Making beef patties with ground beef, bacon, garlic, chopped onions, nutmeg, dried basil & rosemary, butter, some eggs, pepper and lots of fresh cilantro. Lots of bacon, too. Oh, I already said that. Served with asparagus, homemade coleslaw, stewed spinach and mustard.
I made these patties quite large and liked it. How long you work the batter makes a lot of difference – I usually take my time and the texture is amazing. Gave them a real fry on both sides before turning down the heat and covering the pan to let them cook without losing much water. Another cool secret to get them real juicy is put some extra waterandfat into the batter – I used unsalted butter in this case, you can use coconut oil. This makes the patties a solid meal that will nourish you for days! I didn’t need so much salt because of the bacon, but a little is required, though – they will be best that way.
In Chile where I live now they tell me that most of the chilean beef products are grassfed (i.e., not fed corn or soy, only grass) – so the ground beef I bought today probably is. Gotta dive deeper into that, only reason grassfed could be the default is if chileans have, well, a lot of grass. All the beef I’ve tried so far, be it filet or ground beef; grilled, roasted or boiled, have been delicious.
Fall is upon us, and winter is coming. Therefore we need something warming and filling. Whenever my sister pays me a visit we always end up in the kitchen cooking something delicious – check the fridge inventory and maybe do some shopping, and then it’s so spontaneous, we make it up as we go along, checking out several recipes for inspiration. This is our latest creation: a lamb stew filled with nourishing vegetables and broth with lots of pepper for warmth; ideal for a chilly night under the blanket with the latest Netflix series.
This was enough for three hungry people with some leftovers for breakfast. Speaking of which: DFB (dinner for breakfast) FTW!
500 – 900g lamb meat – we used shoulder with bones which worked perfectly. Sooo tender …
3 – 4 handfuls of mushroom, preferably wild
1 bunch asparagus
2 medium sized sweet potatoes
1/3 litre heavy cream – you can also use coconut milk
a dash of white wine, if you have
chopped seasonal herbs – we used rosemary, thyme and lovage
salt and pepper to taste
We started chopping the lamb meat into good sized bits (I like them a bit large) and added to a casserole with just enough water to cover. We let it boil ferociously for about half an hour with lovage and thyme to get the meat as tender as possible and to get the most out of the bones and marrow. This gave a rich broth. Meanwhile we browned/softened the onions, mushrooms, rosemary and garlic in butter. The longer you cook the onions, the thicker your stew. The lamb was added and the lamb casserole deglazed with white wine. Add chopped leek and heavy cream and let boil for 10 – 15 min. Add chopped asparagus and let simmer some more until the asparagus has softened. We sautéed the sweet potatoes in another skillet and added to the stew toward the end to better control its texture. Season generously with pepper, and some salt to taste.
Enjoy! Hope y’all will have an adventurous and colorful fall; and don’t forget to breathe in all that clear, fresh air! The way it looks now, fall is getting to be my new favorite season.
Look what I made! This is just a little taste though – there’s more comin’! In here are: spaghetti squash, carrot, fennel, arugula, strawberries and onion (and some nettles also picked in the garden).
I’m saving the exhilaration of my virgin trip with spaghetti squash for later, but today’s gathering resulted in a skillet of damped nettles, fennel (grass & bulb), onion, carrotgrass, arugula with butter, pepper, Himalaya salt and local olive oil from Provence. Served with salmon and baked potatoes, sweet potatoes and onion.
French cuisine always had a special place in my heart. No, it’s not all about baguettes – it’s much, much more. Ingredients are mostly local: fish from the Mediterranean Sea; tomatoes, squash and salad from local farms; olive oil from centuries old mills; local wine and cheese; high quality meat etc. I love the fact that they don’t seem to save the good stuff in restaurants – whenever you get a salad, even just a couple of leaves next to the main course, it’s always sprinkled with a homemade vinaigrette. France is actually quite paleo friendly as long as you refrain from eating all the bread they keep throwing at you during restaurant visits. And the croissants. And the pain-au-chocolats. And the crêpes. But yes yes; very paleo friendly.
Here are some of the highlights from my very recent (in fact I am still there) gastronomic tour of southern France. Bon appétit!
Roasted, locally farmed chicken w/ratatouille:
Selection of grilled mediterranean seafood w/salad and mashed potatoes w/olive oil:
Salad of tuna and celery sprinkled w/olive oil and balsamic vinegar:
Salad w/grilled squid:
Omelet w/bacon and emmetal cheese, salad and a beautifully viscous vinaigrette of lemon juice and olive oil:
Salmon mousse w/cream:
Lamb w/herbs, mushrooms, vegetables and carrot purée:
Chicken w/vegetables and a chive cream sauce:
Salad of cured duck, fried duck, foie gras and roasted potatoes:
… and the obligatory glass of rosé wine.
I use Trip Advisor and instantly find the best restaurants nearby. I have been in the area before: see this delicious recipe for quail in raspberry vinegar that I made as a participant of a five day cooking school the last time I was in France.
Not paleo, but just I want to show you our breakfast table at the guest house. Isn’t it cozy?
… or Allium sibirica, “siberian onion”; larger and milder than regular chives. We picked these right outside our rental cottage in Honningsvåg, Norway! The eggs were whisked up with ham, cheese, chopped cherry tomatoes, black pepper and a generous load of these chives. I used them as I would scallions.
Lo and behold; the fruit of my labors! A salad made (almost) entirely out of things either partially or wholly cared for by yours truly. Ah yeah. This is what life’s all about now, isn’t it? Here’s is what I threw in:
assorted big leaf salad
assorted baby leaf salad
herbs: oregano, thyme, basil, chives, parsley, lovage, mint (four kinds; why would I wanna seem one-sided?)
edible flowers for garnish
… ok, I don’t have an egg tree. But they are locally farmed, how about that?
When I first discovered paleo, the decision was easy and the transition from my old diet uncommonly painless. I eat what I want, as much as I want, whenever I want – which works because I simply don’t want food with grains anymore. My body doesn’t either. Do I miss certain foods? Yes. Pasta? No. Bread? No. Rice? Um … little bit. But my meat and vegetables make me feel like a king. I do have weaknesses though. They are:
crêpes salées (“salt pancakes”)
Potato chips: easy. I eat potatoes from time to time, so making my own chips from regular or sweet potatoes with a good quality oil and sea salt works well.
Pancakes: with a bit of practice, also easy. There are plenty of good paleo pancake recipes i circulation, including ingredients like eggs, bananas, almond flour, coconut flour, gelatine etc. I’m still working on a recipe that doesn’t fall apart in the frying pan (sad to say, there is nothing like wheat gluten to bind things together – yet), but the result is always tasty.
Breaded things: more of a challenge. Each time I had a schnitzel I kept telling myself: “It’s only a tiny bit, I won’t be sick from such a small amount, surely?” Wrong. I learned that over and over again – and so began my quest to find a suitable alternative. I tried making fish fingers with almond flour and eggs, but wasn’t satisfied. The coating lacked in crispness and taste. Finally the magical ingredient became apparent: pork rinds. My favorite snack.
Crush the pork rinds in a mortar or food processor. Mix up with some almond flour if you like. I added paprika powder for color. Whisk a couple of eggs, roll your chicken chunks in them and then in the pork/almond mixture. Fry on high in coconut oil or bacon fat. I served it with an egg/tuna salad and a sweet & sour orange sauce from paleodietlifestyle.com.