All language subtitles for Ranch.To.Table.S04E01.1080p.WEB.h264-EDITH[eztv.re]_track3_eng

[Elizabeth] Today,
I am headed over
to Katie's house.

Katie is one of my
dearest friends.

We've been friends
basically [chuckles]
our entire lives.

Her family has a ranch
next door to ours.

And we kind of grew up
as kids together.

And so, today I am gonna
head over there.

We're gonna work
in her greenhouse together.

Her greenhouse is just
this magical, magical place.

And then also, I thought
it would be fun
to then bring a dinner.

So tonight I am
gonna be making gnocchi

with a leek
and tarragon sauce.

I love this sauce
with this homemade gnocchi

because it is a bright
delicious flavor.

And for dessert, I'm making
almond creme brulees.

I use a bunch of eggs in it
so it has a really rich,
beautiful texture,

color, and taste.

So let's get started
on this homemade gnocchi.

[theme music playing]

Welcome to Rancho San Julian.

I'm Elizabeth Poett.

And it's a huge job.
And it's constant.

This place has been
my family's home
since the early 1800s

when my great, great, great,
great grandfather

first moved to the central
coast of California.

Found all sorts of goodies
for dinner tonight.

Eight generations later,
our family is is still here

cooking, eating,
and living off the land.

From Ranch to Table.

Katie and I always are trying
to find times to be together.

And so, today I wanna
go over to her house.

And we're gonna just have
a meal, just the two of us.

So let's get started
on this homemade gnocchi

with a leek
and tarragon sauce.

We have two pounds of boiled
and peeled potatoes.

And I am just gonna use...

...my food mill.
I love this thing.

This thing basically
makes the potatoes
super, super fine.

Slide them in.

You can see it coming through
the bottom.

It makes something
that's just large and starchy
[chuckles] like a potato

fine and thin,

so the dough can become
very, very smooth and light.

I've always loved gnocchi.

To me, it's just a little bit
different than pasta.

And I think because it's made
with those potatoes,

it almost feels richer.

All right. So we've gotten
those two pounds of potatoes.

And now we are going
to knead this dough.

Just wanna flour this board
so it doesn't stick.

Let's just put
all of that potato

right on the board.

So simple.

And what I'm gonna do
is just make a little well.

Then put in one egg

right in the middle
of the well.

Just gonna mix that egg
a little bit.

And as I start working
this dough,

I'm going to add in
two and a half cups
of flour in total.

So one cup, and then another
cup and a half later.

Now I'm just gonna start
working it together.

I always laugh at dough

because dough can look
such a disaster [chuckles]

for a while.

And then you start
working with it more and more.

It really comes together
and it becomes super smooth.

But it just takes
a little bit of time.

I'm adding the rest
of the flour to the dough.

I'm just kneading it
all together.

Katie and I, we've always had
a real connection with food.

We've had a real connection
of growing food.

Both of us love to work
in the garden together.

It's really wonderful
to have a relationship
with somebody that close.

Now you can really tell
that it's been kneaded
all together.

And then it also has
this springiness.

So when you stick
your thumb in it,

you can really just put
an indent in.

And you can see
that it's kind of
springing back.

So this is ready.

Gonna kind of make a log.

And I'm gonna cut this
into eight pieces.

And then I'm just gonna
take one roll at a time.

And now just start
rolling out this gnocchi.

We are looking for about
half an inch.

So what we're doing now
is cutting up the gnocchi
into all of those pieces.

I like to cut them about
a half an inch thick.

A lot times I'll put
my finger on this,

and you can just cut.

And they can all be
about the same size.

This does not
have to be perfect.

We're just making
really good food.

Great.

So these are two
gnocchi boards.

This is not something
that you need.

I just enjoy a little flair
in my life

and a little bit of fun.

So what you do is
you just place

the gnocchi dough right
on top of the board.

And you're just gonna
roll it off and onto the pan.

That's one.

You can see
a really cute indentation.

And also, I have found
when we put that sauce in,

the indentation really makes
the gnocchi meld together.

So you're not just getting
big bites of gnocchi.

You're really getting
little bites of gnocchi

and all of that really yummy,
creamy sauce.

Okay, last one.

Great.

I have this water boiling.

Turn this on.

Throw in a bit of olive oil.

I'm just gonna saute
the gnocchi after it comes out
of the boiling water.

Here we go.

Use my spider.

Just gonna fill this up.

And dip it right on in.

Its gonna go straight
to the bottom.

And when it's ready,
it will rise to the top.

It only takes about a minute.

Gnocchi cooks so quickly.

I'm just, like, doing
a little bit at a time.

Oh, we have some
starting to rise.

Once you know
that they're ready,

you can just scoop 'em out.

And just put them straight in.

I'm gonna add a half
a teaspoon of salt.

So I'm searing this
until I start seeing

that the edges become
a little golden brown.

I'm gonna add in
just one sprig of tarragon.

Because I'm gonna also
be making this tarragon sauce,

it's really nice to start
enhancing that gnocchi
with tarragon.

Okay. I think these are good.

These have a nice firm edge.

-[horses neighing]
-I can hear
the horses outside.

I'm just gonna lift them off.

The gnocchi is done.
It looks so good.

It has that nice crisp
little edge.

Now let's make
the cream sauce.

[Elizabeth] Later on today,
I'm going over to Katie's.

We're gonna have
dinner together.

So I am making
a homemade gnocchi

with a leek
and tarragon sauce.

I've already made
all of that gnocchi.

So let's make
this cream sauce.

I'm gonna start with eight
tablespoons of butter.

And as that's melting,

gonna chop up
these beautiful leeks.

You end up really though
only using the white part.

I'm just gonna cut
three leeks super thin.

Leeks are just like onions.

They just have a little bit
more of a mild taste.

I'm adding in four
garlic cloves.

Thinly sliced.

Little bit
of red pepper flakes.

So I'm just adding
a quarter teaspoon.

This is also just gonna add
to that kick.

Oh, hi, Franny.

Hi, how are you, girl?

Oh, have you been down there
with the horses?

[chuckling]

Most of the leeks
are translucent.

I'm gonna add in now
just one cup of white wine.

We're just gonna
cook that down

until it really concentrates

all of this
delicious flavoring.

So we're adding in two cups
of heavy cream.

Add in a tablespoon
of fresh tarragon.

Tarragon just brings
this really mild sweetness.

And I love this flavor.

Add in a teaspoon of salt.

And a half a teaspoon
of fresh pepper.

So the cream sauce
has been simmering.

It's become this really
beautiful thick sauce.

I'm just gonna add in
one pound of roasted
butternut squash

that I roasted earlier,
and I've just cut into small
bite-sized pieces.

Katie and I are so close.

And we grew up
in a very similar way.

So we know what
it is really [chuckles] like
to run cattle ranches.

And she's also just
the sweetest person ever.
[chuckles]

And as this is cooking still,
I add in the gnocchi.

Yum! Looks so good!

Because we sauteed
the gnocchi,

it's not gonna fall apart
and be mush.

But it's just gonna
really mix in well

with all of that
delicious sauce.

All right. Last step
is adding in a little bit
of asiago cheese.

This is done.
All of that gnocchi
has that nice crisp edge.

And this creamy sauce
makes the whole kitchen
smell amazing.

Right now,
Katie is working over in her
beautiful greenhouse.

I cannot wait to go
meet up with her
and her daughter Helen.

And then I'll head back here
and start the creme brulee.

Come on. Let's go.

Katie and I kind of
have it in us to always
be doing something.

I think that's why
we are so close

because we can plant
an enormous garden

and have really
great conversations.

And it's something
that we find relaxing.

-Hello
-Hi.

-[Elizabeth]
I brought you rosemary.
-[Katie] Thank you.

[Elizabeth] Oh, my gosh.
Look at all the starts.

-[Katie] Yeah.
-[Elizabeth]
They look so healthy.

I love this.

One of the things
that we always wanna do

is get really a head start
on the garden.

So a lot of times
what we will do

is plant seeds
in these big trays

where we can put them
in the greenhouse

so that when it's
warm enough to plant,

we have these starts
ready to go.

It makes me very excited
to see all of the starts

because it makes me think
about all of the things

that I get to cook
as they grow.

I feel like this greenhouse
is the perfect greenhouse.

We have a neighbor, Chris,
who is really gifted
with repurposing things.

And my dad had a lot
of old things in the barn
that they held on to.

And he called Chris,
and asked Chris to make my mom
a greenhouse

out of all the windows.

And he made this.

I feel like it's like
a little gnome greenhouse.
[chuckles]

So these are all windows
from local ranches.

[Elizabeth]
Yeah, it's so pretty.

Helen, could you take this
into the greenhouse

and give it a nice
gentle water?

-[Helen] Okay.
-All righty.

[Elizabeth] Being raised
on a ranch like I was...
[chuckles]

...and like how Katie was,

there is a huge responsibility
to learn at a young age
about ranching.

And so to be able to see Helen
taking on this role of

what it takes to run a ranch,

and loving this sort of world,

is really fun to see.

-I'm gonna head back
to the house.
-Okay.

I'm gonna finish something
special for you.

-I will be back.
-[Katie] Okay.

-[Elizabeth] Okay, I'll see
you later this afternoon.
-[Katie] See you.

[Elizabeth] Tonight,
I am making dinner
for my dear friend Katie.

I'm gonna head back
to her place in a little bit.

But first, I'm gonna make
the almond creme brulee.

So, creme brulee.

We're gonna start with eggs.

So I'm just separating
six eggs.

Egg yolks are what really make
this creme brulee
super, super rich.

And it's also gonna have
this almost this golden,
golden color

that is so beautiful.

So, I'm gonna use
these egg whites

maybe for something later on
down the road.

Maybe an omelet
or something tomorrow.

We've got these beautiful
egg yolks.

Beautiful color.

And I'm adding in
a half a cup of sugar.

Whisk this all together.

I like to do this
before I actually start
heating up all of the cream

because then I have this
ready to go.

Looks beautiful.

I'm gonna set this aside.

Bring in all of this flavor.

So start with two cups
of heavy cream.

One tablespoon of amaretto.

And one teaspoon
of almond extract.

And a quarter teaspoon
of salt.

I love using these fresh
vanilla beans.

They have a ridiculous amount
of vanilla flavor.

And this is that part
where you get to the bottom
of that creme brulee

and it has those little specks
of all of that vanilla...

...deliciousness. [chuckles]

I love that part
of a creme brulee.

So I'm just cutting it down
the center.

And opening it up just a tad.

Then with the back of my knife
I'm just gonna scrape...

...all of those beautiful
pieces of vanilla.

And just drop them
right on in.

And because this
is all about the flavoring,

I'm just gonna add in
the whole vanilla stick.

We're turning the heat
onto low.

And we're just gonna wait
to let it simmer.

As soon as it
starts simmering
we're gonna turn off the heat.

We do not want
to overcook this at all.

Creme brulee! Yum!

I remember as a young child

when I first got to taste
a creme brulee.

And I just started [chuckles]
scooping every last drop.

Ooh, here we go.
It's starting to simmer.

I'm gonna immediately
turn it off.

And we are picking this up.

And now I'm just going to pour
just a tiny little bit
really slowly

and also be stirring
at the same time

because we are not wanting
to curdle the eggs.

So just a little bit
at a time.

I'm even gonna put in
the vanilla bean
and everything.

Good. And mix that all in.

I'm gonna bring my sieve.

I'm just gonna slowly now
pour it through this.

The reason why is just in case
anything did curdle,

you wanna be able
to pick that up.

And then also, of course,

that vanilla bean
will be picked up as well.

Smells really good right now.

So that's it.
The custard is ready.

And now I'm just gonna
put it in the ramekins.

So I'm just putting
each one of these
in this baking dish.

And I'm just gonna
start pouring...

...this custard
into the ramekins.

Just pour it so it has about
maybe a half an inch
to the top.

All righty.

[kettle whistling]

I'm just gonna get
a little bit of boiling water.

And let's just pour
enough water so it goes
about halfway up the ramekins.

The reason why
I'm using boiling water

is because not only
is it going to then
cook evenly,

it's also gonna prevent it
from cracking.

All right.

So I've already
preheated the oven to 350.

Now, we are just
putting this in
for about 35 minutes,

or until the top layer
of the creme brulee
has set.

I love a really rich,
beautiful, delicious
creme brulee.

So I love using a lot of eggs

so it has this
really golden color,

but also such a dense
and rich flavor.

These have been in
for 35 minutes.

You can see that they have
all of that beautiful,

beautiful kind of
golden-brown crust.

Now I'm just going to remove
them from that hot water.

Put them on a plate.

So I'm gonna let these cool
in the fridge for two hours.

And while they're cooling,

I'm headed out
to meet with Billy King

to work on this fun
welding project for my boys.

Oh, Franny, you ready?

My family has been ranching
for generations.

And over the years,

we have passed down traditions

that are very important
to ranching.

And roping
is one of those things

that ranchers need to learn
how to do.

We are making a roping dummy
for my boys.

It's basically something
that they can practice
roping on at home.

Billy, do you remember
your first roping dummy?

-Yes, I do.
-[Elizabeth laughs]

I used to rope
a lot of dummies.

-[Elizabeth laughs]
-Uh, my uncle Chuck actually,
uh, gave me his.

That was the first one
I ever had.

-I was probably eight or so.
-Yes.

Around the same age as Hank.

[Elizabeth] Yep. I remember.

Basically, it was a hay bale.
That was my roping dummy.

Making this for the boys,
not only [chuckles] is...

It's something that they'll
have forever.

I also love welding.

So this just gives me
an opportunity to get
into the shop with Billy.

So I think we're gonna kinda
just weld it right there.

[Elizabeth]
Learning how to rope is,
in a way,

very much a rite of passage
of being a rancher.

And it's something
that is very, very important
to know how to do.

I learned how to rope
when I was young.

Austin learned to rope
when he was young.

It means so much to me
to be able to pass that down.

This is a huge upgrade
from a hay bale.

This is gonna help a lot
with their loops.

-Thank you for helping me
put this together.
-[Billy] No problem.

[Elizabeth] The boys
are gonna love this.

Now, let's head back up
to the house and finish
the creme brulee.

[Elizabeth] Tonight,
I am making dinner for Katie.

I'm gonna head over
to her place in a little bit.

But first, I'm just gonna
finish up the almond
creme brulee.

So the creme brulees
have been cooling
for two hours.

All I need is a little sugar.

I want a nice big crack
when you crack
into that creme brulee.

So I am gonna do
two teaspoons of sugar.

Right on top.

I love that moment when you
start introducing new food,

especially desserts to kids.
[chuckles]

And I feel like the boys
have definitely looked at me
at different times

when I make things
that I haven't made
for them yet.

And they look at me like,

"Where have you been
hiding this?"

All right. So now
for the fun part.

The torch!

Sometimes I feel whenever
I use this kitchen torch

that it is so cute,
and little, and tiny

because I'm usually used to

welding torches
that are massive,

and I have to use glasses,

and it's a huge fire.

So to me,
torching in the kitchen,

it's just adorable.

So, here we go.

Just gonna slowly
back and forth.

And just melt
all of that sugar.

So what you're looking for
is really just watching
that sugar melt

and kind of start
collecting together.

And then that is what is gonna
make the crust.

Just gonna make sure
I'm getting all
of those sides.

Gorgeous.

The great thing also
about creme brulees

is that if you want
to really just show off

all of your amazing
cooking moves,

this is something
that you can do

most, if not, all the work
ahead of time.

The beauty of a creme brulee

is really that first crack.

You take your spoon
and you just tap.

Sometimes you have to tap
a little bit harder,
[chuckles]

and you can kind of just see
that melted sugar
that's now hardened,

and you just can't stop
eating it.

Okay. Just finishing up
this last one.

They look so good!

I'm just gonna add on
a couple of almonds

to make it look pretty

and fancy for my friend Katie.

Okay. These are ready to go.
They look perfect.

They have this beautiful
kind of burnt crust

that is just all
of that melted sugar.

So good.

Can't wait. I'm gonna
start packing up

and head over to Katie's.

Being able to take the time

to have dinner
with a very close friend

is something very special.

And Katie and I have tried
over the years to really

stop and look around.

And so when we're able to
just sit together

and have a really yummy meal,

it's just a really
special time.

So there's some, uh,
butternut squash in there too.

Yum.

-Oh, that's beautiful.
-Yeah.

Mmm.

That is so good.

[Elizabeth] How's the gnocchi?

-It's delicious.
-[Elizabeth] Mmm.

This is fun.
I love, um, gnocchi.

So feeling and, like, cozy.

It's a cozy food,
and it's also so springy
with the leeks.

-[Elizabeth] Yeah.
-[Katie] Wow.

[Elizabeth] Okay.
So what is your favorite
part about a creme brulee?

It's cracking the top.

-Definitely the crack.
That's how I feel.
-[Katie] Yeah.

[both laughing]

-[Elizabeth] I love it. Yum.
-Mmm.

-[gasps]
And it's so beautiful.
-[Elizabeth laughs]

[Katie] I mean, you get that
at a restaurant

and you don't get
that golden color.

-Oh, my gosh.
-[cow moos]

Life gets so busy with family
and with work,

-and with projects,
and all of the things.
-[laughing]

[Elizabeth] I feel like
being able to celebrate

that friendship
and that closeness,

it's just really
a special thing.

-We need more time like this.
-[Katie] I agree.

-Salud with our lemonade.
-Salud. Salud.

-Thank you.
-To us.