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Tag Archives: Melissa’s Produce

Clean and Husk (strings and all) Corn on the Cob

9 / 4 / 21

 

 

Here’s a simple trick to cleaning up corn on the cob while not quite cooking it all the way. I love corn on the grill but husking it before hand can be a pain trying to get all the strings off.

Cut off the bottom of the cob just above first row of kernels. Place on microwave-safe plate, cover with a damp paper towel and microwave on full power for 30 to 60 seconds. (If you want to fully cook the corn, microwave for 4 min. per cob)

Remove from microwave and using a hot pad or cloth pinch and squeeze the top of the husk to push out the whole corn. It should slip out fairly easy.

Proceed to cooking it in the manner you like.

 

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Marinated Cucumber and Tomato Salad

9 / 2 / 21

 

Marinated Cucumber and Tomato Salad

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  • 3 medium cucumbers, peeled and sliced ¼ inch thick
  • 1-2 large tomatoes, cut into wedges
  • 1 medium red onion, sliced and separated into rings, optional
  • ½ cup red wine or pomegranate vinegar
  • ¼ cup sugar
  • 1 cup water
  • ¼ cup oil
  • Sea salt and fresh ground pepper

Combine ingredients in a large bowl and mix well. Refrigerate at least 2 hours before serving so the flavors have a chance to blend.

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Hatch Chile Roast

8 / 1 / 218 / 1 / 21

Hatch Chile Time!

 
New Mexico Hatch Chiles are here in Southern California and we’ve been waiting all year to replenish our supplies! These chiles are only here for a short month or so before being gone again until next season. A favorite Southwestern chile, the Hatch chiles are grown in Hatch, New Mexico where everyone celebrates their harvest. Roasters are going hot on every street corner and people are buying them by the case. 
 
Here in So. California, Melissa’s Produce brings us these gorgeous chiles in mild and hot, buy both! Melissa’s has teamed up with several local grocery stores to provide roasting your chiles by the case. Click on the Hatch Chile Roasting link and it will take you to a list of roastings by Melissa’s Produce.
 
Try Hatch Chile’s in all your dishes, from omelets to soups, stews, Chile Verde and even maybe a Hatch Chile Sorbet, mmmmm. Click here for one of my favorite recipes.The list is endless! 
Click here for local Hatch Chile Roasting with Melissa’s Produce
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It’s Asparagus & Artichoke Season

4 / 24 / 21

 

A few things to know about asparagus now that it’s in season. Buy organic, fresh, California grown asparagus for the most nutritious and best tasting.

Asparagus is dioecious, meaning that it has separate male and female plants. The female plants make berries, containing seeds. The male plants just make flowers, containing pollen. But both of them produce spears.

Scott Walker, president of the world’s biggest asparagus seed company (Walker Brothers, of Pittsgrove, N.J.), says that he’s heard that on really hot days, asparagus can grow an inch per hour. But he’s never actually measured them. During harvest season, farmers struggle to stay ahead of the growing spears. Each field has to be harvested every day, and sometimes even twice a day.

After about six or eight weeks, farmers stop harvesting and let them grow wild. The plant needs to grow into a fern to capture energy from the sun and store it in the root for the next growing season.

After harvest, asparagus loses quality very rapidly––the sugar content declines and the amount of fibrous material increases. Use spears with compact heads; those with loose heads are fibrous and do not keep well.

There are 3 types of asparagus, green, white (which is blanched by covering the stalks with straw or mulch to keep it from turning green) and there is a purple variety.

Green asparagus is a bit grassy in flavor, while white asparagus is mild and slightly bitter. Purple asparagus is a bit nuttier and sweeter because it has about 20 percent more sugar in its stalks. Purple asparagus is a bit nuttier and sweeter because it has about 20 percent more sugar in its stalks. While the stalks are purple on the outside, the interior is the same green spear. The outside may appear a little purple-greenish when cooked. Blanch this and use it in salads.

How to buy asparagus; look for bright, green, evenly colored spears with tight buds. You can store asparagus standing up in a glass with a little water in the refrigerator, I like to use them within a few days. If the stalks are a little thick you might want to peel them down up a bit so they’re not so fibrous.

Cook asparagus by blanching, steaming, roasting or grilling. Here are a few of my favorite ways to serve asparagus.

Asparagus Casear Salad recipe

Asparagus Gratin recipe

Spring Artichokes

Read all about artichokes, how to choose and store them.

Artichoke Info & Recipes, click here

 

 

 

 

 

 

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Caesar Salad with Spring Asparagus

4 / 23 / 21

 

Caesar Salad with Spring Asparagus

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  • 2 bunches pencil-thin asparagus, trimmed and chopped into 1/2-inch pieces
  • 1 tablespoon mayonnaise
  • 1 ½ tablespoons red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon anchovy paste (or 1 anchovy filet)
  • 6 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1 head romaine hearts, chopped

Prepare a large bowl with ice and cold water, set aside to blanch the asparagus.

Bring a saucepan big enough to hold the asparagus to a boil, add a heaping tablespoon of salt and plunge the asparagus into the water, boil for 2 minutes. Drain the asparagus and put into the water bath until cooled, drain and set aside on a baking sheet covered with paper towels.

Combine mayonnaise, vinegar, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a medium bowl and whisk until combined. While whisking constantly, add the olive oil in a thin, steady stream until incorporated. Season to taste with salt and pepper.

Toss the romaine with a little of the dressing. Transfer to a serving platter and top with asparagus and the grated Parmigiano-Reggiano. Serve extra dressing on the side.

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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

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  • 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

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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

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  • 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.

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Another Superbowl Sunday Party

2 / 3 / 21
 

 

Pigs in a Blanket with Everything Bagel Topping

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  • 1 package puff pastry
  • 1 package of little smokies or cocktail sausages
  • 1 large egg, beaten with a little water
  • 2 tablespoons everything bagel seasoning

Preheat oven to 400°. Line a baking sheet with parchment paper, or a silpat.

Defrost puff pastry as directed on box. Sprinkle a cutting board with a dusting of flour, place one puff pastry sheet at a time on the cutting board and lightly roll out.

Cut puff pastry into equally sized rectangles for the number of sausages you have. Cut the pastry as wide as you like, leave a little bit of the sausage uncovered or cover the entire sausage.

Roll the sausage in the puff pastry. Place seam side down onto the baking sheet at least once inch apart.

Brush beaten egg/water mixture over the top of each pig in the blanket. Then sprinkle each pig in a blanket with a bit of the everything bagel seasoning blend.

Bake the pigs in a blanket in the preheated oven for about 25 minutes, or until pastry is puffed and golden brown.

Boursin Cheese Dip with Roasted Grapes Crostini

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  • 1 ½ cups grapes, approximately (cut in ½)
  • Olive oil
  • Sea salt
  • 2 fresh thyme sprigs
  • Boursin cheese dip
  • 6 oz. Boursin cheese
  • 2 tablespoons heavy cream or milk
  • Good rustic bread, sliced into 1/2-inch thick pieces
  • Olive oil

Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst.

Mix the Boursin cheese with enough cream to make it slightly soft and runny, set aside.

Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.

Assemble the open-faced sandwiches: Spread Boursin mix over bread. Top with roasted grapes. Discard thyme sprigs.

Artichoke Bruschetta

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  • ½ large jar marinated artichoke hearts -- drained, patted dry, chopped
  • ¼ cup Romano cheese grated
  • ½ shallot -- minced
  • 2 ½ tablespoons mayonnaise
  • ½ clove garlic
  • ½ loaf ciabatta

Place first 3 ingredients in bowl. Mix in enough mayonnaise to form thick

spread.

Preheat broiler. Slice bread in half lengthwise and rub garlic onto bread,

cut into slices. Toast lightly, spread artichoke mixture on bread and

broil until mixture is heated through and begins to brown, about 2

minutes.

Instant Pot Baby Back Ribs

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  • 1 rack baby back ribs*
  • 1 onion, rough chopped
  • 1 carrot, rough chopped
  • 1 celery, rough chopped
  • 1 cup broth or water
  • barbecue sauce

Dry the ribs with a paper towel, then remove the thin membrane from the back of the ribs.

Cut ribs cut into 3 bone pieces. Add rough chopped vegetables to the pot and place rack in the bottom of the Instant Pot. Add broth or water and set ribs upright on the rack.

Close lid and select manual pressure and set the timer for 23 minutes. Let the Instant Pot vent for 5 minutes and release the rest of the pressure. Take care of the steam, don’t burn yourself.

Brush with barbecue sauce and broil or grill until slightly charred.

I like to have the butcher cut the ribs down the center to create ‘riblets’.

Crab Stuffed Mushrooms

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  • 16 large white mushrooms, brushed with stems and gills removed*
  • Olive oil
  • 8 oz. cooked crab or lobster meat
  • 1/2 cup Panko breadcrumbs, divided
  • 1/3 cup freshly grated parmesan cheese
  • 1/3 cup mayonnaise
  • 4 oz. whipped cream cheese, softened
  • 2 green onions, chopped
  • ¼ cup minced celery
  • 1 tablespoon finely chopped Italian parsley
  • ¼ teaspoon dried oregano
  • Sea salt and fresh ground pepper
  • ½ teaspoon garlic powder
  • ½ tablespoon lemon olive oil

Preheat the oven to 400°. Place a piece of parchment paper on a baking sheet and set aside.

Brush the outside of the mushrooms with a little olive oil and arrange on baking sheet.

In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayonnaise, cream cheese, green onions, celery, herbs, salt and pepper.

Stuff each mushroom cap generously with the crab mixture.

Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.

Bake until the mushrooms begin to brown, approximately 15 minutes then broil for 2 minutes until golden all over with crispy tops.

Serve immediately.

Choose mushrooms about the size of a half dollar.

Crispy Chicken Wings

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  • 4 pounds free-range chicken wings cut into pieces
  • 2-4 Tablespoon sunflower or other oil*
  • Blue Cheese Dip
  • 1 cup crumbled blue cheese softened
  • 1/4 cup sour cream
  • 1/3 cup mayonnaise
  • 1 Tablespoon lemon juice
  • Sea salt and ground black pepper

Preheat oven to 450°.

Line a baking sheet with parchment paper or tin foil and set a heat-proof wire rack on top.

Dry the chicken wings well and transfer them to a large bowl. Toss with a little oil and season with salt and pepper. Place on rack and bake for 30 minutes, turn the wings over and bake until crisp, 20 -30 minutes.

Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.

Serve wings immediately.

*Note:

You could toss the wings with a little BBQ sauce instead of the oil if you want them with more flavor or spiciness.

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Citrus Season!

1 / 19 / 21

 

 

Nutritious and healthy we all know that citrus fruits are high in vitamin c which helps your immune system; they are loaded in plant compounds that have various health benefits, including anti-inflammatory and antioxidant effects. They contain B vitamins, potassium, phosphorous, magnesium and copper as well. A versatile fruit they can be made into jams, jellies, drinks and savory or sweet dishes or just eaten out of hand. Try this Roasted Chicken with Lemon and Herbs along with Melissa’s Dutch Yellow Potatoes for a tasty, comforting dinner.

Lemon Herb Roasted Chicken With Dutch Yellow Potatoes®

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  • 1 Meyer lemon, zested and juiced
  • 2 tablespoons unsalted butter, softened
  • ½ teaspoon minced fresh thyme
  • Sea Salt and freshly ground pepper
  • 1 large onion, rough chopped
  • 2 small carrots, rough chopped
  • 1 stalk celery, rough chopped
  • 4 sprigs Italian flat leafed parsley
  • 1 bag Melissa’s Dutch Yellow Potatoes®, cut in half
  • ½ cup chicken stock

Preheat the oven to 425° and place the rack in the lower third of the oven.

Mince the lemon zest and mix with the butter and minced thyme.

Rinse and pat the chicken dry. Slide half of the butter mixture under the skin and the rest over the chicken, season with salt and pepper.

Scatter the onion, carrots, celery and parsley over the middle of a roasting pan*. Place the chicken on top of the vegetables and place the potatoes around the chicken.

Roast for approximately 50 minutes, using a probe type or instant read thermometer placed into the thigh and it should read 165° - 175°. Let the chicken rest in the pan for 15 minutes. Remove to a cutting board, remove vegetables from pan and place the pan over a medium high heat. Add the stock and scrape any bits from the bottom of the pan, reduce the liquid to about ½ and serve along with the chicken.

Use a roasting pan with no more than 2” sides

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Thanksgiving Feast

11 / 20 / 20

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

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  • 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.

Herbed Bread Dressing

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This is my family’s traditional bread ‘stuffing’ but I no longer stuff my turkey (it cooks faster), I use this for stuffing pork chops, as a base for stuffed clams or as a weeknight side dish. I make my own bread cubes from leftover pieces of bread that I freeze for making bread crumbs or bread cubes.
For a treat add some chopped Melissas Steamed & Roasted chestnuts, available from Melissa’s.com

  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 stalks celery, minced; I like using the tender inner stalks
  • 1 medium brown onion, minced*
  • 1 small carrot, peeled and minced
  • 2 tablespoons Italian parsley, finely chopped
  • 1 teaspoon dried sage**
  • ½ teaspoon dried marjoram**
  • 1 teaspoon dried thyme
  • 4-5 cups dried breadcrumbs***
  • 2 cups stock, approximately
  • 1 egg, lightly beaten
  • Sea salt and fresh ground pepper, to taste (taste dressing before adding egg and adjust seasoning)

Preheat oven to 350°. Butter a 9” x 13” pan and set aside. (Dressing can be made a day in advance, covered and refrigerated. Bring to room temperature (30 min.) before cooking.

Heat a large sauté pan and melt the butter and olive oil. Add the celery, onion and carrot, sauté until lightly translucent but not browned; add the spices, stir well and cook about another minute. Place into a large mixing bowl.

Add the breadcrumbs to the mixing bowl, season with salt and pepper and toss with enough stock to moisten. Taste and adjust seasonings, add lightly beaten egg mixing well. Add more stock as needed to evenly moisten the dressing. Place into the prepared pan, cover and bake for 15 minutes, uncover and continue to bake for another 15 minutes or until lightly browned.

Let dressing rest for 5 – 10 minutes before serving.

*A medium onion should fit in the palm of your hand

** My favorite herbs to use are from Penzey’s spices. Penzy’s Poultry Blend is perfect, use 2 teaspoons for this recipe instead of dried sage, marjoram & thyme.

***Make your own bread crumbs, break up or slice cubes from ½ loaf bread, let air dry or lightly toast in a 300° oven.

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

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

Green Beans with Smoked Bacon & Caramelized Shallots

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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

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  • 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

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  • 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

To make sure your oven is the correct temperature use an oven thermometer

Dutch Apple Pie

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  • 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.

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Apples

10 / 27 / 20

 

Apples are the ultimate fruit, low in calories with no fat, sodium or cholesterol. The pectin in apples actually helps to dissolve the cholesterol in one’s blood stream. High in fiber, anti-oxidants, potassium, niacin and a variety of vitamins, apples are a near perfect fruit. To get the most of the nutrition from an apple, eat organic apples with the peel on, most of the pectin lies just below the skin.

How to choose and store your apples…..

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

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

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

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

How to choose which to use for baking or eating? Here’s a quick list:

Cooking

Ambrosia

Braeburn

Cameo

Golden Delicious

Honeycrisp

Jazz

Jonagold

Jonalicious

Jonathon

McIntosh

Pink Lady

Red Delicious

Fresh Eating

Ambrosia

Envy

Fuji

Gala

Golden Delicious

Honeycrisp

Jazz

Opal

Pink Lady

Sweetie

 

Oven Roasted Pork Chops

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Serves 2 to 4

  • For the brine (optional)
  • 3 cups cold water, divided
  • 3 tablespoons kosher salt
  • 1 smashed garlic clove, 1/2 teaspoon black peppercorns, 1 bay leaf
  • For the chops:
  • 2-4 center cut, bone-in pork chops, 1-inch thick or more
  • Olive oil
  • Sea salt and fresh ground pepper
  • Fresh applesauce, optional as a side

Brine the pork chops if you have time, brining the pork makes it more tender and juicier.

Bring 1 cup of the water to a boil, add the salt, garlic, peppercorns and bay leaf to the water, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and with the brine, if the chops aren’t covered add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.

Heat the oven to 400°. Put a skillet that can hold the chops into the oven while it heats.

If you brined the chops remove and dry both sides, rub with olive oil and season with salt and pepper.

When the oven is preheated remove the skillet and set over a medium high heat on the stove. Sear the chops on both sides quickly, if they brown quickly turn the heat down slightly. You might want to open your windows and turn on a fan, the chops may smoke when you add them to the pan. When browned slide a probe thermometer into the middle of the chop without touching the bone and set to 140°, place the pan in the oven and cook until the thermometer’s alarm goes off. Remove the chops to a plate and let rest about 5 min. They will cook fast, 5-10 min. DO NOT OVERCOOK.

Serve with homemade applesauce and oven roasted potatoes.

Herb Roasted Potatoes

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  • 1 pound Dutch Yellow Potatoes*, Yukon Gold or fingerling potatoes, cut in half lengthwise
  • salt and pepper
  • olive oil, as needed
  • 1 shallot, chopped
  • 1 tablespoon Italian parsley, minced
  • 1/2 tablespoon chives, minced
  • 2 tablespoons butter or olive oil

Preheat oven to 400°.

Place potatoes on foil lined baking sheet; season with salt and pepper and toss with just enough oil to lightly coat potatoes.

Bake for approximately 35 minutes. The last 10 minutes add shallots and herbs.

Toss with butter or olive oil.

*Dutch Yellow Potatoes are available from Melissas Produce

Order potatoes from Melissas Produce, click here

Applesauce Cake

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  • Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 1 stick unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 ½ cups cinnamon applesauce
  • ½ cup walnuts chopped walnuts
  • Frosting:
  • 5 oz cream cheese softened
  • 3 tablespoons unsalted butter, softened
  • ¼ teaspoon pure vanilla extract
  • 1 cup confectioners sugar
  • ½ teaspoon cinnamon

Preheat oven to 350°F with rack in middle. Butter a baking dish.

Cake:

Whisk together flour, baking powder, baking soda, salt, and spices.

Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts.

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

Frosting:

Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.

Spread frosting over top of cooled cake.

Easy Applesauce

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  • 3 pounds organic apples, Fuji, Gala, Honeycrisp or Jonagold
  • 2/3 cup apple juice, orange juice or water
  • 8 tablespoons sugar
  • 3 teaspoons cinnamon
  • 1/4 teaspoon nutmeg

Core, peel and cut the apples into medium sized pieces. Place all ingredients into a saucepan with lid and simmer over low heat until apples are very tender, about 45 minutes. Put through a food mill to create a soft creamy applesauce or use a potato masher and serve chunky.

Pressure cooker or Instant pot:

Combine all the ingredients in the container, cover and lock into place. Press manual button and set timer for 4 min. Let the closed pressure cooker rest for about 10 minutes, release any pressure that’s left.

Carefully open lid, angling it away from you to avoid getting burned by the steam. Use a potato masher to crush with a slightly chunky consistency or put through a food mill for a smoother one.

Get one now!

 

 

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Hello Fall!

10 / 17 / 20

Gordon Skagit Pumpkin Farms

It’s starting to feel like fall, I’m sure hoping all the hot days are behind us, they’re not my favorite!

I still have great looking tomatoes in the garden and some seasonal herbs, my summer lettuce is going to seed so it’s time to get busy with my fall/winter garden. Actually I’m a little late but we decided to drive up the coast just to get a break. Now it’s time to focus before the ground gets too cool.

I’m working on a new Debs Kitchen Garden newsletter which I’ll begin sending out on opposite weeks of the regular newsletter. I have some appointments left if you need a little advice on getting your own winter garden growing. In the meantime here are some pumpkin/squash recipes for you because I know many of you just can’t get enough pumpkin! Mangia!

 

Pumpkin Risotto

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Serves 4

  • 1 qt. homemade or low-sodium chicken or vegetable stock
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • Sea salt and pepper
  • ½ teaspoon ground nutmeg, or 6 to 10 scrapes on a grater from a whole nutmeg
  • 8 tablespoons (4 ounces) unsalted butter
  • 8 ounces shallots (7 to 8), minced
  • 1 ¾ cups carnaroli, vialone nano rice, you could also use an arborio rice
  • 1 ½ cups dry white wine
  • 1 ¼ cups grated Parmesan cheese
  • 6-10 sage leaves, finely chopped (optional)

Place the stock, pumpkin, nutmeg, a sprinkling of salt and pepper in a medium saucepan over high heat, Stir to combine and bring to a gentle boil. Reduce the heat to a simmer.

In a large, deep pan add the butter, and melt over medium heat. Add the shallots and cook, stirring until they are translucent. Add the rice and stir until each grain is coated in fat, 2 to 3 minutes. Reduce the heat to low. Add the wine or vermouth and cook, stirring constantly, until it is absorbed.

Add 1/2 cup of the pumpkin stock mixture and stir constantly until absorbed. Add the remaining stock mixture, 1/2 cup at a time, stirring constantly after each addition and adding the next amount only after the previous one is fully absorbed by the rice.

After you have used about 4 1/2 to 5 cups of the stock mixture taste the rice to determine if it is al dente. Continue to add more stock, if necessary, to reach al dente.

Stir in the cheese and sage if using. Serve immediately.

Instant Pot Pumpkin Purée

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Yield about 2 cups

  • 1 ½ cups water
  • 1 (3- to 4-pound) sugar or pie pumpkin*

Wash and dry the pumpkin Remove the top and then cut in half lengthwise. (You can remove the seeds now or wait until the squash is cooked and scoop them out).

Set a wire rack in a 6-quart or larger electric pressure cooker or Instant Pot. Add the water. Place the pumpkin cut-side up on the rack. Lock on the lid and make sure the pressure valve is set to seal. Set the cook time for 15 minutes at high pressure.

When the cook time is up, let the pressure cooker naturally release pressure for 5 minutes. Quick release any remaining pressure. Open the pressure cooker and check the texture of the pumpkin. The pumpkin flesh should be fork tender. If it's not, cook for 5 minutes more at high pressure, repeating the 5 minute natural release. Transfer the pumpkin to a cutting board until cool enough to handle.

Fit a large fine-mesh strainer over a bowl or line a regular colander with cheesecloth first. Cut the pumpkin in half. Remove any remaining seeds. Scrape the pumpkin flesh away from the skin and place in the strainer or colander. Using the back of a spoon, press on the pumpkin firmly to remove excess liquid. Set aside to drain for 1 hour.

Transfer the drained pumpkin to the bowl of a food processor fitted with the blade attachment. Blend until smooth, about 1 minute. Measure into 16-ounce portions, about 2 cups each. If any pumpkin remains, use it in smoothies.

*Pumpkin substitute: If you can't find a sugar pumpkin, use 2 acorn squash instead, 3 to 4 pounds total.

Storage: Keep the purée in the refrigerator for up to 2 days or place the fully cooled purée into a plastic freezer bag. Flatten and freeze for up to 3 months. Thaw in the refrigerator overnight before using.

Maple Roasted Brussels Sprouts with Squash

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  • 1 pound butternut squash peeled and diced into 1/2-inch cubes
  • 1 pound Brussels sprouts ends cut off and halved (if they are large, cut in quarters)
  • 4 slices thick-cut bacon diced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh sage
  • Sea salt and fresh ground pepper to taste
  • 1/2 cup halved pecans, optional
  • FOR THE MAPLE GLAZE
  • 3 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Sea salt and fresh ground pepper to taste

Preheat oven to 425°.

Line a large baking sheet with parchment paper or foil and set aside.

In a large mixing bowl combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, sage, salt, and pepper; mix until thoroughly incorporated.

Transfer veggies to prepared baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking.

In the last 7 minutes, add pecans, if using

In a small saucepan whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper.

Set saucepan over medium heat and bring to a simmer; stirring often, simmer for 3 to 4 minutes or until reduced and syrupy.

Take veggies out of the oven and toss with prepared glaze.

Arrange on a large plate or bowl and serve.

Lemon Roast Chicken with Delicata Squash

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  • 1 whole chicken, cut up
  • 3 small Delicata squash (about 1½ pounds), halved lengthwise, seeds removed
  • 1 medium onion, chopped
  • 2 Meyer lemons, zested and juiced
  • 3 tablespoons extra-virgin olive oil
  • Sea salt and pepper
  • 3 sprigs fresh sage
  • Meyer lemon wedges, for serving
  • Fresh thyme and sage sprigs, for serving

Preheat oven to 450°.

Line a baking sheet with parchment paper or foil. Place the chicken and squash on the parchment. Toss the squash and onions with oil and place on the baking sheet with the chicken. Rub the chicken with oil, pour the lemon juice overall, sprinkle with zest and season with sea salt and pepper. Chop half the sage and sprinkle over both chicken and squash-onion mixture. Sprinkle zest over the chicken.

Roast the chicken and squash for 30–40 minutes, or until an instant read thermometer registers 165° at the thickest part of the thighs and the squash is cooked through and fork tender, while the onions are softened and slightly charred around the edges.

Transfer the chicken and squash to a serving platter, garnish with lemon wedges, thyme and sage, serve right away.

Caramel Pumpkin Pots du Crème

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  • 2 cups heavy cream
  • 5 large egg yolks
  • 1/4 cup plus sugar
  • Pinch of sea salt
  • 1/2 cup plus two tablespoons of pumpkin puree
  • 1/4 cup caramel sauce
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla

In a medium saucepan, bring heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. Put aside and let cool for five minutes.

In a medium heatproof bowl, whisk the egg yolks. Add 1/4 cup of heated cream mixture to egg mixture and whisk to combine. Continue adding cream mixture in 1/4 cup increments to eggs until the two are fully combined. Place fully combined mixture back into saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes.

Add remaining ingredients and stir to combine. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the finished custard through a strainer.

Refrigerate until chilled about 2 hours.

To serve warm: Let the pots de crème stand at room temperature for 15-20 minutes prior to serving.

Serve with a dollop of whipped cream.

 

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Late Summer/Early Fall Menu’s

9 / 21 / 20

While it’s still pretty hot out in So. California it’s hard to go into the kitchen to cook. Here are some light recipes that are quick and easy to prepare. Mangia!

Spinach Salad, Traditional

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Serves 2

  • 6 ounces baby spinach, washed and dried well
  • 1/4 small or medium shallot, minced
  • 2 pieces thick-sliced bacon, finely diced
  • ¼ cup Champagne Vinegar, or Red Wine Vinegar
  • 1/2 teaspoon smooth Dijon mustard
  • Sea salt and freshly ground black pepper, to taste
  • 4 large white mushrooms, thinly sliced
  • 2 large egg, hard-boiled, chilled, peeled and thinly sliced

Remove any stems from the spinach and place in a salad serving bowl.

In a heated sauté pan add bacon and cook until crisp, drain on paper towels. Remove all but 2 Tb. of bacon grease and add vinegar, whisk in Dijon mustard and taste for seasoning. Pour over salad and toss quickly, scatter with mushrooms and eggs.

Serve while still warm.

Roasted Tomato & Goat Cheese Flatbread with Artichoke Pesto

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  • 1 jar artichoke hearts, 12 oz., drained
  • 1 cup walnuts, toasted
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, peeled
  • 1/3 cup lemon juice, to taste
  • 1/2 cup olive oil, to taste
  • 1/4 cup minced fresh parsley
  • Salt and pepper, to taste
  • 1 pizza dough
  • 1 large heirloom tomatoes or ½ basket cherry tomatoes, cut in half
  • 4 ounces soft goat cheese

Drain the artichoke hearts. If they are marinated in oil, you can omit draining the hearts and adjust the oil measure downwards appropriately.

Add the artichoke to the food processor with the nuts, cheese, and garlic and pulse until you have a paste. Add in the lemon juice and with the motor running, drizzle in the olive oil. Scrape down the sides of the processor as needed and pulse until you have a uniform paste-like consistency.

Taste and season with salt, pepper, oil, and lemon juice to taste.

Heat oven to 450°. Roll pizza dough out to desired shape, place onto parchment lined baking pan. Brush 1” of the edge of the pizza dough with olive oil, spoon on the artichoke dip to the remaining dough, top with tomatoes, goat cheese and bake for 12 – 15 minutes.

Spinach Bacon Cheese Puffs

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Baked pastry puffs stuffed with a cream cheese, feta, bacon and spinach filling. These are great appetizers that you can put together ahead of time and bake off as needed.

Yield: 10 puffs

  • 4 ounces cream cheese, softened
  • 1 large egg
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried dill
  • 2 packed cups chopped fresh spinach
  • 3/4 cup crumbled feta
  • 3 slices crispy cooked bacon, crumbled
  • Sea salt and fresh ground black pepper
  • 1 sheet frozen puff pastry, thawed and cut into 10 squares (cut on a floured board), Keep the pastry cold until ready to use.
  • 1 tablespoon butter, melted

Preheat oven to 400°. Grease round or square muffin pan.

Place the cream cheese into a food processor, add egg, oil and dill and pulse until combined.

In a separate bowl mix the spinach, feta and bacon. Pour the cream cheese mixture over top, season it with salt and pepper and stir until combined.

Line the muffin pan with the pastry squares, stretching them out a little if needed; press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together.

Lightly brush with the melted butter.

Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.

Bird's Nest Pesto With Stuffed Tomatoes

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  • Pesto
  • 1/2 cup pine nut -- lightly toasted; plus, some for garnish
  • 1 clove garlic -- peeled
  • 2 cups basil leaf -- loosely packed
  • 1/2 cup Parmesan cheese -- grated
  • Salt and pepper
  • Tomatoes
  • 11 ounces goat cheese -- room temperature
  • 1/4 cup heavy cream
  • Salt and pepper
  • 6 small tomatoes -- plum
  • Olive oil
  • 1 pound spaghetti -- or angel hair pasta

Pesto

In a food processor, rough chop pine nuts and garlic. Add basil and process using pulse until the leaves start to break down. Add the cheese and blend until you have a rough paste. With machine running add olive oil to emulsify. Season with salt and pepper.

Preheat oven to 425° and put a pot of water on to boil for the pasta.

Mix the goat and Boursin cheese with enough cream to make it soft and spreadable. Season with salt and pepper.

Cut the tops off of the tomatoes and scoop out the insides. Lightly salt and place, cut side down, on paper towels to drain for 20 min. Spread a little pesto on the inside of the tomato and fill to the top with the goat cheese mixture. Place in a lightly oiled baking dish. Drizzle a little olive oil over each one and bake until they start to shrivel, and the cheese is lightly browned, about 20 min.

Cook the pasta until al dente, reserving about 1 cup of the cooking water.

Transfer to a large serving bowl and toss with the pesto, adding a bit of the pasta water if necessary, to loosen the pesto. Plate the pasta and add a tomato in the center. Top with a sprinkling of toasted pine nuts.

Sea Bass Provençal

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  • Olive oil
  • 1 small leek, cut in half and then into half moons
  • 1 clove garlic
  • 1 small can whole tomatoes, drained and chopped or 2 large fresh garden tomatoes
  • ¼ cup dry white wine
  • 2 teaspoons fresh thyme
  • ¼ cup Greek olives, halved
  • 1 teaspoon capers, drained
  • 4 4 ounce Sea Bass fillets, or any white fish

Heat a medium sauté or saucepan. Add enough oil to coat the bottom of the pan, add onion and sauté until lightly translucent. Add garlic and stir for about a minute. Crush or squish tomatoes and add tomatoes and remaining ingredients except the fish then simmer about 10 minutes. Set aside and keep warm.

Heat a large sauté pan over medium heat; add enough oil to coat the bottom of the pan. When oil is hot carefully place dried fish fillets into oil, it should start to simmer right away. Cook about 3-4 minutes and turn carefully for another 4 minutes.

Serve with sauce.

French Apple Cake

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  • 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.

 

 

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