This month’s Charcutepalooza challenge suits me just fine. I like nothing better than grinding meat and stuffing sausages. I chose to make merguez–the classic Middle Eastern sausage with roasted red peppers, smokey Spanish paprika and a bit of heat from red pepper flakes–because I’d never tackled it before. Mergues usually comes out looking more like breakfast […]
You can’t get more authentic southwest France than cassoulet, but the classic version–with duck confit, sausage, and various iterations of pork–takes so long to make I had no hope of introducing it to my food appreciation classes. Plus, duck confit is not a standard item at our local grocery. But our friend Kate Hill, who […]
I don’t even remember how we made the initial connection over the internet. But Sylvie Rowand–she of the Rappahanock Cook & Kitchen Gardener blog–and I of The Slow Cook–have been trading comments and food ideas electronically from the shared perspective of cooking kitchen gardeners. We grow ours here in the District of Columbia, about a […]
Tags:Food Blogs·lamb·spit roasting
© 2010 The Slow Cook — Design by Keri Marion Design
