Making an Herbal Wreath

Herb Wreath Directions

Supplies Needed:
Wreath frame
Floral wire
Rubber bands
Twist ties
Herb stems, leaves and flowers

Gather your supplies and choose an herb to become the base of your wreath. I chose rosemary. Using twist ties and/or floral wire begin covering your wreath base. Be patient with this process. It takes longer to do than one would think.

Here are a few different techniques. Select 2-3 different herbs and create small bunches using rubber bands. Then add each bunch to the wreath, using floral wire to secure it. Or, simply poke individual sprigs into the wreath and securing them again with floral wire.

Directions and photo’s edited from Garden Therapy

Simple Cold Pasta Salad

8 / 18 / 15

On these dog days of summer, even here at the beach, this is one of my favorite go-to recipes. It’s quick and easy, you don’t have to turn on any heat, even to cook the pasta, and you can use bits and pieces of left overs from your refrigerator pantry.

Some of my typical summer refrigerator pantry items are, cheese, olives, tomatoes (home grown, of course), cucumbers, peppers and the like. Most often there will be some lemon chicken left over as well. All are perfect additions to this salad. First the pasta, no need to boil a big pot of water, we’ll use the microwave!

Pour your dry pasta, something curly is best to hold all the wonderful dressing in it’s little nooks, into a microwave safe bowl. Cover with cool water by 1″, make sure the container is big enough that the water and pasta won’t boil over. You’ll want to cook your pasta for about 5 minutes longer than the directions guide you on the box. Test the pasta for doneness and cook a little longer if necessary. Drain well and rinse quickly with cool water. Do not add dressing to the warm pasta as it will just soak it all up and be mushy. Stir the pasta occasionally as it cools to keep it from sticking together. You could cook the pasta ahead of time and chill it before you make the salad. If this is the case, toss the cooled pasta with a little olive oil before refrigerating. Now you’re ready to proceed with the salad.

In actuality, from this point on you could chop and dice almost anything you find in you refrigerator but here’s my stand by recipe.

Summer Pasta Salad

1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil, approximately
Salt and pepper
1 teaspoon garlic powder
2 teaspoon fresh basil, torn
1/2 cup diced cucumber
1 pint cherry tomatoes, halved or quartered
1/2 cup diced red bell pepper
1/3 cup thinly sliced green onions
1/4 cup sliced black olives
1/2 cup crumbled or diced cheese, mozzarella, chedderella, goat cheese or any you prefer
1 ½ cup cooked pasta

For dressing, mix together vinegar, Dijon, salt, pepper, and garlic powder and whisk until it comes together. While continually whisking slowly add olive oil to taste. Set aside.

Mix together remaining ingredients and toss with dressing. Serve cold.

Pan-Seared Scallops with Champagne Grapes and Almonds

7 / 28 / 15

16 large sea scallops, side muscles removed
5 Tablespoons unsalted butter, divided
1-1/2 Tablespoons minced shallots
2/3 cup Champagne grapes (4 ounces) or black grapes, halved
1-1/2 Tablespoons fresh lemon juice
1/3 cup slivered or sliced almonds, toasted
1-1/2 Tablespoons chopped fresh Italian (flat-leaf) parsley
Salt and pepper

Melt 3 Tablespoons unsalted butter in a large skillet over medium-high heat. Cook the butter until it is browned, about 2 minutes. Salt and pepper your scallops before adding them to the pan. Cook 2 minutes on each side and transfer to a dish, covering to keep warm.

Melt the remaining 2 Tablespoons of unsalted butter in the same skillet over medium-high heat. Add shallots and grapes; sauce until the shallots are golden brown, about one minute. Stir in fresh lemon juice and any accumulated scallop juice from the plate of cooked scallops. Bring to a boil and season with salt and pepper. Stir in almonds and parsley.

Place scallops on individual plates and spoon the sauce over them. Serve immediately

Lemon & Lavender Butter Cookies

5 / 5 / 155 / 8 / 15

Lemon & Lavender Butter Cookies

3 dozen cookies

1 teaspoon dried lavender buds
1 ½ cups all purpose flour
1 tablespoon lemon zest
¼ teaspoon salt
¾ cup butter, softened
1 cup powdered sugar

Preheat oven to 350°.

Line 2 baking sheets with parchment or baking liners.

Grind lavender buds in a clean coffee grinder or mortar and pestle. Set aside.

In a medium bowl, combine flour, ground lavender buds, lemon zest, and salt.

In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

On a lightly floured surface, roll dough into a 10-inch-long log. Wrap log in plastic wrap or waxed paper. Chill for 2 to 24 hours or until firm.

On a lightly floured surface, cut roll into 1/4-inch slices. Place slices 2 inches apart on prepared sheet pan.

Bake about 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.

Adapted from Better Homes & Gardens

What to do in your Spring Garden

3 / 31 / 15

April in the Garden

Chef Debbi will be presenting a seminar, ‘Al Fresco Mothers Day Brunch’, at the South Coast Plaza Garden Show on Sat. April 25th, 12:30 in the Mitchell Gold & Bob Williams home store. Chef will be talking about spring vegetables, edible flowers and demonstrating a ‘Microgreen and Baby Lettuce Salad with Spring Vegetables, Edible Flowers and a Pomegranate Vinaigrette’ and serving that along with a Seasonal Asparagus and Goat Cheese Tart

The seminar is free but seating is limited.

What To Do in The Spring Garden in So. California

Last Chances:

You can get another crop of spring vegetables, peas (in cooler climates), asparagus, spinach, lettuce and last chance to plant artichokes from seedlings.

Spring Potatoes
Plant from certified organic ‘seeds’.

Spring and Early Summer

Tomatoes
Plant early season, cherry, heirloom & indeterminate varieties
Choose plants that are stocky with a thick stem, about the size of a pencil. Don’t choose plants with flowers or fruit on it, your tomato plant needs to develop strong, deep roots before starting to flower. Remove lower leaves and plant the seedling up to the first two set of leaves. All those furry little things on the side of the stem will turn into roots for you.
Companion plants to tomatoes are carrots, basil, lettuce and parsley.

Beans
All kinds of beans! Bush, pole and dried beans for winter soups and stews.
Companion plants to beans are corn, potatoes, radish and carrots.
Corn
Plant pole beans at the base of the corn and squash around the beans.

Beets, Turnips, Carrots and Radish
All grow underground in loose soil and can be grown in less sunny areas of the garden.

Peppers
All kinds of peppers can go in the ground, planting companions are spinach, basil and tomatoes.

Zucchini
Early squash can be planted but hold off on pumpkins until June if you want them for the fall holidays.

Herbs
Cilantro, Basil, Thyme, Dill, Fennel, Chives and most herbs will do well now.

Watch out for runners and re-seeders such as mint, oregano, borage, lemon verbena and pineapple sage for a few.

Now is a good time to amend your soil for the long summer growing season.

Bon Appetit!

Seminar is sponsored by

Easter Potatoes

3 / 31 / 154 / 1 / 15

Potato Gratin

This rich, creamy gratin gets a note of smokiness from the bacon between the layers of tender potatoes.
by Molly Stevens from Fine Cooking

2-1/2 lb. Yukon Gold potatoes, peeled & sliced into 1/8-inch thick rounds
2-1/2 cups heavy or light cream
Sea salt & fresh ground pepper, to taste
4 oz. bacon
3 medium leeks, white and light-green parts only, thinly sliced
6 oz. grated Gruyère
2 to 3 tsp. chopped fresh thyme
1/4 tsp. freshly grated nutmeg
1/2 cup fresh breadcrumbs
1/4 cup finely grated Parmigiano-Reggiano
2 tablespoons unsalted butter, melted

Serves 8

Position a rack in the center of the oven and heat the oven to 400°F. Butter or oil a 3-quart gratin dish; set aside.

Put the potatoes, cream , 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.

In a medium skillet, cook the bacon until browned and fully cooked. Set aside to cool, reserving 2 tablespoons of the fat in the skillet. Heat the reserved fat over medium-high heat and sauté leeks until tender, fragrant, and lightly browned. Season to taste with salt and pepper. When the bacon is cool, crumble it into small pieces.

Using a slotted spoon, transfer half the potatoes to the prepared gratin dish, spreading them evenly. Layer on the leeks, bacon, Gruyère, thyme, and nutmeg. Top with the remaining potatoes spreading them evenly, and pour over any liquid remaining in the pan.

In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, and melted butter.

Evenly scatter the topping mixture over the potatoes. Bake the gratin until it’s bubbly, the top is brown, and the potatoes are completely tender when poked with a fork or a skewer, 25 to 30 minutes. Let the gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.

Mushroom and Gruyere Puff Pastries

12 / 14 / 14

Mushroom and Gruyere Puff Triangles

A wonderful easy appetizer to make ahead and freeze individually, pull out cook as many as you need.

1 tablespoon olive oil
1 tablespoon butter
2 cups finely chopped Cremini mushrooms
1 onion, chopped finely
1 teaspoon dried Italian herbs, crushed
Sea salt & fresh ground pepper to taste
2 tablespoon flour
½ cup heavy cream
3 tablespoons dry white wine
1/3 cup shredded Gruyere cheese
2 sheets of puff pastry, thawed (12x12 inches)
1 egg + 1 tablespoon water, whisked together

Serves: 32

Preheat your oven to 400°.

Line 2 baking sheets with parchment paper. Set aside.

Heat a medium sauté pan over medium high heat, add butter and olive oil, and add the onion and sauté until translucent. Add the mushrooms, herbs, sea salt and pepper and cook until the mushrooms are lightly browned and no liquid remains in the pan.

Stir in the flour and cook for 1 minute, add the wine and cream.

Remove from the heat, and stir in the Gruyere cheese. Chill.

Place a rolling mat on your counter, or a large piece of parchment paper. Add a little flour and lightly roll out the puff pasty, cut into 16 pieces using a pizza cutter or knife.

You should keep the puff pastry as cold as possible, if it starts to stick or becomes doughy, return it to the refrigerator for about 10 min. Keep the second piece of puff pastry in the refrigerator while you work on the first one.

Scoop about 1 t tablespoon of the cold mushroom mixture into the center of the dough (do not overfill or they will leak). Fold the over in a triangle and, using a fork, press the edges together to seal them.

Place the mini turnovers onto your prepared baking sheet, at least 1 inch apart. Place in the refrigerator for 20 minutes and prepare the second batch. Refrigerate the second batch for 20 minutes for best results.

Brush the sealed edges and tops of the turnovers with the egg mixture.

Bake each tray for about 15 minutes, or until the tops are golden brown.

Adapted from Jo-Anna, A Pretty Life in the Suburbs, courtesy of Kendall Jackson

Cioppino

12 / 5 / 1412 / 7 / 14

Image: Wikipedia

San Francisco style cioppino will warm you up on a cold day; serve with warm crusty bread and you could even imagine you heard a foghorn. This is my adaptation of a favorite dish, don’t let the long list of ingredients dissuade you; this is quite easy to make.

2 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
1 celery, chopped
2 cloves garlic, minced
2 cups dry white wine
1 quart chicken stock, or fish stock
1 lg. can whole plum tomatoes with juice
2 tablespoons Italian seasoning, crushed
1 tablespoon cilantro -- chopped
1 lemon, zested and juiced
salt and pepper
1 pound white fish, halibut, sea bass, cut into large pieces
1 pound small clams, washed
½ pound calamari, cleaned and sliced
1 pound large shrimp, peeled and deveined
1 pound Dungeness crab, cut into 3-4” pieces, shell on
¼ cup chopped parsley
¼ cup lemon zest
red pepper flakes, optional
Lemon wedges

Serves 6

In a large Dutch oven over medium heat, add oil and butter; when butter has melted, add onion and celery; sauté until translucent. Add garlic and stir briefly, do not brown. Add wine, stock, tomatoes with juice, herbs, lemon zest and salt and pepper; bring to a boil, then turn down to a simmer and cook for 30 minutes.

Add fish and clams to simmering broth, cover and cook 5 minutes.

Add calamari and shrimp, cook until shrimp are barely pink; then add crab and press gently to immerse in broth; cover and cook just

until hot, 2 to 3 minutes.

Ladle cioppino into wide bowls and sprinkle with parsley and lemon zest. Serve with lots of crusty bread and lemon wedges.

Balsamic Roasted Brussels Sprouts

12 / 5 / 1412 / 5 / 14

Balsamic Roasted Brussels Sprouts

The secret to great roasted brussels sprouts is to lightly blanch them in salted water for a few minutes before roasting. They can be blanched up to a day ahead of time and roasted at the last minute.

1 pound baby Brussels sprouts – shaved or halved
2 tablespoons olive oil
6 tablespoons balsamic vinegar
Sea salt and freshly ground black pepper
3 slices Applewood smoked bacon, cooked crisp
3 Tablespoons sliced almonds, toasted
1 dab unsalted butter, optional

Preheat oven to 400°.

Blanch brussels sprouts in boiling, salted water, drain and plunge into an ice water bath. Drain and dry.

Mix brussels sprouts with olive oil and vinegar, spread on a baking sheet lined with foil or parchment paper. Season with a sprinkling of sea salt and fresh ground pepper.

Roast for 45 minutes, or until fork tender, turning several times during cooking for even browning. Taste and adjust seasonings.

Toss with toasted almonds and bacon pieces and a dab of fresh unsalted butter if desired. Serve hot.

Marinated Olives

12 / 5 / 1412 / 6 / 14

Marinated Olives

There are a million ways to adapt this recipe to your liking. Marinate the
olives for at least 24 hours and serve at room temperature. Try different
herbs, spices, fruit zest and vinegar. Look to see what’s in your pantry.
This is great served with a little Baked Goat Cheese and a baguette.

1 lb. mixed olives, not pitted
1 lemon rind, cut from the lemon without removing the white pith beneath the skin
1 tablespoon mixed dried Italian herbs, crushed
pinch of salt and pepper
1 clove garlic, minced
¼ cup Zinfandel vinegar
1 cup (or more) lemon flavored olive oil or use an extra virgin olive oil

Place the olives into a jar so they fit snug.

Chop the lemon rind into fine strips, mix with remaining ingredients and pour over the olives to cover. Add a little more oil if it doesn’t quite cover the olives. Place the lid on the jar and refrigerate overnight.

You can store these olives for several days in the refrigerator but serve at room temperature

Paella

11 / 14 / 1412 / 14 / 14

Paella

1 package chicken thighs
1/4 cup extra-virgin olive oil
Sea salt and freshly ground pepper
1 shallot, minced or ½ onion, chopped
2 cloves garlic, minced
1 tablespoon flat-leaf parsley leaves, chopped, reserve some for garnish
½ cup white wine
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups stock, warmed with a generous pinch of saffron thread
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
1-2 pound mussels
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Heat oil in a paella or sided sauté pan over medium-high heat. Add salt and freshly ground pepper to the chicken and brown skin-side down both sides. Remove from pan and reserve.

In the same pan, make a sofrito by sautéing the shallot, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Add the wine and cook until it reduces some, about 5 minutes, stir in the rice and stir-fry to coat the grains. Add the crushed tomatoes and stock and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, clams, mussels and shrimp, tucking them into the rice. Let the paella simmer, without stirring, until the rice is al dente, for about 10 minutes. During the last 5 minutes of cooking, when the rice is filling the pan add the peas.

Remove from heat and rest for 5 minutes. Garnish with parsley and lemon wedges.

Windrose Farm

8 / 28 / 1411 / 5 / 14

I met Barbara and Bill Spencer sometime around 2004 when I was scouting heirloom tomatoes from Paso Robles farmers market. Barbara invited me out to the farm and so my husband and I trekked out there one morning. We didn’t want to disrupt their farm work but yet they stopped working when we arrived and gave us a thorough tour of their lovely little farm. It is such a peaceful unique farm you just want to lie down in the grass and daydream watching the clouds pass by. But a farmers work is never done and we wanted to get out of their way so they could return to their chores. Absolutely not! They insisted we stay for lunch and Bill pulled a beautiful roasted mutton out of the refrigerator and a loaf of freshly baked bread, yes Bill makes his own bread! Barbara foraged for greens and veggies for a salad and whipped up a delicious little dressing. We ate and chatted about life and the farm for what seemed like all afternoon and with sadness had to depart and leave this magical place.

I host several tours to Cambria and Paso Robles and I always finish the tour on Sunday with a day at Windrose Farm with Bill and Barbara. No-one ever wants to leave! I wish all of you could join us for a weekend discovering food and wine and a central coast lifestyle but if you can’t, I’d like to share a piece of Windrose Farm with you. Following is an excerpt from their website and a glimpse inside the magic of Windrose Farm. Join us Oct 24th – Oct 26th for a trip that includes a visit to Windrose.
Windrose is a small family farm located east of Paso Robles and tucked into a unique valley of 50 acres, 12 are in vegetable rotations, 6 are in apples and stone fruit and 5 are sheep pasture. The rest is habitat – full of animal, bird and insect life.

Owners Bill and Barbara Spencer have been certified organic from August 1999 to 2009, but are currently transitioning to biodynamic! The farm has been “clean” for twenty years; since its purchase in 1990.

In 1993 Windrose began going to the Farmer’s Markets with produce from their first small market garden. Having already discovered the enjoyment of growing many “specialty” varieties of vegetables – most particularly heirloom tomatoes and potatoes, they also found they loved selling to wonderful restaurants as well as to their friends at Farmer’s Markets.
In addition to tomatoes and potatoes, Windrose grows onions, garlic, green and dry beans, peppers, eggplant, winter squash, carrots, turnips, beets, cucumbers, melons and many varieties of greens. They also have apples and stone fruit. Their little valley is a unique micro-climate that is good for the diverse crops of lilacs, apples, super-sweet onions and melons.
Bill & Barbara state that “The longer we farm, the more enthralled we are with the old traditional seeds and plants. We strive as much as possible to use open-pollinated or heirloom varieties and have begun our own seed-saving program. Every day brings us more knowledge and a stronger belief in the principals and practices of sustainable organic farming. It is complex and labor-intensive – but the burst of life in the soil and the habitat of our little valley is astonishing.”

Our Philosophy

Barbara and Bill have often sought to better explain their philosophy about the environment that is Windrose Farm.

In this years Biodynamic calendar we found the following by Patrick Holden, a soils expert, long time organic farmer and advocate of the ‘biodynamic‘ philosophy:

“We subscribe to Rudolph Steiner’s* philosophy that the farm should be seen as an ecosystem in its own right, and that our striving should be to move towards building and maintaining plant and animal communities, which are ecologically suited to its unique combination of soil, climate and place.”

Barbara and Bill cherish their time at the ecosystem that is Windrose and sharing the bounty that it produces.
* Rudolph Steiner founder and creator of the “Biodynamic philosophy and principles.

Visit Windrose Farm at www.windrosefarm.org

Join Chef Debbi and The Debettes for our

Fall Farm, Food and Wine Tour

of California’s Central Coast

for more info click here