Articles by steve@ranchogordo.com

Wild Mushrooms with Alubia Blanca

October 17, 2017 // 0 Comments

It’s a good thing when your neighbor is Connie Green and she offers you a nice big bag of chantrelle mushrooms. It’s even better when you have a pot of Alubia Blancas on the stove, ready to eat. Wipe the mushrooms with a damp paper towel and cut into bite-sized pieces if they’re big. Sauté in both butter and olive oil (2:1) and lots of minced garlic. A thyme sprig of thyme (Click for more)

After All These Years in the Kitchen, I Finally Learn to Cook.

October 12, 2017 // 5 Comments

He would probably be surprised to learn it, but Mother Jones writer and food editor Tom Philpott has changed the way I cook. The roots of this revolution had been brewing for some time but I read his post about cookbooks and lights went off in my head. You’re Using Recipes Wrong: Here’s how cookbooks and food sites are wasting your time argues that cookbooks geared towards a single meal are (Click for more)

Pasta e Fagioli with Escarole

October 10, 2017 // 0 Comments

Escarole is a rare and exotic vegetable for me. I’d been scared off with stories about its bitterness and frankly, there were plenty of other things to eat that struck me as more appealing. My greengrocer had it, I bought and now I had to use it. It looks like a head of butter lettuce and it is, as promised, somewhat bitter. On its own, it’s unappealing but wilted by tossing in warm (Click for more)

Mastering Leftovers: Wild Rice, Cassoulet Beans and Heirloom Tomatoes

October 5, 2017 // 0 Comments

I had a guest who was about to head off on a road trip. A person can’t be sent out of my house without a few beans in them! This is what was in the fridge and I believe it was appreciated it when it was all put together for him. Heirloom tomatoes seem to be waning at my market but there still are some good ones. I chop them up roughly and add our Pineapple Vinegar, some really good olive (Click for more)

Another Thought on Why We Soak Beans

September 26, 2017 // 5 Comments

We’re harvesting Yellow Indian Woman beans and I decided to have a little party in this fine legume’s honor. I irritated my bean farmer and had him give me 5 pounds of unmilled beans. This means they are right out of the ground, a romantic concept until you realize you have to look long and hard for organic debris that is inevitably mixed in with the beans. I will tell you now that 5 (Click for more)

Trout in Hoja Santa

September 21, 2017 // 5 Comments

I talk a lot about Hoja Santa (Yierba Santa/Acuyo) in these pages. I am so thrilled to have a happy, thriving plant. It’s delicious and I love just going outside to harvest leaves for sauces and dishes like this. I wrapped the leaves around a trout, after stuffing it with lemons and parsley. I tied it up with butcher string and cooked it directly on a hot pan, for about six minutes per (Click for more)

When Corn Is King

September 8, 2017 // 0 Comments

When I used to work the farmers markets, the corn growers were always very popular but they would tell me it was a loss leader. People expect it to be cheap and it’s not the easiest crop to grow, especially if you’re growing a more vulnerable heirloom variety. I’m at peace with more expensive corn, especially if it’s really good. There’s little better than (Click for more)

A Muy Porky Spanish Rice Dish for your Garbanzos

August 29, 2017 // 1 Comment

It was a Sunday and guests were coming over and I got inspired. Two books, The New Spanish Table by Anya von Bremzen and Spanish Made Simple by Omar Allibhoy, inspired me. Allibhoy’s recipe was very simple but von Bremzen’s description added context and helped me to improvise, just a little. I like paella and love it when it’s done really well. Mostly, I think of it like Mexican (Click for more)

Royal Corona Beans with Sage-Parsley Salsa Verde

August 16, 2017 // 3 Comments

My cooking seems to go through “periods”. I had my High Mexican period, my Italian phase, my Hippy Love Child has never quite left but now I seem to be in super simple mode. I keep wanting to strip things down to see how basic they can be, which might be a reaction to the news or popular culture. Books like Cucina Povera and An Everlasting Meal are certainly inspiration. My hunch is (Click for more)

Simple Royal Coronas with a Ham Hock and Peppers

August 11, 2017 // 0 Comments

Customer Larry Noggle was nice enough to post this on our Facebook page. I wanted to share it because it sounds great and I think this is how people really want to cook. A lot more trouble than just opening a can but the rewards are deep and real. Thanks to Larry for this note. Hello Steve The Royal Corona Beans are luscious to cook with! I made some ham hock bone broth and cooked a pot of (Click for more)
1 2 3 111