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, March 25, 2015

Roasted Carrot, Onion & Garlic Mash

I first saw a version of roasted carrot mash 15 years ago in Food & Wine Magazine and have been tweaking the recipe ever since. I have added onions and garlic to the roasting pan for their sweet, smokey flavour and substituted maple syrup for the honey originally called. for. A healthy splash of extra virgin olive oil finishes the dish. When in season, I often add handfulls of fresh herbs to the carrots. Try the mash as a side dish for Easter dinner, or pair with roasted chicken, fish, roasts or lamb. Perfect with stews. You will find many options for this easy and versatile way to replace potatoes in this warming, comfort food dish.

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Roasted Carrot, Onion & Garlic Mash
(serves 6)
This recipe will make more roasted garlic than you will need. Use the rest in sauces, soups or just spread on toasted french bread drizzled with extra virgin olive oil.

1 head garlic
extra virgin olive oil
3 lbs carrots, cut into large pieces
1 large white onion, cut into quarters
1/4 cup vegetable broth
1 tablespoon maple syrup
sea salt
freshly cracked black pepper

Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment.

Cut 1/4 inch off the top of the garlic bulb. Place bulb on top of a piece of foil large enough to wrap garlic. Drizzle 1 tablespoon over the garlic and sprinkle with sea salt. Wrap the foil tightly to form a seal and place on prepared baking sheet. Scatter the carrots around the foil package and drizzle with 1-2 tablespoons of oil. Using your hands, roll the carrots in the oil until coated. Sprinkle with sea salt and pepper. Place in preheated oven at roast for 30 minutes. Remove from oven add the onions, stir to combine, and roast an additional 20-30 minutes or until carrots and onion are very tender. Remove from oven.

In the bowl of a food processor, add the carrots and onion, including any oil from the pan.. Squeeze 2 cloves of roasted garlic into the carrots. Add the broth, maple syrup and pinch each of salt & pepper. Pulse until smooth with a bit of texture. Add a bit more olive oil if desired. Taste and adjust seasonings.

Serve immediately with a drizzle of oil over the top.

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Springtime means the start of sensational side dishes made from fresh, just-picked produce and this week at Food Network a we are celebrating Anything Mashed.. Do you have a favorite mash recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

The Wimpy Vegetarian: Mashed Celery Root with Blue Cheese and Watercress
Creative Culinary: Leek, Bacon, Garlic and Thyme Smashed Potato Cakes
Dishin & Dishes: Jalapeno Spaghetti Squash Hash Browns
Weelicious: Mashed Potato Cakes
Elephants and the Coconut Trees: Spicy Roasted Eggplant Mash
Taste with the Eyes: La Purée de Pommes de Terre de Joël Robuchon
Napa Farmhouse 1885: Roasted Carrot, Onion & Garlic Mash
Red or Green: Cauliflower & Beet Mash with Chile Infused Olive Oil
Swing Eats: Italian Style Smashed Potatoes
The Mom 100: Perfect Mashed Potatoes
Daily*Dishin: Mashed NotPotatoes Cauliflower
FN Dish: 5 Crazy-Good Ways to Do Up Mashed Potatoes

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, March 18, 2015

Chocolate Brownie Pie (GF and Sugar Free)

This is my new favorite brownie recipe. Quick (about 5 minutes to prep), easy, and so very good, this "light as air" brownie pie comes with a rich chocolate flavor. Best of all, it is gluten-free, sugar-free and dairy-free. (it does contain nuts and eggs). I just love desserts that are guilt free and still delicious.

We were invited to some friends' house for dinner last Sunday, and I brought a brownie pie straight from the oven. They happened to have fresh cream and strawberries on hand so, of course; we topped the brownies! No longer dairy-free, and a little less "healthy" but....special occasions call for special treats. With or without the toppings, this recipe is a keeper. (And thank you Mary Lane & Doug for a wonderful evening)

Chocolate Brownie Pie (GF and Sugar-Free)

2 eggs
3/4 cup coconut sugar
1/2 cup almond flour
4 tablespoons cocoa powder
1/2 cup coconut oil, melted, plus more to grease pan
1 teaspoon pure Tahitian vanilla
1/2 teaspoon sea salt
1/2 cup chopped nuts (walnuts, almonds, pecans, etc)

Optional Toppings
ice cream
heavy cream
whipped cream
fresh fruit

Preheat oven to 350 degrees. Grease a 9 inch pie plate with coconut oil. Set aside.

Add first seven ingredients to the bowl of a mixer. Beat until just mixed (3-4 minutes). Stir in nuts.

Pour into prepared pan and place in preheated oven. Bake 20-25 minutes, or until tester placed in the middle of the pie comes out clean.

Let rest a minimum of 15 minutes. Slice and serve warm with optional toppings if desired.

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Winter means comfort food at Food Network and this week we are celebrating Brownies. Do you have a favorite brownie recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

Dishing with Divya: Beetroot Brownies
Creative Culinary: Chocolate Chip Brownies with Cream Cheese Frosting
Elephants and the Coconut Trees: Brownies with Condensed Milk
Food for 7 Stages of Life: Easy Eggless Brownies Recipe
The Mom 100: Mexican Hot Chocolate Brownies
Napa Farmhouse 1885: Chocolate Brownie Pie (GF and Sugar Free)
Taste with the Eyes: Chili Chocolate Brownies with Gochugaru, Ginger, Sesame Seed, Olive Oil, Fleur de Sel
Swing Eats: Mexican Cocoa Brownies with an Almond & Pepitas Crust (gluten-free)
FN Dish: 10 Ways to Revolutionize Your Brownie Intake

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, March 10, 2015

Mexican Style Potatoes with Chorizo

These potatoes are the perfect brunch dish topped with a poached egg. They make a terrific accompaniment to roast chicken, pork or beef. Try as a vegetarian lunch paired with a salad, cured olives, and a cheese assortment. Versatile, easy, delicious. Not bad for the humble potato.

Mexican pork chorizo is cooked until crispy and then sauteed with onion, leek and red bell pepper. The potatoes are added along with water and everything cooks together. The potato starch melds with the water and creates a thick, savory, spicy, delicious sauce. I love this recipe. Enjoy!

Mexican Style Potatoes with Chorizo
(serves 6)

1 tablespoon extra virgin olive oil
12 oz Mexican chorizo
1 white onion, chopped
1 leek, cleaned and chopped (white & light green part)
1 red bell pepper, chopped
2 cloves garlic. minced
2 lbs Yukon Gold Potatoes, diced
1/2 teaspoon Spanish paprika
pinch crushed red pepper flakes
2 cups water
sea salt
black pepper
1/2 cup sharp cheddar cheese, shredded

Warm oil in large skillet over medium-high heat. Crumble the chorizo into skillet and cook, stirring a couple of times, until brown and crispy. Add onion, leek bell pepper and garlic and cook for 5 minutes. Stir in potatoes, cover, and cook for 10 minutes over medium heat. Add paprika, red pepper flakes, large pinch each salt and pepper and water.

Bring to a boil, reduce heat and cook, uncovered, for 30-45 minutes or until potatoes are very tender and liquid has reduced to thick sauce.

Remove from heat, top with cheese and serve immediately.

Winter means comfort food at Food Network and this week we are celebrating Potatoes. Do you have a favorite potato recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: Mexican Sweet Potato Hash with Black Beans and Spinach
Creative Culinary: Smashed Potatoes with Lemon Garlic Scallions
Weelicious: Yukon Gold Potato Fans
Dishin & Dishes: Cottage Pie
The Mom 100: Potato, Leek and Dill Frittata with Crème Fraiche
Napa Farmhouse 1885: Mexican Style Potatoes with Chorizo
Red or Green: Spicy Sweet Potato Gratin
The Heritage Cook: Irish Hash Browns Eggs Benedict (Gluten-Free)
Elephants and the Coconut Trees: Crispy Pan-Fried Potatoes
Swing Eats: Healthier Twice Baked Potato Skins
Daisy at Home: Marriage Mashies
Taste with the Eyes: Baked Sweet Potato, Salted Caramel Puffed Rice Noodle Topping
The Wimpy Vegetarian: Spiralized Sweet Potatoes and Apples in Browned Butter
Virtually Homemade: Loaded Baked Potatoes
FN Dish: For the Love of Heavy Cream: 5 Scalloped Potato Recipes to Indulge In

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.

Wednesday, March 4, 2015

Chicken with Spinach & Artichoke Dip Sauce

Sometimes the best recipes are happy accidents. Sometimes, when experimenting with leftovers, you create a new dish even better than the original. This tender and creamy Chicken with Spinach & Artichoke Dip Sauce is a perfect example.

Some of my girlfriends and I are starting a "Salon", a version of a book club. My talented friend and author, Lili, suggested the name as an homage to the writers and artist salons held here in Taos in the 1920's and 30's. Creatives from the East Coast discovered Taos and the tradition was born. We differ from a more typical book club in that there is a greater emphasis on discussion versus reading. (In fact, while everyone is encouraged to read the monthly book selection, the only requirement is the hostess. Other members can listen to podcasts, read reviews or simply listen and join in the discussion. We also plan to have guest speakers when possible). O.K. you ask. Sounds good but what does this have to do with the chicken recipe?

I hosted the first event and, as always, made way too much food. It had been an appetizer party so dips, spreads, vegetables, crackers, bread, chicken wings, cheese, olives and roasted buffalo style cauliflower (recipe to be shared soon) were stacked in my refrigerator. I looked at a bowl of leftover spinach & artichoke dip, as well as a large packet of chicken legs from the freezer, and voilà!...the dish was born.

This recipe is a breeze if you have the dip on hand. You simply spread the dip over the chicken to coat, top with olive oil and seasonings and bake. Topped with some grated cheese at the end, this tastes like you spent all day prepping. So not true. If you don't have leftover dip, I am including links to two recipe options. Both are easy and delicious. Hint..make the dip, save half for the chicken, and enjoy the rest with chips, crackers, crostini and/or vegetables. You do not need to wait for a party...treat yourself once in a while. Enjoy!

Spinach & Artichoke Dip Chicken
(serves 6)

12 chicken legs (organic if you can)

1/2 recipe prepared spinach & artichoke dip ** see note

extra virgin olive oil

grey sea salt

freshly cracked black pepper

1/4 cup shredded parmigiano-reggiano or mozzarella cheese for topping

Preheat oven to 425 degrees. Line rimmed baking sheet with parchment, drizzle approx 2 tbsp extra virgin olive oil over foil. Using a pastry brush, coat entire pan with the oil. Place chicken legs on prepared baking sheet. Generously season chicken with the salt and pepper.

Place dip in a medium-sized saucepan. Heat over medium-heat stirring to combine. Do not let boil. When dip is warm, remove from heat. Using a large spoon, coat each chicken leg using all the spinach dip. Drizzle top of prepared chicken with additional olive oil..approx 1 tbsp in total.

Place chicken in preheated oven and bake 35-40 minutes...until chicken is cooked. (juices should run clear when pricked with a sharp knife). Turn chicken twice during cooking time. Remove from oven and sprinkle cheese on top allowing it to melt a bit.

Serve immediately.

I serve this with steamed red potatoes drizzled with the absolute best quality extra virgin olive oil and sprinkled with grey sea salt. Add a salad and dinner is served!

** For the spinach & artichoke dip, I use either this recipe or this one. Both are delicious and the decision just depends on what ingredients I have on hand. Use one of these suggestions, your own favorite recipe, or even a purchased dip.

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Other chicken recipes you may enjoy: