Favorite Recipes From Tiber Canyon Ranch

These recipes are available in a printable PDF
TiberCanyonRecipes.pdf

     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 flat side of large knife. Add 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.

     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.

     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.

    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.

Mix ingredients. Serve on your favorite greens and avocado slices.

     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 bowl, fill 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.

     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.

     Beat eggs with a mixer to blend. Add olive oil, sugar and vanilla. Continue beating until thick and foamy. With 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.

     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 egg mixture.
     Spread in buttered 9-inch square pan. Bake at 350 degrees for 20-25 minutes. Do not over bake. Cool. Cut into squares.

Mix all ingredients well. Place in a cool spot for at least 24 hours.

Mix all ingredients. Refrigerate for one hour to let flavors mix.