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.

Tuesday, January 5, 2016

Roasted Red Pepper Soup (in a Slow Cooker)

The middle of winter begins a weekly blog series called Comfort Food Feast at Food Network comprised of the dishes you want to eat when it is cold outside and the days are still short. The schedule is as follows:

JANUARY

7: Soup

14: Pasta

21: Potatoes

28: Macaroni and Cheese

FEBRUARY

4: Dips for the Big Game

11: Chocolate for Valentine's Day

18: Cheesy

25: Pizza

MARCH

3: Peanut butter

10: Bacon

17: Cake

For Soup Week, I am sharing an easy and delicious recipe chock-full of roasted red bell peppers. The surprise ingredient is a boiled sweet potato that adds sweetness and thickens the base without added cream. The jolt of vitamin c and vitamin A included in this soup is off the charts. I double or triple the batch and keep in the fridge to eat all week. Easy to heat and perfect for lunch or, paired with a big salad and whole grain or gluten free bread, makes a wonderful supper.

Roasted Red Pepper Soup
serves 4

4 red bell peppers
1/2 small sweet potato, unpeeled and cut into 1/2 inch cubes
extra virgin olive oil
1 white onion, chopped
1/2 teaspoon ground cumin
4 sundried tomatoes packed in oil
4 cups chicken or vegetable stock
sea salt
black pepper
1 lime, sliced
Italian parsley, chopped
4 radishes, chopped
1 tablespoon red onion, chopped

Preheat broiler. Cut bell peppers in half. Seed and devein. Place cut side down on a rimmed baking sheet and place under broiler. Broil until skin is completely blackened. Remove from oven and place peppers in a bowl covered with plastic wrap. Allow to cool. Peel cooled peppers and roughly chop. Set aside.

Place sweet potatoes in a medium bowl and cover with water. Microwave until soft, about 4 minutes. Drain.

Heat a medium skillet over medium-high heat. Add 2 tablespoons olive oil, the onions, cooked sweet potatoes, cumin, sundried tomatoes and a pinch each salt and pepper to skillet and saute, stirring occasionally, for 5 minutes. Add to the bowl of a slow cooker, along with the reserved peppers and the stock.

Cook on high for 4 hours or low for 8 hours. Puree in batches in a blender or (my preferred method) with an immersion blender until it is a smooth as you like (I like a bit of texture). Taste and adjust seasonings if needed. Serve garnished with lime slices, parlsey, radishes and red onion.

Other soup recipes to help get you through winter:

It is Soup week at Food Network's Comfort Food Feast roundup. Do you have a favorite soup 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 Lemon Bowl: Slow Cooker Posole Rojo
Creative Culinary: Split Pea Soup with Carrots and Ham
Homemade Delish: Italian Cioppino Soup
Taste with the Eyes: Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar
Elephants and the Coconut Trees: Tomato Soup
Dishing with Divya: Roasted Cauliflower and Carrot Creamy Vegetable Soup
From My Corner of Saratoga: Pressure Cooker Chicken Tortilla Soup
Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow cooker)
Red or Green: New Mexican Green Chile, Turkey & Posole Soup
The Heritage Cook: Creamy Cheesy Potato Soup (Gluten-Free)
In Jennie's Kitchen: 14 Sensational Soups
Big Girls Small Kitchen: Winter Squash & Chickpea Ribollita
The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup
The Mom 100: Spicy Thai Chicken and Rice Noodle Soup
Healthy Eats: 5 No-Brainers for Improving Chicken Soup
FN Dish: Soup's On! 5 Warming Must-Make Bowls

best,

diane

napa farmhouse 1885

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MoseyLove

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Tuesday, December 8, 2015

Rye & Roasted Butternut Squash Dressing

Each Fall I eagerly pour through the November editions of every food magazine I can find exploring all the different Thanksgiving recipes. Sometimes I give them a try..., most of the time I stick with my family's favorite traditional dishes. Last year I took a leap and made an intriguing dressing from Sunset Magazine made with rye and sourdough bread, roasted butternut squash, mushrooms and mushroom broth. Oh, my! This is my new "traditional" dressing, to be repeated each year. I love it so much I am making again for Christmas dinner.

The recipe is vegan and perfect for the vegetarians at your holiday table. This year, I added vegan smoked apple-sage sausage that vegetarians and meat-eaters both love. You can make the dressing the day before (up to the adding to a greased baking dish stage) and then bake the day of your party, Of course, it is delicious with turkey, but Christmas day dinner with a prime rib roast? Sublime.

Oh and here is a tip. Fry some of the leftovers the next morning and top with a poached egg. This is crazy good. Happy Holidays everyone!

Rye & Roasted Butternut Squash Dressing
From Sunset Magazine
(makes 16 cups)

1 1/2 pounds cubed butternut squash
3 tablespoons olive oil, divided
1 medium onion, chopped
2 large garlic cloves, chopped
8 ounces cremini mushrooms, sliced
2 celery stalks, chopped

1 lb vegetarian (or not) apple-sage sausage (optional)
3/4 teaspoon kosher salt
1 loaf (1 lb.) stale artisan-style rye bread, cubed
1 loaf (1) stale sourdough bread, cubed
3 to 4 cups reduced-sodium mushroom or vegetable broth, warmed
1/2 cup chopped flat-leaf parsley

sea salt

black pepper

Preheat oven to 375°. Toss squash with 1 tbsp. oil. Sprinkle with seas salt and pepper Spread out on a rimmed baking sheet lined with parchment paper and roast until tender when pierced with a fork, about 15 minutes.

Meanwhile, heat remaining 2 tbsp. oil in a large frying pan. Cook onion, garlic, mushrooms, and celery, stirring often, until softened and starting to brown. Sprinkle with salt, then transfer to a large mixing bowl.

Cut sausage into slices 1/2 inch thick and saute in the now empty skillet for 2 minutes per side (add a little bit of olive oil to coat the pan) Add sausage to the bowl with vegetables.

Add bread cubes, roasted squash, broth, and parsley; toss gently to combine. Transfer to a greased 9- by 13-in. baking dish.

Bake at 350° until warm in the center and top is just toasted and crusty, about 1 hour.

It is Holiday Side Dishes week at Food Network's Fall Fest roundup. Do you have a favorite side dish 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.

Feed Me Phoebe: Butternut Squash Gratin with Gruyere and Pistachios
The Lemon Bowl: Spinach and Artichoke Stuffed Mushrooms
Homemade Delish: Fennel and Potato Gratin
The Mom 100: Broccoli Rabe with Preserved Lemon
Napa Farmhouse 1885: Rye & Roasted Butternut Squash Dressing
Red or Green: Green Beans with Chipotle Butter
The Mediterranean Dish: Shrimp Bruschetta
The Wimpy Vegetarian: Fail-Proof Cheesy Mashed Potatoes
Elephants and the Coconut Trees: Lobster, Artichoke and Spinach Bake
Creative Culinary: Baked Mushrooms in a Parmesan Cream Sauce
Healthy Eats: 7 Holiday Sides That Won't Spoil Dessert
FN Dish: 5 Indulgent Side Dishes to Deck Your Holiday Table

best,

diane

napa farmhouse 1885

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California Girl in Taos

MoseyLove

napa farmhouse 1885

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Almond-Sugar Cookies With Pepitas & Apricot

I saw this recipe two years ago in Food and Wine Magazine, and it has become my go-to Christmas cookie. The basic dough is so versatile and can be combined with so many different ingredients you can be as creative as you wish with your holiday cookie assortment.

I have switched out the pepitas and apricot for walnuts & cranberries, pecans and white chocolate chips, pistachios & dark chocolate chips or candied ginger and spices. Food & Wine used the same dough to create delicious Chocolate- Coconut Bars. They also suggested making thumbprint cookies and filling with your favorite jam. So many options. This may be the only recipe you need all holiday season. Enjoy!

Almond-Sugar Cookies With Pepitas & Apricot
(from Food & Wine Magazine December 2013)
makes 40 cookies

1 cup almond flour
1 cup unbleached flour
1/4 teaspoon sea salt
1 stick unsalted butter (softened)
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup salted roasted pepitas (pumpkin seeds)
1/2 cup chopped dried apricots

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

In a small bowl sift together the flours and salt. Set aside

In the bowl of an electric mixer and medium speed, beat the butter until fluffy and pale yellow (about 3 minutes). Add the sugar and beat until incorporated. Beat in the egg and vanilla until combined. Reduce the speed to low and beat in the flour mixture in 2 batches until just combined.

Turn out the dough onto a clean counter or cutting board lined with parchment paper and form into a ball. Using a lightly floured rolling pin, roll into a 10 x 12-inch rectangle. Using the parchment paper, place the dough on a cookie sheet and place in the freezer for 15 minutes. Note. The dough should be firm but do not allow to freeze.

Remove from the freezer and again, using the parchment paper, place on a work surface. Use a sharp knife to trim the edges resulting in clean lines. Cut the dough into twenty 2-by3-inch rectangles, then cut each in half to form 40 triangles. (Alternatively, cut out the dough using your favorite cookie cutter) Place the cookies on the prepared sheets 1 inch apart. Bake for 10-12 minutes or until lightly golden. Transfer to racks to cool.

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It is Holiday Cookies week at Food Network's Fall Fest roundup. Do you have a favorite cookie 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.

Big Girls, Small Kitchen: Chocolate Mint Thumbprint Cookies
The Lemon Bowl: Chocolate Peanut Butter Dipped Shortbread
Creative Culinary: Old Fashioned Date Nut Bars
Feed Me Phoebe: The Best Gluten-Free Chocolate Chip Cookies
Napa Farmhouse 1885: Almond-Sugar Cookies With Pepitas & Apricot
Red or Green: Kahlua-Spice Brownies
TasteBook: Peppermint Chocolate Sandwich Cookies
The Wimpy Vegetarian: Figgy Cardamom Snickerdoodles
The Mom 100: The Best No-Bake Haystack Cookies
Elephants and the Coconut Trees: Almond and Apricot Cookies
Healthy Eats: 5 Ideas for a Healthier Holiday Cookie Swap

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, December 1, 2015

Avocado Crostini with Oaxacan Sesame Sauce

I saw this recipe in Food and Wine last December and thought it looked like the perfect holiday appetizer. I made it for a few parties, and it was a hit every time. Creamy avocado, spicy sesame sauce, and crunchy grilled toast...what could be better?

The sauce is delicious paired with the avocado crostini but, since you will have a lot leftover, there are many other ways to use. I like it stirred into hot noodles topped with raw cabbage and grated carrots. It is nice drizzled over roast chicken or grilled fish. Try as a salad dressing with crunchy lettuce, green onions, sliced almonds and tangerine slices. This recipe is a winner. Enjoy!

Avocado Crostini with Oaxacan Sesame Sauce
(from Food and Wine, 2014)
makes 2 1/2 cups

1 cup sesame seeds
1/3 cup slivered almonds
1/3 cup peanuts
1 cup peanut oil
1 tsp. crushed red pepper flakes
sea salt
black pepper
1 baguette cut into 1/2 thick slices
1 Hass avocados
1 tbsp. fresh lime juice
1 cup cilantro leaves
chile infused extra virgin olive oil

Toast the sesame seeds, almonds and peanuts in a skillet over medium heat, stirring frequently until you begin to smell the nuts, and they are starting to brown. Let cool.

Add the nuts, peanut oil, red pepper flakes and a pinch each salt and pepper to the bowl of a food processor. Pulse to create a chunky sauce.

Heat oven to broil setting. Place the cut bread on a cookie sheet and place under broiler until golden brown. Flip toasts and brown the other side. Cut the avocados in half and remove the pit. Spoon out the flesh and spread on the toasts. Sprinkle with the lime juice, sea salt, and pepper. Place on a serving platter. Drizzle the crostini with the sesame sauce and sprinkle with cilantro. Drizzle the chile olive oil over the top. Serve with additional sauce on the side.

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