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 watermelon. Show all posts

Wednesday, July 20, 2016

A Cornucopia Of Corn Recipes For Summer

It is Corn Week at Food Network's Summer Soiree, and I thought I would share a bunch recipes to help you use up the overflowing bounty that hits each summer just about now. Cooling corn salads, salsas, grilled corn with toppings, chowder, pizzas, popcorn...even chocolate cake (yes really) are all included. So, pick your favorites and dig in...or just grill and top with butter and salt. Nothing tastes better. Enjoy!

Okay, by now you are probably asking "why is she blathering on about cakes in a corn story?" Trust me; this cake is delicious...and it is only made in summer...because the secret ingredient is pureed fresh white corn. Yes, corn. If you can have zucchini cakes, and carrot cakes, why not corn? When you puree fresh corn, it becomes this milky, frothy liquid that adds a moistness and a lightness that is hard to describe. I have never had anyone correctly guess the "secret" ingredient...but everyone that has ever tasted it, loves it. I urge you to give it a try and let me know what you think.

Corny Chocolate Cake
cake ingredients

2 cups unbleached flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
4 eggs
1 cup extra virgin olive oil
1/2 cup unsweetened cocoa powder
1 cup white sugar
1 cup brown sugar
1/2 tsp instant coffee crystals
1 cup white corn kernels (usually takes corn from 2 cobs)
1 cup dark chocolate chips

chocolate glaze
1 cup powdered sugar
3 tbsp unsweetened cocoa powder
2 tbsp melted butter
3-4 tbsp boiling water
1/8 tsp instant coffee crystals

for cake

1. Preheat oven to 350 degrees
2. Grease bundt pan and dust with cocoa powder to prevent sticking
3. Using a medium bowl, sift together the flour, baking soda, baking powder and salt..set aside.
4. In the bowl of a mixer, beat eggs until a bit frothy. Add olive oil, cocoa powder,
sugars and coffee crystals..beat until thoroughly combined. Meanwhile, in a food processor, add the corn kernels and process until smooth and liquefied. You should not see any kernels.
5. Add the dry ingredients to the mixer and mix just until combined
6. Add the corn mixture and mix until combined
7. Fold in the chocolate chips until they are evenly distributed.
8. Pour into the prepared pan and bake on center rack of oven approx. 50-60 minutes or until a bamboo stick inserted into the center of the cake comes out clean. Cool, 10-15 minutes on a rack and then remove from pan and let cool on the rack. When completely cool, drizzle with the chocolate glaze if desired or sift powdered sugar over cake top in lieu of glaze.

chocolate glaze
Whisk together all ingredients except water in small bowl. Add 3 tbsp boiling water and whisk until combined. Add the remaining tbsp water if needed. The glaze should be just thin enough to pour easily.
This cake is best eaten the day it is made.

Other corn recipes you may enjoy:

It is "Summer Corn" week at Food Network's Summer Soiree roundup. Do you have a favorite corn 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: Pesto Pasta Salad with Green Beans and Corn
Devour: Fire Up the Grill for a Mexican Grilled Corn Fiesta
Feed Me Phoebe: Sweet and Spicy Gluten-Free Corn Pasta with Ricotta and Chives
Creative Culinary: Grilled Corn Salsa with Poblano Chiles, Cilantro and Honey
TasteBook: Esquites (Mexican-Style Corn Salad)
Elephants and the Coconut Trees: Corn, Pluot and Grape Salad
Napa Farmhouse 1885: A Cornucopia of Corn Recipes For Summer
Healthy Eats: 7 Summer Salads That Put a New Spin on Corn
In Jennie's Kitchen: Easy Homemade Creamed Corn
FN Dish: If You Cook Any Corn This Summer, Make It One of These 5-Star Recipes

best,

diane

napa farmhouse 1885

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Wednesday, July 22, 2015

Watermelon Salsa

I admit it. I am a salsa addict. I can eat bowls of chips and salsa, and love to top chicken, fish, eggs, salad, you name it, with the classic tomato version. Or green tomatillo salsa for a change. But, guess what? Fresh watermelon makes an equally delicious salsa. You have to give it a try.

I add fresh corn to the salsa and there is something addicting (like how I am keeping the addict theme going?) about the sweet watermelon and corn combined with spicy chilies, green onion and a handful of herbs. When the weather is really hot, this cooling and refreshing salsa is even better than the tomato version. Give it a try with tortilla chips, of course, but also as a topping for your favorite grilled protein.

Don't you just love summer?

Watermelon Salsa
(makes 4 cups)

3 cups diced watermelon

2 green onions, chopped (white and green parts)
1/2 cucumber, seeded and diced

1-2 jalapeño, seeded and diced (depends on how spicy you like your salsa)

1/2 cup fresh corn

1/2 red bell pepper, seeded and diced

2 tablespoons fresh basil leaves, chiffonade

2 tablespoons fresh mint leaves, chopped

Zest from 1 lime

Juice from 1 lime

1/2 teaspoon sea salt

Combine all ingredients in a medium bowl. Taste and adjust seasonings if needed. Chill until ready to serve.

Delicious with tortilla chips or as a topping for chicken or fish.

Note, this is best eaten the day you make it, but, in a pinch, I have made the night before. Just drain before serving as the watermelon will give off a lot of juice. And don't add the herbs until right before you serve.

Click Here For Recipe Friendly Recipe

Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Watermelon. Do you have a favorite watermelon recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

Weelicious: Watermelon Cinnamon Granita
Homemade Delish: Refreshing Watermelon Salsa
Healthy Eats: Pretty in Pink: 6 Dishes Made Better with Watermelon
Creative Culinary: Margarita Watermelon
The Wimpy Vegetarian: Watermelon and Peach Salsa
Dishin & Dishes: Watermelon Jalapeno Agua Fresca
Napa Farmhouse 1885: Watermelon Salsa
Red or Green: Watermelon, Corn & Jalapeno Salad
The Mom 100: Watermelon Strawberry Smoothie
Taste with the Eyes: Unique Watermelon Salad - Pomegranate Syrup, Feta, Cucumber
FN Dish: 6 Party-Ready Ways to Take Watermelon Off the Rind

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
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Tuesday, July 16, 2013

watermelon popsicles with mint, basil & lime

we went to a wonderful barbecue this weekend, (thank you bonnie & bo), and i was asked to bring dessert...for 16 people. i made a caramel apple pie and a peach tea cake and ensured i had plenty of vanilla ice cream. the desserts were made with fresh, organic fruit, white whole wheat flour, coconut sugar and the best quality organic butter and eggs. even though i kept telling myself they were "good for me" and "healthy", i still couldn't quite get rid of that annoying little voice in the back of my mind saying "excess calories diane, excess calories". i really loathe that voice!

the only way i can enjoy treats like the ones mentioned above (without feeling guilty) is to balance the occasional indulgence with light, healthy and low calorie desserts the rest of the time. but i am not talking "diet" items. naturally sweet, full of whole grain and healthy fat options are more my style. the watermelon popsicles are a perfect example. they are made with fresh watermelon, herbs and lime juice...nothing else. you will be surprised at how naturally sweet they are. and i love the combination of sweet mint and earthy basil. this dessert...served on a hot summer day...will satisfy any sweet tooth.

i make them in popsicle molds or ice cube trays. the cubes (or pops) are nice added to cold drinks or piled up in a bowl and eaten with your hands or a fork. or you can let the tray freeze for 30 minutes and then stick in a popsicle stick for mini-pops. these make terrific appetizers. (for an adult appetizer, try adding some vodka or tequila to the recipe...delicious) enjoy!

watermelon popsicles with mint, basil & lime
(makes 8 popsicles or 1 ice cube tray)

3 cups cubed watermelon
2 tbsp mint leaves, coarsely chopped
2 tbsp basil leaves, coarsely chopped
juice from 1/2 a lime
pinch salt

combine all ingredients in blender. blend at highest speed until liquefied. pour into popsicle molds or ice cube tray and freeze for a minimum of 4 hours. serve

other watermelon recipes you may enjoy:
mixed melon smoothie
sweet corn and watermelon salad

it is "watermelon" week at food network's summerfest roundup. check out the other delicious sounding recipes from my blogger friends. have a favorite watermelon recipe? share in the comments section and/or link to your blog if you have one:
Dishing: Watermelon Agua Fresca
The Sensitive Epicure: Watermelon with Feta, Mint, Olive Oil and Sea Salt
Napa Farmhouse 1885: Watermelon Popsicles with Mint, Basil and Lime
Red or Green: Spicy Watermelon Salad with Grilled Mahi Mahi
Weelicious: Watermelon Cinnamon Granita
Taste With The Eyes: Watermelon Carpaccio, Blistered Shishito, Mitsuba and Lime
Dishin & Dishes: Summer Mixed Melon Nachos with Mascarpone Cream
Domesticate Me: Sparkling Watermelon Punch & Bowl
Jeanette's Healthy Living: Sweet and Salty Greek Watermelon Feta Mint Salad
Big Girls, Small Kitchen: Watermelon Vodka Rickey
Devour: Savory Watermelon Recipes
FN Dish: Cool Watermelon Drinks
Made by Michelle: Watermelon Basil Lemonade

best,

diane
napa farmhouse 1885
red or green?
california girl in taos
please follow me on facebook

i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

Tuesday, August 21, 2012

mixed melon smoothie

all photo credits-peter padoven

it is melon week at food network's summerfest, so i thought i would share with you my mixed melon smoothie recipe....my go-to thirst quencher when the weather is really hot. this refreshing drink is made with a combination of watermelon, cantaloupe & honeydew melon and flavored with fresh mint and ginger. coconut milk provides some protein making this smoothie perfect for breakfast, lunch or an afternoon pick-me-up snack. for extra nutrients you could even add some fresh spinach or other mild greens.

the trick to making this smoothie extra special is to cut up the melon into large chunks and freeze them for 1 hour. this delivers a frosty, icy, frothy, frozen drink. my husband insists i tell you that adding vodka or tequila makes a delicious cocktail. that is what he did today when we were taste testing. so...there you go...either a healthy, wonderful smoothie, or a fabulous cocktail. don't you love versatile recipes?

speaking of health. i did some research on the nutritional components of watermelon. thanks to healthmad.com, i learned the following:

•The health benefits of watermelon are really great. No matter how it is sliced, it is packed with some of the most important antioxidants found in nature.

•It is an excellent source of vitamin C and a very good source of vitamin A, particularly through its concentration of beta-carotene.

•The beautiful red watermelon is also a source of the potent carotene antioxidant which is called lycopene. These antioxidants travel throughout the body neutralizing free radicals. Free radicals are substances in the body that can cause much damage to us. They are able to oxidize cholesterol, making it stick to blood vessel walls and thicken them which can lead to hearty attack or stroke. The lycopene which gives fruits the attractive red color that we find in watermelon can help reduce the risks of prostate cancer.

•It is a surprising fact that watermelon is the only fruit that contains higher concentrations of lycopene than any other fresh fruit or vegetable.

•Watermelon is a fruit that is rich in electrolytes sodium and potassium that we lose through our perspiration.

•Watermelon is rich in the B vitamins necessary for energy production. Food experts recommend watermelon as a very good source of vitamin B6 and a good source of vitamin B1 and magnesium. Because of its higher water content approximately ninety percent and calorie value it is ranked more valuable than other fruits.

•Watermelon has a special cooling effect and is exceptionally high in citrulline, an amino acid that our bodies use to make another amino acid, arginine, which is used in the urea cycle to remove ammonia from the body.

•The antioxidants help reducing the severity of asthma. It also reduces the risk of colon cancer, asthma, heart disease, rheumatoid arthritis, and prostate cancer.

•Watermelon is a good source of thiamin, potassium and magnesium which protect our body from so many diseases.

•Watermelon is fat free but helps energy production. It protects against macular degeneration.

to customize your smoothie, you can change the proportions of melon to suit your preferences...all watermelon? perfect. more honeydew than cantaloupe? fine. just ensure you equal 4 cups. i love the taste of the three together. and the red, orange and green deliver such a beautiful color, don't you think?

mixed melon smoothie
2 cups watermelon cubes (rind removed and seeded, about 2 inches each cube)
1 cup cantaloupe cubes (rind removed and seeded, about 2 inches each cube)
1 cup honeydew melon (rind removed and seeded, about 2 inches each cube)
3/4 cup coconut milk ( the type in the carton, not canned)
1 tsp minced fresh ginger
2 tsp fresh lime juice
2 tsp minced fresh mint
fresh mint leaves for garnish

place the melon cubes on a parchment lined rimmed cookie sheet and freeze for 1 hour. place all ingredients in a blender and process until well mixed. note, the mixture may freeze in the blender. if this happens, stop processing and stir with a wooden spoon to break up smoothie. resume processing until frothy. taste and add additional ginger or lime juice if desired.

pour into tall glasses and garnish with fresh mint leaves if desired. serves 2 in our house. *** makes an excellent cocktail. add tequila or vodka to blender with rest of ingredients if you wish...delicious!

now it is your turn to participate in summerfest. simply leave your melon tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. be sure to check out the delicious sounding recipes from the other participating bloggers:

Jeanette's Healthy Living: Watermelon-Mint Freeze
What's Gaby Cooking: Melon and Prosciutto Salad
Cooking With Elise: Quinoa Crunch With Melons, Blueberries and Yogurt
Haute Apple Pie: Watermelon and Feta Salad
Cooking Channel: Five Things to Make With Watermelon
Healthy Eats: Melon Refreshers
Ingredients, Inc.: Melon-Arugula Salad
Daily*Dishin: Honeydew Melon Salad With Genoa Salami and Mozzarella Fresca
Made by Michelle: Cantaloupe Popsicles
Chez Us: Cantaloupe Lime Agua Fresca
Virtually Homemade: Melon-Mint Popsicles
Thursday Night Dinner: Cantaloupe With Figs, Basil and Kalamata Olives
Zaika Zabardast: Cantaloupe Soup With Cardamom Infused Cherry Syrup
Sweet Life Bake: Paletas de Melon
HGTV Gardens: Garden-to-Table: Melons
FN Dish: There's More to Melon

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Tuesday, August 16, 2011

don't you think it is time for corn & watermelon salad?

sometimes the phrase "perfect timing" is actually appropriate. it is corn week at summerfest and guess what showed up in this week's csa box? yes, corn...lovely, beautiful corn on the cob. i have been waiting and waiting for local corn...summer has been cooler than usual this year...and everything i want...tomatoes, corn, peppers (hot), melon, etc has been late. when these items are finally ready i plan to eat them daily and not fuss around too much with the preparation. what could be better than simple grilled corn on the cob topped with butter or extra virgin olive oil and different seasonings? the first year of summerfest, 2008, i listed 8 different options in my post what do you do with fresh corn? i also shared the recipe for a very unusual sounding but delicious, chocolate corn cake. (trust me it is really, really good)

as much as i love corn, i find i only eat it in season. canned corn just does not do it for me. freshly picked corn quickly shucked and frozen is ok in a pinch...i use it in soups and casseroles...and i think out of season corn, shipped from halfway around the world, is just a waste of time and money. this leaves me with august and september as prime corn eating months. happily corn is good for you, full of nutrients, a good source of fiber and is low in calories. don't you love it when food is delicious and healthy? whfoods.org posted their nutritional profile for corn and said:

Antioxidant phytonutrients are provided by all varieties of corn. The exact phytonutrient combination, however, depends on the variety itself. Yellow corn is richer in carotenoids, especially lutein and zeaxanthin. Blue corn has unique concentrations of anthocyanins. Purple corn provides unusual amounts of the hydroxybenzoic acid called protocatechuic acid. Ferulic acid, beta-carotene, vanillic acid, coumaric acid, caffeic acid, and syringic acid are other key phytonutrients provided by corn. Corn is a good source of energy-producing vitamin B1, vitamin B5, and phosphorus; heart-healthy folate and dietary fiber; and free radical-scavenging vitamin C and manganese.

hudson ranch corn

hudson ranch csa members party

in addition to corn, local melons are starting to ripen ...especially the lovely little individual sized "personal" watermelons. i think they are perfect for small families like mine because they average only two to five pounds. they have a thinner rind, firmer flesh and are sweeter than their bigger brothers. so i buy regular size when hosting parties...and "personal" when it is just us.

i love watermelon salads...and i love corn salads...what could be better than combining the two to make a delicious, refreshing, cool and a bit spicy salad? this recipe depends on using the freshest, best quality, organic and/or sustainably grown, local produce. you really will notice a difference in taste. the watermelon juice combines with lime for an oil-free dressing. jalapeño adds a bit of heat. feta provides protein and saltiness to balance the sweetness of the melon and corn. the measurements are guidelines...adjust to suit your palate. and feel free to substitute the mint for other herbs...basil is nice as is thyme, italian parsley or oregano. cilantro works really well with the jalapeno...be creative!

we had fresh homemade tamales (homemade, but not by me...on my list of things to learn to make), green chile and refried beans for dinner last night. the corn & watermelon salad was the perfect accompaniment. what would you serve it with?

corn & watermelon salad
1 small "personal" size watermelon (or half a regular one)
2 ears corn on the cob, grilled and cut off cob
1-2 jalapeños, minced (start with one. add the second if you want it very spicy)
4 oz. feta cheese, crumbled
1 lime
2 tablespoons mint, chiffonade
grey salt

seed the watermelon and cut into bite sized cubes. (or, if you want to be fancy, use a melon baller.) add to a large bowl. add the corn, jalapeño and feta cheese. gently stir to combine. zest the lime and add to salad. juice the lime and pour juice over salad. add mint and a pinch of salt and stir to combine all ingredients. taste and adjust salt if needed.