Archive for the ‘Archives’ Category
Panda was purchased as a weanling from Gord Jessiman and grew up here at the ranch. She first entered our string last year and has proven to have a great disposition. Head Wrangler, Kellen Carlson, decided to put in some time on our younger horses the other day and took Panda out for a spin. You’ll see her as one of our regulars this summer.
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 (more…)
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 of Cilantro
2 cups of Black Beans (recipe follows) (more…)
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 Tablespoons dried cranberries
2 Tablespoons toasted pepitas (pumpkin seeds) or sunflower seeds
2 Tablespoons toasted pine nuts or pistachios
2 Scallions, very thinly sliced
1 Tablespoon chives, very thinly sliced
1 Tablespoon chopped mint
Salt and Pepper
Walnut or corn oil (if needed)
Pour walnut oil into 12” skillet, heat and add quinoa slowly. Shake and stir until all kernels are toasted, add optional achiote and stock. Simmer 20-30 minutes until quinoa is tender. Try to dry out quinoa on stove without over-cooking. Otherwise drain well. Meanwhile, place walnut oil in another 12” skillet-add diced squash. Cook slowly, tossing and turning often until almost tender. Add shallots and garlic. Toss. Add vinegar and maple syrup. Toss. Remove from heat. Cool.
Place quinoa and squash in mixing bowl. Add remaining ingredients. Adjust taste with more oil or vinegar.
Bill and Bob came to the Home Ranch 3 years ago. They were born in the Elk River Valley, near Steamboat, and have returned home.
They are 20 years old and still have the heart, muscle, and desire to pull a sleigh with a ton of hay every day.
There is nothing like driving a team of horses. I can’t describe how much fun it is to direct two tons of horsepower, and do it accurately. If you are coming out this winter, ask to drive—Kelly and I enjoy handing over the lines and teaching someone to drive. (more…)
I like to think of myself as a “City-Cowgirl”. I love the country lifestyle and everything that comes with it, but I also enjoy the finer things in life. I believe there’s a way to incorporate both and you should! For example, just the other day I was out riding horses in the rain and spent the night dining at a trendy sushi spot. This is who I am and who I want to stay.
2 1/2 cups vegetable oil
3 1/2 cups sugar
4 cups all-purpose flour
¼ teaspoon cloves
2 ½ teaspoon Cinnamon
½ teaspoon Mace (more…)
I enjoy riding Memphis, because he performs to the level of the rider. If you are a lazy rider, he is a lazy horse. He was acting particularly lazy the week before this picture was taken, so I decided to see if I could improve his attitude. I was surprised to get on his back and find out that he is a very responsive and excellent horse. My enthusiasm for riding went right through his body and down to his feet. He is a lot of fun to ride and not at all lazy. (more…)
A MIDWINTER’S TALE: ONCE UPON A TIME…
In January, 1978, after months of searching, Steve and I found a piece of land on which we might build our guest ranch. It was deep midwinter, the fences were buried, there were no roads, no buildings, no landmarks: just the two of us, trying to ski our way across an ocean of snow, under a brilliant, freezing sky. This poem celebrates the gift of that day, the gift of the land, and the gift of The Home Ranch.
Ann and Steve Stranahan (more…)
Steamboat Springs — For 21 years, The Home Ranch Executive Chef Clyde Nelson has been tucked away at the ranch in Clark, cooking gourmet food using local ingredients.
This weekend, Nelson and Chef de Cuisine Craig Singer will make an appearance in Steamboat Springs to sign copies of two new cookbooks that feature them and Routt County-inspired recipes.