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 third giveaway, I’m giving away a $100 gift card from Lava Lake Lamb! They were kind enough to provide the lamb I used in my recipes for the cookbook. As you’ve seen from previous lamb recipes on my site, their lamb is delicious and of the highest quality. One of my favorite blog recipes using their products is Homemade Gyro Meat, which I made last year (pictured above).
To enter the giveaway, click here to enter via Rafflecopter. The giveaway ends December 10th 2013, and I will pick a winner on December 11th. Giveaway limited to US residents. Good luck!
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.
A few years ago I spent a winter in Bavaria, the Southeastern state in Germany. One of my favorite dishes there was Blaukraut, a simple simmered red cabbage. The dish has three different names in Germany – Blaukraut (“blue cabbage”) in the South, Rotkraut (“red cabbage”) in Central Germany, and Rotkohl (also “red cabbage” – kohl is a Northern word for kraut).
It’s believed that the different names stemmed from the fact that the cabbage can take on different colors depending on the acidity of the soil it was grown in and its method of preparation. Some contend that the variation comes from the fact that there wasn’t a German word for the color purple until after the cabbage had been introduced. Since red cabbage has a tendency to turn a blueish color when cooked, adding acid (in this case, apple cider vinegar) helps retain its redness.
A while back I received an email asking if I’d like to come visit the Culinary Institute of America’s campus in Hyde Park, NY. At first, I was hesitant to accept the invite – what did they want from me in return? – but it turns out they simply wanted to show me their program in case I wanted to share it with my readers. Eager to have an inside look at one of the biggest and most-respected culinary schools in the country (I mean, come on, Anthony Bourdain!), I accepted the offer and spent a couple days on campus. Along the way, I familiarized myself with their program and ate some delicious food. The folks at the school were also kind enough to share one of their recipes with me, which I’ve included below.
Boniato (also called batata or tropical sweet potato) is a white, starchy, and dry version of the common sweet potato. It’s popular in Florida and the Caribbean, but well-known throughout the Americas and some of Europe (Spain in particular). It was cultivated as far back as 1,000 years ago in Central and South America. Its skin is red-to-purple in color, and has white flesh. As far as I can tell, it is nearly identical to the Japanese sweet potato in terms of appearance and taste; considering the fact that sweet potatoes were a late addition to Japan (around the 17th century), I’d guess that the differences between the two is minimal. I’ve also seen identical sweet potatoes labeled as Korean sweet potatoes here in Maryland.
Taste-wise, boniato is like a cross between a white potato and sweet potato. If you’re missing the consistency of white potatoes but react poorly to them, this is the dish for you.
Preparing boniato is easy. Because the potato is naturally creamy, you only need to add a little cream to them to get a truly decadent flavor. If you’re dairy-free, they’re still surprisingly creamy when made with only chicken broth.
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!
I love finding new ways to transform cheap cuts of meat into something spectacular. I think most people feel the same way, as my Eye of Round Roast recipe remains the most popular recipe on my blog. So when I read my friend Peter’s Tjälknöl recipe from earlier this year, I knew that I needed to try it. The method intrigued me: take a frozen chunk of lean beef and slow cook it until it reaches a certain temperature, then remove it and let it sit in a brine for a few hours. The Tjälknöl came out utterly delicious and not unlike roast beef, perfect for thinly slicing and enjoying cold.
I love the story behind the dish, which I pulled straight from Peter’s excellent blog, Striclty Paleo…ish:
“Ragnhild Nilsson, the wife of moose hunter Eskil Nilsson, asked her husband one evening to thaw a frozen moose steak in the oven on low temperature. He did…and forgot about it, and Ragnhild found it still laying in the oven the next day. She understood it would be rather tasteless eating it like that, so in an attempt to save it she placed it in a brine for a few hours. When they later ate it, they both found it to be not only delicious, but also extremely juicy and tender. A year or so later, she submitted the recipe for a national contest to find new regional signature dishes, and won! Tjälknöl was declared the new signature dish of Medelpad (a region of northern Sweden), and it spread nationwide.”
I took a few liberties with the original recipe as I converted it to US measurements, mostly because I’m constantly tweaking things in the kitchen.
Brudet is a fish stew from Croatia, similar to an Italian Brodetto or Greek Bourdeto. All three are based on the Venetian word brodeto (“broth”). The recipes for each dish are similar; in fact, if you ever find yourself traveling along the Adriatic coast and see a similarly-named dish on a restaurant menu, you can probably bet it’s going to be a delicious fish stew cooked in a tomato base.
While there is a lot of variation to this dish, I like the Croatian version because it is an easy and unassuming approach to making soup. Marinate some fish for a while, then throw everything together at the proper time; it’s a true one-pot dish. Traditionally this dish is made with a mixture of fishes, to include eel, rockling, or coral trout; since they’re hard to come by, I think any firm white fish should be okay. I used cod. Adding shrimp and mussels also gives the stew a more rich and satisfying flavor.
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!