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Sources

  • BRAM Cookware
    Amazing collection of clay pots for cooking, now available onlilne.
  • Black Chamba Pots from Toque Blanche
    If you're eager to start cooking with clay, this is the place to start. I love the round soup pots for beans but the casseroles will do as well.
  • Chiles from Tierra Vegetables
    Lee and her brother grow and dry some great chiles. Visit them at the farmers market, online or at their stand.
  • Wonderful Organic Rice
    Take it from someone who generally isn't nuts about brown rice- this stuff is grand!

About Rancho Gordo and this blog

  • We grow many varieties of New World products, specializing in heirloom beans. We sell only domestically in the US at this point, via our website (ranchogordo.com), directly to restaurants and at farmers markets. The older I get, the more I realize I've barely begun to scratch the surface of the things that interest me, so this blog is hardly the last word on anything, just a collection of experiments. If you have questions, more information or corrections, I'd love to hear from you in the "comments" section after each post.
  • Rancho Gordo on Twitter: @RanchoGordo

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April 23, 2007

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Comments

Sean

I've had brunch on the brain lately, and this sounds like an awesome brunch dish. Thanks for the alternative perspective on one of my favorite foods ever!

Tom

Ya-HA! Genius!
For as long as the rivers have flowed and the birds have sung, I have been unable to produce a single, edible, relleno. Don't know why...they just hate me, or something. You have granted me hope anew!

Steve Sando

Sean, you're right re: brunch. Unlike the battered and fried chiles, these can wait. I bet you could even make them the night before and heat them right before serving.

Tom, I seem to do ok but about halfway through my batter starts to fall apart and it turns to liquid. Give this technique a shot, especially if you love poblano chiles. I can't believe I'd prefer something fresh to something fried but in this case, I'll take either. The Chile Relleno recipe in Diana Kennedy's Cuisines of Mexico has an oddly simple tomato/chile sauce the chiles rest upon and I think it would be even better with chiles like this. I'll dig it up and post it soon.

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