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.

Wednesday, February 26, 2014

Cornmeal Thumbprint Cookies with Chocolate Ganache Filling

I have been on a mission to take traditional dessert recipes and make them healthier. The caveat is they still need to taste delicious. These cookies are a perfect example. Thumbprint cookies filled with a dark chocolate "ganache" filling. The parentheses around ganache are due to the fact that this filling is made simply from melted best quality dark chocolate mixed with Tahitian vanilla...sans the usual heavy cream. For the cookies, I eliminated white flour and used a blend of almond, coconut and white, whole wheat instead. And, best of all (in my opinion) there is no refined white granulated sugar in this recipe. Coconut sugar provides a hint of sweetness...resulting in a treat that is not overly sweet; perfect with tea, or a glass or wine or sherry.

Quick, easy, delicious and healthy....the perfect cookie? You decide. :) Enjoy everyone!

Cornmeal Thumbprint Cookies with Chocolate Ganache Filling
(makes 2 dozen cookies)

1/2 cup almond flour
1/2 cup coconut flour
1/2 cup white, whole wheat flour
1/2 cup yellow stone-ground cornmeal, fine grind
1/2 cup coconut sugar
1 tsp sea salt
1 egg
1/2 cup olive oil
1 tbsp pure Tahitian vanilla

Chocolate Ganache
16 oz best quality (70% cacao) bittersweet chocolate (I use Scharffenberger) chopped
2 tbsp pure Tahitian vanilla

In the bowl of a food processor, add the almond flour, coconut flour, whole wheat flour, cornmeal, coconut sugar and sea salt and pulse 3-4 times to combine (hint, cover the top of the bowl with a tea towel to avoid flour dust from escaping). Add the egg, olive oil and vanilla and, using the lowest speed, incorporate the wet ingredients into the dry. (the dough will feel a bit sticky)

Transfer the dough to the center of a large sheet of plastic wrap. Form into a disk, wrap and refrigerate for 1 hour.

Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper and set aside. Remove dough from refrigerator. Break off pieces of dough to form 24 balls. Place balls on prepared baking sheets, about 1 inch apart. Using your thumb, gently press the center of each ball to form an indentation. Bake in preheated oven for 15-18 minutes or until cookies are golden brown. Remove from oven, cool 5 minutes on sheets and then transfer cookies to racks allowing to cool completely.

Meanwhile, add the chopped chocolate to a microwave safe bowl. Add the vanilla and microwave for 10 seconds. Remove from microwave and stir. Microwave for an additional 10 seconds and stir. Repeat this process until chocolate is almost melted. (a few lumps are ok). Remove from oven and continue stirring until chocolate is completely smooth.

Using a small spoon, fill each thumbprint with chocolate ganache. Allow to set as chocolate will harden as it cools.

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Other cookie recipes you may enjoy:

my gran's peanut butter cookies
pb&j cookies
organic lavender cookies
thumbprint cookies with fig-grand marnier jam
new year's resolution chocolate chip cookies
"pretty healthy" double chocolate cookies
fresh peach cookies

It is "Cookies" week at Food Network's Comfort Food Feast. Check out the other delicious sounding recipes from my blogger friends. Have a favorite cookie recipe of your own? Please feel free to share in the comments section of this post or link to your blog if you have one.

Jeanette's Healthy Living: Peanut Butter and Jelly Thumbprint Quinoa Oat Cookies
The Heritage Cook: Meyer Lemon Shortbread Cookies with Meyer Lemon Curd
Elephants and the Coconut Trees: French Palmiers
Weelicious: Homemade Oreo Cookies
Devour: Top 5 Chocolate Cookies
Taste With The Eyes: A Korean Sweet Treat - Hwa Jeon with Honey and Flower Petals
Napa Farmhouse 1885: Cornmeal Thumbprint Cookies with Chocolate Ganache Filling
Red or Green: Chocolate, Almond and Ginger Cookies
Domesticate Me: Healthy Dark Chocolate Chunk Oatmeal Cookies with Cherries and Sea Salt
Food for 7 Stages of Life: Rose and Cardamon Nankhatai (Eggless Indian Shortbread Cookies)
Virtually Homemade: Oatmeal Caramel Skillet cookie with Marshmallows and Chocolate
The Sensitive Epicure: Almond Butter Cookies (Gluten-Free)
FN Dish: Cookie Comfort

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
MoseyLove!

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, February 18, 2014

Pork Stew in Port Wine Sauce with Grilled Cheese Croutons

I love the way this dish turned out. A delicious pork stew in a port wine sauce slow cooked in the oven then topped with grilled ham & cheese sandwiches cut into croutons. The stew combines pork meat with onions, leeks, garlic, carrots & red bell pepper with seasonings and a fruity port wine sauce. The croutons are made with the best quality extra sharp white cheddar and...to keep the pork theme going...ham, then grilled to an oozy melty goodness.

This is Grilled Cheese Week at Food Network's Comfort Food Feast. I have posted some of my favorite grilled cheese sandwiches over the past few years...apple, fennel & cheddar cheese panini tops the list...so I wanted to try something different. Grilled cheese makes terrific sandwiches of course, but I also like to cut them into smaller pieces and serve as appetizers or floating on top of soup (tomato of course). So tonight I thought the grilled cheese croutons would be the perfect accompaniment to the stew...better than potatoes or pasta and...according to my dinner guests...I was correct! Enjoy and please tell me what you think.

Pork Stew in Port Wine Sauce with Grilled Cheese Croutons
(serves 4-6)

2 lbs pork stew meat, cut in 2 inch cubes
2 tbsp unbleached flour
sea salt
freshly ground black pepper
2 tbsp extra virgin olive oil
1 yellow onion, diced
1 large leek,(white and light green parts) cut into 1 inch slices
2 cloves garlic, minced
1 tbsp herbs de provence
2 cups fruity port wine
1 1/2 cups chicken broth
3 large carrots, cut into 1 inch pieces
1 red bell pepper, large chop
grilled ham & cheese croutons (recipe follows)

Preheat oven to 350 degrees.
Season pork with 2 tsp each salt and pepper. Sprinkle flour over meat and toss to evenly coat. Heat a large oven proof skillet over medium high heat. When hot, add olive oil and pork to pan. Cook for 5 minutes without turning. Flip and cook another 3-4 minutes until golden brown on both sides. Remove from pan and add to rimmed plate (like a pie plate).

Add onion and leek to pan. Saute for 5 minutes until beginning to soften and caramelize (stirring frequently . Stir in garlic and saute for 1 minute longer. Add herbs de provence, port and chicken broth. Return pork to skillet adding any liquid from pie plate. Bring to a boil, reduce heat and stir in carrots and bell pepper. Turn off heat, cover pan and place in preheated oven.

Cook stew for 1 1/2 hours. Turn off oven and let stew remain in oven for 20 minutes. Remove from oven. Taste and adjust seasonings if needed. Serve topped with two or three grilled cheese & ham croutons.

Grilled Ham & Cheese Croutons
(makes 2 sandwiches or 12 croutons)

2 tbsp mayonnaise
2 tsp Dijon mustard
softened butter
2 slices sourdough bread
1 cup coarsely grated cheddar cheese
2-3 ham slices, thinly sliced

Heat skillet or grill pan(my preference) over medium high heat. In a small bowl, combine mayo and mustard. Set aside. Spread 1 side of each slice of bread with butter. Spread the mayo mixture on the other side of each slice. Place 2 slices of bread , butter side down, in the skillet. Mound the cheese on top of the mayo side. Top the cheese with the ham slices. Top with a second slice, mayo side down. Grill for 3- 4 minutes, or until bread is nicely toasted with deep grill marks (if using grill pan) and cheese is melted. Flip sandwiches and grill second side until golden brown. Remove from heat, Cut each sandwich in half diagonally, the cut each half into three triangles.

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Other cheese dishes you may enjoy:

apple, fennel & cheddar cheese panini
salad with apples, cheddar cheese and walnuts
potato soup with red chile & cheddar cheese
mac & cheese with roasted cauliflower and leeks
cheese enchiladas with new mexican red chile sauce (vegetarian)

It is "Grilled Cheese Sandwiches" week at Food Network's Comfort Food Feast. Check out the other delicious sounding recipes from my blogger friends. Have a favorite grilled cheese sandwiches recipe of your own? Please feel free to share in the comments section of this post or link to your blog if you have one.

Jeanette's Healthy Living: Lighted Up Croque Monsieur Grilled Cheese
Blue Apron Blog: The Tastiest Grilled Cheese Fillings
Weelicious: Grilled Cheese and Pickle Panini
Devour: Kelsey's Decadent Grilled Cheese
Elephants and the Coconut Trees: Inside Out Grilled Strawberry and Cheese Sandwiches
Daily*Dishin: Grilled Pimento Cheese with Instant Pickles
Napa Farmhouse 1885: Pork Stew in Port Wine Sauce with Grilled Cheese Croutons
Red or Green: Grilled Cheese Sandwiches with Three Pepper Cheese, Grilled Onions and Pickled Jalapenos
Dishing With Divya: Egg and Mushroom Cheese Sandwich
Domesticate Me: Barbecue Chicken Grilled Cheese
Taste With The Eyes: Bulgogi Panino with Kimchi, Cheddar and Ssamjang Mayo
Virtually Homemade: Creamy Roasted Tomato and Basil Grilled Cheese with Bacon
The Sensitive Epicure: Grilled Cheddar Cheese Sandwich with Apple, Walnuts and Thyme (Gluten-Free)
FN Dish: 10 Grown-Up Grilled Cheeses

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
MoseyLove!

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.

Wednesday, February 12, 2014

Chocolate Cake Brownies (Refined Sugar Free)

How can you celebrate Valentine's Day without chocolate? Lots and lots of chocolate. I love these brownies because they are not too sweet, not too heavy, not too anything. The secret ingredient is a bit of dry red wine. The alcohol evaporates during the baking process, but leaves behind a richness that works really well with the chocolate. I love the fact that the recipe is fast & easy and uses only one bowl and one pan...Hand mixed...no mixer or processor needed. My husband is addicted to these brownies and we often have them for dessert with the last of the bottle of wine from dinner.

I love taking traditional recipes and tweaking them to be healthier. The trick is the finished dish has to remain delicious. These brownies are a perfect example. Made with extra virgin olive oil, unsweetened organic cocoa powder, coconut milk and coconut sugar, instead of refined white sugar, they are light, "cakey", and really, really moist. If I had my way, I would use all white whole wheat flour. But Peter is not a fan, so the compromise is 1/2 and 1/2. You cannot taste the whole wheat but I feel better knowing it is there. Perfect as is, you can gild the lily, albeit lose some of the healthiness, by serving with ice cream, whipping cream or crème à l'anglaise. Enjoy...and Happy Valentine's Day everyone!

Chocolate Cake Brownies (Refined Sugar-Free)
(makes 16 2x3 inch brownies)

2 eggs
3/4 cup extra virgin olive oil, plus more for pan
1 3/4 cups coconut milk (from the dairy case, not canned)
1 tbsp pure vanilla extract (organic if you can)
1/3 cup dry red wine
1 cup plus 2 tbsp organic coconut sugar
1 cup organic white, whole wheat flour
1 cup organic unbleached flour
1 cup organic unsweetened cocoa powder (look for 100% cocoa, nothing else added. (I use the Now Real Food brand)
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1/2 dark chocolate chips
1/2 cup walnuts, chopped

Preheat oven to 350 degrees. Grease a 8 x 12 glass baking dish with olive oil. Set aside.

In a large mixing bowl, add the eggs and, using a wooden spoon, beat the eggs until frothy. Stir in the 3/4 cup oil, coconut milk, vanilla and red wine. Add the 1 cup coconut sugar and stir until dissolved. Add the whole wheat flour and stir until just mixed. Repeat with the unbleached flour, then the cocoa powder stirring until just combined. (do not overmix). Stir in the baking powder, soda and salt. Stir in the chocolate chips and walnuts.

Pour into prepared pan, smoothing top evenly. Sprinkle the remaining 2 tbsp coconut sugar over the brownie batter and place in oven.

Bake for 20 minutes. Rotate pan and bake for another 10-15 minutes or until a cake tester inserted in the center of pan comes out almost clean.

Remove from oven, set on rack and cool for 40 minutes or until just warm. Cut into squares and serve as is or with ice cream, whipped cream or crème à l'anglaise. Top with raspberries if desired.
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It is "Comforting Valentine's Day Desserts" week at Food Network's Comfort Food Feast. Check out the other delicious sounding recipes from my blogger friends. Have a favorite comforting dessert recipe of your own? Please feel free to share in the comments section of this post or link to your blog if you have one.
Jeanette's Healthy Living: Quinoa Fudge Brownies
Feed Me Phoebe: Salted Caramel Budino with Whipped Cream
In Jennie's Kitchen: Milk Chocolate Brownies
Big Girls, Small Kitchen: A Chocolate Fondue Party
Elephants and the Coconut Trees: Blood Orange Bars
Dishing with Divya: Carrot Halwa
Virtually Homemade: Raspberry Grand Marnier Mascarpone Hand Pies
Devour: 5 Bread Pudding Recipes for Valentine's Day
Weelicious: Puff Pastry Berry Hearts
Red or Green: Hot Chocolate, New Mexican Style
Napa Farmhouse 1885: Chocolate Cake Brownies (Refined Sugar-Free)
The Sensitive Epicure: Nutella Panna Cotta
Haute Apple Pie: Valentine Cake Pops
FN Dish: DIY Chocolate Desserts for Valentine's Day
Food for 7 Stages of Life: S'mores on a Stick
Tasting With The Eyes: Puff au Chocolat avec Fraises, Basilic, Fleur de Sel

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
MoseyLove!

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.

Wednesday, February 5, 2014

Italian Chicken Stew with Olives and Kale

The perfect dish for a cold winter night...chicken, vegetables, kale, chickpeas and olives slow cooked as a braise in a very flavorful broth. Best of all, the prep is easy and fast...then you can set the timer and leave the kitchen letting the oven work its magic.

This is one of those dishes that improve by being made a day in advance. Then you just need to heat and serve. Perfect for a weekend or weeknight dinner. This also works really well for pot luck get-togethers...double, triple or whatever you need. Just adjust your skillet(s) size accordingly. Ensure you serve with lots of delicious sourdough, french or hearty toasted whole wheat bread...perfect for soaking up the delicious broth. Enjoy!

Italian Chicken Stew with Olives and Kale
(serve 4)
extra virgin olive oil
4 chicken drumsticks
2 whole chicken breasts, halved (about 1 1/2 lbs total)
1 onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
3 cups chicken broth
2/3 cup red wine vinegar
1 bunch curly red kale leaves, cut into chiffonade
1 tbsp Italian parsley, chopped
1 cup chickpeas, fresh (soaked & cooked) or canned (drained)
1 cup whole Italian green olives such as Castelventrano, pitted
sea salt
freshly ground black pepper

Preheat oven to 350 degrees. Season chicken generously with salt and pepper.

Heat 1 tbsp olive oil in large, oven proof skillet or dutch oven set over medium high heat. Add chicken to skillet, skin side down, and cook until golden brown. (about 5 minutes) Turn and saute other side until brown (5 minutes). Remove chicken from pan and set on a rimmed plate.

Add the onion, bell pepper and 1/2 tsp each salt & pepper to the skillet and saute until onion softens and begins to caramelize. (about 6 minutes) Add garlic and saute for 1 minute. Add the broth, vinegar and kale and bring to a boil. Add the chicken, parsley and any accumulated chicken juices from the plate to the pan and cook over high heat for 2 minutes.

Remove from heat, cover and braise in preheated oven for 45 minutes. Remove from oven and add chickpeas and olives, stir to combine. Taste broth and adjust seasonings if necessary. Add back to oven (uncovered) and cook for an additional 25 minutes. Remove from oven.

Serve stew in large bowls along with sourdough or french bread to dip in the delicious broth.

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