My new favorite bean recipe…
Some time ago I had a White Bean Bruschetta that was out of this world. Of course, I haven’t been able to find it since and the few turns I tried at recreating it fell flat. But last night I think I figured it out. Using a few different recipes and tweaking ingredients along the way, I got the result I was after. (I even took some over to Bob and Marsha to share.)
White Bean Puree
2 cups Cannellini White Beans
1/2 yellow onion, diced
1 potato, diced (I used an Alturas, but a Russet will work too)
Pinch of chopped basil, thyme, sage and rosemary (fresh preferred, but dry will do)
4 cups veggie broth
2 tbsp butter
2 tbsp extra virgin olive oil + extra for serving
balsamic vinegar
salt and pepper
Rinse and then soak the Cannellini beans several hours. I soaked them overnight, but 2-3 hours before cooking will work. Drain the water before cooking.
Saute the onion in two tablespoons of olive oil and butter on medium heat for a few minutes until the onion has browned. In a crock pot, or large pot on the stove, add the beans, sautéed onion, potato and veggie broth. Add in the herbs, just a pinch of each will work. Beans take on the flavor of whatever they are cooked with, so you want to be careful how much seasoning you use. You can always add more later. Bring to a boil and then reduce heat to low and cover. Allow beans to simmer for 2-3 hours, the liquid should reduce but not completely. Add water if needed.
Once the beans and potato have softened, transfer the beans to a food processor with a slotted spoon and blend. Leave the liquid in the pot, but add spoonfuls of it to the mixture as you blend to achieve the desired consistency. As the beans become a creamy pureed texture, add salt, pepper and olive oil to your taste preference. Remember, with beans don’t add the salt until you are done cooking or it will slow down the cooking time considerably.
I served the puree over toasted sour dough bread and then drizzled olive oil and balsamic vinegar over the top. Break out the expensive balsamic vinegar for this one, you know, that really thick aged one that you are saving. Only a few drops will do, but it works beautifully. I am thinking next time I will top it with a few crispy sage leaves. Just sauté a little garlic in olive oil or butter and then add sage leaves and cook until they are crispy, about 2-3 minutes. Transfer them to a plate covered in paper towels and then allow them to cool before serving. A little sea salt on top works too.
A new way to enjoy Bianco’s pizza…
Bob’s friendship with Chris Bianco started years ago at the Town & Country Farmers’ Market over a tomato. It was because of said tomato that McClendon’s Select started selling to restaurants, or at the time, restaurant. Pizzeria Bianco was our first restaurant client. Since that first tomato, we have grown and expanded and now work with dozens of the best restaurants in the Valley. Chris Bianco’s business has expanded over the years as well. We saw Bar Bianco open, and then Pane Bianco. He has collaborated with Jaime Oliver on Union Jacks in London and has opened Cocina 10 with Doug Robson from Gallo Blanco. It has been quite a ride for both Bob and Chris since that first meeting.
(In full disclosure, it was one of our heirloom tomatoes. Just saying.)
Sean and I had been diehard fans of Pizzeria Bianco’s long before that meeting. We had gushed about Pizzeria Bianco’s to Bob, although I don’t think at the time he truly understood our fanaticism over a pizza. He would shake his head at the craziness of people lining up for hours, no matter the weather, for a pizza. It was after meeting Chris, Bob came to see why there was such a fervor. He also saw in Chris the same passion for food that Bob has, a passion about food in all stages, from the ground to the kitchen to the table. In many ways they are kindred spirits from different places on the culinary spectrum. Now having lines of our own at the markets, with customers congregating before we open, we have a new perspective. Long lines of customers are both a blessing and a challenge. We have had to constantly rethink how we do business while keeping our standards high and our focus unchanged. Chris has been doing the same.
Chris Bianco’s lastest venture was the expansion of Pane Bianco into the space formally occupied by Lux. The former coffee shop has become the dining room for Pane Bianco. Their menu expanded some time ago to include some of Chris’s famous pizzas. With the longer hours at the pizzeria and many of the old favorites now at Pane Bianco, it is now possible once again to just go and enjoy Chris’s magical pizzas. All of the hungry frustration that used to come with the line that started outside the pizzeria is not to be found. As a former regular that had been reduced to only steeling myself for that line once every few months, I used to be both happy for Chris while quietly bemoaning all of the accolades bestowed on him in the national press. It was killing the patience of his local fans. But seeing that the expansion of Pane Bianco had opened was an article felt like truly good news for the diehards, like myself.
The newly renovated dining room at Pane Bianco feels like the old Pizzeria Bianco that I loved so much. The one where you could drop in, find a table and order the pizza you had been obsessively craving all day, without having to plan it like a military maneuver. In fact, that is exactly how we decided to go. At the last minute, on the way to take Aidan to Zoolights, Sean and I thought we would stop by and grab a bite. To our delight, we did, spending less time ordering, sitting and eating than we used to waiting in line. Less by about two hours.
The dining room feels exactly like the pizzeria and bar do, like you are sitting in a friend’s home. The walls have artwork from Chris’s father, along with landscapes, antlers and the same familiar bric-a-brac that we all collect, the little articles that define a person. You feel like you know Chris a little better just by looking around. The new space feels light and inviting. After spending so many happy moments in that same room when it was Lux, I realized that I would do so once again in this new incarnation. There must be some good karma in those walls.
We were pleasantly surprised to see Chris sitting at one of the tables. After seeing him greet customers for so many years from behind the counter, I think he was relishing getting to be among the tables and personally welcoming people in. After warm hugs and congratulations were shared, he was even kind enough to serve us the pizzas himself. He seemed happy and relieved that his customers could just come in and enjoy the food that he loves to create.
And, as for the pizzas, they were exactly as remembered, simply perfect. They were untouched by the changes, maybe made even a little better because of them.
Just a thought…
We received a lovely gift at the market this past weekend. Two of our customers gave Bob a candle that they had created in honor of him. The MAME Luxury Soy Candle are created by two friends, Maria and Megan, who locally hand make all of their candles. The candles are made from soy, so that they will burn longer, and come in a variety of scents with names like “Sunday Brunch”, “Summers in Colorado”, “Downtown Friday Night” and “Happy Hour”. The candles were created to honor places or moments they love, and they were sweet enough to name one the “Farmer’s Market”. The “Farmer’s Market” candle is a mix of gardenia, oranges and lavender and reminds me as well of the market, especially early in the morning when the baskets are piled high with all sorts of goodies from the farm.
We were touched at thoughtfulness and will vouch that the candle not only has a lovely, light scent, but is also beautifully packaged. (A nice hostess gift, perhaps?)
You can find MAME candles on their Etsy site, here, or you can find them at Jam on 1st Street in Scottsdale or at Urban Wax on 40th St. and Camelback. You can also find them on Facebook.
Just a little local gift idea I thought I would pass along!
How to warm up…
This time of year it takes me awhile to warm up. I am perpetually cold. But it isn’t just about the weather, it takes me some time to warm up to the holidays too. I love this time of year, but I have a tendency to get caught up in the errands and to do lists. I love the gatherings, family traditions, the familiar music , the smells of fresh trees, warm cookies, and crackling fireplaces. I even love Aidan’s obsessive countdown of the days throughout the month. But it isn’t until I can finally step away from the craziness, that I remember that December is quite enchanting. It just takes me awhile.
I found that moment this year when Sean and I went to dinner at Lon’s at Hermosa Inn. Warm, quiet, and glowing like a Christmas tree, Lon’s can make you forget about all of the things that make you crazy this time of year, and let you just sit and enjoy what makes you happy this time of year. Lon’s always reminds me what I love about Arizona. This time it reminded me what I love about Christmas too.
Unlike the stores filled with over the top decorations, blaring music and unforgiving crowds, Lon’s is the opposite. There is a quiet calm that greets you at the gate. Just walking into their courtyard makes you breath a sigh of relief. With the lit chimineas burning and the fresh garland with twinkling lights, I found myself warming up to the coming holiday. How could I not?
With a table next to a fireplace, Sean and I settled in and just took in the room. We got there early and watched as the tables filled one by one with families gathering, friends celebrating and couples holding hands. We weren’t the only ones who had come to Lon’s to find a little respite and holiday cheer. The menu was also a sight to behold, it was a bounty of wonderful selections. Chef Jeremy Pacheco has outdone himself creating a host of dishes that highlight the best of what is in season. Just like the restaurant and the property, Lon’s menu is dedicated to honoring what is local. Everything about the meal was impeccable and their service is outstanding. They made our evening out feel like a special occasion. With a meal that included no less than house made burrata served with beets straight from the farm, a chocolate-pomegranate vinaigrette on our salad greens, parmesan papas with a truffle dipping sauce, Scottish salmon, Australian sea bass and a tiramisu that looked like an espresso confection, the meal became an occasion in of itself.
With each dish, I found myself relaxing and starting get excited for what was ahead of us this month. Sean and I still talked about holiday plans and things still to do, but it was now with an anticipation for the moments that we love most. If you need a little warming up right now, I would recommend a trip to Lon’s for their fireplaces, spectacular food, and a healthy serving of the holiday spirit.
LON’S at Hermosa Inn
5532 N. Palo Cristi Road
Paradise Valley, AZ
602.955.7878
www.hermosainn.com/lons
P.S. We poked around after dinner and found these two private dining rooms. As if I don’t have enough going on, I am now trying to think up reasons to throw a dinner party here. Wouldn’t that be fun!
To read a little more about Lon’s and the wonderful history of the Hermosa Inn, here is a link to a post I wrote awhile ago.
Holiday Market Schedule…
McClendon’s Select would like to wish all of our customers a very Merry Christmas! We wanted to let you know that we will not be attending the Old Town Scottsdale Farmers’ Market on Saturday, December 24th, in order to give our employees the weekend off to spend with their families. The market will still be open for business with many vendors and all sorts of things for sale for your holiday meal or last minute gift shopping. Please attend and help support the market. We will return to the Old Town Scottsdale Farmers’ Market on Saturday, December 31st. McClendon’s Select will be at the Town & Country Farmers’ Markets on December 21st and 28th as normal.
We are very grateful to all of our customers and thank you for such a wonderful year. We look forward to seeing you in the New Year!
Tacos and a laugh…
If you don’t get humor or good food, we can’t be friends. We can be friendly acquaintances, polite even, but probably not friends. I don’t know that I could truly connect with someone disconnected from two of life’s great indulgences. It just feels fundamentally off to me to not love a good laugh or a good meal. But if you can appreciate a sense of humor and wonderful food, then you have my undivided attention.
It is also my belief that great food can come in all forms, even humble ones, and that food can have a sense of humor as well. Like a street taco. I don’t know that food can get more humble than a street taco. There is something very self-deprecating about a beautifully cooked piece of carne asada, accompanied by nothing more than a little salsa and wrapped in a hand-made corn tortilla. To eat something that gives so much pleasure, for less than three dollars, makes street tacos somehow both mouth-watering and a little ironic.
Also, ironically, some of the best street tacos in town are not on the street, but rather in the corner of the lobby of the renovated Clarendon Hotel at a restaurant called Gallo Blanco. If ever there was a restaurant that has a sense of humor, it’s this one. Maybe that is why I love it.
Gallo Blanco’s street tacos are the real deal. They instantly transport Sean back to fond memories of trips taken to Mexico long ago. Served with thick, freshly made tortillas and filled with whatever tickles you… shrimp, pork, halibut, seasonal veggies, they are small enough, and reasonable enough, that you can order several of your favorite or a few of everything. On a recent night we were lucky enough to go when they were featuring a special of pork belly tacos. Pork bellies from The Meat Shop no less. When you see The Meat Shop pork bellies on a menu look no further. You will not find a more tender, flavorful, or decadent cut of pork anywhere. And if a chef is wise enough to have them on the menu, then there is a pretty good chance that there is something spectacular planned. Chefs that buy them know quality and know what they are doing. I have had pork bellies from The Meat Shop at a variety of restaurants around town and they are always amazing, no matter how they are prepared. This was the first time I have had them in a taco and Gallo Blanco did them proud.
We did not stop with the tacos though. I am also a little obsessed with their Pollo Asado. It is sublime. Marinated in citrus, garlic and spices until it is so tender and juicy you want to cry with tears of joy. It is to chicken what The Meat Shop’s pork bellies are to pork. In other words, I have no words. I have been so fixated on their Pollo Asado, that I even hunted down the recipe for and found it online, here. (I respect a chef that is willing to share and doesn’t get all proprietary and secretive.) That said, if you really want to enjoy it they way it should be enjoyed, go to Gallo Blanco and order the Pollo Asado for yourself. We also rounded out the meal with some of their guacamole, that comes with plenty of citrus in it and fat ripe tomatoes, a few margaritas, and the Ensalada Cortada that had chopped fresh kale, red and white cabbage, a little egg, some avacado and, get this, corn nuts. Told you they have a sense of humor.
While you are there, you need to go enjoy the roof top bar on the top of the Clarendon. There is no better place in town to enjoy the city lights, and this time of year the Christmas lights make it even better. We missed out on our most recent trip due to rain, but trust me, it is worth the elevator ride up. Get a margarita or cocktail while you are there, and enjoy the view, and maybe a laugh.
Gallo Blanco
401 W. Clarendon
Phoenix, Arizona
602.327.0880
www.galloblancocafe.com
The Meat Shop
202 East Buckeye Road
Phoenix, Arizona
602.258.5075
www.themeatshopaz.com
**The family that owns The Meat Shop are some of the truly nicest and most sincere people you could meet. They are as passionate and exacting about their pigs as we are about our produce. Look for them on menus, or better still, visit their shop for yourself.
A fall tour… the green house
Not everything that is growing is in the ground right now. The green house is filled with seedlings patiently waiting their turn to go out into the fields. It is a constant cycle around here, but the green house is where it all starts. The green house was built to not only protect the seedlings from the elements, but it also automatically controls the temperature with lights, fans and ventilation to keep the everything in the right environment so they grow hearty enough to go in the ground. There are even heated pads under the seedlings to maintain the temperature. Right now it is warm and balmy in there, which I would prefer too.
And outside the green house, I found a table covered with I’itoi Onion bulbs drying so they may be planted next season.
And some of the bee boxes, humming with activity inside. Everything around here is put to work, but few work as hard as the bees.
They were certainly working harder than our rodent control guys were at the moment…
Or this one, who insists on riding in the golf cart. Don’t worry, she isn’t allowed in the fields and that is fine with her. She prefers to be chauffeured anyway, sometimes in the tractor with Sean. Just to keep an eye on things, you know. She is more management than labor.
A fall tour… the south field
All of Sean’s toys are nicely parked and out of the way, for now. They don’t stay still for very long. He can pretend it is work all he wants, but I know the truth. Today we are touring the south field, which is where we keep the radishes among other things. I was not really a fan of radishes before, they had more of a bite to them than I liked. But I have changed my mind, or palate apparently, because lately I have been cutting them up and throwing them in with everything… salads, quinoa, cous cous. My grandfather used to always have a few cut up radishes with a little butter and salt before dinner, which I think of every time I prepare them. He still likes them, and now I can join in (maybe skipping the butter). Here is a peek at what is going on in the south field…
Easter Egg Radishes…
French Breakfast Radishes…
New baby radishes starting to come up… (we stagger our planting so that there is always something ready for picking)
Cilantro…
Scarlet Queen Turnips…
Hakurei Turnips…
Dill…
Garlic…
Menegi Onions…
And all around the field, citrus!! I try every year to wait patiently for the citrus season to start, but it isn’t easy. Fortunately we have our wonderful Meyer Lemons already ripe and at the markets, and starting this coming Saturday at the Old Town Scottsdale Market we will have…
Grapefruit!!
A fall tour… the back field
All of the laser leveling, bed-forming and planting Sean did has now produced fields alive with all shades of green. Walking through the rows you can see each one growing on its own schedule. The whole field is awash with an earthy, fresh fragrance with slight hints of dill, kale or green garlic, depending on where you stand. Here is some of what is coming up right now…
Mixed salad greens…
Freshly picked bok-choi…
Newly planted arugula…
Gilfeather Rutabagas…
Leafy green kale…
Tat-soi…
Watermelon radish…
Detroit Dark Red Beets… (being kept safe from the birds)
Rainbow chard…
And remember when Sean was planting rows using a string and an iPad?
Well, now that section is carpeted green with curly carrot tops poking out with varieties like Cosmic Purple, Baby New, Amarillo, Little Finger and Purple Haze carrots, and it looks like this…
Or more specifically, like this.
A fall tour… the front garden
After all of the hard work this past summer out in the heat and dirt, it is fun to see the farm is lush and abundant right now. Not to say that Sean has been allowed to rest and kick back at all. He was up at 3:45am this morning to plant more beds this morning. Such is life with a farm… prep, plant, water, pick, and repeat. The nice thing is that we get to enjoy more of the fruits (and veggies) of those labors right now. I counted nine different things from the farm on our plates the other night. Much of it made its way to our Thanksgiving feast last week. I made this dish for Thanksgiving… and then I made it again for dinner last night. It is one of my favorites and one of the many nice things about the season.
I will give a virtual tour this week of what is going on around here, starting with the front garden…
The Carmen Peppers are getting into the holiday spirit.
We are starting to roll down the sides to the basil house at night to keep the plants protected.
The Sugar Snap Peas and Fava Beans just recently went into the ground. They will soon look like this…
But for now, we have to keep them covered and protected from the birds, not that I can blame them for trying. 
And finally, this is what I see first thing when I pull into the farm in the morning…
The front garden is a riot of flowers that Marsha has planted. The Zinnias and Calendulas are in full bloom and coming up in every color. All of the flowers we grow are edible and are beautiful on a plate, or with their petals sprinkled on a salad. I am also lucky enough to find a bouquet of them in a vase on my desk from time to time.
Tomorrow… some shots from the back field!
McClendon's Select 