Rancho La Puerta Recipes

December 11, 2013/Cara Rank/

As promised in the recent issue, here are the rest of the recipes from our wonderful dinner at La Cocina Que Canta, the cooking school at Rancho La Puerta.

rancho 7

Recipe: Calabacitas

Ingredients

  • 1/2 sweet onion, diced
  • Seasonal squash or zucchini, cut into matchsticks
  • 2 1/2 cups fresh corn kernels
  • 2 serrano peppers, seeded and minced
  • 2 cups tomatoes, seeded and diced
  • 1 tablespoon oregano
  • 1 tablespoon cilantro
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • 3 tablespoons olive oil
  • 1 teaspoon lime zest

Instructions

  1. In a large skillet, heat olive oil on medium heat.
  2. Add onions and lightly saute, about 3 minutes.
  3. Add garlic, cumin and thyme and cook for 1 minute.
  4. Add squash and serrano peppers and saute for about 6 minutes until squash is cooked.
  5. Add diced tomatoes, corn, oregano and cilantro and season with salt and pepper and lime zest.

Number of servings (yield): 4

Recipe: Roasted Chayote

Ingredients

  • 4 chayotes
  • 2 garlic cloves, mashed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • 1 teaspoon salt and pepper
  • Juice from half a lemon
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 450 F.
  2. Mist a cookie sheet with nonstick spray.
  3. Combine chili powder, cumin, crushed garlic, coriander and salt in a small dish. Set aside.
  4. Peel and halve chayote lengthwise, removing seeds.
  5. Cut into wedges and sprinkle/rub evenly with the spice and garlic mixture.
  6. Place wedges on sheet pan and brush lightly with coconut oil.
  7. Roast 20 minutes, flip wedges and roast another 10 to 15 minutes, until golden brown and tender.
  8. Serve drizzled with lemon juice and olive oil.

Recipe: Mexican Farro

Ingredients

  • 10 ounces farro (about 1 1/2 cups)
  • 1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
  • 4 cups water
  • 3 tomatoes, halved
  • 2 cups vegetable broth, plus more if needed
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • Half an onion
  • 1 large carrot, finely diced
  • 1 large garlic clove, minced
  • 2 teaspoons salt
  • 1 bay leaf
  • 1 whole serrano chile
  • 1/4 cup fresh peas
  • 1 bunch of cilantro

Instructions

  1. For the farro:
  2. In a medium saucepan, combine 4 cups water with the farro.
  3. Bring to a boil over high heat.
  4. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes.
  5. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 more minutes.
  6. Drain well.
  7. Transfer to a large bowl and let cool.
  8. For the broth:
  9. In a medium skillet, add 1 tablespoon of olive oil, the tomatoes, garlic and the onion half.
  10. Char for 6 minutes until areas are caramelized.
  11. Remove from heat and add 2 cups of broth, 1/2 cup cilantro and vegetables to a blender and puree.
  12. Strain into a bowl, season and reserve the liquid.
  13. Add enough extra broth to make 4 cups of liquid.
  14. In a large saucepan, heat the oil over medium-high heat.
  15. Add the onion and carrots and saute for 4 minutes until the onion is translucent.
  16. Add the garlic and saute for 1 minute.
  17. Add the tomato broth mixture stir and bring to a boil.
  18. Add the salt, bay leaf and the serrano chile.
  19. Reduce the heat, cover and simmer until reduced by half, about 20 minutes.
  20. Remove the pan from heat. Add sauce to farro and toss.
  21. Scatter the peas over the top, toss, adding salt and pepper to taste.

Number of servings (yield): 4

Recipe: Corn Panna Cotta with Sweetened Figs

Ingredients

  • 1 cup whole milk
  • 1/4 cup agave nectar
  • 2 ears fresh corn, kernels cut off and reserved, cobs cut into rounds
  • 2 ears corn (for candied corn garnish)
  • 2 cups, plus 3 tablespoons, heavy cream
  • 3 tablespoons water
  • 2 1/4 teaspoons agar agar
  • 1/4 cup dulce de leche

Instructions

  1. Bring milk and sugar to simmer in a medium saucepan over medium heat.
  2. Add corn kernels.
  3. Simmer until corn is tender, about 5 minutes.
  4. Strain milk into large saucepan.
  5. Add 2 cups cream and corn cobs.
  6. Bring to a simmer.
  7. Cover and remove from heat.
  8. Steep 30 minutes.
  9. Transfer corn to small bowl. Cover and chill.
  10. Meanwhile, place 3 tablespoons water in a small cap.
  11. Sprinkle agar agar over. Let stand until softened, at least 8 minutes.
  12. Remove cobs from mixture; discard cobs.
  13. Bring mixture to simmer.
  14. Remove from heat, add softened agar agar, stir to dissolve.
  15. Divide cream mixture among six ramekins.
  16. Cover and refrigerate until set, at least 6 hours.

rancho 6

Posted in

Cara Rank

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

Haagen Dazs