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Category: extras | sauces | salsa

Flourless Chocolate ‘Cloud’ Cake, and Fair Trade Month

Education is the most powerful weapon which you can use to change the world.

~ Nelson Mandela

It’s very hard to “walk in another man’s shoes”, to truly understand what it feels to grow up in poverty, without access to many things people in other countries take for granted, such as having food on the table for every meal, having shoes to wear or having more than one pair, having access to healthcare, modern infrastructure, the opportunity to go to school, the possibility to have real chances to change your life for the better…

I remember growing up in Spain during a time when ETA, the Basque terrorist group, was in its full apogee and bomb scares were happening almost every week at our school. Every time we were told that classes were postponed for later in the day or cancelled, I always felt a pang in my heart and remember thinking that I much preferred to have to go to school every single day of the year than getting time off because of bomb threats. I also remember many kids being ecstatic about not having to go to classes; in fact, some of these kids who are obviously now adults, have admitted to calling in many of the threats that resulted to be fake.

[Read more…] »

Paleo Takeout {Book Review + Recipe, Plus a Giveaway!}

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I’ve been in a no-cooking rut lately … in all fairness life has been topsy turvy for over a year and especially this summer, where I have been travelling in Europe, and unfortunately it wasn’t for leisure.  During this time I have been playing musical kitchens (and musical countries), and at some points have had no kitchen at all … I’m so eager to be reunited with my kitchen appliances, gadgets and having the freedom to experiment again … but in the meantime, and to use the popular vernacular, I’ve fallen off of the Paleo bandwagon so many times, I have lost count…and probably have a few bruises as proof (for example, my hair has seen much healthier days).

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I’ve eaten bread. Because eating a sandwich has never been my thing but convenience got the better of me. Mea Culpa. Over the summer, I’ve eaten wheat-flour-coated fried seafood in Spain. I actually didn’t have a beer in Germany, but ate a breaded schnitzel. (But these are lesser evils as I was travelling. And that’s a valid excuse.) Mea Culpa. Returning to the US though has thrown me overboard: I’ve engaged in the art of rummaging through kitchen drawers seeking the perfect takeout menu. And worst of all, I’ve ordered and eaten the stuff. And not just once. A few times. Yes. And I had a kitchen, so there was no excuse. Except that takeout is so easy. So convenient … I’ve had pizza, filled with gluten and possibly a myriad of other things I generally avoid. I’ve eaten Chinese takeout (it’s better not to even go there). And Sushi takeout. Yes, I confess with remorse. But like I said, it was easy. It was convenient. And I couldn’t resist. Mea Culpa. I could keep ‘fessing up… but the important thing to take from the lesson that I have learned is that my stomach and digestive system can no longer take all the “junk”, no matter how irresistible the food may be or how lazy I am feeling or how convenient it may seem. I will regret for hours the few moments of pleasure these foods (and experiences) bring me.

Therefore, I must renounce the temptation of convenience in the name of trying to fuel my creative juices to encourage my return to a stable Paleo lifestyle and improved health. The problem is the juices are not really flowing and with a small kitchen, no appliances beyond a coffee maker and a toaster, I’ve been totally uninspired until this past week. The culprit source of inspiration is none other than takeout food!

carnitasWhat? How can this be? …

A couple of weeks ago, Russ Crandall offered his new cookbook Paleo Takeout: Restaurant Favorites Without the Junk for review and I jumped on the opportunity. I wasn’t quite sure what I was getting into, but I did have a feeling that disappointed I would not be … what I didn’t know was how pleasantly surprised I would be and just what a great inspiration this book truly is! The creative juices are back and with a vengeance!

I have followed Russ, aka The Domestic Man, on Instagram for a couple of years now. I’m not sure how I discovered him, probably through one of the other Paleo/Primal big names, such as Bill and Hayley Staley from Primal Palate or maybe the Paleo Parents or Nom Nom Paleo…the point is that I have always found Russ’ approach to Paleo intriguing – Russ eats white rice; and I believe you will not find a single recipe for a dessert on his blog and definitely there are none in this cookbook! That to me is pretty awesome. (Ironically, I have not been following his blog regularly; something that now I’ve already changed by subscribing to the email list.) Russ is a doyen in his own right and a wealth of information and ideas! He is also what I would call a “common sense eater”.

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I have been Paleo/Primal since the end of 2012; and since then, I’ve learned, altered my template, and have seen a number of changes in the dogma (for example, white potatoes were still vilified when I started and are now widely accepted as a whole food and safe starch). What I love about Russ’ perspective is that it is not pigeonholed in strict theories. It’s an approach personally adapted to fit his health and lifestyle needs and those of his family; and it’s constantly evolving as he’s learning. Russ brings together in his “common sense” approach all of these concepts: Paleo/Primal, The Perfect Health Diet, Weston A. Price Foundation principles, A Whole Foods Approach and JERF – Just Eat Real Foods. As I mentioned, he and his family regularly eat white rice for example and include healthy dairy products. You can learn more about Russ and his philosophy here.

4corners

He goes a step further with a formula he has created called “The Four Corners Plate”. This is described on his website and in Paleo Takeout and is a useful template for those starting off in this healthy and nutritious diet/lifestyle.

Paleo Takeout is Russ’ second cookbook (the first is Ancestral Table) and with which he just made the New York Times Bestseller list! (Congratulations Russ!) Russ’ story is amazing, having suffered a stroke at age 24, and fully recovering and then finding a healing path for his autoimmune condition through the Paleo diet. His blog is full of delicious recipes and health tips, presented in an elegant, no-nonsense fashion with an historical and international approach which makes reading it a pleasure and a learning experience.

And Paleo Takeout: Restaurant Favorites Without the Junk is a cookbook you will want to get now and keep forever! It’s a cookbook every respectable home cook must have. I kid you not. I’m not using a marketing gimmick. I truly and really mean it. It doesn’t matter if you are Paleo or not. This book is amazing. You’re going to want to make every single recipe out of it, and on top of that you’re going to want to experiment with your own ideas (kind of like I did below in the picture).

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Paleo Takeout is like a condensed and very easy to understand cooking course in Asian dishes and other extras. Included are tutorials on how to wrap Asian rolls, how to bread meats and use different batters for frying (all healthy and Paleo-friendly), how to make crispy fried chicken, and how to make Asian meatballs (beef, chicken, pork and fish too!). Essential techniques such as stir-frying, grilling and thickening sauces with starch slurry are explained and demystified. And there are recipes for pizza dough, flatbread and hamburger buns!

Most of the ingredients are readily available in most larger-metropolis supermarkets; and the harder to find ones (such as possibly the Chinese cooking wine, mirin or rice vinegar) can always be ordered on Amazon or via Thrive Market if you’re a member; or if you have access to a local Asian market, I’m sure you can find them there. Once you stock up on the basics, you will not be able to put this book down. Maybe even before stocking up, you’ll experiment with the things you do have on hand inspired by Russ’ scrumptious recipes, like I did last week when I opened the book to page 59 and saw the picture of Chow Mein. I had completely different vegetables in the fridge, but was so determined to eat Chow Mein that night (just like takeout), that I adapted it as you can see on my Instagram feed.

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All the recipes have easy to follow instructions, many of which are accompanied by suggestions for experimenting with more vegetables and different ingredients, encouraging the home chef to expand his/her knowledge and explore away, taking home cooking of our favourite and traditional takeout staples to another level!

And if you’re thinking you’re going to be stuck in the kitchen for hours prepping and cooking, think again! What makes Paleo Takeout even more amazing and a must-have cookbook is that the majority of the recipes can be made in record time! Forty-one (41) of the recipes can be enjoyed “Fridge to Face” in 30 minutes! Another 30+ recipes take between 30-60 minutes to throw together. The marinated dishes, although recommended to plan ahead for more intense flavours, can actually be enjoyed in less time. And lastly, there are about 40 recipes which you can make in batches, freeze and then quickly reheat for instant and very convenient satisfaction! You can’t beat that. Not even with real takeout! And remember, you’ll be cooking with wholesome ingredients, “giving you all the gratification and none of the regret”!

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At the back of the cookbook is the pictorial recipe index, which is captivating and reads like a Asian/American takeout menu that has me salivating for all of the dishes since I opened the book. It is here, in the index, where I am incited to discover the essence of this cookbook and where I find myself …

… transported to Chinatown in NYC about to order a bowl of Singapore Noodles. Or should I first start with a bowl of Hot & Sour Soup? I’m always intrigued by how the flavours are such a contrast between the slightly sour notes and the spiciness. And I rather would like something warm. There’s Egg Drop Soup. Egg Foo Young. General Tso’s Chicken. An American favourite. Moo Goo Gai Pan. Moo Shu Pork …

I flip to the next pages. OMG! Wait. Could it be that I’m back in Hanoi about to eat Pho and bite into a fresh and fragrantly sultry Summer Roll? My eyes are starting to get bigger than my stomach…make that pho, summer rolls and an exotic Green Papaya Salad. Yes, definitely. I’ve even made that one at home after my trip to Vietnam a few years ago. I know that will not disappoint.

Pad Thai. That’s it. I’m having that. I love pad thai. Can you tell I have a penchant for sweet, salty and sour tang?

japarec

My eyes are quick though. I am back in Barnes (my neighbourhood of London) and about to order Chicken Tikka Masala from the little Indian restaurant down the street from my flat.  Or maybe I’ll have the Lamb Vindaloo. There’s Kare Kare too.

No… stop, there’s Pancit and Lumpia! I haven’t had those in ages! I used to eat them regularly when I was growing up in Spain and had what seemed like a gazillion Filipino friends. I remember learning how to wrap the rolls and selling the lumpia for our senior year fundraisers.

Alas! The takeout menu pages continue. Aren’t all takeout menus like being presented with a bunch of snippets of your favourite novels? There are more mouth-watering dishes. I can’t decide if I want to be American tonight. A bunch of crispy and juicy Fried Chicken in a Basket would be so delicious right now. Or maybe I could go for a pizza with extra garlic and a bunch of cool toppings like we get in Mystic… with this pizza I know I wouldn’t have a stomach ache afterward. Maybe I’ll have a Burger Party for two instead. And indulge in some Tzatziki Sauce to go with my burgers.

amreci

No that’s for another occasion. I’m doing Mexican tonight. The succulent cilantro-topped Pork Carnitas with a flatbread that looks just like soft corn tortilla shells look divine. Ummm…but I think I saw something a couple of pages back that was more irresistible.

I flip backwards because that’s what I always do with a menu, especially a takeout one. I read through it once and then I go back through it again. I must make sure that I get the best meal. There’s so much from which to choose… and I’m not sure what tickles my fancy today, right now, because takeout is like that: I can have whatever I want. And tomorrow I can pick and choose something new, exotic and different. And I’m losing patience with myself as I’m getting hungry. And everything is enticing.

Paleo Takeout is like no other takeout though. What makes it unique is that you know the ingredients of this takeout are not going to upset your tummy. You won’t have heartburn. You can eat gluten-, chemical- and guilt-free. And your health will thank you for it….

I’ve never been to Japan or Korea. Sure, I eat sushi all the time. I’ve made kimchi. But there are more intriguing dishes on this menu in this cookbook. The Haemul Pajeon or Korean Seafood Scallion Pancake looks beautiful. The ingredients sound fascinating together. There’s Dashi too. Ramen and Miso. Gyudon and something called Okonomiyaki! Yes, let’s grab the chopsticks Russ the publishing house so graciously included and take a bite … but I have to go back to the first page again. There was something there that is calling me …

shrimplobsta

I just landed on Gerrard Street and the neighbouring blocks. London’s Chinatown is boisterous and crowded, yet elegant and much cleaner than its NYC counterpart. Here one can find a range of very authentic Chinese, Korean and Thai food. I see myself walking toward the red arches and then my eyes stop at some crispy Spring Rolls. I love spring rolls. And there’s the Chow Mein that inspired my dinner last week. And there’s Vegetables in White Sauce. Honey Sesame Chicken. Szechuan Beef and Bam Bam Shrimp. Love that name. Oh my! There’s more…

Shrimp with Lobster Sauce. Now that I have never tried. “They say” it’s a Chinese-American dish and a takeout favourite. Lobster sauce. Are there lobster pieces in that? Or maybe some sort of lobster seasoning? Chinese soups and sauces are mysterious to me. How can there possibly be such sophisticated combinations of flavours in those sauces that are almost translucent yet so precisely thickened? … I’m having that. I could never replicate that at home, right? That makes it more tantalising.

But wait! I’m not on Gerrard Street. And I’m actually privy to the secret behind the sauce enigma. Shhh… you can be too… and you can make it tonight instead of having takeout! And you can’t beat the timing on this one. Twenty minutes from fridge to fork (and no lobster required)!

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Russ is letting me share with you a taste of what you can find in this amazing cookbook. Below you can find the recipe for Shrimp with Lobster sauce, which we’ve enjoyed now a couple of times and I’m sure you will too.

But wait, it gets better. You can be the proud owner of your own Paleo Takeout: Restaurant Favorites Without the Junk by entering my very first giveaway. However as there will only be one lucky winner, I would urge you to buy this cookbook as it will become a reference in your kitchen and you will never, ever want to rummage through your drawers again in search for a takeout menu, much less order from one!

Shrimp with Lobster Sauce

“To be honest, I had never heard of this dish until my family moved to the East Coast in 2008. I first ordered it out of curiosity; what the heck is lobster sauce, and why are they selling it for so cheap? … Turns out that lobster is a Cantonese-inspired dish made with broth and eggs, similar to other sauces that are poured over lobster dishes (there’s the connection!).”

~ Russ Crandall, The Domestic Man

Ingredients, for 4. Preparation Time: 10 minutes. Cooking Time: 10 minutes.

For the Slurry:

  • 3 tablespoons arrowroot starch (tapioca starch can also work)
  • 2 tablespoons cold water

For the Sauce:

  • 3 cups chicken broth
  • 1/4 cup Chinese cooking wine
  • 2 teaspoons tamari
  • 1 teaspoon sea salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon ground ginger
  • 2 pounds (c. 1 kilo) raw shrimp, peeled and cut in half
  • 1/2 cup chopped carrots
  • 1/2 cup frozen peas, rinsed in cool water and drained
  • 3 shiitake mushrooms, stems removed, thinly sliced
  • 2 large eggs, beaten
  • 2 green onions, sliced

Method

Stir together the arrowroot starch and cold water to create a slurry, then set aside.

In a stockpot, combine the sauce ingredients and bring to a simmer over medium heat. Once the sauce is simmering, add half of the arrowroot starch slurry and stir until thickened, about 1 minute, adding more slurry if needed. Add the shrimp, carrots, peas and mushrooms, return to a simmer, and simmer until the shrimp are just pink, about 1 minute.

Slowly pour the eggs though a fork into the sauce. Whisk gently with a fork to prevent the eggs from clumping, then allow to cook through, about 30 seconds. Stir in the green onions and serve.

Note: Dried shiitake mushrooms can be used in this dish; just soak them in warm water for 30 minutes before slicing.

Note from The Saffron Girl: I don’t like peas and I didn’t have shiitake mushrooms available. Instead, I used some leftover fresh cabbage that I had, slicing it julienne style and thinly sliced some brown button mushrooms. Because the cabbage is a bit tougher than the peas, I first allowed it to cook in the sauce’s liquid ingredients until almost tender (about 7 minutes). I then added the slurry and continued with Russ’ instructions. Also, I didn’t have Chinese cooking wine, and instead used half the amount stated in the recipe of regular (light) red cooking wine; hence the slightly darker colour. To compensate for the change of flavours, I added a bit more tamari than Russ calls for. 

This dish is really tasty and versatile. I used the leftovers as a sauce over some pork chops, as you can see in one of the pictures above. Delicious!

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G I V E A W A Y

To win your copy of Paleo Takeout: Restaurant Favorites Without the Junk, please follow these instructions:

  1. Sign up to receive The Saffron Girl newsletter (Email subscription).
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  4. Follow me on Pinterest.

Please use Rafflecopter to log your entries and unlock extra bonus entries!

A Rafflecopter giveaway

Disclosure: No purchase is necessary to win. This giveaway is open to everyone worldwide. However, it is void where prohibited by law. There are 3 mandatory entries and 4 optional/bonus entry opportunities. The giveaway will be open from Thursday, 3 September 12:00am until Saturday, 19 September 12:00am. 

A winner will be chosen randomly through Rafflecopter. I will announce the lucky winner on Monday, 21 September. The winner will have 48 hours to contact me with his/her full name, complete postal address and phone number (please include the country code). Please make sure to check your spam folder in case the email should go there. The email will be coming from thesaffrongirl [at] gmail.com. Should the winner not respond within this timeframe, a new winner will be chosen at random. The winner’s contact information will be forwarded to Victory Belt Publishing to send out the prize. The Saffron Girl is not responsible for lost, stolen or misplaced prize.

Good luck!

Fish A-Flying {Halibut en Papillote, Fennel Mashed Potatoes, + Fennel Salad with Roasted Pine Nuts and Mustard-Oil Dressing}

Years ago, I was bitten by a flounder. It’s one of those stories that one can retell with a certain amount of humour and romanticise about, like we do with most of our myopic views of past events. I was working in the Education Department at the Mystic Aquarium and was asked to cover for one of the instructors on vacation. Part of the duties included feeding the fish and various other animals.

In the main education room, which was also used for birthday parties and special catered events, we had a large “touch and feel” tank with various crustaceans, some bivalves and a flounder or two, if I remember correctly.

Anyhow, I was feeding Mr. Flounder a plump and juicy shrimp placed on the tip of a long stainless steel stick whose purpose was to afford me a distance from Mr. Flounder’s teeth. Piece of cake I thought. What could possibly go wrong? Well, a lot it would seem. Don’t ever be fooled by an innocent and funny-looking fish I tell you, particularly one with two eyes on top. Mr. Flounder decided to forego the shrimp, jump out of the water and lunge himself towards me, taking with him a piece of the skin of my hand in the process. Needless to say, I was quite startled. Once I recovered my composure and Mr. Flounder had safely plopped back in the tank, I realised my ego was also slightly bruised. Who manages to get bitten by a fish, in an aquarium no less? My hand did sting a little and because it was a work-related incident, I had to report it and required a tetanus shot. But it’s a tale that got me a bunch of auntie-brownie points with my nieces back then – they thought their tita was just the coolest thing. Nowadays, they prefer to make fun of the incident and I get teased about it every now and then.

My nieces, one of them has already graduated university and the other is out of school for the Summer, work during the boating season, which runs from some weeks ago to sometime in the early Fall. They are extremely busy and finding time to get together and do things is not easy. But a week or so ago, my eldest niece called me and we spontaneously went out for lunch. I think unplanned outings are always the best. It was a miserable windy day with rain drizzling since the early morning and a thick fog that creeped in rather quickly and lingered way into the evening. But we still thought that venturing downtown Mystic was warranted instead of staying home. Mystic has a healthy population all year round, but it is in the Spring and Summer when it flourishes overflows with tourists and New Yorkers who own Summer homes in the area.

Yet the day we went out was still rather early in the season, so we were a little surprised to see that our first choice was closed for a private event and that the other choice nearby had a line of people waiting to get in. Not wanting to walk too far in the inclement conditions, we ended up at Anthony J’s. It’s a cosy little restaurant in a pretty wooden building parallel to the Mystic River. I had been there before, years ago and always liked the atmosphere. I’m not sure if it’s the same owner or not, but the food the other day was just as delicious as I remember. So in the end, as spontaneous things usually go, the end result exceeded our expectations.

We were seated at the far end of the restaurant, along the large stone wall, from where I could see part of the kitchen and the chef (who by the way was dressed in a rather unique outfit comprised of a white chef shirt and tomato-print trousers complemented by a tomato-print bandana). The warm ambience, the friendly waitstaff, and the elegant, yet simple dishes made with fresh, seasonal food reminded me of many places one finds in Ireland. New England is like that. Sometimes I don’t even feel like I’m in the United States. The buildings are old, some from the 1600s, 1700s and 1800s, mostly made of stone and wood with a quaint charm. And it also has similar weather and lots of lush verdant fields to match.

Anyhow, we enjoyed a lovely time together, a decent conversation although we were both tired and a delectable meal. I had a halibut filet with a Thai-style sauce over mashed potatoes and we shared a fennel, prosciutto and parmesan salad.

The following day when I was thinking about what to make for lunch (ironically I had put out the halibut to defrost the day we went out), I basically replicated my lunch with the ingredients I had on hand instead.

Halibut is a meaty, white fish. It’s the largest flatfish and the flesh is juicy and needs very little condiment to taste beautifully. I generally don’t like to put too much seasoning on fish, as I prefer to let the flavours work on their own. The orange-coconut amino sauce with scallions and tomatoes is full of taste yet is delicate and not over-bearing. And the mashed potatoes with a hint of fennel add a nice contrast to the fish. As I endeavour to always include more than one vegetable in a meal, I served the halibut and mashed potatoes with some steamed rainbow chard. And finally, the fennel salad with the roasted pine nuts is just simply the perfect accompaniment, light, crispy and crunchy all in one. A perfect meal for a Spring day (or any day)!

Halibut en Papillote with Orange-Scallion Sauce

Ingredients, serves 2

2 halibut filets (with skin)
juice of one orange
orange zest/rind
2 tablespoons coconut aminos (soy sauce replacement)
12 cherry tomatoes
3 scallions
sea salt and freshly ground pepper
parchment paper

Method

Preheat the oven to 375F (190C). On a cookie sheet or another flat ovenproof metal dish, place a piece of parchment paper and fold the edges. Rinse the fish and pat dry. Place on the parchment paper. Salt and pepper lightly. Cut the orange in half, and squeese the juice over the fish. Don’t worry if you get some pulp on the fish. Pour the coconut aminos over each filet and sprinkle some orange rind/zest over each as well.

Clean and cut the scallion diagonally. Cut 8 of the cherry tomatoes in half and leave the remaining 4 whole. Place the scallions and tomatoes over and around the fish.

Place another sheet of parchment paper over the fish and folding the edges into the bottom sheet, make a sack. Bake for 15 minutes or until fish is done.

Fennel Mashed Potatoes

Ingredients, serves 2

4 medium red potatoes, peeled and cut into quarters
1/4 fennel bulb, chopped
1 tablespoon butter
milk
fine sea salt

Method

Put the potatoes and fennel in a medium pot. Cover with water and an inch or so more. Place on medium heat and bring to a roiling boil, and cook until tender, about 25 minutes. Remove from heat and drain.

Place the tablespoon or so of butter in the pot and allow to melt with the heat of the vegetables. Add a couple of tablespoons of milk (your preference) and smash with a potato masher to your desired consistency. Add some sea salt to taste.

Serve the halibut filets on top of the mashed potatoes.

Fennel Salad with Roasted Pine Nuts and Mustard-Oil Dressing

Ingredients, serves 2-4

1 fennel bulb
mixed salad greens: arugula (wild rocket), spinach, other greens
hard, cured cheese
handful of pine nuts
olive oil
wholegrain mustard
lemon juice

Method

Cut off the stems and the outer hard part of the fennel. Use the hard part of the fennel for the mashed potatoes. (See above recipe.) Slice the fennel crosswise very thinly.

In a pretty salad bowl, place the amount of mixed salad greens that you desire. Place the sliced fennel over top and mix it a little with your hands. Shave some hard, cured cheese over top. I used Dubliner cheese that we forgot about and left to harden. (It’s delicious like this.)

In a small skillet, heat some olive oil and pour in the handful of pine nuts. Fry until golden brown, stirring frequently, just a minute or so. Immediately remove from heat and spoon over the salad without the oil.

For the dressing: I used 3 parts extra virgen olive oil to 1 part wholegrain mustard and the juice of 1/2 lemon. Mix well and allow for each person to pour over their own salad.

If you have leftover salad, since the dressing is not on it, it will last a couple of days in the fridge.

Lemon Honey-Mustard Chicken Thighs

Inspiration can come from anything. Anything at all.

I’m such a reluctant planner, and oftentimes I have hardly any patience in the kitchen. I want to get in and out as quickly as possible. Sort of contradictory, as I love to cook and it relaxes me and makes me lose myself in creative thought.

But lately, with everything that we have going on, including an imminent move, it’s hard to concentrate for too long. Plus, I’m trying to prove to my father that he too can make all these dishes I’m making for us. They really are that easy and simple to make. We’ll see if I am actually successful in my endeavours and he’ll cook for himself…

So the other day, I made this chicken dish which couldn’t be easier to put together and make. I had leftover dressing from a salad (which I’ll share soon) and decided that was the going to be the flavour of the day! Instant inspiration! It includes a slight modification from the salad dressing with the addition of butter and honey to add a little bit of depth. And it uses ingredients that probably most of you regularly have on hand.

Simple. Easy. Quick. Delicious. Father Approved! No planning required. Keeper!

Lemon Honey-Mustard Chicken Thighs

Ingredients, serves 2 or 3

6 organic chicken thighs
2 tablespoons olive oil
2 tablespoons butter, melted
1 tablespoon wholegrain mustard
juice of 1/4 lemon
coarse sea salt
raw honey
2 scallions

Method

Preheat to 380F (190C).

Rinse the chicken thighs and place in an ovenproof dish. Sprinkle with coarse sea salt.

In a bowl, with a spoon mix the olive oil, melted butter, lemon juice and mustard. Pour over the thighs. Peel and cut the scallion diagonally and place over the chicken. Drizzle with some raw honey.

Bake for approximately 50 minutes, turning over twice. Towards about 5 minutes before removing from the oven, slice another scallion diagonally and place over the top of the chicken things.

Serve with your favourite sides.

Revivals… {Pan-Seared Scallops with Nectarines and Balsamic-Honey-Mustard Reduction + Broccoli Rabe with Golden Garlic}

I drove into town the other day specifically to buy more yarn for the snood I‘m making just finished for myself. The woman at the yarn store said I would have enough with one skein, but well obviously I didn’t quite follow her instructions….

I’ve become completely obsessed enamored with the beautifully produced television series Outlander and its costume design. The Starz original (I sound like an advert) is very truthful to the books – I’ve read five of the eight already – and quite possibly better! While the executive producer Ron Moore is fastidious about keeping all the details from Diana Gabaldon’s novels, he’s also very astute and perceptive by incorporating the personality of the actors and making small modifications, as he did in one of the last episodes where Caitriona Balfe does a singing and dance performance to the tune of Boogie Woogie Bugle Boy, which was a very popular 1940s song. Apparently Cait does a lot of humming and singing when off the set and Ron thought it was a perfect way to include her own personality to enhance the drama. In the books, one knows what Claire is thinking because she’s narrating most of the story. But in the television series, there’s a lot less of that. So, by adding these scenes, we get to experience what it feels like for Claire to be caught between her two worlds, post WWII and the mid-18th century. In my opinion, the result is an improvement on this seductive and mystical story.

I won’t get into the storyline to not spoil the suspense for those of you who are watching the show and haven’t read the books, although I believe they were written something like twenty years ago. So, it’s really a revival. In fact, I read somewhere on the internet that when the story was originally going to be taken to Hollywood, they were thinking of casting Liam Neesen as Jamie. I’m so glad they waited… I have nothing against Mr. Neesen,  he’s a fantastic actor. But Sam Heughan is Jamie. He’s captivating, elegant, regal, yet rugged. And so beautiful to look at. And his acting is impeccable. Can you imagine that Diana Gabaldon thought he was grotesque when she first saw him? That’s simply scandalous. A sacrilege. And my nieces will find that tidbit of Hollywood gossip rather upsetting. They are completely obsessed smitten with Sam (and Jamie). In fact, they are rooting for Sam and Cait to get together!

Anyway, back to what I was saying. My snood. Claire’s wardrobe is fetching, even the every day outfits. And she wears a number of knitted pieces which are so in to-day. I have to say that the costume design is magnificent!

According to the Outlander customer designer, Terry Dresbach, the costumes for the series are as authentic as possible, including what’s underneath. “No Velcro, no zippers, not a lot of shoes, and kilts are worn as kilts are supposed to be worn – with absolutely nothing underneath. These are true Scots! What’s not authentic are the effects of war and journeying through the highlands. To achieve the look of well-worn clothing, the costumes are attacked with cheese graters, burned with blow torches, and aged by tying them up with string and baking them.”

We have a saying in Spain: el habito no hace al monje, which means that the habit doesn’t make the monk. Nonetheless, I do think that what we wear greatly influences how we are perceived, and more importantly how it makes us feel and act in a certain manner befitting of our ensemble. Think about it: You most certainly act and feel differently in a long, ballroom gown versus a pair of jeans or a mini skirt. There’s something magical about wearing a long dress. It’s grand. Feminine. Sensual.

To digress again a little, growing up in Spain, we used to go to an annual pilgrimage called El Rocío. Most of the two-week long event takes place outdoors, in nature, as pilgrims from all over Spain make the journey on foot, on horseback, in carretas, and aboard horse carriages or in 4×4’s, traversing the countryside and marshlands of Western Andalucía. We sleep out in the open, sometimes inside carriolas, sometimes in tents or sometimes on a blanket under a tree. Very Outlander-like. It’s like going back in time with no need of crossing any ancient stones! And as it’s a traditional Andalusian festivity, women wear flamenca dresses, which are typically long and more flowy than the style worn during ferias. Wearing a bata rociera or a flamenca dress transforms you. It makes one feel special, all women become extra pretty with their colourful dresses and flowers in their hair. And it also connects one with traditions and a simplicity otherwise unattainable in today’s frantic urban world. Preparing meals and eating out in the open nature is also transforming. One must keep things simple and organise dishes in advance, so that they can be quickly and easily prepared and cooked during one of the stops or at night for the evening meal. We rely on blocks of ice to keep things cool and we cook on charcoal, wood or gas stoves. There’s a camaraderie that develops from sharing one’s food with others, as happens every day during the Rocío. And although the hardships are different than in past times (civilisation if necessary is really only a car ride away in most cases), the experience of being outdoors surrounded by nature with none of the modern comforts is invigorating, relaxing, healing and restorative to the soul. It’s also a lot of fun!

So, back to Claire. And the snood. Inspired by the series’ costumes, I’ve already made myself a snood with the leftover yarns from a sweater my mother almost finished for me. It’s a special piece because the yarn will always remind me of my mother. But something happened as I was making it: I was reminded of how fulfilling it is to create something with one’s hands like people did in the old days, albeit then out of necessity. Knitting is making a come-back, even in unexpected circles. I’ve seen quite a few posh fashionistas sporting snoods on social media and encouraging their friends to knit. I think influences such as the Outlander series and a return to nature are the culprits of this revival of sorts. I learned to knit when I was a teenager in Spain. My mother taught me and throughout the years, I’ve made sweaters and scarves for myself, for family members and friends. So picking it up again feels natural, like coming home. And that’s therapeutic.

Revivals are a funny thing. We pick up something long forgotten and usually do so with more enthusiasm and sometimes more knowledge as well.

Home cooking is also making a comeback and with a vengeance I think. And so is healthy eating, something I’m very passionate about. I’ve recently discovered a number of websites and magazines that are dedicated to inspiring and encouraging readers to become home cooks and to realise that home cooking is not a daunting task, but something that brings us closer to our food and to nature. And that can be very fulfilling.

In the Outlander novels, I have a number of pages whose corners I’ve turned marking recipes or interesting pieces of information. Diana Gabaldon’s imagination is impressive, and so is her accuracy for details. One is truly transported into the 1700s especially with such things as food, food preparation and small tidbits about health and medicinal practices. We’ve come a long way from the 18th century, and now it seems like we are trying to recapture what we left behind and the forgotten positive aspects of life in the past.

Many are going back to learning how to grow our own fruits and vegetables and rearing chickens for pasture-raised eggs. We are learning to respect the environment and sustainable farming and fishing. And with all that, we have come to appreciate that it all ties together with home cooking. For me, that’s the definition of Paleo, sourcing and preparing one’s food. And nothing can be more satisfying than going to the market to buy seasonal produce and come home to invent a dish or create something traditional that is nutritious, healthy and pleasurable.

A couple of days ago when I bought the first skein of yarn for my new snood, I also picked up some seafood at our local fishmonger, Seawell on Mason’s Island. We’ve been patronising them since my brother recommended that we should. And it’s always an exciting experience. I love that they are trustworthy, one knows what they sell is the freshest of the fresh (we have insider information of course as the owner is a good friend of my brother’s), and I like that they label everything letting one know whether the seafood is wild caught, farmed (rarely, mostly the salmon when it’s out of season), and where it’s from. I also love to be surprised with what is in season and available on the day I visit. For those of you familiar with TJ Maxx (my favourite store), the surprise element is not disimilar. You know you’ll get something, but exactly what one will come home with is an exciting mystery to be uncovered only on the day of purchase. Farmer’s markets are also like that.

I only buy wild caught and try to stick to local as much as possible. On my last visit, I got some fresh Stonington mussels, which I made immediately, following a version of this recipe, as you can see on  my Instagram feed, halibut filets with skin, some wild-caught Gulf shrimp (the woman before me was lucky to buy the last of the Stonington red shrimp), and some beautiful sea scallops.

Scallops are lovely on their own. But today I wanted to enliven them a bit. I did so with some nectarines, whose season is just commencing. And I served them with broccoli rabe, a favourite of my mother’s and mine. I hope you enjoy! For other scallop recipes, please see here, here and here.

Pan-Seared Scallops + Nectarines with Balsamic-Honey-Mustard Reduction

Ingredients, serves 2-4

1 lb (approx. 500g) sea scallops
2 nectarines
1 1/4 cup balsamic vinegar
1/2 cup raw honey
1 heaping tablespoon wholegrain mustard (I use Moutarde à l’Ancienne from Delouis fils, which doesn’t include sugar)
sea salt and freshly ground pepper
olive oil

Method

Prepare the reduction first. Pour the balsamic vinegar, raw honey and mustard into a small pan. Over medium heat, bring to a bubble. Lower heat and cook until reduced to about half, stirring frequently.

In the meantime, rinse the scallops and pat dry with a paper towel. Salt and pepper on both sides. Set aside.

Rinse the nectarines and cut into 16 slices. Sprinkle with some freshly ground pepper. In an iron skillet, over high heat, add a drizzle of olive oil. Once the oil is hot, sauté the nectarines, stirring only to turn a couple of times, about 2 minutes. Remove the nectarines from the skillet and place on a serving dish. (If you have a BBQ, they are also delicious made that way.)

Now to cook the scallops. Make sure the skillet is clean. If needed, allow to cool, wash and dry (unless you have another iron skillet to use). Drizzle a little bit of olive oil into the skillet and heat over high heat. Once the oil is hot, add the scallops, cooking about 1-1 1/2 minutes on each side. I like my scallops almost raw inside. If you cook them too long, they will become dry and tough.

To plate: Place scallops over nectarines and drizzle with the balsamic reduction. Garnish with fresh parsley if desired. We ate them as lunch with broccoli rabe.

Broccoli Rabe with Golden Garlic

Ingredients, serves 4

1 bunch broccoli rabe (enough for 4)
8 cloves garlic, sliced
olive oil
sea salt

Method

Cut the ends off the broccoli rabe and rinse in cold water.

Pour water and a couple of pinches of sea salt into a large pot and bring to a boil over medium-high heat. Place the broccoli rabe into the water and cook for 5 minutes. Remove from heat and drain.

While the vegetable is cooking, in an iron skillet or pan heat a drizzle of olive oil. Put the garlic slices into the pan and cook until golden, stirring constantly. Remove immediately from the skillet so as to not burn. (Burnt garlic turns sour and is not very palatable.)

To plate: Simply place the broccoli rabe on a serving plate, drizzle with olive oil and place the garlic over top.

*****

*Note: The images of Jamie and Claire of Outlander I have downloaded from the blog of Terry Dresbach. The images of El Rocío, I have taken off the internet. 

Spring with Kiko {Chicken a l’Orange + Patatas a lo Pobre}

“Hi little guy. Are you walking your mistress?” asked our friendly neighbour who was raking leaves and preparing his garden for the summer season ahead. Kiko and I were walking by, with the little guy rather dragging me down the hill behind him. (By the way being called mistress was fairly enchanting especially since I’ve been reading the Outlander series, whose story takes place in the 18th century.)

Kiko is my parent’s mini schnauzer. He’s a very affable little thing, although quite prone to being fearful of people. On the other hand, he loves other dogs. Being rather small doesn’t stop him from wanting to greet, sniff and play with all the hounds we encounter on our walks, no matter how large they are. And while he’s generally fun and loving, he is also stubborn. When he digs in his hind legs, there’s no budging him until he gets what he wants, which in most cases is just a stop for him to bury his nose in the ground and mark his territory. Marking his territory takes place what seems like every two seconds though.

One would think our walks are bonding; and maybe on some level they are, as he does look forward to going out and shows his enthusiasm by putting on a jumping performance, which seems to be a characteristic trait of mini schnauzers. He can jump very high for a dog that stands only about a foot off the ground. In fact, he can jump about two times his height. It’s really quite impressive, and may I add amusing to watch.

We take different routes almost every day, with me deciding the way… most of the time. If there’s a big bad monster (aka rubbish bin) lurking on our side of the road, Kiko makes a beeline for the other side, and consequently pulls me with him. Our walks are peaceful and invigorating. While he sniffs, stops, pulls and jovially prances ahead of me, I get to admire the pretty summer cottages (some are actually mansions), attractive gardens, eclectic architecture and the stunning water-views of where we are temporarily living.

Spring is definitely here, although the wind is still chilling, especially along the shore, and my hands feel like icicles on many days, by the time we arrive home. Daffodils are popping up everywhere even along the marsh where they have not been planted. I’m guessing it’s the result of birds dropping their seeds (or the winds blowing them over), just like the number of mussels and clams in their shells that we encounter scattered and broken along the path around the lagoon. The seagulls must be carrying them and dropping them on the ground.

The tulips are slightly more recalcitrant to come out yet, with only a few resilient ones actually in bloom. The magnolias are budding with the promise of their pink and white delicate blossoms coming soon. And the forsythia bushes are alive again with their bright yellow flowers. Everywhere one turns, there are signs of new life. I’m in awe of Spring; and I think I’ve never admired this season as much as I am doing this year.

I haven’t stopped to reflect why this is so, although my mind does a lot of wandering, soul searching, and de-stressing while we enjoy the outdoors. I sometimes think about food too. And how I want to develop the blog and bring a more enriching experience to my readers.

But since mom died, becoming enthusiastic about almost anything is terribly hard and finding motivation to cook has been full of obstacles and excuses. Fortunately for my father and me, I cannot fathom eating processed or junk foods. Therefore, I force myself to prepare healthy meals, even if rather rushed and haphazardly.

Making something quick, easy and effortlessly has become an obsession on most days. As Kiko and I were wandering around the other day, the bright sun and pretty flowers everywhere inspired me to make something that would echo this feeling of life, and I settled on chicken a l’orange (what says sunshine more than an orange?). In my native Spain, orange trees are now just starting to blossom, and the sweet fragrance of azahar will be permeating the streets with the intoxicating aroma. Having grown up on a farm with an orange orchard, we were lucky to have a number of varieties, affording us the benefit of having oranges almost all year round. Here in the US and almost everywhere now, oranges are available year round thanks to more tropical climates in such places like Florida.

To accompany the chicken, I made a traditional (and super easy) potato side dish, which my father loves and my mother used to make. Patatas a lo Pobre is something you’ll find in most family restaurants or ventas (roadside restaurants with home-cooked meals) in Spain. It’s an inexpensive dish, which requires only three or four ingredients and is very easy and quick to make. The traditionalists add green peppers, but as I don’t like this vegetable too much (or rather it doesn’t agree with me), I only use potatoes and onions, and sometimes garlic. And of course, olive oil. I also like to brown the potatoes a bit, which makes parts of them crunchy, adding to the texture of the dish.

Chicken a l’Orange

Ingredients, for 3 or 4

6 organic chicken legs
1 large onion, peeled and chopped
2 large carrots, peeled and sliced
1 large leek, rinsed and sliced (discard the green parts)
2 garlic cloves, sliced
1/3 cup extra virgin olive oil
cumin powder
1 teaspoon coriander seeds, crushed
1 cup freshly squeesed orange juice
1 1/2 cups chicken or beef stock, extra if needed
sea salt and pepper, to taste
fresh parsley, finely chopped

Method

Preheat the oven to 400F (200C)*. Rinse and pat dry the chicken pieces. Sprinkle the chicken with freshly ground sea salt and pepper on both sides. Lightly dust chicken on both sides with cumin powder. Place the chicken legs in an ovenproof dish and drizzle some olive oil over all of them. Bake for about 40 minutes or until chicken is done, turning a few times, so the chicken browns on both sides. (This temperature works for my oven. You may need to adjust for yours.)

In the meantime, squeese the oranges and set the juice aside. In a deep saucepan over medium-low heat, heat the olive oil. Add the onions and carrots and poach, stirring frequently about 10 minutes. Add the leek, garlic, coriander seeds and continue to poach, stirring frequently, another 10-15 minutes until all the vegetables are tender to an inserted fork. Reduce heat to low and add the orange juice and stock. Simmer for 10 minutes. Remove from heat and allow to cool. Once cool, pour into a food processor (you may have to do this in two batches) and purée. Return to the pot and simmer. If the sauce is too thick, add more stock. Keep warm while the chicken finishes baking.

You can insert the chicken pieces into the sauce if desired or pour the sauce over the chicken once it is plated. Serve with patatas a lo pobre.

Patatas a lo Pobre

Ingredients, for 2

3 large/4 medium potatoes, peeled and thinly sliced
1 large onion, thinly sliced
coarse sea salt, to taste
1/2 cup olive oil
fresh parsley, finely chopped

Method

In a deep and wide saucepan, pour the olive oil and add the potatoes and onions. Sprinkle with coarse sea salt (I used about three or four turns of the grinder, but a couple of pinches will also do). Over medium-low heat, allow to cook slowly, turning occasionally with a spatula, making sure you don’t break the potatoes in the process. I allow the potatoes to brown a bit before turning. Browning the potatoes is the trick to this dish, creating a combination of both crunchy and soft textures. Once they are tender, they are ready to be served. Sprinkle with fresh parsley on the plate.

*****

Muslos de Pollo a la Naranja

Ingredientes, para 3 o 4

6 muslos de pollo
1 cebolla grande, pelada y picada
2 zanahorias grandes, peladas y cortadas a rodajas
1 puerro grande, quitándole lo verde, se enjuaga bien y se corta a rodajas finas
2 dientes de ajo, en laminas
80ml aceite de oliva extra virgen
comino en polvo
1 cucharadita (de te) de semillas de cilantro, machacadas
250ml de zumo de naranja, recién exprimido
350ml de caldo de pollo
sal marina y pimienta fresca a gusto
perejil

Método

Precalentamos el horno a 200C. Enjugamos los muslos y los secamos con toallitas de papel. Salpimentamos por ambos lados y también espolvoreamos con comino en polvo por ambos lados. Ponemos los muslos en una fuente para el horno y le echamos un chorreón de aceite por encima. Horneamos unos 40 minutos o hasta que la carne este hecha, dandole la vuelta unas cuantas veces, para que se doren los muslos por ambos lados.

Mientras se hace el pollo, exprimimos varias naranjas hasta obtener 250ml de zumo. En una olla sobre fuego medio-lento, calentamos el aceite de oliva. Añadimos las cebollas y las zanahorias y pochamos durante unos 10 minutos, removiendo frecuentemente. A continuación agregamos el puerro, los ajos, las semillas de cilantro y seguimos pochando unos 10 o 15 minutos adicionales hasta que las verduras estén tiernas cuando se pinchan con un tenedor. Reducimos el fuego a lento y echamos el zumo de naranja y el caldo de pollo. Removemos bien y dejamos cocer unos 10 minutos, sin que llegue a la ebullición. Retiramos del fuego y dejamos enfriar. Echamos todo en la batidora y lo hacemos puré. También se puede hacer con la mini-pimer. Lo vertimos otra vez a la olla y lo ponemos a fuego muy suave para mantenerlo caliente mientras se termina de hacer el pollo.

Cuando los muslos estén hechos, se pueden poner dentro de la salsa de naranja o se le puede echar la salsa por encima una vez en el plato. Se pueden servir con patatas a lo pobre u otra guarnición a gusto.

Patatas a lo Pobre

Ingredientes, para 2 

3 patatas grandes o 4 medianas, peladas y cortadas a rodajas finas
1 cebolla grande, pelada y cortada a rodajas
sal marina gorda
120ml aceite de oliva extra virgen
perejil fresco, picado

Método

En una sartén amplia y onda sobre fuego suave a mediano, echamos el aceite de oliva, las patatas y la cebolla. Le echamos un poco de sal a gusto. Dejamos que se vayan haciendo las patatas poco a poco, dándoles la vuelta con cuidado para que no se rompan. El truco de estas patatas esta en que queden entre fritas y cocidas, ligeramente doradas (o mas si os gusta) y que su textura sea que se deshagan en la boca. Se sirven con perejil picado.

A Frog in Boiling Water & Lamb Shanks

2014: My Annus Horribilis

I will never forget this year. From the beginning to the end, there has been little respite from health and personal issues. But all in all, I’m grateful that my mom is still with us, improving, albeit slowly, and things are moving forward (although currently she’s still in hospital and still in ICU once again). I’ve had the opportunity to spend more time with my parents than I have in the last 10 years, for which I’m grateful. Yes, unfortunately it’s been under a very stressful, painful and heartbreaking situation, but still I’m thankful to be able to be by their side and be able to help them every day.

This year has also marked the end of my 10-year relationship with an abusive husband. I am somewhat apprehensive and embarrassed to share this because there’s always the stigma attached to these type of relationships, where not only do I blame myself but I believe others think I’ve been blind, stupid and at fault as well. When I finally made the decision and shared my story with family and friends, a number of friends surprised me and told me about their same stories. I’ve come to realise that it was never my fault and that domestic violence doesn’t distinguish between levels of intelligence, education, social-economic status, backgrounds, nationalities, “races” if you will… it can happen to any one of us alike. And we all have one thing in common: we cover it up because it’s viewed in society as something shameful. We may not all be as lucky as Nigella Lawson to have the money with which to get out and reinvent ourselves quickly, but even in her case it would appear her decision also took time. And she’s an intelligent, beautiful, successful woman.

I compare the story of all of us who have endured this scourge of society with the tale of the Frog in Boiling Water. If you place a frog in boiling water, it will instinctively jump out. Naturally, it senses the danger. But if you place a frog in cold water and turn up the heat gradually, by the time the water is boiling, it will be too late for the frog to realise the deadly predicament it is in and it will be unable to jump out. Victims of domestic violence become trapped into these relationships in a complex array of psychological, emotional, and oftentimes financial abuse. The less fortunate also endure physical abuse. I was lucky. He never hit me although he threatened it often…

But that’s history now. I look forward to a new year and a new life, one where I will succeed Deo Volente because I am determined to so do. And this past experience both with my relationship and with my mother’s health situation has only made me stronger, more resilient. I’ve learned that I have a fortitude that I never thought existed or was possible. And I’m going to take advantage of that realisation to keep going forward.

My HERO

Since June, when my mother had her open-heart surgery to replace two valves and repair two arteries, we have been in and out of hospitals in NYC and Connecticut. My mother has endured multiple complications from a near death episode right after her first discharge to pleural effusions to mistakes made with medications to a sternal wound infection, which is now being treated. Throughout the whole thing, she’s been a trouper, showing all of us that her strength is admirable even to the doctors and nurses who care for her. They are constantly telling us this.

My mom was already my hero before this year. She is the most wonderful person I know. Yes, I am biased like most of you are with your parents and children. But my mother is the most selfless, kind, compassionate, empathetic, loving, understanding and honest person I know. (My father comes in a close second ;)). She has endured other hardships in life which could have made her a bitter person, yet she focused that energy in being a good person and ensuring my brother and I grew up in a loving environment never burdened by her previous suffering. For that I am grateful and for that she has my utmost admiration. And for that, she is my hero and always will be.

2015

I welcome this new year with open arms and am hopeful the tides will change for the positive in health and in happiness. I know we are not the only ones suffering for our loved ones. I have a number of friends battling cancer and other problems. I pray for them and for us so that the new year brings us all good health. 

I want to THANK YOU all for being here, for accompanying me on my journey through a Paleo lifestyle, and for not giving up on me when I’ve not been able to interact with you on a regular basis in the past year.

I wish you all a very healthy, happy, prosperous and love-filled New Year 2015!

With love,

Debra xx

PS: I was able to go on one walk in the past months. I now share with you some images of where we are staying in Connecticut and of my parents little buddy, Kiko, who cheers us up every day when we come home from hospital.

*****

In the last few months, I’ve “gone back to basics” in a lot of my cooking because that’s what my parents mostly enjoy. I share with you now a dish that they both love and have asked me to make a number of times.

It couldn’t be easier and simpler to make. It’s takes a little bit of planning to ensure you have 2 to 2 1/2 hours for cooking the meat, but other than that, there’s little else to it. (I’ve actually gotten up early to make this before leaving for the hospital.)

The natural flavours of the lamb, enhanced by the wine and a little bit of rosemary, don’t require more than some sea salt to come out. And the resulting sauce which is turned into a rich gravy is the cherry on the pie. You can swap the vegetables for others that you may like or that are in season.

Roasted Lamb Shanks with Vegetables

Ingredients (for 2-3):

  • 2 lamb shanks
  • 2 medium onions, peeled and roughly chopped
  • 6-7 garlic cloves, unpeeled
  • 3 medium carrots, peeled and roughly chopped
  • 60ml (1/4 cup) olive oil
  • 2 tablespoons grassfed butter or ghee
  • 250ml (1 cup) red wine
  • 1 tablespoon rosemary or 3-4 sprigs fresh rosemary
  • 1 liter (4 cups) filtered water
  • 3 medium potatoes, peeled and roughly chopped
  • 4-5 medium mushrooms, cut in halves, or 10-12 small button mushrooms whole
  • 1-2 tablespoons tapioca flour/arrowroot powder
  • sea salt and freshly ground pepper

Method:

Rinse the lamb shanks and season on both sides with sea salt and freshly ground pepper. Set aside while you prepare the vegetables.

Preheat the oven to 200C (390F).

In a large pot that is ovenproof, place the olive oil, butter/ghee, onions, garlic, carrots, and lamb shanks. Over medium heat, cook stirring frequently until the shanks are golden brown. Make sure to turn them the shanks over a few times. I like to use a spatula-like wooden spoon, so I can scoop from the bottom and not break the vegetables in the process.

Once the shanks are browned, add the red wine and simmer for 2-3 minutes to reduce. Add the rosemary, water and potatoes and give it all a good stir. Place the ovenproof pot in the preheated oven. Roast for 2-2 1/2 hours, checking every once in a while and turning the shanks over a couple of times.

Remove from oven and take the shanks and vegetables out of the pot. Set them aside on serving plates and cover, to retain the heat.

For the Gravy:

Place the pot over medium heat and bring to a bubble. Scoop out a few tablespoons of the juices into a glass and add the tapioca/arrowroot flour. Mix well so the flour is completely dissolved. Pour this mixture into the pot and stir well. Add the mushrooms. Cook, stirring constantly until the sauce is thickened and a gravy is formed, about 5-7 minutes. (I used 1 1/2 tablespoons of tapioca flour for a medium thick gravy. Adjust to your liking.) Season with sea salt and freshly ground pepper, to taste.

Uncover the shanks and the vegetables. Pour some of the gravy with the mushrooms over the lamb shanks and the remaining into a gravy bowl. Garnish with some sprigs of thyme if desired. Serve the shanks and vegetables immediately.

*****

Jarretes de Cordero al Horno con Verduras

Ingredientes (para 2-3):

  • 2 jarretes de cordero
  • 2 cebollas medianas, peladas y cortadas a trozos medianos
  • 6-7 dientes de ajo, enteros sin pelar
  • 3 zanahorias medianas, peladas y cortadas a trozos medianos
  • 60ml aceite de oliva
  • 2 cucharadas (soperas) de mantequilla de vaca o ghee
  • 250ml de vino rojo
  • unas espigas de romero fresco o 1 cucharada (sopera) de romero seco
  • 1 litro de agua
  • 3 patatas medianas, peladas y cortadas a trozos medianos
  • 4-5 champiñones grandecitos, limpios y cortados a cuartos, dejad aparte; o 10-12 champiñones pequeños enteros
  • 1-2 cucharadas (soperas) de harina de tapioca o harina de arrurruz
  • sal marina y pimienta fresca, a gusto

Como hacer los jarretes al horno:

Enjuagamos los jarretes y salpimentamos por ambos lados. Dejamos los jarretes apartados mientras preparamos las verduras.

Precalentamos el horno a 200C.

En una olla grande que se pueda meter al horno (como un Le Creuset por ejemplo), echamos el aceite, la mantequilla o ghee, las cebollas, los ajos, zanahorias y los jarretes. Sobre fuego mediano, salteamos moviendo frecuentemente hasta que los jarretes estén bien dorados.

Un vez que los jarretes estén dorados, agregamos el vino rojo y hervimos a fuego lento unos 2-3 minutos para que se reduzca. Añadimos el romero, el agua y las patatas y removemos bien. Ponemos la olla dentro del horno y asamos todo unas 2 a 2 1/2 horas, dandole la vuelta a los jarretes un par de veces.

Sacamos todo del horno y sacamos los jarretes y las verduras de la olla. Ponemos el jarrete en un plato para servir y las verduras en otro plato. Cubrimos los dos platos para que no se nos enfrie nada.

Para el Gravy/Salsa:

Ahora ponemos la olla sobre la hornilla a fuego mediano hasta que empiece a hervir. Sacamos un poco del jugo y lo echamos en un vaso. Le agregamos la harina de tapioca y removemos hasta que la harina este bien disuelta. Echamos esta mezcla dento de la olla y movemos todo bien. Agregamos los champiñones. Cocemos, removiendo continuamente, hasta que obtengamos una salsa espesa, como gravy. (Yo use 1 1/2 cucharadas-soperas-de harina de tapioca para un gravy de espesor mediano. Ajustad a vuestro gusto.) Salpimentar a gusto.

Destapamos los jarretes y las verduras. Echamos un poco del gravy con los champiñones sobre los jarretes y el restante gravy lo ponemos en una salsera. Decoramos con unas espigas de tomillo fresco, si lo deseamos. Servimos los jarretes y las verduras inmediatamente.

Salisbury Steak with Quick & Easy Paleo Gravy

Although I’d love to say the contrary, there are days or evenings that getting into the kitchen to cook a meal is more of a chore than a pleasure. When that’s the case, I want to make something quick and easy, yet still healthy and Paleo.

The other night was one of those evenings, which tend to happen right after a trip. The house is not spic and span, I’m tired and with a million things on my mind, and concentrating on creating a entire feast for dinner is just not going to happen. I want something that can be done in 30 minutes or less… this recipe is great for a situation like this.

Salisbury steaks are a step up from a hamburger (my original idea) and yet they seem more elaborate.

Bon Appétit!

SALISBURY STEAK WITH QUICK & EASY PALEO GRAVY

Ingredients, for 6 steaks:

800g minced beef
3-4 clove garlic, minced
1 teaspoon thyme
2 teaspoons herbes de Provence
1 teaspoon coarse sea salt
1/2 teaspoon ground nutmeg
1 egg
butter or fat of preference, for frying

Method:

Mix all of the ingredients together by hand until well blended. Form steak-shaped patties and set aside. You should have about 6 medium-sized patties.

When you’re ready to place the steaks into the gravy, melt some butter or fat of preference in a skillet over medium heat. Brown the steaks on each side. Then transfer to the gravy, as per below instructions.

Ingredients for the Gravy:

3 leeks, cleaned and finely sliced – or – 3 medium onions, julienned – or a mixture of the two
2 tablespoons grass-fed butter or fat of choice
3-4 medium mushrooms, sliced or quartered
1 tablespoon arrowroot powder
1/4 teaspoon ground black pepper
sea salt, to taste
1/4 cup white wine
1 1/2 – 2 cups filtered water

Method:

In a skillet over low heat, melt the butter or fat of choice. Add the leeks and/or onions and poach until the leeks/onions are tender. Add the mushrooms and sauté about 1-2 minutes. Add the arrowroot powder and sauté 30 seconds.

Then add the white wine and mix well. Cook for a minute and then add the water, first 1 1/2 cups and increase to 2 cups if necessary. Season to taste.

Now add in the browned steaks and cook, turning a couple of times, about 10 minutes. Serve alone or with your favourite side dish.

*****

“FILETES” SALISBURY CON SALSA GRAVY

Ingredientes, para 6 “filetes”:

800g de carne de ternera picada
3-4 dientes de ajo, picados
1 cucharadita de tomillo
2 cucharaditas de hierbas de la Provenza
1 cucharadita de sal marina, gorda
1/2 cucharadita de nuez moscada
1 huevo
mantequilla o la grasa que prefieras, para freir

Como hacer los “filetes” Salisbury:

Amasa con las manos todos los ingredientes hasta que estén bien mezclados.  Con las manos, haz una hamburguesas en forma de “filete”, o sea, no redondas, sino ovaladas y alargadas. Ponlas en un plato hasta que las vayamos a cocinar.

Cuando la salsa gravy este lista, pon un poco de mantequilla u otra grasa a calentar en una sartén. Doramos los filetes Salisbury por ambos lados y los incorporamos a la salsa gravy, siguiendo las instrucciones de abajo.

Ingredientes para la salsa “gravy”:

3 puerros, limpios y cortados a rodajas finas – o – 3 cebollas, cortadas en juliana
3-4 champiñones medianos, cortados a trozos
2 cucharadas grandes de mantequilla o la grasa que prefieras (como la de pato/ganso/aceite de oliva)
1 cucharada grande de harina de tapioca o arrurruz (tambien se puede usar maicena, pero al ser de maíz es un grano y no es Paleo)
1/4 de cucharadita de pimienta negra, molida
sal, a gusto
1/4 taza (60ml) de vino blanco
1 1/2  – 2 tazas (375ml – 500ml) de agua

Como hacer la salsa:

En una sartén, derrite la mantequilla, y a continuación, pocha los puerros y/o las cebollas hasta que esten tiernos. Añade los champiñones y saltealos unos minutos.

Agrega la harina de tapioca/arrurruz/maicena y frie la unos segundos. Echa le por encima el vino y deja cocer unos minutos. Ahora añade el agua, primero los 375ml, y si hiciera falta, el resto. Mezcla bien y sazona.

Ahora incorporamos los filetes, previamente dorados. Cocemos unos 10 minutos hasta que la salsa espese y los filetes esten hechos por dentro, dando le la vuelta a los filetes de vez en cuando. Se puede servir con puré de patatas, coliflor o la guarnición que nos guste.

Chicken Liver Adobo – Guest Post by Adobo Down Under

I grew up in the south of Spain and had the privilege of attending a DOD school, on the Rota Naval Base. I say privilege because although my father was not military, my brother and I were allowed to go to school on the Base, and most importantly we had the opportunity to experience many things American that we wouldn’t have otherwise, since we both grew up in Spain. (Plus thanks to this, I have a perfect American accent when speaking English! ;))

One of the most important aspects of going to a Department of Defense school, aside from the quality education, is the diversity amongst the students and teachers. There are literally children from everywhere in the world, with mixed backgrounds, mixed races, different religions, and different languages and cultures. So, it’s a beautiful way to grow up without preconceived prejudices. I had friends of all nationalities…and some of my best friends still to this day are Filipino or half-Filipino.

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I remember learning how to make lumpia, eating pancit, longaniza and many other traditional Filipino dishes that I still enjoy today, although less frequently since going Paleo. For me these dishes are part of my teenage years and bring back very fond memories. I even learned some Tagalog, which I have mostly forgotten now, except for some “loanwords” that come from the Spanish language, such as “mesa”.

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Spain has a long history with the Philippines and probably not always a good one, although the Spanish culture seems to have permeated into a number of aspects of the Filipino culture, language and life and vice versa. In Spain, our famous “manton de Manila”, which we claim to be traditional Spanish is something the Spanish conquistadores brought back from the Philippines, just like our “abanico” was brought back possibly from another part of Asia. My great-grandfather fought in the Spanish-American War, and I remember my grandmother telling me stories about his “adventures”.

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So, when I discovered Anna, from Adobo Down Under, in the Sweet Adventures Blog Hop, I was delighted to see that she’s from the Philippines and her blog’s main focus is traditional Filipino food. And although Adobo’s blog is not Paleo, many of her savoury recipes are, and her other recipes can be easily Paleolised. I love to get inspiration from other cuisines around the world and I thought sharing Filipino food from a true Filipino would be inspiring to all of us to try something new, if you are not already familiar with this cuisine.

I’ve mentioned Adobo before on my blog, and how we follow each other on social media. We’ve become blogger buddies and I truly enjoy being witness to and learning from her life musings through what she shares on Instagram and Facebook. It’s always interesting to see how the seasons change in Australia, where Anna and her family live, and how beautiful it must be over there. I have many countries on my wish list, but I’m definitely partial now to visiting Australia and The Philippines… I hope one day I will be that lucky.

In the meantime, I will continue to follow and learn from Anna… and I hope you will too. She has a lovely blog, with beautiful stories, “musings” as she calls them, delicious recipes (which can be easily made into Paleo), and pretty photography.

But I’m sure you’re eager to see an example of her dishes, so without further ado, I leave you with her recipe for today’s post, which is the first guest post on my blog! (We had been planning this for months actually, but Anna has been studying a culinary course, so we had to wait until she was finished and could dedicate time to a post. It’s a true honour to finally be able to feature one of Adobo’s recipes by Anna herself, aside from this one I shared the other day and Paleolised.)

Ah, one last thing…please don’t forget to check her out and follow her on Instagram, Facebook and Twitter.

*********

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First of all, let me say G’day mate and Mabuhay!

I am Anna – writer, cook, baker and photographer behind the blog Adobo Down Under.  My blog contains musings on parenting, on learning to be Australian and basically engaging my readers into my world –  Filipino raising a family in Sydney Australia.

I’d like to thank The Saffron Girl for the invitation to guest post.  I have never done anything like this, and it has made me excited so much that I could not decide on what Filipino dish to share, considering Debra’s dishes are mostly Paleo.    It had to be something “adobo” as it is a classic in Filipino homes, and I think chicken liver adobo will be perfect.

If you are familiar with the Filipino cuisine, you would know our meals are always served, if not, made with rice.  From breakfast to dinner, from morning tea and snacks to desserts.  This particular dish is usually served with rice.   When I made this and took a photo of the cooked chicken liver adobo, no matter how many garnish, it still looked very unappealing. So I thought reinventing the dish into a simple pate would be the best option.  I hope you like it.

*Note from The Saffron Girl: you can use gluten-free soy sauce in this recipe, of course.

Chicken Liver Adobo – Guest Post by Adobo Down Under
Author: The Saffron Girl
Ingredients
  • 500g chicken liver, washed and trimmed of sinews
  • 2 tablespoons olive oil
  • 3-4 cloves garlic, crushed
  • ½ cup vinegar
  • ½ cup soy sauce (light or dark does not matter, but it will affect the colour of the dish)
  • 2-3 dried bay leaves
  • Salt and pepper to taste
Instructions
  1. In a skillet or pan, heat the oil and cook the garlic until soft. Do not brown or burn as it will make the dish bitter.
  2. Add the chicken livers. Stir and cook for 5 minutes.
  3. Add the vinegar, soy sauce and bay leaves and bring to a boil.
  4. Season with salt and pepper. Turn down heat. Simmer for 15-20 minutes.
  5. You can already eat this chicken liver adobo with some rice; or butter some crusty bread slices and serve with some chopped parsley.
  6. To make a simple pate, cool the cooked chicken livers at room temperature.
  7. Process until smooth in a food processor.
  8. Spoon into small bowls or containers and drizzle with olive oil.
  9. Spread the pate on bread slices and serve with chopped parsley.
  10. Best eaten on the day, but can keep in the fridge for 2 days. Just add more olive oil to cover, then wrapped with cling film.
  11. ***
  12. Tips regarding chicken livers:
  13. When buying chicken livers, make sure you buy them fresh. They will be moist with a shiny flesh.
  14. When cleaning chicken livers, make sure to remove white sinews. Remove patches that appear greenish as they will make the dish bitter
  15. Gently rinse in a colander using cold running water
  16. Pat dry with a kitchen towel

 

Ras-el-Hanout Spice Blend

Have you walked through a spice market in the Middle East or a spice souk in Morocco? If you have, you know how your senses go into a whirlwind and don’t know what to focus on. First it’s the wide array of colours, and then the fragrant aromas start to hit you… all at once.

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I personally have to make a halt to control myself from plunging into each sack of spices. When I open a jar of Ras-el-Hanout, I am automatically transported to a spice souk… it’s like all the spices come together in a perfect medley, which is intoxicating and delectable altogether.

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What is Ras-el-Hanout? It’s a delicious and aromatic blend of spices, typically used in the Moroccan cuisine, especially in tagines. You can purchase it ready-made in many supermarkets or online, but nothing will beat a homemade version, with which you can tinker and adjust to your particular palate. Additionally on the plus side of making it at home is that the spices will not loose their intensity, as you can control the amount you want to make based on how often you will use it.

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Ras-el-Hanout encompasses a powerful bouquet of aromas from India, such as cinnamon, cloves and ginger, with native African flavours, and the delicate perfume of lavender and rose petals. It’s a poetic combination, which will add a very unique character to your dishes.

As I use this spice mix quite frequently, I have made enough to last me a few months. Also, I’ve made it a bit less piquant so I have room to expand on the level of heat when cooking. One word of advice: use the freshest of spices you have available, as that will create the most pungent mix.

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The recipe below is an adaptation from the one in Cocina Marroqui by Ghillie Basan.

Ras-el-Hanout Spice Mix
Recipe Type: Spice Mix
Cuisine: Moroccan
Author: The Saffron Girl
Prep time:
Total time:
Makes about 1 cup.
Ingredients
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole cloves
  • 1 tablespoon anis seeds
  • 1 tablespoon nigella seeds
  • 1 teaspoon ground allspice
  • 1 tablespoon cardamom pods
  • 1 tablespoon ground ginger
  • 2 tablespoons ground turmeric
  • 2 tablespoons cilantro seeds
  • 1/2 tablespoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 20 fresh mint leaves, toasted about 5 minutes in the oven at 180C (350F)
  • 2 small guindilla peppers
  • 1 tablespoon edible, dried lavender flowers
  • 20 edible, dried rose petals, crushed
Instructions
  1. Grind all of the ingredients, except the lavender flowers and rose petals, until fine. Depending on your method, the mixture could turn out a bit more coarse or fine.
  2. (I ground my spices in the food processor bowl of my immersion blender. A coffee grinder will probably also work just as well, although you’ll have to do it in batches. A regular food processor may also work. In the worse case scenario, you can hand grind the spices in a mortar and pestle.)
  3. Add the lavender flowers and crushed rose petals to the mixture and blend well.
  4. Place into an airtight container for storage.
  5. This can last for 6 months with the adequate room temperature, although I always use it up way before that time period!

Leek Salad

This salad is usually served as a side dish at our home. But it can be eaten as a main meal or even breakfast, if desired.

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This salad served 4, as a side dish.

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Leek Salad
Recipe Type: Salad
Cuisine: Spanish
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Ingredients
  • 2 large leeks, washed and with some of the top layers taken off (if necessary) and cut into 2-in pieces
  • 1 hard-boiled egg, diced
  • 1 medium tomato, diced
  • olive oil
  • freshly ground pepper and sea salt, to taste
  • herbs for garnishing
Instructions
  1. Steam the leeks until tender.
  2. Drain the water over a colander.
  3. Place the leeks on a serving plate and sprinkle the tomato and egg pieces over top.
  4. Drizzle with olive oil and seasonings.
  5. Garnish with herbs, as desired.
  6. This salad can be eaten warm or cold.

 

How to Freeze Tomatoes

We very ambitiously bought a 5kg box of tomatoes the other day, as my intention was to make gazpacho. But I’ve been distracted with other interesting dishes and haven’t gotten around to it yet. In the meantime, we’ve been using up the tomatoes steadily, but not quite fast enough. And as we are travelling starting this weekend, and I have to use up everything before we go.

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My husband kept requesting that I make a Hollandse Tomatensoep met Balletjes (Dutch tomato soup with meatballs), which I finally did. See the recipe here. But after the soup and the tomato jam, which I made for my shortbread cookie recipe, we still had a lot of tomatoes left! arggghh.. but good argghh. 😉

When speaking with my mother about her tomato soup recipe, I explained my dilemma. Of course, mothers know best, right?  Especially mothers like my own, who are great cooks and very economising in the kitchen. She told me to freeze the tomatoes for later use! Uh, duh.. why hadn’t I thought of that before?

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Anyway, she’s promised to give me her “how to freeze” vegetable book, which she no longer needs or uses.. so I’ll be learning more about this and how and which vegetables are good for freezing.

In the meantime, I took care of my extra tomatoes. This couldn’t be easier! And it’s also a great idea for when tomatoes are in season, to buy them in bulk, freeze them and use during the winter.

Here’s what you’ll need:

  • glass or plastic, sealable containers for the freezer (or plastic ziplock bags can also work)
  • a large pot
  • water
  • a knife
  • tomatoes (of course, since we are freezing them, right?)

Please see the “recipe” below for instructions.

How to Freeze Tomatoes
Author: The Saffron Girl
Ingredients
  • glass or plastic, sealable containers for the freezer (or plastic ziplock bags can also work)
  • a large pot
  • water
  • a knife
  • tomatoes (of course, since we are freezing them, right?)
Instructions
  1. Depending on the number of tomatoes you have, you may have to do this in batches.
  2. Take a large pot and fill with filtered water.
  3. Over high heat, bring to a boil.
  4. Turn heat off.
  5. Carefully place the tomatoes inside the water, one by one, with the help of a ladle if necessary, so you don’t get burned.
  6. Let the tomatoes sit in the water for about 10 minutes.
  7. Then pour the contents out over a colander.
  8. Allow the tomatoes to cool enough for handling with your bare hands.
  9. With a knife, peel the tomatoes. This is super easy, since the tomatoes are now “blanched”.
  10. Figure out how many tomatoes you want to place in each container. I used 6 per container.
  11. Cut the tomatoes in half and with your hands slightly squeeze out any juice.
  12. Place into the container, seal and freeze.
  13. They can last months in the freezer.
  14. Simply thaw out when ready to use.

 

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