What a treat it was to have co-author of Cooking With The Seasons and chef, Deborah Schneider teach at La Cocina Que Canta. It was pretty much a perfect day here at the Ranch. The sun was shining and it was warm! We started out in the garden picking vegetables with Salvatore (the master behind our organic gardens). We were forewarned by Chef Denise Roa not to eat the fresh garlic if it was offered by Salvatore (very strong!) which ironically she ended up trying (proof is in the photo above). We were also lucky enough to see the also the chicken coop and underground cellar where they store their root vegetables.
Once the veggies were picked, we were back in the cocina where Chef Schneider talked about the menu for the day and also gave us some knife skill tips. Then we split up and started cooking.
Here’s what was on the menu:
- Ranch Guaccamole with Tostaditas
- Jicama Citrus Slaw
- Three Sisters Black Mole
- Roasted Butternut Squash
- Handmade Corn Tortillass with Garlic and Jalapeno
- Frijoles de la Olla with Guajillo Chile
- Cranberry Quinoa Salad
- Midnight Chocolate Cake
- Coconut Ice with Chocolate Drizzle and Peanuts
Sounds pretty amazing, doesn’t it? My job was to make the Jicama Citrus Slaw which was really fun, especially creating the dressing. Everything turned out delicious! It was definitely a feast and one of the perks about taking the cooking classes is the yummy dessert. The Midnight Chocolate Cake and Coconut Ice were no exception.
Overall it was just really, really fun hanging out with Chef Schneider in the kitchen. She is a world renowned chef and was even the mentor to our very own Chef Denise Roa. Plus cooking together with a group of people, eating everything we made while learning about each others’ backgrounds is quite a priceless experience.
You can learn more about Chef Deborah Schneider at her website, chefdeborahschneider.com.