Spicy Noodles with Chopped Peanuts

I have been making this dish since it was first published in Bon Appetit Magazine...back in July 2007! On the little over 10-year anniversary, I decided to finally "blog it." I have served this dish hot, cold, and at room temperature, It has served as a side dish, main dish with added grilled chicken, shrimp and/or tofu, or part of a salad bar luncheon. I have added different vegetables depending on what is in season, and what looks good at the farmer's market (blanched sugar snap peas and shredded cabbage and carrots are particularly good.) Trust me, this is a flexible dish and, as long as you don't overcook the noodles, hard to mess up.

Regular readers know that I almost always take a published recipe and then tweak it quite a bit to make it my own. Today's dish is an exception as it is pretty perfect as is. Other than switching up the vegetables sometimes as discussed in the previous paragraph, my only change is that now spicy Asian sesame oil is widely available. So I use 3-4 tablespoons of that instead of the plain oil and hot chili oil. But both options work. I also prefer a thicker noodle so use bucatini pasta instead of the egg noodles or angel hair pasta. And if I cannot find Thai basil (I live in a small town) I use the easier-to-source Italian basil in the winter...otherwise I grow my own.

Spicy Noodles with Chopped Peanuts
(from Bon Appetit, July 2007)

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

1. Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
2. If using the Chinese noodles, place them in a colander over the sink. Separate noodles with fingers and shake to remove excess starch. Cook in a large pot of boiling salted water until just tender, stirring occasionally. (If using pasta noodles, cook according to package directions but remove as soon as al dente. Do not overcook.)  Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature. 
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5. PS, I couldn't leave this post without mentioning the devastating fires this past week in Napa and Sonoma Counties. As of today, 41 people have died, and 5500 have lost their homes. I know many of the now homeless, along with numerous friends and loved ones who have evacuated, some cannot come home yet because the air quality is so bad. Wine Country will survive and, as horrible as it is right now, the truth is that the majority of the wineries, shops, and restaurants are perfectly fine. We need to give them a month to get back on their feet and then support them by visiting! If you cannot go to Napa or Sonoma, please buy and drink their wines! They are depending on our business as part of the recovery. Thank you! #napastrong #sonomastrong
6. 
7. best,
8. diane
   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.

do you love animals?

the first thing i did when i started my company...before i sold my first item...was to create our vision statement.  the "road map" if you will as to the guiding principles of how the company would be run.  read the entire document here.  one plank in the statement is:

"we believe companies need to clearly articulate their philanthropic position so consumers can make informed choices as to the brands they support. napa farmhouse 1885™ is actively involved in our community by supporting not–for-profit groups working to green the planet, care for animals and improve quality of life for people in need. we sponsor neighborhood events and contribute at least 5% of total net profits to not-for-profit organizations."


we have been supporters of napa humane since i started napa farmhouse 1885, usually by donating to their annual event, "cause for the paws".  this year we are walking...and sponsoring a team...for their first walk for the animals.

so....i'm moving my paws for the cause! (and mosey is walking too)

that's right… we are proudly walking in napa humane's inaugural Walk for Animals on august 5, and need your support!

because every animal deserves a healthy life in a happy home, i'm collecting donations to sponsor my participation and meet my fundraising goal!

100% of the proceeds go to the amazing programs and services napa humane offers:
• affordable spay/neuter services
• weekly low-cost vaccination and microchipping clinics
• shelter support services, including the mobile adoption program
• humane education programs serving adults and children alike

Donating through this website is simple, fast, totally secure, and the most efficient way to support my fundraising efforts. (checks and cash are appreciated forms of donations, too, of course—just let me know if you'd prefer to donate offline!)

and hey, you don't have to sit on the sidelines… if you live in/near napa, you can walk with us! register and join team napa farmhouse 1885.  (and for those of you who dislike asking people for money...trust me i am in this camp....you can just register and walk...that would be a big help!)  the walk is short...only a mile...your dog can walk too...and registered walkers get a t-shirt and "goodie bag".  who wouldn't want a goodie bag??!!  here is some additional info from the napa humane website:

100% of proceeds benefit Napa Valley’s pets and their people.

Join us for the inaugural Walk for Animals – a fun Napa Humane event walking a one-mile route through Downtown Napa (with or without a pooch!) in support of pets throughout the Napa Valley.


This short walk goes miles and miles for animals!


Beginning and ending at Veterans Memorial Park on Main Street, registered walkers will receive a Walk for Animals t-shirt and a goodie bag, and enjoy live music, doggie contests, our Napa Humane puppet show, "The Right Pet for Princess Penny," give-aways, and activities with our pet-centric sponsors as we walk together to raise funds for Napa Humane – serving Napa Valley pets and the people who care for them.

many thanks for your support, and don't forget to forward this to anyone who you think might want to donate, too!  once again, if you are able to donate (any amount would be so helpful), please click here to get started.

thank you!

diane and mosey
napa farmhouse 1885

cocktails in wine country? mutineer magazine's red carpet gala

when you live in the napa valley of california you drink wine...often.  you know people in the business, you attend events celebrating wine, you contrubute to fundraisers  including wine in the silent auction, you have friends who spend countless hours discussing terroir...you get my point; in napa, wine rules.

so it was exciting to be invited to mutineer magazine's 3rd annual 'red carpet party' and king's ginger cocktail competition this past sunday.  finally...a night celebrating cocktails and food pairing...in a "dress to impress" environment....(and all of my book club girls in attendance!) it was held at the napa valley opera house in downtown napa.  what a blast!  a cocktail competition and the opportunity to sample the contest entries along with bubbles, beer, water and appetizers.

the official press release for the event describes it this way:
"Beverage influencers from across the country came together to celebrate drink culture and the exciting cocktail renaissance in Napa Valley, with some of the top local bartenders on hand to showcase their skill. The partnership for the event was with two iconic spirits brands on the event: Luxardo, the legendary Italian distillery now in its sixth generation of production, and Chinaco Tequila, which introduced the United States to ultra-premium Tequila in 1983.  In addition, three inspired Napa Valley voices were officially announced in partnership with No.3 Gin."

"best book club ever"  photo courtesy julie dalrymple

i am not sure i would describe myself as a beverage influencer...maybe student?  i love reading about interesting cocktails and about the very cool bartenders creating different and delicious sounding combinations.  i think that is why i am such a fan of mutineer magazine.  every issue is chock full of stories and interviews from restaurants and bars around the world spotlighting top bartenders.  walking around the red carpet event last weekend, i finally figured out why these articles resonant with me...the successful bartenders all share the same characteristic; an emphasis on fresh, best-quality-possible ingredients .  but it wasn't until i watched eight bartenders from some of napa's best restaurants compete in the king's ginger cocktail competition, that i truly understood the care and craftsmanship that goes into each drink. truly works of art and no machines in sight.  lots of muddling lovely looking fruit, vegetables and herbs; eye droppers dispensing precise measurements, homemade syrups, hand blended tinctures...each drink made one at a time.   the cocktails served to the guests were made the same way...no easy task...handmade drinks for a huge crowd...each delicious. 

congratulations to the contest winner: michael jack pazdon from solbar at the solage resort -calistoga, ca.  his submission, named the king’s waes hail, is pictured in the next 3 images and was my favorite of the night. want the recipe?...it is included at the end of this post.  (and please let me know if you make it at home).  check out the november/december 2011 edition of mutineer magazine for all eight cocktail recipes.

Photo by Phil Jimcosky of Mutineer Magazine

Photo by Phil Jimcosky of Mutineer Magazine

Photo by Phil Jimcosky of Mutineer Magazine

have i mentioned the food?  created specifically to pair with the cocktails served, the menu included both savory and sweet treats...really interesting and very, very good....with the same attention to detail and quality ingredients adopted by the bartenders.  a dish called spherification of margarita with chinaco tequila was delicious and weird at the same time.  picture a thin gel membrane encasing a shot of margarita....not sure why this technique has become so trendy...but hey, a margarita is a margarita. (thanks ronda, for convincing me to try it!).  my favorite bite was the "aerated" milk chocolate treat...light as a cloud but packed with flavor...really excellent. 

so...what's not to love about a night filled with great friends, delicious cocktails, good food and a beautiful setting. thank you ash and alan for the invitation. what fun! looking forward to next year...

Photo by Phil Jimcosky of Mutineer Magazine

FOOD MENU
Savory, Chef Gary Penir:

-Poached Scallop, Agadashi, Instant Sesame Tofu Noodles with King's Ginger Froth
-Local Albacore Tuna Tartare, Tempura Nori, Wasabi Tobiko Aioli with No.3 Gin
-Pork Belly Yakitori, Sangue Morlacco, Avocado
-Spherification of Margarita with Chinaco Tequila

Sweet, Pastry Chef Sara Wurst:
-Aerated milk chocolate with Luxardo Amaretto di Saschiro and Freeze Dried Cherries
-Luxardo Limoncello Mousse with Basil and Juniper Berry Butter Cookies, Micro Basil

Photo by Phil Jimcosky of Mutineer Magazine

The King’s Waes Hail

by Michael Jack Pazdon, SolBar

1 oz. Christian Drouin VSOP Calvados
3/4 oz. The King’s Ginger Liqueur
3/4 oz. lemon juice
1/2 oz. Carpano Antica Formula
1/2 oz. egg white
dash house-made grenadine*
dash Maraschino Orginale Luxardo
5 drops gingersnap spice tincture**
5 drops Genevieve Genever-style Gin

Combine all ingredients, aside from the genever, in a mixing glass, dry shake for 10 seconds, add ice, shake hard and double strain into a chilled coupe. Float dehydrated apple chip, fresh grated nutmeg, rosemary flowers, 5 drops gingerbread spice tincture and 5 drops Genevieve on top of foam.

*Bring 1 part fresh pomegranate juice to just below a simmer then add 1.2 parts granulated sugar, stir until dissolved. Let cool then add rose water to taste. Bottle and refrigerate.

**Grind 2 tsp. cloves, 2 cinnamon sticks, 9 black peppercorns. Grate 2 whole nutmegs. Toast gently in a pan, remove and combine with 1 oz. grated ginger and 1 c. over-proof rum in an airtight container. Steep for 2 weeks, shaking daily. Strain and bottle in a medicine dropper.

best,
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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pop up in napa?

hi everyone!
i am so excited to tell you about a very cool event being held in napa next weekend.  my friends ann trinca and norma quintana are opening a "pop-up" version of their amazing shop the nest.  the event details are listed on the attached invitation.  and yes....napa farmhouse 1885™  will be there with a selection of our "farmhouse food", organic bath & body and, of course, our famous handcrafted organic dog treats.

i am friends with all of the other vendors and, trust me, they are an amazingly talented group of artisans...this is the perfect place to begin your holiday shopping.

stop by and say hello!

best,
diane
napa farmhouse 1885

do you like us? really like us? then please like us on facebook

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tedx napa valley is this weekend...are you going?

i am thrilled to be an in-kind sponsor for this weekend's first TEDx Napa Valley event.  are you familiar with TED? 

Riveting talks by remarkable people, free to the world

What is TEDx?

In the spirit of ideas worth spreading, TED has created a program called TEDx. TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. Our event is called TEDx Napa Valley, where x = independently organized TED event. At our TEDx Napa Valley event, TEDTalks video and live speakers will combine to spark deep discussion and connection in a small group. The TED Conference provides general guidance for the TEDx program, but individual TEDx events, including ours, are self-organized.
 
so...now you probably want to know about the upcoming event...here is the info from their website:

Empowering Leaders at Every Level


WHAT:
An enjoyable fall afternoon filled with live performances and TED speaker videos at the Napa Valley Opera House. Mingle with other guests during intermission with snacks then have the opportunity to meet the speakers during the after program wine & beer tasting and food sampling.
(click here to view the list of speakers for this year's event)


WHY:
This TED-like experience will be the catalyst to inspire the achievement of common goals. They will ignite excitement which will go on to live locally in the conversations that ensue, and worldwide as part of the TED community.


**The live talks will be taped in real time and the best of the presentations will be submitted to TED in New York for consideration as TEDTalks and potential posting to TED.com, translation into multiple languages for the fast-expanding and global TED.com community.


FOR WHOM:
Attendance at TEDx Napa Valley is for: dynamic thinkers, positive reinforcers, determined citizens, those searching for answers to questions never asked, and those willing to question the answers already given.
We’re seeking to bring together: inspiring teachers, engaging locals, community leaders, innovative individuals, and those with a sense of humor.


TEDxNapaValley will be hosted in downtown Napa on September 11, 2011 from 12-6 p.m. at the

Napa Valley Opera House – 1030 Main St., Napa, 94559, California.  click here for tickets

the speakers conclude their presentations at 5:00 pm and there is a reception from 5:00 pm-6:00 pm featuring food, wine and beer from local producers.  napa farmhouse 1885(tm)  is proud to be an in-kind sponsor for this amazing event.  we will be preparing appetizer "bites" featuring our farmhouse food.  click here for a list of participating sponsors.

i hope bay area locals will be able to attend this event....for everyone else, have you been to a TED, or TEDx experience?

best,
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

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

book club, tomatoes and a recipe for chicken provençal?

it is my favorite week at summer fest...tomato week!  each year i profess my love for local, in-season, organically grown heirloom tomatoes and then i struggle with selecting a recipe to blog about.  all i really want to do is eat tomato sandwiches....simply toasted sourdough or french bread spread with a bit of mayo (i have been obsessed lately with vegenaise a vegan version that i think tastes better than mayonnaise), piled high with tomatoes, sprinkled with grey salt and freshly cracked black pepper and eaten while the toast is still warm. nothing better!

i eat tomatoes every day during the month of august and as long as they last in september.  for summerfest's tomato week last year i shared my recipe for the modestly titled best tomato sauce in the world, and a delicious gazpacho from gott's restaurant here in napa.  the year before i did a roundup of some of my favorite bean salads, pico de gallo, tapanade and bruchetta, all featuring heirloom tomatoes. this year i decided to feature a main dish...my version of chicken provençal.

courtesy ann trinca

regular readers know that i often blog about my book club events.  8 of my favorite girlfriends get together once a month for good food, lots of wine (it is napa after all) and discussion of the featured book.  eating, talking, laughing...how does it get any better?  normally we meet on a weeknight...just the girls.  but our tradition is to hold the august meeting at my house...on a sunday afternoon by the pool...and then have spouses, friends and significant others come afterward for more pool and dinner. 

our book for the month was the paris wife, the story of ernest hemingway's first wife.  since the book covered their lives living in paris, and we were getting together on a warm summer day, i decided the food theme would be "alfresco provençal picnic".  cheese, olives, fruit, good bread, roasted vegetables, salads, tarts, crisps and lots of wine. the chicken provençal was the perfect main dish...easy to make and terrific for a party because you can make it the day before and then serve hot, warm or at room temperature.  my friend dina proclaimed the dish "perfection"   wow!   i told her i was going to quote her in this story.  so...take it from dina...try this chicken and tomatoes recipe.

you can cut this recipe in half for smaller parties..or double or triple.  i tripled thinking i would have a lot left over.  between you and me?  i was going to photograph the leftovers for this post but at the end of the night there was only one leg left.  seriously...one leg.  ha!  so that is what i was able to photograph.  happily my friend ann (an artist and photographer) took some shots of the party, food included, so you can have a peek into our party.  thanks ann...

courtesy ann trinca, chicken is dish top left

courtesy ann trinca

food just tastes better when eaten outside, does it not?  combine that with amazing friends and life is perfect.  cheers from the "best book club ever"


courtesy ann trinca

chicken provençal with heirloom tomatoes
(i tripled this recipe for my party)
8 whole chicken legs (organic & free range if possible)
extra virgin olive oil
sea salt
freshly ground black pepper
2 onions, peeled and sliced
2 pints organic cherry tomatoes
8 heirloom tomatoes, quartered and then cut into eighths
8 garlic cloves, peeled and sliced
1 bottle dry white wine
3 tablespoons herbs de provence
additional heirloom tomatoes cut into quarters and fresh herbs (rosemary, thyme, lavender) as garnish

preheat oven to 350 degrees. you will need one very large, or 2 medium sized rectangular roasting pans for this recipe. generously season both side of the chicken with salt and pepper. (note you can keep the legs attached, or cut into legs and thighs.  i left half of the legs whole and separated the rest ). set aside.

in a large skillet, heat 2 tablespoons olive oil until hot.  add the onion and cherry tomatoes and sauté until the onion just begins to brown and caramelize.  add the garlic, heirloom tomatoes and herbs de provence and cook for 5 minutes.

spread the tomato mixture in the bottom of the roasting pan(s).  add the chicken, skin side down, to the pan on top of the vegetables.  add enough of the wine to come halfway up the side of the chicken.  cover pan(s) with lid or foil and place in preheated oven.  bake for 50 minutes.  remove from oven.  remove lid and turn chicken skin side up.  wine should still come halfway up side of chicken.  remove or add additional wine if necessary.  do not let wine come more than half way or chicken will not brown properly.  place chicken back in oven and cook an additional 20-30 minutes, uncovered, until nicely browned.  remove from oven.

if you plan to serve the following day, follow these steps.  allow the chicken to cool.  remove the legs from the wine liquid, place on a cookie sheet, cover with plastic wrap and place in refrigerator.  pour the rest of the roasting pan contents...wine and vegetables...into a medium sized saucepan and
cook until liquid has reduced by half.  taste and adjust seasonings.  allow to cool, cover and place in refrigerator. 

the following day, preheat oven to 300 degrees. remove the sauce from refrigerator and skim fat from surface.  warm on stove top.  remove chicken from fridge.  uncover and pour sauce/vegetable mixture over chicken.  reheat chicken until it reaches desired temperature. 

if you want to serve the same day you make the chicken, follow these steps:  remove from oven and place chicken on serving dish.  pour liquid and vegetables into saucepan.  reduce by half and pour over chicken.

garnish with the reserved tomatoes and fresh herbs, sprinkled with sea salt and additional herbs de provence.

now it is your turn to participate in summer fest. simply leave your corn tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:

Big Girls Small Kitchen: Seared Chicken with Cherry Tomato Pan Sauce
Haute Apple Pie: Heirloom Tomato & Three Cheese Tart
What's Gaby Cooking: Zebra Tomato and Burrata Crostini
Zaika Zabardast: Balsamic Roasted Tomato-Basil Ice
And Love It Too: Healthy Lunchbox - Garlic Tomato Basil Pesto Bruchetta
Chez Us: Roasted Tomato Sauce
Daily*Dishin: Refreshing and Rustic - Tuscan Bread Salad
Glory Foods: Fresh Tomato Salsa
Dishin and Dishes: Tomato Tart Tatin
The Purple Cook: Eggplant Parmesan Caprese Salad
I Am Mommy: Tomato Crudite
Cooking With My Kid: Gluten-Free White Bean Chive Cakes with Heirloom Tomatoes
FN Dish: Easy Tomato Appetizers
Add a Pinch: Simple Caprese Salad Skewers
Sweet Life Bake: Salsa Cruda
Virtually Homemade: Farfalle with Roasted Tomato Sauce, Bacon and Shaved Romano
Dixie Chik Cooks: Tomato, Basil and Olive Bruschetta
The Sensitive Epicure: Yemista - Greek Stuffed Tomatoes & Peppers with Potatoes
Mooshu Jenne: Sun Burst Tomato Pasta
Cooking With Elise: Tomato Parmesan Biscuits
From My Corner of Saratoga: Cooking from the Garden - Bruschetta Pizza
Fritos and Foie Gras: Tomato Terrine
Creative Culinary: Fresh and Savory Tomato Pie
Big Apple Nosh: Caprese Salad/Tomato Carnage
Spices and Aroma: Quick and Easy Paneer Curry
Zaika Zabardast: Sun-Dried Tomato Pesto Breakfast Rolls

best,
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



to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

has your extra virgin olive oil gone bad?

regular readers know i am addicted to extra virgin olive oil. i use it in almost all of my cooking, use it as an anti-aging serum for my face, use it to soften my hands...you name it, e.v.o.o. is my solution. i have a shelf full of different types of olive oil from "big" green, peppery oils used as a condiment...poured or drizzled as a finishing ingredient...to softer, "fruiter" oils used in my cooking or baking.

today i read a wonderful article discussing ways to tell if your oil is fresh...because extra virgin olive oil does go bad and can ruin a dish. the article is so good...and so full of really good tips...that i thought i would share part of it with you and provide the link so you can finish reading and check out the entire site which is dedicated to all things olive oil.

so...read and enjoy. for fellow extra virgin olive oil addicts, the olive oil times is a wonderful website to follow.

"Good Oils Gone Bad: Recognizing Rancidity and Other Defects
By Alexandra Kicenik Devarenne
Olive Oil Times Contributor Reporting from Sonoma County, California

The joy of olive oil lies in its many delightful aromas and flavors—from voluptuous ripe olive to bright green grassy notes and from a soft subtle finish to a zippy peppery kick—there is a world of sensory exploration awaiting the adventurer. But like any great explorer, you will be faced with risks—crocodiles in those placid waters. This is an introduction to the most common defects you will find in olive oil: what they are called, what causes them, and how to recognize their presence.

Any discussion of defects must start with rancidity. The sad truth is that most people in the US, for example, are accustomed to the flavor of rancid olive oil. Olive oil is no longer an occasional presence in the kitchen so it is time to change that. We need to start by recognizing one essential fact about olive oil: it is a perishable product. Olive oil tastes best when it is fresh. Think of olive oil on a freshness continuum that goes from just-made, harvest-fresh at one end, to completely rancid at the other. How long it takes an olive oil to go from one end of this freshness continuum to the other depends on many factors: storage temperature, exposure to air and light, and the amount of natural antioxidants in the olive oil in the first place. All olive oils, even the finest ones, will get rancid eventually. This is why you must never hoard olive oil: use it and enjoy it. Waiting for a special occasion to use your good olive oil? How about dinner!

Do you have a clear sense of what rancid oil smells and tastes like? A good image for many people is the smell of crayons. Another helpful item—something that almost everyone has tasted—is rancid nuts. Rancid is fat gone bad, something all of us have encountered at some time. On a rancid scale of 0 to 10, almost everyone will notice a 9 or a 10. The trick is to develop the confidence to pick out rancidity when it is a 5, or a 3, or lower. The flavor of rancidity in olive oil is usually accompanied by a greasy mouthfeel; in fact, the greasiness often is noticeable first.

Go to your cupboard and pull out the olive oil. How old is it? Is there a “Best By” date? Generally that date is two years from the time that it was bottled. Unfortunately, that doesn’t tell you when it was harvested and milled. A harvest
date is the most reliable indicator since it tells you when the olive oil was actually made. Sniff it. Taste it. Crayons? Putty? Old peanuts? Don’t feel bad about throwing out old olive oil, feel good about it! Don’t be surprised if the purge of your pantry includes not just old olive oil but things like old whole wheat flour (which gets rancid because of the oils in the wheat germ), crackers and cereals.

A general rule of thumb is that olive oil is best consumed within a year of harvest. Most oils, if unopened and stored in a cool dark place, will still be good for up to two years, but they steadily lose the fresh fruitiness that you want in olive oil. Greener harvest, robust olive oils will keep better than delicate ripe ones because of the higher content of compounds called polyphenols in greener oils. You can recognize the presence of these polyphenols because they contribute pepperiness and bitterness to the flavor of an oil. If an oil is delicate and soft, made from ripe olives, then you will want to use it quickly, within six months or a year at the most.

The second most common defect of olive oil is called “fusty.” It is caused by fermentation in the absence of oxygen; this occurs within the olives before they are milled. This is why it is so important for olives to be processed into oil within as short a time as possible after harvest. Olives left to sit in bags or piles for
even a few days will produce fusty olive oil.

And what does fusty smell and taste like? Unfortunately, the answer for a lot of people is “olive oil.” For many people, both in the US and abroad, fusty flavors in olive oil are the norm. When I was training for an olive oil taste panel, I remember vividly the day I poured my usual supposedly extra virgin olive oil into a warm skillet and was enveloped by the smell of fustiness. I threw out that bottle and never looked back."

continue reading this article by clicking here



for more information on extra virgin olive oil harvest and press, please visit my post help, i am addicted to extra virgin olive oil!

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
& follow us on twitter

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

what else is there to do in napa besides wine tasting?

when you blog about living in the napa valley of california, potential visitors assume you are an expert on all things napa. i often receive emails, comments on posts, facebook and/or twitter messages all asking the same question. what else can we do except go wine tasting? a few years ago i would have suggested favorite restaurants, offered "secret" tips for nature drives, walks and hikes...maybe talked about an upcoming show at the opera house...but, to be honest, there was not a lot to talk about. fast forward to 2010 and i am thrilled to announce a change is coming...especially in the town of napa.

napa is now home to some pretty cool hotels....a number of amazing restaurants...an ever growing music scene with venues like the aforementioned opera house and the newly renovated uptown theater. we still have a ways to go regarding shopping....but i think i am most excited about the arts scene. yes...there is art in napa...really, really good art...and it is becoming increasingly easier to stay abreast of all the happenings in the valley. in my opinion, the best way is to view the arts council napa valley's website. currently, the website is promoting "napa valley arts 2010".
per the site:
"Arts Council Napa Valley and the Napa Valley Arts Coalition present, "Napa Valley ARTS 2010", a month-long, county-wide celebration of arts and culture from Friday, October 15 through Sunday, November 14, 2010. You are invited to "Celebrate Creativity" with Napa Valley arts organizations, venues, galleries, wineries and schools at over 100 arts and culture events."

i was honored to be invited to attend and blog about the kick off event, "meet the makers". the official description is as follows:

"this invitational exhibition features over 60 portraits of inspirational "makers" in Napa Valley, photographed by four artists: Suzanne Becker Bronk, Dona Kopol Bonick, Kristine Cummins, and Chick Harrity. The photographers were asked to shoot people whom they considered to be important, influential, master or emerging 'makers' in our community. They chose painters, musicians, actors, and beyond, including: Oscar Aguilar Olea; Layla Fanucci; Jakey Lee; and Robilee Frederick and many others. The exhibition will be on display at Mumm Napa from October 6th through 31st."
the photographers and the "makers" are all extremely creative individuals. i am privileged to be friends with many of the people involved and was curious as to what it felt like being chosen as a "maker". my friend ann trinca (fellow book club member) is a very talented photographer and craft artist. she was the curator and founder of napa nest and has been active in the napa arts scene as an editor of pearl necklace zine and a member of the fruit stand collective...she currently works at the di rosa preserve in napa. ann is probably the most creative person i know. when i asked her what it felt like to be recognized as a maker she replied, "i have long admired the photographers and the other makers...it is such an honor to be included. the whole thing seems a bit surreal...being chosen as a maker is a bit humbling. i am particularly happy to see the number of young people included...it is rewarding to see a new generation in napa being passionate about the arts"

speaking of the next generation, i was thrilled olivia everett was chosen to be a maker. olivia is in her early twenties and is a very talented graphic designer. she serves on the board of directors for arts council napa valley. most impressive, she is co-founder of wandering rose, an organization which encourages/promotes independent, experimental and pop art in napa. (check out their facebook page for more info). olivia told me that being asked to be a maker was "cool. i have always wanted to be an artist. the napa arts community is very strong and getting to know each other is so important. plus, having my mom and dad here to share this experience with me is very cool".
i could write glowing bios of each maker...and each photographer...but, instead of reading, i suggest you hurry and view the meet the makers exhibit yourself...ends 10.31.10. check out the napa valley arts website for the calendar of all events...as of today 117 arts & culture events are planned for the four week period. so yes, there are a lot of things to do in napa in addition to wine tasting...enjoy!
best,
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 & follow us on twitter

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what to make for herbs-beans-and-greens week?

so the instructions for this week's summer fest read "herbs-beans-and-greens week, any one or both/all your choice". way too many choices for me. i have a ton of herbs growing in the garden and have been using them in everything savory and sweet. regular readers know that i am a "bean aficionado"...love them! and greens...what can i say about greens? now take beans, herbs and greens...mix & match and you have a zillion options. try baked beans my way , beans & greens or our garbanzo bean salad for a few examples.

last week i had the pleasure of visiting hudson ranch, the farm that grows the delicious produce found in my weekly csa box. hudson invited all the csa members to a tour of the ranch/farm and then we were asked to stay for dinner. what an amazing experience...and one of those opportunities where i am smacked in the face with the realization of how incredibly fortunate i am to live in this beautiful place called the napa valley. the weather was perfect, the food was amazing, the other csa members were interesting, fun and very passionate about cooking/eating and...most of all, the process of walking through the garden to see the fruit and vegetables that would be added to my csa box that day....to hear about the heirloom varieties & the organic growing principles...to pick & immediately taste peas, beans, corn while standing in the field...this was truly living the "farm to food" experience many of us are seeking. can you tell that i had a blast?



i just want to take a minute to thank our host for the evening, lee hudson, of hudson ranch. lee lead us on the tour and i had the opportunity to spend some time with him asking questions and hearing about his philosophy regarding farming, ranching and wine making. (and thanks so much for the pie dough tips!!) a bit about lee from the hudson ranch website:

"The peaceful, bucolic setting of Hudson Vineyards belies the energy, intensity and passion of proprietor Robert Lee Hudson. Foresight and extraordinary diligence transformed the land into today’s highly esteemed vineyard. Born and raised in Houston, Texas, Lee received his B.S. in Horticulture at the University of Arizona. He then worked with the esteemed Jacques Seysses of Domaine Dujac, in Morey St. Denis, Burgundy; learning that great grapes from hallowed vineyard sites produce truly world class, fine wines. Lee returned to the States to continue his studies in viticulture and enology at University of California at Davis, where many of his classmates are now his clients. Lee searched for property from Santa Barbara to Mendocino, before deciding on the Carneros property, founding Hudson Vineyards in 1981."

photo of lee hudson at hudson ranch
one of the dishes we had at the csa dinner was a white bean puree served with toasted pita crackers. the beans were delicious...subtly flavored with garlic & rosemary and made with fresh beans...so the cooking time was much shorter than if you started with dried. i was inspired to go home and make the puree but could not find the fresh cocoa bianco variety...hopefully they will be in our csa boxes soon...in the interim, i substituted dried heirloom beans. any white bean would work in this recipe...i used runner cannellini beans from rancho gordo. one last tip...hudson ranch did a bit of a rough puree...there was texture and the beans were not completely smooth. i liked it that way...and made mine the same way...but you should puree to the consistency you like. final note...i did not have hudson's recipe...made this one up based on my memory of the taste. if i get their recipe...and there are substantial differences...i will post that one too...enjoy!

white bean puree
8 oz dried white beans such as cannellini, navy or white kidney ( or cocoa bianco if you can find them)

1 two inch sprig of fresh rosemary, minced
1/2 small white onion, chopped
3 cloves garlic, minced
4 tablespoons extra virgin olive oil
1/2 tsp red pepper flakes
sea salt
freshly cracked pepper

check beans for small pebbles or other foreign matter...discard and then rinse in cool water. place beans in large stockpot and cover with two inches of water. soak for 4-6 hours.

meanwhile, sauté onion and rosemary in olive oil until soft...do not season. once beans have completed their soaking time add onion mixture to the stockpot. add additional water if needed so that beans are covered with about an inch of liquid. bring to a boil for five minutes and then lower heat to simmer. cook until soft (this can take between 1-3 hours). once beans are soft...season to taste with the sea salt and pepper.

drain beans but keep the soaking liquid. place 1 cup of beans in a food processor (keep the rest for another use). add the garlic, olive oil, red pepper flakes and 2 tbsp bean soaking liquid and pulse until you have a smooth paste. season to taste with the sea salt and pepper. add additional soaking liquid if needed to achieve desired consistency. serve with pita chips, crackers and/or a crudités platter. the dip is also really good spread on toast with your favorite sandwich makings.

(note...you notice i did not instruct you to drain the beans after soaking...this is a tip i learned from rancho gordo...a lot of the nutrients are lost when you toss the soaking liquid...and i never notice any difference in the "bean effect")

so there you go...my contribution for this week's summer fest...a recipe with beans & herbs...two out of three isn't too bad. as always...much thanks to margaret roach
and deb puchalla for coordinating summer fest 2010.... and i know i still owe you the grilled corn recipe from last week. soon...i promise!

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& follow me on twitter

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do you have grapeseed oil in your pantry? and a recipe for winter slow roasted tomatoes...

regarding the grapeseed oil question...if you don't have this ingredient in your pantry stop everything and go get some! o.k...even i think that sentence sounds a bit melodramatic. but really...how have i missed this for so long? regular readers are very aware of my addiction to extra virgin olive oil...i use the stuff in everything. but i have met the owners of salute sante!...a local grapeseed oil company...a number of times when they visited studio-store. then, i ran into them last month at the fancy food show...they had a booth...and i actually had the opportunity to hear about their company and taste their products...hi?? a local, green, organic, eco-friendly company producing a delicious, healthy and convenient product??? how perfect is that for napa farmhouse 1885™ ?

it has been a long time goal of mine to complement our line of farmhouse food with products made locally by artisans i know and trust...i started with organic coffee from paupaiz and am thrilled to add salute sante! to the assortment. so...a bit about grapeseed oil. it is made from the seeds of grapes after the wine is pressed. salute sante! advises using grapeseed oil this way:

"...long been the secret of gourmet chefs who love its light and nutty, yet neutral flavor. It has the unique ability to enhance the flavors of ingredients instead of overpowering them and leaves no greasy aftertaste! It makes savory marinades and salad dressings that will not cloud when chilled, so you can use them right out of the refrigerator. The high smoke point (485 F) makes it ideal for hot food preparation which means you can sauté, fry or bake without any smoking, splattering or burning. The excellent emulsification properties make it ideal for whipping mayonnaise and creamy dressings that will not separate when chilled..."

so how do i...an admitted evoo addict...use grapeseed oil? my favorite way is to sauté or pan fry whatever i am making with the grapeseed oil and then finish off the dish with an excellent quality extra virgin olive oil. the grapeseed oil is almost flavorless...so you really taste the pure clean taste of whatever you are cooking...and using just the really good stuff as far as the evoo goes results in a truly delicious dish. it is nice to have the choice...with some dishes i WANT to taste the food cooked in olive oil and finished with olive oil...the evoo is somewhat embedded in the dish...other times the grapeseed oil is the perfect option. here is an example.....

i have been longing for summer! it has been cold, grey and rainy for the past month... i just want sun...and summer produce...like tomatoes...i really want tomatoes. but i only eat fresh tomatoes when they are in season..otherwise, why bother? they taste terrible. i love taking fresh tomatoes and slow roasting them with evoo, garlic, herbs and sea salt...amazing. last week, i decided to try slow roasting excellent quality canned tomatoes to serve on bruschetta...but this time, i only wanted the tomato taste...nothing else...so i used san marzano tomatoes (i think they are the best quality canned tomatoes available...and note...these are tomatoes grown in san marzano, italy...not a brand name) and drizzled them in the grapeseed oil with a bit of grey salt...no herbs or garlic or evoo taste. wow...fantastic...super sweet with a big tomato taste...a perfect choice for mid-winter...and an example of a good time to use grapeseed oil.
**note, slow roasting takes a long time..so plan this on a day you can pop them in the oven first thing in the morning and hang around all day...i did this for super bowl...
the tomatoes before and after roasting
winter slow roasted tomatoes
2 28 oz cans san marzano whole tomatoes
grapeseed oil for drizzling
grey salt
italian or french bread sliced and toasted/grilled for bruschetta
preheat oven to 225 degrees. open tomato cans and strain through a colander...reserve the juice for another use. spread the tomatoes on a parchment or silpat lined baking sheet. drizzle the grapeseed oil over the tomatoes and sprinkle with the salt. roast in preheated oven for 4-6 hours or until the tomatoes have lost most...but not all...of their liquid. when the tomatoes are ready, serve them however you like...on top of the grilled bread? tossed with pasta? a side dish with scrambled organic eggs? if you are like me, many will be eaten straight off the baking sheet...never making it to a finished dish....so...there you go...a recipe for the grapeseed oil....there is so much i could tell you about the newest addition to my pantry...remember i told you this was an eco-friendly company? what if i told you they use used grapeseed oil to power their vehicles?? or maybe you would be interested in the line of infused grapeseed oils...lemon, roasted garlic, basil or rosemary..so, so good. this item deserves another post and...since my goal is to tell you the stories of the artisans who produce the items for my company....i am going to interview the founders of salute sante! and share some of their delicious recipes. for now, try the tomatoes....and consider adding grapeseed oil to your pantry. please visit our website for additional details or to purchase...and yes, we carry the products at studio-store.
here's to spring coming early this year!!!


best,
diane

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

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...