Editor’s note: For those who may not have known the story, we introduced Indian Ridge Farm & Bakery   at the beginning of the summer season with a recipe from Barclay Daryani, co-owner. You can say “hi” to Barclay and husband Tony every Friday at the Indian Ridge stand at the Telluride Farmers Market. You can join their CSA farm, which now feeds 65 families, online. We had been touting the banquet the couple is hosting at Indian Ridge on Saturday, July 28, but it sold out. Sorry. But when you see Tony and Barclay, feel free to beg. Don’t hold back. Go for it. And perhaps they will be convinced to add a third dinner this summer. Meanwhile, read on for the latest from Barclay’s kitchen.

Spicy Peanut Sauce (from “Quick and Easy Thai,” a staple cookbook at Indian Ridge)

¾ cup unsweetened coconut milk
1 tbs red curry paste, or mussamun curry paste
2 tsp roasted chili paste (optional)
½ cup chicken broth or water
1 tbs fish sauce
1 tbs brown sugar
¼ cup chunky peanut butter
1 tb freshly squeezed lime juice

To prepare the peanut sauce, bring the coconut milk to a gentle boil in a medium saucepan over medium-high heat.  Add the curry paste and roasted chili paste and cook 4 to 5 minutes, mashing and stirring occasionally to dissolve them.  Add the chicken broth, fish sauce, sugar, peanut butter, and lime juice and cook 1 minute more, stirring well to make a smooth sauce.  Remove from heat, transfer to a small serving bowl, and set aside to cool.  The sauce can be served warm or at room temperature, or cover and refrigerate, reheating gently just before serving.

Sweet-hot garlic sauce (also from “Quick and Easy Thai”)

1 cup sugar
½ cup white vinegar
½ cup water
2 tbs coarsely chopped garlic
1 tsp salt
1 tbs Sri Rachaa sauce or 1 to 2 tsp dried red chili flakes

In a medium saucepan, bring the sugar, vinegar, water, garlic, and salt to a gentle boil over medium heat, stirring well to dissolve the sugar.  Simmer 8 to 10 minutes, until you have a thin, smooth syrup.  Remove from heat, stir in Sri Rachaa or chili flakes and set aside to cool (if you use chili flakes, use a fork to mash them up on your cutting board with the garlic and the salt, and then scoop the coarse paste into the warm sauce).  Serve at room temperature.  Keeps in the refrigerator for up to a week.

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