Articles by steve@ranchogordo.com

Pickled Shallots in Pineapple Vinegar

November 28, 2017 // 0 Comments

I’m enjoying David Tanis’ new book Market Cooking. At first glance, it’s a little disappointing. Market fresh seasonal vegetables blah blah blah. Haven’t we heard this a million times before? Maybe. And some of the recipe may seem basic but as you dig deeper, it’s some of the more obvious things that mean the most. Shallots in vinegar. So what? Well, I did have a bag (Click for more)

Slow Baked Garbanzos

November 27, 2017 // 12 Comments

One of my favorite books from the last years has been The Blue Zones (National Geographic, 2008) by Dan Buettner. Statistics for longevity are examined and there are some not so surprising conclusions reached, my favorite being that those of us lucky enough to make it to the old folks stage tend to eat beans. The Greek Island of Ikaria is mentioned a lot and it’s referred to as the place (Click for more)

Chicken Liver Spread on Crackers (Or How I Make the Most of a Chicken)

November 26, 2017 // 0 Comments

This isn’t revolutionary but I do like to buy whole chickens and roast them or break them down and braise them. I often use the bones and back for a quick broth and I like to cook the liver with the broth. The only problem is that one liver isn’t going to help much with dinner other than being a treat for the cook. In a mixing bowl, take your cooked liver, a knob of soft butter, a (Click for more)

Heirloom Tomato & Royal Corona Salad

November 9, 2017 // 1 Comment

I remember when I first started gardening and I had the bright idea that direct seeding tomatoes in the ground was the best idea. The plants were incredible and strong and the perfume they exuded made me want to bottle it. Have you ever rubbed a tomato plant just to smell? It’s worth it. The yields were nothing to be proud of but I had nearly a hundred plants so there were plenty of tomatoes, (Click for more)

A Free eBooklet for Your Best Thanksgiving

November 7, 2017 // 2 Comments

We’ve updated our free ebooklet, The Rancho Gordo New World Thanksgiving Guide. It now includes one of our most wildly popular recipes, the main-course Wild Rice and Heirloom Bean Salad from Napa’s Alexis Handleman of Alexis Baking Company. It’s the kind of show-stopper you don’t want to miss. Download your copy now.  The booklet has 14 recipes, all tailored to this fine (Click for more)

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 // 9 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)
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