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Showing posts with label primal. Show all posts
Showing posts with label primal. Show all posts

Monday, November 2, 2015

Five-Spice Pork Sirloin Roast with Radicchio and Pear Sauce and Book Giveaway



On January 12, 2016, my new book Sheet Pan Paleo: 200 One-Tray Recipes for Quick Prepping, Easy Roasting, and Hassle-Free Cleanup comes out. Pre-order a copy of Sheet Pan Paleo from Barnes & Noble or Amazon. Or, enter to win a free copy of by entering the Goodreads Giveaway sponsored by my publisher. For now, here's one of my favorite recipes from the book.


Five-Spice Pork Sirloin Roast with Radicchio and Pear Sauce 

This recipe has all the warmth, sweetness, and spice you look for in a holiday dinner. If you’re comfortable eating dairy, add a few tablespoons of softened butter or ghee to the pear sauce for an extra layer of decadence.

Serves 4 to 6

Prep time: 15 minutes plus 4 to 6 hours for brining
Cook time: 50 to 60 minutes 
1½ tablespoons Chinese five-spice powder, divided
2 tablespoons red wine vinegar
2 tablespoons maple syrup or coconut palm sugar
2 tablespoons sea salt
Water
1 boneless pork sirloin roast, 2 to 3 pounds
3 tablespoons olive oil, divided
1 head radicchio, sliced in wedges
¼ cup balsamic vinegar
2 tablespoons olive oil
2 pears, cored and sliced in wedges
2 tablespoons butter or ghee, optional
1.      Combine 1 tablespoon of the Chinese five-spice powder with the vinegar, maple syrup, and salt in a non-reactive deep dish. Add half a cup of hot water and whisk to combine. Add two cups of ice water. Submerge the pork roast in the brine, adding more water as needed to cover. Refrigerate for 4 to 6 hours.
2.      Preheat the oven to 350F. Line a sheet pan with parchment paper.
3.      Remove the pork roast from the brine and pat dry with paper towels. Coat with 1 tablespoon of the oil to facilitate browning. Roast uncovered for 25 to 30 minutes per pound of meat. (e.g. For a 2-pound roast, cooking time would be between 50 and 60 minutes.)
4.      During the last 30 minutes of cooking, whisk together the vinegar, remaining oil, and remaining five-spice powder. Dredge the radicchio slices in the vinegar mixture and scatter across the sheet pan along with the pear slices. Return to the oven and roast uncovered until the pork is cooked through to an internal temperature of 145F.
5.      Remove the pork to a cutting board and cover with foil for 10 minutes before slicing.
6.      Place the pears in a blender along with any pan juices and butter or ghee if using and puree until smooth.
7.      Slice the meat on a bias and serve with the sauce and radicchio.


 Excerpted from the book Sheet Pan Paleo: 200 One-Tray Recipes for Quick Prepping, Easy Roasting, and Hassle-Free Cleanup, January 12, 2016, Ulysses Press, Berkley. 


Pre-order a copy of Sheet Pan Paleo from Barnes & Noble or Amazon. Or, enter to win a free copy of by entering the Goodreads Giveaway sponsored by my publisher. 



Thursday, February 19, 2015

Roasted Asparagus with Crisp Fried Peel



I have long appreciated the "nose to tail" way of thinking about cooking animals. It is so honoring to the life of the animal to raise it sustainably, harvest it humanely, and then use every potion, wasting little or none.

Now chefs are talking about a similarly beautiful concept, "root to stalk", which utilizes all edible portions of the plant in cooking. I first heard about it while reading the absolutely epic cookbook Manresa; An Edible Reflection, written by chef David Kinch of the Los Gatos restaurant Manresa.


I approached this spring's first bouquet of asparagus with this approach. Typically, I remove the woody ends of asparagus spears with a vegetable peeler and am left with a heap of thin but tough ribbons of the vegetable. This week, I tossed this pile in two batches into hot oil and fried it for about 90 seconds until crisp, drained it on a paper towel, and salted it. It provided a delightful textural contrast to the creamy first-harvest asparagus spears. I'm so excited to explore other root-to-stalk cooking methods.

serves 4

1 bunch asparagus
coconut oil
sea salt
freshly ground pepper
red wine vinegar

  1. Preheat the oven to 400F. 
  2. If the ends are dry, remove a small segment from each asparagus spear. Peel the bottom two inches of each spear with a vegetable peeler. 
  3. Place the asparagus on a large square of parchment paper. Drizzle with coconut oil and season with salt and pepper. Fold the parchment to form a small package, also referred to as en papillote. Roast for 20 minutes. 
  4. Meanwhile, heat about 1/2-inch of coconut oil in a sauce pan. When it is very hot, fry the asparagus peels in two or three batches, being sure not to crowd the pan. Use tongs to remove each batch, setting it on a paper towel to drain. Season generously with salt. Repeat until all of the peels are cooked.
  5. When the asparagus has finished cooking set it on a serving platter and sprinkle with red wine vinegar. Top with the fried peel and serve immediately. 

Friday, February 13, 2015

Paleo Chocolate Truffles with Sea Salt

Hello, darlings. Tomorrow is Valentine's Day and if you're like me, you have no taste for cloying milk chocolate confections, never mind the roulette of trying to pick one from the box that isn't filled with orange cream.

You can of course purchase from an artisan chocolate maker, such as Moonstruck, a favorite in my hometown of Portland, Oregon. Or you can make your own and choose only the flavors you love.

I opted for sea salt and cacao nib crusted and cinnamon-cayenne dusted truffles. The fillings are the same and are both paleo and vegan. They would be raw as well, but I use a roasted almond butter.

yields 2 dozen

1/2 cup roasted, salted almond butter
1/2 cup coconut oil, melted
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup

1/2 cup cacao nibs
sea salt

1 tablespoon cinnamon
2 tablespoons cocoa powder
pinch cayenne pepper
pinch sea salt

  1. Combine the filling ingredients in a blender and blend until smooth. Place in a shallow dish in the refrigerator. Stir occasionally and chill until nearly set. The consistency should allow you to easily scoop and shape into balls.
  2. Remove the chocolate in one-teaspoon portions and use a pair of spoons to shape roughly into a ball. For the cacao nib and sea salt version, sprinkle with a few flakes of sea salt and then roll in the cacao nibs. 
  3. Alternately, combine the cinnamon, cocoa, cayenne, and sea salt in a shallow dish and roll the truffles to coat. 
  4. You may need to pause mid-way through the process and chill for another few minutes. 
  5. Store in a covered container in the refrigerator. 

Monday, November 10, 2014

Paleo Herbed Stuffing


When it comes to Thanksgiving, I am very traditional. Taking a bite of dark meat turkey slathered in cranberry sauce instantly transports me to my childhood when cousins and aunts and uncles would all descend on my parents' house for the holiday weekend.

The rhythm of making the same dishes year after year is comforting to me.

One of my favorite foods of the holiday is stuffing or dressing. (I'll admit I haven't stuffed a bird since I took a food handler's course while waiting tables in college and realized how ridiculously easy it is to send all your guests home with food poisoning!) But, whatever you call it, it's basically toasted bread cubes, herbs, onion and celery cooked in a moist heat.

Some folks like to make cornbread stuffing or add sausage or more esoteric ingredients. But, like I said, I crave familiar flavors. And those flavors translate so easily from the bread-based side dish to this paleo-friendly dressing. It's so spot on, there were moments that I forgot it wasn't my mom's recipe.

You can easily double the recipe; simply use two baking sheets and increase the cooking time slightly. Bonus, if you don't eat it all, you can make a delicious breakfast hash the next morning. It's one of those leftovers that's worth fighting over. (Sorry, honey, I got there first!)

Serves 4
1 very large white sweet potato, peeled
2 tablespoons minced fresh sage
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme
4 tablespoons olive oil, divided
1 yellow onion, diced
3 celery stalks, diced
Sea salt
Freshly ground pepper
1/4 cup chicken broth*

*feel free to use vegetable broth if you have vegetarians on the guest list.

1. Preheat the oven to 375F. 
2. Cut the sweet potato into 1/2-inch dice. Toss with herbs and 3 tablespoons of olive oil and arrange on a rimmed baking sheet. Season generously with salt and pepper.


3. Roast for about 40 - 45 minutes, or until browned.
4. During the last 10 minutes of cooking, heat the remaining tablespoon of olive oil in a large skillet and saute the onion and celery until slightly softened.


5. When the sweet potatoes are finished baking, remove about 1 cup of them to a baking dish and mash gently with a potato masher or the back of a fork. This replicates the slightly smashed texture of traditional stuffing surprisingly well.
6. Add the remaining potatoes and the sauteed onion and celery, tossing gently to combine.
7. Pour the chicken broth over the dish, cover and bake for another 15 minutes, or cool completely and bake until heated through when you're ready to serve.

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