I just made Katie Hudgen's paleo-friendly clafouti (as highlighted on Mark's Daily Apple, but I made it with banana and bacon) and I am pretty shocked that coconut milk, butter, and eggs can make a pastry like that. It was delicious, has good ingredients, and looks like what you'd find at a fancy brunch or bed and breakfast.
It got me thinking: what other recipes are totally mind-blowing in how ingredients come together?
What other recipes have left you baffled, or changed your thinking about food chemistry, form, and function?
Or what other recipes do you use for special occasions, especially to showcase to conventional eaters that you don't need grains or legumes.
I make a mousse/fudge dessert thing that fixes my cravings for about a week, it's that rich. If you refrigerate a can of coconut milk, the fat floats to the top and slightly solidifies overnight. In the morning, I spoon it out and mix with 1-2 T cocoa powder (you could use whatever flavor you want. Lemon zest would be good, and I keep meaning to make a piña colada flavor!) I save the coconut water at the bottom for curries or something else. When you mix it together, it gets this super rich creamy texture like mousse (especially decadent with berries on top!). If you add in a nut butter and refrigerate it again, it becomes more like fudge. I've also been guilty of throwing in a serving of protein powder and calling it breakfast...
Also... I'm just getting into liver and here's how I make it: I sautee the liver in small pieces with small pieces of bacon. I caramelize onions and garlic at abt a 2:1 ratio (meat:onion). To eat it, I put some of this mix on a plate and then 1 or 2 over-easy eggs on top, so the runny yolk acts like a sauce. It's really, really good this way and I found it to be a good intro to offal!
Oh, God. And anything made with duck fat. Cracklin's? More like CRACK.
For a festive occasion I serve vegetables with their flan as a side to meat or fish.
For the flan cook 350g of vegetables until very soft. Puree and add 150g of (sour) cream plus 2 eggs and 2 yolks. Season to taste. Put into individual buttered muffin cups and cover with cling film or aluminium foil. Bake at 100C for one hour. Vary by adding basil, cheese, garlic...
Beef with broccoli flan and some sauteed broccoli is nice and you can create that restaurant look. Fish goes well with asparagus flan and some roasted asparagus. Carrot flan with roasted cumin for chicken...
Banana Ice Cream!
Ingredient: Frozen Bananas
Chop Bananas into ice cube pieces. Freeze for two hours. Blend in blender or food processor. Enjoy.
Never would I have guessed that bananas would make an awesome ice cream replacement.
Being Filipino, there are some Filipino/Asian dishes that I miss and haven't yet found a good alternative to. One in particular is this dish called Kare-Kare, which is basically beef in a peanut butter sauce (don't knock it 'till you've tried it. It's amazing!). So I started thinking if I could replace the peanut butter with almond butter and lo and behold, someone else already came up with that very idea, which they dubbed "almond butter beef." I'm definitely gonna try this recipe soon and see if my family likes it.
Your cauliflower pizza made me think about a "meatza" recipe I've been meaning to try. The crust is made using ground beef.
Other than that, I'm not a huge fan of Paleo-fied muffins and cakes and stuff.
My favorite right now is a chicken salad; here's basically what's needed:
Sometimes I'll throw in a hard boiled egg yolk in there; and when I do it really ads some flavor to it, but all you have to do is mix this up and bon appetite.
I've gotten a ton of recipes on Mark's Daily Apple and from this Paleo recipe cookbook!
Variations on smoked meats. My freezer is getting depleted of home smoked pork and beef, which have gone into an endless variety of stews, sautees, etc. The salmon was gone months ago.
Black truffles. The best use so far is chopping them into light olive oil and refrigerating into a truffle butter. They lose their distinct "pineapple" flavor if they're cooked though.
Steamed chard. One big cold leaf forms the underlayer of a food stack on the plate. Buttery tender and attractive for the dark leaf and bright red stem.
Tea smoked duck breast. Pan cooked fairly slowly to get the fat to render and crisp up the skin.
Any variety of sweet potato + a few scoops of beef bone broth jelly + salt + tablespoon fat (coconut or bone broth fat) = boil until heavenly sweet mashed goodness is achieved.
Very nutritious, I eat it for dinner with my meat but I wonder if it should be a desert its so luxurious. Screw it with recipes.
Ground Beef with "Gravy," which I modified from a recipe that's supposed to be like a gravy with cream of mushroom soup.
Just brown ground beef with celery, then stir in & simmer with coconut milk and either beef or chicken broth. Holy cow, somehow just those 4 ingredients make an amazing dish.
(The original recipe calls for mushrooms too, but YUCK. I leave them out.)
I made these Saturday and they were a huge hit. http://preppypaleo.blogspot.com/2012/03/paleo-lemon-poppy-seed-muffins.html
I couldn't keep everyone out of them and had to make another batch yesterday and hide them so there were some left for breakfasts this week!