home cooks
RANCH LIFE
Mary and Reed Simmons enjoy cooking in the great outdoors.
WRITTEN BY MARNIE MCARTHUR
PHOTOS BY ASA GILMORE
Mary and Reed Simmons relax and unwind on their 12-acre ranch in Steamboat Valley. Both juggle demanding careers, are active in the community, and are civic-minded stewards of the environment. At home on the ranch, they make time for great food, good friends, and enjoying the great outdoors.
Peaceful oasis
Ranch life is organic for Reed. He grew up on a ranch in Yerington, with a river and acres of BLM land outside his back door. As a boy, he spent most days riding horses and herding cattle. At the University of Nevada, Reno in the 1970s, he was on the college rodeo team and that’s when he met his wife, Mary. The two have been married 33 years. Their peaceful oasis, just minutes from city life in Reno, includes eight cows and three horses.
“I’m a weekend roper,” says Reed, who participates as an amateur in an invitational event organized by local builder, Perry Di Loreto, during the Reno Rodeo.
The Simmonses’ love of all things western extends to the National Cowboy Poetry Gathering in Elko, which they attend each year. They enjoy trail riding together, although Mary never rode a horse until she met her husband. She is no stranger to a rural life.
A native of Ely, she grew up eating fresh vegetables from the family’s gardens. The couple continues to eat in the same way, but has not yet planted their own garden.
“A garden is definitely in our future, as soon as we have the time to plant and tend to it,” Mary says.
Busy lives
Spare time isn’t easy to find. Reed is a vice president with the Avison Young commercial real estate firm, board chairman of the Nevada Land Trust, and past president of the Economic Development Authority of Western Nevada. Balance between work and civic involvement is important to him. Balancing the need for growth and open space is a top priority for him.
“A city needs to grow to stay healthy, and open space is critical to quality of life,” he says.
Mary spends weekdays at NV Energy as vice president of business development and community strategy. In February, she chaired the Go Red for Women luncheon sponsored by the American Heart Association. She also heads the UNR Foundation, the fundraising arm of the university; is a board member of the Great Basin National Park Foundation; and is active in many other organizations.
Down time
The Simmonses relish reprieves from their bustling schedules, when they can cook together and entertain friends.
“During the week, we mostly grill outdoors. Eating fresh is important — lots of salads and vegetables,” Mary says.
Once a month, they gather in different homes with a group called the Cast Iron Cowboy Crew. Everyone in the group brings something within a theme that often involves corn bread and chilies.
“I love to make a rib roast using an unusual oven-off cooking technique. Reed has perfected his buttermilk biscuits, baked over coals in a cast-iron Dutch oven,” Mary says. “These are a tradition before Thanksgiving, with lots of butter and jam. They also make great strawberry shortcakes.”
When friends gather, “everyone wants to be in the kitchen,” she says.
An open kitchen, circular bar, and adjoining great room are the center of the Simmonses’ home and the heart of a balanced life on the ranch.
Only one person fits in her small condo kitchen, but freelance writer Marnie McArthur still enjoys cooking and sharing good healthy meals with friends and family.
Prime Rib Roast
(courtesy of Reed and Mary Simmons. Serves 8)
This recipe was given to the Simmonses from their friend Janet Butler.
The unique roasting method utilized here produces amazing aromas while cooking and an exceptionally juicy and tender roast with a flavorful crust.
1 standing rib roast, about 9 pounds (4 ribs) or beef tenderloin, 3 to 4 pounds
Roast rub (adapted from Holiday Cakes and Cookies magazine)
2 cloves garlic, peeled
1 teaspoon salt
1 tablespoon fennel seeds, finely ground in herb grinder or mortar and pestle
2 teaspoons dried thyme
2 teaspoons black pepper
2 teaspoons olive oil
(For a thicker crust, increase quantities of herbs, garlic, and oil)
On work surface using side of large knife, mash together garlic with ½ teaspoon salt to make paste; place in small bowl. Stir in fennel, thyme, pepper, oil, and remaining salt. Spread evenly over top of roast.
For roast:
Four hours before serving, preheat oven to 375 degrees F. Roast for one hour, then turn oven off and do not open oven door!
After three hours, turn oven on to 325 degrees F. Roast additional 45 minutes for medium rare. At any point, open oven door and use thermometer to check internal temperature (about 145 degrees F, or 150 degrees F at the most for medium rare). When roast is done as desired, remove from oven and let stand for 10 to 15 minutes, allowing juices to settle.
If using beef loin, shorten cooking times to 25 minutes before turning oven off, and 25 to 30 minutes to finish roast.
Golden Buttermilk Biscuits
(courtesy of Dick and Pat Michaud in World Championship Dutch Oven Cookbook. Makes a dozen 2½-inch biscuits)
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons sugar
½ teaspoon cream of tartar
¼ teaspoon baking soda
½ cup shortening
¾ cup buttermilk
¼ teaspoon salt
Prepare coals in starter until they are 50 percent gray before moving them to Dutch oven. For 12-inch oven, use about 6 coals on bottom and 12 on top. It will take about 15 minutes to preheat oven. If you don’t have Dutch oven, bake biscuits in kitchen oven at 450 degrees F for 10 to 12 minutes.
In a bowl, gently mix flour, baking powder, sugar, cream of tartar, baking soda, and salt. Cut in shortening until mixture resembles coarse crumbs. Fashion a well in middle of mixture. Add milk and mix with fork or pastry blender until dough just clings together. Knead gently on lightly floured surface for 10 to 12 strokes. Roll or pat into ½-inch-thick slab. Cut with floured biscuit cutter. Bake in moderately hot oven for 10 to 12 minutes or until golden brown on top. Check progress at about seven to eight minutes. Serve warm.
