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 potatoes. Show all posts

Wednesday, August 3, 2016

Roasted Fingerling Potatoes & Tomatoes with Basil

I am a basil addict and have six different varieties growing in my garden. I used purple basil for this recipe, but any type is just perfect.

The fresher the ingredients, the simpler the preparation. That is my motto for summer, and this recipe is a perfect example. We went to the farmers' market on Saturday morning, and I didn't have a clue as to what I was going to make for dinner. I passed a stand with the most adorable, tiny fingerling potatoes and knew that was the starting point. The next stand had beautiful, sweet-gold tomatoes. My garden at home is overflowing with basil. Ding, ding, ding! Dinner was planned.

I love roasted summer potatoes, and the pairing with tomatoes is especially nice. Excellent extra virgin olive oil, good salt, and a handful of fresh basil scream the season is here. A complete dinner for me (with lots of wine); I added roast chicken for my guests. #keepsummergoing

I love basil in any way, shape or form. I used purple basil for this recipe because it is so pretty and, honestly) I was overdue for pinching off the flowers so two accomplishments for the price of one. (sssh, don't tell anyone that I am behind in gardening duties...our secret) For more information about growing and using purple basil, please check out this article.

Roasted Fingerling Potatoes & Tomatoes with Basil

1 lb fingerling potatoes, scrubbed
3/4 lb cherry tomatoes (preferably sweet gold)
1/2 cup fresh basil leaves, torn into small pieces (any kind. I used purple because it is pretty)
extra virgin olive oil
coarse sea salt
black pepper

Preheat oven to 425 minutes. Line a large, rimmed sheet pan with parchment paper.

Add the potatoes to a large bowl and drizzle 2 tbsp olive oil over the top. Using your hands, roll the potatoes around until they are evenly coated with oil. Pour onto the prepared baking pan and spread out over 1/2 of the pan. Sprinkle with salt and pepper. Place in preheated pan and roast for 15-30 minutes, or until they are light brown and beginning to soften. (The time will depend on the size of the potatoes. mine were tiny and took 15 minutes)

Remove from oven and add the tomatoes to the empty side of the pan. Drizzle with olive oil and sprinkle with salt and pepper. Return pan to oven and roast for and additional 15-20 minutes, or until potatoes are golden brown and soft, and tomatoes have started to burst.

Remove from oven and arrange potatoes and tomatoes on a platter. Drizzle with additional olive oil and sprinkle basil over the top. Serve hot or warm.

Additional basil recipes you may enjoy:

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

Devour: Pesto, Change-o: 6 Recipes to Use Up Leftover Basil
Feed Me Phoebe: Brazilian-Style Moqueca Fish Packets with Coconut Milk, Tomatoes and Herbs
In Jennie's Kitchen: Peach & Basil Panzanella
The Lemon Bowl: Thai Basil Shrimp
Elephants and the Coconut Trees: Basil Seeds Limeade
Creative Culinary: Ricotta, Lemon and Basil Pasta Salad
TasteBook: Frozen Basil Daiquiri
Healthy Eats: 7 Summer Dishes That Aren't Complete Without Basil
Napa Farmhouse 1885: Roasted Fingerling Potatoes & Tomatoes with Basil
The Mom 100: Shrimp and Corn Salad with Basil Dressing
Swing Eats: Gluten-Free Gnocchi With Tomato Sauce And Basil
Taste with the Eyes: Mandilli di Seta al Pesto (Handkerchief Pasta) #glutenfree
FN Dish: 7 Ways to Take Fresh Basil Beyond Pesto

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove

napa farmhouse 1885

Promote Your Page Too

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

Tuesday, March 8, 2016

Oven Baked Bacon (and a Bacon Recipe Roundup)

When I am serving bacon to a large crowd, I always bake it in the oven. So easy, and virtually no mess! My friends always ask me for the recipe (no recipe, just a technique), so I thought I would share the method and post a few of my favorite recipes. Ahh..bacon!

Oven Roasted Bacon

Preheat oven to 400 degrees. Line rimmed baking sheet with foil. Lay bacon strips directly on top of foil...or you can add a rack to the sheet and place the bacon on top of the rack...frankly, I have prepared the bacon both ways and do not see much of a difference).

Bake bacon in preheated oven for 10 minutes. Remove from oven, flip slices and return to oven for another 5-10 minutes....caution...watch bacon carefully during the last few minutes...it goes from cooked to burnt really fast!

Remove from oven and place bacon slices on a paper towel-lined plate. Pat extra fat off bacon and allow to cool....tear into bite sized pieces. Reserve bacon drippings from baking sheet.

Now that you have a pile of fresh, hot, crispy bacon, here are some of my favorite way to use the bounty:

It is Bacon week at Food Network's Comfort Food Feast roundup. Do you have a favorite bacon 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 Green Beans with Bacon
Creative Culinary: Bacon, Potato and Leek Soup with Roasted Garlic
TasteBook: Smokey Caramelized Onion, Coffee & Bacon Jam
Healthy Eats: 5 Better Ways to Put Bacon on Everything
Napa Farmhouse 1885: Oven Baked Bacon (and a Bacon Recipe Roundup)
Taste with the Eyes: Hawaiian Wedding Shower, Bacon Wrapped Pineapple Appetizer
The Mom 100: The Ultimate BLT Sandwich
Dishin & Dishes: Bacon Chipotle Caramel Crack
FN Dish: 6 Ways to Make Over-the-Top Foods More Over the Top ... with Bacon

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove

napa farmhouse 1885

Promote Your Page Too

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

Wednesday, January 20, 2016

Mashed Russet & Sweet Potato Casserole

This is my new favorite mashed potato dish. Imagine a layer of delicious mashed sweet potatoes topped with a layer of mashed russets and sprinkled with fried leeks? So good.

I saw this recipe last year in Martha Stewart Living and decided to add it to my Thanksgiving menu. It was such a hit that I made it again for Christmas Day dinner (different crowd). When my twin 19 yr old nephews came for a week of skiing after Christmas (6'5" each with huge appetites) I made these potatoes to serve alongside a smothered pork chop dish and, once again, every bit was demolished. Yes, this recipe is a keeper.

Martha's recipe is very rich, full of whole milk, cream, and butter...ok for major holidays, not so much for my regular diet.I have lightened it up by using nut milk and extra virgin olive oil to serve for regular weeknight dinners. Martha coats the leeks with flour and then deep fries. I just saute mine in olive oil and skip the coating. Both ways are delicious, pretty (the mix of orange and white is stunning on the plate) and easy. I will be making this dish all winter. Enjoy!

Mashed Russet & Sweet Potato Casserole
adapted from Martha Stewart Living
(serves 10)

2 pounds sweet potatoes

2pounds russet potatoes

3/4 cup milk (whole or your favorite nut milk)

3/4 cup heavy cream or additional nut milk

1 1/2 sticks unsalted butter, melted (or equal amount olive oil)

1 leek, white and light green parts, well washed and cut into 1/4 inch rounds

Extra virgin olive oil

Sea salt

Black pepper

Preheat oven to 425 degrees. Butter or oil a shallow 2 qt baking dish. Set aside.

Cut unpeeled potatoes into 1/2 inch pieces keeping russet and sweet separate.

In separate medium saucepans, add the sweet and russet potatoes. Cover with an inch of water, 2 teaspoons salt each, and bring to a boil. Cook until fork-tender, 8-9 minutes. Drain and return to their pans.

In a large glass measuring cup add the milk, cream, butter (or olive oil) and whisk to combine. Divide milk mixture equally between saucepans. Mash potatoes until smooth. Season to taste with salt and pepper. Spread the mashed sweet potatoes in the bottom of the prepared baking dish. Smooth to even. Top with the mashed russet potatoes. Spread evenly to edges.

Bake in preheated oven for 25-30 minutes. *

While potatoes are baking, heat a small frying pan until hot. Cover with 1/4 inch olive oil and the leeks. Fry until leeks begin to caramelize with the edges just turning brown.

Top the potatoes with the leeks and drizzle the olive oil from the pan over the dish. Serve.

*The potatoes can be prepared one day ahead. Do not bake until right before you plan to serve. Refrigerate after placing in baking dish. Bring to room temperature before placing in the oven. Prepare leeks right before serving.

Other potato recipes you may enjoy: