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.

Friday, March 23, 2012

a recipe for potato soup with red chile & cheddar cheese ?

i returned last week from a month-long trip to taos, new mexico. the weather in napa was beautiful the entire time i was gone. i kept reading on facebook about the warm weather and the sunshine. the person taking care of my home needed to water frequently...i had assumed it would rain so much that this would not be required (sorry brooke!) really napa? temperatures in the 70s and no rain in february and early march? normally it rains from january till may.

of course the day i returned it started raining...and raining and raining. again, really napa? i know we need the rain, but couldn't this have happened while i was gone? i checked out the 10 day forecast today and...you guessed it...rain for the next 10 days.

when the weather is cold, and dark and wet i start craving soup. a big bowl of delicious soup and excellent bread just makes me feel better...and happier...comforted somehow. so last sunday i made potato soup with red chile & cheddar cheese. what a perfect choice...spicy from the red chile and chipotle, thick from the potatoes, rich from the cheese...but not too rich because the soup is made with water, no cream or milk. i loved the soup and wrote about it on facebook and asked what everyone else was making for dinner that night. immediately, my friend linda posted "homemade cabbage soup". my friend rachelle posted "black bean soup and corn bread muffins!" two friends asked if they could have some of the leftovers the next day for lunch. who doesn't love soup? do you have a favorite soup recipe? please share in the comments section below.

potato soup with red chile & cheddar cheese
1 yellow onion, chopped
3 tbsp extra virgin olive oil
2 tsp sea salt
3 pounds baking potatoes, unpeeled and cut in 2 inch dice
2 tbsp ground new mexican red chile
1 canned chipotle pepper, minced (optional, skip if you want less heat)
5 1/2 cups water
8 oz extra sharp cheddar cheese, grated
2 tbsp pure balsamic vinegar
coarse grey salt
freshly ground black pepper
4 tbsp chopped cilantro leaves
2 tbsp snipped chives

warm olive oil in a large saucepan. add onion and sauté over love heat until just beginning to caramelize (about 10 minutes). add the 2 tsp sea salt, potatoes, chile, chipotle and water. increase heat to high and bring to a boil. reduce heat back to low, cover pan and simmer 20 minutes or until potatoes are very tender when pierced with a knife.

remove from heat and, using an immersion blender, puree until smooth. (alternatively, process in two batches in a blender...be very careful if using this method, the soup is very hot). **note, i like my soup with a bit of texture (and the nutrients) from the potato skins so i stop at this point. if you want a more elegant soup, strain through a fine sieve to remove skin and onion bits**

add mixture back to saucepan and place over low heat. thin with additional water as desired. stir in cheese until melted. add balsamic vinegar and large pinch of pepper. taste and, using grey salt, adjust salt if needed. serve soup topped with cilantro leaves and chives.

best,
diane

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Thursday, March 1, 2012

you asked for the cheese enchiladas recipe?

in new mexico, enchiladas are served "stacked"...not rolled the way they are prepared in mexican cuisine. i don't notice a difference in taste but...man!...this version is so easy!! this has become my "go to" dish when i have a large group of people to feed. the stacked enchiladas, plus pinto beans, posole and a green salad create a simple and delicious menu for any size dinner party.

enchiladas are basically tortillas (usually corn), a filling, cheese and sauce. southwestern style calls for either red or green sauce...or "christmas" which is both. you really don't need a recipe....more like the technique...so here is the way i make cheese enchiladas with new mexican red chile sauce:

you will need to start with the sauce. click here for the recipe. note, the quantities i am providing make enough for 6 people with the side dishes mentioned above. if you want just the enchiladas with a salad this serves 4. you can double, triple, quadruple...whatever you like. just ensure you increase the pan size accordingly. or use more than one. (my tip...make more then you think you will need...leftovers are delicious too.)

cheese enchiladas with new mexican red chile sauce
2 tbsp extra virgin olive oil
9 corn tortillas
1 lb extra sharp cheddar cheese, grated
1 white onion, diced
2 scallions, minced (white and green parts)
2 tbsp fresh cilantro, chopped
3 cups new mexican chile sauce

preheat oven to 350 degrees. add the olive oil to a 2.2 qt casserole dish. use a paper towel or pastry brush to coat the dish with the oil. pour 1 cup sauce into the bottom of the prepared dish and spread to cover. use 4 tortillas to cover the sauce. take 1 additional tortilla, tear in half, and the tear 1 half into 3 pieces. use the pieces to cover up any gaps where sauce is showing. sprinkle 1/3 of the cheese over the tortillas. sprinkle 1/2 of the onions and 1/2 of the scallions over the cheese. repeat with remaining tortillas, another cup of sauce, another 1/3 of the cheese and the onions and scallions. cover with the remaining sauce and the rest of the cheese.

bake in preheated oven for 30 minutes. sprinkle cilantro over enchiladas and serve. i like this dish with a crisp green salad tossed only with seasoned rice vinegar and extra virgin olive oil. some people top their enchiladas with sour cream...i am not a fan (dilutes the taste too much for me) but, if you like...feel free. :)

enjoy!

Tuesday, February 28, 2012

red or green? and a recipe for southwestern red chile sauce

ok...i keep getting emails asking me where are all the stories from taos? i know you guys are wondering what i have been doing. well, bluntly? eating. and eating. and eating.

i love hot and spicy food, so taos is one of the most perfect places in the world for me. there are so many amazing restaurants in this tiny town with a population of 5000...truly the most per square foot of any town any where. my favorite type? southwestern.

if you are not familiar with southwestern food, imagine mexican cuisine with different chiles...pinto beans instead of refried...and posole (hominy) instead of rice. of course there are many other differences but, for the next few posts, i am going to focus on chiles. so back to my question...red or green?

you are always asked that question in southwestern restaurants...meaning, "do you want the delicious item you just ordered covered in red or green chile sauce? it is so hard to pick...most people order their food "christmas style", meaning you would like both. chiles and chile sauces are the foundation of southwestern food and, i must admit, i am addicted. my goal for this taos visit is to master chile sauces...and to find the best local resources for the ingredients needed....i want to be able to make these dishes even when i am not in new mexico.

today i am starting with red chile sauce. i had a lot of help with this recipe....the chefs/cooks from many restaurants here gave me tips and advice. special thanks to ricky of ricky's restaurant for the chile resource. he shared with me his "secret" source for red chiles...told me to tell them i want the "chile ricky buys". how cool is that? this source is not available online but, for a delicious substitute, try this one. the most important rule is you must use pure new mexican ground chile...this is not the time to use one of those commercial chili powder blends...the taste is completely different. use this sauce on enchiladas, smothered burritos, tamales, eggs, pork, chilaquiles, nachos...you will find many uses for this delicious sauce.

red chile sauce
1/4 cup extra virgin olive oil
1/2 large yellow onion, diced
3 garlic cloves, minced
1 tsp salt
2 tbsp flour
2 1/2 cup water
1/2 cup pure new mexican ground red chile powder, medium
1 1/2 tsp dried mexican oregano
1/2- 1 tsp chile caribe (caribe is crushed red pepper, seeds and all. this one is hot so start with 1/2 tsp. taste and add more if you like your sauce really spicy)
1/2 tsp ground cumin
add the oil to a medium saucepan and heat until gently shimmering. add the onions and sauté until they are translucent (do not let brown). add the garlic and sauté for 1 minute. stir in the salt. add 1 tbsp flour and stir until flour is incorporated into the oil ensuring all lumps are dissolved. repeat with second tbsp. of flour and sauté for 1 minute. add the water and the chile powder and stir until combined. add the oregano, chile caribe and cumin and bring to a boil. reduce heat and simmer (low) for 30 minutes. taste and correct seasonings if necessary

best,
diane

Wednesday, February 22, 2012

do you listen to KTAO?

you cannot spend time in taos, new mexico without becoming familiar with the radio station KTAO. it truly is the soundtrack to this wonderful, wacky, historic, delicious, creative and stunningly beautiful place. KTAO is my favorite station in the world...not only because of its eclectic mix of music, its coverage of local and world issues, its wackiness(there is that word again), but because of its commitment to living green. read about their history below...taken from their website...and then listen to the station. take my advice...listen for a day. you just may get hooked too.

History of KTAOS Solar Radio

Thirty-five years ago, a small radio station began along a dirt road in Taos. Since then, the station has grown into the world’s most powerful solar radio station and the most popular FM radio station in Taos County. The origins of FM radio in Taos extend back to Chicago when the owners of successful station WXRT decided to bring their formula to Taos. In 1975, Taos Communication Corporation (TCC) was formed, and a year later KXRT was on the air. In 1979, Brad Hockmeyer moved to Taos to work at the station, but by 1982, it was clear “the big city” approach would not work in the unique mountain art colony.

Brad took control of the company in 1986 and changed the call letters to KTAO. Five years later, KTAO received international attention when it became the first radio station in the world to be powered by the sun. A super-structure holding 150 solar panels (more have since been added) was installed on the top of the 10,800 ft. Picuris Peak and racks of batteries along with the transmission equipment were housed in an “earthship” made of recycled materials that maintains a safe, constant temperature range year round. In 1996, KTAO grew again, adding staff and doubling the size of its building on Blueberry Hill Road. In 1997, Brad started the KTAOS Solar Music Festival, which attracted an audience of thousands. The three day show was renamed the Taos Solar Music Festival in 1999 and over the next ten years Solar Fest became an internationally recognized event that continues to grow in popularity.

In 2010, Brad sold KTAOS to four employees – two couples – who continue to run the station and foster it into a flourishing new age of management. Today, KTAO is licensed at 100,000 watts making it the world’s most powerful solar powered radio station. The eclectic station, which is number one in its market, is truly world famous with coverage ranging from CNN, Time Magazine, USA Today and dozens of additional national and international media outlets. Its signal can be heard from Colorado to Santa Fe, as far south as Albuquerque and across the globe right here at ktao.com.

What’s Solar Radio?
In 1991, KTAO installed a structure holding 150 solar panels on the top of the 10,800 ft. Picuris Peak. Racks of batteries along with the transmission equipment were housed in a self-sustaining Earthship – a partially underground building constructed of tires, rammed earth and other recycled materials – that maintains a constant and safe temperature range year round. Over the past 20 years, the number of solar panels has grown and KTAO is now licensed at 100,000 watts, earning it the title of the world’s most powerful solar powered radio station. 50,000 watts is considered big in solar radio, making KTAO huge in comparison. The photovoltaic panels are virtually maintenance free and cut the electric bill to almost nothing, while allowing KTAO the capability to transmit over a 100-mile radius from Taos. KTAO has not only made a commitment to bringing a great variety of music to the Taos community, but on a larger scale, it is committed to making a lasting difference on the planet with its use and advocacy of solar power.

KTAO LISTEN LIVE

best,
diane

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

do you like us? really like us? then please like our facebook fan page https://twitter.com/napafarmhouse

Saturday, February 11, 2012

my taos adventure...wanna join me?

Attribution: Billy Hathorn at en.wikipedia

it's finally here! i have been counting down the minutes for months. monday i leave for taos, new mexico. have you ever been there? it is one of my favorite places on earth. let me tell you a bit about it:

taos is located in northern new mexico about 70 miles north of santa fe. the taos visitor's center says,

"Taos is an artist’s colony with a 400-year old Spanish heritage and 1000-year old American Indian culture. This tri-cultural blend creates a unique community of regional foods, arts, festivals, and lifestyles."

photo by Paula Valentine

i would add that, in addition to the artists, spanish descendants and the american indians, there are former "hippies" who moved there in the 60's and never left, celebrities who like to shed their "star" status and live regular lives and people who want to live a more natural and "real" life. with the taos population only around 5000, this mix of interesting and diverse cultures leads to an amazing, wonderful, mystical and magical place to live or visit. this tiny town offers over 100 art galleries, the food is delicious with an emphasis on fresh, local and organic/sustainably grown ingredients and there are outdoor activities available year round. taos mountain boasts some of the best skiing and snowboarding in the world...summer offers hiking, white water rafting, boating, fishing. the blue skies are impossible to describe...although artists continue to try with paintings, books, weavings and photographs.

do i sound like a fan? 10 years ago we bought a home there. a second home which is offered as a vacation rental when we are not there. sadly, due to my business, i have not been there for 4 years. that is about to change. i have decided to take a few weeks leave and spend time in taos. i so need a break. i want to explore southwestern cuisine...finally learn how to make authentic green chile, i want to hike in the snow...visit tons of galleries, take yoga classes, spend time in front of our kiva fireplaces reading (we have four, i cannot wait to show them to you). this visit i will be armed with laptop and blog....i want to share my taos with you. maybe you will fall in love too?

best,
diane

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

https://twitter.com/napafarmhouse

do you like us? really like us? then please like 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.

Friday, January 13, 2012

how about a recipe for roasted butternut squash & chipolte soup?

happy new year! did you make any resolutions? have you kept them so far? my new tradition is to start each year following my friend laura's eat healthy challenge. the challenge requires you to give up 6 food groups for 28 days. the following is an excerpt from laura's blog, the healthy junkie, which explains in greater detail:

"Choose at least four of the following foods to be eliminated during the Eat Healthy Challenge and circle them. Choosing all six elements will speed up the benefits, but I also believe baby steps will eventually lead you to big steps. I will eliminate the following from my diet for the duration of my Challenge:

* No Alcohol
* No Caffeine (green tea’s okay)
* No Sugar (including cane sugar, dextrose, fructose, glucose, sucrose, corn syrup, maltodextrin, sorbitol and many more). Very little agave nectar is okay.
* No White flour
* No Dairy (including milk, cheese, cream, ice cream). Plain yogurt is okay, little butter is okay.
* No Processed Foods or Hydrogenated Foods (this one must be circled by everyone). Also, do not eat luncheon meats with nitrites and nitrates added as preservatives. These are known to react with HCL (hydrochloric acid) in the stomach and produce nitrosamines that are known carcinogens. Also, no MSG or sulfites. No Nutra-Sweet, aspartame, sucralose or Splenda.
**NOTE — YOU ARE GOING TO HAVE TO READ LABELS.

I explain in more detail why we are omitting these food from our diets in past blog posts. Get ready and prepare. See the blog entries on Breakfast Suggestions and Lunch and Dinner Suggestions and Shopping List."

extra virgin olive oil biscuits

we do this 4 times per year and when i first started all i could think of was what i was giving up...bad mindset. six challenges later, i have discovered how easy (and delicious) it is to eat this way. most of the time i forget we are "cleansing"...and i challenge myself to create/find recipes that meet the criteria without anyone knowing it is "challenge friendly". today's soup is a perfect example....i would happily eat this any month of the year (and i do). smoky, sweet, rich...perfect for lunch or dinner. i serve with a big salad and a basket of my extra virgin olive oil biscuits (which i tweaked using 100% white whole wheat flour, agave for the sugar and almond milk for the regular...voilà! cleanse friendly). try it and let me know what you think.

roasted butternut squash & chipotle soup
1 large butternut squash (about 3 pounds)
3 medium carrots, chopped into 1 inch pieces
extra-virgin olive oil
sea salt
freshly cracked black pepper
1 medium sweet white onion
4 medium garlic cloves, minced
2 canned chipotle chiles in adobo sauce, minced
1-2 tsp adobo sauce from can
5 cups vegetable broth (i like the imagine brand)
1/2 cup cilantro leaves, coarsely chopped

preheat oven to 400 degrees. line a rimmed baking sheet with parchment paper.
peel the squash (i use a vegetable peeler) and chop into 1 inch pieces. place the squash and carrots onto the prepared baking sheet. drizzle with olive oil (about 3 passes of the bottle). using your hands, roll the vegetables in the oil until totally covered. sprinkle with salt and pepper and place in preheated oven. roast until vegetables are fork tender and beginning to caramelize. (about 1 hour...check after 45 minutes)

while squash is roasting, add 2 tablespoons e.v.o.o. to a medium saucepan. warm over medium heat. add onions and garlic and sauté until softened and translucent. (about 10 minutes). add chipotles and adobo. (note, i like spicy foods so i add the adobo for heat and the delicious taste. if you want a milder soup, use only 1 tsp or eliminate entirely). sauté another 2 minutes. add the vegetable broth, raise heat and bring to a boil. reduce heat back to medium and simmer for 5 minutes. add roasted vegetables and simmer for 15 minutes. remove from heat and use an immersion blender to puree until smooth. i like my soup with texture so i stop at this point. if you want a very smooth soup, press through a sieve or strainer to remove solids. (note, if you do not have a immersion blender, you can use a regular blender and work in batches...be careful, the soup is hot)

add soup back to saucepan and reheat until hot. ladle into soup bowls and garnish with cilantro.

happy and healthy 2012 everyone...please visit throughout january for more healthy and delicious recipes. interested in the challenge? you can start anytime...check out laura's blog for all the details, tips and shopping suggestions.

best,
diane

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

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

https://twitter.com/napafarmhouse

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, December 18, 2011

want another recipe for broccoli salad?

i love this salad...fresh, crunchy, sweet with a bit of heat, quick and easy to make...what more could you ask for right before christmas? this is the final week for food network's 2011 fall fest and broccoli is the featured ingredient. earlier this year during summerfest i shared a recipe for roasted broccoli. check it out to review a number of facts regarding the health benefits of this delicious member of the brassica family.

wikipedia defines brassica as:
"a genus of plants in the mustard family (Brassicaceae). The members of the genus are collectively known as cruciferous vegetables, cabbages, or mustards. Crops from this genus are sometimes called cole crops, which is derived from the Latin caulis, meaning stem or cabbage. Vegetables of the family Brassicaceae (also called Cruciferae) are called cruciferous vegetables. The vegetables are widely cultivated, with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, cress, bok choy, broccoli and similar green leaf vegetables. The family takes its alternate name (Cruciferae, New Latin for "cross-bearing") from the shape of their flowers, whose four petals resemble a cross."

i found the definition really interesting...never noticed the cross shaped flowers...and love all the vegetables included in this category. broccoli is one of my favorites...steamed, roasted, raw, sautéed, pureed into a soup, added to pasta dishes, egg dishes, stir-fry....so extremely versatile, so very good for you.

this salad has such an interesting taste....reminds me of carrot salad. the very quick steaming delivers a beautiful vibrant green color and sweetens the broccoli just a bit. be sure to use sweet white onions, not the regular kind....you want to keep the sweetness going. you can use regular mayonnaise...but i actually like the taste of vegenaise better. serve with cold roast chicken....or alongside a roast beef sandwich. or do like i do...it makes a terrific midnight snack when you are working round the clock filling holiday orders! :)

broccoli salad
1 head broccoli
1/2 cup raisins
1/2 cup chopped sweet onion
3/4 cup mayonnaise (or vegenaise)
3 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp agave syrup
1 tsp aglio, olio, peperoncino or red pepper flakes
sea salt
freshly cracked black pepper
1 tbsp italian parsley

stem broccoli, break into florets and chop into bite sized pieces. place in a steamer pot and steam for just a few minutes...until the broccoli is bright green and crisp tender. (ensure you keep it very crunchy). add broccoli, raisins and onion to a medium sized bowl. in a small bowl, add the mayo, balsamic vinegar, soy sauce, agave syrup, aglio (or red pepper flakes), pinch of salt and a pinch of pepper. mix well. pour 1/2 of dressing over broccoli mixture and stir to combine. taste and add additional dressing as desired. taste again and adjust seasonings as necessary. refrigerate for a least 4 hours. when ready to serve, garnish with parsley.

now it is your turn to participate in fall fest. simply leave your broccoli 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: Spicy Broccolini Pizza

Cooking With Elise: Roasted Vegetable Lasagna

FN Dish: Chinese Beef With Broccoli

best,
diane

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

https://twitter.com/napafarmhouse

do you like us? really like us? then please like 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, December 11, 2011

cookie, snookie...want a recipe for salted chocolate & dulce de leche fudge?

i am usually such a rule follower. so it is bit of a departure for me to be posting about fudge this week. you see, the gang at food network is having a virtual cookie swap for fall fest. you know how cookie swap parties work...everyone brings a big plate of cookies and each person gets to take home a selection of the cookies creating a wonderful assortment. our virtual swap shares favorite recipes...who doesn't love discovering new christmas cookies at this time of year?

but i have been experimenting with a recipe for fudge which contains the expected chocolate...but also salt and dulce de leche. i like it...i really, really like it. actually, the way i have been snacking on the fudge, i like it a bit too much! and i have made this version for a number of holiday get-togethers this year...most recently my book club meeting last week...and it has been a hit each time.

so, i decided to be a bit of a rebel. fudge added to the holiday cookie tray is a nice touch, don't you think? and this one is really, really good, simple to make and fast, fast fast. what more could you ask for?

happy holidays everyone...what are your favorite cookie (or candy) recipes at this time of year?

salted chocolate & dulce de leche fudge
1 14 oz can sweetened condensed milk
3 cups best quality chocolate chips (either semi sweet or dark chocolate)
2 tsp pure vanilla extract
1/2 cup dulce de leche
sea salt (i use grey salt)

line a 9in. x 9in. pan with foil. in a small saucepan, melt the chocolate chips into the condensed milk, stirring frequently. when completely, melted add the vanilla extract and remove from heat. pour into prepared pan. using a tablespoon, scatter spoonfuls of the dulce de leche over the top of the chocolate. use a chopstick or cake tester to swirl the caramel throughout the chocolate creating whatever pattern you like. sprinkle a pinch or two of the salt over the top of the fudge. cover pan with plastic wrap and refrigerate for 2-3 hours, or until fudge is very firm. remove from pan and remove the foil. cut into small squares and serve.

now it is your turn to participate in fall fest. simply leave your holiday cookie 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: Peppermint Bark Chocolate Cookies
CIA Dropout: Walnut Wimpy Balls
And Love It Too: Snowball Cookies (Grain-Free, Dairy-Free and Vegan)
Taste With The Eyes: Olive Oil Oatmeal Cookies
Jones Is Hungry: A Cookie for Chocolate Lovers
From My Corner of Saratoga: Gooey Butter Cookies
The Sensitive Epicure: Speculaas Dutch Windmill Cookies
Virtually Homemade: Chocolate Mint Snowballs
Sweet Life Bake: Polvorones de Chocolate
Daily*Dishin: Cherry Topped Cream-Drop Cookies
FN Dish: Peanut Butter-Chocolate Chip-Bacon Cookies

Dishin and Dishes: Pecan Sandie Thumbprints With Cherry Frosting
Mooshu Jenne: Biscotti
Cooking With Elise: Sweet and Salty White Chocolate Cranberry Oat Cookies

best,
diane

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

https://twitter.com/napafarmhouse

do you like us? really like us? then please like 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.

Saturday, December 10, 2011

want a recipe for carrot soup?

courtesy microsoft photos

i received the following email from a reader recently:
"I’ve been reading your blog and have a story idea that might interest your followers.

We all know we should eat healthy, but, let’s be honest, low-cal food isn’t exactly mouth-watering. Either the flavors are off or the portions are too small. However, getting healthy doesn’t always have to be a drag. I will discuss creative tips for making healthy food more interesting as well as giving some recipe ideas that are sure to help you get healthy, without giving up your inner foodie.

Would you be interested in having me write a guest post for your blog?
A little but about me: I live in Austin. I got into cooking once I started a vegetable garden in my backyard, and I have been thinking up recipes that utilize my garden ever since."

Thank you, Carolyn Knight

with an introduction like that...who wouldn't be interested? then carolyn sent me her recipe for an easy, creamy, healthy and delicious carrot soup. sold! thank you carolyn. what a perfect dish for cold winter nights. and the fact that it comes together in minutes is an added bonus at this time of year. enjoy...

submitted by carolyn knight

Healthy Meal Plan: Carrot Soup
(submitted by carolyn knight)

Yes, we’ve overindulged in pumpkin pie, pecan pie, gingerbread cookies, stuffing with gravy, and mashed potatoes. But the holidays do make room for a little bit of healthy eating. If you want to stay fit during this winter season, try making some vegetable soups. Not only are these meals packed with minerals and nutrients, soups are high-density foods that will make you feel full on very little. Here’s a carrot soup recipe to get you started on your holiday healthy meal plan:

Ingredients
2 cups of chopped carrot
1 potato, chopped into chunks
2 cans of low sodium, fat free chicken broth
2 tablespoons of olive oil
Salt and pepper for taste
1 tbs of fresh chives
1/4 cup slices of parsnip
1 onion, chopped roughly

Steam potato until tender, for about 2-4 minutes. Then, cook onion until tender over oil. Add chopped parsnip, carrots, and broth with about 3 cups of water. Transfer contents into a food processor and add steamed potato. Process it well. Stir in salt and pepper. Transfer back to skillet, heat, and stir for about 2 minutes. Then turn off of heat. Make sure that your soup is the right consistency. If it’s a bit too thick for you, add some more chicken broth until it reaches that perfect texture. Sprinkle parsnip and chives as garnish.

This soup can be enjoyed with a warm baguette as a starter or by itself as a light, guilt-free holiday meal.

do you have a story idea or want to submit an article as a guest blogger? contact me via our website at napafarmhouse1885.com

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
and follow us on twitter https://twitter.com/napafarmhouse

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.

Monday, December 5, 2011

squash week at food fest...want a recipe for pomme d'or squash?

it is squash week at fall fest and i have the perfect dish to share...pomme d'or with wild mushroom risotto. have you ever seen a pomme d'or? they are a hard winter squash which look a lot like mini pumpkins....in fact, when they were included in the last two weeks of my csa box, i thought they were pumpkins. i used them throughout the house as fall decorations. then i did a bit of research and discovered they were actually squash...similar to pumpkins but a bit sweeter. when they are stuffed with a delicious wild mushroom risotto they become an amazing, delicious and beautiful fall dish.

i love winter squash...two years ago during fall fest i shared three favorite 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 . last year i did stuffed acorn squash with wild rice, pecans and cranberries. this year the decision was easy...thank you hudson ranch for introducing me to a new item...i had never heard of pomme d'or squash...have you? if not, a word to the wise. the skin is wickedly hard...like cut your finger off if you try to slice it hard. my advice is to roast the squash in a bit of water before you use. i roasted mine for almost an hour, then cut off the top and scooped out the flesh. like a pumpkin, the seeds can be roasted and eaten. i added a bit of salt and chipolte pepper...really good!. the roasted squash can be mixed with a bit of extra virgin olive oil, salt and pepper and eaten as is...delicious. but i added the cooked pulp to a wild mushroom risotto i adapted from ina garten's recipe. stuffed back into the shells and served hot; this dish makes a wonderful light supper or can be served as a side dish with roast pork, chicken or turkey.

what are your favorite winter squash recipes? please share in the comments section at the end of this post.

pomme d'or with wild mushroom risotto
8 pomme d' or squash (or any small hard winter squash)
1 ounce dried wild mushrooms
½ pound fresh cremini mushrooms, wiped down and roughly chopped
4 cups vegetable stock (i use the imagine brand)
3 tbsp unsalted butter
3 tbsp extra virgin olive oil
½ cup sweet white onion, chopped
2 cloves garlic, peeled and minced
1½ cups arborio rice
½ cup dry white wine
½ teaspoon saffron threads
2 tbsp fresh italian parsley, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2/3 cup freshly grated parmesan cheese
additional parmesan cheese for serving

preheat oven to 375 degrees. place whole pomme d' or squash in roasting pan. add enough water to pan to reach 2 inches from bottom of squash. cover with foil and roast for 45 minutes to 1 hour.  when ready, squash should still be firm, but able to be pierced with a sharp knife. remove from oven and allow to cool.

while squash is roasting, prepare the risotto:  add the dried mushrooms to a bowl and cover with 2 cups boiling water. let steep for 30 minutes. strain the mushrooms, reserving the liquid. pour the liquid into a 2 cup measuring cup. if necessary, add water to ensure you have 2 full cups of liquid. pour the liquid through a paper towel lined strainer reserving the liquid.  roughly chop the mushrooms.

add the mushroom liquid and the vegetable stock to a medium saucepan set over medium heat. do not allow liquid to boil.

add the butter, olive oil and onion to large skillet and sauté until the onions are translucent 3-4 minutes. add the garlic and sauté another 30 seconds...do not allow the garlic to burn.  add the wild mushrooms and cremini and sauté for another 5 minutes. add the rice and stir, cooking 1 minute. add the wine and cook for 2 minutes. add 1 cup of the vegetable stock/mushroom liquid mixture to the rice plus the saffron, salt, and pepper. stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. add another cup of the liquid and cook, stirring constantly, until all liquid is absorbed. continue this process, adding a cup of liquid and stirring until absorbed until you have used up the liquid and the rice is cooked through, but still a bit al dente ( approx 25 minutes). add the salt and pepper. taste and correct seasonings if needed. set aside.

cut the top of each cooked pomme di' or squash, reserving the top. scoop out the flesh and place in small bowl. remove the small amount of stringy fiber which contains seeds. discard the fiber. (keep and roast the seeds if desired). add the remaining squash puree to the risotto skillet and stir to combine rice mixture with squash mixture. heat over medium heat. add parsley and parmesan cheese and stir to combine. fill each hollowed out pomme d'or squash with some of the risotto mixture.   place back in oven for 10 minutes, or until hot. serve with reserved squash tops and additional cheese if desired.

now it is your turn to participate in fall fest. simply leave your winter squash 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:
And Love It Too: Warm Winter Chili
Bay Area Foodie: Delicata Squash Soup
The Sensitive Epicure: Roasted Butternut Squash Soup
Cooking Channel: Kabocha Squash Pasta
CIA Dropout: Stuffed Winter Squash
What's Gaby Cooking: Quinoa Stuffed Acorn Squash
Thursday Night Dinner: Butternut Squash Gnocchi With Sage Brown Butter
Dishin and Dishes: Butternut Squash Bisque With Sage Cream
FN Dish: Simply Roasted Winter Squash

best,
diane

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

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Monday, November 28, 2011

it is beet week...how about roasted beet salad with bacon vinaigrette?

i burst out laughing when i saw it was beet week at food network's fall fest. don't get me wrong; i really do love beets. but...oh man...beets again? it was a very cool spring, summer and early fall here in the napa valley. we had few hot days and the weather really impacted the agriculture. everything was late...or non existent. ( a friend in the wine business told me about the number of "zero crop" vineyards...happily most grape growers have crop insurance). my csa box included beets almost every week. so, beets...for six months...um? can you say overkill?

look how big the beets were by the end of summer...compared to a "normal" sized beet on the right

i roasted beets, served them raw in salads, shredded for a version of coleslaw, peeled and chopped to add to smoothies (really delicious), juiced them, obliterated in a blender and added to pasta sauces, added to chocolate cake batter...you name it...i did it. i think my favorite beet recipe was the roasted beet soup i told you about earlier this summer...i named it the most beautiful soup in the world. the soup not only looks beautiful, it tastes delicious.

roasted beet soup

the csa box deliveries ended for the season in early november. i vowed i would not eat beets again until spring. then i received the email from food network announcing beets as this week's fall fest item. eek..what's a girl to do? add bacon, of course. introducing my roasted beet salad with bacon vinaigrette. easy, delicious, perfect for lunch or dinner and, at this time of year, the beautiful color is perfect for the holidays. enjoy!

roasted beet salad with bacon vinaigrette

roasted beet salad with bacon vinaigrette
(4 servings)
4-6 medium beets,different colors if you can, roasted (technique follows)
4 handfuls baby arugula, washed and dried
1 tbsp fresh italian parsley, chopped

bacon vinaigrette
3 slices of bacon

2 tbsp red onion
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tbsp honey mustard
sea salt
freshly ground pepper

roast beets according to the directions in the post want some pink lentils with roasted beets? when cooked and cooled, peel and cut into bit sized pieces. place in serving bowl and toss with parsley, a pinch of sea salt and a pinch of pepper.

make vinaigrette: fry bacon in skillet until very crisp. remove from pan, reserving drippings. crumble bacon and set aside. add onion to pan and sauté until translucent. add bacon fat and cooked onion to small bowl. whisk in oil, vinegar and mustard. add small pinch of pepper and whisk again.

top beets with 2 tbsp vinaigrette and the crumbled bacon. toss. taste and adjust seasonings if needed. place one handful each arugula on 4 salad plates. mound beets on top of greens. drizzle additional vinaigrette over salad if desired. serve

now it is your turn to participate in fall fest. simply leave your beets 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. they will be posted on wednesday at noon:
Bay Area Foodie: Baked Beet Ravioli
Thursday Night Dinner: Roasted Beets and Walnut Encrusted Goat Cheese
What's Gaby Cooking: Farro Beet and Herb Salad
My Angel's Allergies: Roasted Beet and Potato Vinaigrette Salad
Cooking Channel: Garlicky Beet Salad With Walnuts and Dates
The Sensitive Epicure: Simply Sauteed Beets
FN Dish: Top 3 Beet Salad Recipes
And Love It Too: Raw, Vegan and Sugar-Free Red Velvet Fudge

Big Girls Small Kitchen: Beet Salad With Crispy Leeks and Bacon

so..what is your favorite way to prepare beets? please share in the comments section of this post....thanks

best,
diane

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

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Monday, November 21, 2011

a carrot slaw recipe for thanksgiving?

courtesy microsoft images

so thanksgiving is in 2 days...and food network has selected carrots as the featured item for fall fest. this makes me very happy because it means i can tell you about my spicy carrot slaw. a few years ago i realized that i needed to add something fresh and crunchy to the thanksgiving table. something prepared without butter and cream, without gravy...something healthy. something with a bit of spice. now, don't misunderstand. i love the traditional thanksgiving meal dishes...but how many of us eat that way any other day of the year? i need something with a bit of spice...and a bit of tang...to help balance out all the rich food.

the carrot slaw is super quick to make and very easy. the last thing any of us needs on thursday is another complicated dish. and, because there is no cooking involved, you don't have to worry about finding room in the oven. feel free to substitute ingredients to suit your taste. i had a few tomatoes left in the garden this week so i could add them to the slaw. if tomatoes are out of season when you make this, don't use them. just double the beet quantity. i love this salad on t-day...but is is also delicious the next day piled up on top of your leftover turkey sandwiches. try it on fish tacos. or use instead of coleslaw as a side dish. fast, easy, healthy, tasty...what else do you need?

now...a bit of thanksgiving help. if you are still tinkering with your menu...or have no idea where to start...i published some tips last year in my post need some last minute thanksgiving ideas? check it out for a complete thanksgiving meal...recipes included. i am repeating the menu for my guests this year...except adding my caramel apple pie from last week...and the spicy carrot slaw.

spicy carrot slaw
6 large carrots, shredded
1/2 sweet while onion, peeled and diced
2 medium tomatoes, seeded and diced
1 medium beet, peeled and diced
1 jalapeño pepper, seeded and chopped
2 tbsp chopped italian parsley
2 tbsp seasoned rice vinegar
4 tbsp extra virgin olive oil
sea salt
freshly cracked pepper

place vegetables in medium sized bowl. in a small bowl, whisk together the vinegar and oil. add a pinch each of salt and pepper. drizzle the vinaigrette over the carrot mixture. using salad tongs, or 2 forks, mix together until combined. refrigerate a minimum of 1 hour to allow flavors to meld. serve cold or at room temperature.

now it is your turn to participate in fall fest. simply leave your carrots 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:
Virtually Homemade: Roasted Red Onions and Carrots With Pomegranate Gremolata
Haute Apple Pie: Carrot, Apple and Radicchio Slaw
What's Gaby Cooking: Thyme and Honey Roasted Carrots
Glory Foods: Honey-Carrot Bread
Daily*Dishin: Carrot Cake Hawaiian-Style
FN Dish: Quick Carrot Sides for Thanksgiving
Cooking With Elise: Spiced Carrot Marmalade
Dishin and Dishes: Roasted Honey Balsamic Glazed Carrots
Daydreamer Desserts: Carrot Cheesecake
Mooshu Jenne: Apple and Carrot Hearts Salad
The Sensitive Epicure: Maple Bourbon Glazed and Braised Carrots
Daydreamer Desserts: Carrot Martini

happy thanksgiving everyone!
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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Monday, November 14, 2011

caramel apple pie for thanksgiving?

regular readers know that i am fortunate to celebrate two thanksgivings each year. we have canadian friends living here in napa so four years ago we started the tradition of gathering a large group of friends to observe canadian thanksgiving. this holiday is similar to the usa version...exact same food...just no pilgrim & native american stories and is held on the second monday in october. (although my friends tell me it is usually celebrated the weekend before). the dinner is pot luck and the food and the wine (we are in napa after all) is incredible. please read my post from last year pear recipes, canadian t-day, a cleanse & jury duty...what? for additional details and links to other canadian t-day stories.

canadian t-day 2011 photo by ann trinca

of course i also celebrate our thanksgiving...in fact it is my favorite holiday of the year. i love everything about thanksgiving...the food, the getting together with family and friends, the "no pressure/no gift" thing...just being with people i love and giving thanks for what we have is the point...and i love every minute of the day. prepping, cooking, talking, eating, drinking, football (lots of football), the parade....i even love the time spent planning the menu. this year i am adding a new item to the dessert table...my caramel apple pie. this pie was my contribution to the canadian holiday and received so many rave reviews it must make a return appearance.

this year, in honor of thanksgiving, food network is getting the entire food community together to celebrate a virtual thanksgiving, called the communal table, on wednesday, november 16 at noon EST and they have invited me to participate...how cool is that? here's how it works....bloggers from all over the country, as well as the food network gang, will create a post/article on their respective sites about the dish they are "bringing” to the communal table. each blog/website will contain links to all the other blogs so readers can see what everyone is “bringing to the table.” just think...a one stop place to view loads of delicious sounding recipes, and plan your thanksgiving menu, with a week to spare. now...who wants some caramel apple pie?

photo courtesy ann trinca

caramel apple pie
6 large organic granny smith apples, peeled, cored, sliced
2 tbsp fresh lemon juice

1/4 cup organic blue agave syrup
1/4 cup dulce de leche (milk caramel sauce)
2 tbsp white, whole wheat flour
1/2 tsp organic ground cinnamon
1/4 tsp organic freshly ground nutmeg
pinch sea salt
1/2 cup butter, very cold and cut into small pieces
1/4 cup organic brown sugar
1/2 cup white, whole wheat flour
1/2 cup dulce de leche (milk caramel)

9 in deep dish pie crust, recipe follows

preheat oven to 400 degrees. add apples to large bowl and toss with the lemon juice. pour agave and dulce de leche over apples and stir to combine. sprinkle flour, cinnamon, nutmeg and salt over apple mixture and stir until thoroughly mixed. place apple mixture in prepared pie crust.

in a small bowl, add butter, brown sugar and flour. using your fingers, combine all ingredients forming very small pieces the size of peas. scatter the mixture over the apples. drizzle the dulce de leche over the topping. bake for 60 minutes or until crust is golden brown and topping is bubbling. check pie after 35-40 minutes and cover edges with foil if browning too quickly

food processor pie crust
using a food processor makes making pie crusts as easy as, well pie! just be sure not to over mix or the crust will be tough...
2 cups all purpose unbleached flour
pinch salt
1 1/2 sticks unsalted butter, ice cold and cut into tiny pieces. (put back in refrigerator after cutting)
1/2 cup ice water

add flour, salt and butter to bowl of processor fitted with steel blade. pulse 6-8 times, stopping after every other pulse, until mixture resemble coarse meal. with machine running, pour half the water into bowl. stop and check dough. you are looking for the dough to have formed into big chunks. if necessary, add remaining water until dough reaches desired consistency. do not let machine form dough into a ball...you want to process just until you get the large pieces mentioned earlier and that it holds together when pinched with your thumb and forefinger. stop machine. divide dough in half and , using your hands, lightly form dough into two balls. work quickly. flatten each ball into a disk and wrap in plastic wrap. chill in refrigerator for a minimum of 1 hour. (longer if possible). note, you only need 1 disk for this recipe. either double the apple recipe and make two pies (i do for thanksgiving) or freeze one for later use.

place 1 disk of dough on lightly floured silpat mat. (if you don't have one, i highly recommend you buy one...they are perfect to line pans when baking cookies or roasting vegetables and can be cleaned and reused for years...very eco-friendly. they also are an amazing tools for rolling out pie crusts.)
lightly press down with rolling pin. place pin in center of disk and roll toward the side. continue rolling from center to side working in a circle. continue rolling until crust measures 12 inches in diameter. use the top and bottom of the silpat mat as a guide...it measures 12 inches. place one hand under the silpat sheet and lift..(crust and sheet). flip the sheet over a 9 inch deep dish pie pan so that the crust is evenly placed over pan. lightly press dough into pan...do not pull or stretch. flute/pinch top to form decorative edge. place crust back in refrigerator for 30 minutes or until ready to use.
my absolute favorite pie pans are by emile henry...they come in many colors, but i always use the white ones...the fluted edges naturally form lovely crust edges.