Listing Details
| ID: | 1787 |
| Title: | Caveman Food |
| URL: | http://cavemanfood.blogspot.com/ |
| Category: | Home & Garden: Cooking: Special Diet: Low Carbohydrate |
| Description: | Recipes and photos of dishes suitable for somebody following a paleolithic diet. |
| Yummy Chicken (or turkey) Stock - 2011-02-15 09:31:00 |
| You hear about the benefits of chicken stock, both nutritional and culinary, almost everywhere you look. I tried for years to make it part of my arsenal but I had some kind of mental block and never succeeded in making a stock that I thought tasted any good at all. I would try to hide it in things so I couldn't taste it. I was very happy to finally figure out how the heck to make good tasting stock, so I will share it with you! YUMMY CHICKEN (OR TURKEY) STOCK  ingredients: 1 whole chicken OR 2 whole turkey legs (thighs + drumsticks) 2-3 chicken feet, scored, optional any extra leftover bones you have kicking around, optional 1 carrot, cut into 1-in chunks 2 stalks of celery, cut into 1-in chunks 1 onion, quartered handful of fresh parsley 10-15 peppercorns Put the chicken or turkey in a stockpot and cover with water. Bring up to a simmer and then discard the now scummy water. Cover the bird with water again and this time add in all the other ingredients. Bring to a boil and skim off any foam/scum that rises to the top. Lower to a bare bubble and cook for 2 hours. You don't want the stock boiling because it will make the meat very tough, so make sure it really is a bare bubble. After 2 hours, fish the chicken or turkey out of the pot and pull all the meat off the bones and save it for later. Return the bones/cartilage/skin/etc to the pot and cook for another 2 hours. Strain, bottle, and refrigerate. If you're lucky it will turn to jello in the fridge! ------- The key to this, I think, is the initial discarding of the water and cooking the meat with the bones for the first bit so that the stock gets a much meatier, nicer flavor. If you cook the meat too long though it won't taste very good, so that's why you take it out halfway through and then continue cooking the bones to get some more goodness out of them. I've also found this particular blend of veggies to be pretty yummy.  |
| slow roasted pork shoulder - 2011-02-06 21:41:00 |
| I keep meaning to get back to regular posting, but 4-month old babies keep you surprisingly busy. ;) There's not much time for cooking, much less writing blog posts! Luckily this pork shoulder has minimal hands-on time and will feed a small army. You prep it the night before you want to eat and just stick it in the oven the next morning. SLOW ROASTED PORK SHOULDER serves: lots ingredients: 8-10 lb pork shoulder 3 small onions or 1 large onion, sliced 2 oranges, peel left on, sliced 6 cloves of garlic, minced 1 T fennel seeds salt and pepper method: Place the onions and oranges on the bottom of a roasting pan. Score the fat side of the pork in a diamond pattern and place it on top of the onions/oranges. Rub the garlic and fennel into the pork and season with salt and pepper. Cover and marinate overnight in the fridge. The next day, uncover and roast at 275 degrees for 7-8 hours. ------- The pork will be almost meltingly tender and the fat nice and crispy. You can serve it right away with the juices from the pan. Leftovers firm up in the fridge and are great browned in a skillet with a little lard. Put it in lettuce wraps with pickled hot peppers and olives. Or you can add some cumin when reheating and use the meat for taco salad along with your favorite toppings. Leftovers are also great in hash. It's very versatile! before:  after:  *recipe fromWegman's*  |
| what I've been eating - 2010-12-21 15:12:00 |
| I'm not ready to start posting recipes yet, but I thought it would be fun to have another installment of "whatI've been eating." In the last week I've had... Roasted chestnuts- this is the only time of year I ever see fresh chestnuts in the store, so I got about half a pound to try them out. I liked them best fresh from the oven, but cold is ok. They definitely have a unique flavor and texture. Fresh pomegranate- this is the time of year for fresh pomegranates, too, and I find popping the seeds out of the membranes oddly satisfying. Not an activity to do while you're wearing a white shirt though, which I learned the stupid way. Turkey stock- I finally FINALLY figured out how to make good tasting chicken or turkey stock. Ugh, took me long enough. This will get a recipe post by itself at some point. The batch I made this week was made with turkey legs and it turned to gel in the fridge. I get a kick out of that every damn time.  Hash- I made the turkey stock and had a bunch of leftover meat I picked off the bones, so I made some kind of hash using turkey meat for lunch almost every day. My favorite one was purple potatoes, shiitake mushrooms, spinach, garlic, turkey thigh meat, and cubed country style pate (storebought) that I cooked in butter.  Chicken Normandy- I got the recipe fromSimply Recipes. Basically chicken cooked with loads of apples, onions, and heavy cream. Absolutely delicious.  The leftover sauce made its way into a hash the next day, along with some bacon. Pork with sauerkraut mashed potatoes- this was a recipe fromThe New German Cookbook. Pork tenderloin poached in my homemade turkey stock and white wine, along with potatoes mashed with wine-spiked sauerkraut, bacon, and caramelized onions. The potato stuff was great and the pork was very tender, although I wish it had been fattier.  Braised beef shank- basically one of myold recipes, although I have since added some tweaks for maximum deliciousness. The major thing is to take the cooking liquid and boil it down until it's reduced by about half and then thicken it up with a little arrowroot to make it like gravy. Then mix the shredded beef/marrow back into it. Also you can do it in a crockpot on low for 8 hours. We had it with lemony sweet potatoes (recipe fromNourishing Traditions, containing loads of butter, lemon, and egg yolks) and buttered green beans.  --------- I've also had too much birthday cake and German gingerbread, but we shan't speak of these things...  |