Almost as important as what to serve a large group is getting the food on the table in a timely manner. Nothing makes 33 people more antsy than arriving at the dinner table then having to make small talk while the chef has a meltdown in the kitchen. So everything around here is made ahead [...]
Tags: Anguilla
I’d been told that some of the teenagers in our group would be helping me in the kitchen. Sure enough, like clockwork they make their presence known shortly after dinner and we’ve developed a quick, surefire system for washing dishes. It quickly became evident to me that it would be faster and easier to just [...]
Tags: Anguilla
Our villa on Blowing Point comes equipped with a grill. It looks like a big oxygen tank with legs, something homemade. But driving around the island, I’ve noticed more just like it. So it must be the preferred design. My host family has been pressing for some barbecue and I had been balking at the [...]
Tags: Anguilla
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. 
© 2009 The Slow Cook — Design by Keri Marion
