Comments on: Dark Days Week 15: Huevos Rancheros! http://www.dropstonefarms.com/2010/03/dark-days-week-15-huevos-rancheros/ A tiny farm on Bainbridge Island. Wed, 01 Feb 2012 07:45:33 -0800 hourly 1 http://wordpress.org/?v=3.3 By: garth http://www.dropstonefarms.com/2010/03/dark-days-week-15-huevos-rancheros/comment-page-1/#comment-19974 garth Wed, 03 Mar 2010 06:22:26 +0000 http://www.dropstonefarms.com/?p=883#comment-19974 Hmmm. I'm not fancy with the beans. I put them in a bean pot with some water, some salt, and some fat. Then I stick them in the oven at around 250F for some time. Usually 3-4 hours maybe? I tend to start them long before I'd like to eat them and let them hold in the oven for as many hours as it takes to get the rest of the meal/day finished. The reason I don't know how long I cook the beans for is that I don't time it, I just cook them until they seem done. Hmmm. I’m not fancy with the beans. I put them in a bean pot with some water, some salt, and some fat. Then I stick them in the oven at around 250F for some time. Usually 3-4 hours maybe? I tend to start them long before I’d like to eat them and let them hold in the oven for as many hours as it takes to get the rest of the meal/day finished. The reason I don’t know how long I cook the beans for is that I don’t time it, I just cook them until they seem done.

]]> By: Lauren http://www.dropstonefarms.com/2010/03/dark-days-week-15-huevos-rancheros/comment-page-1/#comment-19973 Lauren Wed, 03 Mar 2010 06:13:50 +0000 http://www.dropstonefarms.com/?p=883#comment-19973 The sour cream turned out well! Not as tangy as storebought, and not as firm either -- it was more like a soft butter, which I guess makes sense because it was pretty much like a soft butter that cultured longer instead of being whipped. I used buttermilk that I saved from cultured butter I had just made, using Nancy's also. Then after ~18 hours it hadn't firmed up as much as I wanted, so we put the meal off to the next night and I put a spoonful of yogurt into the sour cream cream also, and put it in the oven on the bread proof (100°) setting. It firmed up quite nicely in there. When I drained it there was very little liquid. I think I'll let it culture longer next time, though. I wonder if any of the other Central Market branches (?) have a tortilla maker? It might be worth a trip out to Poulsbo to stock up, if not. They are SO tasty and soft and delicious. But of course, unknown wheat, etc. If you have a good recipe, please post! We have a lovely tortilla press but we got discouraged when we tried to use it sans lard. Sara, I have asked Garth, the beanmaster, to come share how he cooks the beans. I know it usually involves LOTS of simmering. He doesn't soak them, although I always do, because he can plan 6 hours in advance but not 24. The sour cream turned out well! Not as tangy as storebought, and not as firm either — it was more like a soft butter, which I guess makes sense because it was pretty much like a soft butter that cultured longer instead of being whipped.

I used buttermilk that I saved from cultured butter I had just made, using Nancy’s also. Then after ~18 hours it hadn’t firmed up as much as I wanted, so we put the meal off to the next night and I put a spoonful of yogurt into the sour cream cream also, and put it in the oven on the bread proof (100°) setting. It firmed up quite nicely in there. When I drained it there was very little liquid.

I think I’ll let it culture longer next time, though.

I wonder if any of the other Central Market branches (?) have a tortilla maker? It might be worth a trip out to Poulsbo to stock up, if not. They are SO tasty and soft and delicious. But of course, unknown wheat, etc.

If you have a good recipe, please post! We have a lovely tortilla press but we got discouraged when we tried to use it sans lard.

Sara, I have asked Garth, the beanmaster, to come share how he cooks the beans. I know it usually involves LOTS of simmering. He doesn’t soak them, although I always do, because he can plan 6 hours in advance but not 24.

]]> By: Sara http://www.dropstonefarms.com/2010/03/dark-days-week-15-huevos-rancheros/comment-page-1/#comment-19911 Sara Tue, 02 Mar 2010 17:22:44 +0000 http://www.dropstonefarms.com/?p=883#comment-19911 This sounds delicious!! I am having a hard time cooking my black beans, but I've only been simmering them for about 1 1/2 hours...should I leave them on longer? I would appreciate advice, because I love black beans and NEED to learn how to cook them! This sounds delicious!! I am having a hard time cooking my black beans, but I’ve only been simmering them for about 1 1/2 hours…should I leave them on longer? I would appreciate advice, because I love black beans and NEED to learn how to cook them!

]]> By: Sustainable Eats http://www.dropstonefarms.com/2010/03/dark-days-week-15-huevos-rancheros/comment-page-1/#comment-19854 Sustainable Eats Tue, 02 Mar 2010 07:12:03 +0000 http://www.dropstonefarms.com/?p=883#comment-19854 This is one of my absolute favorite dishes. I always get this if we eat out. So how did your sour cream come out? I tried making it last winter from www.cheesemaking.com's starter and nasty! But I have buttermilk and I have cream so I could try this instead. I'm totally making this for dinner one night this week. Except I have to make the tortillas since I don't live near Poulsbo... This is one of my absolute favorite dishes. I always get this if we eat out. So how did your sour cream come out? I tried making it last winter from http://www.cheesemaking.com‘s starter and nasty! But I have buttermilk and I have cream so I could try this instead.

I’m totally making this for dinner one night this week. Except I have to make the tortillas since I don’t live near Poulsbo…

]]> By: Dark Days 09/10 - Week #15 Recap (PNW) « (not so) Urban Hennery http://www.dropstonefarms.com/2010/03/dark-days-week-15-huevos-rancheros/comment-page-1/#comment-19845 Dark Days 09/10 - Week #15 Recap (PNW) « (not so) Urban Hennery Tue, 02 Mar 2010 06:42:14 +0000 http://www.dropstonefarms.com/?p=883#comment-19845 [...] at Dropstone Farms takes the brunchy route to local eating with a batch of huevos rancheros. She stacks locally-made tortillas with black beans, home-raised eggs, and home-made sour cream [...] [...] at Dropstone Farms takes the brunchy route to local eating with a batch of huevos rancheros. She stacks locally-made tortillas with black beans, home-raised eggs, and home-made sour cream [...]

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