Present at the Ranch

Rancho La Puerta's blog about healthy and happy living.

Category Archives: Recipes

Corn and Plobano Pepper Soufflé Recipe

corn souffle from rancho la puerta 3

 

This Thanksgiving we are bringing you a couple of new side dish recipes straight from Rancho La Puerta’s culinary center, La Cocina Que Canta (“The Kitchen That Sings”). This yummy corn soufflé recipe is courtesy of Chef Barbara Pool Fenzl, who recently taught a few hands on cooking classes at The Ranch.  We can attest that this dish will bring a big bite of savory Southwestern flavors to your Thanksgiving table!

Serves 12

Ingredients:

  • 1 cup dried tepary beans
  • 2 teaspoons salt
  • 3 large ears fresh corn or 3 cups thawed frozen corn kernels
  • 2 large poblano chiles, roasted, peeled, seeded, and coarsely chopped
  • 1 cup chopped tomato
  • ½ cup diced onion
  • 2 tablespoons fresh lime juice
  • 1 serrano chile, seeded and diced
  • ½ cup chopped cilantro
  • Salt and freshly ground pepper to taste
  • 2 cups grated extra-sharp Cheddar cheese
  • 8 egg yolks
  • 8 egg whites

Directions:

  1. Soak the beans in a medium saucepan covered with salted water for 1 hour. Drain and put beans back in the pan. Cover generously with water and bring to a boil over high heat. Add 2 teaspoons salt. Lower heat and simmer until beans are tender, about 1 hour. Drain and set aside. The beans can be made a day ahead, covered and refrigerated.
  2. Preheat oven to 400°F. Butter a shallow 3-quart baking pan (9-x13 inch).
  3. If using fresh corn, cut the kernels off the cob.
  4. In a food processor, combine the beans, poblano chiles, tomato, onion, lime juice, serrano, and cilantro. Pulse until all the ingredients are finely chopped; transfer to a large bowl and season with salt and pepper to taste. Stir in the cheese, corn, and egg yolks.
  5. Beat the egg whites with an electric mixer until they form soft peaks. Stir one quarter of the whites into the cheese/corn mixture. Gently fold in the remaining whites until they are just incorporated. Pour the mixture into the prepared dish.
  6. Bake until the soufflé is puffed and golden, about 20 to 25 minutes. Serve immediately.

corn souffle from rancho la puerta

Share:

herbed ice recipe 6

Herbed Lemon Ice Cubes

Perfect for summertime entertaining, these unique ice cubes were recently used in our Sangria La Puerta, served during our evening cooking/dancing class, Salsa Y Salsa.  The herbed ice cubes were a lovely addition and truly made it feel like summer.  Originally … Continue reading

Share:

IMG_3645

Grilled Baby Vegetables

Sometimes there’s nothing more delicious than a simple dish made from vegetables, olive oil and herbs.  I roasted the veggies at home in the oven even though in our cookbook, Cooking with the Seasons at Rancho La Puerta by Deborah Szekely, … Continue reading

Share:

Embrace Your Life. Start Today.
Privacy Policy | ©2013-2014 Rancho La Puerta Inc., All Rights Reserved | Reservations: 800-443-7565 | 858-764-5500 | reservations@rancholapuerta.com