Tag Archives: primal

Moroccan Goat Curry (Tagine Makfoul)

15 Apr


Gluten-Free, Paleo, Perfect Health Diet

Tagine Makfoul is a traditional Moroccan curry made with goat or lamb. When my friends Brent and Heather of Virginia is for Hunter-Gatherers recently invited us over for dinner, promising some goat shoulder to accompany their excellent company, I knew that this recipe was the perfect choice; goat becomes tender after extended cooking, and serving it with makfoul (caramelized onion and tomatoes) adds a deliciously sweet and fresh dynamic to an already tasty dish.

This post is actually the second of a joint collaboration with Brent and Heather – be sure to check out another dish that we made on that same day, Tom Kha Gai, which is hosted on their wonderful site.

Continue reading

Oven Roasted Jerusalem Artichokes (Sunchokes)

8 Apr


Jerusalem artichokes have an interesting history. There is no connection between this tuber and the city that bears the same name; they were originally cultivated by Native Americans. The most common theory behind their current name stems from the fact that Italian immigrants named them girasole, which later became “girasole artichoke”, which then eventually developed into “Jerusalem artichoke”. Its other name, sunchoke, is a relatively new name for the tuber that stems from the fact that its flowers look a lot like sunflowers.

While only distantly related to artichokes, Jerusalem artichokes still carry a distinct (okey dokey) artichokey flavor when cooked. They have a similar texture to potatoes. They’re one of my favorite starches because of their versatility; they can be eaten raw or cooked, they don’t need to be peeled, and they taste good both gently cooked and fully roasted.

Continue reading

Bakso (Indonesian Beef Balls)

5 Apr


Last month I had the pleasure of contributing to Melissa Joulwan’s awesome meatball recipe collection, “March Meatball Madness.” My dish, Bakso, is one of my favorite ways to eat ground meat. Be sure to check out the rest of March Meatball Madness on her blog, The Clothes Make the Girl!

Bakso is an Indonesian beef ball similar to Chinese or Vietnamese beef balls. Like all Asian beef balls, they are dense yet spongy, with a texture similar to fishcake. The key component of this texture is pulverizing the meat into a paste, often described as surimi, wherein its proteins are broken down. I like this spongy texture, and it’s a great alternative to your typical uses for ground beef.

It’s commonly believed that Bakso was first brought to Indonesia by Chinese immigrants. Bakso vendors can be found on most busy Indonesian city streets. Recently, there has been a health stigma against Bakso vendors, since additives such as Borax and MSG are commonly found in the beef balls or broth they’re served in. But in their natural form – as found in this recipe – Bakso is both delicious and healthy. The only modification I made from typical Bakso recipes is that I omitted the bit of sugar that is usually added to the balls to enhance their flavor.

Continue reading

Savory Slow Cooker Ham

1 Apr


Gluten-Free, Paleo, Perfect Health Diet

Ham recipes have always been special to me; they tend to remind me of family gatherings. But recently, they have been especially special. For starters, my other ham recipe marks the first collaboration I did with my friends at US Wellness Meats, when I was their April 2012 Featured Chef. Last year, that same ham recipe was featured in People Magazine. That’s quite a lot of attention from one little cured pig leg!

The other day, US Wellness Meats asked me to try out another ham recipe, this time using a slow cooker. I jumped at the chance. This recipe is simple and not unlike my other recipe, but with the added convenience of simply throwing everything in a pot to cook in a savory broth. Better yet, this recipe works well in two ways: perfectly cooked to 140F and sliced, or slow-cooked to shreddable deliciousness. Instructions for both methods are provided below.

Continue reading

Book Review Roundup – Spring 2014

28 Mar

Man, there are a lot of new books out right now. I have a mounting pile that needed some attention, some that I personally bought and others that were sent for me to review. I thought I’d take a moment and briefly look at these additions to my growing library.

Continue reading

Meatloaf (Paleo, Gluten-Free)

27 Mar


Meatloaf is a dish that changes with age: it is often reviled by children and treasured by parents. It makes sense, actually. Kids like to know what’s in their food, and meatloaf is the antithesis of this idea; it’s just a brown hunk of mystery, coupled with a nagging feeling that there are vegetables inside. Adults like meatloaf because it’s a way to eat many ingredients at once, with minimal effort. Personally, I think that a perfectly-cooked meatloaf is appealing to both sides of the coin: easy to make but tasty enough for everyone to enjoy. To ensure a perfectly-roasted loaf, I developed a recipe that uses a water bath to keep the oven moist and cook everything evenly.

Meatloaf has origins in many countries, spread throughout the world. It’s universally considered a comfort food. Some of my favorite variations include Jewish Klops (made with boiled eggs inside), Czech Sekaná (with pickles and sausage inside), and Austrian Faschierter Braten (wrapped in ham or bacon before baking). The American variation rose to popularity during the Great Depression, when families tried to stretch food out to last longer. Americans typically added breadcrumbs to help bind and add volume to the dish, and the tradition persists today. The truth is that a well-cooked meatloaf doesn’t really need a breadcrumb binder – mushrooms work just fine, and add some great flavor as well.

Continue reading

Homemade, Fermented Ketchup

25 Mar


It’s funny, but up until recently I assumed there was already a ketchup recipe on my blog. I didn’t discover its absence until I developed Thursday’s recipe (hint: it rhymes with “beet oaf”), when I couldn’t find my recipe online. At first I was confused, and thought the search function of my blog was definitely broken. So…sorry about that, and here you go.

The history of ketchup is pretty awesome. It all started with garum, an ancient fish sauce first used by the Ancient Greeks and later the Romans. It reached Asia some 2,000 years ago via trade routes, and became a staple in many Asian countries, particularly Vietnam (where they later perfected the sauce using anchovies). Vietnamese fish sauce as we know it today entered China about 500 years ago, and the Chinese (particularly those in the Southeast providence of Fujian) spread it around the rest of Asia. The Fujian word for fish sauce? You guessed it, ketchup. In fact, many Asian languages today still use a form of the word “ketchup” to refer to sauces; a common example is the Indonesian word kecap (pronounced “keh-chap”), a catch-all term for fermented sauces.

When Europeans arrived in Asia in the 1600s, they were enamored with fish sauce (they’d long forgotten about garum) and took it back to Europe. Many variations of ketchup existed in Europe for hundreds of years, the most popular being walnut ketchup and mushroom ketchup (the practice of using fish eventually died out). It wasn’t until the 1800s that people started adding tomatoes to the sauce, and H. J. Heinz took it to a new level in 1904 when his company figured out a way to bottle and preserve the sauce using natural ingredients (the mid 1800s were full of horror stories about deadly batches of ketchup made with stuff like boric acid and coal tar). Heinz was also one of the first to add copious amounts of sugar to the sauce.

My recipe still maintains the sweet and sour taste we’ve all come to expect from ketchup, but throws a historical twist in for good measure: a bit of fish sauce.

Continue reading

A Tale of Two Chilis: My Review of The Slim Palate Paleo Cookbook (and a Giveaway)

20 Mar


Left: Chili Con Carne from The Ancestral Table. Right: Texas Chili from The Slim Palate Paleo Cookbook

I don’t know about you guys, but my teenage years were not very productive. I played and sang in punk rock bands, and we churned out a cassette tape release every six months or so. That was about it. At the time I felt like a pretty prolific chap, but it pales in comparison to the milestones that teen blogger Joshua Weissman (the writer behind the website Slim Palate and the newly-released cookbook, The Slim Palate Paleo Cookbook) has reached in the past couple of years.

Writing a cookbook is not easy. Surviving your teenage years is not easy. Somehow, Joshua managed both, and while I can’t speak for how easily his adolescence is going, this book is a significant accomplishment in and of itself. But this book is even more impressive; it is the tale of one young man’s journey from obesity to health (he lost 100 pounds along the way). Ultimately, this project is more than a cookbook – it’s an early chronicle of someone destined for great(er) things.

Continue reading

Bacalhau à Brás (Salted Cod, Eggs, and Potatoes)

18 Mar


Bacalhau à Brás is a Portuguese dish using salted cod (bacalhau), eggs, and potatoes. The Portuguese were one of the first European cultures to fish for cod, making huge harvests and preserving the fish off the coast of Newfoundland shortly after Columbus discovered the New World. Since then, this salted cod has been an integral part of Portuguese culture, and it’s often said that you can cook a new recipe using bacalhau every day of the year (some say there are over 1,000 recipes that include this fish). Advances in fishing technology in the mid 20th century had collapsed the Northwest Atlantic cod market by the 1990s – cod takes a long time to mature, and overfishing had run rampant. Today, bacalhau is most often made using cod harvested from Arctic waters under more strict quotas.

Bacalhau is made by salting and drying the fish in the sun; while it was originally a method of preservation (salted cod keeps a long time even without refrigeration), its unique, strong flavor is unmistakable and delicious, and its popularity endures today. The only downside to eating bacalhau is that it requires a bit of foresight, since it needs to be soaked overnight to reconstitute the fish.

Bacalhau à Brás is one of the most famous Portuguese dishes, and is considered the ultimate comfort meal in Portugal. The dish uses many of the quintessential ingredients found in Portuguese cooking – bacalhau, eggs, potatoes, and black olives.

Continue reading

Grain-Free Flatbread (Paleo, Vegan, and AIP-friendly)

13 Mar


Gluten-Free, Paleo, Perfect Health Diet

Last weekend, I did a couple book signings with my friends Sarah Ballantyne (The Paleo Mom) and Stacy Toth (of Paleo Parents). It was a lot of fun. On Saturday night, Sarah and Stacy slept over at our house, so I offered to make dinner for them; Sarah and Stacy follow a modified version of the Autoimmune Protocol (a more restrictive version of the Paleo diet meant to reverse autoimmunity, see this post or Sarah’s book for more info), so I knew I had my work cut out for me. How do you treat your friends (and food bloggers at that) to a delicious meal with a limited cupboard to work with?

For the main course I made a modified version of my Beef Rendang recipe, where I subbed some butternut squash puree for the bell and chili peppers, and used mace instead of nutmeg. I think the squash added a good amount of body to the dish; it turned out well. I served it with cauliflower rice sautéed in coconut milk, turmeric, cinnamon, and raisins – also good.

But I wanted to add another texture to the dish, so I tried out a more savory version of my pizza crust recipe, made AIP-friendly by eliminating the dairy and egg typically used in the recipe. I couldn’t have been happier with the results – the bread was nice and crisp, and adding nutritional yeast imparted a rich, buttery taste.

Continue reading

Follow

Get every new post delivered to your Inbox.

Join 41,250 other followers

%d bloggers like this: