The Mollie Stone's Blog
Many heirloom bean varieties, such as those grown on the Llano Seco Rancho in Chico, CA, were brought to the Santa Maria region of the Central Coast by either missionaries or citrus grove workers. To this day, they have remained connected to the famous Santa Maria BBQ culture.
Try this hearty recipe for BBQ Beans with Llano Seco Pinquito beans (which have a super sweet, creamy interior yet hold up to their dense pot liquor) or Canario beans (which have a ..read more
This recipe is from Llano Seco‘s dear friend and culinary mentor Niloufer Ichaporia King, a specialist in tropical cuisines and author of My Bombay Kitchen: traditional and modern Parsi home cooking (University of California Press, 2007).
Folklorist Berta Montero Bascom of Havana used to bring a vast vat of these beans, expected and appreciated, to any occasion where food was shared. Below is Berta’s family recipe recounted as we cooked them together in her Berkeley kitchen. This is a dish you ..read more
This recipe is from Llano Seco’s dear friend and culinary mentor Niloufer Ichaporia King, a specialist in tropical cuisines and author of My Bombay Kitchen: traditional and modern Parsi home cooking (University of California Press, 2007).
This improvisation on a lazy rainy afternoon has become our favorite way of eating the ritual good-luck black-eyed peas on New Year’s Day. Like many recipes for legumes, you should see this one as a signpost not a blue print, and add your own touches. ..read more
About Thomas The Kitchen Tornado: If you shop at Mollie Stone’s Greenbrae, you might know me. Yes, I’m the checker that is always sharing recipes and kitchen tips. I love to cook, but I also like to keep it simple. Make eating fun!
Most of my customers know I have traveled the world and spent time in kitchens watching the locals cooking using ancient techniques. I have seen some doozies. And some of the imaginative utensils that were created just for ..read more
Meet Thomas The Kitchen Tornado: If you shop at Mollie Stone’s Greenbrae you might know me. Yes, I’m the checker that is always sharing recipes and kitchen tips. I love to cook, but I also like to keep it simple. Make eating fun!
I really enjoy the simple things that may sound odd but work well in the kitchen. Have you ever bought Bubbies Pickles? Here’s what you can do with the brine after you eat the last pickle. Bubbies are ..read more
Llano Seco Rancho grows heirloom beans expressly for their rich flavor and their rich history. Heirloom vegetables and heritage breed animals are, in simple terms, the old timey varieties that are known for their flavor and nutritional value, that have gone out of fashion due to their inability to adapt to industrial agriculture’s ways.
The mechanization of agriculture began with the industrial revolution in the late 1800s and changed dramatically in the years post-WWII. As the food business expanded and companies ..read more
This Halloween, try Ocean’s Halo Seaweed Chips and an easy to make, healthy dip sure to please everyone on your trick and treat list!
This dip takes about 10 minutes to make, so it’s perfect for even a weeknight Halloween or costume party along with a bag or two of Ocean’s Halo chips. Plus, the orange color of the dip contrasts wonderfully with the black seaweed chips to create the perfectly spooky look.
This recipe, which is vegan (just like Ocean’s Halo!) ..read more
Guittard Chocolate Company’s Collection Etienne line of chocolates was first introduced in 2000 and was developed for the professional pastry chef and chocolatier. Made from the world’s most select cacao beans, using time-honored vintage French methods and small batch manufacturing processes that were employed by the company’s founder, Etienne, Guittard also works closely with pastry chefs and chocolatiers to come up with a chocolate that accomplishes a specific flavor in their final confection or pastry product.
Noting that home cooks are ..read more
With Moosbacher (pronounced “MOOSE bocker”), the cheese masters wanted to combine the sweetness of a big-hole cheese with the spiciness of red-smearing culture, which they succeeded in doing by combining the two maturation processes. The Moosbacher has this method to thank for its unique flavor, juicy bite and fine spicy aroma.
The visual impression also underscores the uniqueness of the Moosbacher. It is wrapped in a linen cloth specially manufactured in a small weaving mill, symbolizing both the technical tradition as ..read more
Selch means “the smoke house,” Kӓse means “cheese,” which makes this “the smoke house cheese.”
Keep reading to learn about Selchkӓse and try a Selchkӓse, Tomato & Arugula Pizza recipe!