There are endless possibilities for mixing and matching ingredients with whole grains to create dynamite salads and pilafs. Barley is often overlooked and that’s a shame. It’s full of nutrition and has the most agreeable chewy texture that I love to bite into. As if that weren’t enough of a recommendation, it is ridiculously inexpensive [...]
Actually, the leftovers from a recent cholent, our favorite Jewish pot roast. A pot of cholent makes a lot of beans and barley, infused with all the wonderful beef flavors. Not exactly heart-healthy, but unctuous, earthy and very satisfying. I could easily see a poached egg nested in there in place of the parsley. Preparation [...]
The robust, earthy flavors of this soup qualify it as a special winter elixir. I usually use a rich beef broth for the base, but I didn’t have any beef broth handy. What I did have was turkey broth–lots and lots of turkey broth. There is nothing difficult about this soup as long as you [...]
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
