recipes

Flourless Cookies: Re-Thinking "Candy Cigarettes"

I admit I used to be one of those grinches who used the term "Candy Cigarettes" to describe so-called "paleo" desserts made with nut flavor rather than regular flours. My own reasoning was

What's on the menu lately

I'm finally updating this page, which I hadn't updated in almost a year. Not that much has changed except I have less meat since I haven't had time to source for meatshare lately. Fewer vegetables because it's still the dead of winter and I only go to the farmer's market in the winter sporatically. Another change is that there is a ton of fermented and canned stuff, to the point where I have almost no room for normal stuff. 

Here are a few of the things I've made lately

The Family Meal: Home Cooking with Ferran Adria

Author: 
Ferran Adrià
Pic: 
Ferran Adrià is a chef known more for molecular gastronomy than home cooking, but these meals for the kitchen staff and simple and delicious, using very basic health ingredients. Rich series of photographs illustrate each step in the recipe.
Reading Category: 

Holiday Cooking: Matsutake pecans, bacon cornbread stuffing

I had to improvise a Thanksgiving meal today because plans with family members fell through. Unfortunately none of the convenient grocery stores were open, so I had to use things I already had. Luckily I've been cooking a lot lately and I had a decent amount of stuff to work with. Except I had almost no vegetables and no thawed or easily thawable meat except bacon. But our meal, while slightly odd, ended up being pretty tasty.

Broths of Babylon

A few months ago when my friends and were planning another themed dinner party, I submitted the idea for Mesopotamia on a whim and it was picked. So I delved a bit into cooking from the Fertile Crescent, where many foods we eat every day originate. There are "recipes" that exist from this time and place, in the form of tablets from Babylon in the Yale collection written in cuneiform. The problem is that these terse "recipes" have certain ingredients that have not been conclusively translated. Perhaps archeology will fill in the gaps.

Duck and DIY Food Processing

 It struck me as a sliced off lingering slivers of lovely red meat from the bones of the duck that I was doing something both very ancient and also very similar to the dreaded pink slime. Hear me out on this- pink slime's defenders talk about how it let's them use the whole carcass of an animal, which is an admirably thrifty concept. Of course it's been demented by desire for "low-fat" products, so the perfectly good little bits have to be mangled and treated like garbage in order to get the lean meat from it. 

The many-venomed earth

 I've written before on how the typical "paleo" paradigm didn't fix my digestive problems. That's because paleo divides things into good and bad in a somewhat arbitrary manner. The reality is that good and bad are relative to the functioning of your body and your individual biology. As Dr. Ayers said in his latest post:

Paleolithic Post-Modernist Cuisine

 This week I spent almost my entire food budget for the month on one meal and it was completely worth it even if it means I have to eat just ground beef from my dad's farm for the rest of the time. 

Quick Cupcake and coconut oil coupon!

I'm not big on making desserts, but for special occasions this is a great quick recipe and I think it's quite a fun project for kids. It's also very filling and makes small servings, which makes it an ideal treat.