If you’re trying to reduce the saturated fat and processed sugar in your diet, these muffins definitely fall into the category of “healthy.” Orange juice, apple sauce and the blueberries lend a bit of sweetness. And for fat, we have canola oil, which contains even more mono-unsaturated fatty acids than olive oil. But we can’t [...]
The secret to a great zucchini bread, apparently, is getting the water out of the zucchini. You don’t want a wet, leaden bread. And as the kids in my food appreciation classes learned, squash–like most vegetables–is mostly water. Salt or sugar added to grated zucchini penetrates the cell walls on a molecular level, drawing out [...]
Tags: baking·bread·food appreciation·zucchini
Coconut cake is a tradition in southern parts of the United States, but it also reminds us that somewhere in the world it’s warmer, even when the snow flies here. Traditional coconut cake calls for at least two layers. That presented a bit of a problem for our baking classes, since a whole cake made [...]
Tags: cake·food appreciation·recipes
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
