When flipping through chef crush of mine, Hugh Acheson’s, The Chef and the Slow Cooker one page made me stop in my tracks. The recipe for confit tomatoes. The term confit as it applies to meat means to slowly cook an item in its own fat. For vegetables the term has come to mean very slowly poaching in massive amounts of olive oil with aromatics. Either way the end result is delicious.
Continue reading “Slow Cooker Tomato Confit Soup”
When I first started this blog back in 2014 there was one dish in mind that summed up everything the concept of the fancy redneck was about. That dish was taking a culinary icon of South Carolina, pulled pork with mustard sauce, and marrying it with the aromatics of southern France. This is that dish. The dish that I built the dream of my food writing career on.
Continue reading “Pulled Pork Provençal”