It’s that time of year and you are invited to attend our Holiday Market House at Ethos Culinary. The market will be brimming with our Women in Business event, where you can come and meet several women who represent their businesses in our local community. This is our third year, and we are so proud having over 30 fabulous entrepreneurs with their multiple talents! Stop by and have a delicious lunch and visit with our ladies attending.
Over the years, we have supported local food vendors, women authors, demonstrated several cooking demos, and tasted local wines, cheeses, and honey! We love to eat!
So, you have one more thing to do this Christmas, and that is to add Sunday, December 14th on your calendar for our spectacular culinary experience.
The season is here, and this is my Countdown to Christmas schedule to make your life much easier with a simple check off list while you prepare for the holidays. We are all so very busy with work and family, but be patience with all that comes along the holidays; department store ads filling up your emails, the car radio playing Christmas songs starting in November, and worse of all the endless lines wherever you go! But, it’s not all that bad considering you have plenty of time to get your Christmas activities in order. I have scoured many books looking for the perfect tips, recipes, hoping to make your life a bit more calm and enjoyable. But in reality there’s no such thing. I have had many holiday parties and events over the years, so I feel fit enough to hand-out a few suggestions to help you navigate through these times. But most of all, please take the time to be with friends and family, and slow down to enjoy one another’s company, and Merry Christmas!
My Christmas Countdown
FOUR WEEKS AHEAD
Plan theme for your dining table and make festive decorations
Plan your Christmas Menu
Get out your Christmas Stockings
Check last mailing dates and buy stamps
Decide on your tree type and shop for decorations as needed
Order special food as necessary, such as a fresh turkey, ham, meat or fish
Plan lighting, outdoor decorations, and where to buy your tree.
TWO WEEKS AHEAD
Get your table setting together or send linen to be cleaned.
Buy your fresh tree, or set up your artificial tree and fluff and decorate
Stock up on candles, and set up your decorations around the house
Shop for nonperishable foods, keep an ongoing list
Make dishes that can be frozen, pies, breads, stuffing, soups
Buy all your wrapping supplies. Set up a wrapping station to get started
Make homemade decorations
ONE WEEK AHEAD
Buy all your fresh garlands and wreaths
Shop for last-minute gifts
Plan your festive drinks and buy ice
Make Cranberry Sauce and Dips
Bake cookies and cakes
Make a list of your guests and confirm
THREE TO FOUR DAYS AHEAD
Arrange your fresh arrangements
Check your food list for last minute items
Take out all dishes and platters for your dinner
Wash all glasses and set out placemats, tablecloths, silverware
Make sure you have enough chairs and room for all
Defrost turkey, lamb, ham, and place in refrigerator allowing 24 hours
Pick up and clean your home
CHRISTMAS EVE
Bake any frozen pies, cakes, cookies if frozen
Make cranberry sauce, whipped cream, sauces
Begin washing vegetables, prepare stuffing, and sides
Prepare your bar for drinks
Make your cold drinks and refrigerate
Prepare hot drinks teas and wassail, punch
Hang stockings
Set the Table for Friends and Family
I hope this will help you stay calm and rejoice in the Christmas family traditions as you carry out the season. You may attend a traditional Christmas concert, walk through a beautiful decorated garden, or just play favorite Christmas music all day long. Whatever you do, be with others during this glorious time.
The holiday season has arrived and so has the colder nights and wintery feel in the air. I try and spend those days inside developing recipes and making fun gifts ideas for my friends and family. One tick I have learned over the many years, it too start early! Before I begin shopping and getting overwhelmed with the many stores, right down all your ideas and cost for every item. Gather your ideas in a small book and list all the ingredients or materials needed. Then weed out the time-consuming gifts, and come back to reality and select a few to start with. The idea of gifting comes from the heart, and handmade with joy!
Here are some of my favorite food gifts to give that can be made ahead or placed in the freezer for future giving. When freezing, make sure you double wrap your food gifts to keep them dry. Many can be made ahead, and partially made and baked off later and closer to the date, such as a quiche, spanakopita, baklava, or cookies. These are my Greek cookies, Baklava, Koulambiethes, and Melomakarona all my family recipes.
Packaging Your Gifts
First decide how many cookies per tin, bag or box and how to fit them in your chosen item. You may have to buy many sizes to determine the quantity and size.
Decide if your baked goods need to be refrigerated or not, and bake as fresh as possible.
When shopping for your packaging, items need to be in a safe container free of plastic, and also placed in a lined container, weather it’s parchment paper or cupcake cups, or sealed in a water bath for preserves and sealed tightly.
Instructions how to use your item, how to cook if needed, and how to store are all important and placed on your gift tag if needed.
How to Arrange Your Gifts
Plan out your gifts ahead of time and make them look attractive and different. Here, I chose small boxes with items that go together. Try and tell a story with your gifts.
Use pretty ribbon cloth bags for your preserves, small jars or bottles.
Make sure you can stack and the items are secure. Use lots of tape and stuffing if needed.
Use different ribbons and colors to enhance the look of your products.
Where to Shop for Your Gifts
I often attend my local famer’s market for gifts and food ideas. I have met many farmers and artists over time, and invite them to participate in my Market House events. Everything from local honey, local olive oil, homemade candles, pottery and many handmade gifts as you can see above. Below are a few of my local food producers I have supported over the years through my culinary school and my Ethos Market House Events.
Decorating Can Be Simple
I have a close and creative friend that introduced me to forging for greens and plants in your surrounding area for fresh flower arrangements. We live in California so we have pines, native trees and plants such as the silver dollar eucalyptus trees. Just look around, ask permission if needed and be creative.
Here are my favorite recipes from my blog I like to give as holiday gifts:
This year our hands-on classes have surpassed all my demonstration classes by a landslide. Why? After having many team building events last year, I noticed how my students began sharing and enjoying their conversations with one another while cooking. It’s quite amusing listening to the wide range of subjects from family stories, places they have visited, and techniques they have learned from a family member. In other words, the classes are buzzing, which is music to my ears! So, after three years of being open we now teach a different approach, which allows the students to be in control of the outcome of the dishes they prepare.
I still love teaching and it’s in my genes.
So today, after a short introduction and demonstration of the dishes to my students, I assist along with them as they cook. This may not be for everyone, but we do offer the choice to sit out and observe the class while in action! Afterwards, we all gather around the table while furthering our conversations and enjoying more time together at Ethos.
One of our most popular is classes we offer at Ethos, is Team Building with local companies.
We have two classes open, Greek Fall Dinner and a Galette Luncheon. Our new lunch classes, tend to sell out quickly! We strictly have fun and enjoy our completed dishes. Our Grape luncheon class was a big success with our students, and everything was grape delicious.
NEW PRICE! $125.00 a person. For tickets email me at ethosculinary@gmail.com
Our November Luncheon is a day class and we will making sweet and savory galettes. $65.00 a person.
Here are a few photos of our classes as we collaborate on the menu while enjoying each other’s company.
Pears happen to be one of my favorite fruit throughout the Fall Season! My mother would always purchase and cook with the Bosc pear. It has a thick brown peel, and can be reliable when poaching or sauteeing. As you know, pears come in many varieties but the most common are Bartlett, D’Anjou and the Bosc. I saw my first pear just recently in Portland, on this old tree in a neighbors front year. It took my breath away, and I’m still talking about my first glance at that tree! Pears can be used in many ways, sliced, grilled, sauteed, poached and made into sauces. More information can be found at USAPears.
Here is why Pears are so nutritional!
They provide small amounts of folate which helps in energy productions, vitamin A, and niacin. They provide a good source of minerals, such as copper (immunity, nerve function, and cholesterol), and potassium (muscle and heart support) as well.
These fruits are an excellent source of polyphenols (antioxidants) which protects against oxidative damage.
The flesh is also very beneficial, so eat the entire pear!
Bosc
D’ Anjou
Bartlett
One recipe that I make frequently during the Fall, is my pear pie. This recipe was an old recipe from a friend who happen to bring it to a garden party many years ago. But it’s still my go-to pie for pears.
This pear dessert is using the poaching method and can be served with ice cream as a dessert! It came from Yiayia Helen, my wonderful mother-in law! She used a specific wine, but you can use fruit juice or water.
Let’s add pears to our salads with any cheese of your choice! This is a potato and pear salad that is refreshing to eat and full of new flavors. And yes, those are grapes to add a fall touch.
If you know me well, I love to make jam preserves! Over the years, I have added every type of fruit, or vegetable to my collection. I found this on USAPears and you may want to try it. This pear jam is simple and versatile – you can use different varieties of pears each time you make it. Some batches might be faintly floral, others more tart, depending on the pear varieties you use. The fine quality and great taste of USA Pears will shine through in every batch of this delightful homemade jam!
INGREDIENTS
3 pounds USA Bartlett, Bosc, Comice, or Anjou pears, ripe and slightly under-ripe (firm)
1 fresh lemon, zested and juiced
4 cups white sugar
DIRECTIONS
If preferred, peel pears. Cut pears lengthwise into quarters and remove cores and stem ends. Chop pears into chunks, bigger for chunky jam, smaller for a smooth batch.
Combine pears, lemon zest, lemon juice, and sugar in a large bowl. Stir well to combine and cover. Let the mixture sit on the counter at least one hour, but preferably 8 hours, or overnight.
After letting the mixture sit, stir well, scraping any sugar that may have collected on the bottom of the bowl. Place pear mixture in a heavy-bottomed non-reactive pan. Bring to a boil over medium high heat and cook for about 10 minutes, stirring occasionally to prevent the fruit from sticking to the bottom of the pan. Stir the fruit gently while cooking to reduce foaming.
After about 10 minutes the fruit should be soft. Mash the pear chunks with a potato masher if you want smaller pieces, or mash completely for a smooth jam. Boil for 5-15 more minutes, stirring, until the jam either thickens to your liking or until it reaches 220 degrees on a candy thermometer.
Once desired thickness has been achieved, remove the preserving pan from the heat and spoon mixture immediately into hot sterilized jars, leaving ¼-inch headspace for canning, or 1 inch if you plan to freeze. Look for any bubbles and use a plastic knife to pop them.
At this point you can either cover jars with tight-fitting lids and store in the refrigerator for up to 3 months or in the freezer for up to 6 months, or you can process by following the next steps: Wipe rims of jars spotlessly clean and cover with sealing lids. Screw bands on finger-tight. Place jars on rack in boiling water bath canner, ensuring that tops of jars are completely submerged in hot water. Cover with a tight-fitting lid and process in a boiling water bath for 15 minutes.
Remove jars from canner using jar-lifter tongs and gently set aside to cool on a kitchen towel in a draft-free place. Let rest for 24 hours, then check for a proper seal before storing.
Fall is peaking his head out these last few weeks of September, can you feel the crispness in the air? Soon, we will be spending longer days at home, cooking and sharing comfort foods at home with one another. I would like to share with you my new classes at Ethos Culinary from October to December. Most of our classes are hands-on (except Wine Tasting and Holiday Event) and recipes will be available to take home. We are a private residence with an amazing large culinary kitchen where you can enjoy time together, in a clean and safe environment.
For Registration: Please email me for the class you would like to attend, and I will respond with more information for tickets. Send to Mary Platis at ethosculinary@gmail.com. Thank you.
“All About Grapes”
First up is a new luncheon series, a delightful and healthy lunch with a Grape theme and a tasting of my fresh Grape Sangia. Grapes are in season, and are now being picked and now available at our local farms. I’ll be heading out to locate our selection during the week of class, to bring you a fresh array of grapes from our region. We will be making a delicious salad made from frisee, a curly endive. For a quick dessert, we will be making the crust for our tart, and prepare the filling, while roasting the grapes for a more pronounced flavor. And let’s not forget the Grape Sangria, which we will be making as we arrive. This is a hands-on class, everyone cooks, so dress comfortable.
SOLD OUT!
Join us we explore the Wines of Greece, paired with Traditional Greek Dishes. Come with an appetite as we serve you Greek specialty dishes that have been carefully selected to compliment our Greek wines. The collection of fine Greek wines are from different regions and all vineyards that take pride and special care of their land and production. This happens to be one of most enjoyable classes that I love to teach. This night we will be serving taverna style! OPA! (not hands-on)
This class is closed.
My love for Greek food is highlighted here with a Traditional Greek Fall Dinner! On the menu, we are stuffing cabbage and rolling them into a baked dish for the oven. My Braised Chicken with Artichokes takes on a new twist as we add wine and herbs to the dish for sweetness and a Greek twist. This this soup is so simple but elegant, using cod/halibut (what’s in season) good enough to serve your guests for a special dinner. Included in a traditional Greek dinner are two dishes serving a powerful punch of nutritional goodness, are my roasted beets and garden greens with olive oil and lemon. And lastly, but unforgettable is our elegant dessert for the evening, a soft crumb cake with walnuts, baked and drenched with honey. Oh My!
A peek on upcoming classes in November and December!
New Price on this class!
This is the second Lunch Series for the month of November. Here we are featuring Galettes, an open-faced pie using one crust. We also will be making our own crust from scratch, with two incredible savory versions. This is a hands-on lunch. Drinks will be provided as we cook-along.
You can’t miss this Holiday Class! We have so much fun at our home parties when we serve “Meze” small appetizers all night long. They are served warm many coming out of the oven piping hot and ready to eat. This class is hands-on, so dress comfortable. And for a very special ending will be my aunt’s small doughnuts called Loukoumades, and I will be serving them fresh and warm with a drizzle of honey!
New Price!
As we continue our popular Market House event this month, please drop by with friends and spend the afternoon sharing food and drinks to celebrate this holiday season. Meet and greet our hand-picked vendors and enjoy a holiday lunch provided by our staff. A cooking demo will be a surprise for you , as I thank you for a wonderful year of food and friends! This is a free event, with plenty of parking.
FREE!
See you at Ethos Culinary soon, I have limited seats for hands-on classes. For tickets, email me at ethosculinary@gmail.com.
Hello, Fall is arriving and I’m ready for cooler weather and Butternut Squash! I guess a better way to accept this upcoming season is to dig out my sweaters from storage for “sweater days ahead.” As I shop and look for Fall vegetables at the farmer’s market, I’m seeing everything from fresh grapes, persimmons to pumpkins. There are many charts online to help you navigate through all this, but here I’ve selected a few tips on vegetables and fruit that are in season. Fall vegetables such as the butternut squash can be found September through November. Look for all squashes including butternut squash, king oyster mushrooms, persimmons, figs, grapes, eggplant, apples, beets, pearl onions, shallots sweet potatoes and Bok choy. For help in finding a farmer’s market check out this site: California Farmer’s Market Association.
How to cut a Butternut
I’m focusing on the great and mighty butternut squash. You can use this vegetable with so many cooking techniques such as roasting, saute, puree, and grilling. I have a step by step visual for you for cutting your butternut. Tips on cutting and cleaning a butternut can be found here.
Foods that belong together with Butternut Squash
Before we begin, let’s talk about foods that go together with butternut squash. Some will be obvious to you and many will be new for you to explore with. Use this list to create you own dishes and flavors.
The fresh smell of Autumn is arriving with crisp days and seasonal fall vegetables at your local stores and markets. Fall is the time to buckle down in cooler weather with a fire going with your family and friends, and enjoy a warm delicious meal. Summer has passed and my kitchen needs an overhaul. I spend more time in my cabinets organizing and cleaning for the season ahead. Taking inventory on my spices, pantry essentials and freezer supplies is so important before you dive into a new season. Many times, I’ll quickly jump into my car with my sweatshirt and jeans, and run off to our local farmer’s market to see what’s new for the fall season. This is where I get my inspiration. I have listed a few tasty and easy ways to enjoy delicious produce from our farmers. Below, I have included two of my new culinary classes upcoming up at Ethos Culinary. If you have any question, contact me: ethosculinary@gmail.com. And don’t forget to a time to run through the leaves!
Let’s start with Sweet Potatoes, a favorite with many.
Sweet potato pancakes can be easily made by adding cooled mashed potatoes to the batter, 1/2 cup to 1 cup batter. Add a touch of cinnamon and nutmeg for a fall touch.
Twiced baked sweet potatoes are always welcomed, halve them and scoop out the flesh, leaving a margin all around the potato. Mash the filling with lime juice, sour cream, maple syrup, fresh thyme and butter. Add the filling back in the potato and bake until hot.
Sweet Potato and Leek Soup is easy for a comforting cool evening. Saute sliced leeks in butter and olive oil, until tender but not browned. Add the slice sweet potatoes and enough water or broth to cover. Simmer and add bay leaf, parsley, and peppercorns until the potatoes are tender. Discard the herbs and peppercorns, and puree. Serve with a drizzle of sour cream and toasted pumpkin seed.
Pick up Eggplant, for quick and easy meals.
Eggplants are still featured at your famer’s market and can be ready for your quick dinner. Most recipes call for frying eggplant, but you can get great flavor from roasting them in the oven.
Roasted eggplant stacks are quite filling for a quick weeknight dinner. Stack sliced fresh mozzarella, fresh basil leaves, between two freshly sliced tomatoes and thick slices of roasted eggplant. Drizzle with
olive oil and balsamic vinegar.
Marinated eggplant sliced and added to a platter. Add minced garlic, chopped fresh parsley, mint, enough olive oil to cover and soak the eggplant. Cover and marinate overnight. Serve room temperature with toasted pita bread.
Grilled eggplant can be tasty by adding toasted seeds and spices. In a small pan toast cumin, coriander, and brown mustard in the pan. Add a few tablespoons of butter to pan and melt. Pour over slices or wedges of grilled or toasted eggplant.
Don’t forget it’s Pear season!
Make a pear grilled cheese sandwich for a twist. Using heavy bread, make a sandwich of mild blue cheese or (gouda) and sliced pears. Butter both sides of the bread, then toast on a griddle until browned and crisp.
Poached Pears are a heart-warming dessert. Just take 4 Bosc pears (brown ones) peeled and cored, and quartered. Add the pears to a pot. Add water to cover with sugar, and honey, and a touch of cinnamon. Boil lightly, 10-25 minutes until softened. Serve with ice cream.
Pear Sauce can be a great substitute for applesauce. Take 8 pears peeled, cored and cut into 1-inch pieces. In a saucepan add the pears, 1/4- 1/2 cup water, cinnamon, ground ginger and vanilla. Cook until pears are soft. about 25-30 minutes. Place in a blender until smooth.
Here are a few of my favorite dishes on my blog to make.
Upcoming Classes at Ethos Culinary – Drop by and say hello and let’s us help you with any of your cooking skills. These are hands-on classes, so everyone cooks along with me.
“All About Grapes” – A hands-on luncheon for you to relax with new and old friends, while learning a few new recipes to bring home to your home! You will learn the various cooking methods using our fall grapes, for your dishes. Cost: $55.00
“Greek Fall Dinner”
These are our traditional Greek dishes using local ingredients and many family recipes. Join us as we explore new flavors and improve your your cooking experience. This is a hands-on class, cooking along with me and our friends. . Cost: $125.00
When it’s summer season and tomatoes are abundant, in the stores and farmer’s markets, sometimes it’s overwelming just thinking about what to cook or how to store them once you bring them home. One quick tip I learned, is that tomatoes should be stored on your countertop, and not in the refrigerator, so try and buy just what you need, for in hot weather tomatoes can spoil quickly. One quick solution if you have a big crop or bag of tomatoes, freeze them until you are ready to use them. How? Slip your tomatoes whole in resealable plastic freezer bags and freeze them for another use. When ready, place them in boiling water, and their skins will slip off instantly. I have listed a few ways to use up your tomatoes above in the photo, and as you know they all don’t come in all at once in your garden. So, I outlined a few more tips below, for you to follow for quick preserving your fresh tomatoes at home. To purchase organic heirloom tomatoes and more, here is the link for your local farmer’s markets in your area, Farmer’s Market Programs.
Here are a few tips to use up your tomatoes!
Make a Tomato Coulis – This is a lightly cooked tomato sauce for topping pasta, pizza, fish or grilled vegetables.
3 tablespoons EVOO
2 garlic cloves, minced
1 pound ripe tomatoes, peeled and seeded
2 basil sprigs, pinch of salt and sugar
In a heavy saucepan, heat the oil over low heat and saute the garlic until fragrant, about 1 minute.
Add the tomatoes, basil, salt, and sugar, increase the heat to high. Cook, stirring frequently, until the tomatoes begin to soften, about 2 -5 minutes. Remove from the heat, and discard the basil. Press the tomatoes through a sieve into a bowl. Let cool. Can be covered and refrigerated up to 4 days. Makes 2 cups.
Tomato Water – This is a clear tomato juice, often used in soups, and sauces to intensify flavor .
1 pound ripe tomatoes, chopped
Place the chopped tomatoes in a sieve set over a bowl and let drain for about 2 hours, or until tomatoes have no more dripping. To further clarify the juice place through cheesecloth. Makes about 1/2 cup. Use the remaining tomatoes for a sauce. Oven-Dried Tomatoes-
Use your ripest tomatoes to oven-dry them. They become intensified in flavor for your salads, pastas, and stews.
2-3 pounds of cherry or plum tomatoes or 5 pounds of full-sized tomatoes
salt
olive oil
Cut the cherry or plum tomatoes in half. Salt them lightly on cut side. Arrange them cut-side down on a oiled baking sheet. If using full size tomatoes cut them into thin slices, salt them lightly. Preheat the oven to 150 degrees F. Cook the tomatoes in the oven until their color darkens and they feel dry to touch, about 6-8 hours. Store them in a cool, dark place in glass jars or plastic. Makes 1 quart.
Here are a few of my favorite recipes from my blog and search above for many more recipes.
I hope you have an abundance this season and enjoy your harvest,
Don’t forget to head over to my culinary school at Ethos Culinary. We have culinary classes, team-building and private events, for you and your friends to enjoy as a special occasion. And please sign up for my newsletter above and get the latest news and classes/events sent to you. Thank you.
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
