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)

The Californio Dinner at Sutter Creek Provisions

June 12, 2017 // 0 Comments

A while back I was visiting my friend Lucy and we stopped at Sutter Creek Provisions. They have a great space and even better beer. Owners Casey and Darren are so excited to be doing good things and the next thing you know, we were planning a party. I write about Lucy often. She made a name for herself in Napa many years ago with Cafe Lucy. Now she’s in Amador with Lucy’s Spice Box. (Click for more)

A Simple, Very Addictive Manzano Chile Relish

May 16, 2017 // 8 Comments

A visiting chef friend asked me to pick up three pounds of manzano chiles for a demo he was doing. These chiles are also known as peron and sometimes rocoto chiles. Many of the Mexican families here in Napa come from Michoacan and Jalisco and for them, and now for me, this is a manzano chile. Things happened and I ended up three pounds of chiles. I shared most of them with the staff here but I (Click for more)

Video: Classic Texan Chili con Carne

May 11, 2017 // 1 Comment

Last year I made this video with my beloved pal Taylor Boetticher from the Fatted Calf. There was a lot of information and I enjoyed it but it ran really long. I now present to you a more concise version of the encounter and I do believe that your chili con carne will not suffer one small bit from the cuts. And yes, we discuss “with beans or without”. I’d love to stay and chat (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)

The Master Recipe: Rancho Gordo Chili con Carne

May 4, 2017 // 14 Comments

Rancho Gordo Chili con Carne Roughly based on Tolbert’s A Bowl of Red, our adaption includes heirloom beans. I would like to serve this to Mr. Tolbert and hope for the best. I wouldn’t dare speak for him but I do believe you’ll like this chili con carne. Rancho Gordo Chili con Carne 3 pounds stewing beef, lean ¼ cup rendered beef suet (tallow) or a neutral cooking oil like canola or (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)
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