Anonymous, I’m glad you enjoyed it. You hit upon what makes this recipe work--it’s mostly vegetable and not much else, and just enough egg to bind it.

For finely grated carrots, do I use the smaller holes on the box grater?

Alex,
I am just beginning in professional culinary education, but I do like what my new boss expressed: that culinary schools seeking to provide value should know how to guide all kinds of students into a variety of food-related careers; culinary schools should think big, including and beyond the foundations of restaurant work. I would ask what kinds of jobs graduates are finding. Best of luck!

Nice essay, Caroline. I’ll never forget how alien it felt when old familiar recipes I used to make with a chef’s precision had to be made instead in fits and starts after my daughter was born.

Kim,

I have noticed the most important variable in bean cooking time, besides bean size, is how long they have been in storage and what the storage temperature is. I’ve had troubles with beans that had been out of the field for only a handful of months. But they had been stored somewhere quite warm. They were literally drying out even more. I always try to buy beans that seem like this year’s crop. That’s impossible to tell at a grocery store, but I’ve noticed that the pinto beans in New Seasons bulk section always cook up nice, and don’t take long. I think they have good turnover.

Sandy, I admit I have never used a pressure cooker. It sounds like you have, though. Would there be any reason not to use one on a stewing hen? I know pressure cookers greatly reduce cook times. A shorter preparation would help a lot, as I’m sure the prospect of an hours-long preparation deters many cooks.

Thanks, Deborah. That means a lot coming from you!