Ingredient Spotlight

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)

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)

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)

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)

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 // 4 Comments

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)

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)
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