A
Romantic Hideaway
Nestled
into the lush Montecito Foothills, the San Ysidro Ranch
has provided a tranquil retreat to discriminating couples
for over a century. Guests are drawn to the legendary
hideaway for its blend of exquisite natural beauty,
romantic heritage, and rustic luxury. Myth and history
mingle in the gardens where Vivien Leigh and Sir Lawrence
Olivier exchanged vows and in the setting of John and
Jackie Kennedy's honeymoon. Private cottages wind along
San Ysidro's hillside creek and tree-lined paths. Built
in classic bungalow style, all are individually decorated,
many with wood-burning fireplaces, decks giving way
to sweeping vistas and outdoor hot tubs. Every guest
and privileged pet receives a warm welcome. Relaxation
and refuge are premium, enhanced by the discreet personal
attention to detail that are ranch hallmarks. The individual
cottages are perfect for that ultimate romantic getaway.
Whether you choose to have an intimate dinner service
in your cottage or to dine at their award-winning restaurant,
you will experience an unforgettable meal. This month,
their talented chef, Jamie West, provided me with a
sneak preview of one of their Valentine menu's (with
the recipe). I had to share this, it will make your
mouth water. |
INDIVIDUAL
BEEF WELLINGTON with
Brandy Peppercorn Sauce
For
the Beef Wellington
6 6oz. Filet medallioins cut (1 1/2 inch thick)
1 cup Mushroom Duxelles, (see recipe)
To Taste Salt and Black Pepper
2 Tablespoons Olive Oil
1 Package Puff Pastry sheets, cut into 6-7 inch squares
2 Eggs, cracked and mixed with a little water
To taste Salt & Pepper
Pat
the filets dry and season with salt and pepper. Sear
the filets in the olive oil in a hot pan on both sides
until dark brown. Chill the medallions for 20 minutes
to 1 hour.
On a lightly floured surface, roll out the puff pastry
sheets lightly and cut into 6 to 7 inch squares. Place
approx. 2 tablespoons of the Duxelle mixture in the
center of each square. Place a seared filet medallion
on top of the mushrooms and wrap opposite corners of
the puff pastry around the fillet. Continue with the
other 2 corners and seal with egg wash. Arrange the
beef Wellingtons on a nonstick sheet pan seam side down.
Brush the top with the egg wash just before putting
in the oven. Bake in a 425 degree oven for 20-25 minutes
or until the puff pastry is golden brown and the filets
have reached an internal temperature of 120oF.
Serve with the Brandy peppercorn sauce.
MUSHROOM DUXELLES
Yield: 1 cups
2 Tablespoons Butter
2 Tablespoons Shallots, chopped fine
8 ounces Mushrooms, chopped fine
1/4 Cup Madeira wine
To Taste Salt & Pepper
Heat butter over medium heat in a large skillet. Add
the mushrooms and shallots and cook for 6-8 minutes,
stirring frequently. The mushrooms should begin to separate
and brown slightly. Season with salt and pepper and
add the Madeira wine. Boil down rapidly until all the
liquid is cooked out. Allow to cool before using.
GREEN PEPPERCORN SAUCE
Yield: 3 cups
1 Tablespoons Butter
1/2 Cup Green Peppercorns
2 Tablespoons Shallots chopped
8 ounces Brandy
1 Cup Chicken Stock, reduced
2 Cups Demi Glace
1 Cup Heavy Cream
To Taste Salt & Pepper
Heat
butter over medium heat in a saucepan. Add the peppercorns,
and shallots and cook for 2 minutes. Deglaze the pan
with the brandy and remove from heat to extinguish the
flame. Add the chicken stock, demi glace and heavy cream
bring to a boil and simmer for 10 minutes. Adjust seasoning
and blend in a blender until smooth
CHOCOLATE GRAND MARNIER TRUFFLES
For
the Ganache
1/4 Cup Unsalted Butter
1 Cup Heavy Cream
16 ounces Semi Sweet Chocolate
1/4 Cup Grand Marnier Liquor
1/2 Cup Cocoa Powder, unsweetened
In a large saucepan, heat the butter and cream over
medium heat until almost boiling. Remove from heat and
stir in the chocolate until it is melted, smooth and
glassy. Stir in the Grand Marnier. Place in bowl and
cover with plastic wrap. Refrigerate at least 4 hours
or until firm. Shape the truffles with a spoon or melon
baller, then roll them in your hands and make them rounded.
Refrigerate for 15 minutes to firm them. Place the cocoa
powder into a bowl and toss the truffles into the powder
and roll them until they are completely covered.
Store in refrigerated airtight container. Keeps up to
5 days.
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SAN YSIDRO RANCH
Valentine's MENU
Wild Mushroom
Soup with Tomato Truffle Relish
California Avocado and Crab Salad with Grapefruit and
Caviar
Individual Beef Wellington
with Mushroom Duxelles
and Brandy-Peppercorn
Sauce
Chocolate Grand Marnier Truffles
WILD
MUSHROOM SOUP
with Tomato Truffle Relish(Serves 6)
For the Mushroom Soup
1/2Cup Butter
1 Small Onion, diced
1/2 Cup Celery, diced
1/2 Cup Leeks white part only, cleaned and sliced
4 Cloves Garlic, chopped
1 Teaspoon Fresh Thyme, leaves chopped
2 lbs Wild Mushrooms (such as shiitake, crimini or
oyster) cleaned and sliced
2 ounces White Wine
6 Cups Water or vegetable stock
1/2 Cup Half and Half
To taste Salt and Pepper
To garnish Fresh Chives, chopped
Melt
butter in a large saucepan over medium heat. Add the
onion, celery, leeks, garlic and thyme and let them
sweat for about 5 minutes. Add the mushrooms and sweat
them for 5 minutes. Add the wine, simmer for 2 minutes.
Add the water and simmer 20 - 30 minutes until the mushrooms
are tender. Remove from heat and stir in half and half.
Pour into blender or food processor and puree until
smooth. Taste for seasoning. Keep warm until ready to
serve. Garnish the soup with the Tomato Truffle Relish.
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TOMATO
TRUFFLE RELISH
1 Cup Cherry tomatoes, cut in half
1 Tablespoon Watercress, chopped
1/2 Teaspoon Garlic, chopped
1 Tablespoons Olive Oil
1 Tablespoon Truffle oil
1 Teaspoon Red Wine Vinegar
To taste pinch Salt & Pepper
6 each French bread crostini (gently brush with oil
and toast lightly)
Combine
tomatoes, watercress, and garlic in a bowl. Add olive
oil, truffle oil and vinegar. Season with salt and pepper
to taste. Set aside.
For Presentation. Put a spoonful of the topping mixture
on top of each crostini. Pour soup into bowls. Garnish
the top of each soup with a crostini. Sprinkle with
fresh Chives. Serve immediately.
CALIFORNIA AVOCADO AND CRAB SALAD with
Grapefruit and Caviar
For the Avocado
2 Haas Avocados, mashed
1/2 Lime, Juiced
To Taste Salt and Pepper
Mash avocados in a bowl add lime juice and mix well.
Season with salt and pepper and set aside. For the
Crab Salad
2 Cups Crabmeat, picked through to remove shells
1 Tablespoon Tarragon, chopped finely
1 Tablespoon Green Onion, chopped finely
2 Tablespoons Celery, chopped finely
3 Tablespoons Creme Fraiche
2 Teaspoons Red Pepper, diced 1/4"
1/2 Teaspoon Paprika
1/2 Lime, juiced
To Taste Salt and Pepper
Combine
all ingredients in a bowl. Mix gently, season with salt
and pepper and set aside. To Finish the Salad
1 Grapefruit, cut into segments
2 Tablespoons Grapefruit Juice
2 Tablespoons Olive Oil, Extra Virgin
4 Tablespoons Caviar
1 small bunch Watercress
1 Tomato, halved and seeded, keeping the outside membrane
intact.
Lay
large heart shaped cookie cutter on a plate. Fill the
heart shape with the avocado mixture and remove the
cutter. Lay a smaller heart shaped cookie cutter on
top of the avocado mixture and gently fill the shape
with the crab salad. Remove the cutter. Place a tablespoon
of Caviar on top of the crab salad. Using a small heart
shaped cookie cutter cut hearts out of the outside membrane
of the tomato. Stick the point of the tomato heart into
the caviar. Arrange four grapefruit sections around
each plate. Garnish with watercress and drizzle with
grapefruit juice and olive oil.
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Jamie
West is Executive Chef at the San
Ysidro Ranch, a Relais & Chateaux property in
Santa Barbara, California. West's cuisine combines
the traditions of the 100 year-old luxury resort with
his innovative interpretation of the best ingredients
the region and world have to offer. West's philosophy
is to present his guests with straightforward dishes
that tantalize the palate with layers of complex and
unique flavors. Amongst his impressive resume, Chef
West has been recently featured in Bon Appetite, Sunset
and Food & Home Magazines. He is host chef on
a weekly cooking segment, has worked in some of the
most beautiful and acclaimed hotels and resorts and
opened several world renowned restaurants.
Come try Jamie's creations at the Stonehouse Restaurant
or the Plow and Angel Bistro any day of the week.
For more information on Relais & Chateaux Properties
Luxury
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