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• Beans and Scrambled Eggs

  One huge advantage of cooking your own dried beans over opening a can of commercial beans is the pot liquor. Most recipes have you actually rinse the beans in cool water to remove the slimy liquid that envelops canned beans.... Read More... Posted Monday, February 22, 2010 4:48 AM from Rancho Gordo: Experiments from my mostly New World kitchen and gardens | 0 Comments Filed under: In the kitchen

• Tostadas

  My local Mexican market has pre-made tostadas and they aren't bad at all. They fry tortillas until crisp and it's about as simple as that. We had "bachelor night" at my place with Hijo Numero Uno. That meant lots of... Read More... Posted Wednesday, February 10, 2010 7:22 AM from Rancho Gordo: Experiments from my mostly New World kitchen and gardens | 0 Comments Filed under: In the kitchen, food and drink

• Eggs, Eggs, Eggs

  Perfection is close at hand. Beans, soft cheese, a poached egg and a huge dollop of salsa. Read More... Posted Wednesday, January 27, 2010 5:00 AM from Rancho Gordo: Experiments from my mostly New World kitchen and gardens | 0 Comments Filed under: In the kitchen, food and drink

• Sand Hill Cranes and Tostadas

  No worries. This isn't a recipe for cooking Sand Hill Cranes. Near Lodi, California, there's a great bird sanctuary and every evening these incredible beasts make their way home, by the thousands. My mother is somewhat of a "birder" and... Read More... Posted Monday, January 25, 2010 5:05 AM from Rancho Gordo: Experiments from my mostly New World kitchen and gardens | 0 Comments Filed under: In the kitchen, On the Road, food and drink

• Sangre de Toro (Bull's Blood) Beans

  We finally have a good supply of Sangre de Toro beans available. These are part of the Rancho Gordo-Xoxoc Project and are ideal for New Orleans Red Beans and Rice recipes. Martha Stewart's Everyday Food has a simple but solid... Read More... Posted Monday, January 11, 2010 4:33 PM from Rancho Gordo: Experiments from my mostly New World kitchen and gardens | 0 Comments Filed under: Ingredients, In the kitchen

• Good Mother Stallards and Wild Mushrooms

  I'm lucky enough to have a few friends who forage for wild mushrooms. They tell me this has been an incredible year for chantrelles and they seem to be right! I think the secret with mushrooms is that you need... Read More... Posted Wednesday, January 06, 2010 6:47 PM from Rancho Gordo: Experiments from my mostly New World kitchen and gardens | 0 Comments Filed under: Ingredients, In the kitchen, food and drink

• Honey Beans

  One of my favorite books is Frank X. Tolbert's A Bowl of Red, a tribute to Texas chili. He of course insists on bean-less chili. I understand but I still like a few mixed in. It doesn't need to be... Read More... Posted Thursday, December 17, 2009 2:39 PM from Rancho Gordo: Experiments from my mostly New World kitchen and gardens | 0 Comments Filed under: Ingredients, In the kitchen

• Shrimp Soup with Mexican Vanilla

  Not long ago I bought an interesting and beautiful book called La Vainilla Mexicana (Mexican Vanilla). One of the more interesting soups involved shrimp and vanilla and as soon as I read about it I knew I had to make... Read More... Posted Wednesday, November 18, 2009 6:44 AM from Rancho Gordo: Experiments from my mostly New World kitchen and gardens | 0 Comments Filed under: Ingredients, In the kitchen, food and drink

• Great Clay Pots via the Web

  I've talked about Bram before and now it's your turn to see what all the excitement is about. I'm lucky enough to live 25 minutes away from the square in Sonoma but if it's a little further for you, you... Read More... Posted Wednesday, October 14, 2009 5:20 AM from Rancho Gordo: Experiments from my mostly New World kitchen and gardens | 0 Comments Filed under: Ingredients, In the kitchen, Misc

• Bean and Wine Pairing at Cakebread Cellars

  Longtime readers know I'm lucky enough to participate in Cakebread Cellars' American Harvest Workshop every fall. The seminal vintner gathers chefs from around the country and introduces them to local producers (like Cowgirl Creamery, Hop Island Oysters, Read More... Posted Monday, October 12, 2009 5:32 AM from Rancho Gordo: Experiments from my mostly New World kitchen and gardens | 0 Comments Filed under: In the kitchen, On the Road, food and drink

• Fun with a Barbecue

  It may surprise you to know that I have very little experience with grilling or barbecues. If I've been the host, trying to cook with live coals seems at odds with making the rest of the dinner and it's too... Read More... Posted Wednesday, September 30, 2009 3:27 PM from Rancho Gordo: Experiments from my mostly New World kitchen and gardens | 0 Comments Filed under: Ingredients, In the kitchen, Misc

• Another Mole Poblano

  Earlier this summer when I was in Puebla en route to Oaxaca, we stopped in to see the amazing Lordes and her clay pots. Mexicans tend to be gracious and Lordes is no exception so were immediately offered food, in... Read More... Posted Friday, September 11, 2009 6:01 AM from Rancho Gordo: Experiments from my mostly New World kitchen and gardens | 0 Comments Filed under: In the kitchen, On the Road, food and drink

• Bean Day at UC Davis and Drunken Beans Recipe

  Last week I made my annual trek to Davis for the Bean Trial day on the campus. Even though it's mostly about industrial growing, I have a lot of fun with the staff and "bean guys". This year I made... Read More... Posted Monday, August 24, 2009 3:12 PM from Rancho Gordo: Experiments from my mostly New World kitchen and gardens | 0 Comments Filed under: In the kitchen, On the Road

• Quick Quesadilla with Epazote

  Most of us know the herb epazote as an ingredient in black beans. Its reputation as some sort of digestive aid is probably correct but I'm more interested in its flavor. It's worth growing. Cheese and epazote make for a... Read More... Posted Saturday, August 22, 2009 11:05 AM from Rancho Gordo: Experiments from my mostly New World kitchen and gardens | 0 Comments Filed under: In the kitchen, food and drink

• Liquid Beans and Eggs

  Leftover beans and their broth went into the blender and became a sauce. I always forget to do this and it's a shame. I actually like it better than refried beans in some ways. Over scrambled eggs and a little... Read More... Posted Wednesday, August 19, 2009 3:30 AM from Rancho Gordo: Experiments from my mostly New World kitchen and gardens | 0 Comments Filed under: In the kitchen