If you have a few minutes to chop dried fruit, these scones are surprising easily and some of the best we’ve ever tasted. They come strait from Marion Cunningham’s The Breakfast Book, but if you aren’t making them for breakfast, organize your own tea. They’d also go swell with a cup of hot chocolate. They’re [...]
Tags: baking·food appreciation·scones
Last night we reached into the freezer to turn a simple chicken dinner into something memorable. Under the ice cubes was a bag of heirloom Italian green beans–our favorite variety–that I harvested and froze from our garden over the summer. They’d been blanched before going into the freezer. To bring them to the dinner table, [...]
Tags: chicken·garden·green beans
If the U.S. Department of Agriculture has its way, kids will soon be seeing lots more whole grain food on their cafeteria trays–up to 80 percent more at breakfast under the agency’s proposed new meal guidelines [PDF]. But as my colleague Lisa Suriano pointed out in this space recently, if you thought that meant spelt and quinoa [...]
Tags: USDA·whole grains
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
© 2009 The Slow Cook — Design by Keri Marion
