it is pumpkin week at food network so...pizza with spicy pumpkin sauce, black beans and fresh corn?

it is pumpkin week at fall fest and i decided to NOT do pumpkin pie...or bread, or pancakes, or pudding, or anything sweet with pumpkin pie spice. now don't get me wrong. i love pumpkin pie. plain old pumpkin pie...without any embellishments or "fancy foodie" tweaks. with almost anything else i am game to experiment...but pumpkin pie is perfect as is. and there are plenty of resources out there for the basic pumpkin puree, eggs, evaporated milk, sugar and spices recipe. why post another? but i don't often see recipes for savory dishes using pumpkin...and this is wrong people...wrong!

pumpkin is perfect as a substitute for other winter squashes...it has a hint of natural sweetness that is wonderful with so many dishes. think about curried pumpkin soup...or pumpkin and sage stuffed ravioli in a brown butter sauce. maybe pumpkin chili with pinto beans, tomatoes and green chili peppers. stuffed mini pumpkins with sausage and rice? pumpkin risotto? all really good, but today i am going back to pie...albeit pizza pie. ( i never say pizza pie, but this segue was just too good to resist! ) how does pizza with spicy pumpkin sauce and topped with fresh corn, black beans, onions and cheese sound? trust me, this recipe is delicious.

pumpkins are delicious and healthy. they are low in calories, high in the antioxidant beta-carotene (which is believed to help reduce the risk of developing cancer and heart disease), high in fiber and high in vitamin a. they are really easy to cook and i encourage everyone to buy a fresh pumpkin, roast and use in recipes. canned is fine in a pinch, but nothing beats fresh. just an fyi...the big pumpkins everyone uses for their halloween jack-o lanterns are not suitable for cooking...they become really tough and stringy...so look for sugar pumpkins, or any other kind that are specifically grown for cooking. check out a local farmer's market for interesting and different options.

Pumpkin Nutrition Facts
(1 cup cooked, boiled, drained, without salt)
Calories 49                      Protein 2 grams
Carbohydrate 12 grams    Dietary Fiber 3 grams
Calcium 37 mg                 Iron 1.4 mg
Magnesium 22 mg            Potassium 564 mg
Zinc 1 mg                        Selenium .50 mg
Vitamin C 12 mg             Niacin 1 mg
Folate 21 mcg                 Vitamin A 2650 IU
Vitamin E 3 mg

so, back to the pizza. i love everything about the southwest...the architecture, the people, the weather, the art...but most especially the food. we visit taos, new mexico often and i am always inspired by the use of corn, beans, squash and chili in their cooking. i decided the combination would work really well on a pizza. the spicy pumpkin sauce contains fresh pumpkin puree (although you can use canned in a pinch), onions green pepper, garlic, red chilies, sage and a bit of milk to smooth everything out. this is cooked down, mixed in a food processor and then spread on top on my favorite homemade extra virgin olive oil pizza dough. this sauce is also really good thinned down with additional milk and tossed with hot pasta and topped with cheese and pepitas. speaking of pepitas (pumpkin seeds). you can buy them, but it is very easy to make them yourself. use the seeds from your sugar pumpkins or from that jack-o lantern. try this recipe from martha stewart living. you can use these spicy pepitas or just plain roasted and salted ones on your pasta or pizza. the pizza crust is easy, fast and bakes up light and crunchy. it contains extra virgin olive oil and a touch of honey. i make this recipe all the time. it can be topped with whatever you like...but today, i encourage you to try the pumpkin recipe. adjust the topping ingredient quantities to suit your taste and, please, let me know what you think.

happy pumpkin week everyone!

pizza with spicy pumpkin sauce, black beans and fresh corn

extra virgin olive oil pizza crust
1 package active dry yeast
1 cup warm water
pinch sea salt
3 tbsp extra virgin olive oil
1 tbsp honey
1 cup unbleached white flour
1 1/2 cups white whole wheat flour
spicy pumpkin sauce (see below)
toppings(see below)


add water to bowl of upright mixer and sprinkle yeast over top. using the paddle attachment, mix until yeast has dissolved. add salt, olive oil and honey and mix to combine. add white flour and process just until incorporated. add the whole wheat flour and process until incorporated. process an additional minute until the dough has formed into a ball. do not over mix. remove dough from bowl, form into a smooth ball and place in an oiled bowl. turn dough a few times to ensure it is totally covered in oil, cover bowl with saran wrap and place in a warm area. allow to rise until doubled in size, about 40 minutes.

remove from bowl and place on a lightly floured counter. use a rolling pin to roll out dough in a circle. the dough should be about 1/2 inch thick. place on pizza stone or baking sheet which has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (the cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to pan.)


preheat oven to 500 degrees. ladle 1 cup of spicy pumpkin sauce over top of prepared pizza dough. spread over pizza leaving 1 inch of space around edge of dough. add additional sauce if you like it a bit more "saucy". i use almost 2 cups on my pizza. sprinkle corn, black beans, the sliced red onions and cheese over sauce. top with the sage leaves and pepitas. drizzle chili infused oil over pizza, including the "naked" crust edges. use a pastry brush to cover the naked crust with oil. sprinkle a pinch or two of coarse grey salt over pizza and place in preheated oven. bake for 10-12 minutes or until crust is golden brown and cheese is bubbling. slice and serve immediately


spicy pumpkin sauce
3 tbsp extra virgin olive oil
1 red onion, 1/2 chopped, 1/2 sliced
1/2 bell pepper, chopped
2 cloves garlic, minced
2 cups fresh pumpkin puree (or canned pumpkin...not pumpkin pie mix)
4-5 leaves fresh sage
1 tsp fresh thyme
2 pinches aglio, olio, peperoncino (or 1-2 pinches red pepper flakes)
1/2 cup milk (i use unsweetened almond milk)
sea salt
black pepper


warm olive oil in medium sized saucepan. add the chopped onion, bell pepper, garlic a pinch of sea salt and sauté until vegetables are tender, approx 10 minutes. add pumpkin puree, sage, thyme and aglio. cook over medium heat for 10 minutes. place mixture in food processor and process until smooth. add back to pot, add milk and stir well. add another pinch of sea salt and one of black pepper. taste and adjust seasonings. set aside

toppings
1 cup fresh corn, from 1 ear (or organic frozen corn, thawed)
1 cup black beans
the sliced red onions from pumpkin sauce recipe
1/2 cup shredded parmigiano-reggiano cheese
handful toasted pepitas
small handful fresh sage leaves
red chili infused extra virgin olive oil (or extra virgin olive oil and a pinch of red pepper flakes
coarse grey sea salt

now it is your turn to participate in fall fest. simply leave your pumpkin 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:
What's Gaby Cooking: Pumpkin Chocolate Chip Bars
The Cultural Dish: Pumpkin Waffles
Cooking With Elise: Pumpkin Chip Scones
And Love It Too: Creamy Pumpkin Fruit Dip
CIA Dropout: Pumpkin Panna Cotta With Gingerbread
Haute Apple Pie Girls: Pumpkin Bread Parfait
I Am Mommy: Pumpkin Pancakes
Dishin and Dishes: Maple Pumpkin Creme Brulee
Virtually Homemade: Pumpkin Cream Cheese Muffins With Pumpkin Seed Streusel
Napa Farmhouse 1885: Pumpkin Pizza
Daydreamer Desserts: Pumpkin Fattigman
From My Corner of Saratoga: Baking Pie In The Pumpkin
 FN Dish: The Ultimate Pumpkin Soup
Cooking Channel: Pumpkin Risotto
The Sensitive Epicure: Pumpkin Whoopie Pies With Molasses Marshmallows
Daily*Dishin: Pumpkin Praline Cheesecake
ZaikaZabardast: Pumpkin Jalebi
Mooshu Jenne: Pumpkin Nutella Bread
Big Girls Small Kitchen: Chocolate Chip Pumpkin Loaf

best,
diane

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

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want a recipe for chorizo & potato tacos?

photo courtesy suat eman

it is potato week at fall fest .  how cool is that?  i love potatoes and am always happy to have an opportunity to point out that they are healthier than you think.  i posted this information last year, but i think it bears repeating:  here are some nutrition facts from the washington state potato commission's website:

"THE HEALTHFUL POTATO

Misinformation and misconceptions regarding the nutritional value of the potato abound. In fact, an average (~5.3 oz) potato with the skin contains:
45% of the daily value for vitamin C
620 mg potassium, comparable to bananas, spinach and broccoli trace amounts of thiamin, riboflavin, folate, magnesium, phosphorous, iron and zinc all for only 110 calories and no fat. And potatoes with the skin on are an excellent source of fiber. In fact, with 2 grams of fiber per serving, a potato equals or exceeds that of many "whole" grain products-whole grain bread, whole wheat pasta and many cereals .

Despite the popular notion, the majority of nutrients are not found in the skin, but in the potato itself. Nonetheless, leaving the skin on the potatoes retains all the nutrients, the fiber in the skin and makes potatoes easier to prepare."

i have shared many of my favorite potato recipes during the past few years...smashed potatoes with roasted garlic, stuffed baked potatoes, oven "fried" sweet potatoes, napa farmhouse 1885 potato salad to name a few.  (click here to check out the recipes).  but, for today, something a bit different. 

i told you last week that i have been on a mexican food kick...serious daily cravings! last week i posted my recipe for spinach tacos with roasted tomatillo salsa ...this week is the perfect time to tell you about chorizo & potato tacos.  people...these are unbelievably good!!  are you familiar with chorizo?  if not, a brief overview: there are two types...mexican and spanish.   mexican chorizo is seasoned with chili peppers and vinegar and is very soft.  it almost melts when you cook it and is a bit spicy.  spanish chorizo is made with pork, sweet paprika and garlic, and is usually cured  to a hard sausage consistency.  it is served sliced and eaten like other types of hard sausage or salami.  they are not interchangeable in recipes. the tacos contain the mexican type.  actually, i used soyrizo this time.  soyrizo is a vegetarian version that really does tastes like the real thing, is 60 % lower in fat and contains no cholesterol.  i had some friends for dinner and the guest list included vegetarians and meat eaters.  this was the perfect solution.  you can use either regular chorizo or soyrizo in this recipe.

now...a bit about the tacos.  i grew up in southern california and most of the taquerias have a version of spicy potato tacos.  they are delicious, so it is surprising i don't see them very often in other parts of the country.  we grew up eating mexican chorizo...my mom always added it to her taco meat.  it was also a favorite breakfast to scramble eggs with chorizo and serve with bacon and flour tortillas. chorizo and potato tacos are just a natural combination.

most people serve potato tacos with just the potatoes and salsa.  i like a bit of crunch, so i add cabbage slaw. in addition, try topping with your favorite tomato salsa or my roasted tomatillo salsa, chopped onions, avocado, lime and cilantro....that is how i like them...how would you serve your tacos?

chorizo & potato tacos
4 medium red potatoes, unpeeled and scrubbed
12 oz soyrizo or lean mexican chorizo, casing removed
1 bell pepper, seeded and chopped
1 large white onion, chopped and divided 3/4 and 1/4
1 garlic clove, peeled and minced
sea salt
pepper
12 corn tortillas (i love the sprouted corn tortillas from food life found at whole foods)

1 avocado, chopped
1 lime
tomato salsa
roasted tomatillo salsa
cilantro, chopped
red cabbage slaw(recipe follows)

chop potatoes into 1/2 inch dice.  add water  to steamer pot and bring to a boil.  generously salt water, add potatoes and steam until tender. (approx 10 minutes).  remove from heat and drain. 
meanwhile, add 3/4 of the chopped onions, garlic and bell pepper to large skillet over medium heat.  add soyrizo or chorizo.  use a wooden spoon to break up the chorizo into small pieces and cook until sausage is cooked through and vegetables are tender, about 10 minutes.  add potatoes and stir well to combine all ingredients.  sauté until potatoes are hot and just beginning to brown.  add a pinch of salt and pepper.  taste and adjust seasonings as necessary.

assemble tacos:  warm tortillas directly over gas flame or in a pan until pliable.  add 2-3 tbsp potato/chorizo mixture.  top with tomato salsa or roasted tomatillo salsa, diced white onion, avocado, sprinkling of lime and cilantro.  i like to add some of the red cabbage slaw to tacos...or you can serve on the side.

red cabbage slaw
1 small head red cabbage, chopped
1/2 white onion, diced
1 jalapeño, seeded and minced
1/4 c. apple cider vinegar
2 tbsp extra virgin olive oil
sea salt
pepper

combine cabbage, onion and jalapeño in large bowl.  in a small bowl, whisk together vinegar, olive oil, pinch of sea salt, pinch of pepper.  pour 1/2 of dressing over vegetables and stir to combine.  add additional dressing as desired.  taste and adjust seasonings.  chill for a minimum of 1 hour. 

now it is your turn to participate in fall fest. simply leave your potato 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:
Taste With The Eyes: Poached Salmon, Lobster Mash, Lentil Gumbo “Gravy”
And Love It Too: Twice Baked Potato - Paleo Style
What's Gaby Cooking: Smashed Potatoes
From My Corner of Saratoga: Potato Canapes
Napa Farmhouse 1885: Chorizo and Potato Tacos
Cooking Channel: Cozy Up With In Season Potatoes
FN Dish: Best Potato Casserole Recipes
Cooking With Elise: The Irish Boxty
CIA Dropout: Potato and Leek Soup
The Sensitive Epicure: Potatoes Anna With Fresh Thyme and Truffle Salt
Glory Foods: Chicken Smashed Potatoes
Daily*Dishin: Creamy Loaded Potato Casserole
Virtually Vegan Mama: Baked Cinnamon Spiced Sweet Potato Fries

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

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spinach pesto tacos with roasted tomatillo salsa?

i love spinach, love mexican food and love interesting taste combinations...so when i saw this week was spinach week at fall fest i immediately thought of the perfect recipe to share. how does this sound...a spicy,smooth, nutty pesto made with spinach added to warm corn tortilla tacos?  topped with onions, lettuce and sharp cheddar cheese...then finished with a couple spoonfuls of delicious roasted tomatillo salsa?  the colors alone are amazing.   best of all, the recipe is easy and healthy....loads of vegetables in this meal.

tomatillo salsa and spinach pesto

spinach is such a versatile green...mild in flavor, full of nutrients and wonderful sautéed.  i add it to everything...pasta sauces, egg dishes, salads, sandwiches, smoothies, dips, soups, lasagna...you name it.  but i really enjoy different and unusual ways to prepare this healthy food. last year for spinach week i shared a recipe for mixed vegetable fritters on spinach with honey mustard vinaigrette ...this year?  mexican food has been my craving.  the spinach pesto is made with spinach, walnuts, garlic, onions and jalapeños and extra virgin olive oil...really good as the main filling for soft tacos...but also nice with pasta or as a topping for bruschetta.

have you cooked with tomatillos before?  if not, go out and buy some immediately.  tomatillos are part of the nightshade family...like tomatoes...and are a key ingredient in mexican food cooking.  they are small and green...they look like small tomatoes except they are covered with a papery husk.  the husk is super simple to remove...and then all that is required is a brief roasting...15-20 minutes and they are ready to use.  i love tomatillo salsa...i make is all the time.  see the end of the recipe for serving suggestions.


are you a spinach fan?  if so, please share your favorite recipes in the comments section of this post...and tell me what you think of this recipe...i would love your thoughts and feedback...

spinach pesto tacos with roasted tomatillo salsa
1 package corn tortillas. (i love the sprouted corn tortillas from food life found at whole foods)
1 recipe spinach pesto
lettuce
chopped onions
shredded sharp cheddar cheese
1 recipe roasted tomatillo salsa
chopped cilantro

assemble tacos:  warm tortillas directly over gas flame or in a pan until pliable.  add approx 2 tablespoons pesto to each tortilla.  top with lettuce, onions, cheese, tomatillo salsa and cilantro.  serve immediately.

i love the shades of green

spinach pesto
3 cups fresh organic spinach, washed
1 cup walnuts, toasted
2 cloves garlic, peeled
1/2 large white onion, peeled and cut in large chunks
1/4 cup fresh cilantro, washed
1 jalapeño pepper, seeded if desired (i like mine spicy so i don't bother)
1/4 cup extra virgin olive oil
juice of 1/2 lime
pinch of sea salt
pinch of freshly ground black pepper
pinch dried red pepper flakes

combine all ingredients in food processor or blender.  process until smooth.  taste and adjust seasonings if desired.

roasted tomatillo salsa
1 pint tomatillos, papery husks removed
1 white onion, chopped
2 jalapeños
4 garlic cloves, peeled
juice of one lime
1/2 cup cilantro, washed and chopped
pinch sea salt
pinch freshly ground black pepper
pinch dried red pepper flakes

preheat oven to 425 degrees.  line a rimmed baking sheet with parchment paper.  add whole tomatillos, 1/2 of the chopped onion and the jalapeños to prepared sheet.  roast in oven 15 minutes.  let cool slightly.  remove stem from jalapeños and add them, along with the rest of the roasted vegetables, to blender.  add remaining ingredients and process until combined but still a bit chunky.  taste and adjust seasonings.  serve with tacos.  also delicious as a dip with corn chips, on burritos and quesadillas, a topping for eggs, cooked with roasted pork....you will find many uses for this salsa...

now it is your turn to participate in fall fest. simply leave your apple 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:
What's Gaby Cooking: Spinach-Artichoke Cups
From My Corner of Saratoga: Cannelloni Stuffed With Ricotta Spinach
And Love It Too: Bacon Infused Wilted Spinach
Virtually Homemade: Spinach Pepita (Pumpkin Seed) Pesto
Cooking With Elise: Spinach and Artichoke Fondue
Glory Foods: Creamed Spinach
The Sensitive Epicure: Catalan Spinach With Raisins, Pine Nuts and Bacon
CIA Dropout: Spinach and Cheddar Frittata
FN Dish: Stuffed Spinach Recipes

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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fall fest week 1? how about roasted apple and caramelized onion soup?

so, it is raining in napa, my family is suffering from bad colds/allergies and today is the deadline for the first fall fest roundup featuring apples....doesn't it sound like the perfect day for roasted apple & caramelized onion soup. 

regular readers are very familiar with summerfest...a season long celebration of perfectly ripe summer fruit and vegetables.  sadly, summer is over but...not to worry...we begin fall fest, a three month celebration of fall and winter produce. the schedule is as follows:
October
5: Apples
12: Spinach
19: Potatoes
26: Pumpkins

November
2: Cauliflower
9: Turnips
16: Carrots
23: Thanksgiving Special
30: Beets

December
7: Winter Squash
14: Broccoli

i am so happy we are starting with apples.  while they are available year round, i think they taste best in fall.  and the image of biting into a  fresh, crunchy apple on a crisp fall day...magical.  apple pie? crisp? caramel apples? how fall can you get?  today, i feel like soup...there is just something about hot soup when i am congested with a cold that makes me feel better.  so imagine roasted apples as the main ingredient in a fall soup?  this recipe is really easy, amazingly delicious and impressive enough for entertaining...but fast enough (under an hr) for a weeknight supper.  trust me, you will make this often.  what are your favorite apples recipes?

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 unsalted 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.

now it is your turn to participate in fall fest. simply leave your apple 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:
CIA Dropout: Apple-Roasted Duck
Cooking Channel: Add Apples to Your Salad
The Cultural Dish: Apple Cider Martini
And Love It Too: Fried Apples (Gluten-Free, Dairy-Free, Soy-Free and Vegan)
From My Corner of Saratoga: Easy Skillet Apple Pie (A Southern Living Recipe Reviewed)
Haute Apple Pie: Baked Apple Pancake
Virtually Vegan Mama: Slow Cooker Apple Date Butter
Big Girls Small Kitchen: Apple Pancakes
What's Gaby Cooking: Apple Cake
FN Dish: Savory Apple Recipes
The Sensitive Epicure: Pan Fried Apple Rings (Gluten-Free)
Glory Foods: Caramel Apple Upside Down Cupcakes
Daily*Dishin: Apple, Bacon, Feta Salad With Maple Vinaigrette
Dishin & Dishes: Old Fashioned Apple Crisp
Cooking With Elise: Wholegrain Apple Oat Pancakes

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...

it is october 1st? seriously?

best,

diane

who wants broccoli?

can you believe that this is the last week of summerfest?  over in the blink of an eye?  football has started, children are back in school, daylight is ending earlier and earlier...fall, here we come.   

when i first saw the summerfest schedule, i was a bit surprised to see that we were ending this year's lineup with broccoli.  i never think of it as summer produce.  it is one of the vegetables i seem to eat during fall and winter.  but in california's cooler regions...like the coast...broccoli is grown year round.  and in late september/early october you will find it is extremely tender, fresh and a perfect bridge to fall foods.

broccoli is an incredibly healthy food high in vitamins C, K, A , folate and dietary fiber. there are only 43 calories per cup.  the following chart provides the percent daily value for broccoli's top nutrients:

courtesy whfoods.com

i did some research regarding broccoli's health benefits from the world's healthiest foods website and discovered the following:

Broccoli has a strong, positive impact on our body's detoxification system, and researchers have recently identified one of the key reasons for this detox benefit. Glucoraphanin, gluconasturtiian, and glucobrassicin are 3 glucosinolate phytonutrients found in a special combination in broccoli. This dynamic trio is able to support all steps in body's detox process, including activation, neutralization, and elimination of unwanted contaminants. Isothiocyanates (ITCs) are the detox-regulating molecules made from broccoli's glucosinolates, and they help control the detox process at a genetic level.


Broccoli may help us solve our vitamin D deficiency epidemic. When large supplemental doses of vitamin D are needed to offset deficiency, ample supplies of vitamin K and vitamin A help keep our vitamin D metabolism in balance. Broccoli has an unusually strong combination of both vitamin A (in the form of beta-carotene) and vitamin K. For people faced with the need to rebuild vitamin D stores through vitamin D supplements, broccoli may be an ideal food to include in the diet.

farmer's market broccoli and celery

i love broccoli steamed and tossed with extra virgin olive oil, toasted pine nuts, garlic, red pepper flakes and topped with a bit of parmesan cheese.  or maybe as part of a stir fry.  how about cream of broccoli soup?  (i love it using unsweetened almond milk instead of cream)....but my absolute favorite way to make/eat broccoli is roasted in the oven...with olive oil...and onions...and garlic, lots and lots of garlic.  roasting the broccoli sweetens the vegetable...and roasted garlic & onions are the perfect accompaniment.  you can serve this as a side dish, add to pasta for a main course...or top grilled sourdough or french bread for a delicious bruschetta appetizer.  this recipe has been known to turn broccoli haters into broccoli lovers....give it a try and let me know what you think...

roasted broccoli and garlic
1 head organic cauliflower
1 head organic garlic, cloves separated and peeled
1 sweet onion, peeled and chopped
extra virgin olive oil
pinch red pepper flakes
large pinch grey salt
large pinch black pepper


preheat oven to 425 degrees. prepare broccoli by first washing and removing leaves. (save for a stir fry, soup or stock). cut off stem and then cut broccoli in half lengthwise and then again into quarters. place one of the cut sides down on cutting board and...with the knife at an angle...cut off stem. repeat with remaining three pieces. break broccoli into bite sized florets.


place prepared broccoli on a rimmed baking sheet. run 4 passes of e.v.o.o. bottle over pan and, using your hands, roll in oil ensuring evenly covered. place in preheated oven for 30 minutes. remove from oven and add garlic and onion and another 2 passes of e.v.o.o. stir and sprinkle red pepper flakes, salt and pepper over vegetables. return to pan and roast for another 30 minutes, stirring every 10 minutes or so, adding additional oil only if necessary. keep roasting until the broccoli is deep brown and caramelized on all sides being careful not to let burn.


remove from oven, taste and adjust salt if needed. place on a serving platter and pour all e.v.o.o from pan over vegetables. serve immediately.

now it is your turn to participate in summer fest. simply leave your broccoli 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:

What's Gaby Cooking: Charred Lemon Broccoli
Purple Cook: Pickled Broccoli Chips
Daily*Dishin: Quick Broccoli and Toasted Walnut Saute
From My Corner of Saratoga: Broccoli with Garlic-Lemon Vinaigrette
Cooking Channel: Broccoli Stir-Fry
Virtually Vegan Mama: Vegan Broccoli Salad
Virtually Homemade: Broccoli Frittata
Zaika Zabardast: Char-Grilled Broccoli with Cherry Chilies and Garlic Tadka
 Glory Foods: Steamed Broccoli-Vegetable Medley
Food2: Slammin' Broccoli Soup
Easy Peasy Organic: A Hands-On Approach to Eating Broccoli
FN Dish: Broccoli and Cheddar, A Perfect Pair

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...

tedx napa valley is this weekend...are you going?

i am thrilled to be an in-kind sponsor for this weekend's first TEDx Napa Valley event.  are you familiar with TED? 

Riveting talks by remarkable people, free to the world

What is TEDx?

In the spirit of ideas worth spreading, TED has created a program called TEDx. TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. Our event is called TEDx Napa Valley, where x = independently organized TED event. At our TEDx Napa Valley event, TEDTalks video and live speakers will combine to spark deep discussion and connection in a small group. The TED Conference provides general guidance for the TEDx program, but individual TEDx events, including ours, are self-organized.
 
so...now you probably want to know about the upcoming event...here is the info from their website:

Empowering Leaders at Every Level


WHAT:
An enjoyable fall afternoon filled with live performances and TED speaker videos at the Napa Valley Opera House. Mingle with other guests during intermission with snacks then have the opportunity to meet the speakers during the after program wine & beer tasting and food sampling.
(click here to view the list of speakers for this year's event)


WHY:
This TED-like experience will be the catalyst to inspire the achievement of common goals. They will ignite excitement which will go on to live locally in the conversations that ensue, and worldwide as part of the TED community.


**The live talks will be taped in real time and the best of the presentations will be submitted to TED in New York for consideration as TEDTalks and potential posting to TED.com, translation into multiple languages for the fast-expanding and global TED.com community.


FOR WHOM:
Attendance at TEDx Napa Valley is for: dynamic thinkers, positive reinforcers, determined citizens, those searching for answers to questions never asked, and those willing to question the answers already given.
We’re seeking to bring together: inspiring teachers, engaging locals, community leaders, innovative individuals, and those with a sense of humor.


TEDxNapaValley will be hosted in downtown Napa on September 11, 2011 from 12-6 p.m. at the

Napa Valley Opera House – 1030 Main St., Napa, 94559, California.  click here for tickets

the speakers conclude their presentations at 5:00 pm and there is a reception from 5:00 pm-6:00 pm featuring food, wine and beer from local producers.  napa farmhouse 1885(tm)  is proud to be an in-kind sponsor for this amazing event.  we will be preparing appetizer "bites" featuring our farmhouse food.  click here for a list of participating sponsors.

i hope bay area locals will be able to attend this event....for everyone else, have you been to a TED, or TEDx experience?

best,
diane

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

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have you seen the summer issue of everyday food magazine?



i am writing this post on the day before labor day and am in a bit of a shock.  labor day?  already?? really?  summer in napa has been cooler than usual with many, many morning skies covered with a thick layer of fog.  cold & gloomy...similar to my 15 years living in san francisco...not my fantasy of sun filled skies while breakfasting by the pool.  i want and need sun...and heat...during summer.  it keeps me going during our long and rainy winter and spring season. happily, it has been warming up mid-day lately, and september and october often can be our warmest months.  i am going to grab every bit of sun i can for as long as i can.

earlier this summer, i received an email from the folks at martha stewart living's magazine everyday food letting me know they were about to launch a special summer edition.  they told me it was gorgeous and asked it i would like a copy.  can you say...yes?!  the magazine arrived and...oh my...they were not exaggerating...not a bit.  everyday food is normally a "pocket size" magazine...perfect for tucking in your handbag...handy for use at the market.  this edition is full sized, full of terrific sounding recipes and absolutely beautiful photos.



“Photos by Con Poulos. Copyright © 2011, Martha Stewart Living Omnimedia, Inc. Originally published in the Special Summer Issue of Everyday Food magazine."

i think i have made every dish from this special issue.  there is an article on ice pops featuring  fresh fruit pops, neapolitan pops, fruit juice pops, mojito pops, peaches and cream pops...and on and on.  i have been making and eating them all summer.

you can't go wrong with any of the recipes...try the grilled salmon with sweet corn relish...the relish is made with fresh corn, tomatoes, avocados and red onion, or maybe you are in the mood for just the corn...grilled and coated in a spicy cheese coating (yum) mexican-style grilled corn.  perhaps you need a last minute appetizer for a labor day celebration tomorrow...the tomato tartlets would be a perfect choice.

but, before i link you to every page of the magazine, i am going to stop and urge you to go buy it.  this is one edition you will want to own...and keep.  buy it now, so that you can make everything before the season is over...i plan to continue through the end of october while many of the ingredients are still in season....and then use again as soon as possible late spring,  2012.



“Photos by Con Poulos. Copyright © 2011, Martha Stewart Living Omnimedia, Inc. Originally published in the Special Summer Issue of Everyday Food magazine."

i will share one more recipe...one that i have made many times this summer...ice cream sandwiches with frozen yogurt.  imagine yummy (and gluten-free) almond-meal flour cookies filled with frozen yogurt.  how perfect is that?  i first made the cookies for a pot-luck party earlier this summer.  i had a 14 yr old "helper", whose job it was to taste and give me feedback.  as you can see, she loved them...as did everyone else...  thanks allie!

ice cream sandwiches with frozen yogurt
(from everyday foods)

for the almond shortbread cookies:
1/2 cup almond meal flour
1/2 cup plus 2 tablespoons brown-rice flour. plus more for rolling
3 tablespoons cornstarch
2 tablespoons tapioca starch
1/4 tsp sea salt
1/4 cup (1/2 stick) unsalted butter, room temperature (**i used vegan butter, earth balance brand)
1/2 cup granulated sugar (i used 1/3 cup organic coconut sugar)
1 tsp pure vanilla extract
1 large egg yolk

for the yogurt:
the magazine has a recipe for an easy and delicious sounding frozen raspberry yogurt using greek yogurt.  i plan to try it in the future, but for this event i opted to purchase a best-quality frozen yogurt i found at whole foods.  i made 1/2 of this recipe with chocolate frozen yogurt and 1/2 with black cherry

for the cookies:
in a medium bowl, whisk together flours, starches, and salt.  in a large bowl, using an electric mixer, beat butter and granulated sugar on high until pale and fluffy, about 3 minutes.  add vanilla and egg yolk and beat until combined, scraping down bowl as needed, 1 minute.  with mixer on low, gradually add flour mixture and beat until dough comes together (dough will be sticky).  form dough into a disk, wrap tightly in plastic, and refrigerate 2 hours.

preheat oven to 350 degrees.  on a lightly floured work surface, roll out dough to a 1/4-inch-thick round.  with a 2 1/2 inch fluted cookie cutter (or any shape you like) cut dough into 24 rounds and place on two parchment-lined rimmed baking sheets (reroll scrapes if necessary).  freeze 15 minutes, then bake until cookies are lightly golden, 10 to 12 minutes.  let cool completely on sheets on wire racks, 20 minutes. (to store, transfer to an airtight container at room temperature, up to 3 days)  to serve, transfer frozen yogurt to refrigerator to soften, 20 minutes. scoop 1/4 cup frozen yogurt onto flat sides of 12 cookies and sandwich with remaining cookies.

happy labor day!

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...

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



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...