I had a bunch of buckwheat crepes left over from last week’s cooking classes, keeping them under wraps in the fridge. What to do with them? Well, one night they became dinner. We stuffed them with thinly sliced Black Forest ham and Swiss cheese, then baked them in the oven topped with a pat of [...]
Tags: crepes
We liked our first ever brined chicken so much we decided to another. Except this time we used one of the birds our local dairy delivers and spit-roasted it over live coals. This may be the best chicken I’ve ever tasted. We served it with leeks from the garden, braised on the stove in chicken [...]
Tags: brining·chicken·spit roasting
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
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. 
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