Napa Farmhouse 1885™

I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.

Showing posts with label casseroles. Show all posts

Wednesday, January 27, 2016

One Skillet Mac & Cheese

I love traditional Mac & Cheese recipes but am always looking for ways to simplify the process. And, because I have almost always lived in potential drought conditions, I have a problem with dumping the big pot of water used to boil the noodles. So I was thrilled to find this recipe from Martha Stewart Living which cooks everything in one pot...the cheese sauce is the liquid used to cook the macaroni. Fantastic.

When I post a recipe, it is usually a dish that I have created or one that I made so many tweaks to someone else's version that I list "adapted from" to give proper credit. This Mac & Cheese is an exception in that I followed the instructions exactly and made only minor, insignificant changes to the ingredients. My purpose today is to share this cheesy deliciousness and to provide some tips that I learned while testing. My hints are listed in red font. MSL provided a video with further clarification. Click here to view...and make this tonight! Enjoy.

One Skillet Mac & Cheese
(from Martha Stewart Living)
serves 8

6 tablespoons unsalted butter

1 cup fresh breadcrumbs (I used whole wheat panko)
1/4 cup grated Parmesan (I used shredded)
1 small yellow onion, diced small
1/2 cup all-purpose flour
6 cups 2% milk
3/4 pound elbow macaroni (I used regular and gluten-free without any difference)
3 cups grated sharp white cheddar
1 cup grated Gruyere
1 teaspoon Dijon mustard
Salt and pepper
Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
Add onion to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping the bottom of the pan, until tender, about 6 minutes. (This is where you will need to experiment. Some comments on the MSL site stated their final result was gummy. I found that the noodles at this point need to be very al dente...not hard...but with a lot of texture. The noodles will continue cooking in the following steps. I found that 5 minutes of cooking worked for me, but everyone will be different due to elevation, stovetops and your definition of "simmer." My version had small bubbles around the sides of the pan. I made this dish a couple of times to get it right for me. Do not be afraid to test. Just try not to overcook at this stage.) Remove from heat, stir in remaining cheese and the mustard, and season with salt and pepper. (Have all your ingredients prepped and ready to go. Again, the noodles will continue cooking, so work quickly during this step. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes. (Watch closely so your topping gets good and brown but does not burn)
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It is Mac & Cheese week at Food Network's Comfort Food Feast roundup. Do you have a favorite mac & cheese recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: White Cheddar Mac 'n Cheese Casserole
Creative Culinary: Green Chile Mac and Cheese
The Wimpy Vegetarian: Bang Bang Cauliflower Mac ’n Cheese
The Mom 100: Creamy Four Cheese Penne Rigate
Healthy Eats: 5 Reasons to Put Down That Box of Mac and Cheese
Taste with the Eyes: Mac and Cheese, Ham, Carrot, Celery, Onion {gluten-free}
In Jennie's Kitchen: Cacio e Pepe
Napa Farmhouse 1885: One Skillet Mac & Cheese
Red or Green: Three Perfect Mac & Cheese Recipes For Winter
From My Corner of Saratoga: Buffalo Mac n Cheese Recipe
FN Dish: Here's How to Eat Mac and Cheese for Breakfast, Lunch and Dinner

best,

diane

napa farmhouse 1885

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MoseyLove

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Wednesday, January 20, 2016

Mashed Russet & Sweet Potato Casserole

This is my new favorite mashed potato dish. Imagine a layer of delicious mashed sweet potatoes topped with a layer of mashed russets and sprinkled with fried leeks? So good.

I saw this recipe last year in Martha Stewart Living and decided to add it to my Thanksgiving menu. It was such a hit that I made it again for Christmas Day dinner (different crowd). When my twin 19 yr old nephews came for a week of skiing after Christmas (6'5" each with huge appetites) I made these potatoes to serve alongside a smothered pork chop dish and, once again, every bit was demolished. Yes, this recipe is a keeper.

Martha's recipe is very rich, full of whole milk, cream, and butter...ok for major holidays, not so much for my regular diet.I have lightened it up by using nut milk and extra virgin olive oil to serve for regular weeknight dinners. Martha coats the leeks with flour and then deep fries. I just saute mine in olive oil and skip the coating. Both ways are delicious, pretty (the mix of orange and white is stunning on the plate) and easy. I will be making this dish all winter. Enjoy!

Mashed Russet & Sweet Potato Casserole
adapted from Martha Stewart Living
(serves 10)

2 pounds sweet potatoes

2pounds russet potatoes

3/4 cup milk (whole or your favorite nut milk)

3/4 cup heavy cream or additional nut milk

1 1/2 sticks unsalted butter, melted (or equal amount olive oil)

1 leek, white and light green parts, well washed and cut into 1/4 inch rounds

Extra virgin olive oil

Sea salt

Black pepper

Preheat oven to 425 degrees. Butter or oil a shallow 2 qt baking dish. Set aside.

Cut unpeeled potatoes into 1/2 inch pieces keeping russet and sweet separate.

In separate medium saucepans, add the sweet and russet potatoes. Cover with an inch of water, 2 teaspoons salt each, and bring to a boil. Cook until fork-tender, 8-9 minutes. Drain and return to their pans.

In a large glass measuring cup add the milk, cream, butter (or olive oil) and whisk to combine. Divide milk mixture equally between saucepans. Mash potatoes until smooth. Season to taste with salt and pepper. Spread the mashed sweet potatoes in the bottom of the prepared baking dish. Smooth to even. Top with the mashed russet potatoes. Spread evenly to edges.

Bake in preheated oven for 25-30 minutes. *

While potatoes are baking, heat a small frying pan until hot. Cover with 1/4 inch olive oil and the leeks. Fry until leeks begin to caramelize with the edges just turning brown.

Top the potatoes with the leeks and drizzle the olive oil from the pan over the dish. Serve.

*The potatoes can be prepared one day ahead. Do not bake until right before you plan to serve. Refrigerate after placing in baking dish. Bring to room temperature before placing in the oven. Prepare leeks right before serving.

Other potato recipes you may enjoy:

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

Creative Culinary: Bacon and Caramelized Onion Potato Salad
Homemade Delish: Parmesan-Crusted Potato Wedges
Elephants and the Coconut Trees: Stir-Fried Purple Potatoes
Healthy Eats: 6 Better Ways to Eat Potatoes
In Jennie's Kitchen: Slow Cooked Baked Potatoes
Taste with the Eyes: Flatbread Pizza: Potato, Arugula, Sour Cream, Chives, Olive, Truffle, Lemon
Napa Farmhouse 1885: Mashed Russet and Sweet Potato Casserole
Red or Green: Taco Stuffed Baked Potatoes
The Wimpy Vegetarian: Sweet Potatoes Anna with Apples and Raisins
From My Corner of Saratoga: Air Fried French Fries
FN Dish: 5 Downright Perfect Potato Dishes

best,

diane

napa farmhouse 1885

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California Girl in Taos

MoseyLove

napa farmhouse 1885

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

Tuesday, December 8, 2015

Rye & Roasted Butternut Squash Dressing

Each Fall I eagerly pour through the November editions of every food magazine I can find exploring all the different Thanksgiving recipes. Sometimes I give them a try..., most of the time I stick with my family's favorite traditional dishes. Last year I took a leap and made an intriguing dressing from Sunset Magazine made with rye and sourdough bread, roasted butternut squash, mushrooms and mushroom broth. Oh, my! This is my new "traditional" dressing, to be repeated each year. I love it so much I am making again for Christmas dinner.

The recipe is vegan and perfect for the vegetarians at your holiday table. This year, I added vegan smoked apple-sage sausage that vegetarians and meat-eaters both love. You can make the dressing the day before (up to the adding to a greased baking dish stage) and then bake the day of your party, Of course, it is delicious with turkey, but Christmas day dinner with a prime rib roast? Sublime.

Oh and here is a tip. Fry some of the leftovers the next morning and top with a poached egg. This is crazy good. Happy Holidays everyone!

Rye & Roasted Butternut Squash Dressing
From Sunset Magazine
(makes 16 cups)

1 1/2 pounds cubed butternut squash
3 tablespoons olive oil, divided
1 medium onion, chopped
2 large garlic cloves, chopped
8 ounces cremini mushrooms, sliced
2 celery stalks, chopped

1 lb vegetarian (or not) apple-sage sausage (optional)
3/4 teaspoon kosher salt
1 loaf (1 lb.) stale artisan-style rye bread, cubed
1 loaf (1) stale sourdough bread, cubed
3 to 4 cups reduced-sodium mushroom or vegetable broth, warmed
1/2 cup chopped flat-leaf parsley

sea salt

black pepper

Preheat oven to 375°. Toss squash with 1 tbsp. oil. Sprinkle with seas salt and pepper Spread out on a rimmed baking sheet lined with parchment paper and roast until tender when pierced with a fork, about 15 minutes.

Meanwhile, heat remaining 2 tbsp. oil in a large frying pan. Cook onion, garlic, mushrooms, and celery, stirring often, until softened and starting to brown. Sprinkle with salt, then transfer to a large mixing bowl.

Cut sausage into slices 1/2 inch thick and saute in the now empty skillet for 2 minutes per side (add a little bit of olive oil to coat the pan) Add sausage to the bowl with vegetables.

Add bread cubes, roasted squash, broth, and parsley; toss gently to combine. Transfer to a greased 9- by 13-in. baking dish.

Bake at 350° until warm in the center and top is just toasted and crusty, about 1 hour.

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

Feed Me Phoebe: Butternut Squash Gratin with Gruyere and Pistachios
The Lemon Bowl: Spinach and Artichoke Stuffed Mushrooms
Homemade Delish: Fennel and Potato Gratin
The Mom 100: Broccoli Rabe with Preserved Lemon
Napa Farmhouse 1885: Rye & Roasted Butternut Squash Dressing
Red or Green: Green Beans with Chipotle Butter
The Mediterranean Dish: Shrimp Bruschetta
The Wimpy Vegetarian: Fail-Proof Cheesy Mashed Potatoes
Elephants and the Coconut Trees: Lobster, Artichoke and Spinach Bake
Creative Culinary: Baked Mushrooms in a Parmesan Cream Sauce
Healthy Eats: 7 Holiday Sides That Won't Spoil Dessert
FN Dish: 5 Indulgent Side Dishes to Deck Your Holiday Table

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove

napa farmhouse 1885

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

Wednesday, September 30, 2015

Sweet Potato, Green Onion & Herb Pommes Anna

I love this recipe. Traditionally, Pommes Anna is made with potatoes, butter, salt, and pepper. Four perfect ingredients resulting in a delicious dish to serve alongside roast chicken or beef and sauteed greens. Or, as a breakfast or brunch item topped with a poached egg. Sometimes I make a large green salad and serve with a wedge of the Pommes Anna sprinkled with a nice handful of shredded Parmigiano-Reggiano. Perfect for brunch, lunch or a light supper.

Today I used sweet potatoes in place of the more typical potatoes, and the results were delicious. I combined chile-infused olive oil with the butter for a bit of heat and added green onions, rosemary, and fresh thyme. I used Japanese sweet potatoes which have a deep purple skin and creamy white flesh. The more typical variety will result in a golden orange color. Both so very beautiful. The sweetness of these potatoes combined with the spice from the chile oil and the caramelized onions makes this a dish I will serve all fall and winter. Is it too early to begin planning Thanksgiving dinner?

The skillet is flipped after cooking, so the bottom becomes the top. This results in a beautiful dark caramelized top with crispy sweet potatoes and a soft, melt-in-your-mouth center. Try these sweet potatoes. You will be very happy.

Sweet Potato, Green Onion & Herb Pommes Anna
(serves 6)

3 sweet potatoes (about 3 pounds total) scrubbed and unpeeled.
3 tablespoons butter, divided
2 tablespoons chile infused extra virgin olive oil (or 2 tablespoons extra-virgin olive oil plus 1 tsp dried red chili flakes)
1 tablespoon flour
2 green onions, chopped (white and green parts)
1 tablespoon fresh rosemary, minced
1 teaspoon fresh thyme
sea salt
freshly ground black pepper

Heat oven to 400 degrees.

Slice the sweet potatoes thinly (about 1/8 inch thick) using a sharp knife, slicing blade of a food processor, or a mandoline. (I do not have a mandoline, so I used my Cuisinart.)

Add 1 tablespoon butter, the olive oil, flour, a teaspoon each sea salt and pepper (and chili flakes if using) into a large bowl. Microwave for 60 seconds or until butter is melted. Add sliced sweet potatoes and stir until all potatoes are coated with the butter/olive oil mixture.

Add 2 tablespoons butter into a 9 inch cast iron skillet. Place skillet in preheated oven for 2-3 minutes, or until butter is melted. Place the potatoes in overlapping, concentric circles until the bottom of the skillet is covered. Sprinkle some of the onion and herbs over the top. Repeat these two steps until all of the ingredients are used.

Cover skillet with foil and place an oven safe plate on top of the foil to weigh down the potatoes. *Note, the plate must be smaller than the diameter of the skillet, so it rests directly on top of the potatoes...not as a cover for the pan. Bake in preheated oven for 30 minutes. Remove plate and foil and bake for an additional 20-30 minutes or until the sweet potatoes in the center of the skillet can be easily pierced with a sharp knife and the top is golden brown and crispy.

Remove from oven and allow to rest for 15 minutes. Place a plate over the skillet, flip and remove the skillet. The galette should be resting on the plate. If not, run a sharp knife around the edge of the skillet and try again.

To serve, you can cut the galette into wedges or, do what I do and use a spoon to scoop out each portion. I like this technique because the potato rounds are emphasized, and I think it looks prettier. Either way works.

Serve immediately.

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