This was tough to judge, as there were many interesting submissions and different styles, but someone did have to take the cookbook prize, and that would be Kelly of Sass and Veracity. We met Kelly several months ago via Foodbuzz, and quickly became fans of her blog. Her submission was a brined pork roast, served with mushroom-sage polenta and collard greens.

Sass and Veracity (Kelly)

Jugalbandi (Bee and Jai) created “tempeh chili con frijoles”, a vegan version of chili con carne. Love that photograph!

Stacey Snacks (Stacey) made a delicious-sounding pork shoulder ragu which she served on a bed of penne pasta.

Columbus Foodie (Becke) submitted an intriguing recipe: Transylvanian Goulash, which combines saurkraut, pork shoulder, and lots of spices.

Passionate About Baking (Deeba) made a chicken curry with fenungreek (Methi Murgh).

Family, Friends and Food (Patsy) braised beef short ribs with a mix of broth, tomatoes, rosemary, worcestershire, etc.

kopiaste (Ivy) cooked a Greek sofrito, a veal steak slowly cooked in a white wine, garlic and herb sauce, from the Greek island of Corfu.

What Smells So Good (Sarah) created a vegan version of pulled BBQ pork, using unripe jackfruit.

North Fork Foodie (Lisa) made a pulled pork sandwich with tangy apples and onions.

For the Love of Cooking (Pam) dropped a link in the comments section of the original post to this wonderful recipe for a Mexican-flavored beef stew, as well as a more traditional French-style beef stew.

Priya’s Easy N Tasty Recipes (Priya) created a spicy baked chicken with a Tandoori flavor.

Some recipes submitted didn’t *exactly* fit the parameters, but were quite interesting:

Fun and Food Cafe (Mansi) submitted an Indian-style Chana Masala (chickpea curry).

Dil Se submitted a finger millet porridge (ragi koozh).

Bengali Cuisine (Sudeshna) created a caramel pudding of bread crumbs, milk, eggs, and vanilla essence.

Finally, here is our own entry:

The Constables’ Larder (that’s us) braised a beef brisket with sweet peppers, carnival squash, slab bacon, cumin and paprika.

Thanks again to all the participants!

Low and Slow Guidelines

The When
This round will be over October 15, 2008. You can submit more than once – this is about having fun and sharing after all!

The What
We want to keep this flexible: it can be vegetarian or with meat; it can be cooked in the oven or on the stove top; it can be a braise, a daube, a stew, a chili, a slow barbecue, and more. The key is that it is a dish that requires long cooking (at least an hour) at relatively low temperatures where flavors mix together in delightful ways.

How to submit
Put a link back to here in your post, and either send an email to larder (at) constable.net, or post a comment here with a link back to your recipe and pictures.

The cookbook
As mentioned, we’ll send the person with the most interesting or irresistable submission their choice of either a copy of Daniel Boulud’s Braise or Molly Stevens’ All About Braising. For this first Low and Slow event, Lisl and I will pick the “winning” recipe.

Round-up
After the deadline, I’ll post a summary of all the submissions with links and pictures (so please only submit if you are willing to let me put a picture on here that links back to your blog)

UPDATE: Roundup posted here. Thanks all!