Tag Archives: cooking

Blackberry Crumb Bars

blackberry crumb bar-smitten kitchen

Blackberry Crumb Bar

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  • 6 tablespoons unsalted butter melted, and
  • 1/2 cup (1 stick), room temperature, plus more for pan
  • 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup confectioners' sugar
  • 1/2 teaspoon Grand Marnier or pure vanilla extract
  • 2 large eggs
  • 10 ounces blackberries

Preheat oven to 350°. Butter an 8-inch square-baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.

Make topping:

In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.

In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside.

In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy, add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45. Cool completely in pan. Using paper overhang, lift cake onto a work surface and cut into 16 squares.

Adapted lightly from Martha Stewart

Photo: Smitten Kitchen

French Yogurt Cake

French Yogurt Cakes

French Yogurt Cake

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  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 cup sugar
  • 1 lemon, grated and zest
  • 1/2 cup plain yogurt
  • 3 eggs
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup citrus olive oil

Center a rack in the oven and preheat the oven to 350°. Generously butter an 8 1/2-x-41/2-inch loaf pan and place the pan on a baking sheet. A cake pan, Bundt cake pan or any other pan may be used; you made need to adjust the cooking time.

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 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. You’ll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.

Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold, and cool to room temperature right side up on the rack.

Glaze (optional)

½ cup lemon marmalade mixed with 1 teaspoon water

To Make the Glaze:

Put the marmalade in a small saucepan or in a microwave-safe bowl, stir in the teaspoon of the water and heat until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

Adapted from Dorie Greenspan

So. Coast Plaza Garden Show Recipes

Windrose Farms Oct 2014-Herb & Cheese Tart w.

 

Spring Herb Tart

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  • 1 recipe pate Brisée recipe, with
  • 1 Tb. chopped fresh thyme, add thyme to flour and stir well
  • ½ pound fontina cheese, grated (or more-to your taste)
  • 1/2 pound fresh asparagus, trimmed and cut into ¼” pieces
  • 1 tablespoon Parmigiano-Reggiano
  • Salt and pepper, to taste

Preheat the oven to 400°. Pre-bake the shell according to directions in Pate Brisée recipe. Let cool to room temperature or cool overnight. Sprinkle with the cooled crust with fontina cheese. Arrange the asparagus pieces around the bottom of the shell, season with salt and pepper; sprinkle with Parmigiano-Reggiano. Bake until the cheese is melted, about 15 minutes. Garnish with fresh herb sprigs. Serve room temperature or slightly warmed. Can be served along with a light salad tossed with vinaigrette dressing.

Serves 6

If you wanted to turn this into a quiche mix together 4 eggs & one cup of cream, half and half or milk. Pour it over the cheese and asparagus and bake approximately 40 minutes. You may have to cover the edge of the crust with foil to prevent it from burning.

Adapted from 'What's In Your Pantry' by Debbi Dubbs

Pate Brisée (Pie Crust)

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From ‘What’s In Your Pantry’

www.debskitchen.com
[email protected]

  • Pâte Brisée (Pie Dough)
  • 2 ½ cups flour, (10 ¾ oz.)
  • 1 teaspoon salt
  • 2 sticks butter, cut into pieces
  • 3-5 tablespoons ice water
  • 1 tablespoon sugar (for Pâte Sucrée, sweet pie dough)

Add flour and salt (sugar also if making Pâte Sucrée) into the bowl of a food processor; pulse a few times to incorporate all the ingredients.

Add the butter and process until the mixture is crumbly and the butter is pea size.

Place the mixture into a wide bowl and add water 1 tablespoon at a time until the mixture comes together. Don’t overwork the dough or it will be tough, not flaky. Once the dough comes together in a ball, divide it into two pieces, flatten into disks, wrap in plastic wrap and refrigerate for 30 minutes.

Dough can be wrapped well at this point and frozen for up to three months. Let the dough defrost overnight in the refrigerator before using.

Roll one chilled disk out on a floured counter or rolling mat, lifting and moving the dough every few rolls to help prevent sticking. Add only enough flour to the counter to keep the dough from sticking.

Place your pan on top of the dough to make sure it is the correct size, it should be slightly larger than the pan, then roll the dough onto your rolling pin and unroll over your pan. Gently lift and lay the dough to fit the pan, never pull the dough to stretch it. Lightly press the dough into the pan, roll your rolling pin over the top edge of the tart or pie pan and remove excess pastry.

Cover and refrigerate for 30 minutes. Preheat your oven to 400°.

To blind bake:

Blind baking is baking the dough without filling.

Prick the bottom and sides of the dough; cut a piece of foil large enough to cover the bottom and sides of the dough, butter the dull side and lay the buttered side on the bottom of the dough and press into the sides. Line with pie weights or dried beans and bake in the center of the oven for 20-25 minutes or until lightly browned. Remove the weights and foil and let cool before filling

Makes 2 - 10” crusts

Berry Salad with Pomegranate Vinaigrette

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  • ½ shallot, minced
  • 2 teaspoon Dijon mustard
  • ½ cup Pomegranate vinegar, another light vinegar could be used as well
  • ¾ cup extra virgin olive oil, approximately
  • 6 cups baby greens, washed and dried well
  • 2 small Persian cucumbers, sliced
  • 2 cups croutons
  • 1 container each of strawberries, blueberries and raspberries (strawberries sliced)
  • 2 avocados, diced, optional

In a small bowl mix together the shallot, Dijon mustard and vinegar. Add a pinch of sea salt and a little grind of pepper. While whisking slowly pour the oil in until the dressing starts to thicken a little and emulsify. Stop and taste the dressing before adding the remaining oil. You may not need all of the oil depending on the flavor of the vinegar. Add more as necessary.

In a large salad bowl toss together the lettuce, cucumbers and croutons with a little of the dressing. Just until the greens have a shimmer of dressing on them. Season with sea salt and pepper, toss again, taste and adjust dressing and seasonings. Add berries and avocados and drizzle with a little of the dressing.

Serves 6

Lemon Chiffon Cup Cakes with Fresh Berries

chiffon-cake,photo Marcus Nill

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  • 2 cups all purpose flour
  • 1½ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 8 eggs, separated
  • ¼ cup lemon juice
  • ¼ cup water
  • 2-1/2 tablespoon grated lemon zest
  • Lemon Glaze
  • 6 tablespoon butter, melted
  • 1 tablespoon grated lemon zest
  • 2 cups powdered sugar
  • 3 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Preheat oven to 325°F.

In large bowl, add flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined. In large bowl, beat egg whites until stiff peaks form.

Fold ⅓ of whipped egg whites into the batter to lighten. Gently fold in the remaining egg whites until mixture is combined; do not over mix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.

Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven and allow to cool completely. Run knife around the sides and center of cake to loosen.

For glaze, combine butter, zest, powdered sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula. Glaze will set hard within 30 minutes.

For Berries and Cream

Whip 1 pint fresh heavy cream and fold in sliced mixed berries.

Makes 24 cupcakes or 1 large Bundt cake

Courtesy of Martha Stewart

Photo: Marcus Nilsson

What to do in your Spring Garden

April in the Garden

Coming Soon....

Chef Debbi will be presenting a seminar, ‘Al Fresco Mothers Day Brunch’, at the South Coast Plaza Garden Show on Sat. April 25th, 12:30 in the Mitchell Gold & Bob Williams home store. Chef will be talking about spring vegetables, edible flowers and demonstrating a ‘Microgreen and Baby Lettuce Salad with Spring Vegetables, Edible Flowers and a Pomegranate Vinaigrette’ and serving that along with a Seasonal Asparagus and Goat Cheese Tart

The seminar is free but seating is limited.

What To Do in The Spring Garden in So. California

Last Chances:

You can get another crop of spring vegetables, peas (in cooler climates), asparagus, spinach, lettuce and last chance to plant artichokes from seedlings.

Spring Potatoes
Plant from certified organic ‘seeds’.

Spring and Early Summer

Tomatoes
Plant early season, cherry, heirloom & indeterminate varieties
Choose plants that are stocky with a thick stem, about the size of a pencil. Don’t choose plants with flowers or fruit on it, your tomato plant needs to develop strong, deep roots before starting to flower. Remove lower leaves and plant the seedling up to the first two set of leaves. All those furry little things on the side of the stem will turn into roots for you.
Companion plants to tomatoes are carrots, basil, lettuce and parsley.

Beans
All kinds of beans! Bush, pole and dried beans for winter soups and stews.
Companion plants to beans are corn, potatoes, radish and carrots.
Corn
Plant pole beans at the base of the corn and squash around the beans.

Beets, Turnips, Carrots and Radish
All grow underground in loose soil and can be grown in less sunny areas of the garden.

Peppers
All kinds of peppers can go in the ground, planting companions are spinach, basil and tomatoes.

Zucchini
Early squash can be planted but hold off on pumpkins until June if you want them for the fall holidays.

Herbs
Cilantro, Basil, Thyme, Dill, Fennel, Chives and most herbs will do well now.

Watch out for runners and re-seeders such as mint, oregano, borage, lemon verbena and pineapple sage for a few.

Now is a good time to amend your soil for the long summer growing season.

Bon Appetit!

Seminar is sponsored by 1logo 2004

Easter Potatoes

potato gratin-molly stevens

Potato Gratin

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This rich, creamy gratin gets a note of smokiness from the bacon between the layers of tender potatoes.
by Molly Stevens from Fine Cooking

  • 2-1/2 lb. Yukon Gold potatoes, peeled & sliced into 1/8-inch thick rounds
  • 2-1/2 cups heavy or light cream
  • Sea salt & fresh ground pepper, to taste
  • 4 oz. bacon
  • 3 medium leeks, white and light-green parts only, thinly sliced
  • 6 oz. grated Gruyère
  • 2 to 3 tsp. chopped fresh thyme
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 2 tablespoons unsalted butter, melted

Serves 8

Position a rack in the center of the oven and heat the oven to 400°F. Butter or oil a 3-quart gratin dish; set aside.

Put the potatoes, cream , 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.

In a medium skillet, cook the bacon until browned and fully cooked. Set aside to cool, reserving 2 tablespoons of the fat in the skillet. Heat the reserved fat over medium-high heat and sauté leeks until tender, fragrant, and lightly browned. Season to taste with salt and pepper. When the bacon is cool, crumble it into small pieces.

Using a slotted spoon, transfer half the potatoes to the prepared gratin dish, spreading them evenly. Layer on the leeks, bacon, Gruyère, thyme, and nutmeg. Top with the remaining potatoes spreading them evenly, and pour over any liquid remaining in the pan.

In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, and melted butter.

Evenly scatter the topping mixture over the potatoes. Bake the gratin until it’s bubbly, the top is brown, and the potatoes are completely tender when poked with a fork or a skewer, 25 to 30 minutes. Let the gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.

 

 

Artichoke Dip

 

artichokes Melissas

Walt's Wharf Artichoke Dip

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Adapted slightly from Walt’s Wharf recipe.

  • 1/4 cup sesame oil
  • 1/4 cup olive oil
  • 3 tablespoons local honey
  • 2 tablespoons lemon juice
  • 2 teaspoons sea salt
  • 4 tablespoons Lea & Perrins Worcestershire Sauce
  • 1 cup mayo

Mix all ingredients together until well blended. Taste for seasoning and adjust as necessary for your taste. Refrigerate until ready to use.


Chef Debbi

Citrus Olive Oil Cake

citrus

Most fruits and vegetables have a season, a time when they are picked and rushed to the market to maintain flavor and nutrition but when one talks about citrus it can be very confusing. Citrus ‘season’ really runs all year long with different varieties ripening at different times. During the summer months we have delicious Valencia oranges and Star Ruby Grapefruit, but you’ll find most citrus in season from fall until late spring.

In the market right now you’ll find Navel, Cara Cara and Moro Oranges, delicious Meyer Lemons and my favorite produce guru, Robert Schueller of Melissa’s Produce, recommends the Cocktail Grapefruit, Key Limes and Kishu tangerines! And all of us tangerines freaks know that come March those Ojai Pixie Tangerines start coming our way! The best of the best……

IMG_1122

Other than eating juicy, sweet citrus out of hand or in a dish our friends at Temecula Olive Oil crush seasonal citrus fruit, Blood Oranges or Meyer Lemons, at the same time they press their olives. While the Blood Orange Olive Oil is available year round, Meyer Lemon Olive Oil is seasonal usually beginning in early spring. If you see it on their shelves don’t hesitate, this oil sells out every year! I’ve used both Blood Orange and Meyer Lemon Olive Oil in this cake and each one is distinct and fabulous.

For those of you who can’t conceive of using an olive oil in a cake I urge to try this recipe, not only is it easy, it’s delicious. I like serving it with a little chopped citrus on the side or a handful of fresh raspberries.

 Click here for the recipe

Citrus Olive Oil Cake

citrus

 

Citrus Olive Oil Cake

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You can make this cake with any flavored or un-flavored olive oil that you like. Instead of poppy seeds try adding some dried cranberries or cherries. For serving dust with powdered sugar or make a citrus glaze with orange or lemon juice mixed with some powdered sugar and drizzle over the top of the cake, I like serving this with fresh raspberries on the side and a dollop of freshly whipped cream wouldn’t hurt either!
I’ve used cake pans, bundt cake pans and small Mason jars for this cake, just be aware of your baking time, test by inserting a clean toothpick into the center of the cake and it comes out dry.

  • 2 cups flour
  • 1 ¼ cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs, beaten
  • 1 ½ cups whole milk
  • ½ cup Orange olive oil, or any flavored olive oil
  • 1 orange, zested
  • 1 teaspoon vanilla
  • ½ cup sliced almonds
  • 1 tablespoon poppy seeds, optional

Preheat the oven to 350°.

Sift together the flour, sugar, salt, baking powder and baking soda Make a well in the center of the dry ingredients and whisk in the eggs, milk, olive oil, zest and vanilla. 


Add the almonds and poppyseeds to the batter, and mix with a spatula or wooden spoon. 


Pour the batter into a greased Bundt cake pan. Bake for 55 to 60 minutes, until the cake is golden on top. Cool the cake, invert on a plate and dust with confectioners sugar if you like.

If using Mason jars, spray the inside of the jar with oil spray and fill only 2/3 of the jar with batter. Place jar on a baking sheet and when all jars are done place the sheetpan into the oven and bake accordingly. Check the cakes at 30 minutes and then every 5 minutes until a toothpick comes out clean.

Mushroom and Gruyere Puff Pastries

Mushroom-Herb-and-Gruyere-Cheese-Mini-Turnovers6-690x400

 

Mushroom and Gruyere Puff Triangles

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A wonderful easy appetizer to make ahead and freeze individually, pull out cook as many as you need.

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups finely chopped Cremini mushrooms
  • 1 onion, chopped finely
  • 1 teaspoon dried Italian herbs, crushed
  • Sea salt & fresh ground pepper to taste
  • 2 tablespoon flour
  • ½ cup heavy cream
  • 3 tablespoons dry white wine
  • 1/3 cup shredded Gruyere cheese
  • 2 sheets of puff pastry, thawed (12x12 inches)
  • 1 egg + 1 tablespoon water, whisked together

Serves: 32

Preheat your oven to 400°.

Line 2 baking sheets with parchment paper. Set aside.

Heat a medium sauté pan over medium high heat, add butter and olive oil, and add the onion and sauté until translucent. Add the mushrooms, herbs, sea salt and pepper and cook until the mushrooms are lightly browned and no liquid remains in the pan.

Stir in the flour and cook for 1 minute, add the wine and cream.

Remove from the heat, and stir in the Gruyere cheese. Chill.

Place a rolling mat on your counter, or a large piece of parchment paper. Add a little flour and lightly roll out the puff pasty, cut into 16 pieces using a pizza cutter or knife.

You should keep the puff pastry as cold as possible, if it starts to stick or becomes doughy, return it to the refrigerator for about 10 min. Keep the second piece of puff pastry in the refrigerator while you work on the first one.

Scoop about 1 t tablespoon of the cold mushroom mixture into the center of the dough (do not overfill or they will leak). Fold the over in a triangle and, using a fork, press the edges together to seal them.

Place the mini turnovers onto your prepared baking sheet, at least 1 inch apart. Place in the refrigerator for 20 minutes and prepare the second batch. Refrigerate the second batch for 20 minutes for best results.

Brush the sealed edges and tops of the turnovers with the egg mixture.

Bake each tray for about 15 minutes, or until the tops are golden brown.

Adapted from Jo-Anna, A Pretty Life in the Suburbs, courtesy of Kendall Jackson

Minestrone Soup

minestronesoup

 

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This is my favorite cold weather soup, I love it with a little squeeze of lemon juice, it brightens up all the flavors in the soup. Served with a big chunk of homemade bread, it’s a meal all of it’s own. Make a big pot, the flavors get better the second day as it all marries together.

  • 2 tablespoons olive oil, approximately
  • 1/4 pound diced pancetta*
  • 1 medium onion, diced
  • 2 carrots, minced
  • 2 stalks celery, minced
  • 2 cloves garlic, minced
  • 1 tablespoon Italian parsley, minced
  • 1 can roma tomatoes, crushed, 15 oz.
  • 2 quarts chicken stock
  • 1 tablespoon Italian seasoning, crushed or ground, or as needed
  • 2 salt and pepper, to taste
  • 2 cups cooked mixed beans, red kidney, cannelini, black and borlotti
  • ¼ pound small pasta, cooked and cooled
  • 1 cup Swiss chard or spinach, chopped
  • 1 lemon, juiced, to taste
  • ½ cup pesto sauce or
  • 2 tablespoons Chef Debbi's Romano Herb Seasoning Mix**
  • Parmigianno-Reggiano, for garnish

Serves 6

Heat a Dutch oven over medium high heat. Add 1 tablespoon of oil; when hot add pancetta and sauté until lightly browned. If needed, add another tablespoons of oil and onions, carrots, celery; sauté until the vegetables are translucent, approximately 3 - 4 minutes. Stir in garlic and parsley and then add the tomatoes and chicken stock. Season to taste with Italian seasoning, salt and pepper; bring to a boil, then turn heat down to a simmer. Cook for 20 minutes.

If using canned beans, rinse and drain them before adding to the soup. Add Swiss chard or spinach to the soup and cook until slightly wilted. Add pasta and lemon juice, stir to mix well, adjust the seasoning and ladle into bowls.

Swirl a little pesto on top or Debbi's Romano herb mix and garnish with Parmigianno-Reggiano.

*Omit for vegetarian version

**Romano Herb Seasoning Mix available www.debskitchen.com

Cioppino

Cioppino

Image: Wikipedia

 

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San Francisco style cioppino will warm you up on a cold day; serve with warm crusty bread and you could even imagine you heard a foghorn. This is my adaptation of a favorite dish, don’t let the long list of ingredients dissuade you; this is quite easy to make.

  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 celery, chopped
  • 2 cloves garlic, minced
  • 2 cups dry white wine
  • 1 quart chicken stock, or fish stock
  • 1 lg. can whole plum tomatoes with juice
  • 2 tablespoons Italian seasoning, crushed
  • 1 tablespoon cilantro -- chopped
  • 1 lemon, zested and juiced
  • salt and pepper
  • 1 pound white fish, halibut, sea bass, cut into large pieces
  • 1 pound small clams, washed
  • ½ pound calamari, cleaned and sliced
  • 1 pound large shrimp, peeled and deveined
  • 1 pound Dungeness crab, cut into 3-4” pieces, shell on
  • ¼ cup chopped parsley
  • ¼ cup lemon zest
  • red pepper flakes, optional
  • Lemon wedges

Serves 6

In a large Dutch oven over medium heat, add oil and butter; when butter has melted, add onion and celery; sauté until translucent. Add garlic and stir briefly, do not brown. Add wine, stock, tomatoes with juice, herbs, lemon zest and salt and pepper; bring to a boil, then turn down to a simmer and cook for 30 minutes.

Add fish and clams to simmering broth, cover and cook 5 minutes.

Add calamari and shrimp, cook until shrimp are barely pink; then add crab and press gently to immerse in broth; cover and cook just

until hot, 2 to 3 minutes.

Ladle cioppino into wide bowls and sprinkle with parsley and lemon zest. Serve with lots of crusty bread and lemon wedges.

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