Recipes from

Winter Squash Soup with Fried Sage Leaves

Serves 4 to 6

• 2 ½ to 3 lbs. winter squash                                                      
• ¼ cup olive oil, plus extra for squash                            
• 6 garlic cloves, unpeeled                                              
• 12 whole sage leaves, plus 2 Tbls. chopped                 
• 2 onions chopped
• Chopped leaves from 4 thyme sprigs or ¼ teaspoon dried
• ¼ cup chopped parsley
• Salt and freshly milled pepper
• 2 quarts water or stock
• ½ cup Young Belford cheese, diced

 Instructions

1. Preheat the oven to 375°F.  Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with the garlic and place them cut sides down on a baking sheet.  Bake until tender when pressed with a finger, about 30 minutes.
2. Meanwhile, in a small skillet, heat the ¼ cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute.  Set the leaves aside on a paper towel and transfer the oil to a wide soup pot.  Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes.  Scoop the squash flesh into the pot along with any juices that have accumulated in the pan.  Peel the garlic and add it to the pot along with 1 ½ teaspoons salt and the water (or broth) and bring to a boil.  Lower the heat and simmer, partially covered, for 25 minutes.  If the soup becomes too thick, simply add more water to thin it out.  Taste for salt.
3.  Depending on the type of squash you’ve used, the soup will be smooth or rough.  Puree or pass it through a food mill if you want a more refined soup.  Ladle into bowls and distribute cheese over the top.  Garnish each bowl with the fried sage leaves, add pepper and serve.

Tomato Soup Concentrate

When winter arrives, we crave the fresh flavors of summer.  This recipe allows you to have summer tomato flavor in the winter.  The Gardens at James Ranch have wonderful Roma tomatoes that work great for this recipe.

Makes 2 quarts

• 1 large onion
• 3 carrots
• ¼ lb. butter (1 stick)
• ¼ cup flour
• 9 cups tomatoes, chopped
• 1 tablespoon salt
• ¼ teaspoon pepper
• 1 bay leaf
• 6-8 leaves of basil (2 tablespoon dried)
• 2 stalks parsley

Instructions

1. Sauté onions and carrots in butter until tender.  Blend in flour.  Add additional ingredients and simmer, stirring occasionally for 20-30 minutes.  
2. Put through food mill or blender.  Cool, then pour into freezer jars or plastic bags and freeze.  Can be served hot or cold.

To each quart of thawed concentrate add:

• For hot soup:   1 cup cream plus 1 cup of milk with the options of adding 1 cup cooked rice or pasta with dash of Tabasco )
• For cold soup: 1 cup cream plus 1 cup yogurt or sour cream with the option of adding 1 cup of cucumber or avocado

(via Mount Holyoke College Cookbook)

Corn-Tomato Relish

This is a great relish to serve over quesadillas using our Young Belford cheese.  

• Kernels from 2 ears corn, about 1 ½ cups
• 1 Roma tomato, seeded and diced
• ¼ small red or white onion, finely diced
• 1 or 2 Serrano chiles to taste, finely chopped
• Juice of 1 lime
• Salt
• 1 tablespoon chopped cilantro

 Instructions

     Blanch the corn for about 3o seconds – drain.  Toss the corn with the tomato, onion, and chile.  Add lime juice to taste, season with salt and stir in the cilantro.  Cover and refrigerate for 30 minutes or until ready to use (use the same day you make it). 

Tomatoes Glazed with Balsamic Vinegar

Serves 4 as a side dish   

• 1 ½ pounds ripe but firm tomatoes
• 2 tablespoons butter
• 3 tablespoons balsamic vinegar
• 1 plump shallot, finely diced
• Salt and fresh pepper

Tomatoes Provencal

• 4 medium or 8 small, firm, ripe tomatoes
• 3 to 4 garlic cloves to taste
• 1 cup parsley leaves, preferably flat-leaf
• 3 tablespoons chopped basil
• ¾ cup bread crumbs made from day-old bread
• Salt and freshly milled pepper
• Extra virgin olive oil

 Instructions

1.  Preheat oven to 400 degrees.  Lightly oil a gratin dish.  Cut the tomatoes in half around their equators and gently remove the seeds with your fingertips. 
2. Chop the garlic, parsley, and basil together, then mix them with the breadcrumbs and season well with salt and pepper. 
3. Lightly fill the tomatoes with this mixture, set them in the gratin dish and thread olive oil generously over their tops.  Bake for 30 minutes.  They’ll be soft, so remove them carefully from the dish.

Layered Eggplant, Zucchini and Tomato Casserole

- Serves 6

This casserole is a delicious way to take advantage of The Garden’s abundance of late summer vegetables.  

• 3 Tablespoons extra-virgin olive oil, plus more for greasing and brushing
• 3 medium zucchini (approx. 1 1/2 lbs.), sliced lengthwise 1/4 inch thick
• 2 long eggplants (approx. 1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
• salt and freshly ground pepper
• 1 large shallot, minced
• 1 lb. plum tomatoes, cut into 1/2-inch dice
• 3 ounces feta cheese, crumbled (3/4 cup)
• 1/4 cup chopped basil
• 1/3 cup Panko or coarse dry bread crumbs

Instructions

1. Preheat the oven to 425 degrees.  Oil 2 large rimmed baking sheets.  Put the zucchini slices on one sheet and the eggplant on the other.  Brush the slices all over with oil and season with salt and pepper.  Arrange the slices on each sheet in a slightly overlapping layer.  Bake for 14 minutes, until tender.
2. Meanwhile, in a large skillet, heat 2 tablespoons of the oil.  Add the shallot and cook over moderate heat until softened, 3 minutes.  Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute.  Season with salt and pepper.
3. Oil a large, shallow baking dish (about 10 X 15 inches).  Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil.  Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini.  Top with the remaining tomato and feta.  
4. Mix the Panko with the remaining 1 tablespoon of oil and sprinkle over the casserole.  Bake in the upper third of the oven for 20 minutes, until bubbling and crisp.  Let stand for 5 minutes, then serve hot or warm.

(Via Foodand wine.com - recipe by Marcia Kiesel)

Eggplant Gratin

- Serves 4 for main dish or 6 as a side dish

This dish can be a light main course or a delicious side dish.  Its rich flavors are a wonderful complement to beef.  

• 2-2 ½ pounds eggplant
• Olive oil
• Salt and freshly ground pepper
• 2 large yellow onions, finely diced
• 3 large garlic cloves, chopped
• 1 large bell pepper, diced
• 3 large tomatoes, chopped (peel if you like)
• 1 handful basil leaves, roughly chopped
• 1/3-1/2 pound James Ranch Mature Belford cheese, grated

Instructions

1. Preheat the oven to 425 degrees.  Slice the eggplant into rounds about ½ inch thick – in season, there is no need to salt the eggplant as some recipes state.  Brush both sides of each piece with oil and bake on a sheet pan until browned and tender on both sides – about 25 minutes.  Season with salt and pepper and set aside.  Reduce the heat to 325 degrees. 
2. Heat 3 tablespoons olive oil or butter in a wide skillet.  Add the onions and garlic and cook over medium heat until limp – about 10 minutes.  Raise the heat a little, add the pepper and tomatoes and continue cooking , stirring occasionally, until everything is soft and thickened into a jam – about 20-30 minutes.  Raise the temperature at the end to reduce the juices if any and add the basil and season to taste with salt and pepper. 
3. Lightly oil a 2 ½ quart gratin dish.  Put a layer of eggplant in the bottom, cover with half the tomato mixture, follow with another  layer of eggplant, the rest of the tomato mixture and then top with the grated Belford. 
4. Cover and bake for 45 minutes then uncover, raise the temperature to 375 degrees and bake another 25 minutes. 

Spicy Zucchini Soup

If you are using extra large zucchini, scoop out and discard the seeds first.
- Serves 4

• 4 tablespoons olive oil
• 1 onion, finely chopped
• 1/2 jalapeno chile (seeds, stems and ribs removed), chopped
• 3 chopped garlic cloves
• 2 pounds chopped zucchini (skin on)
• 1 1/2 cups chopped day-old bread
• 3 cups chicken broth or vegetable broth
• 1 cup water
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh cilantro (optional
• 2 teaspoons lemon juice
• Salt and Pepper

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and jalapeno chile and sauté for 4-5 minutes until the onions are translucent, but not browned. Add the garlic and zucchini and sauté for another 3-4 minutes, stirring often. Sprinkle with salt.
2. Add the bread, broth, and water, and bring to a simmer. Reduce heat and simmer gently for 20 minutes.
3. Remove from heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. Or use an immersion blender.
4. Return the soup to the pot. Add the lemon juice, and salt, and pepper to taste.
5. Garnish with lemon wedges and sprigs of mint or cilantro.

 Serve hot or chilled. Keeps for a week in the fridge.

(via SimpleRecipes.com)

Pattypan Squash with Thyme & Toasted Pine Nuts

Pattypan squash is especially pretty in this dish because of its scalloped shape, but zucchini or crookneck squash work well, too.  Recipe from Fine Cooking

• 2 lb. small pattypan or other summer squash
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 2 tsp. fresh thyme leaves
• 2 to 3 Tbs. mild-buttery extra-virgin olive oil
• 3 Tbs. toasted pine nuts

Instructions

1. Cut the squash from stem end to blossom end into slices about 1/4 inch thick (if using yellow or crookneck squash, just cut into 1/4-inch rounds). Fit a steamer basket in a pan, add water up to the basket level, and bring the water to a boil over high. Add the squash, season generously with salt and pepper, and cover the pan. Reduce the heat to low and steam until tender, 4 to 5 min.
2. Transfer to a serving bowl or platter and sprinkle with the thyme. Cover to keep warm. Just before serving, drizzle with the olive oil and gently lift the slices of squash so the oil gets distributed. Sprinkle with the pine nuts and serve immediately.

Green Chile and Belford Cheese Quiche

Serves 4, with a side salad of The Gardens’ Salad mix tossed with olive oil and lemon juice.

• 2-3 mild or medium green chilies, such as Anaheim, or poblano, roasted, peeled, seeded and coarsely chopped
• ½ small onion, chopped
• ½  sweet red pepper, diced
• 1  Tbl olive oil
• 1 clove garlic, finely chopped
• 3  James Ranch eggs
• 1 ½ cups heavy cream, milk or half cream and half milk
• ½  teaspoon salt
• Freshly grated black pepper
• 1  cup grated Mature James Ranch Belford cheese
• 8  inch pastry shell rolled into a French tart pan with removable side, or a standard pie dish
• 2  Tbl chopped fresh cilantro (optional)

Instructions

1. Partially bake the pastry shell: bake in middle of oven at 400 degrees F. for 8-9 minutes.  Remove and cool.
2. Sauté onion and red pepper in olive oil about 8-10 minutes or until soft (do not brown), add green chiles and garlic, and stir for 1-2 minutes, remove from heat and cool. Preheat oven to 375 degrees F.
3. Beat together eggs, cream or milk, salt, and pepper.  Stir in cheese. Check seasoning.
4. Pour into pastry shell and place on baking sheet.  Bake 25-30 minutes or until puffed and browned.  If using French tart form, remove quiche and place on hot platter.  Serve sprinkled with fresh cilantro.

French Filet Beans with Browned Butter and Pine Nuts

The secret to this recipe’s rich, nutty flavor is the browned butter. Watch the butter carefully as it cooks to make sure it doesn’t burn. You can also substitute fresh mint for the oregano for a different flavor.  Yield: Makes 4 to 6 side dish servings

• 1 pounds French Filet Beans (haricots verts), trimmed            
• 2 ½ tablespoons unsalted butter
• ½  cup pine nuts                                                                        
• 1 tablespoons fresh oregano, chopped
• ¼  teaspoon kosher salt                                                            
• ⅛ teaspoon fresh ground black pepper

Instructions

1. Have ready large bowl ice water. In large pot of boiling salted water, blanch filet beans until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Filet beans can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)
2. In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add filet beans, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.

(Via Epicurious | November 2007 by Melissa Clark)

Becca’s Macaroni and Cheese (The cheese maker’s wife)

This is a great recipe for winter, spring, summer and fall.  If you’re looking for comfort food, this is one of those recipes everyone loves!

• 1 lb. pasta such as Fusilli or Penne
• 1 to 1.5 pounds of grated Young Belford James Ranch Artisan cheese
• ½ cup (1/4 pound) unsalted butter
• ½ cup flour
• 4 cups milk
• ½ to 1 tsp. salt to taste
• ½ tsp. freshly grated nutmeg
• Dash cayenne
• Pepper to taste

1. Cook pasta in boiling salted water until al denté. You want it slightly undercooked to avoid mushiness in the final product.
2. Melt butter in a large sauce pan. Add flour and cook, stirring frequently for about 3 minutes. Slowly add milk. Cook over low heat, stirring occasionally at first and then constantly as it starts to thicken. This sauce will still be rather thin but will thicken more when baked.
3. After the sauce has thickened a bit, add nutmeg, salt, cayenne, and pepper. Remove from heat and add 2/3 of the cheese, reserving 1/3 for the top. Stir until the cheese is melted.
4. Combine the pasta and cheese sauce and pour into a 9x13 pan. Top with remaining cheese. Bake at 350 degrees for 30 minutes. It should be all bubbly.
5. Turn on the broiler for the last minute or two if the cheese on top did not get as brown and crispy as you like. Let it sit for 5-10 minutes, if you can wait, and then serve.