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Saturday Cooking

I'm just about to get going on assembling stuff to make lasagna, tonight. But of course, it's going to be noodle-less, based instead on something I've had in mind for quite a while. Also, it will have a very unique meat ingredient.

In the meantime, here's last Saturday's fair for friends & family. It was braised short ribs again, but different from my last go-round. Here's stage one.

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That's most of the stuff. In this case, I actually began with a recipe and made some changes. First, I used 4.5 pounds of meat and so reduced quantities accordingly. I also further cut down the amount of tomato to the one 14 oz can. In addition, I cut back on the wine and increased the amount of beef broth somewhat, using my own broth, of course. I also added in about a handful of blueberries and, as well as pine nuts.

In terms of procedure, I did this in the oven, about 4 hours at 300F and I only put the carrots and pearl onion in for the last hour.

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Alongside is a stir fry of finely chopped cauliflower, done in lots of butter and some almond meal. You should be able to click on the one below for the full size version.

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Later on, our friend robert made up this nice dessert plate for the four of us who were playing cards. The chocolate was 70% cacao.

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Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More

8 Comments

  1. Patrik on May 16, 2009 at 15:58

    That is some great Paleo food porn!

  2. Andy on May 16, 2009 at 18:56

    That's pretty much how I do it. I look at a recipe and get the general idea of where the flavor is going, and then just wing it on my own. Unless there is a spice that I know I have to be careful with (dry mustard for example). I either don't add it or double check the recipe for the exact quantity.

    But I hadn't thought of chopping the cauliflower into risotto. That looks so good with the almond meal, it almost looks illegal.

  3. Bailey on May 17, 2009 at 07:09

    That dessert plate looks SO yummy… does the Paleo diet mainly end up being gluten-free, too? I'd love to learn more (you can contact me at my website http://www.makeovermomma.com, if you'd like) Thanks! : )

  4. Richard Nikoley on May 17, 2009 at 08:46

    Bailey:

    Exactly. That's probably the most hard & fast "rule" of a true paleo diet — no gluten at all. Others vary the diet to include dairy, which isn't truly paleo because nobody milked wild animals.

  5. Keith Thomas on May 17, 2009 at 19:32

    "The chocolate was 70% cacoa" which means it was also about 30% sugar (of some sort). There are 100% bars available in the US through Dagoba. Then, even more palaeo, you can get raw cacao beans through any serious natural foods store. This is the source I use:
    http://www.powersuperfoods.com/cacaopower/index.html
    and there's bound to be one near you too.

  6. Richard Nikoley on May 18, 2009 at 08:42

    Yep. I get 85% usually and sometimes the 99%. On the other hand, I don't do the chocolate regularly.

    I'm interested in both cacao beans as well as vanilla beans. I'll have to look around.

  7. Patrik on May 18, 2009 at 17:35

    Something to keep in mind about chocolate bars is that so-called "low carb" bars are not better than standard. They make use of maltitol, a sugar alcohol, which is advertised as having no or little effect on insulin levels. This appears to be untrue or not wholly true.

    http://www.handcoding.com/archives/2004/08/31/beware-of-the-sugar-alcohol-maltitol/

    I started researching this when I bought one of these bars at Trader Joe's and ate the whole thing in one sitting, much to my chagrin.

    Result: I don't buy them anymore.

    Nowadays, I simply combine unsweetened cocoa powder with whipping cream and literally whip it up. You'd be surprised how quickly you adjust to a lack of sugar. Plus, you taste the milk sugars in the whipped cream. If you want some additional sweetness, throw a few raspberries on top.

  8. Ricardo on May 19, 2009 at 14:39

    Real FOOD!!!! Thanks!!!!

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