Napa Valley Bath Co.

Posts Tagged ‘Recipes’


Posted on December 8, 2009 - by Leslie Billera

Holiday Gift Giving: 2 DIY Perfume Recipes

Holiday Gift Giving: 2 DIY Perfume Recipes

I saw a White Diamonds perfume commercial on TV the other day – featuring a 1992 air-brushed Liz Taylor – and I thought I’d been sucked into a time travel vortex.

In addition to the post-collegiate flashback (in which ‘I’m Too Sexy for My Shirt’ topped the charts), the dated perfume commercial reflects the sea change I’ve undergone when it comes to the simple term ‘fragrance.’

A typical perfume contains a mixture of between 50 and 100 fragrance chemicals including, but not limited to:

  • Coal tar distillates
  • Petroleum distillates
  • Benzene derivatives
  • Aldehydes
  • Phenols
  • Phthalates (banned in cosmetics in the European Union since 2003 – see more in the ‘jargon alert,’ below )

Today, science makes it possible to dissect any natural scent and recreate it using synthetic fragrances.  Smelling machines, or ‘electronic noses’ use chemical sensors to produce a fingerprint of any scent. 1

Doesn’t your special someone deserve something a bit more personal this holiday?

Try your hand at either one of these all-natural elixirs, and let us know how they turn out!

DIY Perfume

by Heidi Hill via www.MNN.com

Basic supplies for making perfume:

  • 1 1/2 cups chopped flowers (we recommend lavender of course!)
  • Cheesecloth
  • Medium-size bowl with lid
  • 2 cups distilled water
  • Small saucepan
  • Washed and sterilized vanilla extract bottle, or another small colored bottle with a lid or an airtight stopper

Instructions for making perfume:

1. Wash the flower petals. Gently clean off any dirt and sediment with water.

2. Soak the flowers. Put cheesecloth inside a bowl with edges overlapping the bowl. Put the flowers into the cheesecloth-lined bowl and pour the water over them, covering the flowers. Cover the bowl with the lid and let the flowers soak overnight.

3. Heat the flower-scented water. The next day, remove the lid from the bowl and gently bring the four corners of the cheesecloth together, lifting the flower pouch out of the water. Squeeze the pouch over a small saucepan, extracting the flower-scented water. Simmer over low heat until you have about a teaspoon of liquid.

4. Bottle the perfume. Pour the cooled water into the bottle and cap it. The perfume will last for up to a month if stored in a cool, dark place.

Green Eau de Toilette

by Julie Gabriel, The Green Beauty Guide

Basic Eau de Toilette Supplies

  • 1 ounce vodka
  • 4-10 drops essential oil of your choice
  • 2 tablespoons distilled water

Instructions for making Eau de Toilette:

1. Pour the vodka into a small glass measuring cup (that has a spout) and add the essential oil, stirring slowly until the oil is fully mixed in. Pour mixture into a small, dark, lidded bottle and leave in a dark place (such as a closet) for two days so that the oil can fully blend with the vodka.

2. Slowly add the distilled water, shaking well. Again, let the mixture sit for two days (or more I you want a more potent mix). Now the perfume is ready. If you like, you can transfer it into a pretty spray bottle.

Homemade scents educate the gift recipient on why we can’t always trust what’s in our bath and beauty products. Plus, they earn serious brownie points for being hand-crafted. And most importantly, homemade scents are the healthiest way to smell great – naturally!

Top either DIY scent with a coupon for a relaxing Lavender Oil Massage, and you’ll win the award for best holiday gift, hands-down.

1 The Green Beauty Guide, Julie Gabriel

_________________________________

Jargon Alert: Phthalates

Phthalates (pronounced ˈtha-ˌlāt) are found in perfume, soap, shampoo, nail polish, hair spray, mascara and more.  Listed in ingredient labels as dibutylphthalate, DPB, DEHP, DHP. Phthalates are not listed when used in fragrance. May cause developmental and reproductive problems. It is used to make materials more pliable, prevent cracking, and retain scents by ‘fixing’ perfumes to reduce evaporation


Posted on April 24, 2009 - by napavalleybath

Ricotta Fritta (Fried Ricotta)

Elizabetta’s was a nice respite from the rain…..we bid our usual ciaos and I announced my hope for the evening…..I wanted to make Ricotta Fritta (Fried Ricotta). I had found a recipe as I always do but SO look forward to Elizabetta’s spin. Today, she had a perplexed look and said ah yes….we make this in Tuscany…..but I don’t make too much…and then she went and grabbed a worn beautiful cookbook and began to explain how this chef is one of the best in Tuscany and he shops at her store every day…..and yes, he has the recipe…..

As I looked over her shoulder, she translated for me….and after we went through it all….she thought twice…I need to get a piece of paper….she looked everywhere on her desk and finally discovered a small tablet underneath some books…she tore a piece off and then went through the same routine with a pen.  Now armed with pen and paper, we went back through it again.  It was very different then the recipe I had found…

First you make the sauce…with flour, water, a bit of oil and two eggs.  I noticed the recipe didn’t have any measurements…but how do I know how much flour?  She looked at me in the eyes…perhaps with a bit of astonishment…she truly had a novice on her hands….ok….she said….you are making a sauce….you want it to look and feel like a sauce…that would cover the ricotta….that you could dip the ricotta in….so just do it that way….if it is too thick add more water….too thin add more flour….I must have looked a bit afraid as she then said…..ok about this much of flour….and held her thumb and finger apart so wide….and this much water…and opened them wider….and a splash of oil and the 2 eggas….I love the way she says eggs….eg gas.  Ok…I can do this!

She then went on to tell me how to make the ricotta…take the ricotta…I give to you exact amount you need…and add two eggs…and 100 oz. of parmesan cheese….ut oh….how much is 100 oz. I asked…not much she said…and then proceeded to pick up a piece of parmesan and show me about how much.  Mix it all together and finish it with salt.

Take a spoonful of the Ricotta mixture and dip it in the sauce…then place it in a pan with olive oil…don’t let them touch….and fry for a few minutes…should be brown on the outside and creamy ricotta in the middle.  Serve them hot….

As I walked out of Elizabetta’s that day, I couldn’t help but have a new feel for cooking….she was teaching me the “feel”….I never knew it had a “feel”.   Cooking is a lot of common sense…it can be a bit natural if you can cast the fear of failure aside….and I have failed….ask the girls about the ricotta and spinach canneloni I tried….we ended up having cornflakes for dinner…ha….but I have succeeded too…like the ricotta fritta…it was a HUGE success…the kids loved it….they loved that I was cooking and serving them right off the stove (of course I wasn’t sitting down)….and they talked about the look, texture and goodness…what it reminded them of….a food memory in our own kitchen!  They begged me to stop as I believe the recipe was for a cocktail party for 20 but I fried down to the last drop….we pulled them out of the frig the next day for lunch…along with the sundried tomatoes and extra virgin olive oil….and they were just as fabulous.

MY INGREDIENTS LIST AND DIRECTIONS ….. AND A LITTLE BIT OF RICOTTA FRITTA!


Posted on April 9, 2009 - by napavalleybath

Minestrone Zuppa

I always thought that minestrone would be too much to attempt….way too many ingredients. But…after many requests….I decided to attempt it…..when I began to tell my grocer what I needed he immediately knew I was making zuppa….so he began to pick out my ingredients even before I could say and then added some that I didn’t know that I needed….so here is goes.

Ingredients

  • 7 oz. fagioli beans
  • 2 small red onions
  • 2 carrots, chopped
  • 2 stalks for celery, chopped
  • 1 cup red wine
  • 1/2 head of fennel, chopped
  • 3 cloves of garlic, peeled and chopped
  • small bunch of fresh basil
  • 2 400g cans of plum tomatoes
  • 2 small zucchini, sliced
  • 7 oz. spinach…washed and sliced
  • 1 pint of broth…we use vegetable
  • Parmesan cheese
  • Freshly ground pepper
  • 2 oz. pasta
  • Organic Grey Sea Salt
  • St. Helena Olive Oil Co. Tuscan Extra Virgin Olive Oil

Instructions

Heat up a good amount of the extra virgin olive oil in a saucepan and add the chopped onions, carrots, celery, fennel, garlic and the finely sliced basil STALKS.  Cook on low heat with the lid a jar for about 20 minutes until soft.  Add the tomatores, zucchini and red wine and simmer gently for 15 minutes or so.  Add the spinach, stock and beans.  Add the pasta and continue to simmer until pasta is cooked.  Season with salt and pepper and serve with a drizzle of olive oil over the top.  Let everyone add their own portion of parmesan cheese.

Observations

I was amazed at how easy this was and how delicious it turned out!  I really didn’t measure much…just used common sense and all turned out well.


Posted on March 19, 2009 - by napavalleybath

FARRO/EMMER

Emmer, an ancient hulled wheat, was one of the first cereals ever domesticated in the Fertile Crescent. Emmer grain, holds the characteristics of two wild wheats (including wild Einkorn) and is known to have been the primary wheat grown in Asia, Africa and Europe through the first 5000 years of recorded agriculture. It served as the standard daily ration of the Roman legions. But over the centuries, emmer was gradually abandoned in favor of hulless varieties of durum wheat. By the beginning of the 20th century, higher-yielding wheat strains had replaced emmer almost everywhere, except in parts of Europe and Ethiopia.

Emmer is known as farro or grano farro in Europe and is staging a comeback as a gourmet specialty as both a whole grain and flour. Semolina flour made from emmer is still used today for special soups and other dishes in Tuscany and Umbria, and farro is thought by some aficionados to make the best pastas and artesian breads. Emmer is a delicate long grain with an exceptional full bodied taste.

Emmer appeals to cooks hunting for new tastes and textures and nutrition. It provides a vital alternative to people who suffer from allergies to more common hybridized grains, and it supplies a different range of nutrients than other wheats, corn or rice. It ranges from 13-16% protein and digests quickly. It can be used independently as a whole grain in a pilaf, hot cereal, or the feature in a salad. It is custom milled or cracked to meet your baking and pasta needs.


Posted on March 19, 2009 - by napavalleybath

A Spin from Jamie Olivers – Insalata di Farro con Verdure al Forno

I wasn’t planning on offering you this but I opened to a page in Jamie Oliver’s cookbook….”Jamie’s Italy”…and it came to his Farro recipe.  Okay…I held off for 2 1/2 months but just had to purchase his Italian cookbook….at first I wouldn’t allow myself to buy a cookbook from a chap from London…while I had all the resources of Italian cooking at my fingertips….but I was weak yesterday….and I love J Oliver….and the colors and pictures in the book were so captivating….and then the recipe….I caved in.  But….lucky you….it was because of this recipe that I’m going to introduce a product that until today was only available to our Club Members…..Organic Farro!

Ingredients

Instructions

Preheat the oven to 400F.  Soak the farro in cold water for 20 minutes, then drain.  Slice the zucchini across into chunky half-moons and put them into a large roasting tray.  Add the remaining vegetables and the garlic cloves and toss together with a good dose of Extra Virgin Olive Oil.  Season well with sea salt and freshly ground pepper.  Try to spread the vegetables into one layer, as they’ll roast better this way.  Roast in a preheated oven for 30 – 40 minutes, removing the trays and carefully shaking them now and then until the vegetables are cooked through and crisp around the edges.  Sprinkle a little vinegar over the vegetables as soon as they come out of the oven and set aside to cool.  When cool, tip on to a large chopping board, add the fresh herbs and chop finely.

Place the farro in a large saucepan, cover with fresh cold water and bring to the boil.  Simmer for 20 minutes, or until tender, and drain well.  Dress with Extra Virgin Olive Oil and the lemon juice, season with sea salt and pepper, and toss with the roasted herby vegetables.  Scatter over the reserved fennel tops and serve.

Observations

Can’t wait to try this soon…sounds amazing!!


Posted on March 12, 2009 - by napavalleybath

Risotto agli asparagi (Risotto with asparagus)

I used some saffron that I bought from a local organic farm…I’m going to try to get enough for our next club shipment…was surprised to find it locally!

Ingredients

Instructions

  • Soak the asparagus in cold water to remove sand.  Trim off woody ends.  Cut in three pieces.
  • Put the ends into a pot and cover with about 8 cups of water.  Add the marjoram, one french shallot and sea salt and freshly ground pepper.  Bring to boil and simmer for about 30 minutes.  Drain out any solids and retain stock for risotto.
  • Chop one french shallot and middle parts of the asparagus.  Drizzle saute pan (big enough for risotto to cook in) with olive oil and add shallot and asparagus.  Saute for about 5 minutes.
  • Add the rice and cook for a few more minutes…coating each grain of rice.
  • Add the wine and simmer until it has evaporated…and then add one ladle of stock at a time…as it is absorbed.  Total cooking time should be about 20 minutes or so.
  • Halfway through the cooking time you should add the spears of the asparagus (that you have cut in halves)..and the dissolved saffron.  Season with sea salt and pepper to taste.
  • Right before it is ready, add the robiola and pecorino cheeses and a drizzle of the extra virgin olive oil.
  • Serve with parmesan cheese.

    • Observations

    I love Kaelin’s vegetable risotto but this is also a nice dish to showcase fresh asparagus….I have found the ladeling is much easier with a glass of vino in the other hand!


    Posted on March 12, 2009 - by napavalleybath

    Crostini con asparagi (Crostini with asparagus)

    Ah..the sighs of spring…a little sunshine…crisp, fresh air…..and the first signs of violets….and…asparagus!

    Ingredients

    Instructions

  • Rinse the asparagus well and trim away woody ends.
  • Tie them in a bundle and boil in lightly salted water…for about 10 minutes. You want them tender but not too soft. Drain and cut off about 1/3 of the end…and chop that up.
  • Whip the eggs lightly with about 3 tablespoons of milk…add sea salt, about 2 tablespoons of Parmesan Cheese and the asparagus that you chopped up.
  • Grill the bread on both sides.
  • Put oil in a saute pan and add egg mixture. Cook the eggs as if you were scrambling them….
  • Spoon over toasted bread, top with remaining asparagus spears and drizzle with a bit of extra virgin olive oil and sea salt.

    • Observations

    We have become hooked on crostini….which is just a slice of bread (or polenta) with a topping. The enoteca around the corner offers the most amazing crostinis that I have ever tasted! They are a great appetizer or first course…and so simple….but remember…it’s all about the ingredients!


    Posted on March 4, 2009 - by napavalleybath

    Reginette al Pesto

    If you love pesto, you will love this…and if you don’t….you will love this!

    Ingredients

    Instructions

  • Bring water to a bowl with the potatoes..boil for about 5 minutes and then add the green beans…boil a few minutes more and add a pinch of sea salt and then the pasta.  Boil until pasta is al dente.
  • Put basil leaves (about 6 per person), 3 tablespoons of parmesan cheese, pine nuts, garlic and 1/2 cup extra virgin olive oil in a blender and mix well.
  • Put your pesto sauce in a saucepan that can hold the pasta as well.
  • Drain the pasta and the vegetables…keeping a bit of the pasta water.
  • Add 3 tablespoons of the pasta water to the pesto sauce.
  • Add pasta and vegetables to the pesto sauce and mix well.

    • Observations

    Emily did not like pesto sauce….until she ate this!  Elizabetta had me change it up one night…substituting the beans with zucchini….and then again another night by leaving the potatoes out..just using the green beans…every version was delicious.  Make more then you can eat because it is amazing for lunch the next day.

    If you are rushed you can always buy a high quality pesto sauce but really it is SO easy to make your own….store bought pestos may downgrade their quality of extra virgin olive oil…sacrificing a bit of flavor….so read the ingredients!


    Posted on February 23, 2009 - by napavalleybath

    Lasagne

    I went into my grocer’s today with the idea of making pasta with ragu sauce. When I asked Elizabetta what pasta I should use…her eyes widened….you could make lasagne…yes you should make lasagne..she said…you are making ragu….just make bechamel sauce and you have lasagne…my mouth opened but no words came out…I was tired….I didn’t want to make lasagne….I just wanted to make ragu…I’m just a beginner….I don’t even know what bechamel sauce is…..but I couldn’t bare to disappoint her….yes…great….I will make lasagne!…I got out my familiar notebook and took down her every word…that I understood!

    Ingredients

    Instructions

  • In a casserole dish, begin to layer your ingredients
  • TO BEGIN..cover the bottom of the dish with your ragu and lay your pasta over it.
  • Now..begin the official layers:
  • FIRST a layer of ragu…
  • SECOND…cover with bechamel sauce….blend in with ragu if you would like
  • THIRD….cover with parmesan cheese
  • FOURTH…drizzle with Tuscan Extra Virgin Olive Oil.
  • Go through steps one through 4 until you have reached the top…
  • Brown in the oven on high temp and then let it set for 10 minutes before serving.

    • Observations

    Watching me make this was not a pretty site. My kitchen and I were a mess. I was sure it would a disaster because I didn’t have “exact” measurements…and really guessed at some parts…I just tried to use my own judgement…and went back to the “balance of ingredients” theory. I was anxious to take the first bite to see where I went wrong..and before I could…I heard the table begin announcing…..”this is really good mom!”…and you know what?….it was!


    Posted on February 23, 2009 - by napavalleybath

    Ragu (Meat Sauce)

    I’m always prepared now before I go to my Italian grocer, Elizabetta….today I proclaimed I was going to make Ragu….she was excited.  Before I could tell her what I needed, she grabbed a bag and filled it with one of each of the vegetables that I would need and at the end, added a nutmeg…she must have seen my expression as she immediately did sign language to show me to grate the nut into the sauce…ah…and Elizabetta’s secret….”balance your ingredients”….”a lot of people make ragu but not many make GOOD ragu….make sure your ingredients are balanced!”  Why do I have a feeling that Elizabetta makes a GREAT ragu…..

    Ingredients

    Instructions

  • Heat the oil in a saucepan.  Add the onion, carrot, celery, cover it and cook on a very low heat for about 15 minutes.
  • Remove the cover and add the garlic….cook for another 2 minutes or so.
  • Add the meat and brown on very high heat.
  • Add the flour and “toast” it….I have no idea what that meant so I just mixed it in.
  • Add the wine and let the alcohol evaporate…another guess as to timing..
  • Add the tomato sauce, parsley….give a few grates of the nutmeg…a pinch of sea salt and a few grinds of pepper.  Cook on low heat for about an hour.

    • Observations

    Remember Elizabetta…make sure your ingredients are balanced!  I do this by sight and taste…trust your own instincts…I have to say this recipe trumped my old one….I could eat it alone by the spoonful!  But…you may want to add pasta and some parmesan cheese!

    You are still energized…..take it and create our lasagna!!!


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