Easy Mushroom-Chile Risotto

Can you believe Thanksgiving is next week?  It honestly feels like it is still late September.  So this is the perfect time for Food Network's Favorite Thanksgiving Side roundup. I am looking forward to trying all the recipes from my fellow bloggers and the FN chefs.  This is my sixth year of blogging so six different times I have shared my favorite Thanksgiving recipes.  In 2008 I asked friends and family to contribute posts with their favorite meals, family dishes and traditions and we had almost a post a day.  In 2009 it was roasted brussels sprouts. Thanksgiving 2010 looked like this:

our 2010 thanksgiving menu
*roast turkey with herb rub and shiitake mushroom gravy
*cornbread stuffing with andouille, fennel & bell peppers
(bon appetit, nov 2010 page 113)
*smashed potatoes with roasted garlic
*roasted sweet potato fries 
*roasted brussels sprouts with garlic & balsamic
*harvest chutney
*pumpkin pie with brown sugar-walnut topping 

Thanksgiving 2011 focused on desserts and I made a caramel apple pie that received rave reviews. It now has a permanent home on our T-day menu. Last year I introduced chorizo, cornbread & tortilla dressing and spicy twice baked sweet potatoes to amp up the flavor.  Honestly. it is now hard to pare down the choices.  I happen to love all these dishes but. c'mon, you can go overboard!

This year I decided to offer something completely different...and a perfect choice for vegetarians used to just eating the side dishes. This Mushroom-Chile Risotto is chock full of portobello, shiitake and crimini mushrooms made spicy with New Mexican red chile powder and, because I like the taste and health benefits, I used sprouted brown rice.  You can use whatever type of rice you like, just adjust the cooking time accordingly following the directions on the packet.

I call this "Easy" risotto because, unlike a traditional risotto where the stock is slowly stirred into the rice, this version cooks the rice in stock and then adds a sauteed mushroom/wine mixture at the end.  Just the technique needed at Thanksgiving where uncomplicated is the word of the day in my home.  Happy Thanksgiving everyone!

Easy Mushroom-Chile Risotto 
5 tbsp extra virgin olive oil, divided
1 medium leek, cleaned and diced
1 clove garlic, peeled & minced
2 cups sprouted brown rice
1 tbsp New Mexican red chile powder
4 cups organic vegetable stock, divided
1/2 cup red bell pepper, diced
4 crimini mushrooms, cleaned and sliced
1 large portobello mushroom, cleaned and chopped
4 large shiitake mushrooms, cleaned and sliced
3 tbsp white wine
1/4 shredded parmigiano-reggiano
sea salt
freshly ground black pepper
1 tbsp fresh Italian parsley, chopped

Heat 2 tbsp olive oil in large saucepan over medium heat. Add leeks and a pinch of salt and saute for 3 minutes or until soft. Add garlic and saute an additional minute.  Add rice and red chile powder and stir to coat with oil. Add 3 cups stock and bring to boil, reduce heat to medium and cook for 5 minutes.  Reduce heat to simmer and cook 40-45 minutes or until rice is tender and liquid has evaporated.

Heat a large skillet over medium-high heat. Add remaining 3 tbsp olive oil and bell pepper and saute for 3 minutes. Add mushrooms, 1 tsp each salt and pepper and saute for 5 minutes, stirring frequently. Add remaining stock and white wine and cook an additional 5 minutes until liquid has reduced a bit.

Pour the mushroom mixture over the rice and stir to combine. Stir in the parmigiano-reggiano and parsley. Taste and adjust seasonings if necessary. Serve immediately.

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It is "Favorite Thanksgiving sides" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite Thanksgiving recipe of your own? Please share in the comments section of this post. 

Feed Me Phoebe: Swiss Chard Gratin
The Lemon Bowl: Quinoa with Acorn Squash, Apples and Walnuts
Jeanette's Healthy Living: 16 Clean Eating Thanksgiving Side Dish Recipes
Big Girls, Small Kitchen: Nancy's Vodka Cranberries
Weelicious: Maple Roast Vegetables
Napa Farmhouse 1885: Easy Mushroom-Chile Risotto
Red or Green: Schezwan Green Beans
Domesticate Me: Sweet Potato Gratin with Pancetta, Parmesan and Sage
Virtually Homemade: Sweet Potato Casserole with Walnuts
Elephants and the Coconut Trees: Purple Potato Salad with Grapefruit Vinaigrette
The Sensitive Epicure: Roasted Sweet Potatoes with Thyme and Rosemary
The Heritage Cook: Maple-Roasted Root Vegetables
Food For My Family: Honey-Roasted Cauliflower with Pine
Dishin & Dishes: Twice baked Sweet Potatoes
Devour: Top In Season Thanksgiving Sides
FN Dish: 10 Seasonal Thanksgiving Sides
Taste With The Eyes: A Fresh California Twist on Brussels Sprouts

best,
diane
napa farmhouse 1885

red or green?
california girl in taos
please follow me on facebook

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

Easy Roasted Root Vegetables

I spent the past few weeks in Southern California staying with my parents.  I always cook a double batch of whatever I am making when I visit so they have dinners for the following couple of weeks.  I love to give my mom a break from meal prep. One night I made a huge batch of roasted root vegetables.  Easy to prepare, and very versatile, we ate them for a few days..as a side dish, piled on top of greens as a hearty salad, pan fried and topped with poached eggs...we even stirred them into hot pasta topped with parmigiano-reggiano for an easy pasta.

This dish can be made with whatever root vegetables you like or are in season.  Add carrots, beets, yams, potatoes, onion...whatever you want. I am back home now and having a dinner party this weekend. The menu?  Roasted pork tenderloin with balsamic glaze, roasted root vegetables, sauteed broccolini with garlic & chiles, salad and dessert.  Oh, and wine, lots of wine...Wanna come?

Easy Roasted Root Vegetables
2 turnips, unpeeled and cut into 1 inch dice
2 rutabagas, unpeeled and cut into 1 inch dice
1 large sweet potato, unpeeled and cut into 1 inch dice
1 fennel bulb (and stalk if included) bulb thinly sliced, stalk and fronds chopped
1/4 cup extra virgin olive oil (divided)
1 tsp coarse sea salt
1 tsp freshly ground black pepper
1 tbsp chopped fresh garlic
2 tsp fresh thyme leaves, chopped

Preheat oven to 400 degrees.  Line a rimmed baking sheet with parchment paper.  Add root vegetables, including turnips to pan. Drizzle 2 tbsp olive oil over and, using your hands, ensure vegetables are thoroughly coated. Sprinkle salt and pepper over mixture and roast in preheated oven for 20 minutes. 

Remove from oven, sprinkle garlic, thyme and remaining olive oil over vegetables and stir to combine. Return to oven and roast another 15-20 minutes or until beginning to caramelize with golden brown spots on sides. Vegetables should be very soft.  Taste and adjust seasonings if necessary. Serve hot, warm or at room temperature.

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Additional turnip recipes you may enjoy:

• pan fried turnips in extra virgin olive oil
• mashed turnips with caramelized onions and balsamic
• roasted root vegetable casserole

 

It is "turnips" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite turnips recipe of your own? Please share in the comments section of this post:
Feed Me Phoebe: Mashed Turnips with Miso Butter
The Lemon Bowl: Baked Turnip Chips
Purple Cook: Turnip and Tomato Curry, Recipe Reviewed
Domesticate Me: Roasted Root Vegetable Salad with Herbed Goat Cheese
Napa Farmhouse 1885: Easy Roasted Root Vegetables
Red or Green: Roasted Turnip and Parsnip Soup with Toasted Walnuts
Dishing: Roasted Turnips with Parmesan
Taste With The Eyes: Quinoa Corn Timbale, Turnip Confit, Quail Egg and Fried Sage with a Demi-Glace
The Sensitive Epicure: Mashed Turnips with Celery Root
Devour: 4 Ways to Cook Turnips
In Jennie's Kitchen: Turnip Soup
Cooking With Elise: Turnip Farmers Tell All
FN Dish: Turnip Recipes Revisited

best,
diane

napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook

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

have you seen the summer issue of everyday food magazine?



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.



“Photos by Con Poulos. Copyright © 2011, Martha Stewart Living Omnimedia, Inc. Originally published in the Special Summer Issue of Everyday Food magazine."

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.



“Photos by Con Poulos. Copyright © 2011, Martha Stewart Living Omnimedia, Inc. Originally published in the Special Summer Issue of Everyday Food magazine."

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™ "

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will you help celebrate the napa farmhouse 1885 first anniversary? there is meyer lemon cake!

o.k...there is cake...but you have to make it. the recipe is listed at the end of this post.... today is valentine's day (happy v-day everyone)...but it is also the one year anniversary of this blog. sounds cliche, but i really cannot believe how quickly the time has passed. when i first started blogging i did not have a clear purpose...i just started telling stories about my post-corporate life. as the time passed, the emphasis focused on cooking and eating...using the best possible quality ingredients...and not messing them up with overly complicated recipes...broken record, i know...but my motto "the ingredients really do make the difference" is the theme for this blog...

what i did not expect was the many comments, emails, suggestions, ideas and tips that would come from readers...nor the many regular visitors who have provided tons of support for both my blog and my new business. i think these connections have been the greatest benefit of this process...also, since i love to ramble on, this gives me an outlet so i do not bore my family and friends to death hearing my stories over and over...

while each blog post has been meaningful to me...certain posts have resonated more than others with readers...and have showed up countless times in internet searches...i thought i would celebrate my one year anniversary with a recap of the most requested posts...all in one place for future readers...

hands down, the number one search has been about fresh figs...and my post do you like fresh figs? is read daily. the questions range from "what do i do with figs?" to "do you peel figs?" to "what do figs taste like?" and there are frequent requests for recipes using figs. i have listed a few additional fig recipes in other posts and, since my tree fruits twice each year, plan to write many more stories about figs...there seems to be a major interest in this topic.

a very close second in terms of popularity is my post about popcorn and olive oil...creatively called :) popcorn and olive oil? ....this story gets numerous hits every day with people asking the question..."can you use olive oil when popping popcorn?" the simple answer is yes...but the story was about my family's tradition of drizzling extra virgin olive oil on popcorn...instead of butter...and sprinkling the best grey salt you can find over it all. easy, quick and delicious...and everyone goes nuts over this when i serve at parties...i told the story of making this for the napa valley wine auction a few years ago...was a hit...and the company i represented "stole" the idea and now packages the ingredients as a gift set...wow, what a complement!!...try this "recipe"...the secret (as always) is the ingredients...fresh organic popcorn, best quality extra virgin olive oil for drizzling, a good evoo for the popping...and really good grey sea salt as the final touch...

i had such fun last summer participating in the martha stewart, everyday food food fest. my friend deb...who was an edf editor, but has since been promoted to executive editor of martha stewart living magazine (congrats deb!!)...started an 8 week blog-a thon focusing on a different summer fruit or vegetable each week. i had a blast with each post...and the recipes for pears, so what do you do with 30 pounds of pears? , for winter squash, is it time for winter squash yet? and, of course, for tomatoes, is it tomato fest time yet? are requested every day.

i think the concept of making soft boiled eggs is intimidating for many people...i wrote a story last fall that was really about my newly discovered love of writing...but my realization that my style...which is a very basic form of story telling...is a far cry from truly brilliant writers...and i used the author toni morrison as an example. i thought it would be fun to compare and contrast styles...so i took a classic passage from one of my favorite books...song of solomon...and listed my recipe for soft boiled eggs...then toni's. i expected numerous comments regarding the writing ...what i got...and still do daily...are requests for instructions as to techniques for soft boiling eggs...try the egg recipe...more importantly...enjoy toni morrison's beautiful words in soft boiled eggs, anyone?

i could go on and on...talking about recipes for persimmons, or recapping my 30 day thanksgiving series (thanks to all the guest bloggers)...or showing all the photos of mose that have been requested by readers( you will see him peeking at the lemon cake in a few photos today)...but this post would be longer than the preceding 70 posts together (70!!) unless i stop now...

if you are a new reader...welcome..and if you go back to the first few posts you will hear more about my story... for regular readers please keep the comments and emails coming...i so enjoy meeting all of you.

but i promised cake...so to help celebrate this anniversary, i am posting my new meyer lemon cake recipe. i have been making this cake for years, but it is "new" because i made this one with agave nectar...i have been experimenting with agave nectar a lot lately...love it as a substitute for white sugar...and will write about it soon..in the interim..enjoy this very, very intensely lemony cake....my anniversary gift to you...

meyer lemon cake

1/2 c fresh meyer lemon juice

3/4 cup agave nectar

1/4 c extra virgin olive oil

3 eggs, room temperature, separated

1 tbsp finely chopped meyer lemon zest

1 2/3 c unbleached flour

1 tsp baking powder

1/2 tsp salt

preheat oven to 325 degrees. lightly oil(i use olive oil) and flour a 9-5-inch loaf pan and set aside.

add the lemon juice, agave nectar, olive oil, egg yolks and lemon zest to a medium mixing bowl and stir together. in a larger mixing bowl, sift the dry ingredients together. in a third bowl, beat the egg whites until you get soft peaks. stir the lemon juice mixture into the dry mixture just until all ingredients are incorporated..do not over mix. gently fold the egg whites into the cake batter until thoroughly combined. pour batter into prepared loaf pan.

bake until tester inserted in center of cake comes out clean..approx 45 minutes. cool in pan on wire rack for 10 minutes...then turn out of pan and place on wire rack. place lemon slices on top of cake and drizzle with glaze. keep on rack until completely cool. (note, i add a plate under the rack to catch glaze drippings)

meyer lemon glaze
1 meyer lemon, thinly sliced

1/2 agave nectar

1/4 c fresh meyer lemon juice (about 2 med lemons)

place all ingredients in small saucepan. cook over medium heat, stirring frequently, 10-12 minutes or until mixture has thickened slightly. cool about 10 minutes before using

enjoy!...and let me know if you try the cake...

best,

diane

diane padoven

napa farmhouse 1885™

"live a green life of style"™

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have you been tagged?

i have..by one of my favorite blogs...casalba news.
now i originally had no idea what this meant..but apparently, if a blogger is "tagged" they need to give six details about themselves.. link back to the original site.... and tag six more people...this presents a problem because..a.) believe it or not, i am a pretty private person..and b.) the parts of my life i feel comfortable sharing have been broadcast in this blog for the past 9 months..but i try to be a good sport so..here goes...

1. i have two sisters who, in addition to being relatives, are my best friends in the world...could not imagine getting through this journey we call "life" without them.

2. i have written many times about my amazing husband, the love of my life dog, mose, my parents and grandparents...but need to add that my family..the entire group of aunts, uncles, cousins, etc..are terrific..we are family..but also, good friends..we really like each other..i am so appreciate of everyone..cause i know how rare this is...

3. i love sports..life long lakers fan...sf forty niners and oakland raiders fan..and a massive sf giants fan because... in my teens i fell OUT of love with the dodgers..and the only way to get back at them was to fall IN love with the giants....(for non-sports fans..i promise this makes sense...)

4. you know i love to cook..no surprise...but.. it must be said....i am addicted to quality ingredients...the best extra virgin olive oils...vinegars...mustards...sea salts..seasonings..condiments..artisan breads...cheese...organic herbs and produce...etc...would forgo new shoes and most clothing if necessary to afford these ingredients...

5. i love to read..and promised myself that when i left my corporate life i would read/reread all the classics...started..but i must admit my guilty pleasure is murder mysteries and courtroom drama novels...shush..don't tell.

6. i would rather have a few really good and true friends than a lot of superficial relationships...those people who want to be your friend based on what they can get..users...people who take..but cannot give...and now that i have my own company, i can associate with honest, kind and ethical colleagues...without exception...you can't do that when you work for someone else...big, big benefit to the self employed thing......

o.k. there you go.. 6 things you did not know about me before... now let me tell you more about the casalba news site....i wrote a blog story last june called..do you like fresh figs?.. it has been one of the most popular posts at napa farmhouse 1885™. i received a wonderful comment from casalba complimenting me on the recipes from that story...i clicked back to review their blog..and promptly fell in love... the 7 th thing about me is that i love italy..have been fortunate enough to have traveled there many times..and love "everything italian"..the food, wine, architecture, people, culture..lifestyle..topography..etc...this blog is lovely..and all about italy... sally, the author, describes her blog this way...

"We are an Anglo-Italian couple who live in Le Marche, (central) Italy.
This the Casalba Newsletter on our life in Le Marche: the regional cuisine, the local produce, the people and their customs.
This isn’t a food blog or a personal blog. It’s a simple Casalba blog on what you might expect to see, eat and do if you visit this region."

an unexpected benefit of writing my blog is the ability to "meet" people from all over the world..through their comments, emails, and discovering their blogs...for today's thanksgiving memories post, i get to give thanks to one of my favorite new blog friends..sally..and thank her for her encouragement, feedback and comments...they mean a lot....and to urge you to read her blog..it is beautiful...
sally comments on many of my posts....on halloween, i stated that i refused to dress my 115 pound golden retriever, mose, in a costume..she agreed, but said she needed to add a festive scarf to her dog, byron, so he would be safe during hunting season...i asked for a photo..and voila!! i had to share it with all of you for this story!! thank you sally...
"OK I'm wearing your silly scarf! Now, when are we going???" (Byron...the dog)


now for the 6 other sites to tag:
* the nest..because i love their art, their shop, and their commitment to giving back to the artist community...
* aficionada...a new friend..and a wonderful writer..this is a transplant from arkansas, now living in the napa valley..stories about terrific food and wine..and the people who make it happen...
* beekman 1802...you might know dr brent ridge from martha stewart's magazine, or from her show...he also spends his weekends and holidays in a beautiful restored mansion up the hudson river from manhattan...his blog chronicles his life and experiences in this amazing place...plus we are fans of each other's blogs and twitter stories...
* safari west..because this is one of my all time favorite not-for-profit organizations
* folia design..a new friend..and very cool designer in the napa valley..check out her blog..check out her work!!
* everyday food..dinner tonight..the editors of this magazine and blog are the coolest people ever..especially deb...check it out...
best to all..and happy thanksgiving month!!

best,
diane

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

follow me on twitter

can you can? canning, preserving and "putting up"

it is "last call" at the everyday food & away to garden food fests...we have been at this for 10 weeks (10 weeks!!!)..and will move to sporadic fests instead of a new one each week...the term "last call" reminds me of the way i feel regarding food at the end of each season. when we bought our farmhouse, it was the first time i had a yard in my adult life. we lived in a condo in southern california when we first got married...and, when we moved to san francisco, we bought a flat and lived there for 15 years. our flat was the entire second floor of a three story building..large and really sunny..tons of light...but no yard to speak of. i have always wanted to garden..so when we moved to napa i immediately took advantage of the opportunity.

we do not have a large yard by any means...but we inherited a massive fig tree, persimmon tree and lots of big rosemary and lavender bushes. we planted a meyer lemon tree, a lime tree and a mandarin orange tree our first year. this year we planted a pear tree ( see my pear tree post) and a small pomegranate tree. one thing about napa..it deserves its reputation for terrific growing conditions..we pretty much plant something and it grows, and grows and grows. i am still shocked at how much fruit a single tree can produce..and we go through the same cycle each year...first, a particular fruit will be in season..take our persimmon tree for example..the persimmons are beautiful...i start making everything persimmon..breads, pancakes, cookies, cakes, salsas, drinks, puddings etc..we reach the point we can not take any more...we give away tons..still have more coming...donate to food banks..more fruit ripens..i finally start making jam..and more jam..and more jam...then it is meyer lemon season..and the cycle starts again..so preserving aways reminds me of the end of a season. and..later in the year..takes me back to the parts of each season that i love...

i now look forward to the process of preserving..there is something really beautiful about walking into the pantry and seeing rows and rows of these amazing jewel colored jars...and i love knowing the origins of each and every ingredient used in the food i feed my family and friends. throughout the year..when each of these items are in season... i will share a number of my recipes on this blog..all the persimmon dishes described above,the many, many, many meyer lemon recipes..including the oft requested meyer lemon marmalade..and the equally popular limoncello.

i will post about oranges and limes..rosemary, lavender, pomegranates..more pears..etc..along with the seasonal items i plant. as always, i will ask for your ideas, suggestions and, of course, your recipes...today, i will leave you with two fig recipes...please let me know what you think...

if you have not canned before, please make sure you are totally familiar with each step of the process...canning is very easy..but to ensure your preserves are safe, each step must be followed. also, be sure to follow a recipe that states it is safe for canning... there are many sites which explain the process..i have listed one that is written in clear, concise and easy to understand steps..homecanning.com..but follow your favorite recipe's instructions if you wish...
i have made fig jam for years..ever since we moved into our farmhouse. i shared my usual recipe in my first fig post "do you like fresh figs?" . this season, i decided to make 2 versions..the plain jam..and, after a suggestion from my twitter pal lelonopo, one with orange liqueur added...i used grand marnier. it turned out delicious..perfect on biscuits, sandwiched between cookies, added to a cheese plate..i even served it alongside a roasted pork dinner...really good. try both..if you are a fig lover you won't be able to choose..do what i do..make them both!fresh fig jam with orange liqueur

4 pounds very ripe figs

4 cups sugar

large pinch kosher salt

1 large orange

3/4 cup orange liqueur (i use grand marnier)

remove stems from figs and discard. chop figs (do not peel) and place in stockpot. add sugar and salt, stir to combine. remove peel from orange using a grater..i use a microplane. (orange part only..no white pith). add orange peel to fruit mixture, stir and let sit for 1 hour(stir every 10 minutes). add orange liqueur and let sit for an additional 1/2 hour.

cook over medium heat until they come to a boil.( stir frequently) reduce the heat and simmer, stirring occasionally until jam thickens (about 35 minutes). when stirring, use the back of your spoon to mash the figs..you want small pieces of fig in the finished product. you will know it is ready when you can place a spoonful of the jam on a plate..tilt the plate..and the jam sticks..does not run... transfer the jam to sterilized jars and process if you wish..i do..or keep refrigerated for up to one week.

i love balsamic vinegar..have posted a number of recipes using this ingredient, along with balsamic reduction...my blog friends white on rice couple posted a delicious sounding fig/balsamic vinegar reduction. i tried it and it is fantastic..have made vats of the stuff trying to use up more figs...will be giving some to everyone i know this fall...if you can get your hands on fresh figs..after you have made the jam..give this one a go..you will be delighted you did...

fresh fig & balsamic reduction

about 1 cup ripe fig pulp

1 cup balsamic vinegar

1 tsp pure vanilla (i like tahitian)

1. scoop out fig pulp

2. in saucepan, add vinegar, fig pulp and simmer on low heat until mixture reduces down to about half. Stir occasionally (every 5-8 minutes). this will take 30-45 minutes.

3. allow fig/balsamic reduction to cool. place mixture in blender or food processor. blend thoroughly until mixture combines and becomes smooth. this step will also help release the seed from any pulp that has not cooked down. in separate bowl, strain out fig seeds. depending on your strainer, you might need to strain it at least two times to remove most of the seeds.

4. add 1 teaspoon vanilla to reduction, combine well

5. the reduction is very concentrated. use about 1 tsp at a time (or to taste) to your favorite marinades, sauces, dressings and drizzles.

to be clear..just the food fests with everyday food are on hiatus..i will continue to hold a weekly food fest of my own...if you would like to participate...or have ideas regarding what you would like to see featured..please use the comments section of this post..or feel free to email me directly...
have a good week..and happy october!
best,
diane
napa farmhouse 1885™
"live a green life of style"™
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what does an apple a day keep away?

for me, apples keep away the fall blues..i actually love fall..but am not crazy about winter..need sun and warm weather..clearly i was born and raised in southern california..the first few weeks of winter are great..love the snuggling and winter clothes and hot cocoa and the holidays etc..but, to me, it seems like winter lasts forever..and summer passes by in the blink of an eye...o.k., i know..i am way off topic..this post is about apples..but every now and then i need to rant a bit...do you love winter..tell me why?

back to apples..last week during the winter squash post i told you about california's indian summer..the day i wrote the post it was a cool 72 degrees..today, the second day of fall, it was 92 degrees...felt like i should be making a full-on summer menu..but it is apple week at the everyday food and away to garden food fests and..since i love apples...decided to prepare and post some summer-into-fall transitional dishes. i picked three recipes to feature..a soup, a salad and a dessert...how about roasted apple & caramelized au gratin soup, salad with apples, cheddar cheese & walnuts with balsamic/dijon mustard vinaigrette, and apple crostata with walnuts and dulce de leche sauce?

fresh apples are the perfect ingredient. they taste delicious on their own..last a long time..look beautiful in the fruit bowl, are good for you..high in vitamins/low in fat , have a high fiber content and are extremely versatile in both sweet and savory dishes..there are so many varieties that i find i never get bored. when i was a child my family used to love driving to the town of julian, located about 150 miles southeast of los angeles, and visiting the u-pick em apple orchards..of course we always had to have hot apple cider..even during the 95 degree indian summer octobers...we picked apples, ate apples..and always had lunch at the restaurants featuring apple dishes. for a so cal kid..it felt like fall was supposed to feel...

i made the apple crostata yesterday so peter could photograph it for this story..the smell of cooking apples and cinnamon instantly brought back those childhood memories (one day i will write about my grandmother's apple pie..the best ever!)..we had the crostata for dessert..then (don't tell anyone)..we had it again this morning for breakfast...apples rock!

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 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.

apples and cheese just seem to go together. i do not know who first paired up apple pie with cheddar cheese but what a perfect combo. i love to eat apple and cheese slices together as a snack. this salad combines both ingredients perfectly. as always, i make my salad dressings in a mason jar. quick, easy and delicious. try it..you will never go back to the bottled, store bought versions again...

salad with apples, cheddar cheese and walnuts

8 handfuls romaine lettuce torn in large (but bite sized) pieces

2 fuji apples..cored and large chop

4 oz sharp cheddar cheese, cut in matchstick sized pieces

1/4 cup toasted walnuts, chopped

1 tbsp italian parsley, chopped

sea salt

freshly cracked black pepper

combine first 5 ingredients in large salad bowl. toss. add approx 1 tbsp of vinaigrette per serving to bowl. toss. add additional vinaigrette to suit your preference but do not allow salad to get soggy. add salt and pepper to taste and serve immediately.

balsamic & mustard vinaigrette

1/3 cup good quality extra virgin olive oil

1/4 cup balsamic vinegar

1 tbsp dijon mustard

1 garlic clove, finely chopped

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

place all vinaigrette ingredients in a mason jar. cover tightly and shake until well blended. store remaining vinaigrette in refrigerator. bring to room temperature before using to allow oil to mix with other ingredients.

i love this apple crostata recipe. it is not very sweet, so it is perfect after dinner with the rest of your wine. i even have leftover crostata for breakfast the next day..perfect with a latte. if you prefer a sweeter dessert, increase the sugar by 1/4 cup.

apple crostata with walnuts and dulce de leche sauce
1 crostata crust (recipe follows)
6 green apples, peeled, cored and sliced
1/2 cup brown sugar

1/4 cup toasted walnuts, chopped

juice from 1/2 lemon

1 tsp cinnamon

1/8 tsp nutmeg

1/4 tsp kosher salt

1 tsp pure vanilla extract

1/4 cup unbleached flour

1/4 cup bourbon

2 tbsp unsalted butter, chopped

1 jar dulce de leche **

preheat oven to 375 degrees. place apples and the next 9 ingredients in a mixing bowl (everything but the butter and dulce de leche) stir to combine. place a silpat sheet or parchment paper on a rimmed cookie sheet. roll one disk of dough to a circle 11 inches in diameter. place dough in center of cookie sheet. spoon apple mixture to center of dough leaving a 1 1/2 inch border. fold sides of dough up and over to cover the dough border. this will keep apple mixture and the juices from spilling out. dot top of apple mixture with butter and bake for 40-45 minutes until dough is golden brown and apples are bubbling. place desired amount of dulce de leche in microwave safe bowl and heat until warm and runny. serve crostata warm or at room temperature drizzled with dulce de leche.

crostata crust (note, this recipe is from the barefoot contessa..i have used it for years..and it always turns out perfectly. if you have your own favorite recipe, feel free to use it here instead)

2 cups all-purpose flour

¼ cup granulated or superfine sugar

½ teaspoon kosher salt

½ pound (2 sticks) cold unsalted butter, diced

6 tablespoons (3 ounces) ice water

"for the crostata crust... put the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. pulse a few times to combine. add the butter and process until the butter is the size of peas (between 10-15 pulses). with the motor running, add the ice water all at once through the feed tube. keep hitting the pulse button to combine, but stop the machine just before the dough comes together. turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. wrap the disks in plastic and refrigerate for at least an hour. if you only need one dough, freeze the second disk." instructions from the barefoot contessa..
**a note about dulce de leche** if you have never tried this stuff you have no idea what you are missing..go out and buy a jar immediately..dulce de leche is a south american version of milk caramel sauce..but it is nothing like caramel sauces i have had before. most people i know have a hard time actually using it in recipes..they open the jar, take a spoonful..swoon..and keep eating it until the jar is empty.. (i have been known to do this on occasion!!) try some on the crostata..you could use another kind of caramel sauce..or skip it and eat as is..it is delicious plain..but adding the dulce de leche takes it to another level..try it..and please let me know what you think...
enjoy these apple recipes..and please share your favorites in the comments section of this post.

happy fall everyone!

best,
diane
napa farmhouse 1885™
"live a green life of style"™
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