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.

Tuesday, September 30, 2014

Smokey Cauliflower Soup with Parmigiano-Reggiano

Fall weather has hit northern New Mexico big time. The past few days have been beautiful with temperatures in the mid to high 70s during the afternoons. But...the nights. Oh, the nights. I woke up this morning to 34 degrees. So when Food Network assigned us cauliflower for this week's Fall Fest roundup, I immediately thought of soup.

I love this recipe. Creamy cauliflower blended with sauteed leeks, garlic, chipotle chiles and smoked paprika for a bit of heat & smoke, perfect for lunch or an easy dinner paired with salad and good bread. Just what I want when the nights are chilly. I keep it light with vegetable or chicken stock and nut milk (almond or coconut) instead of heavy cream. There is just a touch of Parmigiano-Reggiano for flavor and richness without adding a ton of calories. Delicious, healthy, spicy... It just doesn't get better than that. Enjoy the soup!

Smokey Cauliflower Soup with Parmigiano-Reggiano
6 main dish servings

extra virgin olive oil
1 large leek, chopped
2 stalks celery, chopped
3 garlic cloves, chopped
1 large head cauliflower, cut into florets
1 chipotle chili pepper, chopped
1 tsp smoked paprika
4 cups (approx) organic vegetable or chicken stock (or homemade)
1/4 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup almond or coconut milk
sea salt
black pepper
1/2 cup chopped green onions or chives

In a large stockpot, saute leek and celery in 2 tbsp olive oil until softened. (about 6 minutes over medium-high heat) Add garlic and cook for another minute. Add cauliflower, chipotle, paprika and small pinch each salt and pepper. Saute for 5 minutes, stirring occasionally. Add enough stock to cover vegetables. (you may not need all 4 cups). Bring to a boil, cover and reduce heat to medium-low. Simmer for 30 minutes, or until vegetables are very tender.

Using an immersion blender, puree soup until very smooth. (Alternatively, you can process in batches in a processor or blender but be careful as the soup is very hot). Stir in the cheese and milk and continue cooking until cheese is melted. (about 5 minutes). Add additional stock or milk if soup is too thick.

Taste and adjust seasonings if necessary. Serve in large bowls topped with a drizzle of best quality extra virgin olive oil, additional shredded cheese and a sprinkling of chives.

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Additional cauliflower recipes you may enjoy:

It is "Cauliflower" week at Food Network's Fall Fest roundup. Do you have a favorite cauliflower recipe? Share in the comments section and/or link to your blog if you have one.

The Lemon Bowl: Slow Cooker Indian Butter Chicken with Cauliflower
Feed Me Phoebe: Vegan Cauliflower Soup with Red Curry
Jeanette's Healthy Living: Hash Brown Cauliflower and Potatoes
The Cultural Dish: Cauliflower and Leek Soup
Dishing with Divya: Gobi Manchurian
Napa Farmhouse 1885: Smokey Cauliflower Soup with Parmigiano-Reggiano
Red or Green: Cauliflower and Peppers Pasta with Spicy Pesto
Swing Eats: Cauliflower T-Bone Steaks with Olive, Lemon and Parsley
Dishin & Dishes: Curried Cauliflower Chowder
Domesticate Me: Three Cheese Cauliflower Gratin
Weelicious: Vegetarian Tagine
Devour: 5 Reasons to Make Cauliflower Immediately
Elephants and the Coconut Trees: Cauliflower Breadsticks
Taste With The Eyes: Spiced Roasted Cauliflower with Walnut, Cilantro, Mint
FN Dish: Reasons to Reconsider Cauliflower (recipes)

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
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I have started sharing my newest blog "California Girl in Taos ." Please visit and let me know what you think.

Wednesday, September 24, 2014

Apple & Chocolate Cake

Happy Fall everyone! Can you believe summer is over? It has been rainy and cool the past couple of months so it has not felt much like summer in Taos. (But the rains have been amazing helping to end our drought. Now we need the rains to move to Napa!) I was at the beautiful farmers' market in Santa Fe, New Mexico last weekend and, while there were tons of end-of-summer produce like tomatoes, zucchini, corn, berries, peaches and peppers, many vendors had bushels of apples ready for sale.

Apples always remind me of fall. The scent of them baking in the oven, spiced with cinnamon and nutmeg is home to me so it is the perfect item to kick off this year's Food Network's Fall Fest. The schedule is as follows:

SEPTEMBER
25: Apples

OCTOBER
2: Cauliflower
9: Pumpkin
16: Roasted Garlic
23: Slow-Cooker-themed
30: Halloween-themed

NOVEMBER
6: Brussels sprouts
13: Carrots
20: Favorite Thanksgiving side

DECEMBER
4: Holiday cookies
11: Holiday-themed beverage
18: Holiday side dish

My apple submission? How about Apple & Chocolate Cake?" Inspired by a cake in the Moosewood Restaurant Book-Desserts, their version first introduced me to the concept of using vinegar and oil in a cake instead of butter and eggs. Thank you Moosewood! This cake is also delicious without the apples..a bit lighter and more "cakey". The apples make it dense, moist and really fudgy so you have options depending on what type of cake you want. Try both versions (exact same recipe...just leave out the apple) and please let me know what you think. I have also made this cake using figs, zucchini and pears in place of the apples. As you can tell, I love this recipe. Hope you give it a try. Please tell me what you think in the comments section at the end of this post.

Apple & Chocolate Cake

1 1/2 cups organic unbleached flour
1 1/2 cups white whole wheat flour
1 cup organic white sugar (or coconut sugar)
1 cup brown sugar
2/3 cup best quality unsweetened premium cocoa powder (I like Scharffen Berger)
1 Tsp kosher salt
2 Tsp baking powder
2 cups cold water
1/2 cup extra virgin olive oil
2 Tbsp pure balsamic vinegar
1 Tbsp vanilla extract
1 1/2 cups shredded apple (I use a box grater or food processor with the shred disk)

Preheat the oven to 350 degrees. Grease a bundt cake pan using extra virgin olive oil. Add the first 6 ingredients to the bowl of a stand mixer. Stir with a wooden spoon to mix. Add rest of ingredients and stir, using the paddle attachment, until just incorporated. Pour the batter into the prepared pan and bake 45 min to 1 hour. Test for doneness by sticking a skewer, chopstick or knife into the center of the cake. If your tester is clean when you remove, the cake is ready. Rest on a wire rack for 30 minutes. Invert onto cake plate and allow to cool completely. Dust with powdered sugar and serve. (This is also delicious with a chocolate glaze drizzled over the cake and served with ice cream or fresh fruit.)

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It is "Apple" week at Food Network's Fall Fest roundup. Do you have a favorite apple recipe? Share in the comments section and/or link to your blog if you have one.

The Lemon Bowl: Rainbow Chopped Salad with Apples and Avocados
Weelicious: Apple Butter Turnovers
The Cultural Dish: Apple Crostata
Napa Farmhouse 1885: Apple and Chocolate Cake
Red or Green: Spiced Applesauce
Virtually Homemade: Apple Almond Salad with Honey Mustard Dressing
Elephants and the Coconut Trees: Caramel Apple Cake
Devour: A Week of Apple Recipes
Taste With The Eyes: Bleu Waldorf Petrale Sole
FN Dish: Celebrate Apples with Crisps, Crumbles and Cobblers

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos ." Please visit and let me know what you think.

Tuesday, September 16, 2014

Triple Onion Dip with Caramelized Walla Wallas

This is the onion dip to top all onion dips. No packaged soup mix here. Imagine slow roasted caramelized sweet Walla Walla onions combined with crunchy green onions and organic dried minced onions all stirred into sour cream and mayonnaise. The fresh vegetables and herbs really make the difference. So, so good.

Of course, this dip is perfect with chips, pretzels or vegetables, but I also like to use as a sandwich spread with roast beef...or as a topping for roast chicken. Try stirred into mashed potatoes...as a dip for french fries or spooned on baked potatoes (Hmm, kind of a potato theme going on here). Keep this in mind for your next party or family get-together (Sunday afternoon football watching anyone?) Enjoy!

Triple Onion Dip with Caramelized Walla Wallas
(makes 2 1/2 cups)

1 tbsp unsalted butter
1 tbsp extra virgin olive oil
1 small Walla Walla or other sweet onion, chopped
1 tbsp balsamic vinegar
1 Cup Sour Cream
1 Cup Mayonnaise
1/4 cup green onion, finely chopped
2 tbsp organic dried minced onion
1 tbsp fresh Italian parsley, minced
1 tsp paprika
sea salt
black pepper

Add the butter and olive oil to a medium skillet and heat over medium flame until butter is melted. Add sweet onion and stir to coat. Cook the onions for 35 to 40 minutes or until they are golden brown, stirring frequently. Add balsamic vinegar and a pinch of salt. Continue cooking until liquid has evaporated. Remove from heat and allow to cool.

In a medium bowl stir together the sour cream and mayonnaise until combined. Stir in the green onion, dried onion, parsley and a pinch each salt and pepper. Stir in the caramelized onions. Taste and adjust seasonings if necessary. Spoon into a clean bowl and sprinkle paprika over top.

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It is "Dip" week at Food#Summer Soiree roundup. Do you have a favorite dip recipe? Share in the comments section and/or link to your blog if you have one.

Jeanette's Healthy Living: Cincinnati Chili Refried Bean Cheese Dip
The Lemon Bowl: Lebanese Garlic Sauce
Weelicious: Romesco
Napa Farmhouse 1885: Triple Onion Dip with Caramelized Walla Wallas
Red or Green: Roasted Peppers, Chiles and Eggplant Dip
Taste With The Eyes: Cocktail Nibbles Inspired by James Beard Virtually Homemade: Double-Chocolate Yogurt Dip
Elephants and the Coconut Trees: 5 Favorite Dips
Domesticate Me: Chipotle Hummus with Chili-Lime Pita Chips
Devour: 6 Dips to Make in a Dash
FN Dish: Towering Layer Dips

best,
diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
please follow me on -Facebook+

I have started sharing my "California Girl in Taos" blog.. Please visit and let me know what you think.

Tuesday, September 9, 2014

Avocado & Grilled Shrimp Salad

Perfect for lunch or a light dinner, this salad is fast, fresh and delicious. Fresh shrimp marinated in a lime vinaigrette then grilled and added to a salad piled high with buttery avocado, spicy arugula and sweet red onion. This dish is also nice stuffed into warm corn tortillas for tacos or layered onto fresh, toasted french or sourdough rolls for a wonderful seafood sandwich. Enjoy!

Avocado & Grilled Shrimp Salad
(serves 4 as a main dish)

Vinaigrette
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
1 tsp Dijon mustard
1/4 tsp coconut sugar
sea salt
freshly cracked black pepper

In a medium bowl, add olive oil, lime juice, mustard, sugar and a pinch each salt and pepper. Whisk together until emulsified. Taste and adjust seasonings if necessary.

Salad
2 lbs uncooked large shrimp, peeled and deveined
2 avocados, pitted and chopped (click here for technique)
1/4 cup chopped red onion
1 heirloom tomato, chopped
4 cups baby arugula
1/4 cup fresh basil, chopped
1/8 cup mint, chopped
sea salt
freshly cracked black pepper
1 tsp paprika

Add shrimp to medium bowl of vinaigrette. Stir to combine. Cover and let marinate for 30 minutes.
Heat grill (or grill pan if cooking indoors) until hot. Remove shrimp from marinade. Grill until just cooked through, about 2 minutes per side. Remove from grill and set aside.

Meanwhile add avocado, onion, tomato, arugula, basil and mint to large bowl. Add 2 tbsp reserved vinaigrette and a pinch each salt and pepper. Toss. Add cooked shrimp and toss again. Taste and adjust seasonings if necessary. Add additional vinaigrette if desired. Sprinkle paprika over top and serve.

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Other avocado recipes you may enjoy:

It is "Avocado" week at Food Network's #Summer Soiree roundup. Do you have a favorite avocado recipe? Share in the comments section and/or link to your blog if you have one.