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 roasting. 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

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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, January 5, 2016

Roasted Red Pepper Soup (in a Slow Cooker)

The middle of winter begins a weekly blog series called Comfort Food Feast at Food Network comprised of the dishes you want to eat when it is cold outside and the days are still short. The schedule is as follows:

JANUARY

7: Soup

14: Pasta

21: Potatoes

28: Macaroni and Cheese

FEBRUARY

4: Dips for the Big Game

11: Chocolate for Valentine's Day

18: Cheesy

25: Pizza

MARCH

3: Peanut butter

10: Bacon

17: Cake

For Soup Week, I am sharing an easy and delicious recipe chock-full of roasted red bell peppers. The surprise ingredient is a boiled sweet potato that adds sweetness and thickens the base without added cream. The jolt of vitamin c and vitamin A included in this soup is off the charts. I double or triple the batch and keep in the fridge to eat all week. Easy to heat and perfect for lunch or, paired with a big salad and whole grain or gluten free bread, makes a wonderful supper.

Roasted Red Pepper Soup
serves 4

4 red bell peppers
1/2 small sweet potato, unpeeled and cut into 1/2 inch cubes
extra virgin olive oil
1 white onion, chopped
1/2 teaspoon ground cumin
4 sundried tomatoes packed in oil
4 cups chicken or vegetable stock
sea salt
black pepper
1 lime, sliced
Italian parsley, chopped
4 radishes, chopped
1 tablespoon red onion, chopped

Preheat broiler. Cut bell peppers in half. Seed and devein. Place cut side down on a rimmed baking sheet and place under broiler. Broil until skin is completely blackened. Remove from oven and place peppers in a bowl covered with plastic wrap. Allow to cool. Peel cooled peppers and roughly chop. Set aside.

Place sweet potatoes in a medium bowl and cover with water. Microwave until soft, about 4 minutes. Drain.

Heat a medium skillet over medium-high heat. Add 2 tablespoons olive oil, the onions, cooked sweet potatoes, cumin, sundried tomatoes and a pinch each salt and pepper to skillet and saute, stirring occasionally, for 5 minutes. Add to the bowl of a slow cooker, along with the reserved peppers and the stock.

Cook on high for 4 hours or low for 8 hours. Puree in batches in a blender or (my preferred method) with an immersion blender until it is a smooth as you like (I like a bit of texture). Taste and adjust seasonings if needed. Serve garnished with lime slices, parlsey, radishes and red onion.

Other soup recipes to help get you through winter:

It is Soup week at Food Network's Comfort Food Feast roundup. Do you have a favorite soup 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: Slow Cooker Posole Rojo
Creative Culinary: Split Pea Soup with Carrots and Ham
Homemade Delish: Italian Cioppino Soup
Taste with the Eyes: Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar
Elephants and the Coconut Trees: Tomato Soup
Dishing with Divya: Roasted Cauliflower and Carrot Creamy Vegetable Soup
From My Corner of Saratoga: Pressure Cooker Chicken Tortilla Soup
Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow cooker)
Red or Green: New Mexican Green Chile, Turkey & Posole Soup
The Heritage Cook: Creamy Cheesy Potato Soup (Gluten-Free)
In Jennie's Kitchen: 14 Sensational Soups
Big Girls Small Kitchen: Winter Squash & Chickpea Ribollita
The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup
The Mom 100: Spicy Thai Chicken and Rice Noodle Soup
Healthy Eats: 5 No-Brainers for Improving Chicken Soup
FN Dish: Soup's On! 5 Warming Must-Make Bowls

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, December 8, 2015

Rye & Roasted Butternut Squash Dressing

Each Fall I eagerly pour through the November editions of every food magazine I can find exploring all the different Thanksgiving recipes. Sometimes I give them a try..., most of the time I stick with my family's favorite traditional dishes. Last year I took a leap and made an intriguing dressing from Sunset Magazine made with rye and sourdough bread, roasted butternut squash, mushrooms and mushroom broth. Oh, my! This is my new "traditional" dressing, to be repeated each year. I love it so much I am making again for Christmas dinner.

The recipe is vegan and perfect for the vegetarians at your holiday table. This year, I added vegan smoked apple-sage sausage that vegetarians and meat-eaters both love. You can make the dressing the day before (up to the adding to a greased baking dish stage) and then bake the day of your party, Of course, it is delicious with turkey, but Christmas day dinner with a prime rib roast? Sublime.

Oh and here is a tip. Fry some of the leftovers the next morning and top with a poached egg. This is crazy good. Happy Holidays everyone!

Rye & Roasted Butternut Squash Dressing
From Sunset Magazine
(makes 16 cups)

1 1/2 pounds cubed butternut squash
3 tablespoons olive oil, divided
1 medium onion, chopped
2 large garlic cloves, chopped
8 ounces cremini mushrooms, sliced
2 celery stalks, chopped

1 lb vegetarian (or not) apple-sage sausage (optional)
3/4 teaspoon kosher salt
1 loaf (1 lb.) stale artisan-style rye bread, cubed
1 loaf (1) stale sourdough bread, cubed
3 to 4 cups reduced-sodium mushroom or vegetable broth, warmed
1/2 cup chopped flat-leaf parsley

sea salt

black pepper

Preheat oven to 375°. Toss squash with 1 tbsp. oil. Sprinkle with seas salt and pepper Spread out on a rimmed baking sheet lined with parchment paper and roast until tender when pierced with a fork, about 15 minutes.

Meanwhile, heat remaining 2 tbsp. oil in a large frying pan. Cook onion, garlic, mushrooms, and celery, stirring often, until softened and starting to brown. Sprinkle with salt, then transfer to a large mixing bowl.

Cut sausage into slices 1/2 inch thick and saute in the now empty skillet for 2 minutes per side (add a little bit of olive oil to coat the pan) Add sausage to the bowl with vegetables.

Add bread cubes, roasted squash, broth, and parsley; toss gently to combine. Transfer to a greased 9- by 13-in. baking dish.

Bake at 350° until warm in the center and top is just toasted and crusty, about 1 hour.