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.

Showing posts with label pasta. Show all posts

Saturday, August 4, 2018

Clams and Garlic Sauce (w/pasta)

Friday nights are usually pasta night in our family. (It is the Italian in us) Hearty and rich in the cold months, light and fresh in the hot summer and early fall. This recipe for clams and garlic sauce is perfect each month of the year.

Fresh clams, garlic (lots!), extra virgin olive oil, a bit of lemon, dash of spicy red pepper flakes, and freshness from parsley & seasonings, merge together to produce a dish that is wonderful on its own...try piling in large bowls and eating with good Italian or sourdough bread dipped in the delicious broth, or served tossed with pasta. My husband could eat this once a week.

In season, I make this with garlic scapes from the farmer's market. The rest of the year, fat garlic cloves are the way to go. Italian parsley is easy to grow, so I am able to "shop" my garden 8 months of the year. I think the key to this dish is, as always, the best, freshest ingredients possible. This is especially important with the clams. Buy them alive, store properly, and use within (max! ) three days of purchase. I tend to use them on the day I buy.

Buon appetito!

Clams & Garlic Sauce (w/pasta)
(Serves 4)

4 dozen littleneck clams
1/2 cup coarse cornmeal
1 teaspoon salt
2 Tbsp extra virgin olive oil
4 garlic scapes (or 4 fat cloves garlic), minced
2 shallots, chopped
1/2 cup white wine
1 Tbsp freshly squeezed lemon juice
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
1/4 teaspoon saffron
1/2 teaspoon coarsely ground black pepper
1/2 cup bottled clam juice
1/2 cup Italian parsley, chopped & divided

1 lb long noodle pasta. I prefer bucatini.

Place the clams in a large bowl and sprinkle the cornmeal and salt over the top. Cover with water. Soak for 45 minutes, drain and rinse. (This process removes any grit and sand in the clams.)

Heat the olive oil in a large skillet. Add the scapes (or garlic), and shallots and saute until soft. Add the drained clams, wine, lemon juice, red pepper flakes, paprika, saffron and black pepper. Bring to a boil, cover, and cook until clams open, stirring occasionally. Remove clams as they open and place in a bowl. Discard any unopened clams.

Meanwhile, prepare pasta according to package directions. Drain and keep warm in a colander.

When all clams have been removed from pan, add clam juice and all but 1 tablespoon of parsley. Keep heat on high and cook garlic sauce for 2-3 minutes or until reduced by half. Taste and add additional salt if needed. Add pasta and clams and stir to combine. Ensure all of the pasta and clams are coated with sauce.

Divide between 4 plates. Garnish with remaining parsley and serve immediately.

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Some other garlic and garlic scape recipes to enjoy:

best,

diane

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MoseyLove

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Tuesday, October 17, 2017

Spicy Noodles with Chopped Peanuts

I have been making this dish since it was first published in Bon Appetit Magazine...back in July 2007! On the little over 10-year anniversary, I decided to finally "blog it." I have served this dish hot, cold, and at room temperature, It has served as a side dish, main dish with added grilled chicken, shrimp and/or tofu, or part of a salad bar luncheon. I have added different vegetables depending on what is in season, and what looks good at the farmer's market (blanched sugar snap peas and shredded cabbage and carrots are particularly good.) Trust me, this is a flexible dish and, as long as you don't overcook the noodles, hard to mess up.

Regular readers know that I almost always take a published recipe and then tweak it quite a bit to make it my own. Today's dish is an exception as it is pretty perfect as is. Other than switching up the vegetables sometimes as discussed in the previous paragraph, my only change is that now spicy Asian sesame oil is widely available. So I use 3-4 tablespoons of that instead of the plain oil and hot chili oil. But both options work. I also prefer a thicker noodle so use bucatini pasta instead of the egg noodles or angel hair pasta. And if I cannot find Thai basil (I live in a small town) I use the easier-to-source Italian basil in the winter...otherwise I grow my own.

Spicy Noodles with Chopped Peanuts
(from Bon Appetit, July 2007)

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
If using the Chinese noodles, place them in a colander over the sink. Separate noodles with fingers and shake to remove excess starch. Cook in a large pot of boiling salted water until just tender, stirring occasionally. (If using pasta noodles, cook according to package directions but remove as soon as al dente. Do not overcook.) Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.
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PS, I couldn't leave this post without mentioning the devastating fires this past week in Napa and Sonoma Counties. As of today, 41 people have died, and 5500 have lost their homes. I know many of the now homeless, along with numerous friends and loved ones who have evacuated, some cannot come home yet because the air quality is so bad. Wine Country will survive and, as horrible as it is right now, the truth is that the majority of the wineries, shops, and restaurants are perfectly fine. We need to give them a month to get back on their feet and then support them by visiting! If you cannot go to Napa or Sonoma, please buy and drink their wines! They are depending on our business as part of the recovery. Thank you! #napastrong #sonomastrong
best,
diane

napa farmhouse 1885

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California Girl in Taos

MoseyLove

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Tuesday, May 17, 2016

Pasta Salad With Arugula, Bell Pepper & Spring Onion

Pasta Salads...love or hate? I fall into both categories depending on how they are prepared. Limp overcooked pasta with soggy vegetables and drenched in dressing? Hate. Perfectly cooked al dente noodles lightly tossed in a delicious fresh vinaigrette with crisp, in-season vegetables? Love.

I feel like I am invited to a potluck lunch or dinner every week and often look to this recipe as my offering. The pasta salad fits the "Love" category and is always a crowd pleaser. Sweet yellow or orange bell pepper, spicy fresh baby arugula and mild spring onion look beautiful and tastes great. It's a keeper. Enjoy!

Pasta Salad With Arugula, Bell Pepper & Spring Onion
(serves 6)

1 lb tubular pasta (any shape you like)
1/4 lb baby arugula
3 spring onions, chopped (white and green parts)
1 yellow bell pepper, chopped
1 clove garlic, minced
1/2 cup toasted pine nuts, divided
1-2 tablespoons chile infused olive oil

Bring a large pot of salted water to a high boil. Add pasta and cook according to package directions ensuring you do not overcook noodles. Using a strainer, remove pasta and add to a colander. Rinse pasta in cold water, drain and add to a large bowl. Set aside.

Stir arugula into the bowl with pasta. Add spring onions, bell pepper and garlic.
Toss with 3/4 of the vinaigrette. Chill for 1 hour.

Remove from the fridge, stir in 1/4 cup of the pine nuts and remaining vinaigrette. Taste and add sea salt and pepper to taste. Serve with the chile oil drizzled over the top and the remaining 1/4 cup pine nuts sprinkled over the salad.

Vinaigrette
2/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tsp Dijon mustard
1 shallot, minced
sea salt
freshly ground black pepper

Place 2/3 cup olive oil, vinegar, mustard, shallot, and a large pinch each salt and pepper in a lidded mason jar. Shake until combined.

It is "Pasta Salad" week at Food Network's Sensational Sides roundup. Do you have a favorite pasta salad recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

The Mom 100: Pasta Salad with Chicken, Picholine Olives and Ramp Vinaigrette
Homemade Delish: Spring Orzo Salad
Devour: Pasta Salads That Go Beyond Mayonnaise
Napa Farmhouse 1885: Pasta Salad with Arugula, Bell Pepper & Spring Onion
Elephants and the Coconut Trees: Chicken Pasta Salad with Peanut Butter Dressing
Taste with the Eyes: Refreshing Rice Noodle Salad, Lime Ginger Dressing
FN Dish: Picnic-Ready Pasta Salads with Hundreds of Sky-High Reviews

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove

napa farmhouse 1885

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

Tuesday, March 29, 2016

Pasta With Spring Peas & Pancetta

Spring peas. Just the name reminds me that spring weather is almost here. (almost, because in Northern New Mexico the current weather is chilly, windy and without bud break on the fruit trees.) And fresh peas are so easy to prepare. They can be cooked in just a few minutes, and are delicious paired with spring onions, or spring garlic, or fresh mint, or greens, fava beans, asparagus...just about any other spring vegetable is magical in dishes featuring peas. But, really, does it get any better than peas and bacon?

I fried Italian pancetta until crispy and then sauteed spring onion, garlic and red pepper flakes. Added freshly shelled spring peas and tossed everything together with hot pasta. Smothered the dish with mounds of grated Parmigiano-Reggiano and dinner was served.

Peas are an amazingly healthy vegetable. The website World's Healthiest Foods discusses this in detail, but I think my favorite benefit of peas is the eco-friendly aspect:

Green peas stand out as an environmentally friendly food. Agricultural research has shown that pea crops can provide the soil with important benefits. First, peas belong to a category of crops called "nitrogen fixing" crops. With the help of bacteria in the soil, peas and other pulse crops are able to take nitrogen gas from the air and convert it into more complex and usable forms. This process increases nitrogen available in the soil without the need for added fertilizer. Peas also have a relatively shallow root system which can help prevent erosion of the soil, and once the peas have been picked, the plant remainders tend to break down relatively easily for soil replenishment. Finally, rotation of peas with other crops has been shown to lower the risk of pest problems. These environmentally friendly aspects of pea production add to their desirability as a regular part of our diet.

Just remember this the next time you are considering purchasing fresh peas...even better, maybe grow some in your garden.

Pasta With Spring Peas & Pancetta
(serves 6)

1 lb wide flat pasta (like Pappardelle)
4 oz pancetta, diced
½ yellow onion, diced
1 garlic clove, minced
¼ tsp red pepper flakes (more if you like it spicy..1 do!)
2 tbsp extra virgin olive oil, plus more for drizzling
1 lb fresh spring peas
grey sea salt
freshly ground black pepper

Bring a large pot of water to boil…when rapidly boiling, salt water well and add pasta. Cook following package directions (10-12 minutes) until just al dente (firm to the bite). Do not overcook. Using a ladle, remove one ladleful of the pasta water and set aside. Drain the pasta.

Meanwhile, in a large skillet, sauté the pancetta until crispy. Remove from the skillet and drain on a paper towel-lined plate. Add the 2 tbsp olive oil and onion to the skillet and saute until translucent. Add the garlic and red pepper flakes and cook until garlic just begins to brown. Stir in the peas and cook for 2 minutes. Add the cooked pasta and reserved pasta water to the skillet, stir well and add salt and pepper to taste. Serve immediately, drizzling pasta with extra virgin olive oil if desired. Top with freshly grated Parmigiano-Reggiano cheese.

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It is Spring Peas week at Food Network's Sensational Sides roundup. Do you have a favorite peas recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network.

Taste with the Eyes: Succulent Fresh Fish and Spring Produce
Devour: Crowd-Peasing Recipes Using 3 Varieties of Spring Peas
Creative Culinary: Spaghetti with Pea and Pine Nut Pesto
Napa Farmhouse 1885: Pasta with Spring Peas & Pancetta
Red or Green: Sugar Snap Peas & Peppers
Elephants and the Coconut Trees: Peas and Cottage Cheese Curry
The Mom 100: Sauteed Vegetable Frittata
FN Dish: 5 Ways Peas Are Better with the Italian Treatment

best,

diane

napa farmhouse 1885

red or green?

California Girl in Taos

MoseyLove

napa farmhouse 1885

Promote Your Page Too

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

Tuesday, March 8, 2016

Oven Baked Bacon (and a Bacon Recipe Roundup)

When I am serving bacon to a large crowd, I always bake it in the oven. So easy, and virtually no mess! My friends always ask me for the recipe (no recipe, just a technique), so I thought I would share the method and post a few of my favorite recipes. Ahh..bacon!

Oven Roasted Bacon

Preheat oven to 400 degrees. Line rimmed baking sheet with foil. Lay bacon strips directly on top of foil...or you can add a rack to the sheet and place the bacon on top of the rack...frankly, I have prepared the bacon both ways and do not see much of a difference).

Bake bacon in preheated oven for 10 minutes. Remove from oven, flip slices and return to oven for another 5-10 minutes....caution...watch bacon carefully during the last few minutes...it goes from cooked to burnt really fast!

Remove from oven and place bacon slices on a paper towel-lined plate. Pat extra fat off bacon and allow to cool....tear into bite sized pieces. Reserve bacon drippings from baking sheet.