Food post! Tuesday’s dinner: Steak à l’oignon, carrots à la vichy, and salad. I got these recipes from La Cuisine de France by Countess Mapie de Toulouse-Lautrec. Both recipes were very simple (each had only five ingredients… including salt), and both were very good. The carrots came out very sweet, as the recipe called for way more sugar than salt.
Food post! Monday dinner: Braised river trout with marinated mushroom and artichoke salad. So this recipe is the first in a while that is not from Loren Cordain’s the Paleo Diet, that’s because I broke down and bought the Paleo Diet Cookbook and that’s the source of origin for this recipe. The trout was braised in a cast iron skillet with chicken stock, carrots, and onions (the recipe called for leeks, but I was out). The artichokes and mushrooms were marinated for a short time in a vinegar and oil mixture and chilled in the freezer for a couple of minutes. Not a bad meal.
Food post! Monday dinner: Altamira Stuffed Chicken, boiled root veggies, and spinach salad. Recipes from The Paleo Diet by Loren Cordain. The recipe actually called for stuffing a whole chicken; I adapted it by tenderizing a chicken breast with a mallet, layering the stuffing on top, then rolling it Cordon Blue style. The stuffing was assembled from chicken livers, celery, apples, raisins, white wine (recipe called for red), and walnuts. The side dish was simply boiled carrots and parsnips, seasoned with pepper and dill. I served it with a spinach salad made with walnuts and grape tomatoes.
And in a side note, I was in New Orleans all last week when the bad weather rolled through Tuscaloosa. I was lucky, I came back to find my house and vehicles were still there. Where I live (north of the river off of Snows Mill Avenue) had hardly any damage. A tree was down in my neighborhood, and part of a fence was blown over. Otherwise, nothing. Like I said, lucky.
Food post! Monday Breakfast: Apple salad and two slices of bacon. The apple salad was from the Paleo Diet by Loren Cordain under the title “Kyle’s Apple Breakfast”. No idea who Kyle is, but his breakfast was good. It was simply a chopped apple mixed with a shredded carrot, some raisins, and topped with cinnamon. I cooked the bacon in a cast iron grill pan (thus the grill marks). This makes twenty recipes I’ve tried from the Paleo Diet (out of the book’s humble total of ninety recipes). It puts me one step closer to finishing the book!
Food post! Thursday dinner: Ground sirloin burgers and walnut broccoli with carrots. Recipes from the Paleo Diet by Loren Cordain. The beef was purchased yesterday from the Homegrown Alabama Farmers market and mere hours later converted into burgers. The side dish was simple, but I compicated it slightly by adding a parsnip into the mix (it already called for carrots, so it wasn’t terribly out of place).
Food post! Saturday lunch: guacamole and veggies. I made the guacamole out of avocado, lime juice, cayenne powder, minced garlic, ground white pepper, and cilantro. I served it with celery, bell peppers, and carrots.
Food post! Wednesday dinner: Pork shoulder roast, carrots with dill, and steamed asparagus. Amy brought over the veggies and I cooked the pork.
Food post! Thursday dinner: sirloin steak, stewed greens, and puréed carrots.
Food post! Friday lunch: bacon-wrapped pork tenderloin, carrots with dill, and green salad with kalamata olives.
Food post! Saturday lunch: pan-fried grouper with lemon juice and chili powder, asparagus, and carrot & parsnip medley with dill.