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, December 15, 2014

White Beans, Arugula & Sun Dried Tomatoes

By Christmas Dinner, I am looking for something delicious but not too rich. After a month of indulging at parties, Christmas Eve's excess and a festive Christmas morning brunch, a simple, yet elegant dinner seems appropriate. This year I am adding this dish of white beans, arugula and sun dried tomatoes to be served with Prime Rib, Roasted Brussels Sprouts and dinner rolls.

This recipe starts with dried beans. You can use canned, but I wouldn't recommend it. The slow cooked beans have a taste and texture that cannot be duplicated and the warm beans married with the raw greens creates magic. I really love this dish. Merry Christmas everyone!

White Beans, Arugula & Sun Dried Tomatoes
4 servings

1 cup dried white beans
2 tablespoons sea salt
1 teaspoon whole black peppercorns
1/4 cup red wine vinegar
4 oz sundried tomatoes packed in olive oil, thinly sliced
1/2 red onion, diced
1 clove garlic, minced
1/2-1 teaspoon dried red pepper flakes
1/2 cup extra virgin olive oil, plus more for drizzling
1/4 cup red wine vinegar
2 cups baby Arugula
2 tablespoons toasted pine nuts
sea salt
freshly ground black pepper
1/4 cup shredded parmigiano-reggiano

Add the first 4 ingredients to a large bowl. Cover beans with 6 cups of water and allow to soak 12 hours or overnight.

After the beans have completed the soaking process, drain and add to a large stock pot. Cover with 4 inches of water and bring to a boil. Reduce the heat to high simmer and cook until beans are tender. Note, cooking time depends on the freshness of your beans. This could take anywhere from 1 hour to several hours so plan accordingly. Check beans frequently to ensure they remain covered with water. Add more water if necessary. When beans are cooked, remove from heat and drain.

Add tomatoes, onion, garlic, 1/2 teaspoon red pepper flakes, olive oil, red wine vinegar and a pinch each salt & pepper to a large bowl. Whisk to combine. Stir in arugula. Pour warm beans over greens and toss allowing arugula to wilt. Taste and adjust seasonings if necessary. Add remaining red pepper flakes if you want a bit more heat. Sprinkle additional olive oil, pine nuts and Parmigiano-Reggiano over beans and serve warm or at room temperature.

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It is "Holiday Side Dish" week at Food Network's Fall Fest roundup. Do you have a favorite side dish recipe? Share in the comments section and/or link to your blog if you have one. Be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: Gluten-Free Sweet Potato Latkes with Scallions
The Lemon Bowl: Slow Cooker Apple Cranberry Sauce
Jeanette's Healthy Living: Warm Roasted Brussels Sprout Apple Salad with Blue Cheese and Pecans
The Wimpy Vegetarian: Lemon Roasted Fennel with Olives and Breadcrumbs #FallFest
Napa Farmhouse 1885: White Beans, Arugula & Sun Dried Tomatoes
Red or Green: Roasted Cauliflower & Garlic Soup with Chile
Big Girls, Small Kitchen: Cheesy Winter Squash Bake
Virtually Homemade: Green Beans with Brown Butter and Almonds
The Cultural Dish: Kartoffelpuffer: German Potato Pancakes
The Mom 100: Baked Squash with Chili and Maple Syrup
Domesticate Me: Kale and Brussels Sprout Salad with Pomegranate and Avocado
Taste with the Eyes: Hanukkah Brisket Tamales with Carrot, Onion, and Jalapeño
FN Dish: 5 Seasonal Sides for Your Holiday Table

Merry Christmas and Happy 2015!

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, December 10, 2014

Cranberry Margaritas (Perfect for your Holiday Parties)

This is the perfect cocktail for all of your Holiday gatherings. Delicious, easy, can be made ahead of time, and so beautiful...I make these margaritas all December. We had some friends over for drinks before attending the Lighting of Ledoux, a Taos tradition. What did I serve? Cranberry Margaritas. We are having a Holiday Christmas Cocktail party. What will be my "signature" cocktail? You know the answer. And Christmas Eve with family? Perfect! (Would Christmas morning brunch be pushing it?)

I use an organic brand of 100% cranberry juice with no added sugar. The ingredients are simply water, cranberry juice and cranberry juice concentrate. I also do not add any sweeteners to the recipe so the margaritas are a bit tart which I (and my guests) love. The hint of sugar from the sugar-rimmed glasses creates a wonderful balance of sweet and tart. If you are making these for a large party, you may want to provide a bowl of sugar cubes in case you have guests who like their drinks a bit sweeter. My suggestion? Make the recipe as is, taste, and then decide.

Cranberry Margaritas (Perfect for your Holiday Parties)
(makes 6)

1 3/4 cups cranberry juice
3/4 cup freshly squeezed lime juice
1 cup good quality tequila
1/2 cup Grand Marnier (orange-flavored cognac liqueur)
1 cup fresh cranberries
1/4 cup coarse sugar, such as Demerara
1 tsp ground allspice powder
1 fresh lime, cut into wedges

In a large pitcher, add the cranberry juice, lime juice, tequila, Grand Marnier, and cranberries. Stir to combine. Refrigerate until very cold. (At least 6 hours or overnight).

Add 1/4 cup water to small bowl. Add coarse sugar and allspice to a small plate and stir to combine. Dip the rims of 6 glasses individually into the water and then the sugar mixture. Set aside

When ready to serve, fill each glass 1/4 full of crushed ice cubes. Pour the margaritas into the sugar-rimmed glasses ensuring some fresh cranberries are added to each glass. Garnish with a lime wedge.

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Other Cocktail Recipes You May Enjoy

It is "Holiday Cocktails" week at Food Network's Fall Fest roundup. Do you have a favorite cocktail recipe? Share in the comments section and/or link to your blog if you have one. Be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

Daisy at Home: Spiced Up Eggnog Latte
The Lemon Bowl: Mexican Hot Chocolate
The Cultural Dish: Homemade Adult Eggnog
The Mom 100: Caramel Chocolate Frappe
Napa Farmhouse 1885: Cranberry Margaritas (Perfect for your Holiday Parties)
Red or Green: Spiced Eggnog (Egg and Dairy Free)
Weelicious: Double Chocolatey Hot Cocoa in a Jar
Dishing with Divya: Caribbean Carrot Punch
Taste with the Eyes: Exquisite French Martini for the Holidays, Macaron Garnish
Domesticate Me: Grapefruit-Rosemary Mule
FN Dish: Best Sipped Out of a Mug: Warming Holiday Cocktails

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, December 2, 2014

Chocolate Italian Cookies (Biscottini Glassati al Cioccolato)

I have always loved cooking shows. As a small child, I enjoyed watching Julia Child's show on reruns. I watched a show called the Galloping Gourmet, starring Graham Kerr. As I got older I became obsessed with shows like The Frugal Gourmet, Yan Can Cook, Justin Wilson, and Jacques Pepin. Of course, this was before channels like The Food Network. These shows were usually on local channels or PBS. In the 90's, I fell in love with Mary Ann Esposito of the show Ciao Italia, America's longest running cooking show.. Her down-to-earth approach to making Italian food reminded me of family. Her cookbook, Nella Cucina, has become a treasured keeper in my home. I think I have tried every recipe in the book.

Christmas would not be Christmas without her cookie and bread recipes. Today I am sharing one of my favorites, Biscottini Glassati al Cioccolato (chocolate-glazed little cookies). These buttery chocolate cookies are spread on the bottom with melted chocolate and topped with a little powdered sugar. They can be made ahead of time and frozen as long as you do not add the chocolate glaze and powdered sugar until defrosted and ready to serve. Add the biscottini (small cookie) to your Christmas cookie assortment. Easy, impressive, delicious. You will love them.

Note: I have followed Mary Ann's ingredient list exactly but made a few changes to her instructions. I pulse the flour/butter mixture using a food processor because I think it is easier. Mary Ann uses her fingers. Also, I melt the chocolate glaze in the microwave while she uses a double boiler. Either way works, so go with what makes you comfortable.

Chocolate Italian Cookies (Biscottini Glassati al Cioccolato)
(makes 3 dozen)

2 1/4 cups unbleached all-purpose flour
1/4 teaspoon sea salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut in small pieces
1/2 cup granulated sugar
1/4 cup baking cocoa
1/3 cup finely chopped almonds
1 extra-large egg (or 2 medium), beaten
1/4 cup water (if needed)
2 ounces semisweet chocolate
2 1/2 tablespoons confectioner's sugar

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.

Add the flour and salt to a food processor. Pulse 2 times. Add the cold butter pieces and pulse 10 times or until it resembles coarse granules.

Pour the flour mixture into a large mixing bowl. Add the granulated sugar, cocoa, almonds, and egg. Using your hands, mix the ingredients together until a dough forms. Add the water, a little at a time, if the dough seems dry.

Form 1 inch balls from the dough and place on prepared baking sheets. Space the balls 1 inch apart. Bake for 13-15 minutes, or until firm to the touch. Remove from the oven and, using a spatula, place cookies on racks to cool. Continue until all cookies are baked.

When cookies have cooled, melt the chocolate in the microwave by heating in 1-minute increments until chocolate has softened and is beginning to melt. Stir with a spoon until the chocolate is smooth. With a small spoon, glaze the bottom of each cookie with chocolate and let dry glaze side up. When glaze is dry, turn cookies over and dust with powdered sugar.

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Here are some more cookie recipes for your Holiday cookie platter: