Sometimes I like to test the kids in my food appreciation classes with a food I’m sure they’ll find repulsive. Not long ago it was squid. This week, I brought them chicken liver. And just to challenge them even more, I urged them to pick up with liver in their hands and feel it. Pretty […]
If you can saute mushroom, you can easily make these mushroom canapes served as a Spanish “small plate,” or tapas. What sets these apart from the standard sauteed mushrooms are the seasonings of paprika and white wine vinegar. They’re a perfect appetizer. Start by slicing 30 cremini mushrooms and heating 3 tablespoons or more extra-virgin […]
I might not have believed it if I hadn’t seen it myself: kids digging into spinach, as in the classic Spanish tapas dish of spinach and chickpeas. I’m just guessing, but perhaps what stimulated their appetites was the aroma of bread and garlic browning together in olive oil. Or maybe it was all those herbs […]
© 2010 The Slow Cook — Design by Keri Marion Design
