Napa Valley Bath Co.

Posts Tagged ‘Recipes’


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!!!


    Posted on February 23, 2009 - by napavalleybath

    Pomarola (Tomato Sauce)

    Okay…stop buying canned tomato sauce….Pomarola is so simple….the aroma of the sauteed garlic is reason enough….you will feel as if you have cooked a masterpiece. Enjoy it with pasta and parmesan cheese or as a base in other sauces.

    Ingredients

    Instructions

  • Saute garlic in olive oil.  Don’t burn the garlic or it will turn bitter…
  • Add tomatoes and a pinch of sea salt and cook for about 10 minutes.
  • If you want to puree then now is the time.  I just cut the tomatoes up and press them as they cook.
  • Rip up the basil leaves and put in….to your own taste.
  • Cook for another 10 minutes.
  • That’s it!

    • Observations

    This is a staple in our house…especially for my vegetarian!  You can take this and create masterpieces…add chili with the garlic if you want to spice it up.  Here I’m told they will add clams, mussels, tuna or shrimp and make a seafood sauce..just add the fish in the last 10 minutes.  OR…..add capers, sun-dried tomatoes, olives, anchovies and oregano for another version….again in the last 10 minutes. Use this as the base in our ragu sauce!

    Did you know you NEVER put parmesan on a spicy sauce…like Arrabbiata or Carretiera….me neither! :) And you tear basil….you don’t ever cut it? I told you I was an amateur!


    Posted on February 23, 2009 - by napavalleybath

    Salsa Bechamel (Bechamel Sauce)

    I’ve noticed there are many different versions of bechamel sauce…hot milk….cold milk….add it then….add it now…..I like to stick with Elizabetta so I’m proceeded with her direction:

    Melt 3 ounces of butter…..stir in the same amount of flour (3oz.) and cook for about 2 minutes.  Add about 1 pint of cold milk and keep stirring until it boils.  Add a pinch of sea salt, white pepper and a grate of nutmeg.  Let cook for at least 10 more minutes….keep stirring.


    Posted on February 17, 2009 - by napavalleybath

    Fagiolini (Green Beans)

    Simply boil the green beans for just a bit….so they retail a bit of the crunchiness….strain….drizzle with our St. Helena Olive Oil Co. Extra Virgin LEMON Olive Oil and finish with organic grey sea salt and freshly ground pepper...that simple!


    Posted on February 17, 2009 - by napavalleybath

    Patate Arrosto (Roasted Potatoes)

    Who doesn’t love roasted potatoes? I encourage you to skip your normal butter routine and try the different extra virgin olive oils that we produce with your various potato recipes. You will never go back!

    Ingredients

    Instructions

  • Peel potatoes and dice into small pieces….around 1/2 inch.
  • Preheat the oven to 400F…pour the olive oil into a baking dish…cover the bottom well…and add crushed garlic and rosemary.  Put in oven at 400F for a couple of minutes.
  • Parboil potatoes….heat a pot of water with the organic sea salt and the tablespoon of sparkling wine vinegar to a boil…add potatoes….bring back to boil…when it begins to boil, remove from heat and drain.
  • Carefully add the potatoes to the baking dish in the oven…be careful as the oil is very hot and will splatter if you are not careful.
  • Sprinkle with organic sea salt, freshly ground pepper and more Tuscan extra virgin olive oil.
  • Roast in oven for around 20 – 25  minutes…

    • Observations

    I was told that the vinegar keeps the potatoes from breaking apart….worked with this dish.  This paired beautifully with the meatloaf….and there was plenty to saute and serve with eggs for breakfast the next day!


    Posted on February 17, 2009 - by napavalleybath

    Caprese Bruschetta

    I have learned more about bruschetta on this journey then anything….it can take on so many forms…I served this dish to the kids as they waited for their meatloaf….great way to keep the “mom I’m hungry” whines to a minimum.

    Ingredients

    Instructions

  • Cut up the tomatoes, mozzarella and black olives.  Combine in a bowl with Tuscan extra virgin olive oil, organic grey sea salt, and oregano.  Tips from a local Florentine so measurements aren’t exact..use you own judgement and you will be just fine!
  • Toast the bread…I like to put in saute pan with a bit of oil and toast each side but you can use the grill, broiler or toaster…
  • Rub a clove of garlic on each toasted bread, drizzle with Tuscan extra virgin olive oil and sprinkle a bit of organic grey sea salt.
  • Cover toasted bread with caprese mixture
  • Drizzle again with Tuscan extra virgin olive oil

    • Observations

    I love bruschetta….so many different ways to create an amazing appetizer. The ingredients, especially the extra virgin olive oil, really play a role in the outcome. With no access to my products, I use an Umbrian Extra Virgin Olive Oil to finish it off…it is very similar in style to our Napa Valley Extra Virgin Olive Oils…packs a punch….I noted the Tuscan extra virgin olive oil in the recipe because it is a softer oil…classic of Tuscany.


    Posted on February 17, 2009 - by napavalleybath

    Polpette Classico (Traditional Italian Meatloaf)

    My mom has the most amazing meatloaf recipe….always a hit….so when Kaelin was craving meatloaf I hesitated going with the traditional Italian recipe…..but you know….when in Italy……

    Ingredients

    Instructions

  • Break up the bread with your hands…it should be only the white of the bread…no crust. Pour milk into bowl of bread and let soak
  • In a large mixing bowl, combine meats, parmesan, salt, pepper, chopped parsley and egg.
  • Squeeze out milk from bread and put bread in above mixing bowl….blend together with hands.
  • Put equal parts butter and Tuscan Extra Virgin Olive Oil in saute pan on low heat.  Form the meat mixture into a loaf and roll through the flour.
  • Turn the heat on saute pan to high and add loaf to pan.  Cook for 2 minutes and then turn over and cook for 2 more minutes.
  • Transfer loaf into baking dish.  Add crushed garlic, rosemary, a healthy drizzle of olive oil and athe glass of white wine.
  • Bake in oven at 400F for about 35 to 45 minutes.
  • Garnish meatloaf with rosemary…pour the remaining liquid over it and serve.

  • Observations

    Sorry Mom but this got rave reviews! It was filled with flavor….and the kids loved it…I think the “milk bread” played a big role in the outcome….I also didn’t have white wine so I used a red….and I forgot to get flour…ha!….and my loaf fell apart a bit…no biggie….didn’t effect the richness of the flavors one bit! Kaelin had the leftovers with her eggs for breakfast…this is a keeper!


    Posted on February 11, 2009 - by napavalleybath

    Fresh Fagioli Beans…White Tuscan Beans

    I worked all morning and then grabbed  my big bag and walked a whole 12 minutes over to my grocer….she had not made fagioli beans today but they had received the fresh mozzarella from Sicily…..she knows how much I enjoy her beans so I think she felt compelled to let me in on her recipe…….here are some dried fagioli beans she says……they are fagioli but without the skin…I couldn’t understand the full name and I didn’t want to be an idiot so I just went with it…..she said they are better and used more in Tuscany…..I was to take them home and put them in a pot…..fill it up with water as deep as my five fingers…put in one tomato….one piece (clove I assume) of garlic….keeping the skin on(she said that twice so I think that’s important)…..and salt….a few sage leaves and a drizzle of olive oil…..she made a large S in the air as if to say “that much”….

    I needed to simmer them for about 2 hours(not the large heat…but the little heat…the beans should not get too hot ….another hand gesture to show me boiling water vs. soft simmer…my assumption is simmer low)……then drain…..and serve with olive oil and salt…..like before.

    It’s such a simple recipe but if you pair it with the beautiful accent that permeated every english word….the hand gestures….the yelling at others in the store for english translations….and the joy that she exuded as she shared it with me…it is recipe that will bring me great joy for the years to come….


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