Ingredient Spotlight

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)

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)

Spring is Flageolet Season: Lamb and Flageolet Stew

April 20, 2017 // 0 Comments

Spring. Lamb. Lovely light beans. You do the math. I make this every year, always with some kind of variation. My trend these days is to cook everything very simply, and this stew is no exception. I insist you make it with 2 onions. They have lots of time to reduce and add their sweet but never cloying joy. I now have access to endless Meyers lemons but regular ones will do. The lemons are ideal (Click for more)

A Vegetable-Rich Minestrone Soup with Cranberry Beans (Borlotti)

April 19, 2017 // 7 Comments

Simple Feast is a great app for your iPhone or Android that features recipes from the some of the world’s best chefs. Like a lot of these new food apps, it features a shopping list and nutrition information but I think it’s the array of chefs and recipes that really sets this one apart. The soup and bean-obsessed among us will fall for Chef Paolo Dorigato’s Minestrone with our Cranberry (Click for more)

Further Experiments with Beans on Toast

April 17, 2017 // 3 Comments

This is more of a suggestion than a recipe. Did you make the Heirloom Flageolet Bean salad yet? Have some leftovers? Make sure the salad is at room temperature. Toast some good bread, butter it and then top with the salad. You could do a lot worse! This is something very good to (Click for more)
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