want another recipe for broccoli salad?

i love this salad...fresh, crunchy, sweet with a bit of heat, quick and easy to make...what more could you ask for right before christmas?  this is the final week for food network's 2011 fall fest and broccoli is the featured ingredient. earlier this year during summerfest i shared a recipe for roasted broccoli.  check it out to review a number of facts regarding the health benefits of this delicious member of the brassica family.

wikipedia defines brassica as:
"a genus of plants in the mustard family (Brassicaceae). The members of the genus are collectively known as cruciferous vegetables, cabbages, or mustards. Crops from this genus are sometimes called cole crops, which is derived from the Latin caulis, meaning stem or cabbage. Vegetables of the family Brassicaceae (also called Cruciferae) are called cruciferous vegetables. The vegetables are widely cultivated, with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, cress, bok choy, broccoli and similar green leaf vegetables. The family takes its alternate name (Cruciferae, New Latin for "cross-bearing") from the shape of their flowers, whose four petals resemble a cross."

i found the definition really interesting...never noticed the cross shaped flowers...and love all the vegetables included in this category.   broccoli is one of my favorites...steamed, roasted, raw, sautéed, pureed into a soup, added to pasta dishes, egg dishes, stir-fry....so extremely versatile, so very good for you.

this salad has such an interesting taste....reminds me of carrot salad.  the very quick steaming delivers a beautiful vibrant green color and sweetens the broccoli just a bit.  be sure to use sweet white onions, not the regular kind....you want to keep the sweetness going.   you can use regular mayonnaise...but i actually like the taste of vegenaise better.  serve with cold roast chicken....or alongside a roast beef sandwich.  or do like i do...it makes a terrific midnight snack when you are working round the clock filling holiday orders!  :)

broccoli salad
1 head broccoli
1/2 cup raisins
1/2 cup chopped sweet onion
3/4 cup mayonnaise (or vegenaise)
3 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp agave syrup
1 tsp aglio, olio, peperoncino or red pepper flakes
sea salt
freshly cracked black pepper
1 tbsp italian parsley


stem broccoli, break into florets and chop into bite sized pieces. place in a steamer pot and steam for just a few minutes...until the broccoli is bright green and crisp tender.  (ensure you keep it very crunchy).  add broccoli, raisins and onion to a medium sized bowl.  in a small bowl, add the mayo, balsamic vinegar, soy sauce, agave syrup, aglio (or red pepper flakes), pinch of salt and a pinch of pepper.  mix well.  pour 1/2 of dressing over broccoli mixture and stir to combine.  taste and add additional dressing as desired. taste again and adjust seasonings as necessary.  refrigerate for a least 4 hours.  when ready to serve, garnish with parsley.

now it is your turn to participate in fall fest. simply leave your broccoli recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:


What's Gaby Cooking: Spicy Broccolini Pizza

Cooking With Elise: Roasted Vegetable Lasagna

FN Dish: Chinese Beef With Broccoli

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

https://twitter.com/napafarmhouse

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cookie, snookie...want a recipe for salted chocolate & dulce de leche fudge?

i am usually such a rule follower.  so it is bit of a departure for me to be posting about fudge this week.  you see, the gang at food network is having a virtual cookie swap for fall fest.  you know how cookie swap parties work...everyone brings a big plate of cookies and each person gets to take home a selection of the cookies creating a wonderful assortment.  our virtual swap shares favorite recipes...who doesn't love discovering new christmas cookies at this time of year?

but i have been experimenting with a recipe for fudge which contains the expected chocolate...but also salt and dulce de leche. i like it...i really, really like it.  actually, the way i have been snacking on the fudge, i like it a bit too much!  and i have made this version for a number of holiday get-togethers this year...most recently my book club meeting last week...and it has been a hit each time.

so, i decided to be a bit of a rebel.  fudge added to the holiday cookie tray is a nice touch, don't you think?  and this one is really, really good, simple to make and fast, fast fast.  what more could you ask for?  

happy holidays everyone...what are your favorite cookie (or candy) recipes at this time of year?

salted chocolate & dulce de leche fudge
1 14 oz can sweetened condensed milk
3 cups best quality chocolate chips (either semi sweet or dark chocolate)
2 tsp pure vanilla extract
1/2 cup dulce de leche
sea salt (i use grey salt)


line a 9in. x 9in. pan with foil.  in a small saucepan, melt the chocolate chips into the condensed milk, stirring frequently.  when completely, melted add the vanilla extract and remove from heat.  pour into prepared pan.  using a tablespoon, scatter spoonfuls of the dulce de leche over the top of the chocolate.  use a chopstick or cake tester to swirl the caramel throughout the chocolate creating whatever pattern you like.  sprinkle a pinch or two of the salt over the top of the fudge. cover pan with plastic wrap and refrigerate for 2-3 hours, or until fudge is very firm.  remove from pan and remove the foil.  cut into small squares and serve. 

now it is your turn to participate in fall fest. simply leave your holiday cookie recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
What's Gaby Cooking: Peppermint Bark Chocolate Cookies
CIA Dropout: Walnut Wimpy Balls
And Love It Too: Snowball Cookies (Grain-Free, Dairy-Free and Vegan)
Taste With The Eyes: Olive Oil Oatmeal Cookies
Jones Is Hungry: A Cookie for Chocolate Lovers
From My Corner of Saratoga: Gooey Butter Cookies
The Sensitive Epicure: Speculaas Dutch Windmill Cookies
Virtually Homemade: Chocolate Mint Snowballs
Sweet Life Bake: Polvorones de Chocolate
Daily*Dishin: Cherry Topped Cream-Drop Cookies
FN Dish: Peanut Butter-Chocolate Chip-Bacon Cookies

Dishin and Dishes: Pecan Sandie Thumbprints With Cherry Frosting
Mooshu Jenne: Biscotti
Cooking With Elise: Sweet and Salty White Chocolate Cranberry Oat Cookies

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

https://twitter.com/napafarmhouse

do you like us? really like us? then please like our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post.

want a recipe for carrot soup?

courtesy microsoft photos

i received the following email from a reader recently:
"I’ve been reading your blog and have a story idea that might interest your followers.

We all know we should eat healthy, but, let’s be honest, low-cal food isn’t exactly mouth-watering. Either the flavors are off or the portions are too small. However, getting healthy doesn’t always have to be a drag. I will discuss creative tips for making healthy food more interesting as well as giving some recipe ideas that are sure to help you get healthy, without giving up your inner foodie.

Would you be interested in having me write a guest post for your blog?
A little but about me:   I live in Austin. I got into cooking once I started a vegetable garden in my backyard, and I have been thinking up recipes that utilize my garden ever since."

Thank you, Carolyn Knight

with an introduction like that...who wouldn't be interested?  then carolyn sent me her recipe for an easy, creamy, healthy and delicious carrot soup.  sold!  thank you carolyn.  what a perfect dish for cold winter nights.  and the fact that it comes together in minutes is an added bonus at this time of year.  enjoy...

submitted by carolyn knight

Healthy Meal Plan: Carrot Soup
(submitted by carolyn knight)

Yes, we’ve overindulged in pumpkin pie, pecan pie, gingerbread cookies, stuffing with gravy, and mashed potatoes. But the holidays do make room for a little bit of healthy eating. If you want to stay fit during this winter season, try making some vegetable soups. Not only are these meals packed with minerals and nutrients, soups are high-density foods that will make you feel full on very little. Here’s a carrot soup recipe to get you started on your holiday healthy meal plan:

Ingredients
2 cups of chopped carrot
1 potato, chopped into chunks
2 cans of low sodium, fat free chicken broth
2 tablespoons of olive oil
Salt and pepper for taste
1 tbs of fresh chives
1/4 cup slices of parsnip
1 onion, chopped roughly


Steam potato until tender, for about 2-4 minutes. Then, cook onion until tender over oil. Add chopped parsnip, carrots, and broth with about 3 cups of water. Transfer contents into a food processor and add steamed potato. Process it well. Stir in salt and pepper. Transfer back to skillet, heat, and stir for about 2 minutes. Then turn off of heat. Make sure that your soup is the right consistency. If it’s a bit too thick for you, add some more chicken broth until it reaches that perfect texture. Sprinkle parsnip and chives as garnish.


This soup can be enjoyed with a warm baguette as a starter or by itself as a light, guilt-free holiday meal.

do you have a story idea or want to submit an article as a guest blogger?  contact me via our website at napafarmhouse1885.com

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page
and follow us on twitter   https://twitter.com/napafarmhouse

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post.

squash week at food fest...want a recipe for pomme d'or squash?

it is squash week at fall fest and i have the perfect dish to share...pomme d'or with wild mushroom risotto.  have you ever seen a pomme d'or?  they are a hard winter squash which look a lot like mini pumpkins....in fact, when they were included in the last two weeks of my csa box, i thought they were pumpkins.  i used them throughout the house as fall decorations.  then i did a bit of research and discovered they were actually squash...similar to pumpkins but a bit sweeter.   when they are stuffed with a delicious wild mushroom risotto they become an amazing, delicious and beautiful fall dish.

i love winter squash...two years ago during fall fest i shared three favorite recipes...roasted red kuri squash; acorn squash and pinto bean chili with chipotle; and fusilli pasta with roasted delicata squash & fresh sage brown butter sauce   .  last year i did stuffed acorn squash with wild rice, pecans and cranberries.  this year the decision was easy...thank you hudson ranch for introducing me to a new item...i had never heard of pomme d'or squash...have you?  if not, a word to the wise.  the skin is wickedly hard...like cut your finger off if you try to slice it hard.  my advice is to roast the squash in a bit of water before you use.  i roasted mine for almost an hour, then cut off the top and scooped out the flesh.  like a pumpkin, the seeds can be roasted and eaten.  i added a bit of salt and chipolte pepper...really good!.  the roasted squash can be mixed with a bit of extra virgin olive oil, salt and pepper and eaten as is...delicious.  but i added the cooked pulp to a wild mushroom risotto i adapted from ina garten's recipe.  stuffed back into the shells and served hot; this dish makes a wonderful light supper or can be served as a side dish with roast pork, chicken or turkey.  

what are your favorite winter squash recipes?  please share in the comments section at the end of this post.                          

pomme d'or with wild mushroom risotto
8 pomme d' or squash (or any small hard winter squash)
1 ounce dried wild mushrooms
½ pound fresh cremini mushrooms, wiped down and roughly chopped
4 cups vegetable stock (i use the imagine brand)
3 tbsp unsalted butter
3 tbsp extra virgin olive oil
½ cup sweet white onion, chopped
2 cloves garlic, peeled and minced
1½ cups arborio rice
½ cup dry white wine
½ teaspoon saffron threads
2 tbsp fresh italian parsley, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2/3 cup freshly grated parmesan cheese
additional parmesan cheese for serving


preheat oven to 375 degrees.  place whole pomme d' or squash in roasting pan.  add enough water to pan to reach 2 inches from bottom of squash.  cover with foil and roast for 45 minutes to 1 hour.  when ready, squash should still be firm, but able to be pierced with a sharp knife. remove from oven and allow to cool.


while squash is roasting, prepare the risotto:  add the dried mushrooms to a bowl and cover with  2 cups boiling water. let steep for 30 minutes. strain the mushrooms, reserving the liquid. pour the liquid into a 2 cup measuring cup.  if necessary, add water to ensure you have 2 full cups of liquid. pour the liquid through a paper towel lined strainer reserving the liquid.  roughly chop the mushrooms.

add the mushroom liquid and the vegetable stock to a medium saucepan set over medium heat. do not allow liquid to boil.


add the butter, olive oil and onion to large skillet and sauté  until the onions are translucent 3-4 minutes.  add the garlic and sauté another 30 seconds...do not allow the garlic to burn.  add the wild mushrooms and cremini and sauté for another 5 minutes. add the rice and stir, cooking 1 minute. add the wine and cook for 2 minutes. add 1 cup of the vegetable stock/mushroom liquid mixture to the rice plus the saffron, salt, and pepper. stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. add another cup of the liquid and cook, stirring constantly, until all liquid is absorbed. continue  this process, adding a cup of liquid and stirring until absorbed until you have used up the liquid and the rice is cooked through, but still a bit al dente ( approx 25 minutes).  add the salt and pepper.  taste and correct seasonings if needed. set aside.


cut the top of each cooked pomme di' or squash, reserving the top.  scoop out the flesh and place in small bowl.  remove the small amount of stringy fiber which contains seeds.  discard the fiber. (keep and roast the seeds if desired).  add the remaining squash puree to the risotto skillet and stir to combine rice mixture with squash mixture.  heat over medium heat.  add parsley and parmesan cheese and stir to combine.  fill each hollowed out pomme d'or  squash with some of the risotto mixture.   place back in oven for 10 minutes, or until hot.  serve with reserved squash tops and additional cheese if desired.

now it is your turn to participate in fall fest. simply leave your winter squash tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
And Love It Too: Warm Winter Chili
Bay Area Foodie: Delicata Squash Soup
The Sensitive Epicure: Roasted Butternut Squash Soup
Cooking Channel: Kabocha Squash Pasta
CIA Dropout: Stuffed Winter Squash
What's Gaby Cooking: Quinoa Stuffed Acorn Squash
Thursday Night Dinner: Butternut Squash Gnocchi With Sage Brown Butter
Dishin and Dishes: Butternut Squash Bisque With Sage Cream
FN Dish: Simply Roasted Winter Squash

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post.