Tag Archives: cooking with herbs

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.

Pop Up Cooking Demo

TOOC LOGO

Seal Beach tasting room
June 23rd
Thur, 6:30 – 8:30

Tuscan Al Fresco Dinner

stuffed pork loin

Artichoke Pesto Bruschetta

Tuscan Summer Salad
Gigante White Beans with Roasted Red Bell Peppers
Pork Tenderloin Stuffed with Sundried Tomatoes, Goat Cheese, Basil & Toasted Pine Nuts
Bucatini with Porcini Mushroom Sauce
Rustic Berry Tart

Call Now for reservations 

562-296-5421
Sponsored by

Tomato Confit

Is your garden overflowing with tomatoes? I always grow too many and one of my favorite ways to make them go a little farther is to oven dry them. Much like sun dried, these concentrated gems pack a powerful punch and can be used in any dish where you’d use tomatoes. Especially nice on a cheese plate with some creamy goat cheese nearby.

tomatoconfit-chez pim 2006

 

To preserve them I turn them into a tomato confit and keep in my ‘pantry’ refrigerator. They can’t be water bath canned because of the oil, but they will keep for about 6 months in the refrigerator, if they last that long. The refrigeration will also help to preserve the oil and keep it from going rancid quicker. Use only fresh organic herbs and make sure you wash and dry them very well, you don’t want any water going into your beautiful confit.

Mangia (Eat!)

Print
  • 1 pound tomatoes, cut in half lengthwise
  • Sea salt and freshly ground black pepper
  • 1/4 cup olive oil, approximately
  • 1 tablespoon basil, chiffonade
  • 2 teaspoon fresh thyme
  • 1 clove garlic -- minced

Preheat the oven to 350°.

Arrange the tomato halves cut side up and close together on a baking sheet, season with salt and pepper.

In a bowl, combine olive oil, garlic, and herbs. Drizzle over tomatoes and bake until the tomatoes are soft and shriveled but still retain some moisture, 1-2 hours or more.

Let cool completely. Tomatoes can be stored in a glass jar, cover tomatoes with olive oil, add a fresh sprig of thyme, seal and refrigerate.

Photo: Chez Pim

Grilled Artichokes

Grilled Artichoke

 

Print
  • 2 large artichokes
  • 1-2 lemons
  • Sea salt and pepper

Place a steamer basket into a large pot, fill with water to just above steamer bed, bring to a boil while you prepare the artichokes.

Cut about 1” – 2” off the top of the artichokes with a serrated knife. Trim the stem to the desired length. Pull off any of the smaller leaves near the bottom and take a pair of kitchen shears to cut the prickly edge off the remaining leaves. Cut the artichoke in half lengthwise, rub the artichoke with a cut lemon, add the lemon juice and rind to the pot of boiling water and place the artichokes in the steamer. Cook for 30 minutes, remove the artichokes and let cool. Remove the choke with a spoon and set the artichoke halves into a large bowl. Toss the artichokes with olive oil and season with a little sea salt and pepper.

Heat your grill to medium-high heat and grill artichokes until slightly charred, turning occasionally, about 8 minutes. Serve with Walt's Wharf dipping sauce.

Walt’s Wharf Dipping Sauce

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

Melissas logo small

Photo: Food Network BBC

Square Foot Gardening

When I got my first community garden, the city had to run an ad to get people interested in gardening. That was 20 yrs ago, today we have a 3 year waiting list for available plots.

The first thing I did was research, which I love to do, on the best way to grow organic vegetables. The one book I kept going back to was ‘Square Foot Gardening’ by Mel Bartholomew, an engineer who redesigned the backyard garden in order to grow more vegetables in a smaller space. We all learned to garden from books and farmers who grew in large spaces on large farms, we don’t need to use their methods in our little backyards.

Photo:http://simplysquarefootgardening.blogspot.com/
Photo:http://simplysquarefootgardening.blogspot.com/

Mel’s design was basic, a 4 x 4’ raised bed with 6” sides (or taller) set upon landscape fabric to prevent weed or grass growth, other materials could also be used, then filled with equal portions of vermiculite, peat moss and compost and then divided into 16 one foot spaces. In each space Mel created a planting guide depending on the recommended space for each seed. Such as corn gets 1’ space to itself and so do tomatoes because they are large plants, smaller veggies can be planted 4, 16 or 18 to a square. We can help you understand that, we’ll be talking about Square Foot Gardening this Sat, May 14 at 10 a.m. at The Plant Stand in Costa Mesa.

You can also check out Mel’s book and website,

http://www.melbartholomew.com/what-is-square-foot-gardening/

Or

http://squarefootgardening.org/square-foot-gardening-method

 

the plant stand logo

2972-A Century Place
(In the back)
Costa Mesa, Ca

(714) 966-0797

May Cooking Class

Join

Chef Debbi

at

Temecula Olive Oil Co., Seal Beach Tasting Room

For a Demo Cooking Class

Thursday May 5th

Second Class Added

Thur, May 19th

6:30 -8:30

cioppino 2

May Menu

Bacon Roasted Chicken Rillette Crostini 

(Similar to Paté) with Olives & Cornichons

Header

Italian Chopped Salad

with Radicchio and Spring Vegetables

Header

Mushroom Florentine Penne

Header

San Francisco Style Cioppino

Header

Meyer Lemon & Blood Orange Cannoli

Call (562) 296-5421 for reservations

Sponsored by

Melissas logo small

April Cooking Class

Chef Debbi In The Kitchen

At

Temecula Olive Oil Co., Seal Beach Tasting Room

Thursday, April 21st

We have a few seats left, don’t delay

SIGN UP NOW!

6:30-8:30, approximately

 

Here is the sauce class you have all been asking for!

All sauces are are variations of French Cuisine’s ‘Mother Sauces’. We’ll share the most basic sauces and their variations and how best to adapt them to easy everyday cooking.

saucesbook

Winter Green Salad with Apples, Cranberries & Walnuts

Pomegranate French Style Vinaigrette, Pomegranate Vinegar

Header

Seared White Fish with Lemon Olive Oil Dill Sauce

With White Wine Poached Seasonal Vegetables, Lemon Olive Oil

Header

Irish Mac & Cheese with Smoked Bacon Au Gratin, Hickory Smoked Olive Oil 

Header

Minted Shortcakes with Grand Marnier Strawberry Sauce, Orange Olive Oil

Call (562) 296-5421 for reservations

Sponsored by

Melissas logo small

Microgreens & Sprouts

 

the plant stand logo

Sat. March 19th

10 – 11 a.m. Free

We’ll be exploring the world of

Microgreens & Sprouts

Moved to Sat. March 19th 10 – 11

Microgreen-Earthwise Gardening

Join us for some conversation and a tasty bite!

The Plant Stand
2972-A Century Place
(In the back)
Costa Mesa, Ca

(714) 966-0797

Photo from Earthwise Gardening

March Cooking Class

TOOC LOGO

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

Header

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!

Related Posts Plugin for WordPress, Blogger...