Gluten-Free Picnic Recipes - Karina's Faves

[Ljava.lang.String;@139cbfbd

Grilled Veggie Quinoa Salad

[Ljava.lang.String;@4eae8a7c

Gluten-Free Multigrain Lemon Poppy Seed Muffins

[Ljava.lang.String;@5e1bcdc3

Gluten-Free Whole Grain Olive Bread

[Ljava.lang.String;@1a3881fa

Gluten-Free Cherry Almond Crisp

[Ljava.lang.String;@166e4e57

Chi Chi's Seafood Enchilada Recipe

.lang.String;@2ec9e3e6

cocktails in wine country? mutineer magazine's red carpet gala

.lang.String;@7cbbbcfc

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

.lang.String;@6ed75fcf

need to find a local farmers' market?

.lang.String;@318c0848

want a recipe for cucumber & avocado open face sandwiches? and a cucumber, tomato and bean salad?

.lang.String;@5290e3a

Jamaican Jerk Chicken Recipe

To contact us Click HERE
Ingredients:

• 6 skinless, boneless chicken breast halves - cut into chunks
• 4 limes, juiced
• 1 cup water
• 2 teaspoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 2 teaspoons dried thyme
• 1 teaspoon ground ginger
• 1 1/2 teaspoons ground black pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 1/2 cups chopped green onions
• 6 cloves garlic, chopped
• 2 habanero peppers, chopped

Directions:

1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
4. Preheat an outdoor grill for medium heat.
5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Chi Chi's Seafood Enchilada Recipe

To contact us Click HERE

Ingredients

• 6 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon white pepper
• 2 tablespoons lobster base
• 3 1/2 cups 2% low-fat milk
• 1 cup white wine or 1 cup cooking sherry
• 8 ounces monterey jack cheese, shredded
• 1 (4 ounce) can baby shrimp
• 2 (8 ounce) packages imitation crabmeat , flake style
• 10 (6 inch) flour tortillas, old mission restaurant style
• paprika

Directions:

Sauce

1. Melt the butter in a 2 quart saucepan over medium heat. Add the flour.  Cook and stir for 5 minutes. Add 1/2 teaspoon of white pepper. Stir in 2 tablespoons lobster base and cook for an additional minute. Add milk & wine.  Add 2 oz. of the cheese.  Continue to cook until thickened.

Crab Mix

1. Lightly chop the flaked imitation crab.  Combine with shrimp in a medium size bowl.  Add 1.5 cups of cold sauce and mix well. 

Enchiladas

1. Lay out the tortillas on a flat surface and place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.  Place flap of the tortilla over the crab mix and roll.

2. Place flap side down onto a plate or in your baking dish.  Ladle warm sauce over the enchiladas and top with remaining monterey jack cheese.

3. Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.  Watch and do not allow to burn(brown spots).

4. Sprinkle with paprika.

cocktails in wine country? mutineer magazine's red carpet gala

To contact us Click HERE
when you live in the napa valley of california you drink wine...often.  you know people in the business, you attend events celebrating wine, you contrubute to fundraisers  including wine in the silent auction, you have friends who spend countless hours discussing terroir...you get my point; in napa, wine rules.

so it was exciting to be invited to mutineer magazine's 3rd annual 'red carpet party' and king's ginger cocktail competition this past sunday.  finally...a night celebrating cocktails and food pairing...in a "dress to impress" environment....(and all of my book club girls in attendance!) it was held at the napa valley opera house in downtown napa.  what a blast!  a cocktail competition and the opportunity to sample the contest entries along with bubbles, beer, water and appetizers.

the official press release for the event describes it this way:
"Beverage influencers from across the country came together to celebrate drink culture and the exciting cocktail renaissance in Napa Valley, with some of the top local bartenders on hand to showcase their skill. The partnership for the event was with two iconic spirits brands on the event: Luxardo, the legendary Italian distillery now in its sixth generation of production, and Chinaco Tequila, which introduced the United States to ultra-premium Tequila in 1983.  In addition, three inspired Napa Valley voices were officially announced in partnership with No.3 Gin."

"best book club ever"  photo courtesy julie dalrymple

i am not sure i would describe myself as a beverage influencer...maybe student?  i love reading about interesting cocktails and about the very cool bartenders creating different and delicious sounding combinations.  i think that is why i am such a fan of mutineer magazine.  every issue is chock full of stories and interviews from restaurants and bars around the world spotlighting top bartenders.  walking around the red carpet event last weekend, i finally figured out why these articles resonant with me...the successful bartenders all share the same characteristic; an emphasis on fresh, best-quality-possible ingredients .  but it wasn't until i watched eight bartenders from some of napa's best restaurants compete in the king's ginger cocktail competition, that i truly understood the care and craftsmanship that goes into each drink. truly works of art and no machines in sight.  lots of muddling lovely looking fruit, vegetables and herbs; eye droppers dispensing precise measurements, homemade syrups, hand blended tinctures...each drink made one at a time.   the cocktails served to the guests were made the same way...no easy task...handmade drinks for a huge crowd...each delicious. 


congratulations to the contest winner: michael jack pazdon from solbar at the solage resort -calistoga, ca.  his submission, named the king’s waes hail, is pictured in the next 3 images and was my favorite of the night. want the recipe?...it is included at the end of this post.  (and please let me know if you make it at home).  check out the november/december 2011 edition of mutineer magazine for all eight cocktail recipes.

Photo by Phil Jimcosky of Mutineer Magazine

Photo by Phil Jimcosky of Mutineer Magazine

Photo by Phil Jimcosky of Mutineer Magazine

have i mentioned the food?  created specifically to pair with the cocktails served, the menu included both savory and sweet treats...really interesting and very, very good....with the same attention to detail and quality ingredients adopted by the bartenders.  a dish called spherification of margarita with chinaco tequila was delicious and weird at the same time.  picture a thin gel membrane encasing a shot of margarita....not sure why this technique has become so trendy...but hey, a margarita is a margarita. (thanks ronda, for convincing me to try it!).  my favorite bite was the "aerated" milk chocolate treat...light as a cloud but packed with flavor...really excellent. 

so...what's not to love about a night filled with great friends, delicious cocktails, good food and a beautiful setting. thank you ash and alan for the invitation. what fun! looking forward to next year...

Photo by Phil Jimcosky of Mutineer Magazine

FOOD MENU
Savory, Chef Gary Penir:

-Poached Scallop, Agadashi, Instant Sesame Tofu Noodles with King's Ginger Froth
-Local Albacore Tuna Tartare, Tempura Nori, Wasabi Tobiko Aioli with No.3 Gin
-Pork Belly Yakitori, Sangue Morlacco, Avocado
-Spherification of Margarita with Chinaco Tequila

Sweet, Pastry Chef Sara Wurst:
-Aerated milk chocolate with Luxardo Amaretto di Saschiro and Freeze Dried Cherries
-Luxardo Limoncello Mousse with Basil and Juniper Berry Butter Cookies, Micro Basil

Photo by Phil Jimcosky of Mutineer Magazine

The King’s Waes Hail

by Michael Jack Pazdon, SolBar

1 oz. Christian Drouin VSOP Calvados
3/4 oz. The King’s Ginger Liqueur
3/4 oz. lemon juice
1/2 oz. Carpano Antica Formula
1/2 oz. egg white
dash house-made grenadine*
dash Maraschino Orginale Luxardo
5 drops gingersnap spice tincture**
5 drops Genevieve Genever-style Gin

Combine all ingredients, aside from the genever, in a mixing glass, dry shake for 10 seconds, add ice, shake hard and double strain into a chilled coupe. Float dehydrated apple chip, fresh grated nutmeg, rosemary flowers, 5 drops gingerbread spice tincture and 5 drops Genevieve on top of foam.


*Bring 1 part fresh pomegranate juice to just below a simmer then add 1.2 parts granulated sugar, stir until dissolved. Let cool then add rose water to taste. Bottle and refrigerate.


**Grind 2 tsp. cloves, 2 cinnamon sticks, 9 black peppercorns. Grate 2 whole nutmegs. Toast gently in a pan, remove and combine with 1 oz. grated ginger and 1 c. over-proof rum in an airtight container. Steep for 2 weeks, shaking daily. Strain and bottle in a medicine dropper.

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


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.

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

To contact us Click HERE
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™ "

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

need to find a local farmers' market?

To contact us Click HERE
our local farmers' market opens the first week of may.  i cannot wait...visiting the market on a weekly basis is one of my favorite things to do.  carrying an overflowing basket of impossibly fresh, beautiful and delicious fruit and vegetables, creating recipes on-the-spot based on what is available, talking with the farmers who actually grow our food, visiting with friends....a perfect, perfect day.  i wish more people would/could support their local farmers' markets.

to do this, you have to know where the markets are located.  last winter i received the following email:

"Hi Diane,

My name is Evan and I'm a senior at UCSB in California who is dedicated to eating organic, locally-grown food. I stumbled across Napa farmhouse when I was researching data for a farmers' market comparison table that I'm compiling. This database of farmers markets can be narrowed down by location, the type of produce sold, forms of acceptable payment etc. I hope my tool will help shoppers access locally-grown or organic foods they are looking for. Please check it out and let me know what you think.


I would really appreciate your feedback!"

how cool is this?  i so love the fact that this is a school project.  it is always such a joy to hear of young adults committed to eating local, organic/sustainably grown food.  check out evan's search tool and please let us know what you think in the comments section of this post.  i will ensure evan receives your feedback.

support your local farmers!
best,
diane

Find a Farmers' Market Near You!

FindTheData: Farmers Markets

FindTheData

Restaurant Review: Souleio

To contact us Click HERE

One of the big changes this fall in our household was Jordon resigning from his job at The Salvation Army Community Services and taking a job at The Lighthouse.  A change in locations meant that would be eating less on 20th Street and in Riversdale and more downtown.  The first restaurant that I checked out with Jordon was Souleio.

The Souleio experience starts when you walk in the doors.  It isn’t just a restaurant but also a market.  Walking in the menu is written on a floor to ceiling chalkboard that reaches easily 20 feet high. Located in the historic McLean Building, it features massive windows, a bright and cheerful interior, and a decor that made me forget the cold and blustery day that surrounded up outside.

As for the food, on the day we went, I tried the Chicken Panini which featured a tasty Panini and a wonderful side salad.  The coleslaw almost stole the show and had obviously been made from scratch.  Jordon enjoys the Panini but recently tried the Crispy pork belly sandwich w/ sauerkraut.  It was a new taste to him but he thought it was exceptional.

Actually that could be said for almost everything at Souleio.  Souleio works closely with local farmers to put healthy local food on their tables.  Not only does it support local producers, help the environment but it also keeps their menu fresh and exciting a food comes and goes out of season.  One of the best parts about Souleio is as the seasons change, so does the menu.

While the argument against eating local has been the cost, the price for a lunch for Jordon and I is comparable to most other restaurants in the city and was actually less expensive then some national chains who make no effort to eat local, create the same kind of dining experience Souleio does or match the quality of the food.  Souleio not only gave me a great lunch but it also raises my expectations for other restaurants in Saskatoon.

As I mentioned there is a wonderful fresh market and a bakery and deli full of both unexpected and local food but that will be a post for another day.

Web: www.souleio.net| Menu | Facebook | @souleio

Location

265 3rd Ave S.
Saskatoon, SK

tel : (306) 979-8102

Chi Chi's Seafood Enchilada Recipe

To contact us Click HERE

Ingredients

• 6 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon white pepper
• 2 tablespoons lobster base
• 3 1/2 cups 2% low-fat milk
• 1 cup white wine or 1 cup cooking sherry
• 8 ounces monterey jack cheese, shredded
• 1 (4 ounce) can baby shrimp
• 2 (8 ounce) packages imitation crabmeat , flake style
• 10 (6 inch) flour tortillas, old mission restaurant style
• paprika

Directions:

Sauce

1. Melt the butter in a 2 quart saucepan over medium heat. Add the flour.  Cook and stir for 5 minutes. Add 1/2 teaspoon of white pepper. Stir in 2 tablespoons lobster base and cook for an additional minute. Add milk & wine.  Add 2 oz. of the cheese.  Continue to cook until thickened.

Crab Mix

1. Lightly chop the flaked imitation crab.  Combine with shrimp in a medium size bowl.  Add 1.5 cups of cold sauce and mix well. 

Enchiladas

1. Lay out the tortillas on a flat surface and place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.  Place flap of the tortilla over the crab mix and roll.

2. Place flap side down onto a plate or in your baking dish.  Ladle warm sauce over the enchiladas and top with remaining monterey jack cheese.

3. Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.  Watch and do not allow to burn(brown spots).

4. Sprinkle with paprika.

cocktails in wine country? mutineer magazine's red carpet gala

To contact us Click HERE
when you live in the napa valley of california you drink wine...often.  you know people in the business, you attend events celebrating wine, you contrubute to fundraisers  including wine in the silent auction, you have friends who spend countless hours discussing terroir...you get my point; in napa, wine rules.

so it was exciting to be invited to mutineer magazine's 3rd annual 'red carpet party' and king's ginger cocktail competition this past sunday.  finally...a night celebrating cocktails and food pairing...in a "dress to impress" environment....(and all of my book club girls in attendance!) it was held at the napa valley opera house in downtown napa.  what a blast!  a cocktail competition and the opportunity to sample the contest entries along with bubbles, beer, water and appetizers.

the official press release for the event describes it this way:
"Beverage influencers from across the country came together to celebrate drink culture and the exciting cocktail renaissance in Napa Valley, with some of the top local bartenders on hand to showcase their skill. The partnership for the event was with two iconic spirits brands on the event: Luxardo, the legendary Italian distillery now in its sixth generation of production, and Chinaco Tequila, which introduced the United States to ultra-premium Tequila in 1983.  In addition, three inspired Napa Valley voices were officially announced in partnership with No.3 Gin."

"best book club ever"  photo courtesy julie dalrymple

i am not sure i would describe myself as a beverage influencer...maybe student?  i love reading about interesting cocktails and about the very cool bartenders creating different and delicious sounding combinations.  i think that is why i am such a fan of mutineer magazine.  every issue is chock full of stories and interviews from restaurants and bars around the world spotlighting top bartenders.  walking around the red carpet event last weekend, i finally figured out why these articles resonant with me...the successful bartenders all share the same characteristic; an emphasis on fresh, best-quality-possible ingredients .  but it wasn't until i watched eight bartenders from some of napa's best restaurants compete in the king's ginger cocktail competition, that i truly understood the care and craftsmanship that goes into each drink. truly works of art and no machines in sight.  lots of muddling lovely looking fruit, vegetables and herbs; eye droppers dispensing precise measurements, homemade syrups, hand blended tinctures...each drink made one at a time.   the cocktails served to the guests were made the same way...no easy task...handmade drinks for a huge crowd...each delicious. 


congratulations to the contest winner: michael jack pazdon from solbar at the solage resort -calistoga, ca.  his submission, named the king’s waes hail, is pictured in the next 3 images and was my favorite of the night. want the recipe?...it is included at the end of this post.  (and please let me know if you make it at home).  check out the november/december 2011 edition of mutineer magazine for all eight cocktail recipes.

Photo by Phil Jimcosky of Mutineer Magazine

Photo by Phil Jimcosky of Mutineer Magazine

Photo by Phil Jimcosky of Mutineer Magazine

have i mentioned the food?  created specifically to pair with the cocktails served, the menu included both savory and sweet treats...really interesting and very, very good....with the same attention to detail and quality ingredients adopted by the bartenders.  a dish called spherification of margarita with chinaco tequila was delicious and weird at the same time.  picture a thin gel membrane encasing a shot of margarita....not sure why this technique has become so trendy...but hey, a margarita is a margarita. (thanks ronda, for convincing me to try it!).  my favorite bite was the "aerated" milk chocolate treat...light as a cloud but packed with flavor...really excellent. 

so...what's not to love about a night filled with great friends, delicious cocktails, good food and a beautiful setting. thank you ash and alan for the invitation. what fun! looking forward to next year...

Photo by Phil Jimcosky of Mutineer Magazine

FOOD MENU
Savory, Chef Gary Penir:

-Poached Scallop, Agadashi, Instant Sesame Tofu Noodles with King's Ginger Froth
-Local Albacore Tuna Tartare, Tempura Nori, Wasabi Tobiko Aioli with No.3 Gin
-Pork Belly Yakitori, Sangue Morlacco, Avocado
-Spherification of Margarita with Chinaco Tequila

Sweet, Pastry Chef Sara Wurst:
-Aerated milk chocolate with Luxardo Amaretto di Saschiro and Freeze Dried Cherries
-Luxardo Limoncello Mousse with Basil and Juniper Berry Butter Cookies, Micro Basil

Photo by Phil Jimcosky of Mutineer Magazine

The King’s Waes Hail

by Michael Jack Pazdon, SolBar

1 oz. Christian Drouin VSOP Calvados
3/4 oz. The King’s Ginger Liqueur
3/4 oz. lemon juice
1/2 oz. Carpano Antica Formula
1/2 oz. egg white
dash house-made grenadine*
dash Maraschino Orginale Luxardo
5 drops gingersnap spice tincture**
5 drops Genevieve Genever-style Gin

Combine all ingredients, aside from the genever, in a mixing glass, dry shake for 10 seconds, add ice, shake hard and double strain into a chilled coupe. Float dehydrated apple chip, fresh grated nutmeg, rosemary flowers, 5 drops gingerbread spice tincture and 5 drops Genevieve on top of foam.


*Bring 1 part fresh pomegranate juice to just below a simmer then add 1.2 parts granulated sugar, stir until dissolved. Let cool then add rose water to taste. Bottle and refrigerate.


**Grind 2 tsp. cloves, 2 cinnamon sticks, 9 black peppercorns. Grate 2 whole nutmegs. Toast gently in a pan, remove and combine with 1 oz. grated ginger and 1 c. over-proof rum in an airtight container. Steep for 2 weeks, shaking daily. Strain and bottle in a medicine dropper.

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


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.

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

To contact us Click HERE
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™ "

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

need to find a local farmers' market?

To contact us Click HERE
our local farmers' market opens the first week of may.  i cannot wait...visiting the market on a weekly basis is one of my favorite things to do.  carrying an overflowing basket of impossibly fresh, beautiful and delicious fruit and vegetables, creating recipes on-the-spot based on what is available, talking with the farmers who actually grow our food, visiting with friends....a perfect, perfect day.  i wish more people would/could support their local farmers' markets.

to do this, you have to know where the markets are located.  last winter i received the following email:

"Hi Diane,

My name is Evan and I'm a senior at UCSB in California who is dedicated to eating organic, locally-grown food. I stumbled across Napa farmhouse when I was researching data for a farmers' market comparison table that I'm compiling. This database of farmers markets can be narrowed down by location, the type of produce sold, forms of acceptable payment etc. I hope my tool will help shoppers access locally-grown or organic foods they are looking for. Please check it out and let me know what you think.


I would really appreciate your feedback!"

how cool is this?  i so love the fact that this is a school project.  it is always such a joy to hear of young adults committed to eating local, organic/sustainably grown food.  check out evan's search tool and please let us know what you think in the comments section of this post.  i will ensure evan receives your feedback.

support your local farmers!
best,
diane

Find a Farmers' Market Near You!

FindTheData: Farmers Markets

FindTheData

Cheese Fondue Recipe

To contact us Click HERE
Ingredients

• 3/4 cup of apple juice
  
• 1 1/2 cups shredded cheddar cheese
  
• 1 1/2 cups shredded Swiss cheese 
  
• 1 tablespoon cornstarch
  
• 1/8 teaspoon pepper
  
• pinch of nutmeg
  
• 1 clove garlic, peeled
  
• 1 loaf of fresh French bread, cubed
  
• Assorted vegetables or cooked meat for dipping

Directions:

1. Rub inside of large saucepan with the clove of garlic.
   
2. Bring the apple juice to a boil over medium heat...then reduce to low heat.
   
3. Toss the cheeses with the cornstarch, pepper and nutmeg...stir into the juice.
   
4. Cook and stir constantly for 3-4 minutes...or until cheese is melted.
   
5. Transfer to a fondue pot to keep warm.
   
6. Serve with cubed bread, assorted vegetables, and cooked meat for dipping.

Cabbage Borscht Recipe

To contact us Click HERE

Ingredients

• 2 pounds of soup bones, with lots of meat
• 8-10 cups of water
• 2-4 carrots, sliced
• 4 medium potatoes, cubed
• 1 large (or 2 medium) onions, chopped
• 1 medium head cabbage, chopped fine
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 whole red chilli peppers (dried)
• fresh dill, to taste
• 2 cans of tomato soup
• 2 cups diced tomatoes

Directions

1. Cover soup bones with water and simmer until meat is tender (several hours).
2. Remove the bone and shred the beef. Add more water to make 8-10 cups of stock before adding the vegetables.
3. Add vegetables and seasonings, and cook until vegetables are tender.
4. Add tomato soup, diced tomatoes, and shredded beef...and bring to a boil.

Serve with sour cream.

Creamy Dill Dressing and Dip Recipe

To contact us Click HERE
Ingredients:

• 1 cup mayonnaise 
• 1/3 cup sour cream  
• 3 tbsp half and half cream  
• 1 1/2 tsp sugar
• 3/4 tsp lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp worcestershire sauce 
• 2 to 3 tbsp fresh chopped dill

Directions

1. In a small bowl combine all ingredients and whisk until smooth.
2. Cover and refrigerate or you can use immediately but it will taste better if you let it sit for a few hours.
3. Serve over a garden salad or as a dip for veggies or chips.
4. Store in refrigerator.

Red Pepper Cauliflower Soup Recipe

To contact us Click HERE

Ingredients

• 1 tablespoon of oil
• 1 large onion
• 1 red pepper chopped
• 2 cloves of garlic
• 1 medium carrot sliced
• 4 medium potatoes thinly sliced
• 1 head of cauliflower
• 1 teaspoon of thyme
• 1/4 tsp. red pepper flakes (optional)
• cracked pepper
• 1 tsp. curry or to taste (optional)
• 6-8 cups of low sodium chicken broth
• 1 cup of milk
• 1/4 cup Parmesan cheese 
• 1-2 cups of old cheddar cheese
• 2 small turkey pepperoni, smokey or farmer sausage

Directions

1. Saute the onion, peppers, garlic in oil until soft.  Add the farmer sausage or pepperoni at this time
2. Add the remaining vegetables, and broth.
3. Cook about 20 minutes till all the vegetables are tender.
4. Puree with an immersion blender
5. Add the milk .
6. Stir in the cheese. The stronger the cheese the more flavourful the soup.

Chi Chi's Seafood Enchilada Recipe

To contact us Click HERE

Ingredients

• 6 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon white pepper
• 2 tablespoons lobster base
• 3 1/2 cups 2% low-fat milk
• 1 cup white wine or 1 cup cooking sherry
• 8 ounces monterey jack cheese, shredded
• 1 (4 ounce) can baby shrimp
• 2 (8 ounce) packages imitation crabmeat , flake style
• 10 (6 inch) flour tortillas, old mission restaurant style
• paprika

Directions:

Sauce

1. Melt the butter in a 2 quart saucepan over medium heat. Add the flour.  Cook and stir for 5 minutes. Add 1/2 teaspoon of white pepper. Stir in 2 tablespoons lobster base and cook for an additional minute. Add milk & wine.  Add 2 oz. of the cheese.  Continue to cook until thickened.

Crab Mix

1. Lightly chop the flaked imitation crab.  Combine with shrimp in a medium size bowl.  Add 1.5 cups of cold sauce and mix well. 

Enchiladas

1. Lay out the tortillas on a flat surface and place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.  Place flap of the tortilla over the crab mix and roll.

2. Place flap side down onto a plate or in your baking dish.  Ladle warm sauce over the enchiladas and top with remaining monterey jack cheese.

3. Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.  Watch and do not allow to burn(brown spots).

4. Sprinkle with paprika.

Texas Breakfast Casserole Recipe

To contact us Click HERE

Ingredients

• 1 can of Crescent Rolls
• 1 pound of sausage - cooked and drained
• Fresh Mushrooms – sliced
• 3/4 of a pound of Monterey Jack Cheese – grated
• 6 eggs – beaten
• 1 can of Cream Of Onion Soup

Directions

1. Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese.
2. Mix eggs with soup and pour over casserole.  Sprinkle remaining cheese on top. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Mini Biscuit Breakfast Sandwich Recipe

To contact us Click HERE

Ingredients

• 4 Pillsbury Grands! mini frozen buttermilk biscuits
• 1 egg
• 1 tablespoon milk
• 1 teaspoon butter
• 2 slices bacon, crisply cooked, cut into halves
• 1 slice (1 oz) Cheddar cheese, cut into quarters

Directions

1. Heat oven to 350°F. Bake biscuits as directed on bag. Cool slightly, about 5 minutes.
2. Beat egg and milk in small bowl with fork until well mixed. In 7 or 8-inch nonstick skillet, heat butter over medium heat until melted. Add egg mixture; cook, stirring occasionally, until eggs are desired doneness and still moist.
3. Split biscuits horizontally. Layer cooked eggs, bacon and cheese on bottom halves of biscuits; top with biscuit tops.

Serves 2

Restaurant Review: The Rook and Raven

To contact us Click HERE

Today for lunch I joined some of Jordon’s co-workers at The Lighthouse and wandered down to the Rook and Raven for lunch.  I ordered the potato and leek soup while Jordon ordered the loaded burger.  While the atmosphere was fantastic, Jordon’s Diet Pepsi was flat and there was a large chunk of bone in his burger as he bit into it.  I had to add a serious amount of salt and pepper to the soup as it was beyond bland.  I wasn’t impressed.

After Jordon pulled the piece of bone out of his mouth, he did finish the rest of the burger which he described as “meh” and that could kind of sum up the entire meal.  Lots of hype but it was pretty bland.  That being said, the service was pretty good and the atmosphere was relaxing.  I am sure that it is a nice place to come for drinks but as a lunch spot, “meh”.

The Rook and Raven
(306) 665-2220
154 2nd Ave South
Saskatoon

The Ultimate Mac and Cheese Recipe

To contact us Click HERE

I know in Canada it’s just called Kraft Dinner but this is so much more than that.  It comes from Martha Stewart (it’s a good thing) and you need to read the whole article on how it came to be (the recipe has it’s origin’s with Thomas Jefferson).  I just want to post the recipe here as I think I will be making it again and again.

Ingredients

• 6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
• 8 tablespoons (1 stick) unsalted butter, plus more for dish
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 1/2 cups (about 18 ounces) grated sharp white cheddar
• 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
• 1 pound elbow macaroni

Directions

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

via

Chi Chi's Seafood Enchilada Recipe

To contact us Click HERE

Ingredients

• 6 tablespoons butter
• 1/2 cup flour
• 1/2 teaspoon white pepper
• 2 tablespoons lobster base
• 3 1/2 cups 2% low-fat milk
• 1 cup white wine or 1 cup cooking sherry
• 8 ounces monterey jack cheese, shredded
• 1 (4 ounce) can baby shrimp
• 2 (8 ounce) packages imitation crabmeat , flake style
• 10 (6 inch) flour tortillas, old mission restaurant style
• paprika

Directions:

Sauce

1. Melt the butter in a 2 quart saucepan over medium heat. Add the flour.  Cook and stir for 5 minutes. Add 1/2 teaspoon of white pepper. Stir in 2 tablespoons lobster base and cook for an additional minute. Add milk & wine.  Add 2 oz. of the cheese.  Continue to cook until thickened.

Crab Mix

1. Lightly chop the flaked imitation crab.  Combine with shrimp in a medium size bowl.  Add 1.5 cups of cold sauce and mix well. 

Enchiladas

1. Lay out the tortillas on a flat surface and place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.  Place flap of the tortilla over the crab mix and roll.

2. Place flap side down onto a plate or in your baking dish.  Ladle warm sauce over the enchiladas and top with remaining monterey jack cheese.

3. Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.  Watch and do not allow to burn(brown spots).

4. Sprinkle with paprika.

Vegan, Gluten Free Goldfish style Cracker Recipe

To contact us Click HERE
The Moment you've all been waiting for..........
The Vegan, Gluten Free Goldfish Style Cracker Recipe!!!
  These little vegan goldfish style crackers have the perfect rich cheesy flavor that everyone absolutely adores in goldfish crackers.  If you LOVED goldfish crackers as a kid, or if your children absolutely love eating crackers as a snack you will definitely want to try this recipe! The recipe is very simple with few ingredients and very quick and easy to make.   My kids ate ALL the crackers in one sitting!! 
You will be absolutely amazed at the perfect flavor in these fun little crackers.  As you notice we did not make little goldfish as I did not have  away to easily cut  out goldfish, so I used my little teddy bear cookie cutter and made cheesy teddy bear crackers.  When I got sick of working with the crumbly dough trying to make perfect little bears I decided to cut them into Cheese Nib style crackers.  This turned out to be MUCH easier!
**I will give you full warning that this dough is NOT easy to work with!!  
The dough is crumbly and a pain in the neck to work with, however, the resulting crackers are WELL WORTH the effort.  Once the crackers have been baked they hold together very well. 
I know you are going to ask this question.......
Can I use Whole Wheat Flour Instead? YES, you absolutely can use whole wheat flour.  If you do use whole wheat flour for the goldfish style crackers just make sure that you do not over-mix the dough or your crackers will be rubbery.
If you use whole wheat flour I would suggest whole wheat pastry flour and you may need to adjust the amount of flour in the recipe.  Add flour until it forms a ball of dough but do not over-mix!
I made a very small batch to start with because I did not know how they would turn out so this recipe only makes about 20 crackers.  Trust me, you will want to double the recipe....maybe even triple the recipe!
Goldfish-style Cheesy Crackers
 Makes about 20 crackers depending on the size  of cracker you make
1/2 c. nutritional yeast1/4 c. light olive oil or melted earth balance1/2 c. brown rice flour1/4 c. coconut flour3/4 tsp. salt1/2 tsp. baking powder1/2 Tb. apple cider vinegar1/4 c. cold water
Mix all ingredients together in a mixer, when the dough is ready it will form little crumbly balls, that is normal.  Press the crumbly dough into a disk and wrap in saran wrap.  Chill at least 30 minutes.  Roll out on a floured surface and use a cookie cutter or serrated wheel to cut the dough into the desired shape.  Place on non-stick baking sheet or spray a baking sheet with some non-stick spray and bake 350 for 12-15 minutes.
The crackers will firm up as they cool.  Enjoy!