April Demo Class

We’ve Moved!

Join us in our new home at Chef Tech in Bixby Knolls, Long Beach with owner Chef Teri.

We now have a full kitchen with tables & chairs and lots of room. We look forward to seeing you there soon! See new address at the bottom of the class menu. You can sign up with Chef Debbi (call me, 562-243-3926) or click on the pay-pal button below. There is a small service charge for using pay-pal but you can always mail me a check. Classes are pre-paid reservations and cancellations are 100% refundable up to 3 days prior to class.

April Menu

Wed. April 10th

6:30 – 8:30PM

‘A Little Book of Cheese‘ is here!

Book Signing & Demo Class

How to Prepare a Cheese & Charcuterie Board and Tasting

Smoked Gouda and Red Pepper Grilled Cheese Sandwich Bites

Fried Blue Cheese Stuffed Olives

Italian Stuffed Shells with Broccoli and Pine Nuts

Brie Puff Pastry Pockets

NEW LOCATION!

Chef Tech Cooking School

3842 Atlantic Avenue
Long Beach, CA 90807

See April class date & menu by clicking on the month.

By Reservation Only, Sign up below

$55.00

(562) 243-3926

Debskitchen.com

[email protected]

Enjoy larger portions, Tables & More

Sponsored by

Feb Demo Cooking Class

2 / 3 / 192 / 10 / 19

We’ve Moved!

Join us in our new home at Chef Tech in Bixby Knolls, Long Beach with owner Chef Teri.

We now have a full kitchen with tables & chairs and lots of room. We look forward to seeing you there soon! See new address at the bottom of the class menu. You can sign up with Chef Debbi (call me, 562-243-3926) or click on the pay-pal button below, (you do not need to have a pay-pal account). There is a small service charge for using pay-pal but you can always mail me a check. Classes are pre-paid reservations and cancellations are 100% refundable up to 3 days prior to class.

Here are a couple of photo’s of Chef Tech’s Kitchen.

NOTE DATE CHANGE ON FEB CLASS

Wed., Feb. 27th

6:30 – 8:30, approximately

Caesar Dip with Crudités

Shrimp Lettuce Wraps

Glazed Steak Tips with Mushrooms & Blue Cheese

Dijon Roasted Potatoes with Parmesan & Chives

Red Velvet Cheesecake Cupcakes

NEW LOCATION!

Chef Tech Cooking School

3842 Atlantic Avenue
Long Beach, CA 90807

By Reservation Only, Sign up below

$55.00

(562) 243-3926

Debskitchen.com

[email protected]

Enjoy larger portions, Tables & More

See March & April class dates & menu’s by clicking on the month.

Sponsored by

Special Event

1 / 16 / 19

Get a preview of Chef Debbi’s upcoming NEW book!

A Little Book of Cheese

Cooking Demo at Temecula Olive Oil Co. Seal Beach

Thur. Jan 31, 6:30 – 8:30, approximately

Small Cheese Tasting
Smoked Gouda and Red Pepper Grilled Cheese Sandwich Bites
Fried Blue Cheese Stuffed Olives
Italian Stuffed Shells with Broccoli and Pine Nuts
Brie Puff Pastry Pockets

Taking reservations for all classes & Events

$45.00

By Reservation Only
(562) 296-5421
Temecula Olive Oil Co.
148 Main Street
Seal Beach, CA 90740

Sponsored by

Feb. Cooking Demo

1 / 15 / 19

Feb. Cooking Demo

Thurs. Feb 7th
Tues. Feb 19th
6:30 – 8:30, approximately

Caesar Dip with Crudités
Shrimp Lettuce Wraps
Glazed Steak Tips with Mushrooms & Blue Cheese
Dijon Roasted Potatoes with Parmesan & Chives
Red Velvet Cheesecake Cupcakes

By Reservation Only
(562) 296-5421
Temecula Olive Oil Co.
148 Main Street
Seal Beach, CA 90740

Events Sponsored by

Quick and Easy Charcuterie Board

12 / 29 / 1812 / 29 / 18

1 cup mixed olives
2 Tablespoons olive oil
1 teaspoon dried Italian herbs, ground
1 wedge triple cream brie
1 small jar of fig jam or fruit spread
8 ounces aged Gouda
8 ounces aged sharp cheddar, thinly sliced
1 baguette, sliced 1-inch thick
1 round of boursin, any flavor
2 packages of interesting looking crackers
1 wedge blue cheese, partially crumbled
1 small jar of honey
1 package mixed Italian meats
1 small bunch red seedless grapes
4 ounces nuts, mixed or single
1 package, 4 oz. of dried apricots
2 apples, cored and sliced tossed with lemon juice to prevent browning

Mix together olives, olive oil and ground Italian herbs, let rest for at least an hour or longer.

Don’t crowd the cheese on the platter, make the board big enough to accommodate all ingredients.

Put the mixed olives in a small bowl and place on the platter.

Place the triple cream brie on the platter and arrange the fig or fruit spread next to the brie.

Place the sharp cheddar and gouda on the board next with the baguette slices nearby.

Then arrange the boursin near the baguette slices with the crackers next.

Add the blue cheese and honey on the board filling out the outer edges of the board. Tuck in the Italian meats all around the board, add the grapes in clumps and spread the nuts throughout the board with little pockets of dried fruit. Place the apples near the cheddar cheese.

Fontina & Gruyere Gougére’s

12 / 29 / 1812 / 29 / 18

Makes 24-30

½ cup water
½ cup whole milk
8 tablespoons unsalted butter, cut into pieces
1 teaspoon salt
1 cup plus 1 Tb. all-purpose flour
4 whole eggs
½ cup grated gruyere cheese
½ cup grated fontina cheese

Preheat oven to 450° and line 2 pans with parchment paper or baking sheet liners.

In a large sauce pan, combine the water, milk, butter and salt and bring the mixture to a full boil over medium-high heat. When the butter has melted add the flour, all at once, and stir vigorously with a wooden spoon until the mixture forms a ball that pulls away from the sides of the pan.

Turn the heat down to medium and cook the dough for another 3 or 4 minutes to dry out and cook the flour taste out of the dough. It will look a little shiny and there will some starch remaining on the bottom of the pan and the dough will be stiff.

Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer or beat by hand with a stiff spatula.) Beat the dough on medium-low speed until it stops steaming and is just warm to the touch, about 1 minute.

Continue beating and add the eggs in one at a time. Wait for each egg to be absorbed completely before adding the next. Scrape down the sides of the bowl if needed. Once the dough comes together after the addition of all the eggs, add the cheese and mix until it’s well distributed.

Scoop rounded tablespoons of dough onto the baking sheets, spacing the about 1-inch apart. They can be piped on using a piping bag or a storage bag with the corner snipped off.

Press the top down with a fork or spoon dampened slightly with water, until the tops are smooth. Brush with the egg wash mix and bake for 5 minutes. Turn the heat down to 350° and bake for 20-25 minutes until they are golden brown. Rotate the sheets half way through the baking period. If the inside of the gougere isn’t done, turn off the oven and prop the door open with a wooden spoon for about ½ hour so they can dry out a little.

The gougere’s can be stored in the refrigerator up to a week or frozen for a month. You can fill these with any kind of cheese stuffing or serve them as a stand-alone bite.

Chicken Parmesan Meatballs

11 / 30 / 18

1 # ground chicken
½ cup bread crumbs
¼ cup grated parmesan cheese
2 tablespoons Italian flat leafed parsley, chopped
1 large egg
1 tablespoon fresh ground Italian spices
Sea salt and pepper
Olive oil
28 oz. can crushed tomatoes
1 ½ cup shredded mozzarella cheese

Combine ground chicken, bread crumbs, parmesan cheese, parsley, egg and season with ground Italian spices and salt and pepper. Heat a large sauté pan, add enough oil to coast the bottom of the pan and brown meatballs on all sides. Remove meatballs and whip out the pan with a towel. Add the crushed tomatoes to the pan and bring to a simmer. Add the meatballs and mozzarella cheese and cook until the cheese is melted, about 10 minutes. Cover with a lid if you like to melt the cheese faster, the meatballs are already cooked.

Serve immediately over pasta.

Meatballs and sauce can be frozen for up to 3 months.

Adapted from Delish

January 2019 Cooking Demo

11 / 28 / 18

Join us in Seal Beach

NEW DATES/DAYS

Thur. Jan 10^th

Tue Jan 22

6:30 – 8:30, approximately

Pink Grapefruit, Avocado & Watercress Salad with Pomegranate Vinaigrette

Chicken Cordon Bleu

Spaghettini with Vodka Cream Sauce

Winter Roasted Vegetables with Basil Vinaigrette

Lemon Curd Cream Puffs

$45.00
Taking reservations now, call:
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421

December Cooking Demo

11 / 16 / 18

Join us in Seal Beach

Thursday,

Dec. 6th Only!

6:30 – 8:30, approximately

Camembert & Cranberry Pastries

Mini Spanakopita

Cabernet Braised Short Rib Bites

Warm Potato Salad with Bacon

Chocolate Peppermint Cake

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

Sponsored by

What’s coming up in 2019?

We will continue to host 2 cooking demo’s a month but we will host them on Thursdays and Tuesdays. Here are the dates for Jan – Mar. Menu’s tbd

Jan

Thur. 10th & Tues. 22nd

Feb.

Thur 7th & Tues 19th

Mar.

Thur 7th & Tues 19th

Happy Holidays!

Herb Roasted Turkey

11 / 16 / 18

From my book, What’s In Your Pantry. Buy the book here

Herb Roasted Turkey

I no longer stuff my turkey; it takes too long to cook the stuffing to 165°, the recommended temperature to kill any bacteria; by that time the turkey itself is overcooked. I can also make the dressing the day before, bake it and heat it while I’m making the gravy.
Try serving with Duchess Potatoes instead of the traditional mashed.

12-14 lb. free range or organic turkey, room temperature
2 medium onion, quartered with skin on
4 carrots, peeled and rough chopped
3 celery stalks, rough chopped
1 bay leaf
1 bunch Italian flat leaf parsley
1 bunch fresh sage
1 bunch fresh thyme
¼ cup butter, room temperature
salt and pepper
1 lemon, Meyer lemon is preferred
1 cup white wine
1 cup turkey stock, see recipe in Basics chapter
Gravy
¼ cup dry white wine
8 tablespoons unsalted butter
½ cup flour
7 cups turkey stock, approximately
salt and pepper

Preheat oven to 425°.

Wash and dry turkey inside and out; dry well.

Choose a roasting pan that will fit the turkey with no more than 2” of space on any side, otherwise the juices that accumulate in the bottom of the pan may burn.

Place ¾ of the onion, carrots and celery plus bay leaf, ½ of the bunch of parsley, sage and thyme into the bottom of a baking pan that will fit the turkey, don’t let the turkey hang over the edge and make sure there is no more than 2” open on each side of the bird. (The turkey will sit on this bed of vegetables instead of a rack).

Pat the turkey dry and rub the turkey with butter, season with salt and pepper. Squeeze lemon over turkey and tuck rind under the bird. Insert an oven-proof probe thermometer into thick part of the thigh and set for 165°.

Pour wine and turkey stock in the bottom of the pan and place uncovered in hot oven. (The total cooking time will be approximately 1 – 1 ½ hours).

Baste after ½ hour; if you don't have enough juice in pan use some extra stock. Do not cover bird until browned and then loosely place foil over breast. If wings start to brown too early, wrap with foil. Baste every ½ hour until the turkey is done. Remove from the oven, place turkey on a cutting board or platter, and tent lightly with foil, do not remove probe thermometer until you’re ready to carve the turkey. Let the turkey rest for 20 minutes before carving.

Remove the vegetables and herbs from the roasting pan; place the roasting pan on two burners, add the wine, and turn the heat to medium, bring to a boil and scrape the bits (fond) from the bottom of the pan. Strain this liquid into a large measuring cup, through a cheesecloth lined sieve before continuing, add turkey stock to equal 8 cups.

Make a roux for the gravy:

Add ½ cup of butter to the hot roasting pan and, when melted, add flour and whisk until roux is light brown.

Whisk pan the reserved pan drippings and stock into the roux, pouring in a steady stream until desired consistency is reached. Season with salt and pepper, keep warm.

Makes approximately 8 cups.

Turkey will serve 8-10