Richly unctuous, oxtails are a great satisfaction on a cold winter’s night. They must be cooked slowly, preferably in some sort of braise. We had some last night over mashed turnips drenched in a sauce from the pot juices infused with red wine. Such a simple dish, the meat delivered quite economically by our local dairy, yet [...]
Don’t forget to eat the stems I have a confession to make: I have never cooked green chard before. The Swiss chard we grow is the “rhubarb” or beet red variety. I like it for its slightly sweet, beet flavor. But I was forced to confront my lack of knowledge about the other, more common [...]
In honor of St. Patrick’s day, our food appreciation classes made a quick detour to Ireland where we hoped to pick up a bit o’ luck with a pot of braised cabbage. Understand, this is a dish some kids will turn up their noses at. Others love it. Personally, I think braised cabbage is pure [...]
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
