Ingredient Spotlight

Louisiana Red Beans and Rice from a Vegetarian Perspective

March 23, 2017 // 1 Comment

I get a lot of really nice emails. Thomas Leming wrote as a native about his experiences with classic Red Beans and Rice and I just had to share his thoughts. His vegetarian version sounds great, no matter how you eat. I grew up in South Louisiana where beans are taken pretty seriously. One of my favorite memories from back then is going to LeBlanc’s Drive In with my grandfather once or (Click for more)

Add This To My Obsession List: New Orleans Red Beans and Rice

March 7, 2017 // 0 Comments

It’s easy to get obsessed about New Orleans Red Beans and Rice. It’s a delicious dish with a mythic story. I’ve had many great versions, and even more bad ones. Like cassoulet, people who love this dish are a little fanatical and insist that their way is the best way. You meet enough of these people and you have to laugh. How can so many people have the best version and all of them be (Click for more)

In Which I Discover the Thrill of Chicken Wings

February 16, 2017 // 0 Comments

We were sitting around the office here at Rancho Gordo, thinking about how we’ll spend our energies over the new year. There was talk about a Valentines Day promotion but I found it weird. We don’t have to tie our product into every single holiday. Sometimes it’s nice to not be a part of the noise. I’m not so keen on team sports but a surprisingly large number of people (Click for more)

Recipe: Heirloom White Bean Dip (Not just for game day)

February 9, 2017 // 2 Comments

For the last Super Bowl, we thought it would be fun to come up with some twists on traditional game day food. This white bean dip was great and it’s an ideal way to use up that last cup or so from your pot of beans. I inhaled this stuff. I think it would be easy to add an anchovy for even more depth but it’s pretty swell as it is. 1 cup cooked Rancho Gordo Marcella, Ayocote Blanco, (Click for more)

Making Ricotta at Home

January 27, 2017 // 5 Comments

Continuing with my being “thrifty” (equals CHEAP), I sometimes don’t go through all of my milk before the expiration day. I hate waste. Somewhere in the back of my mind I remember reading about how easy it to make ricotta. I searched and came upon The Kitchn’s version. It may not be as flashy as other sites but The Kitchn always delivers with thoughtful, interesting (Click for more)

Modern Problems: Those Pesky Kale Stems!

January 25, 2017 // 2 Comments

I love kale. I also am “thrifty” and the stalks have always been problematic for me. I’ve tried sauteing them until tender before adding the actual kale leaves. It’s fair but not very exciting. I’ve also tried fermenting them but no one who tried them asked for the recipe, if you know what I mean and I think you do. This last weekend I was reading the old book, When (Click for more)

Royal Corona Beans in a Creamy Tomato Sauce

January 23, 2017 // 6 Comments

This was featured in our last newsletter and I’ve made it several times since we’ve had Royal Coronas back in stock. I think it’s an almost perfect dish. It really shows off why heirloom beans are so great and make such a huge difference. Recipe: Royal Corona Beans in a Creamy Tomato Sauce 2 tablespoons olive oil 2 cloved garlic, minced 1/2 yellow onion, chopped 1 carrot, (Click for more)

More on Soaking. Sometimes, It’s a Very Good Idea.

January 20, 2017 // 6 Comments

I almost hate to bring it up because everyone has such a strong opinion about it but normally I don’t soak. Sometimes I do. I really think the best beans come from very low and slow cooking after a strong 15 minute boil. Soaking can help speed things up and some claim it helps the texture. I’m not sold, but I have no problem with people who insist on soaking, unless they say something (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)
1 2 3 20