The Slow Mediterranean Kitchen: Mediterranean Salads and Cold Vegetable Dishes
I’ve done Sephardic eggs in two different ways, both traditional. The first is to immerse the eggs in a meat stew simmering overnight in a pot. Traditionally, the pot was left in an oven with coals banked; it cooked overnight as the coals slowly cooled. Modern cooks Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude