One Skillet Dinner

One Skillet Kielbasa, Potatoes, Veg & Sauerkraut

This is a quick and easy one pot dish that you can make stove top or in your Instant Pot. For variety change the vegetables with the seasons if you like.

Serves 6 – 8

4 small red potatoes, cut into slices or chunks
Sea salt and fresh ground pepper
1 ½ cup chicken stock
2 medium carrots, cut into slices or diced
½ medium sized leek, sliced in half and then into half moons
1 red bell pepper, cut into strips
1 kielbasa, cut into ½" pieces
½ cup white wine
1 8 oz. bag Boars Head sauerkraut, drained, you can use a different brand, but I think Boers head is the best I can find
1 tablespoon Italian parsley, minced

Heat a deep sauté pan over medium heat and barely coat the bottom of the pan with a little olive oil or butter. Add the potatoes and stir for a couple of minutes. Sprinkle with a little sea salt and fresh ground pepper, cover the potatoes with chicken stock, reserving the rest of the stock. Cook the potatoes until almost done and the stock has reduced to almost nothing in the pan. Add a little more oil to the pan and add the carrots, cook for 1 minute before adding the leek, red pepper and kielbasa. Season again with a little sea salt and fresh pepper. Add the wine and reserved chicken stock, cook for 5 minutes or until the vegetables have cooked but still have a little crunch. Add the sauerkraut and cook until heated, stirring once or twice. Garnish with parsley and serve.

Feb 2018 Cooking Demo

1 / 6 / 18

Join us on

Thur. Feb 8th or 22nd

6:30 – 8:30, approximately

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

How to Cook Barley

1 / 5 / 18

Barley Basics

There are several types of barley, flaked, flour, grits, hulled, pearl and more. Most of the barley you’ll find in the supermarket is pearl barley or polished barley, which has had its hull removed, and most of the nutrients that go with that, but also reduces the cooking time (slightly). An un-hulled barley can take up to 20 minutes longer to cook but it’s an excellent source of fiber and keeps you fuller longer. Bob’s Red Mill has a great ‘hull-less’ barley that still contains the bran. It’s an ancient variety that grows in a loose hull thus saving much of the nutrition but it does take as long to cook as the un-hulled barley. Use 3 parts water or stock to 1 cup of barley; if using pearl barley start checking after about 20 minutes of cooking, barley can take up to 1 hour to cook. Try using a pressure cooker making a larger batch than you need and freezing the cooked barley in 1 or 2 cup packets for later use in soups or salads or as a side dish.

Some people like to soak their barley overnight or even for just a few hours. It doesn’t cut down much on cooking time and may alter the appearance or color of the grain but if you have trouble digesting whole grains this may work for you. Whole grains contain an anti-nutrient called phytic acid which binds with certain minerals (e.g. zinc, phosphorous, calcium and iron) and prevents them from being absorbed by the body. Phytic acid is also very hard on the digestive system. Most of the phytic acid is contained in the exterior bran and germ layers of the grain. Ironically, whole grains are much higher in minerals than polished or refined grains, but we won’t receive those benefits unless we neutralize the phytic acid. Soaking your grains before cooking them will neutralize the phytic acid and release the enzyme inhibitors, making them easier to digest and the nutrients easier to absorb. Soak overnight with a little squeeze of lemon juice or other acidic liquid (apple cider vinegar etc.), drain and rinse before using.

Barley Basics

To make in a pressure cooker or Instant Pot check the manufacturer’s instructions or try this website for info, https://instantpot.com/instantpot-cooking-time/

3 cups water or stock
1 cup barley
1 generous pinch of salt, optional

Combine the barley and water or stock in the saucepan. Add the salt if using.

Bring to a boil over high heat, then lower the heat, cover and simmer, checking at 20 minutes for pearl or polished barley. Keep an eye on the pot as barley will give off a lot of foam at first and can cause the pot to boil over, for hulled barley, start checking at 40 minutes. The barley is done when it has tripled in volume and is soft yet chewy. Add more water if the pan becomes dry before the barley has finished cooking; check every 5 minutes until desired chewiness is reached.

When the barley is done, it will have absorbed most of the water. If there is a little water still left in the pot, just leave the barley to sit for 10 minutes, covered, until it has all been absorbed. If there is a lot of water left, drain the barley. If you want to cool it quickly to freeze, spread it out on a half sheet pan until cool, then measure and freeze.

Salisbury Steak

12 / 30 / 17

Salisbury Steak with Mushroom Gravy

Here’s a great recipe for a weeknight dinner, easier than stopping at the store or fast food for dinner. Make sure to stock your pantry ahead of time.

Salisbury Steak
1 pound ground beef
1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
1 egg
2 tablespoons ketchup
1/2 teaspoon Worcestershire sauce
2 teaspoon dry mustard powder
1 teaspoon garlic powder
Large pinch of sea salt and pepper
1 tablespoon olive oil
½ onion, finely chopped
1 package mushrooms, sliced or 5 oz.
Gravy
2 tablespoons unsalted butter
3 tablespoons flour
2 cups beef stock
2 teaspoon Dijon mustard
2 teaspoon Worcestershire sauce
Sea salt and pepper

Be sure to form the patties into ¾” thick ‘burgers’ and cook according to directions. This will ensure that your Salisbury Steaks come out perfectly cooked and not overdone. The recipe is really as easy as cooking one of those frozen dinners and tastes so much better! Serve with mac and cheese, mashed or roasted potatoes.

Mix the Salisbury steak ingredients with your hands or a wooden spoon, form into 4 thick patties (about ¾” thick) and set aside.

In a deep sided skillet, heat oil and when hot add onion and sauté until translucent. Add the mushrooms into the pan and cook, stirring until lightly browned. Transfer into a bowl.

Add a splash of oil, if needed to the pan and add the meat patties, cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside).

Take the skillet off the stove and transfer meat patties onto a plate. Turn the heat down to medium low.

Return skillet to the stove and add butter. Once melted, add flour and cook for 30 seconds. Whisk in remaining Gravy ingredients until smooth. Increase heat to medium then transfer the reserved onions and mushrooms into the gravy. Stir, then add the patties into the gravy along with the juices on the plate. Cook for 7 minutes, or until gravy is thickened and patties are just cooked through, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.

Remove steaks onto a plate. Adjust the seasoning, if needed, with salt and pepper.

Adapted from Recipe Tin Eats

Photo: Recipe Tin Eats

Holiday Roast

12 / 21 / 17

Prime Rib actually refers to the grade of the beef that you are using, prime grade is the best you can buy and you will pay dearly for it but it’s a true holiday treat. You could purchase a Choice grade standing rib roast and still have a very lovely dinner for a lot less money. If you don’t like meat rare to medium then you’ll be better off serving another cut of meat for a special dinner as the roast can be dry and tough if overcooked.

Prime Rib

The easiest holiday roast you can make. Add some scalloped potatoes, a great salad or side vegetable and you’re done in the kitchen.

Serves 2 – 4
1 Bone in standing rib roast, prime or choice grade, about 2 ½ - 3 lbs.
Sea salt and fresh ground pepper, I like Himalayan Pink Sea Salt
Mild flavored olive or vegetable oil
Butcher twine, optional
Probe meat thermometer (not optional)

Preheat your oven to 400°. Line a baking or sheet pan with parchment paper and set aside.

*If you’d like to make the roast easier to carve when hot, cut the bone off the meat before cooking. Use a boning knife and slice as close as possible to the bone between the bone and the meat. Now tie the bone back on to the meat with butcher twine, when the roast is ready to slice just cut the twine and remove the bone, saving to make stock or soup, and slice the meat as desired. Remember to always cut across the grain of the meat.

Remove the meat from the refrigerator at least 1 hour before cooking. Dry the meat well then rub it with a little of the oil and season generously with sea salt and pepper. Heat a sauté pan that’s just a little larger than the roast over medium high heat, when hot add roast and brown all sides of the meat. Do not add oil to the pan, sear the roast quickly and remove to the prepared sheet pan. If you can stand the roast to rest on the bone then do so, otherwise place on the sheet pan on one side. Insert a probe meat thermometer into the thickest part of the meat without touching any part of the bone.

Cook the roast for 10 minutes and then turn down the oven temperature to 350°. Continue to roast until temperature reaches 130°, about 10 minutes. Remove from the oven and loosely cover with foil and let rest for about 10 minutes. The temperature will rise, this is called carry over cooking time and the roast will be rare to medium rare when sliced. If you’d like the roast closer to medium, cook until the temperature reaches 135°; do not overcook.

December Cooking Demo

11 / 7 / 17

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

Chicken Stew Cassoulet

10 / 3 / 17

Chicken Stew Cassoulet

8 chicken thighs
Sea Salt and pepper to taste
2 tablespoons butter
2 tablespoons canola oil
1 small to medium onion, finely chopped
4 carrots, cut in half and then sliced into half-moons about ¼” thick
3 celery, sliced 1/4" thick
3-4 cups chicken broth
2 bay leaves
1 tablespoon dried thyme, crushed
1 lg. can whole tomatoes
2 cups white beans
1 cup bread crumbs, large pieces not fine

Rinse and pat dry the chicken. Trim any excess skin and fat.

Preheat oven to 375°.

Heat a large Dutch oven, add the butter and oil. Season the chicken with sea salt and pepper, place the chicken pieces skin side down in the pan and brown well on both sides. Don’t crowd the chicken in the pan, do this in 2 steps if needed.

Set aside and pour off most of the drippings leaving about 2 Tablespoons in the pan. Sauté the onions, carrots and celery, return the chicken to the

pan and add chicken broth, bay leaves, thyme, tomatoes, white beans and a little salt

and pepper. Cover and place into oven and cook 30 minutes.

Check to make sure that chicken is nearly cooked.

Add bread crumbs and return to the oven, uncovered. Cook until crumbs are

lightly browned, about 15 minutes.

Soup Season

10 / 3 / 17

Photo: Christina Peters

I love fall and winter and I love to cook hearty stews and warming soups. One of the most important ingredients is stock or broth for your dish and homemade is the best. Most of the time spent making stock is hands off, it needs to simmer for a good 4 hours so prep time in the kitchen can be limited to about 1/2 hour. Cut most of that time in half by making the stock in your pressure cooker but I like the results better just simmered slowly on the back of the stove. (Besides it makes your house smell wonderful!) I’ve included a list of descriptives for stock, broth, stew, soup etc. And my recipe for a perfect stock; stock is made with bones and broth is made with pieces of meat and vegetables and is a little less hearty than stock. Keep some stock in your freezer for quick meals during the winter season. Recipe below but here are some descriptives of soups, stews etc.

Bisque: a rich, thick usually smooth soup. Thickened either by pureeing or adding cream and usually made with some kind of seafood.

Chowder: a thick, chunky soup

Stock: clear savory liquid made from vegetables or meat on the bone

Broth: similar to stock but made with just meat or vegetables, not a hearty as stock

Gazpacho: a cold vegetable soup usually with tomatoes as main ingredient

Gumbo: thick broth with creole seasonings and chunks of meat & vegetables

Stew: thick soup with chunks of vegetables and/or meat

Soup: thinner than a stew with less chunks

Guides for making stocks

Use mild flavored vegetables, onions, celery, carrots, potatoes, tomatoes

No oily fish such as salmon

Beef bones with marrow will have more flavor

Use chicken feet for great taste and lots of natural gelatin

Do not season stock with salt until after it’s cooked

For making soups or stews

Any fresh or frozen veggie can be used. Do not defrost vegetable before using, just toss it into the stock.

Onion, peas, broccoli florets, celery, carrots, potatoes (will help to thicken soup also), corn, zucchini, peppers

Herbs

Basil, oregano, thyme, Italian parsley, crushed red peppers, Italian seasoning

Beans

Keep canned or frozen beans such as kidney, navy, white beans, pinto, black beans

Grains (pre-cook and freeze) Add at the end of cooking time

Farro, barley, rice, pasta, quinoa, beans

Chicken or Turkey Stock aka Bone Broth

1 whole organic chicken, about 4 lbs., rinsed well, or
3 # chicken pieces, backs, necks, wings, feet; these pieces will render a lot of gelatin (flavor) to your stock. Do not use livers but gizzards and heart are okay
2 bay leaves
3 sprigs of fresh flat-leaf parsley
2 sprigs fresh thyme
2 tablespoons cider vinegar, optional for bone broth
1 large onion, quartered, leave skin intact but wash off any dirt from the root
1 large carrot cut into thirds
2 celery stalks cut into thirds, include some top leaves
1 large leek, cut in half lengthwise and washed well between the leaves, cut into thirds
6-9 whole black peppercorns

Place the chicken into a large stockpot and cover with cold water. Bring to a boil over high heat; reduce to a simmer and skim any foam that rises to the surface. This should take about 15 minutes.

After removing any foam add the cider vinegar (for bone broth), vegetables and herbs, bring back to a boil, turn heat to a simmer and cook 2 – 2 ½ hrs.

Remove from the heat and let the stock sit for 10 to 15 minutes, remove large chicken pieces and strain remaining stock through a cheesecloth-lined strainer. Cool by placing the container of strained stock in an ice water bath in the sink and then refrigerate overnight.

The next day, remove the fat from the stock by skimming with a ladle. The stock will keep for 3 days in the refrigerator or 3 months in the freezer. Be sure to label and date before freezing.

To adapt the recipe for Turkey Stock, roast a turkey back, neck, 2 wings and 1 package of chicken feet (yes, chicken feet have tons of flavor!) in the same manner as above.

For a deep rich flavor you can brown all your chicken pieces and vegetables, if desired, before making stock.

*Pressure Cooker or Instant Pot Directions

Place all pieces into the pot along with herbs, vegetables etc. Add 10 cups of cool water, cover and cook on high for 1 hour in your electric cooker. Let pressure cooker release naturally, strain and cool as above.

Oct. Cooking Demo

9 / 30 / 1710 / 18 / 17

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

Hatch Chile Brownies

7 / 25 / 17

Fudgy, chewy, mild or hot…..a delicious treat!

Hatch Chile Brownies

1 cup flour
¾ cup Dutch cocoa powder
2 cups sugar
¼ teaspoon salt, use ½ teaspoon if using unsalted butter
2 teaspoons Hatch chile powder
¼ teaspoon baking powder
3 lg. eggs
½ cup butter, melted (8 Tb)
¼ cup olive oil
2 teaspoons vanilla

Preheat the oven to 375° and lightly grease a 9x13 pan.

Add all the ingredients to a large bowl in the order they are listed. Stir together and beat until the mixture is smooth.

Spoon into the prepared pan and bake 25-30 minutes, or until just barely beginning to pull away from the sides of the pan, remove from oven and let cool.

Fontina & Tomato Tart

7 / 6 / 17

Add a baby green salad tossed lightly with olive oil & vinegar for a nice summer lunch or light dinner.

Fontina & Tomato Tart

1 sheet puff pastry, thawed in the refrigerator, keep cold until ready to use
4 tablespoons Dijon mustard
4 ounces grated fontina cheese
3 large tomatoes, cut into 1/4" thick slices
4 tablespoons grated Parmesan cheese

Preheat the oven to 425°F. Line a sheet pan with parchment paper or use with a non-stick tart pan.

Unfold one sheet of puff pastry on a lightly floured surface and roll it lightly to an 11-by-11-inch square or roll to the size of your tart pan adding ½” for the sides. I using the tart pan, fold up the pastry carefully and lay into the pan, unfold the pastry draping it over the sides of the pan. If using just the sheet pan, lay the pastry in the middle of the piece of parchment on the pan. Prick (called 'docking') the pastry with a fork leaving a 1/2" edge clear.

Spread a thin amount of mustard on the pricked part of the dough.

Sprinkle an even amount of the cheese on the mustard and top with slices of tomato. Fold a couple of inches of the dough over the filling, leaving a large part of the middle open, disregard if using the part pan. If the pastry is warm, chill for 15 minutes.

Bake for 20 to 25 minutes, until the pastry is golden brown. Garnish with a sprinkle of Parmesan cheese.