This is always an interesting time of year in the garden. Coming out the back side of winter, the garden looks like death warmed over. But there are signs of life and even a few things to eat. Some of the greens we were harvesting last fall–collards, kale, mizuna, arugula–are springing back. Very soon they […]
Here’s what you do with 6.6 pounds of freshly smoked pork belly: eat it every chance you get. If there’s any left, we may freeze some of it. But are enjoying our homemade bacon too much right now. It slices like butter and fries up so easily. The big surprise: it tastes like real meat, […]
Tags:bacon
This breakfast represents two of my personal weaknesses: I love fried ham, and I can’t bear to throw good food away. Last December we catered a Christmas party for a law firm where we served mini ham sandwiches on homemade sweet potato biscuits. We cut a spiral ham into pieces. Some of it was left […]
Tags:beef tongue·eggs·ham
© 2010 The Slow Cook — Design by Keri Marion Design
