Peach & Blackberry Cake with Brown Butter Glaze

I'm back....and I brought cake!

It has been over a year since my last post. I really missed you guys. The past year has been crazy. I spent nine months as the Acting Executive Director of our local animal shelter and worked 70 hour work weeks during that time. It was supposed to be a two-three month assignment but went three times as long. Then, just as the new director was hired, I fell in love with a very shy, scared, formally abused dog that I just had to adopt. (Of course, I fell in love with every dog and cat in the shelter, but this one ripped my heart out.)

The boys watching me get ready. Jax is one the right.

So I have spent most of the summer working to develop a bond with our newest dog (Jax.) It has been a long and sometimes painful process. He is terrified of men, and I am working with the shelter's trainer to establish trust between Jax and my husband. Very slow going, so please keep this sweet boy in your thoughts. The best thing for all of us is to live our lives as normally as possible so he gets used to being part of a family...I am blogging today while both dogs sleep at my side...and my husband watches football. Pure happiness.

Yesterday was Saturday, and there was a hint of Fall's crispness in the air. Our local farmers' market carried beautiful peaches and the sweetest blackberries I have ever tasted. Nothing to do but bake a cake, right? I am always happy when cooking or baking so having the time to hang out in the kitchen for the day was a gift. Cake, homemade pasta, homemade pesto sauce, salad from ingredients grown in our garden...perfect day.

I have baked all of my life but, after moving to Taos, New Mexico with our 7000 ft elevation, I was lost. I didn't know how to make my tried and true recipes work with our higher altitude and needed help from numerous online sources and cookbooks. This cake is an adaptation from one of my favorite bloggers, Mountain Mama Cooks. Her recipes are tailored for cooking in the mountains. I tend to pick something from her blog as a starting point and either make it exactly as is...or try some slight tweaking. I used her Apple-Spice Bundt Cake with Brown Butter Frosting and substituted peaches and blackberries for some of the apple. Delicious. *** BTW, this one is not a high-altitude recipe so it should work for anyone at sea level. AND, I did not need to make any adjustments so higher elevation friends...you are in luck too. Enjoy!

Peach & Blackberry Cake with Brown Butter Glaze
(adapted from the Mountain Mama Cooks blog)

Ingredients:

2 cups white, unbleached flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups diced fresh peaches

1 pint blackberries

1 Granny Smith apple1 tablespoon sugar
1 teaspoon ground cinnamon
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup extra virgin olive oil
4 eggs
1/4 cup plus 1 tablespoon apple cider vinegar
1 tablespoon vanilla extract

Preheat the oven to 350 F degrees. Grease a 12-cup bundt pan. Set aside

In a medium size bowl, sift together unbleached flour, whole wheat flour, baking powder, salt, cinnamon, nutmeg and cloves; set aside. 

In a small bowl toss peaches, blackberries, apple, 1 tablespoon sugar, 1 teaspoon ground cinnamon and 1 tablespoon apple cider vinegar; set aside.

In a large bowl of stand mixer fitted with paddle, beat together both sugars and oil. Add one egg at a time incorporating each one thoroughly. Mix in vanilla extract and apple cider. Slowly stir in flour mixture into wet batter stirring just to combine. Fold in fruit and any juices that have accumulated. 

Pour batter into the prepared bundt pan. Bake in preheated oven on the middle rack for 55-60 minutes or until cake is done. (Mine took exactly 55 minutes.) Test using a cakes tester or thin chopstick. Cake is done when tester comes out clean.  Remove from oven and let cool in pan on a baking rack for 10 minutes before turning out of pan. While cake cools, prepare glaze.

For the Glaze:

8 tablespoons (1 stick) butter
2 cups sifted powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons milk

In a small saucepan, melt butter over medium-high heat until light brown in color, 8-10 minutes. (It took me 7 minutes. Maybe my heat was higher?) Remove pan from heat and pour butter into a bowl. Add powdered sugar, vanilla, and 3 tablespoons milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Then use immediately and pour over warm cake. Frosting will harden as cake cools.

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Additional peach recipes you may enjoy:

• fresh peach cookies
• fresh peach and coconut cake
• healthy peach crisp smoothie
• kale and rainbow chard salad with peaches, blackberries & pine nuts

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove

napa farmhouse 1885

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Mac & Cheese with Roasted Cauliflower and Leeks

So 2014 has started very rough in my family. My mom is sick in the hospital with pneumonia, my beloved dog Mose was diagnosed with inoperable cancer and I have had that deep-in-your-chest cough for 2 weeks. Not good. Between bouts of coughing, crying jags and sleepless nights I find myself doing what I always do during times of stress...Cooking. And, right now, comfort food is all I want to think about. Mac & Cheese, here I come.

My favorite memories revolve around conversations at the dinner table.  Growing up we had a family dinner every night. My mom cooked massive homemade dinners, we sat at the dining room table and talked about our day. There is still nothing better to me than family or friends eating, talking and laughing together. And, during the tough times, this feeling of normalcy is just what I need.

This recipe is adapted from the January 2013 edition of Bon Appetit Magazine. They share a recipe for "No-Boil Mac and Cheese". Brilliant really in that the uncooked pasta is covered with the cheese sauce and then baked in the oven. Really easy and delicious. I copied the technique exactly so all credit goes to them, but I lightened it up a bit and added roasted cauliflower and sauteed leeks for flavor and whole wheat pasta and panko for the health benefits. Wonderful as a main dish with a green salad or the perfect side dish to roasted salmon or chicken.  Try this recipe...comfort food at its best. Enjoy!

Mac & Cheese with Roasted Cauliflower and Leeks
adapted from Bon Appetit, January 2013
(serves 4)
1 head cauliflower, separated into florets then cut into quarters
extra virgin olive oil
1 leek, cleaned and chopped, white and light green parts
1/8 cup whole wheat flour
1 1/2 cups coconut milk (from dairy case not canned)
1 1/2 cups vegetable broth
1/2 lb whole wheat pasta, I like chiocciole shape but shells or elbow macaroni works well too
1 1/2 cups shredded extra sharp cheddar cheese, divided
1/2 tsp dried red pepper flakes
1 garlic clove, minced
1/2 cup whole wheat panko
sea salt
freshly ground black pepper

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place cauliflower on prepared sheet, drizzle with 1 tbsp olive oil and a large pinch each salt and pepper. Using your hands, turn cauliflower in oil until covered. Roast in preheated oven for 35-40 minutes or until beginning to brown and caramelize. Remove from oven and set aside. Do not turn off oven.

Add 2 tbsp olive oil to large saucepan over medium high heat. Add leeks and saute for 4 minutes until beginning to soften. Add flour and whisk for 1 minute. Whisk in the coconut milk and broth. Bring to a boil, reduce heat to simmer. Cook, stirring frequently, for 10 minutes. Stir in red pepper flakes, 2 tsp salt and 1 tsp pepper. Remove from heat.

Add pasta to rimmed, deep dish pie plate. Add roasted cauliflower and 1 cup cheese and stir to combine. Pour sauce over pasta mixture ensuring pasta is totally submerged. Do not stir. Cover tightly with foil and bake until pasta is almost tender, about 20 minutes.

Meanwhile, in saucepan used to make sauce, add 2 tbsp olive oil. Add garlic and panko and stir to combine. Season with salt and pepper. 

Remove dish from oven. Remove foil and sprinkle with remaining 1/2 cup cheese and then panko mixture. Add back to oven and bake for 10-15 minutes longer. Pasta should be "al dente", cheese bubbling and panko topping golden brown. Let sit for 5 minutes, then serve.

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It is "Mac & Cheese" week at Food Network's Comfort Food Feast. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite mac & cheese recipe of your own? Please share in the comments section of this post.  

Feed Me Phoebe: Jalapeno-Scallion Mac n Cheese
Jeanette's Healthy Living: Triple Cheese Chicken Pasta Bake
Dishing With Divya: Baked Mediterranean Macaroni and Cheese
Weelicious: Green Mac and Cheese
The Heritage Cook: Gluten-Free Mac and Cheese
Taste With The Eyes: Macaroni and Roasted Garlic Cauliflower Gravy
Red or Green: Mac & Cheese with Tuna and Green Chiles
Napa Farmhouse 1885: Mac & Cheese with Roasted Cauliflower and Leeks
Virtually Homemade: Ham and Cheese Mac and Cheese Bites
Domesticate Me: Skinny Mac with Cauliflower Cheese Sauce and Chicken Sausage
The Sensitive Epicure: Cauliflower 'n Cheese (Gluten-Free)
Devour: Mix-Ins for Macaroni and Cheese
From My Corner of Saratoga: Queso Mac and Cheese
FN Dish: 10 Ways to Make Mac and Cheese

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
please follow me on facebook

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

vegan thanksgiving?

o.k...i lied...did not mean to...but in my last post, i wrote about my canadian thanksgiving experience in october and about my actual thanksgiving dinner on t-day...and promised to write the following day about my vegan thanksgiving party...next day? 7 days later?...here i am.. so, to those of you that checked in daily..and emailed me...i apologize. this has been an absolutely crazy time. (memo to self...if you are going to launch your own small business, don't do it in july...xmas will be here before you know it...and you will be slammed with projects)

anyway, i am officially ending my thanksgiving memories series with a recap of one of my favorite experiences this year...vegan thanksgiving. ..but first...a bit of background...regular readers know that i added a line of handcrafted, organic dog treats to my product offering this past september. what you may not know is that in california, pet food manufacturing has the same requirements as human food. so i make my treats in a rental commercial kitchen here in napa. a massive benefit (in addition to the treats) is that i have met some really cool people who are also in the early stages of new food businesses. i have found everyone to be kind, helpful and generous with advice, tips and feedback. we work together to help all the businesses succeed. how cool is that? two of my favorite people have quickly become good friends...terry bradford and mary wilmer. terry is a brilliant musician (singer... won star search in 1990, sang on the lion king soundtrack, was celine dion's duet partner on tour and sang "beauty and the beast" with her, etc.) if you have not heard him...he is simply amazing..big powerful beautiful voice...check him out... and mary is his very smart business manager. they are close friends and both are longtime vegans so, in addition to the music business, they started a vegan food business called bountiful vegans. their food is delicious. so delicious in fact that even non-vegans love it... i will write an entire post about them soon because their story is really compelling.

one day in november, we were all working in the kitchen and i asked them what they were doing for thanksgiving. they are pretty new to napa, do not know a lot of people here yet and had to complete some work on the actual day of thanksgiving. i could not stand the thought of them forgoing the holiday this year...so we hatched up a plan to create a new tradition,"vegan thanksgiving", to be held the next day.... the three of us love to cook (obviously) so i invited some friends/neighbors who are committed NON-vegans over for a tasting dinner. terry and mary brought over some of their products...and a ton of organic ingredients...and we spent the afternoon/evening making up recipes. we served each dish one at a time to our "guests" and asked for feedback. remember...this meal was 100% vegan...to our surprise and delight everyone loved each dish. you could tell that they were not just being polite because a.) these are the type of friends who tell you what they think...no holding back and b.) the dishes were gobbled up with requests to take the leftovers home! we even had a 14 yr old boy who loved it...he kept referring to the meal as "random food"... as we explained how items like "vegan bacon" were made.looking back, this night was one of my favorites of the year...cooking amazing food with friends (testing, eating, laughing)...feeding friends food that they loved, laughing and answering their questions about how everything was made...and then just hanging out talking and laughing. (you notice how often i have written the word "laughing"..i think that is really what made the evening so magical...it was so much fun!)

so, one more thing that i am grateful for this year...the number of new people i have met...really great, terrific people...and to the ones that are fast becoming good and true friends...thank you!

by now you are probably asking..."what did you make for vegan thanksgiving?" i will be posting a number of the recipes during the next few months...and i am proud to say that i will be adding food from the bountiful vegan to my website...they make two items that i am addicted to..their carrotuna, and their tofeggy. the carrotuna looks a bit like a carrot salad..but it tastes like the lightest, freshest tuna salad you have ever eaten. the tofeggy is their eggless, egg salad...trust me, you do not have to be vegan, or even vegetarian to love their food. (i will post when their items are on my webstore site)my favorite recipe from vegan thanksgiving is the simplest and easiest...carrotuna crostini...

carotuna crostini

1 sourdough or french baguette

extra virgin olive oil

1 cup olive tapenade

1 container carrotuna

slice baguette into 1/2 inch rounds..toast in oven at 400 degrees for 8-10 minutes. watch carefully to ensure they do not burn. (or grill. i use a panini press). remove crostini from heat source and drizzle with extra virgin olive oil. spread each toast with a thin layer of tapenade. top each piece with 1 tbsp carotuna. serve immediately.

how easy was that? you can make your own tapenade...or purchase a good quality version if pressed for time.... this is my christmas day appetizer this year...and no one in my family is vegan or vegetarian...

i want to take a moment to once again thank all of my thanksgiving memories guest bloggers...you guys rock..and i thoroughly enjoyed the series..now it is time to turn the blog themes to december holidays. i recently found out that my entire family is coming to napa for christmas...first time ever. i originally thought i would be hosting a group of 8...has ballooned to 25 and counting...and i could not be more excited..however, i will be spending the next 15 days planning, prepping and cooking...and will share the experience (along with a ton of recipes) in this blog. so please join in...comment...and share your tips for getting ready for the holidays because...THEY ARE HERE!

best,

diane

napa farmhouse 1885™

"live a green life of style"™

follow me on twitter

have you been tagged?

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

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

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

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

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

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

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

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

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

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


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

best,
diane

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

follow me on twitter

does your dog celebrate thanksgiving?

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

the patio at celadon

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

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

wild mushroom pappardelle "bolognese"

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

3/4 cup boiling hot water

1/4 c extra virgin olive oil

1 carrot

1/2 white onion

2 shallots

1 cloves garlic

2 portobello mushrooms

1 tsp kosher salt

1/2 tsp freshly cracked black pepper

1/4 tsp red pepper flakes

3 tbsp tomato paste

1/2 c dry red wine

1 lb dried pappardelle

1 cup grated parmigiano-reggiano

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

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

celadon

500 main street,

suite g

napa, ca 94559

best,
diane

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

follow me on twitter