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, May 27, 2015

White & Dark Chocolate Dipped Strawberries

My friends Shara and Richard recently finished building their new house. And when I say "built" I am being literal. As in hammers, nails, boards, roofing, windows, flooring, installing fixtures... you name it; they did it. So when they invited us to the long awaited housewarming party, I knew I needed to make something special.

Shara asked me to make the dessert and said there would be around 50 people in attendance. I immediately thought of chocolate dipped strawberries. This is one of those dishes that are more technique than recipe. And the technique is super simple. But the results look impressive (you always get loads of oohs and aahs), taste delicious and pack really well. This is the dish I bring to most summer gatherings when strawberries are in season.

For the housewarming party, I made a selection of dark chocolate dipped strawberries, Then dipped a quarter of the batch in white chocolate for color, taste, and interest. You can get very creative with this recipe. Sometimes I drizzle warm caramel sauce over the chocolate. Often I will add a liqueur such as Grand Marnier or Chambord to half of the melted chocolate for a more sophisticated taste. You can roll the strawberries and melted chocolate in coconut, chocolate shavings or chopped nuts.Get creative...the fun comes from different creations. Happy Summer!

White & Dark Chocolate Dipped Strawberries
(quantity depends on the size of strawberries)

2 pints fresh strawberries (with stems if possible)
10 oz best quality dark or bittersweet chocolate chips
5 tablespoons unsalted butter
1/2 tsp pure Tahitian vanilla
1/8 teaspoon sea salt
4 oz white chocolate
dark chocolate sprinkles

Wash strawberries and pat dry with kitchen towel. Strawberries should be totally dry before dipping so chocolate will adhere. Set aside.

Line 2 large rimmed cookie sheets with parchment paper and set aside.

Melt dark chocolate in the top pan of a double boiler. Add butter, vanilla and salt and stir until melted and combined. Remove from heat. Dip each strawberry about 3/4 from the top into chocolate, Swirl to evenly coat. Set on prepared cookie sheet and allow to harden. (about 30 minutes)

Wash double boiler and melt white chocolate. Dip 1/4 of the chocolate-dipped strawberries halfway into the white chocolate. Cover with some of the sprinkles and set back onto the cookie sheets. Set in a cool, dry place and allow to harden.

Serve at room temperature.

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The view from Shera and Richard's upstairs bathroom

Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Portable/picnic-ready (Anything you can easily pack and take with you). Do you have a favorite portable 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: Baked Quinoa Cakes with Sweet Potatoes and Broccoli
Buckwheat Double Dark Chocolate Brownie Cookies: Buckwheat Double Dark Chocolate Brownie Cookies
Bacon and Soufflé: Classic Tomato and Garlic Bruschetta
Elephants and the Coconut Trees: Fruit Sandwich
Napa Farmhouse 1885: White & Dark Chocolate Dipped Strawberries
Red or Green: Corn & Sweet Red Pepper Casserole
Homemade Delish: Mini Tea Sandwiches
Taste with the Eyes: Rice Noodles with Miso Butter and Ramen-Style Toppings
Virtually Homemade: Virtually Homemade Gluten Free Blueberry Crumble Bars
Dishin & Dishes: Iron Skillet Upside Down Mulberry (or Blackberry or Raspberry) Cake
The Wimpy Vegetarian: Strawberries and Skinny Yogurt Cheesecake Dip
Healthy Eats: How to Pack a Healthy Picnic — Summer So iree
The Mom 100: Creamy Corn and Potato Salad with Bacon

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, May 13, 2015

Spring Pasta Salad With Sundried Tomatoes, Broccoli & Spinach

I have a love-hate relationship with pasta salads. So often they are just awful...think most Sunday Brunch buffets...cold, flavorless ingredients with gummy pasta and bad dressings. But, when made with fresh items and delicious, flavorful vinaigrettes they can be amazing.

This recipe is a perfect example. Sweet sun-dried tomatoes, tender broccoli, baby spinach and crisp red bell pepper tossed together with a tangy freshly made vinaigrette is wonderful on a spring evening. Add some cold poached chicken and dinner is served. I used a gluten-free pasta today, but it works with any type you like. Just do not overcook the noodles. You always want al-dente (to the tooth) in any pasta dish you make. Enjoy!

Spring Pasta Salad With Sundried Tomatoes, Broccoli & Spinach
(serves 6)

1 lb tubular pasta (any shape you like)
1 small head broccoli, cut into florets
1 cup jarred sun-dried tomatoes in olive oil, drained and sliced (reserve oil)
3 green onions, chopped (white and green parts)
1 red bell pepper, chopped
1 clove garlic, minced
3 cups fresh baby spinach
1/2 cup toasted pine nuts, divided

Bring a large pot of salted water to a high boil. Add pasta and cook according to package directions ensuring you do not over cook noodles. Using a strainer, remove pasta and add to a colander. Rinse pasta in cold water, drain and add to a large bowl. Set aside.

Add broccoli to the still boiling pasta water and cook until crisp-tender. (4-5 minutes). Pour into the colander, rinse with cold water, drain and stir into the pasta bowl. Add sun-dried tomatoes, onions, bell pepper and garlic.
Toss with 3/4 of the vinaigrette. Chill for 1 hour.

Remove from the fridge, stir in spinach, 1/4 cup pine nuts and remaining vinaigrette. Taste and add sea salt and pepper to taste. Serve topped with a drizzle of the reserved oil from the sundried tomatoes and the remaining 1/4 cup pine nuts sprinkled over the salad.

Vinaigrette
2/3 cup extra virgin olive oil
3 tablespoons sherry vinegar
1 tsp Dijon mustard
1 shallot, minced
pinch red pepper flakes
sea salt
freshly ground black pepper

Place 2/3 cup olive oil, vinegar, mustard, shallot, pepper flakes, and a large pinch each salt and pepper in a lidded mason jar. Shake until combined.

Springtime means the start of sensational side dishes made from fresh, just-picked produce and this week at Food Network we are celebrating Pasta Salads. Do you have a favorite pasta salad 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: Spicy Shrimp Pasta Salad with Asparagus and Sundried Tomatoes
The Lemon Bowl: Roasted Garlic Vegetable Pasta
TasteBook: Quick & Easy BLT Pasta Salad
Dishin & Dishes: Asian Noodle Salad
Weelicious: Summer Succotash Pasta Salad
Homemade Delish: Red Lentil Pasta Salad
The Mom 100: Pasta Salad and Salmon with Ramp Dressing
Napa Farmhouse 1885: Spring Pasta Salad With Sundried Tomatoes, Broccoli & Spinach
Taste with the Eyes: Lemon Ricotta Pasta Salad with Figs and Mint
FN Dish: Picnic Pasta Salad Season Is Here

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, May 5, 2015

Mary Lane's Pasta With Pesto Tomato Sauce

My friend Mary Lane is the President for one of the non-profit boards of which I am a member. She recently hosted a board meeting at her home and served this delicious pasta for lunch. Regular readers know I am addicted to pesto and am always looking for new recipes so I begged her to share. This one is a keeper. Easy, fast, delicious and chock full of greens, it is perfect tossed with hot pasta and equally delicious topping steamed vegetables, potatoes or slathered on toasted french or sourdough bread. Yum!

This pesto recipe combines tomatoes, fresh spinach and Italian parsley with the more typical basil, garlic, walnuts and Parmigiano-Reggiano cheese. Unlike traditional pestos, this one contains no oil, so it has a very light & fresh taste. I used a gluten-free pasta to ensure my "no pasta, I am avoiding gluten" friends could partake. We all loved the final result as much as I did at Mary Lane's.

I make 2 tweaks to the original recipe. I seasoned with salt & pepper and added a pinch of hot red pepper flakes. I will experiment with using fresh tomatoes in season and add some sauteed vegetables like red bell peppers, summer squash and/or roasted asparagus. But, trust me, the basic recipe is delicious as is. Enjoy!

Mary Lane's Pasta With Pesto Tomato Sauce
(6 servings)

1 1/2 cups crushed canned tomatoes (or fresh in season)
2 cups spinach leaves
1 cup Italian parsley
1/2 cup basil leaves
2 cloves garlic
1/2 cup Parmigiano-Reggiano cheese, plus more for passing at the table
juice of 1 lemon
1/4 cup plus 2 tablespoons walnuts (chopped), toasted
1 pinch red pepper flakes
sea salt
freshly ground black pepper

1 lb tubular pasta (like fusilli, penne or rigatoni) cooked according to package directions

Combine the tomatoes, spinach, parsley, basil, garlic 1/2 cup cheese, lemon juice 1/4 cup walnuts and red pepper flakes in a food processor or powerful blender. Pulse until you have a sauce with a bit of texture.

Pour into a large saute pan and simmer over medium-high heat, frequently stirring, until the sauce is hot. Season to taste with the salt and pepper. Add the cooked pasta to the pan and stir to combine. Serve immediately topped with additional cheese and chopped walnuts.

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