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

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

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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

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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

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it is beet week...how about roasted beet salad with bacon vinaigrette?

i burst out laughing when i saw it was beet week at food network's fall fest.  don't get me wrong; i really do love beets.  but...oh man...beets again?  it was a very cool spring, summer and early fall here in the napa valley.  we had few hot days and the weather really impacted the agriculture.  everything was late...or non existent.  ( a friend in the wine business told me about the number of "zero crop" vineyards...happily most grape growers have crop insurance).  my csa box included beets almost every week.  so, beets...for six months...um?  can you say overkill?

look how big the beets were by the end of summer...compared to a "normal" sized beet on the right

i roasted beets, served them raw in salads, shredded for a version of coleslaw, peeled and chopped to add to smoothies (really delicious), juiced them, obliterated in a blender and added to pasta sauces, added to chocolate cake batter...you name it...i did it.  i think my favorite beet recipe was the roasted beet soup i told you about earlier this summer...i named it the most beautiful soup in the world.  the soup not only looks beautiful, it tastes delicious.

roasted beet soup

the csa box deliveries ended for the season in early november.  i vowed i would not eat beets again until spring.  then i received the email from food network announcing beets as this week's fall fest item.  eek..what's a girl to do?   add bacon, of course.  introducing my roasted beet salad with bacon vinaigrette.  easy, delicious, perfect for lunch or dinner and, at this time of year, the beautiful color is perfect for the holidays.  enjoy!

roasted beet salad with bacon vinaigrette

roasted beet salad with bacon vinaigrette
(4 servings)
4-6 medium beets,different colors if you can,  roasted (technique follows)
4 handfuls baby arugula, washed and dried
1 tbsp fresh italian parsley, chopped

bacon vinaigrette
3 slices of bacon

2 tbsp red onion
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tbsp honey mustard
sea salt
freshly ground pepper

roast beets according to the directions in the post want some pink lentils with roasted beets?  when cooked and cooled, peel and cut into bit sized pieces.  place in serving bowl and toss with parsley, a pinch of sea salt and a pinch of pepper.

make vinaigrette: fry bacon in skillet until very crisp.  remove from pan, reserving drippings. crumble bacon and set aside.  add onion to pan and sauté until translucent.  add bacon fat and cooked onion to small bowl.  whisk in oil, vinegar and mustard.  add small pinch of pepper and whisk again.

top beets with 2 tbsp vinaigrette and the crumbled bacon. toss.  taste and adjust seasonings if needed.  place one handful each arugula on 4 salad plates.  mound beets on top of greens.  drizzle additional vinaigrette over salad if desired.  serve

now it is your turn to participate in fall fest. simply leave your beets 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.  they will be posted on wednesday at noon:
Bay Area Foodie: Baked Beet Ravioli
Thursday Night Dinner: Roasted Beets and Walnut Encrusted Goat Cheese
What's Gaby Cooking: Farro Beet and Herb Salad
My Angel's Allergies: Roasted Beet and Potato Vinaigrette Salad
Cooking Channel: Garlicky Beet Salad With Walnuts and Dates
The Sensitive Epicure: Simply Sauteed Beets
FN Dish: Top 3 Beet Salad Recipes
And Love It Too: Raw, Vegan and Sugar-Free Red Velvet Fudge

Big Girls Small Kitchen: Beet Salad With Crispy Leeks and Bacon

so..what is your favorite way to prepare beets?  please share in the comments section of this post....thanks

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.

a carrot slaw recipe for thanksgiving?

courtesy microsoft images

so thanksgiving is in 2 days...and food network has selected carrots as the featured item for fall fest.  this makes me very happy because it means i can tell you about my spicy carrot slaw. a few years ago i realized that i needed to add something fresh and crunchy to the thanksgiving table.  something prepared without butter and cream, without gravy...something healthy.  something with a bit of spice.  now, don't misunderstand.  i love the traditional thanksgiving meal dishes...but how many of us eat that way any other day of the year?  i need something with a bit of spice...and a bit of tang...to help  balance out all the rich food.

the carrot slaw is super quick to make and very easy.  the last thing any of us needs on thursday is another complicated dish.  and, because there is no cooking involved, you don't have to worry about finding room in the oven. feel free to substitute ingredients to suit your taste.  i had a few tomatoes left in the garden this week so i could add them to the slaw.  if tomatoes are out of season when you make this, don't use them.  just double the beet quantity.  i love this salad on t-day...but is is also delicious the next day piled up on top of your leftover turkey sandwiches.  try it on fish tacos.  or use instead of coleslaw as a side dish.  fast, easy, healthy, tasty...what else do you need?

now...a bit of thanksgiving help.  if you are still tinkering with your menu...or have no idea where to start...i published some tips last year in my post  need some last minute thanksgiving ideas?  check it out for a complete thanksgiving meal...recipes included.  i am repeating the menu for my guests this year...except adding my caramel apple pie from last week...and the spicy carrot slaw.

spicy carrot slaw
6 large carrots, shredded
1/2 sweet while onion, peeled and diced
2 medium tomatoes, seeded and diced
1 medium beet, peeled and diced
1 jalapeño pepper, seeded and chopped 
2 tbsp chopped italian parsley
2 tbsp seasoned rice vinegar
4 tbsp extra virgin olive oil
sea salt 
freshly cracked pepper

place vegetables in medium sized bowl.  in a small bowl, whisk together the vinegar and oil.  add a pinch each of salt and pepper.  drizzle the vinaigrette over the carrot mixture.  using salad tongs, or 2 forks, mix together until combined.  refrigerate a minimum of 1 hour to allow flavors to meld.  serve cold or at room temperature.

now it is your turn to participate in fall fest. simply leave your carrots 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:
Virtually Homemade: Roasted Red Onions and Carrots With Pomegranate Gremolata
Haute Apple Pie: Carrot, Apple and Radicchio Slaw
What's Gaby Cooking: Thyme and Honey Roasted Carrots
Glory Foods: Honey-Carrot Bread
Daily*Dishin: Carrot Cake Hawaiian-Style
FN Dish: Quick Carrot Sides for Thanksgiving
Cooking With Elise: Spiced Carrot Marmalade
Dishin and Dishes: Roasted Honey Balsamic Glazed Carrots
Daydreamer Desserts: Carrot Cheesecake
Mooshu Jenne: Apple and Carrot Hearts Salad
The Sensitive Epicure: Maple Bourbon Glazed and Braised Carrots
Daydreamer Desserts: Carrot Martini

happy thanksgiving everyone!
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

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caramel apple pie for thanksgiving?

regular readers know that i am fortunate to celebrate two thanksgivings each year.  we have canadian friends living here in napa so four years ago we started the tradition of gathering a large group of friends to observe canadian thanksgiving.  this holiday is similar to the usa version...exact same food...just no pilgrim & native american stories and is held on the second monday in october. (although my friends tell me it is usually celebrated the weekend before).  the dinner is pot luck and the food and the wine (we are in napa after all) is incredible. please  read my post from last year  pear recipes, canadian t-day, a cleanse & jury duty...what? for additional details and links to other canadian t-day stories.

canadian t-day 2011  photo by ann trinca

of course i also celebrate our thanksgiving...in fact it is my favorite holiday of the year.  i love everything about thanksgiving...the food, the getting together with family and friends, the "no pressure/no gift" thing...just being with people i love and giving thanks for what we have is the point...and i love every minute of the day.  prepping, cooking, talking, eating, drinking, football (lots of football), the parade....i even love the time spent planning the menu.  this year i am adding a new item to the dessert table...my caramel apple pie.  this pie was my contribution to the canadian holiday and received so many rave reviews it must make a return appearance.

this year, in honor of thanksgiving, food network is getting the entire food community together to celebrate a virtual thanksgiving, called the communal table, on wednesday, november 16 at noon EST and they have invited me to participate...how cool is that?  here's how it works....bloggers from all over the country, as well as the food network gang,  will create a post/article on their respective sites about the dish they are "bringing” to the communal table.  each blog/website will contain links to all the other blogs so readers can see what everyone is “bringing to the table.”   just think...a one stop place to view loads of delicious sounding recipes, and plan your thanksgiving menu, with a week to spare.  now...who wants some caramel apple pie?

photo courtesy ann trinca

caramel apple pie
6 large organic granny smith apples, peeled, cored, sliced
2 tbsp fresh lemon juice

1/4 cup organic blue agave syrup
1/4 cup dulce de leche (milk caramel sauce)
2 tbsp white, whole wheat flour
1/2 tsp organic ground cinnamon
1/4 tsp organic freshly ground nutmeg
pinch sea salt
1/2 cup butter, very cold and cut into small pieces 
1/4 cup organic brown sugar
1/2 cup white, whole wheat flour
1/2 cup dulce de leche (milk caramel)

9 in deep dish pie crust, recipe follows

preheat oven to 400 degrees.  add apples to large bowl and toss with the lemon juice.  pour agave and dulce de leche over apples and stir to combine.  sprinkle flour, cinnamon, nutmeg and salt over apple mixture and stir until thoroughly mixed. place apple mixture in prepared pie crust. 

in a small bowl, add butter, brown sugar and flour.  using your fingers, combine all ingredients forming very small pieces the size of peas.  scatter the mixture over the apples.  drizzle the dulce de leche over the topping.  bake for 60 minutes or until crust is golden brown and topping is bubbling.  check pie after 35-40 minutes and cover edges with foil if browning too quickly

food processor pie crust
using a food processor makes making pie crusts as easy as, well pie!   just be sure not to over mix or the crust will be tough...
2 cups all purpose unbleached flour
pinch salt
1 1/2 sticks unsalted butter, ice cold and cut into tiny pieces.  (put back in refrigerator after cutting)
1/2 cup ice water

add flour, salt and butter to bowl of processor fitted with steel blade.  pulse 6-8 times, stopping after every other pulse, until mixture resemble coarse meal.  with machine running, pour half the water into bowl.  stop and check dough.  you are looking for the dough to have formed into big chunks.  if necessary, add remaining water until dough reaches desired consistency.  do not let machine form dough into a ball...you want to process just until you get the large pieces mentioned earlier and that it holds together when pinched with your thumb and forefinger.  stop machine. divide dough in half and , using your hands, lightly form dough into two balls.  work quickly.   flatten  each ball into a disk and wrap in plastic wrap.  chill in refrigerator for a minimum of 1 hour. (longer if possible).  note, you only need 1 disk for this recipe.  either double the apple recipe and make two pies (i do for thanksgiving) or freeze one for later use.

place 1 disk of dough on lightly floured silpat mat. (if you don't have one, i highly recommend you buy one...they are perfect to line pans when baking cookies or roasting vegetables and can be cleaned and reused for years...very eco-friendly.  they also are an amazing tools for rolling out pie crusts.)
lightly press down with rolling pin.  place pin in center of disk and roll toward the side.  continue rolling from center to side working in a circle.  continue rolling until crust measures 12 inches in diameter.  use the top and bottom of the silpat mat as a guide...it measures 12 inches.  place one hand under the silpat sheet and lift..(crust and sheet).  flip the sheet over a 9 inch deep dish pie pan so that the crust is evenly placed over pan.  lightly press dough into pan...do not pull or stretch.  flute/pinch top to form decorative edge. place crust back in refrigerator for 30 minutes or until ready to use.
my absolute favorite pie pans are by emile henry...they come in many colors, but i always use the white ones...the fluted edges naturally form lovely crust edges.

now it is time to check out all the amazing recipes from my fellow bloggers.  let me know if you add any of them to your thanksgiving menu...and please, join us at the communal table.  tell us about your favorite t-day dishes in the comments section below...or link to your blog or website. happy thanksgiving cooking/eating everyone!

Cocktails, Appetizers, Soups and Salads:
Sweet Life Bake: Pumpkin Margarita
Easy Peasy Organic: Thanksgiving Ginger Cocktail
Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto
Mooshu Jenne: Green Salad
Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad
Jones is Hungry: Roasted Vegetable Salad
Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe
From My Corner of Saratoga: Curried Pumpkin Soup

Mains:
CIA Dropout: Turkey and Stuffles Roulades With Squash Mash
FN Dish: Alton Brown's Good Eats Roast Turkey
My Angel's Allergies: Cranberry-Glazed Cornish Hens

Sides:
Cafe Terra Blog: Cranberry Pumpkin Stuffing
Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes
Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing
The Sensitive Epicure: Oyster Dressing and Gravy
Daily*Dishin: Make-Ahead Mashed Potatoes Supreme
What's Gaby Cooking: Rustic Herb Skillet Stuffing
Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes
Silvana's Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing
The Cultural Dish: Cranberry Sauce

Desserts:
I Am Baker: Pumpkin Cake
Heather Christo: Pumpkin Vanilla Ice Cream Pie
And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)
Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans
Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie
Daydreamer Desserts: Cuban Diplomatic Pudding
Thursday Night Dinner: Red Wine Chocolate Cake

best,
diane

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

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cocktails in wine country? mutineer magazine's red carpet gala

when you live in the napa valley of california you drink wine...often.  you know people in the business, you attend events celebrating wine, you contrubute to fundraisers  including wine in the silent auction, you have friends who spend countless hours discussing terroir...you get my point; in napa, wine rules.

so it was exciting to be invited to mutineer magazine's 3rd annual 'red carpet party' and king's ginger cocktail competition this past sunday.  finally...a night celebrating cocktails and food pairing...in a "dress to impress" environment....(and all of my book club girls in attendance!) it was held at the napa valley opera house in downtown napa.  what a blast!  a cocktail competition and the opportunity to sample the contest entries along with bubbles, beer, water and appetizers.

the official press release for the event describes it this way:
"Beverage influencers from across the country came together to celebrate drink culture and the exciting cocktail renaissance in Napa Valley, with some of the top local bartenders on hand to showcase their skill. The partnership for the event was with two iconic spirits brands on the event: Luxardo, the legendary Italian distillery now in its sixth generation of production, and Chinaco Tequila, which introduced the United States to ultra-premium Tequila in 1983.  In addition, three inspired Napa Valley voices were officially announced in partnership with No.3 Gin."

"best book club ever"  photo courtesy julie dalrymple

i am not sure i would describe myself as a beverage influencer...maybe student?  i love reading about interesting cocktails and about the very cool bartenders creating different and delicious sounding combinations.  i think that is why i am such a fan of mutineer magazine.  every issue is chock full of stories and interviews from restaurants and bars around the world spotlighting top bartenders.  walking around the red carpet event last weekend, i finally figured out why these articles resonant with me...the successful bartenders all share the same characteristic; an emphasis on fresh, best-quality-possible ingredients .  but it wasn't until i watched eight bartenders from some of napa's best restaurants compete in the king's ginger cocktail competition, that i truly understood the care and craftsmanship that goes into each drink. truly works of art and no machines in sight.  lots of muddling lovely looking fruit, vegetables and herbs; eye droppers dispensing precise measurements, homemade syrups, hand blended tinctures...each drink made one at a time.   the cocktails served to the guests were made the same way...no easy task...handmade drinks for a huge crowd...each delicious. 

congratulations to the contest winner: michael jack pazdon from solbar at the solage resort -calistoga, ca.  his submission, named the king’s waes hail, is pictured in the next 3 images and was my favorite of the night. want the recipe?...it is included at the end of this post.  (and please let me know if you make it at home).  check out the november/december 2011 edition of mutineer magazine for all eight cocktail recipes.

Photo by Phil Jimcosky of Mutineer Magazine

Photo by Phil Jimcosky of Mutineer Magazine

Photo by Phil Jimcosky of Mutineer Magazine

have i mentioned the food?  created specifically to pair with the cocktails served, the menu included both savory and sweet treats...really interesting and very, very good....with the same attention to detail and quality ingredients adopted by the bartenders.  a dish called spherification of margarita with chinaco tequila was delicious and weird at the same time.  picture a thin gel membrane encasing a shot of margarita....not sure why this technique has become so trendy...but hey, a margarita is a margarita. (thanks ronda, for convincing me to try it!).  my favorite bite was the "aerated" milk chocolate treat...light as a cloud but packed with flavor...really excellent. 

so...what's not to love about a night filled with great friends, delicious cocktails, good food and a beautiful setting. thank you ash and alan for the invitation. what fun! looking forward to next year...

Photo by Phil Jimcosky of Mutineer Magazine

FOOD MENU
Savory, Chef Gary Penir:

-Poached Scallop, Agadashi, Instant Sesame Tofu Noodles with King's Ginger Froth
-Local Albacore Tuna Tartare, Tempura Nori, Wasabi Tobiko Aioli with No.3 Gin
-Pork Belly Yakitori, Sangue Morlacco, Avocado
-Spherification of Margarita with Chinaco Tequila

Sweet, Pastry Chef Sara Wurst:
-Aerated milk chocolate with Luxardo Amaretto di Saschiro and Freeze Dried Cherries
-Luxardo Limoncello Mousse with Basil and Juniper Berry Butter Cookies, Micro Basil

Photo by Phil Jimcosky of Mutineer Magazine

The King’s Waes Hail

by Michael Jack Pazdon, SolBar

1 oz. Christian Drouin VSOP Calvados
3/4 oz. The King’s Ginger Liqueur
3/4 oz. lemon juice
1/2 oz. Carpano Antica Formula
1/2 oz. egg white
dash house-made grenadine*
dash Maraschino Orginale Luxardo
5 drops gingersnap spice tincture**
5 drops Genevieve Genever-style Gin

Combine all ingredients, aside from the genever, in a mixing glass, dry shake for 10 seconds, add ice, shake hard and double strain into a chilled coupe. Float dehydrated apple chip, fresh grated nutmeg, rosemary flowers, 5 drops gingerbread spice tincture and 5 drops Genevieve on top of foam.

*Bring 1 part fresh pomegranate juice to just below a simmer then add 1.2 parts granulated sugar, stir until dissolved. Let cool then add rose water to taste. Bottle and refrigerate.

**Grind 2 tsp. cloves, 2 cinnamon sticks, 9 black peppercorns. Grate 2 whole nutmegs. Toast gently in a pan, remove and combine with 1 oz. grated ginger and 1 c. over-proof rum in an airtight container. Steep for 2 weeks, shaking daily. Strain and bottle in a medicine dropper.

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


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turnips...really?

courtesy rawdiet.com

how often do you eat turnips?  be honest.  turnips are just not a vegetable most people think about.  or talk about.  or plan menus around.  so when food network selected them to be featured this week on food fest i was less than thrilled.  i mean i like them (i really do).  but how many ways can you prepare them?  mashed?  check.  roasted? check.   in soups and stews? check.  steamed and then baked in a casserole?  raw in a salad?  all delicious....but, frankly, been there done that...many, many times.  then i realized the beauty of fall fest.  i am not just a contributer.  i am a fan and i get to try all the wonderful, creative recipes my fellow bloggers will share. 

good thing because turnips are a healthily addition to our diet.  according to rawdiet.com:
"The Turnip holds a great number of nutritional benefits. It is highly rich in calcium, magnesium, folic acid and phosphor and thus essential for a healthy body. Turnips have low calories and no fat. A cup of turnips contain 36 calories. Thus regular consumption does not affect the physique. Turnips have high level of vitamin C and thus protect the body against free radicals. The anti-oxidant properties of turnips help in removing harsh oxidation reactions."  cont. on the raw diet website 

last year, i shared my recipe for pan fried turnips in olive oil served with italian sausage and padrone peppers...so very good.  today, i am going with roasted root vegetable casserole, a mix of sweet potatoes, carrots, parsnips and turnips; roasted and then topped with a garlicky bread crumb topping.  the vegetables are roasted until caramelized making them very sweet. the topping adds crunch and a big garlic punch.  perfect with roasts, chicken, the thanksgiving turkey.  i sometimes add a couple of poached eggs and serve for brunch.  i love this dish! try both of these recipes and those of my fellow bloggers...they just might change your opinion of turnips.

roasted root vegetable casserole
(as always, use local organic/sustainably grown ingredients if you can...the dish will taste better and be better for you)
4 carrots
3 sweet potatoes
4 turnips
4 parsnips
1/2 red onion
extra virgin olive oil
sea salt
aged balsamic vinegar
freshly cracked black pepper
1 1/2 cups fresh bread crumbs from french or sourdough bread
2 cloves garlic, minced

preheat oven to 400 degrees.  chop each vegetable into cubes approx 2 inches each and add to a rimmed baking sheet.  drizzle with olive oil (about 3 tbsp).  using your hands, roll the vegetables in the oil until each piece is coated.  sprinkle with sea salt and pepper.  roast in oven 15 minutes.  remove from oven, stir and place back in oven for an additional 20-25 minutes or until vegetables are tender and caramelized. reduce oven heat to 350 degrees.

pour vegetables and the olive oil from the pan into a casserole dish.  drizzle 2 tbsp balsamic vinegar over top of vegetables. sprinkle prepared bread crumbs (see recipe below) over vegetables.  place casserole in oven for 15-20 minutes, or until hot.  serve immediately.

garlicky bread crumbs
add 1 tbsp extra virgin olive oil to a small skillet over medium heat.  add the minced garlic and sauté for 1 minute.  add the bread crumbs and an additional tbsp olive oil.  stir until crumbs are coated with the oil.  sauté mixture, stirring frequently, until golden brown.  remove from heat. 

now it is your turn to participate in fall fest. simply leave your turnips 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:
The Sensitive Epicure: Roasted Turnips With Olive Oil and Rosemary
Virtually Homemade: Turnip Gratin With Parmesan and Nutmeg
And Love It Too: Turnip Pancakes
Purple Cook: Vegetable Biryani With Turnips
Glory Foods: Turnip Greens With Potatoes and Mushrooms
Big Girls Small Kitchen: Creamed Turnips With Their Greens
FN Dish: Simply Roasted Turnips

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.