The Montana Ranch COOKHOUSE COOKBOOK Kelly Andersson 9781461188629 Books
Download As PDF : The Montana Ranch COOKHOUSE COOKBOOK Kelly Andersson 9781461188629 Books
Hearty home-cooked foods from a cookhouse on a Montana ranch. From oven-baked ribs to Cajun stew, with Mexican and Southwestern recipes and even Peruvian specialties, this collection features recipes for hungry-man meals. Along with ideas for breakfast, lunch, and supper, the Montana Ranch COOKHOUSE COOKBOOK also includes sections on homemade breads and pies.
The Montana Ranch COOKHOUSE COOKBOOK Kelly Andersson 9781461188629 Books
I should've wrote this a long time ago, Kelly being my chickpal and all! (Sorry for the tardiness, Sis). So, of course I'm biased. Her pie crust recipe is spot on! I'm not a huge fan of using lard but it makes the crust SO GOOD. And, BIG DEAL if you've never been on a working ranch or camping. These hearty, healthy, leaving your tummy feeling "warm and cozy inside" recipes can even be made by any good ol' CITY SLICKER. Many of these are perfect, especially for winter and large families. Or, easily scaled back for two. Or don't and have lots of good leftovers! Of course, whether on a working ranch, mountain cabin or campout, using canned is often more feasible, and especially feeding lots of hungry cowboys, cowgirls or hunters. But you can easily use fresh veggies/fruits or if you simply cringe at the slight mention of "Lard", easy peasy alternatives can be made with the same taste and results. Me personally, I like to use fresh veggies/fruits, etc. One of my favs is Kelly's Peruvian Beef Stew recipe. I've done it Kelly's way and played with my own variation (City Slicker Alert!) using lamb or pork, cubed, marinated, slightly browned then all thrown into the crockpot. If the management isn't pleased with the thought of you building a campfire on your apartment balcony, but you have a grill/hibachi? Foil up those Campfire Onions and get'r done! The Cucumber Salad, I've had the Kelly Way. YUM. I also tried my "City Slicker" semi-yuppie variation, pretty much the same but with a Greek yogurt/Tzatziki style dressing and included some pitted Greek Kalamata olives and drained garbanzo beans. Other slight variations I've done: Montana Moussaka (sub with ground lamb); Mexican Scallops (added grill roasted/peeled/chopped Anaheim chili); The Potato Bread...mmmm...better make more than one cuz you'll just want to nibble that all day long. In lieu of green onion, I've added ribbed/seeded, finely chopped Serrano chili. The Southwest Stuffed Peppers (Just do what she says. Leave it ALONE!) Go on now - hit that "Add to Cart" button.Product details
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The Montana Ranch COOKHOUSE COOKBOOK Kelly Andersson 9781461188629 Books Reviews
I got this book on a whim when I saw the price and reviews, and I'm so happy I did.
I have browsed through the entire book, and found many recipes I will try. I have enough experience as a cook to know that they will probably turn out wonderful.
I'm giving this book five stars simply for the scone recipe. Every time I've made these scones, I end up eating three at a time. They're like potato chips. The only thing I've felt the need to change was the berries. The recipe calls for dried cranberries. I've used frozen blueberries and frozen lingonberries both picked fresh by me. I've also used store bought blackberries.
Kelly Andersson put together a great set of hearty recipes and leavened them with her experience cooking for hungry ranch hands. The Peruvian inspiration kicks up the heat a notch and brings some world cuisine to the ranch.
Being of a mind that guacamole makes just about anything better, I tried the Pescado con Salsa de Palta. Pan cooked fish atop roasted yams, topped with guacamole and some zippy salsa made this meal summer-heat friendly. It was simple to make, attractive to serve, and a great flavor combination. July isn't exactly the time of year when Pfefferneusse comes to mind. All it took was the author's comment about how wonderful they were with lemonade to get me to crank up the oven in a heat wave. These cookies are deliciously spicy with kick from cinnamon, ginger, cloves, allspice, pepper and nutmeg. From the time I started until the time I ate the first one was about 15 minutes not counting the batter that didn't make it to the cookie sheet. To prevent my eating several dozens of them, they were packed off to the office the next day to rave reviews. Chewy yet crispy edged, these treats could not be easier to make and they have zero (yep, zip, nada, no..) fat. Looking forward to trying some of the breads in the fall too.
If you could walk into the ranchhouse kitchen and sit at the author's table thumbing through her recipe card file, this is what you'd find. An experienced home cook should have no trouble producing excellent results from this collection. However, if you're a brand-new cook and require detailed instructions to cook confidently or at all, this isn't necessarily for you. Excellent recipes, but they presuppose some knowledge and technique, and the author says as much in her notes
"The recipes in this book assume that you are already a pretty good cook; if you've never made bread or pie then you should get someone to show you, or go take a class before trying these out. If you can already make killer biscuits and a lemon meringue pie, you may find these useful."
One hundred and sixty-six killer recipes for $2.99 as a purchase. Wow! These include substantial breakfast casseroles, sweet breads, scones, pastrys, and granola. Some of the casseroles are very large (like two-dozen egg large), but could easily be sized back for cooks who are not feeding the population of a working ranch. (It's this kind of adjustment which makes newbie cooks nervous and practiced cooks don't even think about.)
Breads, beans, fish, chicken, beef, potatoes, vegetables and salads. A fascinating selection of Peruvian dishes--a nod to the Peruvian herders employed on the ranch--are included. And a large selection of cookies, pies, and cakes.
This is hearty, filling food for people working hard every day, all day. They aren't afraid of animal fats, carbs (good, bad, or indifferent), or sugar. This is not a book for die-hard vegetarians/vegans, low-carb dieters, low-fat dieters, etc. Now, not every recipe will blow the calorie budget, but this really isn't how calorie counters eat either. But as a once in a while treat for the desk jockeys among us...
This cookbook makes me wish that Kelly Andersson were still working at that ranch. It makes me wish I lived in Montana. And it makes me wish I could wrangle an invitation for a meal at her table.
I should've wrote this a long time ago, Kelly being my chickpal and all! (Sorry for the tardiness, Sis). So, of course I'm biased. Her pie crust recipe is spot on! I'm not a huge fan of using lard but it makes the crust SO GOOD. And, BIG DEAL if you've never been on a working ranch or camping. These hearty, healthy, leaving your tummy feeling "warm and cozy inside" recipes can even be made by any good ol' CITY SLICKER. Many of these are perfect, especially for winter and large families. Or, easily scaled back for two. Or don't and have lots of good leftovers! Of course, whether on a working ranch, mountain cabin or campout, using canned is often more feasible, and especially feeding lots of hungry cowboys, cowgirls or hunters. But you can easily use fresh veggies/fruits or if you simply cringe at the slight mention of "Lard", easy peasy alternatives can be made with the same taste and results. Me personally, I like to use fresh veggies/fruits, etc. One of my favs is Kelly's Peruvian Beef Stew recipe. I've done it Kelly's way and played with my own variation (City Slicker Alert!) using lamb or pork, cubed, marinated, slightly browned then all thrown into the crockpot. If the management isn't pleased with the thought of you building a campfire on your apartment balcony, but you have a grill/hibachi? Foil up those Campfire Onions and get'r done! The Cucumber Salad, I've had the Kelly Way. YUM. I also tried my "City Slicker" semi-yuppie variation, pretty much the same but with a Greek yogurt/Tzatziki style dressing and included some pitted Greek Kalamata olives and drained garbanzo beans. Other slight variations I've done Montana Moussaka (sub with ground lamb); Mexican Scallops (added grill roasted/peeled/chopped Anaheim chili); The Potato Bread...mmmm...better make more than one cuz you'll just want to nibble that all day long. In lieu of green onion, I've added ribbed/seeded, finely chopped Serrano chili. The Southwest Stuffed Peppers (Just do what she says. Leave it ALONE!) Go on now - hit that "Add to Cart" button.
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