tag:blogger.com,1999:blog-40809064642725808202024-02-21T06:39:13.175-07:00The Primal Junk FoodieBecause "Gluten-Free.Diabetic-Friendly-And-Sometimes-Raw-Vegan.JunkFoodie" was just too long of a URL.P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-4080906464272580820.post-35033491591536689812013-01-02T14:28:00.002-07:002013-01-02T14:48:29.848-07:00Apple Bacon Chicken Pear SlawSo I hate coleslaw. It's never tasted good to me. Don't run away from this recipe just yet if you hate coleslaw, too. This really is more of a salad than slaw. I was trying to find another purpose for our angel hair slaw after not using it in our halupki dinner last night. It's good in stir fry, but who wants to take the time to actually COOK in the middle of the day? Oh, right. Me. Sometimes. When I'm bored. But being bored in the kitchen usually gets me into trouble. Often with baked goods and crazy experiments. So I thought I'd have a salad. An awesome one. Cuz I've been craving apples and pears like nobody's business. Bacon makes everything better, too. And y'gotta have protein, right? Throw some chicken in there! Y'got salad. Here we go...<br />
<br />
WHAT YOU'LL NEED:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSTsCjoLu-NxLFf3a1JLUWdd-wIXzpXPa4fnhiRtf46XJcQ-FSecoW4etQaVQ5FX4yTDTLJrT3TrHuC2AU5jcGas6MJjuS_MOtE314CHqlEEsnUNJwJwH7nwXNUzUjcHMsPK0OUdfPTdn/s1600/Picture+441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSTsCjoLu-NxLFf3a1JLUWdd-wIXzpXPa4fnhiRtf46XJcQ-FSecoW4etQaVQ5FX4yTDTLJrT3TrHuC2AU5jcGas6MJjuS_MOtE314CHqlEEsnUNJwJwH7nwXNUzUjcHMsPK0OUdfPTdn/s320/Picture+441.jpg" width="320" /></a></div>
<br />
Apple<br />
Pear<br />
4 slices bacon, plus rendered grease after cooking<br />
1c Angel hair slaw<br />
1/2 lb Chicken breast/cutlets<br />
1/4c Mayonnaise (you can make your own. I've got a recipe <a href="http://theprimaljunkfoodie.blogspot.com/2011/09/homemade-chipotle-mayo.html">here</a>)<br />
1T Lemon or lime juice<br />
Pepper to taste<br />
Mixed nuts (optional)<br />
<br />
<br />
Core & chop up apple and pear<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPtYHwifYkUYcaSVB4xkcMv2ZzRUyqAIlYP4i9xM-SpDZyU6WPDN8i7MdK3OKluPF8ux2ozG3HZYc6lprgmQSd-yFNlVvolh1uqc79012pQQ6LnVW-jTht9aD4zkzK3CJ_WE0kL9CYowa/s1600/Picture+449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPtYHwifYkUYcaSVB4xkcMv2ZzRUyqAIlYP4i9xM-SpDZyU6WPDN8i7MdK3OKluPF8ux2ozG3HZYc6lprgmQSd-yFNlVvolh1uqc79012pQQ6LnVW-jTht9aD4zkzK3CJ_WE0kL9CYowa/s320/Picture+449.jpg" width="320" /></a></div>
<br />
<br />
Slice bacon and cook over medium heat. I've found that the lower and longer you cook it, the better it renders out the fat.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDDwe8P4pBgwQ6GB8ejsQvcEwlkXKhVeZLasyKAjHcE1ERaNppgim9T__86_jWCDHJuVavGaax3DFVTh9Z3k9_dS-F0CjVf0-ujhPK4idgcXVCgetrgNhoPtc5OjgXGvVBqiH9AL-1QoY/s1600/Picture+445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDDwe8P4pBgwQ6GB8ejsQvcEwlkXKhVeZLasyKAjHcE1ERaNppgim9T__86_jWCDHJuVavGaax3DFVTh9Z3k9_dS-F0CjVf0-ujhPK4idgcXVCgetrgNhoPtc5OjgXGvVBqiH9AL-1QoY/s320/Picture+445.jpg" width="320" /></a></div>
<br />
<br />
Cut chicken into bite size pieces (or don't) and cook it. You can grill it, bake it, whatever floats your boat. It's your salad. I cooked mine whole, then chopped it up afterwards. <br />
<br />
Place apple, pear, bacon, and cooked chicken over plated slaw. Add mayo, lemon/lime juice, bacon grease, and pepper. Mix until well coated. Add nuts if desired. I really wish I had some feta or blue cheese cuz that always goes nice with apples and pears.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzNijAbOPAUUat9XKkHjrpiRJnxd37bUNeuqQ6Fx9Zztvc7hJ1hTYL5e3v2oV1_1UeZpTK82mjA_vIcAgHVy2BXw40S7kshO5IX68tggacWsjAK7dBUFioPM0QUDsWUctTDWh_zVUMYjL/s1600/Picture+451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzNijAbOPAUUat9XKkHjrpiRJnxd37bUNeuqQ6Fx9Zztvc7hJ1hTYL5e3v2oV1_1UeZpTK82mjA_vIcAgHVy2BXw40S7kshO5IX68tggacWsjAK7dBUFioPM0QUDsWUctTDWh_zVUMYjL/s320/Picture+451.jpg" width="320" /></a></div>
<br />
<br />
<br />
Tuck in, dudes!P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com1tag:blogger.com,1999:blog-4080906464272580820.post-70069176825269770762012-12-26T13:51:00.004-07:002012-12-26T13:51:34.942-07:00Primal S'moresWas nomming one of my favorite desserts last night (mascarpone stuffed
dates with candied pecans) and it occurred to me that with a simple
change it could taste like s'mores!<br />
<br />
<br />
WHAT YOU'LL NEED:<br />medjool dates<br />
mascarpone<br />Enjoy Life mini chocolate chips<br />
<br />
slice open dates and remove pit, stuff with mascarpone, and top with chocolate chips.<br />
Eat. Enjoy!
P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com0tag:blogger.com,1999:blog-4080906464272580820.post-36859364771867411502012-06-06T20:15:00.001-06:002012-06-06T20:24:04.853-06:00PJF Pizza CasseroleI really wish I had a more awesome name for this awesome dish. It came about because I was not impressed by gluten free pizza crusts-- not that we have them all that often. We've probably used 3 name brand pizza crusts since going Primal in Jan 2011. I also believe that most breads and pastas, including pizza crust, are just means of transportation for more delicious things. So I got to thinking. I want pizza, but I don't want icky crust (unless it's Pizza Hut, but that's just not going to happen. I'm pretty sure their p'zones are laced with crack). <br />
<br />
This is what you'll need:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4v1Dj71-jwQ40U9xOVjJXjDaMhGiP64RRqBlwz10Pl9OY9yFKh-lil65PZCgLsPecKO2wnoNRd9x9iOvcHhx3ZlZgyHnAUpfmb-qDzwVd5PywZgz06xCG6DYVlT2GJoVN7hYMQa5wnhg/s1600/Picture+420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4v1Dj71-jwQ40U9xOVjJXjDaMhGiP64RRqBlwz10Pl9OY9yFKh-lil65PZCgLsPecKO2wnoNRd9x9iOvcHhx3ZlZgyHnAUpfmb-qDzwVd5PywZgz06xCG6DYVlT2GJoVN7hYMQa5wnhg/s320/Picture+420.jpg" width="320" /></a></div>
<br />
1 lb ground Italian sausage<br />
1 bag shredded pizza cheese (a cheese blend is nice)<br />
1 can muir glen pizza sauce<br />
1/2 can jumbo olives, sliced<br />
15 slices genoa salami<br />
1 package canadian bacon, pizza sliced<br />
1/2 package pepperoni<br />
1/2 onion<br />
1 large bell pepper<br />
several mushrooms<br />
1 can diced tomatoes (optional)<br />
<br />
<br />
Preheat oven 350F. Chop up your bell pepper, onion, and mushrooms and sautee in heated pan with regular olive oil (not virgin). Set aside when onions are translucent.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQfCG2S1uMX9gsz7lLx94SwkRsvWHJC5MiYY8Swg4FxxuvJMxDoWC-KuEJhRqSS9TyhLZfKO4CB9rSLY9dpDuwCLi77eC28qGZ3UwweAjGmRUfS3rtCHfKdkGs80z8Z_k1KcSSRCkzIy38/s1600/Picture+421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQfCG2S1uMX9gsz7lLx94SwkRsvWHJC5MiYY8Swg4FxxuvJMxDoWC-KuEJhRqSS9TyhLZfKO4CB9rSLY9dpDuwCLi77eC28qGZ3UwweAjGmRUfS3rtCHfKdkGs80z8Z_k1KcSSRCkzIy38/s320/Picture+421.jpg" width="320" /></a></div>
<br />
<br />
In same pan, cook ground Italian sausage. When it begins to brown, you may add diced tomatoes if you wish. Drain.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBIxuyI6ruxXOCjnuDwE5R9aPbIGthLmlxBRrCqd-fskYZ1DQ057ozcSHNN7-LhqzcxUITfrBpReL1K_0o2HriH6H13-pVmSBXKKoocm-Myckr5G_l_WIuBqkyH6OShVn3Ap4vn_mBABU/s1600/Picture+426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBIxuyI6ruxXOCjnuDwE5R9aPbIGthLmlxBRrCqd-fskYZ1DQ057ozcSHNN7-LhqzcxUITfrBpReL1K_0o2HriH6H13-pVmSBXKKoocm-Myckr5G_l_WIuBqkyH6OShVn3Ap4vn_mBABU/s320/Picture+426.jpg" width="320" /></a></div>
<br />
Place meat into glass dish and layer on veggies.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Ko71S6YYt0k1ULJcI8mOdjB2WKD02XtyzEmECauHUnayfNIwHtL1QCAnSndsqZ4DGnJgrpVNVysvAlqSdW-E7VgTEl_64-oQ1wsqtwEm1j0edZQXyflz1yI0OmACRWZ4N43AZW4pXpH6/s1600/Picture+428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Ko71S6YYt0k1ULJcI8mOdjB2WKD02XtyzEmECauHUnayfNIwHtL1QCAnSndsqZ4DGnJgrpVNVysvAlqSdW-E7VgTEl_64-oQ1wsqtwEm1j0edZQXyflz1yI0OmACRWZ4N43AZW4pXpH6/s320/Picture+428.jpg" width="320" /></a></div>
<br />
Add 1/2 bag of cheese and 1/2 can of pizza sauce.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJ40xfE34rKeE2OslFKe4SnpPfoL69DySXfrB-fX3m5-Gm35UVsfK8H71c7rkZsQp0GsQ_av7YSxWESUQEUk-VslSZSZ3JXeWH6BIG7uVEOFH6pmad9spG0IeiC6XDfsOKDndIU0tG75n/s1600/Picture+432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJ40xfE34rKeE2OslFKe4SnpPfoL69DySXfrB-fX3m5-Gm35UVsfK8H71c7rkZsQp0GsQ_av7YSxWESUQEUk-VslSZSZ3JXeWH6BIG7uVEOFH6pmad9spG0IeiC6XDfsOKDndIU0tG75n/s320/Picture+432.jpg" width="320" /></a></div>
<br />
Layer on salami, canadian bacon, and pepperoni<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguECp26yOjltWg-xhxvpHaAqtJuZmLvtcVcicazYlB6pBEyFRwFqLR-1MkoFqG2nCQJr69Sr8LTrl9f27yRWf5dG4Yye7PsL71fYIWd9757OcUbYF7E1O2p6cESNTqz5DC84A6r701otdo/s1600/Picture+434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguECp26yOjltWg-xhxvpHaAqtJuZmLvtcVcicazYlB6pBEyFRwFqLR-1MkoFqG2nCQJr69Sr8LTrl9f27yRWf5dG4Yye7PsL71fYIWd9757OcUbYF7E1O2p6cESNTqz5DC84A6r701otdo/s320/Picture+434.jpg" width="320" /></a></div>
<br />
Top with olives, sauce, and the remainder of the cheese. Bake at 350F for 30 mins, until golden. I sprinkled some oregano on top prior to baking.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpEKEzqmVWYG6cg2NSoe0nfecoth7qsHi9_jTddYGyBV53IRNcz8cXCM4gNvVnnF11eoL5oaFHVUo0ZkR8LinCGIH-r3bsbd2XBnZEYtYOm4MhpDD15hrNafb7P11xcunDDYViAKQwphJ/s1600/Picture+436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpEKEzqmVWYG6cg2NSoe0nfecoth7qsHi9_jTddYGyBV53IRNcz8cXCM4gNvVnnF11eoL5oaFHVUo0ZkR8LinCGIH-r3bsbd2XBnZEYtYOm4MhpDD15hrNafb7P11xcunDDYViAKQwphJ/s320/Picture+436.jpg" width="320" /></a></div>
<br />
Dish up.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjtcmWvi5xya5cmjoA4B4zMgsVnOAAuLg6xWioOwy3zAmZnyesknWNBiRp_0vU5EJmzKhVenULYnP9HJd2_rerSqmKv3D3kh7VyWeaWXXI85Vwpa8y-yODj3u3Yvdd8Z5kJ7pJnZpZv17z/s1600/Picture+439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjtcmWvi5xya5cmjoA4B4zMgsVnOAAuLg6xWioOwy3zAmZnyesknWNBiRp_0vU5EJmzKhVenULYnP9HJd2_rerSqmKv3D3kh7VyWeaWXXI85Vwpa8y-yODj3u3Yvdd8Z5kJ7pJnZpZv17z/s320/Picture+439.jpg" width="320" /></a></div>
<br />
Tuck in, dudes! I promise you won't even miss the crust.P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com1tag:blogger.com,1999:blog-4080906464272580820.post-17722651962774229292012-05-02T20:48:00.000-06:002012-05-03T08:57:39.517-06:00Rodents of Unusual Size... ON A STICK!You may not have noticed, but the people from <a href="http://paleoparents.com/">Paleo Parents</a> have come out with a cute cookbook for kids called <a href="http://www.amazon.com/gp/product/1936608871/ref=as_li_ss_tl?ie=UTF8&tag=bellaonlinepr-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=1936608871">Eat Like A Dinosaur</a>. We've cooked a few recipes out of it, and we're considering getting a copy for Grace's school. They're always sending home paleo recipes (even though they're not a paleo school), and I think it would be good for them to have a kid's cookbook for other gluten free kids like Grace.
One of the recipes in this book is Rat on a Stick-- a nod to Shrek (one of my favorite movies. Birds that explode when they sing? Yes, thank you.)<br />
<br />
As Grace & I were cooking this, the sick little cogs in my head began to tick. Oh the twist I could put on this!<br />
<iframe allowfullscreen="" frameborder="0" height="200" src="http://www.youtube.com/embed/R6MlHxAzLXA?rel=0" width="350"></iframe>
<br />
<br />
So I did. I'm warning you now, if you are squeamish or lack a (morbid) sense of humor, find another blog to read for today.<br />
<br />
What you'll need:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibf3T29Qb24HTyX-p4KthhsyoeosBBx7V2OW59ecmy3Y7DsqaP8IiLp5a5XUJ75UTAJsoSPYdgIwBvW0A0Q8uKqA8JQU-f2nnX6GdbM3VzPLlHVjzaNHwiPDrI2IOv46Guh5WTUkG0c1Oo/s1600/Picture+390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibf3T29Qb24HTyX-p4KthhsyoeosBBx7V2OW59ecmy3Y7DsqaP8IiLp5a5XUJ75UTAJsoSPYdgIwBvW0A0Q8uKqA8JQU-f2nnX6GdbM3VzPLlHVjzaNHwiPDrI2IOv46Guh5WTUkG0c1Oo/s320/Picture+390.jpg" width="320" /></a></div>
<br />
2 lbs ground beef (preferably grass fed. If you can't afford GF, try a mix of lean ground beef & ground Italian turkey sausage)<br />
1/2 spaghetti squash<br />
2-4 roma tomatoes<br />
2-4 celery stalks<br />
1/2c currants<br />
avocado (optional)<br />
pork jowl bacon (optional)<br />
Your favorite meatloaf seasonings
(or view my meatloaf recipe<a href="http://theprimaljunkfoodie.blogspot.com/2011/10/man-cakes.html"> here)</a><br />
<br />
Preheat oven 350F<br />
<br />
Begin by splitting your squash in half lengthwise and removing the seeds. Place face down and stab repeatedly ala Norman Bates. Place in oven and cook for 30-45 mins.<br />
<br />
Meanwhile, chop your celery & tomatoes<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdxgBcGxA99KLxBdrMC8JUw0MHKq1_T_zJxY3ihE0dAuGOryWx6JEwd0MdRVJnIKki11OnuNkQCdX6aoxpLYjNca_K1jDobrsyki-O2z5GhKVu-MfXVAW09K4DVUu_SWVomIso6CJlZDT/s1600/Picture+391.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdxgBcGxA99KLxBdrMC8JUw0MHKq1_T_zJxY3ihE0dAuGOryWx6JEwd0MdRVJnIKki11OnuNkQCdX6aoxpLYjNca_K1jDobrsyki-O2z5GhKVu-MfXVAW09K4DVUu_SWVomIso6CJlZDT/s320/Picture+391.jpg" width="320" /></a></div>
<br />
<br />
When spaghetti squash is done, remove from oven and allow to cool. When cool enough to handle, use fork to string out spaghetti squash strands.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKa4FMZx4kCWrmrCP5mYNjvYcGuaCiEhmjbHyk9LXix0pebbbcKEnTQQqz5U6GhdASMItCgUWcRglYVwu5IdA1SEoAEKur2moSA1suaMjzz9k0jLP1cJlLaJ5caTsi0SiGeMGRbK_DqSs/s1600/Picture+392.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnKa4FMZx4kCWrmrCP5mYNjvYcGuaCiEhmjbHyk9LXix0pebbbcKEnTQQqz5U6GhdASMItCgUWcRglYVwu5IdA1SEoAEKur2moSA1suaMjzz9k0jLP1cJlLaJ5caTsi0SiGeMGRbK_DqSs/s320/Picture+392.jpg" width="320" /></a></div>
<br />
<br />
Line a baking sheet with tinfoil.<br />
<br />
Mix your meat with meatloaf seasonings. Divide thoroughly mixed meat into thirds. Grab a chunk and pat it out into a nice patty steak.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpLNQOOUdaHEdLcoRgEZX_NvJYtexj3dbdvWkSLthnZb66O6g-F7kC5VIlR0adRvq2RrThup3aaBlCxfg6VOQJNtgjQX_YFXXArddTCgDJhQqEeSj3eJY8NhUgmsTGB7nFvLhQCGGTFfO/s1600/Picture+394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpLNQOOUdaHEdLcoRgEZX_NvJYtexj3dbdvWkSLthnZb66O6g-F7kC5VIlR0adRvq2RrThup3aaBlCxfg6VOQJNtgjQX_YFXXArddTCgDJhQqEeSj3eJY8NhUgmsTGB7nFvLhQCGGTFfO/s320/Picture+394.jpg" width="320" /></a></div>
<br />
<br />
Plunk a pile of spaghetti squash down. Sprinkle with currants. Do you see where this is going?<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYldH3XCUb1V0X89zHq06O6P9aGuFR9JI8giuat-_EAX9relUunT2Q0DeGgxY3zdAGKuu2SH3ZX3oCXnbQPQoYnV_46yad4gp8gt7mSAlnjnhvI0Ua0drthf04riwedcXuSYbK7oyfykx/s1600/Picture+396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYldH3XCUb1V0X89zHq06O6P9aGuFR9JI8giuat-_EAX9relUunT2Q0DeGgxY3zdAGKuu2SH3ZX3oCXnbQPQoYnV_46yad4gp8gt7mSAlnjnhvI0Ua0drthf04riwedcXuSYbK7oyfykx/s320/Picture+396.jpg" width="320" /></a></div>
<br />
<br />
Next, place celery into the belly of the beast. Mmmm... looks like furball had a great, paleo lunch!<br />
Last, stuff the pectoral region with tomatoes. Thump-thump. Thump-thump. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsuJ8swElpOKo6D-DXLs-20K6oCgvTqIVct1RjB7KtsfCw3reBSTppsASW2JxIGfCiHvnCf9AmCcEyXjyURW1gYqe8zaHXwkLK1F1rjJQ0ksaTaKwr4_vRdOqioO1nOR4NYFIoM6DQso78/s1600/Picture+402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsuJ8swElpOKo6D-DXLs-20K6oCgvTqIVct1RjB7KtsfCw3reBSTppsASW2JxIGfCiHvnCf9AmCcEyXjyURW1gYqe8zaHXwkLK1F1rjJQ0ksaTaKwr4_vRdOqioO1nOR4NYFIoM6DQso78/s320/Picture+402.jpg" width="320" /></a></div>
<br />
<br />
<br />
If you are using avocados, now is a good time to grab a nice chunk of it and stuff it where brains would be.<br />
<br />
Repeat above steps for additional R.O.U.S.<br />
<iframe allowfullscreen="" frameborder="0" height="200" src="http://www.youtube.com/embed/jXjl1eMczN0?rel=0" width="350"></iframe>
<br />
<br />
Take your last 1/3 meat mix and cut it in half. Make another patty steak and place on top. Carefully mold together the top and bottom until you have a meatloaf-sized carcass. Skewer. Just for effect. It will not hold together if you try to pick it up with the skewer so don't try. It just makes me giggle is all.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwc6S7MihaEU0mv9keGQun-Y2rljsBzyx6aubHtixRhVl4W2POKKqJKBgn7BYSKTGYABmLqUKb-4UPch2j1wBHapZZ3_mWS67Ih_b0dCuTHxKZkArtvozKcQmAUeeGYoZu-rx7ClN_YbcN/s1600/Picture+403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwc6S7MihaEU0mv9keGQun-Y2rljsBzyx6aubHtixRhVl4W2POKKqJKBgn7BYSKTGYABmLqUKb-4UPch2j1wBHapZZ3_mWS67Ih_b0dCuTHxKZkArtvozKcQmAUeeGYoZu-rx7ClN_YbcN/s320/Picture+403.jpg" width="320" /></a></div>
<br />
<br />
Cut your tinfoil in half and wrap it around your beast. Toss on grill and cook thoroughly. About 20-30 mins.<br />
<br />
Plate.<br />
<br />
For extra effect, use pork jowl bacon for ears. Top with your favorite Q' or ketchup (we use Simply Heinz. Very basic ingredient list. Quite nice, really)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLB1LLudR3stAJVeHIpNAx3OVmMywBaMkO5_Kle4u2h4p7RFdEGxcMHcIqUlTPxJXM7R7D0MvrOjqiVsVuYgyr7N0UILZAXCUvnSkuv2UtfH7q6Xf8TNqYqaAcke9v_sj9Gu5RdJ1JKaP/s1600/Picture+416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLB1LLudR3stAJVeHIpNAx3OVmMywBaMkO5_Kle4u2h4p7RFdEGxcMHcIqUlTPxJXM7R7D0MvrOjqiVsVuYgyr7N0UILZAXCUvnSkuv2UtfH7q6Xf8TNqYqaAcke9v_sj9Gu5RdJ1JKaP/s320/Picture+416.jpg" width="320" /></a></div>
<br />
<br />
Tuck in, dudes!<br />
<br />
Chupacabra. CHUPACABRA!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaugAvwiEyNourip0U8sFaYnUwgZL1-3Zn5eaPeT3wZctbppDVqzztYJR6bun5AW7HtGbrkcKI8-9LFM2peZxc26snZdb6xKHW-d0tnobyLWGSqYHnMYlOdIMB9sGqT7T0MzCZxHpcBOU/s1600/rodents-of-unusual-size.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaugAvwiEyNourip0U8sFaYnUwgZL1-3Zn5eaPeT3wZctbppDVqzztYJR6bun5AW7HtGbrkcKI8-9LFM2peZxc26snZdb6xKHW-d0tnobyLWGSqYHnMYlOdIMB9sGqT7T0MzCZxHpcBOU/s320/rodents-of-unusual-size.jpg" width="350" /></a></div>
<br />P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com0tag:blogger.com,1999:blog-4080906464272580820.post-62898186790448264152012-05-01T18:39:00.003-06:002012-05-01T21:49:00.812-06:00Raw Chocolate Covered Coconut Macaroons<font color="red"><h4>Just to clarify: the chocolate is raw. The macaroons are not.</h4></font>
<p>
Let it be known I'm a sucker for coconut macaroons. Let it also be known that I consider chocolate to be a health food. Oh and everyone knows that foods are always better when they are closest to their most natural state-- ala raw. What better than to combine my beloved macs with raw chocolate? Can you say SUPERFOOD? I knew you could.<br />
<br />
What you'll need:<br />
<br />
<div style="text-align: center;">
FOR THE MACAROONS: </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH7C7wxPfoC7MsuM-QnaxD3eGLXO7fqmcXLTPkR8iTXhdrcjTdNzQIm3DXftVTbKjrvX3Q-jdRdA-gG2FvuzAnpDTYx7-zTCEz5IvvqbO-3KxFEFIE2cBogOhVXTaSkiUc1ML0wX3uR3UM/s1600/Picture+366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH7C7wxPfoC7MsuM-QnaxD3eGLXO7fqmcXLTPkR8iTXhdrcjTdNzQIm3DXftVTbKjrvX3Q-jdRdA-gG2FvuzAnpDTYx7-zTCEz5IvvqbO-3KxFEFIE2cBogOhVXTaSkiUc1ML0wX3uR3UM/s320/Picture+366.jpg" width="320" /></a></div>
<br />
<br />
3c shredded coconut<br />
1c egg whites<br />
1/2T vanilla<br />
1t almond extract<br />
1/2c-1c raw coconut nectar (depending on your tastes)<br />
<br />
<div style="text-align: center;">
FOR CHOCOLATE:</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHnx6V9Ib5y2biLXoe_ARJ2ebrEVqPhayfGR28f5pBt4-PSTuGILujoSLsBoOtvcsMrmPmXnL4N8J1ZAxnIWTZy-xrOGtueIOACKT5BclkY53Zi9ObZZbv3J_f2ydQTkkVdsM-YnSPl1J/s1600/Picture+378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHnx6V9Ib5y2biLXoe_ARJ2ebrEVqPhayfGR28f5pBt4-PSTuGILujoSLsBoOtvcsMrmPmXnL4N8J1ZAxnIWTZy-xrOGtueIOACKT5BclkY53Zi9ObZZbv3J_f2ydQTkkVdsM-YnSPl1J/s320/Picture+378.jpg" width="320" /></a></div>
<br />
1 oz raw cacao butter<br />
2T raw coconut oil (the EVCO in the pic isn't raw, but it's delicious goshdarnit!)<br />
1/4c raw cacao powder<br />
1t vanilla<br />
pinch sea salt <br />
raw coconut nectar to taste<br />
<br />
Preheat Oven to 300F<br />
Line a cookie sheet with parchment paper <br />
<br />
In glass bowl, whip egg whites until frothy, just before peak stage. It will help if you add a little cream of tartar. I added a splash of key lime juice, too.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13VaKryJrOxwpfTPorEbt1xoOxZ9LC7HZToUBzAAKEYm8Q-l52NtVotqLnP8ccB2wiq0-b1MueL_gZQRDHV-fX6p3AtUfvUD6rSLCVuqYgy-r9kD4C3asNz1hlzGSVaKlFfpEWm0d3xbY/s1600/Picture+369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13VaKryJrOxwpfTPorEbt1xoOxZ9LC7HZToUBzAAKEYm8Q-l52NtVotqLnP8ccB2wiq0-b1MueL_gZQRDHV-fX6p3AtUfvUD6rSLCVuqYgy-r9kD4C3asNz1hlzGSVaKlFfpEWm0d3xbY/s320/Picture+369.jpg" width="320" /></a></div>
<br />
<br />
Using spatula, combine with coconut, vanilla, almond extract.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvOGiMHsiRUmjo4GcKa30ac99hqB3XgDPodHl6S3u_F8ZhI1rmbEUQzSebUpIFlRGAoSvuftaHwuBc5dJSg0bUolH_p6OxS76o7fJd7vb7yZ1LKEYeSyaHqCi6ddY1rnRc6SuZCOvma2v/s1600/Picture+371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvOGiMHsiRUmjo4GcKa30ac99hqB3XgDPodHl6S3u_F8ZhI1rmbEUQzSebUpIFlRGAoSvuftaHwuBc5dJSg0bUolH_p6OxS76o7fJd7vb7yZ1LKEYeSyaHqCi6ddY1rnRc6SuZCOvma2v/s320/Picture+371.jpg" width="320" /></a></div>
<br />
<br />
Fold gently. Begin sweetening by adding 1/2c coconut nectar and mix thoroughly.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6jmSl3Ge4ULZ4HmsHflXYq_NH2BPUTmQFROYskByB6J5kr4hooudd3UDLLkH1qwrhlX2ouzwvP5R3dz_jK5Y6CRC9hCcDbeXOfvaFcOxSNH7Vdfivy4QgHLPng68M9eSbCuTMVX1uA1i/s1600/Picture+373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6jmSl3Ge4ULZ4HmsHflXYq_NH2BPUTmQFROYskByB6J5kr4hooudd3UDLLkH1qwrhlX2ouzwvP5R3dz_jK5Y6CRC9hCcDbeXOfvaFcOxSNH7Vdfivy4QgHLPng68M9eSbCuTMVX1uA1i/s320/Picture+373.jpg" width="320" /></a></div>
<br />
Taste. If necessary, add another 1/4c coconut nectar. Continue to do so until it reaches your desired sweetness (everyone's sweet tooth has a different threshold. Mine was 3/4c for the whole batch).<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7eMY3QQ3SJXKqZUKcy3qY512Sl0nBeYyYskMB0OVeEw81KZqZXvCNYXLaTViSFW8EHjPiXZo-2JWpISYqO76V2ELji0Z3Nbz3zPNQQLQVE0uK3kjZfH6lBA8_mG4tnCKNxbqu8apOdZCY/s1600/Picture+375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7eMY3QQ3SJXKqZUKcy3qY512Sl0nBeYyYskMB0OVeEw81KZqZXvCNYXLaTViSFW8EHjPiXZo-2JWpISYqO76V2ELji0Z3Nbz3zPNQQLQVE0uK3kjZfH6lBA8_mG4tnCKNxbqu8apOdZCY/s320/Picture+375.jpg" width="320" /></a></div>
<br />
<br />
Grab some of the mix and carefully press into ball in your hand. Place gently on parchment paper. I got about 16 macs from 1/2 the batch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVI-MZLeloW_v0P-Vnjv_SFFwt_k4I_B8AnN2BAWc9ygPnmWqXmLkj3Tb_pSCE9N2tbf_Ug-8uQqZYm-E1odDRbOYgQoA1mkJ5Bbm5U_Wh5Ywvevvg0Vr6o6wb9MZdawZl27CK_5PRkEY/s1600/Picture+376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVI-MZLeloW_v0P-Vnjv_SFFwt_k4I_B8AnN2BAWc9ygPnmWqXmLkj3Tb_pSCE9N2tbf_Ug-8uQqZYm-E1odDRbOYgQoA1mkJ5Bbm5U_Wh5Ywvevvg0Vr6o6wb9MZdawZl27CK_5PRkEY/s320/Picture+376.jpg" width="320" /></a></div>
<br />
<br />
Slide into oven, let cook 15-20 mins or until golden.<br />
<br />
Meanwhile, slowly melt cacao butter & coconut oil together over very low heat-- not to exceed 108F.<br />
<br />
When melted, mix in 1/4c cacao powder, vanilla, and sea salt. Add coconut nectar gradually, tasting after each mix in until you're happy with it. The less sugar you add, the darker it will be.<br />
Mix until your batch turns gooey & ganache-y. If you don't know what viscosity ganache is, you might want to make some in advance, just in case!<br />
Remove from heat.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiif4Oaz9N3__YfiKWGuro9MAgNnl4_ipWeuvoyDvgg7o9Is2Z-UjRPKJHn-O6QWyPGTJgsGmIoFvoGbNBKaing7T8-ccLlaVPDDiicicFJHL5JkDLcqvV-2mlpmcnqagC0z7eXZnh66q4j/s1600/Picture+383.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiif4Oaz9N3__YfiKWGuro9MAgNnl4_ipWeuvoyDvgg7o9Is2Z-UjRPKJHn-O6QWyPGTJgsGmIoFvoGbNBKaing7T8-ccLlaVPDDiicicFJHL5JkDLcqvV-2mlpmcnqagC0z7eXZnh66q4j/s320/Picture+383.jpg" width="320" /></a></div>
<br />
<br />
Your macs should be done by now. Remove from oven and allow to cool.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYb5cYNUXKjyGqlf_vkgndsNJ6dW5oWP-MPjq_E5XEvu9FfdvGRrZFcfnDDmncaonGnHE52DnQueu3MBq1OLS7-zKMT_rlAWHxnfbii4wtoTlGqZp8eVqqD8Ar22kzlxrBDiIvgM16m4O_/s1600/Picture+384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYb5cYNUXKjyGqlf_vkgndsNJ6dW5oWP-MPjq_E5XEvu9FfdvGRrZFcfnDDmncaonGnHE52DnQueu3MBq1OLS7-zKMT_rlAWHxnfbii4wtoTlGqZp8eVqqD8Ar22kzlxrBDiIvgM16m4O_/s320/Picture+384.jpg" width="320" /></a></div>
<br />
<br />
<br />
When they are safe to handle, coat with your raw chocolate ganache stuff.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7YrBLBsk-_2NLP6fYY3zreooVb-rnLgqc61VRflRkJxl6wsrZadZPGLNth5cEz25PT-b6DRD7JT0_VvLUK47MBHIsViy6lFKHplsxzecoCit0UCelEicKoXGqQYs9gWnWh1AYXNLnbGr/s1600/Picture+387.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7YrBLBsk-_2NLP6fYY3zreooVb-rnLgqc61VRflRkJxl6wsrZadZPGLNth5cEz25PT-b6DRD7JT0_VvLUK47MBHIsViy6lFKHplsxzecoCit0UCelEicKoXGqQYs9gWnWh1AYXNLnbGr/s320/Picture+387.jpg" width="320" /></a></div>
<br />
<br />
Place on parchment paper, and allow to rest in fridge until set. <br />
<br />
Tuck in, Dudes!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXpq2_hHhPQSmmisE-2HdJY2EUXjZT8ekGgJTxe7ngr8jUEb0Y2Co3sIqkAo_rsn1szE-9e6ZGYcasPWTEoMJ-U4fimVsrMCRo_uelxwNjldHZvAhVpj85eISTsPEk_JqLrxRNham1ikKV/s1600/Picture+388.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXpq2_hHhPQSmmisE-2HdJY2EUXjZT8ekGgJTxe7ngr8jUEb0Y2Co3sIqkAo_rsn1szE-9e6ZGYcasPWTEoMJ-U4fimVsrMCRo_uelxwNjldHZvAhVpj85eISTsPEk_JqLrxRNham1ikKV/s320/Picture+388.jpg" width="320" /></a></div>
<br />P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com2tag:blogger.com,1999:blog-4080906464272580820.post-56194323372301130542012-04-30T16:50:00.001-06:002012-05-02T10:37:05.055-06:00Tea-Crusted Chicken<font color="red"><h4>This recipe was the 5/2/12 recipe of the day on <a href="http://www.fastpaleo.com/">Fast Paleo</a>!</font></h4><br />
<br />
I like <a href="http://www.republicoftea.com/">Republic of Tea</a> and <a href="http://www.gypsytea.com/">Zhena's Gypsy Tea Co</a>. I like when I get my RoT catalog in the mail with their newest free sample. I especially like when I get crazy ideas on how to use them unconventionally. Who can argue the benefits of rooibos or green tea? This is one of those recipes I completely made up on the fly. I just got a general idea of the end product I wanted and went for it. I hope you're never afraid to experiment in this manner and share with your friends.<br />
<br />
What you'll need:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vLJKFIDe0m1YKLR-7H1hNUi1SbiiOI2hdZADnKM9muzxbJl7MaF_swYqP2i4AkwexebZ-RU9PsH13K_FcvKwZ5SBML_RFyr96-QEw_o7FG0a9twItuwnxOgA1POAs23pJqPhExB8nRjL/s1600/Picture+362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vLJKFIDe0m1YKLR-7H1hNUi1SbiiOI2hdZADnKM9muzxbJl7MaF_swYqP2i4AkwexebZ-RU9PsH13K_FcvKwZ5SBML_RFyr96-QEw_o7FG0a9twItuwnxOgA1POAs23pJqPhExB8nRjL/s320/Picture+362.jpg" width="320" /></a></div>
<br />
6 chicken drumsticks<br />
2 sachets (abt 1T) of your favorite tea (I used Mango Ceylon & Rooibos Apple Cider)<br />
1/2 can Coconut milk<br />
1.5T Old Bay<br />
1T Ground coriander<br />
OPTIONAL (but helpful) 1/2c ea Coconut & Almond flour (1c total)<br />
A ziploc (I'm a shake n bake girl)<br />
<br />
Preheat oven 350F <br />
<br />
Pour coconut milk into bowl. Allow drumsticks to go for a swim.<br />
<br />
Snip open tea sachets and empty contents into ziploc. Add old bay and coriander. You may wish to add coconut & almond flour to help fill out the breading. (If you want to omit this step, simply mix loose tea, old bay, and coriander and sprinkle over chicken, ala dry rub.)<br />
<br />
Place drumsticks into ziploc & SHAKE!<br />
<br />
Place breaded drumsticks on to cookie sheet. We like to line ours with tinfoil.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxhXpDWvFYm0j94Y_hcGl17klB0yuKCf4ovQJj2WucAJ-MY7zUnWgdjf90lScPzJlA990pd6H7dUGW989lWPKXu5s0hj-prvbTynW4C-degrokimYugVf3xod9NkU4ys8mv_Zn6dxkr5h/s1600/Picture+363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxhXpDWvFYm0j94Y_hcGl17klB0yuKCf4ovQJj2WucAJ-MY7zUnWgdjf90lScPzJlA990pd6H7dUGW989lWPKXu5s0hj-prvbTynW4C-degrokimYugVf3xod9NkU4ys8mv_Zn6dxkr5h/s320/Picture+363.jpg" width="320" /></a></div>
<br />
<br />
Bake at 350F for 30-45 mins, until cooked through.<br />
<br />
<br />
Plate with your favorite veggies.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitgQrwo68C_imFFO1Vj_5mGD-TvfG0j5r_Vo80fWXsrZzbFzQx0Bfobzrw10jroo9rl3sId6YwjacFvKxY52dtWZaG6ZKOBfQJaetrdfviNPwffoyEUQzio4XAfom2RlkMEw_gk5QHmaU_/s1600/Picture+365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitgQrwo68C_imFFO1Vj_5mGD-TvfG0j5r_Vo80fWXsrZzbFzQx0Bfobzrw10jroo9rl3sId6YwjacFvKxY52dtWZaG6ZKOBfQJaetrdfviNPwffoyEUQzio4XAfom2RlkMEw_gk5QHmaU_/s320/Picture+365.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
Tuck in, Dudes!<br />
<br />
<br />
<br />
<br />P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com2tag:blogger.com,1999:blog-4080906464272580820.post-64868220684224817472012-04-24T16:46:00.000-06:002012-04-24T16:46:27.978-06:00Li'l Puffs ReviewIf you ever wanted to pry military secrets from me, you need only tempt me with 2 things:<br />
A Red Robin bleu ribbon burger with extra chipotle mayo or a tiger butter marshmallow from Rocky Mountain Chocolate Factory.<br />
I swear, chocolate covered marshmallows (probably marshmallows in general) will be the death of me. I've decided that when I die, I will either have a grass-fed bacon-wrapped filet mignon in my teeth or a mouth full of marshmallows. I'd die happy either way, but marshmallows are my kryptonite.<br />
In honesty, I'm a marshmallow snob. I won't cave for just any marshmallow. It has to be gourmet. Everything's better when it's made by hand, right?<br />
Hence my interest in <a href="http://www.lilpuffs.com/">Li'l Puffs</a><br />
They were generous enough to send me this goodie package:<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUTFd2C0k8IacXJ4Hm0kH7U9eITlES6FU_Xdi9Y1XNnux78MQHZhdSBxSEzXzNYpFhNuANEEGgI5wNCRyfkeF8piUAhCheewS3PqtNxKqbAXX-9TQQoV0ujXAXzZK1k89-91ZLrKCaDOS/s1600/Picture+345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUTFd2C0k8IacXJ4Hm0kH7U9eITlES6FU_Xdi9Y1XNnux78MQHZhdSBxSEzXzNYpFhNuANEEGgI5wNCRyfkeF8piUAhCheewS3PqtNxKqbAXX-9TQQoV0ujXAXzZK1k89-91ZLrKCaDOS/s320/Picture+345.jpg" width="320" /></a></div>
<br />
Hand made and cut, natural marshmallows, and a mallow pop. What makes Li'l Puffs unique is how they flavor their mallows. <br />
Your standard, supermarket variety flavored marshmallows usually contain artificial flavors, colors, and some chemicals. <br />
Li'l Puffs uses fruit puree to flavor their products. There are no artificial ingredients, simply gelatin, sugar, starch, and fruit. It's a marvelous thing, really.<br />
<br />
It was a hot day when my mallows arrived, and they had wilted a little. I mentioned it to <a href="http://www.facebook.com/lilpuffs">Li'l Puffs on Facebook</a>, and they offered to replace my order right away. A+ for customer service! I told them that wouldn't be necessary. I placed the mallows in the fridge and they firmed up nicely. <br />
Of course I couldn't resist trying them before that point, though (which is how I discovered they were wilty). They were foamy, slightly warm, and delightful. I prefer a chewier marshmallow though, and once they firmed up in the fridge after a day, they were equally enthralling. My favorite was the raspberry, followed by passion fruit, the mallow pop, coffee flavor, and lastly the strawberry. I prefer very strong flavors. I shared with the husband & kid. Grace liked them all (naturally. I mean you're crazy if you don't secretly love marshmallows!), and the man liked the Strawberry. His palette tends to be a lot more mellow.<br />
Naturally I also did a campfire test by spearing 1 mallow from each pack on to a butter knife and taking my brulee torch to it. These guys are impressively puffy. I roasted them to at least 1.5x their size without burning. Probably 2x their size before they started sliding off my knife. <br />
<br />
The only thing I would change about the ingredients is to make them a little more Primal friendly, by switching out the corn syrup and rice flour for raw coconut nectar and arrowroot powder, but they were very tasty as they were. They even make a vegan-friendly mallow for special orders.<br />
<br />
It's a great little company, and I hope you'll check them out when you're hit with a mallow craving.<br />
<br />
<br />
<h6>Disclaimer: Li'l Puffs provided me with a free sample of their product to review. I was not under any obligation to write a positive review or sponsor a product giveaway in return for the free product.</h6>P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com0tag:blogger.com,1999:blog-4080906464272580820.post-16110496309263264582012-04-22T13:48:00.000-06:002012-04-24T17:16:05.818-06:00Paleo Pear Fritters<font color="red"><b>UPDATE! These Pear Fritters were the recipe of the day for 4/24/12 on <a href="http://fastpaleo.com/">Fast Paleo</a> </b><br /></font>
<br />
<br />
<br />
I wish I had something clever to say about this recipe, but I don't. Sometimes you just want something deep fried and smothered in chocolate, amiright?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://encrypted-tbn3.google.com/images?q=tbn:ANd9GcRuBi73Sn78ZMsNbKOfGuC-7AQr-YI_ssEzTgZVYKJcfaDEDtcT" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://encrypted-tbn3.google.com/images?q=tbn:ANd9GcRuBi73Sn78ZMsNbKOfGuC-7AQr-YI_ssEzTgZVYKJcfaDEDtcT" /></a></div>
<br />
<br />
What you'll need:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lpcjU8cK_quGRTli5LnCW1sU_19QB4vERp4sXl6JFm5aiHYuNvN0iveJb9z61JdD1QeD_Lwqzv4kGk77yL7wGnuggqXW0kOAtzxz-JcgGE1Rl0N2sw4wiD3PkLYIdzS6G1GlrSO8cfY6/s1600/Picture+348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lpcjU8cK_quGRTli5LnCW1sU_19QB4vERp4sXl6JFm5aiHYuNvN0iveJb9z61JdD1QeD_Lwqzv4kGk77yL7wGnuggqXW0kOAtzxz-JcgGE1Rl0N2sw4wiD3PkLYIdzS6G1GlrSO8cfY6/s320/Picture+348.jpg" width="320" /></a></div>
<br />
1 pear<br />
1 egg<br />
coconut cream or milk <br />
1/4c coconut flour<br />
2T baking powder<br />
vanilla<br />
pumpkin spice<br />
1/2c coconut oil (preferably Something Pure Cinnamon Bun flavored, cuz it's awesome)<br />
(optional) creme fraiche, mascarpone, Greek yogurt, or whipped cream<br />
<br />
Get your coconut oil going in a large pan. Meanwhile, core pear and slice with mandolin<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyD2w5XENkLlsmmLmHHfSWTlxC2zqHc-YAiIRFKOdaCskIuE24siHtqdVmB-3AkXDccAjPG7l21bRAlTUWpobc7N7d4B8TvITABxCPzr8khWM9vqAWcZYkX7-OliCBRhbbs7RfHy_9E12M/s1600/Picture+303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyD2w5XENkLlsmmLmHHfSWTlxC2zqHc-YAiIRFKOdaCskIuE24siHtqdVmB-3AkXDccAjPG7l21bRAlTUWpobc7N7d4B8TvITABxCPzr8khWM9vqAWcZYkX7-OliCBRhbbs7RfHy_9E12M/s320/Picture+303.jpg" width="320" /></a></div>
<br />
<br />
Avoid doing this:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83wLOIWy0CLakQJmokPkaG0uCpxYqTDgqhFBGq8pJ78TRd7w6dZCtZX6p1nuR_VcP227nIYL8AJjO4_6d0Y6cFkq32H-ph3EJ1CND5WG44rsLPh_Gl9no8X5kkMwnDkPwmMGsRCEy2Unq/s1600/Picture+305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83wLOIWy0CLakQJmokPkaG0uCpxYqTDgqhFBGq8pJ78TRd7w6dZCtZX6p1nuR_VcP227nIYL8AJjO4_6d0Y6cFkq32H-ph3EJ1CND5WG44rsLPh_Gl9no8X5kkMwnDkPwmMGsRCEy2Unq/s320/Picture+305.jpg" width="320" /></a></div>
<br />
<br />
Scramble together egg, cream, vanilla, and pumpkin spice<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOhGcyaKzmd6cq9q5-yd2qwSigUd6F668ww2Odk0U8mOh_85QoQZg2TZAfHoqxJw1-TpEjo-mtPGDfFUo-yMrxFzZEFLiVf4C0CfjAuIFcf27EKW6j_O6O9mMN1XjfWgziFSnt3RKL0EZ/s1600/Picture+307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOhGcyaKzmd6cq9q5-yd2qwSigUd6F668ww2Odk0U8mOh_85QoQZg2TZAfHoqxJw1-TpEjo-mtPGDfFUo-yMrxFzZEFLiVf4C0CfjAuIFcf27EKW6j_O6O9mMN1XjfWgziFSnt3RKL0EZ/s320/Picture+307.jpg" width="320" /></a></div>
<br />
<br />
Combine coconut flour & baking powder well<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIupX-hIDmOb4879orxMxwub9_v-rhgXc9RHGcsH1cIu0fhLc5s9LgM3xbykfLVnFoK3VjKYHewAPR6vqALxIlLbZaXt2PMgBl7qLaosjMcnqvZMVDMQyf_XFTvySg0c2zR1URSCA-sAt/s1600/Picture+308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIupX-hIDmOb4879orxMxwub9_v-rhgXc9RHGcsH1cIu0fhLc5s9LgM3xbykfLVnFoK3VjKYHewAPR6vqALxIlLbZaXt2PMgBl7qLaosjMcnqvZMVDMQyf_XFTvySg0c2zR1URSCA-sAt/s320/Picture+308.jpg" width="320" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Dip into egg wash </div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6s2fvNJ6WtPf59IBpERoAN5tqo1mInfBn6iXdJZqnKBWp84OL9hWpK_YvxiXSpCMuw4Xl7tEQCp1QZsA7K1J4-gxkJOaV6xF5UWYEfYhiG_mUA2G1Q3lgyA5tSVKiD6xBHo3Y4tA5IaD/s1600/Picture+319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6s2fvNJ6WtPf59IBpERoAN5tqo1mInfBn6iXdJZqnKBWp84OL9hWpK_YvxiXSpCMuw4Xl7tEQCp1QZsA7K1J4-gxkJOaV6xF5UWYEfYhiG_mUA2G1Q3lgyA5tSVKiD6xBHo3Y4tA5IaD/s320/Picture+319.jpg" width="320" /></a></div>
<br />
Coat well with coconut flour & baking powder<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzTeVb9xfJzILDcjsUYke_UdSI_kT9NeuvJffhSiWeQl8ylWopNq-WmSE4_gjMcFoTQ1FKD_GU4qWHpwt6pfdAbSLRoyX4TN8V0VQjaaHIdS7_qQF0XHNfD_S0m_XqefOzCgwAwlvj5dx/s1600/Picture+321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzTeVb9xfJzILDcjsUYke_UdSI_kT9NeuvJffhSiWeQl8ylWopNq-WmSE4_gjMcFoTQ1FKD_GU4qWHpwt6pfdAbSLRoyX4TN8V0VQjaaHIdS7_qQF0XHNfD_S0m_XqefOzCgwAwlvj5dx/s320/Picture+321.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
Gingerly place into hot EVCO.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8Ds6ZlC2VLgm3pkKXqNVAw7eX5MwOsXh3tU-UeqEXGWv684TJ53NMFVrioSMlFjLExS6VhDID92ag9qFkkwiADUXpBgHFyv8KpDhM0RGOuGyEwe1LBg4iH2RiYFtX713RMR0vCJSu0hF/s1600/Picture+314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8Ds6ZlC2VLgm3pkKXqNVAw7eX5MwOsXh3tU-UeqEXGWv684TJ53NMFVrioSMlFjLExS6VhDID92ag9qFkkwiADUXpBgHFyv8KpDhM0RGOuGyEwe1LBg4iH2RiYFtX713RMR0vCJSu0hF/s320/Picture+314.jpg" width="320" /></a></div>
<br />
Fry. Careful not to burn, baby, burn ala Disco Inferno.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6r7PEbsXATwamHes22lBCrZL1FoIuoXh43wwufWWfCEtDolVHx1HWKsq54x9gh-_J9MFcT7clR9dd54ZhzU-webwVQmfjWPHWspabODi1MWB_KceHjz7axJf9aeOIpeQjE0oJ4yUb4-1S/s1600/Picture+323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6r7PEbsXATwamHes22lBCrZL1FoIuoXh43wwufWWfCEtDolVHx1HWKsq54x9gh-_J9MFcT7clR9dd54ZhzU-webwVQmfjWPHWspabODi1MWB_KceHjz7axJf9aeOIpeQjE0oJ4yUb4-1S/s320/Picture+323.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
<br />
Fan-fritter-tastic!<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXoyzQ0YhEcR8SzeH23mA3DS2kwXXwAKNbQTPucrwEKJYJsWpxJNtv5r-0rAIrDHCGAeXppV3_N_kv-VuPZ4jmi1icP4EjOcth4tA_ed9Hsgfvo54cuGQpk9gashRAw6uBnxzv_ucbrhe/s1600/Picture+331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXoyzQ0YhEcR8SzeH23mA3DS2kwXXwAKNbQTPucrwEKJYJsWpxJNtv5r-0rAIrDHCGAeXppV3_N_kv-VuPZ4jmi1icP4EjOcth4tA_ed9Hsgfvo54cuGQpk9gashRAw6uBnxzv_ucbrhe/s320/Picture+331.jpg" width="320" /></a></div>
<br />
<br />
Plate with a dollop of creme fraiche, mascarpone, Greek yogurt, or whipped cream (optional). <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSFI_Sdqow-DsnnEHVMcIyVpjBw6hmZX3xD-5mnl_I6WSmE-8K1lpwWrSHo_tGO81i_4t-5TAoXX2ewrzFOBQ13YrKn6vhS92BU13NVeYjL8qv-W0Yrdev8HxpbPZkkMOhE1tF23981sm/s1600/Picture+338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSFI_Sdqow-DsnnEHVMcIyVpjBw6hmZX3xD-5mnl_I6WSmE-8K1lpwWrSHo_tGO81i_4t-5TAoXX2ewrzFOBQ13YrKn6vhS92BU13NVeYjL8qv-W0Yrdev8HxpbPZkkMOhE1tF23981sm/s320/Picture+338.jpg" width="320" /></a></div>
<br />
Tuck in, dudes!<br />
<br />P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com2tag:blogger.com,1999:blog-4080906464272580820.post-62341221697010308642012-04-18T16:09:00.000-06:002012-04-24T17:01:17.570-06:00The PJF ManifestoEvery few months I get a comment that goes along the lines of "none of the food on your blog is primal", "how dare you call yourself primal" or "it's no wonder you've gained weight eating this way"<br />
<br />
It's high time I set a few things straight. <br />
<br />
If you think my blog is all about eating s'mores
for breakfast, doughnuts for lunch, and ice cream for dinner, then
you're missing the entire point of the blog. Yes, I've gained weight
since going Primal, but it's been from my boundless curiousity trying to
bend the laws of gluten free creations, some depression, and a minor binge disorder. I
don't endorse eating junk food at every meal. I certainly don't do it
myself! My blog is there to share my love of food, improve people's
lives with quick and easy fixes (which are usually more nutritious than
what they've been eating on a CW SAD), and bring joy and connections. If you read my recipes, you may notice a certain tongue-in-cheek approach. I poke fun at everything. I mean, really? SPAGHETTI DOUGHNUTS! PARSNIP PANCAKES! How can you take them seriously and not laugh at them? If you can't take them with the same sense of humor in which I write them, then you have no soul.<br />
<br />
I'm sorry if I fail to meet your fantasy standards of what a Primal lady should look like. I'm not ripped like <a href="http://www.marksdailyapple.com/">Mark Sisson</a>, a ninja like the oriental beauty from <a href="http://nomnompaleo.com/">Nom Nom Paleo, </a>and I'm certainly not pretty like <a href="http://everydaypaleo.com/">Sarah Fragoso</a> or <a href="http://www.primal-palate.com/p/disclaimer.html">Hayley Mason</a>. I'm just me. I'd give my left arm to be as fast as Usain Bolt, or do a human flag like <a href="http://www.alkavadlo.com/">Al Kavadlo</a>. I'm an average joe inviting you into my kitchen.<br />
<br />
I'm not making excuses for myself either. The PJF blog is intended for use as an indulgence guide for Primal living. Also if you think all of recipes on here are junk food, then you obviously haven't gone through my <a href="http://theprimaljunkfoodie.blogspot.com/p/recipes-for-disaster.html">recipes for disaster</a> which include stir fry, burgers, salads, and sherpherd's pie (not to mention my Christmas coup de triomphe Beef Wellington). The doughnuts I made (which were the winning recipe of the day on <a href="http://www.fastpaleo.com/">Fast Paleo</a>) were made of meat and vegetables. My latest pancakes are made from parsnips. If you think I eat junk food at every meal, you are sorely mistaken. I lead a 90% Primal life, and 80% paleo life (I enjoy on occasion full fat Greek yogurt, grass fed heavy cream, and mascarpone). The bulk of the sugar I ingest comes from fruit. Our dinners are almost always paleo. I posted my fried s'mores recipe after a morning run (I'm training for a marathon in September). My last two hA1c were 5.5 and 6. In my defense, the 6 was because I've been on steroids for the last month due to a recent surgery.<br />
<br />
If you feel compelled to tell I'm not primal because of what I post on this blog, be sure to at least say it to my face and sign your name.<br />
<br />
What the bulk of my diet looks like:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzANlkxJm3SfheVVUCMCUtTAxIWseNpcqGek9bRM_qHp6-MXnfa6_qmzZ3yhl9SVXV133zavfXzgXHoYi8vZQUaL-YTiWXeDwOL8hw7NwCJguurl9I4St2Nyc1ELnCMIGxdTj8ql3x-As/s1600/Picture+301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLzANlkxJm3SfheVVUCMCUtTAxIWseNpcqGek9bRM_qHp6-MXnfa6_qmzZ3yhl9SVXV133zavfXzgXHoYi8vZQUaL-YTiWXeDwOL8hw7NwCJguurl9I4St2Nyc1ELnCMIGxdTj8ql3x-As/s320/Picture+301.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPk-4SK4PvnC7qf0iiWacu3eDCe8IQHiCLUzVbDtT5GejNuav60rRroh-TvTaoFvi6JINVf1zDrCAEEE3h_8qTzhWBeu3l6uUDqWuRBYXF9zv6nfLFpAY5Bm3Qefwlk4NFJCPorSlX8cRQ/s1600/Picture+343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPk-4SK4PvnC7qf0iiWacu3eDCe8IQHiCLUzVbDtT5GejNuav60rRroh-TvTaoFvi6JINVf1zDrCAEEE3h_8qTzhWBeu3l6uUDqWuRBYXF9zv6nfLFpAY5Bm3Qefwlk4NFJCPorSlX8cRQ/s320/Picture+343.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKjAUf7W-Q3vxZ6ODODLryiB7hX8Gw5tQxe-3k7scNNkB7lSRbQPUfqrTCw5oMbbHF9-WJdfhaVFOeJ8mnQfUh5uFgyBALl7x6BxbqTbW5-oaWVaO_oxYoSb60qLasjs49HaRto5P-61Dg/s1600/Picture+2377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKjAUf7W-Q3vxZ6ODODLryiB7hX8Gw5tQxe-3k7scNNkB7lSRbQPUfqrTCw5oMbbHF9-WJdfhaVFOeJ8mnQfUh5uFgyBALl7x6BxbqTbW5-oaWVaO_oxYoSb60qLasjs49HaRto5P-61Dg/s320/Picture+2377.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLG9EVvFy4cdpZxZkAKZkmq1kbn6L4uZW4Jsi5qbjollg9tYPFQ2y-oxdForCwL8qOxl9rvUPvcLspslRIIJg0SvRrc2WBtkJoFTNWTxf8YJ0QIM6BJ1tUcwdPaij8Bb1iLHoYFIXmbSVU/s1600/Picture+2285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLG9EVvFy4cdpZxZkAKZkmq1kbn6L4uZW4Jsi5qbjollg9tYPFQ2y-oxdForCwL8qOxl9rvUPvcLspslRIIJg0SvRrc2WBtkJoFTNWTxf8YJ0QIM6BJ1tUcwdPaij8Bb1iLHoYFIXmbSVU/s320/Picture+2285.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsrhmuAWuUGS9LdMykQWDYwIz_ia-yzCueNB1fXIasorE4ya2TPJwwi-UzacYRUFdseo-5MHVJ8MYsxn0wKlzhE6WzNvC3B_XPg6QqY288KrJOvpQO9vHxw0rgRNntaE2eF-JA84A23uX/s1600/Picture+2309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqsrhmuAWuUGS9LdMykQWDYwIz_ia-yzCueNB1fXIasorE4ya2TPJwwi-UzacYRUFdseo-5MHVJ8MYsxn0wKlzhE6WzNvC3B_XPg6QqY288KrJOvpQO9vHxw0rgRNntaE2eF-JA84A23uX/s320/Picture+2309.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9lHCFnKBdnhxDLOqLxSfZOAzgo0xI2psiEueIy0EupKCEg48Ow8dr1qNf4UZq2ul_j0enT4cnSUK1bqlLqJ7E-LGsT53GHUFZEUiQEJfJq7pLKhkY4oiE2BgVnOt_0bhqLlIB5ViAeAo/s1600/Picture+2351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9lHCFnKBdnhxDLOqLxSfZOAzgo0xI2psiEueIy0EupKCEg48Ow8dr1qNf4UZq2ul_j0enT4cnSUK1bqlLqJ7E-LGsT53GHUFZEUiQEJfJq7pLKhkY4oiE2BgVnOt_0bhqLlIB5ViAeAo/s320/Picture+2351.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozfovH4TGJm_95uzaahXbpHAWCZfx_XWBhW3xrwpZdJGMX2TLHjDjig2EA0x7c6RR-ZZe_oFa6tJ4Zn0pBCyt5_3Txu5ToBDOdp5KNGMYAAig3BGOUr_dsnaDn6-SYIVuIkpAk2ibHLuF/s1600/Picture+2269.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozfovH4TGJm_95uzaahXbpHAWCZfx_XWBhW3xrwpZdJGMX2TLHjDjig2EA0x7c6RR-ZZe_oFa6tJ4Zn0pBCyt5_3Txu5ToBDOdp5KNGMYAAig3BGOUr_dsnaDn6-SYIVuIkpAk2ibHLuF/s320/Picture+2269.jpg" width="320" /></a></div>P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com4tag:blogger.com,1999:blog-4080906464272580820.post-38850797269483059492012-04-07T12:55:00.003-06:002012-04-16T10:22:59.334-06:00Fried Primal S'mores S'mores. You're going to want some at some point in your Primal journey. The bring back memories of summer, of nights under a star lit sky with a camp fire and glow bugs. These days it seems like everything is fried. Why not fry your s'mores, too?<br />
<br />
What you'll need: <br />
<a href="http://improveat.com/whatoffer.php">1 pure wrap</a><br />
peanut butter & co dark chocolate dreams (or Justin's chocolate almond butter)<br />
mascarpone<br />
coconut oil (preferably chocolate coconut oil from Something Pure)<br />
<br />
get your coconut oil going in a deep pan.<br />
Spread chocolate
deliciousness & mascarpone over pure wrap.<br />
Fold like a burrito.<br />
Carefully place in coconut oil and fry (1-2 mins per side).<br />
Eat
delicious meltedness.<br />
Make s'more ;)P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com4tag:blogger.com,1999:blog-4080906464272580820.post-71404197589202894782012-04-01T09:29:00.000-06:002012-04-01T09:52:47.894-06:00Chocolate Chip Parsnip PancakesFirst off, happy April Fools!
Secondly, I'm addicted to parsnips. They smell like rootbeer and taste like awesome.<br />
I'm also a chocolate addict.<br />
When I was a kid, the Arizona tea company had a chocolate rootbeer. Naturally, I thought of combining chocolate with rootbeer somehow, but didn't know how to keep it Primal.
And then I discovered parsnips. So here goes.<br />
<br />
What you'll need:<br />
2-4 large parsnips<br />
1/2c almond flour<br />
2 eggs<br />
1 tsp baking powder<br />
Enjoy Life Chocolate Chips (or any super dark chocolate chips, really)<br />
<br />
chop up parsnips and boil them until soft. Drain. Mash 'em. Take your anger out on them. Pulverize them. Or, ya know, just throw it in a food processor.<br />
Mix in almond flour, eggs, baking powder, and chocolate chips.<br />
On a hot oiled skillet plunk down your pancake batter.<br />
Flip. Eat. Enjoy!<br />
<br />
P.S. I threw blackberries and vanilla in mine and had purple April Fools Day pancakes. Also I used Artisana cacao bliss on them instead of butter. I told you I was a chocolate junkie.P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com1tag:blogger.com,1999:blog-4080906464272580820.post-83645507078557142302012-03-20T11:00:00.001-06:002012-03-20T11:02:39.706-06:00Paleo Chocolate MilkWhen you think about chocolate milk, paleo probably doesn't come immediately to mind. In fact, Paleo Chocolate Milk is probably a giant oxymoron. Yet here we are discussing it.<br />
If you find yourself missing your morning nesquik, I have a fix for you.<br />
I sort of came across it when I was looking for refuel/re-hyrdration options for my long runs. I knew I wanted to take a coconut water route (and 15 oz vita coco with 15 oz water is pretty tasty), but then I discovered <a href="http://zico.com/products">Zico Chocolate Coconut Water</a> and went OMG! The I started flipping out when I tasted it, and immediately grabbed some coconut milk. Thus was born Paleo chocolate milk.<br />
You may thank me for my brilliance now.<br />
<br />
What you'll need:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIMFMrF_dlqHVU65guz8rlBf51phcxgMXK3mX5Yl1y4SOb_NxG5_iA5EdGx8mVNH3L3Dxmi_ci5pP4sZNVO2GBe1htMyXql1ifHYvQfoo6klF6ns2UPKo86LUv7hZVyX_cIrFLKLL8Jjg/s1600/Picture+2356.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIMFMrF_dlqHVU65guz8rlBf51phcxgMXK3mX5Yl1y4SOb_NxG5_iA5EdGx8mVNH3L3Dxmi_ci5pP4sZNVO2GBe1htMyXql1ifHYvQfoo6klF6ns2UPKo86LUv7hZVyX_cIrFLKLL8Jjg/s320/Picture+2356.jpg" /></a></div><br />
1 bottle Zico chocolate coconut water<br />
1/2c coconut cream (yes, specifically coconut CREAM)<br />
<br />
Pour 1/2 cup coconut cream into tall glass. Follow up with 10 fl oz chocolate coconut water. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhInXUKCJsOnca5jbTSm5zJomvtMUHVh2n9kBN5EV0wTvgDv6-LHSohsTA2x_x121qM0h_HPhMTU1vZXWDWa9s69Ea_aGy-PDBW7Kp5oyI-IOEt7r64On2zdLpsG6WWC_ezeY5uS9CNkNCz/s1600/Picture+2358.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhInXUKCJsOnca5jbTSm5zJomvtMUHVh2n9kBN5EV0wTvgDv6-LHSohsTA2x_x121qM0h_HPhMTU1vZXWDWa9s69Ea_aGy-PDBW7Kp5oyI-IOEt7r64On2zdLpsG6WWC_ezeY5uS9CNkNCz/s320/Picture+2358.jpg" /></a></div><br />
Stir. Drink. Marvel.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5MWpI0n0M-Bg3_-ld0GlNKpXJda1WkLFB46janzhq3Ujrjdr909I8Yr3afQFzG5VFSBaVGNCHW3IIpLIkgnTXrddXfNrsKzuD3bcD30JSh0ksquoaTQKJSIS_8kv8UjSNL61qB7KXxP0R/s1600/Picture+2359.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5MWpI0n0M-Bg3_-ld0GlNKpXJda1WkLFB46janzhq3Ujrjdr909I8Yr3afQFzG5VFSBaVGNCHW3IIpLIkgnTXrddXfNrsKzuD3bcD30JSh0ksquoaTQKJSIS_8kv8UjSNL61qB7KXxP0R/s320/Picture+2359.jpg" /></a></div><br />
Vow never to drink Nesquik again cuz you're SOLD on this stuff!<br />
<br />
Okay, okay. It's not 100000% Paleo cuz it has cane sugar in it, but I guarantee it's gonna obliterate your chocolate milk craving and be a bazillion times healthier for you than your little yellow and blue labeled bunny friend.P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com0tag:blogger.com,1999:blog-4080906464272580820.post-44213595803614090272012-02-24T11:35:00.001-07:002012-02-24T12:13:49.364-07:00PJF Cocobananarama CustardI believe custard is one of God's most perfect meals. Fat + protein = pure awesomeness. I've done custard on the PJF blog before, but I wanted to do a 100% Paleo one. I believe this one fits the bill, and is a great PWO recovery meal to boot!<br />
<br />
What you'll need:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkEpowRCZotuW4XUG4kfX5VIwdUzcP7Iadl3Sirhn6OwRPKS9WgNtWSLdSYQLBMeQ432u0xmX4uwTYxQB7FSn3e6IbdovQ8HZj8LvLBNLoSCLUi7hwXSAvTdz2lhUjejxycVt-wUVezIfE/s1600/Picture+2331.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkEpowRCZotuW4XUG4kfX5VIwdUzcP7Iadl3Sirhn6OwRPKS9WgNtWSLdSYQLBMeQ432u0xmX4uwTYxQB7FSn3e6IbdovQ8HZj8LvLBNLoSCLUi7hwXSAvTdz2lhUjejxycVt-wUVezIfE/s320/Picture+2331.jpg" /></a></div><br />
<br />
1 old, super ripe, stinky banana<br />
1 can coconut milk<br />
4 eggs<br />
1T raw vanilla (Ojio makes some)<br />
VARIATION: Add some real pineapple juice to the base for a pina colada custard!<br />
<br />
Preheat oven to 350F<br />
<br />
Scramble eggs, cut in banana, and smash it up thoroughly.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KHrecfkNGwzx45TCuFqlMDtiswF5Ixk6pFHbpzfe_XpS3PDw6rfjnfHDZaiiB2LMwbjYW0tif5dzChrhxuegGSf8hQklk79iQtiqoXWZV4Ya5JuMLUEy62niT_Mkmg2GUIgIMbk6bCNG/s1600/Picture+2332.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3KHrecfkNGwzx45TCuFqlMDtiswF5Ixk6pFHbpzfe_XpS3PDw6rfjnfHDZaiiB2LMwbjYW0tif5dzChrhxuegGSf8hQklk79iQtiqoXWZV4Ya5JuMLUEy62niT_Mkmg2GUIgIMbk6bCNG/s320/Picture+2332.jpg" /></a></div><br />
<br />
Pour coconut milk and add vanilla<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MNWKFu0_jh9-6dZYJkXb00Kurp0OiafsjnWXx7KF_r_JCCknDZxUK_ND9Qgy8v8SemjqK9041nMQOMmVIXcoB-5WiF1XQQS06KqX3kFsQ12Ujx8OlHSxOSmdYjQ5AbyuwYXiX6TmaeWz/s1600/Picture+2333.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MNWKFu0_jh9-6dZYJkXb00Kurp0OiafsjnWXx7KF_r_JCCknDZxUK_ND9Qgy8v8SemjqK9041nMQOMmVIXcoB-5WiF1XQQS06KqX3kFsQ12Ujx8OlHSxOSmdYjQ5AbyuwYXiX6TmaeWz/s320/Picture+2333.jpg" /></a></div><br />
<br />
Pour into oven safe dishes <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi49ZeiH_21cJzpevBEDnrsQPh-9I2qCIQXeJGpaK5eoJuLr33MYFUixLlJVKcNg5rGszZKOJP3-3WbWhNPcvkH7PAIipl-FRespZ93YpZBwUzYa_WMNGcc4X5Bm8-J0cavbklF2197iD_s/s1600/Picture+2340.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi49ZeiH_21cJzpevBEDnrsQPh-9I2qCIQXeJGpaK5eoJuLr33MYFUixLlJVKcNg5rGszZKOJP3-3WbWhNPcvkH7PAIipl-FRespZ93YpZBwUzYa_WMNGcc4X5Bm8-J0cavbklF2197iD_s/s320/Picture+2340.jpg" /></a></div><br />
<br />
<br />
place in oven for 45 mins, or until knife comes out clean<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIJs5Tgn8Ca3CjyY01lAweDdlk22mq1FLvnWhXvyjcb6SPTqm9GWYhQ2YY6nd13egtV_F_rmblCfowfltw3DYWVNAiZA8n3fBXqzOm1uTqPTKWv_uqZ4QG9WsT3d_S1nluB3iMOQzXaOT/s1600/Picture+2348.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIJs5Tgn8Ca3CjyY01lAweDdlk22mq1FLvnWhXvyjcb6SPTqm9GWYhQ2YY6nd13egtV_F_rmblCfowfltw3DYWVNAiZA8n3fBXqzOm1uTqPTKWv_uqZ4QG9WsT3d_S1nluB3iMOQzXaOT/s320/Picture+2348.jpg" /></a></div><br />
<br />
<br />
<br />
Tuck in, dudes!P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com1tag:blogger.com,1999:blog-4080906464272580820.post-46030967415113359212012-02-20T19:29:00.003-07:002012-04-24T17:30:27.599-06:00Spaghetti Doughnuts<font color="red"><b>UPDATE! These Spaghetti Doughnuts were the recipe of the day for 2/27/12 on <a href="http://fastpaleo.com/">Fast Paleo</a> </b><br /></font>
*Sigh* Do you remember those days when breakfast consisted of a doughnut and an extra large Nesquik? I sure do! <br />
I also remember the resulting amount of insulin I'd have to take for it.<br />
<br />
I've been thinking about doughnuts lately and even bought a doughnut pan, cuz I have nefarious plans for it. I guess we could start with this very perfidious one. <br />
Earlier this evening we were sitting down to one of my favorite meals, Paleo Spaghetti. It's one of the most basic paleo recipes you should have in your repertoire (seriously, what's easier than cooking spaghetti squash, meat, sauce, and throwing it together in a bowl?)<br />
Yet as I was eating, the husband looked over at me and (as many couples who have been married a number of years will know) sensed that something was on my mind. So he asked what's up.<br />
"My inner mad scientist is chattering."<br />
The husband, warily: "Whaaaat are you thiiiinking?" (cuz thoughts like that tend to get me into trouble)<br />
"Spahgetti doughnuts."<br />
"STOP."<br />
*blink* "It's not wha-"<br />
"It's wrong on so many levels."<br />
*laughing* "Just let me finish"<br />
The husband, not impressed, was still wary<br />
<br />
What you'll need:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYj0mfv3gBodOwikMhAH_P59pkCQxzO5myWj0N2U_2EmRhlkzpDyS49_w5Izo-u21Ei_XgMsm7Cv80M9shtCa7QgFrsBVGGo7Da7fe_p4eOADgG7hLXTD32k8RFnKgCeYu3qjhtqIewqNX/s1600/picture+2312.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYj0mfv3gBodOwikMhAH_P59pkCQxzO5myWj0N2U_2EmRhlkzpDyS49_w5Izo-u21Ei_XgMsm7Cv80M9shtCa7QgFrsBVGGo7Da7fe_p4eOADgG7hLXTD32k8RFnKgCeYu3qjhtqIewqNX/s320/picture+2312.jpg" /></a></div><br />
<br />
1/2 spaghetti squash, baked (this is a great recipe if you just had paleo spaghetti and need to use the other half of the squash)<br />
1 lb ground beef, preferably grass fed (or pork, if you can get it pastured)<br />
6 eggs<br />
3/4c spaghetti sauce<br />
1 can tomato paste<br />
Parmesan (optional)<br />
doughnut pan<br />
<br />
<br />
Preheat oven 350F.<br />
<br />
String out your baked spaghetti into a bowl.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2U_0pCw-p54qH5Xe41591qwrEznXBtCVfI8e7BGjmd3L_f8b6flyyPBehUofIcoMGw2vlmSaaTronavt0bERD-QWW4WnIMtRdPdDIrBv5uD9Jii6SAdipGM5c1OtJQZ4UNjGUHWjub6kK/s1600/Picture+2315.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2U_0pCw-p54qH5Xe41591qwrEznXBtCVfI8e7BGjmd3L_f8b6flyyPBehUofIcoMGw2vlmSaaTronavt0bERD-QWW4WnIMtRdPdDIrBv5uD9Jii6SAdipGM5c1OtJQZ4UNjGUHWjub6kK/s320/Picture+2315.jpg" /></a></div><br />
<br />
Brown ground beef, and combine with squash. Add sauce. And ridiculous amount of grated/shredded parmesan if that's your kind of thing.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxZGxvOkN-QBKZr8FYGB2zDNPQOYLjvlvZHpOnyCa9BNMmrCD7ef9dlK2py0bBcTFu50ZYR84zLWUpRH52RkVSYKMDEpuRI8FzIZEwsdQHgzx7MlmkcQDwEEYyllV3IUhD78AtFrFjNLQ/s1600/Picture+2320.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxZGxvOkN-QBKZr8FYGB2zDNPQOYLjvlvZHpOnyCa9BNMmrCD7ef9dlK2py0bBcTFu50ZYR84zLWUpRH52RkVSYKMDEpuRI8FzIZEwsdQHgzx7MlmkcQDwEEYyllV3IUhD78AtFrFjNLQ/s320/Picture+2320.jpg" /></a></div><br />
<br />
<br />
Scramble eggs and combine thoroughly with spaghetti. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMv-Y3r48DUDZQ8XysEuErgOA4RMr3crgW4gUTzCmrwFHxNUNUxjMIL61oNbygDZVk1QQo_nu6xSaJkQIdWUnTDInpikwzaT3d4A129JUYMReHvu8M1GLCITtn1Sc063-L7Bll1hAkOvgL/s1600/Picture+2323.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMv-Y3r48DUDZQ8XysEuErgOA4RMr3crgW4gUTzCmrwFHxNUNUxjMIL61oNbygDZVk1QQo_nu6xSaJkQIdWUnTDInpikwzaT3d4A129JUYMReHvu8M1GLCITtn1Sc063-L7Bll1hAkOvgL/s320/Picture+2323.jpg" /></a></div><br />
When combined, it should move pretty fluidly- like cake batter.<br />
<br />
<br />
Carefully place into doughnut pan<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6VXCkdTFOHgkFs4BOeKAe-wuf2Pwdhb16BkL85OWGpounKc9jk1X23ZWd8HjkLGvkZaCm4Ka8Eha21fJl2OXBgWpaUiprcHrF3VCnhgMJo3bFFIFFrs0kD0Z6XNymcM6VMDnIs2EVIyS/s1600/Picture+2325.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6VXCkdTFOHgkFs4BOeKAe-wuf2Pwdhb16BkL85OWGpounKc9jk1X23ZWd8HjkLGvkZaCm4Ka8Eha21fJl2OXBgWpaUiprcHrF3VCnhgMJo3bFFIFFrs0kD0Z6XNymcM6VMDnIs2EVIyS/s320/Picture+2325.jpg" /></a></div><br />
<br />
Bake until set, about 25-30 mins<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffjsnaqzuieAaW_FCiy_yKf2QJpSIIF2ssoIktAyXUKx_Ax52K2uo-UtE2uNAAIeHkXDbEov8b0JuIfb5-Ifz5sYYrZdo6JBiIQ7_fG-Cz46GcrrM6CacFvOlLi9TI0gW6r7gTjV5z-MO/s1600/Picture+2328.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffjsnaqzuieAaW_FCiy_yKf2QJpSIIF2ssoIktAyXUKx_Ax52K2uo-UtE2uNAAIeHkXDbEov8b0JuIfb5-Ifz5sYYrZdo6JBiIQ7_fG-Cz46GcrrM6CacFvOlLi9TI0gW6r7gTjV5z-MO/s320/Picture+2328.jpg" /></a></div><br />
<br />
And don't try to get creative by spinning this into pizza doughnuts either, cuz I already came up with that brain child *neener* :oPP Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com4tag:blogger.com,1999:blog-4080906464272580820.post-64926441978052946032012-02-15T09:19:00.000-07:002012-02-15T09:19:37.640-07:00Fat Sprouts and Happy PiggyI will have you know that I am very pro-locavore. If I find a product produced locally and like it, I scream it to the world and get it whenever I can. Today's recipe is no different.<br />
<br />
While out grocery shopping, I grabbed a copy of <a href="http://www.ediblecommunities.com/wasatch/">Edible Wasatch</a>. It is, in the words of Rhino from the movie Bolt, "Be-Awesome!"<br />
I am proud to live in a state so rich in food and culture, and equally proud to support it.<br />
<br />
One of the recipes really jumped out at me, and I wanted to base a Paleo breakfast around it. This recipe is inspired by Executive chef, Michael Showers's Brussels with Pork Belly and Poached Egg. His recipe is already 100% Primal, but I wanted to make a couple of tweaks and make it my own.<br />
<br />
What you'll need:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgNp_CbGuhiZ02CeCe38lT56ERuHVprCPKyGbF1NCW7_dL1NuuG2Gsqo8so9tynApuWCRePKmrEYxtkoPEDhkiSQBikzBVlJl2aGoQ6NnRUesLsFErogF631kgIGG5f-SsENryjKmDcG1-/s1600/picture+2263.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgNp_CbGuhiZ02CeCe38lT56ERuHVprCPKyGbF1NCW7_dL1NuuG2Gsqo8so9tynApuWCRePKmrEYxtkoPEDhkiSQBikzBVlJl2aGoQ6NnRUesLsFErogF631kgIGG5f-SsENryjKmDcG1-/s320/picture+2263.jpg" /></a></div><br />
3 cups brussel sprouts<br />
2 eggs<br />
2 oz pastured lard<br />
4 oz pulled pork (I made mine by slow cooking it for 8 hrs on low in chicken stock, coconut milk, curry, and mesquite. It made awesome broth!)<br />
1T macadamia oil<br />
apple cider vinegar, just a splash<br />
black pepper<br />
sea salt<br />
tarragon<br />
<br />
Toss brussel sprouts into soup pot with lard. Cover and set on medium heat. Give them a stir every once in a while. <br />
Fill a separate pot half way full with water and set to boil. Add sea salt, and some ACV. Give it a whirl to make a whirlpool and crack in your eggs. Remember to crack your eggs on the flat of the table and not the edge of anything. Allow eggs to cook for 3-5 mins depending on how soft you like your yolks.<br />
Meanwhile, check to see if your brussels are tender. If they flake apart easily and smell like bacon, they're done. Throw down your pulled pork and mix well until they are warmed through. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYBReKPCyb5d6JygJPW_mpc2pm-bsrNMH_KsaYc3fMe_pank6e3E0RfKJQ6rgGEtA4RV5XY3B-SRvHFQ4sJOlQJcT2cUskHp7ZWrm3iHrJYvn_j1p9rYuQOsOspn9zDTGFybkvrHJvPpnD/s1600/Picture+2264.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYBReKPCyb5d6JygJPW_mpc2pm-bsrNMH_KsaYc3fMe_pank6e3E0RfKJQ6rgGEtA4RV5XY3B-SRvHFQ4sJOlQJcT2cUskHp7ZWrm3iHrJYvn_j1p9rYuQOsOspn9zDTGFybkvrHJvPpnD/s320/Picture+2264.jpg" /></a></div><br />
<br />
Plate your poached eggs. You may, or may not, wish to slice open the yolk and allow some to cascade down your plate. Garnish with tarragon, pepper, and a drizzle of mac oil. Dish up some fat sprouts and happy piggy. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8ll0STAA4F4URuwNVYKay7SwwMRh1n4s11_H8YMGsICyd657jgrivUvA82KDNlwCqh4EgXw58muY3atf7sXu5yq9kwj3X1Z9xmJncfvpwgFxcSEXKn3DIos-Z7gViHZtIN_ZnFBIklme/s1600/Picture+2273.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8ll0STAA4F4URuwNVYKay7SwwMRh1n4s11_H8YMGsICyd657jgrivUvA82KDNlwCqh4EgXw58muY3atf7sXu5yq9kwj3X1Z9xmJncfvpwgFxcSEXKn3DIos-Z7gViHZtIN_ZnFBIklme/s320/Picture+2273.jpg" /></a></div><br />
<br />
Tuck in, dudes, and have an awesome day!P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com2tag:blogger.com,1999:blog-4080906464272580820.post-63853433555791794392012-01-21T20:01:00.000-07:002012-01-21T20:01:27.265-07:00Gluten Free Fried ChickenThis one is inspired by my recent love affair with <a href="http://www.imdb.com/title/tt1454029/">The Help</a>. I probably can't cook like Minnie Jackson, but she inspired me to put my palm shortening to work on my stove top. Also, I love Celia Foote's character. We would totally be besties.<br />
Somethin' 'bout fried chicken that just makes the soul feel better.<br />
Also I chose palm shortening b/c it's what crisco used to be before it was a tub of mystery goo. Alternatively you can use pastured lard if you have access to it.<br />
<br />
What you'll need:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0AU57ZwspLChrFGKnn1zwwpXbi2sF7k4iu0stpkD22rhrGykirMrV-rCunEoWyoy2Z7DKthgEDE8Op6R8joooqSGUAHN5WNmuJr_lmsmqCMShU8EjdJwD0yoOQGxWGvo7TNQLoAmGx1Uv/s1600/Picture+2239.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0AU57ZwspLChrFGKnn1zwwpXbi2sF7k4iu0stpkD22rhrGykirMrV-rCunEoWyoy2Z7DKthgEDE8Op6R8joooqSGUAHN5WNmuJr_lmsmqCMShU8EjdJwD0yoOQGxWGvo7TNQLoAmGx1Uv/s320/Picture+2239.jpg" /></a></div><br />
<br />
2-3 lbs drumsticks<br />
1/2c almond flour<br />
1/2c coconut flour<br />
1T curry powder (dunno why, but curry makes things taste like corn bread to me!)<br />
black pepper<br />
1T garlic powder<br />
2 eggs<br />
1/4c coconut milk<br />
1.5c palm shortening (spectrum makes a nice one)<br />
<br />
Beat eggs and coconut milk together until creamy<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEYSr4pgtVub4EZNs8povSo51CFNUDPlexvOf5qHnyFwx8w5IuwzBbHJvUrA0SzvyGpFbqhJ8KAOzm3ou6OuVbDPmWH1wx_nyLnSWCdG7csJ9EmE6tsteCBiVXkG9HhSspqGA6Er9SmyF/s1600/Picture+2240.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEYSr4pgtVub4EZNs8povSo51CFNUDPlexvOf5qHnyFwx8w5IuwzBbHJvUrA0SzvyGpFbqhJ8KAOzm3ou6OuVbDPmWH1wx_nyLnSWCdG7csJ9EmE6tsteCBiVXkG9HhSspqGA6Er9SmyF/s320/Picture+2240.jpg" /></a></div><br />
<br />
<br />
Fill ziploc with almond flour, coconut flour, curry, garlic powder, and pepper to taste.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYNNlFrbNNTed1umNjb7eV3Uyz6tCD-uXcwa6qG_xaH4lTx1vYJpuhwylfUeb0BUtmkhVH0EtKohpKv0hzt9iG7HtH3m9mEPtAvYj771LFrTMWBL5HIIDiiMseSNpJ9VilzxFfkN5rgIc/s1600/Picture+2244.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYNNlFrbNNTed1umNjb7eV3Uyz6tCD-uXcwa6qG_xaH4lTx1vYJpuhwylfUeb0BUtmkhVH0EtKohpKv0hzt9iG7HtH3m9mEPtAvYj771LFrTMWBL5HIIDiiMseSNpJ9VilzxFfkN5rgIc/s320/Picture+2244.jpg" /></a></div><br />
<br />
Dip drumsticks into egg mix and toss into ziploc<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdaJBIf-BPAujeKOHgTs9h1azdtIJOGymUHC_rHclSc4av1PvocsNwSZQ6hN55pMPb2vlrNg4kJnWonht0xxpQQ1i41KJi0WwAs6d_anexdWDPzLQxKU9P2Hm2IR-pZayafrX3XhHmivp/s1600/Picture+2246.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdaJBIf-BPAujeKOHgTs9h1azdtIJOGymUHC_rHclSc4av1PvocsNwSZQ6hN55pMPb2vlrNg4kJnWonht0xxpQQ1i41KJi0WwAs6d_anexdWDPzLQxKU9P2Hm2IR-pZayafrX3XhHmivp/s320/Picture+2246.jpg" /></a></div>Seal ziploc. Unseal just a corner and fill it with a deep breath of air. Officially seal.<br />
<br />
<br />
Melt palm shortening in very large pan over high heat.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypkmBehI0iuFlt7gvSXcxKWx-JSKd7UZ97t3ZpIu4ogBM4bPxrYuZizTsF6x-20zln9XvG6b1HRYJdxYg0ccK4wvb0lp4CPZ0BjnaS4BxRjxtTg74K7rRt7wzeyEAxRpZiDTtWWGjcbFg/s1600/Picture+2245.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypkmBehI0iuFlt7gvSXcxKWx-JSKd7UZ97t3ZpIu4ogBM4bPxrYuZizTsF6x-20zln9XvG6b1HRYJdxYg0ccK4wvb0lp4CPZ0BjnaS4BxRjxtTg74K7rRt7wzeyEAxRpZiDTtWWGjcbFg/s320/Picture+2245.jpg" /></a></div><br />
<br />
Now it's time to go to town. Shake & bake it. Dance. Okay, that's enough. The chicken is dead. "Yup, he dead."<br />
<br />
<br />
Place in boiling oil and put your kitchen timer on for 4 mins. When the timer goes off, flip over. Repeat until all 4 sides of the drum stick have been cooked. You can even do 5 each side if you want (yes, drumsticks have 4 sides. Top, bottom, side, side). <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-rEmiZU3GZ6Jq2VFeP2rxVjtuK7xlZkiwGd72m4zkDeQ0Lv7jEmd5Fya4LaPcDYDhxer9VyMdy6UNVsQNFoWmrdBY4J3vjFGC768Njweg3KiXljF8PCOl9Ia1IB9lBFdIAXpG0yEmB-hx/s1600/Picture+2252.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-rEmiZU3GZ6Jq2VFeP2rxVjtuK7xlZkiwGd72m4zkDeQ0Lv7jEmd5Fya4LaPcDYDhxer9VyMdy6UNVsQNFoWmrdBY4J3vjFGC768Njweg3KiXljF8PCOl9Ia1IB9lBFdIAXpG0yEmB-hx/s320/Picture+2252.jpg" /></a></div><br />
<br />
<br />
When cooked through, and no longer pink in the middle, place on plate and pat dry. Serve with generous side of your favorite veggies.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrrGM-OjK0ek7TvfEPExvTNenLxQxPdT1ODrk4jUER7hzPc64qCjsLQaZQDSq-6yGd296VBdbDItALjrI_RQuqVrRBsTeVRPjmemisbTOWym-Rm1zw419eIaBemJouKNKkDWRetX3WgPD/s1600/Picture+2259.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrrGM-OjK0ek7TvfEPExvTNenLxQxPdT1ODrk4jUER7hzPc64qCjsLQaZQDSq-6yGd296VBdbDItALjrI_RQuqVrRBsTeVRPjmemisbTOWym-Rm1zw419eIaBemJouKNKkDWRetX3WgPD/s320/Picture+2259.jpg" /></a></div><br />
<br />
By the way, do NOT burn the chicken. Minnie don't burn no chicken!P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com1tag:blogger.com,1999:blog-4080906464272580820.post-82650163001274653432011-12-21T09:05:00.000-07:002011-12-21T09:05:26.139-07:00Sing We All Noel CakeOne of my favorite Christmas desserts is Buche de Noel. I could hand you a cuppa nog and recline by the fire, as we regale the history and origins of this delight, but I'd rather just get straight to cooking! Thus, I will refer you to here:<br />
<a href="http://www.snopes.com/holidays/christmas/yulelog.asp">History of the Yule Log</a><br />
and here:<br />
<a href="http://www.foodtimeline.org/christmasfood.html#buche">Origins of Buche de Noel</a><br />
and allow you come to your own conclusions<br />
<br />
What you'll need:<br />
<br />
<u>CAKE</u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNl10v10F_4IKXKfbVP3ZMbnmu1-3r6_ESxc_SRpvV-EXh4PYbyUFYfYuPl1DBMdQA1GW1ss-fXC0zumLGttpKwKoPvkHda8d2Qkvbz6AKMY3GXdFNYNpFXJ80MxJFWTI1qLYMV9xgbfg_/s1600/picture+2178.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNl10v10F_4IKXKfbVP3ZMbnmu1-3r6_ESxc_SRpvV-EXh4PYbyUFYfYuPl1DBMdQA1GW1ss-fXC0zumLGttpKwKoPvkHda8d2Qkvbz6AKMY3GXdFNYNpFXJ80MxJFWTI1qLYMV9xgbfg_/s320/picture+2178.jpg" /></a></div><br />
6 eggs, separated<br />
1/2c stevia<br />
1 tsp vanilla extract<br />
1/3c cocoa powder<br />
1/2c tapioca flour<br />
1/2 tsp baking powder<br />
1/4 tsp cream of tartar<br />
pinch sea salt<br />
<br />
<br />
<u>FILLING/FROSTING</u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAl22_dCY4ISHwamogaV94jUSIa1YUNMHI3W40n6QfVyv6sl4LOmH44s69EFfVF9zdeXEiTh_ei7lKpDumoCW1fkR3hzrwWOZ0DBiIHkF8VpLMR3WnR5JNdJqPhPaq6t4aBuTlPtMXU_U/s1600/picture+2182.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAl22_dCY4ISHwamogaV94jUSIa1YUNMHI3W40n6QfVyv6sl4LOmH44s69EFfVF9zdeXEiTh_ei7lKpDumoCW1fkR3hzrwWOZ0DBiIHkF8VpLMR3WnR5JNdJqPhPaq6t4aBuTlPtMXU_U/s320/picture+2182.jpg" /></a></div><br />
1/2c unsalted butter<br />
1/2c palm shortening<br />
1c egg nog (1/4c for the recipe, the rest for you, hahaha)<br />
extra stevia to taste<br />
optional: pumpkin spice<br />
<br />
<b>alternatively you could do a 16 oz package of cream cheese & 1/2c coconut oil with the egg nog & spice, and sweeten to taste</b><br />
<br />
<br />
<u>GARNISH</u><br />
(<b>all optional, but nice</b>)<br />
cranberries<br />
mint leaves<br />
<a href="http://theprimaljunkfoodie.blogspot.com/2011/12/truffle-shuffle.html">truffles</a><br />
<br />
<u>TOOLS</u><br />
You. (I MAKE A FUNNY!)<br />
parchment paper<br />
baking sheet<br />
wax paper<br />
butter/coconut oil<br />
piping bag (optional, but helpful)<br />
<br />
<hr>Preheat oven 350F<br />
<br />
Now, some people will tell you to combine your wet ingredients separately from your dry ingredients, but honestly... I never do. Go ahead and separate your eggs, placing the yolks into the bowl with everything except the cream or tartar. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeooUw0fK8-9mSAaBxeotvsyv3qfJbzlnhtwFptBFXbw-IXk7kNBQM0zGb8iVec7ZJvxVkOQGDZvWzQAj5AdKViDvjuQjhwAG3NraZppDwCjjPdg2-D18ywGNS7fbP65x4To9oW1kSdyU9/s1600/picture+2184.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeooUw0fK8-9mSAaBxeotvsyv3qfJbzlnhtwFptBFXbw-IXk7kNBQM0zGb8iVec7ZJvxVkOQGDZvWzQAj5AdKViDvjuQjhwAG3NraZppDwCjjPdg2-D18ywGNS7fbP65x4To9oW1kSdyU9/s320/picture+2184.jpg" /></a></div><br />
<br />
Whip up your egg whites with the cream of tartar into a fluffy consistency. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXxdRorum9MWLcOtqHNT3Fx6FqN6Iw9zPbiKpN3t0VWlvb08nxcltlV47hf5DK7sB12yf52S_JldCLvg0jFKY1ugDNz1emknGWwn_csKXVIdiOpL_tCh4q7FVdaOLl3Xd3kLgdkHIU-si0/s1600/picture+2186.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXxdRorum9MWLcOtqHNT3Fx6FqN6Iw9zPbiKpN3t0VWlvb08nxcltlV47hf5DK7sB12yf52S_JldCLvg0jFKY1ugDNz1emknGWwn_csKXVIdiOpL_tCh4q7FVdaOLl3Xd3kLgdkHIU-si0/s320/picture+2186.jpg" /></a></div><br />
Fold your egg whites together with your chocolate cake batter, retaining as much fluff as possible.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEHE1S0-Xas10vpgPQg2a_zFsorU3OjrX6wZJU8uyNkKpXIlCojIzbJKQdH-j6kxs7Vu_QalfcyuperxqN8KTNd_BsWgNTeNGUpTwqBAWMZiQ-Bc9A4z_KRmh6JJ0yUJDBhzKySWZvRVQ/s1600/picture+2188.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEHE1S0-Xas10vpgPQg2a_zFsorU3OjrX6wZJU8uyNkKpXIlCojIzbJKQdH-j6kxs7Vu_QalfcyuperxqN8KTNd_BsWgNTeNGUpTwqBAWMZiQ-Bc9A4z_KRmh6JJ0yUJDBhzKySWZvRVQ/s320/picture+2188.jpg" /></a></div><br />
Line your baking sheet with parchment paper and grease it with butter. Pour the batter in, and spread it out evenly over the entirety of the pan. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88WwjlBmLn5BhVB0t8dNze9xVbd2ClbvxTbhYr5XiddVqsD-2rCNxSwMedFuPiwzoeHOXQWG1EaHZxGFa-vntzJt0pxyLmL7H0KiEgvLoW1-Oc5F-60LvXDLrh7sd4AtdkGEPVllepKvL/s1600/picture+2189.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88WwjlBmLn5BhVB0t8dNze9xVbd2ClbvxTbhYr5XiddVqsD-2rCNxSwMedFuPiwzoeHOXQWG1EaHZxGFa-vntzJt0pxyLmL7H0KiEgvLoW1-Oc5F-60LvXDLrh7sd4AtdkGEPVllepKvL/s320/picture+2189.jpg" /></a></div><br />
Bake for 7-10 mins, until cake shrinks away from sides a bit. I only cooked mine for 5.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuckNkQYESoJMEwt_oOArsO4untvJBpnRaEFoAZe8zFhTvwBmGY-1ejhQPcirP10JRI68MVso47IFB1INwKiY8aLDHI11YNvuC1C6MDYfLGTPLEUZVZtg7IPbWTg6X4epI1G7F67lS_dR/s1600/picture+2192.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuckNkQYESoJMEwt_oOArsO4untvJBpnRaEFoAZe8zFhTvwBmGY-1ejhQPcirP10JRI68MVso47IFB1INwKiY8aLDHI11YNvuC1C6MDYfLGTPLEUZVZtg7IPbWTg6X4epI1G7F67lS_dR/s320/picture+2192.jpg" /></a></div><br />
<br />
Meanwhile, in large bowl, combine your butter, palm shortening, egg nog, and pumpkin spice (if desired). Give it a taste, then carefully sweeten with stevia if necessary.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1eAtIjw-67WTFrCtHB6ZFxkirQ3wzv-24fGpFq_9NV96Pb6mVtA8XnktMqpEq6PwhrLuND3uP4tRNX_Ipzm8cZAB3Phm_dbK-wri5LYb6mI5EdIP8cUOHlxIam63iDvtdBm9ZF4FeWTT/s1600/picture+2195.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1eAtIjw-67WTFrCtHB6ZFxkirQ3wzv-24fGpFq_9NV96Pb6mVtA8XnktMqpEq6PwhrLuND3uP4tRNX_Ipzm8cZAB3Phm_dbK-wri5LYb6mI5EdIP8cUOHlxIam63iDvtdBm9ZF4FeWTT/s320/picture+2195.jpg" /></a></div><br />
Remove your cake from the oven and turn out on to a chilled pan lined with wax paper (easiest way is to chill your pan while cake is cooking, and once it comes out of oven, place wax paper on to cake, the chilled pan on top, then flip like a ninja). Allow to cool completely.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaeGPM-hrJ2vZ9JDV_uE-xTe5-Fyyzu4iUewYqNcE0ovDx40A8iUYzKJ6CRRLyeqir_JWaGwQMb1pKbqc6HNoFRxcCu3Uby6kIUcy18vj1TLliNsoE6V4qk07udE-ppR_ihVlnCB4D_U3/s1600/picture+2198.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaeGPM-hrJ2vZ9JDV_uE-xTe5-Fyyzu4iUewYqNcE0ovDx40A8iUYzKJ6CRRLyeqir_JWaGwQMb1pKbqc6HNoFRxcCu3Uby6kIUcy18vj1TLliNsoE6V4qk07udE-ppR_ihVlnCB4D_U3/s320/picture+2198.jpg" /></a></div>(trying to illustrate my ninja trick here)<br />
<br />
<br />
Once cooled, spread your egg nog butter cream all over the cake until generously coated.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9hxAT_KLQrsvDAYyd0hd19lTEAQW3bmeRZRKFJslRwPG970yaedyVfECvHA2AAKmgILiWkZvZ3qd19XuEOt-dLJwMyEXYU0t3oc5uSoQ-bJn3yH7TE3ELTj-60Ahk79bt1C7wmvcYjLy/s1600/picture+2199.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9hxAT_KLQrsvDAYyd0hd19lTEAQW3bmeRZRKFJslRwPG970yaedyVfECvHA2AAKmgILiWkZvZ3qd19XuEOt-dLJwMyEXYU0t3oc5uSoQ-bJn3yH7TE3ELTj-60Ahk79bt1C7wmvcYjLy/s320/picture+2199.jpg" /></a></div><br />
Depending on what kind of log you're going for, you can roll long and skinny, or short and fat. I'm preparing this for a party, so I will roll the long edge toward the other long edge for a handsome, thin log. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68fBF11QHhP4g1Jpyn1_iRarnaIJYgmA6Thp5W-mRbj1lLihvbg8i7ueHEFACffHEeeBBLj0eFUSgyS5gJ8nEB0kLi9XtV7CXy4LqdwHqlFT37XodkM6N3PMQN5osJyVRIIZs8MW4hKPZ/s1600/picture+2201.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68fBF11QHhP4g1Jpyn1_iRarnaIJYgmA6Thp5W-mRbj1lLihvbg8i7ueHEFACffHEeeBBLj0eFUSgyS5gJ8nEB0kLi9XtV7CXy4LqdwHqlFT37XodkM6N3PMQN5osJyVRIIZs8MW4hKPZ/s320/picture+2201.jpg" /></a></div><br />
If you're slightly crazy, like me, your brain will recognize that this short and thin log would be a young yule log, so decorate it accordingly. If you roll the short edge toward the other short edge for a fat, stumpy log, make it look older. Does that make sense? Think of how saplings look and how very old, fat trees look. <br />
Don't worry if the cake cracks a little, you're going to smother it with frosting anyway! Just go slow, treat it nicely, and gently pull the wax paper away from the cake as you roll it.<br />
Once rolled, make a 90 degree angle cut, to suggest where the yule log may have been chopped down. Save the triangular piece you cut away, and set it aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8n6n2nKNGMkXm0aZolUXoOWbh7a4_k1pzgz4D0QrA36O2nEFeZ6ouxdPlG52xhY0OTUQhCFrn65bAAWVuC1Y8SuJeJghPAR7RDRfUQxMXzBWfbLVH3CTekXqzUHofdOhk9cF94zzBBMR/s1600/picture+2203.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8n6n2nKNGMkXm0aZolUXoOWbh7a4_k1pzgz4D0QrA36O2nEFeZ6ouxdPlG52xhY0OTUQhCFrn65bAAWVuC1Y8SuJeJghPAR7RDRfUQxMXzBWfbLVH3CTekXqzUHofdOhk9cF94zzBBMR/s320/picture+2203.jpg" /></a></div><br />
Fill your piping bag with frosting and begin to lay down the "bark". If you have opted not to use a piping bag, thickly spread frosting on to cake. We will take care of bark look momentarily. When your cake is covered, place your triangular leftover strategically beside it to make it look like a cut branch. Frost this as well.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvFQ08A67Ts5nv2cS0GRKNKImiheLPtuDU5wPpoA5PAI4g5ovUYNBjdVz_Zu0y7Yyk7PqP6XsmxhHvgmMw7mlYCmJZxpzCrbjujTYCh45mxZ0jUt6_ti-iLXPKxeg_S6RUk6Dk8J1_fZn/s1600/picture+2205.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvFQ08A67Ts5nv2cS0GRKNKImiheLPtuDU5wPpoA5PAI4g5ovUYNBjdVz_Zu0y7Yyk7PqP6XsmxhHvgmMw7mlYCmJZxpzCrbjujTYCh45mxZ0jUt6_ti-iLXPKxeg_S6RUk6Dk8J1_fZn/s320/picture+2205.jpg" /></a></div><br />
<b>If NOT using a piping bag:</b> Using the tines of a fork, or a clean toothbrush, gently drag through the frosting to make it look like bark (ah, the things you learn in college theatre tech classes!). Give it some waves, and what not. Make the stumpy ends of the cake circular.<br />
<b>If using piping bag:</b> Lay down long strips of frosting side by side until cake is covered. use a circular motion to frost stumps. When coated, gently smooth over with butter knife (bumpy side), and give it waves and personality<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7sHHBH4eZgCD2mE3n87KPOts7_qoR6MHI8Aw_t_jQBN6pbjPb68hdwHgyNY7kja-Tx6wbrh7gFA8CcysfEp9VeNlBfT6fl-SeuB6TcOIpQKGRb09E46CWIBeiILfZXi_l9w_899SL2Rb/s1600/picture+2206.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7sHHBH4eZgCD2mE3n87KPOts7_qoR6MHI8Aw_t_jQBN6pbjPb68hdwHgyNY7kja-Tx6wbrh7gFA8CcysfEp9VeNlBfT6fl-SeuB6TcOIpQKGRb09E46CWIBeiILfZXi_l9w_899SL2Rb/s320/picture+2206.jpg" /></a></div><br />
Garnish with cranberry, mint leaves, and truffles if desired.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4z7TnoOy0vDE0lawFnfy_AcVSs4O3KNzhlBJ0jm-lXWm345APixUBetGF-e9M0oX1jfom1mwuRuKOvAJKHFgH7Ng5QpJ0uJymq_bQJ61gptml4CvCKuFDCid46yevCkD4S_ZDVP-Q1R3w/s1600/picture+2212.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4z7TnoOy0vDE0lawFnfy_AcVSs4O3KNzhlBJ0jm-lXWm345APixUBetGF-e9M0oX1jfom1mwuRuKOvAJKHFgH7Ng5QpJ0uJymq_bQJ61gptml4CvCKuFDCid46yevCkD4S_ZDVP-Q1R3w/s320/picture+2212.jpg" /></a></div>Okay, so I used bay leaf & goji... I didn't realize I was going to be making this out of the blue. <br />
<br />
Improvise, but follow the recipe! ~Ratatouille<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAz1VajJuaGPhSQX5XafGqnoq3SgMS8D4PW-q3T4TJQaM7NfcvXHl0nGEqw_tctkF_P6ygmv6imPltKiDLa-77nnohHeCG1uE9bFBWr9Xs5FW4h4DVwkoFG87qoT6mP2maHRx0SNCVexM9/s1600/Picture+2219.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAz1VajJuaGPhSQX5XafGqnoq3SgMS8D4PW-q3T4TJQaM7NfcvXHl0nGEqw_tctkF_P6ygmv6imPltKiDLa-77nnohHeCG1uE9bFBWr9Xs5FW4h4DVwkoFG87qoT6mP2maHRx0SNCVexM9/s320/Picture+2219.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0amC9_2HvrPCL95QkHKRnFTLPIImWMVUuyWJtlIhNcMX0Hbw8MQ3x90h5sHoxuBDINtVkIY-NDlWy3YrNpRaFXHD-liKCsdARDEzzRJj-zt1xAkmCGHJEAGgKMP_weN4qVG01Xgmo0BQ/s1600/Picture+2221.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0amC9_2HvrPCL95QkHKRnFTLPIImWMVUuyWJtlIhNcMX0Hbw8MQ3x90h5sHoxuBDINtVkIY-NDlWy3YrNpRaFXHD-liKCsdARDEzzRJj-zt1xAkmCGHJEAGgKMP_weN4qVG01Xgmo0BQ/s320/Picture+2221.jpg" /></a></div>P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com0tag:blogger.com,1999:blog-4080906464272580820.post-36542432302247708482011-12-20T08:41:00.000-07:002011-12-20T08:41:48.357-07:00PJF MuddOne day, while out and about on errands, I ran across a tin of Theo Drinking Chocolate. I am constantly on a quest to fulfill my darkest desire for mud-like cocoa, so I looked at the ingredient list. I was impressed. Thus, I decided to use my inspiration and concoct a mug of "Mudd" (as I call it).<br />
<br />
what you'll need:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbgr8W41YhnzltqlQL_kQunWWNMbpViBAIYnyGmXZJM3k9YBU4F9iRIA8aYauAo_EKsJBCbm600vGEZQjVGvOGxbX7rqoAPfoRwEK-4YGCVfOR_yNi_0xoRjfPlAHEt6yjG5jeeD1xD66/s1600/Picture+2172.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbgr8W41YhnzltqlQL_kQunWWNMbpViBAIYnyGmXZJM3k9YBU4F9iRIA8aYauAo_EKsJBCbm600vGEZQjVGvOGxbX7rqoAPfoRwEK-4YGCVfOR_yNi_0xoRjfPlAHEt6yjG5jeeD1xD66/s320/Picture+2172.jpg" /></a></div><br />
<br />
1c raw milk (or raw cream if you have access to it)<br />
1 oz raw cacao butter<br />
2T raw cacao powder<br />
raw honey or agave (not pictured, but encouraged)<br />
OPTIONAL: Kahlua, Peppermint or Cinnamon Schnapps, Irish Cream, or Amaretto<br />
(I don't condone alcohol, but thought I'd throw out the suggestions in case you do), oh and don't forget marshmallows!<br />
<br />
You will want to have a cooking thermometer on hand.<br />
<br />
Over low heat, slowly warm raw milk and cacao butter, being careful not to exceed 108F. I know that may not seem very warm, but trust me-- it is.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5I5l6EM4Z4QzbC_mXlxDGfYRAlr_2yqxtkn5-mIixe8bIW6O150SFMQ4fl1S1zKDI3UQamxKXVJz_bi4qIwEz3n6Vp3muU0mWiSbPVTkOisofDEEajs5i4w61hOyEKj9_H7BRm6Umrrz/s1600/Picture+2175.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5I5l6EM4Z4QzbC_mXlxDGfYRAlr_2yqxtkn5-mIixe8bIW6O150SFMQ4fl1S1zKDI3UQamxKXVJz_bi4qIwEz3n6Vp3muU0mWiSbPVTkOisofDEEajs5i4w61hOyEKj9_H7BRm6Umrrz/s320/Picture+2175.jpg" /></a></div><br />
Pour into mug and stir in cacao powder and sweetener.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNkQ4H4drfy7YbHoZXPiD-Rj6hWVnDzCq7s7_BE-EWaWksjh4l_Gommb9QTm48BHoa1OOHy5-dtdZr9x76djVB6oBHQ84n_94Qi6lgiSh_B24YJJnp1PT2av-1e1befO_vKrtT_KCcA6T/s1600/Picture+2177.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNkQ4H4drfy7YbHoZXPiD-Rj6hWVnDzCq7s7_BE-EWaWksjh4l_Gommb9QTm48BHoa1OOHy5-dtdZr9x76djVB6oBHQ84n_94Qi6lgiSh_B24YJJnp1PT2av-1e1befO_vKrtT_KCcA6T/s320/Picture+2177.jpg" /></a></div><br />
<br />
Enjoy!P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com0tag:blogger.com,1999:blog-4080906464272580820.post-88380426121916241742011-12-19T11:11:00.000-07:002011-12-19T11:11:42.334-07:00Sparkling Cider JellyI will willingly confess that my holidays are not complete without a big glass of Egg Nog. However, I don't drink booze. In fact, the wildest liquid that passes through my liver this time of year is this stuff:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDTFcKVnGk4Tz2x8EyL0aZiYgGXNJCusonihFRnqf6SKXilon1Ddy05_HzWRzYHC9y3x4Ea93twK1soDME_iiz9cQrBK93owZLqLGZiDuZFdrv62jhSXQA7uYLlqkeUHB-3FVzjFXY1Sn/s1600/Martinelliciders.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="280" width="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDTFcKVnGk4Tz2x8EyL0aZiYgGXNJCusonihFRnqf6SKXilon1Ddy05_HzWRzYHC9y3x4Ea93twK1soDME_iiz9cQrBK93owZLqLGZiDuZFdrv62jhSXQA7uYLlqkeUHB-3FVzjFXY1Sn/s320/Martinelliciders.jpg" /></a></div><br />
Yeah, sorry to be a downer, but at least we know who your loyal designated driver is! <br />
<br />
Now before you think I'm a total bore, I do want to reassure you that I have big plans this holiday season for my bottle of sparkling cider! I think you'll really like this idea, because it's going to make a great little stocking stuffer for all of your friends.<br />
<br />
What you'll need:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMo-cy1-wiFMOpGvB0uR4NK1eT5rk9kKuI64k7Wkw1vQOGLiAtO-AQhGJdarw79Syh3PwGngpVvshbrrJ5Ce-5YcEimWWqKJBafnUsB08RN8zo5vcO4N7U7XPHIaFp5nX6DEM8yimzGqQD/s1600/picture+2164.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMo-cy1-wiFMOpGvB0uR4NK1eT5rk9kKuI64k7Wkw1vQOGLiAtO-AQhGJdarw79Syh3PwGngpVvshbrrJ5Ce-5YcEimWWqKJBafnUsB08RN8zo5vcO4N7U7XPHIaFp5nX6DEM8yimzGqQD/s320/picture+2164.jpg" /></a></div><br />
1 (1 3/4 ounce) package no sugar needed dry pectin<br />
3/4 cup water<br />
3 cups sparkling cider (there are several brands with several different flavors. Pick one that you think will be super fun!)<br />
1 cup stevia<br />
<br />
--Canning Supplies--<br />
several sterilized half-pint mason jars with lids<br />
some cute festive fabric and cotton batting<br />
ribbon<br />
<br />
<br />
Thoroughly mix pectin and water in large saucepan.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQSBbG-MyP4Wju6klVqW1ggZ33VV_XzRLZT_j-7-ZiGPauMXR_UtsIWlythnHKfB1xtplfXCkn_vMCIsQwLusKCsZydfPi8NLFnfESQYRB6f-E3LReyEfQ50o1r5yNFHIxluFDOjykJm1/s1600/picture+2166.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQSBbG-MyP4Wju6klVqW1ggZ33VV_XzRLZT_j-7-ZiGPauMXR_UtsIWlythnHKfB1xtplfXCkn_vMCIsQwLusKCsZydfPi8NLFnfESQYRB6f-E3LReyEfQ50o1r5yNFHIxluFDOjykJm1/s320/picture+2166.jpg" /></a></div><br />
<br />
Bring to boil over high heat and boil 1 minute, stirring constantly.<br />
<br />
Reduce heat to medium and immediately add cider and sugar.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHn8GBp3sIuDeaEA0AxzEXdDnOP858k_zj9kbsHMdngvHC9MDiQezG5vgt2a83h3WmJUrfpdZb2cxU-4Oarbnmtzl5_4_ZT2rYzJ410odJERKu9tTzvfHKix5OqUfXKlLv6AzLlfjmO2Db/s1600/Picture+2169.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHn8GBp3sIuDeaEA0AxzEXdDnOP858k_zj9kbsHMdngvHC9MDiQezG5vgt2a83h3WmJUrfpdZb2cxU-4Oarbnmtzl5_4_ZT2rYzJ410odJERKu9tTzvfHKix5OqUfXKlLv6AzLlfjmO2Db/s320/Picture+2169.jpg" /></a></div><br />
<br />
Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXjFDHDzEI3z49mjw-2YCDp6RLNIkJ573QN9xkLzdO_ZqS-YW78BkpNn_BsFpd-1ryO69_qQUlVrtf56mDyJCAlLKHzzFkitxh0mG6ijsWtewXCJYDrPlhAJmAfq8g4BdREw-8GWeD917/s1600/Picture+2170.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXjFDHDzEI3z49mjw-2YCDp6RLNIkJ573QN9xkLzdO_ZqS-YW78BkpNn_BsFpd-1ryO69_qQUlVrtf56mDyJCAlLKHzzFkitxh0mG6ijsWtewXCJYDrPlhAJmAfq8g4BdREw-8GWeD917/s320/Picture+2170.jpg" /></a></div><br />
<br />
Remove from heat.<br />
<br />
Skim off foam with metal spoon if necessary.<br />
<br />
Pour quickly into hot sterilized half-pint jars.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEUbHHzkq3WGRW40mcSJYhMh23l9kHWFxyvpQ2IuEqUBg7ViGVVXkK5nR47ZdgpibGUH_N2Z2gNLWoYXXFiU_rVzEfajBNDc9DaKycJvg38GAymJIjx5zrVjlwv5Qd3cN5o5k_nN_ChyHs/s1600/picture+2171.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEUbHHzkq3WGRW40mcSJYhMh23l9kHWFxyvpQ2IuEqUBg7ViGVVXkK5nR47ZdgpibGUH_N2Z2gNLWoYXXFiU_rVzEfajBNDc9DaKycJvg38GAymJIjx5zrVjlwv5Qd3cN5o5k_nN_ChyHs/s320/picture+2171.jpg" /></a></div><br />
<br />
Seal immediately with 1/8-inch hot paraffin or canning lids. Place in fridge until set.<br />
<br />
When set, take a small round of cotton batting and place it on top of the lid. Fold some fabric over it, and screw on your lid. Garnish with ribbon and gift to your favorite friends!P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com0tag:blogger.com,1999:blog-4080906464272580820.post-53634402990540966442011-12-11T17:51:00.000-07:002011-12-11T17:51:02.410-07:00Peppermint Swirl FudgeA friend of mine mentioned that there's nothing better than mint and chocolate together. I disagree (bacon + chocolate + baked good = happy), but I wanted to make something special for her anyway.<br />
<br />
What you'll need:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydV4NBoulo9iPRdCBFYPyMC6RLoXG_31WYLJBcTNHvgFB0hnR9boSfIdZXign1AjPRFiqqaPhr130CeTJcZ0wTqz15mt_0FyPZxd-GavGnZwY-Lc3iVu9P8jxzih6mxIxm787GCmeqykk/s1600/Picture+2125.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydV4NBoulo9iPRdCBFYPyMC6RLoXG_31WYLJBcTNHvgFB0hnR9boSfIdZXign1AjPRFiqqaPhr130CeTJcZ0wTqz15mt_0FyPZxd-GavGnZwY-Lc3iVu9P8jxzih6mxIxm787GCmeqykk/s320/Picture+2125.jpg" /></a></div><br />
1 bag Andes peppermint baking bits<br />
1c Coconut Cream Concentrate<br />
1T Vanilla Extract<br />
Pinch Sea Salt<br />
1/2c Cocoa powder<br />
1/4c Powdered Stevia<br />
<br />
Melt coconut cream concentrate in large bowl<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUG-LZtE9A9dMDZuCQjSUZ4s2YMDJxVdD9SXOtjRXSy5Wt-fQ8gkPfaWmmxYj87Q-yR55iHMGmkg0cdX71IG-4WhfOI8XKMooM5GLeH45KeauNix86abxNW_9UQexZxnjc6g1kdzIdB1jg/s1600/Picture+2127.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUG-LZtE9A9dMDZuCQjSUZ4s2YMDJxVdD9SXOtjRXSy5Wt-fQ8gkPfaWmmxYj87Q-yR55iHMGmkg0cdX71IG-4WhfOI8XKMooM5GLeH45KeauNix86abxNW_9UQexZxnjc6g1kdzIdB1jg/s320/Picture+2127.jpg" /></a></div><br />
<br />
Add vanilla, sea salt, cocoa powder, and stevia, mix into paste<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6P28jVTx92S0suZSTUzaFDEAPSetdc_6_s9dFZCnyfE4E5bTYrq4SISPJvT_IylAyfe3zuYXYmcFBt9DL1YHZHDH3nJ9iiJD8YHdG-uT1DSWsRNkCj4GAeJFrV_GfFBkbgao5a-8qizUE/s1600/Picture+2128.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6P28jVTx92S0suZSTUzaFDEAPSetdc_6_s9dFZCnyfE4E5bTYrq4SISPJvT_IylAyfe3zuYXYmcFBt9DL1YHZHDH3nJ9iiJD8YHdG-uT1DSWsRNkCj4GAeJFrV_GfFBkbgao5a-8qizUE/s320/Picture+2128.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaKR8jIGp6jMfVL2028AqMwzvSiywO-TVYfv8i2khGFhGbEKSugMDF1C54SvMNVLhtLmBiraDtjJWuyQuznJEeBfHtVKNZlLL0U09PwMSIKpOEltEm4Qju5EBH_FX6tjLvwWvcvbGby-C/s1600/Picture+2130.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaKR8jIGp6jMfVL2028AqMwzvSiywO-TVYfv8i2khGFhGbEKSugMDF1C54SvMNVLhtLmBiraDtjJWuyQuznJEeBfHtVKNZlLL0U09PwMSIKpOEltEm4Qju5EBH_FX6tjLvwWvcvbGby-C/s320/Picture+2130.jpg" /></a></div><br />
Spread into pan<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh3_PStau7UZZPezSr_hovvoCfkSAoz-tl6kbIXBfPmp5R4QYcCFpDzfI7gMUg76A6TkxAkzNREdDkSgXmcLb8na3hQK_3Z8w1Pkct64xcv9gPfGSG2oLfvH4ZbK6zSfynuD5nrx7-g-w-/s1600/picture+2132.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh3_PStau7UZZPezSr_hovvoCfkSAoz-tl6kbIXBfPmp5R4QYcCFpDzfI7gMUg76A6TkxAkzNREdDkSgXmcLb8na3hQK_3Z8w1Pkct64xcv9gPfGSG2oLfvH4ZbK6zSfynuD5nrx7-g-w-/s320/picture+2132.jpg" /></a></div><br />
Melt Andes peppermint baking bits carefully, so as not to burn (cuz, face it, burnt chocolate sucks)<br />
Spread evenly over fudge paste. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVfQRHWrsBNB_J3wT4bu4m0CA-RTskkHRMDO4AOg2uMVzF_CvmDb4kUggKfYnRDx65SFAHzm2n0PRxLG6zRFXIK38vgp5tREZNAu5c9_DQam_L8mVWoJY_drZtUyY66fC2m7lcQ0TPB-K/s1600/Picture+2133.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdVfQRHWrsBNB_J3wT4bu4m0CA-RTskkHRMDO4AOg2uMVzF_CvmDb4kUggKfYnRDx65SFAHzm2n0PRxLG6zRFXIK38vgp5tREZNAu5c9_DQam_L8mVWoJY_drZtUyY66fC2m7lcQ0TPB-K/s320/Picture+2133.jpg" /></a></div><br />
Run a knife through the fudge to help Andes get in a bit. Using the back of a spoon, work your way around the fudge in a circular motion-- voila, swirls!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNmIYGELC5RqGjg3yyJU1vUAZUcSdbuCHuYQzskW9ksNgEqE_noU9Hrs7Pxzplqt85bgrqnduOXcG-1ashBksWO0xxYbdQrhweQv7loOCoismUx1M1934F01qD7iCuLp8QDw4W4qOSSCc/s1600/Picture+2136.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNmIYGELC5RqGjg3yyJU1vUAZUcSdbuCHuYQzskW9ksNgEqE_noU9Hrs7Pxzplqt85bgrqnduOXcG-1ashBksWO0xxYbdQrhweQv7loOCoismUx1M1934F01qD7iCuLp8QDw4W4qOSSCc/s320/Picture+2136.jpg" /></a></div><br />
<br />
Chill until ready to serve. Cut into bite size squares and enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ07f1Fo2_gfpH00smgG8_hehpC2ULKoDaXVLNFUYoBHFPkX2lD7bfiWUF_65VKFThhTfiUzxEbBQ96aNTWfhOX1BwmRUys0ahetBY17xil6L7-IswmCvTS0U-ad9RQkJ44_cCVDvRn16F/s1600/Picture+2163.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ07f1Fo2_gfpH00smgG8_hehpC2ULKoDaXVLNFUYoBHFPkX2lD7bfiWUF_65VKFThhTfiUzxEbBQ96aNTWfhOX1BwmRUys0ahetBY17xil6L7-IswmCvTS0U-ad9RQkJ44_cCVDvRn16F/s320/Picture+2163.jpg" /></a></div>P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com0tag:blogger.com,1999:blog-4080906464272580820.post-16796539373480893422011-12-09T17:23:00.003-07:002011-12-12T08:36:28.635-07:00The Truffle ShuffleIf you had to name one bite-size dessert that seemed fancy what would it be? <br />
Think chocolate. Think covered in deliciousness. Think truffles.<br />
I'd like to think that the birth of my creativity in the kitchen stems from a brief stint as a chocolatier for Dove. I loved being in charge of CREATING food, especially chocolate. I invented a bunch of chocolate drinks, and the truffle possibilities flowed freely from my mad woman brain. A lot of people out there don't know how to make truffles, or even think they're hard. They're not. They're SO SIMPLE and only take an hour to throw together.<br />
<br />
So, my little kitchen friend, let's do the truffle shuffle!<br />
<br />
What you'll need:<br />
12 oz dark chocolate chips<br />
2/3c heavy cream<br />
~<b>alternatively you could use 18 oz of dark chocolate chips and 2/3c flavored coffee cream-- using coffee creamer opens up a WORLD of flavor possibilities!</b><br />
<br />
Pour your chocolate into a bowl<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnDwYdPMP8h3UgF_xyLWoIA6kb-fc51mo2sZrx9jhMa9xrEFX5H9Hq5kZsV5Hv1RvxCgkHU7yuQtZUgeN5sKqS-90Hf9Y_tWFISTgf2rwAwh4SwK5k8PNsb9yhbro4JOx87Pp_F6IjmmNO/s1600/Picture+2139.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnDwYdPMP8h3UgF_xyLWoIA6kb-fc51mo2sZrx9jhMa9xrEFX5H9Hq5kZsV5Hv1RvxCgkHU7yuQtZUgeN5sKqS-90Hf9Y_tWFISTgf2rwAwh4SwK5k8PNsb9yhbro4JOx87Pp_F6IjmmNO/s320/Picture+2139.jpg" /></a></div><br />
Warm your dairy until it begins to simmer<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEnva0dQPLnMtWqTaTDNiP6jQ5k8w8FVWEPLFl00q9-V7ChqhacTDrjlNY9kUOWT_L8GjtOCVMHu-Vqxqfv9_cwZqorI6hzlnq92usee2AxxSkCp5q2ZIdsvZKhc0pvJC0VAYIrqxTj_l/s1600/Picture+2138.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJEnva0dQPLnMtWqTaTDNiP6jQ5k8w8FVWEPLFl00q9-V7ChqhacTDrjlNY9kUOWT_L8GjtOCVMHu-Vqxqfv9_cwZqorI6hzlnq92usee2AxxSkCp5q2ZIdsvZKhc0pvJC0VAYIrqxTj_l/s320/Picture+2138.jpg" /></a></div><br />
Pour evenly over chocolate. Allow to sit for 5 mins.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjzkxJD2x6br6_eynBuHkrBplrqIf0I8olUNpAHzpc_2iI4BuOAay25eOPc4zgEpZKwl7LXFhSB8LtpmobcHy9yyU99IgDu4gq9I7hWdyb6HHw_eXrjeX1bkCBNAYFke4M3QoyRzTCajT/s1600/Picture+2141.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjzkxJD2x6br6_eynBuHkrBplrqIf0I8olUNpAHzpc_2iI4BuOAay25eOPc4zgEpZKwl7LXFhSB8LtpmobcHy9yyU99IgDu4gq9I7hWdyb6HHw_eXrjeX1bkCBNAYFke4M3QoyRzTCajT/s320/Picture+2141.jpg" /></a></div><br />
Stir until you have this pretty, glossy, pudding-y texture<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTkXSEwRh3AWurvATVuXfco65u2sZKoH8KZVVCvsVVS9CYWTO4-L5Ylru0qv5KafaqYg3hroYUG8A5PHx1rmnbhDbEk7PLgL2_wNPVQvqmYrBMYDEohA1cdBjM1yn7kHUT3LRaGEznE8E/s1600/Picture+2143.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTkXSEwRh3AWurvATVuXfco65u2sZKoH8KZVVCvsVVS9CYWTO4-L5Ylru0qv5KafaqYg3hroYUG8A5PHx1rmnbhDbEk7PLgL2_wNPVQvqmYrBMYDEohA1cdBjM1yn7kHUT3LRaGEznE8E/s320/Picture+2143.jpg" /></a></div><br />
<br />
Place in fridge for 1 hour. Congrats. You just made ganache!<br />
<br />
Let's talk topping choices. Toppings are a lot of fun, cuz you can really unleash your imagination.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZAdg-wpbj3sodeAzIurN637ZzXc7JQ4rP2wgme1ggKFL5uKXaii2pBDahc9D1db8Otugu6dkzEWzlnqJLn4yX0lV5z8zefD1dR4Tif1UYseA2GppF2r1vRzGNLJLFsOJa8Ou6mnVDy3I/s1600/Picture+2146.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZAdg-wpbj3sodeAzIurN637ZzXc7JQ4rP2wgme1ggKFL5uKXaii2pBDahc9D1db8Otugu6dkzEWzlnqJLn4yX0lV5z8zefD1dR4Tif1UYseA2GppF2r1vRzGNLJLFsOJa8Ou6mnVDy3I/s320/Picture+2146.jpg" /></a></div><br />
Let's start with the obvious ones. You're probably thinking "what goes with chocolate? I know. Nuts!"<br />
Sliced almonds, and pulverized pecans to be exact<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlVGgBmjO98MfylF5_vISz7sLmc9YfbFDRHZnC6uQe_N-5__chGIiifbx09aOlL5umMPVNQ9WTsjBTE9W4WtB3CgCWLJSeOnBhY3vs_-4pf4x-72-eLN-GnureZ9llCLpZe4HUOYVQvxR/s1600/Picture+2148.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJlVGgBmjO98MfylF5_vISz7sLmc9YfbFDRHZnC6uQe_N-5__chGIiifbx09aOlL5umMPVNQ9WTsjBTE9W4WtB3CgCWLJSeOnBhY3vs_-4pf4x-72-eLN-GnureZ9llCLpZe4HUOYVQvxR/s320/Picture+2148.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWWCQHr_QVm0wmXSctEQ2FV0FjG4MMUHFjZQK7yqp08OEyva1XEON4wVDtzKBIyDd6XKe-84z9pMl8zFqScMJO4y7t0DfuDFNmfORI0yL6kbYnKbZHQt4-9vFRtB0PheVz2zJtMmO-ADx/s1600/Picture+2150.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWWCQHr_QVm0wmXSctEQ2FV0FjG4MMUHFjZQK7yqp08OEyva1XEON4wVDtzKBIyDd6XKe-84z9pMl8zFqScMJO4y7t0DfuDFNmfORI0yL6kbYnKbZHQt4-9vFRtB0PheVz2zJtMmO-ADx/s320/Picture+2150.jpg" /></a></div><br />
Then you have your healthy options: shredded coconut, and roasted ground cacao nibs (with the bitter comes the sweet)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RKPW7IJ8RALgvxvvVDM7X7xTD1fxeMeNtB91nVYB7quPPTWRHIrjGtUjjCek5gwfxzZxnfzfFWqJi2qmGpFu3TtG5wSra2APsNLSH9LVyjFSyNliPPVYMDXLX8nWGgE4FbL2UjU4wg9C/s1600/Picture+2152.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RKPW7IJ8RALgvxvvVDM7X7xTD1fxeMeNtB91nVYB7quPPTWRHIrjGtUjjCek5gwfxzZxnfzfFWqJi2qmGpFu3TtG5wSra2APsNLSH9LVyjFSyNliPPVYMDXLX8nWGgE4FbL2UjU4wg9C/s320/Picture+2152.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWy40Mm3qrzquBNutOY4JzNDifeltb3LbUMtCqesIy9J-TuejQMKB4IHoNWPcjoXAi-Q2qYG4l3gEmkwV2SYqmbmGna2VO-oH7ShQ-PFbXHoAT2X23qsDjngy0TDFJ4Td0xAFcELzi8kTw/s1600/Picture+2151.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWy40Mm3qrzquBNutOY4JzNDifeltb3LbUMtCqesIy9J-TuejQMKB4IHoNWPcjoXAi-Q2qYG4l3gEmkwV2SYqmbmGna2VO-oH7ShQ-PFbXHoAT2X23qsDjngy0TDFJ4Td0xAFcELzi8kTw/s320/Picture+2151.jpg" /></a></div><br />
The not so healthy pulverized chocolate candy & mint<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdneJTi2DJz0-3HZwzOPpn_4VlPtnr7J9T4-Q4TykzBDNyLTHnyh8lHwL-CqNhh00oTcbJoUEs-bygHj3PYMDCUWwniFMpS2tmzeytii6bHgcLP6QeO2REJ1LlOKfQCG2cMCgMu5okAjl/s1600/Picture+2149.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzdneJTi2DJz0-3HZwzOPpn_4VlPtnr7J9T4-Q4TykzBDNyLTHnyh8lHwL-CqNhh00oTcbJoUEs-bygHj3PYMDCUWwniFMpS2tmzeytii6bHgcLP6QeO2REJ1LlOKfQCG2cMCgMu5okAjl/s320/Picture+2149.jpg" /></a></div><br />
And raspberry truffle dusting dust<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GFN5pKgfYUDXrDJBiVT0sH2g6ZIXbJ3i-Dg3M6ajWtWaa0omxaA2RNjDxKaAy4ksOv355Q1n3PeX8WgyfazHvqKdgtSqbK3S1_EsXAGaA25v5YS_rKA93c94T2dQXSiMK5aWQDrdvfXS/s1600/Picture+2147.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GFN5pKgfYUDXrDJBiVT0sH2g6ZIXbJ3i-Dg3M6ajWtWaa0omxaA2RNjDxKaAy4ksOv355Q1n3PeX8WgyfazHvqKdgtSqbK3S1_EsXAGaA25v5YS_rKA93c94T2dQXSiMK5aWQDrdvfXS/s320/Picture+2147.jpg" /></a></div><br />
Last, but certainly not least, the UNEXPECTED! Sesame seeds and pulverized chocolate macadamias with real bits of bacon<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj723PLaqdhi7oNFVoaaVGgGJFzIyImHMpOnbulQ7zqH0ofIjKRlMk12V6hKBf5fKcCzXI9Os0SeLkIgiZJZoPqtvEBag4LZmPBH38zL-5XVSywQftZMgWAYbNPR7pG2-kywJOQ9Nb-SPYc/s1600/Picture+2156.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj723PLaqdhi7oNFVoaaVGgGJFzIyImHMpOnbulQ7zqH0ofIjKRlMk12V6hKBf5fKcCzXI9Os0SeLkIgiZJZoPqtvEBag4LZmPBH38zL-5XVSywQftZMgWAYbNPR7pG2-kywJOQ9Nb-SPYc/s320/Picture+2156.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uRrtiZZyCtAVXH3rwqD3K_N84QuNBQYZtq0O7QJojAK5qIcTj-JAX2yrkU9l8iWyee45H8bEnXsx2oaoD_gEmgTWTiEzFac00rztCMfrDNiQKgA46Mw6heXoK1GA5fwIHx_sWS9uIVun/s1600/Picture+2153.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1uRrtiZZyCtAVXH3rwqD3K_N84QuNBQYZtq0O7QJojAK5qIcTj-JAX2yrkU9l8iWyee45H8bEnXsx2oaoD_gEmgTWTiEzFac00rztCMfrDNiQKgA46Mw6heXoK1GA5fwIHx_sWS9uIVun/s320/Picture+2153.jpg" /></a></div><br />
For the process:<br />
Remove your set ganache and roll into a ball. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1M7FGcT_LGyRbCfGO1lEEsShc2xGlqN4CQP6o6hHhh3uci1BOhd5zJOw_yYfX3QZFUlWDfjldmgNjX27EHmRC1oQuiINpM7C8BHZ5Sejtw4DRvGP0I4gJLhX0VsV_F7ygMyFQ-syv9TOr/s1600/Picture+2157.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1M7FGcT_LGyRbCfGO1lEEsShc2xGlqN4CQP6o6hHhh3uci1BOhd5zJOw_yYfX3QZFUlWDfjldmgNjX27EHmRC1oQuiINpM7C8BHZ5Sejtw4DRvGP0I4gJLhX0VsV_F7ygMyFQ-syv9TOr/s320/Picture+2157.jpg" /></a></div><br />
Roll into your topping of choice. Set aside. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOBAMYrhVqWwX6640EPk6XICRUpESeZnboAiYLaWOmNGPaXwt2xkopPtGQV2yb-eZUfG7q-s1zX2I8MTGoDEEfF7HODi5N9xIR4SH5rdnGl8YyazFaLnBwDjMJLuIHlwfZv2kMiMJcXFR/s1600/Picture+2158.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOBAMYrhVqWwX6640EPk6XICRUpESeZnboAiYLaWOmNGPaXwt2xkopPtGQV2yb-eZUfG7q-s1zX2I8MTGoDEEfF7HODi5N9xIR4SH5rdnGl8YyazFaLnBwDjMJLuIHlwfZv2kMiMJcXFR/s320/Picture+2158.jpg" /></a></div><br />
Repeat for all the ganache until you are either out of toppings (Impossible! Especially if you have a brain like mine) or out of ganache.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWu1npBT6QGXLo2epPVkyQafT58J9QWFhV9_paB6M1my797qqXnYdaw0xW3EBs_x20LXbi58chH5lP4SIlDd1eVdLdWPLjRNrzKwYh4nAXyc164RxQvoXEaXN87m0H57xfAZP36s_4I9tk/s1600/Picture+2162.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWu1npBT6QGXLo2epPVkyQafT58J9QWFhV9_paB6M1my797qqXnYdaw0xW3EBs_x20LXbi58chH5lP4SIlDd1eVdLdWPLjRNrzKwYh4nAXyc164RxQvoXEaXN87m0H57xfAZP36s_4I9tk/s320/Picture+2162.jpg" /></a></div><br />
Chill until ready to serve. Enjoy with gusto!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUBd3jjBz3TGbVwio3DY8DYIvztIy66D7daR_9Sue-8PsbT_5UKuMphLD9Jdi7x0EoZ0cqM_b8iKcKTbiDxg1dyg-xMu_bXoSDh3aIY5ZZ_DUg2io72zh_UBXEoNVQTEWmvfDA49yQ-XF/s1600/Picture+2163.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUBd3jjBz3TGbVwio3DY8DYIvztIy66D7daR_9Sue-8PsbT_5UKuMphLD9Jdi7x0EoZ0cqM_b8iKcKTbiDxg1dyg-xMu_bXoSDh3aIY5ZZ_DUg2io72zh_UBXEoNVQTEWmvfDA49yQ-XF/s320/Picture+2163.jpg" /></a></div>P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com0tag:blogger.com,1999:blog-4080906464272580820.post-14032788800936431512011-12-02T19:02:00.001-07:002011-12-02T19:16:18.257-07:00PJF Beef WellingtonLet's cut to the chase. You can thank Shawn LoCascio for this one. A while ago, I was taking recipe challenges. If you suggest it, I will try to make it. Shawn cried out BEEF WELLINGTON!<br />
Okay, honestly, I wasn't sure what exactly went into Beef Wellington other than beef and delicious smush surrounded by dough.<br />
Not just any dough.<br />
Pastry dough.<br />
Which I also had to create.<br />
And subsequently named... <a href="http://theprimaljunkfoodie.blogspot.com/2011/11/pjf-kung-fu.html">KUNG FU</a>.<br />
<br />
So let's do this!<br />
<br />
WHAT YOU'LL NEED:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyiqP1qTB3vkiolaSVrYxRLDBzluqiwJTGkVrN4aa54X_-Vi9OTewVDo01dk6nZ6WFYnMWyOSMZsokF37kK5Y82EhzSj6mvqpuzLzV_mcobBqRV7qrfRQYR0-LS7xz68P_52g51KdBWTK/s1600/Picture+2087.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyiqP1qTB3vkiolaSVrYxRLDBzluqiwJTGkVrN4aa54X_-Vi9OTewVDo01dk6nZ6WFYnMWyOSMZsokF37kK5Y82EhzSj6mvqpuzLzV_mcobBqRV7qrfRQYR0-LS7xz68P_52g51KdBWTK/s320/Picture+2087.jpg" /></a></div><br />
<br />
<a href="http://theprimaljunkfoodie.blogspot.com/2011/11/pjf-kung-fu.html">PJF Kung Fu</a><br />
2 lb grass fed beef tenderloin<br />
2 oz good quality butter, unsalted (softened/room temp)<br />
2T coconut oil<br />
1 shallot<br />
1 red onion<br />
1 lb button mushroom<br />
dried rubbed sage<br />
6 oz liverwurst (about 1c-- I couldn't find duck liver so I got liverwurst made with BACON! Win.)<br />
2 garlic clove<br />
1T thyme<br />
1 large egg<br />
20 slices prosciutto (you may not need all of them, depending on the size of your tenderloins)<br />
pepper<br />
<br />
<br />
PREPARE THE PREPARATIONS!<br />
<br />
Preheat oven to 425F.<br />
<br />
In food processor, place all of the mushrooms, 1 shallot, 2 garlic, the whole onion (okay, you'll want to cut it up a little so you don't break your processor), and liver. Pulse until crumbled (NOT mush!). <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDNS3mhMIyqCp4MxWxzSxDAXBDUwv4iGSBKAd7-Cfk84zsT_LWpp1SGXntWnavmZLniUZnihlQ5iDq1gKwn7zggl5xEUahvm5Nsxn_W_VLDRqgAiPOGJhgZVjqOonrcDTCsQw1oqYjSNpr/s1600/Picture+2089.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDNS3mhMIyqCp4MxWxzSxDAXBDUwv4iGSBKAd7-Cfk84zsT_LWpp1SGXntWnavmZLniUZnihlQ5iDq1gKwn7zggl5xEUahvm5Nsxn_W_VLDRqgAiPOGJhgZVjqOonrcDTCsQw1oqYjSNpr/s320/Picture+2089.jpg" /></a></div><br />
<br />
Place in frying pan with coconut oil, sage, and thyme and cook. Drain (not rinse) and pat dry. You want your mixture to be crumbly. Set aside to cool.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKE8oWMWIBx-XSXhM9vZyHr2MuA-YUQit_y-Wf6XgvQpgktOFg3rtR3kSqrtRcTGBVNs2zl9t2RIeQX-7Qs6ONPwCTGBLgclGtI5IIFWBGoiZSgv8T5RY0753Ffi-2oANaJvFWapyrT1yN/s1600/Picture+2090.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKE8oWMWIBx-XSXhM9vZyHr2MuA-YUQit_y-Wf6XgvQpgktOFg3rtR3kSqrtRcTGBVNs2zl9t2RIeQX-7Qs6ONPwCTGBLgclGtI5IIFWBGoiZSgv8T5RY0753Ffi-2oANaJvFWapyrT1yN/s320/Picture+2090.jpg" /></a></div><br />
<br />
Bring your pan up to high heat and throw down some generous olive oil. Place your tenderloins into the pan. You need to cook on high heat, quickly, to get a nice sear. 4 mins each side will do. Crack in black pepper pepper when you've achieved this. Remember: crusty on the outside, mooing in the middle.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWNcBQmcSXyr34T6I8kHjQ4xUl2Z_PcXVaf8nHmpTF35VCMjXNgvwndWd7ig51V8TvfAcS2b-Uw82WAZ4PavVrgzXE6v88y3gaS0bpypvreFWFWBmu5zRg2ijZ9UQIgUwsia1PW5JQ0qW/s1600/Picture+2095.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWNcBQmcSXyr34T6I8kHjQ4xUl2Z_PcXVaf8nHmpTF35VCMjXNgvwndWd7ig51V8TvfAcS2b-Uw82WAZ4PavVrgzXE6v88y3gaS0bpypvreFWFWBmu5zRg2ijZ9UQIgUwsia1PW5JQ0qW/s320/Picture+2095.jpg" /></a></div>(Sorry to go Steve Irwin on you, but aren't they GOR-GEOUS! Beauty. Woooo-hoo!)<br />
<br />
<br />
On floured work area, roll out your Kung Fu into a cross shape. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDzPUxb4qs2w8Uvb-m2TubRfbVxtJ1guiLYCVcGKe578rL3_WZNUs3yPmp_Tresxn6Pud6-3Fwg6MyjsLbAkVk9Hd-PhdjPWOFNRdUzajelep7vqA9-atkECBLzRmraZ7EEudqyb1ZEAx/s1600/Picture+2097.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDzPUxb4qs2w8Uvb-m2TubRfbVxtJ1guiLYCVcGKe578rL3_WZNUs3yPmp_Tresxn6Pud6-3Fwg6MyjsLbAkVk9Hd-PhdjPWOFNRdUzajelep7vqA9-atkECBLzRmraZ7EEudqyb1ZEAx/s320/Picture+2097.jpg" /></a></div><br />
<br />
Lay down prosciutto. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtbv_eaVlDAnfyWV8RF2jscYLnVyd31cRI6IKf3WP8rG3rujfrnytGq1lFFs0gM_4-pyfGyzRu0dOD83u9eBHKgYSfOiu50dbRIWjnDM40v78lMAM4ol4xB0-kKsD1g9MyjlIw67HeVKi/s1600/Picture+2098.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtbv_eaVlDAnfyWV8RF2jscYLnVyd31cRI6IKf3WP8rG3rujfrnytGq1lFFs0gM_4-pyfGyzRu0dOD83u9eBHKgYSfOiu50dbRIWjnDM40v78lMAM4ol4xB0-kKsD1g9MyjlIw67HeVKi/s320/Picture+2098.jpg" /></a></div><br />
<br />
Place your veggie/liver mixture in the middle. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXxhJbYNY4tTsLAqHUagRAG_6HrQ05b00srZtuJKE_nrNYgJfEEUbNq28X9mnzYQm5VfrZKRMOTC6qTW5kUUR0DVwrKp_6AIzp9XEvJgAQSVAMi_QwMA70P9zfBdDT7rE5JsX4PurocT4/s1600/Picture+2099.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXxhJbYNY4tTsLAqHUagRAG_6HrQ05b00srZtuJKE_nrNYgJfEEUbNq28X9mnzYQm5VfrZKRMOTC6qTW5kUUR0DVwrKp_6AIzp9XEvJgAQSVAMi_QwMA70P9zfBdDT7rE5JsX4PurocT4/s320/Picture+2099.jpg" /></a></div><br />
<br />
Place your tenderloin and 1 oz of butter (cuz every great steak is served with butter!). <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKDIuiy3pku74sPiEYq_TS2IMc3ZDa__eR4C3tQyUaBZ7EPyE_NRdYOVgr0RS35_b-5zHqVmvyKGP67dLBtPmGK4l_5AB2V7Wf_6yLJwTONv6jpMS-IMU1kcN6ORutvFmD4S0xfgwP4UY2/s1600/Picture+2100.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKDIuiy3pku74sPiEYq_TS2IMc3ZDa__eR4C3tQyUaBZ7EPyE_NRdYOVgr0RS35_b-5zHqVmvyKGP67dLBtPmGK4l_5AB2V7Wf_6yLJwTONv6jpMS-IMU1kcN6ORutvFmD4S0xfgwP4UY2/s320/Picture+2100.jpg" /></a></div><br />
<br />
Wrap another prosciutto slice around the perimeter of the tenderloin. Dish out more of the veggie/liver mix, then layer on more prosciutto, completely enveloping the tenderloin. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UrWrnitNaZUxOLfXmy57LkkIbCDrmOVcYyKOV7kphcUWO7oucvMosk9e8gWhwlBE6HHZTEYLqCKWAmApp-LLND2zwl38hC699kyTbObwRjNy7NVvrPlWPlCFqPhERqOk_ehUlCqloQvn/s1600/Picture+2101.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UrWrnitNaZUxOLfXmy57LkkIbCDrmOVcYyKOV7kphcUWO7oucvMosk9e8gWhwlBE6HHZTEYLqCKWAmApp-LLND2zwl38hC699kyTbObwRjNy7NVvrPlWPlCFqPhERqOk_ehUlCqloQvn/s320/Picture+2101.jpg" /></a></div><br />
<br />
Carefully fold your Kung Fu into a neat, little package, until ingredients are completely sealed.<br />
<br />
Crack your egg into a bowl. Wait. I'm worried what you just read in your head was "crack your egg on the side of the bowl." DO NOT DO THIS! This bugs the heck outta me. Crack on the counter top (never the edge), release yolk and white into a bowl. Scramble it. Using a basting/pastry brush, brush your egg mix on to the dough. Make sure to put a little under the edge to help it seal. Brushing it all over the Kung Fu pouch will give it a beautiful golden sheen.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMnizzuRjah_tcACz-3ziJZVg4X05FE7PGf_lX4rjY95MA8PZdxwXQeKVDxWGWFfnU3ZJCgsOCTkoheglEiLGLTGj8myHHl9Zpp8Y9LDZUXtYC_H3rFuvaZtGz9kFVn_3BgoDTL9jubac/s1600/Picture+2102.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTMnizzuRjah_tcACz-3ziJZVg4X05FE7PGf_lX4rjY95MA8PZdxwXQeKVDxWGWFfnU3ZJCgsOCTkoheglEiLGLTGj8myHHl9Zpp8Y9LDZUXtYC_H3rFuvaZtGz9kFVn_3BgoDTL9jubac/s320/Picture+2102.jpg" /></a></div><br />
<br />
Bake 20-30 mins, depending on how hot your oven runs (mine runs rocket ship-hot, so I'll be going for 20). Allow to rest at least 5 mins prior to plating.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrI6L0j-9IiIvJDV9FqLn0fKQ12ikjBIjINSf9GaTLTGiJAeBzn5Q28-LcJrlQYA1XF6le88f2gTzSwvUSuu4hc06cOcWjq5cftZ_29sX0_1DV1mKVTMFf6_MGMmenpckkIOBJUDVXXv86/s1600/Picture+2103.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrI6L0j-9IiIvJDV9FqLn0fKQ12ikjBIjINSf9GaTLTGiJAeBzn5Q28-LcJrlQYA1XF6le88f2gTzSwvUSuu4hc06cOcWjq5cftZ_29sX0_1DV1mKVTMFf6_MGMmenpckkIOBJUDVXXv86/s320/Picture+2103.jpg" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BXz6OW0VmhlQ6a_qntna8k5zLgO0jnpFsaXZbFCZdimTlLrXEPVIu3JM0YxIp6H45Ntxseg4YyPuMcGpcnVrBuXCs2nRbtGNRDvDcRfyDqVGI4lC_Ot7yXGHYmds-9IQsKaY4deJvUMn/s1600/Picture+2109.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1BXz6OW0VmhlQ6a_qntna8k5zLgO0jnpFsaXZbFCZdimTlLrXEPVIu3JM0YxIp6H45Ntxseg4YyPuMcGpcnVrBuXCs2nRbtGNRDvDcRfyDqVGI4lC_Ot7yXGHYmds-9IQsKaY4deJvUMn/s320/Picture+2109.jpg" /></a></div><br />
<br />
I realize this is probably a Primal Culinary Coup, but I want to be up front. I totally made this recipe up on the fly, based on what generally goes into Beef Wellington. "Don't listen to her, she's crazy!" Which is probably why you're still here reading this. I'm that awesome.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3uqO650Gb8TWXVPXyIhwNrFctK2s8iQnOyudeaaprE4XlNywDU5AEUtzJ1UtSXxnGyPYEhuX7tTFwS7SEBlruW05vwx5r6Wii3QzBq-4oPDK_NePUNrD1cKkn6qFifowzx5x-VMqLvUP/s1600/Picture+2121.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3uqO650Gb8TWXVPXyIhwNrFctK2s8iQnOyudeaaprE4XlNywDU5AEUtzJ1UtSXxnGyPYEhuX7tTFwS7SEBlruW05vwx5r6Wii3QzBq-4oPDK_NePUNrD1cKkn6qFifowzx5x-VMqLvUP/s320/Picture+2121.jpg" /></a></div><br />
<br />
TUCK IN, DUDES!P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com1tag:blogger.com,1999:blog-4080906464272580820.post-56272913624818462002011-11-28T11:38:00.001-07:002011-11-28T17:21:39.713-07:00Sweet Potato Lard-bread CookiesAfter my triumphant mastery of <a href="http://theprimaljunkfoodie.blogspot.com/2011/11/pjf-kung-fu.html">Kung Fu</a>, I stared blankly into the remnants of my 3 cups of sweet potato flour. What could I make with this funky orange stuff? Then my eyes darted to the 4 lb block of pastured lard in my fridge. AHA! I knew immediately what I wanted to do. <br />
<br />
What you'll need:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1AXGUVn7VlTpIKdjD9oprkdqJt23y4WcPdKOs0aoAQKWePT8YjOgp7E7_Ahiby5z3SufheEZn5URaAs9lcaf-JVe2bc1PqVwAbmhAa3kZw1DTyQxRvRNTPKTu2IE1oXxpbKCHwdBI5yk7/s1600/Picture+1971.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1AXGUVn7VlTpIKdjD9oprkdqJt23y4WcPdKOs0aoAQKWePT8YjOgp7E7_Ahiby5z3SufheEZn5URaAs9lcaf-JVe2bc1PqVwAbmhAa3kZw1DTyQxRvRNTPKTu2IE1oXxpbKCHwdBI5yk7/s320/Picture+1971.jpg" /></a></div>1/4 lb pure, fresh, pastured lard<br />
1/4c granulated stevia, plus some for sprinkling (if you don't mind the carbs, you may use 2T honey instead, but please reduce baking temp to 325, and add 1t baking powder as well)<br />
1/2t cardamom<br />
1 large egg, separated<br />
1 cup sweet potato flour<br />
1t vanilla extract<br />
<br />
<br />
Preheat oven to 350F<br />
Using hand mixer, whip lard and sugar together. Fold in cardamom, vanilla, egg yolk, and flour until crumbly.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1cUt9feVbP-V3Vanki9RzD2sja1-qWv2SHaciU-fIbxkbGdSgnpctO15TtyIwMFKU1m8kOsXnyseaO9NJJJ-QSW6SQv041vHNW7WMyyF6IjcTDdBzePyPehsW5kZjl1IONcnaw4v_BXb/s1600/Picture+1979.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1cUt9feVbP-V3Vanki9RzD2sja1-qWv2SHaciU-fIbxkbGdSgnpctO15TtyIwMFKU1m8kOsXnyseaO9NJJJ-QSW6SQv041vHNW7WMyyF6IjcTDdBzePyPehsW5kZjl1IONcnaw4v_BXb/s320/Picture+1979.jpg" /></a></div>Notice the succulent aroma of bacon wafting toward you. Bo-nus!<br />
<br />
Gently roll into large cookie-like disc, and wrap in plastic. Place in fridge for 30 mins.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6BU98NKWyi_07ZjURXw5Gs_GYHp562zx7uk5TzKoL7Z91yFgEZCox8cgVel72LzatAwZiP0j2pGKNPFG-MU-H1-DmdjlniPxf862m-Dx884I-sZyc3TzV6xsIkiwVRCoeyOvLJF8ZIijR/s1600/Picture+1983.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6BU98NKWyi_07ZjURXw5Gs_GYHp562zx7uk5TzKoL7Z91yFgEZCox8cgVel72LzatAwZiP0j2pGKNPFG-MU-H1-DmdjlniPxf862m-Dx884I-sZyc3TzV6xsIkiwVRCoeyOvLJF8ZIijR/s320/Picture+1983.jpg" /></a></div><br />
Roll dough on to floured surface to about 1/2 in thickness. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ptidnjnr1GftViWmKMVvVCyYUMl0b5XF0cUG3Oi-saWMXV1o9jSYunpZkkbbk2I8T6hqcoUSCwBW6F6avnfZ7uB6s_1yhBJ29hE3GaWyzJA1M48B2QvLMLeVjTu1o7ImMRikpDWk-E44/s1600/Picture+1984.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ptidnjnr1GftViWmKMVvVCyYUMl0b5XF0cUG3Oi-saWMXV1o9jSYunpZkkbbk2I8T6hqcoUSCwBW6F6avnfZ7uB6s_1yhBJ29hE3GaWyzJA1M48B2QvLMLeVjTu1o7ImMRikpDWk-E44/s320/Picture+1984.jpg" /></a></div><br />
Time to whip out your cookie cutters and go to town! Have fun with this part. No, really, I'll wait...<br />
<br />
<br />
If you have managed to avoid eating your scraps straight up (mmm, lard...), gather them and re-chill. Roll out again and cut away until dough is gone. <br />
Place cookies on a cookie sheet lined with parchment paper. Brush the tops of the cookies with whisked egg white and then sprinkle stevia on top.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Vjn_X3NzX7PeaUlawvU_Z3lkg2oAc3ID-LZqWzHgyX5Hso65_yBA1d8820MKImeCOpNYrMeox_wYfjwqPtyKozSiWERDZ3ukb_aqNALTND8Zi6dBtK0RShAUjxVfBomTs8v7J_MYKJuE/s1600/Picture+1986.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="214" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Vjn_X3NzX7PeaUlawvU_Z3lkg2oAc3ID-LZqWzHgyX5Hso65_yBA1d8820MKImeCOpNYrMeox_wYfjwqPtyKozSiWERDZ3ukb_aqNALTND8Zi6dBtK0RShAUjxVfBomTs8v7J_MYKJuE/s320/Picture+1986.jpg" /></a></div><br />
Bake 8-10 min. Personally I like to undercook cookies a little, because they tend to finish baking AFTER you remove them from the oven (and the bottoms don't burn that way). This 10 min estimate allows for that under-doneness technique, so don't adjust. Allow to cool. Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgek16YWkTi7KxC7B-5fy5X2mBnWU3zCTZhYCY0RHe62U_xd9WVUT8M8jypI1KOujx7yDo_1kDhRLL0gANgsj9hSv81cz7PbQ3-FPnbk4q6aBTReT81Kq9Md8WgrOJd_JN_mDLc2STiwS9X/s1600/Picture+2010.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgek16YWkTi7KxC7B-5fy5X2mBnWU3zCTZhYCY0RHe62U_xd9WVUT8M8jypI1KOujx7yDo_1kDhRLL0gANgsj9hSv81cz7PbQ3-FPnbk4q6aBTReT81Kq9Md8WgrOJd_JN_mDLc2STiwS9X/s320/Picture+2010.jpg" /></a></div><br />
<center>Mmm... just like Granny used to make!</center><br />
<br />
NUTRITIONAL INFORMATION (makes 16 cookies):<br />
93 cals, 7g fat, 7g carb, 1g protein<br />
<br />
*This recipe adapted from <a href="http://www.amazon.com/Cocina-Mama-Great-Cooking-Spain/dp/0767912225/ref=sr_1_1?ie=UTF8&qid=1305385561&sr=8-1">La Cocina de Mama</a>.P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com0tag:blogger.com,1999:blog-4080906464272580820.post-86454451392598113872011-11-23T17:56:00.001-07:002011-11-25T10:10:11.094-07:00PJF White Chocolate Wonderful Chocolate Mousse PieWhen <a href="http://www.amazon.com/Make-Paleo-Grain-Recipes-Occasion/dp/1936608863/ref=sr_1_1?ie=UTF8&qid=1320357511&sr=8-1">Make It Paleo</a> was announced, I first whined at the husband for it for a while, pined, and simpered, then went behind his back to buy it since he didn't seem to be budging one way or another. (Sorry, honey, you make the money, I cooks the foods!)<br />
When I ordered, I promptly informed Bill Staley & Haley Mason that I was going to find 1 recipe in their book and pimp it out PJF style. To which Bill responded with great verve that they would then re-pimp my pimped out pimpness. AHAHAHA! The gauntlet had been thrown down!<br />
Bring it, brother.<br />
<br />
When I received the book, I was overwhelmed. I felt very small and inadequate as a cook all of a sudden. I wasn't so sure I could live up to the challenge, but then... I found it. The one recipe I knew I could top. I have made it for several Thanksgivings. Bill & Haley had just turned it gluten free for me.<br />
<br />
I will forewarn you that this is one of the worst sorta-but-not-quite-Primal cheats you'll be enjoying from me! If that got your attention, let's get on it.<br />
<br />
What you'll need:<br />
(Based on Make It Paleo's Chocolate pudding pie, and The PJF's original pre-Primal bad boy, 500 cal/slice White Chocolate Wonderful Chocolate Mousse Pie)<br />
<br />
FOR THE CRUST:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFLDIX-OcfZqyv7Rv_kCxfLwPBTpBtIsvQk660GzWGD0f7quBgN_6QTmHCQ5PeDKDUfNJBDMk0OPjB3k5VzzIcSA1BqrdnxiLOhDVFQ2SUMR6j76mbA2jLnWfut6TjKr2ncgOj9-0ZFD1/s1600/Picture+2042.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFLDIX-OcfZqyv7Rv_kCxfLwPBTpBtIsvQk660GzWGD0f7quBgN_6QTmHCQ5PeDKDUfNJBDMk0OPjB3k5VzzIcSA1BqrdnxiLOhDVFQ2SUMR6j76mbA2jLnWfut6TjKr2ncgOj9-0ZFD1/s320/Picture+2042.jpg" /></a></div>2c almond flour<br />
1/2c cocoa powder<br />
1/2t salt<br />
1/2t baking soda<br />
1/2c palm shortening<br />
1/4c maple syrup<br />
2T vanilla extract<br />
<br />
<br />
FOR THE FILLING:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06AFYl3zXRgk7F02taDfwL2u6NlKjba5zrlRroznuyKjFClOWjtyZzVhebAVGmfNB8w2RWwFFMvaRfKWPrEU7I9W_hffZyxw8jGYm_lS-m9mYj38y3BUYnpyK6-GVBsZKYyFMwyLat8jv/s1600/Picture+2043.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06AFYl3zXRgk7F02taDfwL2u6NlKjba5zrlRroznuyKjFClOWjtyZzVhebAVGmfNB8w2RWwFFMvaRfKWPrEU7I9W_hffZyxw8jGYm_lS-m9mYj38y3BUYnpyK6-GVBsZKYyFMwyLat8jv/s320/Picture+2043.jpg" /></a></div>3 egg yolks (reserve whites for whipping)<br />
24 oz coconut milk (native forest or thai kitchen, people)<br />
1/2c maple syrup<br />
2T unflavored gelatin<br />
1/2c cocoa powder<br />
16T mascarpone<br />
16T <a href="http://ilovepeanutbutter.com/whitechocolatewonderful.html">Peanut Butter & Co White Chocolate Wonderful</a> (If you're gonna be a pansy & fuss about this, you can opt for Barney Butter combined with cacao butter, vanilla bean, and sweetener, but then it just wouldn't be the same. Not as fun, but there you have it, you mamby pamby)<br />
<br />
<br />
FOR THE TOPPING:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7B461ZNHBc_YjqckvQlAjZTrsro3otiKsD2_ka1GIwsBOEmKz5u4dvVB4wIkVMrB6oTvwCCIabSHpCthNlts8Br0S3989uYNv9mLt0ZAcOopZEHyLHrtBtIql4Jj0cDXNCErz0L7u77ws/s1600/Picture+2048.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7B461ZNHBc_YjqckvQlAjZTrsro3otiKsD2_ka1GIwsBOEmKz5u4dvVB4wIkVMrB6oTvwCCIabSHpCthNlts8Br0S3989uYNv9mLt0ZAcOopZEHyLHrtBtIql4Jj0cDXNCErz0L7u77ws/s320/Picture+2048.jpg" /></a></div>1 pint heavy cream (grass fed if you can get it)<br />
2 oz dark chocolate<br />
6 sachets chocolate chai (you can get this from Republic of Tea or Zhena's Gypsy Tea Co)<br />
OR<br />
4 sachets Republic of Tea Double Dark Chocolate Mate and 1/4 tsp chili powder<br />
<br />
<br />
BAKING DIRECTIONS FOR CRUST:<br />
Preheat oven to 325F<br />
In medium bowl, combine dry ingredients<br />
In smaller bowl, combine wet ingredients (make sure to melt palm shortening before mixing it into the batter)<br />
Combine wet ingredients with dry<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFmJcKNALoNVAiZZ0A6xvjbccaVZgnzk_EfX_pfsiiDoYmGg7Pl7zhHfamVe-xrIRteGY_6X-fPsSHzrFwYe7nsB8zhcy_O7HIjAfU79MXl0uQQjdUFf5GM426llrQz8ZFcQsrOJZQOJn/s1600/Picture+2049.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFmJcKNALoNVAiZZ0A6xvjbccaVZgnzk_EfX_pfsiiDoYmGg7Pl7zhHfamVe-xrIRteGY_6X-fPsSHzrFwYe7nsB8zhcy_O7HIjAfU79MXl0uQQjdUFf5GM426llrQz8ZFcQsrOJZQOJn/s320/Picture+2049.jpg" /></a></div><br />
<br />
Pat dough into a 9 inch glass pie dish, greased with some coconut oil (or butter). Bake for 10-15 mins, until the wafting aroma of chocolate fills the air.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnm2wQLCx0JJGAmT7NlNQaPgfn3CwZkSp4TpYx53H1wtXMAwVKbhvM3Wp9KCpotzkJxzBs_3OLK8_7IzL2ljRPCOspKApb7WVxc34maVr7hYlNPexPdrRXtkO04i093wN9ahG_9z2rhlm/s1600/Picture+2053.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnm2wQLCx0JJGAmT7NlNQaPgfn3CwZkSp4TpYx53H1wtXMAwVKbhvM3Wp9KCpotzkJxzBs_3OLK8_7IzL2ljRPCOspKApb7WVxc34maVr7hYlNPexPdrRXtkO04i093wN9ahG_9z2rhlm/s320/Picture+2053.jpg" /></a></div><br />
FOR THE FILLING:<br />
Soften peanut butter, and whip together with mascarpone in large bowl. Set aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1jdepKcuHRnW9J5NC6UgvJcygfyPBXlMcDHOQ5i9A-3u2Q6mXbd-HsWM6_dtmUS6xRuZneSYNDbNcZkhR1u1JWVZj00fufYy5NVrgc3czHdmjsjsh1f-0o_HwV3egFvGLyFakNL4fmRUC/s1600/Picture+2056.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1jdepKcuHRnW9J5NC6UgvJcygfyPBXlMcDHOQ5i9A-3u2Q6mXbd-HsWM6_dtmUS6xRuZneSYNDbNcZkhR1u1JWVZj00fufYy5NVrgc3czHdmjsjsh1f-0o_HwV3egFvGLyFakNL4fmRUC/s320/Picture+2056.jpg" /></a></div><br />
<br />
Separate egg yolks from whites. Place whites in glass or copper dish and refrigerate (they like glass & copper better than plastic. Bet Bill & Haley didn't tell you that, huh!)<br />
<br />
Combine egg yolks, coconut milk, maple syrup, gelatin, and cocoa powder in sauce pan. Bring to a light boil, stirring constantly.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hE9GLcKYnXU1YOUDut021MYMRdDp2N-mwcEbgAOeCrP4YYK5jP1mQ0y7pXxIm6eXws41E2YJuWj3eFkHlfh4t_rj2OAWvCCNiEQjzJ8jTKMjmMm9qqYvC2HUyXdORasNWjJuq0Xzzkw0/s1600/Picture+2058.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hE9GLcKYnXU1YOUDut021MYMRdDp2N-mwcEbgAOeCrP4YYK5jP1mQ0y7pXxIm6eXws41E2YJuWj3eFkHlfh4t_rj2OAWvCCNiEQjzJ8jTKMjmMm9qqYvC2HUyXdORasNWjJuq0Xzzkw0/s320/Picture+2058.jpg" /></a></div><br />
Set aside and allow to cool.<br />
Cover with plastic wrap and refrigerate until set (this can be done in the freezer in about an hour)<br />
<br />
Whip egg whites until stiff and fluffy (a little sugar or cream of tartar will help them set up. Go super easy on the tartar though cuz it can make it taste ucka).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6AKdNQMdJKeUwDLvKGP_6b00K1Ss_-pTeV7QewwmWiTfnYkB5_QXndicZtrW3aR08STyf1I2OcWtP9YwXmvJ1FTORwdKoNA2W0D3VZ8YRbi068-NZmmvpeHSuJjVugV5iRXpOZNtebVgK/s1600/picture+2062.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6AKdNQMdJKeUwDLvKGP_6b00K1Ss_-pTeV7QewwmWiTfnYkB5_QXndicZtrW3aR08STyf1I2OcWtP9YwXmvJ1FTORwdKoNA2W0D3VZ8YRbi068-NZmmvpeHSuJjVugV5iRXpOZNtebVgK/s320/picture+2062.jpg" /></a></div><br />
Gently fold egg whites into chocolate pudding. It should retain the bulk of it's fluff if done correctly (I did mine incorrectly to show you how flat it can get).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_cFAdscx0DNycvD_zQzuDPfdj5AfmPfYWHr3yhb3tLHsQ9g7cZifw1EmAXInTSw0RNJNpCRJVL4ZKyHHcuSpfpQFJqbZs9zp0q8f0WVoQ96VGxk2wS4lCTD7vt-JQ2MizcXCGdDuxcXP/s1600/picture+2063.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_cFAdscx0DNycvD_zQzuDPfdj5AfmPfYWHr3yhb3tLHsQ9g7cZifw1EmAXInTSw0RNJNpCRJVL4ZKyHHcuSpfpQFJqbZs9zp0q8f0WVoQ96VGxk2wS4lCTD7vt-JQ2MizcXCGdDuxcXP/s320/picture+2063.jpg" /></a></div><br />
Spread peanut butter mascarpone evenly over pie crust, then layer with chocolate mousse.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEg9jPO-QBDMgCqXeXXUS7zgJUZsCDwyzCeFfo82aK_Lze2tveeBDLypktqNWg0Y2C2DeJvtszLUXkGKpNFO85p3JiwM1dZita_CwbMepT78P9-xD3KGWHhtuTsgaig_AXwApGwlhw0zE/s1600/Picture+2060.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEg9jPO-QBDMgCqXeXXUS7zgJUZsCDwyzCeFfo82aK_Lze2tveeBDLypktqNWg0Y2C2DeJvtszLUXkGKpNFO85p3JiwM1dZita_CwbMepT78P9-xD3KGWHhtuTsgaig_AXwApGwlhw0zE/s320/Picture+2060.jpg" /></a></div><br />
FOR THE TOPPING:<br />
Place your chai sachets into your cold cream and beat them up a little bit (if using Double Dark Chocolate Mate, add 1/4 tsp chili powder). Not enough to break the sachet, but enough to release the flavor. Allow to sit in fridge for a bit.<br />
Meanwhile, gently melt you chocolate.<br />
Remove tea sachets and whip cream until very nearly firm. Drizzle in chocolate and fold until evenly distributed. Spread into piping bag and swirl around pie.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlimqsQyyqmwAYAJ0BrJgZt-vOepR33SoQxoqraWn6zbnu1tx5BWQ24nlhNSx33UdjZ51K2e034hHCaDlrIxjXI2OcNmiOUoaneptBEPvt1E-gyClC57cu3HLGM1lWWhH-c4wo1MqHKnIo/s1600/picture+2065.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlimqsQyyqmwAYAJ0BrJgZt-vOepR33SoQxoqraWn6zbnu1tx5BWQ24nlhNSx33UdjZ51K2e034hHCaDlrIxjXI2OcNmiOUoaneptBEPvt1E-gyClC57cu3HLGM1lWWhH-c4wo1MqHKnIo/s320/picture+2065.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdCoUxKPzWKwB_Itdh8Ow6vzdf6Qogiwt8vjjRY9tidjYDpVRACUp-vN71MOoRzK6dtA2acUnQm_4DDiQaNWx56p5znAamQwHocILzEHs1cyB341oeviZMo01jWcwsZuv02b7Aojlz47Hx/s1600/Picture+2073.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdCoUxKPzWKwB_Itdh8Ow6vzdf6Qogiwt8vjjRY9tidjYDpVRACUp-vN71MOoRzK6dtA2acUnQm_4DDiQaNWx56p5znAamQwHocILzEHs1cyB341oeviZMo01jWcwsZuv02b7Aojlz47Hx/s320/Picture+2073.jpg" /></a></div><br />
<br />
Your move, guys.P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com0tag:blogger.com,1999:blog-4080906464272580820.post-62158032869880058882011-11-21T19:25:00.001-07:002011-11-21T19:35:20.520-07:00PJF Crescent RollsWhen I was teaching myself <a href="http://theprimaljunkfoodie.blogspot.com/2011/11/pjf-kung-fu.html">Kung Fu</a>, the first thing I needed to know was could my basic understanding produce an end product. To my delight, it did. I got this:<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMb3EoI_mBDpbtD4RNuvaiuzV9EAFt8kL6-NeZpB361iplXXUfRzs0wXE3-ob0FvXCpzYwG5aym9fMY4detL41xUOduWwrWu3g2alCWEAF3VSd27yw8mexBNtFbtmC75o8Ro1cr53V5Wy/s320/Picture+1853.jpg"><br />
<br />
And that is what we're going to make today!<br />
<br />
<br />
What you'll need:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibd7W3l_-F9ZqN3fPqvDaXUBHGFvJvLjxEy_AkuhRzOHmvflbFjYlFR9OH7Jp-_GBQ4-n3DDqPGVMptq_uADcxiAHN0VoYEEuEDrK4stXH2bIyf-wowAQD2GnX9uDDxfAv-LhkanheiCQz/s1600/Picture+2016.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibd7W3l_-F9ZqN3fPqvDaXUBHGFvJvLjxEy_AkuhRzOHmvflbFjYlFR9OH7Jp-_GBQ4-n3DDqPGVMptq_uADcxiAHN0VoYEEuEDrK4stXH2bIyf-wowAQD2GnX9uDDxfAv-LhkanheiCQz/s320/Picture+2016.jpg" /></a></div><a href="http://theprimaljunkfoodie.blogspot.com/2011/11/pjf-kung-fu.html">PJF Kung Fu</a> (one section)<br />
Egg White<br />
<br />
<br />
If your Kung Fu has been meditating in the freezer or fridge, you will want to let it return to room temperature to help it become pliable. While it's doing that, preheat your oven to 350F and throw down some tapioca flour on a clean work surface.<br />
Also, now is a good time to line a baking sheet with some parchment paper.<br />
When your Kung Fu is ready for action, gently roll it out as thin as you can without crimping or tearing into a large sheet. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmqNJHqFdHJ0S1F9SUt8rr8ZtLO8eyWVWai0RRSluo5yJ4xMFNCFTSlJqXwqwPlQA0eQAVON-VCV-9xqfD_gAIdx08tto0i0pejrPtRbfvRcbE0P_DNyBBzJ1X1Vv995Vs2FKVWraRBaI/s1600/Picture+2022.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmqNJHqFdHJ0S1F9SUt8rr8ZtLO8eyWVWai0RRSluo5yJ4xMFNCFTSlJqXwqwPlQA0eQAVON-VCV-9xqfD_gAIdx08tto0i0pejrPtRbfvRcbE0P_DNyBBzJ1X1Vv995Vs2FKVWraRBaI/s320/Picture+2022.jpg" /></a></div><br />
Cut it in half. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNiPArSmNUp1_SSJAIdS0mjlYoKIowjLlDBTSYF8axc5IMlQO2LY94tjuKOLNg80YSGT9-crYOY_5DE9crck-WL642K9goJnaugnTP0bZF942NP9j3Yiw5lu6ss3OfwlXrS4vURurQyDb/s1600/Picture+2024.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNiPArSmNUp1_SSJAIdS0mjlYoKIowjLlDBTSYF8axc5IMlQO2LY94tjuKOLNg80YSGT9-crYOY_5DE9crck-WL642K9goJnaugnTP0bZF942NP9j3Yiw5lu6ss3OfwlXrS4vURurQyDb/s320/Picture+2024.jpg" /></a></div><br />
<br />
Now cut into triangles.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-tjZEEuNukhriwUWvhzBiDrvpkfB7JT38WDNkv4DmK-ogGYIl8h73CY1tVKQY8YKU8bp5JhN7jjEenO7hjJtoHFdy2v40YL3RgkjmSxIt2Iw_LPpnMkKzskTmkUsK9Y34HphKGx50ZDj/s1600/Picture+2027.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-tjZEEuNukhriwUWvhzBiDrvpkfB7JT38WDNkv4DmK-ogGYIl8h73CY1tVKQY8YKU8bp5JhN7jjEenO7hjJtoHFdy2v40YL3RgkjmSxIt2Iw_LPpnMkKzskTmkUsK9Y34HphKGx50ZDj/s320/Picture+2027.jpg" /></a></div><br />
<br />
Starting with the widest part of the triangle, gently roll your Kung Fu toward the tip. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZOFV9NYGXP9xPK0WlCduiHkBD9eZuMGGKcdkLv7YYXG06t9xgZPdRkC-88QkRe_tKlIzhbX4o45NcaKKZ6A5mfVsYbYe1xuK8LVP-wrmeJXlN3eU5ZwrsPmgin9F2NmAH9PpTCpdIZqA/s1600/Picture+2028.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZOFV9NYGXP9xPK0WlCduiHkBD9eZuMGGKcdkLv7YYXG06t9xgZPdRkC-88QkRe_tKlIzhbX4o45NcaKKZ6A5mfVsYbYe1xuK8LVP-wrmeJXlN3eU5ZwrsPmgin9F2NmAH9PpTCpdIZqA/s320/Picture+2028.jpg" /></a></div><br />
<br />
Carefully bend rolled dough into crescent.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cJdSkYuVMPcLqvlnlNOH6nKDSweofy9Aw_3cp0nev_f_SxVZHV75AVSQOzuy9Txr475z9SDZP2gLndaQip4QsGBcr7O06tPwRbjTR0US2XSmJ00G3_Z0O8TdZ5Lun5dnX9pu7Q3QUhOb/s1600/Picture+2031.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cJdSkYuVMPcLqvlnlNOH6nKDSweofy9Aw_3cp0nev_f_SxVZHV75AVSQOzuy9Txr475z9SDZP2gLndaQip4QsGBcr7O06tPwRbjTR0US2XSmJ00G3_Z0O8TdZ5Lun5dnX9pu7Q3QUhOb/s320/Picture+2031.jpg" /></a></div><br />
Brush crescents with your egg white. This will give it a nice golden glow and crispy outer.<br />
<br />
Place in oven 15-20 mins. I like to undercook my baked goods a little, because they tend to finish cooking once you remove them from the oven (plus it helps the crescents stay ever so slightly chewy in the center-- and I love that).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM5BDWCOMZqJoQNnot3HySwJhmWhGcLKXM4KlcA-ZrB1TWleMMlySX553T-VQTW__FNWn-NQa9dLB-8Ri7o9FrhXHmIeWRn5C5mSpUEoD3P9W3tSFL-F5VJL8u4hKzBvwT7XI32ncsMDbe/s1600/Picture+2038.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM5BDWCOMZqJoQNnot3HySwJhmWhGcLKXM4KlcA-ZrB1TWleMMlySX553T-VQTW__FNWn-NQa9dLB-8Ri7o9FrhXHmIeWRn5C5mSpUEoD3P9W3tSFL-F5VJL8u4hKzBvwT7XI32ncsMDbe/s320/Picture+2038.jpg" /></a></div><br />
<br />
Allow to cool so you don't burn your tongue (if you can stand waiting that long!), and enjoy while still a touch warm. Don't forget to make Paula Deen proud and serve generously with butter!P Gerschhttp://www.blogger.com/profile/07193113574858284763noreply@blogger.com0