This fall I have been making good use of our slow cooker. I have been making lots of what I call “Poor People Soup”. Basically it is a collection of meat bones , onions, carrots, parsnips and and perhaps cabbage or a can of crushed tomatoes. I put a collection of whole spices in a tea ball and let it all cook away. I have discovered that if you let the soup simmer away for two days the vegetables caramelize. The flavor becomes deep. I started the soup last night before I went to bed. This morning I added two pieces of chicken to the soup. I suppose if I were more refined I would strain all of the vegetables out of the soup. Tonight’s company are people were are really comfortable with, so I am going to serve the soup in it’s unrefined version. Chicken is cooking away in the oven made with lemons, basil black pepper and rosemary. I also have rice and hard wheat cooking away at the same time. I need to figure out a vegetable and dessert. Yesterday was a big baki...
A blog, mostly about my work making Jewish ritual objects, but with detours into garment making, living in New York City, cooking, and other aspects of domestic life. A note about comments: I love comments from readers, from spammers, not so much. I approve comments before posting them so comments are not cluttered with junk. It may take a few hours before your posts appear. Be patient. If you are a real person with a real comment it will be posted.