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This is Later with Lee Matthews,
The Lee Matthews Podcast More what You Hear

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Weekday Afternoon's on the Drive. Elizabeth
Toda is a seventh generation cattle rancher and

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host and star of the cooking and
lifestyle show Ranch to Table, one of

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the founding shows on the Magnolia Network. It's fourth season, by the way,

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you can see it on Max,
Discovery Plus and the Magnolia Network.

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She's also put together her newest cookbook, which I think you might find interesting.

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It's called The Ranch Table, and
Elizabeth the what was your goal here

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to stand above other cookbooks? Oh, my goodness, big question. I

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was really excited to write this book. I really wanted to really share a

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whole year on a ranch and really
talk about the seasons and all the food

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and all the events that we do
that really surround one year. And for

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me, this was just a really
fun book to really put together. And

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you know, I just wanted to
share simple foods. My main goal with

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this book is really just to have
people have fun in the kitchen. I

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am not a trained chef by any
means. I'm just a rancher who loves

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to cook and I just love putting
getting people together and having a meal.

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The Ranch Table is the name of
the book, and Elizabeth potis the writer

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of this, And you know,
this hits close to home. We've got

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a lot of ranchers and when you
are out on when you're out on a

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ranch, you might be forty sixty
miles from the nearest supercenter or grocery store,

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So you have to prepare and you
have to have a lot of ingredients

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on hand, don't you. Absolutely, really bringing in the provisions is a

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real thing for us ranchers out there. We definitely do have to do all

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that, and so for me,
I just wanted to kind of share that

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and how simple it can be at
home making meals and being able to just

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have people together. And definitely,
I mean, we are about half an

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hour from the nearest grocery store from
where we live out in California, and

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it's it's a beautiful place. But
yeah, you definitely have to bring in

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the provisions. Do you have any
particular advice for people, because you know,

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ranchers always have gardens and are always
gardening and trying to grow something.

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Mm hmm, yeah, I think. I mean, I've always been a

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big believer in ranchers and farmers.
They're they're some of the best cooks,

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I think, because they really know
about food. They know what they're growing,

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and they know how to cook it. And so I've always learned a

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ton from farmers and ranchers. I
feel like I really have learned the most

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around hanging out around a barbecue with
ranchers about you know, barbecuing tips and

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all of that sort of stuff.
So this is something that I've really excited

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to share and with this book and
also the show. It's really just about,

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you know, simplicity and having fun
together and having fun in the kitchen,

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and you know, just really enjoying
people's company. The Ranch Table,

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and Elizabeth pot is here with us. She's the composer of it. You

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also see her on the namesake of
her television show, which is available in

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a number of different places including Discovery
Plus, Magnolia Network, and Max.

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Let's go through some of these recipes
because they sound great. Your ranchers beef

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chili hits close to home for me
because I too prefer to have cubed hunks

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of wonderful beef rather than ground meat. Yes, I'm there with you big

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time. It is so delicious.
To me, I really want to taste

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all of those different flavors that are
in a chili. There are so many

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delicious, amazing chilies out there,
but I love mine because you can really

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taste with each bite all the different
ingredients that you put in there and putting

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in the meat where you chop it
up yourself. To me, that is

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just yum. I want it now. And for me, it doesn't matter

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what the meat is. I mean, I usually I like to use a

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lot of different combos. We have
a lot of bison processing here in oklahom

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So I like to throw in some
bison. I like to throw a for

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friend of mine is killed a deer, I might put some deer in there

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with the bison or the bison,
and beef and sirloin and pork as well.

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You know, I like to mix
it up. Yeah, absolutely,

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I mean you can really have fun. I think that's the most fun you

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know, thing about working in a
kitchen and being able to cook your own

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food is that you can really have
fun with it. And that's my hope

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with these recipes that you can really, you know, make it your own.

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I'm a big person to believe.
I'm a big believer in tasting everything

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you cook. You know, as
you go, keep tasting because I think

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that we all have just a little
bit different are looking for something a little

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bit different, and it's just something
that's really fun and great to do at

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home. But yeah, I love
I love different putting in different meats.

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That's that's great. Elizabeth poets with
Us or a new cookbook is The Ranch

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Table. It's butternut squash season.
Mm hmmm, it is, indeed,

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And I love my butternut squash soup
with sage. I add in a little

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bit of cream at the end,
but I'm not squash soup, I swear

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my goodness. It is just so
simple to make, and it is so

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delicious and filling and sweet. I
just for me this time of year especially,

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it's it's really the best time to
have these. I love making breads,

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but I also just love making my
own soup. And it just is

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one of those things to have a
big pot of soup on the stove throughout

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the day and then be able to
eat it at night. There's just nothing

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better. Wells serfs, I mean
it freeze as well, so you can

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make a big pot of soup and
still eat on it all winter. It's

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also I find if you have a
lot of butternut squash or tomato or whatever

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it is, that's a good way
to put up the vegetables. Absolutely,

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such a good way, especially just
to be able to eat it throughout the

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winter, like you were saying,
I mean, it's it's just such a

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it's it's a treat really, and
be able to do it all ahead of

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time. I love that. I
love making big meals and being able to

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freeze things and be able to eat
them all winter long. My freezer and

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my vacuum sealer are my two best
friends in the kitchen. Yes, I

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love that. I love a good
vacuum sealer. Spicy honey apple pie.

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Let's get into the desserts. Mmmm. Yes, I love my apple pie

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because it has a ginger crust,
which I love adding in that ginger and

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it's super buttery, flaky crust,
and then putting those delicious apples in there

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with honey. I love just putting
honey right in with the pie in the

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apples. It's it kind of is
this mixture between honey and ginger and apple

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and it's sweet and flaky and all
that buttery goodness. So I'm gosh,

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now I'm really hungry to help.
What kind of apples do you suggest?

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You know, the beauty of apples
is. I just feel that you use

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what you love, you use what
you can get. I have a ton

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of Gravensteins, which are kind of
a really old variety. My great great

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my great great uncle planted these old
trees years and years and years ago before

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I was born, and I'm still
using these trees. But truly, I

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feel that, you know, you
can use what you have, use what

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you can get. That's easy,
especially with apple pie, because you're adding

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in the sugar, you're adding in
the you know, the butter, all

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the good stuff, so you know
whichever ones you can get your hands on.

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It's a love letter to the rhythms
and flavors of ranch life, and

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it's a popular cookbook that's out now, just in time for the holidays.

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The Ranch Table Elizabeth Pote will be
watching you on your Magnolia Network show,

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The Ranch Table, and thanks for
bringing the recipes to us. Thank you

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so much. Lee. Thanks for
listening to Later with Lee Matthews, the

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Lee Matthews Podcast, and remember to
listen to The Drive Live weekday afternoons from

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five to seven and iHeartMedia presentation