Tag Archives: pantry appetizer

Holiday Gift Giving

Here are some of my favorite gifts for anyone!

….’If you want to learn about food…COOK…and Chef Debbi has created a guideline that taps into the practical and encourages the intuitive cook inside us all!’

Helene Kennan, Former Getty Ex. Chef

What's In Your Pantry

 

My specially designed gift basket, hand picked ‘Pantry Items’ from the best, Melissa’s produce. Included is a copy of my ‘What’s In Your Pantry’ book guiding you through the basics of stocking your kitchen from knives and cookware to seasonal recipes. And an exceptional selection of dried herbs, mushrooms, spices and more from Melissa’s Produce. Give the experts at Melissa’s a call for your special delivery! 800-588-0151

Chef Debbi basket

A sampling of other tasty gift baskets from our friends at Melissa’s!

Exotic Fruit BasketParty Basket

Book Signing & Wine Tasting

Saturday & Sunday, Nov. 21 ~ 22 Events!

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DON’T MISS THIS WEEKEND
IN TEMECULA!
Mary Platis, Author of Cooking Techniques & Recipes with Olive Oil &
Chef Debbi, Author of ‘What’s In Your Pantry’
are teaming up to bring you
Cooking From The Pantry Series!

Book Covercover-award

First stop
Temecula Olive Oil Co.
Temecula tasting Room
Cooking Class Demo-Wine Tasting & Book Signing
Sat. Nov. 21st
12 – 2 $45.00

Menu
Mediterranean Vegetables in Olive Oil
Fresh Tomato Risotto
Baby Beets and Brussels sprouts Salad
Turkey Rollatini with White Wine, Porcini Mushroom Pan Sauce
Pumpkin Olive Oil Cake with Vanilla & Fig Balsamic Compote

For Temecula Reservations please call:
951-693-0607

Second stop

Sunday, Nov 22nd
Book Signing and Wine Tasting 12 ~ 2

Sponsored by

Cooking Class

Temecula Olive Oil Co., Seal Beach

November Class

Thur. Nov. 12th
6:30-8:30 (approximately)
Braciole

 

Smoked Trout Canapés with Pickled Onions and Mascarpone

Pomegranate, Bacon and Brussels Sprouts Salad

Braciole

Italian Stuffed Beef Rolls

Mushroom Bolognese

Chocolate Raspberry Linzertorte

 

10 – 20% off on all purchases the night of the class

 

 

Class Sponsored by

1logo 2004

NOW TAKING RESERVATIONS!

Seal Beach Tasting Room By Reservation only, call: 562-296-5421

Classes are $45; Pre Paid Reservations only

Feel free to BYOB

DKB-12

Balsamic Roasted Brussels Sprouts

brussels sprouts cut

Balsamic Roasted Brussels Sprouts

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

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

Preheat oven to 400°.

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

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

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

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

Artichoke and Leek Filo Cups

Spinch-Phyllo-Cups-Photo-by-Phyllo

 

Artichoke and Leek Filo Cups

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*The filling can be prepared a day in advance and kept refrigerated until ready to use. Assemble hors d’oeuvres up to one hour ahead of time and keep refrigerated.

  • 1 jar marinated artichoke hearts, drained well (about 3 oz)
  • 1 package chopped leeks (or 1 lg. stalk chopped fine)
  • 1 clove garlic, peeled
  • 1 tablespoons fresh lemon juice
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons finely chopped fresh chives
  • filo cups, can be found in the freezer section near the puff pastry

Preheat oven to 350ºF. Line baking sheet with parchment; set aside.

In a food processor fitted with metal blade, combine artichoke hearts, leeks, garlic cloves and lemon juice. Pulse several times or until ingredients are finely chopped. Add mayonnaise and sour cream; process until well combined, stir in Parmesan cheese and chives.

Fill each mini filo shell with filling and place on prepared baking sheet. Bake in preheated oven until heated through and golden brown, about 30 minutes.

Serve immediately.

Marinated Olives

Olives-Fair 2011

Marinated Olives

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

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

Place the olives into a jar so they fit snug.

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

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

Giardiniera or Pickled Vegetables

Giardinaria

Print

When I was growing up, if I was lucky enough, once in awhile we’d dine at a fine dining restaurant. They always served a relish tray when the guests were seated, it was to stimulate your taste buds and make you hungry. I miss having those relish trays but once I learned how to make pickled vegetables myself, so easy!, I keep them in the refrigerator almost year round. The vegetables change with the seasons; they can be eaten alone, with cheese and crackers or chopped finely to make a wonderful relish for all kinds of meats. Be creative!

  • 2 pounds, approximately mixed vegetables, whole or cut into pieces
  • 2 cups cider vinegar
  • 1 cup white vinegar
  • 1/2 cup water
  • 1/2 tablespoon pickling salt
  • 1 tablespoons sugar, if desired
  • 2 tablespoon pickling spice

Makes 2 - 3 quarts

Wash and drain vegetables. Sterilize jars and lids in hot water.

Bring vinegar, water, salt, sugar and pickling spice to a boil.

Pack vegetable medley into hot, sterilized jars, leaving 1/2-inch headspace. Pour hot solution over mix in jars, leaving 1/4-inch headspace. Remove air bubbles. Add liquid to bring headspace to 1/4 inch. Wipe jar rims.

Refrigerate and let stand 2 days before serving. Will last several weeks refrigerated.

For longer storage, process in boiling water bath for 20 minutes.*

*Follow jar manufacturers directions for filling and processing jars.

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