 8:30, approximately

Italian Summer Chopped Salad

Quick Skillet Chicken Dinner

with Mushrooms, Zucchini, Cherry Tomatoes

Rigatoni with Vodka Sauce

Apple Spiced Coffee Cake

$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by

July Cooking Demo

Join us in Seal Beach

Thursday,

July 12th & 19th,

6:30 – 8:30, approximately

Caprese Skewers with Fresh

Sprouts & Edible Flower Salad 

Couscous with Sautéed Green Beans and Almonds

Balsamic Glazed Pork Tenderloin with Stone Fruit Salsa

Peach Crisp

$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by

May Cooking Class

Join us on

Thur.  May 10th & 17th

6:30 – 8:30, approximately

French Onion Soup

Bistro Salad

Beef Bourguignon

Mini Pixie Tangerine Eclairs with Chocolate Sauce

$45.00

For reservations call

Temecula Olive Oil, 148 Main St. Seal Beach

(562) 296-5421

Sponsored by

Photo by Applebees

April Demo Cooking Class

 

Join us on

Thur.  April 12 or 26

6:30 – 8:30, approximately

Endive Spears with Blue Cheese, Pear, Candied Pepitas and Orange-Shallot Vinaigrette

Grilled Salmon with Citrus Salsa & Spring Micro Greens

Roasted Asparagus with Lemon Gremolata and Parmesan

Balsamic Strawberries in Meringue Nests with Crème Fraiche

$45.00

For reservations call

Temecula Olive Oil, 148 Main St. Seal Beach

(562) 296-5421

Sponsored by

 

Feb 2018 Cooking Demo

Join us on

Thur. Feb 8th or 22nd

6:30 – 8:30, approximately

 

Menu

Crab Imperial Stuffed Mushrooms

Baby Spinach Apple Salad with Pecans & Dried Cherries

Skirt Steak with Shallot Pan Sauce

Roasted Smashed Potatoes

Chocolate-Orange Panna Cotta w/Fresh Berries

$45.00

For reservations call

Temecula Olive Oil, 148 Main St. Seal Beach

(562) 296-5421

Sponsored by

 

December Cooking Demo

 

Last Class of the Year

Festive Family Dinner

Thursday December 7th

6:30 – 8:30, approximately

Menu

Artichoke Bruschetta

Tomato Bisque with Gruyere & French Ham Croutons

 Italian Roasted Beef in Barolo Wine Sauce

Balsamic Butternut Squash, Brussels Sprouts & Pecans

Stuffed Shells with Homemade Ricotta

Cranberry-Orange Olive Oil Cake

$45.00

For reservations call  Temecula Olive Oil, Seal Beach

(562) 296-5421

Sponsored by

Nov. Cooking Demo

Join us for our next cooking demo

Entertaining Menu’s

Thursday, 6:30-8:30, approximately

Nov 9th & 16th

 

Menu

Smoked Trout Canapés

Spinach Bacon Salad with Pine Nuts & Croutons

Roast Duck Breast with Blackberry-Orange Sauce

Pumpkin Risotto with Pomegranate Arils & Shaved Parmesan

Haricot Vert (French style Green Beans) with Bacon & Pearl Onions

Mini Pumpkin Cheesecakes

$45.00

For reservations call  Temecula Olive Oil, Seal Beach

(562) 296-5421

Sponsored by

Oct. Cooking Demo

Join us for our next cooking demo

Thurs. October 12th & 19th

6:30 – 8:30, approximately

Reservations required (see below)

Oktoberfest in Seal Beach

Roasted Grape Focaccia with Goat Cheese

Pear Salad w/Cranberries & Caramelized Walnuts

Pork Tenderloin with Yukon Gold Potatoes, Apples & Shallots 

Caramelized Brussels Sprouts with Pancetta

       Chocolate Pumpkin Cupcakes

 

$45.00

For reservations call

Temecula Olive Oil

(562) 296-5421

Sponsored by

Photo: Hector Sanchez

Gazpacho Couscous Salad

A perfect summer salad that you can make ahead; it actually is better the next day! An easy ‘from the pantry’ salad, adjust ingredients to what you have on hand, what you find from the farmers market or your own garden, or even some of last nights grilled chicken or shrimp. Serves 6

Couscous Gazpacho Salad

Print
  • Couscous ~
  • 2 1/2   cups chicken, vegetable stock or water
  • 12        ounces couscous
  • 2          tablespoons butter
  • 1          clove garlic, smashed
  • 2          green onion, minced
  • 4          tablespoons Italian parsley
  •             Salt and pepper, to taste
  • 1/4      cup toasted pine nuts, or more
  • Dijon Vinaigrette ~
  • 1/2      cup red wine vinegar
  • 1         tablespoon Dijon mustard
  • 3/4      cup vegetable or olive oil
  • 1          small shallot, minced
  • 3          grinds herb seasoning, I use Italian
  •            Salt and pepper, to taste
  • Gazpacho Salad ~
  • 1          container (pint) cherry tomatoes, halved
  • 6          small Persian cucumbers, diced
  • 1          roasted red bell pepper, diced
  • 1          small red onion, diced
  • 2          stalks celery, diced
  • 1          tablespoon basil, chopped

Couscous

In a saucepan, add the stock, butter and couscous; bring to a boil, remove from heat stir in garlic and green onion, cover and let stand for 5 minutes. Remove garlic and fluff with a fork. Set aside to cool.

Vinaigrette   

In a small bowl add vinegar, mustard and shallot, whisk together. Slowly whisk in the oil in a thin stream to emulsify. Add seasonings to taste. Can be refrigerated for 3 weeks, bring to room temperature before using.

Salad

In a large bowl, add all chopped ingredients and toss with a little of the dressing. Let stand for 5 minutes. Toss couscous and vegetables together adding a little more dressing as necessary, to taste.

August Cooking Demo

Join us for our next cooking demo

Thurs. August 10th & 17th

6:30 – 8:30, approximately

Reservations required (see below)

End of Summer Party

Artichoke Bruschetta

Heirloom Tomato & Asparagus Salad

 Clambake BBQ Foil Packets

With Shrimp, Clams, Sausage, Fresh Corn, Baby Yukon Gold Potatoes in Lemon Herbed Garlic Sauce

Watermelon Sorbet

 

$45.00

For reservations call

Temecula Olive Oil

(562) 296-5421

Sponsored by

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