have you been tagged?

i have..by one of my favorite blogs...casalba news.
now i originally had no idea what this meant..but apparently, if a blogger is "tagged" they need to give six details about themselves.. link back to the original site.... and tag six more people...this presents a problem because..a.) believe it or not, i am a pretty private person..and b.) the parts of my life i feel comfortable sharing have been broadcast in this blog for the past 9 months..but i try to be a good sport so..here goes...

1. i have two sisters who, in addition to being relatives, are my best friends in the world...could not imagine getting through this journey we call "life" without them.

2. i have written many times about my amazing husband, the love of my life dog, mose, my parents and grandparents...but need to add that my family..the entire group of aunts, uncles, cousins, etc..are terrific..we are family..but also, good friends..we really like each other..i am so appreciate of everyone..cause i know how rare this is...

3. i love sports..life long lakers fan...sf forty niners and oakland raiders fan..and a massive sf giants fan because... in my teens i fell OUT of love with the dodgers..and the only way to get back at them was to fall IN love with the giants....(for non-sports fans..i promise this makes sense...)

4. you know i love to cook..no surprise...but.. it must be said....i am addicted to quality ingredients...the best extra virgin olive oils...vinegars...mustards...sea salts..seasonings..condiments..artisan breads...cheese...organic herbs and produce...etc...would forgo new shoes and most clothing if necessary to afford these ingredients...

5. i love to read..and promised myself that when i left my corporate life i would read/reread all the classics...started..but i must admit my guilty pleasure is murder mysteries and courtroom drama novels...shush..don't tell.

6. i would rather have a few really good and true friends than a lot of superficial relationships...those people who want to be your friend based on what they can get..users...people who take..but cannot give...and now that i have my own company, i can associate with honest, kind and ethical colleagues...without exception...you can't do that when you work for someone else...big, big benefit to the self employed thing......

o.k. there you go.. 6 things you did not know about me before... now let me tell you more about the casalba news site....i wrote a blog story last june called..do you like fresh figs?.. it has been one of the most popular posts at napa farmhouse 1885™. i received a wonderful comment from casalba complimenting me on the recipes from that story...i clicked back to review their blog..and promptly fell in love... the 7 th thing about me is that i love italy..have been fortunate enough to have traveled there many times..and love "everything italian"..the food, wine, architecture, people, culture..lifestyle..topography..etc...this blog is lovely..and all about italy... sally, the author, describes her blog this way...

"We are an Anglo-Italian couple who live in Le Marche, (central) Italy.
This the Casalba Newsletter on our life in Le Marche: the regional cuisine, the local produce, the people and their customs.
This isn’t a food blog or a personal blog. It’s a simple Casalba blog on what you might expect to see, eat and do if you visit this region."

an unexpected benefit of writing my blog is the ability to "meet" people from all over the world..through their comments, emails, and discovering their blogs...for today's thanksgiving memories post, i get to give thanks to one of my favorite new blog friends..sally..and thank her for her encouragement, feedback and comments...they mean a lot....and to urge you to read her blog..it is beautiful...
sally comments on many of my posts....on halloween, i stated that i refused to dress my 115 pound golden retriever, mose, in a costume..she agreed, but said she needed to add a festive scarf to her dog, byron, so he would be safe during hunting season...i asked for a photo..and voila!! i had to share it with all of you for this story!! thank you sally...
"OK I'm wearing your silly scarf! Now, when are we going???" (Byron...the dog)


now for the 6 other sites to tag:
* the nest..because i love their art, their shop, and their commitment to giving back to the artist community...
* aficionada...a new friend..and a wonderful writer..this is a transplant from arkansas, now living in the napa valley..stories about terrific food and wine..and the people who make it happen...
* beekman 1802...you might know dr brent ridge from martha stewart's magazine, or from her show...he also spends his weekends and holidays in a beautiful restored mansion up the hudson river from manhattan...his blog chronicles his life and experiences in this amazing place...plus we are fans of each other's blogs and twitter stories...
* safari west..because this is one of my all time favorite not-for-profit organizations
* folia design..a new friend..and very cool designer in the napa valley..check out her blog..check out her work!!
* everyday food..dinner tonight..the editors of this magazine and blog are the coolest people ever..especially deb...check it out...
best to all..and happy thanksgiving month!!

best,
diane

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

follow me on twitter

did you vote yet?

what is more appropriate during our thanksgiving series than to give thanks for our right to vote? after what seems like a lifetime, election day is finally here. i have been reading reports on twitter all morning of long lines at polling places...and everyone is inspired..in napa, where i live, we don't actually vote at a polling place. we fill out our ballots at home and either mail in or drop off at our local elections division office or a "vote by mail assistance center".... convenient..but this year, i find that i am really missing the tradition of pulling the lever...whatever the outcome, the most historic election in my lifetime.

so today's post is short and sweet..vote! whatever your party affiliation, however you think the results will be...please vote...vote for the next president..vote for all the other open races...vote your choice in all the proposed propositions and new laws in your area...read your voter information guide...voice your opinion via your vote...now, for those of you reading this post who are not united states citizens..i apologize for a bit of an "exclusionary" post...but today is too important to ignore...i promise to get back to thanksgiving, food, stories and recipes tomorrow...but today..my focus is getting out the vote..and then staying glued to news coverage of the returns...happy election day everyone!!

do you have an interesting election day story? please share in the comments section of this post...

best,

diane

napa farmhouse 1885™

"live a green life of style"™

follow me on twitter

does your dog celebrate thanksgiving?

happy halloween everyone!! i was sitting in my kitchen this morning trying to pick a thanksgiving memory to post as part of our thirty day thanksgiving memories series...i kept looking out the window and getting distracted by people passing by dressed up in halloween costumes...and noticed many were walking their dogs..also dressed in costumes. do you dress up your pets? i just cannot..not my dog...maybe a small dog..but, c'mon..a 115 lb golden retriever? i would not do that to him..(plus, i don't think i could find a costume that big). regular readers know that i often mention mose in my stories..after all, he is a big part of our family..see why mose?? ...many comments and emails from readers are directed to him..he is the most popular member of the family.i started thinking about people and their pets..and how many people ensure their dogs celebrate holidays along with their human family members. halloween costumes, christmas gifts, birthday parties..maybe we have all gone crazy..but i do not care (mose always gets a christmas and birthday gift!!)...this reflection reminded me of thanksgiving 2007. i told you in my last post about celebrating the holiday at a restaurant for the first time. i failed to mention the name of the restaurant..celadon in napa..one of my favorites here... celadon has terrific food, a really good wine list and beautiful design. we often sit on the patio..they have a massive outdoor fireplace..and enjoy their "global comfort food". if you visit napa, i recommend a visit...but let me tell you a story...as i said, we went last year for thanksgiving dinner. my last post..thanksgiving and pasta..gives the details...when we finished eating, my husband..yes my husband..mentioned that he felt bad that mosey would not get any turkey. he even went so far as to ask the waiter if he could buy a portion to take home...note...if you knew peter you would understand how great a departure this is from his "before mose" style. the waiter came back with a big take-home package of turkey..and announced it was "on the house"..and wished us a happy thanksgiving..how great is that? terrific food, great service..and above and beyond acts of doing what it takes to satisfy their customers...a true thanksgiving story...and a happy memory i really needed that day...

the patio at celadon

do your pets participate in holiday celebrations?..please tell me how in the comments section of this post.. and...again.. happy thanksgiving!!

i want to take a minute to thank all of you who commented or sent me a personal email in response to my last post...your kind words..support..and heartfelt thoughts about my aunt were so amazing...they meant a lot...you guys are so terrific...i thought i would thank you by posting another favorite wild mushroom pasta recipe...one of my favorites..enjoy!

wild mushroom pappardelle "bolognese"

3/4 oz. dried mushrooms (i use a mixed wild blend)

3/4 cup boiling hot water

1/4 c extra virgin olive oil

1 carrot

1/2 white onion

2 shallots

1 cloves garlic

2 portobello mushrooms

1 tsp kosher salt

1/2 tsp freshly cracked black pepper

1/4 tsp red pepper flakes

3 tbsp tomato paste

1/2 c dry red wine

1 lb dried pappardelle

1 cup grated parmigiano-reggiano

soak mushrooms in hot water for 10 minutes. pour mushrooms through a strainer, reserve liquid. chop mushrooms (large dice). set aside.

heat olive oil in large skillet over med heat. finely chop all remaining vegetables and add to pan. add salt, pepper and red pepper flakes. saute until vegetables are very tender (stirring occasionally. (10-12 minutes) stir in mushrooms and tomato paste to pan and cook for 1 minute. add wine and reserved mushroom soaking liquid and cook until liquid is reduced by half. meanwhile, cook pasta in a large, well salted pot of boiling water and cook until al dente. drain and add to bolognese sauce. stir well. if needed, add up to 1 cup of water from pasta pot for a saucier dish. add 1/2 cup cheese to pan and stir well to allow cheese to melt. serve immediately. use remaining cheese for serving.

celadon

500 main street,

suite g

napa, ca 94559

best,
diane

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

follow me on twitter

thanksgiving and pasta??

last week i wrote about my love of thanksgiving and told you that it is my favorite holiday. this day is spent with a big group of people..sometimes family if we travel to southern california..but usually we celebrate the day with good friends here in napa..(then we go to pasadena for christmas)...last year was a very different kind of day....you see, on september 10, 2007, my mom's sister, beverly leclaire, passed away after a very courageous and hard-fought battle with ovarian cancer. bev was more than my aunt..she was also my godmother and a very good friend...i loved her very much . she was also one of the kindest and most decent people i have known. she spent her last two weeks at home surrounded by her family...

most of my family lives in southern california near her house..so..while they visited every day..they went home at night. i came down from napa..and because we did not want her husband, my uncle paul, to be alone with her at night..i stayed at their house...one day i will tell you about bev...her life..and the way she died..her grace, her poise..her dignity...it was a privilege to spend the last two weeks with her...and her story deserves to be told..but this post is about last year and that thanksgiving..as i said, she died in september...we held her memorial in october to give everyone from out-of-state time to arrange their travel plans...that month passed by in a blur..so by november, i was still grieving..and not at all into the "holiday season"..i just wanted to ignore the whole thing. my husband peter and i decided to go out to dinner on thanksgiving..just the two of us. we had a lovely evening..we toasted bev..and spent dinner talking about everything we were grateful for...it was just the soothing balm i needed..i cried a bit..laughed a lot...and felt the true meaning of the thanksgiving holiday...

peter ordered the traditional thanksgiving feast..and i opted for the vegetarian choice...same as peter's but a grilled portobello mushroom replaced the turkey. the dinner was delicious..and i decided to ensure a wonderful vegetarian main dish was always available at future t-day celebrations in addition to the turkey and expected trimmings. this year i am going to serve my baked wild mushroom pasta dish...it is really, really good..and non-vegetarians will love it too...thanksgiving will once again be celebrated the traditional way...but we will all raise a glass and toast my wonderful aunt..

so..in honor of my aunt bev...happy thanksgiving everyone...

baked wild mushroom pasta with parmesan and panko gratin

1/2 oz mixed wild mushroom dried pasta

3/4 c boiling hot water

3 1/2 oz panko bread crumbs (japanese style bread crumbs)

1/2 c grated parmigiano-reggiano cheese

1/4 c minced flat leaf parsley

1/2 tsp sea salt

1/2 tsp freshly cracked black pepper

2 garlic cloves, minced

1/4 c extra virgin olive oil

2 tbsp unsalted butter

2 tbsp extra virgin olive oil

1 yellow onion, diced

1 clove garlic, minced

1/2 c diced roma tomatoes

1/4 c carrot, finely minced

1 lb portobello mushrooms, chopped

2 tbsp tomato paste

1 tsp sea salt

1/4 tsp red pepper flakes

1/2 tsp freshly ground black pepper

1 c dry white wine

1/2 c parmigiano reggiano cheese, shredded

1/2 lb rotelli pasta

(if possible, use organic vegetables..you really can taste the difference)

preheat oven to 425 degrees F.. butter a 3 quart baking dish and set aside.

put dried wild mushrooms in boiling water and allow to soak for 15 minutes.

place panko in a rimmed baking sheet and spread out to ensure crumbs are in thin even layer. place in oven and bake until golden brown, 5-7 minutes. (stir 2-3 times while cooking). remove from oven and allow to cool..then add 1/2 c grated cheese, parsley, 1/2 tsp salt, 1/2 tsp pepper and two garlic cloves, minced. set aside

drain mushrooms and reserve soaking liquid. dry mushrooms with a paper towel and chop.

place butter and remaining olive oil in large skillet and heat until butter melts..add onion and garlic and cook over med heat until softened and golden brown..do not let garlic burn..add tomatoes, carrot and portobello mushrooms and cook until vegetables are softened and released mushroom juice is evaporated...approx 10 minutes. add tomato paste, remaining salt and pepper, red pepper flakes and white wine. stir well and cook until wine is reduced by about half. add wild mushrooms and the reserved soaking liquid. cook until liquid has reduced by half. while mushroom mixture is simmering, cook pasta is a large pot of boiling, well salted water until al dente. drain pasta and add to wild mushroom mixture, stir well. add remaining cheese and stir again. put pasta/mushroom mixture in buttered baking dish. sprinkle panko/cheese topping evenly over pasta and bake, uncovered for 20 minutes, or until crumbs are golden brown..let sit for 5 minutes to allow juices to absorb into pasta and then serve..

hope you enjoyed the latest in the napa farmhouse 1885 thanksgiving series™...i invite you to share your holiday memories in the comments section of this post..

best,

diane

napa farmhouse 1885™

"live a green life of style"™

follow me on twitter

cranberries for thanksgiving..fresh, frozen or canned?

one of the unexpected benefits of starting this blog is meeting (via cyberspace) some amazing people from all over the world..my blog led me to twitter....which introduced me to some really cool foodies, chefs, fellow bloggers, eco-friendly sites, wine experts, etc..i confess, i sometimes lose track of time reading everyone's tweets..there are always a number of very interesting topics. one of my favorite twitter friends is dianne from dianne's dishes. dianne's blog carries the theme..fresh-food-fun..and she shares stories of her life, her husband jamison and her daughter alexis... mainly she shares delicious recipes and beautiful photographs of the process, all the while answering the question.. "what's for dinner?"

i was thrilled when dianne agreed to guest blog as part of the napa farmhouse 1885™ thirty day thanksgiving memories series...i love her stories of thanksgivings with her family in tennessee..learning to cook...the comfort cooking brings her...and her quest to balance old and new traditions. i confess, however, to laughing out loud at her description of canned cranberry sauce..the sound it makes when plunking out of the can..and the weird shape it retains.... i think everyone in america can relate..and, while i did not intend this series to be all about cranberry, (two posts, 2 cranberry recipes)..the more i think about it, cranberries really could be considered the quintessential thanksgiving day item..i mean we do eat turkey throughout the year..but how often does cranberry make an appearance?

so, from a diane with one "n" to one with two...happy thanksgiving!..dianne, thank you so much for your story..and for the rest of you..check out the dianne's dishes blog...you will be really glad you did...

what are your favorite cranberry recipes? please share in the comments section of this post...

best,
diane

diane padoven
napa farmhouse 1885™
"live a green life of style"™

follow me on twitter
Growing up in Tennessee Thanksgiving was a big deal at my house. My mom is one of five children (the only girl) and for as long as I can remember Thanksgiving meant her family was coming to visit us for the day. We didn’t really live that far apart (about 120 miles) but Thanksgiving was one of the few times during the year that we actually spent quality time together. Not everyone was able to attend every year, but we always had a crowd and always had a lot of fun.

My mom would get up early and get the turkey started. My sister and I would drag ourselves out of bed around 8 am and our relatives would start arriving around 10:30 am. Lunch was normally around noon and really the whole day was structured chaos, but it was a warm, loving family time that I have fond memories of to this day.

As we grew older we began to help out more in the kitchen. In fact I have always been a little shy, even around family, and the kitchen was the perfect place for me. I felt somewhat sheltered and safe there, which is a feeling that continues for me to this day. If I’m nervous about something, nine times out of ten you’ll find me in the kitchen. Looking back on it now, this probably started way back then in my Mom’s kitchen.

As the years passed I was able to help more and more. By the time I was in high school I was the official turkey carver. This wasn’t so much an honor for me as it was a chance to nibble on the turkey before it was time for lunch. My sister and cousin helped me nibble too. It became somewhat of a tradition for us and we often talk about that tradition on the rare occasions that we are together today.

My mom put out quite a spread…Turkey, cornbread dressing, peas, green beans, mashed potatoes, gravy, salads, desserts, yeast rolls, deviled eggs, corn casserole…The list goes on and on! There was also cranberry sauce from a can. It was a given that it would be there, and I’m not really sure that many people ate it other than my sister, but it was always lurking about. You just expected to see the cranberry sauce sitting among the other dishes, even if you didn’t plan to eat any of it.

As all of the “kids” grew up and got married the tradition of assembling at my Mom’s house for Thanksgiving continued. Sadly though when the “kids” starting having kids of their own about six or seven years ago the tradition ended and it’s been several years since we all gathered together at my Mom’s house. My parents still spend the day in Tennessee, usually on their own, while now that my sister and I both live in Maryland and we spend the day together, along with Jamison’s family, where I do most of the cooking.

On the first year that I knew my sister was going to attend my Thanksgiving celebration I was dreading the whole cranberry sauce in a can routine. I have to admit the sound of it coming out of the can, not to mention the fact that it retains the shape of the can itself, has always kind of creeped me out just a little bit. I set out to come up with something that could take the place of the gloppy can version, which was easier said than done given I’m not a fan of cranberries myself.

I was watching the Food Network one day and one of their “chefs” (I can’t remember which one now, but it was one of the males) made a cranberry sauce using fresh cranberries, orange, sugar and tarragon and I was immediately intrigued, though I’ll readily admit my first thought was “The tarragon has got to go!” So I played around with some combos and my cranberry sauce was born! It’s really an homage to my sister since I’m not a fan of cranberries, but she’s a big fan. She says it’s even good frozen right out of the freezer! You’ll have to take her word on that one I’m afraid, but even I don’t mind a bite or two of cranberries in this form.

Though it looks difficult, this cranberry sauce is actually quick, easy and delicious. It definitely adds a bright note to your holiday table (I make it at Christmas some times too) and as an added bonus you can say goodbye to round can shaped cylinders of cranberry sauce…Real food is not supposed to do that! It’s a win win situation all around.
What You’ll Need:
3 pounds of fresh cranberries, rinsed and picked over
1 cup of organic cane sugar (Note: Regular white sugar will work, but I prefer organic cane sugar because it is a little less refined.)
The zest of 2 oranges
2 cups of freshly squeezed orange juice (Note: Bottled will work too, but the fresh juice really gives it a kick.)

In a large stock pot add cranberries, sugar, orange zest and orange juice and stir to coat. Heat over medium heat and bring to a simmer. Cook for 10-20 minutes, stirring occasionally, until cranberries begin to pop and the mixture thickens. (You’ll actually hear the cranberries pop…It’s not loud like pop corn, but there is a definitely popping sound. The mixture will resemble a chunky jelly when it’s done.)

Once the mixture thickens slightly remove it from the heat and let cool to room temperature. Place in an airtight container and chill for at least 4 hours before serving.

You can make this mixture well in advance of when you want it and keep it in the fridge for up to a week or in the freezer for months. The batch I made for this entry is actually in the freezer to be used this year at Thanksgiving.

When ready to serve you can serve it right out of the refrigerator by simply placing it in a serving dish and putting it right on the table. If you have frozen the mixture then let it thaw in the fridge and then serve.

How easy is that? If you like cranberry sauce then try this…I think you’ll love it!
story and photographs from dianne's dishes...

thanksgiving and horses?

welcome to the napa farmhouse 1885™ thanksgiving series...as i told you last week, i am starting a thirty day blog-a-thon posting stories about giving thanks, gratitude, celebrating life with loved ones...oh, and a bunch of recipes and descriptions of really amazing food...i have asked some of my favorite people..friends, family, chefs, foodies, bloggers, artists, craftspeople, business colleagues..to participate... my guest bloggers come from varied and diverse backgrounds..but share one thing in common...all have very interesting stories to tell..

today's post was written by..believe it or not...my business legal advisor/attorney, jean schanberger...jean and i first worked together at levi's™....jean as one of the corporate attorneys..yours truly as the svp, retail development.....you can forget all of the lawyer jokes right now...jean is one of the nicest, kindest, honest and ethical people you could ever meet..but..don't try to take advantage of one of her clients..she has a brilliant legal mind, is wildly creative..and will provide the best legal advice you could hope for (plus, she is funny!)...in addition to her law career, jean trains horses, is training her puppy(!)..and is a freelance writer..sheesh..i thought i was busy...jean and i both love our four legged family members very much..when i saw this post, it brought tears to my eyes. if you are not "one of those animal people", you won't get it..won't understand the joy, love and happiness pets bring to our lives...so, for this thanksgiving season..let's give thanks to all the pets we have loved!!

thanks jean..i love this story...thanks for sharing this memory..

do you have a favorite memory regarding holidays and pets? please share in the comments section of this post..
best,
diane

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

follow me on twitter!


Cranberries and Rose

My third year of law school, I stayed at school for Thanksgiving, ostensibly to prepare for a moot court competition. My older married sisters always went to their in-laws, and we all gathered at Mom’s for Christmas. By staying in Davis, I unwittingly began my own treasured tradition and created a new definition of gratitude.

The month before, a tall, lanky, dappled grey mare with charcoal legs, mane and tail and huge liquid chocolate eyes had arrived at the old wooden tobacco barn where I regularly rode Thoroughbreds for the vet who had undertaken their recuperation from track-related injuries. That year there had been Maybelline, the flighty chestnut with white splashed over her entire face, then Oreo, the sweet, compact bay gelding with the explosive gallop.

Then along came Miss Manners, aptly named before her registration papers revealed her to be the roan filly Royal Masque. Soon she would become Rose. But at that point, she was the stunning four-year-old mare that I couldn’t keep my eyes off of, as I hung over the Dutch door to her stall, breathing in her steamy warmth and the sweet straw smell in the cooling Northern California fall as she methodically munched hay.

The mare had recovered nicely from the gaskin injury that brought her to Kathy Jones’ barn, so I wasted little time before jumping on Kathy’s suggestion to put a saddle on her. Retired racehorses famously come without brakes or steering, and Rose was no exception. But she was bold and kind and willing to consider doing things my way, so before long we were spending most days in the arena, and a few exploring the farm roads creating the checkerboard of alfalfa and cornfields surrounding the barn.

Like many late autumn days in the Sacramento Delta, Thanksgiving dawned cold and foggy. Due to bring cranberry relish (recipe below) to a potluck hosted later in the day by East Coast transplant classmates, I headed out early to ride. Most of the other horse girls had left for the holiday, so the barn was quiet and I stayed close in the arena. Alone in the brisk morning air, with the prospect of four quiet days, good friends and a phone call to Mom, on Rose’ back at a smooth canter, a sense of gratitude and appreciation of Thanksgiving which I had never experienced enveloped me.

Ironically during that ride I fell off Rose for the first time, when we parted ways on an approach to a little crossbar jump! We were both fine, and the mishap only serves to punctuate the tremendous physical sensation of riding that amazing horse that memorable day, giving thanks for so many good things in my life.

Rose spent the next twenty-one Thanksgivings with me. She faithfully trailered up and down the state as my career dictated, ever generous, always beautiful, constantly giving me new reasons to be thankful. Every year possible, we honored an annual tradition of riding on Thanksgiving Day, even if only for a few minutes during years when her or my various infirmities meant we hadn’t been out much. So many years, we took long satisfying trail rides under sunny blue Southern California skies, crisply marking the many good things that had happened during the year, and all we had to look forward to.

thanksgiving day circa 2002, jean and rose

This will be my first Thanksgiving without Rose, who now gallops freely anywhere, any day she chooses. The young horse that has boldly taken up residency in the stall where she died will probably need until next year, God willing, to be ready to carry his new mistress forth in the tradition of the Thanksgiving Day ride. So this year, when that welcome autumnal break arrives and I find some way to give thanks out of doors, much of it will be for the many incredible days spent on the back of the generous creature who continuously brought new meaning to gratitude.

CRANBERRY RELISH

1 bag fresh whole cranberries
1 large orange (including peel)
1 large apple (I like Gala)
1 cup sugar
½ cup fruit juice (orange, apple, cranberry, lemon as you like)
½ cup water

Combine all ingredients in food processor for coarse chop. As you prefer, serve raw (use less liquid), or cook 10 minutes over medium heat. Serve warm or cold. Make extra, it gets better with age. Also makes a nice hostess gift!

© Jean Schanberger 2008. Used with permission. All rights reserved.

how much do you love thanksgiving?

thanksgiving is my favorite holiday....i think it is because the point of the day is giving thanks, being grateful and celebrating family, friends and terrific food....some of my favorite memories involve sitting around the dinner table talking, eating, drinking, laughing.....and what is more quintessentially thanksgiving than that?

i thought it would be cool to create a series focusing on thanksgiving memories..good, bad, quirky, happy, sad, bizarre, traditional, non-traditional..whatever...and so next monday, october 27th, is the launch of a thirty day t-day blog-a thon. i am thrilled to announce that some of my favorite foodies, chefs, bloggers, writers, artists, craftspeople, friends, family members and business colleagues have agreed to guest blog and share whatever they want regarding this topic..my no rules/rules to them was to tell a story..that's it...many will share their favorite recipes too. this should be really fun..and since i did not get too bossy with deadlines the stories will be posted when they are posted :) ...meaning there may be a few days with no stories..and a few days with multiple postings...please check in frequently as the project will run through thanksgiving day...and... as always..i invite you to participate by sharing your stories in the comments section of my blog...this should be fun!!

looking forward to hearing from you..
happy fall!

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

follow me on twitter!

soft boiled eggs anyone?

when i started this blog i did not realize the emphasis was going to revolve around cooking. the original plan was to write about what i was doing post corporate life..i should have realized that after 20 years of working 10-12 hour days, traveling 50-60 percent of the time and having loads of catch up work on the weekends, having the opportunity to cook as much as i wanted would be irresistible...regular readers know that i cannot sing, dance, paint, draw or sculpt...so my artistic endeavors rely on the art of cooking... the smell, taste, look and feel of cooking and baking..the beauty of fresh produce at the farmer's market..or the way my imagination is inspired by rows of ingredients in a gourmet store..or country market...the creativity that comes from making up recipes based on remembered tastes...or favorite recipes..or tasting a dish that you know could be improved just by adding a bit of this..or a lot of that...

so cooking is my art form...and story telling during my blog posts can feel quite creative...but when i get to writing the actual recipe it is very straight forward..1 cup of x ingredient, 1 tbsp of that..mix, stir, bake..etc. i love to read and love to find passages in books describing meals, dishes and cooking..often this will be the starting point for recipes of my own. i was re-reading a book by the author toni morrison last week. she is one of my favorite authors but i had not read anything by her recently. i stumbled upon the novel, song of solomon, which i first read about 15 years ago. (it was originally published in 1977).... and, because it is the story of a man's life and family, there are frequent passages involving food.


song of solomon is the story of a boy, macon dead, jr (but everyone calls him milkman.) he is the “son of the richest black family in a midwestern town” . milkman was born in 1931, the same day the town’s insurance agent kills himself while attempting to fly off the roof of the hospital. (milkman is the first black baby allowed to be born at mercy hospital..referred to as “no-mercy”)...the story covers milkman’s life, his family, the exploration of his history, his roots, his travels to the south where his father was born, the journey to find the family's misplaced gold, and ultimately the magic and sorrow that comes with really knowing yourself..the good and the bad. there are a lot of depictions of meals and food throughout the story... as i was reading the book, i was struck by the beautiful way she describes recipes...much more creative and poetic than my style..i thought it would be interesting to compare 2 versions of the same dish..so i picked one of my favorite examples of the beauty of morrison's writing…oh yeah..and i love eggs! milkman’s aunt pilate makes him soft boiled eggs the first time they meet. now, i cook eggs all the time..and have a favorite poached eggs dish. for this post, i substituted soft boiled eggs for the poached to stay true to the book... my recipe is straightforward..and the only poetry comes from imagining the taste of the finished dish. pilate’s recipe for soft boiled eggs follows mine. the beauty and brilliance of toni morrison shines through. you will see the difference…

soft boiled eggs with heirloom tomatoes and sourdough toast

bring eggs to room temperature.
place just enough water to cover the eggs in a saucepan and bring to a gentle boil.
add 2 tbsp kosher salt to pan
prick wide end of egg with a pin or needle
using a slotted spoon, place the eggs into the water
when the water comes back to a boil reduce heat to simmer and begin timing. large eggs take about 4 minutes for firm whites and runny yolks. experiment with timing to suit your preference.
serve immediately with tomatoes and toast drizzled with olive oil, sea salt and freshly cracked black pepper

Soft Boiled Eggs, by Pilate Dead
“You ought to try one. I know how to do them just right. I don’t like my white to move, you know. The yolk I want soft, but not runny. Want it like wet velvet. How come you don’t just try one?”....”Now, the water and the egg have to meet each other on a kind of equal standing. One can’t get the upper hand over the other. So the temperature has to be the same for both. I knock the chill off the water first. Just the chill. I don’t let it get warm because the egg is room temperature, you see. Now then, the real secret is right here in the boiling. When the tiny bubbles come to the surface, when they as big as peas and just before they get big as marbles. Well, right then you take the pot off the fire. You don’t just put the fire out; you take the pot off. Then you put a folded newspaper over the pot and do one small obligation. Like answering the door or emptying the bucket and bringing it in off the front porch. I generally go to the toilet. Not for a long stay, mind you. Just a short one. If you do all that, you got yourself a perfect soft-boiled egg.” Pilate Dead from Song of Solomon by Toni Morrison

here is a tip..read the book..try the recipe..you will not be disappointed.. let me know what you think in the comments section of this post...and please share your favorite recipe descriptions from books...i will keep posting recipes i love...but the artistry will come when you imagine the finished dish..not from my recipe writing style :) oh..and feel free to share your favorite egg recipes too...

happy reading..happy cooking...

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

follow me on twitter

do you wear an apron? would you like a recipe for peanut butter cookies?

so what do those two questions have to do with each other? both aprons and peanut butter cookies remind me of my grandmother...she always wore an apron while cooking or cleaning..and her peanut butter cookies were a family favorite.

my maternal grandmother's name was mildred but everyone called her mim.... she was a fantastic cook..spent most of her days in the kitchen..and always managed to look perfect when sitting down for dinner. she wore the coolest aprons..and there was something special about the moment she took off the apron and sat down with the rest of us at the dinner table..my definition of family. i started collecting vintage aprons a few years ago..and really fell in love with the designs. i hesitated wearing them..they were so beautiful..and i did not want to "mess them up" by staining them while cooking...(and yes, i do understand that misses the point of an apron)..i shared this concern with a fellow collector who told me that vintage aprons have witnessed years of family stories..and that i should add my stories to the rest...i thought this was a really appropriate sentiment.

when i started my eco-friendly company, aprons seemed to be a perfect product offering...but i wanted them to be beautiful, "green", handmade, practical and i wanted them to be worn.

i think i have found the perfect solution..our aprons were designed using a vintage sundress pattern from the 1940's...there was even a receipt in the pattern envelope, dated 1943, where someone bought 2 5/8th yards of gingham for $2.15! the craftsperson, naomi wilson, incorporated all the authentic sundress details..the sweetheart neckline, halter ties, gathered bodice, sewn on patch pockets...yet the open back and long ties provide all the versatility of a well made apron..and they are totally green using repurposed linens.

in true napa farmhouse 1885 style, we most often wear the aprons with our favorite jeans and tank tops..although..for special occasions...they are perfect with a little black dress..mim would be proud. so..do you wear aprons? why? what kind? when? please share your stories in the comments section of this post.

now..for those peanut butter cookies...my grandmother's version called for vegetable shortening. i have substituted butter...however, the rest of the recipe is from mim...she made these cookies for her children..and her grandchildren..these were my favorite cookies when i was growing up..they still are..and every time i make them, i am reminded of my grandmother, wearing her apron, cooking for her family..defining what family is all about...sharing her love in everything she did...enjoy!!

gran's peanut butter cookies

1/2 c unsalted butter, room temperature

1/2 cup peanut butter, organic if possible

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 tsp pure vanilla

1 egg, room temperature

1 1/2 cup flour

1 tsp baking soda

1 tsp kosher salt

additional granulated sugar for sprinkling

preheat oven to 325 degrees. butter/flour 2 cookie sheets. using an electric mixer, cream butter and peanut butter together until well mixed. add sugars and vanilla and mix well. add egg, beat until thoroughly incorporated. sift together dry ingredients and add to wet ingredients and stir until combined..do not over work dough. form dough into balls 2 inches in diameter. place on cookie sheets and flatten with tines of a fork. sprinkle cookie lightly with additional granulated sugar. bake for approx 12 minutes. cookies will be very soft. remove from oven and let cool on sheets on rack for 10 minutes. remove cookies from sheets and place on racks. allow to thoroughly cool.
for additional information regarding our apron collection, please visit our website http://www.napafarmhouse1885.com/
best,
diane
napa farmhouse 1885™
"live a green life of style"™
follow me on twitter

can you can? canning, preserving and "putting up"

it is "last call" at the everyday food & away to garden food fests...we have been at this for 10 weeks (10 weeks!!!)..and will move to sporadic fests instead of a new one each week...the term "last call" reminds me of the way i feel regarding food at the end of each season. when we bought our farmhouse, it was the first time i had a yard in my adult life. we lived in a condo in southern california when we first got married...and, when we moved to san francisco, we bought a flat and lived there for 15 years. our flat was the entire second floor of a three story building..large and really sunny..tons of light...but no yard to speak of. i have always wanted to garden..so when we moved to napa i immediately took advantage of the opportunity.

we do not have a large yard by any means...but we inherited a massive fig tree, persimmon tree and lots of big rosemary and lavender bushes. we planted a meyer lemon tree, a lime tree and a mandarin orange tree our first year. this year we planted a pear tree ( see my pear tree post) and a small pomegranate tree. one thing about napa..it deserves its reputation for terrific growing conditions..we pretty much plant something and it grows, and grows and grows. i am still shocked at how much fruit a single tree can produce..and we go through the same cycle each year...first, a particular fruit will be in season..take our persimmon tree for example..the persimmons are beautiful...i start making everything persimmon..breads, pancakes, cookies, cakes, salsas, drinks, puddings etc..we reach the point we can not take any more...we give away tons..still have more coming...donate to food banks..more fruit ripens..i finally start making jam..and more jam..and more jam...then it is meyer lemon season..and the cycle starts again..so preserving aways reminds me of the end of a season. and..later in the year..takes me back to the parts of each season that i love...

i now look forward to the process of preserving..there is something really beautiful about walking into the pantry and seeing rows and rows of these amazing jewel colored jars...and i love knowing the origins of each and every ingredient used in the food i feed my family and friends. throughout the year..when each of these items are in season... i will share a number of my recipes on this blog..all the persimmon dishes described above,the many, many, many meyer lemon recipes..including the oft requested meyer lemon marmalade..and the equally popular limoncello.

i will post about oranges and limes..rosemary, lavender, pomegranates..more pears..etc..along with the seasonal items i plant. as always, i will ask for your ideas, suggestions and, of course, your recipes...today, i will leave you with two fig recipes...please let me know what you think...

if you have not canned before, please make sure you are totally familiar with each step of the process...canning is very easy..but to ensure your preserves are safe, each step must be followed. also, be sure to follow a recipe that states it is safe for canning... there are many sites which explain the process..i have listed one that is written in clear, concise and easy to understand steps..homecanning.com..but follow your favorite recipe's instructions if you wish...
i have made fig jam for years..ever since we moved into our farmhouse. i shared my usual recipe in my first fig post "do you like fresh figs?" . this season, i decided to make 2 versions..the plain jam..and, after a suggestion from my twitter pal lelonopo, one with orange liqueur added...i used grand marnier. it turned out delicious..perfect on biscuits, sandwiched between cookies, added to a cheese plate..i even served it alongside a roasted pork dinner...really good. try both..if you are a fig lover you won't be able to choose..do what i do..make them both!fresh fig jam with orange liqueur

4 pounds very ripe figs

4 cups sugar

large pinch kosher salt

1 large orange

3/4 cup orange liqueur (i use grand marnier)

remove stems from figs and discard. chop figs (do not peel) and place in stockpot. add sugar and salt, stir to combine. remove peel from orange using a grater..i use a microplane. (orange part only..no white pith). add orange peel to fruit mixture, stir and let sit for 1 hour(stir every 10 minutes). add orange liqueur and let sit for an additional 1/2 hour.

cook over medium heat until they come to a boil.( stir frequently) reduce the heat and simmer, stirring occasionally until jam thickens (about 35 minutes). when stirring, use the back of your spoon to mash the figs..you want small pieces of fig in the finished product. you will know it is ready when you can place a spoonful of the jam on a plate..tilt the plate..and the jam sticks..does not run... transfer the jam to sterilized jars and process if you wish..i do..or keep refrigerated for up to one week.

i love balsamic vinegar..have posted a number of recipes using this ingredient, along with balsamic reduction...my blog friends white on rice couple posted a delicious sounding fig/balsamic vinegar reduction. i tried it and it is fantastic..have made vats of the stuff trying to use up more figs...will be giving some to everyone i know this fall...if you can get your hands on fresh figs..after you have made the jam..give this one a go..you will be delighted you did...

fresh fig & balsamic reduction

about 1 cup ripe fig pulp

1 cup balsamic vinegar

1 tsp pure vanilla (i like tahitian)

1. scoop out fig pulp

2. in saucepan, add vinegar, fig pulp and simmer on low heat until mixture reduces down to about half. Stir occasionally (every 5-8 minutes). this will take 30-45 minutes.

3. allow fig/balsamic reduction to cool. place mixture in blender or food processor. blend thoroughly until mixture combines and becomes smooth. this step will also help release the seed from any pulp that has not cooked down. in separate bowl, strain out fig seeds. depending on your strainer, you might need to strain it at least two times to remove most of the seeds.

4. add 1 teaspoon vanilla to reduction, combine well

5. the reduction is very concentrated. use about 1 tsp at a time (or to taste) to your favorite marinades, sauces, dressings and drizzles.

to be clear..just the food fests with everyday food are on hiatus..i will continue to hold a weekly food fest of my own...if you would like to participate...or have ideas regarding what you would like to see featured..please use the comments section of this post..or feel free to email me directly...
have a good week..and happy october!
best,
diane
napa farmhouse 1885™
"live a green life of style"™
follow me on twitter

what does an apple a day keep away?

for me, apples keep away the fall blues..i actually love fall..but am not crazy about winter..need sun and warm weather..clearly i was born and raised in southern california..the first few weeks of winter are great..love the snuggling and winter clothes and hot cocoa and the holidays etc..but, to me, it seems like winter lasts forever..and summer passes by in the blink of an eye...o.k., i know..i am way off topic..this post is about apples..but every now and then i need to rant a bit...do you love winter..tell me why?

back to apples..last week during the winter squash post i told you about california's indian summer..the day i wrote the post it was a cool 72 degrees..today, the second day of fall, it was 92 degrees...felt like i should be making a full-on summer menu..but it is apple week at the everyday food and away to garden food fests and..since i love apples...decided to prepare and post some summer-into-fall transitional dishes. i picked three recipes to feature..a soup, a salad and a dessert...how about roasted apple & caramelized au gratin soup, salad with apples, cheddar cheese & walnuts with balsamic/dijon mustard vinaigrette, and apple crostata with walnuts and dulce de leche sauce?

fresh apples are the perfect ingredient. they taste delicious on their own..last a long time..look beautiful in the fruit bowl, are good for you..high in vitamins/low in fat , have a high fiber content and are extremely versatile in both sweet and savory dishes..there are so many varieties that i find i never get bored. when i was a child my family used to love driving to the town of julian, located about 150 miles southeast of los angeles, and visiting the u-pick em apple orchards..of course we always had to have hot apple cider..even during the 95 degree indian summer octobers...we picked apples, ate apples..and always had lunch at the restaurants featuring apple dishes. for a so cal kid..it felt like fall was supposed to feel...

i made the apple crostata yesterday so peter could photograph it for this story..the smell of cooking apples and cinnamon instantly brought back those childhood memories (one day i will write about my grandmother's apple pie..the best ever!)..we had the crostata for dessert..then (don't tell anyone)..we had it again this morning for breakfast...apples rock!

the following soup is my vegetarian version of a classic french onion soup. the roasted apples provide a hint of sweetness, the caramelized onions are rich and buttery and..what can you say about the melted cheese/bread topping but delicious? i use a vegetable stock in place of beef stock, but the butter, olive oil, sherry and other ingredients give the soup amazing flavor and keep it vegetarian. this is one of my favorite soups either as a starter or as the main course for dinner.

roasted apple & caramelized onion au gratin soup

2 tbsp butter

3 tbsp extra virgin olive oil

2 golden delicious apples (peeled, cored and chopped)

1 large yellow onion (peeled, cut in half, and then thinly sliced)

2 cups organic vegetable stock (if homemade is not available, i recommend the imagine brand of organic stocks)

1 1/2 cups water

1/2 cup dry sherry (i use a light manzanilla from spain)

1 tsp kosher salt

1/2 tsp freshly cracked black pepper

1 sourdough baguette, thickly sliced

extra virgin olive oil (for drizzling)

3/4 cup swiss cheese, shredded

preheat oven to 375 degrees. place 1 tbsp butter in small roasting pan and place in oven until butter melts. add apples and 1 tbsp olive oil and stir to ensure apples are coated in the butter/olive oil mixture. roast in oven until apples are lightly browned and very tender.(15-20 minutes). while apples are roasting, melt remaining tbsp butter in medium stockpot. add 2 tbsp olive oil and onions and stir to ensure onions are thoroughly coated. cook over medium heat, stirring frequently, until onions are browned and caramelized..about 15 minutes. add apples, stock, water, salt and pepper to stockpot and bring to a boil. lower heat and simmer for 20 minutes. add sherry and cook another 10 minutes. while soup is simmering, toast bread in oven until lightly browned..remove from oven and let cool. set oven to broil..assembly.. fill 4 heat proof/oven proof bowls 3/4 full. place a slice (or slices, depending on how large the pieces are) on top of soup and drizzle with olive oil. sprinkle with cheese to cover soup..and place bowls on a cookie sheet. place in oven and broil until cheese is melted and bubbling..and slightly browned..watch carefully and do not let cheese burn. serve immediately.

apples and cheese just seem to go together. i do not know who first paired up apple pie with cheddar cheese but what a perfect combo. i love to eat apple and cheese slices together as a snack. this salad combines both ingredients perfectly. as always, i make my salad dressings in a mason jar. quick, easy and delicious. try it..you will never go back to the bottled, store bought versions again...

salad with apples, cheddar cheese and walnuts

8 handfuls romaine lettuce torn in large (but bite sized) pieces

2 fuji apples..cored and large chop

4 oz sharp cheddar cheese, cut in matchstick sized pieces

1/4 cup toasted walnuts, chopped

1 tbsp italian parsley, chopped

sea salt

freshly cracked black pepper

combine first 5 ingredients in large salad bowl. toss. add approx 1 tbsp of vinaigrette per serving to bowl. toss. add additional vinaigrette to suit your preference but do not allow salad to get soggy. add salt and pepper to taste and serve immediately.

balsamic & mustard vinaigrette

1/3 cup good quality extra virgin olive oil

1/4 cup balsamic vinegar

1 tbsp dijon mustard

1 garlic clove, finely chopped

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

place all vinaigrette ingredients in a mason jar. cover tightly and shake until well blended. store remaining vinaigrette in refrigerator. bring to room temperature before using to allow oil to mix with other ingredients.

i love this apple crostata recipe. it is not very sweet, so it is perfect after dinner with the rest of your wine. i even have leftover crostata for breakfast the next day..perfect with a latte. if you prefer a sweeter dessert, increase the sugar by 1/4 cup.

apple crostata with walnuts and dulce de leche sauce
1 crostata crust (recipe follows)
6 green apples, peeled, cored and sliced
1/2 cup brown sugar

1/4 cup toasted walnuts, chopped

juice from 1/2 lemon

1 tsp cinnamon

1/8 tsp nutmeg

1/4 tsp kosher salt

1 tsp pure vanilla extract

1/4 cup unbleached flour

1/4 cup bourbon

2 tbsp unsalted butter, chopped

1 jar dulce de leche **

preheat oven to 375 degrees. place apples and the next 9 ingredients in a mixing bowl (everything but the butter and dulce de leche) stir to combine. place a silpat sheet or parchment paper on a rimmed cookie sheet. roll one disk of dough to a circle 11 inches in diameter. place dough in center of cookie sheet. spoon apple mixture to center of dough leaving a 1 1/2 inch border. fold sides of dough up and over to cover the dough border. this will keep apple mixture and the juices from spilling out. dot top of apple mixture with butter and bake for 40-45 minutes until dough is golden brown and apples are bubbling. place desired amount of dulce de leche in microwave safe bowl and heat until warm and runny. serve crostata warm or at room temperature drizzled with dulce de leche.

crostata crust (note, this recipe is from the barefoot contessa..i have used it for years..and it always turns out perfectly. if you have your own favorite recipe, feel free to use it here instead)

2 cups all-purpose flour

¼ cup granulated or superfine sugar

½ teaspoon kosher salt

½ pound (2 sticks) cold unsalted butter, diced

6 tablespoons (3 ounces) ice water

"for the crostata crust... put the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. pulse a few times to combine. add the butter and process until the butter is the size of peas (between 10-15 pulses). with the motor running, add the ice water all at once through the feed tube. keep hitting the pulse button to combine, but stop the machine just before the dough comes together. turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. wrap the disks in plastic and refrigerate for at least an hour. if you only need one dough, freeze the second disk." instructions from the barefoot contessa..
**a note about dulce de leche** if you have never tried this stuff you have no idea what you are missing..go out and buy a jar immediately..dulce de leche is a south american version of milk caramel sauce..but it is nothing like caramel sauces i have had before. most people i know have a hard time actually using it in recipes..they open the jar, take a spoonful..swoon..and keep eating it until the jar is empty.. (i have been known to do this on occasion!!) try some on the crostata..you could use another kind of caramel sauce..or skip it and eat as is..it is delicious plain..but adding the dulce de leche takes it to another level..try it..and please let me know what you think...
enjoy these apple recipes..and please share your favorites in the comments section of this post.

happy fall everyone!

best,
diane
napa farmhouse 1885™
"live a green life of style"™
follow me on twitter

am i an "experienced" blogger??

when i started blogging earlier this year, i had absolutely no idea what i was doing. i knew i wanted to write about my post corporate life, but website design, hosting, html code etc were foreign concepts...i am by no means a "techie". i did a bit of research and found out there were a number of blog hosting companies that allowed a sort of "plug and play" concept. i actually launched the blog in an afternoon..

i wrote my first story..an overview of my life and reason for the blog...and really thought it would just be read by family and close friends..i was shocked when i started getting comments from complete strangers. the first few comments were terrific..warm, friendly and complimentary... i also received a number of direct emails asking for additional details about my life, my experiences and especially questions about living in the napa valley. i kept writing and found i really enjoyed telling stories..and emphasizing the important things in my life..family, friends, "giving back", cooking, gardening and my journey with starting a small business. i also write about my dog, mose, and he is by far the most popular subject..people all over the world comment or email me about my golden retriever..the happiest dog that ever lived...

i began to research everything possible about blogging..how to promote, market, link, and share my blog. i discovered a ton of helpful sites that provided tips, help and advice. i began to explore social networking sites in earnest..and have met many fellow bloggers.. the professional ones who do this for a living..and, without fail, have found this community to be selfless in their willingness to teach a "newbie" the ropes. i learned a lot..but spent a ton of time with my research. throughout my learning process i kept wishing there was someone or someplace that i could get tips, advice, feedback and be able to ask questions..a one stop resource..it would have made the first 6 months of blogging so much easier.

my twitter friend kristen at dine & dish has started a terrific program to help new bloggers..i so wish i knew her when i started...she matches up experienced bloggers with people just starting out so that they have a mentor to coach them during their first three months. kristen asked a bunch of us if we would be willing to help. i laughingly volunteered..would not consider myself "experienced"..but kristen took me seriously and paired me up with a very nice person named sarah. she just started blogging..her site is sarah's sweet somethings..and i have the pleasure of acting as her mentor...but i think true mentorship is a two way benefit..i suspect i will learn as much from sarah as she will from me..i envision this exercise as being more about brainstorming sessions than anything else...having someone who will listen to your ideas and goals..and then asking the proper questions so you can figure out the answer yourself...

so here goes...a three month mentorship. i am really looking forward to this..and i will post updates to my blog regarding what we learn. i would love to have all of you help us out...if you have a blog now, please share any learnings, tips or experiences you have had...if you don't currently blog..but have always wanted to..what questions would you like answered to help you get started? please share your thoughts, ideas, suggestions or feedback in the comments section of this post...and thanks in advance for helping us out.

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

follow me on twitter

is it time for winter squash yet?

the start of fall is always interesting in california. the weather at the end of august/early september is usually pretty hot..then, overnight it seems, there is a change and we have foggy mornings, cool afternoons and chilly nights...all the foodie magazines are touting hearty fall dishes, halloween decorations and autumn harvest produce. then..just as i start thinking about sweaters and jackets after a summer of tank tops and flip flops...we get "indian summer". for a couple of weeks the weather turns really hot again and it feels like summer...you would think that as a native californian i would be used to this phenomenon..but every year the weather fakes me out. today in napa, it is overcast and foggy. they say it will get to 70 degrees by this afternoon..not sure i believe it. so, my thoughts turn to fall dishes..something warm and cozy..something like winter squash. happily, it is squash week at the everyday food and away to garden blogs...perfect timing. some people are going to use summer squash..but since it feels like fall..i am going with fall dishes...and, since i love winter squash, the timing is perfect.i was at the market yesterday..and filled up a basket with a beautiful looking assortment of acorn, delicata and red kuri squash... a woman came up to me and said.."oh, what a beautiful display..are you using that for your fall decorations?" i told her..no..and said i was cooking them for a blog story on winter squash...she immediately asked for the blog address and confided that she bought squash every year..displayed it throughout her home during fall..and then threw it away because she had no idea how to use it! no, no, no..winter squash is beautiful..but it is also really easy to cook..extremely versatile..and good for you due to the high fiber, beta-carotene, vitamin a and vitamin c content...most importantly to me though..winter squash is absolutely delicious.

so today, i am going to feature 3 types of winter squash with three recipes...roasted red kuri squash; acorn squash and pinto bean chili with chipotle; and fusilli pasta with roasted delicata squash & fresh sage brown butter sauce...while i am using a specific type of squash for each of these dishes, feel free to experiment with different types. i find winter squash very versatile, and pretty interchangeable...some are a bit sweeter than others..so experiment and adjust ingredients as you like...let me know what you think..and please feel free to share your favorite winter squash recipes in the comments section of this post...

fyi..the easiest way to peel winter squash is with a vegetable peeler..however, for the "ridged" squashes like delicata, i cut the squash in half lengthwise, then i cut each half in half again..lengthwise. using a sharp knife, i carefully cut the peel from the flesh of the squash..then i cut the squash into bite sized pieces...

fusilli with roasted delicata squash & fresh sage brown butter

2 delicata squash

1/2 onion thinly sliced

extra virgin olive oil

pinch freshly grated nutmeg

kosher salt

freshly cracked black pepper

1/2 lb dried fusilli pasta

8 tbsp unsalted butter (1 stick)

1 tbsp extra virgin olive oil

1/4 cup diced shallots

15-16 fresh sage leaves

1/4 cup toasted pine nuts

freshly shredded parmigiano-reggiano cheese

preheat oven to 400 degrees. peel and seed squash and cut into bite sized pieces. place on cookie sheet, add onions and drizzle with olive oil. add nutmeg, salt & pepper and, using your hands, toss the squash and onions with the oil to ensure evenly coated. place in oven and roast for 30 minutes stirring occasionally until squash is tender and onions are caramelized. remove from oven and set aside. meanwhile cook pasta in boiling, well salted water until al dente. drain well and set aside. melt butter in large skillet over medium heat. cook butter until foamy and slightly brown..do not burn! lower heat to simmer, add olive oil, sage leaves and shallots and cook until shallots are softened and translucent. add squash mixture (including the oil from the pan), pasta, and pine nuts , combine all ingredients and cook until pasta is hot..add additional salt and pepper..taste and adjust seasonings if needed. serve immediately with plenty of cheese.

the chili recipe below is perfect for a cool, fall day. i serve it with a big salad and either corn bread or corn/flour tortillas...i do not think it needs anything else.

acorn squash and pinto bean chili with chipotle (made in a slow-cooker)

2 1/2 cups dried pinto beans

2 tbsp extra virgin olive oil

1 large acorn squash, peeled, seeded and cut into bite sized cubes

1 large white onion, diced

2 anaheim chiles, cut in 1/2 lengthwise, then thinly sliced

2 dried poblano chiles, diced

1 canned chipotle chile, minced

1 tbsp adobo sauce (from chipotle can)

3 cloves garlic, minced

2 tbsp chile powder

1 tbsp kosher salt

1 tsp freshly cracked black pepper

1 tsp cumin powder

1/2 tsp cinnamon

4 cups water

place dried beans in large stockpot and cover with water. soak overnight. in the morning, add olive oil to a large slow-cooker. drain beans and add to slow cooker. add remaining ingredients in the order listed. stir gently to combine all items. cook on low for 8-10 hours, or on high for 5-6 hours. taste and adjust seasonings..it will probably need additional salt.

*note, my husband, peter, sometimes asks for a heartier version. he loves this chili with buffalo meat. i season cubes of the buffalo with salt and pepper then brown in a skillet with olive oil. add to rest of ingredients at beginning of recipe, stir and then follow the directions above.

this easy, breezy version of roasted squash is perfect for cool nights because it is quick, delicious, a perfect side dish for roasted meats or chicken..or anything really..and the entire house smells lovely while the dish is roasting...

roasted red kuri squash

8 cups red kuri squash, peeled,seeded & cut into bite sized cubes

1 white onion, peeled and cut in quarters

extra virgin olive oil

1 tsp cinnamon

1/4 tsp nutmeg

kosher salt

freshly cracked black pepper

1/4 cup organic honey

1/4 cup walnut pieces, toasted

2 tbsp aged balsamic vinegar

preheat oven to 375 degrees. place squash and onion on baking sheet. drizzle with olive oil, sprinkle the cinnamon, nutmeg, salt and pepper over the vegetables and, using your hands, mix together to ensure everything is evenly coated. roast in oven until vegetables are tender and beginning to caramelize..about 20 minutes. remove from oven and place in serving bowl. top with honey, walnuts and balsamic vinegar..stir and serve..

please do share your favorite squash recipes in the comments section of this post..and don't forget to check out the everyday food and away to garden blogs for additional recipes and gardening tips if you want to grow your own winter squash.

have a good week!

best,
diane
napa farmhouse 1885™
"live a green life of style"™
follow me on twitter

"how about cornmeal pancakes with fresh blueberries?"

for the past two sundays we have had friends over for brunch..different people each time..but very good friends nevertheless. both weeks i planned a tentative menu and created my shopping list only to get a phone call from said friends asking what was on the menu..as soon as i told them what i was thinking, there was a brief pause..and then this question.."how about cornmeal pancakes with fresh blueberries?" i mean really..two weeks in a row..i started thinking about favorite recipes..and friends who felt comfortable enough to ask for their favorites..i went from being a bit put out by not being able to try something new..to very happy and pleased that i have a large collection of dishes that people enjoy and request prior to coming to my home. not all the time(sometimes i can do the "new" recipes)..but often enough. to me, my favorite times..and my favorite memories..are those spent with family and friends around the dinner table... eating, laughing, talking, telling stories, continuing traditions or creating new ones...and knowing the food will be thoroughly enjoyed adds to the feeling of contentment..

so, for today's post, i thought i would share this recipe with you. maybe these pancakes will be added to your collection..and shared with your family and friends..i hope they will become a favorite in your home too.

i have made these cornmeal pancakes for years..i like them because they are not too sweet, taste really good..and offer a bit of a difference from more traditional pancakes. they are also really easy which is always a plus for me when having guests for brunch..not tons of work first thing in the morning.

cornmeal pancakes

1/3 c unbleached flour

1 1/4 c cornmeal

3/4 tsp baking soda

1 tbsp sugar

1/2 tsp salt

1 egg, beaten

1 1/4 c buttermilk*

1 tbsp extra virgin olive oil

whisk together flour, cornmeal, baking soda, sugar and salt in large bowl. add egg, buttermilk and olive oil. stir just until lumps disappear..do not over mix. pour batter onto hot skillet or griddle forming pancakes. **note..this batter is thinner than a more traditional batter so form pancakes carefully. cook until bubbles form and tops of pancakes look a bit dry. flip and cook until second side is golden brown. serve immediately. we serve with butter, maple syrup and fresh blueberries. ** i never have buttermilk on hand..so for spur-of-the-moment pancakes..use milk with 1 tbsp fresh lemon juice**

what are your most requested recipes? do you have "go to" dishes that you use whenever you want to make something delicious..and not experiment with something new? if so, please share the recipes with all of us in the comments section of this post..thanks in advance.

o.k...so i can hear the questions.."what about the weekly food fests?" this week is a recap week as we transition from summer produce to fall produce. be sure to check the everyday food blog and the away to garden blog on thursday for one last look at some of the favorite recipes shared during the past few weeks. i thought we would join in with an overview of the napa farmhouse 1885™ offerings. week one for us was cukes & zukes.

check out this post for roasted zucchini and tomatoes with parmesan and balsamic reduction and zucchini/potato hash browns with cheese. week two brought us green bean week..spicy green beans in asian chili sauce andgreen bean & potato salad with feta. how about roasted green beans, tomatoes & garlic with balsamic drizzle? week three was my favorite fest..because it was fresh tomatoes..i love tomatoes and wait all year for them to be ready..this post covered easy, breezy "non" recipes like fresh tomato sandwiches and roasted tomato pasta..then i shared my heirloom tomato & white bean salad, fresh pico di gallo, and heirloom tomato tapenade with bruschetta..

week four was all about fresh corn... the everyday food blog listed numerous delicious sounding recipes..but i shared my love of corn on the cob..and admitted that i never make any of the delicious sounding recipes..rather i always succumb to corn on the cob..boiled, roasted or grilled..with simple but very flavorful toppings. this post also includes what has been described as the most unusual but amazingly good corn recipe..my family's corny, corny lena (read the post for explanation of the name). corny, corny lena is actually a dark chocolate and pureed corn cake..with chocolate glaze. unusual..yes..and really, really good..

on to week five..which was the thursday leading into labor day weekend. this was open vegetable week..we could use whatever we wanted. i thought a smart strategy would be to post recipes i could also use for all of the holiday get-togethers as we had company coming each day... i chose a few relishes...cucumber and chiles relish, roasted pepper relish, fresh tomato relish..check them out...

last week was end of summer or early fall fruit week... i chose fresh pears..mainly because a friend had brought me 30#s of em..and i needed to start using them immediately...i posted a recipe for fresh pears with romaine & parmesan salad..and another for fresh pear cupcakes with chocolate glaze..best of all..many readers posted comments with additional suggestions and recipes for the pears..and for all the other posts too..note..i never close the comments section of any post..so you still have time to post your favorites..and please remember to share your favorite "go to" recipes in the comments section of this post...

have a terrific week...best,

diane

napa farmhouse 1885™

"live a green life of style"™

follow me on twitter