Happy Valentine’s Day

2 / 9 / 232 / 10 / 23

Why fight the crowds in a restaurant? Here are a few fool-proof recipes to create on your own!

House Salad

Beet Salad with Goat Cheese and Balsamic

I created this recipe to mimic the fabulous salad served at The Sea Chest restaurant in Cambria, Ca.

2-3 baby beets, use a variety of beets (red, striped, gold)*
1 cup baby greens
½ cup snow peas, cut in half on the diagonal
1 small carrot, sliced or grated
1 small Persian cucumber, sliced
¼ cup toasted walnuts
1/2 cup cherry tomatoes, halved
2 ounces crumbled blue cheese
Sea salt and fresh ground pepper
Balsamic Vinaigrette
½ shallot, minced
¼ cup good balsamic vinegar
1 teaspoon Dijon mustard
½ cup extra virgin olive oil
salt and pepper

Preheat the oven to 400°.

Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper.

Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender, the size of the beet will determine the cooking time.

While the beets are cooking, make the vinaigrette.

Mix together the minced shallot, balsamic vinegar, and Dijon mustard, shake or whisk to mix well. While still whisking slowly pour in the oil until the mixture slightly emulsifies. Set aside while you finish the beets and create the salad, shake again just before serving.

Remove the beets from the oven, loosen the foil, and set aside to cool. When they are cool to the touch, peel the skins using a paper towel and just rubbing the skin off.

Let the beets cool and chill them in the fridge until ready to use.

Slice the beets into ¼-inch-thick rounds or if they’re small, use whole or half. Assemble the salad with the greens, beets, snow peas, carrot, cucumber, walnuts, cheese, and cherry tomatoes. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.

Baby beets may be hard to find. Trader Joe’s usually have some in a box in the produce section, they have already been cleaned & steamed so they’re easy to use. If you can’t find them, check out melissas.com, they carry them as well.

The Best Beef Stroganoff

Beef Stroganoff

2 tablespoon olive oil, or more if needed
2 tablespoons unsalted butter, or more if needed
1 small onion, diced
1 pound crimini mushrooms, sliced
3 pounds tenderloin steak, sliced into thin strips
½ cup flour
salt and pepper
¼ cup dry white wine
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 ½ cups beef stock
½ cup creme fraiche, or more to taste
½ pound egg noodles, prepared according to box directions

Heat a large sauté pan and add oil and butter. Sauté onions until

translucent but not brown. Set aside. Add more oil and butter if needed;

sauté mushrooms until lightly browned and set aside with onions.

Dredge the meat in the flour seasoned with salt and pepper. Shake off

excess flour and brown the meat in small batches. Don't overcrowd the pan

or the meat will steam and not brown. Set meat aside with onions and

season with salt and pepper.

Deglaze the pan by adding the wine and scraping the bits from the bottom

of the pan, called fond. Reduce slightly and add the mustard,

Worcestershire sauce and stock. Return onions, mushrooms and steak to the

pan and simmer until slightly thickened.

Reduce heat to low and stir in the creme fraiche, re-season with salt and

pepper, heat until warmed through and serve over egg noodles.

Here’s a recipe that some recipe tasters were able to enjoy recently. Make some for this Valentine’s Day!

Chocolate Amaretti Tortes

Makes 4
Tortes
4 ounces semisweet chocolate, chopped
3/4 cup sliced almonds, toasted
12 1 1/2-inch-diameter amaretti cookies (Italian macaroons), about 2.6 ounces total
¼ teaspoon cinnamon
Pinch of salt
1/2 cup (1 stick) unsalted butter, room temperature
½ cup sugar
3 large eggs
Topping
3/4 cup chilled whipping cream
1 ½ teaspoons powdered sugar
1/2 teaspoon almond extract
2 amaretti cookies, crumbled

Tortes:

Position rack in center of oven and preheat to 350°F. Butter four 3/4-cup custard cups or soufflé dishes. Dust with flour; tap out excess. Line bottom of cups with parchment paper rounds. Place on rimmed baking sheet.

Stir chocolate in top of double boiler set over simmering water until melted and smooth. Using on/off turns, blend almonds, amaretti, cinnamon, and salt in processor until finely ground. Transfer to medium bowl.

Add butter, sugar, and eggs to processor; mix until blended and smooth, occasionally scraping down sides of bowl, about 3 minutes. Add cookie mixture and melted chocolate. Using on/off turns, process just until blended.

Divide batter among custard cups. Bake until tops of tortes are dry and puffed and tester inserted into centers comes out with moist crumbs attached, about 30 minutes. Transfer cups to rack; cool 15 minutes. Run small knife around edges of cups to release tortes. Turn tortes out onto rack and turn right side up; cool. (Can be made 3 days ahead. Wrap in plastic and store at room temperature.)

Topping:

Beat together cream, sugar, and almond extract in medium bowl until cream holds peaks. (Can be made 4 hours ahead; refrigerate.)

Serve

Place 1 torte on each of 4 plates. Top with dollop of whipped cream, sprinkle with crumbled amaretti, and serve.

Amaretti cookies are available in most Italian deli’s and come in two sizes. The larger ones (used in this recipe) are bundled in pairs in colorful wrappers, while slightly smaller ones are packaged and unwrapped in sealed plastic bags. If using the smaller cookies, measure by weight (2.6 ounces total), not count.

Thanksgiving Feast

11 / 20 / 2211 / 20 / 22

These are my family favorites for the Thanksgiving Holiday, these recipes will serve 6-8 people. Many of the recipes can be made ahead of time making it easier to pull together the entire meal on one day. Make ahead the stock, gravy (add pan drippings later), mashed potatoes, dressing (I don’t stuff my turkey any longer and because I don’t I can cook a large bird in about 2 hours), green beans and of course the apple pie! I hope you enjoy and have a safe and tasty holiday!

Debbi & The Debettes (Sue & Barbara)

Watch my YouTube videos with Christina Peters on making Turkey/Chicken Stock and how to make successful gravy! Click here to watch!

Both recipes can also be found in my book, ‘What’s In Your Pantry’ pages 43, 44 and in the video’s.

Order my book here, next day shipping!

Click here to order

Citrus Cranberry Sauce, Instant Pot

2 (12-ounce) packages fresh cranberries
1/2 cup sugar
1/2 cup brown sugar
1 medium orange, zester and juiced
1 small cinnamon stick

Place cranberries, sugars, orange juice, orange zest, cinnamon and cloves into a 6-qt Instant Pot®. Stir until well combined.

Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.

Remove orange zest and cinnamon. Using a potato masher, mash cranberry mixture until desired consistency is reached.

Let cool completely.

My Best Dressing for Thanksgiving

Old fashioned stuffing recipe but I cook it as a ‘dressing’ rather than stuffing a turkey. For one reason it’s safer (temperature-wise) and the turkey cooks faster if it’s not stuffed. If you stuff a turkey the stuffing needs to reach 165° to kill any bacteria, but that means the turkey is well past 185°, overcooked and dry. The spice that makes this dressing the bomb is Penzy’s Poultry seasoning, penzys.com, it’s definitely my go to herb blend!

1 loaf (1 pound) day-old crusty sourdough bread
1 ½ sticks unsalted butter
2 leeks, halved, thinly sliced, and rinsed well
1 small shallot, finely minced
4 celery stalks, diced (I like to use the celery hearts for this)
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 ½ Tablespoons poultry seasoning
¼ cup chopped parsley
1½ chicken stock, maybe up to 2 cups
2 eggs, lightly beaten

The day before you make the dressing tear the bread into 1-inch pieces and place on a baking sheet, set atop your stove for the bread to dry out slightly.

Preheat the oven to 350°F and grease a 9x13-inch baking dish.

Melt the butter in a large skillet over medium heat. Add the leeks, shallots, celery, salt, and pepper, and sauté until tender and translucent.

Place the bread into a large bowl and pour the vegetable mixture onto the bread cubes, add the poultry seasoning and parsley and toss lightly until coated. Add 1 cup of the chicken stock & toss again, the bread cubes should be fairly wet, if not add more stock and mix well until it is wet.

Before you add the eggs, taste the dressing, and adjust any seasoning. Then add the eggs and mix in well. *For a heartier dressing add Melissa's Steamed and Peeled Chestnuts (chop them into bite sized pieces and mix in). See link below.

Transfer to the prepared baking dish and bake, covered, for 30 minutes, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.

Dried Herbs or ‘Poultry Seasoning’ from Penzy’s Spices

Melissa’s Steamed & Peeled Chestnuts

*Recipe for Chestnut Dressing can be found on page 120 in ‘What’s In Your Pantry’

Green Beans with Smoked Bacon & Caramelized Shallots

These are similar to my Grandmother’s Famous Green Beans but I replace her garlic with Caramelized Shallots.

2 pounds haricots verts (thin green beans), trimmed, blanched and dried well*
½ pound applewood smoked bacon
3 large shallots, quartered
2 tablespoon olive oil
2 tablespoons red wine or balsamic vinegar
Sea salt & freshly ground black pepper

Cook bacon until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.

Add olive oil to the pan with the bacon drippings then add the quartered shallots and sauté until browned. Add the vinegar, stir well, then add the green beans and toss until coated with oil, cook for another minute then season with salt and pepper and toss with bacon, serve hot.

To blanch green beans: Fill a large bowl with ice and cold water leaving room for green beans. Bring a large saucepan full of water to a boil and add green beans and a good helping of salt, cook for 1-2 minutes, drain the beans and plunge them into the bowl of ice water. Let them cool, drain and dry well.

Do Ahead Mashed Potatoes

3 lb. medium Melissa’s Dutch Yellow Potato*, scrubbed and cut in half
Kosher salt
½ cup heavy cream
½ cup whole milk
1 stick unsalted butter, cut into pieces, room temperature
¼ cup sour cream
Sea salt and fresh ground pepper

Cut the potatoes into like sized pieces so they all cook at the same rate. Cook the potatoes in large pot of boiling salted water until they are tender, about 20 to 30 minutes.

Drain the potatoes and return to the dry pot. Shake over low heat for about 1 minute. This helps make the potatoes fluffy as it whisks off excess moisture.

Mash the potatoes until there are no lumps

Heat cream, milk and butter in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.

(If you have a potato ricer or mill, pass the potatoes through into a bowl. If you don’t have a food mill you can mash the potatoes with a potato masher), slowly add cream mixture while tossing gently, season with sea salt and pepper and mix in sour cream.

Take the potatoes out of the refrigerator about 3 1/2 hours before serving time. Stir the potato mixture well. Remove the potatoes from the dish and place it in a 4- or 5-quart crockpot. Cover and cook on low heat for 3 to 4 hours, stirring once or twice.

add more melted butter, sour cream or milk if you want a softer consistency. The potatoes can be held in the slow cooker an additional 30 minutes or more on low. Or turn the crockpot to "keep warm" for another hour or two.

*Melissa’s Dutch Yellow Potatoes can be found at Gelsons, Bristol Farms and Lazy Acres or order from their website (link below).

Herb Roasted Turkey

10 -12pounds free range or organic turkey, Diestal is my favorite and available at Gelsons
2 medium onion, quartered with peel on
6 carrots, peeled and roughly chopped
6 celery stalks, roughly chopped
1 bunch Italian flat leaf parsley
1 bunch fresh sage
1 whole bay leaf
½ bunch fresh thyme
2 Meyer lemon
¼ cup butter, room temperature
Sea salt and pepper
1 cup dry white wine, Sauvignon Blanc is my go to
1 cup chicken or turkey stock

Preheat oven to 425°

Remove turkey from refrigerator and let rest for 1 hour before cooking. Carefully rinse and dry turkey inside and out, dry well. Select a roasting pan where the turkey will fit snugly but doesn’t hang over the side. Place ½ of the herbs into the pan as a bed for the turkey, roughly chop the remainder of the herbs and stuff inside the turkey. Squeeze the lemons over the turkey and place the rinds into the pan with the herbs.

Place the turkey inside the pan and rub with butter, season with sea salt and pepper.

Insert probe thermometer and set for 165°. The turkey will cook for approximately 2 hours. Pour wine and chicken stock in the bottom of the pan and place, uncovered in hot oven.

Baste after 1/2 hour, if you don't have enough juice in pan use some stock. Do not cover bird until browned and then loosely place foil over breast. If wings start to brown to early wrap with foil. If the breast starts to brown too much, loosely cover with foil and turn oven down to 400°.

Let turkey rest for 15 minutes before carving.

*Pick up a probe digital thermometer here
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To make sure your oven is the correct temperature use an oven thermometer

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Dutch Apple Pie

Pâte Brisée, (Pie Crust)
1 ¼ cups flour
½ teaspoon salt
1 stick cold butter, cut into pieces
2-4 tablespoons ice water
1 tablespoon sugar, optional (for Pâte Sucrée, sweet pie dough)
For the Dutch Apple Pie:
1 pie crust
2 ¼ pounds of baking apples, about 6 medium
1 teaspoon cinnamon
8 tablespoons unsalted butter, 1 stick)
3 tablespoon flour
1/4 cup water
1 cup sugar
For the Crumb Topping:
1 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoon sugar
1/4 teaspoon cinnamon*
1/4 teaspoon sea salt
8 tablespoon unsalted butter, room temperature

Add flour and salt (sugar also if making Pâte Sucrée) into the bowl of a food processor; pulse a few times to incorporate all the ingredients.

Add the butter and process until the mixture is crumbly and the butter is pea size.

Place the mixture into a wide bowl and add water 1 tablespoon at a time until the mixture comes together. Don’t overwork the dough or it will be tough, not flaky. Once the dough comes together in a ball flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes.

Dough can be wrapped well at this point and frozen for up to three months. Let the dough defrost overnight in the refrigerator before using.

Roll chilled disk out on a floured counter or rolling mat, lifting and moving the dough every few rolls to help prevent sticking. Add only enough flour to the counter to keep the dough from sticking.

Place your pan on top of the dough to make sure it is the correct size, it should be slightly larger than the pan, then roll the dough onto your rolling pin and unroll over your pan. Gently lift and lay the dough to fit the pan, never pull the dough to stretch it. Lightly press the dough into the pan, roll your rolling pin over the top edge of the tart or pie pan and remove excess pastry, or pinch the edges to your liking.

Cover and refrigerate for 30 minutes or while you prepare filling.

Your pie crust should be rolled out into the pie pan and be resting in the refrigerator.

Preheat oven to 375˚F. Place your rack in the center of the oven.

Peel, core, and thinly slice apples to about 1/4” thickness. You should have 7 cups of sliced apples. Place them in a mixing bowl and stir in 1 teaspoon cinnamon.

Melt butter in a medium saucepan over medium heat. Whisk in flour then simmer for 1 minute, whisking constantly. Whisk in water and sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently. Pour the sauce over the apples and stir to coat the apple slices. Pour apples over bottom crust.

To Make the Crumb Topping, stir together dry ingredients: flour, sugars, cinnamon, and salt. Add butter and work it into the mixture with our hands until pea-size crumbs form throughout the mixture. Spread the crumb topping evenly over your apples, place pie onto a baking sheet and bake uncovered for 50-60 minutes or until the center of the pie registers 175˚F. If topping is browning too much, cover with a sheet of foil. Remove from oven and cool 1 hour to allow the filling to set so it’s easier to slice.

*Cinnamon, I like using Penzey’s Spices ‘Baking Spices’ instead of just cinnamon.

Naturally Dyed Easter Eggs

4 / 2 / 21

Instant Pot or Stove Top, your choice. Be creative and enjoy this really fun project!

To Make the Dye

Directions are for each individual dye. if making more than one color, rinse the pot thoroughly between each batch to prevent mixing colors

Purple = 1½ cup shredded red beets

Rust = 7 yellow onion skins

Yellow = 3 tablespoons ground turmeric or cumin

Orange = 3 tablespoons chili powder

Sky Blue = 1½ cups shredded red cabbage

Dark Blue = 2 cups blueberry juice

Green = 2 cups spinach

1 cup red onion skins = lavender or red eggs

1 bag Red Zinger tea = lavender eggs

Stovetop

Bring 2 cups water to a rolling boil.

Add coloring agent.

Reduce heat and simmer for 30 minutes or longer for the deepest color.

Strain liquid into a large mason jar, and allow to cool to room temperature, 2-3 hours.

Stir in 2 tablespoons white vinegar and add 3 or more hard-boiled eggs.

Seal the jar and refrigerate overnight or until the egg is the desired color.

Rub dried eggs with a dab of vegetable oil to give them a shinier finish (optional).

Instant Pot

Pour 2 cups of water into the Instant pot and add desired dyeing agent.

Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes on manual.

When cooking is complete, use a quick release.

Carefully pour through a strainer into a larger bowl, discard dyeing agent.

Pour colored water into a quart size wide mouth mason jar and add 2 tablespoons of vinegar. Top with a lid and place in fridge.

Let it chill 4 hours or overnight before placing hard boiled eggs in the jar to dye.

Repeat with the other dyeing agents to create more colors.

Dye will keep in the fridge for at least 1 week.

Note: Each jar will hold 4-5 eggs at a time. The eggs will have white spots where they touch each other, or the jar so lightly rotate the jar a few times while they are in the jar for more even coloring.

Dye the eggs

Gently place the eggs into the dye and allow them to sit in the dye for at least an hour or overnight in the refrigerator, depending on how dark you want them. I put them in quart jars, they can hold about 4 eggs each.

When they have achieved the color you want, use a slotted spoon to gently lift them from the jar.

While they are wet, the color will come off if you rub on it too hard. Place on a cooling rack in the fridge to dry completely. This will set the dye, so it won’t rub off.

Once dry, store in an egg carton or other sealed container.

Repeat with more eggs if desired.

* How to hard boil eggs

Instant Pot

Place 1 cup of COLD water in the inner pot of Instant Pot for a 6 quart instant pot and 1.5 cups COLD water for an 8-quart Instant pot.

Place rack into pot and carefully set as many eggs as desired on the rack.

Let the pressure release naturally for 5 minutes. Then do a quick release and remove eggs from Instant Pot and place in ice water bath.

Let eggs sit in water bath for 5 minutes.

Store in the fridge for up to 7 days unpeeled or peel and use within 3 days.

Stove Top

Place eggs into a saucepan and cover with cool water. Bring to a boil then turn heat off and cover the pan. Set timer for 15 minutes, drain and place eggs in ice bath to cool, then store in refrigerator.

Braised Lamb, Veal or Beef Shanks

4 / 2 / 21

Warm, hearty shanks usually like a long cook in the oven, these are done in an Instant Pot or pressure cooker and take only a few hours. Sauté the shanks and the vegetables and then set the timer, take a nap or have a glass of wine and relax, let the cooker work its magic. A great dish for any special occasion or holiday.

Braised Lamb, Veal or Beef Shanks

5 sprigs of fresh thyme
2 dried bay leaves
4 lamb, veal or beef shanks (make sure they will fit into your pot or have the butcher cut them for
you
Sea salt and fresh ground pepper
2 - 3 tablespoons sunflower or olive oil
1 medium onion, about the size of your palm cup onion, finely diced
1 garlic clove, minced
3 large stalks celery, finely diced
2 medium carrots finely diced
2 ½ cup dry red wine
2 cups chicken stock
1 large can crushed or peeled and chopped tomatoes
2 tablespoons tomato paste

Place the thyme and bay leaves into a piece of cheesecloth, close by tying the ends of the cheesecloth together. This is your bouquet garni. Set aside.

Set your Instant Pot to sauté and add a little sunflower or olive oil.

Dry the shanks with a cloth or paper towels, season with salt and pepper.

Brown the shanks on all sides, then set aside. Add the onion, garlic, celery and carrots and sauté until the onions start to turn translucent. Add wine, stock tomatoes, tomato paste and bouquet garni. Stir well, snug the shanks into the liquid until they are completely or nearly covered with liquid.

Close and set the vent to seal. Set the Instant Pot to Manual pressure cook high for 50 minutes. Let the pot naturally release pressure, 20 min. or so.

Remove the shanks and set them aside on a plate and keep warm by covering with foil.

Strain the liquid squeezing out as much liquid as possible. Measure liquid and for each cup of liquid, make gravy in the Instant Pot using the following method.

Per 1 cup of liquid:

1 ½ tablespoons of butter or olive oil

1 ½ tablespoons all-purpose flour

Melt butter or oil in the pot on sauté, whisk in flour and let cook, while continuing to whisk until the flour turns slightly browned.

Remove as much fat from the cooking liquid as possible; slowly add the liquid into the flour mixture while whisking. As the liquid begins to thicken add more liquid and whisk until the gravy is thick, taste and season with salt and pepper. If gravy is too thick, add a little stock or water until it’s the consistency you like, it should be on the thinner side for this dish.

Serve atop a good helping of mashed potatoes or polenta.

If you’d like to serve the cooking vegetables, remove bouquet garni and stir the vegetables into the gravy.

Happy Valentines Day

2 / 12 / 21

Here’s a lovely menu for your Valentine~

I saw cool spring asparagus in the market recently and California strawberries are ripe and red and ready to go. This may seem like a daunting menu to make but there are some tricks that can make it a little easier on you as you prepare the menu. Read the recipe all the way through before beginning so that you can lay out your ingredients. The Chocolate-Strawberry Cheesecake Trifle can be made the day ahead. You could lightly steam the asparagus ahead, refrigerate or let it sit at room temperature. While you are searing the steaks, bring a saucepan with a steamer basket to a boil for the crab. Steam the crab and sauté the asparagus while you are making the bearnaise sauce. Everything is hot at the same time and ready to be assembled. Enjoy!

Filet Oscar

2 (2-inch-thick) filets mignons
2 tablespoons olive oil
½ lb. thin fresh asparagus
6 ounces fresh crab meat, room temperature

Preheat the oven to 400°.

Bring steaks to room temperature for about 30 minutes.

Heat a large skillet.

Dry the filets with a paper towel.

Brush the filets lightly all over with the oil. Season both side wells with sea salt and pepper.

When the pan is hot, add the steaks and sear evenly on all sides for about 2 minutes per side or until well browned. If the steaks won’t release from the pan, wait another minute or so and it will release when browned.

Arrange the steaks on a parchment lined baking sheet and place into the oven and cook until 120°, about 10 minutes. Remove from oven and let rest for 5 minutes.

Asparagus and Crab

While the steaks are cooking you can lightly steam the asparagus or cook it in the still hot pan that you cooked the steaks in.

Cut the stems from the asparagus so the spears are all the same length. Lightly toss with a little olive oil and season with salt and pepper. Cook until you can pierce with a knife, about 5 minutes. Let rest until you’re ready to assemble the dish.

Warm the crab in a steamer basket over simmering water for about 5 minutes.

Make the bearnaise sauce at the very last minute.

Assembly:

Place the steaks on two plates, top with asparagus spears, then add the crab and drizzle with sauce.

Bearnaise Sauce

Using an immersion blender and a tall narrow jar to make the sauce rather than in a double boiler makes getting this sauce on your food much easier (and quicker).

3 large egg yolks
¼ teaspoon cayenne pepper
¼ teaspoon sea salt
1 ½ tablespoon lemon juice, plus more to taste
1 ½ tablespoon water
1 ½ sticks unsalted butter
1 tablespoon minced tarragon leaves, preferably fresh

Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.

Add water, lemon juice, cayenne pepper and salt. Mix to combine.

Melt butter in a small saucepan. Spoon off much of the white as it melts.

With the blender stick on, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave any of the white part of the butter that you couldn’t scrape off. (It won’t hurt if some manages to slip in.

Blend for a further 10 seconds, moving the stick up and down.

If too thick, mix in warm tap water 1 teaspoon at a time.

Taste for lemon level, adding a little more if desired, add the tarragon leaves and serve immediately. If you need to reheat do it in a small saucepan and heat slowly, if the sauce starts to separate (break) add a drop of water one at a tie until it comes back together.

Chocolate-Strawberry Cheesecake Trifle

16 ounces cream cheese, softened
2 cups powdered sugar
8 ounces sour cream
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 cup whipped cream + more for garnish
1 angel food cake
2 quarts, fresh strawberries
6 ounces shaved chocolate

In a large bowl, beat cream cheese and powdered sugar until fluffy. Add sour cream, vanilla and almond extract. Fold in whipped cream. Tear the angel food cake into tiny pieces and add to mixture. Set aside. Combine sliced strawberries and sugar until sugar is dissolved. In trifle dish or glass bowl, layer the two mixtures. Finish with fresh strawberries on top. Chill before serving.

Immediately prior to serving, garnish with a dollop of whipped cream and sprinkle with chocolate shavings. Refrigerate for several hours.

Easter Preview

4 / 6 / 20

Easter was always a time spent with lots of family, lots of food and other things. This year will be hard on most people, not being able to get together, search for colored eggs or we always loved to play croquet in the big backyard. Whatever you do I’ve added some of my favorite recipes for you to enjoy.

Deviled Eggs

1 dozen large eggs, two weeks old
1/3 cup mayonnaise, approximately
1-2 teaspoon yellow mustard
2 teaspoon red wine or sherry vinegar
½ teaspoon finely chopped shallots
½ teaspoon finely snipped chives, reserve some for the garnish
Sea salt and freshly ground pepper
Paprika or Smoked Pimenton (Spanish Paprika), optional

The shell of fresh eggs is tightly attached to the egg itself whereas older eggs the white inside has started to pull away from the shell, making them easier to peel. When peeling begin at the large end; with an older egg there will be a little air pocket there making it easier to get away from the white.

To hard boil, arrange eggs into a saucepan and cover with cool water. Over high heat bring to a boil and immediately turn the heat off and cover the eggs for 15 minutes.

Prepare an ice bath, a large bowl that will hold all the eggs, fill with ice and when eggs have finished cooking drain off the hot water and place eggs into the ice, cracking a bit of the shell as you do. Cover with cool water and let stand until completely cooled, 20 minutes or so. This step can be done a day ahead of time, after eggs have cooled refrigerate until ready to use.

Cut eggs in half lengthwise with a chef’s knife, not a serrated knife. Pop out the yolks into a mixing bowl. If you don’t have a plate for deviled eggs you can shred some radicchio or dark red lettuce onto a serving plate. If using the lettuce, slice a tiny piece from the round end of the egg so it doesn’t roll. Arrange egg whites cut side up on the lettuce.

Mash yolks with fork then stir in mayonnaise, mustard, and vinegar. Mix ingredients together well. Add sea salt and pepper, to taste. If the yolks aren’t creamy enough add a little more mayonnaise. You can also adjust the mustard and vinegar to taste.

Place the mixture into a pastry bag or a plastic storage bag, snip a diagonal piece from the bottom corner of the storage bag and use as a piping bag. Pipe the yolk mixture or spoon into each egg white half, dividing evenly as possible between the eggs.

Sprinkle eggs with paprika and/or minced chives if desired. Serve immediately or refrigerate until ready to serve. If refrigerating, you’ll want to cover with plastic wrap; place toothpicks into egg whites around the outer edge of the plate and in the center to make a ‘tent’ with the plastic wrap so it doesn’t touch the egg yolks.

Oven Roasted Dijon Chicken

4 servings

2 teaspoons plus 3 tablespoons unsalted butter, at room temperature
¼ cup panko
½ cup toasted breadcrumbs
½ cup Dijon mustard
8 bone-in, skin-on chicken thighs
Sea salt and freshly ground black pepper

Preheat the oven to 425 ° and line a sheet pan, that will hold all the chicken pieces without touching each other, with aluminum foil.

Melt the 2 teaspoons of butter in a small skillet over medium heat. Stir in the panko and breadcrumbs, toast for a few minutes, stirring occasionally, until golden brown. Remove from the heat.

Mash in the remaining 3 tablespoons of butter into the mixture.

Season the chicken lightly with salt and pepper, then brush or slather the mustard mixture all over, then roll the entire piece of chicken into the breadcrumb mixture. Place the chicken on the baking sheet.

Roast for 25 minutes, or until the chicken is cooked through; an instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees. Depending on the size of the chicken pieces it may take less or more time to cook.

Honey Baked Ham

1 cup honey
½ cup packed brown sugar
½ cup apricot preserves
¼ cup apple cider vinegar
2 tablespoons Dijon mustard
1 ½ tablespoon allspice
½ teaspoon ground ginger
½ teaspoon onion powder
8-10 pound bone-in spiral cut ham fully cooked

Remove ham from refrigerator and let sit at room temperature for 2-3 hours.

Preheat oven to 325°.

Adjust oven rack to lowest position.

Whisk together honey, brown sugar, apricot preserves, apple dicer vinegar, mustard and spices in a medium saucepan. Bring to a simmer, stirring often, for about 1-2 minutes. Set aside.

Cut 2 pieces of foil that will wrap around the ham, Lay them in a baking pan crossing in the middle, one lengthwise and one crosswise, like a cross. Place ham on foil and brush ham all over with approximately 1/3 of the glaze, including in between slices. Tightly wrap ham and bake ham for approximately 10-13 minutes per pound.

Remove ham from oven and increase oven temperature to 400°.

Carefully unwrap ham from foil and spoon any juices from the bottom of the pan into the saucepan with the glaze, rewarm over low to medium heat then brush ham all over and in between slices with 1/3 glaze.

Leave ham uncovered and bake until the ham reaches an internal temperature of around 130°, approximately 10-20 minutes, spooning juices over ham every 10 minutes.

Remove ham from oven and spoon juices from bottom of pan again all over ham and brush with the last of the glaze, including in between slices.

Remove ham and loosely cover with foil. Let rest for 15 minutes before serving. Serve warm or at room temperature.

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
Serves 8

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

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.

French Apple Cake

With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.

Jenn Segal, Once Upon a Chef
Servings: 6-8

1 cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature
2/3 cup granulated sugar, plus more for sprinkling over cake
2 large eggs
1 teaspoon vanilla extract
3 tablespoons dark rum
2 baking apples, peeled, cored and cut into 1/2-inch cubes (I like Honeycrisp, Fuji or Granny Smith)
Confectioners' sugar (optional), for decorating cake

Preheat the oven to 350°F. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

In a small bowl, whisk together the flour, baking powder and salt.

Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay.

Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake.

If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Cranberry-Apple Salad with Walnuts

9 / 26 / 19

Winter Green Salad with Apples, Cranberries & Walnuts With French Vinaigrette

Fresh Autumn-Winter Salad with seasonal fruit, walnuts and feta cheese.

Serves: 4-6

Vinaigrette
¼ cup pomegranate vinegar, any vinegar can be
1 tablespoon Dijon mustard
1 small shallot, minced
1 sprig Italian parsley, chopped
1 teaspoon thyme, chopped
¾ cup vegetable, olive or canola oil, approximately
salt and pepper, to taste
Salad
6 cups mixed greens
2 organic apples*
1 cup toasted walnuts, roughly chopped
⅓ cup crumbled feta cheese
⅓ cup dried cranberries

In a medium bowl make the vinaigrette by whisking together all the ingredients except the oil. While constantly whisking, drizzle in some of the oil, stopping to taste occasionally. Season to taste with salt and pepper.

Can be made in advance and stored in the refrigerator.

Bring to room temperature before serving.

For a creamier dressing add 1 Tb. mayonnaise

Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl. Add a little dressing and toss, taste for seasoning and adjust.

*If conventional apples are used, peel first.

Fontina & Gruyere Gougére’s

12 / 29 / 1812 / 29 / 18

Makes 24-30

½ cup water
½ cup whole milk
8 tablespoons unsalted butter, cut into pieces
1 teaspoon salt
1 cup plus 1 Tb. all-purpose flour
4 whole eggs
½ cup grated gruyere cheese
½ cup grated fontina cheese

Preheat oven to 450° and line 2 pans with parchment paper or baking sheet liners.

In a large sauce pan, combine the water, milk, butter and salt and bring the mixture to a full boil over medium-high heat. When the butter has melted add the flour, all at once, and stir vigorously with a wooden spoon until the mixture forms a ball that pulls away from the sides of the pan.

Turn the heat down to medium and cook the dough for another 3 or 4 minutes to dry out and cook the flour taste out of the dough. It will look a little shiny and there will some starch remaining on the bottom of the pan and the dough will be stiff.

Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer or beat by hand with a stiff spatula.) Beat the dough on medium-low speed until it stops steaming and is just warm to the touch, about 1 minute.

Continue beating and add the eggs in one at a time. Wait for each egg to be absorbed completely before adding the next. Scrape down the sides of the bowl if needed. Once the dough comes together after the addition of all the eggs, add the cheese and mix until it’s well distributed.

Scoop rounded tablespoons of dough onto the baking sheets, spacing the about 1-inch apart. They can be piped on using a piping bag or a storage bag with the corner snipped off.

Press the top down with a fork or spoon dampened slightly with water, until the tops are smooth. Brush with the egg wash mix and bake for 5 minutes. Turn the heat down to 350° and bake for 20-25 minutes until they are golden brown. Rotate the sheets half way through the baking period. If the inside of the gougere isn’t done, turn off the oven and prop the door open with a wooden spoon for about ½ hour so they can dry out a little.

The gougere’s can be stored in the refrigerator up to a week or frozen for a month. You can fill these with any kind of cheese stuffing or serve them as a stand-alone bite.

Chicken Parmesan Meatballs

11 / 30 / 18

1 # ground chicken
½ cup bread crumbs
¼ cup grated parmesan cheese
2 tablespoons Italian flat leafed parsley, chopped
1 large egg
1 tablespoon fresh ground Italian spices
Sea salt and pepper
Olive oil
28 oz. can crushed tomatoes
1 ½ cup shredded mozzarella cheese

Combine ground chicken, bread crumbs, parmesan cheese, parsley, egg and season with ground Italian spices and salt and pepper. Heat a large sauté pan, add enough oil to coast the bottom of the pan and brown meatballs on all sides. Remove meatballs and whip out the pan with a towel. Add the crushed tomatoes to the pan and bring to a simmer. Add the meatballs and mozzarella cheese and cook until the cheese is melted, about 10 minutes. Cover with a lid if you like to melt the cheese faster, the meatballs are already cooked.

Serve immediately over pasta.

Meatballs and sauce can be frozen for up to 3 months.

Adapted from Delish

December Cooking Demo

11 / 16 / 18

Join us in Seal Beach

Thursday,

Dec. 6th Only!

6:30 – 8:30, approximately

Camembert & Cranberry Pastries

Mini Spanakopita

Cabernet Braised Short Rib Bites

Warm Potato Salad with Bacon

Chocolate Peppermint Cake

$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421

Herb Roasted Turkey

11 / 16 / 18

From my book, What’s In Your Pantry. Buy the book here

Herb Roasted Turkey

I no longer stuff my turkey; it takes too long to cook the stuffing to 165°, the recommended temperature to kill any bacteria; by that time the turkey itself is overcooked. I can also make the dressing the day before, bake it and heat it while I’m making the gravy.
Try serving with Duchess Potatoes instead of the traditional mashed.

12-14 lb. free range or organic turkey, room temperature
2 medium onion, quartered with skin on
4 carrots, peeled and rough chopped
3 celery stalks, rough chopped
1 bay leaf
1 bunch Italian flat leaf parsley
1 bunch fresh sage
1 bunch fresh thyme
¼ cup butter, room temperature
salt and pepper
1 lemon, Meyer lemon is preferred
1 cup white wine
1 cup turkey stock, see recipe in Basics chapter
Gravy
¼ cup dry white wine
8 tablespoons unsalted butter
½ cup flour
7 cups turkey stock, approximately
salt and pepper

Preheat oven to 425°.

Wash and dry turkey inside and out; dry well.

Choose a roasting pan that will fit the turkey with no more than 2” of space on any side, otherwise the juices that accumulate in the bottom of the pan may burn.

Place ¾ of the onion, carrots and celery plus bay leaf, ½ of the bunch of parsley, sage and thyme into the bottom of a baking pan that will fit the turkey, don’t let the turkey hang over the edge and make sure there is no more than 2” open on each side of the bird. (The turkey will sit on this bed of vegetables instead of a rack).

Pat the turkey dry and rub the turkey with butter, season with salt and pepper. Squeeze lemon over turkey and tuck rind under the bird. Insert an oven-proof probe thermometer into thick part of the thigh and set for 165°.

Pour wine and turkey stock in the bottom of the pan and place uncovered in hot oven. (The total cooking time will be approximately 1 – 1 ½ hours).

Baste after ½ hour; if you don't have enough juice in pan use some extra stock. Do not cover bird until browned and then loosely place foil over breast. If wings start to brown too early, wrap with foil. Baste every ½ hour until the turkey is done. Remove from the oven, place turkey on a cutting board or platter, and tent lightly with foil, do not remove probe thermometer until you’re ready to carve the turkey. Let the turkey rest for 20 minutes before carving.

Remove the vegetables and herbs from the roasting pan; place the roasting pan on two burners, add the wine, and turn the heat to medium, bring to a boil and scrape the bits (fond) from the bottom of the pan. Strain this liquid into a large measuring cup, through a cheesecloth lined sieve before continuing, add turkey stock to equal 8 cups.

Make a roux for the gravy:

Add ½ cup of butter to the hot roasting pan and, when melted, add flour and whisk until roux is light brown.

Whisk pan the reserved pan drippings and stock into the roux, pouring in a steady stream until desired consistency is reached. Season with salt and pepper, keep warm.

Makes approximately 8 cups.

Turkey will serve 8-10

Nov. Cooking Demo

10 / 21 / 18

Join us in Seal Beach

Thursday,

Nov. 8th & 15th

6:30 – 8:30, approximately

Citrus & Pomegranate Hamachi with avocado & Pistachio

Duck a ’la apricot

Cranberry & Chestnut Dressing

Balsamic Roasted Brussels Sprouts with Parmesan

Sea Salt Chocolate Mousse

$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
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