napa farmhouse 1885™

how about a recipe for roasted butternut squash & chipolte soup?

2012-01-13T06:00:00.000-08:00

happy new year! did you make any resolutions? have you kept them so far? my new tradition is to start each year following my friend laura's eat healthy challenge. the challenge requires you to give up 6 food groups for 28 days. the following is an excerpt from laura's blog, the healthy junkie, which explains in greater detail:

"Choose at least four of the following foods to be eliminated during the Eat Healthy Challenge and circle them. Choosing all six elements will speed up the benefits, but I also believe baby steps will eventually lead you to big steps. I will eliminate the following from my diet for the duration of my Challenge:

* No Alcohol
* No Caffeine (green tea’s okay)
* No Sugar (including cane sugar, dextrose, fructose, glucose, sucrose, corn syrup, maltodextrin, sorbitol and many more). Very little agave nectar is okay.
* No White flour
* No Dairy (including milk, cheese, cream, ice cream). Plain yogurt is okay, little butter is okay.
* No Processed Foods or Hydrogenated Foods (this one must be circled by everyone). Also, do not eat luncheon meats with nitrites and nitrates added as preservatives. These are known to react with HCL (hydrochloric acid) in the stomach and produce nitrosamines that are known carcinogens. Also, no MSG or sulfites. No Nutra-Sweet, aspartame, sucralose or Splenda.
**NOTE — YOU ARE GOING TO HAVE TO READ LABELS.

I explain in more detail why we are omitting these food from our diets in past blog posts. Get ready and prepare. See the blog entries on Breakfast Suggestions and Lunch and Dinner Suggestions and Shopping List."

extra virgin olive oil biscuits

we do this 4 times per year and when i first started all i could think of was what i was giving up...bad mindset. six challenges later, i have discovered how easy (and delicious) it is to eat this way. most of the time i forget we are "cleansing"...and i challenge myself to create/find recipes that meet the criteria without anyone knowing it is "challenge friendly". today's soup is a perfect example....i would happily eat this any month of the year (and i do). smoky, sweet, rich...perfect for lunch or dinner. i serve with a big salad and a basket of my extra virgin olive oil biscuits (which i tweaked using 100% white whole wheat flour, agave for the sugar and almond milk for the regular...voilà! cleanse friendly). try it and let me know what you think.

roasted butternut squash & chipotle soup
1 large butternut squash (about 3 pounds)
3 medium carrots, chopped into 1 inch pieces
extra-virgin olive oil
sea salt
freshly cracked black pepper
1 medium sweet white onion
4 medium garlic cloves, minced
2 canned chipotle chiles in adobo sauce, minced
1-2 tsp adobo sauce from can
5 cups vegetable broth (i like the imagine brand)
1/2 cup cilantro leaves, coarsely chopped

preheat oven to 400 degrees. line a rimmed baking sheet with parchment paper.
peel the squash (i use a vegetable peeler) and chop into 1 inch pieces. place the squash and carrots onto the prepared baking sheet. drizzle with olive oil (about 3 passes of the bottle). using your hands, roll the vegetables in the oil until totally covered. sprinkle with salt and pepper and place in preheated oven. roast until vegetables are fork tender and beginning to caramelize. (about 1 hour...check after 45 minutes)

while squash is roasting, add 2 tablespoons e.v.o.o. to a medium saucepan. warm over medium heat. add onions and garlic and sauté until softened and translucent. (about 10 minutes). add chipotles and adobo. (note, i like spicy foods so i add the adobo for heat and the delicious taste. if you want a milder soup, use only 1 tsp or eliminate entirely). sauté another 2 minutes. add the vegetable broth, raise heat and bring to a boil. reduce heat back to medium and simmer for 5 minutes. add roasted vegetables and simmer for 15 minutes. remove from heat and use an immersion blender to puree until smooth. i like my soup with texture so i stop at this point. if you want a very smooth soup, press through a sieve or strainer to remove solids. (note, if you do not have a immersion blender, you can use a regular blender and work in batches...be careful, the soup is hot)

add soup back to saucepan and reheat until hot. ladle into soup bowls and garnish with cilantro.

happy and healthy 2012 everyone...please visit throughout january for more healthy and delicious recipes. interested in the challenge? you can start anytime...check out laura's blog for all the details, tips and shopping suggestions.

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

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want another recipe for broccoli salad?

2011-12-18T20:51:00.000-08:00

i love this salad...fresh, crunchy, sweet with a bit of heat, quick and easy to make...what more could you ask for right before christmas? this is the final week for food network's 2011 fall fest and broccoli is the featured ingredient. earlier this year during summerfest i shared a recipe for roasted broccoli. check it out to review a number of facts regarding the health benefits of this delicious member of the brassica family.

wikipedia defines brassica as:
"a genus of plants in the mustard family (Brassicaceae). The members of the genus are collectively known as cruciferous vegetables, cabbages, or mustards. Crops from this genus are sometimes called cole crops, which is derived from the Latin caulis, meaning stem or cabbage. Vegetables of the family Brassicaceae (also called Cruciferae) are called cruciferous vegetables. The vegetables are widely cultivated, with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, cress, bok choy, broccoli and similar green leaf vegetables. The family takes its alternate name (Cruciferae, New Latin for "cross-bearing") from the shape of their flowers, whose four petals resemble a cross."

i found the definition really interesting...never noticed the cross shaped flowers...and love all the vegetables included in this category. broccoli is one of my favorites...steamed, roasted, raw, sautéed, pureed into a soup, added to pasta dishes, egg dishes, stir-fry....so extremely versatile, so very good for you.

this salad has such an interesting taste....reminds me of carrot salad. the very quick steaming delivers a beautiful vibrant green color and sweetens the broccoli just a bit. be sure to use sweet white onions, not the regular kind....you want to keep the sweetness going. you can use regular mayonnaise...but i actually like the taste of vegenaise better. serve with cold roast chicken....or alongside a roast beef sandwich. or do like i do...it makes a terrific midnight snack when you are working round the clock filling holiday orders! :)

broccoli salad
1 head broccoli
1/2 cup raisins
1/2 cup chopped sweet onion
3/4 cup mayonnaise (or vegenaise)
3 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp agave syrup
1 tsp aglio, olio, peperoncino or red pepper flakes
sea salt
freshly cracked black pepper
1 tbsp italian parsley

stem broccoli, break into florets and chop into bite sized pieces. place in a steamer pot and steam for just a few minutes...until the broccoli is bright green and crisp tender. (ensure you keep it very crunchy). add broccoli, raisins and onion to a medium sized bowl. in a small bowl, add the mayo, balsamic vinegar, soy sauce, agave syrup, aglio (or red pepper flakes), pinch of salt and a pinch of pepper. mix well. pour 1/2 of dressing over broccoli mixture and stir to combine. taste and add additional dressing as desired. taste again and adjust seasonings as necessary. refrigerate for a least 4 hours. when ready to serve, garnish with parsley.

now it is your turn to participate in fall fest. simply leave your broccoli recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:

What's Gaby Cooking: Spicy Broccolini Pizza

Cooking With Elise: Roasted Vegetable Lasagna

FN Dish: Chinese Beef With Broccoli

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

https://twitter.com/napafarmhouse

do you like us? really like us? then please like our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post.

cookie, snookie...want a recipe for salted chocolate & dulce de leche fudge?

2011-12-11T19:54:00.001-08:00

i am usually such a rule follower. so it is bit of a departure for me to be posting about fudge this week. you see, the gang at food network is having a virtual cookie swap for fall fest. you know how cookie swap parties work...everyone brings a big plate of cookies and each person gets to take home a selection of the cookies creating a wonderful assortment. our virtual swap shares favorite recipes...who doesn't love discovering new christmas cookies at this time of year?

but i have been experimenting with a recipe for fudge which contains the expected chocolate...but also salt and dulce de leche. i like it...i really, really like it. actually, the way i have been snacking on the fudge, i like it a bit too much! and i have made this version for a number of holiday get-togethers this year...most recently my book club meeting last week...and it has been a hit each time.

so, i decided to be a bit of a rebel. fudge added to the holiday cookie tray is a nice touch, don't you think? and this one is really, really good, simple to make and fast, fast fast. what more could you ask for?

happy holidays everyone...what are your favorite cookie (or candy) recipes at this time of year?

salted chocolate & dulce de leche fudge
1 14 oz can sweetened condensed milk
3 cups best quality chocolate chips (either semi sweet or dark chocolate)
2 tsp pure vanilla extract
1/2 cup dulce de leche
sea salt (i use grey salt)

line a 9in. x 9in. pan with foil. in a small saucepan, melt the chocolate chips into the condensed milk, stirring frequently. when completely, melted add the vanilla extract and remove from heat. pour into prepared pan. using a tablespoon, scatter spoonfuls of the dulce de leche over the top of the chocolate. use a chopstick or cake tester to swirl the caramel throughout the chocolate creating whatever pattern you like. sprinkle a pinch or two of the salt over the top of the fudge. cover pan with plastic wrap and refrigerate for 2-3 hours, or until fudge is very firm. remove from pan and remove the foil. cut into small squares and serve.

now it is your turn to participate in fall fest. simply leave your holiday cookie recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
What's Gaby Cooking: Peppermint Bark Chocolate Cookies
CIA Dropout: Walnut Wimpy Balls
And Love It Too: Snowball Cookies (Grain-Free, Dairy-Free and Vegan)
Taste With The Eyes: Olive Oil Oatmeal Cookies
Jones Is Hungry: A Cookie for Chocolate Lovers
From My Corner of Saratoga: Gooey Butter Cookies
The Sensitive Epicure: Speculaas Dutch Windmill Cookies
Virtually Homemade: Chocolate Mint Snowballs
Sweet Life Bake: Polvorones de Chocolate
Daily*Dishin: Cherry Topped Cream-Drop Cookies
FN Dish: Peanut Butter-Chocolate Chip-Bacon Cookies

Dishin and Dishes: Pecan Sandie Thumbprints With Cherry Frosting
Mooshu Jenne: Biscotti
Cooking With Elise: Sweet and Salty White Chocolate Cranberry Oat Cookies

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

https://twitter.com/napafarmhouse

do you like us? really like us? then please like our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post.

want a recipe for carrot soup?

2011-12-10T11:23:00.001-08:00

courtesy microsoft photos

i received the following email from a reader recently:
"I’ve been reading your blog and have a story idea that might interest your followers.

We all know we should eat healthy, but, let’s be honest, low-cal food isn’t exactly mouth-watering. Either the flavors are off or the portions are too small. However, getting healthy doesn’t always have to be a drag. I will discuss creative tips for making healthy food more interesting as well as giving some recipe ideas that are sure to help you get healthy, without giving up your inner foodie.

Would you be interested in having me write a guest post for your blog?
A little but about me: I live in Austin. I got into cooking once I started a vegetable garden in my backyard, and I have been thinking up recipes that utilize my garden ever since."

Thank you, Carolyn Knight

with an introduction like that...who wouldn't be interested? then carolyn sent me her recipe for an easy, creamy, healthy and delicious carrot soup. sold! thank you carolyn. what a perfect dish for cold winter nights. and the fact that it comes together in minutes is an added bonus at this time of year. enjoy...

submitted by carolyn knight

Healthy Meal Plan: Carrot Soup
(submitted by carolyn knight)

Yes, we’ve overindulged in pumpkin pie, pecan pie, gingerbread cookies, stuffing with gravy, and mashed potatoes. But the holidays do make room for a little bit of healthy eating. If you want to stay fit during this winter season, try making some vegetable soups. Not only are these meals packed with minerals and nutrients, soups are high-density foods that will make you feel full on very little. Here’s a carrot soup recipe to get you started on your holiday healthy meal plan:

Ingredients
2 cups of chopped carrot
1 potato, chopped into chunks
2 cans of low sodium, fat free chicken broth
2 tablespoons of olive oil
Salt and pepper for taste
1 tbs of fresh chives
1/4 cup slices of parsnip
1 onion, chopped roughly

Steam potato until tender, for about 2-4 minutes. Then, cook onion until tender over oil. Add chopped parsnip, carrots, and broth with about 3 cups of water. Transfer contents into a food processor and add steamed potato. Process it well. Stir in salt and pepper. Transfer back to skillet, heat, and stir for about 2 minutes. Then turn off of heat. Make sure that your soup is the right consistency. If it’s a bit too thick for you, add some more chicken broth until it reaches that perfect texture. Sprinkle parsnip and chives as garnish.

This soup can be enjoyed with a warm baguette as a starter or by itself as a light, guilt-free holiday meal.

do you have a story idea or want to submit an article as a guest blogger? contact me via our website at napafarmhouse1885.com

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page
and follow us on twitter https://twitter.com/napafarmhouse

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post.

squash week at food fest...want a recipe for pomme d'or squash?

2011-12-05T15:42:00.001-08:00

it is squash week at fall fest and i have the perfect dish to share...pomme d'or with wild mushroom risotto. have you ever seen a pomme d'or? they are a hard winter squash which look a lot like mini pumpkins....in fact, when they were included in the last two weeks of my csa box, i thought they were pumpkins. i used them throughout the house as fall decorations. then i did a bit of research and discovered they were actually squash...similar to pumpkins but a bit sweeter. when they are stuffed with a delicious wild mushroom risotto they become an amazing, delicious and beautiful fall dish.

i love winter squash...two years ago during fall fest i shared three favorite recipes...roasted red kuri squash; acorn squash and pinto bean chili with chipotle; and fusilli pasta with roasted delicata squash & fresh sage brown butter sauce . last year i did stuffed acorn squash with wild rice, pecans and cranberries. this year the decision was easy...thank you hudson ranch for introducing me to a new item...i had never heard of pomme d'or squash...have you? if not, a word to the wise. the skin is wickedly hard...like cut your finger off if you try to slice it hard. my advice is to roast the squash in a bit of water before you use. i roasted mine for almost an hour, then cut off the top and scooped out the flesh. like a pumpkin, the seeds can be roasted and eaten. i added a bit of salt and chipolte pepper...really good!. the roasted squash can be mixed with a bit of extra virgin olive oil, salt and pepper and eaten as is...delicious. but i added the cooked pulp to a wild mushroom risotto i adapted from ina garten's recipe. stuffed back into the shells and served hot; this dish makes a wonderful light supper or can be served as a side dish with roast pork, chicken or turkey.

what are your favorite winter squash recipes? please share in the comments section at the end of this post.

pomme d'or with wild mushroom risotto
8 pomme d' or squash (or any small hard winter squash)
1 ounce dried wild mushrooms
½ pound fresh cremini mushrooms, wiped down and roughly chopped
4 cups vegetable stock (i use the imagine brand)
3 tbsp unsalted butter
3 tbsp extra virgin olive oil
½ cup sweet white onion, chopped
2 cloves garlic, peeled and minced
1½ cups arborio rice
½ cup dry white wine
½ teaspoon saffron threads
2 tbsp fresh italian parsley, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2/3 cup freshly grated parmesan cheese
additional parmesan cheese for serving

preheat oven to 375 degrees. place whole pomme d' or squash in roasting pan. add enough water to pan to reach 2 inches from bottom of squash. cover with foil and roast for 45 minutes to 1 hour.  when ready, squash should still be firm, but able to be pierced with a sharp knife. remove from oven and allow to cool.

while squash is roasting, prepare the risotto:  add the dried mushrooms to a bowl and cover with 2 cups boiling water. let steep for 30 minutes. strain the mushrooms, reserving the liquid. pour the liquid into a 2 cup measuring cup. if necessary, add water to ensure you have 2 full cups of liquid. pour the liquid through a paper towel lined strainer reserving the liquid.  roughly chop the mushrooms.

add the mushroom liquid and the vegetable stock to a medium saucepan set over medium heat. do not allow liquid to boil.

add the butter, olive oil and onion to large skillet and sauté until the onions are translucent 3-4 minutes. add the garlic and sauté another 30 seconds...do not allow the garlic to burn.  add the wild mushrooms and cremini and sauté for another 5 minutes. add the rice and stir, cooking 1 minute. add the wine and cook for 2 minutes. add 1 cup of the vegetable stock/mushroom liquid mixture to the rice plus the saffron, salt, and pepper. stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. add another cup of the liquid and cook, stirring constantly, until all liquid is absorbed. continue this process, adding a cup of liquid and stirring until absorbed until you have used up the liquid and the rice is cooked through, but still a bit al dente ( approx 25 minutes). add the salt and pepper. taste and correct seasonings if needed. set aside.

cut the top of each cooked pomme di' or squash, reserving the top. scoop out the flesh and place in small bowl. remove the small amount of stringy fiber which contains seeds. discard the fiber. (keep and roast the seeds if desired). add the remaining squash puree to the risotto skillet and stir to combine rice mixture with squash mixture. heat over medium heat. add parsley and parmesan cheese and stir to combine. fill each hollowed out pomme d'or squash with some of the risotto mixture.   place back in oven for 10 minutes, or until hot. serve with reserved squash tops and additional cheese if desired.

now it is your turn to participate in fall fest. simply leave your winter squash tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
And Love It Too: Warm Winter Chili
Bay Area Foodie: Delicata Squash Soup
The Sensitive Epicure: Roasted Butternut Squash Soup
Cooking Channel: Kabocha Squash Pasta
CIA Dropout: Stuffed Winter Squash
What's Gaby Cooking: Quinoa Stuffed Acorn Squash
Thursday Night Dinner: Butternut Squash Gnocchi With Sage Brown Butter
Dishin and Dishes: Butternut Squash Bisque With Sage Cream
FN Dish: Simply Roasted Winter Squash

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post.

it is beet week...how about roasted beet salad with bacon vinaigrette?

2011-11-28T18:41:00.001-08:00

i burst out laughing when i saw it was beet week at food network's fall fest. don't get me wrong; i really do love beets. but...oh man...beets again? it was a very cool spring, summer and early fall here in the napa valley. we had few hot days and the weather really impacted the agriculture. everything was late...or non existent. ( a friend in the wine business told me about the number of "zero crop" vineyards...happily most grape growers have crop insurance). my csa box included beets almost every week. so, beets...for six months...um? can you say overkill?

look how big the beets were by the end of summer...compared to a "normal" sized beet on the right

i roasted beets, served them raw in salads, shredded for a version of coleslaw, peeled and chopped to add to smoothies (really delicious), juiced them, obliterated in a blender and added to pasta sauces, added to chocolate cake batter...you name it...i did it. i think my favorite beet recipe was the roasted beet soup i told you about earlier this summer...i named it the most beautiful soup in the world. the soup not only looks beautiful, it tastes delicious.

roasted beet soup

the csa box deliveries ended for the season in early november. i vowed i would not eat beets again until spring. then i received the email from food network announcing beets as this week's fall fest item. eek..what's a girl to do? add bacon, of course. introducing my roasted beet salad with bacon vinaigrette. easy, delicious, perfect for lunch or dinner and, at this time of year, the beautiful color is perfect for the holidays. enjoy!

roasted beet salad with bacon vinaigrette

roasted beet salad with bacon vinaigrette
(4 servings)
4-6 medium beets,different colors if you can, roasted (technique follows)
4 handfuls baby arugula, washed and dried
1 tbsp fresh italian parsley, chopped

bacon vinaigrette
3 slices of bacon

2 tbsp red onion
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tbsp honey mustard
sea salt
freshly ground pepper

roast beets according to the directions in the post want some pink lentils with roasted beets? when cooked and cooled, peel and cut into bit sized pieces. place in serving bowl and toss with parsley, a pinch of sea salt and a pinch of pepper.

make vinaigrette: fry bacon in skillet until very crisp. remove from pan, reserving drippings. crumble bacon and set aside. add onion to pan and sauté until translucent. add bacon fat and cooked onion to small bowl. whisk in oil, vinegar and mustard. add small pinch of pepper and whisk again.

top beets with 2 tbsp vinaigrette and the crumbled bacon. toss. taste and adjust seasonings if needed. place one handful each arugula on 4 salad plates. mound beets on top of greens. drizzle additional vinaigrette over salad if desired. serve

now it is your turn to participate in fall fest. simply leave your beets tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers. they will be posted on wednesday at noon:
Bay Area Foodie: Baked Beet Ravioli
Thursday Night Dinner: Roasted Beets and Walnut Encrusted Goat Cheese
What's Gaby Cooking: Farro Beet and Herb Salad
My Angel's Allergies: Roasted Beet and Potato Vinaigrette Salad
Cooking Channel: Garlicky Beet Salad With Walnuts and Dates
The Sensitive Epicure: Simply Sauteed Beets
FN Dish: Top 3 Beet Salad Recipes
And Love It Too: Raw, Vegan and Sugar-Free Red Velvet Fudge

Big Girls Small Kitchen: Beet Salad With Crispy Leeks and Bacon

so..what is your favorite way to prepare beets? please share in the comments section of this post....thanks

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post.

a carrot slaw recipe for thanksgiving?

2011-11-21T16:27:00.001-08:00

courtesy microsoft images

so thanksgiving is in 2 days...and food network has selected carrots as the featured item for fall fest. this makes me very happy because it means i can tell you about my spicy carrot slaw. a few years ago i realized that i needed to add something fresh and crunchy to the thanksgiving table. something prepared without butter and cream, without gravy...something healthy. something with a bit of spice. now, don't misunderstand. i love the traditional thanksgiving meal dishes...but how many of us eat that way any other day of the year? i need something with a bit of spice...and a bit of tang...to help balance out all the rich food.

the carrot slaw is super quick to make and very easy. the last thing any of us needs on thursday is another complicated dish. and, because there is no cooking involved, you don't have to worry about finding room in the oven. feel free to substitute ingredients to suit your taste. i had a few tomatoes left in the garden this week so i could add them to the slaw. if tomatoes are out of season when you make this, don't use them. just double the beet quantity. i love this salad on t-day...but is is also delicious the next day piled up on top of your leftover turkey sandwiches. try it on fish tacos. or use instead of coleslaw as a side dish. fast, easy, healthy, tasty...what else do you need?

now...a bit of thanksgiving help. if you are still tinkering with your menu...or have no idea where to start...i published some tips last year in my post need some last minute thanksgiving ideas? check it out for a complete thanksgiving meal...recipes included. i am repeating the menu for my guests this year...except adding my caramel apple pie from last week...and the spicy carrot slaw.

spicy carrot slaw
6 large carrots, shredded
1/2 sweet while onion, peeled and diced
2 medium tomatoes, seeded and diced
1 medium beet, peeled and diced
1 jalapeño pepper, seeded and chopped
2 tbsp chopped italian parsley
2 tbsp seasoned rice vinegar
4 tbsp extra virgin olive oil
sea salt
freshly cracked pepper

place vegetables in medium sized bowl. in a small bowl, whisk together the vinegar and oil. add a pinch each of salt and pepper. drizzle the vinaigrette over the carrot mixture. using salad tongs, or 2 forks, mix together until combined. refrigerate a minimum of 1 hour to allow flavors to meld. serve cold or at room temperature.

now it is your turn to participate in fall fest. simply leave your carrots tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
Virtually Homemade: Roasted Red Onions and Carrots With Pomegranate Gremolata
Haute Apple Pie: Carrot, Apple and Radicchio Slaw
What's Gaby Cooking: Thyme and Honey Roasted Carrots
Glory Foods: Honey-Carrot Bread
Daily*Dishin: Carrot Cake Hawaiian-Style
FN Dish: Quick Carrot Sides for Thanksgiving
Cooking With Elise: Spiced Carrot Marmalade
Dishin and Dishes: Roasted Honey Balsamic Glazed Carrots
Daydreamer Desserts: Carrot Cheesecake
Mooshu Jenne: Apple and Carrot Hearts Salad
The Sensitive Epicure: Maple Bourbon Glazed and Braised Carrots
Daydreamer Desserts: Carrot Martini

happy thanksgiving everyone!
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post.

caramel apple pie for thanksgiving?

2011-11-14T19:05:00.001-08:00

regular readers know that i am fortunate to celebrate two thanksgivings each year. we have canadian friends living here in napa so four years ago we started the tradition of gathering a large group of friends to observe canadian thanksgiving. this holiday is similar to the usa version...exact same food...just no pilgrim & native american stories and is held on the second monday in october. (although my friends tell me it is usually celebrated the weekend before). the dinner is pot luck and the food and the wine (we are in napa after all) is incredible. please read my post from last year pear recipes, canadian t-day, a cleanse & jury duty...what? for additional details and links to other canadian t-day stories.

canadian t-day 2011 photo by ann trinca

of course i also celebrate our thanksgiving...in fact it is my favorite holiday of the year. i love everything about thanksgiving...the food, the getting together with family and friends, the "no pressure/no gift" thing...just being with people i love and giving thanks for what we have is the point...and i love every minute of the day. prepping, cooking, talking, eating, drinking, football (lots of football), the parade....i even love the time spent planning the menu. this year i am adding a new item to the dessert table...my caramel apple pie. this pie was my contribution to the canadian holiday and received so many rave reviews it must make a return appearance.

this year, in honor of thanksgiving, food network is getting the entire food community together to celebrate a virtual thanksgiving, called the communal table, on wednesday, november 16 at noon EST and they have invited me to participate...how cool is that? here's how it works....bloggers from all over the country, as well as the food network gang, will create a post/article on their respective sites about the dish they are "bringing” to the communal table. each blog/website will contain links to all the other blogs so readers can see what everyone is “bringing to the table.” just think...a one stop place to view loads of delicious sounding recipes, and plan your thanksgiving menu, with a week to spare. now...who wants some caramel apple pie?

photo courtesy ann trinca

caramel apple pie
6 large organic granny smith apples, peeled, cored, sliced
2 tbsp fresh lemon juice

1/4 cup organic blue agave syrup
1/4 cup dulce de leche (milk caramel sauce)
2 tbsp white, whole wheat flour
1/2 tsp organic ground cinnamon
1/4 tsp organic freshly ground nutmeg
pinch sea salt
1/2 cup butter, very cold and cut into small pieces
1/4 cup organic brown sugar
1/2 cup white, whole wheat flour
1/2 cup dulce de leche (milk caramel)

9 in deep dish pie crust, recipe follows

preheat oven to 400 degrees. add apples to large bowl and toss with the lemon juice. pour agave and dulce de leche over apples and stir to combine. sprinkle flour, cinnamon, nutmeg and salt over apple mixture and stir until thoroughly mixed. place apple mixture in prepared pie crust.

in a small bowl, add butter, brown sugar and flour. using your fingers, combine all ingredients forming very small pieces the size of peas. scatter the mixture over the apples. drizzle the dulce de leche over the topping. bake for 60 minutes or until crust is golden brown and topping is bubbling. check pie after 35-40 minutes and cover edges with foil if browning too quickly

food processor pie crust
using a food processor makes making pie crusts as easy as, well pie! just be sure not to over mix or the crust will be tough...
2 cups all purpose unbleached flour
pinch salt
1 1/2 sticks unsalted butter, ice cold and cut into tiny pieces. (put back in refrigerator after cutting)
1/2 cup ice water

add flour, salt and butter to bowl of processor fitted with steel blade. pulse 6-8 times, stopping after every other pulse, until mixture resemble coarse meal. with machine running, pour half the water into bowl. stop and check dough. you are looking for the dough to have formed into big chunks. if necessary, add remaining water until dough reaches desired consistency. do not let machine form dough into a ball...you want to process just until you get the large pieces mentioned earlier and that it holds together when pinched with your thumb and forefinger. stop machine. divide dough in half and , using your hands, lightly form dough into two balls. work quickly. flatten each ball into a disk and wrap in plastic wrap. chill in refrigerator for a minimum of 1 hour. (longer if possible). note, you only need 1 disk for this recipe. either double the apple recipe and make two pies (i do for thanksgiving) or freeze one for later use.

place 1 disk of dough on lightly floured silpat mat. (if you don't have one, i highly recommend you buy one...they are perfect to line pans when baking cookies or roasting vegetables and can be cleaned and reused for years...very eco-friendly. they also are an amazing tools for rolling out pie crusts.)
lightly press down with rolling pin. place pin in center of disk and roll toward the side. continue rolling from center to side working in a circle. continue rolling until crust measures 12 inches in diameter. use the top and bottom of the silpat mat as a guide...it measures 12 inches. place one hand under the silpat sheet and lift..(crust and sheet). flip the sheet over a 9 inch deep dish pie pan so that the crust is evenly placed over pan. lightly press dough into pan...do not pull or stretch. flute/pinch top to form decorative edge. place crust back in refrigerator for 30 minutes or until ready to use.
my absolute favorite pie pans are by emile henry...they come in many colors, but i always use the white ones...the fluted edges naturally form lovely crust edges.

now it is time to check out all the amazing recipes from my fellow bloggers. let me know if you add any of them to your thanksgiving menu...and please, join us at the communal table. tell us about your favorite t-day dishes in the comments section below...or link to your blog or website. happy thanksgiving cooking/eating everyone!

Cocktails, Appetizers, Soups and Salads:
Sweet Life Bake: Pumpkin Margarita
Easy Peasy Organic: Thanksgiving Ginger Cocktail
Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto
Mooshu Jenne: Green Salad
Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad
Jones is Hungry: Roasted Vegetable Salad
Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe
From My Corner of Saratoga: Curried Pumpkin Soup

Mains:
CIA Dropout: Turkey and Stuffles Roulades With Squash Mash
FN Dish: Alton Brown's Good Eats Roast Turkey
My Angel's Allergies: Cranberry-Glazed Cornish Hens

Sides:
Cafe Terra Blog: Cranberry Pumpkin Stuffing
Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes
Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing
The Sensitive Epicure: Oyster Dressing and Gravy
Daily*Dishin: Make-Ahead Mashed Potatoes Supreme
What's Gaby Cooking: Rustic Herb Skillet Stuffing
Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes
Silvana's Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing
The Cultural Dish: Cranberry Sauce

Desserts:
I Am Baker: Pumpkin Cake
Heather Christo: Pumpkin Vanilla Ice Cream Pie
And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)
Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans
Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie
Daydreamer Desserts: Cuban Diplomatic Pudding
Thursday Night Dinner: Red Wine Chocolate Cake

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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cocktails in wine country? mutineer magazine's red carpet gala

2011-11-10T00:17:00.000-08:00

when you live in the napa valley of california you drink wine...often. you know people in the business, you attend events celebrating wine, you contrubute to fundraisers including wine in the silent auction, you have friends who spend countless hours discussing terroir...you get my point; in napa, wine rules.

so it was exciting to be invited to mutineer magazine's 3rd annual 'red carpet party' and king's ginger cocktail competition this past sunday. finally...a night celebrating cocktails and food pairing...in a "dress to impress" environment....(and all of my book club girls in attendance!) it was held at the napa valley opera house in downtown napa. what a blast! a cocktail competition and the opportunity to sample the contest entries along with bubbles, beer, water and appetizers.

the official press release for the event describes it this way:
"Beverage influencers from across the country came together to celebrate drink culture and the exciting cocktail renaissance in Napa Valley, with some of the top local bartenders on hand to showcase their skill. The partnership for the event was with two iconic spirits brands on the event: Luxardo, the legendary Italian distillery now in its sixth generation of production, and Chinaco Tequila, which introduced the United States to ultra-premium Tequila in 1983. In addition, three inspired Napa Valley voices were officially announced in partnership with No.3 Gin."

"best book club ever" photo courtesy julie dalrymple

i am not sure i would describe myself as a beverage influencer...maybe student? i love reading about interesting cocktails and about the very cool bartenders creating different and delicious sounding combinations. i think that is why i am such a fan of mutineer magazine. every issue is chock full of stories and interviews from restaurants and bars around the world spotlighting top bartenders. walking around the red carpet event last weekend, i finally figured out why these articles resonant with me...the successful bartenders all share the same characteristic; an emphasis on fresh, best-quality-possible ingredients . but it wasn't until i watched eight bartenders from some of napa's best restaurants compete in the king's ginger cocktail competition, that i truly understood the care and craftsmanship that goes into each drink. truly works of art and no machines in sight. lots of muddling lovely looking fruit, vegetables and herbs; eye droppers dispensing precise measurements, homemade syrups, hand blended tinctures...each drink made one at a time. the cocktails served to the guests were made the same way...no easy task...handmade drinks for a huge crowd...each delicious.

congratulations to the contest winner: michael jack pazdon from solbar at the solage resort -calistoga, ca. his submission, named the king’s waes hail, is pictured in the next 3 images and was my favorite of the night. want the recipe?...it is included at the end of this post. (and please let me know if you make it at home). check out the november/december 2011 edition of mutineer magazine for all eight cocktail recipes.

Photo by Phil Jimcosky of Mutineer Magazine

have i mentioned the food? created specifically to pair with the cocktails served, the menu included both savory and sweet treats...really interesting and very, very good....with the same attention to detail and quality ingredients adopted by the bartenders. a dish called spherification of margarita with chinaco tequila was delicious and weird at the same time. picture a thin gel membrane encasing a shot of margarita....not sure why this technique has become so trendy...but hey, a margarita is a margarita. (thanks ronda, for convincing me to try it!). my favorite bite was the "aerated" milk chocolate treat...light as a cloud but packed with flavor...really excellent.

so...what's not to love about a night filled with great friends, delicious cocktails, good food and a beautiful setting. thank you ash and alan for the invitation. what fun! looking forward to next year...

Photo by Phil Jimcosky of Mutineer Magazine

FOOD MENU
Savory, Chef Gary Penir:

-Poached Scallop, Agadashi, Instant Sesame Tofu Noodles with King's Ginger Froth
-Local Albacore Tuna Tartare, Tempura Nori, Wasabi Tobiko Aioli with No.3 Gin
-Pork Belly Yakitori, Sangue Morlacco, Avocado
-Spherification of Margarita with Chinaco Tequila

Sweet, Pastry Chef Sara Wurst:
-Aerated milk chocolate with Luxardo Amaretto di Saschiro and Freeze Dried Cherries
-Luxardo Limoncello Mousse with Basil and Juniper Berry Butter Cookies, Micro Basil

Photo by Phil Jimcosky of Mutineer Magazine

The King’s Waes Hail

by Michael Jack Pazdon, SolBar

1 oz. Christian Drouin VSOP Calvados
3/4 oz. The King’s Ginger Liqueur
3/4 oz. lemon juice
1/2 oz. Carpano Antica Formula
1/2 oz. egg white
dash house-made grenadine*
dash Maraschino Orginale Luxardo
5 drops gingersnap spice tincture**
5 drops Genevieve Genever-style Gin

Combine all ingredients, aside from the genever, in a mixing glass, dry shake for 10 seconds, add ice, shake hard and double strain into a chilled coupe. Float dehydrated apple chip, fresh grated nutmeg, rosemary flowers, 5 drops gingerbread spice tincture and 5 drops Genevieve on top of foam.

*Bring 1 part fresh pomegranate juice to just below a simmer then add 1.2 parts granulated sugar, stir until dissolved. Let cool then add rose water to taste. Bottle and refrigerate.

**Grind 2 tsp. cloves, 2 cinnamon sticks, 9 black peppercorns. Grate 2 whole nutmegs. Toast gently in a pan, remove and combine with 1 oz. grated ginger and 1 c. over-proof rum in an airtight container. Steep for 2 weeks, shaking daily. Strain and bottle in a medicine dropper.

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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turnips...really?

2011-11-08T19:38:00.000-08:00

courtesy rawdiet.com

how often do you eat turnips? be honest. turnips are just not a vegetable most people think about. or talk about. or plan menus around. so when food network selected them to be featured this week on food fest i was less than thrilled. i mean i like them (i really do). but how many ways can you prepare them? mashed? check. roasted? check. in soups and stews? check. steamed and then baked in a casserole? raw in a salad? all delicious....but, frankly, been there done that...many, many times. then i realized the beauty of fall fest. i am not just a contributer. i am a fan and i get to try all the wonderful, creative recipes my fellow bloggers will share.

good thing because turnips are a healthily addition to our diet. according to rawdiet.com:
"The Turnip holds a great number of nutritional benefits. It is highly rich in calcium, magnesium, folic acid and phosphor and thus essential for a healthy body. Turnips have low calories and no fat. A cup of turnips contain 36 calories. Thus regular consumption does not affect the physique. Turnips have high level of vitamin C and thus protect the body against free radicals. The anti-oxidant properties of turnips help in removing harsh oxidation reactions." cont. on the raw diet website

last year, i shared my recipe for pan fried turnips in olive oil served with italian sausage and padrone peppers...so very good. today, i am going with roasted root vegetable casserole, a mix of sweet potatoes, carrots, parsnips and turnips; roasted and then topped with a garlicky bread crumb topping. the vegetables are roasted until caramelized making them very sweet. the topping adds crunch and a big garlic punch. perfect with roasts, chicken, the thanksgiving turkey. i sometimes add a couple of poached eggs and serve for brunch. i love this dish! try both of these recipes and those of my fellow bloggers...they just might change your opinion of turnips.

roasted root vegetable casserole
(as always, use local organic/sustainably grown ingredients if you can...the dish will taste better and be better for you)
4 carrots
3 sweet potatoes
4 turnips
4 parsnips
1/2 red onion
extra virgin olive oil
sea salt
aged balsamic vinegar
freshly cracked black pepper
1 1/2 cups fresh bread crumbs from french or sourdough bread
2 cloves garlic, minced

preheat oven to 400 degrees. chop each vegetable into cubes approx 2 inches each and add to a rimmed baking sheet. drizzle with olive oil (about 3 tbsp). using your hands, roll the vegetables in the oil until each piece is coated. sprinkle with sea salt and pepper. roast in oven 15 minutes. remove from oven, stir and place back in oven for an additional 20-25 minutes or until vegetables are tender and caramelized. reduce oven heat to 350 degrees.

pour vegetables and the olive oil from the pan into a casserole dish. drizzle 2 tbsp balsamic vinegar over top of vegetables. sprinkle prepared bread crumbs (see recipe below) over vegetables. place casserole in oven for 15-20 minutes, or until hot. serve immediately.

garlicky bread crumbs
add 1 tbsp extra virgin olive oil to a small skillet over medium heat. add the minced garlic and sauté for 1 minute. add the bread crumbs and an additional tbsp olive oil. stir until crumbs are coated with the oil. sauté mixture, stirring frequently, until golden brown. remove from heat.

now it is your turn to participate in fall fest. simply leave your turnips tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
The Sensitive Epicure: Roasted Turnips With Olive Oil and Rosemary
Virtually Homemade: Turnip Gratin With Parmesan and Nutmeg
And Love It Too: Turnip Pancakes
Purple Cook: Vegetable Biryani With Turnips
Glory Foods: Turnip Greens With Potatoes and Mushrooms
Big Girls Small Kitchen: Creamed Turnips With Their Greens
FN Dish: Simply Roasted Turnips

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post.

pop up in napa?

2011-11-04T20:56:00.000-07:00

hi everyone!
i am so excited to tell you about a very cool event being held in napa next weekend. my friends ann trinca and norma quintana are opening a "pop-up" version of their amazing shop the nest. the event details are listed on the attached invitation. and yes....napa farmhouse 1885™ will be there with a selection of our "farmhouse food", organic bath & body and, of course, our famous handcrafted organic dog treats.

i am friends with all of the other vendors and, trust me, they are an amazingly talented group of artisans...this is the perfect place to begin your holiday shopping.

stop by and say hello!

best,
diane
napa farmhouse 1885

do you like us? really like us? then please like us on facebook

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a recipe for painted cauliflower?

2011-11-01T16:21:00.000-07:00

i talk to my mom every sunday. i live in napa, my mom and dad live in southern california and we only see each other a few times a year. so we have long (1 1/2 - 2 hours) chats each week. we cover what we each did for the week, my mom fills me in on the family happenings and we talk food...always food. my mom tells me what she made for the week and how she made it...i do the same, each of us in great detail. we share meals we ordered at restaurants...or what was served at luncheons or dinner parties and we always discuss what we are cooking for dinner that night. sunday dinner has always been a very important meal in our family.

i fell in love with the color of this purple cauliflower, but you can use any kind for this dish

my dad often exclaims, "how can you guys talk so long...don't you run out of things to say?" i always think that is a strange question. if i were visiting my parents we could talk all day long without taking a break. anyway, during these conversations about food we usually start reminiscing about recipes my mom made when my sisters and i were children. most of them she makes to this day, but every now and then we rediscover an old favorite.

roasted cauliflower and garlic

yesterday, i told her it was cauliflower week at fallfest and i was still considering what to write about. last year i posted my very favorite cauliflower recipe, roasted cauliflower and garlic. you really must click over and then try this recipe...delicious! plus i shared a number of nutrition facts for this very healthy vegetable from the braccicas family. my mom reminded me of her "painted cauliflower" dish. this recipe was in a cookbook included with the first microwave she ever bought. back then, microwaves were so new that people did not not how to use them! the cauliflower dish became a family favorite.

the melted cheese hides the cauliflower, but the recipe is so delicious i included the photos

the original recipe just called for mayo, cauliflower and cheese. i like adding dijon mustard and some heat to the "paint". this dish is called painted cauliflower because you kind of "paint" the mayo on the vegetable. also, the cookbook version instructs to microwave the cauliflower first and then again when you add the mayo and cheese. i tweaked the process and used the broiler for the last step...i like the texture better. but feel free to clean one less dish by microwaving the cheese step too. i used the purple cauliflower for the photo shoot because i thought the color was so beautiful and because of the "painted" name. white cauliflowers are just as delicious...and probably easier to find! oh...and if you want to gild the lily a bit, top the finished dish with crumbled bacon!!

painted cauliflower
1 whole cauliflower
1 cup mayonnaise (i use vegenaise, a vegan version that i think tastes even better than mayo)
2 tbsp. dijon mustard
1 tsp cayenne pepper
1/2 cup extra sharp cheddar cheese, shredded
pinch coarse sea salt
pinch black pepper
paprika
(crumbled bacon, optional)

place cauliflower in a medium sized bowl and cover with plastic wrap. microwave on high 8-15 minutes or until tender. (time varies based on size of cauliflower, mine took 15 min...check after 8 minutes and keep checking in 2 min intervals...test by piercing stem with sharp paring knife.) remove from microwave and pour off any accumulated liquid. place cauliflower stem side down on small rimmed baking sheet.

preheat broiler.
combine mayonnaise, mustard and cayenne pepper in small bowl. use a knife to "paint" mixture over cauliflower. sprinkle with the shredded cheese. sprinkle salt, pepper and paprika over top of cheese. broil 1-2 minutes until cheese melts. (watch carefully so cheese does not burn.) serve immediately.

now it is your turn to participate in fall fest. simply leave your cauliflower tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
The Sensitive Epicure: Cauliflower Souffle
Haute Apple Pie: Cauliflower and Chicken Gratin
CIA Dropout: Cauliflower Squash Soup With Creme Fraiche
Daily*Dishin: Tender Roasted Cauliflower
Virtually Homemade: Cumin Crusted Beef Tenderloin With Cauliflower Puree
What's Gaby Cooking: Cumin Roasted Cauliflower
Thursday Night Dinner: Roasted Garlic and Parmesan Mashed Cauliflower
Cooking Channel: 4 Ways to Cook Cauliflower
FN Dish: Roasted Cauliflower 5 Ways
Big Girls Small Kitchen: Cauliflower Soup With Sharp Cheddar and Thyme
Dishin & Dishes: Cauliflower Gratin

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

it is pumpkin week at food network so...pizza with spicy pumpkin sauce, black beans and fresh corn?

2011-10-25T10:46:00.000-07:00

it is pumpkin week at fall fest and i decided to NOT do pumpkin pie...or bread, or pancakes, or pudding, or anything sweet with pumpkin pie spice. now don't get me wrong. i love pumpkin pie. plain old pumpkin pie...without any embellishments or "fancy foodie" tweaks. with almost anything else i am game to experiment...but pumpkin pie is perfect as is. and there are plenty of resources out there for the basic pumpkin puree, eggs, evaporated milk, sugar and spices recipe. why post another? but i don't often see recipes for savory dishes using pumpkin...and this is wrong people...wrong!

pumpkin is perfect as a substitute for other winter squashes...it has a hint of natural sweetness that is wonderful with so many dishes. think about curried pumpkin soup...or pumpkin and sage stuffed ravioli in a brown butter sauce. maybe pumpkin chili with pinto beans, tomatoes and green chili peppers. stuffed mini pumpkins with sausage and rice? pumpkin risotto? all really good, but today i am going back to pie...albeit pizza pie. ( i never say pizza pie, but this segue was just too good to resist! ) how does pizza with spicy pumpkin sauce and topped with fresh corn, black beans, onions and cheese sound? trust me, this recipe is delicious.

pumpkins are delicious and healthy. they are low in calories, high in the antioxidant beta-carotene (which is believed to help reduce the risk of developing cancer and heart disease), high in fiber and high in vitamin a. they are really easy to cook and i encourage everyone to buy a fresh pumpkin, roast and use in recipes. canned is fine in a pinch, but nothing beats fresh. just an fyi...the big pumpkins everyone uses for their halloween jack-o lanterns are not suitable for cooking...they become really tough and stringy...so look for sugar pumpkins, or any other kind that are specifically grown for cooking. check out a local farmer's market for interesting and different options.

Pumpkin Nutrition Facts
(1 cup cooked, boiled, drained, without salt)
Calories 49                      Protein 2 grams
Carbohydrate 12 grams    Dietary Fiber 3 grams
Calcium 37 mg                 Iron 1.4 mg
Magnesium 22 mg            Potassium 564 mg
Zinc 1 mg                        Selenium .50 mg
Vitamin C 12 mg             Niacin 1 mg
Folate 21 mcg                 Vitamin A 2650 IU
Vitamin E 3 mg

so, back to the pizza. i love everything about the southwest...the architecture, the people, the weather, the art...but most especially the food. we visit taos, new mexico often and i am always inspired by the use of corn, beans, squash and chili in their cooking. i decided the combination would work really well on a pizza. the spicy pumpkin sauce contains fresh pumpkin puree (although you can use canned in a pinch), onions green pepper, garlic, red chilies, sage and a bit of milk to smooth everything out. this is cooked down, mixed in a food processor and then spread on top on my favorite homemade extra virgin olive oil pizza dough. this sauce is also really good thinned down with additional milk and tossed with hot pasta and topped with cheese and pepitas. speaking of pepitas (pumpkin seeds). you can buy them, but it is very easy to make them yourself. use the seeds from your sugar pumpkins or from that jack-o lantern. try this recipe from martha stewart living. you can use these spicy pepitas or just plain roasted and salted ones on your pasta or pizza. the pizza crust is easy, fast and bakes up light and crunchy. it contains extra virgin olive oil and a touch of honey. i make this recipe all the time. it can be topped with whatever you like...but today, i encourage you to try the pumpkin recipe. adjust the topping ingredient quantities to suit your taste and, please, let me know what you think.

happy pumpkin week everyone!

pizza with spicy pumpkin sauce, black beans and fresh corn

extra virgin olive oil pizza crust
1 package active dry yeast
1 cup warm water
pinch sea salt
3 tbsp extra virgin olive oil
1 tbsp honey
1 cup unbleached white flour
1 1/2 cups white whole wheat flour
spicy pumpkin sauce (see below)
toppings(see below)

add water to bowl of upright mixer and sprinkle yeast over top. using the paddle attachment, mix until yeast has dissolved. add salt, olive oil and honey and mix to combine. add white flour and process just until incorporated. add the whole wheat flour and process until incorporated. process an additional minute until the dough has formed into a ball. do not over mix. remove dough from bowl, form into a smooth ball and place in an oiled bowl. turn dough a few times to ensure it is totally covered in oil, cover bowl with saran wrap and place in a warm area. allow to rise until doubled in size, about 40 minutes.

remove from bowl and place on a lightly floured counter. use a rolling pin to roll out dough in a circle. the dough should be about 1/2 inch thick. place on pizza stone or baking sheet which has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (the cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to pan.)

preheat oven to 500 degrees. ladle 1 cup of spicy pumpkin sauce over top of prepared pizza dough. spread over pizza leaving 1 inch of space around edge of dough. add additional sauce if you like it a bit more "saucy". i use almost 2 cups on my pizza. sprinkle corn, black beans, the sliced red onions and cheese over sauce. top with the sage leaves and pepitas. drizzle chili infused oil over pizza, including the "naked" crust edges. use a pastry brush to cover the naked crust with oil. sprinkle a pinch or two of coarse grey salt over pizza and place in preheated oven. bake for 10-12 minutes or until crust is golden brown and cheese is bubbling. slice and serve immediately

spicy pumpkin sauce
3 tbsp extra virgin olive oil
1 red onion, 1/2 chopped, 1/2 sliced
1/2 bell pepper, chopped
2 cloves garlic, minced
2 cups fresh pumpkin puree (or canned pumpkin...not pumpkin pie mix)
4-5 leaves fresh sage
1 tsp fresh thyme
2 pinches aglio, olio, peperoncino (or 1-2 pinches red pepper flakes)
1/2 cup milk (i use unsweetened almond milk)
sea salt
black pepper

warm olive oil in medium sized saucepan. add the chopped onion, bell pepper, garlic a pinch of sea salt and sauté until vegetables are tender, approx 10 minutes. add pumpkin puree, sage, thyme and aglio. cook over medium heat for 10 minutes. place mixture in food processor and process until smooth. add back to pot, add milk and stir well. add another pinch of sea salt and one of black pepper. taste and adjust seasonings. set aside

toppings
1 cup fresh corn, from 1 ear (or organic frozen corn, thawed)
1 cup black beans
the sliced red onions from pumpkin sauce recipe
1/2 cup shredded parmigiano-reggiano cheese
handful toasted pepitas
small handful fresh sage leaves
red chili infused extra virgin olive oil (or extra virgin olive oil and a pinch of red pepper flakes
coarse grey sea salt

now it is your turn to participate in fall fest. simply leave your pumpkin tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
What's Gaby Cooking: Pumpkin Chocolate Chip Bars
The Cultural Dish: Pumpkin Waffles
Cooking With Elise: Pumpkin Chip Scones
And Love It Too: Creamy Pumpkin Fruit Dip
CIA Dropout: Pumpkin Panna Cotta With Gingerbread
Haute Apple Pie Girls: Pumpkin Bread Parfait
I Am Mommy: Pumpkin Pancakes
Dishin and Dishes: Maple Pumpkin Creme Brulee
Virtually Homemade: Pumpkin Cream Cheese Muffins With Pumpkin Seed Streusel
Napa Farmhouse 1885: Pumpkin Pizza
Daydreamer Desserts: Pumpkin Fattigman
From My Corner of Saratoga: Baking Pie In The Pumpkin
FN Dish: The Ultimate Pumpkin Soup
Cooking Channel: Pumpkin Risotto
The Sensitive Epicure: Pumpkin Whoopie Pies With Molasses Marshmallows
Daily*Dishin: Pumpkin Praline Cheesecake
ZaikaZabardast: Pumpkin Jalebi
Mooshu Jenne: Pumpkin Nutella Bread
Big Girls Small Kitchen: Chocolate Chip Pumpkin Loaf

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

want a recipe for chorizo & potato tacos?

2011-10-18T11:12:00.000-07:00

photo courtesy suat eman

it is potato week at fall fest . how cool is that? i love potatoes and am always happy to have an opportunity to point out that they are healthier than you think. i posted this information last year, but i think it bears repeating: here are some nutrition facts from the washington state potato commission's website:

"THE HEALTHFUL POTATO

Misinformation and misconceptions regarding the nutritional value of the potato abound. In fact, an average (~5.3 oz) potato with the skin contains:
45% of the daily value for vitamin C
620 mg potassium, comparable to bananas, spinach and broccoli trace amounts of thiamin, riboflavin, folate, magnesium, phosphorous, iron and zinc all for only 110 calories and no fat. And potatoes with the skin on are an excellent source of fiber. In fact, with 2 grams of fiber per serving, a potato equals or exceeds that of many "whole" grain products-whole grain bread, whole wheat pasta and many cereals .

Despite the popular notion, the majority of nutrients are not found in the skin, but in the potato itself. Nonetheless, leaving the skin on the potatoes retains all the nutrients, the fiber in the skin and makes potatoes easier to prepare."

i have shared many of my favorite potato recipes during the past few years...smashed potatoes with roasted garlic, stuffed baked potatoes, oven "fried" sweet potatoes, napa farmhouse 1885 potato salad to name a few. (click here to check out the recipes). but, for today, something a bit different.

i told you last week that i have been on a mexican food kick...serious daily cravings! last week i posted my recipe for spinach tacos with roasted tomatillo salsa ...this week is the perfect time to tell you about chorizo & potato tacos. people...these are unbelievably good!! are you familiar with chorizo? if not, a brief overview: there are two types...mexican and spanish. mexican chorizo is seasoned with chili peppers and vinegar and is very soft. it almost melts when you cook it and is a bit spicy. spanish chorizo is made with pork, sweet paprika and garlic, and is usually cured to a hard sausage consistency. it is served sliced and eaten like other types of hard sausage or salami. they are not interchangeable in recipes. the tacos contain the mexican type. actually, i used soyrizo this time. soyrizo is a vegetarian version that really does tastes like the real thing, is 60 % lower in fat and contains no cholesterol. i had some friends for dinner and the guest list included vegetarians and meat eaters. this was the perfect solution. you can use either regular chorizo or soyrizo in this recipe.

now...a bit about the tacos. i grew up in southern california and most of the taquerias have a version of spicy potato tacos. they are delicious, so it is surprising i don't see them very often in other parts of the country. we grew up eating mexican chorizo...my mom always added it to her taco meat. it was also a favorite breakfast to scramble eggs with chorizo and serve with bacon and flour tortillas. chorizo and potato tacos are just a natural combination.

most people serve potato tacos with just the potatoes and salsa. i like a bit of crunch, so i add cabbage slaw. in addition, try topping with your favorite tomato salsa or my roasted tomatillo salsa, chopped onions, avocado, lime and cilantro....that is how i like them...how would you serve your tacos?

chorizo & potato tacos
4 medium red potatoes, unpeeled and scrubbed
12 oz soyrizo or lean mexican chorizo, casing removed
1 bell pepper, seeded and chopped
1 large white onion, chopped and divided 3/4 and 1/4
1 garlic clove, peeled and minced
sea salt
pepper
12 corn tortillas (i love the sprouted corn tortillas from food life found at whole foods)

1 avocado, chopped
1 lime
tomato salsa
roasted tomatillo salsa
cilantro, chopped
red cabbage slaw(recipe follows)

chop potatoes into 1/2 inch dice. add water to steamer pot and bring to a boil. generously salt water, add potatoes and steam until tender. (approx 10 minutes). remove from heat and drain.
meanwhile, add 3/4 of the chopped onions, garlic and bell pepper to large skillet over medium heat. add soyrizo or chorizo. use a wooden spoon to break up the chorizo into small pieces and cook until sausage is cooked through and vegetables are tender, about 10 minutes. add potatoes and stir well to combine all ingredients. sauté until potatoes are hot and just beginning to brown. add a pinch of salt and pepper. taste and adjust seasonings as necessary.

assemble tacos: warm tortillas directly over gas flame or in a pan until pliable. add 2-3 tbsp potato/chorizo mixture. top with tomato salsa or roasted tomatillo salsa, diced white onion, avocado, sprinkling of lime and cilantro. i like to add some of the red cabbage slaw to tacos...or you can serve on the side.

red cabbage slaw
1 small head red cabbage, chopped
1/2 white onion, diced
1 jalapeño, seeded and minced
1/4 c. apple cider vinegar
2 tbsp extra virgin olive oil
sea salt
pepper

combine cabbage, onion and jalapeño in large bowl. in a small bowl, whisk together vinegar, olive oil, pinch of sea salt, pinch of pepper. pour 1/2 of dressing over vegetables and stir to combine. add additional dressing as desired. taste and adjust seasonings. chill for a minimum of 1 hour.

now it is your turn to participate in fall fest. simply leave your potato tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
Taste With The Eyes: Poached Salmon, Lobster Mash, Lentil Gumbo “Gravy”
And Love It Too: Twice Baked Potato - Paleo Style
What's Gaby Cooking: Smashed Potatoes
From My Corner of Saratoga: Potato Canapes
Napa Farmhouse 1885: Chorizo and Potato Tacos
Cooking Channel: Cozy Up With In Season Potatoes
FN Dish: Best Potato Casserole Recipes
Cooking With Elise: The Irish Boxty
CIA Dropout: Potato and Leek Soup
The Sensitive Epicure: Potatoes Anna With Fresh Thyme and Truffle Salt
Glory Foods: Chicken Smashed Potatoes
Daily*Dishin: Creamy Loaded Potato Casserole
Virtually Vegan Mama: Baked Cinnamon Spiced Sweet Potato Fries

best,
diane
diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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spinach pesto tacos with roasted tomatillo salsa?

2011-10-11T09:51:00.000-07:00

i love spinach, love mexican food and love interesting taste combinations...so when i saw this week was spinach week at fall fest i immediately thought of the perfect recipe to share. how does this sound...a spicy,smooth, nutty pesto made with spinach added to warm corn tortilla tacos? topped with onions, lettuce and sharp cheddar cheese...then finished with a couple spoonfuls of delicious roasted tomatillo salsa? the colors alone are amazing. best of all, the recipe is easy and healthy....loads of vegetables in this meal.

tomatillo salsa and spinach pesto

spinach is such a versatile green...mild in flavor, full of nutrients and wonderful sautéed. i add it to everything...pasta sauces, egg dishes, salads, sandwiches, smoothies, dips, soups, lasagna...you name it. but i really enjoy different and unusual ways to prepare this healthy food. last year for spinach week i shared a recipe for mixed vegetable fritters on spinach with honey mustard vinaigrette ...this year? mexican food has been my craving. the spinach pesto is made with spinach, walnuts, garlic, onions and jalapeños and extra virgin olive oil...really good as the main filling for soft tacos...but also nice with pasta or as a topping for bruschetta.

have you cooked with tomatillos before? if not, go out and buy some immediately. tomatillos are part of the nightshade family...like tomatoes...and are a key ingredient in mexican food cooking. they are small and green...they look like small tomatoes except they are covered with a papery husk. the husk is super simple to remove...and then all that is required is a brief roasting...15-20 minutes and they are ready to use. i love tomatillo salsa...i make is all the time. see the end of the recipe for serving suggestions.

are you a spinach fan? if so, please share your favorite recipes in the comments section of this post...and tell me what you think of this recipe...i would love your thoughts and feedback...

spinach pesto tacos with roasted tomatillo salsa
1 package corn tortillas. (i love the sprouted corn tortillas from food life found at whole foods)
1 recipe spinach pesto
lettuce
chopped onions
shredded sharp cheddar cheese
1 recipe roasted tomatillo salsa
chopped cilantro

assemble tacos: warm tortillas directly over gas flame or in a pan until pliable. add approx 2 tablespoons pesto to each tortilla. top with lettuce, onions, cheese, tomatillo salsa and cilantro. serve immediately.

i love the shades of green

spinach pesto
3 cups fresh organic spinach, washed
1 cup walnuts, toasted
2 cloves garlic, peeled
1/2 large white onion, peeled and cut in large chunks
1/4 cup fresh cilantro, washed
1 jalapeño pepper, seeded if desired (i like mine spicy so i don't bother)
1/4 cup extra virgin olive oil
juice of 1/2 lime
pinch of sea salt
pinch of freshly ground black pepper
pinch dried red pepper flakes

combine all ingredients in food processor or blender. process until smooth. taste and adjust seasonings if desired.

roasted tomatillo salsa
1 pint tomatillos, papery husks removed
1 white onion, chopped
2 jalapeños
4 garlic cloves, peeled
juice of one lime
1/2 cup cilantro, washed and chopped
pinch sea salt
pinch freshly ground black pepper
pinch dried red pepper flakes

preheat oven to 425 degrees. line a rimmed baking sheet with parchment paper. add whole tomatillos, 1/2 of the chopped onion and the jalapeños to prepared sheet. roast in oven 15 minutes. let cool slightly. remove stem from jalapeños and add them, along with the rest of the roasted vegetables, to blender. add remaining ingredients and process until combined but still a bit chunky. taste and adjust seasonings. serve with tacos. also delicious as a dip with corn chips, on burritos and quesadillas, a topping for eggs, cooked with roasted pork....you will find many uses for this salsa...

now it is your turn to participate in fall fest. simply leave your apple tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
What's Gaby Cooking: Spinach-Artichoke Cups
From My Corner of Saratoga: Cannelloni Stuffed With Ricotta Spinach
And Love It Too: Bacon Infused Wilted Spinach
Virtually Homemade: Spinach Pepita (Pumpkin Seed) Pesto
Cooking With Elise: Spinach and Artichoke Fondue
Glory Foods: Creamed Spinach
The Sensitive Epicure: Catalan Spinach With Raisins, Pine Nuts and Bacon
CIA Dropout: Spinach and Cheddar Frittata
FN Dish: Stuffed Spinach Recipes

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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fall fest week 1? how about roasted apple and caramelized onion soup?

2011-10-04T12:27:00.000-07:00

so, it is raining in napa, my family is suffering from bad colds/allergies and today is the deadline for the first fall fest roundup featuring apples....doesn't it sound like the perfect day for roasted apple & caramelized onion soup.

regular readers are very familiar with summerfest...a season long celebration of perfectly ripe summer fruit and vegetables. sadly, summer is over but...not to worry...we begin fall fest, a three month celebration of fall and winter produce. the schedule is as follows:
October
5: Apples
12: Spinach
19: Potatoes
26: Pumpkins

November
2: Cauliflower
9: Turnips
16: Carrots
23: Thanksgiving Special
30: Beets

December
7: Winter Squash
14: Broccoli

i am so happy we are starting with apples. while they are available year round, i think they taste best in fall. and the image of biting into a fresh, crunchy apple on a crisp fall day...magical. apple pie? crisp? caramel apples? how fall can you get? today, i feel like soup...there is just something about hot soup when i am congested with a cold that makes me feel better. so imagine roasted apples as the main ingredient in a fall soup? this recipe is really easy, amazingly delicious and impressive enough for entertaining...but fast enough (under an hr) for a weeknight supper. trust me, you will make this often. what are your favorite apples recipes?

the following soup is my vegetarian version of a classic french onion soup. the roasted apples provide a hint of sweetness, the caramelized onions are rich and buttery and..what can you say about the melted cheese/bread topping but delicious? i use a vegetable stock in place of beef stock, but the butter, olive oil, sherry and other ingredients give the soup amazing flavor and keep it vegetarian. this is one of my favorite soups either as a starter or as the main course for dinner.

roasted apple & caramelized onion au gratin soup

2 tbsp unsalted butter
3 tbsp extra virgin olive oil
2 golden delicious apples (peeled, cored and chopped)
1 large yellow onion (peeled, cut in half, and then thinly sliced)
2 cups organic vegetable stock (if homemade is not available, i recommend the imagine brand of organic stocks)
1 1/2 cups water
1/2 cup dry sherry (i use a light manzanilla from spain)
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 sourdough baguette, thickly sliced
extra virgin olive oil (for drizzling)
3/4 cup swiss cheese, shredded

preheat oven to 375 degrees. place 1 tbsp butter in small roasting pan and place in oven until butter melts. add apples and 1 tbsp olive oil and stir to ensure apples are coated in the butter/olive oil mixture. roast in oven until apples are lightly browned and very tender.(15-20 minutes). while apples are roasting, melt remaining tbsp butter in medium stockpot. add 2 tbsp olive oil and onions and stir to ensure onions are thoroughly coated. cook over medium heat, stirring frequently, until onions are browned and caramelized..about 15 minutes. add apples, stock, water, salt and pepper to stockpot and bring to a boil. lower heat and simmer for 20 minutes. add sherry and cook another 10 minutes.

while soup is simmering, toast bread in oven until lightly browned..remove from oven and let cool. set oven to broil

assembly.. fill 4 heat proof/oven proof bowls 3/4 full. place a slice (or slices, depending on how large the pieces are) on top of soup and drizzle with olive oil. sprinkle with cheese to cover soup and place bowls on a cookie sheet. place in oven and broil until cheese is melted and bubbling..and slightly browned. watch carefully and do not let cheese burn. serve immediately.

now it is your turn to participate in fall fest. simply leave your apple tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
CIA Dropout: Apple-Roasted Duck
Cooking Channel: Add Apples to Your Salad
The Cultural Dish: Apple Cider Martini
And Love It Too: Fried Apples (Gluten-Free, Dairy-Free, Soy-Free and Vegan)
From My Corner of Saratoga: Easy Skillet Apple Pie (A Southern Living Recipe Reviewed)
Haute Apple Pie: Baked Apple Pancake
Virtually Vegan Mama: Slow Cooker Apple Date Butter
Big Girls Small Kitchen: Apple Pancakes
What's Gaby Cooking: Apple Cake
FN Dish: Savory Apple Recipes
The Sensitive Epicure: Pan Fried Apple Rings (Gluten-Free)
Glory Foods: Caramel Apple Upside Down Cupcakes
Daily*Dishin: Apple, Bacon, Feta Salad With Maple Vinaigrette
Dishin & Dishes: Old Fashioned Apple Crisp
Cooking With Elise: Wholegrain Apple Oat Pancakes

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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it is october 1st? seriously?

2011-10-01T10:21:00.000-07:00

best,

diane

who wants broccoli?

2011-09-13T16:34:00.000-07:00

can you believe that this is the last week of summerfest? over in the blink of an eye? football has started, children are back in school, daylight is ending earlier and earlier...fall, here we come.

when i first saw the summerfest schedule, i was a bit surprised to see that we were ending this year's lineup with broccoli. i never think of it as summer produce. it is one of the vegetables i seem to eat during fall and winter. but in california's cooler regions...like the coast...broccoli is grown year round. and in late september/early october you will find it is extremely tender, fresh and a perfect bridge to fall foods.

broccoli is an incredibly healthy food high in vitamins C, K, A , folate and dietary fiber. there are only 43 calories per cup. the following chart provides the percent daily value for broccoli's top nutrients:

courtesy whfoods.com

i did some research regarding broccoli's health benefits from the world's healthiest foods website and discovered the following:

Broccoli has a strong, positive impact on our body's detoxification system, and researchers have recently identified one of the key reasons for this detox benefit. Glucoraphanin, gluconasturtiian, and glucobrassicin are 3 glucosinolate phytonutrients found in a special combination in broccoli. This dynamic trio is able to support all steps in body's detox process, including activation, neutralization, and elimination of unwanted contaminants. Isothiocyanates (ITCs) are the detox-regulating molecules made from broccoli's glucosinolates, and they help control the detox process at a genetic level.

Broccoli may help us solve our vitamin D deficiency epidemic. When large supplemental doses of vitamin D are needed to offset deficiency, ample supplies of vitamin K and vitamin A help keep our vitamin D metabolism in balance. Broccoli has an unusually strong combination of both vitamin A (in the form of beta-carotene) and vitamin K. For people faced with the need to rebuild vitamin D stores through vitamin D supplements, broccoli may be an ideal food to include in the diet.

farmer's market broccoli and celery

i love broccoli steamed and tossed with extra virgin olive oil, toasted pine nuts, garlic, red pepper flakes and topped with a bit of parmesan cheese. or maybe as part of a stir fry. how about cream of broccoli soup? (i love it using unsweetened almond milk instead of cream)....but my absolute favorite way to make/eat broccoli is roasted in the oven...with olive oil...and onions...and garlic, lots and lots of garlic. roasting the broccoli sweetens the vegetable...and roasted garlic & onions are the perfect accompaniment. you can serve this as a side dish, add to pasta for a main course...or top grilled sourdough or french bread for a delicious bruschetta appetizer. this recipe has been known to turn broccoli haters into broccoli lovers....give it a try and let me know what you think...

roasted broccoli and garlic
1 head organic cauliflower
1 head organic garlic, cloves separated and peeled
1 sweet onion, peeled and chopped
extra virgin olive oil
pinch red pepper flakes
large pinch grey salt
large pinch black pepper

preheat oven to 425 degrees. prepare broccoli by first washing and removing leaves. (save for a stir fry, soup or stock). cut off stem and then cut broccoli 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 stem. repeat with remaining three pieces. break broccoli into bite sized florets.

place prepared broccoli on a rimmed baking sheet. run 4 passes of e.v.o.o. bottle over pan and, using your hands, roll in oil ensuring evenly covered. place in preheated oven for 30 minutes. remove from oven and add garlic and onion and another 2 passes of e.v.o.o. stir and sprinkle red pepper flakes, salt and pepper over vegetables. return to pan and roast for another 30 minutes, stirring every 10 minutes or so, adding additional oil only if necessary. keep roasting until the broccoli is deep brown and caramelized on all sides being careful not to let burn.

remove from oven, taste and adjust salt if needed. place on a serving platter and pour all e.v.o.o from pan over vegetables. serve immediately.

now it is your turn to participate in summer fest. simply leave your broccoli tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:

What's Gaby Cooking: Charred Lemon Broccoli
Purple Cook: Pickled Broccoli Chips
Daily*Dishin: Quick Broccoli and Toasted Walnut Saute
From My Corner of Saratoga: Broccoli with Garlic-Lemon Vinaigrette
Cooking Channel: Broccoli Stir-Fry
Virtually Vegan Mama: Vegan Broccoli Salad
Virtually Homemade: Broccoli Frittata
Zaika Zabardast: Char-Grilled Broccoli with Cherry Chilies and Garlic Tadka
Glory Foods: Steamed Broccoli-Vegetable Medley
Food2: Slammin' Broccoli Soup
Easy Peasy Organic: A Hands-On Approach to Eating Broccoli
FN Dish: Broccoli and Cheddar, A Perfect Pair

best,
diane

diane padoven
founder/president

napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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tedx napa valley is this weekend...are you going?

2011-09-09T11:54:00.000-07:00

i am thrilled to be an in-kind sponsor for this weekend's first TEDx Napa Valley event. are you familiar with TED?

Riveting talks by remarkable people, free to the world

What is TEDx?

In the spirit of ideas worth spreading, TED has created a program called TEDx. TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. Our event is called TEDx Napa Valley, where x = independently organized TED event. At our TEDx Napa Valley event, TEDTalks video and live speakers will combine to spark deep discussion and connection in a small group. The TED Conference provides general guidance for the TEDx program, but individual TEDx events, including ours, are self-organized.

so...now you probably want to know about the upcoming event...here is the info from their website:

Empowering Leaders at Every Level

WHAT:
An enjoyable fall afternoon filled with live performances and TED speaker videos at the Napa Valley Opera House. Mingle with other guests during intermission with snacks then have the opportunity to meet the speakers during the after program wine & beer tasting and food sampling.
(click here to view the list of speakers for this year's event)

WHY:
This TED-like experience will be the catalyst to inspire the achievement of common goals. They will ignite excitement which will go on to live locally in the conversations that ensue, and worldwide as part of the TED community.

**The live talks will be taped in real time and the best of the presentations will be submitted to TED in New York for consideration as TEDTalks and potential posting to TED.com, translation into multiple languages for the fast-expanding and global TED.com community.

FOR WHOM:
Attendance at TEDx Napa Valley is for: dynamic thinkers, positive reinforcers, determined citizens, those searching for answers to questions never asked, and those willing to question the answers already given.
We’re seeking to bring together: inspiring teachers, engaging locals, community leaders, innovative individuals, and those with a sense of humor.

TEDxNapaValley will be hosted in downtown Napa on September 11, 2011 from 12-6 p.m. at the

Napa Valley Opera House – 1030 Main St., Napa, 94559, California. click here for tickets

the speakers conclude their presentations at 5:00 pm and there is a reception from 5:00 pm-6:00 pm featuring food, wine and beer from local producers. napa farmhouse 1885(tm) is proud to be an in-kind sponsor for this amazing event. we will be preparing appetizer "bites" featuring our farmhouse food. click here for a list of participating sponsors.

i hope bay area locals will be able to attend this event....for everyone else, have you been to a TED, or TEDx experience?

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

have you seen the summer issue of everyday food magazine?

2011-09-04T15:15:00.000-07:00

i am writing this post on the day before labor day and am in a bit of a shock. labor day? already?? really? summer in napa has been cooler than usual with many, many morning skies covered with a thick layer of fog. cold & gloomy...similar to my 15 years living in san francisco...not my fantasy of sun filled skies while breakfasting by the pool. i want and need sun...and heat...during summer. it keeps me going during our long and rainy winter and spring season. happily, it has been warming up mid-day lately, and september and october often can be our warmest months. i am going to grab every bit of sun i can for as long as i can.

earlier this summer, i received an email from the folks at martha stewart living's magazine everyday food letting me know they were about to launch a special summer edition. they told me it was gorgeous and asked it i would like a copy. can you say...yes?! the magazine arrived and...oh my...they were not exaggerating...not a bit. everyday food is normally a "pocket size" magazine...perfect for tucking in your handbag...handy for use at the market. this edition is full sized, full of terrific sounding recipes and absolutely beautiful photos.

i think i have made every dish from this special issue. there is an article on ice pops featuring fresh fruit pops, neapolitan pops, fruit juice pops, mojito pops, peaches and cream pops...and on and on. i have been making and eating them all summer.

you can't go wrong with any of the recipes...try the grilled salmon with sweet corn relish...the relish is made with fresh corn, tomatoes, avocados and red onion, or maybe you are in the mood for just the corn...grilled and coated in a spicy cheese coating (yum) mexican-style grilled corn. perhaps you need a last minute appetizer for a labor day celebration tomorrow...the tomato tartlets would be a perfect choice.

but, before i link you to every page of the magazine, i am going to stop and urge you to go buy it. this is one edition you will want to own...and keep. buy it now, so that you can make everything before the season is over...i plan to continue through the end of october while many of the ingredients are still in season....and then use again as soon as possible late spring, 2012.

i will share one more recipe...one that i have made many times this summer...ice cream sandwiches with frozen yogurt. imagine yummy (and gluten-free) almond-meal flour cookies filled with frozen yogurt. how perfect is that? i first made the cookies for a pot-luck party earlier this summer. i had a 14 yr old "helper", whose job it was to taste and give me feedback. as you can see, she loved them...as did everyone else... thanks allie!

ice cream sandwiches with frozen yogurt
(from everyday foods)

for the almond shortbread cookies:
1/2 cup almond meal flour
1/2 cup plus 2 tablespoons brown-rice flour. plus more for rolling
3 tablespoons cornstarch
2 tablespoons tapioca starch
1/4 tsp sea salt
1/4 cup (1/2 stick) unsalted butter, room temperature (**i used vegan butter, earth balance brand)
1/2 cup granulated sugar (i used 1/3 cup organic coconut sugar)
1 tsp pure vanilla extract
1 large egg yolk

for the yogurt:
the magazine has a recipe for an easy and delicious sounding frozen raspberry yogurt using greek yogurt. i plan to try it in the future, but for this event i opted to purchase a best-quality frozen yogurt i found at whole foods. i made 1/2 of this recipe with chocolate frozen yogurt and 1/2 with black cherry

for the cookies:
in a medium bowl, whisk together flours, starches, and salt. in a large bowl, using an electric mixer, beat butter and granulated sugar on high until pale and fluffy, about 3 minutes. add vanilla and egg yolk and beat until combined, scraping down bowl as needed, 1 minute. with mixer on low, gradually add flour mixture and beat until dough comes together (dough will be sticky). form dough into a disk, wrap tightly in plastic, and refrigerate 2 hours.

preheat oven to 350 degrees. on a lightly floured work surface, roll out dough to a 1/4-inch-thick round. with a 2 1/2 inch fluted cookie cutter (or any shape you like) cut dough into 24 rounds and place on two parchment-lined rimmed baking sheets (reroll scrapes if necessary). freeze 15 minutes, then bake until cookies are lightly golden, 10 to 12 minutes. let cool completely on sheets on wire racks, 20 minutes. (to store, transfer to an airtight container at room temperature, up to 3 days) to serve, transfer frozen yogurt to refrigerator to soften, 20 minutes. scoop 1/4 cup frozen yogurt onto flat sides of 12 cookies and sandwich with remaining cookies.

happy labor day!

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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book club, tomatoes and a recipe for chicken provençal?

2011-08-30T15:32:00.000-07:00

it is my favorite week at summer fest...tomato week! each year i profess my love for local, in-season, organically grown heirloom tomatoes and then i struggle with selecting a recipe to blog about. all i really want to do is eat tomato sandwiches....simply toasted sourdough or french bread spread with a bit of mayo (i have been obsessed lately with vegenaise a vegan version that i think tastes better than mayonnaise), piled high with tomatoes, sprinkled with grey salt and freshly cracked black pepper and eaten while the toast is still warm. nothing better!

i eat tomatoes every day during the month of august and as long as they last in september. for summerfest's tomato week last year i shared my recipe for the modestly titled best tomato sauce in the world, and a delicious gazpacho from gott's restaurant here in napa. the year before i did a roundup of some of my favorite bean salads, pico de gallo, tapanade and bruchetta, all featuring heirloom tomatoes. this year i decided to feature a main dish...my version of chicken provençal.

courtesy ann trinca

regular readers know that i often blog about my book club events. 8 of my favorite girlfriends get together once a month for good food, lots of wine (it is napa after all) and discussion of the featured book. eating, talking, laughing...how does it get any better? normally we meet on a weeknight...just the girls. but our tradition is to hold the august meeting at my house...on a sunday afternoon by the pool...and then have spouses, friends and significant others come afterward for more pool and dinner.

our book for the month was the paris wife, the story of ernest hemingway's first wife. since the book covered their lives living in paris, and we were getting together on a warm summer day, i decided the food theme would be "alfresco provençal picnic". cheese, olives, fruit, good bread, roasted vegetables, salads, tarts, crisps and lots of wine. the chicken provençal was the perfect main dish...easy to make and terrific for a party because you can make it the day before and then serve hot, warm or at room temperature. my friend dina proclaimed the dish "perfection" wow! i told her i was going to quote her in this story. so...take it from dina...try this chicken and tomatoes recipe.

you can cut this recipe in half for smaller parties..or double or triple. i tripled thinking i would have a lot left over. between you and me? i was going to photograph the leftovers for this post but at the end of the night there was only one leg left. seriously...one leg. ha! so that is what i was able to photograph. happily my friend ann (an artist and photographer) took some shots of the party, food included, so you can have a peek into our party. thanks ann...

courtesy ann trinca, chicken is dish top left

courtesy ann trinca

food just tastes better when eaten outside, does it not? combine that with amazing friends and life is perfect. cheers from the "best book club ever"

courtesy ann trinca

chicken provençal with heirloom tomatoes
(i tripled this recipe for my party)
8 whole chicken legs (organic & free range if possible)
extra virgin olive oil
sea salt
freshly ground black pepper
2 onions, peeled and sliced
2 pints organic cherry tomatoes
8 heirloom tomatoes, quartered and then cut into eighths
8 garlic cloves, peeled and sliced
1 bottle dry white wine
3 tablespoons herbs de provence
additional heirloom tomatoes cut into quarters and fresh herbs (rosemary, thyme, lavender) as garnish

preheat oven to 350 degrees. you will need one very large, or 2 medium sized rectangular roasting pans for this recipe. generously season both side of the chicken with salt and pepper. (note you can keep the legs attached, or cut into legs and thighs. i left half of the legs whole and separated the rest ). set aside.

in a large skillet, heat 2 tablespoons olive oil until hot. add the onion and cherry tomatoes and sauté until the onion just begins to brown and caramelize. add the garlic, heirloom tomatoes and herbs de provence and cook for 5 minutes.

spread the tomato mixture in the bottom of the roasting pan(s). add the chicken, skin side down, to the pan on top of the vegetables. add enough of the wine to come halfway up the side of the chicken. cover pan(s) with lid or foil and place in preheated oven. bake for 50 minutes. remove from oven. remove lid and turn chicken skin side up.  wine should still come halfway up side of chicken. remove or add additional wine if necessary. do not let wine come more than half way or chicken will not brown properly. place chicken back in oven and cook an additional 20-30 minutes, uncovered, until nicely browned. remove from oven.

if you plan to serve the following day, follow these steps. allow the chicken to cool. remove the legs from the wine liquid, place on a cookie sheet, cover with plastic wrap and place in refrigerator.  pour the rest of the roasting pan contents...wine and vegetables...into a medium sized saucepan and
cook until liquid has reduced by half. taste and adjust seasonings. allow to cool, cover and place in refrigerator.

the following day, preheat oven to 300 degrees. remove the sauce from refrigerator and skim fat from surface. warm on stove top. remove chicken from fridge. uncover and pour sauce/vegetable mixture over chicken.  reheat chicken until it reaches desired temperature.

if you want to serve the same day you make the chicken, follow these steps: remove from oven and place chicken on serving dish. pour liquid and vegetables into saucepan. reduce by half and pour over chicken.

garnish with the reserved tomatoes and fresh herbs, sprinkled with sea salt and additional herbs de provence.

now it is your turn to participate in summer fest. simply leave your corn tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:

Big Girls Small Kitchen: Seared Chicken with Cherry Tomato Pan Sauce
Haute Apple Pie: Heirloom Tomato & Three Cheese Tart
What's Gaby Cooking: Zebra Tomato and Burrata Crostini
Zaika Zabardast: Balsamic Roasted Tomato-Basil Ice
And Love It Too: Healthy Lunchbox - Garlic Tomato Basil Pesto Bruchetta
Chez Us: Roasted Tomato Sauce
Daily*Dishin: Refreshing and Rustic - Tuscan Bread Salad
Glory Foods: Fresh Tomato Salsa
Dishin and Dishes: Tomato Tart Tatin
The Purple Cook: Eggplant Parmesan Caprese Salad
I Am Mommy: Tomato Crudite
Cooking With My Kid: Gluten-Free White Bean Chive Cakes with Heirloom Tomatoes
FN Dish: Easy Tomato Appetizers
Add a Pinch: Simple Caprese Salad Skewers
Sweet Life Bake: Salsa Cruda
Virtually Homemade: Farfalle with Roasted Tomato Sauce, Bacon and Shaved Romano
Dixie Chik Cooks: Tomato, Basil and Olive Bruschetta
The Sensitive Epicure: Yemista - Greek Stuffed Tomatoes & Peppers with Potatoes
Mooshu Jenne: Sun Burst Tomato Pasta
Cooking With Elise: Tomato Parmesan Biscuits
From My Corner of Saratoga: Cooking from the Garden - Bruschetta Pizza
Fritos and Foie Gras: Tomato Terrine
Creative Culinary: Fresh and Savory Tomato Pie
Big Apple Nosh: Caprese Salad/Tomato Carnage
Spices and Aroma: Quick and Easy Paneer Curry
Zaika Zabardast: Sun-Dried Tomato Pesto Breakfast Rolls

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

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don't you think it is time for corn & watermelon salad?

2011-08-16T10:37:00.000-07:00

sometimes the phrase "perfect timing" is actually appropriate. it is corn week at summerfest and guess what showed up in this week's csa box? yes, corn...lovely, beautiful corn on the cob. i have been waiting and waiting for local corn...summer has been cooler than usual this year...and everything i want...tomatoes, corn, peppers (hot), melon, etc has been late. when these items are finally ready i plan to eat them daily and not fuss around too much with the preparation. what could be better than simple grilled corn on the cob topped with butter or extra virgin olive oil and different seasonings? the first year of summerfest, 2008, i listed 8 different options in my post what do you do with fresh corn? i also shared the recipe for a very unusual sounding but delicious, chocolate corn cake. (trust me it is really, really good)

as much as i love corn, i find i only eat it in season. canned corn just does not do it for me. freshly picked corn quickly shucked and frozen is ok in a pinch...i use it in soups and casseroles...and i think out of season corn, shipped from halfway around the world, is just a waste of time and money. this leaves me with august and september as prime corn eating months. happily corn is good for you, full of nutrients, a good source of fiber and is low in calories. don't you love it when food is delicious and healthy? whfoods.org posted their nutritional profile for corn and said:

Antioxidant phytonutrients are provided by all varieties of corn. The exact phytonutrient combination, however, depends on the variety itself. Yellow corn is richer in carotenoids, especially lutein and zeaxanthin. Blue corn has unique concentrations of anthocyanins. Purple corn provides unusual amounts of the hydroxybenzoic acid called protocatechuic acid. Ferulic acid, beta-carotene, vanillic acid, coumaric acid, caffeic acid, and syringic acid are other key phytonutrients provided by corn. Corn is a good source of energy-producing vitamin B1, vitamin B5, and phosphorus; heart-healthy folate and dietary fiber; and free radical-scavenging vitamin C and manganese.

hudson ranch corn

hudson ranch csa members party

in addition to corn, local melons are starting to ripen ...especially the lovely little individual sized "personal" watermelons. i think they are perfect for small families like mine because they average only two to five pounds. they have a thinner rind, firmer flesh and are sweeter than their bigger brothers. so i buy regular size when hosting parties...and "personal" when it is just us.

i love watermelon salads...and i love corn salads...what could be better than combining the two to make a delicious, refreshing, cool and a bit spicy salad? this recipe depends on using the freshest, best quality, organic and/or sustainably grown, local produce. you really will notice a difference in taste. the watermelon juice combines with lime for an oil-free dressing. jalapeño adds a bit of heat. feta provides protein and saltiness to balance the sweetness of the melon and corn. the measurements are guidelines...adjust to suit your palate. and feel free to substitute the mint for other herbs...basil is nice as is thyme, italian parsley or oregano. cilantro works really well with the jalapeno...be creative!

we had fresh homemade tamales (homemade, but not by me...on my list of things to learn to make), green chile and refried beans for dinner last night. the corn & watermelon salad was the perfect accompaniment. what would you serve it with?

corn & watermelon salad
1 small "personal" size watermelon (or half a regular one)
2 ears corn on the cob, grilled and cut off cob
1-2 jalapeños, minced (start with one. add the second if you want it very spicy)
4 oz. feta cheese, crumbled
1 lime
2 tablespoons mint, chiffonade
grey salt

seed the watermelon and cut into bite sized cubes. (or, if you want to be fancy, use a melon baller.) add to a large bowl. add the corn, jalapeño and feta cheese. gently stir to combine. zest the lime and add to salad. juice the lime and pour juice over salad. add mint and a pinch of salt and stir to combine all ingredients. taste and adjust salt if needed.

diane

diane padoven

founder/president

napa farmhouse 1885

"live a green life of style™ "

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a cherry balsamic vinegar recipe for summerfest?

2011-08-02T13:24:00.000-07:00

it is cherry week at summerfest. i am guessing my fellow bloggers will post many recipes for pies, crisps, ice cream toppings, cookies, compote, jubilee, in brandy, salads and possibly dishes including pork or chicken with cherry sauces. i plan to try as many of them as possible because i love cherries and their season is almost over. i'm always looking for new cherry ideas... trust me, there will be a treasure trove of excellent ways to use cherries in this roundup.

today i almost wrote about my cherry clafoutis dish. (try this one from the joy of baking). this simple, easy dessert is perfect for summer days when you don't want to spend a lot of time making something delicious...but, at the last moment, i decided to take a bit of a different approach. it is mid-summer and my thoughts have been turning toward preserving as much of the season's bounty as possible. don't get me wrong, i am eating as much fresh fruit and vegetables as i can. but i am also painfully aware of just how fast this season is whizzing by. it will be fall before you know it and canning, freezing or pickling my favorite summer produce is my way of coping. my weekly csa box has included these amazing italian green beens called romano beens, so i am canning them into "dilly beans". i have a ton of cucumbers, so pickles are on the to do list. loads of cherries? cherry balsamic vinegar is the perfect solution.

fruit balsamics are easy to make, last for a year and require no cooking. their intense sweet and tangy flavor works perfectly drizzled over ice cream, in marinades, added to salsa, mixed with extra virgin olive oil for a wonderful vinaigrette, splashed over roasted pork or simply poured over fresh fruit. incredibly versatile and amazingly good.

my recipe includes only three items...so it is vital that you use the best quality possible ingredients: local, organic/sustainably grown cherries, authentic balsamic vinegar from modena and a vanilla bean for a touch of sweetness. one note regarding the balsamic...check the label. real balsamic is from modena or reggio emilia, italy and made from the concentrated juice and must of white grapes...usually trebbiano... and then aged in a series of wooden barrels called a batteria. many commercial balsamics contain added sugar, coloring and other types of vinegars. there is a difference in taste, and i find the commercial versions bitter and a bit "off" . as always, i urge you to go for the real stuff...it is so worth it. note...you don't need the super aged (and wickedly expensive) ones...just look for a balsamic aged around 4 years. perfect for this recipe.

balsamic 1/2 filled to show off the beautiful cherries

one last point...i have made this recipe for years and always store the infusing vinegar and the finished product in my pantry... i use excellent quality ingredients, sterilize my jars, keep them in a cool dark place and have never had a problem with spoilage. if you want to be 100% safe, store this in the refrigerator. either way...make this before cherry season is over. you will be able to taste summer all year long.

when finished filling, balsamic will come to the top of the jar

cherry balsamic vinegar
3 1/2 cups pure balsamic vinegar from modena
1 cup organic ripe cherries
1 vanilla bean

1. pour the balsamic vinegar into a large, dry, sterilized jar with a tight fitting lid. (like a canning jar)

2. reserve 6 cherries and set aside. stem the rest. using a large chef's knife, gently crush the cherries to release their juice and add to the balsamic in the jar. (yes, pits and all)

3. split the bean lengthwise and, using a paring knife, scrape out the seeds. add the seeds and the bean pod to the cherry/balsamic mixture.

4. add the reserved whole cherries, cover the jar with the lid and...for safety...place in the refrigerator for 2-3 weeks. (or read my note about the pantry) the longer it sits the more intense the cherry flavor.

5. line a sieve/strainer with 4 layers of cheesecloth and pour in the cherry balsamic. reserve the 6 whole stemmed cherries. pour the vinegar into dry sterilized bottles, add the 6 whole cherries (1 or 2 to each bottle) and seal with self closures or corks. store the bottles in a cool, dark place. (or, as noted earlier, for maximum safety in the refrigerator). the cherry balsamic will keep for up to 1 year.

now it is your turn to participate in summer fest. simply leave your cucumber tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out all the other participating bloggers. their recipes sound amazing!

What’s Gaby Cooking: Cherry Chocolate Truffle Ice Cream

Big Girls Small Kitchen: Cherry Cornmeal Cake
Cooking With Elise: Roasted Cherries with Lavender and Almond Panna Cotta
Daydreamer Desserts: Cherry Crumble Cake
Ingredient Challenge Monday: Black Forest Ice Cream Done Two Ways
Spices and Aroma: Dilkush with Cherries
And Love It Too: Cherry-Pecan Chicken Salad
FN Dish: The Ultimate Cherry Pie
Daily*Dishin: Simple French Cherry Clafouti
Glory Foods: Collard Greens and Cherry Reduction
Chez Us: Gluten-Free Cherry Clafoutis
Virtually Homemade: Dark Chocolate Cherry Kuchen
In Jennie’s Kitchen: Cherry Conserves
The Sensitive Epicure: Gluten-Free Cherry Almond Clafouti
Cooking Channel: Very Cherry Sangria
Zaika Zabardast: Balsamic Cherry and Peach Crisp
Mooshu Jenne: Rainier Cherry Panna Cotta
Food2: A Very Cherry Recipe Round-Up
Virtually Vegan Mamma: Fresh Cherry and Almond Scones
CIA Dropout: Italian Cherry Cake
Sweet Life Bake: Honey-Tequila Pickled Cherries
Cooking With Books: Cherry Cooler
Recipe Girl: Cherry Limeade Pound Cake

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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a recipe for roasted beet soup...the most beautiful soup in the world?

2011-07-31T21:14:00.000-07:00

winter in napa lasted a long time this year...very long. like no spring kind of long. like cold and rainy through the middle of june kind of long. so our local spring and summer produce is all mixed up. everything is late. and, since i participate in a napa CSA, i have been experiencing this issue on a weekly basis. we have had beets, turnips, onions, carrots, garlic and greens daily since the middle of may...and, honestly, i am ready for beet and turnip season to be over. i think that is the key to eating seasonal, local food. just when you are getting tired of a particular item...poof, the season is over and you have to wait a year for it to return. (this philosophy does not work for tomatoes...i never get tired of tomatoes and their season is always way too short.)

so back to beets. i love them and have been preparing them a number of ways...i think roasted is my favorite, but i also love them raw in salads. i have a recipe for roasted and raw beets served with feta cheese on a bed of arugula and sprinkled with preserved meyer lemons that is out of this world.

today i made beet soup that tastes delicious and looks absolutely beautiful. the soup contains beets that are first roasted and then blended with carrots, red onion and green apple. it is subtlety spiced with chinese 5 powder and fresh herbs, then topped with tangy greek yogurt. i confess that i am now slightly addicted...and perhaps wishing beet season gives me just a couple more weeks. i want to make this again...(and again)

farmer's market roasted beet soup
1 lb red beets
2 tbsp extra virgin olive oil
3 carrots, unpeeled and chopped
1 medium red onion, coarsely chopped
1 green apple, unpeeled and chopped
3/4 tsp chinese 5 spice powder
3 cups water
1 fresh lemon basil sprig
1 fresh thyme sprig
1 fresh parsley sprig
kosher salt
freshly cracked black pepper
best quality extra virgin olive oil
1/4 cup greek yogurt
2 tbsp freshly snipped chives

preheat oven to 400 degrees F. roast beets by following the directions given in the post want some pink lentils with roasted beets? cool and peel, then coarsely chop. set aside
.
add the 2 tbsp extra virgin olive oil to stockpot over medium heat. add carrots, onion and apple to pot and sauté (stirring often) until onion is just translucent, about 15 minutes. add chinese 5 spice, pinch kosher salt, pinch black pepper and the beets . continue sautéing until onion just begins to caramelize, stirring frequently, about 5 additional minutes. add the water and herbs. allow soup to just come to a boil, reduce heat to very low, cover, and simmer for 1 hour stirring occasionally. remove herbs.

if you have an immersion blender (if not, go buy one now!), use this tool to puree soup until it is very smooth. ( if you don't have an immersion blender you can process in a regular blender, but please be very careful. let the soup cool to warm and add to blender in batches, when pureed, add back to soup pot)

add additional salt and pepper to taste. just before serving add 2 additional tablespoons best quality extra virgin olive oil to soup, stir and serve in bowls with a dollop of greek yogurt and a sprinkle of chives.

do you have favorite beet recipes? please share in the comments section of this post...thank you...
best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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maybe cucumber coolers with agave simple syrup?

2011-07-19T14:29:00.000-07:00

it is cucumber week at summerfest and i cannot wait to see all the recipes from the participating bloggers. i love cucumbers, but i must confess that i forget about them sometimes. i use them on sandwiches...have a favorite spicy cucumber salad that i shared last year...add them to my greek quinoa salad (a crucial ingredient for regular greek salads too)....and, of course, they are a staple in my summer gazpacho. my friend rachelle made delicious cucumber tea sandwiches for book club last week and that recipe is definitely being added to my list of cucumber ideas. but then i start to lose steam. what else can i do with this cold, crunchy, refreshing vegetable?

cucumbers contain mostly water and are a good source of vitamin C, silica, potassium and magnesium. their peel is full of beneficial fiber so i almost always use them peel on. i did some research regarding their other health benefits and was thrilled to find this review from the world's healthiest foods site:

"The silica in cucumber is an essential component of healthy connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone. Cucumber juice is often recommended as a source of silica to improve the complexion and health of the skin, plus cucumber's high water content makes it naturally hydrating, a must for glowing skin . Cucumbers are also used topically for various types of skin problems, including swelling under the eyes and sunburn. Two compounds in cucumbers, ascorbic acid and caffeic acid, prevent water retention, which may explain why cucumbers applied topically are often helpful for swollen eyes, burns and dermatitis. "

they had me at "a must for glowing skin". the article also reminded me of my cucumber cooler drink....perfect for the hot days of summer. i keep the cucumber in the refrigerator until the last minute and ensure the other ingredients are prepped and ready to go. then i peel and chop the cucumber and quickly throw everything in the blender, process and serve immediately so that it is ice cold when i serve. this recipe makes 2 drinks but is easily doubled or quadrupled. perfect for a party...(and it is pretty tasty turned into a cocktail too) note...this drink is one of the few times i peel cucumbers in recipes...the little bits of peel aren't especially nice in the drink ....but, if i am making it just for me and want all the health benefits possible, i skip the peeling step and call it a smoothie.

i also make an agave simple syrup to sweeten the drink. most simple syrups are equal parts water and sugar cooked until the sugar dissolves. i am trying to avoid white sugar whenever possible and decided to experiment with agave. since agave is already a liquid, it is not absolutely necessary to combine with the water, but i find that the reduced sweetness and thinner consistency works better in drinks. try the simple syrup if you have the time...if not, just add regular organic raw agave nectar...either way is delicious...

let me know what you think....and please share your favorite cucumber recipes in the comments section below.

cucumber cooler with agave simple syrup
agave simple syrup
1/4 cup water
1/4 cup organic agave nectar
combine water and agave nectar in small saucepan. heat over low heat just until simmering. turn off heat and let cool to room temperature.

1 organic english cucumber (or 2 garden cucumbers)
1/4 cup water
juice from 1 small lime
2 tbsp chopped mint
1/4 cup agave simple syrup (refrigerate the rest for another use)
4 ice cubes
mint leaves for garnish

peel cucumber. cut a few thin slices and reserve for garnish. cut the remaining cucumber into large pieces.
add all ingredients except garnishes to blender. pulse until liquefied, thick and frothy. serve immediately garnished with the mint and cucumber slices.
**note...this drink becomes a delicious cocktail by adding vodka, gin or tequila!

now it is your turn to participate in summer fest. simply leave your cucumber tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. be sure to check out all the other participating bloggers. their recipes sound amazing!

Pinch My Salt: Chilled Cucumber, Kefir and Avocado Soup
What’s Gaby Cooking: Cucumber-Basil Gimlet
In Jennie’s Kitchen: Radish-Cucumber Crostini
Big Girl Small Kitchen: Spicy Cucumber Salad with Shallot, Ginger and Mint
Grecian Kitchen: Summer Cucumber Salad
And Love It Too: Cucumber, Mint and Watermelon Salad
Cooking With My Kid: Cucumber Limeade
FN Dish: Summer Fest: Cucumber Recipes
Healthy Eats: Cool Cucumber Soup
Food for 7 Stages of Life: Cucumber Cherry Salsa
Cooking With Elise: Green Tea Cucumber Pops
Glory Foods: Cucumber and Shrimp Boat
Virtually Vegan Mama: Fire-Roasted Tomato and Cucumber Gazpacho
Food2: When Life Gives You Cucumbers, Make a Cucumber Cocktail
Cooking Channel: Cucumbers Stuffed with Crab-Mango Salad
Recipe Girl: Bread and Butter Pickles
Taste With the Eyes: Spicy Pickled Cucumbers with Wakame and Garlic Blossoms
Virtually Homemade: Cold Thai Cucumber-Mint Soup
Add a Pinch: Cucumber Tea Sandwiches
The Cultural Dish: Ahi Tuna with Cucumber Sauce and Salad
Daily*Dishin: Cool n’ Zesty Cukes: 7 Minute Summer in a Jar
Daydreamer Desserts: Cubanita Margarita
Purple Cook: Cucumber Gazpacho with Indian Flavored Shrimp Relish
Indian Simmer: Cucumber at its Best with Chaat Masala
Big Apple Nosh: Quick and Easy Homemade Pickles
Sweet Life Bake: Agua de Pepino
The Sensitive Epicure: Tzatziki with Grilled Gluten-Free Pitas and Fresh Cucumbers and Peppers
A Way to Garden: Cucumber-Growing Q&A and the Best Pickles
Cooking with Books: Summer Fest: Cucumbers

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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want a cool tip for grilling hamburgers?

2011-07-17T15:48:00.000-07:00

i am not a grilling expert. growing up, my dad was the barbecue master...the very traditional
mom-does-all-the-cooking-except-for-dad-at-the-grill kind of childhood. then, as an adult, we lived in san francisco for 15 years, and the cold & foggy summers did not lead to many outdoor cookouts. it wasn't until we moved to napa that i started experimenting with bbq. and by bbq, i mean grilling over coals....not using a gas grill. i wanted "authenticity"...not ease of use.

my initial attempts were not pretty. i struggled to get the coals lit...to get them to stay hot...and to figure out how long to cook the food. many of the first few dinners resulted in charred outsides...and rare (ok, raw!) exteriors. i did not have any "experts" around, so i learned by watching cooking shows, reading everything i could and experimenting, experimenting, experimenting....

the two best things i learned were #1...to use real hardwood charcoal...not the more common briquettes. hardwood burns hotter and cleaner, lights more easily and contains no impurities or chemicals. the brand i use is from whole foods and their hardwood comes from waste wood reclaimed from the lumber industry...so no trees were cut down for this product...reuse, repurpose, reimagine. tip #2...use a chimney starter. a chimney starter is an amazing tool which enables you to light the charcoal without any of that horrible smelling lighter fluid. you add newspaper to the bottom chamber, fill the top with the hardwood charcoal, light the paper and 15 minutes later...viola! your charcoals are hot and you are ready to spread them out and begin grilling. i love this device.

ok...experienced grillers are probably thinking "ah...duh! nothing new here" and they would be absolutely correct....these are truly the basics of grilling. but, since these tips helped me...i am hoping they will also be of use for other newbies. please feel free to share your favorite grilling ideas in the comments section of this post. i could use the help!

now...for that hamburger tip i promised. my hamburger patties always started out looking beautiful...carefully crafted, handled as little as possible, made from freshly ground grass fed beef....but as soon as i grilled them they puffed up...almost like a meatball!? i knew better than to smash them down with the spatula (never do that, you lose all the juices)...so i was a bit at a loss. then i read about the "thumbprint" tip. what a cool trick! after you form your patties, use your thumb to form an indention in the center of each one. exactly as if you are making thumbprint cookies. then grill as normal. the indention somehow keeps air from forming in the center so no more puffy burgers. how cool is that?

happy summer grilling everyone!

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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want a recipe for fresh peach cookies?

2011-07-05T00:11:00.000-07:00

it is peach week at summer fest and i couldn't be happier. i love summer...and i adore stone fruit....peaches, apricots, plums, pluots, nectarines, cherries...all are wonderful, but i think peaches are my favorite. i eat them almost every day when they are in season . i mean, how delicious are beautiful, ripe peaches with cold milk on cereal? or baked in a pie, crisp or cobbler? blended with yogurt and almond butter in a smoothie? grilled on the barbecue and served with vanilla ice cream? peach jam? chopped with onions, tomatoes and jalapeño peppers for salsa? oven roasted with balsamic vinegar? i could list hundreds of recipes...or just suggest finding a perfectly ripe peach and eating out of hand.

last summer i made the desserts for a good friend's wedding...she requested southern classics...and did not want a cake. so i made fresh peach pies with pecan/streusel topping and homemade vanilla ice cream....the perfect way to celebrate a very special day.

courtesy brooke cheshier

i love it when something that tastes as sweet and delicious as peaches is actually good for you...health food at its best. according to gayot.com :

"Though low in calories—one cup of sliced peaches has only 60 calories—and composed of 80 percent water, peaches are packed with fiber, vitamins, minerals, and carotenoids. The dose of fiber in peaches acts as a gentle laxative, aids digestion, and may also help combat cancer. The fruit is rich in cancer-fighting vitamin A in the form of beta carotene, as well as the immune-boosting vitamin C, which also protects against heart disease. Rich in iron and potassium, peaches help ensure proper functioning of cells, the balance of fluid and electrolytes in the body, and nerve signaling. Lutein and zeaxanthin—two carotenoids found in peaches—help guard against blindness caused by age-related macular degeneration."

oh...and one tip about peaches...eat the peel! much of the fiber and nutrients are contained in the peel. many recipes call for peeling...only do this if you are making something which requires a delicate texture...otherwise leave the peel on...grab all the nutrients you can.

it has been really hot this week so i planned a "non-party party". i contacted a bunch of my friends and told them we would be home all day sunday hanging out by the pool. i said..."stop by for a quick dip, or stay all afternoon...we will have plenty of food and drinks". i made a bunch of easy to make, easy to serve dishes, ensured we were well stocked in beer, wine and sunscreen and bought a ton of ice. dessert? fresh peach cookies served with vanilla ice cream drizzled with dulce de leche. how good does that sound?

the non-party was so much fun. the first guests arrived around 1:00 pm...the last ones left a bit after 10:00...in between, lots of friends, food, swimming, eating, drinking, talking, laughing...does not get better than that....

the cookies are a delicious and different way to use fresh peaches and, happily, they are good for you, too. equal parts fruit and cookie dough, they are made with spelt flour; a whole grain high in fiber. the cookies are low in fat and only lightly sweetened with agave nectar. let's see...a cookie full of fresh fruit, high fiber, low fat, low sugar and delicious? how cool is that?

fresh peach cookies
(cookies are best eaten within a day or two of baking)
3 cups spelt flour (or white whole wheat flour or unbleached white flour, but you lose the whole grain high fiber benefit with the white flour choice)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 tsp cinnamon
1 tsp ground ginger
1 tsp ground allspice
1/2 tsp ground nutmeg
2 large eggs
1/4 cup extra virgin olive oil
1/2 cup raw agave nectar
2 tsp pure vanilla extract
2 cups finely diced fresh peaches
1/2 cup unsweetened coconut flakes

preheat oven to 325 degrees. oil 2 baking sheets or line with silpat. set aside.

add the dry ingredients (the first 8 items of the recipe) to a bowl and stir to combine. in the bowl of a stand mixer, beat the eggs until frothy. add the olive oil, agave nectar and vanilla and beat until well mixed. add 1/2 the dry ingredients to the mixing bowl and beat until just combined. add the remaining dry ingredients and mix until combined. add the peaches and coconut and mix until incorporated into the dough. drop dough by teaspoonfuls onto prepared baking sheets, about 1 1/2 inches apart. bake 12 to 15 minutes in the preheated oven until golden brown. let the cookies cool on the baking sheets for a few minutes and then place on wire racks and allow to cool completely before serving.

now it is your turn to participate in summer fest. simply leave your fresh peach tip or recipe or favorite links in the comments below, and then go visit food network and do the same same.

the cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the participating blogs. yes, copy and paste them everywhere! that way, they are likely to be seen by the widest audience. everyone benefits, and some pretty great dialog starts simmering. have fun!

participating bloggers:
CIA Dropout: Peachy Keen Panna Cotta
What’s Gaby Cooking: Peach and Blueberry Cobbler
In Jennie’s Kitchen: Easy Peach Preserves
Daily Dishin: Fresh Peaches and Cream No-Bake Pie
Cooking With My Kid: Peach & Friends Cobbler Pie
White on Rice Couple: Peach Heirloom Tomato Salad
Cooking With Elise: Bruschetta with Grilled Peach Chutney
FN Dish: Summer Fest: Peach Recipes
Taste With The Eyes: Warm White Peach and Blackberry Cobbler
Recipe Girl: Fresh Peach Pie
A Way to Garden: Farm Fresh Peaches Frozen to Perfection
Sassy Radish: Peach, Apricot and Blueberry Cobbler with a Cornmeal Crust
Sweet Life Bake: Sweet Peach Ancho Chile Salsa
Indian Simmer: Indian Peach Gujiya
Pinch My Salt: Creamy Peach Smoothie
Dixie Chik Cooks: Peach Cobbler
Food2: 5 Killer Peach Flavored Cocktails
Healthy Eats: 8 Ways You Didn’t Know You Could Eat Peaches
Cooking Channel: Peaches on the Grill
Add a Pinch: My Grandmother’s Peach Cobbler
And Love It Too: Pan Seared Salmon with Fresh Peach Salsa
The Sensitive Epicure: A Summer Peach Tart, Gluten-Free
From My Corner of Saratoga: Double Caramel Peaches
She Wears Many Hats: Peach Wonton
I am Mommy: Peach Bread

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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garlic scape season is really short...want a recipe for white bean & garlic scape dip?

2011-06-29T06:00:00.000-07:00

what a treat to find a bunch of garlic scapes in my weekly CSA box. are you familiar with scapes? if not, go immediately to your farmer's market and ask for them. they are a soon-to-flower stalk that grows at the top of the garlic plant from between the leaves. these "flowers" have to be cut off to ensure the bulb receives the necessary energy required to grow into the garlic we know and love. this process is sort of like pinching the flowers off herb plants to aid in their growth. i love the clean, organic look of scapes...they curl into very interesting shapes...and make lovely casual floral arrangements which i use for a day or two prior to turning into a delicious treat.

many people discard the garlic scapes when harvesting...if you grow garlic do not let this happen. they are an amazingly tasty vegetable that can be used wherever you use garlic, green onions or chives. they taste like a milder version of fresh garlic with a bit less bite while still retaining tons of flavor. they can be chopped up and added to stir-fry, frittata, pasta or sautéed and added as a topping for pizza or bruschetta. you will find many ways to use...

garlic scapes are in season for only 3-4 weeks...one of the issues you deal with when trying to eat only local, in season, organic food...short harvest time frames. you have to be aware each week of what is ready ...and then snap up the items before the season is over. i ate scapes every day for a week....and wished i had bought more.

if you google garlic scapes, you will find loads of recipes for pesto. trust me...pick one...any one. then make it and serve with pasta or spread on toast/bruschetta. garlic scape pesto is delicious but i did not think the world needed another version....so instead of my pesto, i decided to share a recipe for a dip made with scapes, white beans, extra virgin olive oil and seasonings. easy, quick, delicious, healthy and versatile...how great is that?

i made this dip a couple of weeks ago when some friends decided at the last minute to come for drinks...they called and said "we have wine...we know you will have food..so we are coming over". good friends can do that. i had all the ingredients for the dip so i grilled some bread and drizzled with olive oil then added olives, preserved lemons, cheese and a crudités platter to the offering. everyone was happy!

white bean and garlic scape dip
6-8 garlic scapes, cut in large pieces
1 (15-ounce) can cannellini beans, drained and rinsed

2 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil, plus additional for drizzling
1/2 tsp red pepper flakes
sea salt
freshly cracked black pepper

add the scapes to the bowl of a food processor and pulse until roughly chopped. add the beans, lemon juice, half the olive oil and the red pepper flakes. pulse until chopped and mixed. with machine running, slowly pour the remaining oil in through the tube, stopping when you reach your desired texture (i.e. stop when still a bit chunky if you like texture...or keep whirring away until very smooth...whatever you like). add a pinch each of salt and pepper...taste and adjust seasonings as needed. place in a serving bowl and drizzle with additional extra virgin olive oil.

serve with pita chips, tortilla chips, crackers and/or a crudités platter. delicious spread on bruschetta. try as a sandwich spread with roast beef or chicken.

what is your favorite "gone in a blink of an eye" fruit or vegetable? asparagus? garlic scapes? fava beans? something else? please share with me in the comments section...and tell me your favorite way to prepare...

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page
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ecstatic for eggplant? a recipe for grilled, marinated eggplant sandwiches

2011-06-21T14:37:00.000-07:00

summer fest starts off this year with eggplant...and i could not be happier. when i was a kid, my mom used to make eggplant parmigiana...remember the 70's version? thick slices of eggplant dipped in seasoned breadcrumbs and fried? then layered in a casserole dish with tons of cheese and red sauce? i thought it was the greatest thing ever. it wasn't until years later that i ate grilled eggplant and realized the eggplant parmigiana dish did not actually allow you to taste the eggplant. breadcrumbs, cheese and red sauce yes...eggplant no. you know what?...eggplant is delicious...and a lighter touch is best. now i grill, roast, or marinate my eggplant and my "eggplant parmigiana" recipe consists of thinly sliced eggplant baked until tender and then layered in a casserole dish with fresh tomatoes, a little bit of fresh sauce, fresh basil, a sprinkling of cheese and topped with homemade breadcrumbs. lighter, fresher, delicious...

eggplant belongs to the nightshade family of vegetables, which also include tomatoes, sweet peppers and potatoes. eggplant peel contains an anthocyanin phytonutrient called nasunin. nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. eggplants are a rich source of phenolic compounds that function as antioxidants. eggplant also contains many vital nutrients and are low in calories as illustrated in the following chart:

(all nutrient facts and chart courtesy whfoods.com)

so eggplant is delicious and healthy...what could be better?

one of my favorite summer sandwiches includes grilled marinated eggplant. i use a technique i learned from my twitter friend judy witts francini a.k.a davina cucina...salting the sliced eggplant to remove the bitterness and avoid soaking up a ton of oil. then you simply grill and marinate in a mixture of e.v.oo, garlic, red pepper flakes and black pepper. when you are ready to make the sandwiches, you will use that delicious, flavorful oil to brush on the bread prior to gilling. imagine golden brown toasted bread, garlicky spicy eggplant, melted cheese and fresh basil.... amazingly good and easy to make. you will serve this dish all summer!

grilled eggplant slices marinating in the e.v.o.o. mixture

grilled marinated eggplant sandwiches
(note, gilling times are approx. depending on how hot your coals are...experiment the first time keeping careful watch to see how long it takes you)

1 globe eggplant
sea salt
1 cup extra virgin olive oil
6 cloves garlic, thinly sliced
1-2 tsp red chili pepper flakes
fresh cracked pepper
sourdough or french boule or loaf
fresh mozzarella cheese, sliced
fresh basil
(optional, fresh heirloom tomatoes in season)

cut eggplant into slices approx 1 inch thick. place in a large colander and sprinkle generously with sea salt. let sit for 1-2 hours.
prepare grill. i prefer wood charcoal for this recipe, but a gas grill works well also. ( alternatively, you can make this using a grill pan indoors.)

use a towel to blot off all the liquid which accumulates on the eggplant (it is very bitter). brush slices with olive oil to prevent burning and grill approx 4 minutes per side. remove from grill and layer in a baking pan. cover eggplant with remaining olive oil and sprinkle with sea salt, crushed red pepper (i use 2 teaspoons, but go with one if you want it less spicy), garlic and cracked black pepper. allow to marinate for a minimum of 1 hour...but longer if possible...up to 4 hours.

cut bread into slices approx 1 inch thick. create sandwiches by layering a couple slices of eggplant and 1 slice mozzarella cheese between two slices of bread. brush some of the olive oil from the eggplant dish onto the outside of both sides of each sandwich. grill 3-4 minutes per side, just until the bread is golden brown and the cheese has begun to melt. remove from grill, carefully remove the top piece of bread (sandwiches will be hot) and add some fresh basil and a slice of tomato if using. replace the bread slice and serve immediately.

here is my tip regarding using the grill for the eggplant sandwiches. i make this the same day i grill chicken or a large piece of meat. i grill the eggplant first and start the marinating process. then, i grill the chicken or meat...when finished, the coals are ready for the sandwiches. we either have a big feast, or i serve the sandwiches immediately and have barbecued chicken or steak or ribs prepared for a few days worth of meals.

now it is your turn to participate in summer fest. simply leave your eggplant tip or recipe or favorite links in the comments below, and then go visit foodnetwork.com and do the same same.

the cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the participating blogs. yes, copy and paste them everywhere! that way, they are likely to be seen by the widest audience. everyone benefits, and some pretty great dialog starts simmering. have fun!

participating blogs:

Food2: Around the Eggplant in Eight Ways
FN Dish: Grilled Eggplant Recipes
What’s Gaby Cooking: Eggplant Chips with a Cilantro Cashew Dipping Sauce
Taste with the Eyes: Indian Eggplant, Lemon Confit, Garlic, Thai Basil
Sassy Radish: Eggplant Caviar
The Little Kitchen: Roasted Zucchini and Eggplant Lasagna
Big Apple Nosh: Baba Ganoush

best,

diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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summer fest is almost here!

2011-06-17T19:07:00.000-07:00

yeah! heard from my twitter friend deb puchalla today....summer fest starts next week. deb has the coolest job ever. she currently is editorial director of foodnetwork.com, food.com, food2.com and cookingchanneltv.com. when i met her she was an editor with martha stewart living. deb, along with margaret roach another former "martha" person, started
summer fest a few years ago.

it works like this...each week a summer fruit or vegetable is selected and bloggers all over the world post recipes using that ingredient. they post their recipe on their blogs and as many other participating bloggers blogs as possible. they also encourage their readers to share their favorite tips, dishes or ways to eat/grow the item. you end up with a massive amount of ideas...perfect during the growing season when you might have too much produce...too little inspiration. it has become of of my favorite parts of summer.

my first contribution was in july 2008 and the topic was zucchini. we do this each week until summer ends. last year we kept the fun going until thanksgiving and switched the name to fall fest after labor day.

so here we go! next week's selection is eggplant. do you want to participate? read more at foodnetwork.com. if you are a fellow blogger, post an eggplant recipe on wednesday...if not, just check back here for my post....and feel free to share your favorite eggplant tips in the comments section...

summer fest 2011...this is going to be good...

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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want a recipe for rhubarb & strawberry crumble?

2011-06-07T12:45:00.000-07:00

so...what is the difference between a crisp and a crumble? summer is approaching (although here in napa you would never know it...it has been cold, cloudy and rainy for weeks!) and crisps/crumbles are the perfect, easy, delicious way to prepare the luscious fruit grown at this time of year. but what is the difference? definitions vary, but most agree that both desserts start with a bottom layer of fruit, but their toppings are a little bit different. crisp toppings are a mix of butter (or, in my case, olive oil), sugar, flour, oats and sometimes nuts. crumbles include a butter (e.v.o.o.), flour, sugar mixture called streusel. the three ingredients are mixed until crumbly and then cover the fruit. the finished products are very similar, but crisps have a higher proportion of fat to flour so are usually crisper and a bit richer. crumbles are more cake-like. both are delicious.

i posted my crisp recipe last fall and used apples & pears . today i am sharing my "kind of healthy" crumble. regular readers know i have been on a quest this year to take traditional recipes and make them a bit healthier. i think i have been brainwashed by my friend laura's quarterly cleanses and want my body to feel good after consuming delicious food...(i.e. not bloated, stuffed, heavy, too full)... emphasize delicious in that last sentence. it does me no good to create a healthy recipe if it tastes bad...or even marginal. i need to love it or am not satisfied. this crumble meets that criteria.

i used spelt flour instead of the more traditional white flour. spelt flour is an ancient whole grain with high water solubility. this allows its vital nutrients to be absorbed into the body very quickly. it also adds a bit of a nutty taste which i think works really well in crumbles. and, although it is NOT gluten free and therefore not suitable for people with celiac disease, many people sensitive to gluten report they can tolerate spelt flour. my other substitutes are agave nectar for sugar, extra virgin olive oil for butter and, because i like the taste better, instant tapioca in place of cornstarch or flour to thicken the fruit juices.

it embarrasses me a bit to admit that i have never cooked with rhubarb. growing up, i don't remember even eating it. so it was a terrific surprise to find 8 stalks in my csa box last week. rhubarb and strawberries are so often paired together that i decided this would be the perfect combo for my first attempt at using this fruit. i have heard rhubarb is very bitter so strawberries naturally add a bit of sweetness to balance everything out. guess what? i now am quite the rhubarb fan....how did i miss this my whole life? rhubarb is 95% water and is rich in potassium, vitamin c, dietary fiber and calcium. one cup of chopped rhubarb contains approx 26 calories. how great is that? i can convince myself that leftover crumble is a healthy breakfast option ha! actually, once in a while, it really is.... so enjoy after dinner, as an afternoon treat...or breakfast...i think even laura would approve....(but probably without the ice cream)

rhubarb and strawberry crumble

topping
2 1/2 cup spelt flour
2 teaspoons baking powder
1/4 cup agave nectar
zest of one lemon
3/4 cup extra virgin olive oil

filling
8 stalks rhubarb, chopped into 1-inch pieces
2 quarts strawberries hulled and quartered
juice of one lemon
3/4 cup agave syrup
4 tablespoons instant tapioca
pinch of sea salt

preheat oven to 375°F. in a mixing bowl combine spelt flour, baking powder, agave, lemon zest and olive oil. mix well. you will have a dense dough. set aside while preparing the filling.

add rhubarb, strawberries, lemon juice, agave, tapioca and a pinch of sea salt in a 12 x 8 baking dish. (my oval dish is approx the same size). stir to ensure ingredients are well mixed. using your fingers, break topping into small pieces and sprinkle over fruit . cover fruit with topping. place crumble on a foil lined baking sheet (to capture any drips), and bake until crumble topping is brown and crunchy and fruit is bubbling. (approx 40 to 50 minutes.)
let cool for a minimum of 35 minutes to allow fruit to gel. serve warm, room temperature or cold with your favorite vanilla ice cream

do you have favorite rhubarb recipes? please share them in the comments section. i am hoping for more rhubarb stalks in my csa box during the next few weeks.... what should i do with them?

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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quinoa...where have you been all my life?

2011-05-27T21:18:00.000-07:00

i would guess that three years ago most people in this country had never heard of quinoa. now it has become the darling of foodies. i see it everywhere...recipes in food magazines, on the menus of many restaurants, available at most supermarkets...and i must confess that i am a massive fan. quinoa is delicious...and really good for you. what could be better? i did a bit of research to understand exactly what quinoa was....thought it was a type of rice or grain...only to discover that it was actually a seed. the more i read...the more i am impressed by this "super food".

wholehealthmd.com describes quinoa this way"

"Nutritionally, quinoa might be considered a supergrain--although it is not really a grain, but the seed of a leafy plant that's distantly related to spinach. Quinoa has excellent reserves of Protein, and unlike other grains, is not missing the amino acid lysine, so the protein is more complete (a trait it shares with other "non-true" grains such as buckwheat and amaranth). The World Health Organization has rated the quality of protein in quinoa at least equivalent to that in milk. Quinoa offers more iron than other grains and contains high levels of potassium and riboflavin, as well as other B vitamins: B6, niacin, and thiamin. It is also a good source of magnesium, zinc, copper, and manganese, and has some folate (folic acid)."

since i am always looking for ways to add protein and iron to my diet, this is a major plus for me. quinoa is gluten free, easy to prepare, low in calories...and very versatile. quinoa comes in different colors ranging from ivory to tan to pale yellow to red to black. they all taste similar but i think the darker the color, the richer the taste. i am partial to red quinoa...but i like them all.

use quinoa to make salads, pilafs, stuffing, cooked hot for breakfast (like oatmeal), in baked goods...and on and on and on.

our last book club meeting had a salad theme for dinner. 8 members, so 8 different salads. all delicious. i decided to make a greek quinoa salad using red quinoa, sweet white onions, kalamata olives, english cucumber, red bell pepper, italian parsley and feta cheese tossed in a red wine vinegar vinaigrette. so good! i made way too much so, in addition to multiple servings at book club, we had it for lunch and dinner numerous times...including a picnic lunch with four friends (grilled chicken and the salad!)....another benefit is that it holds well so you can make it in advance.

so...it is the start of the memorial day weekend. picnics, barbecues, pool parties, days at the beach. need a salad suggestion? quinoa would be perfect!

greek quinoa salad
use organic produce if you can
2 cups red quinoa
4 cups water
1/2 sweet white onion diced
1 cup kalamata olives sliced
1 english cucumber, diced
1 red bell pepper, diced
1 cup fresh italian parsley, chopped
pinch sea salt
freshly cracked black pepper
1 cup crumbled feta cheese

red wine vinaigrette
1/4 cup red wine vinegar
1/4 cup seasoned rice vinegar
3/4 cup extra virgin olive oil
2 tablespoons dijon mustard
1 clove minced garlic
1 teaspoon fresh oregano, minced
pinch sea salt
combine all vinaigrette ingredients in jar with tight fitting lid. (i use mason jars) shake until thoroughly combined.

combine quinoa and water in medium saucepan. bring to a boil, reduce heat, cover and let simmer until water has evaporated (about 20-25 minutes). remove from heat and allow to cool. fluff with fork. place cooled quinoa in a large bowl. add 1/2 cup vinaigrette and stir to incorporate. add all vegetables and herbs and stir to combine. add another 1/2 cup vinaigrette and the feta cheese. taste before adding seasonings because the feta is pretty salty. season to taste. add additional vinaigrette if desired. serve cold or at room temperature.
(note...this makes a lot of salad...feel free to cut in half if you wish...you can even make just a qtr recipe...it divides easily)

happy memorial day everyone...do you make quinoa? how do you prepare?

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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what is caramel chocolate matzo crunch? (answer...an addictive, can't-stop-eating, treat)

2011-04-28T16:10:00.000-07:00

long story short...i was asked this year to prepare a Jewish Seder Meal. i am not Jewish, nor had i ever attended a Seder, so i did a ton of research to ensure everything was authentic and proper in addition to tasting delicious. i knew that dairy and meat were forbidden and that leavened grains were also not allowed, so extra virgin olive oil and almond milk were used in the garlic mashed potatoes, potato starch was used to thicken the gravy, matzo stood in for bread during dinner...and i followed instructions from about.com for preparing the seder plate.

dessert was a bit more of a challenge. no flour or dairy? what to make? i did some more research and came up with a number of options. then, a few days before the meal, my twitter/facebook friend davina cucina commented on a post from the blogger/writer david lebovitz about a recipe for matzo covered with caramel and topped with chocolate. oh man! this delicious sounding treat promised easy prep, quick and effortless execution, crowd pleasing results....i was sold. i checked google and saw a number of recipes...all pretty similar....all promising the same results. eureka! i found my dessert.

ok...so when i say this was a hit, i am under emphasizing the reaction. the dinner guests loved it. i mean seconds, thirds, fourths loved it. i mean, "can i take some home?" loved it. a couple of people actually gathered up all the crumbs to " use as a topping over ice cream". trust me...you must make it.... soon. you will make it often. since matzo is available year round, this may become your secret weapon for easy-but-impressive desserts.

are you sold yet? the recipe is as easy as this....cover the bottom of a rimmed baking sheet with a single layer of matzos. pour some hot caramel sauce (melted butter/margarine and brown sugar with a bit of salt and vanilla) over the matzos. bake for 15 minutes. remove from oven and top with chocolate chips (i used dark chocolate to avoid dairy, but semi-sweet works well too) let the chips sit for a few minutes to begin melting and then use an off-set spatula to spread the chocolate over the caramel. add toasted nuts if you wish... let harden, break into pieces...serve. i made half plain chocolate, half topped with toasted almonds. both were loved...but the almond topped ones were the fav for my group.

as i said, there are a ton of variations of this recipe on web searches...all very similar...but i liked david lebovitz's the best, so that is the one i used. he suggests topping the plain ones with flaked sea salt...that is how i will make it next time. he also notes that any type of cracker would work if you don't want matzos...even gluten free. i will post his recipe here...but i suggest you check out his site to read his descriptions. if i have not sold you...he will. plus, you should read his blog often anyway...he is brilliant!

the recipe below makes about 30 pieces of toffee. i was cooking for 100, so i made 8 batches. (actually, i made one big batch and just multiplied everything by eight. worked beautifully, so increase this to whatever quantity you need.) enjoy...

Chocolate Covered Caramelized Matzoh Crunch
from David Lebovitz
(red font, my notes)

4 to 6 sheets unsalted matzohs (look for boxes marked "for passover" during that time...otherwise regular matzos will do)1 cup (230g) unsalted butter, cut into chunks (or vegan margarine during passover, i use earth balance)1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup (80g) toasted sliced almonds (optional)

1. Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
Preheat the oven to 375F (190C).
2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

do you have a favorite, fast, easy go-to dessert recipe? please share in the comments section of this post.

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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who wants our "farmhouse french toast" recipe?

2011-04-15T11:18:00.000-07:00

i am such a sunday morning breakfast fan. the rest of the week i usually start my day with a smoothie...or oatmeal...or whole wheat toast and fruit. but sundays just do not seem complete without something a bit more BREAKFAST like. pancakes or waffles. biscuits and eggs. omelets. probably because i grew up in southern california, mexican food breakfasts like huevos rancheros, or scrambled eggs with onions, cheese and peppers (and loads of salsa) served with beans and tortillas are favorites of mine. i just love waking up to the sunday paper, the sport of the season on tv...football, basketball or baseball...and a wonderful breakfast. when it is sunny and warm enough to eat outside...even better.

french toast is one of those sunday breakfast foods that fit the bill perfectly. quick and easy, delicious, made from ingredients i usually have on hand. the key for me is thick, dense bread. i want my toast crunchy...and, because i don't like it overly sweet, i love the flavor of sourdough. i buy a loaf of unsliced bread on saturdays....use some saturday night with dinner...and then have the rest for sunday breakfast. the day old bread has just the texture needed for the french toast...and i can slice it as thick as i want.

the key, as always, is to use the freshest, best-quality-possible ingredients. i use fresh, organic, free-range eggs from hudson ranch, bread from model bakery here in napa, organic seasonings & fruit and, because i want it to not only taste delicious but be healthy, i use almond milk and just a tiny bit of agave nectar in the egg mixture...no refined sugar. as far as the maple syrup goes? i only use a little bit, but you are on your own for this one!

ok..it is friday as i write this...plenty of time to get your food shopping in for the weekend. maybe french toast on sunday morning? let me know what you plan to eat for breakfast...
farmhouse french toast
(serves 4)
ingredients
1 loaf dense sourdough bread, unsliced
2 large eggs
1/4 cup vanilla almond milk, unsweetened (or regular milk if you prefer)
1 tsp agave nectar
1 pinch kosher salt
1/4 teaspoon ground cinnamon
1/8 tsp ground nutmeg
extra virgin olive oil
maple syrup
strawberries, blueberries, peaches or whatever fruit you like

using a serrated knife, cut 4 slices, 1 inch thick each, from the loaf of bread. (reserve the rest for another use). cut each piece in half diagonally. set aside.
in a shallow dish, whisk together the eggs, almond milk, agave, salt and spices. (i use a baking dish).

add enough olive oil to lightly cover the bottom of a large skillet and heat oil until hot...but not smoking.
dip each slice in egg mixture using a fork to turn ensuring both sides are coated. add to skillet and cook until golden brown on both sides. serve immediately with maple syrup and fruit.

happy weekend,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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want the recipe for martha's meyer lemon pastry?

2011-04-04T19:59:00.000-07:00

photo by mara alderman

ok...if you subscribe to martha stewart living you already have this recipe...but if not, keep reading. (actually, please keep reading either way!). i rarely follow recipes exactly...always feel the need to tweak a bit. but in this case, no tweaks. not needed. perfect as is. so i thought i would tell you about it and post the recipe. trust me, the meyer lemon pastry is easy, effortless and delicious. plus it looks impressive so it is a perfect choice for entertaining and/or a potluck.

speaking of potlucks. my friend caitlin moved back to canada last summer because her green card expired. cait was a founding member of our book club and is a very good friend. when i heard she was coming to napa last month to celebrate her birthday, i was thrilled. her birthday party was held in the ever-so-cool design studio of another good friend, richard. he decided the party would be potluck and let everyone pick whatever they wanted to bring. our meyer lemon harvest was huge this year and i know caitlin loves lemon desserts so the category was an easy decision. i assumed there would be some sort of birthday cake so pie or tart seemed like a good addition to the assortment. in the "perfect timing" department, i was paging through the april 2011 martha stewart living magazine and discovered the beautiful and yummy tart on page 127. potluck item solved!

making the tart is as simple as poaching some meyer lemon slices in a sugar syrup, arranging them on puff pastry and then baking. honestly, the most time consuming part is slicing the lemons.

the recommended store bought puff pastry is from a company called dufour pastry kitchens and their product is delicious, 100% natural and full of real butter. homemade puff pastry is wonderful...but really, really, really time consuming. dufour is a time saving solution because the product is of such high quality. (as always, the ingredients really make the difference). their website states they will ship in 24 hours...but i buy mine at whole foods.

“Like Many Chefs I use Dufour, an all butter brand of Puff Pastry sold in specialty markets” – Wylie Dufresne – The New York Times

“We buy Pastry Shells from Dufour Pastry Kitchens – They’re phenomenal and we couldn't’t possibly be bothered to bake our own.” Serena Bass – Food & Wine

of course it was pouring rain the night of cait's party. my only concern was getting the tart there in one piece. so i forgot to take pictures. happily, cait sent me some she took with her iphone...so not perfect but you will get the idea. to see a beautiful photo, check out the one in the magazine martha stewart living or click here . (the photo in the magazine is stunning). make this tart now while meyer lemons are in season...you really must.

Martha Stewart Living, April 2011

Meyer Lemon Pastry
Yield
Makes one 11-by-14-inch tart; serves 9 .Add to Shopping List

Ingredients
2 cups water
1 cup granulated sugar
6 Meyer lemons, thinly sliced
1 package frozen puff pastry (14 oz), preferably Dufour, thawed
All-purpose flour, for surface
1 large egg, lightly beaten, for egg wash
Fine sanding sugar, for sprinkling
1 cup cold heavy cream
1/2 vanilla bean, split and scraped, pod reserved for another use

Directions
1.Bring water and granulated sugar to a simmer in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes.
2.Cut out a circle of parchment the size of the saucepan. Add lemons, and cover with parchment. Simmer gently until lemons are soft and translucent, about 1 1/2 hours.
3.Remove lemons from syrup, and transfer to a wire rack set over a baking sheet to drain. (MY NOTE...reserve the syrup)
4.Preheat oven to 400 degrees. Roll out puff pastry on a lightly floured surface to an 11-by-14-inch rectangle. Lightly score a 1-inch border around edges using a sharp paring knife. Brush entire surface of dough with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
5.Bake pastry until golden, 22 to 24 minutes. Let cool completely.
6.Meanwhile, whisk heavy cream and vanilla seeds with a mixer on medium speed until soft peaks form.
7.Top pastry with lemon slices. Serve with vanilla cream.

Cook's Note
Lemons can be refrigerated in syrup for up to 1 week.

(i served the tart with a bowl of whipped cream on the side. i also decided to not waste the lovely meyer lemon syrup reserved from the lemon slices. i cooked it down until it gelled and then served it in a bowl alongside the cream. i recommended people put a dollop of cream on each tart slice and then top with a bit of the lemon gelée...amazingly good)

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

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what in the world is "cheapie dessert"? and a recipe for homemade organic cake mix

2011-03-22T21:56:00.000-07:00

as always, it is impossible for me to just answer the question. i need to tell you a story...so...here goes...

last week was our book club meeting. i have told you about this group many times...we get together each month to discuss the selected book (we really do discuss the book), but the emphasis always seems to be on eating, drinking, talking and laughing. this month we read a visit from the goon squad by jennifer eagan. our hostess, my friend rachelle, sent the following message regarding the food theme:

"To fit in with the "time is a goon" theme, I thought it would be fun if we each brought a dish that played a significant role in either your childhood or in your family's history. OR, if that stumps you, bring something that you would like to make a significant part of your culinary future."

photo courtesy ashley nicole teplin

so i thought about all the dishes my mom is known for and for some reason decided it was time to immortalize her "cheapie dessert". you would have to know my mom to understand the significance of the name. let's just say my mom loves deals...and specials...and sales...and coupons. oh my! it is not like she is cheap...she is one of the most generous people you will ever meet. my sisters and i have to fight with her to pay for a meal...we never win. but tell her about a sale...and her eyes light up. it is a running joke in my family. i swear, you could be anywhere in the world with my mom and she will suggest a restaurant for dinner by saying "i just happen to have a coupon for buy one, get one". she has two freezers and they are always full because she cannot pass up a special at the market.

so, anyway, back to the dessert. i just found out by prepping for this story that the recipe is actually called dump cake (what a bad name!) and that it is pretty famous. i had no idea. when my sisters and i were really little, our next door neighbor mr hartzler taught my mom to make a version of the dessert i am going to share with you...but he never told her the name and we all assumed he invented the concoction. i have since learned it is called "dump cake" because you dump cherry or apple pie filling into a baking dish, top it with a box of dry cake mix, drizzle a stick of melted butter over the top and bake for a hour. i know it sounds weird and bad but everyone loves it.

my mom insisted i tell you that she made it because "in those days you could buy cake mix on sale for 79 cents a box and pie filling for 39 cents so it was really cheap to make". hence the "cheapie dessert" moniker. as she says, "it is now much more expensive to make, but people love it so i keep making it". and, i must admit, it is true...people love it. i have memories of my now almost 15 yr. old nephews asking for "heapie dessert" when they were two because they couldn't quite pronounce the c. my mom usually makes everything from scratch...and her cakes, cookies, cream puffs and brownies are amazing...but the "cheapie dessert" remains a mainstay. i think it is because it is so fast and easy.

so...with a name like "cheapie dessert", i knew it would be perfect for book club. but i decided to give it the napa farmhouse 1885 treatment. my goal was to reinvent this dish and make it healthy while retaining its easy, fast and delicious reputation. the fruit part was a no brainer...i make pies all the time, so a mixture of organic apples, with organic citrus zest/juice, seasonings and agave nectar was the easy part. the cake mix was a bit trickier because i honestly didn't know what was IN cake mix. after walking the baking aisles of the grocery store and studying the ingredients of a number of brands it seemed like...once you eliminated all the preservatives...the mix was flour, salt, sugar, baking powder and fat. so i experimented with proportions until i came up with a blend that i really like. to keep it "cleanse friendly" i have been using vegan "buttery" sticks...i like the brand "earth balance", but regular butter works just as well. best of all you can actually use this to make cakes!! but, today..."cheapie dessert"

when i told my mom about the revisions i made to her recipe she said, "diane you are pushing my buttons". when i told her my next experiment was to tweak it to use extra virgin olive oil and cornmeal with a blueberry filling she said "now you are really pulling my buttons" ?? :) but don't you think that sounds good?

so...to wrap up this long tale...book club girls loved the dessert, i have a blog story and the world now knows about "cheapie dessert"... success! oh, and try the recipe...it really is delicious...kind of a cross between a crisp and a cobbler. (and my version is not very expensive either...serves 10...maybe not "cheapie"...but reasonable)

did you grow up eating dump cake? if so, please tell me how you or your mom make it....

connie's "cheapie dessert" my way

cake mix topping
2 1/2 cups white whole wheat flour
1 tsp salt
1 tbsp + 1 tsp baking powder
1 cup organic sugar
1/2 cup agave nectar
1/4 cup vegan "butter", room temperature and cut into small pieces

filling
3 lbs organic apples (i used both granny smith & suncrisp), peeled and cut into 1/2 inch slices
zest of one meyer lemon + 2 tbsp juice
zest of one orange + 2 tbsp juice
1/2 cup agave nectar
1 1/2 tsp cinnamon
1/2 tsp chinese 5 spice powder

1/2 cup vegan "butter", melted
1/2 cup grapeseed oil

preheat oven to 350 degrees. butter (1 use vegan) a 2 qt shallow baking dish and set aside.

make the cake mix: combine the flour, salt and baking powder in a mixer or food processor and mix just to combine. add the sugar and agave nectar and pulse a couple of times. add the "butter" and pulse until thoroughly incorporated in the the dry mix. set aside.

make the filling: add the apples to a large bowl. add the lemon and orange zest and juice and the agave nectar and stir to combine. add the cinnamon and chinese 5 spice powder and stir until mixed.

pour the apple mixture into the prepared baking dish. using a large spoon scatter the cake mix topping over the apple mixture until the entire top is covered. you want about 1/2 inch of cake mix topping. **NOTE, you will have leftover mix, save for another cheapie or for baking a cake**, drizzle the melted butter over the top of the cake mix. drizzle the grapeseed oil over the butter.

place on rimmed baking sheet and bake for 1 hour, or until topping is golden brown and apples are bubbling. let sit 15 minutes and serve hot, warm or room temperature. delicious as is...even better with ice cream. (note, i have been eating ice cream make with coconut milk and sweetened with agave nectar. still in the "healthy" catagory...and amazingly good. i like the brand luna & larry's organic coconut bliss.) or just use your favorite organic ice cream....

with the best intentions, i brought home a piece of the dessert to photograph the next morning. i am so not a professional photographer and need the sun for halfway decent photos. i came into the kitchen to find peter eating the "cheapie dessert" for breakfast...he loved it! happy about that...but, sadly, no photos of cut pieces for the blog. if you make the dessert and decide to photograph the filling or a piece of the dessert...please send me a copy and i will add to this post :)

happy spring everyone and, mom...i love you!

best,
diane

diane padoven
founder/president

napa farmhouse 1885™
"live a green life of style™ "

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what's killing our buzz?

2011-03-04T14:00:00.000-08:00

i received the following email from slow food, usa regarding the diminishing bee population in north america. slow food asked me to forward the email to 20 of my friends...i thought i would take it one step further and share with all of you. please take a moment to read the post...and sign the petition...only takes a couple of seconds.
"Dear Diane,

Spring's going to be a lot quieter this year. Something is killing off almost 40% of North American honeybees each year, and it's threatening our entire food chain. Mounting scientific evidence suggests agricultural pesticides are one of the culprits.

The Environmental Protection Agency has the power to investigate and ban the pesticides thought to be responsible but, despite their own scientists' advice and under pressure from pesticides companies, they're dragging their feet.

Much of the plant-life we depend on for food exists thanks to honeybees. Now the bees are depending on us to return the favor. Click here to sign our petition calling on the EPA to solve the mystery that's killing our buzz.

Bees don't just make honey: from apples to lemons, much of the food we eat may disappear with the bees. Even milk and beef production could be threatened: guess what makes the plants that feed the cows? Our friend the honeybee.

What's more, bees add $15 billion to the annual US economy, and their loss will have a devastating impact on food production and food prices. But the EPA is under pressure to do nothing about it from pesticide companies and the pesticide 'scientists' those companies bankroll.

The EPA has already acknowledged it should look into the causes of "Colony Collapse Disorder". We need to counter the pesticide lobby's pressure and hold the EPA to that commitment, by sending them a message they can't ignore: click here for the petition.

Everyone stands to lose with the threat to our food chain known as CCD. That's why everyone needs to stand together to counter the pressure the EPA is under not to do it's job: protect the things we rely on to survive.

Many Slow Food chapters are also hosting screenings of a new CCD documentary, Vanishing of the Bees. It's a great way to get together in your community and learn more about what you can do to help solve this problem.

Time and again Slow Food members get together to celebrate the importance of food. It's now the time to take action to protect that which binds us together, and stand up for the bees that make it all possible.

Thanks for spreading the buzz,

The Slow Food USA team

PS - Can you help spread the buzz? For every 100 signatures we collect on our petition to protect the bees we depend on for our food, we'll send a bee-shaped postcard to the Director of the EPA’s Pesticide Programs. Imagine those on the wall the next time the pesticide lobby pops in!

Slow Food USA and the Slow Food USA Logo are registered trademarks of Slow Food USA.

20 Jay Street, Suite M04 Brooklyn, NY 11201 Tel: 718 260-8000 or 877 SlowFoo(d) Fax: 718 260-8068 info@slowfoodusa.org"

we are fortunate to have a lot of bees on our property(we try to be as organic as possible)...they especially love the lavender bushes and meyer lemon trees...and while i need to be a bit careful when harvesting...i attribute the amazing crops we get each year to the massive amount of bees swarming around. the declining bee population is a big concern to me....i appreciate your help!

photo courtesy show food, usa

best,

diane

diane padoven

founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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want a tip on going "green"? check out "rebinders"

2011-02-28T09:00:00.000-08:00

regular readers know that i usually write about food...local, organic or sustainably grown food...and share recipes that follow the philosophy " use the best quality possible ingredients and then don't muck it up with overly complicated techniques". but real food is only one way to be a bit greener. today i want to tell you about a company i discovered that is helping to promote landfill diversion (a philosophy we strongly support) and has created some really cool products.

i received samples of eco-friendly notebooks, binders, folders, cd covers and notepads from a company call rebinder with a request to review them. my policy regarding product reviews is:
1. i only blog about products i like and would personally use AND
2. the items must reflect our "live a green life of style" motto.

let me tell you...rebinder really meets the criteria...i am a fan.

a bit about rebinder from their website info page:

"Each year, over 500 metric tons of toxic PVC ends up in landfills as the result of vinyl binders that people use. Today we should expect more. Products should be made in our country, with our workers, out of responsible materials with the intention that no landfill be required. ReBinder meets that demand.

ReBinder is the only true zero waste office supply manufacturer and the brand of choice for customers looking for sustainable, quality office supplies. Assembled by a local, AbilityOne certified disabled workforce, all ReBinder product materials are sourced from responsibly managed forests and verified FSC and SFI certified sources. With each purchase of ReBinder products, solid waste, greenhouse gas, energy, tree and water consumption are reduced.

"ReBinder products have recently been nominated for the Best Office Products in North America. Learn more about our product line and how they stack up against traditional vinyl binders.

Making products responsibly means considering the source of the materials, the use of the products and where they end up at the end of their life. When used for Sales & Marketing, Events & Training or simply every day internal use, our innovative, durable and practical products raise both brand and environmental awareness while helping responsible organizations reduce solid waste and lower their carbon footprint.

Together, our customers have saved:
-Millions of pounds of greenhouse gases
-Millions of gallons of water
-Tens of thousands of trees
-Tens of billions of BTUs of energy
-Hundreds of tons of solid waste

As a privately owned business in Seattle, Washington, our philosophy embraces a balanced approach to providing exceptional value to our customers with products that reduce the environmental footprint of our industry and our customers."

rebinder sent me samples of their cd sleeves (called re-play and resleeve eliminating the need for plastic cd, dvd and computer disk sleeves and cases), tab dividers (retabs), recycled notebooks (rebinder) , a presentation folder ( repocket) and a really cool (my favorite) composition notebook (rewrite). the items are made from recycled corrugated cardboard or chipboard. their "kraft paper" brown look is clean and elegant with a terrific feel. i love they way they look. i would use them for storage, filing and organization at both home and work offices. my only call out is i don't think they would be durable for heavy daily use....but all other needs...perfect. i have begun to use my samples...will keep you posted on the durability factor.

i love the eco-friendly components of this product line. i love the look. i admire their commitment to strong corporate citizenship and giving back demonstrated with their hiring a certified disabled workforce. good people, terrific items...check them out.

to view their line and to learn more about the company, please visit the rebinder website.

best,
diane

diane padoven

founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. Tomoson Product review & giveaway Disclosure.