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, April 30, 2014

Salad Greens with Balsamic Mushrooms & Roasted Asparagus

I love this salad. Perfect for an elegant dinner or casual supper. Hearty enough for a vegetarian main dish or make the carnivores happy by adding grilled chicken. Easy, healthy & delicious. What more could you ask from a salad? Use whatever combination of greens you like. Enjoy!

Salad Greens with Balsamic Mushrooms & Roasted Asparagus
(serves 6 as a main dish)

Ingredients
1 bunch asparagus, cleaned & trimmed. Peeled if stalks are thick
1/4 cup plus 2 tbsp extra virgin olive oil
1 lb crimini mushrooms, cut in half
1/2 cup balsamic vinegar, divided
1/4 cup dry red wine
1 tsp spicy brown mustard
8 cups mixed salad greens, combination of spinach, tatsoi, mizuna, kale and arugula
1 tbsp toasted pine nuts
coarse ground sea salt
freshly cracked black pepper

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Add the asparagus and drizzle 1 tbsp olive oil over top. Roll asparagus on sheet to evenly disperse oil. Sprinkle with salt and pepper. Roast in oven for 20-25 minutes until beginning to caramelize. Remove from oven and set aside.

While asparagus is roasting, heat 1 tbsp oil in medium sized skillet. Add mushrooms and saute over medium high heat for 5 minutes. Add 1/4 cup balsamic vinegar and red wine. Continue sauteing for 20 minutes, or until most of liquid has evaporated and mushrooms are coated with vinegar/wine reduction.

Add remaining olive oil, vinegar, mustard and large pinch each salt and pepper to bottom of large salad bowl. Whisk to emulsify. To bowl, add salad greens, pine nuts, mushrooms (including any remaining liquid) and toss to combine. Cut asparagus in half and add to bowl. Toss. Taste and adjust seasonings if necessary. Serve immediately.

It is "Salad (greens)" week at Food Network's Sensational Sides roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a salad? Feel free to share in the comments section or link to your blog if you have one.

The Lemon Bowl: Caribbean Salad with Bananas and Red Onions
Jeanette's Healthy Living: Power Berry Avocado Almond Chia Seed Salad
Weelicious: DIY Salad Buffet
Dishin & Dishes: Asian Chicken Lettuce Wraps with Two Dipping Sauces
Taste With The Eyes: Scallop, Micro Lettuce, Farro and Lemon Basil Sauce
Napa Farmhouse 1885: Salad Greens with Balsamic Mushrooms and Roasted Asparagus
Red or Green: Green Salad with Grilled Salmon, Avocado and Tortilla Chips
The Sensitive Epicure: Strawberry Spring Salad with Cilantro Flowers
Virtually Homemade: Thai Beef Salad
Domesticate Me: Vegetable Fajita Salad with Chipotle Vinaigrette
FN Dish: Get Your Leafy Greens

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, April 16, 2014

Broccoli, Leek & Sweet Potato Mash

Fresh steamed vegetables mashed together with olive oil and seasonings is a delicious, easy and nutritious side dish. Perfect for weeknight dinners and elegant enough for entertaining on weekends, mashed vegetables provide endless combinations. Tonight I made a mash with broccoli, leek and sweet potatoes. The result? Amazing. Mashed vegetables are wonderful. Just use the freshest, in-season, local, organic/sustainably grown ingredients. You really can taste the difference.

I love this combination but you can adjust based on what you have on hand or what is in season. I like cauliflower, red bell pepper and potato with cheese or try my Spicy Fava Bean Mash. Other options are beets and parsnips, roasted root vegetables, carrots, sweet potatoes & peas, or mashed potatoes, rutabagas & parsnips. What combinations would you create?

Broccoli, Leek & Sweet Potato Mash
1 head broccoli. large woody ends removed and broccoli cut into florets
1 large sweet potato
1 large leek, cleaned and chopped (white and pale green parts)
extra virgin olive oil
pinch dried red pepper flakes
sea salt
freshly cracked black pepper
1/2 cup shredded parmigiano reggiano cheese
2 tbsp Italian parsley, chopped

Add 1 inch of water to large stockpot and bring to a boil. Add steamer insert (if available). Add larch pinch salt and broccoli to pot, either in the steamer or directly into pot. Steam for 5-8 minutes or until soft. Remove from heat and drain.

Prick sweet potato all over with a fork. Place on a microwave safe plate and microwave for 8-10 minutes or until really soft.

Warm 1 tbsp olive oil in skillet over medium high heat. Add leeks and saute until soft and beginning to caramelize. Add the leeks, including the olive oil, to a food processor along with the broccoli and potato flesh. Add pinch each red pepper flakes, salt and black pepper. Process until as mashed as you like. I like mine with a bit of texture but keep going if you want a smoother mash. Add 1-2 tbsp olive oil and process for a couple of seconds. Add mash to skillet and simmer until hot. Taste and adjust seasonings if necessary. Sprinkle cheese and parsley over top and serve immediately.

It is "Something Mashed" week at Food Network's Sensational Sides roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite mashed recipe? Feel free to share in the comments section or link to your blog if you have one.

Napa Farmhouse 1885: Broccoli, Leek and Sweet Potato Mash
Red or Green: Spicy Fava Bean Mash
Jeanette's Healthy Living: Cauliflower Mashed Potatoes with Truffle Oil
Weelicious: Vegan Whipped Coconut Sweet Potatoes
Cooking With Elise: Brown Sugar and Spice Banana Bread
Devour: 5 Fresh Takes on Hummus
Virtually Homemade: Smashed Cauliflower Gratin with Goat Cheese
Domesticate Me: Chipotle Mashed Sweet Potatoes with Pomegranate-Pistachio Guacamole
Bacon and Souffle: The Best and Smoothest Hummus
The Sensitive Epicure: Trinxat (Pan-Fried Mashed Potato Cake with Swiss Chard)
FN Dish: More to Mash (Side Dish Recipes)

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.

Spring Asparagus & Pancetta Bruschetta

I am spending Easter in Southern California with my family. The temperature is supposed to be 85 degrees so we are having a holiday brunch and a cold buffet for dinner. Two meals for a crowd in one day equals a stressful time, right? Not if you plan a menu around easy, quick and delicious dishes.

The asparagus & pancetta bruschetta is a perfect example. Paired with poached eggs, this dish is a wonderful addition to a Spring brunch. We are adding fruit salad, coffee cake and bubbles for our Easter party. How good does that sound? What are you making for Easter this Sunday?

Spring Asparagus & Pancetta Bruschetta
(6 servings)

1 bunch organic asparagus, cleaned and trimmed, tied into a bundle with kitchen twine
2 oz pancetta, diced
1 tbsp extra virgin olive oil, plus more for drizzling
sea salt
freshly ground black pepper
1/2 cup shredded Parmigiano Reggiano
1 loaf excellent quality french or sourdough baguette

Add 1 inch of water to a large stockpot and bring to a boil. Add 1 tbsp salt. Add the bundle of asparagus tips upright. (Lean against side of pot to support) Steam for 7-15 minutes or until crisp tender. Remove from steamer pot and set aside.

Heat a large skillet set over medium-high. Add the pancetta and 1 tsp black pepper and fry until crisp. Add the steamed asparagus and 1 tbsp olive oil. Stir until asparagus are hot.

Set oven temperature to broil. Cut baguette in half lengthwise and place on baking sheet cut side down. Broil for 1 minute. Turn bread and broil for 1-3 minutes, or until bread is golden brown. (watch carefully and don't let burn) Remove from oven and cut bread into serving pieces.

It is "Easy Easter Sides" week at Food Network's Sensational Sides roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite Easter recipe? Feel free to share in the comments section or link to your blog if you have one.

Feed Me Phoebe: Roasted Carrots with Za'atar
Jeanette's Healthy Living: Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing
Dishin & Dishes: Spring Couscous Salad
The Lemon Bowl: Za'atar Roasted Carrots and Green Beans
Devour: 6 Easy Easter Sides
Napa Farmhouse 1885: Spring Asparagus and Pancetta Bruschetta
Red or Green: Green Bean and Potato Salad with Feta and Peppers
Virtually Homemade: Roasted Baby Carrots with a Honey Sriracha Glaze
Cooking With Elise: Ham and Cheese Party Rolls
Bacon and Souffle: Spring Pea and Mint Frittata
Taste With The Eyes: A Spring-y Twist on Shrimp and Melon
FN Dish: Easy Easter Sides

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, April 9, 2014

Cream of Mushroom Soup (for Zola)

A friend of mine is an amazing aesthetician. Sometimes when she has an appointment she leaves her 7 year old daughter with me. Zola and I have amazing chats during these visits...boys, school, friends...I am constantly amazed that she is only 7. The other day we were talking about her favorite and least favorite foods. Mushrooms made both lists. She said, "I don't like mushrooms but I love mushroom soup. Is that weird?"

Actually, it is not weird at all. Personally, I adore mushrooms. But many people, adults and kids, are put off by this item. I think it has more to do with the texture than the taste. So introducing children to mushrooms via a delicious, creamy and velvety soup seems like a perfect plan.

This recipe uses three types of mushrooms but you could use just one, feel free to swap out the ones in the ingredients list for your favorites. This almost vegan version (I use a bit of sweet butter) can be totally vegan by using all olive oil. I use coconut milk instead of cream because I like the lighter taste and I think most kids do too. The point is this is a very forgiving recipe so use what you like (or what you think your children will eat), pair with a big salad and some good bread and dinner (or lunch) is served.

Cream of Mushroom Soup (for Zola)
1 tbsp extra virgin olive oil
1 shallot, chopped
1 clove garlic, chopped
8 oz. crimini mushrooms, cleaned
5 oz. baby bella mushrooms, cleaned
5 oz. shiitake mushrooms, cleaned
4 cups mushroom broth (or vegetable) I like the Imagine organic brand
1/2 cup sherry (or white wine)
1 cup coconut milk (from dairy case, not canned)
paprika
1 tbsp fresh thyme (or 1 tsp dried)
sea salt
black pepper
1 tbsp white whole wheat flour
1 tbsp sweet (unsalted) butter
1/2 cup fresh Italian parsley, chopped

Add olive oil, shallot and garlic to large stock pot set over medium high heat. Saute for 2 minutes. Add mushrooms and saute, stirring frequently for 5 minutes. Add mushroom broth, sherry, coconut milk, 1 tsp paprika, thyme and 1 tsp each salt and pepper to pot. Bring to a soft boil, reduce heat to low and simmer, uncovered, for 20 minutes.

Working in batches, puree soup in blender until very smooth. Pour back into pot and keep heat at simmer. Add flour to a small bowl. Top with a ladleful of soup and whisk until smooth. Slowly whisk flour mixture into soup and stir until combined. Stir in butter. Taste and add additional salt and pepper if needed. Serve in bowls topped with parsley.

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