Tag Archives: cooking

Holiday Appeteaser Party

Last Cooking Demo of the Year! Come and enjoy some tasty holiday party treats with us and we’ll send you off with some delicious, easy recipes for the season.

Thurs, Dec 8th
6:30 – 8:30, approximately 

The Holiday Appeteaser Party

holiday-buffet
Smoked Salmon Mousse Coins with Roasted Red PepperSauce
Shrimp Cocktail Butter Lettuce Cups
Smoked Trout Crostini
Tuscan Lemon Chicken Speidini
Mini Hasselback Potato Bites
Chocolate Peppermint Truffles

By Reservation Only
(562) 296-5421
148 Main Street
Seal Beach, CA 90740

Sponsored by

10 must have pantry items for the holidays

10 must have pantry items for the holidays

herbsspices-411nutrition

Basic Pantry

  1. Organic Chicken Stock
  2. Unsalted butter and a variety of oils (Olive Oil, Peanut, Vegetable & Grapeseed)
  3. Organic Large Eggs
  4. Organic Milk and Cream (for whipping and cooking)
  5. Variety of cheeses, for cooking and serving as appetizers or dessert
  6. Variety of potatoes, Russet for baked or mashed, Fingerlings or Yukon Gold for roasting
  7. Day old breads for breadcrumbs and stuffing or dressing. Freeze for later use. Crackers
  8. Celery, Carrots and Onions, Fresh Citrus
  9. Fresh Sage, Italian Parsley and other herbs
  10. Fresh and Dried Mushrooms

Book Cover

Buy my book ‘What’s In Your Pantry’ for more tips & tricks in the kitchen!

 

Baking

Beyond the basics, flour, white, brown and powdered sugars, baking soda, baking powder and vanilla.

  1. Nuts
  2. Chocolate
  3. Cocoa Powder
  4. Cinnamon or Baking Spice, Allspice, Nutmeg
  5. Dried Fruits
  6. Variety of jam for easy to make desserts
  7. Peppermint and dried fruit candies
  8. Cream of tartar
  9. Parchment paper
  10. Caramels and Toffee

Make Ahead for the Freezer

  1. Pie Dough
  2. Cookie Dough
  3. Puff Pastry (buy an all butter pastry-read the label)
  4. Gravy
  5. Easy bake appetizers, Empanadas, Pot Stickers, Crab Cakes, Cheese Balls
  6. Meatballs, basic recipe use different sauces for quick appetizers
  7. Quickbreads
  8. Casseroles
  9. Breakfast Treats, Cinnamon Rolls, Scones,
  10. Frozen Seafood, Shrimp, Scallops, Lobster

October Cooking Demo

Join us in Seal Beach

Thursday October 13th 6:30 – 8:30, approximately

Repeat Class Thur, Oct 27th!

Boursin Cheese Dip with Roasted Grapes Crostini’s

Apple, Parmesan and Walnut Salad with  White Balsamic Apple Vinaigrette

Fall is the time when I start thinking about casseroles and slow cookers, here’s the first casserole of the fall!  

Balsamic Chicken & Pork Riblettes

served with Roasted Red Bell Peppers, Green Onions and Fresh Lemon Olive Rice Pilaf

Orange Olive Oil Chocolate Pumpkin Cupcakes 

Temecula Olive Oil Tasting Room, Seal Beach

Call Now for reservations
562-296-5421

Sponsored by

 Melissas logo small

Apple

apple-tree9

 

Fall isn’t quite here yet but when you see fresh apples in the farmers markets you know it’s coming quickly! Apples starting coming into the market in August actually.

Home made applesauce is so easy and oh so tasty, not like that runny stuff you get from a jar. It’s pretty much hands off cooking so try making your own today!

Here’s a quick little guide to choosing apples

Choose organic apples as apples have topped the Environmental Working Groups ‘Dirty Dozen’ list, which identifies the most pest laden fruit and vegetables. You’ll want to eat the skin of the apple as disease-fighting pectin (fiber) lies directly under the skin

Select firm fruit with no bruises or scars and treat them gently.

Don’t wash your apples until you’re ready to use them.

Keep them in a cool place, your fruit drawer of the refrigerator is fine but don’t store with other fruit. Apples give off a gas, which will ripen you’re other fruit faster. Some apples will keep weeks in the refrigerator. They will keep a few days on the counter.

Apples are the ultimate fruit, low in calories with no fat, sodium or cholesterol. The pectin in apples actually helps to dissolve the cholesterol in ones blood stream. High in fiber, anti-oxidants, potassium, niacin and a variety of vitamins, apples are a near perfect fruit.

 

Apple Variety Guide

Cooking

Ambrosia, Braeburn, Cameo, Golden Delicious, Honeycrisp, Jazz, Jonagold, Jonalicious, Jonathon, McIntosh, Pink Lady, Red Delicious

Fresh Eating
Ambrosia, Envy, Fuji, Gala, Golden Delicious, Honeycrisp, Jazz, Kiku, Opal, Pink Lady, Sweetie
Apple Recipes

Apple Cake

 

apple-cake-in-a-jar

Apple Cake in a Jar

Print

Serves 12

  • 3 1/3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 11/2 teaspoons salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 2/3 cups vegetable shortening or olive oil
  • 2 1/3 cups sugar
  • 4 eggs
  • 2 cups applesauce
  • 1 cup chopped walnuts

Preheat oven to 350°. Grease 12 (2 1/2-inch) wide-mouth canning jars with a paper towel dipped in oil.

Sift flour, baking powder, salt, nutmeg, allspice, cinnamon, and baking soda into a large bowl.

Using the electric mixer and a medium mixing bowl, cream together the shortening and sugar on low speed, then increase to medium mixing speed to mix well. While the mixer is running, add the eggs, one at a time. Stop the mixer and scrape down the sides.

Remove the bowl from the mixer and stir in the applesauce. With a large spoon, stir in the sifted flour mixture and the walnuts.

Pour the batter into a measuring cup with a spout; pour the batter neatly into greased jars. Fill the jars halfway full. Place the filled jars on the sheet tray and bake on the center rack of the oven for 45 minutes. When done, the top of the cake will spring back when pressed with a finger, and the sides will have come away from the jar.

Remove from oven and let cool 5 minutes. Poke holes in the cake with a toothpick and pour salted caramel over the top. Serve with whipped cream.

Adapted from Riki Senn at Greenbriar

Chocolate Cherry Cookies

In honor of my friends birthday I made him these cookies and I had some leftover (this recipe makes about 4 dozen cookies). I took them to last nights cooking class and everybody seemed to love them. They’re not too sweet but just the right size for a nice little bite and they pair well with any red wine (what doesn’t?).

During the holidays I replace the cherries with crushed peppermint candies and add peppermint extract instead of the vanilla. So I hope you enjoy them!

chocolate-peppermint-crinkle-cookies

Chocolate Cherry Cookies

Print
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup chopped walnut pieces, optional
  • 1/2 cup chopped dried cherries
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 8 ounces bittersweet chocolate, melted and cooled*
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1 cup powdered sugar

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the chopped walnuts and peppermint chips, stir to distribute well.

In the bowl of a stand mixer, fitted with the paddle attachment, or in a large mixing bowl, cream the butter and brown sugar until light and fluffy, about 3 minutes.

Add the eggs and vanilla, and beat until completely incorporated. Add the melted chocolate and beat until completely incorporated. Gradually fold in the flour mixture until just combined.

Chill the dough for at least 2 hours until firm, or up to overnight.

Remove the dough from the refrigerator. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

Place the granulated and powdered sugar in separate small bowls. Scoop 1 tablespoon of the dough, form into a ball, and place on a plate. Repeat with the remaining dough.

Roll each ball in granulated sugar and then in powdered sugar to coat. Place on the baking sheet 2 inches apart. Bake for 10 to 12 minutes, until the cookies begin to spread and the tops split. Remove from the oven and cool for a few minutes on the baking sheet, then transfer the cookies to wire cooling racks. Let the baking sheet cool, and repeat with the remaining dough.

Cookies will keep in an airtight container for about one week.

*To melt the chocolate, place in a microwave safe bowl and heat for 30 seconds, stir, and heat at 10 second intervals until melted, stir occasionally.

Optional:

For Peppermint Cookies add 1/4 cup crushed peppermint candies and use peppermint extract instead of the vanilla.

*To crush peppermint pieces, place several candy canes or peppermint candies into a freezer type bag and crush with a meat pounder or rolling pin.

Santa Maria Style BBQ

Santa Maria style bbq tri tip is traditionally made with a simple rub and grilled over hard wood, sliced thin and served with salsa, pinquinto beans and tortillas. You can find bbq’s on most street corners in Santa Maria but if you can’t get there, grill up your own. I prefer a wet marinade for a little extra flavor and sometimes I’d rather cook it in the oven so I’ve offered a recipe for both. Be sure to let it rest after grilling and slice it thin against the grain. Make extra for sandwiches or tacos or heating leftovers up to serve with some nice fried eggs. You’ll want to make sure you have enough so plan on 1/2 # per person.

 

tri tip, hatch chile collage

Santa Maria Style Tri Tip

Print
  • 1/2 cup red wine
  • 1/2 cup olive oil
  • 2 tablespoons Worcestershire
  • 1 tablespoon soy sauce
  • 1 lemon, juiced
  • 3 cloves garlic, minced
  • 1/4 teaspoon dry mustard
  • 1 tri tip, about 2 1/2 – 3 pounds

Combine red wine, oil, Worcestershire, soy, lemon juice, garlic and mustard.

Marinate meat in sauce in refrigerator for up to 2 hours, turning several times.

Grilling Method

Remove from refrigerator 2 hours before grilling. Grill over medium heat about 15 to 20 minutes on each side, brushing frequently with marinade. For a more accurate temperature use a probe style thermometer that has been designed to be used with a grill. Use the temperature guides below for cooking.

Oven Method

Preheat the oven to 450°. Remove the meat from the marinade and pat it dry. Discard the marinade.

Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Use a probe style thermometer inserted into the center of the meat. Set temperature for 115° - 120° for rare, 120° - 125° for medium-rare or 130° for medium, it is not recommended to cook tri tip higher than 130°, the meat will be tough and dry.

Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize.

Slice the meat into thin slices across the grain.

Santa Maria Pinquinto Beans

Print
  • 1 pound Rancho Gordo dried heirloom Santa Maria pinquito beans
  • 10 cups water, divided
  • 3 tablespoons olive oil, divided
  • 1 carrot, peeled
  • ½ onion, chopped
  • 1 celery stalk
  • 3 teaspoons kosher salt, divided
  • 2 slices bacon, diced
  • 1 large red onion, chopped
  • 3 cloves garlic, minced
  • 6 ounces tomato purée
  • 2 tablespoons brown sugar
  • 2 teaspoons ground dry mustard
  • 1 teaspoon Tabasco sauce, optional

Pick through the beans and remove any foreign matter. Rinse with cold water. Place the beans in a large bowl, cover with 6 cups of water and refrigerate overnight.

Drain the beans and rinse. Place the beans in a pot with 4 cups of water, 1 tablespoon olive oil, carrot, onion and celery. Bring to a boil and then reduce to a simmer. Cover and cook for 1 hour or until the beans are tender.

Season with 1 teaspoon kosher salt, then allow the beans to cool in the liquid. Once cool, remove and discard the carrot, onion and celery.

In a large pot set over medium heat, add bacon and remaining olive oil. Cook until bacon is golden brown. Add the red onion and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 2 minutes more. Add the tomato purée, brown sugar, dry mustard and Tabasco sauce. Next, add the reserved beans, 2 cups of the bean-cooking liquid, 2 teaspoons kosher salt and cook for 30 minutes at a low simmer. The beans can be refrigerated for up to one week, or freeze for up to 3 months.

Courtesy of Cambria Winery

Rancho Gordo Beans can be purchased from www.ranchogordo.com

Santa Maria Style Salsa

Print
  • 3 medium fresh tomatoes, chopped
  • ½ cup finely chopped celery
  • ½ cup chopped green onions
  • ½ cup finely chopped California green chiles
  • 2 tablespoons snipped cilantro
  • 1 teaspoon vinegar
  • Dash of Worcestershire sauce
  • Pinch of garlic salt
  • Pinch of dried oregano, crushed
  • Few drops of hot pepper sauce

Combine all ingredients in a bowl, cover and let stand for one hour to blend flavors.

 

 

September Cooking Demo

Join us in Seal Beach

Thursday September 15th 6:30 – 8:30

Pork Milanese Michael Symon

Oven Dried Tomato Crostata with Fresh Ricotta

Hearts of Romaine Salad with Fresh Grated Parmigiano-Reggiano

Pork Milanese with Meyer Lemon & Chopped Tomato ‘Salsa’

Cheese Tortellini Alfredo with Broccoli Rabe

Peach Amaretti Crisp

DKB-12

Temecula Olive Oil Tasting Room

Seal Beach

Call Now for reservations
562-296-5421

Sponsored by

Melissas logo small

Cooking Demo

Summer Picnics

Temecula Olive Oil
Seal Beach tasting room
 
NEW DATE ADDED, SAME MENU!
SIGN UP NOW
July 14th, Sold Out
Thur, 6:30 – 8:30
July 28th
Thur, 6:30 – 8:30

Picnic

Seafood Gazpacho Shooters

Prosciutto & Melon Skewers

Steak Sandwiches with Blue Cheese Butter, Heirloom Tomatoes, Pickled Onions & Arugula

Pan Seared Shishito Peppers

French Style Fingerling Potato Salad

Olive Oil Cake with Fresh Peaches

Call Now for reservations 
562-296-5421

Sponsored by

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

Slow Cooker Carnitas

For everyone who missed this recipe from class, I thought I’d put it up on the blog for you! A great recipe for easy summer dishes!

carnitas

Print

Adapted slightly from Rick Bayless

  • 2 pounds boneless pork shoulder
  • Salt
  • 1 ½ - 2 cups freshly rendered pork lard (you can buy good-quality lard from a local butcher or Mexican market; I don't recommend the hydrogenated lard that's sold in bricks)

Cut the pork into 2 ½- to 3-inch pieces and sprinkle generously on all sides with salt. Scoop the lard into a 6-quart slow cooker and turn on high. When the lard is melted, fit in the pork in a single layer (there should be few gaps between the pieces and they should be barely covered with the fat). Cover and cook until thoroughly tender, about 3 hours. Turn off, uncover and let cool.

Remove the pork to a cutting board, leaving behind as much fat as possible. (You can refrigerate the lard to use for another round of carnitas, to season beans or fry potatoes or the like.) Shred the carnitas into very large, coarse pieces. Set a heavy skillet over medium heat. When the pan is very hot, spoon in enough carnitas-cooking fat to film the bottom generously. Scoop in the pork, spreading it out evenly over the bottom of the pan. Cook undisturbed for a couple of minutes, until it is richly browned and releases itself from the bottom of the pan. Gently turn the pieces to brown the other side. Remove to a plate lined with paper towels. Sprinkle with salt (coarse salt is welcome here, if you have it).

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

Related Posts Plugin for WordPress, Blogger...