I love taking cooking classes and expanding my knowledge of different flavors and techniques. While I was in Tecate, Mexico at Rancho La Puerta for “The gathering of Joy,” I was able to squeeze in one cooking class. What’s so unique about cooking classes at the ranch’s La Cocina que Canta Culinary Center is that it’s located on a huge organic farm, nestled beneath the beautiful Mount Kuchumaa. I was lucky to get to visit this garden three times during our stay. Once for a morning breakfast hike, once for a beautiful sunset outdoor dining experience, and lastly for my cooking class.
Photo: Our Gathering of Joy dinner in the garden.
All three times I visited the garden, I got to take a tour with Salvador Tinajero, the head gardener. Getting to chat with Salvador, I quickly learned how passionate he is about what he does and it got me even more inspired about what I do.
Photo: Salvador Tinajero, head gardener.
Upon arrival to the class, our visiting chef/instructor explained what we were preparing and then we all headed out to the garden with Salvador to pick some of the ingredients. Can I just say how much I love Salvador. Salvador is known as the “Poet of plants.” He can list ten kinds of carrots and a dozen or more types of tomatoes and describe their finer qualities with precision and the enthusiasm of an aficionado. He also believes the plants have personalities; for example, he says, “radicchio likes lots of elbow room.”
I ended up trying one of his favorite varieties of garlic. He pulled the garlic bulb out of ground, yielded his pocket knife and cut me a piece. Whoah, that was some strong garlic. Next, we all pulled a carrot out the ground, brushed it off and ate it. OMG! Seriously? I don’t think I ever truly tasted a carrot until that day. That carrot tasted how carrots are supposed to taste… sweet and perfectly spicy. Buying my carrots at the market will never be the same. Oh Salvador… you will be missed.
My cooking partner and I were in charge of the carrot and asparagus dish. Everything we needed was in season and readily available. This dish is actually quite simple and packs a lot of flavor, with a combination of citrus from the orange juice and zest and the super garlic from Salvador’s beloved garden.
See other recipes from this class Chayote Soup
garlic roasted asparagus & carrots with orange dressing
Ingredients
- 1 pound asparagus tough ends removed, peeled if necessary
- 3-4 medium carrots peeled and cut lengthwise into spears, same width as the asparagus
- 4 garlic cloves minced
- 1 tablespoon extra-virgin olive oil
- 1/3 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- salt to taste
- fresh ground pepper to taste
- GARNISH SUGGESTIONS
- edible flowers
- favorite herbs
- Maldon Flake salt Maldon Sea Salt Flakes
Instructions
- HEAT. Pre-heat oven to 400 degrees.
- PREP. Remove ends off asparagus and set aside. Peel and cut carrots.
- PARBOIL. Heat 1/2 cup water in a medium saucepan that will fit carrot spears. Cover and parboil carrots until they are al dente, then drain the water.
- PLACE. Place asparagus and carrots in a 9 x 13 baking dish.
- MIX. In a small bowl, mix garlic, olive oil, orange juice and zest. Season with salt and pepper, to taste. Mix again and pour the mixture over the asparagus and carrots, making sure to coat all evenly.
- BAKE. Bake for 15-20 minutes or until both vegetables are tender, but still have a bite to them.
- TRANFER. Transfer to a serving platter, making sure to scrape any juices and garlic left in the pan.
- GARNISH. Garnish with your favorite herbs or edible flowers. Note: I like to finish the dish with more fresh ground pepper and a bit of Maldon flake salt.
Additional photos at the farm. Lizard the kitchen cat, the beauty of real food, and our recipe plated and ready to serve.
6
Leave a Reply