Bring ranch food home with these recipes

Elizabeth Poet shares two of her favorite recipes from her cookbook. ranch table.

For delicious proof that cookbooks can be more than just indexed instructions, look no further than Elizabeth Poet’s book. ranch table (2023, HarperCollins). A collection of treasured Rancho San Julian recipes you can use right in your own kitchen, a collection of favorite dishes shared in Poet’s Year of Harvest, Celebrations, and Family Dinners on Historic California Ranches, all inspired by The food we receive tells a story, a place, a season.

“I wanted to create my first cookbook that would showcase everything that happens on the ranch throughout the year, and also express how we couldn’t do it without our amazing neighbors and community. I wanted to,” Poet says. “What better way to honor and celebrate that than by sharing a great meal together?”

This book chronicles spring, summer, winter, and fall at historic Rancho San Julian, and the work and food that defined those eras, from “Branding Day” to “Post-Meeting Tailgate” to “Cider Press Potluck.” It is organized around a gathering full of people. A bright and mouth-watering ode to ranch life and the celebratory meals it inspired, it’s flavored with gorgeous photography and flavorful family anecdotes.

“If there’s one thing I wanted to express with this work, ranch tableThat said, cooking should be fun,” says Poet, who shares two of her favorite recipes for creating a traditional California ranch-style feast wherever you’re stirring the pot.

rancher‘ beef chili

“Chili can be the perfect food to make for a crowd…I make chili with diced meat rather than ground meat. This way you get a variety of textures in the pot. , you can actually taste all the individual ingredients as you eat,” says Poet, who recommends pairing a large bowl with her “fluffy, soft, and slightly sweet” cast iron. Cornbread with honey butter.

Active time: 25 minutes
Total time: 1 hour 25 minutes
Number of people: 8 – 10

material

2 pounds chuck roast, room temperature
kosher salt
ground black pepper
4 tablespoons extra virgin olive oil
1 onion (roughly chopped)
2 cloves garlic (coarsely chopped)
2 teaspoons powdered cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 cup beer, ideally lager or ale
1 14.5-ounce can diced flame-roasted tomatoes
1 15-ounce can red kidney beans, drained
1 15-ounce can chickpeas, drained
2 cups bone broth (also known as beef stock) (*separate recipe) or store-bought
Freshly grated queso fresco or Monterey Jack, chopped cilantro, and sliced ​​green onions

Instructions

1. Cut the chuck roast into 1-inch cubes and pat dry with paper towels. Season generously with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-duty pot over high heat. Lightly brown the meat on all sides (about 2 minutes per side). Remove the meat from the pot and set aside.
3. Reduce heat to medium. Add the remaining 2 tablespoons oil to the pan. Then add the onion, garlic, and 1 teaspoon salt. Cook, stirring, until onions are golden brown, about 5 minutes. Add cumin, chili powder, and paprika to the pot and stir.
4. Add beer and mix everything well. Bring the mixture to a boil and simmer until most of the beer has evaporated, about 2 minutes.
5. Return the beef to the pot and add the can of tomatoes (and their liquid), both types of beans, and the broth.
6. Bring mixture to a boil and cook, partially covered, until flavors meld and meat is fork-tender, at least 1 hour.
7. Garnish with cheese, cilantro and green onions.

fudgy caramel brownie

“These sugar bombs are perfect for days like branding, when everyone is working hard and needs a boost of energy, and when you need a fun reward,” Poet says.

Active time: 15 minutes
Total time: 3 hours including cooling time
Yield: 12 brownies

material

For vegetable oil and grease
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
4 large eggs
1 cup all-purpose flour
6 ounces semisweet chocolate chips
1 1/2 cups homemade caramel (*separate recipe) or 4 1/2 oz Welter’s Original Soft Caramel (cut in half)
2 large pinches Maldon salt or other flaky sea salt

Instructions

1. Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan and line the bottom and sides with parchment paper.
2. Melt the butter in a double boiler (or a large heatproof bowl set over a pot of boiling water) over medium heat. Then add the sugar, cocoa and salt and stir until the sugar has dissolved and everything is well mixed, about 5 minutes. Remove the top of the double boiler (or bowl) from the heat.
3. Stir vanilla into chocolate mixture. Then add the eggs one at a time and stir until the mixture is smooth. Add flour and stir until completely combined.
4. Pour about 1/3 of the batter into the prepared pan. The aim is to make a thin layer at the bottom when spread with a rubber spatula. Bake for 10 minutes, until the top crust is just starting to set (bake this bottom layer before adding the filling and top layer so it sets properly).
5. Remove the pan from the oven. Sprinkle chocolate chips evenly over the half-baked dough. Then spread the caramel evenly on top. Spread the remaining batter over the top with a spatula, carefully smoothing it evenly to the edges.
6. Bake the brownies for about 20 minutes more. The top will start to set and a toothpick inserted into the center will have very wet crumbs attached to it. Sprinkle flaky salt on top.
7. Let the brownies cool completely, at least 2 hours. Then remove from the pan and cut into 12 squares.

From the May/June 2024 issue.

Photo: Provided by: BJ Gornick

Recipes from the book ranch table Written by Elizabeth Poet. Copyright © 2023 by Elizabeth Poet. Reprinted with permission of HarperCollins Publishers.