A Clay Cazuela from Oaxaca with Shrimp, Acuyo Sauce and Pasta

February 13, 2018 // 0 Comments

A few years ago I was on a road trip through Oaxaca with my pals Yunuen and Gabriel of the Xoxoc Project, as per the usual, hunting for beans and clay pots. This cazuela we found in Ixaltapec, on the isthmus. Sadly, the whole region was hit with a horrendous earthquake last year. A lot of the attention seems to have gone to the Mexico City quake, which was also bad, but the Oaxacan recovery has (Click for more)

Cecilina: Italian Chickpea Dip

February 6, 2018 // 4 Comments

I saw this recipe in the old Dried Beans and Grain book from the the seminal Good Cook series by Richard Olney with Jeremiah Towers, among others. It seemed a little strange and forgotten and that’s very appealing to me. And it used two cups of cooked garbanzos. I love garbanzos but when I cook a pot, sometimes it seems like too much of a good thing. I love hummus. I love Caldo Tlapeño. (Click for more)

Stuffed Chayote

January 30, 2018 // 0 Comments

This is adapted from the book Frida’s Fiestas and you can clearly improvise beyond the basic recipe. Ground meat of some kind would be great but chayote are a mild, delicious vegetable and I wouldn’t want to go to far from their original flavor. Take the chayote and cut them in half lengthwise. Steam them for about 30 minutes or until fork tender. Once cool enough to handle, scoop out (Click for more)

Winging It: Pasta e Fagioli with Morels and Bacon

January 23, 2018 // 0 Comments

Sunday night after the holidays and not much left in the house. What to do? I had a sample of the new crop of Caballeros from Peru and in cleaning out one of my cabinets, I discovered a stash of dried morel mushrooms. I cooked the bacon and left the pieces to rest on a paper towel and then drained all but a scant bit of the fat. I added a little olive oil and then sauteed onion, garlic, carrots (Click for more)

Yellow Indian Woman Beans with Shallot Pickle and Goat Cheese

January 18, 2018 // 1 Comment

I hadn’t cooked Yellow Indian Woman beans for quite awhile. They’re small and dense but somehow creamy at the same time. I think they’d be great in a chili but as usual, a simple bowl with little garnish is my preferred way to enjoy them. Macerated shallots are my current obsession. You thinly slice them, add a bit of salt and then douse them with banana or pineapple vinegar. (Click for more)

Herb-Steamed Potatoes and New Olive Oil

January 9, 2018 // 8 Comments

By chance, I discovered that steaming new potatoes gave them a superior texture. They weren’t water-logged and since I have a big steaming pot, this technique was easier. I’ve also steamed russets and the jackets come off with no effort. As an aside, steamed hard-cooked eggs are done in 14 minutes and much easier to peel. David Tanis has a recipe in his book One Good Dish. The (Click for more)

2017: Not My Favorite Year, or Was It?

January 4, 2018 // 8 Comments

The holidays are over and there’s a lot of work to do but my mind and heart are not in the game. I think it’s better I should look through my photos from this last year and do my year in review post. Like for many of you, it hasn’t been a stellar year. In fact, it mostly stank. But there were some wonderful moments and meals and milestones and looking over these images, I feel (Click for more)

What the Hell Did We Just Go Through? Some Thoughts about The Fire

January 2, 2018 // 10 Comments

I was driving the other day with my son and noticed a new area that had been damaged by the fires. I hadn’t noticed it before. I turned to him and said, “What we just went through was really awful. Horrible.” “Yeah, it was.” After been evacuated for two weeks, much of it not knowing if our house was even standing, then coming home and dealing with lack of (Click for more)

Leftover Soup from Marcella Beans, Rapini and Wild Rice Broth

December 29, 2017 // 2 Comments

I can’t take too much credit for this. These were the components leftover in my fridge. 2 cups Marcella beans and some of their liquid 1 1/2 cups broth from making wild rice 1 roasted red pepper 1/2 cup chopped broccoli rabe (rapini) that had been tossed in olive oil and then pan roasted 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce drizzles of lemon juice and olive oil rye (Click for more)

Beans for Breakfast (with Mushrooms, Ricotta and Good Olive Oil)

December 26, 2017 // 1 Comment

A few leftovers and some milk that was about to expire led to this really fine breakfast. Ayocote beans are runner bean. Phaseolus coccineus. This family includes Scarlet Runners and Royal Corona. They tend to be big and go from starchy to creamy. They don’t mind a little rough handling, which makes them great for salads but Ayocote Negros (which I used here) have a really beefy broth (Click for more)
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