by Gabrielle on February 23, 2012
Being a California-based caterer definitely has it’s advantages; one of the biggest being the availability of amazing fresh produce year-round. Seasons Catering prides ourself on providing the finest fresh and organic catering in Ventura and Santa Barbara County. Though we are still about a month away, I am beginning to see the first signs of Spring at the farmer’s market. While I could never choose just one vegetable, a perennial springtime favorite has got to be asparagus.
Choose firm, bright green stalks, with tight tips.
Like most green vegetables, asparagus is low in calorie and high in vitamins and nutrients. It’s delicate flavor lends well to a variety of method preparation, which is one of the reasons it is so popular. While poaching or blanching are very common methods, my favorite is roasting or grilling. One of the greatest things about preparing asparagus this way is that it is so simple! The only ingredients are salt and pepper, olive oil, and asparagus.
Roasted Asparagus
2 bunches fresh asparagus
2-3 tbsp good olive oil
1 tsp kosher salt
freshly ground black pepper
- Preheat oven to 425°
- Hold one asparagus spear at both ends and gently bend; the point at which the asparagus snaps is a good indication of approximately where to cut the remaining bunch. Discard bottom ends.
- Toss in olive oil and sprinkle with salt and pepper
- Spread in a single layer on baking sheet and bake for approximately 10 mins until spears are lightly browned and tender
Learn to make your own citrus salts.
If you really want to take this delectable vegetable to the next level though, I recommend trying an infused olive oil such as Ojai Olive Oil’s Lemon Olive Oil, or hold off on the salt until the end a try an infused finishing salt. Check out this great blog that tells you just how to make your own citrus salts; they are beautiful and a fantastic addition to any dish.
While of course you can find asparagus year round thanks to hothouses, their taste and texture never quite compare to those cultivated during the peak of the season, March-June. So whether you are eating them warm or cold, marinated or plain, please be sure to get your fill this spring!
by Gabrielle on February 14, 2012
Happy Heart Day!
While Valentine’s Day is always celebrated in my home, I have noticed the level at which it is celebrated has “evolved” over the years. Chocolate, roses, and champagne at a romantic restuarant has been slowly phased out with the addition of each child to the family. While I still enjoy all those things, as a working mom of 3 I am a believer in the “less is more” theory. A fun dinner with the entire family together seems to me like a beautiful way to celebrate the love within our home. Try some of these quick tips from Seasons Catering to make tonight fun, whimsical…and romantic.
Valentine Pizza and Fruit Salad
~ Bake your favorite store bought or take-n-bake pizza as directed; use a large metal cookie cutter to punch out heart-shaped personal pizzas.
~ Using a smaller cookie cutter to create a heart shaped fruit salad using watermelon, cantaloupe, and honeydew.
Easy Strawberry Shortcake
~ Sprinkle your favorite store bought or homemade biscuit dough with sugar and bake according to recipe.
~ Using either sized cookie cutter, punch out heart shapes to top with strawberries and whipped cream.
My kids love helping me in the kitchen by punching out all the shapes; it is a great way to have them involved and create something special for their #1 Valentine – Dad! Thought I forgot about the romance, though? Quite the contrary; by keeping it a simple meal that requires hardly any prep or clean-up, it ensures that kids are in bed in time to pull out the box of chocolate, light the candles, and pop the cork of bubbly!
Enjoy your evening!
by Gabrielle on February 4, 2012
20 minutes ’til kick-off and still no munchies on the coffee table?…5 minutes before you head over to the neighbors to watch the big game and no idea what to bring?…Fear not, Seasons Catering has you covered with Superbowl snacks that are sure to score a touchdown!
While we have hundreds of recipes and ideas for amazing and unforgettable hors d’oeuvres to tickle any palate, when it comes to t.v. watching cuisine, a different type of food is definitely in order; junk food. If you feel you must class it up a bit, call it “junk food chic” and serve it in crystal dish, but the bottom line is most everyone enjoys a little “naughtiness” on their menu from time to time.
What we have for you is an addictive dip that take less than 5 minutes to make and will guarentee an empty bowl at the end of the game!
Chili Cheese Dip
- 1 8oz block of cream cheese
- 1 14.5 oz can no-bean chili
- hot sauce (Tabasco® or Tapatio are best)
- 1 bag Fritos®Scoops! Corn Chips
Combine cream cheese and chili in microwave safe bowl. Heat until warm, stopping to stir periodically. Stir in hot sauce to taste. Serve with Fritos®
by Gabrielle on January 25, 2012
Hardly a month in, and we are already seeing one of my favorite predictions in 2012 food trends coming true…donuts! We’re not talking about the old cop’s fav – coffee dunkin’- jelly filled fried dough either. Yes, donuts are back…and with an attitude this time! Companies like Portland, Oregon’s Voodoo Doughnut and New York City’s Doughnut Plant are breaking tradition and setting new trends, with a funky and decadent palate in mind.
Donuts are one of those pleasures that no one should feel guilty about! When done right, donuts are light, airy and plain dreamy! I must toot my own horn and say that Seasons Catering is doing it just right! We’ve taken our popular homemade churros and Mexican mousse and taken it to the next level.
Donuts are indeed for dunking, but not just in coffee! For our brides this year, we are pairing our delicious dunkers with cinnamon crème Anglaise, salted caramel, coconut crème, chocolate hazelnut and peanut butter…and that’s just to name a few!
Of course donuts are a great break from tradition for a wedding dessert, but I also love the idea of substituting a birthday cake with a donut tower. Opting for plain donuts allows you to “decorate your own” at a kids birthday party…fun and delicious! I hope you enjoy sampling this trend as much as I am!
by Gabrielle on January 18, 2012
When you are a chef, most people assume you are eating 3 gourmet meals a day, 7 days a week. While my pantry is always filled with a menagerie of delicious food and my mind is always filled with ideas for culinary creations, what happens more often than not is that I get hooked on something and will eat it for a week (weeks?) straight! Right now, Seasons Catering is covered in spaghetti squash!
If you have never tried this sweet and unique vegetable, now is the time! Unlike the summer varieties like crookneck or zucchini, spaghetti squash has a thick outer shell similar to a pumpkin. In fact, once opened the raw flesh, inner seeds and pulp are very similar to a pumpkin. However, once cooked it shreds easily with a fork into sweet and delicate, noodle-like strands.
When it comes to preparation, roasting is my preferred method:
~Choose a squash that is smooth and evenly colored without any visible bruising.
~Using a sturdy knife, cut lengthwise and use a large spoon to scoop out pulp and seeds.
~Place two halves face up on baking sheet.
~Drizzle with olive oil (or dot with butter), salt and pepper and bake for 1 hour in a 350 oven.
~Once baked, use a fork to scrape strands away from the skin.
As far as I am concerned, sprinkle with some Parmesan or feta cheese and it can be eaten straight away! However, hence the name, spaghetti squash makes a fabulous and waistband friendly substitute for pasta. Try it this week with our delicious Marsala Sausage and Pepper recipe…Bon appetit!
Marsala Sausage and Peppers
¼ cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ cup chopped fresh basil leaves
4 garlic cloves, chopped
2 Tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
¼ teaspoon red pepper flakes, optional
Directions
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, add the peppers, onions, salt and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
by Gabrielle on January 15, 2012
One week ago, as I gave my vodka infusions a shake, I heard a peep from the liquor cabinet saying, “no me olvides!”…well, we did not forget about you, Tequila! While we focused on infusing vodka due to it’s reputation of having a neutral palate, Seasons Catering does not discriminate when it comes to quality spirits! Fresh back from a trip to Mexico I had a fantastic bottle of Tequila Chamucos calling to be infused…at least some of it!
When it comes to tequila quality, there are two basic categories: 100% agave and mixtos. As you can probably guess, the 100% agave is the way to go. Mixtos uses a blend of agave and fructose and glucose. Within those categories, there are also different types of tequila, the most common being reposado, añejo and blanco. Blanco tequilas are un-aged or aged shortly in stainless steel and thus have a stronger agave flavor. On the other hand, both the reposado and añejo are aged in oak barrels; minimum 2 months and 1 year, respectively. They will take on the flavor of the barrel and tend to be smoother and more subtle. While a blanco is a good neutral base, I really prefer the complexity of the aged tequilas.
For this infusion, we used Tequila Chamucos Reposado Especial and had AMAZING results! Because the flavors of ginger and lemongrass are mild, this infusion takes a little longer (one full week at least!) but is well worth the wait! Please enjoy!
Ginger~Lemongrass Tequila
The earthiness of the tequila pairs perfectly with the freshness of the lemongrass and gentle bite of the ginger; enjoy sipping this one straight!
~ remove outer layers of lemongrass and place in 1 quart mason jar.
~ place 1 large piece of fresh ginger, partially peeled, in mason jar.
~ fill mason jar with tequila, leaving approx 1/2 inch at top.
~ seal tightly and store in cool, dark place.
~ shake daily for 1-2 weeks, tasting periodically to determine doneness.
by Gabrielle on January 14, 2012
As evidenced by the endless bottles on your liquor store’s shelves, “flavored” vodkas have become an increasingly popular trend over the past few years. While a fun and easy way to create tasty twists on cocktail classics, most are too sweet and few actually contain the natural ingredients they are said to be infused with. Lucky for you though, culinary masterpieces are not all that we create in the Seasons Catering kitchen! As promised, we spent the last week infusing some of our own spirits with flavorful results!
Infusing spirits is a great way to experiment with your own personal palate. Because of its clean and neutral taste, vodka is the most common infused spirit. Choosing the right vodka is key to a great infusion, though. The more times vodka is distilled, the cleaner and purer it becomes. I would only choose from vodkas that are distilled a minimum of three times so that you can ensure a neutral canvas with which to work. For our infusions, we chose a new favorite of mine, 360° Vodka. This eco-friendly vodka is quadruple distilled and five times filtered and proved to be a great base.
The method for infusion is VERY basic and took about 5 days to reach the taste we were after. Using clean mason jars, simply combine ingredients, place in cool place (we refrigerated) and shake 2-3 times daily. Do taste every couple days, to see if you have reached the saturation you are after…you may choose to add more, or dilute with more vodka if flavor is to strong. Please enjoy the recipes we have included below to compliment these infusions. Remember, these ratios can be adjusted to suit your preferences!
Marshmallow Vodka
This combination created a subtle yet distinctly “marshmallowy” sweetness! Try using it in your next White Russian or Chocolate Martini!
~ Fill a 1 quart mason jar halfway with marshmallows (approximately 1 C).
~ Fill jar with vodka, leaving approximately 1/2 inch at top.
~ As marshmallows become saturated with vodka, there will be more room in jar to add either vodka or more marshmallow according to your taste.
~ Close tightly and refrigerate; shake 2-3 times daily until reached desired flavor concentration.
~ Using a cheese cloth or coffee filter, pour liquid into a separate, clean container (i.e. funnel back into original bottle or a new mason jar).
Pineapple Vodka
My favorite…it turned out mildly sweet and fresh! Though a vodka Pina Colada would be delicious, we drank it on the rocks with a twist of lime!
~ Fill a 1 quart mason with approximately 2 lbs pineapple spears.
~ Fill jar with vodka, leaving approximately 1/2 inch at top.
~ Close tightly and refrigerate; shake 2-3 times daily until reached desired flavor concentration.
~ Using a cheese cloth or coffee filter, pour liquid into a separate, clean container (i.e. funnel back into original bottle or a new mason jar).
Hot Pepper Vodka
This vodka screamed Bloody Mary…it had a fresh, garden pepper start with a fiery end!
~ Cut 1 jalapeño in half lengthwise, removing seeds but leaving stems in tact; add to 1 quart mason jar.
~ Repeat same process with 1 Serrano and 1 Fresno pepper; add to mason jar.
~ Fill jar with vodka, leaving approximately 1/2 inch at top.
~ Close tightly and refrigerate; shake 2-3 times daily until reached desired flavor concentration.
~ Using a cheese cloth or coffee filter, pour liquid into a separate, clean container (i.e. funnel back into original bottle or a new mason jar).
As I mentioned before, vodka is an ideal canvas with which to work, but other spirits work as well. As I always mention, this is merely the tip of the iceberg!…What about seasonal flavors, fresh herbs, and isn’t everything better with bacon? I love the idea of taking your signature cocktail from your wedding and turning it into a favor using pint sized mason jars. Please try these (and other) infusion and let us know how you used them!
