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Tag Archives: Olive Oil

Temecula Olive Oil Cooking Class March 2017

2 / 8 / 17

Celebrate the Irish with us in downtown Seal Beach !

Thur. March 2

(Additional class March 16th  if March 2nd sells out,) BYOB

6:30 – 8:30, approximately

See below for reservations

Guinness-Beef-Stew-Recipe-wonkywonderful

Kerrygold Aged Cheddar Cheese Sandwich Fingers with Sun Dried Tomatoes

Irish Pub Salad

 Beef & Guinness Stew

Potato Torte with Bacon & Cabbage

Guinness Chocolate Cake 

For Seal Beach Reservations please call:

562-296-5421

Sponsored by

Melissas logo small

Photo: Wonky Wonderful
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Fullerton Arboretum Demo Cooking Class with Chef Louise

1 / 22 / 17

Fullerton Arboretum Cooking Demo

I’ll be pairing up with my friend, Louise Mellor for monthly cooking demo’s and foodie tastings, tips on how to stock your pantry, cooking with seasonality and celebrations at the table with design and style

Sat. Feb 11th

11 – 2, approximately

See below for reservations

Cupid in the kitchen…

Chocolate Tasting

Beef Wellington Tarts with Mushroom Blue Cheese Sauce 800 2765

Roasted Spring Asparagus salad with Meyer Lemon vinaigrette

Elegant Beef Wellington Puff Pastry Tarts with Caramelized Onions, Maytag Blue Cheese, Sautéed Mushrooms

Dark chocolate hazelnut flourless cake with vanilla bean ice cream and fresh berries

Wine will be available in class

Sponsored by

Melissas logo small

For a full 6 month class schedule and to register for a class click

Fullerton Arboretum

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Temecula Olive Oil Tasting Room, Seal Beach Cooking Demo

1 / 22 / 17

Temecula Olive Oil Tasting Room

Seal Beach

Thur. Feb. 2nd  (Additional class  Feb. 16th  if Feb. 2nd sells out,)

6:30 – 8:30, approximately

See below for reservations

salmon blood orange

Pear, Pecan & Feta Salad

Farro & Balsamic Roasted Butternut Squash

Blood Orange Butter Broiled Salmon

Raspberry Dark Chocolate Mousse

For Seal Beach Reservations please call:

562-296-5421

Sponsored by

Melissas logo small

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Extra January Class!

1 / 16 / 171 / 16 / 17

Cooking at Temecula Olive Oil, Seal Beach

Jan 19th

6:30 – 8:30, approximately

pork-braciole

Minestrone Soup with Italian Meatballs

Pork Braciola Porchetta Style

     (Stuffed pork cutlets stuffed with Italian herbs & cheese)

     Served with Mushroom Ragu

Saffron Risotto

Tangerine Panna Cotta

By Reservation Only
(562) 296-5421
148 Main Street
Seal Beach, CA 90740

SPONSORED BY

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New Cooking Class Venue

1 / 11 / 17

Cooking at Fullerton Arboretum

New Events!

outdoor-table-setting 

Celebrating the seasons around the table with demonstration style cooking class and a specialty food tasting each month.

Join my friend Chef Louise Mellor and I in the beautiful gardens at Cal State Fullerton’s Arboretum for a meal as we celebrate the seasons.  Learn how to stock your pantry and together we’ll use garden fresh, seasonal ingredients with classic French techniques to create simple, exciting dishes for special occasions and everyday meals.

We will also be sharing how to entertain with simplicity and style.  Most importantly, we hope you will be inspired to get into the kitchen at home and share life around the table.

Full lunch servings will be offered and wine will be available if desired. Here are upcoming classes for Jan, Feb and March, take a look here for class registration and the schedule through summer! Hope to see you there~

Saturday, Jan. 21, 11 – 2
Book Signing and Demo

Soup from the pantry

Join us for a demonstration on soup basics and enjoy a hearty bowl of minestrone soup with puff pastry ‘rolls’.

 

February 11th, Saturday, 11 – 2
Cupid in the kitchen…
Chocolate Tasting

Roasted Spring Asparagus salad with Meyer Lemon vinaigrette

Elegant Beef Wellington Puff Pastry Tarts with Caramelized Onions, Maytag Blue Cheese, Sautéed Mushrooms

Dark chocolate hazelnut flourless cake with vanilla bean ice cream and fresh berries

March 25th Saturday, 11 – 2
I left my heart in San Francisco…
Olive oil tasting

Homemade herbed ricotta with lemon, Parmesan & blistered tomatoes served on sourdough crostini

San Franciscan style Cioppino with fresh seafood in a rich tomato white wine broth.

Blood orange olive oil cake with whipped Grand Manier marscapone

 

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Chicken Marsala for a Quick, Easy Weeknight Dinner

1 / 10 / 171 / 11 / 17

chicken-marsala

 

Chicken Marsala

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There is a simple trick that you can do ahead of time to make life a little easier cooking during the week. Buy chicken cutlets*, place them between 2 sheets of plastic or parchment paper and pound to ¼” thickness. Stack them with parchment paper between each breast, freeze on a sheet pan separately then wrap in plastic and place the entire stack into a freezer bag. Now you can remove 1 or 2 or 4 when you get home from work and proceed with any recipe. The chicken breast (you can do this with pork tenderloin as well), will defrost almost immediately and you’ll have dinner on the table in ½ hour.

  • 1/3 cup flour plus more for mushrooms
  • Sea salt and pepper, to taste
  • Olive oil
  • 4 Chicken cutlets, pounded ¼” thick
  • 1 tablespoon unsalted butter
  • 6 ounces brown crimini mushrooms, sliced or quartered
  • 1 ½ tablespoon minced shallot
  • 2 teaspoons minced garlic
  • 1⁄2 cup chicken stock
  • 1⁄3 cup dry Marsala wine
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon Italian flat leafed parsley, minced

Season the flour with sea salt and pepper and dredge the chicken in the flour shaking off the excess.

Heat the slow cooker to sauté if you can or use a skillet, add enough oil to coat the bottom of the pan and lightly brown the chicken on both sides. Set aside.

If needed add a little more oil to the pan, just enough to coat the bottom and add the butter, when melted sauté the mushrooms until browned. Add the shallots and cook until translucent, add the garlic and stir briefly until it’s aromatic.

To finish on stove top:

Sprinkle the mushroom mixture with a little flour and cook, stirring until flour is incorporated and browned. Whisk in the chicken stock, Marsala wine and lemon juice, reduce until slightly thickened. Add the chicken back to the mixture and cook for about 2 minutes. Serve with chopped parsley and lemon zest over the chicken breasts.

*If you want to buy chicken breasts or cut from a whole chicken just butterfly them before pounding.

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Christmas Roast

12 / 6 / 16

A Christmas Roast, Dec. 2016

rib-roast

After the huge cooking spree for Thanksgiving I’m happy to create a simple elegant meal for Christmas and I always turn to a rib roast. Most people refer to them as a ‘prime rib’ yet that really refers to the grade of meat. While USDA Prime Grade is the best, it can also be on the expensive side, while a good ‘Choice’ grade is nearly as good as the prime, it can be purchased for much less. Both roasts are considered ‘standing rib roast’ and you treat them equally in cooking.

Costco has the absolute best deal on both Choice and Prime Grade roasts, choose bone in for the best flavor and juiciness. Either roast will need to cook a little longer with the bone in but the flavor is superior. A trick you can do is cut the bones off the roast and tie them back onto the roast, you’ll still get juicy flavor but won’t need to roast quite as long.

The roast will take some time to come to room temperature so remove from the refrigerator 3 house before roasting. Pre heat your oven for 30 minutes and roast for approximately 15 – 20 minutes per pound, start with a high heat, 450°, for 15 minutes, then turn the oven down to 325° and continue cooking. Use a digital probe thermometer for best results, it’s worth spending $15 or $20 on a digital thermometer for a $75.00 roast.

For rare roast remove from the oven when the thermometer reaches 120°, for medium rare, 125° or 130° for medium, the meat will continue to cook (called carry over cooking time) while it rests. I like to serve the roast with a Red Wine Sauce or Bordelaise Sauce but remember that your sauce will only be as good as the beef stock you use so use the best. Homemade is tops but if you must purchase a stock try More Than Gourmet Glace de Veau (veal stock). Standing rib roasts are great on the grill also but that’s another story.

 

Photo: Josh, The Meatwave

Prime Rib or Standing Rib Roast

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Serves 8
Total preparation time: 1 hr. 30 min. – 2 hr.

  • 1 (7 lb.) Rib Roast, Bone-In or Boned & Tied
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced – optional use 1 teaspoon ground garlic (NOT garlic salt)
  • Sea Salt and ground pepper

Place roast in a shallow baking pan bone down, melt butter in small saucepan and add garlic and salt and pepper. Mix well, brush over roast, and let stand at room temperature for 2 hours.

Preheat oven to 450°F. Use a probe meat thermometer*, placed into the center of the roast but not touching bone. Roast for 10 minutes in uncovered pan, then reduce heat to 350°F and continue for 1 hour and 20 minutes for rare. Baste with pan drippings from time to time. Thermometer should read 120° - 125° for rare, 130° - 135° for medium rare. Do not cook beyond 140°, medium. Let the roast stand for 15 minutes, with the probe in the meat, before slicing. Slice either between the bones or cut off all the bones at once and the slice the meat into serving pieces.

Roast 15 minutes more if you want a medium roast, another 15 minutes for well done.

Remove from oven when done, and allow the meat to rest for a few minutes before carving. Transfer to a warmed serving platter.

• A digital probe meat thermometer – the probe remains in the meat while in the oven and the control sits outside on the stove or counter. See link below

Bordelaise Sauce

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  • 3 tablespoons butter
  • 1 onion, chopped
  • 2 carrots, sliced in rounds
  • 2 cloves garlic, cut in half
  • 4 peppercorns
  • 1 bay leaf
  • 11/4 cups beef broth*
  • 1 sprig thyme
  • Sea Salt
  • 2 tablespoons flour
  • 1/2 cup dry red wine
  • 1 tablespoon Italian flat leaf parsley, chopped

Melt the butter in a heavy skillet and sauté the onion until transparent. Add the carrots and cook until soft.

Place garlic, peppercorns, and bay leaf in cheesecloth bag. Add to pan along with 1 cup of beef broth. Boil until broth has been slightly reduced, about 10 minutes, then season with thyme and salt.

Remove cheesecloth bag and put mixture through a coarse strainer. Return to pan.

Meanwhile, dissolve flour in the other 1/4 cup of broth and add gradually to sauce. Stir constantly until sauce thickens, then add the wine. Reduce heat and allow to simmer until ready to serve, and then sprinkle chopped parsley on top.

Use a quality beef broth if not making your own such as More Than Gourmet Glace de Veau (veal stock).

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Holiday Appeteaser Party

11 / 4 / 16

Last Cooking Demo of the Year! Come and enjoy some tasty holiday party treats with us and we’ll send you off with some delicious, easy recipes for the season.

Thurs, Dec 8th
6:30 – 8:30, approximately
 

The Holiday Appeteaser Party

holiday-buffet
Smoked Salmon Mousse Coins with Roasted Red PepperSauce
Shrimp Cocktail Butter Lettuce Cups
Smoked Trout Crostini
Tuscan Lemon Chicken Speidini
Mini Hasselback Potato Bites
Chocolate Peppermint Truffles

By Reservation Only
(562) 296-5421
148 Main Street
Seal Beach, CA 90740

Sponsored by

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Holiday Cooking

11 / 4 / 16

November Cooking Demo’s

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

fall-table-stackedinteriors

Thurs, Nov. 10th
6:30 – 8:30, approximately

Reserve your spot today!

Temecula Olive Oil Tasting Room, Seal Beach

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

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

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

By Reservation Only
(562) 296-5421
148 Main Street
Seal Beach, CA 90740

Sponsored by

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10 must have pantry items for the holidays

11 / 4 / 1611 / 4 / 16

10 must have pantry items for the holidays

herbsspices-411nutrition

Basic Pantry

  1. Organic Chicken Stock
  2. Unsalted butter and a variety of oils (Olive Oil, Peanut, Vegetable & Grapeseed)
  3. Organic Large Eggs
  4. Organic Milk and Cream (for whipping and cooking)
  5. Variety of cheeses, for cooking and serving as appetizers or dessert
  6. Variety of potatoes, Russet for baked or mashed, Fingerlings or Yukon Gold for roasting
  7. Day old breads for breadcrumbs and stuffing or dressing. Freeze for later use. Crackers
  8. Celery, Carrots and Onions, Fresh Citrus
  9. Fresh Sage, Italian Parsley and other herbs
  10. Fresh and Dried Mushrooms

Book Cover

Buy my book ‘What’s In Your Pantry’ for more tips & tricks in the kitchen!

 

Baking

Beyond the basics, flour, white, brown and powdered sugars, baking soda, baking powder and vanilla.

  1. Nuts
  2. Chocolate
  3. Cocoa Powder
  4. Cinnamon or Baking Spice, Allspice, Nutmeg
  5. Dried Fruits
  6. Variety of jam for easy to make desserts
  7. Peppermint and dried fruit candies
  8. Cream of tartar
  9. Parchment paper
  10. Caramels and Toffee

Make Ahead for the Freezer

  1. Pie Dough
  2. Cookie Dough
  3. Puff Pastry (buy an all butter pastry-read the label)
  4. Gravy
  5. Easy bake appetizers, Empanadas, Pot Stickers, Crab Cakes, Cheese Balls
  6. Meatballs, basic recipe use different sauces for quick appetizers
  7. Quickbreads
  8. Casseroles
  9. Breakfast Treats, Cinnamon Rolls, Scones,
  10. Frozen Seafood, Shrimp, Scallops, Lobster
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Cooking at The Flower Fields

9 / 22 / 16

oct-5-cook-at-flower-fields

Join us for a unique Culinary Event and Cookbook Signing on Wednesday, October 5th
Time: 11:00-1:00
Cost $45.00 per person

Chef Debbi Dubbs will be teaching this Fall inspired menu, with a cooking – technique you can all take home and try. Join us for lunch at the Flower Fields, and enjoy our highlighted local artisans.

Menu:
Pan-Roast Chicken with Porcini Bucatini

Classic Panzanella Salad

Homemade Chocolate Biscotti

Her cookbook, ‘What’s in Your Pantry”, will be available for signing.

Eventbrite - Kitchen Gardens Culinary Event with Chef Debbi Dubbs

Sponsored by Melissa’s Produce and ScanPan

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September Cooking Demo

8 / 4 / 16

Join us in Seal Beach

Thursday September 15th 6:30 – 8:30

Pork Milanese Michael Symon

Oven Dried Tomato Crostata with Fresh Ricotta

Hearts of Romaine Salad with Fresh Grated Parmigiano-Reggiano

Pork Milanese with Meyer Lemon & Chopped Tomato ‘Salsa’

Cheese Tortellini Alfredo with Broccoli Rabe

Peach Amaretti Crisp

DKB-12

Temecula Olive Oil Tasting Room

Seal Beach

Call Now for reservations
562-296-5421

Sponsored by

Melissas logo small

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