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!
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’
*Pick up a probe digital thermometer here
To make sure your oven is the correct temperature use an oven thermometer
About Olive Oil
The following information is from my friend, Mary Platis, California Greek Girl. Check out her excellent book Cooking Techniques and Recipes with Olive Oil. You can purchase a copy below.
Not All Olive Oils Are Created Equal
It couldn’t be a better time than this to reconsider the brand of extra-virgin olive oil you use in your kitchen. UC Davis just released a new study [PDF], conducted in April of 2010, showing the results of several different brands of extra-virgin olive oils and how they ranked according to their panel’s chemistry and taste standards.
In a nutshell this is what they found:
Many extra-virgin olive oils contained cheaper canola oils, seeds, and nuts.
They were exposed to elevated temperatures, light, and aging which produced oxidation.
Poor quality extra-virgin olive oil was made from damaged, overripe olives.
So, Let’s Go Shopping!
- Look for the USDA or CCOF Certified Organic labels.
- Shop brands with International Olive Oil Council certification.
- Buy extra-virgin olive oil from California with the California Olive Oil Council seal.
- If you have special dietary needs, look for KOSHER or VEGAN
- Here are a few more extra-virgin olive oil labels to know.
- Shop with local olive oil producers, if possible.
- Purchase from estate-produced extra-virgin olive oil companies from here and abroad.
- Find reliable stores in your community that you can trust.
How to Keep your Olive Oils Safe
- Buy small bottles of your favorite extra-virgin olive oil.
- Store your bottle in a cool, dark location in an airtight container.
- Do not cook with your extra-virgin olive oil over 400 degrees.
- Use up your extra-virgin olive oil within 12 weeks.
- Occasionally smell your extra-virgin olive oil for rancidity.
If you’d like to read more you can visit Mary here, California Greek Girl
Visit our friends Karen & Jennifer at Groves on 41 for fresh, delicious olive oil delivered right to your door!
Let’s Get Cooking with olive oil
Meyer Lemon Cupcakes
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 teaspoons zest from Meyer lemon
1 cup plain Greek yogurt
2 tablespoons juice from Meyer lemon
1 teaspoon vanilla extract
1/2 cup citrus olive oil
Center a rack in the oven and preheat the oven to 350°.Line muffin tin with cupcake papers. Whisk together the flour, baking powder and salt.Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic.Add the yogurt, eggs, lemon juice and vanilla and whisking vigorously until the mixture is very well blended. Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil. Ladle the batter into the cupcake papers and bake 20-25 minutes or until a knife or toothpick inserted comes out clean. Top with whipped cream.
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.
Sat, April 18th
California Greek Girl
Mountain Meadow Mushroom Farm, Escondido
Do you know how mushrooms grow? You’ll learn everything about mushrooms that you need to know! Did you know that mushrooms are a nutrient dense food? Good for you!
Next we’ll head over to
North County Olive Oil Co. and meet Sue Rober at her Sunshine Gardens location where we will taste and experience their True California Olive Oils with style.
Their vision is to share with you their experience in the California olive oil industry. They have selected a portfolio of top producers who make both extra virgin olive oils and vinegars from California olives and grapes. They represent a variety of regions which offer unique styles from many varietals and cultivars of local California olives. We look for producers that promote sustainable practices in the grove and throughout their day to day practices.
Our Olive Oil Tastings offer a unique experience created around a variety of artisan producers of California extra virgin oil, wine and specialty artisan products.
A cooking demo & lunch will be served by
Chef Debbi & Chef Mary
Cheese Platter with Seasonal Vegetables & Fruit
Winter Salad with Pixie Tangerines
Road Home Brownies
One glass of wine will be served with lunch.
Lemonade & Spring Water will be available.
Don’t miss the great swag bags that you’ll get to take home!
We encourage car pooling, need a ride or want to provide a ride?
Get in touch with Chef Debbi here
Now taking reservations
Sponsored by Melissa’s Produce
Here are several recipes for Valentines Day, cook a restaurant style meal and relax in front of the fire!
Avocado with Shrimp Salad photo by Food 52
Chocolate Lava Cake photo, Ghirardelli
How to Build a Cheese or Charcuterie Board
- Start by choosing ingredients
- Choose cheese first – Use a mixture of cow, goat, sheep milk. Choose a hard cheese (Cave Aged Gruyere, Aged Gouda), a soft cheese (chèvre, brie, burrata) and maybe a crumbly cheese (blue, Parmigiana Reggiano). You want a variety of flavors and choose an odd number of cheese as it is more pleasing to the eye.
- Serve approximately 2 – 4 oz. of cheese per person. If it needs to be sliced, do so while it’s cold. Let all cheese come to room temperature before serving.
- Some of my favorite cheese mixes are:
- Havarti, Aged Gouda, Aged Blue Cheese
- Sharp Cheddar, Creamy Chèvre, Parmigiana Reggiano
- Feta, Burrata, Gorgonzola or Fresh Blue Cheese (Pt. Reyes Blue)
- Camembert or Brie, Drunken Goat (or Wine Infused hard cheese)
- Bocconcini with herbed olive oil drizzle, Boursin, Manchego
- Cave Aged Gruyere, Fontina, San Andreas
- Next choose some charcuterie and pâtés, if serving.
- Again serve 2-4 oz. per person and slice the meat/sausage while cold and allow to come to room temperature before serving.
- Some selections might be:
- Choose a variety of hard salami, soft meat such as prosciutto or Jambon Iberico, some smoked sausage, kielbasa, soppresseta, Serrano ham and a selection of pate and/or rillettes. Pair the flavor of the meat (soft to intensive) to the flavor of the cheese (soft to intensive).
- Next choose a serving board, plate or platter that will accommodate your above choices. Remember you’re going to be adding more ingredients. You could choose a rectangular serving platter, cutting board, slate tile, pizza wheel or the like.
- Additions to the meat and cheese might be:
- A selection of jams or preserves such as fig, peach or other fruit jam, or chutneys and honey.
- Grainy or stoned mustard, olive spread, bean dips and antipasto spreads such as muffuletta.
- Next something briny, caper berries, cornichon pickles, pickled vegetables such as a mixed Giardiniera or caponata.
- Add some salty components, roasted nuts, Marcona almonds or toasted pumpkin seeds.
- Crackers, bread sticks, toasted baguette slices, pita bread or pretzels.
- Dried Fruit are great especially for a winter board, apricots, figs, cranberries or raisins.
- Seasonal fruits and vegetables pair well with most meat and cheese, grapes, fresh apricots, apples, pears, cucumbers, carrots, pea pods any kind of berry, artichoke hearts, marinated mushrooms and roasted red peppers.
- Herbs and Edible flowers are a nice addition and brighten up the board as well. Make sure that none have been sprayed with pesticides. Use a variety in season, pansies, chive, sage or nasturtium blossoms. Lavender, borage blossoms (taste faintly of cucumber), dill, cornflowers, Johnny jump ups, bee balm and zucchini blossoms.
Try serving some of the jams, preserves, mustard, spreads or chutneys in small bowls. Anything that has a brine or is juicy should also go into a bowl such as olives and pickled vegetables. This will also give some height to the board, serve breadsticks in a jar or glass as well.
Serve each cheese and meat with its own cheese fork or utensil and picks for the olives or vegetables, spoons, cheese knives and mini tongs for the meat.
Try arranging the board where it will be served so as not to knock anything off while you are moving it. Make ahead and cover with a tea towel to keep out any pests.
This is but a small list of fall pantry items that I like to keep for fall. With these on hand you can make breakfast, lunch, dinner and dessert without stress. There are even some items to have on hand for those friends who like to drop in for a visit. Throw the artichoke hearts in a food processor, add some spices and a little yogurt, cream cheese or mayo and bake for 20 minutes. Or drain and throw the roasted red peppers into a food processor, add a little leftover bread, walnuts, tomato paste with a little olive oil, salt and Aleppo pepper for a tasty dip for bread or crackers. Add things that your family likes to eat in the fall, for all the upcoming holidays and special events. Here’s a great fresh, homemade applesauce recipes, serve along side pork chops or bake into an applesauce cake for a warm, spiced dessert or breakfast snack. Happy Fall!
Apples (do not store with other fruit or vegetables-apples give off ethylene gas which will hasten the ripening of other fruits and vegetables)
Dried fruit (cranberries, apricots, blueberries etc.)
Canned and dried beans (for soups, stews, chili)
Roasted Red Peppers, in water
Oatmeal (rolled oats & steel cut)
Mac & Cheese Pasta
Variety of cheeses
Artichoke Hearts, canned in water
Chicken, Vegetable, Beef Stock
Sugar, white, brown, dk. Brown
White vinegar (for pickling)
Apple Cider Vinegar
Highlights from our annual Farm, Food & Wine Tour from 2017. Thanks everyone for joining us! We’re sold out for this year but save the date for Oct 23-25, 2020.
Summer is almost here! Not that you would know that by the weather we’re having. The rain is nice and it makes the garden grow but my other half is craving those warm summer days. Even though here in Southern California we grill all year long, Memorial Day is the official start of grilling season. Whether you grill on gas, charcoal or wood these recipes are easy do ahead recipes for cooking outdoors and picnics. So clean up that grill and set the table because dinner is served! Check out this simple cheese platter, get A Little Book of Cheese to learn all about cheese and how to make a platter!
Join us in our new home at Chef Tech in Bixby Knolls, Long Beach with owner Chef Teri.
We now have a full kitchen with tables & chairs and lots of room. We look forward to seeing you there soon! See new address at the bottom of the class menu. You can sign up with Chef Debbi (call me, 562-243-3926) or click on the pay-pal button below. There is a small service charge for using pay-pal but you can always mail me a check. Classes are pre-paid reservations and cancellations are 100% refundable up to 3 days prior to class.
Wed. April 10th
6:30 – 8:30PM
‘A Little Book of Cheese‘ is here!
Book Signing & Demo Class
How to Prepare a Cheese & Charcuterie Board and Tasting
Smoked Gouda and Red Pepper Grilled Cheese Sandwich Bites
Fried Blue Cheese Stuffed Olives
Italian Stuffed Shells with Broccoli and Pine Nuts
Brie Puff Pastry Pockets
Chef Tech Cooking School
3842 Atlantic Avenue
Long Beach, CA 90807
See April class date & menu by clicking on the month.
By Reservation Only, Sign up below
Enjoy larger portions, Tables & More