In the kitchen

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)

Simplicity and perfection in a bowl. 

August 1, 2017 // 1 Comment

Special friends were coming over so I decided to use the last of my Marcella beans. We’ve been sold out for awhile but I’d been saving them for an occasion. This was it. (These easily could have been Alubia Blanca beans.) I soaked them for about two hours while I messed around in the kitchen and then cooked them with just half an onion, very thinly sliced with a mandolin and a smashed (Click for more)

When It’s Too Damned Hot to Cook Beans (I Have No Sympathy For You!)

July 10, 2017 // 16 Comments

I hear it all at this time of year. “It’s too hot to cook!” “The last thing I want to do during my vacation is stand over and hot stove and fuss over beans!” “I promise, I’ll cook them again when it’s bean weather.” I feel your pain but I have no actual sympathy. Some think of beans as just as cold weather treat but is a better pal for all the (Click for more)

Decadent Simplicity: Poached Fish in a Corn Husk

July 6, 2017 // 0 Comments

After biblical winter rainstorms and a scorching season of heat waves, things in Northern California seemed to have calmed down. We’re back to fresh mornings, hot days and fog rolling in for the night. Repeat. It’s a lovely trend and I want to eat outside as much as I can. The rains seem to have washed away all the wasp nests and our usual yellowjacket plague is not happening, knock (Click for more)

The Results and the Recipes: The Rancho Gordo Virtual Chili Cookoff

July 5, 2017 // 2 Comments

These are exciting times for bean and chili fans! After quite a few office debates and pots of chili, we are happy to announce the winners of our Rancho Gordo Virtual Chili Cookoff. We developed an elaborate point system and came to some great conclusions. You folks know how to cook! What follows are the winners, the runners up and a few ties. These are their unedited recipes so you’ll not (Click for more)

My Favorite Pozole: Make Mine Blanco!

June 21, 2017 // 8 Comments

There are many versions of pozole but one of my favorites is Pozole Blanco. Unlike other pozoles where chiles are a part of the broth, Blanco is broth, meat and hominy and the heat comes from salsa on the table, to be added by the diner. This means you need a really great broth, the kind you can only get by making it yourself. I hope these instructions don’t sound fussy or laborious. It’s a (Click for more)

Tortilla Strip Croutons. Go For It.

June 16, 2017 // 3 Comments

When we made our own tortillas with heirloom corn, we used to laugh at the customers who complained that a dozen tortillas was too many. I didn’t laugh hard but it made me really realize how different we all are. A dozen tortillas is not a problem in my home. Once in a while, even at my house, there are too many tortillas. Throwing them out would be a sin but as they get older, a great way (Click for more)

Release the Pods: The Rancho Gordo Chili Manifesto

May 9, 2017 // 0 Comments

Imagine a damp, cold, rainy day in Milano, Italy in 1988. One young, bored expat trying to figure out his role in Italy (and the world, really) is presented with a copy of a book called A Bowl of Red and a bag of chile powder. I was compelled to make the stew and the aromas and flavors made me so homesick, I was near tears. Chiles and cumin weren’t standard fare for me in Milano. I was (Click for more)

More Flageolet Love: A Simple Flageolet Gratin

April 25, 2017 // 0 Comments

My love of cassoulet let me to this quick, delicious dish. Flageolet are known for their delicate, mild flavor. This shouldn’t be confused with them being bland. They’re anything but! They do soak up whatever you cook them with so make sure you have quality ingredients. Here at Rancho Gordo, we like to keep it simple with just some chopped onion, garlic, bay leaf and a little olive oil, all (Click for more)
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