Inside the Kitchen- Tempura Zucchini Blossoms Stuffed with Ratatouille Goat Cheese

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Tempura Zucchini Blossoms Stuffed with Ratatouille Goat Cheese   ½ medium eggplant, split lengthwise 2 tablespoons extra virgin olive oil 1 cup finely deiced zucchini 1.2 cup died red onion 1.2 deiced yellow pepper 1 tablespoon minced garlic 1 tablespoon fresh thyme leaves ½ tablespoon fresh oregano or marjoram leaves ½ tablespoon fresh parsley leaves chopped ½ teaspoon Kosher salt 1/8 teaspoon freshly ground black pepper 1 tablespoon bread crumbs ½ cup goat cheese 16 large zucchini blossoms   Preheat oven to 400 F   Place the eggplant half, cut side down on a baking sheet. Roast for 30 minutes, … Continued

Inside the Kitchen- Peach Pie

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Peach Pie   Pie Crust 13 oz unsalted butter soften 1/3 cup milk  & 1 tbsp. whole milk room temp 1 large egg yolk, room temp & beaten 1 tsp. sugar 1 tsp. salt 3.5 cup all-purpose flour   Cream butter on low Add next 4 ingredients (Will look curdled, but that’s okay) Gradually add flour- DON’T over mix Put in fridge for at least 4 hours Before rolling out let sit at room temp for at least 30 minutes   Ingredients 10 ripe peaches 1 Lemon, juiced 1 tbsp. almond extract ½  tsp. vanilla extract ½ tsp. cinnamon ½ … Continued

Inside the Kitchen- Seviche

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The Home Ranch Seviche   The Home Ranch version of a Peruvian favorite. We use marinated dry pack Georges Bank sea scallops or when in season perfect Nantucket Bay scallops, both sourced from our friends at Foley Fish Company in New Bedford, MA.   2 pounds bay scallops 1 chili Serrano, cut into julienne 1 small red ball pepper, cut into julienne 12 small red onion, cut into julienne 2 ripe tomatoes, seed, cut into 1/4 ‘ dice 1 garlic clove mimed 2 teaspoons brown sugar 2 tables chopped cilantro 2 tablespoons chopped parsley sea salt and freshly ground pepper … Continued

Inside the Kitchen- Quinoa & Butternut Squash Salad

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The Home Ranch Quinoa & Butternut Squash Salad 2 Cups quinoa 2 Tablespoons walnut oil 1 Teaspoon achiote (optional) 1Quart approximately of chicken stock or vegetable stock 2 Butternut squash, ¼” cubed 2 Tablespoons walnut oil 2 Shallots, minced 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 2 Tablespoons chopped mint Salt and Pepper Walnut or corn oil (if needed) … Continued

Inside the Kitchen- Janice’s Watermelon Tourmaline Sorbet

Janice enjoy her namesake sorbet

Janice Baxter our Yogi of our “Experience Yoga and Horses Retreat” remembered that our now back (after nine years) Pastry Chef, Douglas made this desert. She loved it so much she even bought a Watermelon Tourmaline Necklace in honor of the sorbet. In honor of Janice and her necklace, The Home Ranch Kitchen presents this recipe for your making as well. Enjoy!         Janice’s Watermelon Tourmaline Sorbet    Honeydew Sorbet 1 ½ cups Honeydew puree 3 Cups Simple Syrup ½ cup Midori   Watermelon Sorbet 1 ½ cups watermelon puree 3 cups Simple Syrup 1 Tablespoon fresh … Continued

Samoa Badge of Courage- Inside The Kitchen

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  The Home Ranch was asked if they would participate in this year’s Cocktails & Cookie Creations for the Routt County Girl Scouts. This is the second year for the event, which asks local chefs to create one-of-a-kind savory appetizers with Girl Scout Cookies. The Home Ranch chefs picked the Samoa cookie because of the chocolate and coconut favors.   This year’s event is to send some of the 170 Rout County girls out of the 15 troops in Steamboat Springs and 5 troops in Hayden to different events. Last year, they went to science camp and this year they … Continued