I spent a few days in Maine recently and ate as much of the local seafood as I possibly could, cooked at a friend’s “cottage” (Not!) on Casco Bay near Freeport. Can I just say, the seafood market on the dock in Portland has some of most beautiful goods you’ll ever see? Fresh and glistening, [...]
There is a world of difference between a true chowder and the soupy, flour-thickened stuff you find in the run-of-the-mill seafood restaurant. My own ideal chowder would recreate what I imagine was a simple, one-pot meal constructed by the fisherman while he was out on the cold, cold waters of the Atlantic, waiting to pull [...]
This is the first in an occasional series about good seafood choices, based on the recommendations of the Monterey Bay Aquarium Seafood Watch program. A client recently requested a “special” birthday dinner for a friend who loves seafood. I could not think of anything more decadent and delicious than meaty lobster chowder. And isn’t it [...]
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
