Blog Event: Low and Slow (Boulud or Stevens cookbook prize)

low and slow graphic
I can’t get enough of slow cooking… braises, stews… anything which cooks for a lonnnngggg time on lowwwwww heat. So I’m taking a stab at a monthly blog event – called Low and Slow – on that very topic since I haven’t come across one yet and because I’d love to learn from you all. I hope you participate! To make it a little more fun, for this round I’m going to send the person with the most interesting submission their choice of either a copy of Daniel Boulud’s Braise or Molly Stevens’ All About Braising.

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!

25 thoughts on “Blog Event: Low and Slow (Boulud or Stevens cookbook prize)”

  6. nate-n-annie – absolutely! I’ll add that above.

    I just hope no one asks about thawing frozen food for 3 hours. 😉

  13. I hope this is a regular event–from September through May I braise on a regular basis, and I even braise occasionally in the summer too. YUM.

  14. I hope so Laura. I love it too, and am always looking for new recipes and styles. I’m counting on the blogosphere to help stretch my horizons here!

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