Join us in Seal Beach
NEW DATES/DAYS
Thur. Jan 10th
Tue Jan 22
6:30 – 8:30, approximately
Menu
Pink Grapefruit, Avocado & Watercress Salad with Pomegranate Vinaigrette
Chicken Cordon Bleu
Spaghettini with Vodka Cream Sauce
Winter Roasted Vegetables with Basil Vinaigrette
Lemon Curd Cream Puffs
$45.00
Taking reservations now, call:
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by our friends at
From my book, What’s In Your Pantry. Buy the book here
I no longer stuff my turkey; it takes too long to cook the stuffing to 165°, the recommended temperature to kill any bacteria; by that time the turkey itself is overcooked. I can also make the dressing the day before, bake it and heat it while I’m making the gravy.
Try serving with Duchess Potatoes instead of the traditional mashed.
Preheat oven to 425°.
Wash and dry turkey inside and out; dry well.
Choose a roasting pan that will fit the turkey with no more than 2” of space on any side, otherwise the juices that accumulate in the bottom of the pan may burn.
Place ¾ of the onion, carrots and celery plus bay leaf, ½ of the bunch of parsley, sage and thyme into the bottom of a baking pan that will fit the turkey, don’t let the turkey hang over the edge and make sure there is no more than 2” open on each side of the bird. (The turkey will sit on this bed of vegetables instead of a rack).
Pat the turkey dry and rub the turkey with butter, season with salt and pepper. Squeeze lemon over turkey and tuck rind under the bird. Insert an oven-proof probe thermometer into thick part of the thigh and set for 165°.
Pour wine and turkey stock in the bottom of the pan and place uncovered in hot oven. (The total cooking time will be approximately 1 – 1 ½ hours).
Baste after ½ hour; if you don't have enough juice in pan use some extra stock. Do not cover bird until browned and then loosely place foil over breast. If wings start to brown too early, wrap with foil. Baste every ½ hour until the turkey is done. Remove from the oven, place turkey on a cutting board or platter, and tent lightly with foil, do not remove probe thermometer until you’re ready to carve the turkey. Let the turkey rest for 20 minutes before carving.
Remove the vegetables and herbs from the roasting pan; place the roasting pan on two burners, add the wine, and turn the heat to medium, bring to a boil and scrape the bits (fond) from the bottom of the pan. Strain this liquid into a large measuring cup, through a cheesecloth lined sieve before continuing, add turkey stock to equal 8 cups.
Make a roux for the gravy:
Add ½ cup of butter to the hot roasting pan and, when melted, add flour and whisk until roux is light brown.
Whisk pan the reserved pan drippings and stock into the roux, pouring in a steady stream until desired consistency is reached. Season with salt and pepper, keep warm.
Makes approximately 8 cups.
Turkey will serve 8-10
Join us in Seal Beach
Thursday,
Nov. 8th & 15th
6:30 – 8:30, approximately
Menu
Citrus & Pomegranate Hamachi with avocado & Pistachio
Duck a ’la apricot
Cranberry & Chestnut Dressing
Balsamic Roasted Brussels Sprouts with Parmesan
Sea Salt Chocolate Mousse
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
You don’t want to use just any kind of pumpkin for puree, most pumpkins have too much water in them and not enough flavor. Use the small pumpkins known as sugar or pie pumpkins. Or better yet use butternut squash, cooked in the same manner as a pumpkin, butternut squash will give a richer, deeper flavor. The cooked pulp can be stored in the refrigerator for up to a week or can be frozen. Use the squash for pumpkin pie, cakes or for a soup, it can be used in any recipe calling for pumpkin puree.
Preheat the oven to 400°. Line a sheet pan with parchment paper or tin foil.
Wash and dry the squash, slice the top off and cut the pumpkin in half, from the top to the bottom.
Do not remove the seeds and pulp, they will be easy to scoop out after the squash has cooked.
Brush the flesh of each half of the pumpkin with olive oil (or any kind of cooking oil) and place face down on the baking sheet.
Roast for about 40 – 50 minutes, until fork-tender or until a paring knife slips right through the flesh. Let cool for about 10 minutes then scoop out the seeds and the pulp, discard, and then scoop out the cooked flesh.
Blend or puree in a food processor until smooth. Store in the refrigerator for up to a week or freeze up to 3 months.
Photo: Davison Orchards Ltd.
Preheat oven to 350°.
In a medium-sized bowl, stir together flour, baking soda, cinnamon, nutmeg, salt and cloves.
Combine sugar and oil in a large bowl with a rubber spatula until blended.
Add eggs, one at a time, beating well after each addition.
Add flour mixture to egg mixture alternately with pumpkin in three batches, beating
well after each addition.
Transfer to a greased Bundt cake pan.
Bake 60-65 minutes or until toothpick inserted near the center comes out clean.
Cool for approximately 10-15 minutes before inverting onto a wire rack.
Remove pan carefully from cake and cool completely.
Easy Cream Cheese Frosting
Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. Use to top cookies, cupcakes, or cakes
I like to use an orange flavored olive oil for this cake.
Join us in Seal Beach
Thursday,
Oct. 11th & 18th
6:30 – 8:30, approximately
Fall Harvest Celebration Menu
Gazpacho Shooters
Fall Salad with Oranges and Pomegranate Arils
Santa Maria Style Tri Tip
Ranchero Beans
With Tortillas
Mini Tangerine Olive Oil Cakes
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
Photo: Food and Wine Magazine
Join us in Seal Beach
Thursday,
August 2nd & 16th,
6:30 – 8:30, approximately
Watermelon Radish Tartine
with Boursin Spread
Baby Arugula Salad with Beets, Walnuts & Blue Cheese
with Apple Vinaigrette
Poached Sea Bass with Olives, Baby Potatoes,
Green Beans & Sauce Vierge (a sauce made with olive oil, tomatoes and fresh herbs)
Pina Colada Parfait
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
Photo: recipesbnb
Join us on
Thur. June 7th & 21st
6:30 – 8:30, approximately
Grilled Flatbread Pizza
Beer Braised Baby Back Ribs
Mojito Melon Salad
Fresh Corn and Cherry tomato coleslaw
Fresh Berry Cobbler
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
Join us on
Thur. May 10th & 17th
6:30 – 8:30, approximately
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
Photo by Applebees
Join us on
Thur. April 12 or 26
6:30 – 8:30, approximately
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
This is a quick and easy one pot dish that you can make stove top or in your Instant Pot. For variety change the vegetables with the seasons if you like.
Serves 6 – 8
Heat a deep sauté pan over medium heat and barely coat the bottom of the pan with a little olive oil or butter. Add the potatoes and stir for a couple of minutes. Sprinkle with a little sea salt and fresh ground pepper, cover the potatoes with chicken stock, reserving the rest of the stock. Cook the potatoes until almost done and the stock has reduced to almost nothing in the pan. Add a little more oil to the pan and add the carrots, cook for 1 minute before adding the leek, red pepper and kielbasa. Season again with a little sea salt and fresh pepper. Add the wine and reserved chicken stock, cook for 5 minutes or until the vegetables have cooked but still have a little crunch. Add the sauerkraut and cook until heated, stirring once or twice. Garnish with parsley and serve.
Easy to make ahead of time and bake off at the last minute, make extra they go fast!
Preheat the oven to 350° and line a baking sheet with parchment paper.
Mix the maple syrup and salt together, add the walnuts and stir until coated.
Spread the nuts on the baking sheet and bake for 12 - 15 minutes or until the glaze is bubbly and coats the walnuts well. Remove from oven and let cool.
Turn the oven up to 425° and line a baking sheet with a new piece of parchment paper.
Slice dates lengthwise and remove pits.
Scoop a small amount of Boursin cheese with a spoon and fill the date with the cheese, press a glazed nut into the cheese.
Wrap dates with a slice of bacon, and secure with a toothpick to hold bacon onto date. Place the dates on the parchment on their side and bake for about 7-8 minutes or until browned on the bottom and turn to the other side continue to cook for another 7-8 minutes or until the bacon is cooked and a little crispy, and the cheese is slightly melted.
Let cool and serve warm or at room temperature.
Photo: La Tienda
