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April 29, 2018

Charred Snap Peas and Radishes With Honeycomb

Charred Snap Peas and Radishes With Honeycomb, Boont Corners Cheese, and Soft Herbs 

Pair with Long Meadow Ranch Rosé of Pinot Noir, Anderson Valley
Long Meadow Ranch Sauvignon Blanc, Rutherford
 
INGREDIENTS
  • 2 tbsp EVOO
  • 1 pound snap peas
  • 1 bunch radish, (easter egg, French breakfast, or black)
  • 2 tbsp minced fresh soft herbs (mint, cilantro, dill, bronze fennel, tarragon, and/or parsley)
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • salt to taste
  • 1/4 cup Pennyroyal Boont Corners Reserve Cheese
  • 2-4 chunks of fresh honeycomb
INSTRUCTIONS
  • Preheat oil in a large cast-iron skillet over medium-high heat. (You could also use a grill and perforated pan.)
  • Add snap peas and radish; sauté over high heat, stirring frequently, for 5 minutes or until the peas are tender-crisp and slightly charred or blistering.
  • Remove vegetables from heat. Stir in herbs, lemon zest, lemon juice, and a pinch of salt. Flavor to taste, adding more lemon juice as desired.
  • Top with chunks of honeycomb, crumbled cheese, and a drizzle of EVOO.
  • Serve warm.

NOTE: We love supporting locally sourced ingredients, like this cheese from our neighbors in Anderson Valley at Pennyroyal Farm.

February 20, 2018

Country Pâté

Country Pâté

Pair with Long Meadow Ranch Pinot Noir, Anderson Valley
INGREDIENTS
  • 2 lbs pork butt, cut into 1-inch cubes
  • 1 1/4 pounds thick-cut bacon
  • 1/4 pound chicken liver
  • 1/2 cup small diced yellow onion
  • 1/2 cup chopped flat leaf parsley
  • 1/2 cup chopped celery leaf
  • 2 tbsp minced garlic
  • 1 tbsp kosher salt
  • 1/4 teaspoon pink salt (optional)
  • 2 tsp toasted and coarsely ground black pepper
  • 1/2 teaspoon finely ground white pepper
  • 1 tsp spice blend (1/2 tsp clove, 1/2 tsp mace, 1/2 ginger, 1/2 tsp coriander, 1 tsp cinnamon)
  • 1 cup pistachios
  • 1/4 lb country ham, cut into 1/4-inch by 2-inch strips
PANADE
  • 1/2 cup heavy cream
  • 3 tbsp all-purpose flour
  • 2 eggs lightly beaten
  • 1 oz bourbon
INSTRUCTIONS
  • Combine partially frozen pork butt with all ingredients except for country ham, pistachios, and panade.
  • Feed 1/2 of this mixture through a meat grinder fitted to a medium dice and the other half through a small die. If you do not have a meat grinder handy, simply ask your local butcher. Chill meat in a bowl of a stand mixer.
  • Preheat oven to 300°F.
  • Begin the panade by whisking together the flour with half of the cream to make a paste. Once the texture is smooth, slowly add the rest of the cream.
  • Whisk in the lightly beaten eggs and bourbon into the cream mixture.
  • Combine meat mixture, panade, and pistachios in the chilled bowl of the stand mixer.
  • Mix on low until ingredients are incorporated evenly. Take a small spoon full of the mixture and cook off in a nonstick pan to taste for seasoning.
  • Line an 8-inch pâté mold with strips of bacon, letting the bacon hang over the sides. Add a fourth of the pâté mixture at a time, making sure to pack it well so there are no air pockets. After each portion of pâté mixture, inlay strips of country ham in cross-sections.
  • After all layers are complete, wrap the rest of the bacon over the top of the pâté to cover.
  • Place the pâté mold in a large roasting pan and set on oven rack.
  • Bring a pot of water to a boil and carefully pour in roasting pan until water reaches most of the way up the side of the mold. Bake until internal temperature reaches 160°F, about 2 hours.
  • Remove from the oven and remove the top of the pâté mold. Wrap the brick in foil and place on top of the pâté to weigh it down. Let cool to room temperature, then place in the refrigerator overnight.
  • The following day remove from refrigerator, pull pâté out of the mold. Rinse off the fat and dry with clean towel. Slice up and serve with mustard, pickles and grilled bread.
January 1, 2018

Classic French Omelet

Classic French Omelet With Fresh Garden Herbs

Serve with a side of LMR house-smoked bacon
Pair with Long Meadow Ranch Rosé of Pinot Noir, Anderson Valley
INGREDIENTS
  • 3 free-range eggs
  • 1/4 tsp sea salt and freshly ground black pepper (or to taste)
  • 1 tbsp unsalted butter
  • 1 tbsp chopped chive, parsley, tarragon
  • 3 pieces LMR house-smoked bacon (optional)
INSTRUCTIONS
  • In a bowl, whisk the eggs and season with salt and pepper.
  • Add the chopped herb mixture to the eggs.
  • Heat butter in a nonstick pan over medium heat, until just melted.
  • Add the eggs and herbs and allow them to set slightly before gently pulling the outside towards the center using a spatula, allowing the space to be filled with more runny egg.
  • Once most of the egg mixture has set, tilt the pan away from yourself and shake the pan gently, moving the omelet to the edge of the pan.
  • Carefully tilt the pan towards yourself and gently bump the handle so that the omelet folds over on itself.
  • Fold over the other half of the omelet using a spatula to create a log-shaped omelet.
  • If adding bacon, preheat the oven to 375F and line a baking sheet with foil (for an easier clean-up). Place bacon on top of foil and bake in the oven for 15 minutes (20 minutes if you like it crispy), then add to plate with omelet (optional).
September 15, 2017

Sweet Figs Wrapped in Savory Prosciutto

Sweet Figs Wrapped in Savory Prosciutto

Recipe courtesy of Michael Markoff
Pair with Long Meadow Ranch Late Harvest Chardonnay, Anderson Valley
Yields 3 servings
INGREDIENTS
  • 3 large figs
  • 3 ounces of blue cheese, crumbled
  • 3 thin slices of prosciutto
  • 1 cup of wild arugula
  • 2 tbsp EVOO
  • 1 tsp balsamic vinegar reduction (recipe below)
  • splash of lemon juice
  • salt & pepper to taste
  • 1/2 cup pickled red onion (recipe below)
BALSAMIC REDUCTION
  • 2 tsp balsamic vinegar
PICKLED RED ONION
  • 1 cup julienned red onion
  • 2 tbsp white sugar
  • 1 tbsp salt
  • 1 cup rice vinegar
INSTRUCTIONS
BALSAMIC REDUCTION
  • Place 2 tsp of balsamic vinegar in a small sauce pot, bring to a simmer over medium heat, cook until reduced by half.
PICKLED RED ONION
  • Add the sugar and salt to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. Bring the mixture up to a boil.
  • Pour the vinegar over the sliced onion. Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature.
  • Once cool, transfer the onions and all the brine to a lidded container. Store in the refrigerator. 
FIGS AND PROSCIUTTO
  • Wash the figs, cut in half lengthwise and put 1/2 an ounce of blue cheese in the center of each half.
  • Carefully wrap the prosciutto around the fig.
  • Heat up a sauté pan to medium-high heat with 1 tbsp of the olive oil.
  • Season the outside of the prosciutto wrapped figs with a pinch of salt and pepper.
  • Sear on both sides until golden brown.
  • Toss arugula with remaining olive oil, lemon juice and pinch of salt.
  • Arrange the figs on top of the arugula and drizzle with the balsamic vinegar reduction
  • Garnish with pickled onion.
August 30, 2017

Pumpkin Roulade

Pumpkin Roulade

Recipe courtesy of Lindsay Swetsky
Pair with Long Meadow Ranch Late Harvest Chardonnay, Anderson Valley
Yields 8-10 servings
INGREDIENTS
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1/4 tsp salt
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree (see recipe below)
  • 1 orange, zested & juiced (reserve juice for frosting)
  • 1 cup pecans, lightly toasted & chopped
  • 1/4 cup powdered sugar
PUMPKIN PUREE
  • 1 medium sugar (“Sugar Pie”) pumpkin (2-3 lbs)
  • EVOO
  • Sea salt
CREAM CHEESE FROSTING (optional)
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tbsp unsalted butter softened
  • 1 tsp vanilla extract
  • 1 orange, juiced
INSTRUCTIONS
PUMPKIN PUREE
  • Preheat oven to 400F
  • Cut the pumpkin horizontally in half. Clean out all seeds and strings from inside. Rub olive oil on the cut faces and place flesh-side down on a baking sheet.
  • Bake oiled pumpkin in preheated oven for roughly 1 hour or until skin softens. Once soft, scrape the pumpkin from the skins, discard the skins and beat the pulp with a mixer or puree in a food processor until smooth. 
ROULADE
  • Preheat oven to 375F.
  • Spray a 12×16 sheet pan with non-stick cooking spray (or rub with butter) and line the baking pan with parchment paper.
  • Combine all the dry ingredients in a medium bowl and set aside.
  • With an electric hand mixer or a stand mixer, beat eggs and sugar in a large bowl until thick, approximately 3 minutes. Add pumpkin puree and orange zest to egg and sugar mixture and beat until incorporated, then slowly add the dry ingredients mixture. Mix batter thoroughly then add pecans.
  • Spread the cake batter onto the lined sheet pan, ensuring the batter reaches all corners. Bake cake for approximately 5-7 minutes and rotate pan in the oven so the cake is able to bake evenly on all sides. Bake for another 5-7 minutes and remove when it is a slightly golden color and a toothpick can be inserted and removed cleanly from the cake.
  • While baking, dust a clean kitchen towel with powdered sugar.
  • Once the cake is finished baking, immediately transfer the cake to the powdered sugar towel by inverting the cake and peeling off the parchment paper. Then starting on one side of the cake, slowly roll the cake tightly within the towel so the cake and towel are rolled to create a spiral effect. Set rolled cake aside and allow to cool completely.
  • Unroll the cooled cake, remove the kitchen towel, and spread the frosting over the surface of the cake. Re-roll the cake in the same direction as before and refrigerate for 2 hours or until firm.
  • Frost with cream cheese frosting or dust with extra powdered sugar and serve with whipped cream. Slice into pieces & enjoy!
CREAM CHEESE FROSTING
  • Using an electric hand mixer or a stand mixer, whip all ingredients together until smooth. Set aside until needed.
July 15, 2017

Heirloom Tomato and Cucumber Gazpacho

Heirloom Tomato and Cucumber Gazpacho

Recipe courtesy of Stephen Barber
Pair with Long Meadow Ranch Rosé of Pinot Noir, Anderson Valley
INGREDIENTS
  • 2 lbs ripe red or mixed heirloom tomatoes, cored and roughly cut into chunks
  • 1 red bell pepper
  • 1 fresno chili
  • 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
  • 1 small mild onion red, peeled and roughly cut into chunks
  • 1 clove garlic
  • 2 tsp Cabernet Sauvignon vinegar, more to taste
    salt
  • 1/2 cup EVOO more to taste, plus more for drizzling
INSTRUCTIONS
  • Combine tomatoes, bell pepper, fresno chili, cucumber, onion and garlic in a blender or, if using an immersion blender, in a deep bowl. If necessary, work in batches. Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
  • With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil.
  • Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids.
  • Transfer to a large pitcher and chill until very cold, at least 6 hours or overnight.
  • Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water.
  • Serve in chilled bowl and garnish with small dice of cucumber, tomato and a drizzle of EVOO.
June 13, 2017

Summer Squash Carpaccio

Summer Squash “Carpaccio”

with basil, arugula, San Joaquin Gold Aged Cheddar,
and Prato Lungo Organic Extra Virgin Olive Oil
Recipe courtesy of Kipp Ramsey
Pair with Long Meadow Ranch Sauvignon Blanc, Rutherford
Yields 4-6 servings
INGREDIENTS
  • 2-3 medium sized summer squash (zucchini, zephyr, crooked neck, etc)
  • Prato Lungo EVOO
  • 1 lemon
  • 1/2 cup arugula or any spicy green
  • 1 squash blossom, optional (stamen removed)
  • Basil plushes for garnishing (we used opal and thai)
  • Basil purée (recipe below)
  • 4 oz San Joaquin Gold Cheddar or similar hard cheese (Grana Padana or Parmigiano Reggiano)
  • Maldon or other flake salt
  • Fresh ground black pepper
BASIL PURÉE
INSTRUCTIONS
BASIL PURÉE

  • Pulse garlic and basil in a food processor while slowly adding the olive oil until it forms a rough, textured sauce. If you prefer to make this purée into a pesto, just add pine nuts and parmesan cheese to the food processor. 

CARPACCIO
  • Using a Japanese mandolin, slice the squash paper thin and lay flat on a sheet tray.
  • Season with flake salt, extra virgin olive oil, and a squeeze of lemon juice to “marinate” and tenderize the squash. (This can also be done directly on the serving plate, but laying them out on a tray will assure that the squash is evenly seasoned.)
  • After about 5 minutes of marinating, arrange the squash on your desired serving plate.
  • Top with arugula, torn basil, and squash blossom, then drizzle with basil purée.
  • Using a peeler, shave the cheese over the top and finish with cracked black pepper and more extra virgin olive oil, if desired.

 

February 25, 2017

Chard Galette

Chard Galette

Recipe courtesy of Michael Markoff
Pair with Long Meadow Ranch Pinot Gris, Anderson Valley
Yields 2-3 servings
INGREDIENTS

  • 1/2 cup ricotta

  • 1/2 cup Parmesan cheese, grated

  • 1/2 cup Skyhill goat cheese, crumbled

  • 1 bunch rainbow swiss chard, leaves and stems separated and roughly chopped

  • 1 garlic clove, minced

  • 1 tbsp mixed garden herbs (tarragon, parsley, chives), rough chopped

  • 1 tbsp EVOO

  • 1 large egg yolk

  • salt and pepper to taste

  • 1 pie shell (see dough recipe below or use store bought pie crust)

DOUGH
  • 2 1/4 cup all-purpose flour
  • 1 cup (8 oz) unsalted butter, cold and cut into pieces
  • 1/4 cup cold water
  • 1 tsp salt
INSTRUCTIONS
DOUGH
  • In a stand mixer, combine the flour and salt, then add the butter and blend until combined.
  • Slowly add the cold water, while the mixer is running, until the mixture is combined, but not sticky (about 30 seconds). Only use as much water as necessary.
  • Wrap the dough in plastic wrap and chill at least one hour or overnight.
GALETTE
  • Preheat the oven to 425F.
  • Heat the olive oil in a large skillet on medium high heat and cook garlic until fragrant. Add the chard, season with salt and pepper, and cook until slightly wilted. Remove from heat and cool to room temperature.
  • In a stand mixer, combine the ricotta, parmesan and goat cheese. Add herbs. Remove from mixer and fold in the cooled chard.
  • To make the shell, roll the dough into a 12 inch round circle, ¼ inch thick, on a sheet of parchment.
  • Spread the chard mixture evenly across the dough leaving a 2 inch border. Slowly bring the edges of the dough up overlapping as needed to create a border and brush generously with the egg yolk.
  • Transfer the galette on the parchment to a baking sheet. Bake for 12-15 minutes until golden.
  • Let it cool for a few minutes on the baking sheet before serving. Slice & enjoy!

 

January 13, 2017

Grilled Broccolini Salad

Grilled Broccolini Salad

Pair with Long Meadow Ranch Pinot Noir Blanc, Anderson Valley
Recipe Courtesy of Kipp Ramsey
Yields 4-6 appetizer servings
 
INGREDIENTS
  • 1 4 oz ball burrata
  • 2 bunches broccolini
  • 1/4 cup EVOO, plus more for finishing
  • 1 tbsp fresh lemon juice
  • 1 tsp kosher salt
  • fresh ground black pepper
  • 1/4 cup pecans, toasted
  • 1 tsp Chef’s Finishing Salt
Special equipment
  • Blender
INSTRUCTIONS
  • Preheat oven to 400F.
  • Blanch broccolini for 30 – 45 seconds in salted, boiling water. Remove broccolini from water and shock ¾ in an ice bath, remove and set aside on a paper towel lined plate.
  • Place the remaining broccolini, still warm, in a blender. Puree with extra virgin olive oil, kosher salt and lemon juice. If the purée is too thick, add more extra virgin olive oil.
  • Heat a grill to medium high and toss the chilled broccolini with olive oil and season with salt and pepper. Grill the broccolini until it gets some nice char.
  • Place the burrata on a heat safe dish and heat in the oven for one minute.
  • To plate, place 1/2 cup broccolini purée in the middle of a bowl, then place the burrata on top of the purée. Arrange the grilled broccolini around the burrata as desired. Finish with toasted pecans, chef’s finishing salt, fresh ground black pepper and drizzle with extra virgin olive oil.
  • For variations on this dish, substitute any vegetables you might use for fondue (carrots, romanesco, cauliflower), garnish with shaved radishes or pickled onions, almonds or seeds, or serve with grilled bread.
  • Chef’s note: Use the purée within 3 days or freeze for up to 6 months. The color of the purée will oxidize if not used the same day. Freezing will help preserve the color.
December 13, 2016

Bulgar Wheat and Herb Salad

Bulgar Wheat and Herb Salad

Pair with Long Meadow Merlot, Napa Valley
E.J. Church Sangiovese, Napa Valley
Recipe Courtesy of Stephen Barber
Yields 4 servings
 
INGREDIENTS
  • 1 cup cracked bulgur wheat
  • 1 tbsp fresh rosemary
  • 1 tsp fresh thyme
  • Zest and juice of 1 lemon or lime
  • Salt to taste
  • 1/2 – 1 teaspoon freshly ground black pepper
  • 3-4 scallions
  • 1/4 cup fresh chopped cilantro
  • 3/4 cup fresh chopped mint
  • 1/4 cup chopped chive
  • 1/2 cup fresh chopped Italian parsley
  • 1/8 cup chopped dried cherries
  • 1/8 cup golden raisins
  • 1 cup pomegranate seeds
  • 1/4 cup chopped apple
  • 1/8 cup + 1 tbsp olive oil
INSTRUCTIONS
  • Boil bulgur wheat in 2 cups water and add rosemary, thyme, salt and pepper.
  • Cover and let it simmer for 15-20 minutes until wheat is cooked and water has been absorbed.
  • Immediately add lemon zest and 1 tbsp of oil and fluff it up with a fork. Allow to cool.
  • Toss the bulgur wheat with scallions, cilantro, chive, parsley, mint, dried cherries, golden raisins, pomegranate seeds, apple, lemon juice and rest of the oil.
  • Serve as a side dish or as a complete meal.

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