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 corn. Show all posts

Wednesday, July 20, 2016

A Cornucopia Of Corn Recipes For Summer

It is Corn Week at Food Network's Summer Soiree, and I thought I would share a bunch recipes to help you use up the overflowing bounty that hits each summer just about now. Cooling corn salads, salsas, grilled corn with toppings, chowder, pizzas, popcorn...even chocolate cake (yes really) are all included. So, pick your favorites and dig in...or just grill and top with butter and salt. Nothing tastes better. Enjoy!

Okay, by now you are probably asking "why is she blathering on about cakes in a corn story?" Trust me; this cake is delicious...and it is only made in summer...because the secret ingredient is pureed fresh white corn. Yes, corn. If you can have zucchini cakes, and carrot cakes, why not corn? When you puree fresh corn, it becomes this milky, frothy liquid that adds a moistness and a lightness that is hard to describe. I have never had anyone correctly guess the "secret" ingredient...but everyone that has ever tasted it, loves it. I urge you to give it a try and let me know what you think.

Corny Chocolate Cake
cake ingredients

2 cups unbleached flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
4 eggs
1 cup extra virgin olive oil
1/2 cup unsweetened cocoa powder
1 cup white sugar
1 cup brown sugar
1/2 tsp instant coffee crystals
1 cup white corn kernels (usually takes corn from 2 cobs)
1 cup dark chocolate chips

chocolate glaze
1 cup powdered sugar
3 tbsp unsweetened cocoa powder
2 tbsp melted butter
3-4 tbsp boiling water
1/8 tsp instant coffee crystals

for cake

1. Preheat oven to 350 degrees
2. Grease bundt pan and dust with cocoa powder to prevent sticking
3. Using a medium bowl, sift together the flour, baking soda, baking powder and salt..set aside.
4. In the bowl of a mixer, beat eggs until a bit frothy. Add olive oil, cocoa powder,
sugars and coffee crystals..beat until thoroughly combined. Meanwhile, in a food processor, add the corn kernels and process until smooth and liquefied. You should not see any kernels.
5. Add the dry ingredients to the mixer and mix just until combined
6. Add the corn mixture and mix until combined
7. Fold in the chocolate chips until they are evenly distributed.
8. Pour into the prepared pan and bake on center rack of oven approx. 50-60 minutes or until a bamboo stick inserted into the center of the cake comes out clean. Cool, 10-15 minutes on a rack and then remove from pan and let cool on the rack. When completely cool, drizzle with the chocolate glaze if desired or sift powdered sugar over cake top in lieu of glaze.

chocolate glaze
Whisk together all ingredients except water in small bowl. Add 3 tbsp boiling water and whisk until combined. Add the remaining tbsp water if needed. The glaze should be just thin enough to pour easily.
This cake is best eaten the day it is made.

Other corn recipes you may enjoy:

It is "Summer Corn" week at Food Network's Summer Soiree roundup. Do you have a favorite corn 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: Pesto Pasta Salad with Green Beans and Corn
Devour: Fire Up the Grill for a Mexican Grilled Corn Fiesta
Feed Me Phoebe: Sweet and Spicy Gluten-Free Corn Pasta with Ricotta and Chives
Creative Culinary: Grilled Corn Salsa with Poblano Chiles, Cilantro and Honey
TasteBook: Esquites (Mexican-Style Corn Salad)
Elephants and the Coconut Trees: Corn, Pluot and Grape Salad
Napa Farmhouse 1885: A Cornucopia of Corn Recipes For Summer
Healthy Eats: 7 Summer Salads That Put a New Spin on Corn
In Jennie's Kitchen: Easy Homemade Creamed Corn
FN Dish: If You Cook Any Corn This Summer, Make It One of These 5-Star Recipes

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove

napa farmhouse 1885

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

Tuesday, May 31, 2016

Grilled Chicken Breasts with Corn & Black Bean Salsa

Grilled Chicken Breasts. Talk about a delicious, easy, and quick menu choice for a hot summer night. I like to marinate the chicken in an extra virgin olive oil and lemon dressing and then, for a twist, steam over beer until almost cooked through.This incredibly moist chicken needs just a few minutes over a hot grill to add the smokey taste of BBQ, and the chicken is ready to pair with your favorite sauce.

I love serving grilled chicken with fresh salsas. This recipe consisting of black beans, frozen corn (fresh in season) and crunchy vegetables makes a perfect pairing. Bring on summer everyone!

Grilled Chicken Breasts with Corn & Black Bean Salsa
(serves 8)

8 boneless, skinless chicken breasts
sea salt
black pepper
2 cans or bottles beer

Season chicken with salt and pepper. Add 1/2 cup marinade to rimmed baking sheet. Place breasts on top of the marinade. Drizzle additional marinade over the chicken. Refrigerate a minimum of two hours, up to eight hours, turning the chicken every couple of hours.

Add beer to a large stock pot over high heat and bring to a slow boil. Place a metal colander over the pot and add chicken. Cover and steam until almost cooked through. (about 20 minutes). Remove from heat.

Meanwhile, bring an outdoor grill to high heat. (or use a grill pan indoors). Place the chicken on the hot grill, cover, and cook 3-4 minutes or until deep dark brown grill marks appear. Turn chicken, cover and continue cooking until chicken reaches an internal temperature of 160 degrees (use a thermometer to check) and the juices run clear when pierced with a knife. Remove chicken from grill, place on a platter, and tent with foil.

Serve chicken hot or warm, on a bed of the corn salsa with additional salsa spooned over top.

Marinade
1 cup extra virgin olive oil
2 teaspoons sea salt
1 teaspoon freshly cracked black pepper
1 shallot, minced
2 tablespoons Champagne vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh cilantro, chopped.

Mix all ingredients together. Remaining marinade can be used on fish or fresh vegetables. Do not reuse marinade from the chicken.

Corn & Black Bean Salsa
(makes 4 cups)

1 10 oz package frozen corn, defrosted (fresh in season)
1 15 oz can black beans, rinsed and drained
6 green onions, chopped, green and white parts
1 jalapeno pepper, seeded and minced
1 small red bell pepper, diced
2 teaspoons freshly squeezed lime juice
sea salt
black pepper
1/2 cup fresh cilantro, chopped

Combine first six ingredients in a medium sized bowl. Season to taste with salt and pepper. Refrigerate between 1 hour and 6 hours. Just before serving, stir in cilantro.

Also delicious with corn tortilla chips.

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It is "Grilled Chicken" week at Food Network's Summerfest roundup. Do you have a favorite grilled chicken 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: Ginger Teriyaki Grilled Chicken Breasts
Napa Farmhouse 1885: Grilled Chicken Breasts with Corn & Black Bean Salsa
TasteBook: Coconut Grilled Chicken with Ginger and Lime
Elephants and the Coconut Trees: Grilled Chicken with Mushroom Sauce
The Mom 100: Grilled Chicken Salad
Healthy Eats: 6 Ways to Never Tire of Grilled Chicken
Devour: Fuel Up for Summer with 4 Protein-Packed Grilled Chicken Skewers
In Jennie's Kitchen: Crispy Fried Chicken Bites
Taste with the Eyes: Grilled Chicken, Pickled Sweet Cherry Pepper Sauce
FN Dish: 6 Ways to Grill the Whole Chicken Like a Total Champ

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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