This paleo stuff isn’t for the weak-willed. Carb cravings sneak up on you when you least expect them. To survive, you need some serious substitutes—dishes that make you forget the fact that bagels, cheese, candy, crackers and every other guilty pleasure you can imagine are no where in your near future.
For me, one of those dishes is this paleo curry.
I was highly skeptical of the “rice.” Dave, true to form, was skeptical I could get him to like cauliflower. Lucky for both of us, this carb-substitute came through in the clutch.
If you are going grain-free, paleo, gluten-free, or any other variation of this carb-free torture, this will be your saving grace when your worst hankerings kick in.
Note: I used bone-in chicken breast, and I’m convinced it adds flavor and depth to the dish. The only problem is, the meat gets so tender in the crockpot, the breasts virtually disintegrate, which means you’ll have to comb through with a fork and pick out the bones. If the prospect of accidentally feeding your family/eating partners a neglected chicken bone makes you nervous, go with boneless breasts. I was willing to take the risk—and subject Dave to a potential unpleasant surprise—in the name of taste. Fortunately, I managed to find and remove all of the bones.
Paleo curry with cauliflower rice
2 bone-in chicken breasts (see my note above about the bones)
2 carrots, diced
1 cup mushrooms
1 red bell pepper, chopped
1/2 yellow onion, diced
2/3 cup curry powder
2 cans coconut milk
1 cup chicken stock
1 head cauliflower
This dish is pretty chicken heavy—if you prefer more veggies, I would use only one breast and double, or even triple the veggies. It will seem like a lot, but they shrink considerably during cooking.
First, brown the chicken breasts in olive oil over medium high. Place in crock pot with cut veggies, minus the cauliflower.
Mix curry powder, coconut milk and stock until blended and pour over chicken and veggies. Cook on low, covered, for 8 hours.
For the cauliflower rice, process the cauliflower with a grater, blender or food processor. You want the cauliflower bits to be about the size of grains of rice. Steam in the microwave (no added liquid—the moisture in the vegetable will do the work), in a covered dish, until tender, stirring every few minutes. It took mine about 10 minutes total.
Serve curry over hot rice.
Happy 2013! In honor of another year gone by, I thought I’d share my top five most popular 2012 posts—so you can relive all the buttery deliciousness. Personally, it pains me to lay eyes on this carb-laden smorgasbord, as I have willingly subjected myself to 30 days of torture—in the form of the Paleo diet. We have my hubby to thank for that one.
But seriously though, I’m already making some surprisingly delicious dishes—which I think will gain the approval of even the biggest grain and dairy lovers among us. Stay tuned for those.
And in the meantime, enjoy my 2012 top five. Just not in my presence, as the slightest whiff of melted cheese or toasted bread might send me over the edge.
When it comes to odd flavor combinations, this is nothing short of a revelation. Holding a tray of these out to my fellow party-goers on Christmas Eve, reactions ranged from “what the heck is cashew butter?” to “Blech. Figs. I hate figs.” Others just stared, smiling and nodding unconvincingly as I promised that, as weird as it sounded, these would be the best things to ever cross their taste buds.
I set the tray down next to the usual suspects—Spinach dip, shrimp cocktail, cheese and crackers—sure these melty beauties would go untouched. Fortunately, I was wrong.
“What are these?”
“Is that BACON I taste??”
(no bacon, just cheese, fig and cashew AWESOMENESS)
“Are they all gone?!?”
(no, we hoarded a stash in the basement by the bar)
I have to admit, I can’t take creative credit for this recipe. The flavor combo is courtesy of Hopleaf in Andersonville.
1 jar cashew butter (I made my own by blending one lb. of salted cashews on high until creamy)
1 jar fig jam or “fig butter” (I got the Trader Joe’s Fig Butter and it was perfect)
8 oz cheese (either raclette, morbier, comte or mild gouda—any other quality swiss-type cheese would probably be good too)
1 sourdough baguette
3-4 tablespoons butter, melted
Slice sourdough baguette into crostini-sized slices. Brush generously with melted butter. Toast under broiler until they begin to turn golden—careful, it only takes a couple minutes. Remove and allow to cool enough to spread ingredients on toasts.
Start with a layer of cashew butter, then fig jam, then a small slice of cheese.
Serve hot. Next time, try this combo as a grilled cheese as Hopleaf does. Or on a cracker! Or as a flatbread!! The possibilities are endless.
Where’s your mind going? I’m talking about the soup, people. While sweet potato fries usually get all the love, this soup deserves a little attention. Velvety, rich, sweet, savory—and with a sneaking heat that will warm on even the coldest days—you’ll want to keep a batch of this stuff on hand all winter long.
Sweet potato chorizo soup
2 large sweet potatoes
3 tablespoons butter
1/2 yellow onion chopped
1 cup chicken stock
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp white pepper
8 oz chorizo
Sour cream for garnish
Crumble chorizo in a skillet and cook on medium heat until cooked through, stirring constantly—about 5 minutes. Remove from heat and set aside.
Peel potatoes and cut into small cubes.
Melt butter in stock pot over medium heat. Cook onions in butter for 2-3 minutes. Add sweet potatoes and 1/2 cup of chicken stock. Cook over medium to medium-high heat for 10-12 minutes, or until potatoes begin to get tender, stirring frequently.
Add the rest of the chicken stock and spices, cooking for an additional several minutes until potatoes are cooked through.
Puree soup in a blender or food processor until completely smooth. If the mixture is too thick, add more chicken stock. Stir in chorizo. Serve hot and garnish with a dollop of sour cream.
When it comes to sweet sixteen brackets, I don’t have the best of luck. For me, March Madness begins with as much naive excitement as the locker room of your favorite Cinderella team … and ends with crushed dreams and a $50 deficit in my bank account. Here’s to hoping that the Solo Foods Sweetest 16 recipe contest—the focus of this post—brings happier results. Fortunately (I think), my fate rests in the hands of you, my FANTASTIC readers …
As one of 16 (duh) bloggers chosen to participate in the contest, I was tasked with creating a dessert with at least one Solo Foods ingredient. Armed with pie fillings galore, I set out in search of glory. Many grueling practice sessions and several recipes later, I had my MVP: Dessert chimichangas, filled with a sweet, flavorful mix of apricot, cinnamon, almond and vanilla; fried to crisp golden perfection; doused in cinnamon sugar; and topped with a healthy dollop of mascarpone whipped cream. She shoots, she SCORES.
C’mon BWB readers—send me home with the championship. Vote for my recipe here (scroll down to vote for me!).
Apricot almond dessert chimichangas with cinnamon mascarpone cream
1 can Solo Foods apricot pie filling
6 small (taco-sized) flour tortillas
1/3 cup sliced almonds
1/8 teaspoon cinnamon
1/8 teaspoon vanilla
1/4 teaspoon almond extract
Canola oil for frying
Cinnamon sugar coating:
1/2 cup sugar
1 tablespoon cinnamon
1/2 cup whipping cream
1 cup sugar
8 oz. mascarpone cheese
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
Mix all chimichanga ingredients (minus oil and tortillas). Spoon 2-3 heaping tablespoons of the mixture onto the middle of each tortilla. Fold up tortillas, burrito-style, so the ends of the “burrito” are tucked into the rolled tortilla. Secure each chimi with several toothpicks. Refrigerate for a couple hours–this will help ensure the chimis maintain their form during frying.
Meanwhile, make the mascarpone cream. Whip the whipping cream and sugar in a stand mixer or with a hand mixer until stiff peaks form. Add vanilla and cinnamon. Beat in marscarpone cream and whip until the mixture is stiff again. Cover and refrigerate.
Mix cinnamon and sugar and set aside. You’ll use this to coat the chimis immediately after frying.
When ready to fry the chimis, heat several inches of oil (enough to cover the chimis completely) in a large pot over medium-high heat to between 360 and 375 degrees. Lower chimis in (two or three at a time) with a slotted spoon (toothpicks still inside) and fry until golden brown (about 3 minutes). Remove from oil with slotted spoon and place on a paper towel. Carefully remove toothpicks and immediately coat chimis in cinnamon sugar mixture.
Serve immediately with a side of mascarpone cream cheese.
As always, Thanksgiving in Tucson was full of friends, family, fun and food comas—lots of them. While I’m the last person to let dietary restrictions rain on my pig-out parade, I felt inclined to make a gluten-free dish for my dear nana (A thinly veiled attempt to become the favorite grandchild? Maybe). The resulting creation was a sweet potato “stuffing” inspired by a work potluck dish a la creative director of the century, David (A thinly veiled attempt at a raise? Maybe.). This stuff is FANTASTIC—even if you aren’t foregoing gluten. While it won’t replace the good-old Pepperidge-Farm-stuffing-in-a-bag variety my family loves so much, it’s definitely a holiday side worth adding to your rotation. Plus, it’s ridiculously healthy—almost too much so for this butter-loving blogger.
Sweet potato “stuffing”
3 large sweet potatoes, peeled and chopped
1 cup diced celery
1 cup diced onion
1/2 cup diced red pepper
1/2 cup diced green pepper
1 tbsp. thyme (fresh is better but dried will do—same goes for all herbs)
1 tsp. sage
1 tsp. rosemary
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1 cup crushed pecans, toasted
4 tbsp. butter
Salt and pepper to taste
Toast crushed pecans in a skillet over medium-high heat for about 2-3 minutes. Set aside.
Cook peppers in skillet with 2 tbsp. butter over medium-high heat for a few minutes. Add onions and celery and cook until tender. Set aside.
Cook chopped sweet potatoes in the same skillet with remaining butter over medium-high heat. Stir occasionally, but let the sweet potatoes sit long enough to start to develop a little bit of a caramelized, crispy skin. Cook for several minutes until sweet potatoes are tender.
Mix potatoes, vegetables, spices, herbs and pecans together until incorporated and spoon into a casserole dish. Finish off in a 375-degree oven for 10 minutes before serving.
There are some things that make me proud to claim Tucson as my hometown. The breathtaking Santa Catalina mountains. The constant sunshine. And Café Poca Cosa—almost certainly the best restaurant in the city by a desert mile.
There’s no question that owner Suzana Davila’s creative, authentic and upscale Mexican cuisine (sans guacamole and sour cream) could
survive thrive in any of the country’s cutthroat culinary proving grounds—from NYC to Chicago. But pleas from restauranteurs to open locations in other cities have fallen on deaf ears. Suzana—and her melt in your mouth chicken mole and moan-inducing tamale pies—are staying put in the Old Pueblo. And that makes me smile.
Another thing that I love, love, love about Suzana is her refusal to sacrifice her culinary prowess in the face of popular demand. The ever-changing (twice daily!) Poca Cosa menu has a mere dozen-or-so entree choices—no distracting appetizers and absolutely no alterations or substitutions. What you get is a beautiful dish that is exactly as the chef intended it. ¡Que fantastico!
Lucky for me, I got inside access to Poca Cosa(thanks Candice!)—and two of Suzana’s most delicious dishes: chicken in mole verde and shredded chicken in mole de chilhaucle. Lucky for you, dear BWB readers, I’m sharing these treasured recipes with you.
Mole de chilhaucle with shredded chicken
8 skinned chicken breasts (bone-in)
32 oz. sesame seeds
16 oz. fresh almonds, shelled
8 oz. roasted peanuts, shelled
4 large roma tomatoes
12 cloves of garlic
3 yellow onions
10 chilhaucle chilis
6 pasilla chilis
3 guajillo chilis
3 cinnamon sticks
1 tablespoon oregano
8 oz. red chili powder
2 oz. sugar
4 oz. vegetable oil (soy or canola works best)
8-10 cups chicken broth
salt and pepper to taste
Place chicken breasts in a large pot with enough water to yield a gallon of broth. Cut up one carrot, one onion and one garlic clove and add to the pot. Cook for 20 minutes at medium-high heat, making sure the liquid simmers, but does not come to a rolling boil. Remove the chicken breasts from the pot and pick the chicken from the bones. Refrigerate. Season broth with salt and pepper to taste.
Pour about half of the vegetable oil in a sauté pan and add the nuts and sesame seeds and brown until golden. Set aside.
Roast peppers, garlic and one onion under the broiler, turning until they are lightly charred all around.
Mix the nuts and vegetables, in small batches, in a food processor or blender.
In a large, dry sauce pan, toast the chili powder, oregano, cloves and cinnamon. Remove the spices and set aside. Cut up the remaining onion and cook it in the pan with the remaining oil. Add the veggie mix from the food processor and the seasonings and cook for 20 minutes over medium heat, gradually adding broth to maintain a loose but thick consistency. Add sugar, a little more broth and the shredded chicken. Serve with tortillas.
Chicken in mole verde
6 corn tortillas
Vegetable oil for frying tortillas
1 cup sesame seeds
1/2 cup hulled, raw pumpkin seeds
1/3 cup shelled pistachios
1/3 cup whole blanched almonds
4 large garlic cloves
3 fresh poblano chilis, chopped
4 fresh serrano chilis, chopped
1 1/2 cups husked tomatillos, chopped
1 large bunch fresh corriander (about 2 cups packed)
1 cup shredded iceberg lettuce
about 4 cups chicken broth
3 tablespoons safflower oil
3 lbs cooked chicken, turkey or pork
In a large, heavy skillet, heat 1/4 inch vegetable oil on medium-high until hot but not smoking. Fry tortillas in batches until golden brown on both sides. Drain on paper towels and break into pieces when cool.
In a dry heavy skillet, toast sesame seeds over moderate heat, stirring constantly, until golden brown (about 8 minutes) and set aside. Repeat with the pumpkin seeds for about 2-3 minutes (until they puff up but do not darken). Finally, repeat with nuts for 2-3 minutes. Set all nuts and seeds aside.
In a food processor, blend garlic, chilis, tomatillos, corriander, lettuce, tortilla chips and 1 1/2 to 2 cups broth until the mixture forms a thick paste. Add nuts and blend until combined, but not smooth.
In a large saucepan, heat the safflower oil over medium-high heat until hot and add sauce. Cook, stirring frequently, adding broth as necessary to reach a thick, pasty consistency—about 12 minutes. Stir in meat and cook for 1o more minutes, stirring constantly. Serve mole with tortillas.
Another thing to visit Poca Cosa for—Cup Quequitos from Suzana’s daughter, Shanali. With more than 100 flavors of vegan cupcakes—and counting—every meal there can have a sweet ending.
Thanks again to Suzana and her staff for welcoming (and feeding) us!
I like horror—maybe a little too much, judging by my Netflix queue. Many a night, Dave flings the bedroom door open to find me in the glow of some weird B-grade horror movie.
What can I say, I love things that are a little sick and twisted. Which is why I say, screw the cutesy Halloween decor—give me fake bugs and terrifying zombie props. Scouring Pinterest, I found some equally spooky Halloween bites:
Spider web dip
Refried beans, covered in a layer of guacamole, surrounded by a ring of salsa and shredded cheese, decorated with a “spider web” of sour cream. I put the sour cream in a plastic bag, cut the tip and piped circles onto the guac, then took a toothpick and dragged it from the innermost circle to the outside. Worked like a charm.
Rice Krispies treat vampire skull
Just follow the good-old-fashioned Rice Krispies treat recipe. To form the skull, I scraped the mixture out of the bowl and onto a sheet of parchment paper. Then, I sprayed a sheet of plastic wrap with a little Pam, placed it over the mound, and started forming the skull with my hands.
My new GIR Spatula arrived just in time (thanks for the preview GIR folks!) to do the heavy lifting. When tasked with testing/reviewing the strength and functionality of a spatula, the ever-challenging Rice Krispies Treat Stir test is about as tough as it gets. The GIR Spatula passed with flying colors.
Anyway, back to the spooky stuff:
Mummified treats: Mummy hand baked brie and mummy cocktail weenies
For the mummy hand, simply cover a wheel of brie with a full sheet of puff pastry or crescent roll dough (I used the pre-made full sheets of crescent roll dough you find in the same area as the pre-made pie crusts). You’ll need another sheet of the dough to cut up in strips and wrap around the wheel to make it look “mummified”. To form the fingers, roll a strip in a sort of spiral around itself. For the longer fingers, you can stretch it out a bit. Push each finger onto the palm part of the hand and blend the dough together. Bake at 375 degrees until golden brown. Make things really spooky by drizzling “blood” (i.e., fruit jam) on top. Serve with crackers.
For the cocktail weenies. cut thin strips of pie crust dough (again, go with the pre-made stuff if you want to maintain your sanity) and wrap them around the weenies. Cover the top of each weenie with a little pie dough “cap.” Bake at 375 until golden brown.
Maggots ‘n’ cheese (mac ‘n’ cheese in a bread “coffin”)
This was one of my favorites. Cut off the very top of a loaf of bread (we used ciabatta), so it’s still “hinged” onto the bottom portion. Hollow out the bottom half of the bread and fill it with mac ‘n’ cheese (I maintain that Alton Brown’s mac ‘n’ cheese recipe is the best ever, but my sister and I usually doctor it up with about double the cheese). Sprinkle the top with more cheese and panko crumbs and bake at 400 degrees until the bread is looking a little toasty and the top layer of the mac ‘n’ cheese is bubbly and golden brown. Top with a little plastic skeleton.
Finally, the least scary, but possibly most addicting of the Halloween foods …
This stuff is like crack, so consider yourself warned. I assume no responsibility if, after eating this, you wake up with a sugar-induced hangover, covered in cool whip and clutching an empty, caramel-streaked baking dish.
Cupcakes made for easier party eating, but I think the cake is the way to go in terms of maximum deliciousness.
Mix all of the above with ridiculously awesome Pinterest-scavenged DIY halloween decorations, fun people in costumes and lots of liquor, and scary things are bound to happen.
Happy Halloween … MUAHAHAHAHAHAHAHA.
Anyone who uses the phrase “Butter is [INSERT FOOD NAME HERE]’s best friend” is a man after my own heart. That’s why talking bacon, branding, and yes, butter, with Graham Elliot was one of the most exciting experiences of my blogging career. The fact that he’s down-to-earth, warm, passionate and eloquent was the buttercream icing on my cake.
Better with Butter: What would you say to home cooks who want to go “off recipe”?
Graham Elliot: I think the most important thing is unlearn everything you’ve been taught, and that’s similar to anything that has an artistic bent to it—music, sculpture, poetry, etc., etc. To look at a recipe—a lot of people say, ‘Use it as a blueprint and build off of it.’ To me it’s like, tear the recipe up and throw it away. Understand cultures and regions, and the idea of ‘what goes together grows together,’ and really start putting things together that way. Almost like jazz versus classical—don’t read the sheet music, create it yourself. Understand the flavors that go together and build on it however you feel at that time—be spontaneous.
BWB: What about the crazy flavor and ingredient combinations you come up with?
GE: If you look at it similar to paint, for example: these two together create this, and that applied to this surface yields this type of visual result. It’s saying the same thing, but with your palate: OK, I’m going to use foie gras, and that’s really rich and creamy, I need something with texture, so I’m going to do walnuts. And it’s fall, so I’m going to do a pomegranate salad with it and a maple glaze or sweet potato puree. Knowing your colors, textures and ingredients and putting them all together.
BWB: My motto: Full fat is where it’s at. When it comes to using real butter and real ingredients in general, what’s your advice?
GE: In a kitchen, it all starts with great things. Anybody can hide behind truffles and caviar, but what can you do with a carrot? What can you do with a potato? We just had this discussion in the kitchen the other day about rutabaga. Butter is rutabaga’s best friend. You cut it and caramelize it and cook it in butter, it’s unlike anything you’ve ever had. And I think that most people that have had it haven’t had it the right way. Same thing with brussel sprouts—you tear the leaves up and roast it with some bacon and apple and with that fat it works really well. That’s why fish cooked in butter finished with a little lemon, there’s nothing better—and you’re talking about three ingredients. And that philosophy carries through everything: Using better ingredients allows you to not have to put as much on the plate to hide bad things.
BWB: How does that philosophy fit into your restaurants?
GE: I have a sandwich shop, grahamwich and then we have graham elliot, the flagship and that one is really focused on the hyper-artistry, avant garde, pushing the envelope with those weird flavor combinations, where as at g.e.b., it’s the exact opposite. It’s craft-focused, it’s using techniques like grilling and roasting and searing, very old-world if you will. And same thing with flavors. We’re talking about for the fall menu doing a huge roasted pork knuckle with sauerkraut, just that—two things. And I think that was very musically inspired. Jack White from the White Stripes said, ‘If you have 50 instruments, it’s very easy to come up with something; if you only have a drummer and a singer-guitarist, it forces you to see things differently.’ And so that’s what we do in the kitchen.
BWB: Best hidden secret in the Chicago, culinary-wise?
GE: I mean there’s so many: Devon Avenue with the Indo-Pak flavors that are amazing. Going into the market and seeing dehydrated lemons and limes and the different things you can apply. Same thing with going to Chinatown and seeing things like dried scallops, and we’re sitting here thinking, do you grate that into a powder and roll something in it and cook that, and what’s the flavor profile going to be? We’ve tried lizards, and everything you can think of, it’s amazing! It opens your eyes to the world and different cultures. Also, Argyle Street, there’s a hundred different things.
So, there’s always great restaurants opening up like Yusho and Vera and places that don’t have a humongous PR machine behind them, but good food attracts people—just like good music or good film. Chicago is so ethnically and culturally diverse, that that’s where I think people can get a lot of inspiration, you know going and finding different things … things that 99 percent of us have never eaten, and then buying it and going home and Googling it and seeing what you can make with it. That’s what makes cooking fun.
BWB: What’s the secret behind the success of the Graham Elliot brand?
GE: We don’t have a PR firm, we don’t have a marketing team. Everything from MasterChef to Top Chef Masters, Lollapalooza, everything came to us organically. And I think it’s only by being true to yourself, which can in turn can get you in trouble … but I think it does come across as genuine, and you know, I’m a nice guy to a fault. And I think a lot of that is my brand as well, just trying to teach and stay humble and do food that’s really whimsical and approachable.
BWB: As and entrepreneur, how do you juggle cooking and business?
GE: You start to think long-term—can I do a g.e.b. in six other cities? Or for the cookbook we’re doing, do you make it super-artsy and chef-driven or something extremely accessible and fun? With staffing, the chef I have here (at g.e.b.) and the chef I have running the company, they’ve all been with me since I opened GE five years ago. So you create this culture and realize that you don’t just want cooks, or servers, or managers. You want everyone to be a chef, and to lead, and to problem-solve on their own. And that’s what allows me to do what I want, to grow the brand and create other opportunities.
Recently, we had a staffing change and I’ve been thrown into the restaurant all of a sudden. I just created a new menu for fall and it’s like 16 dishes that are mine, that I’m doing, that I’m seeing get plated. So it’s fun getting thrown back into that and being in the mix where you are cooking and having more to do with it. It’s very fun and kind of reignites that initial flame of passion.
Check out the other highlights of my lunch with Graham.
The gourmet-ification of classic snack food is a trend I can really get behind. That’s why, when presented with the opportunity to have lunch at Graham Elliot Bistro (g.e.b.), sample his take on Combos (of cheddar cheese and pretzel fame) and interview the man himself (culinary dynamo and all-around badass), I jumped at the chance.
On a noble quest to differentiate between a bad combo and good Combos, we sampled some interesting and surprisingly delicious flavor pairings—all in Combos form:
Pineapple and peanut butter, egg and cheese (sous-vide egg yolk piped into a Combos shell and dusted in tomato powder), Chicago style hot dog (with all the fix-ins) and for the finale, pickles and ice cream—each presented by Graham himself with humor and enthusiasm.
And because one cannot subsist on Combos alone, we also enjoyed a more well-rounded lunch—the highlight of which was a velvety fig risotto studded with crispy bits of guanciale, and fresh-baked cookies AND milk. As Dave pointed out, a chef who serves his chocolate chip cookies with milk isn’t messing around.
Then, the best part—the chance to pick Graham’s brain in a one-on-one interview. I’ll post that Q&A soon, so stay tuned.