Read Online The Ancestral Table: Traditional Recipes for a Paleo Lifestyle by Russ Crandall - Free Book Online Page A
Authors: Russ Crandall
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bulbs (all cut to similar sizes).
SERVES: 6 PREP TIME: 10 MINUTES COOKING TIME: 1 HOUR
5 CARROTS, SLICED IN HALF LENGTHWISE
5 PARSNIPS, SLICED IN HALF LENGTHWISE
4 LARGE BEETS, PEELED AND QUARTERED
1 HEAD GARLIC, SEPARATED
8 SPRIGS FRESH THYME (OR 1/2 TSP. DRIED THYME)
2 TBSP. DUCK FAT, LARD, OR OLIVE OIL
1/2 TSP. SEA SALT
1/2 TSP. BLACK PEPPER
1. Preheat the oven to 400°F. Scatter the vegetables, garlic, and thyme on a rimmed baking sheet. Drizzle with melted fat or oil and sprinkle with salt and pepper.
2. Bake until fork-tender, about 1 hour, flipping the vegetables after 30 minutes.
Onion Rings
Onion rings are a relatively new invention, with their first documentation appearing in the 19th century. They were popularized by A&W restaurants in the 1960s and are found in nearly every diner and fast-food chain today.
This starch-and-egg batter works well with other vegetables and creates a tempura-style texture. Try it with sliced carrots, zucchini, steamed sweet potato, broccoli, mushrooms, and roasted pumpkin.
SERVES: 4 PREP TIME: 30 MINUTES COOKING TIME: 20 MINUTES
2 LARGE SPANISH OR SWEET ONIONS, CUT INTO 1/4" ROUNDS AND SEPARATED INTO RINGS
1/4 CUP PLUS 1 TBSP. TAPIOCA STARCH, DIVIDED
1 CUP LARD
1/4 CUP POTATO STARCH OR ARROWROOT STARCH (OR A COMBINATION)
2 EGGS, BEATEN
1/2 TSP. SEA SALT
1/4 TSP. PAPRIKA OR CAYENNE PEPPER
1. Soak the onion rings in cold water for 30 minutes to reduce the astringency, then pat dry and lightly dust with 1 Tbsp. tapioca starch. Warm the lard in a skillet on medium-high heat; the ideal temperature is around 360°F. Combine the remaining ingredients and stir in cold water until the mixture reaches a batter-like consistency.
2. For frying, rapidly stir the batter, then quickly and carefully dip in a few onion rings. Pull from the batter and allow the excess to run off, then quickly insert into the lard to fry.
3. Flip when golden, after about 1 minute, then fry for 1 more minute. Drain on paper towels and season with salt to taste while still hot. Repeat the process until all the onions are fried.
Saag Paneer
Saag paneer is an Indian dish of greens and fresh cheese. Like many traditional dishes, it is a combination of regional ingredients and timing.
Saag is an ancient dish whose main ingredients (turmeric, mustard seeds, and greens) date back to 3000 BC. In the Indus Valley, cattle were domesticated in 7000 BC, but cheese-making came much later; legend has it that Mongols carrying leather bags of milk created it by happenstance—friction and heat turned the milk to cheese. Sometime later it was incorporated into Indian cuisine.
While mustard greens are the traditional greens used in this dish, many restaurants today make it with spinach. I find that a combination of the two strikes a nice balance between bitter and mild greens.
SERVES: 4 PREP TIME: 15 MINUTES, PLUS TIME TO PREP THE PANEER CHEESE COOKING TIME: 40 MINUTES
1 ONION
1/4 TSP. TURMERIC
1/2" GINGER, PEELED
4 CLOVES GARLIC
2 TBSP. GHEE, DIVIDED
1/2 TSP. BLACK MUSTARD SEEDS
1 TSP. CUMIN SEEDS
1/2 LB. MUSTARD GREENS, COARSELY CHOPPED
1/2 LB. SPINACH, COARSELY CHOPPED
1/2 CUP WATER
1/2 TSP. GARAM MASALA
1/2 TSP. KASHMIRI RED CHILI POWDER
SALT TO TASTE
PANEER CHEESE (BELOW)
1. In a blender, process the onion, turmeric, ginger, and garlic into a smooth paste. In a large skillet, warm 1 Tbsp. of the ghee on medium heat until shimmering, then add the mustard and cumin seeds. Toast until the mustard seeds make a popping sound, about 5 minutes. Add the onion paste and sauté until aromatic and browned, about 8 minutes. Add the mustard greens, spinach, and water; stir, cover, and simmer on low until the greens have softened, about 20 minutes. Stir in the garam masala and chili powder and season with salt to taste.
2. As the saag simmers, warm the remaining 1 Tbsp. ghee in a skillet on medium heat and brown the paneer cheese cubes, in batches if needed, about 2 minutes per side. Drain on paper
SERVES: 6 PREP TIME: 10 MINUTES COOKING TIME: 1 HOUR
5 CARROTS, SLICED IN HALF LENGTHWISE
5 PARSNIPS, SLICED IN HALF LENGTHWISE
4 LARGE BEETS, PEELED AND QUARTERED
1 HEAD GARLIC, SEPARATED
8 SPRIGS FRESH THYME (OR 1/2 TSP. DRIED THYME)
2 TBSP. DUCK FAT, LARD, OR OLIVE OIL
1/2 TSP. SEA SALT
1/2 TSP. BLACK PEPPER
1. Preheat the oven to 400°F. Scatter the vegetables, garlic, and thyme on a rimmed baking sheet. Drizzle with melted fat or oil and sprinkle with salt and pepper.
2. Bake until fork-tender, about 1 hour, flipping the vegetables after 30 minutes.
Onion Rings
Onion rings are a relatively new invention, with their first documentation appearing in the 19th century. They were popularized by A&W restaurants in the 1960s and are found in nearly every diner and fast-food chain today.
This starch-and-egg batter works well with other vegetables and creates a tempura-style texture. Try it with sliced carrots, zucchini, steamed sweet potato, broccoli, mushrooms, and roasted pumpkin.
SERVES: 4 PREP TIME: 30 MINUTES COOKING TIME: 20 MINUTES
2 LARGE SPANISH OR SWEET ONIONS, CUT INTO 1/4" ROUNDS AND SEPARATED INTO RINGS
1/4 CUP PLUS 1 TBSP. TAPIOCA STARCH, DIVIDED
1 CUP LARD
1/4 CUP POTATO STARCH OR ARROWROOT STARCH (OR A COMBINATION)
2 EGGS, BEATEN
1/2 TSP. SEA SALT
1/4 TSP. PAPRIKA OR CAYENNE PEPPER
1. Soak the onion rings in cold water for 30 minutes to reduce the astringency, then pat dry and lightly dust with 1 Tbsp. tapioca starch. Warm the lard in a skillet on medium-high heat; the ideal temperature is around 360°F. Combine the remaining ingredients and stir in cold water until the mixture reaches a batter-like consistency.
2. For frying, rapidly stir the batter, then quickly and carefully dip in a few onion rings. Pull from the batter and allow the excess to run off, then quickly insert into the lard to fry.
3. Flip when golden, after about 1 minute, then fry for 1 more minute. Drain on paper towels and season with salt to taste while still hot. Repeat the process until all the onions are fried.
Saag Paneer
Saag paneer is an Indian dish of greens and fresh cheese. Like many traditional dishes, it is a combination of regional ingredients and timing.
Saag is an ancient dish whose main ingredients (turmeric, mustard seeds, and greens) date back to 3000 BC. In the Indus Valley, cattle were domesticated in 7000 BC, but cheese-making came much later; legend has it that Mongols carrying leather bags of milk created it by happenstance—friction and heat turned the milk to cheese. Sometime later it was incorporated into Indian cuisine.
While mustard greens are the traditional greens used in this dish, many restaurants today make it with spinach. I find that a combination of the two strikes a nice balance between bitter and mild greens.
SERVES: 4 PREP TIME: 15 MINUTES, PLUS TIME TO PREP THE PANEER CHEESE COOKING TIME: 40 MINUTES
1 ONION
1/4 TSP. TURMERIC
1/2" GINGER, PEELED
4 CLOVES GARLIC
2 TBSP. GHEE, DIVIDED
1/2 TSP. BLACK MUSTARD SEEDS
1 TSP. CUMIN SEEDS
1/2 LB. MUSTARD GREENS, COARSELY CHOPPED
1/2 LB. SPINACH, COARSELY CHOPPED
1/2 CUP WATER
1/2 TSP. GARAM MASALA
1/2 TSP. KASHMIRI RED CHILI POWDER
SALT TO TASTE
PANEER CHEESE (BELOW)
1. In a blender, process the onion, turmeric, ginger, and garlic into a smooth paste. In a large skillet, warm 1 Tbsp. of the ghee on medium heat until shimmering, then add the mustard and cumin seeds. Toast until the mustard seeds make a popping sound, about 5 minutes. Add the onion paste and sauté until aromatic and browned, about 8 minutes. Add the mustard greens, spinach, and water; stir, cover, and simmer on low until the greens have softened, about 20 minutes. Stir in the garam masala and chili powder and season with salt to taste.
2. As the saag simmers, warm the remaining 1 Tbsp. ghee in a skillet on medium heat and brown the paneer cheese cubes, in batches if needed, about 2 minutes per side. Drain on paper
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