Vegan

Tortilla Strip Croutons. Go For It.

June 16, 2017 // 1 Comment

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)

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)

Heirloom Flageolet Bean Salad with Roasted Peppers and Capers

April 13, 2017 // 0 Comments

There is no shame in accepting a little help now and again. For me lately, this means indulging in jars of roasted red pepper. In the summer, when bell peppers are plentiful and a fair price, I actually enjoy roasting them, peeling them and then resting them in olive oil with some garlic. In the meantime, pulling one out of a jar works for me. They are a natural partner with beans and this salad (Click for more)

An Easy, Delicious Recipe: Flageolet in Tomato Sauce

April 10, 2017 // 0 Comments

I am in love with Flageolet. The French bred them from New World bean stock and they did a bang up job by all accounts. I remember at first thinking they were rather bland but now I realize they’re mild. They love to suck up whatever flavors you throw their way, so be creative and be bold. If you have flageolet cooked, you can be creative, elaborate or just simple. My favorite tomato sauce (Click for more)

Planning and Indulging My Garden for Spring with Native Seeds/SEARCH

April 4, 2017 // 4 Comments

When I first started gardening, I focused almost exclusively on New World vegetables. I loved that more interesting vegetables from Europe were coming into vogue, like having three or four types of arugula available, but it increasingly seemed weirder and weirder that as we became experts in Euro-centric food, we were still in the dark about our indigenous plants and contributions to the world. I (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)

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)
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