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, October 28, 2015

Curried Pumpkin & Apple Chowder

Brrr! The weather forecast for Halloween night this year is clear and cold. 26 degrees. Yikes! I feel sorry for all the trick or treaters. They will be so bundled up that no one will be able to see their costumes. In Taos, very few people actually go door-to-door begging for candy. Our homes are on lonely roads, many are dirt or gravel, and there are few actual neighborhoods. So the big event is held in town at the Plaza and adjacent shopping areas. (Check out the John Dunn Shops by clicking here). I posted a story with photos of Halloween in Taos, New Mexico on my sister blog California Girl in Taos. Learn about Halloween in Taos by clicking here.

So, we will be bundled up too as we make our annual trip downtown to grab some drinks and watch the adorable children. Our usual margaritas won't do...something to warm us up is required. Before we leave, I plan on making this delicious, HOT soup and serving with crusty bread. Pumpkin puree mixed with apples and mildly spiced with curry and a bit of jalapeno for heat. Just what we need to fuel us up before the big night. Happy Halloween everyone!

Curried Pumpkin & Apple Chowder
adapted from Bon Appetit Magazine, November 2000
(6 servings)

2 tablespoons extra virgin olive oil
1 medium white onion, chopped
2 green onions, chopped (white & green parts. Reserve some green onion for garnish)
1 medium red bell pepper, chopped
1/2 small jalapeno, seeded and minced (Use the whole jalapeno if you like it spicy)
1 teaspoon curry powder
1 granny smith apple, cored and diced
32 oz organic vegetable broth (or homemade)
1 cup dry white wine
1 15 oz can pure pumpkin (not pumpkin pie filling)
2 medium tomatoes, chopped
1 teaspoon fresh sage, minced
sea salt
black pepper

Warm olive oil in a large stockpot over medium-high heat. Add white and green onions, bell pepper and jalapeno. Saute until vegetables are soft and onions have just begun to caramelize. Add the curry powder and apple and saute for 1 minute. Add the vegetable broth, wine, pumpkin, tomatoes, sage and 1/2 teaspoon each salt and pepper. Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes stirring frequently.

Taste and adjust seasonings if needed. Serve topped with reserved green onions.

Next week is Brussels sprouts week. See you then!

It is Halloween week at Food Network's Fall Fest roundup. Do you have a favorite Halloween recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

The Hungry Traveler: Halloween Spiderweb Brownies
Devour: 6 Halloween Movie and Food Pairings for a Spooktacular Party
Creative Culinary: The Black Goblin – Tequila, Coffee Liqueur and Cream
TasteBook: Pan de Muertos (Day of the Dead Bread)
Domesticate Me: Pumpkin Spice Rice Krispie Treat Bites
Elephants and the Coconut Trees: Pumpkin Brain Pasta Halloween Special
Napa Farmhouse 1885: Curried Pumpkin & Apple Chowder
Red or Green: Pasta with Cilantro, Jalapeno & Pinenuts
Swing Eats: Trick or Treat, Spaghetti or Squash? Both!
Feed Me Phoebe: Blood Orange White Sangria with Pomegranate
Taste with the Eyes: Pumpkin Risotto Stuffed with Burrata, Fried Sage
Healthy Eats: 5 Ways to Host a Healthier Halloween Party
Weelicious: Deviled Egg Spiders

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove

napa farmhouse 1885

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

Tuesday, October 20, 2015

Butternut Squash & Eggplant Ratatouille

It is the middle of October, and we are having a beautiful and unusually warm fall here in Taos, New Mexico. We often get our first hard freeze in late September, and that ends the summer produce season. This year the nights have been in the 40's, the days 60's to 70's and my protected garden is still pumping out eggplant, tomatoes, basil, mint, onions, garlic, peppers and all the cold-weather tolerant greens, beets and carrots that are more typical of the middle of fall. I am freezing, giving away and using up all that I can because that first freeze will come at any time.

This ratatouille is the perfect go-to recipe for the seasonal transition because the ingredient combinations are so flexible. I still have tons of tomatoes, so I am using them today but the boxed, chopped version from the Pomi brand yield equally delicious results. Zucchini out of season? Use green beans, either fresh or frozen. No fresh herbs? Dried will do. Making this in summer? Add additional summer squash and skip the butternut. You get the idea. Use what you like. My only rule (for me that is) is that tomatoes, onion, garlic and spices are required.

Ratatouille is delicious as a side dish with your favorite grilled or roasted protein. I like it for brunch served with poached eggs. Top crostini or bruschetta with the ratatouille and add additional cheese for a wonderful appetizer. Please tell me in the comments section your favorite way of serving this wonderful vegetable dish. Enjoy.

Butternut Squash & Eggplant Ratatouille
(inspired from a recipe in the New York Times, 2004)
(serves 6-8)

extra virgin olive oil
1 large white onion, large chop
1 tablespoon fresh oregano, or 1 tsp dried
1 tablespoon fresh Italian parsley, or 1 tsp dried
1 teaspoon dried red pepper flakes
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 garlic cloves, minced
6 medium Japanese eggplant, sliced into 1/8-inch rounds
1 butternut squash, peeled, seeded and chopped into 2-inch dice
1 large zucchini, sliced into 1/4-inch rounds (or 1 cup green beans)
1 large red bell pepper, cut into 2-inch dice
2 cups in-season heirloom tomatoes, seeded and chopped, or 1 750g box Pomi brand chopped tomatoes
sea salt
freshly ground black pepper
2 tablespoons fresh basil, chopped (optional)
Parmigiano-Reggiano cheese, shredded
chile-infused extra virgin olive oil (optional)

Heat a large skillet over medium-high heat until hot. Pour in 2 tablespoons olive oil and add the onions. Saute for 3 minutes. Add the oregano, parsley, pepper flakes, 2 teaspoons sea salt and 1 tsp pepper. Saute for two minutes, or until the onions are very soft. Add the garlic and saute another minute, frequently stirring.

Add another 2 tablespoons olive oil to the skillet. Stir in the eggplant and butternut squash. Saute for 4-5 minutes. Add the zucchini (or green beans), bell pepper and tomatoes. Stir to combine all ingredients. Reduce heat to simmer, partially cover the pan, and cook for 1-1/2 hours or until your reach the texture you like. Stir in the fresh basil if using. Taste and adjust seasonings if needed. Serve topped with the cheese and a drizzle of the chile-infused olive oil if desired. Ratatouille can be served hot, warm or at room temperature.

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It is Squash week at Food Network's Fall Fest roundup. Do you have a favorite squash recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

The Lemon Bowl: Slow Cooker Beef Curry
Creative Culinary: Slow Cooker Butternut Squash, Potato and Roasted Pepper Soup
The Wimpy Vegetarian: Butternut-Apple-Kale Panzanella Salad
Swing Eats: Roasted Butternut Squash Soup
Taste with the Eyes: Acorn Squash and Korean Pear Salad, Pomegranate Vinaigrette
Napa Farmhouse 1885: Butternut Squash & Eggplant Ratatouille
Red or Green: Butternut Squash & Chipotle Frittata
The Mom 100: Butternut Squash, Black Bean and Chicken Enchilada Cups
Healthy Eats: From Soup to Stir-Fry: 6 Healthy Uses for In-Season Squash
FN Dish: 7 Days of In-Season Squash

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, October 14, 2015

Six Recipes To Make You Fall In Love With Cauliflower

It is Cauliflower Week at Food Network, and I decided to share six of my favorite recipes using this delicious and healthy cruciferous vegetable.

"As an excellent source of vitamin C, and a very good source of manganese, cauliflower provides us with two core conventional antioxidants. But its antioxidant support extends far beyond the conventional nutrients into the realm of phytonutrients. Beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol are among cauliflower's key antioxidant phytonutrients. This broad spectrum antioxidant support helps lower the risk of oxidative stress in our cells. Chronic oxidative stress—meaning chronic presence over overly reactive oxygen-containing molecules and cumulative damage to our cells by these molecules—is a risk factor for development of most cancer types. By providing us with such a great array of antioxidant nutrients, cauliflower helps lower our cancer risk by helping us avoid chronic and unwanted oxidative stress."
From The Worlds Healthiest Foods

I have two soup recipes that I make all fall and winter. Both are a bit spicy, warming, healthy and very comforting. I first shared the Roasted Cauliflower Soup With Chile & Garlic on my blog back in 2012 and it is still one of the most popular posts on the site.

This soup is perfect for cold winter nights. Roasting the cauliflower and garlic sweetens the vegetables. You get a bit of heat from New Mexican red chile powder and spices. Creamy coconut milk balances everything out. Be sure to serve with delicious bread or rolls to dip in the bowls of soup. Add a green salad and supper is served.

Roasted Cauliflower Soup With Chile & Garlic
1 large head cauliflower
extra virgin olive oil
6 cloves garlic, peeled
1 white onion, peeled and diced
1 jalapeno, seeded and minced
2 tbsp new Mexican red chile powder
1/4 tsp cayenne pepper
1 baking potato, unpeeled and diced
1 qt plus 4 oz vegetable stock
3/4 cup coconut milk, unsweetened**
sea salt
freshly ground black pepper

Preheat oven to 425 degrees. Prepare cauliflower by first washing and removing leaves. (chop leaves and save for later in the recipe). Cut off the stem and then cut cauliflower in half lengthwise and then again into quarters. Place one of the cut sides down on cutting board and...with the knife at an angle...cut off the stem. Repeat with remaining three pieces. Break cauliflower into bite sized florets. Chop half of the florets into small pieces.

Place prepared cauliflower florets (not chopped ones) on a rimmed parchment lined baking sheet. Run four passes of olive oil bottle over the pan and, using your hands, roll cauliflower in oil ensuring evenly covered. Place in preheated oven for 20 minutes. Remove from oven and add garlic and another two passes of e.v.o.o. Stir and sprinkle large pinch each salt and peppers over vegetables. Return to pan and roast for another 10 minutes. Keep roasting until the cauliflower is beginning to brown and caramelize. Remove from oven.

Add 2 tbsp olive oil to large pot and gently heat. Add onion, jalapeno, and reserved cauliflower greens and cook over medium heat until vegetables are soft. (about 6 minutes). Add chile powder and cayenne pepper, stir and cook for an additional minute. Add potato, chopped cauliflower and quart of vegetable stock. Increase heat to high, bring to a boil, reduce heat back to medium and simmer for 25 minutes. (vegetables should be very soft. If not, continue simmering for an additional 5-10 minutes.). Add the roasted cauliflower, stir and heat for an additional minute.

Using a stick blender***, puree the soup until well mixed and fairly smooth. (note, this soup has texture from the potato peel and greens which I like. If you want a very smooth soup, pass through a strainer or food mill). Add the coconut milk, small pinch of salt and one of pepper and cook over low heat for 5 minutes. Add additional vegetable broth if too thick. Taste and adjust seasonings if needed. Serve in large bowls, each drizzled with a bit of olive oil, a pinch more of the red chile powder and a sprinkling of cilantro.

** use the coconut milk in cartons in the dairy section, not the canned version
*** if you don't have a stick blender you can use a regular blender. Do this in two batches and be very careful, soup is HOT.

For another take on Cauliflower soup click here for Smokey Cauliflower Soup with Parmigiano-Reggiano.

roasted cauliflower and broccoli with cranberries & garlic bread crumbs

Finally, here are four of my favorite cauliflower side dishes. Enjoy!

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It is Cauliflower week at Food Network's Fall Fest roundup. Do you have a favorite cauliflower recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: Paleo Cauliflower Mashed Potatoes with Pumpkin Seed Scallion Pesto
The Heritage Cook: Easy Roasted Whole Cauliflower with Sriracha Butter (Gluten-Free)
Dishin & Dishes: Cauliflower Steaks with Curried Coconut Puree
Homemade Delish: Cauliflower Au Gratin
Healthy Eats: 6 Classic Comfort Foods with a Cauliflower Twist
Creative Culinary: Roasted Cauliflower with a Parmesan and Cheddar Cheese Frosting
Napa Farmhouse 1885: Six Recipes To Make You Fall In Love With Cauliflower
Elephants and the Coconut Trees: Cauliflower Patties
Taste with the Eyes: Grilled Eggplant Pizza with Low-Carb Cauliflower Crust
FN Dish: 6 Ways Cauliflower Can Stand In for Other Favorite Foods

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, October 7, 2015

Spiced Pumpkin Pancakes

I make these pancakes every year on the first weekend of October. Pumpkin and spice just scream fall to me. The recipe originated in Bon Appetit Magazine in the November 2000 edition as part of a "Flavors of the World" article. I cannot believe it was fifteen years ago. Wow. Some of my favorite pumpkin recipes were listed in the piece. In fact, over my Red or Green? blog I posted a pumpkin-chocolate chip loaf recipe that I also love.

Through the years, I have tweaked the pancakes for health and taste reasons. I substituted white whole wheat flour for some of the white, used coconut sugar instead of regular, coconut milk replaced cow and extra virgin olive oil in place of butter. Oh...and, a bit of maple syrup, sounded better than vanilla. The genius of this recipe is the addition of whipped egg whites folded into the batter at the last moment. These are probably the lightest and fluffiest pancakes I have ever eaten. Give them a try...you will be making them all fall (and all winter).

Spiced Pumpkin Pancakes
adapted from Bon Appetit Magazine Nov 2000
(makes 12-14 pancakes)

3/4 cup white, whole wheat flour
1/2 cup unbleached white flour
3 tablespoons coconut sugar
2 teaspoons alum-free baking powder
3/4 teaspoon cinnamon
3/4 teaspoon allspice
3/4 teaspoon salt
1 1/3 cup coconut milk (from the dairy case, not canned)
3/4 cup canned pure pumpkin (NOT pumpkin pie filling)
4 large eggs, separated
1/4 cup extra virgin olive oil
1 tablespoon maple syrup

extra virgin olive oil
butter
maple syrup

Whisk flours, coconut sugar, baking powder, cinnamon, allspice and salt in a large bowl. Stir together coconut milk, pumpkin, egg yolks, olive oil and syrup in a medium bowl until smooth. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Whisk together until just combined.

Pour egg whites into the bowl of a stand mixer and, using the wire whip (whisk) attachment, beat the egg whites until stiff, but not dry. Carefully fold 1/2 the whites into the pancake batter until just incorporated. Fold in the remaining whites.

Heat a large, nonstick skillet or griddle to medium-high. Brush with olive oil. Pour batter into a large liquid measuring pitcher (or other pitcher). Pour about 1/3 cup pancake batter per pancake onto the hot griddle or large skillet. Cook until bubbles form and tops of pancakes look a bit dry. Flip and cook until the second side is golden brown. (about 1 1/2 minute more). Repeat steps with remaining batter, brushing skillet/griddle with oil between batches. Serve immediately with butter and maple syrup.

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