Favorite Recipes From Tiber Canyon Ranch
RANCH MARINARA 6 servings over pasta
2 large yellow onions 1 teaspoon kosher salt
1/4 cup extra virgin olive oil 2 teaspoons Mexican oregano
1/2 lb bulk pork sausage pinch celery seed
3/4 cup hearty red wine 4-5 twists of freshly ground black pepper
2 28 oz cans tomato puree 2 t. sugar
4 cloves garlic 1 Tbsp balsamic vinegar
Dice the onions into 3/4 inch pieces. In a 6 quart heavy pot, sauté onion in olive oil until soft. Add sausage, breaking it up as it cooks. When both are browned, add wine, scraping any bits from the pan. Add tomato puree.
Peel garlic cloves. Sprinkle salt over garlic. Mash garlic and salt with the flat side of a large knife. Add the garlic along with all remaining ingredients into onion/tomato mixture. Bring to bubbly over high heat. Reduce heat and simmer for 30 minutes or until thick. Adjust salt and spices. Serve on pasta with grated Parmesan cheese.
GARLIC-BROCCOLI PASTA 4 servings
1/2 pound bowtie pasta 1 teaspoon kosher salt
1 large head broccoli, cut into florets pinch of red pepper flakes
6 or more cloves garlic 1/3 cup grated fresh Parmesan cheese
1/2 cup Meyer Lemon Olive Oil or fresh ground pepper
Extra Virgin Olive Oil Extra grated fresh Parmesan to serve on top
Drop pasta into a large pot of boiling water. Cook for 7 minutes. Add broccoli florets and cook 5 minutes more.
In the meantime, mash salt and garlic into a paste. Add cheese, olive oil and pepper to the mashed garlic. Whip together.
Drain pasta and broccoli. Toss garlic/oil mixture over pasta. Serve immediately sprinkled with Parmesan.
CHUNKY TOMATO VINAIGRETTE
2 cloves garlic, minced 1 pound ripe tomatoes, diced
1/4 c Extra Virgin Olive Oil 1/2 cup torn fresh basil leaves
juice of 1/2 lemon 1 tsp salt
2 Tbsp balsamic vinegar pinch of freshly ground black pepper
2 Tbsp rice vinegar
Mix all of the ingredients together. Let sit at room temperature for about 1/2 hour before serving to allow tomatoes to marinate in the dressing.Pour onto mixed greens and toss well. This vinaigrette is also excellent without the tomatoes and basil when those ingredients are not available.
PEPPERS ON PORTABELLO Appetizers for 8 or Light Meal for 4
1 each red, green, yellow pepper, sliced thinly 1/2 lb Brie in 1/4 inch slices
2 Portabello mushrooms in 1/2 inch slices 1/4 lb crumbled blue cheese
3 Tbsp extra virgin olive oil a splash of Sherry
In a large sauté pan, sauté pepper slices in half of the olive oil until soft. Turn peppers out onto a plate, keeping them warm. Add remaining olive oil. Sauté mushroom slices until browned. Layer mushrooms with cooked peppers, brie and blue cheese. Add a splash of sherry at high heat. Put a lid on until cheese is melted. Serve immediately with crusty bread.
ORANGE-RASPBERRY SALAD DRESSING
1/2 cup fresh orange juice 1/4 cup extra virgin olive oil
1 Tbsp orange zest 1/4 cup rice vinegar
1 Tbsp brown sugar 1 t. salt
3 Tbsp raspberry red wine vinegar 4-5 twists freshly ground black pepper
Mix ingredients. Serve on your favorite greens and avocado slices.
FRENCH ONION SOUP 12 generous servings
6 Tbsp butter 2 Tbsp dried thyme
1/4 cup extra virgin olive oil 1/2 tsp celery seed
9 medium onions, thinly sliced 1/4 tsp ground allspice
2 gallons hot water 1/2 tsp ground nutmeg
2 cup strong coffee 10 twists of freshly ground pepper
4 Tbsp balsamic vinegar 1 loaf French bread, sliced
1/4 cup sherry 3 cup grated Gruyere cheese
8-oz jar beef stock concentrate – such as 3/4 cup grated fresh Parmesan cheese
Better Than Bouillon salt to taste
Heat butter and olive oil in a 10-quart heavy bottom pot. Sauté onions over medium heat until translucent, 15-20 minutes.
Add water, coffee, vinegar, sherry, beef stock concentrate and spices. Simmer for 45 minutes.
For each serving: Toast one slice French bread. Place toast in a bowl, fill the bowl with soup. Add 1/4 cup Gruyere cheese and 1 Tbsp grated Parmesan cheese. Place soup bowls under broiler until cheese melts. Serve immediately.
BASIL PESTO 6 servings over pasta
2 cups basil 3 cloves garlic
1/2 cup Extra Virgin Olive Oil 1 tsp salt
2 Tbsp pine nuts 1/2 cup grated fresh Parmesan cheese
Combine all ingredients except cheese together in a food processor and process to a fine paste. Fold in cheese by hand. Add to hot pasta and serve immediately.
If you plan to freeze the pesto, add the cheese after thawing.
FRUITY ZUCCHINI BREAD Makes two 5x9 loaves
Preheat oven to 350 degrees
3 eggs 1 tsp salt
1 cup mild flavored Extra Virgin Olive Oil 1/2 tsp baking powder
2 cups sugar 1 1/2 tsp ground cinnamon
2 tsp vanilla 3/4 tsp ground nutmeg
2 cups coarsely shredded zucchini 1 cup raisins
1 (8 1/4 oz) can well-drained crushed pineapple 1 cup mixed chopped, dried fruit such as apples,
3 cups all-purpose flour peaches, apricots, cherries
2 tsp baking soda
Beat eggs with a mixer to blend. Add olive oil, sugar and vanilla. Continue beating until thick and foamy. With a spoon stir in the zucchini and pineapple. Combine remaining ingredients in a separate bowl. Stir dry ingredients into the zucchini mixture just until blended.
Divide batter equally between two greased and floured 5x9inch loaf pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pans for ten minutes, turn out onto wire racks to cool thoroughly.
VANILLA INFUSED OLIVE OIL
1 whole vanilla bean (should be pliable)
1/4 c. Extra Virgin Olive Oil
Split the vanilla bean along the seam with a small sharp knife, and using the point, scrape out the seeds.
Put the oil in a small heavy saucepan and add the vanilla bean and the seeds. Begin to gently heat the oil. Do not let the temperature exceed 150 degrees. Cook for 3 minutes over low heat, swirling the pan so that the seeds do not scorch or burn. Remove the pan from the heat and pour into another container to cool.
Pour the oil, seeds, and bean into a sterile jar. Use within a week.
This is fantastic drizzled over strawberries.
LEMON OR TANGERINE BROWNIES Makes about 16 brownies
1/2 cup Meyer Lemon or
Mandarin Tangerine Olive Oil 1/2 cup flour
1 cup sugar 1/3 cup unsweetened cocoa
1 teaspoon vanilla 1/4 teaspoon baking powder
2 eggs 1/4 teaspoon salt
Blend olive oil, sugar and vanilla in a large mixing bowl. Add eggs, beat well with a spoon. In a separate bowl, combine flour, cocoa, baking powder and salt. Gradually blend into the egg mixture.
Spread in a buttered 9-inch square pan. Bake at 350 degrees for 20-25 minutes. Do not over bake. Cool. Cut into squares.
DOROTHY’S MARINATED MUSHROOMS
3-4 pounds fresh mushrooms 1 teaspoon pepper
1/4 cup salt 1 tablespoon crushed garlic
1/4 cup sugar 1/4 cup red wine vinegar
1/2 cup chopped red bell peppers 1 1/2 to 2 cups rice vinegar
pinch red pepper flakes 1 cup Extra Virgin Olive Oil
pinch dried oregano
Mix all ingredients well. Place in a cool spot for at least 24 hours.
BRUSCHETTA
Toasted or grilled sliced baguette
A few peeled garlic cloves
Tomato slices from a fine-ripened sweet/acid tomato
Basil leaves
A pinch of kosher salt and fresh ground pepper
Extra Virgin Olive Oil
Rub the garlic clove on the toast. Use about 1/3 clove per slice. Drizzle toast with Extra Virgin Olive Oil. Top with a tomato slice, salt and pepper and a basil leaf, in that order.
EGGPLANT SALAD Serves 6
1 Eggplant (1 to 1 1/2 pounds) 1 cup chopped scallions including 2 inch green tops
1/2 cup lemon juice or to taste 1/2 cup fresh parsley, chopped
1 cup seeded, chopped, tomatoes Dash of salt and freshly ground pepper to taste]
1 green pepper, seeded and chopped 1/4 cup Extra Virgin Olive Oil
Preheat oven to 400 degrees. Place eggplant on a foil-lined baking sheet and bake in preheated oven 45 minutes.
Peel eggplant and slit open to drain the juice. Remove seeds.
Place eggplant in dish and sprinkle with lemon juice. Set aside to cool. When cool chop into bite-sized pieces.
Place tomato, green peppers, scallions and parsley in a bowl. Add salt, pepper, olive oil and chopped eggplant. Stir lightly until well combined. Serve at room temperature or chilled.
BABA GHANOUSH (Eggplant Dip) Makes 1- 1 1/2 cups
1 large eggplant Juice of one lemon
1/4 cup tahini (sesame seed paste) 1/4 cup Meyer Lemon Olive Oil
1 clove garlic, minced Chopped parsley for garnish
1/2 teaspoon salt
Pierce eggplant in several places with a fork. Place in an oiled broiler pan and broil, turning eggplant several times, until the skin is charred and pulp is very tender. Cool slightly, then peel. Remove the seeds. Place pulp in a bowl and mash well. Add tahini, lemon juice, olive oil, garlic and salt. Cover and chill for about one hour. Serve cold or at room temperature. Garnish with chopped parsley before serving.
WHITE BEAN SALAD Serves 8
3 cans cannellini beans, drained 1/3 cup rice wine vinegar
1/2 small red onion, finely diced splash red wine vinegar
1 red pepper, diced 2 teaspoons dried Mexican oregano
1/2 cup Italian parsley, chopped salt and freshly ground pepper to taste
1/2 cup Extra Virgin Olive Oil
Mix all ingredients. Refrigerate for one hour to let flavors mix.
OLIVE OIL ICE CREAM
1/3 – ½ cup sugar 2/3 cup heavy cream
4 egg yolks ½ c. Tiber Canyon Ranch Meyer Lemon Olive Oil
1 ½ cup whole milk
In a small bowl, whisk together sugar and egg yolks until yolks lighten in color. Set aside.
Carefully heat milk and cream in a small saucepan until it just barely starts to boil. Remove from heat.
Remove one cup of the hot milk mixture from the pan. Add this in a small, steady stream to the egg mixture, whisking rapidly as you add. You don’t want the eggs to get cooked. Now mix the egg/milk mixture in the same manner into the saucepan with the remaining egg mixture.
Stirring constantly, heat the mixture over medium heat until it begins to thicken and easily coats the back of a wooden spoon. Do not let it boil. If the mixture curdles and separates, whisk vigorously to smooth it out. Add the oil and whisk well.
Pour the mixture into a bowl. Set the bowl in an ice bath and stir until cool and then put in the refrigerator until cold.
Freeze the mixture in one quart or larger ice cream freezer. Then further harden in the freezer.
Once frozen it will be quite hard so you need to put it in the refrigerator for about an hour before serving.