Tag Archives: herbs

Easy Thanksgiving Shortcuts

How to Make Stock & Gravy for the Holidays

These are two great project to make this weekend and freeze for your holiday next week. You don’t need to wait until the turkey is cooked before making your gravy. You can make the stock in a slow cooker, much hands off and you don’t need to precisely cut the vegetables since you will discard them after the stock is made. 
This time of year all grocery stores, especially the high end ones, Whole Foods, Gelsons, Lazy Acres, Bristol Farms will carry turkey and chicken pieces for your stock. You can mix chicken parts with the turkey and you won’t notice a difference.

Even if you say you don’t want ‘pre-made’ gravy and want to wait until your bird is done, make the roux (flour and fat which thickens the gravy) ahead of time and refrigerate. Cut up the vegetables for the stock, put them in a freezer bag and pop in the freezer until you make the actual stock. There’s enough to do at the last minute! I know many of you will balk at not stuffing your bird but it’s very dangerous and takes so much longer to cook that the turkey is usually overdone. If you insist that the dressing tastes better there are a couple of ways you can accomplish more ‘turkey’ flavor in the dressing. One, use turkey stock to make the dressing/stuffing and mince some turkey parts to mix in with the dressing. You can buy gizzards, hearts etc. and use them to make stock then mince and add to the dressing. Here’s a really great trick to cut down on time in the kitchen….Cut your turkey into pieces instead of cooking a huge unwieldy bird. Add the dressing to the pan with the turkey 30 minutes before it’s due to come out of the oven and you’ll have that ‘cooked in turkey’ taste. The turkey not only cooks faster, it’s easier to serve, easier to carve and the clean up is next to nothing. You won’t have that carcass that you try and cover and stick in the overcrowded refrigerator and you will have a perfectly cooked bird as you can now remove the breast pieces from the oven when they are done rather than take the chance the breast will be overdone before the legs/thighs are cooked. 

So those are my simple tricks to make Thanksgiving an easier meal to cook. Get started with these two short video’s and get cookin’ this weekend! 

Happy Thanksgiving to you all!

Here are a couple of video’s that I made with my friend, Christina Peters from
Food Photography Blog

 

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

Holiday Cooking

November Cooking Demo’s

Don’t miss out! These are some of the last classes of the year. All based around holiday cooking, join us to learn tips & tricks on how to get through the season deliciously!

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Thurs, Nov. 10th
6:30 – 8:30, approximately
Reserve your spot today!

Temecula Olive Oil Tasting Room, Seal Beach

Apple, Goat Cheese & Sage Tart
Duck Breast with Balsamic Jus
Pan Roasted Brussels Sprouts with Bacon & Pomegranate Seeds
Pear Cranberry Crisp  

Thurs., Nov. 17th
6:30 – 8:30, approximately

Fruit & Cheese Plates
Roasted Chicken with Chestnuts & Shallots
Learn how to cut up a whole chicken!
Fresh Sage, Apple & Brioche Dressing with Pancetta
Cranberry Frisee Salad
Salted Caramel Apple Cake

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

Fall Vegetable Gardens

Fall Vegetable Gardens

Fall Vegetable Garden

Although here in Southern California there aren’t many place where we get frost, some places away from the beach will get a light frost and towards the mountains an early frost and snow. But our last frost date near the coastline is anywhere from early Nov to early Dec. and our first frost date is somewhere around Feb. It’s good to know this information so you can plan on what and when to plant.

As the ground gets cold seeds will have a hard time sprouting or will not sprout at all. Planting a fall garden with vegetables that can ‘over-winter’ will see you through the cool, rainy (hoping) months. Heartier vegetables like broccoli, cauliflower and Brussels sprouts actually get a little sweeter with a touch of frost.

If you get tomatoes, beans and cucumbers in the ground now (Aug-Sept) make sure you plant early varieties that have time to fruit before the ground begins to cool. Most nurseries will still be carrying good supplies of summer vegetables for the next month.

These are some fruit and vegetables that will grow for you now.

Broccoli, Cabbage, Kale & Brussels Sprouts
Parsley & Cilantro (but if we get a hot spell between Sept & Oct they may bolt)
Beets, Carrots, Turnips (try the little white turnip, sweet tasting even raw)
Leeks, Scallions, Onions, Shallots
Peas & Potatoes
Lettuce (provide a little shade until Nov), Spinach & Mustard

Here are two nurseries in our area that I love for great vegetable plants.

H & H, Lakewood Blvd, Lakewood

http://hhnursery.com/

Rogers Gardens, Newport Beach

http://rogersgardens.com/

Almost all the seed catalogs have great sale prices too, a good time to pick up some fall and spring seeds.

Grow Organic/Peaceful Valley Farms

http://www.groworganic.com/

Baker Creek Seeds

http://www.rareseeds.com/

High Mowing Seeds

http://www.highmowingseeds.com/

Renee’s Garden

http://www.reneesgarden.com/

Seeds From Italy

http://www.growitalian.com/

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

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Temecula Olive Oil Tasting Room

Seal Beach

Call Now for reservations
562-296-5421

Sponsored by

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Hot Weather Dinner

A basket of sweet corn, three ears partially husked

There is nothing like summers sweet corn on the cob. The tables at the farmers market this weekend were loaded with all kinds of corn and great prices make you want to stock up but corns sweetness will turn to starch the longer it’s stored. There’s an old saying that you should start the water boiling for the corn before you pick it. But if you don’t have a corn field in your back yard here are a couple of tips to help maintain that sweetness.

One, don’t peel and husk your corn, leave it in its little corn jacket and store in the refrigerator. This won’t maintain it’s sweetness long but it will stay sweet for about a day.

Two, peel and husk your corn, freeze separately and when frozen wrap in plastic and pop into a freezer bag. Use within a few weeks for best results.

Three, (this is my favorite), peel a few leaves off the outer ear but leave the husk and some leaves still attached. Chop off the very top and the bottom. Here’s another tip for you-usually corn worms are only found in the top of the ear, just lop that part off, the corn is still good to eat and it means that the farmer didn’t dust the corn with insecticide (a good thing). Put the corn into the microwave and cook for 5 minutes, remove carefully it will be hot. Place in a colander in the sink and run some cool water over it. After it cools, refrigerate and it will hold it’s sweetness for a day or two.

Here’s one of my favorite hot weather dinner salads using sweet corn right off the cob!

Shrimp and Avocado Salad

Print
  • Dressing
  • ¼ cup Pomegranate vinegar or good red wine vinegar
  • 1 teaspoon finely diced shallots
  • 1 teaspoon Dijon mustard
  • Dash of dried parsley flakes, crushed
  • ½ cup olive oil, approximately
  • Salad
  • 1 head Bibb lettuce, peel the leaves from the core, rinse with cool water and dry well
  • 1 ear fresh sweet corn, prepare the corn as directed in the notes.
  • 1 small Persian cucumber, cut in half lengthwise and then into half moons
  • 1 medium tomato, chopped into bite-sized pieces
  • 8 large shrimp, (U16), cut into bite-sized pieces
  • 1 Haas avocado cut in half; pit removed and scoop out the whole half
  • 2 rashers (slices) bacon, cooked and crumbled
  • ¼ cup crumbled blue cheese, optional

Dressing

In a jar or small bowl add vinegar, shallots, Dijon mustard and parsley flakes, add a sprinkle of salt and pepper. Slowly whisk in the olive oil to emulsify. As soon as the dressing starts to thicken stop and taste the dressing, if it needs more continue to add the olive oil while whisking. Any extra dressing may be stored in the refrigerator for up to 3 weeks.

Tear the lettuce leaves into large pieces and add to a large bowl and toss with a little of the dressing. Add the corn, cucumber, tomato and shrimp and toss again with a little dressing. Lightly mix in the avocado and place into shallow bowls or large plates, sprinkle with bacon and cheese and serve extra dressing on the side.

Makes 2 entrée salads

Notes:

Pick up fresh corn from the farmers market, not the supermarket. The sugar in corn starts to turn to starch when it’s picked so by the time it gets to the supermarket much of the sweetness will be gone. When you get the corn home here’s an easy trick to help keep the sweetness in for a day or two. Remove some of the outer leaves but not all. Cut the top and bottom off the ear and microwave for 5 minutes. It will be hot when you bring it out of the microwave so run some cool water over it and set it aside to cool completely. This method is similar to blanching and shocking your vegetables. Use right away (peel the remaining leaves and silk then slice off the cob) or store in the refrigerator for a day or two.

In the hot weather buy the shrimp already cooked for an easy meal at the end of the day. If you purchase raw shrimp to cook it simply bring a large pot of water to a boil, add a tablespoon of Old Bay Seasoning and cook at a slow boil (bubbles just break the surface) until the shrimp is done, about 5 minutes. To test the shrimp simply take one out, run cool water over it, peel, devein and eat it!

Pomegranate vinegar can be ordered from Temecula Olive Oil Co.

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

June Cooking Class

Chef Debbi Cooking Demo 

with

 

TOOC LOGO

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

Square Foot Gardening

When I got my first community garden, the city had to run an ad to get people interested in gardening. That was 20 yrs ago, today we have a 3 year waiting list for available plots.

The first thing I did was research, which I love to do, on the best way to grow organic vegetables. The one book I kept going back to was ‘Square Foot Gardening’ by Mel Bartholomew, an engineer who redesigned the backyard garden in order to grow more vegetables in a smaller space. We all learned to garden from books and farmers who grew in large spaces on large farms, we don’t need to use their methods in our little backyards.

Photo:http://simplysquarefootgardening.blogspot.com/
Photo:http://simplysquarefootgardening.blogspot.com/

Mel’s design was basic, a 4 x 4’ raised bed with 6” sides (or taller) set upon landscape fabric to prevent weed or grass growth, other materials could also be used, then filled with equal portions of vermiculite, peat moss and compost and then divided into 16 one foot spaces. In each space Mel created a planting guide depending on the recommended space for each seed. Such as corn gets 1’ space to itself and so do tomatoes because they are large plants, smaller veggies can be planted 4, 16 or 18 to a square. We can help you understand that, we’ll be talking about Square Foot Gardening this Sat, May 14 at 10 a.m. at The Plant Stand in Costa Mesa.

You can also check out Mel’s book and website,

http://www.melbartholomew.com/what-is-square-foot-gardening/

Or

http://squarefootgardening.org/square-foot-gardening-method

 

the plant stand logo

2972-A Century Place
(In the back)
Costa Mesa, Ca

(714) 966-0797

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

cioppino 2

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.

 

 

 

 

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