Recipe Pages
Roast Pork with Cherry Rhubarb Sauce
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
For the pork
- A piece of boneless pork loin large enough to feed your intended victims, about 6 to 8 ounces per person.
- A lump of butter
- A small amount of oil (olive, what else)
- Herb de Provence
- salt and pepper
For the sauce
- This is for two people. Multiply as needed
- 1/2 pound of cherries (pitted) (you know how to do that)
- 2 stalks of rhubarb with the strings remove and cut into 1/2 inch pieces
- 2 ounces of butter
- 3 ounces of red wine
- 2 chopped shallots
- 1 tbsp rustic mustard
- 1 ounce of balsamic vinegar (supermarket kind)
- salt and pepper
- Optional, a tablespoon of fruit jam to sweeten the sauce if needed
Browning the pork
In an oven proof pan melt the butter and add a small amount of oil on the stove top. Meanwhile sprinkle the herb, salt and pepper on the pork. Place the pork in the pan and brown all sides. You do not need to cook it through, just brown the outside. When browned put the pan in a 400 degree oven (F). Cook it to an interior temp 150/155 degrees (F) and no higher. Get a good probe thermometer!!!
Set the meat aside.
Sauce
Melt the butter in a sauce pan and add the shallots. Allow them to soften and add the rest of the ingredients [hold the salt and pepper]. Cook covered over medium/low heat until the rhubarb starts to soften. Uncover and keep cooking until the liquid thickens. Season to taste. Place the sauce on plates and cover with slices of the pork.
As in everything, the quality of the ingredients is important. Especially the pork. Don’t, if you can, buy feedlot pork. Those pigs live a miserable life and they taste like it. Instead get farm raised pork. Pigs free to run around and play. happy pigs make better pork.
- Amount per serving
- Calories0
- % Daily Value*
Recipe Pages
Roasted Chicken with herb de Provence and smoked paprika.
- Prep Time15 min
- Cook Time1 hr 15 min
- Total Time1 hr 30 min
For the Chicken
- 1 free range chicken
- smoked paprika
- herb de provence
- olive oil
- salt and pepper
For the green beans
- green beans
- one large or several small shallots
- 2 ounces of butter
- 4 to 6 ounces of grated mild cheese like fontina or gruyere
- salt and pepper
Roasting Chicken
Preparing the chicken
To speed up cooking time I take the chicken and put it on a cutting board breast side down. With a large, sharp knife (chef’s knife or cleaver) cut along the spine of the chicken until you reach bone. (You can use poultry shears for this) Then carefully, with two hands, push down thru the spine to split the back of the chicken. Open the hen and flatten it. Pour some olive oil into the cavity and spread it with your hand or a food brush.
Sprinkle the seasonings liberally inside the chicken and spread with your hand or brush.
Turn the chicken over, breast side up, and place in a roasting pan. Flatten the chicken and repeat the oil and seasoning on the outside of the chicken, making sure you get under the wings and legs.
Place in a 400F degree oven for about an hour. Use a probe meat thermometer to test the internal temperature in several places. The temperature should be above 155 F in the breast and thigh. Don’t go much higher unless you like styrofoam.
For the Cheesy Green Beans
Remove the stem ends of the green beans (the tail ends could be left on because they get tender). Wash the beans
Cut the shallot into thin strips.
Place the butter and shallots into a skillet and turn on the heat. When the butter is melted add the beans, stir and cover.
Occasionally move the beans around to prevent burning. When they are almost done (I like them al dente), add the cheese and allow to melt. Season to taste.
This dish is totally keto compliant. The almond croissant you wanted for breakfast is not.
- Amount per serving
- Calories0
- % Daily Value*
Recipes will be posted on this page
New York Strip Steak with Artichoke Heart and Sauteed Mushrooms with Lemon
Recipe Pages
Serve with with a salad if you’re feeling guilty about eating Brown Food.
- Prep Time30 min
- Cook Time45 min
- Total Time1 hr 15 min
- Yield2 carnivores
- Serving Sizelarge
- Total Costdepends on where you buy this stuff
Artichokes
- Two large "globe" artichokes or four regular sized.
- 1 ounce of vinegar or lemon juice
- bowl of water
- crushed garlic (as much as you want)
- salt and pepper
For the mushrooms
- Mushrooms (the best you can get but this works with buttons as well)
- 2 tbsp Olive oil
- juice of 1/2 to 1 lemon
- salt and pepper
steak
- Your favorite steak cooked the way you want. I pan seared mine but you can grill it or put it in the oven. Just don't ruin it by over cooking the steak.
Preparing the artichokes
Follow the Master when preparing the artichokes. It looks difficult but it is not and it will be a valuable skill to add to your repertoire. Look at the knives he is using. Try to use similar knives and make sure they are fucking sharp. Dull knives are dangerous and make the work much harder.
Once you have prepared the artichokes, put them in a bowl of water with a small amount of acid (vinegar or lemon juice).
Put the hearts in a pot of water and boil them until they are tender (insert a fork and the artichoke should slide off when lifted, like cooking potatoes). Let cool.
Remove the choke (as in the video).
In a frying pan melt 2 ounces of butter and add a crushed garlic clove or two. Add the hearts and fry them, making sure all surfaces get seared. Using a wooden spoon, press the top into the pan to sear the inside (the choke area). Serve with a little lemon juice or use your imagination. Don’t forget to season.
cooking the mushrooms
Clean and trim the mushrooms. If they are particularly gritty, put them in a water bath and rub them under water to clean off the sand. Place on a towel to drain. Trim the stems and anything that looks unappealing. Cut the shroons to a roughly uniform size.
In a large enough skillet, add the olive oil and crush garlic and the mushrooms all at once. Sprinkle the lot with salt and cover over medium heat. The mushrooms will give up water and shrink. When they are tender, remove the cover. Keep cooking over medium heat to totally dry the mushrooms and to start caramelizing them. Turn occasionally to prevent burning. When caramelized, add the lemon and serve.
Try to time everything so it’s ready at the same time. The artichokes can be prepared to the point of frying in butter. The mushrooms can be prepared ahead and left in the pan and reheated when needed.
Thyme leaves can be added to the mushrooms if you like that taste. The artichokes can be drizzled with lemon juice on the plate.
- Serving Sizelarge
- Amount per serving
- Calories0
- % Daily Value*
Recipe Pages
Natalie’s Tart Tatin
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
apples
for the apples
- for an 8 inch tart
- 4 large golden apples
- 1/2 cup of sugar
- 4 ounces of butter (salted)
- dash of vanilla
- she didn't mention this but an ounce of calvados or rum
- salt if needed (depending on the butter used). In Brittany salty butter is salted with coarse salt.
For the crust
- 1 1/2 cups of flour
- 4 ounces of butter (salted)
- ice water
- salt if needed (depending on the butter used). In Brittany salty butter is salted with coarse salt.
apples
Preparing the apples
Peel,core and slice the apples. Squeeze a bit of lemon juice on them.
In an 8 inch heavy skillet, place the sugar and butter with the liquor.
On medium heat, stir the mix and spread it out to cover the bottom of the pan evenly.
Cook carefully to caramelize the mix without burning.
When the sugar has turned a nice tan, not too dark, take the pan off the heat and add the apple slices as in the picture. Put back on the heat until the pan contents are a nice caramel color.
Baking
Mix the butter and flour together until the mix holds together (a little crumbly). You’re making pie crust.
Add tiny amounts of cold water, drops at a time (no more than a couple of teaspoons), while kneading (food processor, mixer or by hand) quickly and not too much. Just enough water to make the dough rollable but no more.
If the butter is not very salty, you may need to add some salt to taste.
Roll out the dough on a piece of wax paper or parchment, to a disk a bit larger than the pan.
Place the of dough on top of the apples, working into the apples so that the dough goes up the side of the pan.
Bake until the crust is golden delicious.
Invert the tart onto serving dish while still hot.
A scoop of good ice cream (salted caramel ice cream would be a good choice), or a dollop of creme fraiche, would put this over the top. Serve warm.
- Amount per serving
- Calories0
- % Daily Value*
Veal Scallops with Capers and Lemon
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
- YieldEnough for two hungry people of four normal people
For the Sauteing
- Dredging flour
- Olive oil for sauteing
- Butter for sauteing
- 1 to 1.5 pounds of veal scallops (sliced and pounded thin)
- Salt and pepper
For the Sauce
- 4 tbsp of good butter
- 4 ounces of white wine {the kind you drink)
- 1 to 2 ounces of capers. Soaked in water to reduce the brine
- lemon juice and zest from one juicy lemon
- salt and pepper
Preparing the spices
Lightly dredge the meat on both sides.Add sufficient olive oil to a large skillet to cover the bottom. Also add a lump of butter. Heat to medium temp and add the meat, do not crowd, and cook each side lightly. Cook in batches setting the meat aside.
Lightly dredge the meat on both sides.Add sufficient olive oil to a large skillet to cover the bottom. Also add a lump of butter. Heat to medium temp and add the meat, do not crowd, and cook each side lightly. Cook in batches setting the meat aside.
As I referred to above, this recipe works for veal scallops, pork medallions, chicken breast or boneless thighs, or even fish fillets. It’s good to have the meat cut or pounded thin. Do not overcook in the first step because the second step will finish the cooking. Also, do not skimp on ingredients. Use wine that you are happy to drink. Do not use margarine, don’t use the olive oil that has been in your cupboard for the last 5 years and do I need to say anything about the meat?
- Amount per serving
- Calories0
- % Daily Value*
Recipe Pages
Spinach with Garlic and Goat Cheese
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- YieldA bunch
For steaming
- 1 kilo or 2 pounds of fresh spinach or if you must one or two bricks of frozen spinach
- EV Olive oil
- 1 or 2 sliced or crushed garlic cloves
- about 4 ounces of fresh goat cheese
For the curry
- 1 tbsp red chilli powder
- 1 tea spoon vegetable oil
- 2 tbsp coconut powder
- 1 cup water
Steam the Spinach
If using frozen spinach skip this step. Wash the spinach well (submerge in water at least two times to get rid of all sand). Stuff the spinach into a large enough pot while still wet and cover. Cook until the spinach is reduced to its final serving size. Drain well (let sit in strainer to allow to dry). Put the olive oil in a skillet with the slice or crushed garlic and allow the garlic to toast but not burn. Add the spinach and the goat cheese mixing well while heating. Add salt and pepper to taste. Serve warm.
You can add to this recipe by adding precooked sausage slices or ham and or bacon, or tomatoes. Let your imagination go wild.
- Amount per serving
- Calories0
- % Daily Value*