The summer time, this summer time in particular, begs for lighter, more agile fare so we can spend our time hanging out on beaches, parks and patios. With the seasonal arrival of beets, a paleogastronomy favourite, it is reasonably simple to create light, yet filling salads.
Here we twice cook the beats. First we roast them to bring out the sweetness. Then, we char them on a bbq, or a hot cast iron pan to add some deep flavour. Read more »
Popularity: 6% [?]
After a month long hiatus due to busy schedules, we are back. Whilst attempting to manage our time and schedules, but not wanting to miss out on a early BBQ season, we came up with a tasty and lightening quick recipe to make a whole meal on a charcoal, gas will work as well, bbq in less than 30 minutes. This could easily be an episode on one of those TV shows.
Without hesitation, here is our brainstorm.
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Popularity: 36% [?]
After another decadent, “twice as much food as necessary” Easter dinner, we are left with the culinary challenge of reconstituting duck, lamb and turkey into something fresh and edible.
Here, we will turn leftover duck breast into a far more nutritious and lighter dinner than the preceding night. All it takes is some stock, fresh root vegetables and herbs. In fact, this could be “Lamb Vegetable Soup”, or “Turkey Vegetable Soup”, by substituting the appropriate leftover meat, but duck seems more exotic. Most of the work has been done for us, all we need do is slice, dice and poach. Read more »
Popularity: 23% [?]
Whilst on return to swine flu free Playa del Carmen, I read an interesting article about the environmental impact of meat eating. Interesting, though it didn’t really dissuade me from consuming meat. The argument goes that consuming meat is a greater pressure on the environment than that attributed to all the modes of transportation combined.
One of the interesting suggestions by environmental expert and singer-songwriter Paul Mcartney is to marginally reduce meat consumption by adhering to “Meatless Mondays”. Now I don’t really subscribe to the environmental argument, but I think meatless Mondays is, nonetheless, not a bad idea. At least it breaks up the week!
So to gear up for meatless Mondays, we will be concocting some vegetarian mains and sides in upcoming posts. Same great taste, bust less filling. Read more »
Popularity: 24% [?]
After some loose editing of this blog, I noticed we have covered alot of mains. Bollito, stews. It is time for some sides to accompany these mains.
The first side couldn’t be easier to prepare. It is braised red cabbage with bacon. This braised red cabbage has almost a sweet and sour taste that really compliments some of the saltier, savoury mains. Tasty and easier than sin, a great combo. Read more »
Popularity: 29% [?]
Continuing on our current theme of creating Canadian themed dishes to enjoy whilst watching the Olympics, it would be a glaring omission if we didn’t include a recipe for Paleo Poutine.
Probably no dish is more associated with Quebec and French Canadian culture than poutine, a nasty sounding amalgam of frites (french fries to Americans, chips to the Brits), gravy and cheese curds. Sounds disgusting but tastes great. It sticks to your ribs and keeps you warm during cold winter nights!
To make this gooey mess palatable to paleogastronomers, we nuked the frites for roasted sweet potato fries, and retooled the gravy using portobello mushrooms. We fell down on the curds, their gooey consistency is the soul of poutine. We couldn’t really jetison curds while retaining the name of the dish. So they stay.
Anyhow, these worked out as well or better than any poutine I have had. Bonne chance! Read more »
Popularity: 58% [?]
If it so happens that you have a bunch of friends over to watch the gold medal hockey games at the Winter Olympics, or if you are watching the Ice dancing finals, here is a paleo-dish that reflects the filling cuisine of Canada, Shepherds Pie.
These pies draw from the hearty cuisine of Quebec. However, we added a spice mix to the meat that draw from the cultural diversity of Canada. Bon appetit.
Popularity: 50% [?]
We thought we had a unique winner, a simple, multipurpose and tasty concoction that can be used as a slaw base, condiment or relish in a variety of dishes. It is truly the slap-chop of vegetable preparations.
We thought we were very clever to come up with this. Of course, anything this clever must have been invented before, and after further research, it has been around for hundreds of years in the Sichuan provence of China, in Thailand and prominently in Japan. It is quick pickled celery, carrots, onions, peppers or, take your pick, any other raw vegetable that can be chopped and pickled. Daikon happens to be a favourite in Japan.
The preparation couldn’t be simpler. Use it as a base for a cole slaw, throw it in a salad, chop it up and serve it over chicken. The number of uses are only limited by your imagination. Read more »
Popularity: 30% [?]
After spending the last few weeks in Bollito-ville, a salad would make a nice change of pace. And what could be more fulfilling than a Salad Nicoise? A great salad, and all you need to prepare it is a pot of boiling water, and in this case, a grill pan or BBQ to grill the tuna.
The typical Nicoise is composed of butter lettuce, potatoes, blanched green beans, preferrably french green beans, tuna, capers and Nicoise olives.
We have modded out the recipe to make it more paleo-friendly. So out go the potatoes which are replaced by celeriac cubes. And, instead of canned tuna, we use fresh sushi grade blue tuna at about 10 times the cost. More expensive, but very tasty.
Popularity: 39% [?]
