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 parmigiano-reggiano. Show all posts

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!

Fava beans, peeled and unpeeled

Two other bruschetta recipes to try:

Happy Memorial Day Everyone!

It is "Memorial Day Side dish" week at Food Network's Sensational Sides roundup. Do you have a favorite spring side dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

The Lemon Bowl: Greek Pasta Salad
Creative Culinary: French Potato Salad with Mustard and Fines Herbes
Napa Farmhouse 1885: Three Spring Vegetable Bruschetta Recipes For A Memorial Day Feast
In Jennie's Kitchen: Pulled Pork & Cabbage Salad
Feed Me Phoebe: Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce
Devour: Red, White and Blue Sides for a Patriotic Memorial Day Picnic
Healthy Eats: 6 Veggie-Packed Sides for a Lighter Memorial Day Feast
Elephants and the Coconut Trees: Pineapple and Shrimp Fried Rice
Taste with the Eyes: Holiday Weekend Brunch: Shakshuka with Avocado, Epazote, Pinot Beans
The Wimpy Vegetarian: Healthy Mexican Casserole
FN Dish: 6 Memorial Day Sides That'll Get More Attention Than the Mains

best,

diane

napa farmhouse 1885

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California Girl in Taos

MoseyLove

napa farmhouse 1885

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Tuesday, March 22, 2016

Sauteed Broccolini With Garlic And Chile On Toast

I always like to add one dish with a bit of spiciness to a holiday menu. Take Easter for example. Roast lamb, or ham or turkey with a potato dish, salad, vegetable. Delicious and perfectly fine but just a bit bland. Now add a dish with garlic or chile and it perks everything up.

This broccolini on toast recipe is the perfect example. Crisp-tender vegetable sauteed in olive oil with loads of garlic and a heaping spoonful of one of my favorite condiments Calabrian Chile Paste. I love the Silanfunghi brand of chile paste and used to buy it by the case at NapaStyle, Michael Chiarello's store, and catalog. They are "rebranding" and not taking orders at this time, so I have found other brands on Amazon. I am pretty addicted to this sauce and always have a number of jars in my pantry. Pile the broccolini on toast, top with grated Parmigiano-Reggiano and you have the perfect side dish. Or, if you are like me, place a couple of portions on your plate, pair with a glass of wine, and dinner is served!

Sauteed Broccolini With Garlic and Chile On Toast
(serve 6)

1 1/2 lbs broccolini, trimmed
extra virgin olive oil
3 cloves garlic, chopped
1 tablespoon Calabrian Chile Paste (I like the Silafunghi brand)
sea salt
black pepper
6 pieces Italian or French bread, toasted or grilled
grated Parmigiano Reggiano cheese

Fill a large skillet 1/2 with water. Cover and bring to a boil. Add the broccolini, cover pan and boil until crisp-tender. (approximately 4 minutes). Remove broccolini and set aside. Drain water and dry skillet.

Heat skillet until hot. Add 2 tablespoons extra-virgin olive oil and the broccolini and garlic. Saute for 2 minutes. Add the chile paste and stir to combine. Taste and add a pinch of salt if necessary. Stir in a pinch of black pepper.

Drizzle olive oil over grilled bread. Top toast with broccolini and grated cheese. Serve hot

Click Here For Printer Friendly Recipe

It is Easter Sides week at Food Network's Sensational Sides roundup. Do you have a favorite Easter side dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

The Lemon Bowl: Roasted Asparagus and Tangerines with Toasted Almonds
Devour: Have a Hoppin’ Easter with These Remixed Brunch and Dinner Dishes
Creative Culinary: Deviled Eggs with Lemon Zest, Capers and Chives
The Mom 100: Spring Greens Salad with Kohlrabi and Golden Beets
Elephants and the Coconut Trees: Vanilla Pudding with Fruit Jam Topping
Napa Farmhouse 1885: Sauteed Broccolini With Garlic And Chile On Toast
Red or Green: Pasta With Kale, Garlic & Calabrian Chile
Big Girls, Small Kitchen: Fennel & Cherry Tomato Salad with Toasted Pistachios
Healthy Eats: 5 Spring Sides for a Healthier Easter Feast
Taste with the Eyes: Butter Lettuce Cups with Fried Goat Cheese, Green Apple, Meyer Lemon Cream
The Wimpy Vegetarian: Creamy Feta and Asparagus Casserole with Orzo
FN Dish: 5 Side Dishes That Are More Important Than the Easter Ham

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.

Wednesday, January 27, 2016

One Skillet Mac & Cheese

I love traditional Mac & Cheese recipes but am always looking for ways to simplify the process. And, because I have almost always lived in potential drought conditions, I have a problem with dumping the big pot of water used to boil the noodles. So I was thrilled to find this recipe from Martha Stewart Living which cooks everything in one pot...the cheese sauce is the liquid used to cook the macaroni. Fantastic.

When I post a recipe, it is usually a dish that I have created or one that I made so many tweaks to someone else's version that I list "adapted from" to give proper credit. This Mac & Cheese is an exception in that I followed the instructions exactly and made only minor, insignificant changes to the ingredients. My purpose today is to share this cheesy deliciousness and to provide some tips that I learned while testing. My hints are listed in red font. MSL provided a video with further clarification. Click here to view...and make this tonight! Enjoy.

One Skillet Mac & Cheese
(from Martha Stewart Living)
serves 8

6 tablespoons unsalted butter

1 cup fresh breadcrumbs (I used whole wheat panko)
1/4 cup grated Parmesan (I used shredded)
1 small yellow onion, diced small
1/2 cup all-purpose flour
6 cups 2% milk
3/4 pound elbow macaroni (I used regular and gluten-free without any difference)
3 cups grated sharp white cheddar
1 cup grated Gruyere
1 teaspoon Dijon mustard
Salt and pepper
Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
Add onion to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping the bottom of the pan, until tender, about 6 minutes. (This is where you will need to experiment. Some comments on the MSL site stated their final result was gummy. I found that the noodles at this point need to be very al dente...not hard...but with a lot of texture. The noodles will continue cooking in the following steps. I found that 5 minutes of cooking worked for me, but everyone will be different due to elevation, stovetops and your definition of "simmer." My version had small bubbles around the sides of the pan. I made this dish a couple of times to get it right for me. Do not be afraid to test. Just try not to overcook at this stage.) Remove from heat, stir in remaining cheese and the mustard, and season with salt and pepper. (Have all your ingredients prepped and ready to go. Again, the noodles will continue cooking, so work quickly during this step. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes. (Watch closely so your topping gets good and brown but does not burn)
Click Here For Printer Friendly Recipe

It is Mac & Cheese week at Food Network's Comfort Food Feast roundup. Do you have a favorite mac & cheese 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.

Feed Me Phoebe: White Cheddar Mac 'n Cheese Casserole
Creative Culinary: Green Chile Mac and Cheese
The Wimpy Vegetarian: Bang Bang Cauliflower Mac ’n Cheese
The Mom 100: Creamy Four Cheese Penne Rigate
Healthy Eats: 5 Reasons to Put Down That Box of Mac and Cheese
Taste with the Eyes: Mac and Cheese, Ham, Carrot, Celery, Onion {gluten-free}
In Jennie's Kitchen: Cacio e Pepe
Napa Farmhouse 1885: One Skillet Mac & Cheese
Red or Green: Three Perfect Mac & Cheese Recipes For Winter
From My Corner of Saratoga: Buffalo Mac n Cheese Recipe
FN Dish: Here's How to Eat Mac and Cheese for Breakfast, Lunch and Dinner

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, November 3, 2015

Roasted Brussels Sprouts & Pesto Pizza

Brussels Sprouts or Brussel Sprouts? Which is correct? Actually, Brussels is the answer. According to Grammarist:

Brussels sprouts—the variety of cabbage with a stout stem and a budlike head of tightly folded leaves—are named after the city of Brussels. The modern version of the plant was originally grown primarily in the area of Northern Europe now known as Belgium, of which Brussels is the capital. In the name of the cabbage, Brussels is usually capitalized like the name of the city, though some publications don’t capitalize it.

However you pronounce it, Brussels sprouts are delicious and one of my favorite vegetables. (I just learned that you are supposed to capitalize Brussels...who knew?) One of the best ways to prepare is roasting. It sweetens and caramelizes the sprouts. And adding pesto, sweet onion, and cheese? Heaven! This pizza recipe demonstrates the deliciousness of this fact. Enjoy.

Roasted Brussels Sprouts & Pesto Pizza

(makes one large pizza)

1/2 lb Brussels sprouts, trimmed and cut in half (quartered if very large)

extra virgin olive oil

1 cup basil pesto, purchased or try this recipe
3 oz mozzarella cheese, thinly sliced
1 sweet white onion, chopped

1/2 cup Parmigiano-Reggiano, shredded and divided

1 teaspoon dried red pepper flakes

sea salt

black pepper

prepared pizza crust (recipe below) or best quality purchased dough

Preheat oven to 400 degrees. Spread Brussels sprouts in the bottom of a parchment-lined rimmed baking sheet. Drizzle 2 tablespoons olive oil over sprouts and sprinkle with a pinch each of salt and pepper. Roast in preheated oven for approximately 25 minutes or until the sprouts are very tender and beginning to caramelize. Taste and adjust seasonings if needed. Set aside

Preheat oven to 500 degrees. Using a pastry brush, cover the bottom of pizza crust with 2 tablespoons olive oil including the "naked" crust edges. Sprinkle 3 tablespoons Parmigiano-Reggiano cheese over oil. Bake in preheated oven for 10-15 minutes, or until light golden brown.

Remove from oven and spread the pesto over the crust. Place the mozzarella over the pesto and scatter the Brussels sprouts including any oil from the pan, the onion, the remaining Parmigiano and the pepper flakes over top. Add back to the oven and bake an additional 7-10 minutes or until cheese is bubbling and crust is deep golden brown.

Remove from oven, cut into serving pieces and serve immediately.

Extra Virgin Olive Oil Pizza Crust

1 package active dry yeast
1 cup warm water
pinch sea salt
3 tbsp extra virgin olive oil
1 tbsp honey
1 1/2 cups unbleached white flour
1 cup white whole wheat flour

Add the water to the bowl of an upright mixer and sprinkle yeast over the top. Using the paddle attachment, mix until yeast has dissolved. Add salt, olive oil, and honey and mix to combine. Add the white flour and process just until incorporated. Add the whole wheat flour and process until incorporated. Process an additional minute until the dough has formed into a ball. Do not over mix. Remove the dough from bowl, form into a smooth ball and place in an oiled bowl. Turn the dough a few times to ensure it is totally covered in oil, cover the bowl with Saran wrap and place in a warm area. Allow to rise until doubled in size, 40 minutes to 1 hour.

Remove the dough from bowl and place on a lightly floured surface. Use a rolling pin to roll out dough in a free form circle. The dough should be about 1/2 inch thick. Place on pizza stone or baking sheet that has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (the cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to the pan.)

Set aside until needed.