do you relish relish?

it is "open" week at the everyday food and away to garden weekly produce fest. so far, we have covered zucchinis/cucumbers, tomatoes, string beans and corn...this week we can use whatever we want...so i thought i would try to accomplish two objectives at the same time #1..complete this blog post #2..figure out a strategy to ensure i have an easy, relaxing labor day holiday weekend because we have different friends visiting each day...and their plans are really flexible with no set times for arrival. i know that i want to visit the farmer's market at copia here in napa on saturday morning..and i want my weekend recipe planning to allow a lot of options based on what looks best that day.the perfect solution is relishes. now, most people, when they hear the word "relish", think of the relishes they grew up with. the yellow one for hot dogs..and the green one for hamburgers....that is not what i am talking about.... fresh, homemade relish is a completely different thing...and a terrific item to have on hand to dress up grilled chicken or fish or meat.

so what exactly is relish? i decided to post a definition and googled the word..my favorite result was from msn encarta..because all four answers describe my reasons for picking this topic for today's post.

noun (plural rel·ish·es)
Definition:
1. enjoyment: a liking or appreciation of food or of an experience, e.g. a relish for Spanish food
2. spicy side dish or accompaniment: a spiced side dish or accompaniment to food, e.g. pickled or fresh vegetables with chili
3. strong taste: a pleasing sensation of strong taste or flavor
4. interest or excitement: interest or excitement, especially when it makes something more enjoyable. The incident added relish to an otherwise dull weekend.

the cool thing about relishes is their versatility. in addition to serving alongside grilled meats, they work well as part of an appetizer menu.... i serve them all with with bruschetta and assorted cheeses.. the cucumber and chilies relish is terrific as a side salad or spooned on top of a sandwich..try the roasted pepper relish as an omelet filling, or mix with hot pasta and grated parmesan, or make a panini with the peppers and your favorite cheese.... the tomatoes are delicious on their own eaten with tortilla chips, used as part of a pasta salad or added to a corn and black bean salad..get creative..there are countless uses.
i plan to make a relish each morning of the holiday weekend and then let them sit all day... i will decide how to use them later each afternoon..the good news is that they keep for 2-3 days so i can get creative throughout the weekend. give them a try..and please let me know the interesting ways you incorporate the relishes into your recipes...oh..one more thing..relishes traditionally call for their ingredients to be chopped...i like the vegetables cut in larger pieces..either way works really well..so make them however you like...i think that is the beauty of cooking..learning a technique and then adjusting to make it your own...happy labor day everyone...rest up, relax and have fun!!

cucumber & chilies relish

ingredients

8 oz. cucumber (i use an english cucumber)

coarse kosher salt

2 jalapeno chilies

1 red chili

3 tbsp champagne or sparkling wine vinegar

1 1/2 tsp organic sugar

thinly slice cucumber and place in a colander. sprinkle with the kosher salt. let sit for 30 minutes and then rinse thoroughly with cold water. pat dry and arrange 1/2 of cucumber on a platter. seed and remove membranes from jalapeno and red chilies. (follow tips from tomato fest post on pico de gallo). cut peppers in half lengthwise and then very thinly slice. sprinkle 1/2 of sliced chilies on top of platter of cucumbers. cover with the remaining cukes and arrange remaining chilies on top. place vinegar and sugar in small bowl and whisk together until sugar is dissolved. pour dressing over cucumbers, cover platter with plastic wrap and refrigerate for a minimum of 1 hour. serve really cold.

note...to make even spicier...do not remove membranes from the peppers..to make insanely hot..keep some, if not all, of the seeds...

roasted pepper relish

ingredients

3 red bell peppers (or 2 red and 1 yellow)

1 red onion (peeled, cut in 1/2 and then thinly slice)

1/3 cup extra virgin olive oil

juice from one lemon (approx 2 tbsp)

3/4 tsp superfine dry mustard

1 clove garlic, finely minced

1/8 tsp ground cumin

1/8 tsp ground coriander

1/4 tsp red pepper flakes

1/4 tsp grey sea salt

1/4 tsp freshly cracked pepper

1 1/2 tsp organic sugar

char peppers over gas flame until blackened on all sides. place in paper bag and let cool. remove skins. cut in half and then slice lengthwise into thin strips. place on serving platter and arrange red onions on top of peppers. combine remaining ingredients in a mason jar and shake well until thoroughly combined. pour dressing over onion/pepper mixture and refrigerate for several hours. serve cold or at room temperature. will keep in refrigerator up to 3 days..cover well..

fresh tomato relish

ingredients
12 oz cherry tomatoes
5 green onions
1 jalapeno chili pepper(seed, remove membranes, cut in half lengthwise and thinly slice)--see cucumber relish for tip)
juice from 1/2 lemon
1/2 tbsp grey sea salt
1/2 tsp cayenne pepper
1/2 tsp cracked black pepper
1/4 cup cilantro plus 1 tbsp
additional salt, cayenne pepper and black pepper to taste
cut tomatoes in half (qtr if large) and place in medium bowl. slice green onions lengthwise into thin strips. finely chop green onion leaves. add green onion slices, chopped green onion leaves and jalapeno to tomato bowl and combine. add lemon juice, sea salt, cayenne pepper, black pepper and 1/4 cup cilantro to bowl and mix well. cover bowl with plastic wrap and refrigerate for a minimum of 1 hour. taste and adjust seasonings if necessary. sprinkle remaining cilantro over top and serve.
so..about the relish definition?? i hope these recipes fulfill all four examples..that you will enjoy the tastes, you have three spiced side dish recipes, that they each have a "pleasing sensation of strong taste or flavor"..and that they add interest or excitement to your weekend!! enjoy your holiday everyone...
best,
diane
napa farmhouse 1885™
"live a green life of style"™

what do you do with fresh corn?

o.k. here we go..week four of the food fest...we have covered zucchini & cucumbers, green beans..last week was tomatoes...and this week..fresh corn.. i knew this would be a tough week for me. every year, when the july and august food magazines are delivered, i read all the corn recipes..i dog ear the pages, copy down the ingredients needed for a shopping list, purchase said ingredients..and then..at the last minute..decide to just boil, roast or grill the corn on the cob..and eat it that way..i have created a number of different corn toppings..and cannot get enough..corn season is so short...so i never actually do the salsa, or succotash, or corn soups, or salads, or corn relish, or pudding, or all the other delicious sounding options..but give me corn on the cob drizzled with olive oil and salt, or pesto and parmesan cheese, or chili powder, salt and lime, or jalapeno olive oil, salsa and cilantro, or barbecued, or vinaigrette and fresh herbs or chipotle and cilantro..the list goes on and on...i mean, c'mon..grilled corn on the cob with one of these toppings...what is more representative of summer?


so...i am sure that i will drool over all the recipes submitted by everyday food or away to garden..and all the participating bloggers..but..for me...the odds of me actually making any of them are slim... but you never know.
i do think i would win the "oddest thing to do with corn" contest..if there was such a thing..cause the one recipe i am going to post i feel pretty sure will be the most unusual...but first....(you know me regular readers)...i must tell a story..
my great aunt lena was an excellent baker..everything she made was delicious..but she was especially known for her cakes...all made from scratch...each one the best tasting cake you ever ate. one cake in particular was considered the gold standard of cakes by anyone who ever ate one..it was a white cake with cream cheese chocolate frosting.. the cake consisted of 8 thin layers..with the frosting thinly spread between each layer..the cake was perfect...dense, moist..perfect flavor..with just the right amount of frosting..not too little..not too much..we actually referred to the cake as "aunt lena cake"..and she made one for every family gathering...as a family, we started referring to cakes as "lenas"..as in "should we have a chocolate or yellow lena for dessert?"

o.k...by now you are probably asking.."why is she blathering on about cakes in a corn story?".. trust me..i need the set up for this...in addition to the "aunt lena cake" we have a very unusual family recipe for chocolate cake that i have never shared publicly....cause it just sounds odd...but it is really 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 really urge you to give it a try..and let me know what you think... now..about the name??...when my sister kathi was little this was her favorite cake...when she was about three, she was told there was corn in the cake..she started dancing around singing.."corny, corny lena..i love corny corny lena"..over and over again..the name stuck..and from then on..it was always referred to as "corny corny lena "

i have updated the recipe a bit...i love dark chocolate..so i now use dark chocolate chips..the original recipe called for milk chocolate...and i always add a bit of coffee when i bake with chocolate..you cannot taste it..but it really brings out the chocolate flavor..this, too..is an addition. my great-aunt and grandmother would have originally used used a mortar and pestle and then strained through a sieve to liquefy the corn..later, a blender..i use a food processor..which is super easy..and really effective.

corny corny lena
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..until a bamboo stick inserted into the center of the cake comes out clean. cool 10-15 minutes on rack and then remove from pan and let cool on 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. glaze should be just thin enough to pour easily...
this cake is best eaten the day it is made...

we are having a family reunion this weekend...neither my grandmother nor my great-aunt is with us any longer..so i will be making the corny, corny lena...we will eat..share the story for the gazillionth time as to how the cake got it's name..and..when i share this blog story with them..i am sure they will be very, very happy..and very, very proud that the tradition lives on..although i do think my sister kathi will kill me for sharing the naming thing with all of you..oh, well..family stories are the best..don't you think?
so that is my unusual recipe for the month...i made a corny corny lena this week to photograph for this blog post..gave half to my neighbors/friends, bill and vicki..they loved it..(actually said it was "amaizeing") i know, i know...so now this can be my go-to summer cake for neighborhood gatherings.. yeah...
what are some of your favorite dishes that others might think are really different? please share your stories in the comments section of this blog post..
best to all..and have a good week!
diane
napa farmhouse 1885™
"live a green life of style"™

is it tomato fest time yet??

finally it is tomato week! regular readers know that the editors at martha stewart's everyday food magazine and margaret at away to garden are hosting weekly food fests. each week their blogs focus on a specific vegetable or fruit..and foodies, cooks, gardeners and eaters read the blogs and submit either recipes, gardening tips or questions..a pretty big group of fellow bloggers also join in by writing about the topic (including yours truly)..so we can all participate in a massive recipe exchange and gardening forum.. it has been loads of fun..and we have covered pesto, zucchini & cucumbers, as well as last week's topic..green beans..now, i love all of these items..and submitted my favorite recipes...but i have been waiting and waiting for my favorite..tomatoes...i adore tomatoes and use them in almost everything...we are lucky in napa..organic tomatoes are at their best from mid july to end of august..sometimes until mid-september....i impatiently count down the days each year for tomato season...i didn't actually wait for week 4 of the fest..if you notice..tomatoes were featured in the zucchini recipes and the green bean recipes of the past two weeks...today, my biggest challenge is to edit this blog post so that it does not become the size of a novel..
i usually wait until the end of august to preserve tomatoes and to make and freeze/can homemade tomato sauce...i think the tomatoes are at their sweetest at that time...so i will hold off on those techniques & recipes until early september and post a story then focusing just on preserving tomatoes..today, i will talk about using them fresh in summer...during these few weeks i tend to eat tomato sandwiches all the time..this does not even qualify as a recipe..just illustrates my tomato obsession.... i toast or grill slices of really good sourdough bread...spread best quality mayonnaise on each piece..homemade if i have time.. full fat mayo, not low fat versions on this baby...add thick slices of organic, heirloom tomatoes..sprinkle grey sea salt..freshly cracked pepper..and eat..summer bliss. another really easy..non-recipe..is to roast tomatoes with garlic..(check out my roasted green bean, garlic and tomato recipe from last week for technique)..and add to hot pasta..include all the juice from the roasting pan..add additional extra virgin olive oil, chopped fresh italian parsley, chopped basil, sea salt and pepper...toss together...serve with lots of freshly grated parmesan cheese..eat...enough said...

but to fully participate in the food fest..i really should add a few "real" recipes..however.. in keeping with the easy, easy easy mood of mid-august..these involve little, if any cooking..and lots of taste...let me know what you think..and, as always..to fully participate..please add your favorite tomato recipes to the comments section of this blog post...we can all share..cause you can never have too many tomato recipes...


heirloom tomato and white bean salad

2 cups white beans..**see bean note below
3 med heirloom tomatoes..any kind, any color, cut into bite sized pieces.
1/4 cup diced red onion
2 garlic cloves finely minced
1/4 tsp red pepper flakes
1 tbsp basil (cut in chiffonade)
2 tbsp chopped italian parsley
grey sea salt
freshly cracked black pepper

red wine vinaigrette
1/4 cup best quality red wine vinegar
3/4 cup extra virgin olive oil
grey sea salt
freshly cracked black pepper


*note on cooking beans..when i have time, i love making this recipe starting with dried white beans...process follows...when pressed for time a 15 oz can of organic white beans works really well..just drain thoroughly..rinse..and drain again...
cooking dried beans
start with 2 cups dried white beans..sort through and pick out any pebbles..place in fine mesh strainer and rinse thoroughly. place in large pot with 1/2 white onion, 1 bay leaf and 1 carrot. cover with water about 2 inches above beans. place lid on pot and cook over low heat just until beans are tender...do not overcook...check water level often and add additional if water level drops... when cooked, remove from heat and drain thoroughly. discard onion, bay leaf and carrot. i add salt after beans are cooked, although there are two schools of thought on this..beans should take anywhere from 1 1/2 to 3 hours to cook depending on size and freshness of beans..begin checking after 1 hour...i do not pre-soak white beans...let beans cool to room temperature and proceed with recipe...
make vinaigrette by combining olive oil and vinegar in a mason jar..shake thoroughly..and add salt and pepper to taste. set aside.
place beans, tomatoes, onion, garlic and red pepper flakes in large bowl and stir to combine. add 3 tbsp vinaigrette (shake jar first) to the bean mixture, stir and add salt and pepper to taste..allow to sit a minimum of 30 minutes... add basil and parsley and stir..taste and adjust seasonings if needed...add a bit more vinaigrette is desired and serve.

fresh salsa..a.k.a pico di gallo
no cooking required..assemble..buy (or make if you are ambitious) really good chips..and..maybe..add margaritas?..
2 cups heirloom tomatoes (any color) seeded and diced, and placed in a strainer
1/2 c diced red onion
1 small clove garlic, finely minced
1 jalapeno, remove seeds and membrane, finely chopped *see note
1 serrano chili, remove seeds and membrane, finely chopped
1 tbsp cilantro
1 tsp red pepper flakes
grey sea salt
freshly cracked black pepper
juice and zest of 1/2 lime
combine first 7 ingredients in medium sized bowl..add salt and pepper to taste. cover bowl with plastic film and allow to sit for 30 minutes..add lime juice and zest...stir, taste and adjust seasonings..note..i loathe watery salsa, so i place the mixture in a strainer and allow to sit for a few minutes..place back in bowl, stir and adjust seasoning again if needed. this salsa is a bit spicy..removing the seeds and membrane from the peppers reduces a lot of the heat..but if you do not like hot foods..reduce or eliminate the red pepper flakes..
**regarding jalapenos and serranos..if you have never prepared fresh jalapenos/serranos this note is very, very important..and i really, really mean it (have i emphasized this point enough? :)..immediately after you seed and chop the peppers..wash your hands really well..if you don't, i promise you will forget, touch your eyes..and cause a massive, painful burning..some people recommend wearing rubber gloves when preparing peppers..i don't, but i always remember the washing hands tip..i learned the hard way..


heirloom tomato tapenade with bruschetta
6 med heirloom tomatoes..seeded and large chop
3 red peppers, roasted and large chop
6 kalamata olives chopped
1 tbsp capers, rinsed and chopped
1 tsp red pepper flakes
1 clove garlic peeled and finely minced
1 tbsp basil, chiffonade
1 tbsp italian parsley
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
grey sea salt
freshly cracked black pepper
sourdough or italian bread, thickly sliced
extra virgin olive oil
garlic clove
grey sea salt
freshly grated parmesan cheese
combine first 6 ingredients in medium pot and gently cook over low heat just to warm ingredients...place mixture in large strainer and allow all liquid to drain away...then place mixture in bowl..add basil, parsley, olive oil and vinegar and stir..add salt and pepper to taste. set aside.
make bruschetta..grill or toast slices of bread..as soon as bread is cooked, immediately rub each piece with garlic clove. place on serving platter and drizzle each piece with the remaining olive oil..sprinkle with the sea salt. place a large spoonful of the tomato tapenade on the end of each toast piece and sprinkle with the parmesan cheese. serve immediately

i could go on and on with additional recipes..but now it is your turn..i need some new ideas..what do you have? please share your favorites in the comments section of the blog...oh yeah..next week is "corn" week...do not be surprised if i sneak tomatoes in some of the recipes..corn & tomatoes... a natural..right?
have a good week!
best,
diane
napa farmhouse 1885™
"live a green life of style"™

are you a green bean fan?

last week i told you about the weekly "parties" we are having with the gang at martha stewart's every day food blog..this week's topic is "green beans"...when i saw this topic, my first thought was.."oh no!! now what??..i am not known for my green bean recipes...what am i going to talk about?".. so i went to the local farmer's market to see what was available..and hopefully get inspired... as i wandered through the market i kept looking at all the produce and thinking about all the fantastic possible combinations using green beans... i realized that i actually eat green beans quite a lot..i just did not think of them as a major part of the meal..you know how eggplant, or zucchini, or potatoes or corn, or salads can sometimes be the main dish? well...here's to green beans taking center stage.


spicy green beans in asian chili sauce served with rice?... green beans and potato salad with feta?... roasted green beans, tomatoes and garlic with balsamic drizzle?... are you inspired yet? vegetarians...these can be main dishes on a hot summer night..(actually anytime)..non-vegetarians..add your favorite protein...this week it is time to celebrate green beans...
and remember..to fully participate in the party...please comment and add your favorite green bean recipes... and don't forget to check out the martha stewart, every day food blog and the
a way to garden site to view even more recipes..as well as tips for growing, purchasing and storing...
spicy green beans in asian chili sauce
1 tbsp olive oil
1 lb fresh green beans (any kind will work..i usually like the chinese long beans with this, but today i am using haricots verts because that was what they had at the farmer's market)1/2 white onion diced
3 cloves garlic minced fine
2 tbsp chili paste
1/2 tsp red chili pepper flakes
1/4 c soy sauce
freshly ground black pepper
salt (if needed)

heat large skillet (or wok) over high heat until hot. add olive oil, green beans and onion and stir fry 4-6 minutes until beans are crisp tender..time will vary depending on thickness of beans.
stir in garlic, chili paste, red chili pepper, soy sauce and black pepper and cook an additional 1-2 minutes..taste and add salt if needed (the soy sauce and chili paste will usually add enough salt so taste before adding additional)
serve hot or at room temperature


green beans and potato salad with feta
1 1/2 lbs tiny new potatoes cut in halves or qtrs depending on size
1/2 lb fresh green beans ends trimmed and cut in half
1/2 red bell pepper, diced
1/2 sweet white onion, diced
1/2 cup crumbled feta cheese
1 tbsp chopped italian parsley
4 tbsp extra virgin olive oil
2 tbsp cider vinegar
sea salt
freshly cracked black pepper


steam new potatoes until tender..remove from heat, drain and place in large bowl... steam the green beans until tender (about 4 minutes) and plunge in a bowl of ice water to stop them from cooking any further. drain and add to potatoes. add the bell pepper and onion to the bowl and combine.. add the feta and gently stir. in a mason jar, combine the olive oil, vinegar and parsley and shake jar..add salt and pepper to taste and shake again. pour dressing over salad and gently combine..allow to sit at room temperature for at least an hour to allow flavors to meld..serve at room temperature.
roasted green beans, tomatoes and garlic with balsamic drizzle
1 lb fresh green beans..ends trimmed and cut in half if you are using long beans
1/2 white onion sliced thin
6 cloves garlic peeled and cut into thin slices
1/2 pint cherry tomatoes
2 Tbsp toasted pine nuts
1 tbsp italian parsley, chopped
3 tbsp extra virgin olive oil
sea salt
freshly cracked black pepper
balsamic reduction (recipe listed in zucchini blog post of 7.31)

preheat oven to 400 degrees. place green beans, onions, garlic and tomatoes on rimmed baking sheet. drizzle with 2 tbsp of the olive oil and use your hands to combine oil with produce to ensure everything is well coated. sprinkle with salt and pepper and roast in oven until tomatoes just begin to collapse and beans are tender when pricked with a sharp knife, about 15-18 minutes...do not over cook beans..


remove from oven and place in a mixing bowl..gently combine cooked produce.. add pine nuts, parsley, remaining tbsp olive oil and salt and pepper to taste..combine again. place on serving platter and drizzle a bit of the balsamic reduction over the top..serve


enjoy your "green bean party!!" and don't forget to let me know what you think of these recipes..and to share your own favorites..
best,
diane
napa farmhouse 1885™
"live a green life of style"™

zucchini madness?

everyone i have ever known that grows zucchinis in california has the same story to tell. the first crop is delightful...delicious...a joy..and zucchini pops up on the menu for many meals in a row. then, this prolific vegetable produces and produces and produces...and zucchini is added to every dish imaginable..family and friends go from loving the bounty to raising their hands in a desperate cry to MAKE IT STOP!!...but no relief..more and more and more. soon, every person you have ever met, along with every food bank in your town has been given some of your harvest and still..more squash. sometimes, you just need ideas for new and different ways to prepare zucchini.

my friend deb over at the martha stewart, everyday food website, along with the folks at the away to garden site, is hosting a blog-a-thon on cucumbers and zucchinis.. at this time of year you just gotta...and then repeating the event with a new item every thursday between now and labor day.. it works like this..food and garden bloggers post stories regarding the week's topic..and ask readers to share their comments on the blogs..and check out all the other blogs on the same subject. ( as well as the two aforementioned sites)...this week's topic: "cukes and zukes, from tips for growing to how to take the bounty from garden (or farmer’s market!) to table."

i love zucchini and find it is really easy to grow, so i am going to post some of my favorite..easy..recipes. please check them out and let me know what you think...also..and this is really important..please post your favorite zucchini..or cucumber..recipes in the comments section of my blog... readers from other blogs will be linked to this one..so the more recipes you share..and the more blogs you check out..the more zucchini and cucumber recipes we can all add to our collections..how cool is that?
regular readers of this blog know that i am a broken record on the subject of quality ingredients..the following easy-breezy summer zucchini recipes use just a few ingredients..so it is important to use the freshest and best quality possible..try growing your own produce, or visit a local farmer's market..and keep your pantry stocked with the best extra virgin olive oil, "real" balsamic vinegar..organic sea salts, etc. ...you will not be disappointed...oh, and for those of you that have had problems growing zucchini..or anything else...check out the website away to garden... i have learned so much from margaret..you will too..and if you leave her a question in the comments section of one of her stories..her response time is remarkably fast..

roasted zucchinis and tomatoes with parmesan and balsamic
8 small zucchinis cut in half lengthwise
1 pint cherry tomatoes
extra virgin olive oil
1/2 cup parmesan cheese-grated
sea salt
freshly ground pepper
1 tbsp basil (cut in chiffonade)
balsamic reduction (recipe follows)

preheat oven to 400 degrees. place zucchini and tomatoes on rimmed baking sheet. drizzle with olive oil and turn vegetables ensuring all sides are coated in oil. place zucchini cut side up. sprinkle with sea salt and pepper and roast in oven until tomatoes begin to collapse and zucchini is soft (knife pierces easily) and lightly browned. remove from oven and top zucchini with grated parmesan cheese. place back in oven and roast an additional 3-5 minutes until cheese has melted...watch carefully to ensure cheese does not burn. remove from oven and allow to cool slightly.

drizzle each plate with balsamic reduction and top with 2 pieces of zucchini. divide tomatoes evenly between plates. drizzle a bit more really , really high quality extra virgin olive oil on top and sprinkle with basil and a bit more sea salt if needed. serve. variation..substitute the balsamic with your favorite homemade tomato sauce. serve with freshly grilled bruschetta rubbed with a clove of fresh garlic and extra virgin olive oil.

balsamic reduction
reducing balsamic vinegar results in a sweet, syrupy sauce which is delicious drizzled over vegetables, roasted meats or chicken..even garlic mashed potatoes. do not use the super expensive aged balsamic for this..but ensure the brand you use contains 100% balsamic vinegar..no colors, sugars or other additives. cook over low heat until reduced by half... i store in a squeeze bottle for ease of use later...

zucchini/potato hash browns
1 lb potatoes cooked* and grated (i use the large holes of a box grater)
1/2 lb cooked and grated zucchini*
1/2 cup grated onions
1 tbsp italian parsley (finely chopped)
1 teaspoon grey sea salt
1/4 tsp teaspoon freshly ground pepper
3 tablespoons olive oil
grated cheddar cheese (if desired)

stir together the potatoes, zucchini, onion, parsley, salt and pepper in a large bowl. heat the oil in a large skillet over medium heat. add the potato/zucchini mixture..spread out in the skillet to ensure the entire bottom is covered. cook until the mixture is nicely browned on the bottom. this should take about 6-8 minutes. frequently press down on the mixture with a wooden spoon or spatula to help form a crust. run the spatula around the edges of the hash browns to loosen from the bottom of the pan. place a plate over the top of the mixture and flip over. add the hash browns back to the pan with the cooked side on top. cook until dark brown, about 5 minutes longer...watch carefully..do not brown. if desired, sprinkle cheese on top during the last few minutes and allow to melt.... cut into wedges and serve immediately.

*note..i steam the potatoes and zucchini until crisp/tender, allow to cool and then grate. if your zucchini is throwing off a lot of liquid, place in a clean cotton dish towel and gently squeeze prior to adding to potato mixture. also, i like the texture of potato skins so i do not peel. if you want, peel prior to steaming...

o.k. everyone..enjoy the zucchini dishes..and remember, please share your favorite zucchini and cucumber recipes in the comments section..the other readers..and i..appreciate it in advance...or feel free to request a recipe..we will try to accommodate..

best,
napa farmhouse 1885™
"live a green life of style"™

do you like punt e mes?

happy friday afternoon everyone! at least it is friday as i write this...it is a beautiful, warm day here in napa..has been a very long week..and i have decided that it is the perfect time for a cocktail. my twitter friend, sandy gluck, editor from martha stewart's everyday food magazine, posted last week that her favorite at home cocktail was punt e mes on ice with a squeeze of lemon. i confess that i had completely forgotten about punt e mes..had not had it in years..and as soon as i read her twitter message i went out to buy a bottle. i have been talking about it all week and have not found anyone who has ever heard of it..so i have been encouraging everyone i know to give it a try..thought i would do the same for all of you...if you are a punt e mes fan please share your stories and recipes in the comments section...for everyone else...if you are unfamiliar with this beverage let me provide a bit of history.

punt e mes falls in the vermouth category.... according to the label "it is an original aperitif based on hillside wine, sugar and mountain herbs." the literal translation for punt e mes in italian is a point and a half.... in my research i discovered that the name came from an on-going disagreement with a barman, antonio carpano, and a customer regarding the amount of vermouth the customer wanted added to his wine. they finally agreed on the ratio a point and a half..and voila..the drink was born! the vermouth in question was made by carpano..and..while the stories vary a bit on various internet sites..the common agreement is that carpano decided to market his recipe and the business was born.... this was in turin, italy in 1786, and the carpano family produced punt e mes until 2002 when it was sold to the milan firm of fratelli branca. the legend of how the recipe was created used to appear on the bottle along with the carpano name. the bottle i purchased last week reflects a bit of a branding makeover. the carpano name is gone replaced by the words antica ricetta di vermut pregiato. my italian-to-english translation is old recipe of precious vermouth...(note to the italians reading this blog..please feel free to correct my translation with a more accurate one)...the taste of punt e mes is a hard-to-describe mix of sweet and bitter..with a earthy back taste. my favorite way to drink it is on the rocks..really, really cold..with a slice of orange...(sandy uses a squeeze of lemon)...the bottle also suggests mixing with soda..and there are many recipes which call for mixing with other ingredients for a cocktail..but straight on the rocks is my choice...

so a quick (at least for me) story. i really wanted to see the new movie mama mia. my husband is one of those people that hates musicals in movie form. he is o.k. with most stage plays..but a musical movie..no way.. i asked my friend shesh to go with me..she adores musicals..and we went tuesday night... i was feeling fine during the movie..but we decided to grab a quick dinner afterwards and..as soon as we sat down..i began getting a headache...it quickly turned into a migraine. i literally threw some money at shesh to pay for my portion..left my mostly untouched entree..and drove home. happily, i live 5 minutes from the restaurant...by the time i got home..massive migraine had set in..the works..weird light in my left eye, horrible pounding head, queasy stomach...and major sensitivity to noise and light... i pulled the blinds..turned off all lights..got in bed and pretty much passed out. the next day the headache was mostly gone..but i still felt groggy and a bit queasy. tried to ignore it..even went to the gym..no luck..finally, my husband suggested an afternoon punt e mes cocktail..we both remembered that it is sometimes used to settle upset stomachs..well, it worked like a charm..felt 100% better after 2 sips...must be the herbs?..but in any case..what a benefit!..oh yeah..and my husband has been rubbing it in all week that i left home to see mama mia..and returned with a massive migraine...i promise..really, really, promise..one had nothing to do with the other...but he is getting a lot of mileage from this.

anyway, give punt e mes a try...and please let me know what you think..i think i will finish my cocktail now..enjoy your weekend everyone!

best,

napa farmhouse 1885
"live a green life of style"

do you appreciate craftspeople?

when i started my business it was very important to me that i find ways to tell the stories of the artists and craftspeople producing our products....i hand select every item we sell and the design criteria needs to meet the following objectives..handmade using reused, repurposed, reimagined or recycled materials..or organic for food and body care..and they must be "hip, cool, eclectic, clean, simple, beautiful..and kinda groovy"... high standards..right? that is why i am so passionate about celebrating people who appreciate fine craftsmanship and deliver excellence in all that they do..whether they are chefs, painters, musicians, woodworkers, seamstresses, producers of quality organic food ingredients..you name it, to me the common thread is the work..especially in this mass -produced, disposable everything world. i spent some time last year around some businesspeople here in the napa valley that operate under what i think is a bit of a less than honest practice. they purchase products from others..and then market it under their brand name..i even learned the term..shiner...which is what it is called when you order food products and ask the manufacturer to leave off the labels so you can add your own. now, there is nothing wrong with this practice unless you give your customers the impression that you made it yourself...i think smart merchants know that telling the stories of the products and the makers of the items leads to a more interesting dialogue..and honesty in business and treating people fairly is always the best policy...so i decided to stop watching others..and start doing myself..which is what led to napa farmhouse 1885™ .

i designed the home page of the website with "featured artist" sections and asked each artist to write a bit of their bio to publish..i ask as many of them as possible to accompany me to events, trade shows, festivals and publicity requests to ensure the stories are told..and that customers can meet the people who craft the products..their success is my success and viceversa..so it works for all of us. i also thought that..once in a while..i would take the opportunity to share their stories on my blog. so today, i am happy to introduce ragna ruffner..ragna creates our organic bath and body care products...i love knowing that they are all handcrafted... here is a bit about her..in her own words...

"I have been using essential oils for over 20 years for aromatherapy, primarily in bath soaks, room sprays and massage oils. I am committed to using organic ingredients, botanical ingredients for coloring, and essential oils for fragrance. I love being creative with luxurious oils and unusual ingredients, however, there is nothing wrong with unscented either! I make my own herb- and flower-infused oils. I grow many of my own organic herbs and flowers and I also visit local lavender farms to hand-pick the lavender that I use in my products. My sister Rena introduced me to soap making. It was not long before I became hooked and had another product to scent! I immediately noticed the change in my skin. No more dryness. Like many people, I just didn't know how real soap, which retains natural glycerin and moisturizing properties, is not drying but nourishing, revitalizing and down-right GOOD for your skin. I have known that skin is the “largest organ of the body” and can absorb both toxins and nutrients. I am committed to using the best organic ingredients I can find for all my soaps. I am always experimenting with different blends of natural bath ingredients and and best of all, testing my products thoroughly before I offer them to you. No animal testing here! All products are manufactured in a smoke free environment. Enjoy natural, handmade products that will change the way you think about bath and beauty - forever!”

i want to continue to find opportunities to recognize craftspeople..and to urge others to seek out individuals who create beautiful, handmade products. my goal is to tell the stories of many of the creators of artisanal foods, organic gardeners, artists, winemakers, chefs and designers here in napa...and... if you know of someone whose story must be told..feel free to email me..or post in the comments section of this blog ..and remember..the best stories are those that are passed on.

best,
napa farmhouse 1885™
"live a green life of style"™

do you love guacamole??

first i should say that i love avocados..pretty much in any form. when i was a kid, my aunt lena had a really big avocado tree in her back yard in southern california. this tree produced massive amounts of avocados..my memory may be faulty..(ya think?)..but i seem to remember avocados year round. she used to give bushels of them away to everyone in the family..so i ate avocados all the time. it wasn't until i was older..and met people from outside of california..that i realized not everyone was familiar with them..many people i met had never even tried one..now, with the popularity of guacamole, most people know of avocados..but still have questions regarding their use..their fat content...and the on-going controversy of the world's best guacamole recipe...happily, we now know that the fat in an avocado is the good fat, that they are full of fiber and vitamins..and that there are countless ways to use this fruit (yes, an avocado is a fruit although it is used more like a vegetable) ..

i still use avocados all the time..i will spread mashed avocado on toast with a sprinkling of sea salt and eat for lunch or as a snack..i slice and add to salads, omelets, taco topping..cut them in half and fill with tuna, chicken, shrimp, crab or lobster salad, add to sandwiches, make avocado salad dressing..avocado soup...hundreds of recipes. but..more than all of these options..i make guacamole. i must admit..i am pretty addicted to guacamole..and have tried many different recipes. i have found that people are pretty passionate about their guacamole recipes..and everyone thinks their version is best. i have my own favorite..but like to try different recipes too. my friend shesh came to dinner sunday and brought over a few avocados. she decided to make her guacamole..which is the simplest version i have ever tasted. she just mashed up the avocados..added a bit of cilantro, salt and pepper..and served...it was really good. the avocados were perfectly ripe, the cilantro had a bit of a bite and the flavor was really pure...we gobbled it up.

my version uses avocado, finely diced red onion, cilantro, freshly squeezed lime juice, sea salt and diced jalapeno. i don't really used a recipe..i just add the ingredients to taste... but i do ensure all the ingredients..including the avocado..stay chunky..i like texture in my guacamole.... for those of you that have never cut up an avocado..here is a classic..and my favorite..technique. cut the avocado in half lengthwise. there is a big seed in the middle so you will need to cut around it. the seed will stay in one of the halves. use a chef's knife to gently whack the center of the pit so that the knife is slightly embedded in the pit...don't whack too hard or you will cut through the pit...twist the knife, pull out the pit and discard. (note..for safety's sake, put a kitchen towel in the palm of your hand and place the avocado on the towel the first few times you try this technique...be careful!).

slice each half of avocado lengthwise into 1/8 to 1/4 inch strips, and then cut across forming a grid. use a spoon to gently scoop out the avocado flesh.

combine the diced avocado with the onion, cilantro, lime juice, sea salt and jalapeno. serve immediately...i finely dice all ingredients except for the avocado and keep a lot of texture in mine.

i spent all day today trying out different versions of the basic recipe (i have a tough life!)..i substituted lemon juice for the lime in one batch..and took at least one of my ingredients out of each option to see how it would impact the final result..they all worked..so adjust the recipe based on what you like..if you dislike onions..leave them out..hate cilantro?..skip..(i find that people are seldom neutral regarding cilantro..you either love it or hate it)..you will always need salt and the lemon or lime..otherwise..go for it...



a twitter friend @emilyolson reminded me of the guacamole at rosa mexicano...i have ordered guacamole at numerous restaurants throughout the united states and mexico...while i have had many really good versions the absolute best restaurant guacamole i have ever had was at rosa mexicano in manhattan. their guacamole is prepared tableside in a traditional molcajete, which is a mortar and pestle made from volcanic rock...i have included the rosa mexicano recipe to get you started.... if you have never made guacamole before...give it a try..it may become your favorite too...but don't be afraid to experiment with ingredients you like...i challenge you to create your own "signature guacamole recipe"...oh and since this requires salt and freshly squeezed limes..can you say "pitchers of margaritas"??!!

rosa mexicano guacamoleIngredients:
1Tbsp white onion
cilantro
jalapeno
salt (i use sea salt)
3 hass avocado
3 tbps diced tomato
2 tbs chopped cilantro
Tortilla chips

Preparation:
1. Grind 1 tbsp. finely chopped white onion, one firmly packed tbsp. chopped fresh cilantro, 2 tsp. finely chopped jalapeño, and 1 tsp. salt together in a molcajete until all the ingredients are well ground. (Alternatively, use a fork to mash the ingredients to a paste in a wide bowl.)
2. Prepare the avocado using the method described above
3. Scoop the diced avocado flesh into the molcajete. Repeat with remaining avocado halves. Gently fold the avocado into the chile–onion paste, keeping the avocado pieces fairly intact.
4. Add 3 tbsp. diced tomato, 2 firmly packed tbsp. chopped fresh cilantro, and 1 tbsp. finely chopped white onion.
5. Fold together all the ingredients. Taste and add salt, if necessary.
6. Serve immediately, directly from the molcajete (or bowl), with tortilla chips.
Makes 4 servings.


we are having guacamole tacos for dinner with refried black beans, spanish rice, homemade green chile corn tortillas..and margaritas.. want some?
best,
napa farmhouse 1885™
"live a green life of style"™

have you been to safari west?

i am not crazy about circuses or zoos...something about the way animals are treated seems unnatural..but i had read about safari west in the napa valley for years and wanted to give it a try. allie loves animals so during her "napa vacation" this year we decided to add this to our plans. safari west is not a zoo..they are very explicit in their description that they are a wildlife preserve. the following is their description from the safari west website...

"In a world increasingly dominated by technology, instant communication and instant gratification, Safari West stands as a tangible testament to the joy of the natural world, where the pace of life is dictated not by deadlines, but by nature.
Nestled on 400 acres in the heart of California's wine country, Safari West is home for over 400 exotic mammals and birds. Not a zoo, not a drive-through park, it's a wildlife preserve where the whole family can experience some of nature's most beautiful animals in a natural habitat.
Established by Peter Lang in 1989, Safari West gained membership in the American Zoo and Aquarium Association, one of only six private facilities in North America to belong to that prestigious organization. The ongoing mission of Safari West is wildlife preservation through breeding, education, research and public interaction.
What happens at Safari West?
Safari West serves two important functions: first and foremost, we are a wildlife preserve, with several important ongoing projects such as:
The propagation of endangered species. Safari West is the home of zebras, giraffes, cheetahs and many more exotic creatures.
Under the directorship of Nancy Lang, Safari West is breeding several endangered bird species.
Conservation programs are in place for two species of Saharan Desert antelope now extinct in the wild.
But Safari West is more than a preserve. We are dedicated to raising awareness of our exotic neighbors and promoting understanding through in-person contact. That's why we offer safaris year-round. If your only experience with a zebra or giraffe has been at a zoo, you should see these beautiful animals in their natural habitat. You owe it to yourself, and to them.
""It is not often that a person's vocation matches his passion. But, when it does...the result is excellent." "

i must agree...safari west is excellent. imagine 400 pristine acres in the napa valley...with wild animals allowed to live as if they were in their native habitat..no cages...no bars...no unnatural performance training...now picture being able to experience this up close and personal. i have never been fortunate enough to go on safari in africa...but i think this runs a close second. when you go, you spend part of your time on a walking tour..but most of the time is spent bouncing around in a two level jeep traveling those 400 acres. the prime spot is the 4 person seating on the jeep's roof...you rotate your seating throughout the tour so that everyone can experience the "upper deck"..we were fortunate on our tour..there was only one other family on the jeep..so we each got to spend half the time upstairs...it was a gorgeous day..warm, blue skies...and you could see for miles up there.. the highlight of the trip for us was passing the giraffes' habitat..and having one of the giraffes come right up next to allie... the tour guide said she could pet his head..oh my...have you ever been that close to a giraffe? they are even bigger than you think...and have you ever seen a giraffe's tongue? way, way bigger, wider, longer..and slimier than you can imagine..

safari west also has antelopes, gazelles, lemurs, zebras, cheetahs, wildebeests, nyalas, african cows...over 100 different species of mammals native to africa.. what an experience... but i must tell you my favorite story of that day. the guide was telling us about the safari west wildlife foundation..and their mission to educate the local community through seminars, workshops, wildlife camps for children and more...so that we all develop a deeper appreciation for the animals and continue to understand the importance of conserving/preserving nature and the planet. our guide was telling us that one thing they are trying to do is raise enough capital to put the wildlife preserve into a trust so that it can never be sold to developers..can you imagine how attractive 400 pristine acres in the napa valley would be? allie looked at him and said.."if that happens, what happens to the animals?" she then looked at us and said, "we can't let that happen..i have $35.00 that i saved up for my vacation to spend in napa..i was going to buy some shoes..can i give them the money instead?" how cool is that?..a ten year old so touched that she wanted to donate her vacation money...we told her that of course it would be o.k...the guide was so moved that he radioed for peter lang, the founder, ceo and president of safari west to meet us when our tour ended...the following photo shows peter and allie..with peter holding allie's envelope of money. he was extremely gracious and told us that a donation like that meant a lot more to him than massive amounts from major donors..because it was given from the heart of a 10 yr old who "got it"..and understood what they were trying to accomplish.

i live in napa..it is crazy that i had never been to safari west before..i will be back..and will work to support their mission. if you live in napa..please go..if you visit napa..please add this to your itinerary..i promise you will not be disappointed. in the interim..please check out their website safari west for more information..

best,

napa farmhouse 1885™

"live a green life of style"™

have you been to uva trattoria & bar?

in downtown napa? uva is one of those places that makes you feel comfortable, happy and relaxed...sounds like an odd description for a restaurant doesn't it? what about the food? here is what i mean..the food is really, really good, the service..knowledgeable and friendly...the bar..terrific..they have live jazz wednesday through sunday..and there is a good mix of locals and tourists...many tourists i have talked to have commented that they enjoy feeling "like they belong here"..or "this is what it must be like to live here"...uva is that kind of place.

i went there for lunch wednesday with my good friend richard. we had loads to talk about..but i was a bit distracted because i knew i wanted to write about the restaurant in this blog..richard got into it..he even snapped the photos..and the waitstaff was so accommodating they actually brought some of the daily specials to our table just so we could photograph them...i had grand visions of writing a really cool review..i can dream can't i..but i did not want to do the typical.."here is what i ate..and here is what i thought" kind of review... i thought it would be more interesting to have everyone's imagination come into play..you see, i found myself totally immersed in just reading the weekly specials menu..the names, the combinations and the ingredients used.... i have written many times about my passion for really good quality ingredients... i was reading in a magazine once about a woman who shared this passion. she said something like.."i would rather invest in quality ingredients than expensive shoes"..i totally understood where she was coming from. anyway, the descriptions of the menu items were so compelling..i thought i would just list them for you. trust me..everything we ate was delicious...but here is a tip..read these dishes..and imagine what each dish would taste like...imagine each vegetable tasting like it was just picked at a local organic farm that morning, everything else..the highest quality ingredient possible...if you are like me, a logical next step would be to buy the ingredients and try to recreate the recipes for yourselves.. and maybe even add your own special twist...if you do..please let me know how they turn out..i will do the same...

oh..and the chef/owner is giovanni guerrera...giovanni..if you happen to read this..and want to share any of the recipes in the comments section..we would be very, very happy.

zuppa-red pepper puree' w/eggplant garnish (i had this..is was fantastic..the eggplant garnish was an eggplant tapenade spread on crostini floating on top...so, so good)

antipasto-flash fried squash blossoms stuffed w/teleme cheese w/zucchini relish and tomato sauce.

pasta-spinach tagliatelle w/grilled portobello mushrooms, roasted tomatoes, toasted garlic, pecorino romano.

risotto-seared gulf of mexico scallops w/roasted shallot puree', asparagus & prosciutto risotto

pesce-alaskan halibut w/brentwood sweet corn & morel mushrooms, garlic whipped potatoes, zucchini salad garnish.

carne-5-dot ranch skirt steak w/roasted shallot sauce, flash fried fingerling potatoes, torpedo onions, broccolini, gorgonzola aioli.

pizza-fontina cheese, fresh mozzarella, mushrooms, arugula.

dolce-frog hollow peach cobbler w/vanilla gelato

visit their website to learn more about uva and their own commitment to quality ingredients..they even own their own organic farm where most of their produce comes from...and read the stories of the two owners giovanni guerrera and sean pramuk..oh..and, please visit uva next time you are in napa...

uva trattoria & bar

1040 clinton st

napa, ca 94559

707.255.6646

best,

napa farmhouse 1885™

"live a green life of style"™