Following up on our bollito misto or boiled meat preparation, we have many directions that we can go, but slicing and dipping freshly boiled and sliced meats is a classic first treatment. For 4 people, thinly slice some beef brisket, pork shoulder, veal shoulder or whatever you have boiled, and arrange on a serving...
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Grunts
Romesco Sauce for Bollito Misto
Bollito Misto
Happy New Year! Welcome back. We’ve been on a hiatus since US Thanksgiving, but the holiday season brought us alot of inspiration and tasty paleogastronomic creations. We had a huge epiphany during our absence, no pun intended. We came across, tested and perfected perhaps the simplest, most versatile paleo-friendly dinner we have chanced upon,...
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Left Over Turkey? Miso Turkey Hash
There are a few sure signs of the impending American Thanksgiving weekend, such as the glut of turkey, trimming and sides recipes in the Sunday and Wednesday preceding Thanksgiving Thursday. Many food, wine and dining sections are offering strategies for the inevitable leftovers. Here is our paleo-favorite recipe for turkey leftovers. It actually solves...
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Balinese Curried Cod
It is odd that a spicey hot southeast asian fish preparation can be so soothing in the heart of a cold fall day, but in fact it does. The Balinese curry style of preparing cod, or any firm white fish, creates a beautiful chowder style dish with a bright yellow intensity from the fresh...
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Balinese Curry Paste
The past few winters in south western Ontario have been brutally cold, and the current fall has been chilly as well. Many climatologist predict a global cooling for the next 30 years or so. The next few entries are going to focus on comfort dishes that will keep us warm and humoured. And what...
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Pate Chinois du Quebec, or Shepherds Pie Anywhere Else
The eastern seaboard is experiencing a colder than usual fall. The climate is accelerating our consumption of big, bold, filling comfort foods. The province of Quebec, Canada is probably the world leader in developing comfort dishes. Hearty meat pies, pork offal, seafood terrines and coveted foie gras are provincial culinary treasures. Which brings us...
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Bacon Wrapped Beef Tenderloin – Something Different for Thanksgiving,
We here in Canada celebrate Thanksgiving a full month ahead of the US holiday. Here is a great revelation we discovered this year. Instead of the traditional roast, fried or smoked turkey, try a beef tenderloin roast. There are many virtues to the substitution of the main thanksgiving protein. First and foremost is time....
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Chicken Pot Pie
In keeping with the changing of the seasons, we want to consume, and write about, more robust, filling and comforting fall dishes. And, what can be more comforting the chicken pot pie. Generally, a pot pie is made with a pastry dough, or puff pastry crust. We have re-engineered the crust to make a...
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Big Mac Salad
After eating 2 weeks of great Sicilian and Romano food in Italy, we were pining for something North American upon our return, like a Big Mac. Of course, we wouldn’t really run off to the golden arches. Instead we contrived this skirt steak salad. It is sacrosanct to compare any gastronomic creation to a...
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Paleolithic Expansion – On the Road to Rome, Italy Part 2
Despite the abundance and fanatical devotion to high carb foods, Rome suits the lifestyle of the average paleogastronomer. Rome is best viewed by foot. It is surprising how compact the historic center is once you learn the basic layout of the city. Where to Stay In terms of places to stay, we highly recommend...
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