Components: catfish from the food co-op, fried; local sweet corn; heirloom tomatoes and fresh basil from the local produce stand; fresh mozzarella cheese from the co-op. Serve with Gruet rose champagne.
If you like really crispy skin on your turkey, try this: A full 24 hours before you put the bird in the oven, unwrap it, clean it and salt it aggressively for flavor. Then place the turkey on your roasting rack inside a pan and place it uncovered in the refrigerator. The fridge will suck […]
Tags:Thanksgiving·turkey
One of the best features of our local food co-op is the seafood that’s trucked in fresh from Boston each week. We get an email of the options and choose what and how much we want. Unfortunately, our 13-year-old daughter has a pretty universal reaction to things that swim. “I don’t like fish.” About the […]
© 2010 The Slow Cook — Design by Keri Marion Design
