So Thanksgiving is coming up as I’m sure many of you know. As with any get together I have to prepare as many things as I possibly can because that’s just how I get. I am not exactly aware of why I choose to do that to myself but I just like to make a plethora of things for people to taste. I suppose I just like being able to view the response on everyones face even if the expressions are of discomfort.
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I used to absolutely detest pickles. When living in California my parents and I would go out to some of the best delis where they always started their meal with a plate of pickles. Almost like a palate cleanser. With the fact that I didn’t like them I of course pushed them away and did not eat them. I never understood why they liked them and would wince at every crunch. Fast forward to my current state of mind and way of eating. Seeing as I pretty much eat every vegetable under the sun (except Kale) now I love pickles. Kind of like a switch went off in my brain.
Something about the refreshing crisp crunch followed by that soothing briny taste that tingles on the tongue is just so enticing to me.
Spelling seems to throw me off quite often when it comes to the spelling a recipe that is regional. Many of these recipes seem to have multiple names which sometimes have a purpose that clarifies specific ingredient usage or something releative to that. Most of the time this is not the case and they just seem to have multiple names specified on location of the region which is when it starts throwing me off.
Is it ganoush, ghanoush, ghannouj, ganush, or ghannoug? I’m sure there are others out there, but I think it’s a little unfair to throw these names out there to someone like me that’s slightly OCD. I might be using the term “slightly” a tad loosely though.
Obviously with my recent post for Homemade Bacon along with this post being stringed together so closely I have been quite in the curing/fermenting mood. I feel like I am kind of finally breaking through that surface of cooking that’s make it even more interesting and attractive rather than mundane or boring. It’s amazing the simplicity behind what you have to do versus the complex order of events that happen while you wait for whatever you’re fermenting or curing.
Before we get started I just wanted to say that I was nominated for Best Up-and-Coming Young Paleo Blogs in Paleo Magazine and would really appreciate it if you took a quick moment and voted for me here. You can also vote for all your other favorites there for best new cookbook and what not so it should be a pretty fun time. There is even a favorite cooking fat vote; I chose ghee but my mom chose butter, needless to say we’re a butter loving family I guess.
Any who, Boeuf Bourguignon or more commonly known as Beef Bourguignon was first introduced to me through the wondrous and amazing cookbook Mastering the Art of French Cooking by Julia Child. Flipping through many of her recipes you might actually notice how many of her recipes happen to actually be incredibly nourishing and healthy, in fact even Paleo! My assumption is because our wonderful friend Julia actually knew what food is.
There are many of us who know and love bacon. Of course there are the few who don’t like it, but we are not going to talk about them. I think even though a lot of people know what bacon is and what it looks like they have never considered making it themselves. Because I don’t really purchase meat from the store, I typically purchase my bacon from Yonder Way Farm but theirs comes completely uncured and unsalted, in fact it’s simply fresh pork belly. Which technically makes it not actual bacon due to the fact that bacon is a cured and preserved meat.
I was completely fine with that for a while because their pork is the best and so incredibly flavorful that it doesn’t really need to be cured. Alas my cravings for salty, piquant porky goodness began to arise so I sought to make my own.
At my local CrossFit gym I pulled my bar off the rack preparing for my next rep sequence of jerks until I hear Chris; one of the trainers, call my name from the distance. Thinking it was urgent I re-racked the bar and turned around and he immediately says “have you ever tried dark chocolate with sea salt?”. The cool thing is that he is totally into the healthy eating and Paleo scene but I was slightly stunned by the question because I’m all about chocolate with crunchy sea salt on top, but he didn’t know that so I’ll let him off this time.
My family has always had a strong attraction to potatoes of all kinds. Among all the many types of starchy root vegatables known as potatoes, sweet potatoes would seem a more seasonal thing. That is until I realized the nutritional benefits compared to regular potatoes. I’ve personally never been a fan of the sweetened up type of sweet potato dishes out there and not just because I abstain to eating processed sugar but I just find it too sweet. If I’m going to be eating a savory main dish then I want a savory side to go along with it.
One of my favorite cuts of beef (not counting ribeyes or t-bones because those always win automatically) is easily the Chuck roast. It’s forgiving, incredibly flavorful and ridiculously versatile. It’s flavor is massively contributed to by the fact that it’s quite a nicely marbled cut. Although with the marbling and connective tissue that run through this particular cut of meat it usually does better when cooked nice and slowly until delicately tender.
I really like salmon, especially if it has proper crispy skin while maintaining a delicate and moist flesh. Something about keeping the skin on helps keep it moist on the inside, kind of like a little protective steamer shell. Once I made that discovery I practically always eat my salmon with the skin on because I genuinely enjoy it and it’s somewhat difficult to beat perfectly cooked salmon in my opinion when it comes to fish.