Clafoutis: A Classic Summer Dessert from our Farm Kitchen Oven


The clafouti is traditional in the Limousin region of France during cherry season, about a simple a dessert to make as you can imagine. A custard poured over fruit in a fireproof dish and then baked in the oven. It looks like a tart and is usually eaten warm. This is a perfect choice for our Farm Kitchen where our emphasis is cooking in it’s most elemental and fundamental form. Here we bake it in a wood-fired oven as the peasants would have. Use cherries if available, but you may substitute plums, peaches, pears or apples or a combination. Bon … Continued

Chicken Scratch from Clyde’s Farm

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…

Home Ranch Love

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

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 are cleaned.  I sauté the mushrooms with grape seed oil and finish them with parsley, shallots, garlic and butter.  The Brookies are then drenched in flour and pan seared with grape seed oil, placed on a platter, and topped with a masterpiece of mushrooms.  Serve with a chilled … Continued

Recipe of the Month-Trio of Pancakes

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 mix.  Share this:

Recipe of the Month-Salsa Cruda & Red Chili Sauce

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 Share this:

Recipe of the Month-Huevos Rancheros

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 of Cilantro 2 cups of Black Beans (recipe follows) Share this:

Recipe of The Month-Quinoa Salad

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 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 … Continued

Beef (or Buffalo) Short Ribs Braised in Beer

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 or buffalo short ribs (about 3/4 lb each) Salt Freshly ground black pepper 1/4 cup all purpose flour 3 tablespoons canola or vegetable oil 1/2 pound carrots (about 4), chopped in 1/2-inch pieces 2 medium onions, quartered 4 cloves garlic, peeled 1 cup chopped fresh … Continued