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nomnompaleo:

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I just got a new kitchen gadget that I’m totally crushing on…

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…a julienne peeler!

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It makes me want to make noodles out of every vegetable in my crisper! Yes, I have a mandolin and a food processor but this tool is efficient, compact, inexpensive, and quick to clean. You can have…

nomnompaleo:

One of my favorite cookbooks on my shelf is Molly Steven’s All About Braising. Her recipe for “World’s Best Braised Green Cabbage” is AWESOME. My adapted version of this recipe is a mainstay in my veggie side dish arsenal because it transforms a lowly humble vegetable into a dish worth oohing…

nomnompaleo:

Alice Waters is worshipped here in the Bay Area, and I’ll readily admit that I’ve guzzled her locally-brewed, organic, artisanal Kool-Aid myself. Whenever I get an unusual vegetable in my CSA box, I always refer to my copy of Chez Panisse Vegetables to figure out what to do with it….

nomnompaleo:

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True confession: As a child, I despised gazpacho.

Ever since that fateful day I tasted the bitingly acidic sludge my gastro-curious mom picked up from the neighborhood “gourmet” deli, I swore I’d never willingly eat chilled tomato soup again. It wasn’t until years later that I begrudgingly…

nomnompaleo:

Whenever I throw together a simple recipe, I’d like to think I’m channeling Alice Waters, but in all honesty, I’m way more Paula Deen.

Sigh.

That being said, this dish will taste awful if you’ve got crappy, mealy, unripe tomatoes: you can only go simple if you’ve got kickass quality…

nomnompaleo:

Fridge Staple: Trader Joe’s Southern Greens Blend

Trader Joe’s ready-to-cook bags of Southern Greens Blend are a handy staple to stock in your fridge. I love me some hearty dark green leafy vegetables, but it can be a pain to remove all the stems and wash and chop the leaves prior to cooking them. And I’m all about shortcuts in the kitchen!

Tonight, I dumped two bags of the ready-to-cook greens into a pot of salted boiling water and let them simmer, covered, for ~5 minutes. Then, I drained and rinsed the greens and squeezed out as much liquid as possible. (Yes, it’s crossed my mind that I’m boiling out all the nutrients, but the fine folks at Cook’s Illustrated insist this is the best way to cook tough greens).

Normally, I’d throw in some bacon or ham, but since they’re off limits while on the Whole30 program (which ends TOMORROW!), I slowly caramelized a thinly sliced onion in melted lard before adding the blanched greens. 

The result? A super-easy and delicious accompaniment to a big plate of pig!

nomnompaleo:

I love having leftover cooked protein in my fridge. Specifically, my sister’s brisket is super delicious and I’m even more stoked that I also have a 3-pound portion of it frozen in my freezer.

I decided to serve the leftover brisket with some stove-top braised cabbage. I sautéed half a sliced…

nomnompaleo:

I went to the farmers’market this morning and bought some organic shiitake mushrooms from my favorite mushroom vendor, Far West Fungi. The mushrooms are always super high quality, mostly organic, and keep for 1-2 weeks if I keep them in a paper bag in my fridge (on the shelf, not the…

nomnompaleo:

To celebrate Chinese New Year, I finished off my hunk of Fatted Calf slab bacon by making a Napa cabbage stir fry with diced bacon, thinly sliced onions and cremini mushrooms. Doesn’t sound like a Chinese dish to you? Tough. Gung Hay Fat Choy, buddy.

Here’s what I assembled:

  • Small head of…

nomnompaleo:

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I posted Serious Eats’s recipe for Collard Greens Mineira less than a week ago and I finally had a chance to make them tonight. In the past, I blanched my hearty greens before I sauteed them — a time-consuming, multiple-pan process — so this super-quick, one-pan recipe piqued my…