1. Give Food Space

Want crispy roasted veg, perfectly seared scallops or crusty caramelized apples? Don’t crowd the pan. Crowding the pan causes food to steam, two quick batches at high heat will take the same amount of time as an overcrowded batch anyway.

Photo: Leites Culinaria

2. Soaking Saves A Lot Of Time

Brown Rice, Steel Cut Oats, Beans… Take 15 seconds to cover them with water the night before and save an hour in cooking time.

Cranberry Bean & Chorizo Soup | Hecho En America Mantry

This bean and chorizo soup recipe is a no brainer for a lights out appetizer to mexican fare, or serve it alone for a spicy and filling lunch. Check out other great bean option at Rancho Gordo in Napa Valley.

Ingredients
1 lb RANCHO GORDO Cranberry Beans
olive oil
2 medium onions, diced
3 cloves of garlic, chopped
3 links of AURELIA’S CHORIZO, diced
6 cups of vegetable or chicken stock
1 whole bay leaf

Directions

1) Soak the beans in water overnight, drain.
2) Bring the stock to simmer on the back burner.
3) Over medium heat, glug a couple tablespoons of olive oil into a large pot and add the chorizo. Cook chorizo for a couple of minutes until the fat comes out, add your onion and garlic. Turn the heat down and cook slowly for 15 minutes.
4) Add in the stock and beans, and give that a good stir. Add a good pinch of salt and pepper and toss in the bay leaf. Let this come to a simmer and cook for 30–40 minutes until the beans are soft.
5) Taste the bean and chorizo soup, adjust any seasoning and relentlessly seek credit.

// Optional Garnish Ideas: Red Onion, Lime, Sour Cream, Tortilla Chips
// Mandatory: Mexican Beer

3. Salt Water As Salty As Seawater

For boiling pasta or blanching vegetables, use Diamond Crystal Kosher Salt (see point 2) and get the water tasting like the Atlantic. The saltiness won’t transfer to the food entirely but the result will be perfectly seasoned linguine or green beans or bok choy or…

4. Mason Jars Are The Swiss Army Knife Of The Kitchen

Cocktails glass, salad dressing mixer, hell you can even vigorously shake heavy cream in a mason jar and voila, you’ll have mess free whip cream. Mason jars are cheap, durable and handy because you can easily store whatever you make in them.

Photo: Pantry Paratus

Photo: Honey Pies

Douglas Fir Gin & Soda Recipe Here

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