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
Can you guess what’s missing from this photo of the dessert portion of the chilaquiles fiesta we held here yesterday? Yes, I know it’s hard to take your eyes off the exquisite fruit platter assembled by our friend Keith, laden as it is with passion fruit and mangos and prickly pear. And friend Susan’s version [...]
Fish in the style of Veracruz Mexico is a classic treatment that at first blush looks like a strange cocktail of ingredients. Tomatoes with cinnamon and cloves? Olives and capers? Pickled jalapeno juice? There is definitely a Spanish influence here and an almost Renaissance approach to flavors. Yet somehow it all works, producing in the [...]
Tags: food appreciation·kids·Mexico·seafood
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
