Flourless Chocolate Cupcakes with Chambord Raspberries

My good friends Eliza and Jennifer celebrate their birthday a week apart. Coincidentally, both went on vacations for their birthdays this year so I told them their cakes would be delivered upon their return. I decided to make cupcakes instead of cakes and determined that chocolate and raspberries would be the main ingredients. Since they are both reducing their gluten intake, these flourless chocolate cupcakes seemed to be the perfect choice.

I love this recipe and have been making it for years. Originally from Martha Stewart, I have made minor tweaks by substituting coconut sugar for the white sugar originally called for and adding a bit of vanilla and cinnamon for added flavor. Otherwise this is her recipe, ingredients and directions. Rich, chocolaty and, because it is flourless, rich, dense and light at the same time.

I love pairing dark chocolate with fresh, in-season raspberries. Macerating the raspberries in Chambord liqueur takes it to another level. This is the perfect dessert to pack for a summer picnic, a day at the beach, a potluck or special birthday. Happy Birthday my friends!

Flourless Chocolate Cupcakes with Chambord Raspberries
(from Martha Stewart)
makes 22

3/4 stick unsalted butter
8 oz bittersweet chocolate, preferably Scharffen Berger
1/2 tsp pure vanilla
1/2 tsp ground cinnamon
6 large eggs, separated, room temperature
1/2 cup coconut sugar

1 pint raspberries
1/4 cup Chambord liqueur

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Add vanilla and cinnamon. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.

With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add coconut sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked.

Combine raspberries and Chambord in small bowl. Allow to sit at least 1 hour. (up to 24 hours refrigerated) Serve alongside cupcakes.

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It is "Packable Desserts" week at Food Network's Summer
Soiree roundup. Check out the other delicious sounding recipes from my blogger friends. Have a favorite summer dessert recipe?  Share in the comments section and/or link to your blog if you have one. 

The Lemon Bowl: 5 Ingredient No-Bake Fig Newton Bites
Dishing: Caramelized Pineapple with Mint
Weelicious: Raspberry Cheesecake Jars
Virtually Homemade: Gluten-Free Double Chocolate Salted Brownies
The Heritage Cook: Anzac Biscotti
Taste With The Eyes: Cherimoya Brulee
Devour: The 5 Best Picnic Sweets
Napa Farmhouse 1885: Flourless Chocolate Cupcakes with Chambord Raspberries
Red or Green: Healthy Ginger-Molasses Cookies
Cooking With Elise: Salted Caramel Brownies
Swing Eats: S'Mores Bars (Gluten-Free)
Domesticate Me: Summer Berry Parfaits with Vanilla Bean Ricotta and Toasted Almonds
Dishin & Dishes: Triple Berry Pretzel Salad Dessert in a Jar
Food For 7 Stages of Life: Oats and Peanut Laddoo (No Bake Energy Bites)
Bacon and Souffle: Mason Jar Overnight Oats
In Jennie's Kitchen: The Best Chocolate Chip Cookies
FN Dish: Make-and-Take Picnic Desserts

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
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shrimp stew, a la martha

long time readers know i usually write about recipes that i have created.  or i post family recipes.  once in awhile i talk about recipes that i have "tweaked" from another source, giving proper credit to the original of course.  today i am sharing a recipe straight from martha stewart living...no edits or tweaks.  it was just that good.  so, just in case you don't get the magazine....or hesitated to try this dish...make it this week.  you will not be disappointed.

i have made the shrimp stew three times so far. the first was during a visit to my parents' home.  i spent two weeks with them and cooked most nights.  i purchased all the ingredients and started preparing only to discover they were out of white wine. i improvised with vodka and the result was delicious.  i have made the stew two additional times, once with white wine and another with the vodka.  both work so use what you have.  also, if you have never peeled/ deveined shrimp, please do not be intimidated.  and whatever you do...do not skip this step.  the shells add tons of flavor to the dish.  this process is not hard, but it does take some time so plan accordingly. here is a "how to" video from serious eats.  enjoy!

shrimp stew, a la martha
from martha stewart living magazine, may 2013
(serves 6)
1/4 cup extra-virgin olive oil

• 2 pounds large shrimp, peeled, shells reserved, and deveined
• 6 sprigs thyme
• 1 cup dry white wine (i used vodka one time when we were out of white wine)
• 16 ounces clam juice
• 2 cups water
• 1/2 stick unsalted butter
• 2 large leeks (white and pale green parts only), thinly sliced crosswise (about 2 1/2 cups) and washed well
• 1 large fennel bulb, thinly sliced (about 3 1/3 cups), fronds reserved for garnish
• 1 teaspoon whole fennel seeds, finely ground
• Coarse salt and freshly ground pepper
• 1 cup heavy cream (i used half and half to lighten up just a touch)
• 1/2 lemon

Directions

1. Heat oil in a large pot over medium-high heat. Add shrimp shells and cook, stirring occasionally, until well browned, about 10 minutes. Add thyme sprigs and cook 1 minute. Add wine, scraping up browned bits with a wooden spoon. Add clam juice and water and simmer 15 minutes. Pour broth through a fine sieve into a bowl, pressing on solids; discard solids.
2. Melt butter in pot over medium-high heat and add leeks, fennel, and fennel seeds. Add 1/2 teaspoon salt; cook, stirring, until vegetables just start to brown, about 10 minutes. Add shrimp broth and cream; cook until warmed through.
3. Stir in shrimp and cook until just cooked through, about 2 minutes. Season with salt, pepper, and a squeeze of lemon juice. Divide stew among 6 shallow bowls and garnish with fennel fronds.
   
   
   

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

time for plum cobbler?

it is plum week at summerfest.  perfect timing because i have been buying bushels of this delicious fruit at our napa farmers' market the past few weeks.  o.k., bushels may be a slight exaggeration...let's just say bagfuls.  i am particularly fond of the bera farms booth at the market.  michelle and her team grow heirloom and vintage varieties of summer fruit which are impossible to find in a regular market.  often, heirloom fruits and vegetables are more delicious than regular versions...but, because they ripen faster and are more fragile, they don't travel well.

 a few weeks ago they had blenheim apricots...so sweet, you must try them next year if you can find them...they are already out of season. i was buying a bagful and michelle, the owner, looked at me and asked "do you make jam?" i laughed (since that is what i do for a living) and said yes. she handed me 20 lbs of blenheim apricots and said "here...these are too ripe to sell and if you don't take them they will go to the compost bin". take them i did...jars of jam and many apricot crisps later i still did not get my fill.

now plums are in season and, once again, there are vintage and heirloom varieties available.  last week i started buying the red santa rosa and the green shiro varieties.  they are both so amazingly sweet and delicious.  i have been adding them to my smoothies, oatmeal, salads and just eating out of hand as snacks all day long.

two weeks ago, i had a impromptu pool party.  i wanted to serve something not-too-sweet, but delicious for dessert.  i had loads of plums and the ingredients to make this plum cobbler. it was a hit and, served with coconut milk vanilla ice cream, was perfect for a hot summer day.

most of the time i make my cobblers by topping lightly sweetened fruit with drops of biscuit batter and bake until the biscuits are golden brown and the fruit softened and bubbly.  this time i adapted an old martha stewart recipe which calls for a cake type batter being spooned into the baking pan and then topping the batter with fruit.  when you bake it the batter puffs up and covers most of the fruit....some still stays on top.   really, really good!

martha's version calls for white flour and sugar, whole milk and butter.  i wanted a more healthy version...less sweet, full of fiber...just as good.  impossible?  try this version and see for yourself.  i used a combination of almond flour (for the nutty taste) and spelt flour (for the fiber, nutrients, taste and easy to digest properties).  i cut the sugar in half and, to make it even healthier, used coconut sugar instead of cane.  coconut sugar has a very low glycemic index (GI) and is high in micronutrients.  i am on a mission to cut white sugar from my diet so it has been a lifesaver to have discovered coconut sugar. but i still use it sparingly...dessert is a special treat in our house.   so healthy flours, healthier sugar...tons of fruit...yeah!! a delicious dessert i can feel good about serving...  enjoy!

plum cobbler

1 c. almond flour

2 cups spelt flour

3/4 cup coconut sugar

1 tbsp baking powder

1/2 tsp cinnamon

1 tbsp salt
1/2 lb vegan butter (or regular butter)
1 cup coconut milk (fresh, not canned)
2 large organic eggs
3 tbsp coconut rum (or regular rum, or just increase the coconut milk by 2 tbsp)
3 lbs plums (i like using a mixture of red and green) pitted and cut in half
1/4 cup corn starch
2 tbsp coconut sugar
juice from 1/2 lemon (meyer if possible)

preheat oven to 375 degrees.  butter a 13 x 9 inch baking dish and set aside.  in a medium sized bowl, whisk together the almond flour, spelt flour, 3/4 cup coconut sugar, baking powder cinnamon and salt.  in a separate small bowl add the butter and melt in the microwave. whisk in the milk.  when the butter mixture is lukewarm, add the eggs & rum and lemon juice; whisk all ingredients together until the eggs are incorporated into the mixture.  pour the liquid ingredients into the dry ingredients and whisk together until just mixed.   pour into prepared baking dish.

add the plums to the now empty  medium bowl.  sprinkle the cornstarch, remaining coconut sugar and lemon juice over the plums and stir to mix.  spoon plums evenly over batter in baking dish.  place in oven and bake for 45 minutes to 1 hour, or until the top is golden brown, the plums are bubbling and a skewer inserted into the cake comes out clean.

let sit for at least 20 minutes to allow filling to set.  serve warm or at room temperature with ice cream or cream. (we ice cream made with coconut milk and sweetened with agave.  the so delicious brand is amazing)

now it is your turn to participate in summer fest. simply leave your plum tip or recipe or favorite links in the comments below, and then go visit food network and do the same same.   be sure to check out these delicious sounding recipes from the other participating bloggers:
Ingredients, Inc.: Pork, Plums and Rosemary Kabobs
Virtually Homemade: Grilled Plum Pizza With Goat Cheese Cooking Channel: Best Plum Dessert Recipes
BGSK: Grandma Esther's Plum and Walnut Cake
Delicious Lean: Plum Delicious Pork Chops
Daily*Dishin: Roasted Chicken With Plum Chili Salsa
Healthy Eats: 6 Ways to Cook With Plums
Thursday Night Dinner: Plum BBQ Chicken
From My Corner of Saratoga: Plum Upside Down Cake
Cooking With Elise: Vanilla Plum Tart
Sweet Life Bake: Plum Pineapple Margarita
And Love It Too: Plum Pickin' Pineapple Jam
FN Dish: Perfect Plum Recipes

best,
diane
founder
napa farmhouse 1885

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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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want the recipe for martha's meyer lemon pastry?

photo by mara alderman

ok...if you subscribe to martha stewart living you already have this recipe...but if not, keep reading.  (actually, please keep reading either way!).  i rarely follow recipes exactly...always feel the need to tweak a bit.  but in this case, no tweaks.  not needed.  perfect as is.  so i thought i would tell you about it and post the recipe. trust me, the meyer lemon pastry is easy, effortless and delicious.  plus it looks impressive so it is a perfect choice for entertaining and/or a potluck.

speaking of potlucks.  my friend caitlin moved back to canada last summer because her green card expired.  cait was a founding member of our book club and is a very good friend.  when i heard she was coming to napa last month to celebrate her birthday, i was thrilled.  her birthday party was held in the ever-so-cool design studio of another good friend, richard.  he decided the party would be potluck and let everyone pick whatever they wanted to bring.  our meyer lemon harvest was huge this year and i know caitlin loves lemon desserts so the category was an easy decision.  i assumed there would be some sort of birthday cake so pie or tart seemed like a good addition to the assortment.  in the "perfect timing" department, i was paging through the april 2011 martha stewart living magazine and discovered the beautiful and yummy tart on page 127.  potluck item solved!

making the tart is as simple as poaching some meyer lemon slices in a sugar syrup, arranging them on puff pastry and then baking. honestly, the most time consuming part is slicing the lemons.

the recommended store bought puff pastry is from a company called dufour pastry kitchens and their product is delicious, 100% natural and full of real butter.  homemade puff pastry is wonderful...but really, really, really time consuming.  dufour is a time saving solution because the product is of such high quality. (as always, the ingredients really make the difference). their website states they will ship in 24 hours...but i buy mine at whole foods.

“Like Many Chefs I use Dufour, an all butter brand of Puff Pastry sold in specialty markets” – Wylie Dufresne – The New York Times


“We buy Pastry Shells from Dufour Pastry Kitchens – They’re phenomenal and we couldn't’t possibly be bothered to bake our own.” Serena Bass – Food & Wine

of course it was pouring rain the night of cait's party.  my only concern was getting the tart there in one piece.  so i forgot to take pictures.  happily, cait sent me some she took with her iphone...so not perfect but you will get the idea.  to see a beautiful photo, check out the one in the magazine martha stewart living or click here . (the photo in the magazine is stunning).  make this tart now while meyer lemons are in season...you really must. 

Martha Stewart Living, April 2011

Meyer Lemon Pastry
Yield
Makes one 11-by-14-inch tart; serves 9 .Add to Shopping List


Ingredients
2 cups water
1 cup granulated sugar
6 Meyer lemons, thinly sliced
1 package frozen puff pastry (14 oz), preferably Dufour, thawed
All-purpose flour, for surface
1 large egg, lightly beaten, for egg wash
Fine sanding sugar, for sprinkling
1 cup cold heavy cream
1/2 vanilla bean, split and scraped, pod reserved for another use


Directions
1.Bring water and granulated sugar to a simmer in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes.
2.Cut out a circle of parchment the size of the saucepan. Add lemons, and cover with parchment. Simmer gently until lemons are soft and translucent, about 1 1/2 hours.
3.Remove lemons from syrup, and transfer to a wire rack set over a baking sheet to drain. (MY NOTE...reserve the syrup)
4.Preheat oven to 400 degrees. Roll out puff pastry on a lightly floured surface to an 11-by-14-inch rectangle. Lightly score a 1-inch border around edges using a sharp paring knife. Brush entire surface of dough with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
5.Bake pastry until golden, 22 to 24 minutes. Let cool completely.
6.Meanwhile, whisk heavy cream and vanilla seeds with a mixer on medium speed until soft peaks form.
7.Top pastry with lemon slices. Serve with vanilla cream.

Cook's Note
Lemons can be refrigerated in syrup for up to 1 week.

(i served the tart with a bowl of whipped cream on the side.  i also decided to not waste the lovely meyer lemon syrup reserved from the lemon slices.  i cooked it down until it gelled and then served it in a bowl alongside the cream.  i recommended people put a dollop of cream on each tart slice and then top with a bit of the lemon gelée...amazingly good)

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "


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how about a recipe for spiced lentil & chickpea soup?

ok...it is december 17th. christmas eve is a week from today (yikes) and i am nowhere near ready. oh...and have i mentioned that my entire family is coming to napa this year for the holidays? and that i can't seem to stop inviting friends to join us? and that this has been an unbelievable year for online orders? (thank you everyone!) i have spent the last 3 weeks non stop packing up shipments and driving back & forth between ups and fed ex...whew...didn't i leave corporate life to stop working so hard?

now, i know that last paragraph sounds like i am complaining...but my friends know that i am actually loving every minute of my life...and hosting christmas makes me happier than i can say. the trick is to have a plan...and get over the concept of trying to have everything perfect. i know it sounds cliche..but i think my family is really much more interested in being together than how i have decorated my home...or if i serve elaborate and time consuming meals. my philosophy for holiday food is the same as the rest of the year...use the best-quality-possible ingredients and then don't muck it up with overly complicated preparations.

most people arrive on the 23rd...and almost everyone is driving a long distance that day...either from southern california or oregon. i am keeping the guest list that night small...just family...and making a meal that is easy, delicious and forgiving for late arrivals. i can set everything out...keep the soup simmering on the stove...and let people serve themselves. i want to be free to catch up with everyone. have i told you how much i adore my family?

my december 23rd menu is easy: spiced lentil & garbanzo bean soup, baked ham with orange-ginger glaze topped with smoked brown sugar, extra virgin olive oil biscuits and a big salad. dessert is...what else?...massive platters of cookies. wine, beer and sherry with the cookies complete the spread...oh and hot chocolate for the kids (spiked with spiced rum for the adults).

we are scheduled for 10 days of rain here in napa...the tree is decorated, lights up, fireplace stocked and holiday music loaded. i think i am ready for the 23rd. now, if i can just finish buying presents we will be good to go...

this soup is adapted from a recipe i found in martha stewart living magazine. i followed the recipe but added additional vegetables because i like the taste...and like amping up the nutrients. also, martha's recipe was for a stew...i turned it into a soup...it is delicious. i am suggesting people make mini sandwiches with the ham and biscuits...so soup, sandwiches and salad should be perfect to help unwind after the long car rides...

spiced lentil & garbanzo bean soup(if you can, use local, organic ingredients..there really is a difference in taste and so much healthier)

1/2 cup dried garbanzo beans (aka chickpeas)
1 onion, chopped
extra virgin olive oil
8 cups homemade or organic store bought vegetable stock
4 cups water, reserved from bean soaking liquid
4 garlic cloves, minced
2 tbsp cilantro, very finely chopped
2 tbsp cilantro, coarsely chopped
3 tsps kosher salt
1 red bell pepper, seeded and chopped
1/2 bunch kale, chiffonade and roughly chopped (about 2 cups)
4 celery stalks, chopped
1 28 oz can, whole tomatoes (pour into a large bowl and crush tomatoes with your hands)
1 cup lentils (i like either yellow or pink in this dish, but any kind will work)
1 tbsp tomato paste
1 lemon, cut into 6 wedges
1 cinnamon stick
1/2 tsp sweet paprika
1/2 tsp turmeric
1/2 tsp ground ginger
1/2 tsp ground coriander
1/4 tsp nutmeg
1/4 tsp mace
small pinch red pepper flakes
small pinch freshly cracked black pepper
5 oz whole wheat, small elbow macaroni
2 tbsp italian parsley, chopped
2 tbsp italian parsley, whole leaves

1. place chickpeas (garbanzo beans) in a large stockpot and cover with 5 inches of water. let soak at least 8 hours, or overnight. drain beans reserving 4 cups of soaking liquid. place beans in a bowl.
2. add 3 tbsp olive oil to stockpot and heat until warm. add chopped onion and cook until translucent (about 5 min). add chickpeas, stock and the 4 cups of reserved soaking liquid. simmer until beans are tender, approx 45 minutes.
3. using the side of a chef's knife, mash the garlic, cilantro and salt into a paste. add garlic paste, bell pepper, kale, celery, tomatoes with their juice, lentils, tomato paste, and all the spices to bean mixture. squeeze the juice from one lemon juice to the pot. stir. simmer uncovered until lentils are tender. 30-40 minutes.
4. add pasta and cook, stirring occasionally, until pasta is al dente, approx 10 minutes.
5. stir in coarsely chopped cilantro and parsley.
6. garnish with parsley leaves and serve with remaining lemon wedges.

do you have family visiting for the holidays? what are your time saving tips? please share in the comments section below...thanks

best and happy cooking!
diane

diane padoven
founder/president
napa farmhouse 1885™"live a green life of style™ "do you like us? really like us? then please join our facebook fan page

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zucchini madness?

everyone i have ever known that grows zucchinis in california has the same story to tell. the first crop is delightful...delicious...a joy..and zucchini pops up on the menu for many meals in a row. then, this prolific vegetable produces and produces and produces...and zucchini is added to every dish imaginable..family and friends go from loving the bounty to raising their hands in a desperate cry to MAKE IT STOP!!...but no relief..more and more and more. soon, every person you have ever met, along with every food bank in your town has been given some of your harvest and still..more squash. sometimes, you just need ideas for new and different ways to prepare zucchini.

my friend deb over at the martha stewart, everyday food website, along with the folks at the away to garden site, is hosting a blog-a-thon on cucumbers and zucchinis.. at this time of year you just gotta...and then repeating the event with a new item every thursday between now and labor day.. it works like this..food and garden bloggers post stories regarding the week's topic..and ask readers to share their comments on the blogs..and check out all the other blogs on the same subject. ( as well as the two aforementioned sites)...this week's topic: "cukes and zukes, from tips for growing to how to take the bounty from garden (or farmer’s market!) to table."

i love zucchini and find it is really easy to grow, so i am going to post some of my favorite..easy..recipes. please check them out and let me know what you think...also..and this is really important..please post your favorite zucchini..or cucumber..recipes in the comments section of my blog... readers from other blogs will be linked to this one..so the more recipes you share..and the more blogs you check out..the more zucchini and cucumber recipes we can all add to our collections..how cool is that?
regular readers of this blog know that i am a broken record on the subject of quality ingredients..the following easy-breezy summer zucchini recipes use just a few ingredients..so it is important to use the freshest and best quality possible..try growing your own produce, or visit a local farmer's market..and keep your pantry stocked with the best extra virgin olive oil, "real" balsamic vinegar..organic sea salts, etc. ...you will not be disappointed...oh, and for those of you that have had problems growing zucchini..or anything else...check out the website away to garden... i have learned so much from margaret..you will too..and if you leave her a question in the comments section of one of her stories..her response time is remarkably fast..

roasted zucchinis and tomatoes with parmesan and balsamic
8 small zucchinis cut in half lengthwise
1 pint cherry tomatoes
extra virgin olive oil
1/2 cup parmesan cheese-grated
sea salt
freshly ground pepper
1 tbsp basil (cut in chiffonade)
balsamic reduction (recipe follows)

preheat oven to 400 degrees. place zucchini and tomatoes on rimmed baking sheet. drizzle with olive oil and turn vegetables ensuring all sides are coated in oil. place zucchini cut side up. sprinkle with sea salt and pepper and roast in oven until tomatoes begin to collapse and zucchini is soft (knife pierces easily) and lightly browned. remove from oven and top zucchini with grated parmesan cheese. place back in oven and roast an additional 3-5 minutes until cheese has melted...watch carefully to ensure cheese does not burn. remove from oven and allow to cool slightly.

drizzle each plate with balsamic reduction and top with 2 pieces of zucchini. divide tomatoes evenly between plates. drizzle a bit more really , really high quality extra virgin olive oil on top and sprinkle with basil and a bit more sea salt if needed. serve. variation..substitute the balsamic with your favorite homemade tomato sauce. serve with freshly grilled bruschetta rubbed with a clove of fresh garlic and extra virgin olive oil.

balsamic reduction
reducing balsamic vinegar results in a sweet, syrupy sauce which is delicious drizzled over vegetables, roasted meats or chicken..even garlic mashed potatoes. do not use the super expensive aged balsamic for this..but ensure the brand you use contains 100% balsamic vinegar..no colors, sugars or other additives. cook over low heat until reduced by half... i store in a squeeze bottle for ease of use later...

zucchini/potato hash browns
1 lb potatoes cooked* and grated (i use the large holes of a box grater)
1/2 lb cooked and grated zucchini*
1/2 cup grated onions
1 tbsp italian parsley (finely chopped)
1 teaspoon grey sea salt
1/4 tsp teaspoon freshly ground pepper
3 tablespoons olive oil
grated cheddar cheese (if desired)

stir together the potatoes, zucchini, onion, parsley, salt and pepper in a large bowl. heat the oil in a large skillet over medium heat. add the potato/zucchini mixture..spread out in the skillet to ensure the entire bottom is covered. cook until the mixture is nicely browned on the bottom. this should take about 6-8 minutes. frequently press down on the mixture with a wooden spoon or spatula to help form a crust. run the spatula around the edges of the hash browns to loosen from the bottom of the pan. place a plate over the top of the mixture and flip over. add the hash browns back to the pan with the cooked side on top. cook until dark brown, about 5 minutes longer...watch carefully..do not brown. if desired, sprinkle cheese on top during the last few minutes and allow to melt.... cut into wedges and serve immediately.

*note..i steam the potatoes and zucchini until crisp/tender, allow to cool and then grate. if your zucchini is throwing off a lot of liquid, place in a clean cotton dish towel and gently squeeze prior to adding to potato mixture. also, i like the texture of potato skins so i do not peel. if you want, peel prior to steaming...

o.k. everyone..enjoy the zucchini dishes..and remember, please share your favorite zucchini and cucumber recipes in the comments section..the other readers..and i..appreciate it in advance...or feel free to request a recipe..we will try to accommodate..

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

do you like punt e mes?

happy friday afternoon everyone! at least it is friday as i write this...it is a beautiful, warm day here in napa..has been a very long week..and i have decided that it is the perfect time for a cocktail. my twitter friend, sandy gluck, editor from martha stewart's everyday food magazine, posted last week that her favorite at home cocktail was punt e mes on ice with a squeeze of lemon. i confess that i had completely forgotten about punt e mes..had not had it in years..and as soon as i read her twitter message i went out to buy a bottle. i have been talking about it all week and have not found anyone who has ever heard of it..so i have been encouraging everyone i know to give it a try..thought i would do the same for all of you...if you are a punt e mes fan please share your stories and recipes in the comments section...for everyone else...if you are unfamiliar with this beverage let me provide a bit of history.

punt e mes falls in the vermouth category.... according to the label "it is an original aperitif based on hillside wine, sugar and mountain herbs." the literal translation for punt e mes in italian is a point and a half.... in my research i discovered that the name came from an on-going disagreement with a barman, antonio carpano, and a customer regarding the amount of vermouth the customer wanted added to his wine. they finally agreed on the ratio a point and a half..and voila..the drink was born! the vermouth in question was made by carpano..and..while the stories vary a bit on various internet sites..the common agreement is that carpano decided to market his recipe and the business was born.... this was in turin, italy in 1786, and the carpano family produced punt e mes until 2002 when it was sold to the milan firm of fratelli branca. the legend of how the recipe was created used to appear on the bottle along with the carpano name. the bottle i purchased last week reflects a bit of a branding makeover. the carpano name is gone replaced by the words antica ricetta di vermut pregiato. my italian-to-english translation is old recipe of precious vermouth...(note to the italians reading this blog..please feel free to correct my translation with a more accurate one)...the taste of punt e mes is a hard-to-describe mix of sweet and bitter..with a earthy back taste. my favorite way to drink it is on the rocks..really, really cold..with a slice of orange...(sandy uses a squeeze of lemon)...the bottle also suggests mixing with soda..and there are many recipes which call for mixing with other ingredients for a cocktail..but straight on the rocks is my choice...

so a quick (at least for me) story. i really wanted to see the new movie mama mia. my husband is one of those people that hates musicals in movie form. he is o.k. with most stage plays..but a musical movie..no way.. i asked my friend shesh to go with me..she adores musicals..and we went tuesday night... i was feeling fine during the movie..but we decided to grab a quick dinner afterwards and..as soon as we sat down..i began getting a headache...it quickly turned into a migraine. i literally threw some money at shesh to pay for my portion..left my mostly untouched entree..and drove home. happily, i live 5 minutes from the restaurant...by the time i got home..massive migraine had set in..the works..weird light in my left eye, horrible pounding head, queasy stomach...and major sensitivity to noise and light... i pulled the blinds..turned off all lights..got in bed and pretty much passed out. the next day the headache was mostly gone..but i still felt groggy and a bit queasy. tried to ignore it..even went to the gym..no luck..finally, my husband suggested an afternoon punt e mes cocktail..we both remembered that it is sometimes used to settle upset stomachs..well, it worked like a charm..felt 100% better after 2 sips...must be the herbs?..but in any case..what a benefit!..oh yeah..and my husband has been rubbing it in all week that i left home to see mama mia..and returned with a massive migraine...i promise..really, really, promise..one had nothing to do with the other...but he is getting a lot of mileage from this.

anyway, give punt e mes a try...and please let me know what you think..i think i will finish my cocktail now..enjoy your weekend everyone!

best,

napa farmhouse 1885
"live a green life of style"