Archive for the ‘Clyde’s Kitchen’ Category
Our mission to pursue sustainability and expand on the Farm-to-Table movement
Spring has sprung here in Routt County, and up has grown a greenhouse in our backyard. The winter meltdown and mud season is now upon us – but inside our spacious 32’ x 70’ hoop house, our gardening crews have been busy. A key component in our Farm-to Table Master Plan is now a beautiful reality.
Master gardener Adele Carlson designed the layout for the vegetable, herb and flower beds, and seeds were sown in early February. They sprouted and flourished in Executive Chef Clyde Nelson’s home kitchen windows during the winter and next week the transplanting will begin. We will be harvesting greens, herbs and vegetables by late May for our first guests’ arrival…
A sweet treat from our pastry chef, Shannon!
Our staff has started returning this week after enjoying the off season with their families. We are also welcoming a few new faces to the family this season. The ranch is beginning to feel like home again. With the snow falling, staff returning and arriving, and our Christmas lights up we’re ready to kick off our 2012-2013 winter season. Get those skis on and then warm up with a little HR Love!
Pinot Noir, Porcini & Brookies August brings all the great activities of The Home Ranch back country. The Zirkels are filling with mushrooms, the streams are filled with hungry Brookies, and I have a bottle of Marsannay Burgundy Pinot Noir. They make for a fabulous meal! The Porcinis harvested from the forest are cleaned, and then the Brookies [...]
A Trio of Pancakes-March 2011 (Our most popular request) Buttermilk 3 Cups All-Purpose Flour 4 teaspoons Baking Soda ½ teaspoon Salt 1 Tablespoon Sugar 4 Eggs 4 Cups Buttermilk ½ Cup Melted Butter Sift dry ingredients in a mixing bowl. Beat together eggs, buttermilk, and butter. Add dry ingredients to wet ingredients. Stir together, don’t over [...]
FEBRUARY 2011 Salsa Verde Cruda (Roasted Tomatillo- Serrano Salsa) Yields: 2 ½ cups 1 pound (10-12) medium tomatillos, husked and rinsed 2-3 fresh Serranos 2 large garlic cloves, unpeeled 1 small white onion, minced ¼ cup loosely packed, roughly chopped cilantro Salt, about 1 generous teaspoon Sugar, about 1 teaspoon
FEBRUARY 2011 Huevos Rancheros (HR “Ranch Eggs”) Serves 4-8 8 eggs 2 tablespoons butter 4 corn tortillas 4 flour tortillas, warm (recipe follows) 1 cup Red Chile Sauce (Ranchero Salsa, recipe follows) ½ cup Green Tomatillo Sauce (Salsa Verde, recipe follows) 1 cup grated Monterey Jack and Cheddar cheese 4 tablespoons sour cream 4 sprigs [...]
January, 2011 2 Cups quinoa 2 Tablespoons walnut oil 1 Teaspoon achiote (optional) 1 Quart approximately of chicken stock or vegetable stock 2 Butternut squash, ¼” cubed 2 Tablespoons walnut oil 2 Shallots, minced -Click Image to Enlarge 2 Garlic cloves, minced 2 Tablespoons real maple syrup ¼ Cup apple honey vinegar 2 Tablespoons currants 2 [...]
Makes two 10 inch cakes 2 1/2 cups vegetable oil 3 1/2 cups sugar 6 eggs 4 cups all-purpose flour ¼ teaspoon cloves 2 ½ teaspoon Cinnamon ½ teaspoon Mace
Yield: 4 servings Preparation time: 30 minutes, plus seasoning time of 1 to 3 days Cooking time: 2 to 21/2 hours Kitchen Tip: Seasoning ribs for at least two days will make them more succulent. Chef Nelson also braises them in a heavy-duty pot with a tight-fitting lid so that they cook evenly. 4 beef [...]
When we proposed a square Dance on 5th Avenue in New York City, the idea seemed, shall we say “risky.” But the truth of the matter is that the New York State of Mind absolutely eats it up! The Culinary team from the Home Ranch joined up with General Manager Johnny Fisher and [...]