Tag Archives: Big Ranch Farms

Stuffed Gypsy Peppers

07 Friday Sep 2012

Posted by in Appetizers, Beer

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Stuffed peppers make a tasty appetizer for a late summer-early fall gathering.

Josh has always had a fascination with peppers and for months on end we bought one or two whenever we went to the store. I added them to this and that.

When he saw the big basket of colorful peppers at Big Ranch Farms I knew we were in for a real challenge because one or two peppers would not be enough. We bought a selection and when I separated them by size, the Gypsy peppers struck me as perfect for an appetizer and called out for a simple stuffing.

They are one of the recipes we’ll be serving on Sunday afternoon at Big Ranch Farms to celebrate the release of the cookbook, “Big Ranch Farms: Fresh Starters from the Farm Stand.” If you are in the area stop in. It will be a fun time.

Stuffed Gypsy Peppers

Serves 4 to 6

8 medium gypsy peppers
2 tablespoons butter
2 tablespoons olive oil
1 small shallot, chopped
2 teaspoons chopped fresh rosemary
1 1/2 cups dried breadcrumbs
1 1/2 cups finely grated asiago, fontina or jack cheese

Cut the peppers in half, keeping the tops attached. Set aside.

Melt the butter in a small skillet over medium heat. Add the olive oil and shallots and cook until the shallots are tender, about 3 minutes. Add the rosemary and cook for 1 minute. Stir in the breadcrumbs and cook until toasted, about 5 minutes. Stir often to prevent burning. Let cool slightly.

Stir the cheese into the breadcrumb mixture and spoon into the peppers, packing it firmly into each pepper. Arrange the peppers in a nonstick skillet with a tight fitting lid. Set over medium-high heat, cover and cook until the peppers are slightly tender and the cheese is melted, about 10 minutes. Serve.

What to drink: Beer. While these peppers aren’t spicy, they just call out for a cold beer. An IPA would be my preference, but a fruity wheat beer would be equally delish.

Fresh Figs and a New Cookbook

30 Thursday Aug 2012

Posted by in Appetizers, Sparkling Wine

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This little figgy came from the market….

It’s been a busy summer! Between weekends away, including Tahoe where we drove the circumference of the lake so I could decide whether or not to attempt cycling around it in the fall, my daytime job at Chandon and publishing Hang Time Press’s first novel, Tuscan Blood (more to come later), there wasn’t a lot of time to be creative in the kitchen.

This quick fig recipe pretty much sums up the food we ate this summer: fresh and simple. Try it this weekend. Or check out our other new release from Hang Time Press:

“Big Ranch Farms: Fresh Starters from the Farm Stand”! In it are 10 recipes using seasonal produce that will knock your socks off. Try the Caramelized Onion Dip for a crowd or the Baked Feta with Arugula Pesto for a smaller group. The layered Panzanella on the cover can be served on small crostini for finger food or doubled as a first course. You’ll recognize some of the recipes in the book from this blog, but you’ll also find a few new ones. It’s available on Amazon now and should be on iTunes and Barnes and Noble with a few days.

Figs with Goat Cheese and Toasted Nuts
Serves 4

1/4 cup shelled walnuts or pistachios
8 fresh Mission figs, room temperature
2 ounces fresh goat cheese, room temperature
Sea salt
Walnut or pistachio oil
Freshly ground black pepper

Preheat the oven to 350°F.

Put the nuts in a small baking dish and bake for 7 to 8 minutes until they being to release their aroma. (The nuts can be toasted a few days in advance and then stored in an airtight container.) Chop.

Cut the figs in half and press about 1 teaspoon of goat cheese into the center of each half. Turn upside down and press into the pistachios covering the entire cut side. Sprinkle with pinch of salt and drizzle with a few drops of pistachio oil. Serve immediately.

What to drink: Bubbly. The crisp acidity, fresh fruit and toasted nut and brioche flavors of a bottle with a little age will make this appetizer sing.

Caramelized Onion Dip

18 Wednesday Jul 2012

Posted by in Appetizers, Sparkling Wine

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Bye bye onion dip from a package….

I am nearly finished with the Big Ranch Farms cookbook. It was supposed to be called Fast Starters from the Farmstand until I stopped by one day and Teresa told me about a caramelized onion dip she’d made the night before.

At that time, there was a huge blanket of onions drying out next to the stand so I wasn’t surprised she was cooking a lot with onions, but I was surprised how absolutely delicious and effortless this dip is.

Everyone I’ve made it for so far has agreed.

It’s tasty with crinkled potato chips or whole grain pita chips if you are feeling virtuous. Although after a few bites everyone has suggested the same thing: it would also be great as a sandwich spread.

The only problem is once I decided to add this recipe to the book I had to change the name from Fast Starters to Fresh Starters because caramelizing onions takes a while. But this dip is worth every minute…and the name change.

Caramelized Onion Dip

2 extra large or 3 medium red onions
Olive oil
1 teaspoon raw sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup white wine
1 cup sour cream
4 ounces cream cheese at room temperature
1 tablespoon parmesan
Chopped chives (optional)

Cut the tops off the onions and set the flat side down on the cutting board and cut into quarters. Peel the outer layer away and discard. Holding on to the stem end, cut the onion quarters into thin slices.

Heat a heavy skillet over medium-high heat. Add just enough oil to coat the bottom to prevent the onions from sticking initially. Add the onions and let cook for 5 minutes. Stir and let cook for 5 minutes. Continue to do this for 20 minutes total. At this point, the liquid from the onions should be entirely evaporated and the onions will begin to brown. Decrease the heat to medium-low and let cook for 10 minutes, stirring just enough to prevent the onions from burning. Sprinkle the sugar, salt and pepper over the top of the onions and add the wine. Stir, increase the heat to medium-high and cook until the liquid is evaporated almost entirely. Let cool slightly.

Put the cream cheese in a large bowl.

Add the onions to the cream cheese or transfer to a cutting board and chop for a smoother texture. Add to the bowl with the cream cheese. Stir until completely combined. Stir in the sour cream and parmesan. Sprinkle with chives and serve.

What to drink: Bubbly. I’ve always been a huge fan of Chardonnay-based sparkling wine with potato chip anything. Try Chandon Reserve Chardonnay Brut or etoile Brut.

Writer’s Block = Eggplant Sliders

21 Thursday Jun 2012

Posted by in Appetizers, Main Course, Rose Wine

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Eggplant Slider

There’s nothing like a little pressure to squelch creativity. Right after we announced our plans to release a Big Ranch Farms cookbook this summer I ran into Brian Streeter, an extraordinarily talented chef who I basically idolize. He said he was looking forward to seeing the BRF book.

The idea of Brian wanting to see my book flipped a switch in my head and all progress on creating new recipes for fast starters screeched to a halt.

Until, finally it was kick started when I spotted the first eggplant of the season in a basket behind the cucumbers, the zucchini and the beets at BRF’s farm stand last weekend. And, voila, the idea for eggplant sliders was born.

I toyed with a fresh tomato slice or a spoonful of marinara…a small sourdough roll or a soft dinner roll…a basil leaf or a smear of pesto. I thought about what “Italian food” tasted like growing up and realized it had to be a doughy, yeasty roll, just a simple basil leaf and definitely marinara—more eggplant parm like.

This recipe was so easy and we liked it so much we ate it two days in a row. They are pretty filling so they’d be great for a party in the backyard with cocktails—anything made with compari would be a plus. Depending on the size of the roll, two to three also make a satisfying lunch or dinner.

Eggplant Sliders

Serves 6 to 12

2 large Japanese eggplants
Kosher salt
4 to 6 tablespoons olive oil
12 small, soft dinner rolls, cut in half
3/4 cup prepared Marinara sauce (Whole Foods 365 brand is a fave of mine)
8 ounces fresh mozzarella log, cut into 12 slices
12 large basil leaves

Wash and cut the ends away from the eggplant. Cut each into 12 thin slices (about 1/4-inch thick) on the diagonal. Arrange in a single layer in a colander and sprinkle a generous amount of salt over the eggplant. Let sit for about 15 minutes while you prep the remaining ingredients.

Heat a large skillet over medium heat. Add 2 tablespoons of the olive oil and as many eggplant slices that will fit in a single layer. Cook until browned, about 2 minutes per side. Transfer to a plate and cook the next batch, adding oil as needed. (The eggplant will soak up the olive oil.)

Open the bread rolls on a flat surface and put a tablespoon of marinara sauce on the bottom half of each roll. Top with two slices of eggplant, a slice of mozzarella and a basil leaf. Replace the top and serve.

Note: While it may be tempting to heat these sandwiches they are much better at room temperature.

What to drink: A Negroni would be delish, but a glass of Rose, such as Stepping Stone, a bone-dry rose made from Syrah, would just as easily hit the spot and then some.

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