the daily paleo

Vintage weightlifting footage from my home town of York, PA....

Tue, 30 Apr 2013 18:10:01 -0400

Vintage weightlifting footage from my home town of York, PA. 1959. Featuring Tommy Kono.

The infamous Q+A that concludes the Starting Strength seminar....

Sun, 14 Apr 2013 17:48:58 -0400

The infamous Q+A that concludes the Starting Strength seminar. #myfavoritepart

Rickke’s Four-Hour Lamb Revelation My pal Rickke has had a...

Tue, 09 Apr 2013 19:47:00 -0400

Rickke’s Four-Hour Lamb Revelation

My pal Rickke has had a breakthrough. A lamb breakthrough.

He went from “meh” on lamb (too “gamey”) to WHOA in one recipe: the fantastic and dead simple 4-Hour Lamb from Ina Garten.

This recipe lists a really large leg of lamb; 6-7 lbs. The cuts in our share aren’t typically that large, thankfully, but you can still use the recipe pretty much as written. There’s no need to reduce the wine and other ingredients unless you want to deprive yourself of the wonderful sauce. In any case, don’t stress about the size of the cut - it’s going to be great as long as you don’t undercook it. If your lamb is in the 3-4lb range, check the meat for doneness starting at the 3hr mark.

You absolutely do need a large (big enough to hold your lamb comfortably) and heavy Dutch oven, such as Le Creuset.

Ina Garten’s 4-Hour Lamb

Ingredients
1 (6 to 7-pound) leg of lamb (see note)
Good olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 (750-ml) bottle dry white wine
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
6 bay leaves
Directions
Preheat the oven to 300 degrees F.

Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.

Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)

After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.

The April meat share from the Crossfit South Brooklyn/Herondale...

Thu, 04 Apr 2013 13:59:22 -0400

The April meat share from the Crossfit South Brooklyn/Herondale Farm CSA was delivered last night, and holy cow did we hit the jackpot.

Many of my favorite cuts were included, and below I offer a recap of the recipes I’ve made with them.

Beef short ribs

1. Short ribs provencale (oven method)

2. Short ribs braised in ancho-coffee sauce (oven method)

3. Slow cooker Korean short ribs (crock pot)

4. Charlotte K’s Asian short ribs (oven method)

And if you’re a taco lover, you might try this:

5. Short rib tacos with chimichurri sauce

Beef shanks (aka cross-cut shanks)

Like bone-in short ribs, shanks need to be braised (cooked long and slow with a lot of liquid.) But the payoff is immense; the meat is delicious and tender. If you don’t have enough shanks for a recipe (you’ll need more than 2), either wait til you receive more, or supplement from your local butcher.

This is one my very, very, very favorite recipes for any beef cut:

1. Peppered beef shanks in red wine (crock pot)

2. One of the many yummy things I did not eat on my Dominican vacation because the food was all Russian Immigrant Steamtable: Dominican sancocho

3. Butterflied leg of lamb

This was me when I saw the lamb in my bag:

I really, really love this cut. Especially grilled. But since I don’t have access to a grill year-round, I make it in the oven most of the time.

You can rub any manner of spices on lamb; it loves Mediterranean flavors (any combination of garlic, thyme, oregano, rosemary, and lemon) as well as the classic flavor pairing of mint. It’s also a good friend to both Middle Eastern and North African flavor profiles.

Basic method: 1. Marinate overnight. 2. Roast. 3. Profit.

I strongly suggest you acquire a meat thermometer if you’re a beginner with roasting large cuts of meat. Eventually you will stop needing it, but it’s a very useful learning tool. I personally like my lamb rare so I take it out at 125 or so, and then let it rest, but you should play around with that.

Here’s a straightforward recipe from Serious Eats. Here’s another basic one from Epicurious; if you don’t eat white potatoes, simply substitute sweet potatoes.

So that’s it for this month. Any CBSBK/Herondale CSA members who haven’t signed up to continue past April - contact the Farm now before all the slots fill up! Email info@herondalefarm.com.

iron-inside: My co-worker is preparing for a bikini competition...

Fri, 22 Mar 2013 11:12:37 -0400

iron-inside:

My co-worker is preparing for a bikini competition (and I’m super stoked for her), but I saw our lunches in the office fridge today and just had to take a picture.

Stoked is not the emotional reaction I have to this, but ok :)

A Ton of Sweet Potato Recipes Apparently ever other food blogger...

Wed, 20 Mar 2013 17:27:36 -0400

A Ton of Sweet Potato Recipes

Apparently ever other food blogger in the world knew about this, but I didn’t.

In February, ONE, the charitable/activist organization that U2’s Bono co-founded, hosted a Sweet Potato Day. An inexpensive and hearty tuber, the sweet potato is a good candidate for helping to end world hunger, they argued, and asked food bloggers to submit their best recipes.

There are some lovely looking recipes here, particularly the sweet potato and chicken sausage stew, which looks right up my alley.

What looks good to you?

rogerwilkerson: Meat in the meal for Health Defense

Wed, 27 Feb 2013 18:23:21 -0500

rogerwilkerson:

Meat in the meal for Health Defense

Things That Taste Good with BLiS Aged Fish Sauce, v1

Sun, 17 Feb 2013 19:55:22 -0500

1. Broiled yellowtail flounder.

2. Shrimp sauteed in garlic and red pepper flakes.

Oh insomnia, up yours.

Sat, 16 Feb 2013 18:06:00 -0500

I’ve been battling insomnia for over a year. My particular flavor involves very early-morning wake-ups and the inability to go back to sleep.

I’ve never been someone who needed much sleep and I’ve been a night owl my whole life. I feel great in the evenings and don’t go to bed before midnight, ever. For many years, going to bed at 2 and waking up at 8 was standard for me, and I felt fine. I cannot nap and never have.

But when I started with “the wakes,” I realized I was no longer someone who could get by on less than six hours’ sleep.

I played around with Valerian and melatonin. The Valerian gave me ominous dreams - not nightmares, but dreams too weird for me to want to keep taking the herb. Neither the Valerian nor melatonin, which I later tried, had any impact.

I’ve slept in a pitch-black, very cool room for several years - thanks, Robb Wolf! - so I already had that part covered. I didn’t know what else to do. I am tired when I go to bed - I don’t really have trouble getting to sleep - but I can’t stay asleep to save my life.

In desperation, I recently started trying to solve this problem more aggressively. A naturopath subjected me to a ton of blood tests (examining everything from adrenal function to hormone levels) and we did find that my cortisol was elevated. I’m not convinced that’s the only culprit, but it’s what I have to go on for now. (Other hunches: female hormonal changes, broken adrenal function, broken metabolism from chronic low-carb eating and/or chronic caffeine. Oy.)

With the results in, she suggested a slew of tactics, and I added a few of my own. So far, there’s been no impact.

After the initial consult with the naturopath, I tried the following supplements:

More melatonin
A lowish dose of phosphydatyl serine (to reduce the cortisol)
Vit D supplementation (blood tests revealed a deficiency)
HTP-5

And these behavioral changes:

Backing off my powerlifting training. Instead of pushing to PR all the time, I asked my coach to program me in “maintenance” mode
Reducing caffeine, which I have long abused
Not eating my biggest meal so close to bedtime
Conscientious planning of carbohydrates before/after workouts
A meditation class to help me chill the heck out when I wake up at 4:30 AM

Nothing changed.

The naturopath admitted that a course of sleeping pills was sometimes in order for people with stubborn insomnia, but she wouldn’t prescribe it until I made a big behavioral change - one I’d said I’d only do as a last resort.

I’m talking about switching to morning workouts.

The horror.

But she said I needed to give it three months.

I’m two weeks into the experiment, and it’s absolutely hellish. I always already had Sunday-night “don’t wanna go to bed” anxiety, and the fact that I have to get up at 6:15 or something now makes it much worse. Since I started this early-morning working out, I’m near tears with fatigue by midday Monday.

It’s a blast.

Anyway, here’s my new routine:

Supplementation

Way more Phosphydatyl serine (bumping to a 500-mg dose before bed)
More HTP-5
GABA
Vitamin D
Melatonin

Behavioral changes

2 of my 3 weight workouts a week are now in the AM
Even less caffeine. I’m down to a half cup of caffeinated coffee a day (mixed with decaf) and I’m about to titrate down to 100% decaf
Midday sunshine exposure - a long walk at lunchtime most week days
10,000 steps/day using a pedometer - fulfills some of my need to work out with a very low-impact, non-cortisol producing method
Attending various relaxation classes
Avoiding stimulating TV/computer stuff a couple hours before bed (This is surprisingly difficult.)

Things I’m about to do:

Normalize the time I wake up. Right now I arise early twice a week, but the other days, I can’t bring myself to do it. I need to change this.
Get a sleep study (I’m not really clear how this will help, but I’m desperate. I don’t need a study to tell me I’m not sleeping enough or getting enough REM sleep - I already know that perfectly well, thanks. I don’t have sleep apnea. What I need to know is why the FUCK I wake up like a shot so regularly and can’t go back to sleep, and I don’t think the study will show me that.)
Create some sort of before-bed routine to replace TV and computer.

Things I’m considering:

A light machine to get full-spectrum light in the AM before work
More detailed blood tests measuring specifically neurotransmitter function/levels
Cognitive behavioral therapy, which has shown some efficacy in treating insomnia
Self-trepanation. Just kidding. Sorta.

I’d love to hear comments from folks who’ve struggled with this.

Grass Fed Short Ribs Provencale (oven method) adapted from...

Wed, 13 Feb 2013 13:05:06 -0500

Grass Fed Short Ribs Provencale (oven method)

adapted from Epicurious

Ingredients

2 tablespoons extra-virgin olive oil
6 pounds individual short ribs (not cross-cut flanken)
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
12 garlic cloves, peeled
1 tablespoon herbes de Provence
~~2 tablespoons all-purpose flour~~
2 cups hearty red wine, such as Zinfandel or Shiraz
1 3/4 cups ~~beef stock, preferably homemade, or reduced-sodium chicken broth~~ I used homemade chicken stock
One 14 1/2-ounce can diced tomatoes in juice, drained
1 bay leaf
8 ounces ~~baby-cut~~ carrots (I used regular carrots and simply cut them small)
1/2 cup Mediterranean black olives, such as Niçoise, pitted
3 tablespoons chopped fresh parsley for garnish

Method

1. Position a rack in the center of the oven and preheat to 300°F.

2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.

3. Pour off all but 2 tablespoons of the fat from the pot. (NOTE: Grass-fed ribs might not give off this much fat; mine didn’t. I had to ADD fat here to be able to sautee the veg.) Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic and herbes de Provence and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf.

Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.

4. Cover tightly (I use foil to seal the pot, then put the lid over that) transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2-3 hours. During the last 15 minutes, add the carrots.

If finishing and serving the dish that same day, be prepared to do some tedious “skimming” of liquid fat, as below:

5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper

If finishing and serving the dish the following day (recommended):

5. Remove the meat from the pot and store it separately in the fridge. Discard the bay leaf from the remaining liquid and chill it for a few hours or overnight.

6. The following day, or the day you want to serve the dish: remove the congealed fat from the chilled liquid. Bring it to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Microwave the meat you want to eat that day separately, or reheat it in the sauce once it’s reduced. Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.

Lean Cuisine Ravioli Recalled Over Glass Shards Bleeding out is...

Wed, 13 Feb 2013 10:12:20 -0500

Lean Cuisine Ravioli Recalled Over Glass Shards

Bleeding out is certainly one way to “get lean.”

No thanks!

The February 2013 Herondale Farm/CFSBK meat share offers...

Sat, 09 Feb 2013 13:34:16 -0500

The February 2013 Herondale Farm/CFSBK meat share offers one of my very favorite cow bits: beef short ribs.

Don’t get me wrong, we all received lots of beautiful cuts this month. The Herondale pork chops are probably my favorite cut in the entire program, and this month’s were beauties. This is how I cook mine. There was also a pretty package of ground lamb, a pound of the ever-popular bacon, and a nice selection of sausages.

But back to the short ribs.

source: thepauperedchef.com

My bag had two packages, and a friend (who will hereafter be known as Utterly Crazy) actually willingly traded another package to me for some Italian sausage. Nothing against the sausage, but short ribs are the king of cuts - perhaps only brisket beats it - and this dude gave his away for a song. His loss, my gain!

I received some questions and comments about experiences with the lamb ribs in last month’s bag that made it obvious that some people are a little confused about how to cook ribs (whether called “short” or not.) No matter what animal they are from, short ribs have to be cooked long and slow, in method called a braise (covered in liquid.) Period. If you think you can sear them off, broil them, or cook them like steak in a dry cast-iron pan: stop right now and back away from the stove. Those methods will produce utterly inedible meat. The ribs are full of connective tissue that has to cook at 160-180 for a long time to dissolve into that wonderful, gelatinous texture that we all associate with well-cooked meat. Another tip I’ve picked up: if you are cooking short ribs in the oven (preferably in enameled cast iron, aka a Dutch oven), the pot lid is not enough. Before you put the lid on the pot, cover it with tightly-fitting tin foil, then pop the lid on top of that. The extra seal helps keep the meat moist. Do NOT use this trick on a slow cooker/crock pot.

Since the dawn of time, my favorite short rib recipe has been the first one I ever made:

Short ribs braised in ancho chile/coffee sauce

But after a few rounds of that, I wanted to branch out. Charlotte K. helped with an oven recipe that knocked me out: Five Spice Oven-Braised Short Ribs.

More options:

Very paleo Korean-style slow cooker short ribs from NomNomPaleo

Short ribs provencale (oven method with olives, tomatoes, and other Frenchie deliciousness.) This recipe contains a bit of flour as a thickener; simply leave it out. I always do. If the final liquid is too runny for your taste, take the meat out and reduce the liquid down a bit more.

For those who find short ribs a bit rich, try this: roasted short rib tacos with chimichurri sauce. I haven’t made this yet but I surely will try. Photo and recipe courtesy the crowd-source recipe website Food52:

You my have also received a bone-in pork butt/shoulder (they are the same thing; the Boston butt is part of the bigger cut called the shoulder.) I didn’t (my roast is boneless this month) but I got a bunch of questions about what to do with the bone-in cut. Here are my picks:

Pork and chipotle tacos. This oven-method recipe has a terrific audience rating. Just sub out the corn oil and replace with olive or other fat of choice when sauteeing the onions, and skip the mashed canned black beans (kinda euw anyway) altogether.

Keeping with the Latin theme: Pork shoulder with homemde salsa verde. This recipe calls for an 8-pound roast, which is probably larger than you have. To adapt the recipe, simply use a meat thermometer to keep track of the internal temp of the meat, and use temperature readings, not time (the recipe calls for 6.5 hours - too long for a small roast) to decide when to take your meat out of the oven.

That’s all for this edition, kids. Get that oven crankin’ and braise some meat. If you have questions or comments, hit me!

Paleo-friendly tequila Jell-O shots Janelle and Mike brought...

Tue, 05 Feb 2013 15:38:41 -0500

Paleo-friendly tequila Jell-O shots

Janelle and Mike brought these gorgeous tequila shots, cleverly made in hollowed-out limes, to the CFSBK Paleo Pot Luck in January and they immediately drew a large crowd of… admirers.

Here’s the recipe. Thanks, Janelle!

Ingredients:

3 - 4 limes
2 packets of Knox gelatin
2 - 3 tbs fresh lime juice (or to taste)
1 - 3 tbs. honey syrup (recipe below)
6 - 8 frozen strawberries
half cup of mildly flavored tequila
1 cup of water for honey syrup
1 - 1.5 cups of water for jello mixture

Method

1. Make honey syrup. In a small saucepan combine 1 cup of honey with 1 cup of water. Heat on medium low until honey and water are combine. Set aside to cool. You can make more or less of this depending on the number of jello shots you’re making. Honey syrup can be saved in an airtight container and kept for other uses.

2. Cut limes in half lengthwise. Squeeze juice into a bowl and scoop out pulp. I set up a large mixing bowl with a mesh colander over it. This way you can juice and clean the limes in the same work area.

3. In a blender, puree frozen strawberries and lime juice. More this mixture into a 1 cup measuring cup. If the mixture is not 1 cup of liquid add water to fill. (You can also add more lime juice or strawberry puree instead of water - but take it easy on the lime juice it can make the jello shots extremely sour.)

4. Add this to a saucepan and sprinkle gelatin on top of it. Let sit for 2 - 3 minutes.

5. Set up lime halves in a baking pan or on a tray. I used a 9”x13” brownie pan.

6. The gelatin should be slightly dissolved. Mix through the fruit puree and turn heat to medium. Continue to mix until the gelatin is completely dissolved and then remove from heat.

7. Measure out half a cup of tequila and add half a cup of water. A splash of orange bitter would be a tasty addition if available. Use more or less tequila/water depending on how strong you want to make them.

8. Pour tequila/water mixture into the gelatin mixture and mix through.

9. Pour jello shot mixture into lime halves and place in the refrigerator to set. It will take about 3 - 5 hours to set. The longer, the more firm the jello shot will be.

10. Once set, slice each half into half again and serve.

Reader Mail! Simple roast chicken success story. Did you get a...

Sat, 19 Jan 2013 14:19:00 -0500

Reader Mail! Simple roast chicken success story.

Did you get a beautiful whole chicken in your CSA bag this month? I did, and so did Jason.

He texted me for a good recipe, then went off to roast his first EVER whole chicken.

The results, as you can see, were gorgeous. I began reciting all the uses for leftover roast chicken, but he assured me it was so good, there was very little left over.

To see the recipe he followed, by the very reliable English chef Jamie Oliver, click here.

check it.

Tue, 15 Jan 2013 11:44:35 -0500

check it.

Yesterday, the lucky members of the Herondale Farm meat CSA...

Thu, 10 Jan 2013 13:39:38 -0500

Yesterday, the lucky members of the Herondale Farm meat CSA picked up the first shares of the new year.

You know what that means.

Here’s what am I going to make with some of that meaty goodness. I’m on a mission to try new things every week, so none of these are recipes I’ve tested yet. I’ll post results when I do. If you try ‘em first, let me know and I’ll happily post your review and/or photos!

1. Ground beef: zaatar burgers. I’m a little obsessed with zaatar, a Middle Eastern spice blend you can either make yourself or buy at a place like Penzey’s.

Also in the queue: NomNomPaleo’s new Paleo Asian meatballs. I LOVE fish sauce.

2. Chorizo: sweet potato and sausage soup. A well-reviewed recipe I’ve been itching to try. I’ll just leave out the white potatoes and use a few more sweet.

3. Hot Italian sausage: Broccoli/cauliflower “riced” with spicy Italian sausage.

4. Lamb riblets: A little adventurous but I’m down: Spiced lamb riblets. Looks good, right?

If you’re new to the CSA and to this blog, here’s a rundown of the most popular meat recipes that appeared here last year for the cuts most of us got yesterday.

Ground Beef

Easy: Paleo pumpkin chili and picadillo

Fancy: Pastelon

Pork Chops

Failproof stovetop method

Whole Chicken

Making chicken broth from scratch

A great winter soup using your homemade broth (broccoli soup: includes cheese)

Another great winter soup using your homemade broth - parsnip, carrot and potato soup, no cheese. Swap the butter for another fat if you’re not eating butter right now.

Steaks (Porterhouse, rib steak, sirloin, etc)

How to cook a great steak, every time

Beef Stew Meat

My favorite beef stew - both potato- and noodle-free, naturally.

Also for the newbies to this blog: here’s a round-up of all the KEEP CALM AND EAT PALEO recipe collections from last year. Go forth and cook!

First edition - 1.5.2012
Second edition - 2.1.2012
Third edition - 3.9.2012
Fourth edition - 4.5.2012
Fifth edition - 5.3.2012
Sixth edition - 6.7.2012
Seventh edition - 8.16.2012
Eighth edition - 11.16.2012

More than the sum of its parts: Fast Sicilian fish stew with...

Mon, 07 Jan 2013 15:41:19 -0500

More than the sum of its parts: Fast Sicilian fish stew with tomatoes and parsley

This surprise gem of a recipe was ready in about 30 minutes, doesn’t require any exotic ingredients, is naturally grain-free and low carb, and absolutely knocked my socks off. I ate my first helping standing up because I was so happy with the taste that I forgot to sit down.

The Epicurious version of the recipe calls for inexpensive fish (orange roughy, snapper) but my shop only had more pricey fish available, so that’s what I bought.

The original recipe calls for a tomato; since it’s the dead of winter, I used canned plum tomatoes instead. The only other change I made was to add just a bit of jarred anchovy, which I always have around because they are delicious.

Sicilian Fish Stew with Tomatoes and Parsley, adapted from Epicurious

Ingredients

6 tablespoons olive oil
1 cup chopped onion
2 large garlic cloves, chopped
2/3 cup chopped fresh parsley
1 cup chopped tomato ( about 1 medium) - I used a 14-oz can of San Marzano whole peeled plum tomatoes, which I drained and chopped
1 1/3 cups cold water
2/3 cup dry white wine
2 pounds mixed fish fillets (such as sea bass, shark, orange roughy, cod and snapper*), cut into 2-inch pieces
Optional: 1 or 2 jarred anchovy fillets, minced

*I used a bit of swordfish, a bit of Chilean sea bass, and two frozen cod loins from Trader Joe’s. Before beginning, I defrosted them in cold running water.

Method

1. Chop the garlic, onion, tomato, parsley and anchovy (if using.) Cut fish into 2” pieces; discard any skin.

2. Heat olive oil in a heavy large pot or Dutch oven over medium heat. Add garlic and onion and sautee for 4 minutes. Add parsley and stir; cook two more minutes.

3. Add tomato and anchovy, if using, and let cook for two minutes.

4. Add fish, water, and white wine, and simmer until fish is cooked through, about ten minutes. Season with salt and pepper, and serve.

My favorite breakfast: eggs in purgatory. My friend Bina taught...

Sat, 05 Jan 2013 09:07:00 -0500

My favorite breakfast: eggs in purgatory.

My friend Bina taught me how to make this dish of eggs poached in tomato sauce. It’s ridiculously easy: gently cook a sliced garlic clove in a little olive oil, pour in an inch or so of good-quality plain tomato sauce (I use MUTTI brand tomato puree), bring to a low simmer, then crack in eggs, cover and cook on med-low a few minutes until the yolks are the consistency you like. Salt and pepper to taste.

The poached eggs also keep well for a few days in the fridge and reheat easily.

If you’re like me, you’ve started the new year with...

Wed, 02 Jan 2013 18:38:09 -0500

If you’re like me, you’ve started the new year with some kind of pledge to eat and cook more healthfully.

I do cook a lot, and mostly from a selection of cuts from my CSA that is fairly stable from month to month. Result? A real recipe rut. The same things over and over.

My only kitchen resolution this year is to branch out and try something different every week. I loved that feeling of adventure and forging into unknown territory I that I had when I was first learning to cook, and I’d love it back.

Here’s what I’m cooking this week.

1. Broccoli cheese soup

I do include a small amount of cheese in my diet, but I keep it respectful, high-quality, and, you know, European in portion. This soup is not the gloppy cheesy mess you’d get at a Panera or other chain restaurant. Made with homemade chicken stock and just a few aromatics, it’s got a deeply comforting but bright flavor that’s warming me up as I type this post. The recipe is behind the paywall at Cook’s Illustrated, so here it is.

Ingredients

2tablespoons unsalted butter
2pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
1medium onion, roughly chopped (about 1 cup)
2medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 1/2teaspoons dry mustard powder
pinch cayenne pepper
Table salt
3–4cups water
1/4teaspoon baking soda
2cups chicken broth
2ounces baby spinach (2 loosely packed cups)
3ounces sharp cheddar cheese, shredded (3/4 cup)
1 1/2ounces Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving
Ground black pepper

Method

1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
2. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.

2. Lamb Burgers with Apricot Pistachio Relish

Bunless burgers are an obsession, and lamb burgers keep and reheat better than beef. Bonus!

3. Celery Root Purée

This has been a revelation -a delicious and creamy starchy vegetable that is a nice side or base on the plate for any meat braise, but doesn’t make you want to eat the entire recipe (as regular mashed potatoes do.) I leave out the small amount of white potatoes called for in the recipe, or sometimes sub a sweet potato.

4. Sicilian Fish Stew with Tomato and Parlsey

Fish+tomato sauce = my kinda heaven.

5. Eggs in Purgatory

Eggs+tomato sauce = the perfect breakfast.

What about you? What you got cookin’?

PUT A RING ON IT. iric: LETS GO AMERICA.

Wed, 02 Jan 2013 12:01:29 -0500

PUT A RING ON IT.

iric:

LETS GO AMERICA.