Napa Farmhouse 1885™

I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.

Monday, February 25, 2013

extra virgin olive oil drop biscuits with cheddar & garlic

it is biscuit week at food network's comfort food feast and i can't wait to share my favorite quick and easy recipe. i have a number of options for traditional biscuits that call for butter...they are delicious; light, flaky, buttery...and certain dishes just seem to require this version. but a few years ago, i developed a recipe for biscuits using extra virgin olive oil instead of the butter. they are drop biscuits eliminating the need to roll out and cut the dough. this recipe is perfect for last minute requests...lazy sunday mornings....and weeknight dinners. they are now the number one request from my family and friends.

the basic version is perfect as is...both for savory dishes and as the base for berry shortcakes. today, i decided to amp up the flavor a bit and added cheddar cheese and roasted garlic. the perfect touch to be served alongside chili, stew or soup. (try serving with hot pepper jam...delicious!) add a salad and dinner is served. enjoy!

extra virgin olive oil drop biscuits with cheddar & garlic

1 1/2 cups organic unbleached flour

1 1/2 cups white, whole wheat flour
1/2 tsp salt

2 tsp alum free baking powder

2 tsp organic or local honey (optional)

1/2 cup extra virgin olive oil

3/4 cup milk...any kind...i use 2%

1 tbsp smashed roasted garlic

1/2 cup shredded sharp cheddar cheese

preheat oven to 400 degrees. you will need a non-stick baking sheet...or use silpat or parchment paper on a regular sheet. using a large bowl, sift together the dry ingredients. add the honey and olive oil and stir using a fork. large lumps will form and the flour will not be totally mixed into the dough. gradually add the milk a little bit at a time just until all the flour is incorporated into the dough...note you may not need all the milk. stir in the garlic and cheese. do not over mix.

the biscuits are formed by placing forkfuls of dough onto prepared sheets. place in preheated oven and bake for approximately 25 minutes or until biscuits are golden brown. i use approximately 2 forkfuls of dough for each biscuit (about 2 tbsp). you can make yours as small or large as you like. baking times will vary depending on size. serve immediately

unbaked biscuits

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand**

do you have a favorite biscuit recipe you would like featured? feel free to post or link in the comments section of this post. and check out my green chile biscuit version over at my sister blog red or green?

it is biscuit week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:

What's Gaby Cooking: Cheddar-Bacon Buttermilk Biscuits
Jeanette's Healthy Living: My Mom's Beijing Biscuits "Shao Bing"
The Cultural Dish: Pineapple Biscuits
And Love It Too: Coconut Flour Country Biscuits
Red or Green?: Green Chile and Olive Oil Biscuits
Napa Farmhouse 1885: Extra-Virgin Olive Oil Drop Biscuits With Cheddar and Garlic
Made By Michelle: Swiss Chard and Feta Fritters
Devour: The Best Mix-Ins for Your Biscuits
Virtually Homemade: Strawberry-Tangerine Shortcakes With Bisquick Drop Biscuits
Daily*Dishin: Quick Cream Biscuits and Slow Bacon Jam
The Heritage Cook: Gluten-Free Buttermilk Biscuits
Thursday Night Dinner: Winter Shortcake Stuffed With Jam and Whipped Cream
FN Dish: 15 Takes on Biscuits

best,
diane
napa farmhouse 1885
red or green?
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Tuesday, February 19, 2013

my mom's meatloaf (connie's)

what a month it has been! first, my computer's hard drive crashed 4 weeks ago and i went for a week without being on line. then i got really sick...it turned into pneumonia and i have been bed ridden for three weeks. today is the first day that i feel a bit better...and the first day i feel like cooking. happily, it is meatloaf week at food network. what a perfect dish for getting back into the kitchen.

i was talking to my mom a few weeks ago about her meatloaf recipe. she has made it my entire life and it is the family favorite. i have not made it in years and promised her that on my next visit we would make it together. i made today's version from memory....happily, it looks, smells and tastes like hers.

this recipe makes a huge meatloaf...enough for a big family dinner and lots of sandwiches for the next few days. i still get pretty tired each day, so a dish with leftovers works really well this week. served with garlic smashed potatoes, crisp green beans and a large green salad, this is a perfect comfort food feast dinner.

my mom's meatloaf (connie's)
1/4 cup extra virgin olive oil, plus additional for greasing pan
1 medium white onion, chopped
4 cloves garlic, minced
1/4 cup italian parsley, minced 8 oz tomato sauce, divided
2 eggs, beaten
1 1/2 cups dried whole wheat bread crumbs (homemade or store bought)
sea salt
freshly ground black pepper
2 lbs ground beef
1 1/2 lbs ground pork

preheat oven to 375 degrees. using olive oil, grease a baking dish or rimmed baking sheet. set aside. in a medium saute pan, heat the 1/4 cup olive oil until it just begins to shimmer. add onion, garlic and large pinch each salt and pepper. saute for 4 minutes. set aside and allow to cool.

in a large mixing bowl add the parsley, 4 oz tomato sauce, eggs, bread crumbs and large pinch each salt and pepper. add cooled onion mixture and combine. add ground beef and pork. gently, using your hands, mix meat into other ingredients until just combined. do not overmix. form into a loaf shape and add to prepared baking dish. spread remaining 4 oz. tomato sauce over meatloaf.

bake in preheated oven for 1 1/2 hours. the interior temperature should be at 165 degrees so check with an oven thermometer. continue cooking if necessary until meatloaf reaches proper temperature.

do you have a favorite meatloaf recipe you would like featured? feel free to post or link in the comments section of this post.