Vegetarian

Baseball’s Opening Day is April 2: Be Prepared with Rio Zape-Felicidad Bean Dip

March 25, 2017 // 0 Comments

The only thing greater than my love of food is my passion for sports. No. That’s a lie. But I do get a kick out of everyone else yelling at the TV. It amazes me and leaves me more time to graze the food. This dip is perfect for that last cup of beans you don’t quite know what to do with. I used Rio Zape because they have an unusual depth of flavor and they’re what I had on hand. (Click for more)

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)

Paula Wolfert’s Unforgettable Sandpot Mushrooms

March 21, 2017 // 0 Comments

I am totally enamored with Emily Thelin’s new biography of Paula Wolfert, Unforgettable. I don’t know how it’s possible that the major publishing houses had no interest in this book and it only came to fruition thanks to a Kickstarter campaign, but such is modern life. Maybe when Paula’s gluten-free microwave cookbook comes out, they’ll be interested. It’s (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)

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)

My Puny Little Olive Harvest

January 5, 2017 // 0 Comments

My house came with two olive trees that the previous owner planted. I love them but I live on a forested mountain top and it gets warm but there’s lots of shade and I don’t know if it’s the ideal place to grow olives. I don’t care. The trees seem happy and some years you get more olives than others. This year was one of those meager ones. Ta da. This was it. On the advice (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)

Hearth Cooking: Soup, Grits and Beets

December 20, 2016 // 0 Comments

I know there’s little that’s more obnoxious than a Californian complaining about the cold but here goes: This last weekend was too cold. At my place, it hit 30F. I know, it’s likely to have been colder where you are but we’re just not set up for this here. My place came with a wood burning stove, which is dandy when I’m at the house for long stretches but it’s (Click for more)
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