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, August 26, 2013

Fig & Grand Marnier Jam

When we purchased our farmhouse in Napa the fruit trees on the property were a selling point. Fig, persimmon, pear, Meyer lemon, Mandarin orange, lime...I was in love. Then everything started ripening at once and, massive amounts of fruit later, I needed to figure out what to do with it all. We ate fruit every day...every meal. I made pies, tarts, cookies, cakes, savory dishes...you name it. We gave bagfuls away. Donated to the food pantry and still had tons. My only solutions was to begin to make jam. Lots and lots of jam.

This was the basis for my company, napa farmhouse 1885. We sold many types of jam, marmalade, chutney & preserves all made from the fruit trees on our property. We later added dog treats, granola, spice blends and a bath & body care line but that is another story. Late last year I put the company on "pause" mode so I could spend time dealing with a family illness. Now, I am not sure I will reopen the business. Pause mode is kinda nice. :)

fig and persimmon jam

Our Fig & Grand Marnier was a best seller from day one...and I get email requests for it all the time. I thought I would share the recipe so you can take advantage of fig season. This jam makes a terrific gift and, if you process it, will last a year, unopened. I have given instructions and a link to a canning guide if this is new to you. If you don't want to take the time to can (really easy, I promise) you can package the cooked, hot jam in clean jam jars and store in the refrigerator for a couple of weeks.

fig jam bubbling on the stove

Of course this jam is delicious on toast, biscuits and bagels, but I also love it paired with a cheese plate and wheat crackers, or spread on roasted chicken or pork during the last 5 minutes of cooking, or used as the filling for thumbprint cookies, cake layers or Blondie brownies. Try with pancakes or french toast. Many options...please tell me how you would use it. An added bonus is, when the jam jar is empty, you are left with a mason jar...I love mason jars, don't you? You can make more jam of course or use as casual water/wine glasses, food storage, craft storage, buttons, nails...endless possibilities. Enjoy!

Fig & Orange Grand Marnier Jam

4 lbs ripe figs

3 cups organic sugar

large pinch kosher salt

1 Meyer lemon

¾ c orange liqueur (I prefer Grand Marnier)

Remove stems from figs and discard. Coarsely chop figs and place in jam pot. Add sugar and salt, stir to combine. Remove peel from lemon using a microplane grater. Add zest to pot. Add liqueur. Stir and let sit for 1 hour. Stir occasionally.

Cook over medium heat until figs come to a boil. Reduce heat and simmer, stirring occasionally, until jam thickens (35-45 minutes). When stirring, use the back of your spoon to mash the figs into small pieces. You will know it is ready when you can place a spoonful of jam on a cold plate (refrigerate a plate for 1 hour to prep) and jam sticks (does not run).

Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
(Note, if you are new to canning/preserving, check out the resource guide at Ball)

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Additional fig recipes you may enjoy:
fresh fig appetizer
fresh fig bruschetta
romaine salad with roasted figs and pine nuts
fig, bacon & blue cheese tart with balsamic reduction drizzle
roasted pork tenderloin with figs & balsamic reduction
thumbprint cookies with fig-grand marnier jam

best,
diane

napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

Tuesday, August 20, 2013

Italian Pork Chops with Peppers & Chiles on Buttered Egg Noodles

The last time we were in Italy Peter had a pork chop dish that he still raves about. Grilled chops covered with a slow cooked medley of sweet and hot peppers, onions & garlic served over hot buttered noodles. The vegetables were incredibly fresh...just-picked taste, the pork was as natural as possible and the bit of heat from the chiles added the perfect finish.

cooked pork chops simmering over peppers mixture

I have attempted to recreate this dish with a few twists. I pan cook the chops most of the time (although grilling is wonderful too) and I use sweet red bell peppers and jalapeno to substitute for the Italian ones. I also add eggplant because I like the "meatiness" this vegetable adds to the sauce. Perfect for a weeknight dinner...elegant enough for company.
Mangiare e Divertirsi! (eat and enjoy!)

Italian Pork Chops with Peppers & Chiles
4 bone-in pork chops (1 inch thick an about 1/2 lb each )
extra virgin olive oil
1 white onion, chopped
2 red bell peppers, chopped
1 small eggplant, chopped (about 1 cup)
1 jalapeno, seeded with ribs removed, minced
4 cloves garlic, minced
1 cup chicken broth, homemade or organic purchased
1/2 cup red wine
1/2 cup fresh Italian parsley, chopped
1 tbsp unsalted butter
1/4 cup fresh chives, snipped with scissors
sea salt
freshly ground black pepper

1 lb fresh or dried wide egg noodles

Season chops with salt and pepper on both sides. Heat large skillet over medium high heat until hot. Add 2 tbsp olive oil and chops to pan. Cook pork for 3 minutes on each side. Pork should be golden brown. Remove from heat, place on a rimmed plate (like a pie plate) and loosely cover with foil. Set aside.

Add onion, bell pepper, eggplant and jalapeno to skillet with 1 tbsp olive oil and large pinch each salt and pepper. Saute vegetable over medium heat for 7 minutes. Vegetables should be just beginning to caramelize. Add garlic and saute another minute. Add chicken broth and wine, raise heat to medium high and bring to a boil. Boil for 5-7 minutes, stirring occasionally, until liquid has almost evaporated. Add parsley, butter and 1 tbsp olive oil to pan and stir to combine. Taste and adjust seasonings if needed. Place pork chops on top of vegetables (including any meat juices in plate), lower heat to simmer and allow chops to warm while preparing noodles.

Meanwhile, bring large pot of water to boil. (This can be started while vegetables are cooking). Place a handful of salt in the boiling water and add noodles. Cook according to package directions. Divide pasta between 4 dinner plates. Top each plate with a chop, a spoonful or two of the vegetable mixture and top with chives. Serve immediately.
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Other peppers recipes you may enjoy:
Spicy Pickled Peppers
Roasted Eggplant & Peppers Dip

Spicy Roasted Red Pepper Dip with Baked Corn Tortillas

Pasta with Italian Sausage & Peppers

it is "peppers" week at food network's summerfest. check out the other delicious sounding recipes from my blogger friends. have a favorite peppers recipe of your own? please share in the comments section of this post:

Jeanette's Healthy Living: How to Use Bell Peppers Six Ways
Feed Me Phoebe: Spanish-Style Shrimp and Squid Skewers with Red Pepper Sofrito
The Heritage Cook: Poblano Pepper, Corn and Potato "Chowder" Salad
Dishing: Bell Peppers Chutney/ Capsicum Chutney
The Lemon Bowl: Red Pepper Salsa
Weelicious: Bell Pepper Egg Flowers
Dishin & Dishes: Chicken, Poblano, Spinach and Mushroom Quesadillas
Domesticate Me: Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers
Taste With The Eyes: Cheeseburger Bloody Mary with Cherry Peppers and Pickles
Blue Apron Blog: Roadside Noodles with Bell Peppers, Tomatoes and Broccoli Raab
Napa Farmhouse 1885: Italian Pork Chops with Peppers and Chiles on Buttered Egg Noodles
Red or Green: Green Chile Pork Stew
Devour: Stuffed Peppers 5 Ways
Chez Us: Grilled Eggplant and Carmen Pepper Pizza
Daily*Dishin: Marinated Peppers and Shrimp New Orleans Style
FN Dish: Sensational Stuffed Peppers

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

Tuesday, August 13, 2013

Avocado Green Goddess Dressing

When I was growing up my Mom always ordered Thousand Island dressing when we ate out in restaurants. My Dad usually had Italian and my sisters and I chose Ranch or Blue Cheese. Once in a while we would opt for the exotic sounding Green Goddess dressing.

I had a long talk with my Mom today...we always discuss what we are planning to cook during the week ahead. She mentioned she was making a large salad with her favorite Thousand Island dressing for dinner.
That got me thinking about the aforementioned Green Goddess dressing which is traditionally made with mayonnaise, sour cream, anchovy, tons of herbs (hence the "green" in the name) and lemon juice.
According to Wikipedia:

"The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel's executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit. This dressing is a variation of a dressing originated in France by a Chef to Louis XIII who made a Sauce Au Vert (Green Sauce) which was traditionally served with "Green Eel" "

I have a ton of herbs growing in pots in my yard and decided to experiment with a riff on the classic. I substituted avocados for the sour cream, used lime instead of lemon and, to keep it vegetarian, swapped dark soy sauce for the anchovy. The result...a creamy, herb infused, delicious dressing perfect for salad, steamed vegetables or used as a dip. I had equal numbers of vegetarians and carnivores for dinner so...for the meat lovers...I made a salad of crisp greens, super sweet cherry tomatoes and bacon tossed with the dressing. For the veggies in the group, red onion slices were used in place of the bacon. Yum! This will go in the permanent rotation for salad dressings.

Avocado Green Goddess Dressing
1 garlic clove, peeled
2 small avocados, pitted and cubed
1/2 cup mayonnaise (or veganaise to keep it vegan)
1/2 cup avocado oil or extra virgin olive oil
3 green onions, white and green parts
1/2 cup italian parsley, rough chop
1/4 cup fresh dill, rough chop
1/2 cup fresh basil, rough chop
1/4 cup chives, rough chop
2 tbsp lime juice
2 tsp dark soy sauce
1/8 cup water
1/4 tsp sea salt
1 tsp freshly ground black pepper
1/2 tsp dried red pepper flakes

Combine all ingredients in blender or food processor. Pulse to combine and liquefy. Taste and adjust seasonings if needed. Add additional water if dressing is too thick. It should be pourable.

Toss into salad, pour over steamed vegetables or use as a dip with tortilla chips, crackers and fresh vegetables.

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Other avocado recipes you may enjoy:
open face cucumber & avocado sandwiches
guacamole
roasted beet salad with meyer lemon marmalade vinaigrette

it is "avocado" week at food network's summerfest. check out the other delicious sounding recipes from my blogger friends. have a favorite avocado recipe of your own? please share in the comments section of this post:
Feed Me Phoebe: Kale Salad with Avocado, Cranberries and Peptias

Jeanette's Healthy Living: Smoked Avocado Tomato Salsa Guacamole
Weelicious: Avocado Honey Dip
Napa Farmhouse 1885: Avocado Green Goddess Dressing
Red or Green: Avocado and Cilantro Pesto with Whole Wheat Penne
Blue Apron Blog: Avocado Tartines with Goat Cheese
Domesticate Me: Summer Salad with Avocado, Corn and Grilled Herb Shrimp
Dishin & Dishes: Creamy Avocado Citrus Dressing, No Cream, No Oil
The Heritage Cook: Summertime Vegetable Stuffed Avocados
And Love It Too: Sugar-Free Avocado Fudgesicles
Haute Apple Pie: Avocado BLT Egg Salad
Daily*Dishin: Colorful Sweet Pepper-Avocado Salsa
Devour: No-Cook Avocado, Shrimp and Mango Salad
Taste With The Eyes: Zucchini "Pappardelle" with Avocado "Cream"
FN Dish: 10 Audacious Guacamole Add-Ins

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

Tuesday, August 6, 2013

Eggplant Fritter Burgers with Sriracha Chili Mayo

Want a healthy burger that is vegetarian, chock full of vegetables, good for you and delicious? Look no further than these eggplant fritter burgers. And, with my current obsession for Sriracha Chili sauce, adding some Sriracha spiked mayonnaise puts this dish over-the-top amazing.

The fritters are very easy to make and, after you finish the one hour eggplant roasting time, are pretty quick to pull together. I tend to roast the eggplant in the morning while the weather is still cool and then assemble the fritters later in the day. A few pulses in the food processor, quick pan frying and dinner is served. Enjoy!

Eggplant Fritter Burgers with Sriracha Chili Mayo
makes 6 large patties or 12 mini burgers)

2-3 small eggplants (about 2 1/2 lbs total)
Extra virgin olive oil
3 small carrots, cut into large pieces
3 green onions, white and green parts, chopped
2 tbsp basil leaves
2 tbsp italian flat parsley leaves
2 tbsp mint leaves
1 cup panko crumbs (i prefer whole wheat)
1 egg
pinch red pepper flakes
1/2 tsp smoked paprika
sea salt
freshly ground black pepper
extra virgin olive oil
hamburger buns (i prefer whole wheat with this dish)
fresh kale or bok choy leaves
1/2 cup mayonnaise (your favorite brand or vegan or homemade)
1-2 tsp sriracha chili sauce

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Slice eggplant in half lengthwise. Drizzle with olive oil, 3 passes with bottle. Sprinkle with sea salt and pepper. Roast in preheated oven for 1 hour. Remove from oven and allow to cool enough to handle.

Add carrots, onion, basil, parsley and mint leaves to bowl of food processor. Pulse until smooth but with a bit of texture. Scoop eggplant flesh from skin and add to processor. Add panko, egg, red pepper flakes, paprika and pinch each salt and pepper to processor and pulse until combined. Let rest for minimum 1 hour. (can be covered and refrigerated for up to 8 hours)

Heat large skillet over medium high heat until hot. Add 2 tbsp olive oil. Scoop hamburger sized portions of eggplant mixture and mound into pan (i use an ice cream scoop). Flatten mounds to form patties. Pan fry each patty 3-4 minutes per side, or until golden brown. Remove from pan and place on paper towel lined plate to drain.

Meanwhile toast or broil buns. Combine the mayo with Sriracha. Start with 1 tsp, taste and add other tsp if you want more heat. Place 1 patty on each bun. Spread mayo on top bun, add 1-2 greens leaves, top and serve.

other eggplant recipes you may enjoy:
roasted eggplant & peppers dip
grilled marinated eggplant sandwiches