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...
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Grunts
Beets cant be beat – Smashed Beats, Mint, Walnut and Beat Green Salad
Duck Vegetable Soup
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,...
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For Meatless Mondays – Baby Bok Choy Braised in Garlic Sauce
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...
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As an Aside, a Side – Braised Red Cabbage with Bacon
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...
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Canadian Winter Olympic Cuisine – Part 2: Paleo-Poutine
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...
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What to Serve During the Olympics 2010? Paleo-Canadian Cuisine: Shepherds Pie
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....
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The Slap-Chop of Condiments: Pickled Celery, Carrots and Onions
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...
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Salad Nicoise – A Nice Paleo Diversion from Beef, Pork and Chicken
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...
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Bollito Sukiyaki – More Adventures with Bollito Misto Part 4
There are literally hundreds of ways to reconstitute bollito misto, or Italian boiled meat. So far we have covered a few: Serving straight away with, Serving with Romesco Sauce, Serving as a Ssam, or Korean style lettuce wrap Finally, we have bollito sukiyaki, a riff on classic pho soup from Vietnam. This is a...
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Bollito Ssams – More Adventures with Bollito Misto, Part 3
If you have been following our bollito misto narrative, then here is a modern, cross cultural method to revive frozen bollito meat. We take our cue here from the great land of Korea, originators of the Ssam, popularized by Momofuku Ssam Bar in New York. Essentially, a Ssam is a lettuce wrap. As we...
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