It’s true what they say: root vegetables only get sweeter when they’ve been frosted over. For our cholent dinner over the weekend I foraged carrots and parsnips from the garden. They were planted last spring and have fully grown. I left them in the ground to make their own storage. The soil here in the [...]
Tags: carrots·parsnips·root vegetables·winter
So many methods of making pot roast are disappointing. The meat too often comes out of the oven dry and tough. I’ve settled on traditional Jewish cholent as our preferred method of cooking a piece of beef shoulder for a long time, braising it in a heavy pot with beans and barley. The result is [...]
Choucroute as a recipe is less important than the people you invite to eat it with. So thank you Linda, Tom, Larry, Valca, Pete and Steve for joining us last night. Since we were all basking in the glow of Tuesday’s election results, this also constituted our Kumbaya moment. Choucroute is a classic Alsatian dish [...]
Tags: carrots·choucroute·parsnips·sauerkraut·sausages·sweet potatoes
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. 
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