Vegan

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)

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)

A New Happy Addiction: Deep Fried Capers

December 6, 2016 // 0 Comments

A present of a jar of salt-packed capers from Sicily made my breakfast this morning happily insane. No Cheerios for me. My friend Lisa Minucci of Heritage Artifacts always finds the coolest things, both vintage and new, and this jar of capers was no exception. This may turn you off them but you do need to soak them for about four hours and changing the water occasionally is recommended. But you (Click for more)

New Crop: Flageolet with Lemon Vinaigrette

December 5, 2016 // 2 Comments

At one point during all of our cassoulet preparations, I was speaking to cassoulet expert Kate Hill about beans to use in the iconic dish. Years ago, I used to recommend Flageolet. Kate winced politely. She is very fond of the bean, just not in a cassoulet. She offered instead the advice to brighten them up with a lemon vinaigrette and I took this to heart. Our new crop of Flageolet beans are in (Click for more)

Holidays at RG: Hot Sauce Gift Box

November 27, 2016 // 0 Comments

It’s such a cliche to get hot sauces for That Special Guy In Your Life but after doing the farmers markets for years, and now hanging out in our stores, I think it’s safe to say there is a certain fellow who just loves hot sauces. He uses them and he collects them, obsessively. What’s even funnier is that I am that fellow. Our set of four sauces includes La Paloma, mild and (Click for more)

A Constant Favorite: Fennel, Potato and White Bean Soup

November 8, 2016 // 0 Comments

This is a soup I keep coming back to. The surprise is the fennel. When well cooked, there’s still the hint of anis but it caramelizes beautifully and the combination of fennel, beans and potato are inspired. This weekend I made it with our new crop Cassoulet beans and it was incredible. I also added half an onion, thinly sliced to the fennel mixture. The liquid was about 1/3 bean broth and (Click for more)

Mushroom “Carnitas” with Heirloom White Beans

November 7, 2016 // 0 Comments

These boiled, then fried, mushrooms are intense and delicious. We love them with our Cassoulet beans but Alubia Blanca, Ayocote Blanco, Flageolet or Marcella beans would all be great. You can also chop them up finer and use them in lots of other dishes. A taco with just the mushrooms and some cheese would be terrific. The recipe has morphed from the original but the technique for the mushrooms (Click for more)

Chia. No Jokes, Please

October 30, 2016 // 3 Comments

I’ve been drinking chia water for some time. It’s weird. The seeds are added to liquid and like oatmeal or flax, the exude a goo and it’s supposed to be very healthy. In Mexico, it’s normally a limeade plus the chia seeds and they go pretty light. I’ve asked some friends if there are health benefits to letting the water saturate the seeds. My instincts tell me yes, (Click for more)
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