Here’s further proof that great food doesn’t have to be complicated. This delicious dip relies on just three ingredients. It’s a great way to introduce kids to eggplant, a vegetable that even some adults find difficult to get used to. The preparation is reminiscent of Middle Eastern baba ganoush, except that here the eggplant is [...]
This is the last week in Mexico on our virtual world food tour so I had the kids in our “food appreciation” classes grinding again in the molcajete to make one of our favorite foods, this spicy Mayan pumpkin seed dip. Well, I’m not sure the Mayans actually made this dip. But they may well [...]
Tags: dips·jicama·Mexico·molcajete·pumpkin seeds
Now it can be revealed: One of the most popular things we make is deceptively simple and doesn’t even look edible. It’s this humble dip made with toasted pumpkin seeds and cooked tomatoes, flavored to a fiery pitch with a roasted habanero pepper. We always make it in a Mexican molcajete, the traditional mortar made [...]
Tags: dips·Mexico·molcajete·peppers·pumpkin seeds
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
