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 chilies. Show all posts

Tuesday, March 29, 2016

Pasta With Spring Peas & Pancetta

Spring peas. Just the name reminds me that spring weather is almost here. (almost, because in Northern New Mexico the current weather is chilly, windy and without bud break on the fruit trees.) And fresh peas are so easy to prepare. They can be cooked in just a few minutes, and are delicious paired with spring onions, or spring garlic, or fresh mint, or greens, fava beans, asparagus...just about any other spring vegetable is magical in dishes featuring peas. But, really, does it get any better than peas and bacon?

I fried Italian pancetta until crispy and then sauteed spring onion, garlic and red pepper flakes. Added freshly shelled spring peas and tossed everything together with hot pasta. Smothered the dish with mounds of grated Parmigiano-Reggiano and dinner was served.

Peas are an amazingly healthy vegetable. The website World's Healthiest Foods discusses this in detail, but I think my favorite benefit of peas is the eco-friendly aspect:

Green peas stand out as an environmentally friendly food. Agricultural research has shown that pea crops can provide the soil with important benefits. First, peas belong to a category of crops called "nitrogen fixing" crops. With the help of bacteria in the soil, peas and other pulse crops are able to take nitrogen gas from the air and convert it into more complex and usable forms. This process increases nitrogen available in the soil without the need for added fertilizer. Peas also have a relatively shallow root system which can help prevent erosion of the soil, and once the peas have been picked, the plant remainders tend to break down relatively easily for soil replenishment. Finally, rotation of peas with other crops has been shown to lower the risk of pest problems. These environmentally friendly aspects of pea production add to their desirability as a regular part of our diet.

Just remember this the next time you are considering purchasing fresh peas...even better, maybe grow some in your garden.

Pasta With Spring Peas & Pancetta
(serves 6)

1 lb wide flat pasta (like Pappardelle)
4 oz pancetta, diced
½ yellow onion, diced
1 garlic clove, minced
¼ tsp red pepper flakes (more if you like it spicy..1 do!)
2 tbsp extra virgin olive oil, plus more for drizzling
1 lb fresh spring peas
grey sea salt
freshly ground black pepper

Bring a large pot of water to boil…when rapidly boiling, salt water well and add pasta. Cook following package directions (10-12 minutes) until just al dente (firm to the bite). Do not overcook. Using a ladle, remove one ladleful of the pasta water and set aside. Drain the pasta.

Meanwhile, in a large skillet, sauté the pancetta until crispy. Remove from the skillet and drain on a paper towel-lined plate. Add the 2 tbsp olive oil and onion to the skillet and saute until translucent. Add the garlic and red pepper flakes and cook until garlic just begins to brown. Stir in the peas and cook for 2 minutes. Add the cooked pasta and reserved pasta water to the skillet, stir well and add salt and pepper to taste. Serve immediately, drizzling pasta with extra virgin olive oil if desired. Top with freshly grated Parmigiano-Reggiano cheese.

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It is Spring Peas week at Food Network's Sensational Sides roundup. Do you have a favorite peas 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.

Taste with the Eyes: Succulent Fresh Fish and Spring Produce
Devour: Crowd-Peasing Recipes Using 3 Varieties of Spring Peas
Creative Culinary: Spaghetti with Pea and Pine Nut Pesto
Napa Farmhouse 1885: Pasta with Spring Peas & Pancetta
Red or Green: Sugar Snap Peas & Peppers
Elephants and the Coconut Trees: Peas and Cottage Cheese Curry
The Mom 100: Sauteed Vegetable Frittata
FN Dish: 5 Ways Peas Are Better with the Italian Treatment

best,

diane

napa farmhouse 1885

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California Girl in Taos

MoseyLove

napa farmhouse 1885

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Tuesday, March 22, 2016

Sauteed Broccolini With Garlic And Chile On Toast

I always like to add one dish with a bit of spiciness to a holiday menu. Take Easter for example. Roast lamb, or ham or turkey with a potato dish, salad, vegetable. Delicious and perfectly fine but just a bit bland. Now add a dish with garlic or chile and it perks everything up.

This broccolini on toast recipe is the perfect example. Crisp-tender vegetable sauteed in olive oil with loads of garlic and a heaping spoonful of one of my favorite condiments Calabrian Chile Paste. I love the Silanfunghi brand of chile paste and used to buy it by the case at NapaStyle, Michael Chiarello's store, and catalog. They are "rebranding" and not taking orders at this time, so I have found other brands on Amazon. I am pretty addicted to this sauce and always have a number of jars in my pantry. Pile the broccolini on toast, top with grated Parmigiano-Reggiano and you have the perfect side dish. Or, if you are like me, place a couple of portions on your plate, pair with a glass of wine, and dinner is served!

Sauteed Broccolini With Garlic and Chile On Toast
(serve 6)

1 1/2 lbs broccolini, trimmed
extra virgin olive oil
3 cloves garlic, chopped
1 tablespoon Calabrian Chile Paste (I like the Silafunghi brand)
sea salt
black pepper
6 pieces Italian or French bread, toasted or grilled
grated Parmigiano Reggiano cheese

Fill a large skillet 1/2 with water. Cover and bring to a boil. Add the broccolini, cover pan and boil until crisp-tender. (approximately 4 minutes). Remove broccolini and set aside. Drain water and dry skillet.

Heat skillet until hot. Add 2 tablespoons extra-virgin olive oil and the broccolini and garlic. Saute for 2 minutes. Add the chile paste and stir to combine. Taste and add a pinch of salt if necessary. Stir in a pinch of black pepper.

Drizzle olive oil over grilled bread. Top toast with broccolini and grated cheese. Serve hot

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It is Easter Sides week at Food Network's Sensational Sides roundup. Do you have a favorite Easter 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: Roasted Asparagus and Tangerines with Toasted Almonds
Devour: Have a Hoppin’ Easter with These Remixed Brunch and Dinner Dishes
Creative Culinary: Deviled Eggs with Lemon Zest, Capers and Chives
The Mom 100: Spring Greens Salad with Kohlrabi and Golden Beets
Elephants and the Coconut Trees: Vanilla Pudding with Fruit Jam Topping
Napa Farmhouse 1885: Sauteed Broccolini With Garlic And Chile On Toast
Red or Green: Pasta With Kale, Garlic & Calabrian Chile
Big Girls, Small Kitchen: Fennel & Cherry Tomato Salad with Toasted Pistachios
Healthy Eats: 5 Spring Sides for a Healthier Easter Feast
Taste with the Eyes: Butter Lettuce Cups with Fried Goat Cheese, Green Apple, Meyer Lemon Cream
The Wimpy Vegetarian: Creamy Feta and Asparagus Casserole with Orzo
FN Dish: 5 Side Dishes That Are More Important Than the Easter Ham

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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