When I’m throwing a party and not feeling very rich I often put a potted cheese out for hors d’oeuvres. This is one way to turn an economical slicing cheese into something exotic looking that spreads on a cracker. Potted cheese is simply cheese grated and marinated in beer, then spiked with dried mustard and [...]
I’ve been watching the beans swell in the bean patch and calculating when the time might be ripe for a harvest. The moment arrived yesterday with friends coming for dinner. I was amazed to see what a bounty my little plants had provided. These are the Italian Romanette variety, a wide and flat bush bean [...]
Tags: beans·dinner·entertaining·garden·summer
It would be unfair to ask me for my favorite cooking method because I would answer without a moment’s hesitation: spit-roasting. Nothing develops flavor quite like a well-chosen piece of meat turning slowly over (or in front of) a low fire. I wish I could say my method involved something as romantic as a stone [...]
Tags: entertaining·pork·spit roasting
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
