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
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
Photo: Wonky Wonderful
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
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
For a full 6 month class schedule and to register for a class click
Seal Beach
Thur. Feb. 2nd (Additional class Feb. 16th if Feb. 2nd sells out,)
6:30 – 8:30, approximately
See below for reservations
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
Jan 19th
6:30 – 8:30, approximately
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
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
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.
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.
A Christmas Roast, Dec. 2016
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
Serves 8
Total preparation time: 1 hr. 30 min. – 2 hr.
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
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).
Thurs, Dec 8th
6:30 – 8:30, approximately
The Holiday Appeteaser Party
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
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
10 must have pantry items for the holidays
Basic Pantry
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.
Make Ahead for the Freezer
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.
Sponsored by Melissa’s Produce and ScanPan
Thursday September 15th 6:30 – 8:30
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
Temecula Olive Oil Tasting Room
Seal Beach
Call Now for reservations
562-296-5421
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