Monday, March 12, 2012

Cauliflower, Parsnip, Carrot Puree

Vegetables cooking....

Puree!!!






Whipped this up to accompany roasted chicken. Try it out. It makes a great side dish. 


Ingredients
- 1 head of cauliflower (chopped)
- 3 parsnips  (peeled and chopped)
- 3 carrots (peeled and chopped)

- 1/2 yellow onion chopped
- 4 cloves of garlic ( peeled and sliced)
- 1/2 cup chicken broth

- 1/2 cup of water
- generous sprinkle of salt and pepper
- 2 tablespoons ghee


1. Prepare all vegetables. 
2. Melt ghee in dutch oven on stove top.
3. Toss in vegetables, water, broth, salt and pepper. 
4. Bring to boil for 2-3 minutes, reduce heat and cook covered for 25 - 30 minutes. 
5. Puree in a food processor in batches. 

Tuesday, March 6, 2012

Book Recommendation: The Flavor Bible







I recently received this book as a birthday gift from my roommate.  The Flavor Bible is a great guide to building ANY original recipe. I can almost never follow a recipe exactly because I like to improvise.  TFB allows me to improvise a recipe using the guidelines of some of the best chefs in the country. I would recommend this book for more experienced cooks who want to experiment with new flavor and texture combinations. I also have been able to explore less common ingredients without spending hours clicking through a million Google search results, many of which offer unoriginal recipe suggestions. TFB is also a great resource for Paleo eaters who want to come up with new Paleo ingredient combinations.  Consider it for your next cookbook purchase! You won't be disappointed! 

Sunday, March 4, 2012

Mushrooms and Onions Sauted in Beef Tallow





 Ingredients
- 20- 30 mushrooms cut into fourths
- 1/2 red onion chopped
- 1-2 spoonfuls of beef tallow


1. Place onions and half the beef tallow in a pan over medium heat. Cook for 5 minutes, stirring often. 
2. Add mushrooms and a small amount of additional beef tallow. Cook until the mushrooms are done. Sprinkle with a salt and serve.