Holiday Cooking

Leftover Strategies: Grits with Black Eyed Peas and Bacon

December 26, 2016 // 0 Comments

Earlier, I wrote about cooking on my wood-burning stove and the success I had making grits. It was simple and fun but even having given away a lot to my mother, there was still plenty left. This morning, I gently heated the grits with a little chicken stock. Meanwhile, I sauteed some chopped bacon pieces, drained the excess fat and then stirred in some leftover Black Eyed Peas. I made a bed for (Click for more)

Black Eyed Peas and Greens

December 22, 2016 // 5 Comments

My romance with Black Eyed Peas continues. I had some very poor dishes made with very old peas in the past. Aside from bringing luck on New Years Day, new crop, home-made Black Eyed Peas are just plain delicious. Like Lima Beans and Teparies, they aren’t as versatile as regular bean. They have a more vegetable flavor that is easy to like but not as easy to add to everything. I had leftover (Click for more)

At the Movies: Video on Making the Luckiest Black Eyed Peas Ever.

December 19, 2016 // 4 Comments

This is the recipe that switched me from passive Black Eyed Pea consumer to a true advocate. It’s very simple, traditional and delicious. New Years Day will be a happy one with this going on in the kitchen. Our Black Eyed Peas were harvested this autumn and when we run out, that’s it until next year. You can order Rancho Gordo Super Lucky Black Eyed Peas (Click for more)

How Lucky Can You Get? Black Eyed Peas for the New Year

December 16, 2016 // 0 Comments

It seems that for a lot of people, 2016 wasn’t a great year. As 2018 approaches, it seems as if we need all the help we can get. Eat Black Eyed Peas on New Years Day for luck. Please. Just do it, just in case. We’re counting on you. It may mean nothing or it may be the key to success in the new year, but either way, eating Black Eyed Peas couldn’t hurt! I was searching the New (Click for more)

New Crop: Flageolet with Lemon Vinaigrette

December 5, 2016 // 2 Comments

At one point during all of our cassoulet preparations, I was speaking to cassoulet expert Kate Hill about beans to use in the iconic dish. Years ago, I used to recommend Flageolet. Kate winced politely. She is very fond of the bean, just not in a cassoulet. She offered instead the advice to brighten them up with a lemon vinaigrette and I took this to heart. Our new crop of Flageolet beans are in (Click for more)

Holidays at RG: The Rancho Gordo-Xoxoc Project Sampler

December 1, 2016 // 0 Comments

Gabriel and his lovely daughter, getting a kick out of climbing a tree. When my friend Ruth Alegria told me I needed to meet Yunuen and Gabriel, I shrugged my shoulders and thought, why not? I didn’t understand the work they were doing to promote the sour prickly pears known as xoconostle and even if I had, at best, I would have thought it was interesting. I couldn’t have dreamed that (Click for more)

Holidays at RG: Heirloom Corn Prepared Hominy

November 28, 2016 // 0 Comments

If there’s a better Christmas Eve dish, I don’t know what it is. Posole is the essential nixtamalized grain, from rare heirloom corn, for hominy stews and more. Dried hominy/posole is superior to the canned version in every way. In very limited quantities, we have gorgeous, colored heirloom corn dried hominy. These rare corns only need to be soaked and simmered to be enjoyed. (Click for more)

Look, Ma! I Made Me a Cassoulet!

November 25, 2016 // 7 Comments

I spent Sunday finally making a cassoulet. I’ve been curling up with Kate Hill’s Cassoulet: A French Obsession, for a week or so and finally decided to take the plunge. I will admit I’d been working myself up into a frenzy about this and now that I’ve done it, I can say in all honesty that it’s easily within anyone’s grasp to make an excellent cassoulet. I made a few compromises but (Click for more)

Advice from a Reader: Black Eyed Peas and Collard Greens

December 24, 2015 // 5 Comments

I’m such a lucky fellow to have such smart customers and readers. Paula was reading about my adventures with our new Black Eyed Peas and sent the following. You’ll want to take notes and make plans to head straight to the market and pick up some collard greens after you read this: Hey out there in bean land! I was thinking about your article on Black Eyed Peas and wanted to share a (Click for more)