Bibliophiles' Lunch

Sisters share paleo recipes, books, and DIY


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Cauliflower “Rice”

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Cauliflower Rice is one of Sarah Ballantyne’s recipes from the Paleo Approach Cookbook, p 298.  Paleo Mom’s Cauliflower Rice Recipe  When I made it, it came out more as Cauliflower Couscous as far as shape goes.  I threw the florets from a head of cauliflower into the food processor and processed them until they were a uniform shape.  Then I fried them in 3 T coconut oil.  After about 5 minutes I added I clove minced garlic and cooked a couple more minutes.  Finally,  I added 1 T lemon zest, 1 T lemon juice, and 1/4 cup chopped parsley and cooked one more minute.  It was surprisingly grain-like for a cruciferous vegetable.  It turned out to be quite tasty and would go well with dishes that have a sauce.  Who knew cauliflower was so neutral a flavor?


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Duck Breast with Raspberry Sauce and Zucchini with Pesto,

IMG_1038This evening I made Duck Breasts with Raspberry Sauce inspired by this Epicurius Recipe.

Ingredients:

  • 4 duck breasts
  • Salt and Pepper
  • Raspberries
  • 2 oz port

Score the skin with a sharp knife every 1/2″ and sprinkle with salt and pepper.  Put the duck face down in a 400 degree oven for about 20 minutes until it registers 125 degrees, then place skin side up under the broiler until golden.  For the sauce, pour most of the fat off the pan drippings, add the port, and half a small package of raspberries and heat until reduced in volume and thickened.

It would have been better with shallots.  The verdict was that my family doesn’t like sweet sauces with meat and they weren’t big fans.

IMG_1035I also made zucchini pasta, inspired by Sarah Ballantyne’s Mint Pesto Zucchini Pasta on p 310 of The Paleo Approach Cookbook.  I say inspired by because I took the idea of pesto and did my own thing.  She has a zucchini pasta recipe on her website Bacon-Basil Zucchini “Pasta” where she explains the technique.

Ingredients:

  • 2 medium zucchini
  • 1 T salt
  • 3/4 cup pecans
  • olive oil
  • 2 cloves garlic
  • handful parsley

Cut the zucchini into “pasta” in Cuisinart with the julienne disc, then sprinkle the shredded zucchini with salt and leave it sitting in a colander for 30 minutes.  Then rinse the pasta and squeeze the liquid out with your hands.

While the zucchini is draining, fry the pecans in 2 T of oil until toasted then puree in the Cuisinart with the garlic and parsley and a bit more oil as needed to create the desired texture.

Fry the shredded zucchini in 2 T of oil until al dente and mix into the pesto.

My family objected to calling the julienned zucchini “pasta” because it isn’t pasta, but we all loved the taste.  There’s none left for tomorrow.  I will experiment with other pesto mixtures in the future.


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Sarah Ballantyne’s Carrot “Tabouleh”

I had accepted never eating tabouleh again, but Sarah Ballantyne’s recipe from The Paleo Approach Cookbook p 315 has some of the same flavors–parsley, mint, lemon–as well as a nice crunch.  It is a really gorgeous color because I used a variety of colors of carrot for this.  In the past I had always shredded carrots for carrot salads, but this recipe has you put large carrot chunks into the food processor with the regular blade in the bowl, which turns them into crunchy bits reminiscent of tabouleh.  I threw the carrots into the food processor and pulverized them then added the herbs, raisins, and dressing and pulsed to mix.  Easy, beautiful and delicious! The Paleo Approach Cookbook, by Sarah Ballantyne, PhD.

This is the second time I have tried the recipe.  Last time I made it I didn’t have mint or raisins on hand so I used apricots and extra parsley.  That was good, but the mint really brings it closer to the flavor of the real thing.  I really like this salad as a change from the usual leafy greens. Great recipe, definitely worth trying.

I look forward to trying this technique with a variety of veggies to create different kinds of salads.


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Civet de lapin

When I found rabbit at my local Hanaford’s, I knew that I would be making Civet de Lapin soon.  I found a recipe on Marmiton Recipe for Civet de Lapin

(Sorry, picture is reheating leftovers):

I adjusted the recipe as follows:

  • 1 rabbit cut into 6 pieces
  • Oil for browning–I used olive oil and butter
  • 1 shallot chopped
  • 1/4 head of garlic
  • the rabbit’s liver
  • slice of pancetta (I omitted this time)
  • a sprig of parsley
  • 4 bay leaves
  • a generous pinch of thyme
  • 2 tablespoons of cognac
  • 2 cups robust red wine
  • 1 carrot sliced into rounds
  • 1 stalk celery sliced
  • the rabbit kidneys chopped

Brown the rabbit pieces in the oil, a few at a time as they fit into the pot.  When they are all golden, return all the pieces to the pot and flambe the cognac over them.

While the rabbit is browning, chop the garlic, shallot, liver, and optional pancetta together.

Remove the rabbit pieces from the pot and fry the garlic mixture.  When it is softened return the rabbit pieces to the pot, add the red wine, herbs, carrot, celery and kidneys.  Top off with water to cover.  Bring to a boil on the stove top and set in a preheated 300 (F) degree oven for one hour.

This was tasty and smelled great as it cooked.  The liver and kidneys were in the rabbit’s body cavity when I bought the rabbit.  I adjusted the recipe from the original by skipping the step involving flour to thicken the broth.  The civet can be adjusted by using any red wine, a variety of aromatics (herbs and vegetables).

Wine used this time: OOPS: Cabernet Franc Carmenere 2013 from Chile (84% Cabernet Franc, 16% Carmenere)

When I googled wine suggestions Bordeaux was suggested as well as a number of fairly strong reds.