December 31, 2005
As we welcome in the New Year, my mind turns to all the things I have planned for 2006.
In March, my friend and fellow cooking teacher, Kate Hill of The French Kitchen in Agen and I will be presenting a panel on Pork with Fergus Henderson of St. John's in London, the man whose book, Nose to Tail Eating, inspired out panel called Saints Preserve Us , the raising, preparation, preserving and the artisans and chefs that continue these age old traditions as well as the farmers who the pig provides year long substance.
In celebrating our lovely pigs, we are spending long cold winter days, testing recipes.
Many of these are SLOW FOODS, taking time to cook, slow simmering or roasting.
San Antonio Abate, St Anthony ( the Abbot) is the Patron Saint of Farm animals, as is always pictured with a pig at his feet, and other animals in the backround.
To celebrate San Antonio on January 17th and to incourage others to take time to do some slow cooking, Kate and I are going to organize a contest.
More coming after the First!
Get ready to go Whole Hog
See Captain Kate's blog entry.. and get cooking!