Napa Farmhouse 1885™

I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.

Tuesday, August 30, 2011

book club, tomatoes and a recipe for chicken provençal?

it is my favorite week at summer fest...tomato week! each year i profess my love for local, in-season, organically grown heirloom tomatoes and then i struggle with selecting a recipe to blog about. all i really want to do is eat tomato sandwiches....simply toasted sourdough or french bread spread with a bit of mayo (i have been obsessed lately with vegenaise a vegan version that i think tastes better than mayonnaise), piled high with tomatoes, sprinkled with grey salt and freshly cracked black pepper and eaten while the toast is still warm. nothing better!

i eat tomatoes every day during the month of august and as long as they last in september. for summerfest's tomato week last year i shared my recipe for the modestly titled best tomato sauce in the world, and a delicious gazpacho from gott's restaurant here in napa. the year before i did a roundup of some of my favorite bean salads, pico de gallo, tapanade and bruchetta, all featuring heirloom tomatoes. this year i decided to feature a main dish...my version of chicken provençal.

courtesy ann trinca

regular readers know that i often blog about my book club events. 8 of my favorite girlfriends get together once a month for good food, lots of wine (it is napa after all) and discussion of the featured book. eating, talking, laughing...how does it get any better? normally we meet on a weeknight...just the girls. but our tradition is to hold the august meeting at my house...on a sunday afternoon by the pool...and then have spouses, friends and significant others come afterward for more pool and dinner.

our book for the month was the paris wife, the story of ernest hemingway's first wife. since the book covered their lives living in paris, and we were getting together on a warm summer day, i decided the food theme would be "alfresco provençal picnic". cheese, olives, fruit, good bread, roasted vegetables, salads, tarts, crisps and lots of wine. the chicken provençal was the perfect main dish...easy to make and terrific for a party because you can make it the day before and then serve hot, warm or at room temperature. my friend dina proclaimed the dish "perfection" wow! i told her i was going to quote her in this story. so...take it from dina...try this chicken and tomatoes recipe.

you can cut this recipe in half for smaller parties..or double or triple. i tripled thinking i would have a lot left over. between you and me? i was going to photograph the leftovers for this post but at the end of the night there was only one leg left. seriously...one leg. ha! so that is what i was able to photograph. happily my friend ann (an artist and photographer) took some shots of the party, food included, so you can have a peek into our party. thanks ann...

courtesy ann trinca, chicken is dish top left

courtesy ann trinca

food just tastes better when eaten outside, does it not? combine that with amazing friends and life is perfect. cheers from the "best book club ever"

courtesy ann trinca

chicken provençal with heirloom tomatoes
(i tripled this recipe for my party)
8 whole chicken legs (organic & free range if possible)
extra virgin olive oil
sea salt
freshly ground black pepper
2 onions, peeled and sliced
2 pints organic cherry tomatoes
8 heirloom tomatoes, quartered and then cut into eighths
8 garlic cloves, peeled and sliced
1 bottle dry white wine
3 tablespoons herbs de provence
additional heirloom tomatoes cut into quarters and fresh herbs (rosemary, thyme, lavender) as garnish

preheat oven to 350 degrees. you will need one very large, or 2 medium sized rectangular roasting pans for this recipe. generously season both side of the chicken with salt and pepper. (note you can keep the legs attached, or cut into legs and thighs. i left half of the legs whole and separated the rest ). set aside.

in a large skillet, heat 2 tablespoons olive oil until hot. add the onion and cherry tomatoes and sauté until the onion just begins to brown and caramelize. add the garlic, heirloom tomatoes and herbs de provence and cook for 5 minutes.

spread the tomato mixture in the bottom of the roasting pan(s). add the chicken, skin side down, to the pan on top of the vegetables. add enough of the wine to come halfway up the side of the chicken. cover pan(s) with lid or foil and place in preheated oven. bake for 50 minutes. remove from oven. remove lid and turn chicken skin side up.  wine should still come halfway up side of chicken. remove or add additional wine if necessary. do not let wine come more than half way or chicken will not brown properly. place chicken back in oven and cook an additional 20-30 minutes, uncovered, until nicely browned. remove from oven.

if you plan to serve the following day, follow these steps. allow the chicken to cool. remove the legs from the wine liquid, place on a cookie sheet, cover with plastic wrap and place in refrigerator.  pour the rest of the roasting pan contents...wine and vegetables...into a medium sized saucepan and
cook until liquid has reduced by half. taste and adjust seasonings. allow to cool, cover and place in refrigerator.

the following day, preheat oven to 300 degrees. remove the sauce from refrigerator and skim fat from surface. warm on stove top. remove chicken from fridge. uncover and pour sauce/vegetable mixture over chicken.  reheat chicken until it reaches desired temperature.

if you want to serve the same day you make the chicken, follow these steps: remove from oven and place chicken on serving dish. pour liquid and vegetables into saucepan. reduce by half and pour over chicken.

garnish with the reserved tomatoes and fresh herbs, sprinkled with sea salt and additional herbs de provence.

now it is your turn to participate in summer fest. simply leave your corn tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:

Big Girls Small Kitchen: Seared Chicken with Cherry Tomato Pan Sauce
Haute Apple Pie: Heirloom Tomato & Three Cheese Tart
What's Gaby Cooking: Zebra Tomato and Burrata Crostini
Zaika Zabardast: Balsamic Roasted Tomato-Basil Ice
And Love It Too: Healthy Lunchbox - Garlic Tomato Basil Pesto Bruchetta
Chez Us: Roasted Tomato Sauce
Daily*Dishin: Refreshing and Rustic - Tuscan Bread Salad
Glory Foods: Fresh Tomato Salsa
Dishin and Dishes: Tomato Tart Tatin
The Purple Cook: Eggplant Parmesan Caprese Salad
I Am Mommy: Tomato Crudite
Cooking With My Kid: Gluten-Free White Bean Chive Cakes with Heirloom Tomatoes
FN Dish: Easy Tomato Appetizers
Add a Pinch: Simple Caprese Salad Skewers
Sweet Life Bake: Salsa Cruda
Virtually Homemade: Farfalle with Roasted Tomato Sauce, Bacon and Shaved Romano
Dixie Chik Cooks: Tomato, Basil and Olive Bruschetta
The Sensitive Epicure: Yemista - Greek Stuffed Tomatoes & Peppers with Potatoes
Mooshu Jenne: Sun Burst Tomato Pasta
Cooking With Elise: Tomato Parmesan Biscuits
From My Corner of Saratoga: Cooking from the Garden - Bruschetta Pizza
Fritos and Foie Gras: Tomato Terrine
Creative Culinary: Fresh and Savory Tomato Pie
Big Apple Nosh: Caprese Salad/Tomato Carnage
Spices and Aroma: Quick and Easy Paneer Curry
Zaika Zabardast: Sun-Dried Tomato Pesto Breakfast Rolls

best,
diane

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

do you like us? really like us? then please join our facebook fan page

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Tuesday, August 16, 2011

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

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

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

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

hudson ranch corn

hudson ranch csa members party

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

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

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

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

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

diane

diane padoven

founder/president

napa farmhouse 1885

"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

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Tuesday, August 2, 2011

a cherry balsamic vinegar recipe for summerfest?

it is cherry week at summerfest. i am guessing my fellow bloggers will post many recipes for pies, crisps, ice cream toppings, cookies, compote, jubilee, in brandy, salads and possibly dishes including pork or chicken with cherry sauces. i plan to try as many of them as possible because i love cherries and their season is almost over. i'm always looking for new cherry ideas... trust me, there will be a treasure trove of excellent ways to use cherries in this roundup.

today i almost wrote about my cherry clafoutis dish. (try this one from the joy of baking). this simple, easy dessert is perfect for summer days when you don't want to spend a lot of time making something delicious...but, at the last moment, i decided to take a bit of a different approach. it is mid-summer and my thoughts have been turning toward preserving as much of the season's bounty as possible. don't get me wrong, i am eating as much fresh fruit and vegetables as i can. but i am also painfully aware of just how fast this season is whizzing by. it will be fall before you know it and canning, freezing or pickling my favorite summer produce is my way of coping. my weekly csa box has included these amazing italian green beens called romano beens, so i am canning them into "dilly beans". i have a ton of cucumbers, so pickles are on the to do list. loads of cherries? cherry balsamic vinegar is the perfect solution.

fruit balsamics are easy to make, last for a year and require no cooking. their intense sweet and tangy flavor works perfectly drizzled over ice cream, in marinades, added to salsa, mixed with extra virgin olive oil for a wonderful vinaigrette, splashed over roasted pork or simply poured over fresh fruit. incredibly versatile and amazingly good.

my recipe includes only three items...so it is vital that you use the best quality possible ingredients: local, organic/sustainably grown cherries, authentic balsamic vinegar from modena and a vanilla bean for a touch of sweetness. one note regarding the balsamic...check the label. real balsamic is from modena or reggio emilia, italy and made from the concentrated juice and must of white grapes...usually trebbiano... and then aged in a series of wooden barrels called a batteria. many commercial balsamics contain added sugar, coloring and other types of vinegars. there is a difference in taste, and i find the commercial versions bitter and a bit "off" . as always, i urge you to go for the real stuff...it is so worth it. note...you don't need the super aged (and wickedly expensive) ones...just look for a balsamic aged around 4 years. perfect for this recipe.

balsamic 1/2 filled to show off the beautiful cherries

one last point...i have made this recipe for years and always store the infusing vinegar and the finished product in my pantry... i use excellent quality ingredients, sterilize my jars, keep them in a cool dark place and have never had a problem with spoilage. if you want to be 100% safe, store this in the refrigerator. either way...make this before cherry season is over. you will be able to taste summer all year long.

when finished filling, balsamic will come to the top of the jar

cherry balsamic vinegar
3 1/2 cups pure balsamic vinegar from modena
1 cup organic ripe cherries
1 vanilla bean

1. pour the balsamic vinegar into a large, dry, sterilized jar with a tight fitting lid. (like a canning jar)

2. reserve 6 cherries and set aside. stem the rest. using a large chef's knife, gently crush the cherries to release their juice and add to the balsamic in the jar. (yes, pits and all)

3. split the bean lengthwise and, using a paring knife, scrape out the seeds. add the seeds and the bean pod to the cherry/balsamic mixture.

4. add the reserved whole cherries, cover the jar with the lid and...for safety...place in the refrigerator for 2-3 weeks. (or read my note about the pantry) the longer it sits the more intense the cherry flavor.

5. line a sieve/strainer with 4 layers of cheesecloth and pour in the cherry balsamic. reserve the 6 whole stemmed cherries. pour the vinegar into dry sterilized bottles, add the 6 whole cherries (1 or 2 to each bottle) and seal with self closures or corks. store the bottles in a cool, dark place. (or, as noted earlier, for maximum safety in the refrigerator). the cherry balsamic will keep for up to 1 year.

now it is your turn to participate in summer fest. simply leave your cucumber tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out all the other participating bloggers. their recipes sound amazing!

What’s Gaby Cooking: Cherry Chocolate Truffle Ice Cream

Big Girls Small Kitchen: Cherry Cornmeal Cake
Cooking With Elise: Roasted Cherries with Lavender and Almond Panna Cotta
Daydreamer Desserts: Cherry Crumble Cake
Ingredient Challenge Monday: Black Forest Ice Cream Done Two Ways
Spices and Aroma: Dilkush with Cherries
And Love It Too: Cherry-Pecan Chicken Salad
FN Dish: The Ultimate Cherry Pie
Daily*Dishin: Simple French Cherry Clafouti
Glory Foods: Collard Greens and Cherry Reduction
Chez Us: Gluten-Free Cherry Clafoutis
Virtually Homemade: Dark Chocolate Cherry Kuchen
In Jennie’s Kitchen: Cherry Conserves
The Sensitive Epicure: Gluten-Free Cherry Almond Clafouti
Cooking Channel: Very Cherry Sangria
Zaika Zabardast: Balsamic Cherry and Peach Crisp
Mooshu Jenne: Rainier Cherry Panna Cotta
Food2: A Very Cherry Recipe Round-Up
Virtually Vegan Mamma: Fresh Cherry and Almond Scones
CIA Dropout: Italian Cherry Cake
Sweet Life Bake: Honey-Tequila Pickled Cherries
Cooking With Books: Cherry Cooler
Recipe Girl: Cherry Limeade Pound Cake

best,
diane

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

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

Sunday, July 31, 2011

a recipe for roasted beet soup...the most beautiful soup in the world?

winter in napa lasted a long time this year...very long. like no spring kind of long. like cold and rainy through the middle of june kind of long. so our local spring and summer produce is all mixed up. everything is late. and, since i participate in a napa CSA, i have been experiencing this issue on a weekly basis. we have had beets, turnips, onions, carrots, garlic and greens daily since the middle of may...and, honestly, i am ready for beet and turnip season to be over. i think that is the key to eating seasonal, local food. just when you are getting tired of a particular item...poof, the season is over and you have to wait a year for it to return. (this philosophy does not work for tomatoes...i never get tired of tomatoes and their season is always way too short.)

so back to beets. i love them and have been preparing them a number of ways...i think roasted is my favorite, but i also love them raw in salads. i have a recipe for roasted and raw beets served with feta cheese on a bed of arugula and sprinkled with preserved meyer lemons that is out of this world.

today i made beet soup that tastes delicious and looks absolutely beautiful. the soup contains beets that are first roasted and then blended with carrots, red onion and green apple. it is subtlety spiced with chinese 5 powder and fresh herbs, then topped with tangy greek yogurt. i confess that i am now slightly addicted...and perhaps wishing beet season gives me just a couple more weeks. i want to make this again...(and again)

farmer's market roasted beet soup
1 lb red beets
2 tbsp extra virgin olive oil
3 carrots, unpeeled and chopped
1 medium red onion, coarsely chopped
1 green apple, unpeeled and chopped
3/4 tsp chinese 5 spice powder
3 cups water
1 fresh lemon basil sprig
1 fresh thyme sprig
1 fresh parsley sprig
kosher salt
freshly cracked black pepper
best quality extra virgin olive oil
1/4 cup greek yogurt
2 tbsp freshly snipped chives

preheat oven to 400 degrees F. roast beets by following the directions given in the post want some pink lentils with roasted beets? cool and peel, then coarsely chop. set aside
.
add the 2 tbsp extra virgin olive oil to stockpot over medium heat. add carrots, onion and apple to pot and sauté (stirring often) until onion is just translucent, about 15 minutes. add chinese 5 spice, pinch kosher salt, pinch black pepper and the beets . continue sautéing until onion just begins to caramelize, stirring frequently, about 5 additional minutes. add the water and herbs. allow soup to just come to a boil, reduce heat to very low, cover, and simmer for 1 hour stirring occasionally. remove herbs.

if you have an immersion blender (if not, go buy one now!), use this tool to puree soup until it is very smooth. ( if you don't have an immersion blender you can process in a regular blender, but please be very careful. let the soup cool to warm and add to blender in batches, when pureed, add back to soup pot)

add additional salt and pepper to taste. just before serving add 2 additional tablespoons best quality extra virgin olive oil to soup, stir and serve in bowls with a dollop of greek yogurt and a sprinkle of chives.

do you have favorite beet recipes? please share in the comments section of this post...thank you...
best,
diane

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

Tuesday, July 19, 2011

maybe cucumber coolers with agave simple syrup?

it is cucumber week at summerfest and i cannot wait to see all the recipes from the participating bloggers. i love cucumbers, but i must confess that i forget about them sometimes. i use them on sandwiches...have a favorite spicy cucumber salad that i shared last year...add them to my greek quinoa salad (a crucial ingredient for regular greek salads too)....and, of course, they are a staple in my summer gazpacho. my friend rachelle made delicious cucumber tea sandwiches for book club last week and that recipe is definitely being added to my list of cucumber ideas. but then i start to lose steam. what else can i do with this cold, crunchy, refreshing vegetable?

cucumbers contain mostly water and are a good source of vitamin C, silica, potassium and magnesium. their peel is full of beneficial fiber so i almost always use them peel on. i did some research regarding their other health benefits and was thrilled to find this review from the world's healthiest foods site:

"The silica in cucumber is an essential component of healthy connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone. Cucumber juice is often recommended as a source of silica to improve the complexion and health of the skin, plus cucumber's high water content makes it naturally hydrating, a must for glowing skin . Cucumbers are also used topically for various types of skin problems, including swelling under the eyes and sunburn. Two compounds in cucumbers, ascorbic acid and caffeic acid, prevent water retention, which may explain why cucumbers applied topically are often helpful for swollen eyes, burns and dermatitis. "

they had me at "a must for glowing skin". the article also reminded me of my cucumber cooler drink....perfect for the hot days of summer. i keep the cucumber in the refrigerator until the last minute and ensure the other ingredients are prepped and ready to go. then i peel and chop the cucumber and quickly throw everything in the blender, process and serve immediately so that it is ice cold when i serve. this recipe makes 2 drinks but is easily doubled or quadrupled. perfect for a party...(and it is pretty tasty turned into a cocktail too) note...this drink is one of the few times i peel cucumbers in recipes...the little bits of peel aren't especially nice in the drink ....but, if i am making it just for me and want all the health benefits possible, i skip the peeling step and call it a smoothie.

i also make an agave simple syrup to sweeten the drink. most simple syrups are equal parts water and sugar cooked until the sugar dissolves. i am trying to avoid white sugar whenever possible and decided to experiment with agave. since agave is already a liquid, it is not absolutely necessary to combine with the water, but i find that the reduced sweetness and thinner consistency works better in drinks. try the simple syrup if you have the time...if not, just add regular organic raw agave nectar...either way is delicious...

let me know what you think....and please share your favorite cucumber recipes in the comments section below.

cucumber cooler with agave simple syrup
agave simple syrup
1/4 cup water
1/4 cup organic agave nectar
combine water and agave nectar in small saucepan. heat over low heat just until simmering. turn off heat and let cool to room temperature.

1 organic english cucumber (or 2 garden cucumbers)
1/4 cup water
juice from 1 small lime
2 tbsp chopped mint
1/4 cup agave simple syrup (refrigerate the rest for another use)
4 ice cubes
mint leaves for garnish

peel cucumber. cut a few thin slices and reserve for garnish. cut the remaining cucumber into large pieces.
add all ingredients except garnishes to blender. pulse until liquefied, thick and frothy. serve immediately garnished with the mint and cucumber slices.
**note...this drink becomes a delicious cocktail by adding vodka, gin or tequila!

now it is your turn to participate in summer fest. simply leave your cucumber tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. be sure to check out all the other participating bloggers. their recipes sound amazing!

Pinch My Salt: Chilled Cucumber, Kefir and Avocado Soup
What’s Gaby Cooking: Cucumber-Basil Gimlet
In Jennie’s Kitchen: Radish-Cucumber Crostini
Big Girl Small Kitchen: Spicy Cucumber Salad with Shallot, Ginger and Mint
Grecian Kitchen: Summer Cucumber Salad
And Love It Too: Cucumber, Mint and Watermelon Salad
Cooking With My Kid: Cucumber Limeade
FN Dish: Summer Fest: Cucumber Recipes
Healthy Eats: Cool Cucumber Soup
Food for 7 Stages of Life: Cucumber Cherry Salsa
Cooking With Elise: Green Tea Cucumber Pops
Glory Foods: Cucumber and Shrimp Boat
Virtually Vegan Mama: Fire-Roasted Tomato and Cucumber Gazpacho
Food2: When Life Gives You Cucumbers, Make a Cucumber Cocktail
Cooking Channel: Cucumbers Stuffed with Crab-Mango Salad
Recipe Girl: Bread and Butter Pickles
Taste With the Eyes: Spicy Pickled Cucumbers with Wakame and Garlic Blossoms
Virtually Homemade: Cold Thai Cucumber-Mint Soup
Add a Pinch: Cucumber Tea Sandwiches
The Cultural Dish: Ahi Tuna with Cucumber Sauce and Salad
Daily*Dishin: Cool n’ Zesty Cukes: 7 Minute Summer in a Jar
Daydreamer Desserts: Cubanita Margarita
Purple Cook: Cucumber Gazpacho with Indian Flavored Shrimp Relish
Indian Simmer: Cucumber at its Best with Chaat Masala
Big Apple Nosh: Quick and Easy Homemade Pickles
Sweet Life Bake: Agua de Pepino
The Sensitive Epicure: Tzatziki with Grilled Gluten-Free Pitas and Fresh Cucumbers and Peppers
A Way to Garden: Cucumber-Growing Q&A and the Best Pickles
Cooking with Books: Summer Fest: Cucumbers

best,
diane

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

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

Sunday, July 17, 2011

want a cool tip for grilling hamburgers?

i am not a grilling expert. growing up, my dad was the barbecue master...the very traditional
mom-does-all-the-cooking-except-for-dad-at-the-grill kind of childhood. then, as an adult, we lived in san francisco for 15 years, and the cold & foggy summers did not lead to many outdoor cookouts. it wasn't until we moved to napa that i started experimenting with bbq. and by bbq, i mean grilling over coals....not using a gas grill. i wanted "authenticity"...not ease of use.

my initial attempts were not pretty. i struggled to get the coals lit...to get them to stay hot...and to figure out how long to cook the food. many of the first few dinners resulted in charred outsides...and rare (ok, raw!) exteriors. i did not have any "experts" around, so i learned by watching cooking shows, reading everything i could and experimenting, experimenting, experimenting....

the two best things i learned were #1...to use real hardwood charcoal...not the more common briquettes. hardwood burns hotter and cleaner, lights more easily and contains no impurities or chemicals. the brand i use is from whole foods and their hardwood comes from waste wood reclaimed from the lumber industry...so no trees were cut down for this product...reuse, repurpose, reimagine. tip #2...use a chimney starter. a chimney starter is an amazing tool which enables you to light the charcoal without any of that horrible smelling lighter fluid. you add newspaper to the bottom chamber, fill the top with the hardwood charcoal, light the paper and 15 minutes later...viola! your charcoals are hot and you are ready to spread them out and begin grilling. i love this device.

ok...experienced grillers are probably thinking "ah...duh! nothing new here" and they would be absolutely correct....these are truly the basics of grilling. but, since these tips helped me...i am hoping they will also be of use for other newbies. please feel free to share your favorite grilling ideas in the comments section of this post. i could use the help!

now...for that hamburger tip i promised. my hamburger patties always started out looking beautiful...carefully crafted, handled as little as possible, made from freshly ground grass fed beef....but as soon as i grilled them they puffed up...almost like a meatball!? i knew better than to smash them down with the spatula (never do that, you lose all the juices)...so i was a bit at a loss. then i read about the "thumbprint" tip. what a cool trick! after you form your patties, use your thumb to form an indention in the center of each one. exactly as if you are making thumbprint cookies. then grill as normal. the indention somehow keeps air from forming in the center so no more puffy burgers. how cool is that?

happy summer grilling everyone!

best,
diane

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

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

Tuesday, July 5, 2011

want a recipe for fresh peach cookies?

it is peach week at summer fest and i couldn't be happier. i love summer...and i adore stone fruit....peaches, apricots, plums, pluots, nectarines, cherries...all are wonderful, but i think peaches are my favorite. i eat them almost every day when they are in season . i mean, how delicious are beautiful, ripe peaches with cold milk on cereal? or baked in a pie, crisp or cobbler? blended with yogurt and almond butter in a smoothie? grilled on the barbecue and served with vanilla ice cream? peach jam? chopped with onions, tomatoes and jalapeño peppers for salsa? oven roasted with balsamic vinegar? i could list hundreds of recipes...or just suggest finding a perfectly ripe peach and eating out of hand.

last summer i made the desserts for a good friend's wedding...she requested southern classics...and did not want a cake. so i made fresh peach pies with pecan/streusel topping and homemade vanilla ice cream....the perfect way to celebrate a very special day.

courtesy brooke cheshier

i love it when something that tastes as sweet and delicious as peaches is actually good for you...health food at its best. according to gayot.com :

"Though low in calories—one cup of sliced peaches has only 60 calories—and composed of 80 percent water, peaches are packed with fiber, vitamins, minerals, and carotenoids. The dose of fiber in peaches acts as a gentle laxative, aids digestion, and may also help combat cancer. The fruit is rich in cancer-fighting vitamin A in the form of beta carotene, as well as the immune-boosting vitamin C, which also protects against heart disease. Rich in iron and potassium, peaches help ensure proper functioning of cells, the balance of fluid and electrolytes in the body, and nerve signaling. Lutein and zeaxanthin—two carotenoids found in peaches—help guard against blindness caused by age-related macular degeneration."

oh...and one tip about peaches...eat the peel! much of the fiber and nutrients are contained in the peel. many recipes call for peeling...only do this if you are making something which requires a delicate texture...otherwise leave the peel on...grab all the nutrients you can.

it has been really hot this week so i planned a "non-party party". i contacted a bunch of my friends and told them we would be home all day sunday hanging out by the pool. i said..."stop by for a quick dip, or stay all afternoon...we will have plenty of food and drinks". i made a bunch of easy to make, easy to serve dishes, ensured we were well stocked in beer, wine and sunscreen and bought a ton of ice. dessert? fresh peach cookies served with vanilla ice cream drizzled with dulce de leche. how good does that sound?

the non-party was so much fun. the first guests arrived around 1:00 pm...the last ones left a bit after 10:00...in between, lots of friends, food, swimming, eating, drinking, talking, laughing...does not get better than that....

the cookies are a delicious and different way to use fresh peaches and, happily, they are good for you, too. equal parts fruit and cookie dough, they are made with spelt flour; a whole grain high in fiber. the cookies are low in fat and only lightly sweetened with agave nectar. let's see...a cookie full of fresh fruit, high fiber, low fat, low sugar and delicious? how cool is that?

fresh peach cookies
(cookies are best eaten within a day or two of baking)
3 cups spelt flour (or white whole wheat flour or unbleached white flour, but you lose the whole grain high fiber benefit with the white flour choice)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 tsp cinnamon
1 tsp ground ginger
1 tsp ground allspice
1/2 tsp ground nutmeg
2 large eggs
1/4 cup extra virgin olive oil
1/2 cup raw agave nectar
2 tsp pure vanilla extract
2 cups finely diced fresh peaches
1/2 cup unsweetened coconut flakes

preheat oven to 325 degrees. oil 2 baking sheets or line with silpat. set aside.

add the dry ingredients (the first 8 items of the recipe) to a bowl and stir to combine. in the bowl of a stand mixer, beat the eggs until frothy. add the olive oil, agave nectar and vanilla and beat until well mixed. add 1/2 the dry ingredients to the mixing bowl and beat until just combined. add the remaining dry ingredients and mix until combined. add the peaches and coconut and mix until incorporated into the dough. drop dough by teaspoonfuls onto prepared baking sheets, about 1 1/2 inches apart. bake 12 to 15 minutes in the preheated oven until golden brown. let the cookies cool on the baking sheets for a few minutes and then place on wire racks and allow to cool completely before serving.