It was Christmas week at The Ranch, the air was crisp and colored lights were glittering around the grounds. We joyfully boarded two full vans to take us to our magical cooking experience at La Cocina Que Canta, hosted by visiting chef Joan Nathan.
My fellow cooks were ecstatic about meeting Joan, one saying she was her favorite chef and that she had also signed up for the Wednesday night class. When we arrived, we spent time in the garden at dusk with both Joan and our own Chef Denise Roa, picking organic veggies out of the rich soil for this Monday night feast.
Everything was delicious (it always is!), but I have to say, since I have a weak spot for desserts, the Dates in Brown Butter with Date Molasses and Halva, served with Vanilla Ice Cream almost made me faint from happiness. And although I mainly eat vegan/vegetarian at home, I could not pass up the Fish with Fennel and Preserved Lemon.
- Fish with Fennel and Preserved Lemon
- Crispy Rice
- French Sorrel Soup
- Winter Kale Salad with Avocado, Pomegranate, Grapefruit or Orange
- Quinoa Salad with Butternut Squash, Feta, and Pecans
- Roasted Beets With Cumin And Cilantro
- Spinach With Pine Nuts and Raisins
- Dates in Brown Butter with Date Molasses and Halva, served with Vanilla Ice Cream
If you missed Joan Nathan in 2014, don’t worry! We’re pleased to have Joan back the week of April 18, 2015. Book now to save your spot!
Joan Nathan will offer two hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Thursday at 4pm. For more information and registration, please click here.