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Bubble and Squeak is a traditional English dish, served as a hash of leftover roasted vegetables. It can be made from a variety of vegetables, but potatoes and cabbage are almost always included; it can be served at any meal, and is a common accompaniment to a full English breakfast. This dish was first mentioned in the 1800s, but really fell into its own as a way of elongating meals during World War II, when food rationing was common.

The name “bubble and squeak” refers to the name that the vegetables make as they fry in the pan. There are some similarly fun names for other dishes that share the same technique, like Panackelty (NE England) and Rumbledethumps (Scotland).

Prepared traditionally, Bubble and Squeak is kind of tragic, because that means you could only enjoy it on those rare occasions when you have leftover roasted vegetables in the fridge. As a solution, the recipe below is written using fresh vegetables – you roast the vegetables while you boil the potatoes, then toss them all together for the final, beautiful creation. Of course, if you have leftover vegetables, this recipe will work, too; just skip directly to step #3.

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You know, I really thought I was done with soup for a while. The weather has been nice and warm down here in the Florida panhandle, balmy in just the right way – never so cold that a light jacket won’t do the trick, and never too hot for pants. But then last week I visited my old stomping grounds in Maryland, and the weather was distinctly cooler; in other words, it was soup weather.

Garbure is a peasant’s soup originally from the Aquitaine (southwest) region of France; its defining ingredients include cabbage, meat (typically ham or duck), and seasonal vegetables like beans or peas. The consistency of the soup varies – some are nice and thick thanks to copious beans or chunks of bread (a good Garbure, I’ve read, should allow to spoon to stick up on its own), while others let cabbage provide the soup’s body.

My recipe takes cues from the second idea of Garbure, partly because I don’t typically cook with beans or chunks of delicious French bread (yep, there are definitely drawbacks to a Paleo-minded lifestyle), but also because I really enjoy cabbage soup.

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Currywurst is a popular German dish, and a staple of fast-food eating in the country. Its influence is so far-reaching that the dish is even served at McDonald’s, and is almost always accompanied by its own iconic fork (I used a spork in my photo, a fair alternative).

Currywurst was first served in the 1950s, in Berlin, as an object of Western influence; ketchup was introduced from the UK following World War II, and later paired with sausages, fries, and curry powder – the basic elements of Currywurst.

For today’s recipe, we’ll make a quick tomato sauce, subtly spiced, and serve it with your choice of sausage — anything from bratwurst to hot dogs will work. Before we build the sauce, be sure to get some potatoes in the oven, as they’re the most time-consuming element of this dead-simple recipe.

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Gai Yang (ไก่ย่าง, sometimes spelled Kai Yang) is a barbecue grilled chicken recipe originally from Laos, but most commonly associated with Thailand today; it is a popular street food often served alongside Green Papaya Salad and sticky rice.

This dish is quickly becoming a favorite at our house because it is super simple to put together and all of the ingredients are relatively easy to find – only one ingredient (lemongrass) isn’t available in our everyday grocery store. Luckily, we keep chopped lemongrass in our freezer, and if that runs out, our local Asian market is only a few minutes away.

I enjoy preparing this dish because it gives me an opportunity to roll up my sleeves and get physical with its preparation – by spatchcocking the chicken, pounding some ingredients in a mortar and pestle, and finally chopping the entire bird up with a cleaver at the end.

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Hi everyone, just wanted to send a quick note to let you know that I’m releasing my Paleo Takeout Secret Menu Items list to the public. It features items that can be created using existing recipes and techniques found in the book; eagle-eyed readers might remember these secret menu items from the holiday package I offered last year.

To access your free, printer-friendly download, simply sign up for my periodic newsletter and it will be delivered to your inbox. My newsletter is the easiest way for you to get new info from me and my site – I send out a new edition every 2-3 weeks, featuring new recipes, tips, and news that I find relevant.

There are 32 secret menu items in total, bringing the recipe count of Paleo Takeout up to nearly 300 dishes! These items will make it into the next printing of the book, but for now, check out the list below.

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Gumbo is a stew of Louisiana origin, dating back as far as the 18th century. As with Jambalaya, there are two popular versions of gumbo, Creole and Cajun; generally, the former includes tomatoes, while the latter omits them. It can be made with all sorts of meats, from chicken, to rabbit, to nutria, to oysters; today, we’re going to make one with shrimp and andouille sausage.

There are several ways to prepare gumbo, many of them influenced by how you thicken the stew. Most methods today include a French-inspired flour roux, while others use okra or filé powder (ground sassafras leaves) – or combination – as a thickener. I’ve found that mochiko (sweet rice flour) makes the best gluten-free roux for gumbo, with plain white rice flour coming in second – but on their own, they’re not quite enough to thicken the gumbo to what I’d like (I tried simply adding more flour, but it overtook the dish’s texture and flavor). In the end, a combination of rice flour roux and okra worked best, as the roux dampened okra’s sliminess, and adding a bit of optional gumbo filé powder at the end gave the stew a perfect earthiness, befitting a warm Southern kitchen.

Gumbo is often characterized by its dark roux, made by stirring the roux over an open flame for up to an hour, right until it’s at the threshold of being burnt. I’ve found that a rice flour roux tends to burn too quickly when compared to a traditional wheat flour roux, so my solution is pretty simple: roast the flour in the oven to a golden brown before turning it into a roux. This also gives you some time to multitask, and simmer up a quick shellfish broth using shrimp shells and clam juice, while the flour browns.

The origin of the word “gumbo” is a bit of a mystery. It’s commonly thought that it is either derived from the Choctaw word for filé powder (kombo), since the spice came from similar Native stews from the region, or the Bantu word for okra (ki ngombo) – as the vegetable was introduced to the area via the West African slave trade. Regardless of its origin, gumbo is a perfect example of the cultural melting pot that eventually came to exemplify Louisiana cuisine, with its French, Native, and African influences.

Finally, I would like to note that this isn’t a weeknight-friendly meal (unless, of course, you have a weeknight off, or you’re unemployed). But that’s the beauty of gumbo – when you spend a couple hours pouring yourself into a cooking project, a bit of your soul joins the dish.

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Bacalhau à Gomes de Sá is a traditional dish from Porto, in Northwest Portugal. As I’ve written in an earlier post using bacalhau, the Portuguese were one of the first European cultures to fish for cod, off the coast of Newfoundland after Columbus discovered the New World. Salted cod has been an integral part of Portuguese culture, and it’s often said that you can cook a new dish using bacalhau every day of the year – it’s often cited that there are over 1,000 total recipes to be found.

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.

If you’re new to using bacalhau, you might be surprised to find that it’s available in many common grocery stores, often sold near the cured meats section. For example, my local Publix grocery store sells a few different varieties of bacalhau. I like to keep some in the fridge at all times; I’ll generally throw some in a bowl of water, then put it in the fridge to soak overnight, and either pan-fry it to enjoy with my breakfast, or making something fancy like today’s recipe.

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Lately, I’ve been obsessed with the idea of making meals that give me a distinct sense of accomplishment in the shortest amount of time. Part of that comes from having the new baby in the house, as I’ve resumed full dinner-making duties, but maintaining my typical busy workdays (for a while there, my wife was taking the brunt of dinner duty, using my cookbooks and this blog as a reference). Sure, I could grab a jar of tomato sauce and toss it with some gluten-free pasta, but how long would it take me to make bolognese from scratch? Today’s recipe is the result of a recent project, where I worked to make a meal that’s the best of both worlds: something I can be proud of, but not keep my family waiting in the process.

The method is simple: sauté an onion, add some beef, then tomato sauce and spices; as the flavors marry, boil the pasta and blast some tomatoes under the broiler, then throw it all together. Your pasta options are many: gluten-free spaghetti, spiralized vegetables, or even Cappello’s grain-free fettuccine – whatever fits your dietary restrictions or budget.

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When one blogs about their food experiences, some patterns start to show. For example, over the past 5+ years writing for this blog, I’ve only posted four salad recipes. That’s not because I think salads aren’t worth making, but rather, it’s an indication of how I view salads: as something you throw together using the vegetables available in your crisper, or on your counter.

In truth, there is still some merit to writing salad recipes. Sometimes, it’s good to have a solid blueprint for future cooking endeavors. Case in point is this Winter Slaw, modeled after European-style cabbage salads.

Out of the countries who count their cabbage intake, Russians consume the most – about 40 pounds per person, compared to 9 pounds per person in the United States. Cabbage often carries a bad reputation, since some folks experience a negative response after eating it; this is due to the trisaccharide raffinose, which is found in cabbage, beans, broccoli, and asparagus. That gassiness is caused by the trisaccharide fermenting in your lower intestine.

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I’m traveling this week, and feeling a little under the weather. These two events frequently coincide; that is just the price one pays for seeing new places and shaking new hands. So this week seems like an appropriate time to share one of my favorite chicken soups.

Cock-A-Leekie (sometimes spelled Cockie Leekie) is a Scottish soup likely derived from French chicken and onion soup during the Middle Ages. It was later adapted to Scottish regional ingredients (namely, leeks), and sometime down the line prunes were an added element of the dish – probably to increase the dish’s flavor and nutritional profile. The soup is often thickened with cooked rice or barley, or enjoyed plain, as in this recipe.

Fun fact: this soup is one of two items on the menu the day the Titanic sank.

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