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THE BEET: NEWS & NOTES FROM THE RANCH

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.
November 18, 2016

Persimmon, Radish and Winter Citrus Salad

Persimmon, Radish and Citrus Salad

Pair with Long Meadow Ranch Brut Rosé, Anderson Valley
Recipe Courtesy of Kipp Ramsey
Yields 4-6 servings
 
INGREDIENTS
  • 3 Fuyu Persimmons, large dice
  • 1 bunch Easter Egg Radish, thinly sliced
  • 1 blood orange, segmented
  • 1/2 c walnuts, toasted and chopped finely
  • 1/2 c citrus dressing, recipe below
  • 1 bag arugula or mustard greens
  • Chef’s finishing salt, such as Maldons
  • Honey
  • EVOO
  • Espelette chili or hoshigaki (optional)
Citrus dressing
  • 1/4 c lemon juice
  • 1 tsp Dijon mustard
  • Honey, to taste
  • 3/4 c EVOO
  • Salt and fresh ground pepper, to taste
INSTRUCTIONS
  • Lightly dress the persimmons and sliced radish with citrus dressing. Season with salt and arrange on your serving dish. Toss greens with remaining dressing and place on top. Add the blood orange segments around the plate. Finish with walnuts, a drizzle of honey and olive oil.

For the dressing

  • Whisk together lemon juice, Dijon mustard and honey in a medium mixing bowl. Drizzle in extra virgin olive oil while whisking until emulsified. Season to taste with salt and black pepper.
September 18, 2016

Bourbon and Honey-Roasted Baby Carrots

Honey-Roasted Baby Carrots

Recipe courtesy of Kipp Ramsey
Pair with Long Meadow Ranch Pinot Gris, Anderson Valley
INGREDIENTS
  • 2 lbs baby carrots with tops
  • 2 tsp olive oil
  • 3 tbsp butter, divided
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 shallot, finely chopped
  • 2 tbsp bourbon
  • 2 tbsp honey
  • 1 tbsp chicken broth or water
  • 1/4 cup pistachios, toasted and chopped
  • 1/4 cup goats milk feta
  • Maldon salt
  • Soft herbs such as tarragon, basil, cilantro, and chive
  • Bee pollen
  • Cocoa nibs
INSTRUCTIONS
  • Place a small roasting pan in oven. Preheat oven and pan to 500°F.
  • Cut tops from carrots, leaving 1 inch of greenery on each carrot.
  • Stir together olive oil and 1 tablespoon butter in preheated roasting pan.
  • Add carrots, salt, and pepper; toss to coat. Bake 10 minutes.
  • Meanwhile, melt remaining 2 tablespoons butter in a small saucepan over medium-high heat.
  • Add shallot and sauté 1 minute.
  • Remove from heat, stir in bourbon, honey and chicken broth.
  • Return to heat and bring to a boil, stirring occasionally.
  • Reduce heat to medium and cook 5 minutes or until mixture thickens.
  • Drizzle mixture over carrots, toss to coat.
  • Bake 5 to 7 more minutes or until carrots are crisp and tender.
  • Transfer to a serving dish, top with goat feta, toasted pistachios, and soft garden herbs.
  • Finish with Maldon salt, bee pollen, and cocoa nibs to taste.
July 10, 2016

Kipp Ramsey

Kip Ramsey feeding the longhorns

MEET OUR FARM TO TABLE MANAGER AND SOUS CHEF,
KIPP RAMSEY

 

WHAT HAS BEEN YOUR FAVORITE PROJECT AT LMR?

Creating and maintaining relationships with our farm team and local producers and working with our chefs to use the produce that we grow.

WHAT DO YOU WISH OTHER PEOPLE KNEW ABOUT LMR?

How all the different aspects and properties work together to create and accomplish one common goal.

TELL US HOW YOU GOT INTO COOKING. WAS IT A NATURAL FIT FROM THE START OR DID YOU TAKE VARIOUS AVENUES?

I was 18 at the time and was studying at Ole Miss (University of Mississippi), I needed a job for money to take girls out on dates, so I started working for Bottletree Bakery. The people I worked with were genuine and I liked working at the bakery more than aspects of college life. I just never quit.

WHAT KIND OF TRENDS ARE YOU SEEING IN YOUR INDUSTRY?

A return to classic techniques and use of fire, curing, smoking, and fermenting. The industry is going through this old world cooking style and returning to rustic techniques.

WHAT INSPIRES YOU?

My family, they keep me going… and all the bounty of California. It is a beautiful place to live, all the people are nice, plus the surrounding people we work with are inspiring.

BEST VACATION YOU HAVE EVER TAKEN?

My wife and I traveled to Costa Rica for our Honeymoon, and the beaches were beautiful. That is actually the last vacation I can remember. I like basically any trip we take with the family; last year we took our son to the beach for the first time. Anytime we can go camping or go out is really a vacation for me.

RED OR WHITE WINE?

Rosé all day!

BIKE OR MOTORCYCLE?

Bike.

SUSHI OR PIZZA?

Sushi.

IPHONE OR ANDROID?

iPhone.

MOUNTAINS OR OCEAN?

Ocean.

July 10, 2016

Anna Apple Butter

Anna Apple Butter

Recipe courtesy of Tim Mosblech
Pair with Long Meadow Ranch Late Harvest Chardonnay, Anderson Valley
Yields 2 quarts
INGREDIENTS
  • 5 lbs Anna apples, peeled, cored and roughly chopped
  • 2 lbs sugar
  • 3 cinnamon sticks
  • 5 pieces star anise
  • 1 tbsp salt
  • 1 cup lemon juice
INSTRUCTIONS
  • In a heavy-bottom, medium pot over low heat, add apples, sugar, lemon juice, salt and spices.
  • Slowly cook until the mixture  starts to stick to the bottom of the pot. (This is a slow and low process and will take hours).
  • Timing will vary depending on the type of vessel used.
  • Remove whole spices and pass through a food mill.
  • Serve with cheese and cracker or on toast.
June 10, 2016

Vanilla Campari Panna Cotta

Vanilla Campari Panna Cotta With Plum Compote

Recipe courtesy of Tim Mosblech
Pair with Long Meadow Ranch Rosé of Pinot Noir, Anderson Valley
Yields 4 servings
INGREDIENTS

  • 10 oz. heavy cream

  • 1/2 cup granulated sugar

  • 3 tbsp Campari

  • 4 tbsp freshly squeezed orange juice

  • 3 gelatin sheets (or 1 tbsp powdered gelatin)

  • 1 vanilla bean, split and seeds scraped

  • plum compote (see recipe below)

PLUM COMPOTE
  • 1 lb. red plums
  • 3/4 c sugar
  • 1 cinnamon stick
  • 3 whole star anise
SPECIAL EQUIPMENT

  • 4 4 oz ramekins, molds or small tumblers.

INSTRUCTIONS
  • Heat cream and sugar in a saucepan over medium heat, stirring until sugar dissolves, then bring to a boil.
  • Remove from heat, add Campari, orange juice and the vanilla bean seeds.
  • Squeeze excess water from gelatin and add to cream, stirring until dissolved.
  • Pour into four, 4 oz. capacity molds or small tumblers.
  • Refrigerate for 3-4 hours or until set.
  • Top with a generous tablespoon of plum compote before serving 
PLUM COMPOTE
  • Roughly chop the plums, retaining the pits – they can be added, as they will be removed after cooking.
  • Combine plums, sugar, cinnamon stick and star anise in a saucepan.
  • Stir over low heat until plums are very tender and compote thickens.
  • Remove from the heat and allow to cool completely.
  • Transfer compote to a bowl, discarding pits, cinnamon stick and star anise.
  • Can be kept refrigerated for 6 months. Try it on ice cream, yogurt, or toast.

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EXCELLENCE THROUGH RESPONSIBLE FARMING

RESERVATIONS    TRADE    MAILING LIST    CONTACT    LEGAL    CAREERS