Jaegerschnitzel (Jägerschnitzel) is a traditional German dish, most commonly made with pork or veal cutlets (schnitzels) today. Historically, they were made with wild boar or venison (jäger means “hunter” in German) and paired with wild mushrooms. Today, its accompanying mushroom gravy is what separates Jaegerschnitzel from its more commonly-known (and gravy-less) counterpart, Wiener Schnitzel. Fun fact: it’s believed that Chicken Fried Steak originated from this dish, when German and Austrian immigrants brought it to Texas during the 1800s.
Making this dish within a Paleo template is easy, as it only requires a different type of flour. A combination of potato starch and arrowroot flour works best, but if you have only one flour on hand it still turns out pretty well. Tapioca starch can also be used in a pinch.
In the months leading up to my cookbook‘s release, I’ll be giving away some of the tools I used when making the dishes found in the book. For my second giveaway, I’m giving away seven of my favorite kitchen tools:
Wusthof 7″ Santoku knife ($100)
13×18 baking sheet ($13)
12×7 cooling rack ($16)
10″ cast iron skillet ($16)
quick-read thermometer ($18)
4-cup fat separator ($15)
3 square yards of cheesecloth ($5)
As you’ll see in later posts, I highly encourage everyone to try cooking through my book when it releases. These tools will definitely help you get on your way. Note that this giveaway is for brand new versions of the items pictured above, not the actual items I used to make the book – I’m far too attached to my tools to give them away!
To enter the giveaway, click here to enter via Rafflecopter. The giveaway ends November 23rd 2013, and I will pick a winner on November 24th. Giveaway limited to US residents, and items will be shipped via Amazon.com. Good luck!
As the temperatures fall this month, I expect many people to be hesitant about going outside to grill food. Personally, we keep the grill outside and ready all year long, but I realize that not everyone feels that way (especially my Midwestern readers, whose winters are a little more significant than ours). So I thought it would be a good time to work on a solid, foolproof pan-seared steak recipe.
To be honest, we as a family don’t eat steak much, due to its high price point. But it’s an excellent celebratory meal, or for when you’re looking for a simple, developed taste without having to spend much time preparing your meal. Generally, steaks are made from the most tender cuts of the animal and cooked quickly; their tenderness comes from a lack of tough fibers and connective tissue found in the muscles that are more worked. Applying a light spice rub on a steak is ideal, and right before cooking, so that you have contrasting tastes of the crust and delicate interior. The combination of cacao, peppers, and salt go especially well with steak.
In the months leading up to my newly-announced cookbook‘s release, I’ll be giving away some of the tools I used when making the dishes found in the book. For my first giveaway, I’m teaming up with Blendtec to give away one of their Designer Series blenders (factory restored, $500 value), plus a Twister jar ($120 value).
Blendtec was kind enough to send me one of their blenders about halfway through cooking the recipes that would make it into the book. Our ordinary blender worked fine for what we needed, but the Designer Series Blendtec blenders take cooking to a whole new level. The touch-screen interface is a thing of beauty, and its features take the guesswork out of blending altogether. We now use it for just about all of our pureeing, blending, and sauce-making needs, as seen in this week’s Gobhi Musallam recipe.
To enter the giveaway, simply click here and enter via Rafflecopter. The giveaway ends November 2nd 2013, and I will pick a winner on November 3rd. Giveaway limited to US residents. Good luck!
It’s hard to believe that my last Paleo cookbook roundup was only two months ago, because I’m already getting overwhelmed with another stack of new books. So I think I’m going to continue to write these review roundups each season. Personally, I can’t wait for the next roundup, since by then I’ll finally get my grubby hands on the Nom Nom Paleo cookbook!
Since we’re talking about cookbooks, I’d be remiss if I didn’t mention that I announced my own cookbook last week, which will be out next February. If you haven’t already, I’d really appreciate it if you considered pre-ordering my book; pre-order sales go a long way towards getting it distributed and placed in high-profile stores. I’m a relatively small fish in the big Paleo pond, so every sale helps. Thanks! Okay, enough about me, let’s dive into other peoples’ hard work.
Our local market had some really nice-looking eggplants the other day, so I decided to pick up a couple and whip something up. When coming up with an idea for the dish, I decided to refer to some of the eggplant experts: the countries that live along the Mediterranean coast. Italy seemed too easy, so I went with Turkey instead, who have several classic eggplant dishes. Karniyarik is a stuffed eggplant dish from Turkey, similar to another popular Turkish dish, Imam Bayildi, which is similar but made without ground meat.
Eggplants got their name from their egg-like shape, although they are referred to as aubergines nearly everywhere outside of the United States. Eggplants were probably first cultivated in India about 2,000 years ago, before making their way to the Middle East and Europe. It was one of the first foods brought to the Americas by Spanish and Portuguese explorers in the 16th century.
A reader recently tipped me off about the idea of pan-frying rice papers (bánh tráng) to make a quick snack. Not only was it a great idea, it served as a unique way of making a quick serving “dish”; in fact, they acted not unlike tostadas in that sense. So to keep with the theme of rice papers, I decided to make some deconstructed spring roll “tostadas” as a quick and easy meal.
This past weekend I competed in a bacon cook-off fundraiser, entitled Baconpalooza, which was hosted by the Farm-to-Consumer Legal Defense Fund. The contest was part of an entire weekend of events, which included a tour of Joel Salatin’s Polyface Farm and nutrition talks and cooking demos by Robb Wolf and Jenny McGruther. My competition was very stiff during the cook-off, with many imaginative and delicious entries trying to woo the sold-out crowd of 250 voters.
I’m happy to say that I was the winner of the cook-off! I thought it would be neat to share the recipe of my winning dish so you can recreate it at home.
It tends to happen every year, but this year’s summer months have been especially busy for our family and in truth I’ve had a heck of a time maintaining my weekly blogging schedule. I’ve been sent several excellent cookbooks over the past couple months and I wanted to take a second and do some quick write-ups about them in case you’re interested in expanding your Paleo and Gluten-Free cookbook library.
Rouladen is the German version of the French roulade, which is a roll made with thinly-sliced meat. The German version is interesting in that it probably came from Germans using items they had on hand most of the time – mustard, pickles, onion, and pork – to make something that’s unique in its own right. What’s even better is that these characteristics also make it easy to throw together this delicious meal with items you probably already have in your kitchen.
There’s no denying the French influence on this dish, with its use of a wine and broth braise (although Germans sometimes use beer instead) and mirepoix vegetables to add flavor. It’s commonly thought that Rouladen was originally made with strips of pork, although beef has become the most popular meat for this dish over the past century.