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 garlic. Show all posts

Saturday, August 4, 2018

Clams and Garlic Sauce (w/pasta)

Friday nights are usually pasta night in our family. (It is the Italian in us) Hearty and rich in the cold months, light and fresh in the hot summer and early fall. This recipe for clams and garlic sauce is perfect each month of the year.

Fresh clams, garlic (lots!), extra virgin olive oil, a bit of lemon, dash of spicy red pepper flakes, and freshness from parsley & seasonings, merge together to produce a dish that is wonderful on its own...try piling in large bowls and eating with good Italian or sourdough bread dipped in the delicious broth, or served tossed with pasta. My husband could eat this once a week.

In season, I make this with garlic scapes from the farmer's market. The rest of the year, fat garlic cloves are the way to go. Italian parsley is easy to grow, so I am able to "shop" my garden 8 months of the year. I think the key to this dish is, as always, the best, freshest ingredients possible. This is especially important with the clams. Buy them alive, store properly, and use within (max! ) three days of purchase. I tend to use them on the day I buy.

Buon appetito!

Clams & Garlic Sauce (w/pasta)
(Serves 4)

4 dozen littleneck clams
1/2 cup coarse cornmeal
1 teaspoon salt
2 Tbsp extra virgin olive oil
4 garlic scapes (or 4 fat cloves garlic), minced
2 shallots, chopped
1/2 cup white wine
1 Tbsp freshly squeezed lemon juice
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
1/4 teaspoon saffron
1/2 teaspoon coarsely ground black pepper
1/2 cup bottled clam juice
1/2 cup Italian parsley, chopped & divided

1 lb long noodle pasta. I prefer bucatini.

Place the clams in a large bowl and sprinkle the cornmeal and salt over the top. Cover with water. Soak for 45 minutes, drain and rinse. (This process removes any grit and sand in the clams.)

Heat the olive oil in a large skillet. Add the scapes (or garlic), and shallots and saute until soft. Add the drained clams, wine, lemon juice, red pepper flakes, paprika, saffron and black pepper. Bring to a boil, cover, and cook until clams open, stirring occasionally. Remove clams as they open and place in a bowl. Discard any unopened clams.

Meanwhile, prepare pasta according to package directions. Drain and keep warm in a colander.

When all clams have been removed from pan, add clam juice and all but 1 tablespoon of parsley. Keep heat on high and cook garlic sauce for 2-3 minutes or until reduced by half. Taste and add additional salt if needed. Add pasta and clams and stir to combine. Ensure all of the pasta and clams are coated with sauce.

Divide between 4 plates. Garnish with remaining parsley and serve immediately.

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Some other garlic and garlic scape recipes to enjoy:

best,

diane

napa farmhouse 1885

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MoseyLove

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Friday, March 30, 2018

Marinated Pork & Red Onion Kebabs

The pear tree is just starting to bud out. In late spring it is covered with blossoms. Glorious!

It is a cloudy day in late March, and I am longing for Summer. Lazy days, warm weather, gardening, grilling, picnics, I could go on and on. But northern New Mexico weather means it will be months before those dreams are realized...except, maybe the grilling?

Last summer we purchased a gas grill. What a wonderful purchase. I still use the charcoal grill when I have a lot of time (those long summer days I was talking about.) But I have fallen in love with the ease of almost year-round grilling with the gas version. Flip on the burners and grilling can happen whatever the weather (except hard rain.). How cool to grill with snow on the ground.

So, on this cloudy, dreary, early Spring day we are having marinated port and red onion kebabs for dinner. Grilled. So there! :)

Marinated for 24 hours, then grilled. This pork dish is delicious.

Marinated Pork & Red Onion Kebabs
(Serves 4)

1 1/2 lbs pork tenderloin, cut into 16 pieces
1 red onion, cut into 16 pieces
4-6 bamboo or metal skewers
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons cherry preserves
2 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced

Alternate 2 pieces of pork and two of onion threaded on a skewer until filled. Complete the process on remaining skewers with remaining pork and onion. Place kababs in a glass baking dish and season generously with salt and pepper.

Make the marinade by combining the remaining six ingredients in small bowl. Whisk until combined and pour over kababs. Let stand a minimum of two hours at room temperature, or up to 24 hours, covered in the refrigerator. Whichever method you choose, occasionally turn the kabobs to evenly marinate.

If you have refrigerated the kabobs, allow sitting at room temperature for 1 hour before cooking.

Preheat broiler or light the grill to medium-high. Drain marinade into small saucepan. Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

I served the kababs with rice pilaf and spinach salad. Enjoy!

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diane

napa farmhouse 1885

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California Girl in Taos

MoseyLove

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Tuesday, June 28, 2016

BBQ Beef On Toast

4th of July equals bbq in my home. Most years we have a big grill going and have hamburgers, chicken, ribs and marinated eggplant on the menu. This year there is a 40 % chance of thunderstorms, lightning & rain in the afternoon, and I am spending the evening calming dogs at our local animal shelter. (the town's fireworks show is nearby, and the loud noises frighten our dogs). So I needed a backup plan in case our afternoon party needs to be moved indoors. This BBQ Beef on Toast recipe fits the bill.

This easy-breezy recipe tastes best with homemade sauce. Don't be afraid of the long list of ingredients. Once you saute the onion and garlic, everything else is just dumped into the pot, cooked until thickened and you are ready to go. You can make the sauce up to two days in advance. You may need to thin with a bit of water or broth. I like to serve on grilled toast, but you can use hamburger buns or spoon over rice or potatoes. Expecting a cold summer day? Try this bbq beef recipe. (Actually, this works year round whenever you crave bbq)

BBQ Beef
(Serves 4)

extra virgin olive oil

1 medium white onion, diced

1 tbsp chili powder

5 cloves garlic, minced

1 cup balsamic vinegar

2 cups tomato sauce

1 cup vegetable stock

1/2 cup orange juice

1/4 cup lemon juice

1 tbsp honey

1/4 cup molasses

1/4 cup brown sugar
1 tbsp prepared mustard

2 chipotle peppers in adobo sauce, minced

1 tbsp adobo sauce

2 tbsp bourbon

sea salt

black pepper

1 1/2 lbs top sirloin, cut into 2-inch cubes

1 tbsp flour

1 medium onion, chopped

1 red bell pepper, cut into 2-inch pieces

3 leeks or garlic scrapes, chopped
4 pieces thick cut french or sourdough bread, toasted or grilled.

Warm 2 tablespoons olive oil in medium saucepan over medium heat. Add onion, chili powder and garlic. Sauté until softened and translucent. Add next 12 ingredients and continue cooking until sauce has thickened to desired consistency. Season to taste.

Dredge beef in flour. Season with salt and pepper. Warm 2 tablespoons olive oil in large skillet over medium-high heat. Add beef and brown on all sides. Add onion, bell pepper and leek or garlic scapes. Saute until vegetables are softened. Add 2 cups bbq sauce and stir to combine. Reduce heat to low, cover skillet and simmer for 1 hour. Taste and adjust seasonings if desired. Spoon beef over grilled bread. Serve with a green salad (Today I made a Ceasar kale salad to serve with the bbq beef)

Other BBQ and Grilled recipes you may enjoy:

bbq pork ribs
grilled shrimp & peaches with arugula pesto
grilled marinated eggplant sandwiches

It is "Hamburger" week at Food Network's Summer Soiree roundup. Do you have a favorite hamburger 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:

Devour: Add Asian Flair to Grilled Ribs with These 4 Recipes
The Lemon Bowl: 20 Healthy Marinades for Grilling Season
Homemade Delish: BBQ Jalapeno Poppers
Napa Farmhouse 1885: BBQ Beef on Toast
TasteBook: Skewered Grilled Prawns with Spicy Peach Glaze
Domesticate Me: 37 Foolproof Recipes for Your Fourth of July BBQ
Creative Culinary: Apple Cider and Brown Sugar Pulled Pork Barbecue
Healthy Eats: 6 Lighter Alternatives to Classic Slow-Cooked Barbecue
Taste with the Eyes: BBQ Shrimp and Grits with Lobster Butter
The Mom 100: Farro Arugula Salad with Orange Herb Vinaigrette
In Jennie's Kitchen: Best BBQ Ribs + 19 Recipes for 4th of July
FN Dish: Food Network's Top Recipes for Barbecue Favorites: Ribs, Pulled Pork and More

best,

diane

napa farmhouse 1885

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California Girl in Taos

MoseyLove

napa farmhouse 1885

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Tuesday, June 14, 2016

Italian Marinated Zucchini

You know that moment in summer when you are confronted with a huge mound of zucchini? You have fried it, sautéed, steamed, added to muffins, cookies, even pancakes, and just cannot contemplate another bite? That is the time to grab this recipe. I made a batch last night using four zucchinis, and I personally ate almost the entire batch. Invite a few friends and that mound will disappear before your very eyes. It is just that good.

The squash is grilled either outside on the barbecue or, in bad weather, indoors on a grill pan. There are only a few ingredients, so please buy the highest quality possible. Garlic, extra virgin olive oil, red wine vinegar, basil...tossed with the grilled zucchini and then marinated for several hours. Served with grilled meats, platters of other marinated vegetables, good bread, great wine. Ahhh, doesn't get more Italian than that. Happy summer everyone!

Italian Marinated Zucchini
(Serves 4)

6 zucchini (medium sized) thinly sliced crosswise
2 garlic cloves, minced
1/2 cup extra virgin olive oil
3/4 cup red wine vinegar
sea salt
freshly cracked black pepper
1/4 cup basil, chiffonade or thinly sliced

Spread zucchini on top of a large, clean towel. Gently roll the towel to remove some moisture from squash. Unroll and, using a BBQ brush, lightly coat the squash with oil.

Heat the grill or grill pan to medium-high and grill zucchini until deep golden brown with dark brown grill marks. Flip and grill on the other side. Remove from heat and place in a large bowl. Add the garlic, rest of the oil, vinegar, and a large pinch each of salt & pepper. Cover bowl with plastic wrap and set aside for 3-4 hours (does not need to be refrigerated)

When ready to serve, stir in basil and serve. Wonderful alongside grilled meat, chicken or fish. Pile on top of pasta coated in extra virgin olive oil, add to your favorite cheese and salami platter or, my favorite, top grilled sourdough bread with the squash.

Other summer squash recipes you may enjoy:

It is "Summer Squash" week at Food Network's Summerfest roundup. Do you have a favorite squash 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.

In Jennie's Kitchen: 5 Sweet & Savory Zucchini Recipes
Healthy Eats: 8 Zucchini Recipes That Won’t Squash Your Summer Health Goals
Devour: Use Your Zoodle: 3 Italian-Inspired Squash Recipes
Napa Farmhouse 1885: Italian Marinated Zucchini
The Mom 100: Baby Zucchini Grati n
Feed Me Phoebe: Green Shakshuka with Zucchini, Chard and Peas
Creative Culinary: Lemony Summer Squash Bread
Taste with the Eyes: Summer Squash Lasagna with Fried Basil #glutenfree
FN Dish: 10 Recipes That Prove Zucchini Is Actually a Magic Vegetable

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 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!