A few favorites from the ranch kitchen, for slow breakfasts, long lunches and evenings that become their own occasion. Cook something good. Pull up a chair. Let the river provide the soundtrack.
01
Plan ahead · 24-hour marinade
Blackened miso cod
Sweet miso, a little char, and rice to catch every last drop.
Read the recipe +
Gather
½ cup white miso
Cod or sea bass, quantity to suit your party
⅓ cup sugar
3 tablespoons mirin
3 tablespoons sake
Shoyu and sushi rice, to serve
Make it
Warm the mirin and sake until nearly boiling. Whisk in the miso, then slowly stir in the sugar. Let the marinade cool to room temperature.
Coat the fish in the marinade and refrigerate for 24 hours.
The ranch recipe uses an air fryer preheated to 400°F for 8 minutes, then broils the marinated fish for approximately 4–5½ minutes. Cooking time depends on thickness and equipment; check the fish is cooked through before serving.
Serve with sushi rice and shoyu.
02
Slow dough · Outdoor cooking
Paradise pizza
Crisp edges. Melting cheese. The pleasure of making something together.
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Gather
2 cups 00 flour
2 teaspoons salt
1 teaspoon dry yeast
1 cup lukewarm water
Olive oil
Cambozola and goat cheese
Tomato, pine nuts and radicchio
Chopped Kalamata olives and green chile
Make it
Work the flour, salt, yeast and water into a dough. With damp hands, shape it and leave it to rest and rise for 1–2 hours or longer.
Oil the counter lightly, then press the dough into a pizza shape with your fingertips. Transfer to a prepared pizza peel so it slides freely.
Add olive oil around the edges, then Cambozola, goat cheese, a little green chile and tomato. Add the other toppings to taste.
Cook in the pizza oven following its operating instructions. Add the radicchio near the end, then serve outside.
03
Pecorino · Black pepper · Lemon
Cacio e pepe
A few good ingredients. A glossy sauce. Nothing more than you need.
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Gather
250 g spaghetti or tonnarelli
2 teaspoons coarsely ground black pepper
1½ cups finely grated Pecorino Romano, plus extra to serve
Zest of 1 lemon, shaved into curls
Sea salt
Good olive oil, optional
Make it
Cook the pasta in salted water until just al dente. Reserve about 1½ cups of the cooking water before draining.
Warm the black pepper in a heavy pan over medium heat until fragrant. Add about ¾ cup of reserved pasta water.
Add the pasta. Over low heat, gradually work in the Pecorino, tossing quickly and adding splashes of pasta water until glossy.
Toss in the lemon zest. Serve immediately in warm bowls with extra Pecorino, pepper and a little olive oil if you like.
04
An unhurried morning
Breakfast for champions
Country bread, eggs from our garden and Pecorino. Breakfast tastes better in the woods.
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Gather
Gather 6 eggs from our garden
Scallions
Pecorino cheese
2 slices of bacon
2 slices of country bread
Coconut oil
Flaky salt
Make it
Gather 6 eggs from our garden.
Toast the bread in a large pan with coconut oil until crisp. Cook the bacon separately until done.
Remove the bread, crack the eggs into the pan and cook briefly, then gently stir with a wooden spoon.
Serve the eggs on the toast with bacon, grated Pecorino, scallions and salt to taste.
05
À la Peter Luger
Paradise steaks
A hot pan, garlic butter, and very little interference.
Read the recipe +
Gather
Steak
Broccoli
Garlic
Butter
Salt and freshly cracked black pepper
Make it
Take the steak out of the refrigerator 30–45 minutes before cooking. Pat dry and season both sides. Mince the garlic and divide the garlic and butter between the steak and broccoli.
Heat the hibachi or cast-iron skillet. Sear the steak for approximately 2–3 minutes per side, adjusting for thickness and your preferred doneness.
During the final minute, add half the butter and garlic. Tilt the pan and spoon the garlic butter over the steak.
Let the steak rest for 5–10 minutes. Meanwhile, cook the broccoli in the same pan with the remaining butter and garlic until tender with a little char.
Slice against the grain, spoon over the juices, and eat outside.
06
From the ranch table
Paradise salmon
Simply seasoned salmon. Warm wood. A meal made to linger over.
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