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.

Wednesday, February 25, 2015

Inside/Outside Grilled Cheese with Bacon, Avocado & Sundried Tomatoes

I recently learned this amazing trick for making grilled cheese sandwiches and could not wait to share with you. A friend posted a link to Food Wishes, Chef John's technique for adding cheese to the outside of the bread, as well as the inside. This results in a sandwich with ooey gooey melted cheese on the inside and a crispy, crunchy cheese crust on the outside. OMG! I am obsessed. I googled this process and found many versions and numerous comments from people claiming they "have made grilled sandwiches this way for years!", but I am going to credit Chef John.

Notice the crunchy cheese crust? Delicious.

Imagine grilled cheese with crisp bacon (bacon!), creamy buttery avocado, sweet sundried tomatoes and caramelized onions. Now grill some more cheese on the outside. How good does that sound? Hint...it is even better than that. Make this as soon as you can pull together the ingredients.

*Note, the measurements for the ingredients in the following recipe are just a guideline. Use as little or as much as you want for each sandwich.

Inside/Outside Grilled Cheese with Bacon, Avocado & Sundried Tomatoes
(1 sandwich)

1 tablespoon butter
1 tablespoon extra virgin olive oil (I used chile-infused olive oil)
1/4 cup sliced white onion
2 slices whole wheat bread
1 tablespoon Dijon mustard
3/4 cup grated extra-sharp cheddar cheese, divided
1/2 avocado flesh, sliced
4 sun-dried tomatoes marinated in olive oil, sliced
3 slices crisp bacon
sea salt
pepper

Melt butter and olive oil in medium sized skillet set over medium-high heat. Add the onion and saute until soft and beginning to caramelize. Remove onions with a slotted spoon. Drain on a paper towel-lined plate.

Spread mustard on one side of one slice of bread. Place bread mustard side up in the skillet. Top mustard with 1/2 cup cheese, avocado, tomatoes, sauteed onion and the bacon. Season with a small pinch each salt and pepper. Place the other slice of bread in skillet alongside the cheese topped bread and cook for 30 seconds. Place the slice, cooked side up, on top of cheese topped slice. Sprinkle 1/2 of remaining cheese on top of the top slice of sandwich. Flip sandwich so grated cheese is on the bottom. Cook until outside cheese is crunchy and inside cheese is melted. (about 4 minutes). Sprinkle remaining cheese on top of the sandwich and flip. Cook until second side cheese is crispy and crunchy. (2-3 minutes).

Remove from heat, cut in two and serve immediately.

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Other grilled cheese sandwich recipes you may enjoy:

Winter means comfort food at Food Network and this week we are celebrating Grilled Cheese Sandwiches. Do you have a favorite grilled cheese recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

The Heritage Cook: Gluten-Free Croque Monsieur Sandwiches
In Jennie's Kitchen: Homemade Pizza Pockets
Food for 7 Stages of Life: Best Caramelized Mushroom and Pineapple Grilled Cheese Sandwich
Dishing With Divya: Egg and Mushroom Cheese Sandwich
The Cultural Dish: Croque Monsieur and Madame
Weelicious: Grilled Cheese Pickle Panini
Swing Eats: Mind-Blowing Grilled Cheese: Sriracha Ketchup, Kettle Potato Chips, Pickles, Sharp Cheddar (gluten-free)
Red or Green: Cheddar, Peppadew & Basil Panini
Napa Farmhouse 1885: Inside/Outside Grilled Cheese with Bacon, Avocado & Sundried Tomatoes
Taste with the Eyes: Grilled Halloumi Cheese Salad, Savory Meyer Lemon Whipped Cream
Creative Culinary: Inside Out Grilled Cheese with Tomato
The Mom 100: Fork in the Road: Great Grilled Cheese Sandwich
Daily*Dishin: Grilled Cheese Italian Style: Pepperoni and Parmesan Crust
FN Dish: 6 Gooey Grilled Cheeses You Can't Live Without

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
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I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Wednesday, February 18, 2015

Ravioli with Asparagus, Green Pea Sauce & Sauteed Scallops

The weather has been lovely the past few days. Bright blue, cloudless skies, temperatures in the low 60's. Loads of sun. Hard to believe it is the middle of February. But this is Taos, New Mexico, and that means winter is still here. We will have much more snow and cold weather before the season is over which is why these warm days need to be celebrated.

sauteed scallops

sauteed scallops and green pea sauce

Since I am longing for spring, I created this recipe to remind me of spring produce. Frozen peas take the place of fresh, asparagus, ravioli, sea scallops and tangy pecorino cheese deliver a dish that is light, fresh and delicious. Easy enough to make on a weeknight, elegant enough to serve company, this pasta is a winner. Enjoy!

Ravioli with Asparagus, Green Pea Sauce & Sauteed Scallops
(serves 4)

Green Pea Sauce
10 oz package organic frozen peas
1 small leek, chopped (white & light green parts)
3/4 cup water
2 tablespoons extra virgin olive oil
1/2 teaspoon dried red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons pine nuts, toasted

1 lb asparagus, trimmed
extra virgin olive oil
1 tablespoon balsamic vinegar
sea salt
black pepper

1 16 oz package fresh or frozen ravioli. (I like the rising moon brand and used a basil, asiago & pine nut pesto filling for today's recipe. You can use whatever flavor you like)

3/4 lb wild sea scallops
1/4 cup flour
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 tablespoons unsalted butter

shredded pecorino cheese

Preheat oven to 425 degrees.

For the sauce:
Add peas, leek, water, olive oil, red pepper flakes, salt and pepper to a medium saucepan. Bring to a boil, reduce heat and simmer for 4 minutes. Remove from heat. Add pine nuts to the bowl of a food processor and process until smooth. Add cooked pea mixture to the pine nuts and process until smooth. Taste and adjust seasonings if desired. Add back to the saucepan and keep warm over very low heat..

For the dish:
Line a rimmed baking sheet with parchment paper. Lay asparagus single file on top of parchment. Drizzle 2 tablespoons olive oil over asparagus and, using your hands, roll asparagus in oil until totally coated. Drizzle balsamic vinegar over top. Generously season asparagus with sea salt and pepper. Roast in preheated oven for 15 minutes. Keep warm.

Cook ravioli according to package directions.

Place sea scallops between several sheets of paper towels and pat dry. In a pie plate add flour, salt, pepper, and paprika. Stir to combine. Dredge scallops in flour mixture ensuring they are completely coated. Melt butter in a large skillet. Add scallops ensuring they do not touch. Cook for 1 1/2 minutes. Flip and cook an additional 1 1/2 minutes. Remove from pan.

Assembly:
Coat bottoms of 4 dinner plates with pea sauce. Equally divide ravioli between each plate. Drizzle with olive oil. Top with asparagus and scallops. Sprinkle pecorino cheese over ravioli and serve.

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Winter means comfort food at Food Network and this week we are celebrating Pasta. Do you have a favorite pasta recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

Feed Me Phoebe: Sesame Soba Noodle Salad with Cabbage Slaw
The Mom 100: Creamy Goat Cheese and Spinach Linguine
The Cultural Dish: Homemade Pasta and Top 3 Light and Easy Pasta Recipes
Taste with the Eyes: A Unique Pasta Made of Black Beans - Gluten-Free, Lower-Carb
Napa Farmhouse 1885: Ravioli with Asparagus, Green Pea Sauce & Sauteed Scallops
Red or Green: Pasta Cacio e Pepe (pasta with pecorino & black pepper)
In Jennie's Kitchen: Spaghetti Limone
Dishin & Dishes: The Best Homemade Ravioli Ever
FN Dish: 5 Back-Pocket Pastas That Always Have Your Back

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Wednesday, February 11, 2015

Chocolate-Coconut-Cashew Bark with Sea Salt

Chocolate and Valentine's Day just go together, right? Now what if I shared a chocolate recipe that is not only delicious, but good-for-you too? And easy to boot. Win, win for everyone.

There are only 5 ingredients in the bark so it is very important that each one is of the highest quality. Today, I used coconut and cashews for the candy, but you can substitute any combination of nuts, dried fruit, herbs and/or flavorings you like. Just keep the proportions the same. The sea salt adds a delicious contrast to the sweet chocolate but leave it off if you wish. Speaking of "sweet", I used dark, bittersweet chocolate and there is no added sugar so you can feel good about giving this delicious dessert. And, since this recipe makes over a pound of bark, you can keep some for yourself. Enjoy. Happy Valentine's Day everyone!

Chocolate-Coconut-Cashew Bark with Sea Salt
(makes 1 3/4 lb bark)

16 oz best quality (60-70% cacao) bittersweet chocolate (I use Scharffenberger) well chopped
1/2 teaspoon coconut flavor extract
1/2 cup unsweetened coconut, shredded
1 1/4 cups roasted cashews, coarsely chopped
coarse sea salt for sprinkling

Line a rimmed cookie sheet with parchment paper. Set aside

Bring a medium sized saucepan 1/4 full of water to medium simmer. Set a medium bowl over ensuring the bottom does not touch the water. Place the chopped chocolate in the bowl and stir occasionally until melted. Remove from heat and stir in the coconut flavor, coconut, and all but 2 tablespoons of the cashews.Quickly pour onto the prepared cookie sheet and spread to create a thin layer. Sprinkle remaining cashews and about 1 tablespoon sea salt over the bark. Place in fridge and chill until firm (3-4 hours).

Break bark into pieces and serve. Store in an airtight container between layers of parchment paper in refrigerator. Bark will stay fresh for 7 days.
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Winter means comfort food at Food Network and this week we are celebrating Chocolate for Valentine's Day. Do you have a favorite chocolate recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

The Lemon Bowl: Dark Chocolate Cupcakes with Peanut Butter Creamy Cheese Frosting
Feed Me Phoebe: Dark Chocolate Beauty Bark with Chia Seeds, Pepitas and Goji Berries
The Heritage Cook: Gluten-Free Black & White Brownies with Orange Glaze
Virtually Homemade: Chocolate Covered Strawberries with Coconut
Creative Culinary: Raspberry Boccone Dolce (Pavlova with Chocolate and Raspberries)
Daisy at Home: Mocha Mousse Marshmallow Cake
The Mom 100: Molten Chocolate Peanut Butter Cakes
Dishin & Dishes: Espresso Truffles
Elephants and the Coconut Trees: Chocolate-Covered Strawberries
The Cultural Dish: Moroccan Pots de Creme
Red or Green: Dark Chocolate Truffles- 4 Flavors
Napa Farmhouse 1885: Chocolate-Coconut-Cashew Bark with Sea Salt
The Wimpy Vegetarian: Chocolate and Pretzel Bark with Sea Salt
In Jennie's Kitchen: Fudgy, Chewy Brownies {dairy free}
Haute Apple Pie: Mississippi Mud Pie
Taste with the Eyes: Chocolate Mint Parfaits with Chocolate Hearts
Food for 7 Stages of Life: Everyday Chocolate Granola
FN Dish: Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove
please follow me on Facebook

I have started sharing my newest blog "California Girl in Taos." Please visit and let me know what you think.

Monday, February 2, 2015

Sweet Potato Pancakes with Chipotle Drizzle

Sweet potato pancakes are perfect little treats of crispy, crunchy, creamy deliciousness. Small plate at lunch? yes. Side dish at dinner? yes. Topped with an egg for breakfast or brunch? yes, yes, yes. And the fact that they are quick and easy to make? Yes, please.

I made this recipe last night for dinner served alongside roast chicken and a large salad. Everyone was very happy. I had some batter left over so this morning I fried additional pancakes and topped them with eggs-over-easy for a quick brunch. The chipotle drizzle adds a bit of heat, but you could use sour cream, applesauce or your favorite onion dip. (I leave them plain at breakfast) So good. Trust me...make these sweet potato pancakes. You will be very happy.

Sweet Potato Pancakes with Chipotle Drizzle
1 lb unpeeled sweet potatoes, grated (I use my food processor for this)
1 white onion, grated
1 egg
3 tablespoons milk
1/3 cup white whole wheat flour
1/2 teaspoon cayenne pepper
sea salt
black pepper
extra virgin olive oil
1/4 cup mayonnaise
1 tablespoon (or more) adobo sauce (from a can of chipotle peppers)

Place the grated potatoes on a large, clean tea towel. Roll closed and squeeze as much moisture from the potatoes as you can. Unroll and scrape potatoes into a large bowl. Add the onion.

In a small bowl whisk together the milk and egg. Pour into the bowl with potatoes and onions. Stir in the flour, cayenne and a large pinch each salt and pepper.

Heat a large skillet over med-high heat until hot. Pour a thin layer of olive oil in the bottom of the pan. (2-3 tablespoons) Using a measuring cup, scoop 1/4 cup batter for each pancake into skillet. Flatten with a skillet and cook until the bottom is golden brown. Flip and continue cooking on the other side until crispy and golden brown. Place on paper-towel-lined plate to drain. Repeat with remaining batter. Cooked pancakes made be placed on cookie sheet and kept warm in 300-degree oven. (remove paper towels)

Combine mayo and adobo sauce to taste. Plate pancakes and drizzle chipotle sauce over top. Serve immediately.

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