Tag Archives: Wine
I was in Lazy Acres meat department picking up an order when I notice the beautiful veal shanks in the case. This time of year, I love any kind of braised meat, beef, or chicken and one of my favorites is Osso Bucco. I’m not sure why you don’t see it on restaurant menu’s very often, perhaps the cost of veal would choke you, but you can also make it with beef shanks which aren’t quite as expensive.
Although this dish takes a fair amount of time to cook, hands-on cooking time is very little. Instead of cooking the dish in an oven for up to 3 hours, a slow cooker or maybe even an instant-pot would do.
A braise is a dish that used two kinds of cooking techniques, one is searing, and the other is moist heat cooking (in liquid). Wine, broth, and tomatoes are used to ‘stew’ this rather tough cut of meat into fall apart deliciousness. Typically served with Risotto Milanese but you could substitute mashed potatoes or pasta.
6 1-1/4-inch-thick veal (or beef) shanks
Sea salt and freshly ground black pepper
1/2 cup all-purpose flour for dredging
1/4 cup extra-virgin olive oil, reserve 1 tablespoon
1 tablespoon unsalted butter
1 large yellow onion, diced
2 stalks celery, finely diced
1 medium carrot, diced
1 teaspoon dried oregano
3/4 cup dry white wine
2 tablespoon tomato paste 1
1 28-oz. can Italian plum tomatoes, drained and chopped, juices reserved
1 cup low-salt chicken broth, more if needed
1 large sprig thyme
1 bay leaf
1 Tbs. arrowroot mixed with 2 tsp. broth or water
Preheat the oven to 350°.
Wrap string around the shanks to hold them together. Put the flour onto a paper plate, Season the shanks with salt and pepper. Dredge the shanks lightly in flour, shake off the excess.
Use a large Le Creuset or the like, one that you can fit all the shanks in laying flat.
Heat pan and add oil, when hot add ½ the shanks and brown well on both sides. Remove and repeat with remaining shanks, set aside.
Pour or scoop excess oil out of the pan leaving the browned bits on the bottom of the pan. Return the pan to medium heat and add the butter and reserved 1 Tbs. of oil.
When the butter is melted, add the onion, celery, carrot, oregano, and 1 tsp. salt. Cook the vegetables, stirring occasionally, until soft and lightly browned and translucent. Add the wine, and increase the heat to medium-high, and cook, scraping up any brown bits with a wooden spoon, until the wine is reduced to about 1/4 cup, about 3 minutes Stir in the tomato paste. Add the tomatoes with their juices, the broth, thyme, bay leaf, 1/2 tsp. salt, and a few grinds of pepper. Add the shanks back to the pan, cover and cook in the oven until tender, 1-1/2 to 2 hours, checking the liquid occasionally.
If it has cooked down, add enough broth to keep the level about halfway up the shanks. To check for doneness, pierce a shank with a fork. The meat should pull apart easily.
Strain the pan juices through a medium-mesh sieve into a saucepan, pressing hard on the solids with a spatula to extract as much sauce as you can. Bring the sauce to a simmer. Whisk in the arrowroot mixture and cook briefly to thicken.
To cook in a slow cooker, after browning the meat and deglazing the pot, add the shanks to a slow cooker and pour all the juices over them. Cover and cook on low heat for 6 to 8 hours.
Recipe edited from Fine Cooking
San Diego County Farm Tour
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!
Here’s a link to their website for more info
Mountain Meadow Mushroom Farm
Here’s a blog post about the farm & yummy Mushroom Risotto recipe from Mary at California Greek Girl
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
Farm, Food & Wine Tour 2017
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.
2018 Fall Farm, Food & Wine Tour
Sept. Cooking Demo
Join us in Seal Beach
Sept. 13th & 27th,
6:30 – 8:30, approximately
Italian Summer Chopped Salad
Quick Skillet Chicken Dinner
with Mushrooms, Zucchini, Cherry Tomatoes
Rigatoni with Vodka Sauce
Apple Spiced Coffee Cake
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
Fall Harvest Farm, Food & Wine Tour
Fall Harvest Tour for Oct 26 – 28, 2018
Now Taking Reservations
Cambria Pines Lodge, Cambria, Ca
Hot Buffet Breakfast Included
Dinner and Culinary Demo with Chef Debbi and the Debettes
Saturday Farm, Food & Wine Tour
Climb aboard with The Wine Wrangler
We’ll travel to the Westside of Paso Robles to Halter Ranch Vineyard & Winery
Experience a private Cave Tour with a Barrel Tasting from 3 Cave Barrels
Private Tasting of Halter Ranch’s available vintages in the new Tasting Room overlooking their fabulous vineyards
Vineyard Picnic Lunch on Halter Ranch’s Patio Deck overlooking the vineyards
Created for you by Chef Debbi & her Debette team
After lunch climb aboard with The Wine Wrangler to travel to
Stepladder Ranch in San Simeon
We’ll visit with their Lamancha goats and taste a variety of cheeses made from their goat milk. This farm is accessible only by invitation and is hidden in the hills above San Simeon and the Pacific Ocean
Our last stop for the day will be a visit (and tasting) at The Hearst Ranch Tasting Room in San Simeon. Step out on the porch for an exquisite view of San Simeon Beach and Harbor
Return to Cambria for late afternoon & evening private time
The Groves on 41 Olive Oil Farm Tour & Tasting
Don’t Miss The Cambria Scarecrow Contest the month of Oct!
Limited Availability, First Come-First Served
Price is Per Person based on Double Occupancy for all rooms
Preferred Method of payment, save Paypal fees by paying by check!
To pay by check:
Please send an email to Debbi @ email@example.com for instructions
Lemon Roasted Chicken
This is by far my favorite dish with hints of Meyer lemon and sea salt and I like to add some roasted baby potatoes to the pan to soak up some of the juices. I use ‘Mary’s Organic Chicken‘ always for the best meat, always tender & juicy, it costs a little more but I think it’s worth the extra few bucks. (And they didn’t pay me to say that). And I love to tuck into the pan the ‘Baby Dutch Yellow Potatoes’ from Melissa’s Produce!
You can dress this up by making the ‘pan’ sauce listed in the recipe of you can by pass it. I’ve also made brioche dressing for the side and it makes a great holiday dish without the hassle of cooking a whole turkey dinner. Add a beautiful green vegetable and you’ll find an easy weeknight dinner. It pairs well with my Spring Asparagus recipe. Prep all the ingredients the night before & you can walk in the door, pop the chicken in a preheated oven and within the hour you’ll have the best meal in town, no drive through chicken can EVER take the place of a chicken roasted at home.
Lemon Roasted Chicken
- Serves 4
- 1 whole chicken -- rinsed, drained and dried
- 1 medium onion -- peeled and chopped
- 3 baby carrots -- peeled and chopped
- 3 celery stalks -- cut into chunks
- 1 lemon -- zested and juiced; preferably Meyer lemon
- 1 bunch Italian flat leaf parsley -- minced
- 1 bunch fresh sage -- minced
- 1/2 bunch fresh thyme -- minced
- 2 tablespoons butter -- room temperature
- 1 tablespoon lemon olive oil, butter or regular olive oil
- Salt and pepper
- 1 cup white wine
- 1 cup chicken stock
- 2 tablespoons chicken demi glace -- optional for sauce
Preheat oven to 400°.
Wash and dry chicken inside and out then dry well. Fit chicken into a roasting pan (you want no more than 1" of space on any side of the chicken otherwise the juices will burn).
Mix together onion, carrot, celery, lemon zest, and 1/2 of the minced herbs. Loosely stuff cavity with some of the ingredients, place the remainder on the bottom of the roasting pan and place chicken on top of the aromatic vegetables.
Mix remaining minced herbs with butter. Gently separate the chicken skin from the breast meat and carefully rub herb butter on breast under the skin.
Rub the chicken with lemon olive oil and season with salt and pepper. Squeeze lemon over chicken and place rind into cavity. Insert probe thermometer into thigh and set for 165 degrees. Pour half of the wine and chicken stock in the bottom of the pan and place, uncovered in hot oven.
Baste after 1/2 hour, if you don't have enough juice in pan use some chicken stock. Do not cover bird until browned and then loosely place foil over breast. If wings start to brown to early wrap with foil.
Remove chicken to a warm plate and loosely cover with foil. Let rest for 10 minutes before carving.
Remove some of the fat in the pan by using a paper towel or ice cubes. (Dredge the paper towel through the juices to pull out some of the fat or pour off the juices into a heat proof measuring cup. Add a few ice cubes; the fat will stick to the cold cube, discard cube. You may have to do this several times).
Put the roasting pan on top of the stove over medium-high heat and bring a boil, add remaining wine and stock scraping the fond (the yummy pieces stuck to the pan) from the bottom of the pan. Reduce by half, add demi-glace if using and serve with chicken.
Temecula Olive Oil Cooking Class March 2017
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:
Photo: Wonky Wonderful
New Cooking Class Venue
Cooking at Fullerton Arboretum
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…
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
May Cooking Class
Temecula Olive Oil Co., Seal Beach Tasting Room
For a Demo Cooking Class
Thursday May 5th
Second Class Added
Thur, May 19th
Bacon Roasted Chicken Rillette Crostini
(Similar to Paté) with Olives & Cornichons
Italian Chopped Salad
with Radicchio and Spring Vegetables
Mushroom Florentine Penne
San Francisco Style Cioppino
Meyer Lemon & Blood Orange Cannoli
Call (562) 296-5421 for reservations
March Cooking Class
Demo Cooking Class
We still have some spaces for our March 24th class! Sign up today!
Leek Tart with Goat Cheese & Olives
Pork Scallopini with Leek Caper Vinaigrette
Olive Oil & Herb Roasted Winter Vegetables
Wild Mushroom Bread Pudding
Sea Salt Caramel Apple Cake in a Jar
Seal Beach Tasting Room
Thursday, March 10th SOLD OUT!
Catch the same menu on Thurs. March 24th
Call (562) 296-5421 for reservations
Temecula Tasting Room
Saturday, March 12th 12 – 2, approximately
Call (866) 654-8396 for reservations
Photo: Bill Granger’s Leek Tart