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 thanksgiving. Show all posts

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:

It is Potato week at Food Network's Comfort Food Feast roundup. Do you have a favorite potato 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.

Creative Culinary: Bacon and Caramelized Onion Potato Salad
Homemade Delish: Parmesan-Crusted Potato Wedges
Elephants and the Coconut Trees: Stir-Fried Purple Potatoes
Healthy Eats: 6 Better Ways to Eat Potatoes
In Jennie's Kitchen: Slow Cooked Baked Potatoes
Taste with the Eyes: Flatbread Pizza: Potato, Arugula, Sour Cream, Chives, Olive, Truffle, Lemon
Napa Farmhouse 1885: Mashed Russet and Sweet Potato Casserole
Red or Green: Taco Stuffed Baked Potatoes
The Wimpy Vegetarian: Sweet Potatoes Anna with Apples and Raisins
From My Corner of Saratoga: Air Fried French Fries
FN Dish: 5 Downright Perfect Potato Dishes

best,

diane

napa farmhouse 1885

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MoseyLove

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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.

It is Holiday Side Dishes week at Food Network's Fall Fest roundup. Do you have a favorite 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.

Feed Me Phoebe: Butternut Squash Gratin with Gruyere and Pistachios
The Lemon Bowl: Spinach and Artichoke Stuffed Mushrooms
Homemade Delish: Fennel and Potato Gratin
The Mom 100: Broccoli Rabe with Preserved Lemon
Napa Farmhouse 1885: Rye & Roasted Butternut Squash Dressing
Red or Green: Green Beans with Chipotle Butter
The Mediterranean Dish: Shrimp Bruschetta
The Wimpy Vegetarian: Fail-Proof Cheesy Mashed Potatoes
Elephants and the Coconut Trees: Lobster, Artichoke and Spinach Bake
Creative Culinary: Baked Mushrooms in a Parmesan Cream Sauce
Healthy Eats: 7 Holiday Sides That Won't Spoil Dessert
FN Dish: 5 Indulgent Side Dishes to Deck Your Holiday Table

best,

diane

napa farmhouse 1885

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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, September 22, 2015

"Grownup" Caramel Apples

I am part of a group hosting a "scotch tasting party" in November. This was a silent auction item at a fundraiser for our local food pantry. The other hosts are contributing the scotch. I have the task of creating an appetizer menu to pair with each scotch offering. Yikes! Food and scotch? This should be interesting. I am still working on the savory items...but dessert? That one is in the bag.

I loved caramel apples as a kid. Still do. It is my guilty fall snack. I make a big batch of caramel and then dip sliced apples into the deliciousness. Not very healthy, I admit. But, once in a while, a very welcome treat. There is something so magical about combining apples and caramel sauce. For the party, I decided that a bit of spice and a shot of the aforementioned scotch would add a grownup component to my childhood treat. So... "Grownup Caramel Apples" were born.

I baked apples filled with coconut sugar, honey, spices and extra virgin olive oil and then drizzled lots of warm dulce de leche sauce spiked with a bit of scotch. My husband and I did a taste test in preparation for the party. I won't admit to how fast we devoured every bite. A shot of scotch with the apples was the perfect finish to the day. This recipe is a keeper and will be a welcome addition to our Thanksgiving dessert table. Enjoy!

Grownup Caramel Apples
(makes 6)

6 Granny Smith or Fuji apples
extra virgin olive oil
2 tablespoons honey
3 tablespoons coconut sugar
1 tbsp allspice
1 tbsp cinnamon
1/4 teaspoon sea salt
2 cups dulce de leche sauce (homemade) or best quality purchased. I use this brand.
2-3 tablespoons Scotch
pinch sea salt

Preheat oven to 350 degrees. Grease rimmed baking pan with olive oil.

Core apples and place in prepared pan. Drizzle olive oil in the center of each apple and along the tops. Drizzle honey equally in the center of each apple. (Heat honey in microwave for a few seconds if necessary to make it pourable).
In a small bowl, mix together the sugar, allspice, cinnamon and sea salt. Sprinkle equally in the center of each apple.

Cover the pan with foil and bake in preheated oven for 1 hour, or until the apples just easily pierce with a sharp knife. Do not overcook the apples, you want a bit of texture.

Remove from oven and place apples on serving plates. Drizzle some of the pan juices over each apple.

Place dulce de leche in a microwave safe bowl and heat, in 10-second increments, until soft and very pourable. Quickly stir in the Scotch and salt. Drizzle into the center of apples and along the top. Serve immediately.

Note...you could serve this with vanilla ice cream, but I don't think it works for the scotch tasting party. I love it as is.

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It is Apple week at Food Network's Fall Fest roundup. Do you have a favorite apple 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: Sparkling Apple Cider Punch
Creative Culinary: Boozy Apple Crisp
Homemade Delish: Apple Chips
Healthy Eats: 6 Healthy Treats to Make After Apple Picking
Daisy at Home: Fall Farmer's Market Salad
Virtually Homemade: Gluten-Free Salted Caramel Apple Bars
TasteBook: Caramel Baked Apples with Cinnamon-Oat Crumble
Napa Farmhouse 1885: "Grownup" Caramel Apples
Red or Green: Caramel Apple Spiced Shortcakes
Big Girls, Small Kitchen: Whole Grain Oat & Millet Pancakes with Shaved Apples
Domesticate Me: Roast Chicken, Apple and Brie Grilled Cheese
Taste with the Eyes: Classic Apple Tarte Tatin with Cognac and Crème Fraîche
FN Dish: Quickest, Easiest Apple Dessert Recipes

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
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Wednesday, November 19, 2014

Sweet Potato Biscuits

I found this recipe for sweet potato biscuits in 1995 from Bon Appetit magazine and have been making them ever since. They are perfect for Thanksgiving because the light, flaky texture works well with all the other rich dishes on the menu. These biscuits do not contain the massive amount of butter found in traditional recipes. Mashed sweet potatoes and a touch of buttermilk provide all the moistness.

The original recipe calls for all white flour. I make mine a bit healthier by swapping half of the white for white whole wheat flour. I love the nuttiness flavor the whole wheat adds. These biscuits are delicious just as is with butter and honey...but feel free to experiment with additional items. Try adding a 1/2 teaspoon each cinnamon and ginger, or 1/4 cup crumbled crispy bacon or swap one tablespoon buttermilk for maple syrup, or spice it up with a tablespoon of chopped green chile. Bonus points, you can make the dough and cut out the biscuits in advance. Place on a baking rack and freeze. Place the frozen (unbaked) biscuits in a freezer bag until you need them. When ready to bake, bake frozen...do not defrost. You may need to add an additional 5 minutes to the baking time. Happy Thanksgiving everyone!

Sweet Potato Biscuits
(makes 12)

1 cup unbleached white flour
1 cup white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed peeled & cooled baked sweet potatoes (about 2 large)*
6 tablespoons buttermilk
sweet butter for serving
wild honey for serving

Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Set aside.

Sift together the flours, baking powder, soda and salt in a large bowl. In a small bowl add the mashed sweet potatoes and the buttermilk. Whisk together until combined. Add the wet ingredients to the dry and combine with a fork just until mixed together.

Pour out dough to lightly floured counter and need 5-6 turns. Pat to form a circle 3/4 inch thick. Using a 2 1/2 inch round biscuit cutter (or do like I do and use the rim of a glass the same size), cut out as many circles as you can. Place the biscuits on the prepared sheet. Form another circle using the dough scraps and cut out a few more biscuits. Repeat until all dough is used. (you may need to free form the last biscuit).

Place in preheated oven and bake until biscuits are golden brown (15-20 minutes). Remove from oven and serve immediately with butter and honey.

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It is "Thanksgiving Sides" week at Food Network's Fall Fest roundup. Do you have a favorite Thanksgiving recipe? Share in the comments section and/or link to your blog if you have one. Be sure to check out the delicious sounding recipes from my blogger friends and from Food Network.