Tag Archives: gluten free

Korean Oyster Soup (Gulguk)

3 Mar


Gluten-Free, Paleo, Perfect Health Diet

Phew! Okay, since last checking in, I’ve completed all of my photos for my upcoming book, Paleo Take Out, and the manuscript is with the editor. I’m happy to announce that the book will feature over 150 recipes! That’s a far cry from the 45-60 recipes I started with last year, and I’m really excited to get this book in your hands. Paleo Take Out will be out in all bookstores starting in June, and I’ll be sure to share more info as I put the finishing touches on it.

Starting today, I’m bundling a preview copy of Paleo Take Out with every purchase of The Safe Starch Cookbook. The preview book features 10 recipes from Paleo Take Out plus three that didn’t make the cut (initially I planned on having 5-10 not make the cut, but I found a way to squeeze them into the book!). One of those recipes also happens to be today’s recipe, which I think you’ll enjoy – Korean Oyster Soup.

Gulguk (굴국) is a quick and tasty soup, often considered a cure for hangovers. It’s sometimes served with cooked white rice dropped in at the end, at which point it’s called Gulgukbap (굴국밥). But if you’re not a rice eater, don’t worry – it’s just as tasty without the rice, or with some spiraled vegetable or kelp noodles thrown in at the end.

One last note – that Virtual Ultimate Health Summit I mentioned last week is now live through March 13th. I recorded my segment last week and had a lot of fun with it; we discussed food, history, and culture, and I think you folks will really enjoy my talk. Plus there are 17 other panelists involved, too! Okay, soup time.

Continue reading

Clams in White Wine Sauce (from The Ancestral Table)

24 Feb


Gluten-Free, Paleo, Perfect Health Diet

As you probably read in my post from the other day, I’m knee-deep in recipe development and writing, in order to get my sophomore cookbook ready for release – which is a lot of fun, but leaves me with little time to keep up with blog recipes. So, I figured out a solution that’s good for both of us: I’ll just post a recipe from The Ancestral Table! I’ve been meaning to share more of these recipes anyway, and this one is a special favorite in our house. The wine sauce is the highlight of the dish, and it is absolutely, ridiculously, heartbreakingly delicious. One of these days I’ll figure out a way to batch-cook and sell this sauce for millions of dollars, but for now, here’s a bit more about the dish, stolen directly from the book (I can do that!):

While clams, wine, and butter are all delicious, the combination of the three is truly divine. This dish, developed in the Provençal region of France, is the quintessential marriage of these rich, decadent flavors. It is equally tasty when prepared with mussels.

Though wild and sustainably caught seafood is generally ideal, it’s better to buy farm-raised clams and mussels. They are raised on ropes suspended above the sea floor, which makes them less gritty than wild clams and mussels dredged from the ocean floor. Dredging up wild clams and mussels can also damage the ocean’s ecosystem.

Even though I’m mostly MIA for a bit, there are still ways to get your Russ Crandall fix (is there such a thing?), should you need it. Next week, I’ll be participating in the Virtual Ultimate Health Summit, which focuses on restoring your health through lessons on diet, sleep, energy, hormones, body image, confidence and stress. I am one of 16 panelists, and I’ll be talking about how history, food culture, and health can combine to find that perfect balance of tasty food and healthy diet, with an emphasis on safe starches (no surprise there, right?). It’s free to enroll, and runs for two weeks, so check it out!

Continue reading

Danish Meatballs (Frikadeller)

17 Feb


I know what you’re thinking. It’s something like this – “Seriously, Russ? You already have an awesome Swedish Meatball recipe in your cookbook. Way to put a new coat of paint on your old favorites.”

First of all, thanks for the compliment. Second, these meatballs are a little different. For example, Danish Frikadeller are often smashed and look more like little patties than those little round balls you might be expecting. Think of them as Denmark’s LEGOs (probably their coolest invention) vs. Sweden’s crescent wrench (also a cool invention); both are useful, but serve slightly different purposes.

The recipe itself differs from Swedish meatballs in that I found that adding a bit of tapioca starch makes the balls stick together really well, and they’re pretty delightfully spongy, too. I also played around with the spices until I found something that delivered a distinctive Old-World taste while using common pantry items.

Continue reading

Torsk (Scandinavian Poached Cod)

10 Feb


I love buying frozen fish. It’s super handy and still tastes great since many fishermen can flash-freeze it almost immediately after harvesting. And while fish thaws quickly, the thawing process is still a tiny pain in the butt; so I started looking for ways to forgo the whole “thawing” thing altogether (sheesh, how lazy can I get?). And that’s when I stumbled upon my new best friend, Torsk.

The word Torsk itself means “cod” in Danish, Norwegian, and Swedish, but also is often used to describe a cod dish in Scandinavia that is sometimes cooked from a frozen state. Perfect. When researching Torsk recipes, I found that they were either poached or broiled; never one to do something halfway, I decided to do both methods in the same recipe to get the best of both worlds. Pulling this dish off is a little different from your typical recipe, but don’t worry, I’m here to walk you through the process. I’m really excited about this recipe, especially because you can pull fish out of the freezer and put it on your dinner table in 20 minutes. It just can’t be beat in terms of convenience and tastiness.

Most broiled versions of Torsk call for butter, but in order to keep the butter from burning I mixed in an equal amount of ghee (which has a much higher smoking point since it doesn’t have milk solids). Lately I’ve been using Tin Star Foods ghee, which is hand-poured in small batches using Kerrygold butter (from grass-fed cows). This ghee is awesome – smooth, flavorful, and rich. Definitely worth your time.

Continue reading

Lamb Vindaloo

3 Feb


Vindaloo is a curry dish originating in the Goa region of West India. It is actually the Indian interpretation of the Portuguese dish Carne de Vinha D’Alhos (Meat with Wine and Garlic), borrowed from the Portuguese colony in Goa. The original dish is seasoned with vinegar, and that slightly sour taste remains in most Indian interpretations today.

While you’ll find potatoes in Vindaloos at many Indian restaurants worldwide, Vindaloo purists will argue that the dish shouldn’t have potatoes; what’s interesting is that the original Portuguese dish does indeed feature potatoes. So they were lost at some point, only to find their way back again. The Indian dish does stray from its source, though: Carne de Vinha D’Alhos is usually made with pork, and the Vindaloos you’ll find in Indian restaurants is most often made with lamb. Likewise, the Indian dish is moderately spicy, unlike its Portuguese counterpart. For this recipe, I kept the heat fairly mild; to spice it up, simply add more chili powder.

After such a warm reception to my pressure-cooker Instant Stew recipe from a couple weeks ago, I decided to make this dish using my Instant Pot electric pressure cooker as well. For those of you without a pressure cooker, fear not: stovetop instructions are included. At its essence, the recipes are the same; the pressure cooker just cuts down the cooking time considerably.

Continue reading

Indonesian Meat and Potato Fritters (Perkedel)

27 Jan


Perkedel are Indonesian fried fritters, found everywhere from city streets to high-end restaurants. This dish carries a lot of variations, but most contain potatoes and ground meat, so that’s what I focused on in this recipe (most variations use just beef, but I found adding pork evens out the flavors). Speaking of variations, I made two versions of this dish as you’ll see in the pictures below: one with the breading, and one without. Both are awesome and easy to throw together.

The word Perkedel is actually a derivative of the Dutch word Frikandel, which is a deep-fried sausage that doesn’t have a casing and is often sliced down the middle and stuffed with toppings (the original #hotdogasthebun, in truth). The Dutch first colonized Indonesia, so there is a lot of cool Dutch influence like this in the archipelago (and vice-versa – Indonesian food is wildly popular in The Netherlands).

Totally unrelated, but the folks at Tabasco offered to give a selection of their sauces to one of my readers, shipped in time for Super Bowl this weekend; head over to this FB post to throw your name in the hat, if you’d like.

Continue reading

Instant Stew

20 Jan


First of all, sorry about that title. Just like the elusive free lunch, there is no such thing as an “Instant Stew”. You see, I recently asked my Facebook followers what dish they’d like to see me develop, and I received several requests for pressure cooker and stew recipes. We use (and love) an electric pressure cooker called an Instant Pot, so that’s what I used for this recipe (and hence the name).

At its heart, this dish is similar to many of my other stew recipes, but with a new approach. When it comes to simple weeknight recipes, many folks like the idea of crockpot stews (wherein you leave the ingredients to slow-cook while away at work). But I’ve found that more often than not, the vegetables become too mushy and tired after a long simmer. This is where a pressure cooker really shines, as it shaves a multi-hour recipe into just over an hour, making it a potential weeknight option with superior texture.

If you want to make this dish without any fancy (awesome) gadgetry, I’ve also included stovetop instructions below.

Continue reading

Chicken Parmesan (Grain-Free)

13 Jan


Parmigiana is a method of Italian cooking wherein breaded, fried cutlets are layered in cheese and tomato sauce. Originally made with eggplant (Melanzane alla Parmigiana), breaded chicken and veal cutlets are popular as well. There is some dispute as to where this dish came from; logic would dictate that the Northern city of Parma started the craze, but Southern regions Campania and Sicily also stake a claim in this dish. A common misconception is that the dish got its name from its inclusion of Parmesan cheese (despite the fact that mozzarella is the most common cheese used in this dish); but like Chicken Parmesan, Parmesan cheese got its name from the fact that it is produced in the city of Parma.

While Chicken Parmesan is fairly well-known in the US, it’s of monstrous popularity in Australia, where it is called Chicken Parm, Chicken Parma, or even Chicken Parmy. Their take on the dish usually includes french fries, and was named the #37 best food in the world by CNN Traveler a few years back.

My take on the dish is surprisingly similar to the way I made it while working as a line chef many years ago; the only thing that’s changed is the breading ingredients. While plain tapioca or arrowroot starch works well for its first dusting layer, mixing the starch with some potato starch for the outer breading layer gives the outside a crisp texture. If you’re looking for a really authentic, slightly rough texture that only breadcrumbs can provide, you could toast your favorite gluten-free bread, cool it, then blend to make breadcrumbs. But as you’ll see from the pictures below, this simple preparation is pretty awesome, too.

Continue reading

Two Days Left: Family Resolution Revolution Bundle

2 Jan

Folks, just a quick note to remind you that there are only two days left to get the Family Resolution Revolution bundle. Three reasons why this bundle might be good for you:

1. If you’re looking to dive into a healthier lifestyle for you and your family, this bundle is an excellent tool. It features over 40 resources, including eBooks, workshops, meal plans, shopping lists, and calendars. All told, these resources are valued at over $880.

2. The bundle comes with a wide array of discounts, including 20% off Primal Life Organics (natural skin care, deodorant, and tooth powder), 15% off Honeyville (high quality almond flour) 15% off Chosen Foods (100% avocado oil, makes an excellent mayonnaise), 15% off the One-Stop Paleo Shop, and $5 off any purchase of $25 from Pure Indian Foods (one of the best ghee sources around). These discounts alone can easily cover the $39 bundle price.

3. This reason is purely personal: this bundle includes an early-access copy of my eBook, The Safe Starch Cookbook, which officially releases on February 1st!

Please note that by purchasing the Family Resolution Revolution bundle through my link I receive a commission of the sale.

The Safe Starch Cookbook

26 Dec

UPDATE: This eBook is now available, check it out!

Hi everyone, hope you’re having a great holiday! We decided at the last minute to spend our Christmas at Disney World (one of the perks of relocating to Florida). I’m in a giving mood, and so I wanted to share some news with you folks: I’m proud to announce that I am releasing a new eBook soon, called The Safe Starch Cookbook.

Along with compiling over 60 of my favorite carb-centered recipes, I used the eBook as an opportunity to put together all of my thoughts concerning this grossly misunderstood macronutrient. I discuss the historical precedence for starch consumption, the cost-effectiveness of mindfully incorporating starches into your diet, and some ideas concerning portion sizes and food timing. Not just a big carb-fest, I designed The Safe Starch Cookbook to teach you about the judicious use of starch to increase meal satisfaction and balance macronutrients to overcome cravings.

The recipes are divided into four main categories: rice, potatoes, noodles, and other starches (starch flours and starchy vegetables). The eBook is an interactive PDF, and will work on any PC, tablet, or smart phone. I wrote and designed the whole book from scratch, and I’m really proud of it; to get an idea of the design, here is a sample recipe for Bangers and Kale Mash.

The Safe Starch Cookbook will be released through this site on February 1st, but it is available right now as part of a really cool package called The Family Resolution Revolution Bundle.

This bundle features a ton of resources to help your family kickstart their health, including cookbooks, meal plans, eGuides, and annual digital subscriptions to Paleo Magazine and Paleo Living Magazine. It also comes with over $200 in discounts for Paleo-friendly products, too. All told, the $39 bundle comes with more than $1,000 worth of content. If you’re looking to grab some great resources for the New Year (and get early access to The Safe Starch Cookbook), this is a great way to do it. The Family Resolution Revolution Bundle only runs until January 4th, so be sure to check it out!

Please note that by clicking on the above link I receive a commission of the bundle sale.

I have another project in the works, but I’m not quite ready to share it yet – but soon! For now, let me know what you think of The Safe Starch Cookbook, and enjoy this time with family and friends.

Follow

Get every new post delivered to your Inbox.

Join 57,091 other followers

%d bloggers like this: