It’s a little known fact that people all over the Caribbean love salt cod. And why would that be? In the not too distant past, the waters of the North Atlantic were swarming with cod. Going back centuries, when the fish were first discovered off Canada, fisherman from Europe and especially the Portuguese would make [...]
Tags: Carribbean·food appreciation·hors d'oeuvres·Jamaica·kids·salt cod·seafood
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 [...]
As much as possible, we focus on the process of preparing food in our “food appreciation” classes. I try to connect our kids with ancient techniques and ancient tools. Working with ingredients by hand–touching, feeling, smelling–makes an immediate connection and gives the kids a better appreciation for how different ingredients work and why food tastes [...]
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
