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 cheese. Show all posts

Tuesday, May 24, 2016

Three Spring Vegetable Bruschetta Recipes For A Memorial Day Feast

There is just something amazing about sauteed or roasted fresh vegetables piled on top of delicious grilled french or sourdough bread. The toast is rubbed with a garlic clove and drizzled with excellent, fruity extra virgin olive oil. I often have this for dinner with a glass of good wine. It makes me happy.
So happy that I decided to serve a bruschetta assortment for my Memorial Day party this year. Three different types, a big hunk of Parmigiano-Reggiano cheese, some salami, and the aforementioned wine. Sounds perfect!

Fava Beans

My first bruschetta is topped with a delicious, garlicky, fava bean spread. I first shared the recipe back in 2009. Click here for the whole story but, to save you time; I reprinted the recipe below:

Fava Bean Spread Bruschetta

3 pounds favas, peeled and skinned (follow the technique in the 2009 post)

3 tbsp extra virgin olive oil

3 peeled garlic cloves, smashed

additional extra virgin olive oil

grey salt

freshly cracked black pepper

tiny pinch red pepper flakes (optional)

Add favas, 3 tbsp olive oil and garlic cloves to saute pan. Cook until the favas are tender and can be mashed easily when pressed with a spoon (10-15 minutes). Stir occasionally during this step and add a bit more oil if necessary. When favas are cooked, put the entire contents of saute pan...favas, garlic and the olive oil...into a food processor or blender. Pulse until you have a chunky paste...I like some texture...but keep going until it is as smooth as you like. Add additional olive oil and pulse again. The amount of oil depends on your preference. Start with 2 tbsp. Add the red pepper flakes...pulse again and season to taste...add additional oil if needed to achieve a smooth, spreadable puree.

Serve the fava bean spread with slices of bruschetta and pecorino or Parmigiano-Reggiano. I spread some puree on a slice of bruschetta, top with a bit of cheese, drizzle additional extra virgin olive oil (best quality is important with this) and sprinkle a bit of grey salt....amazingly good!

Fava beans, peeled and unpeeled

Two other bruschetta recipes to try:

Happy Memorial Day Everyone!

It is "Memorial Day Side dish" week at Food Network's Sensational Sides roundup. Do you have a favorite spring 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.

The Lemon Bowl: Greek Pasta Salad
Creative Culinary: French Potato Salad with Mustard and Fines Herbes
Napa Farmhouse 1885: Three Spring Vegetable Bruschetta Recipes For A Memorial Day Feast
In Jennie's Kitchen: Pulled Pork & Cabbage Salad
Feed Me Phoebe: Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce
Devour: Red, White and Blue Sides for a Patriotic Memorial Day Picnic
Healthy Eats: 6 Veggie-Packed Sides for a Lighter Memorial Day Feast
Elephants and the Coconut Trees: Pineapple and Shrimp Fried Rice
Taste with the Eyes: Holiday Weekend Brunch: Shakshuka with Avocado, Epazote, Pinot Beans
The Wimpy Vegetarian: Healthy Mexican Casserole
FN Dish: 6 Memorial Day Sides That'll Get More Attention Than the Mains

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, April 13, 2016

Asparagus, Onion & Pesto Pizza

Asparagus season. That signals spring to me. I can eat it almost every day. Raw, steamed, blanched, sauteed, stirfried...all delicious. But my favorite way to prepare is to roast. Roasting brings out a sweet, smoky flavor that is intoxicating. Perfect as is, even better when paired with cheese. So, pizza? Yes, pizza.

The beauty of pizza (aside from the taste) is the versatility. This recipe is a great example. Today's version includes red onion and two kinds of cheese, but you could add roasted garlic, red pepper, greens, spring onions, sundried tomatoes packed in oil; whatever you like. You could create a party menu by putting out all of these options, the dough, and pesto and letting your guests create their own masterpieces.

Now, about the chili oil. To me, this is an essential ingredient. The smoky/hot oil adds the perfect bit of heat which complements the asparagus and cheese. Set out a bottle next to the pizza. I bet it will get lots of use. Happy spring.

Pizza, Onion & Pesto Pizza
(makes1 pizza)

8 oz. asparagus
extra virgin olive oil
2 tablespoons best quality balsamic vinegar
purchased pizza dough for 1 pizza (or homemade if you have the time)
1 tablespoon flour
1/2 cup basil pesto (purchased or homemade)
1 cup shredded mozzarella cheese
1/2 cup red onion, chopped
1/2 cup Parmigiano-Reggiano cheese, shredded
sea salt
black pepper
Calabrian chili oil

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

Snap off the woody ends of the asparagus and peel if stringy. (You probably will only need to peel very thick stalks. Thin stalks are usually fine as is). Place asparagus in single layer on prepared sheet and drizzle with olive oil. Using your hands, roll the asparagus in oil until coated on all sides. Drizzle balsamic vinegar over asparagus. Generously season with salt and pepper.

Roast in the oven for 15-30 minutes or until the asparagus are beginning to brown and caramelize. Cooking time depends on the thickness of the stalks. Remove from oven and set aside. Do not turn off oven.

Prepare raw dough according to package directions. Turn a baking sheet upside down and sprinkle bottom of the pan with flour. Place pizza dough circle on top of floured baking sheet Spread pesto evenly on raw dough leaving a 1-inch border of dough uncovered. Top pesto with mozzarella cheese. Arrange roasted asparagus and onion over cheese. Slide dough off pan directly onto rack in oven (place the pan on the rack below pizza to catch drips) and bake for 10 minutes. Remove from oven and sprinkle Parmigiano-Reggiano cheese over pizza. Add back to oven and bake an additional 5-7 minutes or until crust is golden brown and cheese bubbling.

Remove from oven, cut into slices, and serve drizzling the chili oil over pizza if desired (Highly recommended)

Other Asparagus Recipes You May Enjoy:

It is Asparagus week at Food Network's Sensational Sides roundup. Do you have a favorite asparagus 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 Wrapped Asparagus with Garlic and Parsley
Homemade Delish: Asparagus Crostini
Devour: 25 Ways to Use Asparagus
Feed Me Phoebe: Spring Quinoa Mujadara with Asparagus
In Jennie's Kitchen: Asparagus & Arugula Panzanella
Healthy Eats: 5 Fresher Ways to Prepare Asparagus
Napa Farmhouse 1885: Asparagus, Onion & Pesto Pizza
Red or Green: Roasted Asparagus with Spicy Thousand Island Dressing
The Mom 100: Millet Greens Salad
Taste with the Eyes: Modern Asparagus Spring Rolls - Red Chili, Black Sesame, Almond
FN Dish: 6 Ways to Bundle Up Asparagus This Spring

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove

napa farmhouse 1885

Promote Your Page Too

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

Tuesday, February 23, 2016

Six Pizza Recipes For Your Academy Awards Party

Pizza is one of my favorite foods. I love classic and unusual toppings and love to serve an array of different combinations at parties. A buffet filled with a large salad, 4-5 different pizzas, plenty of red wine and dinner is served. Today I decided to share some of my favorite pizza recipes. Which ones will you try?

Tostada Pizza

(makes one 14 oz pizza)

I love pizza. I love Mexican food. Why not combine the two? I am one of those people who loves cold crisp salads piled on hot foods. Like salad on top of my pizza. I often order tostadas in Mexican restaurants. So...viola... Tostada Pizza. Thin crispy crust, fried beans, melted cheese, romaine lettuce tossed with ranch dressing, and traditional taco toppings such as chopped onions, shredded cheese, salsa, and olives. The final touch is crushed corn tortilla chips. So very good! I think this is going on my Academy Awards party menu this Sunday.

I/2 pizza dough recipe (homemade or store bought)

1/2 cup refried beans

1/2 cup shredded sharp cheddar cheese, divided

1 cup torn romaine lettuce

1-2 tablespoons ranch dressing

2 tablespoons kalamata olives, chopped

1/4 cup crushed corn tortilla chips

chopped red onion

salsa

sour cream (if desired)

Preheat oven to 450 degrees. Add dough ball to lightly floured work surface. Using a rolling pin, roll into a 14-inch circle. (It does not have to be perfect. A rustic look is more authentic.) Roll the dough up around the rolling pin to make it easier to move. Unroll the dough onto a 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 the pan.) Spread beans over pizza dough. Sprinkle 1/2 of cheese over beans. Bake in preheated oven 15-25 minutes or until the crust is golden brown and the cheese is bubbling. Remove from oven.

Toss lettuce with ranch dressing. Top with remaining cheese, olives, and tortilla chips. Add onion, salsa and sour cream as desired. Cut into wedges and serve.

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Spicy Pizza with Garlic Confit & Pesto

I discovered this pizza at an Italian restaurant in Santa Fe, New Mexico a few years ago and decided I needed to recreate it for myself. Very thin crust spread with a smidge of very flavorful tomato sauce and fresh buffalo cheese, topped with garlic confit, roasted jalapeno peppers and then drizzled with olive oil and basil pesto. So delicious. This one is a keeper!

1 head garlic
extra virgin olive oil
1/4 teaspoon dried red pepper flakes
1 small jalapeno pepper, diced
1/2 white onion, diced
1 750 g (26.46 oz) box Italian chopped tomatoes (I like the Pomi brand)
1/2 tsp dried oregano
1 14 inch pizza crust (dough recipe here) or high-quality store-bought
8 oz buffalo mozzarella, sliced
basil pesto (recipe follows)
sea salt
black pepper

Preheat oven to 450 degrees.

Peel garlic from head and place in a medium saucepan. Cover with 1 cup extra virgin olive oil, a pinch each salt and pepper and the red pepper flakes. Heat over medium-low heat for 45 minutes or until the garlic is very soft and spreadable. Let cool in the oil. Set aside.

Add jalapeno to pie plate and roast in oven 5 minutes or until soft. Do not let brown. Remove from oven and set aside. Do not turn off oven.

Saute onion in 1 tbsp olive oil in medium saucepan until translucent. Add tomatoes, oregano and a small pinch each salt and pepper. Bring to a boil, reduce heat and simmer 40 minutes or until slightly thickened. Set aside.

Assembly:
Add dough ball to lightly floured work surface. Using a rolling pin, roll into a 14-inch circle. (It does not have to be perfect. A rustic look is more authentic.) Roll the dough up around the rolling pin to make it easier to move. Unroll the dough onto a 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 the pan.) Prick dough with a fork all over and bake 10 minutes.

Remove from oven and spread 1 1/2 cups prepared tomato sauce over dough. Cover with mozzarella cheese. Sprinkle with the jalapeno and drizzle pesto over pizza. Top with the garlic confit and place pizza in preheated oven. Bake an additional 15 minutes or until the crust is golden brown and the cheese is bubbling. Remove from oven and drizzle a little of the oil from the confit over the pizza. Cut into wedges and serve immediately.

Pesto
1/2 cup pine nuts
2 oz Parmigiano-Reggiano cheese, cut into 2 pieces
2 garlic cloves
1 fresh red cayenne pepper (or other fresh hot red pepper), seeded
5 cups basil leaves (packed)
1/2 cup extra virgin olive oil
sea salt
freshly cracked black pepper

Toast pine nuts in a skillet until just beginning to brown. Remove from heat and allow to cool.

Add cheese to a food processor fitted with the chopping/mixing blade. Process until cheese is grated. Add cooled pine nuts, garlic and red pepper and process until all ingredients are finely grated. Add half of basil leaves, and 1/4 cup olive oil and process until smooth but with a bit of texture. Add remaining basil, remaining olive oil, 1/4 tsp salt and 1/4 tsp pepper. Process until well mixed. Taste and adjust seasonings if desired.

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