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I found out recently that I'm part of a movement.
I always thought that if I ever were part of a movement to revolutionize lives, it would be political. It isn't. I'm here to declare myself as part of the slow-cook movement.
This is not to be confused with slow-cookers or Crockpots. They have their place, but, frankly, I'm talking about the wonders of truly hot food with tons of flavor.
A few years back, I started making my annual cassoulet. It started because there was a snow storm coming and Massachusetts was going to be closed the next day. I'd always wanted to make a cassoulet, and with a five minute trip to the grocery store to get a few ingredients, this was my chance.
The snow storm arrived the next morning. I'd already sorted, rinsed, and soaked the beans overnight. I started the first of the two pots that I needed for a true cassoulet at 8:00 a.m. Then I went back to bed to sleep late. Every two hours, give or take half and hour, I went back and did something to one pot or the other. At 5:00 p.m., I mixed the two pots together in a bigger pot, added a few more ingredients and cooked the whole thing for another two hours.
It was wonderful -- rich and filled with flavor.
This year, on New Year's day, I did a slow cooked braised lamb that took less than an hour of preparation. It marinated for twenty-four hours and cooked for five in a slow oven. It was a delight.
Tonight, since![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
eanja keeps Fridays meatless in Lent, I just put a potato tian in the oven. I cleaned out the refrigerator so layered between the potatoes is a mixture of bok choy and arugula with a layer of emmanthal and some romano cheeses. We're out of skim milk, so I had to use half and half. There's a little bit of garlic that was used to flavor the pan and that's it.
What makes it a delicious late winter meal is the hour and fifteen minutes that it will cook. The flavors will meld and develop, the textures will refine, and the meal will be terrific. I've never made it the same way twice, and I've never had it come out badly. Any green vegetable (or mixture) will work. Different potato types lend the foundation layers different textures, but I've never found one that isn't a good fit. Smoked gouda is wonderful, but so is goat cheese. Once I used some left over cream cheese and that was lovely too.
So, hear me. Make a stew, roast a piece of meat, or try to make the tian. It will warm you in ways you wouldn't think possible.
I always thought that if I ever were part of a movement to revolutionize lives, it would be political. It isn't. I'm here to declare myself as part of the slow-cook movement.
This is not to be confused with slow-cookers or Crockpots. They have their place, but, frankly, I'm talking about the wonders of truly hot food with tons of flavor.
A few years back, I started making my annual cassoulet. It started because there was a snow storm coming and Massachusetts was going to be closed the next day. I'd always wanted to make a cassoulet, and with a five minute trip to the grocery store to get a few ingredients, this was my chance.
The snow storm arrived the next morning. I'd already sorted, rinsed, and soaked the beans overnight. I started the first of the two pots that I needed for a true cassoulet at 8:00 a.m. Then I went back to bed to sleep late. Every two hours, give or take half and hour, I went back and did something to one pot or the other. At 5:00 p.m., I mixed the two pots together in a bigger pot, added a few more ingredients and cooked the whole thing for another two hours.
It was wonderful -- rich and filled with flavor.
This year, on New Year's day, I did a slow cooked braised lamb that took less than an hour of preparation. It marinated for twenty-four hours and cooked for five in a slow oven. It was a delight.
Tonight, since
eanja keeps Fridays meatless in Lent, I just put a potato tian in the oven. I cleaned out the refrigerator so layered between the potatoes is a mixture of bok choy and arugula with a layer of emmanthal and some romano cheeses. We're out of skim milk, so I had to use half and half. There's a little bit of garlic that was used to flavor the pan and that's it. What makes it a delicious late winter meal is the hour and fifteen minutes that it will cook. The flavors will meld and develop, the textures will refine, and the meal will be terrific. I've never made it the same way twice, and I've never had it come out badly. Any green vegetable (or mixture) will work. Different potato types lend the foundation layers different textures, but I've never found one that isn't a good fit. Smoked gouda is wonderful, but so is goat cheese. Once I used some left over cream cheese and that was lovely too.
So, hear me. Make a stew, roast a piece of meat, or try to make the tian. It will warm you in ways you wouldn't think possible.
