Ranch Style: The recipes
All recipes adapted from chef Stephanie Valentine
- 1
Chilled Tomato Soup With Bacon Croutons Serves 10 2 1/2 tablespoons best-quality olive oil, divided 1 small onion, diced 1 clove garlic, minced Large pinch red chili flakes Pinch fennel seeds Leaves from 1 small bunch (about 3/4 ounce) basil Leaves from 2 sprigs (about 1/4 ounce) tarragon Leaves from 2 sprigs (about 1/4 ounce) dill 6 cups chopped ripe tomatoes, about 2 pounds 2 cups good-quality chicken broth, or homemade light chicken stock or vegetable stock 1 1/2 teaspoons salt Freshly ground black pepper 1 1/2 tablespoons sherry vinegar Croutons with Bacon-Blue Cheese Crumble (recipe follows) Heat 1 tablespoon of olive oil in a medium sauté pan over medium-high heat.
- 2
Market Herb Salad Serves 10 1 small bunch tarragon (about 1 ounce) 1 small bunch mint (about 1 ounce) 1 small bunch basil (about 1 ounce) 1/4 bunch dill (about 1 ounce) 1 small bunch chives (about 2 ounces), cut into 1 1/2 inch lengths 1 head frisée, pale inner leaves only, torn into bite-sized pieces 1 tablespoon best-quality olive oil 1 teaspoon lemon juice 1/8 teaspoon salt Freshly ground black pepper Pick the leaves from stems of the tarragon, mint, basil and dill and toss them with the chives and frisée.
- 3
Summer Bean Salad Serves 10 1 pound French green beans, stem ends removed 1 pound young wax beans, stem ends removed 1 pound Romano beans, stem ends removed and cut on the bias into 2-inch lengths 1/2 cup loosely packed tarragon leaves 3 tablespoons best-quality olive oil 3 shallots, peeled and sliced 1/8-inch thick 1 clove garlic, minced 1 tablespoon red wine vinegar 3/4 teaspoon salt Freshly ground black pepper Bring a medium pot of salted water to a full, rolling boil.
- 4
Serves: 10 For the almond cake: Our recipes, your kitchen: If you try this or any other recipe from the L.A.
