Puff Pastry with Kale, Chorizo and Chevre

February 24, 2014

This breakfast pastry is worth inviting friends and family over to enjoy on Sunday morning. I chose to top my pastry with a fried egg, because everything is better with a little yolk, and a little fix of olive tapenade. The olive tapenade adds a little ‘wow’ factor’ and compliments the pastry filling. I like to make the tapenade in advance, then refrigerate. If you really want to simplify your morning preparation, you can also make the puff pastries ahead of time and either refrigerate or freeze.

February 12, 2014

Is it Valentine’s Day already? I have a feeling Luke would pose the same question?

Do you have a hard time buying for your significant other? Holidays like Valentine’s Day prove to be quite difficult for me since Luke doesn’t care for flowers, bath salts, or caramels. So typically I cook or bake because we all know the way to a man’s heart is through his stomach. Last year I baked lavender and sea salt shortbread cookies accompanied with days prepping and piping French Macarons. This year, something a little more American. Rice Krispy Treats with Melted Cherry Chips!

This a treat my mother has been whipping up in the kitchen for as long as I can remember. They’re quick, easy and addicting. That makes it a family favorite. READ MORE

Retracing January’s Footsteps

February 6, 2014

I have received multiple requests to share more ranching and farming on the site. This makes me excited to hear that people are genuinely interested in agriculture. So I have teamed with my sister, Kelsy, who will be writing a monthly feed on ranch life at the Cooper Hereford Ranch. And, if you have any other requests I would love to hear them.

Cold, grey skies. Chilling north winds. Icy, treacherous roads.
This is January in Montana. Typically, at least.
Cloudless blue skies. Moderate temperatures. No wind.
This was January of 2014!

Aside from a horribly frigid cold snap in the beginning of December we Montanans have experienced an unseasonably warm January. And when I say horribly frigid I mean temperatures in the -20s for close to a week. Yes that’s finger freezing cold.
So this year’s mild month of January was great for many reasons, namely because January is the beginning of calving season. And calving is one of the most grueling and mundane times of the year. The mornings are dark and usually very frigid. The sun sets early and the work days are long and exhausting. Men work around the clock to ensure the cows are fed, calves are tended to, and barns are cleaned and strawed. Snowfall and winter weather can make for a tremendous amount of work, so decent weather is key for an uneventful calving season. So in one sense we are thankful for the mild days shared in January.
But forty degree days invoke a bit of worry in the minds of most cattlemen and farmers. Warm winters often result in dry springs and hot summers. So, although we often times become irritated when Mother Nature sends us white-outs and blizzards in January, we scowl in April when we have no moisture in the ground and our spring crops fail to sprout.
I guess we all need something to complain about, might as well be the weather! READ MORE

Bacon Wrapped Water Chestnuts w/Apricot

January 25, 2014

With Super Bowl Sunday around the corner I thought I would share with you an easy hors d’ oeuvre that will impress your football fans. The tried and true bacon wrapped water chestnut with a little sweet and fiery addition. Apricot and Jalapeno.

The sweet and savory combination here is sure to please. And for a little extra kick I served the bites with a homemade jalapeno jelly turned dipping sauce. My Aunt Nancy canned this jelly over the summer with her bountiful harvest of jalapenos. Thanks for sharing Aunt Nancy, it’s delicious! If you weren’t gifted jalapeno jelly over the holidays then a pit stop at your local specialty grocer might be necessary this week. But if you don’t have the time, I am not sure it’s worth an extra stop. These bites can stand alone.

Go Team! Who are your rooting for?

November 24, 2013

Goodness gracious. It appears I have been so busy enjoying the lovely fall weather that I have neglected my blog a bit. To make it up to you, I have decided to post my all-time favorite cookie recipe. They are delicious. And perfect during the holidays. They are a cake-like pumpkin cookie with chocolate chunks and candied ginger, topped with a scrumptious, creamy cinnamon frosting. I am warning you in advance, these treats are irresistible. And if you are like me and have a hard time saying “no”, be prepared to lose all self control. These morsels WILL get the best of you and your caloric intake!

October 24, 2013

The winter wheat is seeded and the Fall farming is almost done.
It seems like it is always a race.

A shot of the Tobacco Root Mountains and Hollowtop after Mother Nature finished dusting. Hollowtop is the highest peak at 10,604 feet.

APPLESAUCE

October 14, 2013

The Apple. One of my favorite fruits.

Plucked straight from the tree it’s crisp and juicy.

I know, I know, there are millions of juicy, delicious fruits 10 times more exciting than an apple. But I like apples for their simplicity and practicality. Throw them in a purse for a mid-day snack or your carry-on bag for a treat on the flight. They seldom bruise and always satisfy. Not to mention……An apple a day keeps the doctor away. Right?? And I’m certainly one who avoids trips to the dr.

We have a few apple trees around the ranch, 18 to be exact. All different varieties. And all scattered about in a handful of yards. My parent’s have 4 trees at their house. Each of which they planted the year we were born. This year, my little sister’s tree produced the most incredibly sweet and juicy fruit. The perfect size, and the most beautiful shade of deep red. They were spared for eating while most from other trees were mashed into sauce or peeled into pies. We try to can applesauce every year, although last year our trees did not produce enough fruit. So this year we had to pick double the apples to restock everyone’s pantries with sauce. The end result was 135 quarts, which took us about 10 hours to complete (check out the video that shows the applesaucer that my Grandpa rigged). It was a long day, but well worth all the calloused hands and back pains. We also brought about 10 boxes of apples into a local farm that pressed the fruit into 20 half quarts of cider. Unbelievably, we still have apples on the tree. We’ve invited friends to pick and will use what remains for snacks and treats.

Have I ever mentioned how much I love fall! READ MORE

P&P Food Friendzy – Oktoberfest

October 6, 2013

Thanks to everyone that participated in the P&P Food Friendzy kickoff. We had great banter and delicious dishes that complimented the OctoberFest celebration. Listed below were the participating dishes.

Kale, Potato, and Pear Salad with a Pickled Mustard Seed Vinaigrette
Butternut Squash and Goat Cheese Empanadas
Peach Ricotta Flatbread drizzled with Balsamic
Apple Nachos
Caramel Apples
Fresh Apple Butter and Cheese Board
Peach Cobbler with Shortbread Crust

Natalie Cooper left the party with some cash in her pockets with the tasty Peach Ricotta Flatbread appetizer. Well done Nat. The caramel apples were the runner up.

Looking forward to the next Friendzy during the holidays.

Plethora of Plums

September 27, 2013

I made this little treat for the men on our ranch, more specifically Mr. Leroy Ballard. Leroy’s one of those mountain men/ranchers that knows how to garden and can fix just about anything. He’s an encyclopedia when it comes to sports, geography, trees, birds….you name it. Leroy was raised on a ranch/farm about 2o miles from our place. His mother raised a big garden and made delicious home cooked meals, so he’s no stranger to good food. He’s one of the hardest workers I know and a perfectionist. We’ve been blessed to have his help around our place for nearly 20 years. He’s of those employees that shows up to work and you never have to tell him what to do. It’s safe to say we consider him family and are so thankful to have him as a part of our operation.

Each year, after the calves are weaned, the fences mended, and the hay cut, baled, and stacked, Leroy takes a couple months off before returning as ‘night calver’ in January. He enjoys the outdoors and loves to spend his fall hiking and hunting. His last day of work was last week. However, he and my dad are driving up to northern Montana for a cow sale in Valier. And so, I thought I’d sweeten their morning with this delectable little treat.

Rosemary Scented Plum Cake by Sweet Paul. Equally impressive as is to make.

This cake is a must try, especially if you have a plethora of plums like me!

Quarts and Quarts of Peaches

September 18, 2013

STONE FRUITS. I miss them the most.

More specifically, the juicy, candy-like, yellow peaches I’d purchase at the local farmer’s market and then quickly devour with juice streaming down my forearm. Definitely worth the sticky mess!

Katie Sue Cooper