Read Online The Ancestral Table: Traditional Recipes for a Paleo Lifestyle by Russ Crandall - Free Book Online Page B
Authors: Russ Crandall
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towels. Add the browned cheese to the saag, cover, and simmer for 3 more minutes; then serve.
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PANEER CHEESE
SERVES: 4 COOKING TIME: 5 MINUTES PREP TIME: 3 HOURS
4 CUPS WHOLE MILK
2 TBSP. WHITE VINEGAR OR LEMON JUICE
1/4 TSP. SEA SALT
1 TBSP. GHEE
1. Warm the milk on medium-high heat, stirring constantly, until just about to boil. Add the vinegar or lemon juice, reduce the heat to medium, and continue to stir until small curds form, about 45 seconds. Pour the milk into a colander lined with 4 layers of cheesecloth. Gently rinse the curds with cold water to remove the foam and excess whey; carefully stir in the salt.
2. Tie the cheesecloth at its corners and squeeze out as much liquid as possible. Tie the corners around a wooden spoon and suspend over a bowl for 11/2 hours. Untie from the spoon, keeping the cheese in the cheesecloth, and press evenly between 2 plates until about 1" thick. Weight down the top plate with cans of food, then transfer to the fridge for 1 hour to finish.
3. Unwrap and slice the cheese into 1" cubes using a sharp, wet knife. Be sure to wipe the knife clean with a wet towel after every slice.
Cream of Mushroom Soup
The exact origin of cream of mushroom soup is unclear, but both soups and mushrooms have been around since antiquity. The French and Italians in particular have a long-standing history of preparing creamy soups. There is record of mushroom soups in the United States well before Campbell’s Soups introduced its premade version in 1934, but the soup became wildly popular in the 1930s and beyond, to the point where it is often called “America’s béchamel.”
While white mushrooms make logical sense when crafting the recipe, robust, full-flavored mushrooms like the woodsy porcini and smoky shiitake greatly enhance the overall taste. If cost is a factor, you can substitute 1 ounce dried oyster mushrooms for the porcini.
SERVES: 4 PREP TIME: 40 MINUTES COOKING TIME: 1 HOUR
1 OZ. DRIED PORCINI MUSHROOMS
1 LB. (16 OZ.) FRESH SHIITAKE MUSHROOMS, THINLY SLICED (OR 4 OZ. DRIED)
1/4 CUP OLIVE OIL
1 ONION, FINELY CHOPPED
3 CLOVES GARLIC, MINCED
2 SPRIGS FRESH ROSEMARY, COARSELY CHOPPED
4 FRESH SAGE LEAVES, COARSELY CHOPPED
6 CUPS CHICKEN BROTH ( SEE HERE )
1 CUP HEAVY CREAM
2 TBSP. BUTTER
SALT AND WHITE PEPPER TO TASTE
1. Soak the porcini mushrooms in 1 cup warm water for 30 minutes; strain and reserve the soaking liquid. If using dried shiitake, soak them together with the porcini in 3 cups warm water. Slice the mushrooms into thin strips.
2. Heat the olive oil in a large stockpot on medium heat for 1 minute, then add the onion and sauté until softened, about 5 minutes. Add the garlic and herbs and sauté until aromatic, about 1 minute, then add the porcini and shiitake mushrooms. Sauté until softened, about 10 minutes.
3. Add the chicken broth and reserved soaking liquid. (If you used dried shiitake, pour in all the soaking liquid and only 4 cups chicken broth.) Bring to a simmer, reduce the heat to low, and simmer for 30 minutes. Using an immersion blender, purée the soup until smooth. Alternatively, you can blend it in batches in a blender.
4. Stir in the cream and butter and return to a simmer, then add salt and white pepper to taste. Remove from the heat and serve.
French Onion Soup
Onion soups were eaten by the ancient Greeks, but the French combination of caramelized onions, bread, and cheese was developed in the 17th century. Originally considered a lower-class food, French onion soup grew to popularity in the United States during the 1960s, like many French dishes.
SERVES: 4 PREP TIME: 10 MINUTES COOKING TIME: 2 HOURS
2 TBSP. BUTTER
3 YELLOW ONIONS, HALVED AND THINLY SLICED INTO HALF-MOONS
1/2 TSP. SEA SALT
1/4 CUP DRY RED WINE
3 CUPS CHICKEN BROTH ( SEE HERE )
2 CUPS BEEF BROTH ( SEE HERE )
1/2 TSP. APPLE CIDER VINEGAR
1 SPRIG FRESH PARSLEY
1 SPRIG FRESH THYME
1 BAY LEAF
SALT AND BLACK PEPPER TO TASTE
1/2 LB. GRATED SWISS CHEESE, LIKE
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PANEER CHEESE
SERVES: 4 COOKING TIME: 5 MINUTES PREP TIME: 3 HOURS
4 CUPS WHOLE MILK
2 TBSP. WHITE VINEGAR OR LEMON JUICE
1/4 TSP. SEA SALT
1 TBSP. GHEE
1. Warm the milk on medium-high heat, stirring constantly, until just about to boil. Add the vinegar or lemon juice, reduce the heat to medium, and continue to stir until small curds form, about 45 seconds. Pour the milk into a colander lined with 4 layers of cheesecloth. Gently rinse the curds with cold water to remove the foam and excess whey; carefully stir in the salt.
2. Tie the cheesecloth at its corners and squeeze out as much liquid as possible. Tie the corners around a wooden spoon and suspend over a bowl for 11/2 hours. Untie from the spoon, keeping the cheese in the cheesecloth, and press evenly between 2 plates until about 1" thick. Weight down the top plate with cans of food, then transfer to the fridge for 1 hour to finish.
3. Unwrap and slice the cheese into 1" cubes using a sharp, wet knife. Be sure to wipe the knife clean with a wet towel after every slice.
Cream of Mushroom Soup
The exact origin of cream of mushroom soup is unclear, but both soups and mushrooms have been around since antiquity. The French and Italians in particular have a long-standing history of preparing creamy soups. There is record of mushroom soups in the United States well before Campbell’s Soups introduced its premade version in 1934, but the soup became wildly popular in the 1930s and beyond, to the point where it is often called “America’s béchamel.”
While white mushrooms make logical sense when crafting the recipe, robust, full-flavored mushrooms like the woodsy porcini and smoky shiitake greatly enhance the overall taste. If cost is a factor, you can substitute 1 ounce dried oyster mushrooms for the porcini.
SERVES: 4 PREP TIME: 40 MINUTES COOKING TIME: 1 HOUR
1 OZ. DRIED PORCINI MUSHROOMS
1 LB. (16 OZ.) FRESH SHIITAKE MUSHROOMS, THINLY SLICED (OR 4 OZ. DRIED)
1/4 CUP OLIVE OIL
1 ONION, FINELY CHOPPED
3 CLOVES GARLIC, MINCED
2 SPRIGS FRESH ROSEMARY, COARSELY CHOPPED
4 FRESH SAGE LEAVES, COARSELY CHOPPED
6 CUPS CHICKEN BROTH ( SEE HERE )
1 CUP HEAVY CREAM
2 TBSP. BUTTER
SALT AND WHITE PEPPER TO TASTE
1. Soak the porcini mushrooms in 1 cup warm water for 30 minutes; strain and reserve the soaking liquid. If using dried shiitake, soak them together with the porcini in 3 cups warm water. Slice the mushrooms into thin strips.
2. Heat the olive oil in a large stockpot on medium heat for 1 minute, then add the onion and sauté until softened, about 5 minutes. Add the garlic and herbs and sauté until aromatic, about 1 minute, then add the porcini and shiitake mushrooms. Sauté until softened, about 10 minutes.
3. Add the chicken broth and reserved soaking liquid. (If you used dried shiitake, pour in all the soaking liquid and only 4 cups chicken broth.) Bring to a simmer, reduce the heat to low, and simmer for 30 minutes. Using an immersion blender, purée the soup until smooth. Alternatively, you can blend it in batches in a blender.
4. Stir in the cream and butter and return to a simmer, then add salt and white pepper to taste. Remove from the heat and serve.
French Onion Soup
Onion soups were eaten by the ancient Greeks, but the French combination of caramelized onions, bread, and cheese was developed in the 17th century. Originally considered a lower-class food, French onion soup grew to popularity in the United States during the 1960s, like many French dishes.
SERVES: 4 PREP TIME: 10 MINUTES COOKING TIME: 2 HOURS
2 TBSP. BUTTER
3 YELLOW ONIONS, HALVED AND THINLY SLICED INTO HALF-MOONS
1/2 TSP. SEA SALT
1/4 CUP DRY RED WINE
3 CUPS CHICKEN BROTH ( SEE HERE )
2 CUPS BEEF BROTH ( SEE HERE )
1/2 TSP. APPLE CIDER VINEGAR
1 SPRIG FRESH PARSLEY
1 SPRIG FRESH THYME
1 BAY LEAF
SALT AND BLACK PEPPER TO TASTE
1/2 LB. GRATED SWISS CHEESE, LIKE
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