Bibliophiles' Lunch

Sisters share paleo recipes, books, and DIY

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Paleo Chicken Pot Pie


I love chicken pot pie but I don’t make it often, particularly since I avoid grains and potatoes.  Today I had a left over roast chicken in the fridge and some left over breadfruit in the freezer and figured I could put them together pretty easily. Since I am trying to adhere to a low fodmap diet, I didn’t include any oniony vegetables or garlic. I don’t know if breadfruit is low fodmap or not.

breadfruit crust:

1-1/4 cup breadfruit that has been diced and steamed
3 TBS red palm oil
1 tsp salt
2 TBS coconut flour

Combine the breadfruit, palm oil and salt in a food processor. Add coconut flour as needed to thicken the crust. I didn’t get the crust into a condition in which I could roll it out. I just flattened it with my hands and put it on the top of the pie.


2 cups cooked chicken, diced
1 carrot, sliced into rounds
2 stalks celery, sliced
8 oz mushrooms, sliced
6 oz frozen peas
1 TBS coconut oil
1/2 cup chicken broth
2 TBS chopped parsley
salt and pepper to taste

Melt the oil in a frying pan and saute the mushrooms, carrots, and celery until the mushrooms have lost some of their liquid and the vegetables are partly cooked. Add the peas, chicken, parsley and broth. When the mixture is warm, place in a pyrex dish or deep-dish pie plate. Sprinkle with salt and pepper and cover with the breadfruit crust. Place in a 400 F oven until filling is bubbling and top is nicely browned (about 20 minutes).



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Brandade de morue (Scalloped Salt Cod in cauliflower sauce)


I looked at several salt cod recipes and decided that since I don’t use flour or night shade vegetables these days nor any dairy I’d better look at paleo recipes. Sarah Ballantyne has Scalloped Hake and Oysters on p 248 of The Paleo Approach Cookbook and I used this method for my salt cod. However, I hadn’t made any plantain crackers so I skipped them and increased the bacon bits as topping.

1 lb salt cod
1/2 cauliflower cut into florets
2 cups chicken broth
2 T coconut oil
1 shallot, finely diced
Pinch saffron
1/4 cup white wine
1/2 tsp finely grated lemon zest
1 clove garlic, minced
4 – 6 oz bacon, sauteed and crumbled

Soak a 1 lb package of salt cod in several changes of water for 24 hours.

Cauliflower sauce from The Paleo Approach Cookbook p 248: Saute the diced shallot in the coconut oil until tender. Add the saffron, wine, chicken broth, cauliflower, lemon zest, and garlic and simmer until the cauliflower is soft. Puree the cauliflower mixture.

Cut the salt cod into bite sized pieces and spread evenly in the bottom of a gratin dish. Pour the cauliflower mixture over the cod and sprinkle the bacon bits over the dish. Bake at 350 F for 20 minutes.

The cauliflower sauce with bacon bits makes for a nice alternative to a cream sauce and melted cheese or bread crumbs on top for those of us who can’t eat these things.  It was a hit–it is all eaten up between three of us.  Salt cod can be very delicate and tender when soaked and cooked gently.  Served with green beans and kohlrabi remoulade.

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Ris de Veau Braises (Braised Sweetbreads) Julia Child Recipe

Sweetbreads are so tender and delicious. I first discovered them in France and have loved them ever since. I’m glad that Dartagnan carries organic sweetbreads. They are the thymus gland and/or pancreas of a calf. I have been told that as the animal ages, the thymus shrinks, so only the calf gland is available. The flavor is mild and buttery in consistency.


1-1/2 to 2 lbs sweetbreads (ordered from
1/4 cup each finely diced carrots, shallots. and celery
2 oz diced ham, pancetta or bacon
4 sprigs parsley
1/4 tsp thyme
1/2 bay leaf
pinch salt
pinch pepper
1/2 – 3/4 cup white wine
2 -4 cups chicken stock

Soak the sweetbreads in a large pot of water overnight in the refrigerator. Drain and peel the tough membranes off the sweetbreads and then blanch them in simmering water with lemon juice and salt (1 tsp salt and 1 TBS lemon juice per quart) for 15 minutes. Drain and plunge into cold water for 5 minutes.

Cook the vegetables and ham or bacon slowly for 10 – 15 minutes until tender but not browned. Add the sweetbreads and seasonings and cook an additional 2 – 3 minutes. Add wine and broth to cover. Bring to a simmer on the stove top, then cover and place in 325 F oven for 45 minutes.  Remove from oven and let sweetbreads cool in their broth until ready to serve.

From Mastering the Art of French Cooking Volume I by Julia Child, p 409 – 411


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Super Simple Magret de Canard


2 magret duck breasts
salt and pepper to taste
1 T coconut oil or other cooking oil
1/2 onion sliced into rings
1/4 cup ruby port

Slice a Magret duck breast across the grain into 1/4″ slices.  Salt and pepper the slices.  Fry the slices in several batches, starting with a little oil in the pan to start with, then periodically draining the excess oil as the slices cook.  When the duck slices are cooked, remove from the pan and saute the sliced onion until softened and golden.  Separate the oil from the meat drippings, add port to the drippings and reduce by half to create a sauce for the duck.

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Rabbit with mustard sauce


The rabbit was such a hit last time that I decided to make another one but this time I wanted to try a different recipe. This time I sifted through several recipes but most called for cream or creme fraiche which doesn’t work with my dairy-free diet. I used this recipe from epicurious
as a jumping off point.

A rabbit cut into pieces
Coconut oil for browning
1 medium onion
Rabbit liver, heart and kidneys
Pancetta slices
1 clove garlic
2/3 cup Dry white wine
Chicken broth to cover
Chopped carrot
Pinch tarragon
3 oz Dijon mustard (Moutarde Maille is my favorite)
2 T chopped parsley

1. Preheat the oven to 300 F.
2. Brown the rabbit pieces in several batches until golden on all sides.
3. In a food processor, process the liver, heart, onion, pancetta and garlic. When the rabbit pieces are all browned remove them from the pan to a casserole and fry the onion mixture until it begins to brown (2 or 3 minutes). Add the wine and bring to a boil to reduce by half.
4. Pour the wine and onion mixture over the rabbit pieces and add broth to cover, the carrot, and the pinch of tarragon. Heat until just beginning to boil. Put into the oven and cook until the rabbit is tender, about 45 minutes.
5. Remove the rabbit pieces to a bowl and reduce the sauce over high by about half. Take some of the sauce and mix with the mustard in a small bowl, then beat the mustard mixture into the sauce. Simmer while beating for a couple of minutes.
6. Pour the sauce over the rabbit and sprinkle with chopped parsley.

Rabbit meat is something like chicken but more tender. This recipe might work with chicken if the cooking time were lengthened.