Tag Archives: cooking

Grilled Artichokes

Grilled Artichoke

 

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  • 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

 

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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

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Photo: Food Network BBC

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

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May Menu

Bacon Roasted Chicken Rillette Crostini 

(Similar to Paté) with Olives & Cornichons

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Italian Chopped Salad

with Radicchio and Spring Vegetables

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Mushroom Florentine Penne

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San Francisco Style Cioppino

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Meyer Lemon & Blood Orange Cannoli

Call (562) 296-5421 for reservations

Sponsored by

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Herbal Gardening Tips

Tips from Chef Debbi’s presentation at The South Coast Plaza Garden Show

From Your Herbal Garden

Companion Planting

General Guideline for Growing Herbs

Most herbs like well-drained soil let slightly dry out except drought tolerant plants (lavender, rosemary) let those dry out a little bit more. Scratch down and inch or two in the pot and if it’s dry water.

Full Sun

Basil – Chives – Dill – Fennel – -Oregano – Rosemary – Tarragon – Thyme – Lemon Verbena

Partial Sun

Chervil – Cilantro (cool season herbs) – Lemon Balm – Mint

Pick before they flower or when they have buds on them

Never harvest more than 1/3 plant, it may not recover

Deadhead some; let others go to seed & flower to attract beneficial insects, butterflies & bees

Annual Herbs such as basil, cilantro, dill, nasturtium that grow and die in a year’s cycle.

Biennial Herbs such as sage and parsley will grow one year and bloom/set seed the next.

Perennial Herbs such as bay (which can be grown in a large container), tarragon, lavender, lemon balm, oregano can grow 3 years or longer.

Container Growing

Some larger herbs, rosemary for one, are better grown in the ground. Good for containers, Ca. bay, thyme, lemon balm (mint), parsley

Using a container, choose an appropriate size

Use an organic potting soil

Check for water needs frequently and fertilize with fish emulsion once a month

Herbs for Tea

Bee Balm, Bergamot, German Chamomile a 2’ annual, Mint

Fennel, leaves & seeds, Lemon Balm (mint family), Lemon Verbena, Mint, Rose Hips (seeds cases)

Pick leaves in the morning, when they have the most oil in the leaves/flowers

1 cup tea=1/4 cup of leaves and/or flowers, steep 5 minutes

Herbs for Potpourri

Lavender, lemon balm, rose, mint, thyme, calendula, bee balm, sweet woodruff

Cooking with Herbs

Keep herbs in a vase with fresh water; remove any leaves from the bottom of the stem that might be submerged. Do not wash until ready to use. Dry in a rolled up paper towel.

Herbs to Use With Food

Chicken: thyme, rosemary, parsley, tarragon

Pork: sage, rosemary, thyme

Fish: lemon verbena or lemon balm, chives, tarragon, dill, cilantro

Beef: rosemary, thyme, parsley

Lamb: rosemary, thyme, mint

Vegetables: thyme, oregano, lemon verbena

Add dried herbs at the beginning of preparing a dish, crush in the palm of your hand or in a mortar and pestle.

Fresh herbs should be added at the end of cooking.

If using fresh in place of dried use 1 – 2 times as many herbs as the recipe calls for

Herb Butters or Cheese

Drain plain yogurt overnight in cheesecloth

Mix with fresh chopped herbs for a cheese dip

Or

Add chopped herbs to room temperature butter,

Roll up in plastic wrap into a cylinder, freeze and slice off a piece to add to fish, steak or chicken.

Herbal Vinegar

Flavor vinegar for use in cooking and in vinaigrettes.

Bruise one cup of leaves for every 2 cups of white wine or delicate vinegar. Allow to steep for two weeks.

Bath Salts

You can use your favorite essential oil or blend. Mix with Epsom salt, essential oil and a little food dye. Let the mixture dry, place in a jar or muslin bag.

Rosemary Lavender Soap Recipe

3          cups glycerin soap base*

1/4      cup infusion of lavender flowers and rosemary leaves

1 1/2   teaspoon, lavender oil

1/2      teaspoon rosemary oil

1          pulverized dried rosemary

Combine melted base and herbal ingredients, stir until blended, then pour into molds and cool.

* Craft Stores, Michaels

 

Lip Balm

1 Tb. + 1 tea. Beeswax, chopped

1 Tb. Shea Butter

3 Tb. Almond, Coconut or Olive Oil

15 drops organic essential oil

Melt everything together over low heat except essential oil. Remove from heat and stir in essential oil. Pour into tubes or tins and let cool.

 

 

 

 

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.

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Winter Green Salad with Apples, Cranberries & Walnuts

Pomegranate French Style Vinaigrette, Pomegranate Vinegar

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Seared White Fish with Lemon Olive Oil Dill Sauce

With White Wine Poached Seasonal Vegetables, Lemon Olive Oil

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

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Minted Shortcakes with Grand Marnier Strawberry Sauce, Orange Olive Oil

Call (562) 296-5421 for reservations

Sponsored by

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March Cooking Class

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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

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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!

January Cooking Class

Temecula Olive Oil Tasting Rooms

Cooking Class

-Beet and Tangerine Salad edited

Seal Beach, Main St.

Jan 14th, Thursday

6:30-8:30p.m., approximately

SOLD OUT!

2nd CLASS ADDED

WE’VE ADDED THUR., JAN 28TH

IN SEAL BEACH

CALL FOR RESERVATIONS TODAY!

DKB-12

Temecula, Old Town

Jan 16th, Saturday

12-2 p.m., approximately

Menu for both venue’s

Blue Cheese Stuffed Fried Olives with Roasted Red Pepper Dip

Tangerine, Beet & Avocado Salad

Braised Chicken Breast with White Wine Crème Fraîche Sauce
on a bed of Blanched Spinach with Bacon

Tomato Stuffed Raviolis

Meyer Lemon Cupcakes

 
10 – 20% off on all purchases the night of the class

For Seal Beach Reservations Call:
562-296-5421

For Temecula Reservations please call:
951-693-0607

Sponsored by

Bone Broth or Stock

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There is very little difference between bone broth and stock, actually it’s just the addition of a good apple cider vinegar like Bragg. The terms broth and stock are confusing as they seem to be used interchangeably for one another. Broth is usually made from the meat where stock is made with bones. Stock is a little hardier and more flavorful, both enhance any dish you use them in or if you just heat and eat as a soup. They keep well for 3 days refrigerated, you can re-heat the stock and keep for another 3 days or freeze for up to 6 months. I like to freeze in 1/2 cup portions so I can use the stock to make rice instead of using water. Vegetables simmered in stock is also a great way to get extra flavor. When making stock be sure not to add salt until it is all finished, the stock will reduce as it cooks and if you salt it initially it will become over salted.

Here’s a quick little video that Christina Peters & I made

The Food Shooter and The Chef

Holiday Gift Giving

Here are some of my favorite gifts for anyone!

….’If you want to learn about food…COOK…and Chef Debbi has created a guideline that taps into the practical and encourages the intuitive cook inside us all!’

Helene Kennan, Former Getty Ex. Chef

What's In Your Pantry

 

My specially designed gift basket, hand picked ‘Pantry Items’ from the best, Melissa’s produce. Included is a copy of my ‘What’s In Your Pantry’ book guiding you through the basics of stocking your kitchen from knives and cookware to seasonal recipes. And an exceptional selection of dried herbs, mushrooms, spices and more from Melissa’s Produce. Give the experts at Melissa’s a call for your special delivery! 800-588-0151

Chef Debbi basket

A sampling of other tasty gift baskets from our friends at Melissa’s!

Exotic Fruit BasketParty Basket

Braised Short Ribs

short ribs-debskitchen

 

Easy Braised Short Ribs

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Braising a tough cut of meat over a long period of time makes the meat deep, rich and delicious. With a small amount of preparation and a long cooking time these are easy to make and warms you up on those cold winter days. Make extra! You’ll want them for leftovers, you can make a ragu out of them, a pot pie or even a Shepherds pie for quick weeknight dinners. You’ll get more flavor out of the short ribs if they are on the bone, they will fall right off the bone after their long slow cooking so they’ll be easy to remove.

Serves 4

  • Olive oil
  • 1/3 cup flour (or more as needed)
  • 2 teaspoons sea salt
  • 1 teaspoon ground pepper
  • 4 pounds short ribs on the bone
  • 1 brown onion, chopped
  • 1 medium carrot, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 tablespoon tomato paste (double concentrate from a tube-found in the ‘Italian’ section
  • 2 tablespoons flour
  • ¼ cup dry red wine
  • 1 qt. beef stock, may use chicken stock
  • 1 bouquet garni (1 bay leaf, 1 sprig thyme, 2 sprigs Italian parsley tied together in cheesecloth

Heat oven to 350°.

Mix flour, salt and pepper together in a shallow bowl or on a plate.

Heat a large Dutch oven over medium high heat; add enough oil to coat the bottom of the pan.

Dry short ribs well and dredge in the flour mixture, shake off the excess and place the meaty side into the hot oil. Do not crowd the meat in the pan or it will not brown properly. This is the most important step in braising so take your time. Remove the ribs, set aside and continue until all ribs are browned.

In the same pan, add more oil as necessary, add onions, carrots, celery to the pan and sauté until lightly browned.

Add tomato paste and stir to coat all the vegetables and cook the paste a little, about 2 minutes.

Add flour and stirring constantly cook for another 5 minutes without burning. The flour may turn a little dark but that’s fine.

Add the dry red wine to the pan and scrape the bits that have stuck to the bottom of the pan. Let reduce and thicken slightly. Remove from the heat.

Return the ribs to the pan, cover with stock and add the bouquet garni. Put the lid on the Dutch oven and bake for 3 hours. Remove bouquet garni.

Juices may be thickened into gravy with a beurre maníe, roux or cornstarch slurry.

Beurre Manie, Roux, Cornstarch Slurry

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Beurre Manie

Mix together equal parts softened butter and flour until it looks like thick butter and all the flour is incorporated.

Roux

Melt 2 Tb. butter in a pan, add 2 Tb. flour, whisk together and cook until lightly browned

Cornstarch Slurry

2 parts cold water mixed with 1 part cornstarch

Whisk any of these into your hot liquid, stirring until thickened. Don't over-cook the cornstarch slurry or it will start to break down and become thin again.

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