Unsalted butter for coating the pan 3/4 pound E. Guittard Premium 61% cacao semisweet dark chocolate 6 tablespoons strong, brewed dark roast coffee 4 large eggs 2 large yolks 6 tablespoons honey 3/4 cup + 1 tablespoon whipping cream Or for a 6″ pan 170g chocolate 3T coffee 2 large eggs 1 egg yolk 3… Continue reading Zuni Cafe’s flourless chocolate cake
Roast Duck
Ingredients 2 teaspoons salt 2 teaspoons paprika 1 teaspoon black pepper 1 (5 pound) whole duck 1/2 cup melted butter Directions Preheat oven to 375 degrees F (190 degrees C). Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan. Roast duck in preheated oven for 1 hour. Spoon… Continue reading Roast Duck
Coconut Flour Biscuits
Coconut Flour Biscuits Ingredients: 1/3 cup Coconut Flour 5 TBSP Butter or Coconut Oil, softened but not melted 4 eggs 2 TBSP honey (optional) dash of salt 1/2 tsp baking powder or for a single serving 11g coconut flour 1+T ghee or coconut oil 1 egg a squirt of honey dash of salt 1/8 tsp… Continue reading Coconut Flour Biscuits
Zucchini Noodles or Ribbons
2 medium-sized zucchini squash, washed, dried, and trimmed at both ends2 tablespoon fresh-squeezed lemon juiceSalt and pepper to tasteHerbs of your choice Preparation: Using the julienne blade of a mandoline, slice zucchini lengthwise into long, thin strands; separate the strands. NOTE: If you don’t have a mandoline you can either use a vegetable peeler or a knife. Transfer zucchini… Continue reading Zucchini Noodles or Ribbons
Chinese-Style Beef, Sweet Potato, and Bok Choy Stew
4 large garlic cloves 1 piece fresh ginger (1 in. square), cut into chunks 1 1/4 pounds beef rib-eye steaks (about 1 1/2 steaks) 1/2 teaspoon kosher salt 1 tablespoon vegetable oil 2 teaspoons Chinese five-spice powder 3 cups reduced-sodium beef broth 2 tablespoons soy sauce 1 deep-orange sweet potato 12 ounces baby bok choy… Continue reading Chinese-Style Beef, Sweet Potato, and Bok Choy Stew
Cauliflower Rice
a small head of organic cauliflower, chopped coarsely 1 small onion, chopped finely in a food processor 2 tablespoons of butter 1-2 tablespoons of coconut oil salt and pepper to taste Chop the cauliflower and blend in the Cusinart until pieces are the size of rice grains. Saute the onions in melted butter and coconut… Continue reading Cauliflower Rice
Slow Cooked Pork With Apples and Fennel
Serves 6-8 lard1 3-4 pound pork should roast, cut into 2″ cubes2 Granny Smith apples, peeled, cored, and eighth’ed1 fennel bulb, sliced1 medium onion, sliced1 teaspoon fennel seed, freshly ground1/2 teaspoon white pepper1 teaspoon saltkrautcreme fraiche Melt fat in a heavy bottomed saute pan over medium-high heat. Brown pork and place in bowl of slow… Continue reading Slow Cooked Pork With Apples and Fennel
Goat (or beef or lamb) Korma
Serves 4-6 3-4 tablespoons ghee2 onions, sliced1/2 cup crispy almonds or cashews2 pounds goat shoulder roast, cubed (lamb or beef would be fine, too)1 teaspoon coriander powder1 teaspoon garam marsala powder1/2 teaspoon mace powder1/2 teaspoon cardamom powder1/8 teaspoon cayenne pepper2 cups beef broth (or goat broth if you have it)2 bay leaves1 tablespoon ginger, minced1… Continue reading Goat (or beef or lamb) Korma
Ghee
Makes a bit less than 4 1/2 Pints Start with the best unsalted butter you can find. Put 4 lbs of butter in a heavy stainless steel saucepan and turn on medium-low heat. Simmer the butter, occasionally stirring gently. It will begin to make a foam on top. When parting the foam shows a clear… Continue reading Ghee
Crispy Nuts
Rinse the shelled nuts under cold water and put them in a bowl of cold filtered water. Use 1 tablespoon of sea salt for every 4 cups of nuts. Leave them soaking in a warm place for at least 7 hours. Up to 18 hours is even better. Drain the nuts, using a colander Transfer… Continue reading Crispy Nuts