Slow Food Made Slower

Really to get through winter, in Canada, you have to celebrate the activities that work best in winter. So you ski, skate, snowshoe, make snowmen, take snow pictures....and cook slow food. Last winter I invested in one of those enamel cast-iron Dutch Ovens. I bought one of the cheaper knock-off brands - $50.00 not $350.00. I try to use it as often as I can.  In winter I cook slow foods - stews that take several hours to simmer, pot roasts, beans, really anything that takes a long time to cook.

Blue Dutch Oven

Yesterday there was a recipe in the paper for braised lamb shanks in a curry sauce. This would be slow food made even slower, because after you have cooked the meat you refrigerate it for a day or two before reheating and serving. I haven't read the whole article to see if you actually marinate the shanks for 12 to 24 hours before cooking. If that were the case, then it could actually take almost a week to get this meal to the table - talk about slowing things down and savouring the moment - well maybe hour, day, week.

I know that foodies get together and "group cook." I remember a cooking teacher once, who said that she spent the whole day with a friend making puff pastry - a very long slow process - but beats anything you can buy.  I did it once.  Now if you were making vol-a-vent and had to cook the ragout that went over the pastry, this could turn into a week's "food" holiday,  just saying :)

Pot Roast

I'm still making it up as I go along.  This could use a little more colour, but it was delicious.

Savour your day!!