9

votes

Cooking wonders: what recipes have blown your mind?

Answered on September 12, 2014
Created May 07, 2012 at 3:51 AM

I just made Katie Hudgen's paleo-friendly clafouti (as highlighted on Mark's Daily Apple, but I made it with banana and bacon) and I am pretty shocked that coconut milk, butter, and eggs can make a pastry like that. It was delicious, has good ingredients, and looks like what you'd find at a fancy brunch or bed and breakfast.

It got me thinking: what other recipes are totally mind-blowing in how ingredients come together?

Two more I can think of:
cauliflower pizza (which I think was originally created by Jamie VanEaton), and
banana pancakes made from just egg, banana, and cinnamon.

What other recipes have left you baffled, or changed your thinking about food chemistry, form, and function?

Or what other recipes do you use for special occasions, especially to showcase to conventional eaters that you don't need grains or legumes.

089881b3dc26f1d4ce66043302169701

(55)

on May 09, 2012
at 04:09 PM

Is there a way to do the cauliflower crust without dairy??

D117467bf8e8472464ece2b81509606c

(2873)

on May 07, 2012
at 10:15 PM

I just made the banana pancakes and they reminded me of bread pudding (SAD, but I loved it). Phenomenal!

61844af1187e745e09bb394cbd28cf23

(11058)

on May 07, 2012
at 07:04 PM

That means more mushrooms for me! It sounds delish...I'll try it this week!

5daf527da95787d3783af9709d1b5c23

(0)

on May 07, 2012
at 06:43 PM

I am also from Chicago and would love to know which restaurant makes a meat crust.

65bf1ca7071028018c6d8305d0ddcd76

(3049)

on May 07, 2012
at 03:44 PM

I usually make this using a yonanas machine, however I used to do it using a blender; the catch for me was to make it about 30 mins- 1 hr before I wanted to serve it, so that when I re-set it, it didn't have time to freeze solid. basically: blend bananas, stir in coconut milk + cinnamon, and then re-freeze. I've added nut butters before (almond or almond hazelnut)- again, just stirring it in in "ribbons" which also seems to prevent it from freezing quite so solid.

E3575e92da86cbf4d7803d3aa09f962a

(35)

on May 07, 2012
at 02:49 PM

@Laina - As a fellow Chicagoan, can you fill me in on which restaurant does this? Is thhq right with Lou Malnati's?

Medium avatar

(10611)

on May 07, 2012
at 02:17 PM

Sounds like Lou Malnati's.

193b7fb0fec8913d5ebb3b99a04d21c6

(2918)

on May 07, 2012
at 01:46 PM

We have a restaurant in Chicago that makes a meatza using Italian sausage as the crust. It's divine.

7660f5a0ec906d3922d79b20f3434ecc

(788)

on May 07, 2012
at 01:42 PM

I have to give that a try. Any ideas on how to stop the ice cream from freezing solid in the freezer. I have heard that adding alcohol or liquid glucose may do it.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on May 07, 2012
at 12:24 PM

Sunflower butter is great peanut butter substitute as well. I actually prefer the taste over peanut butter. I know, I know, the PUFAs!

65bf1ca7071028018c6d8305d0ddcd76

(3049)

on May 07, 2012
at 12:09 PM

Have you ever stirred in coconut milk and cinnamon? I swear it takes this recipe to the next level!

37d8a05f489d8e979fcd5f0806dc897f

(135)

on May 07, 2012
at 10:35 AM

duck fat ..yum and cracklins are totally cracklike!

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9 Answers

3
089881b3dc26f1d4ce66043302169701

on May 07, 2012
at 09:54 AM

I make a mousse/fudge dessert thing that fixes my cravings for about a week, it's that rich. If you refrigerate a can of coconut milk, the fat floats to the top and slightly solidifies overnight. In the morning, I spoon it out and mix with 1-2 T cocoa powder (you could use whatever flavor you want. Lemon zest would be good, and I keep meaning to make a pi??a colada flavor!) I save the coconut water at the bottom for curries or something else. When you mix it together, it gets this super rich creamy texture like mousse (especially decadent with berries on top!). If you add in a nut butter and refrigerate it again, it becomes more like fudge. I've also been guilty of throwing in a serving of protein powder and calling it breakfast...

Also... I'm just getting into liver and here's how I make it: I sautee the liver in small pieces with small pieces of bacon. I caramelize onions and garlic at abt a 2:1 ratio (meat:onion). To eat it, I put some of this mix on a plate and then 1 or 2 over-easy eggs on top, so the runny yolk acts like a sauce. It's really, really good this way and I found it to be a good intro to offal!

Oh, God. And anything made with duck fat. Cracklin's? More like CRACK.

37d8a05f489d8e979fcd5f0806dc897f

(135)

on May 07, 2012
at 10:35 AM

duck fat ..yum and cracklins are totally cracklike!

2
7660f5a0ec906d3922d79b20f3434ecc

(788)

on May 07, 2012
at 11:41 AM

Banana Ice Cream!

Ingredient: Frozen Bananas

Chop Bananas into ice cube pieces. Freeze for two hours. Blend in blender or food processor. Enjoy.

Never would I have guessed that bananas would make an awesome ice cream replacement.

65bf1ca7071028018c6d8305d0ddcd76

(3049)

on May 07, 2012
at 12:09 PM

Have you ever stirred in coconut milk and cinnamon? I swear it takes this recipe to the next level!

65bf1ca7071028018c6d8305d0ddcd76

(3049)

on May 07, 2012
at 03:44 PM

I usually make this using a yonanas machine, however I used to do it using a blender; the catch for me was to make it about 30 mins- 1 hr before I wanted to serve it, so that when I re-set it, it didn't have time to freeze solid. basically: blend bananas, stir in coconut milk + cinnamon, and then re-freeze. I've added nut butters before (almond or almond hazelnut)- again, just stirring it in in "ribbons" which also seems to prevent it from freezing quite so solid.

7660f5a0ec906d3922d79b20f3434ecc

(788)

on May 07, 2012
at 01:42 PM

I have to give that a try. Any ideas on how to stop the ice cream from freezing solid in the freezer. I have heard that adding alcohol or liquid glucose may do it.

2
Ff1dbd6cecad1e69a8234fb2c2c5c5ed

(1409)

on May 07, 2012
at 06:43 AM

For a festive occasion I serve vegetables with their flan as a side to meat or fish.

For the flan cook 350g of vegetables until very soft. Puree and add 150g of (sour) cream plus 2 eggs and 2 yolks. Season to taste. Put into individual buttered muffin cups and cover with cling film or aluminium foil. Bake at 100C for one hour. Vary by adding basil, cheese, garlic...

Beef with broccoli flan and some sauteed broccoli is nice and you can create that restaurant look. Fish goes well with asparagus flan and some roasted asparagus. Carrot flan with roasted cumin for chicken...

1
61844af1187e745e09bb394cbd28cf23

(11058)

on May 07, 2012
at 03:24 PM

I made these Saturday and they were a huge hit. http://preppypaleo.blogspot.com/2012/03/paleo-lemon-poppy-seed-muffins.html

I couldn't keep everyone out of them and had to make another batch yesterday and hide them so there were some left for breakfasts this week!

1
76c885d7d27e6c83542ea493ca866dcd

(2178)

on May 07, 2012
at 12:30 PM

Ground Beef with "Gravy," which I modified from a recipe that's supposed to be like a gravy with cream of mushroom soup.

Just brown ground beef with celery, then stir in & simmer with coconut milk and either beef or chicken broth. Holy cow, somehow just those 4 ingredients make an amazing dish.

(The original recipe calls for mushrooms too, but YUCK. I leave them out.)

61844af1187e745e09bb394cbd28cf23

(11058)

on May 07, 2012
at 07:04 PM

That means more mushrooms for me! It sounds delish...I'll try it this week!

1
535fafe8afe6923870905c707c4f4454

on May 07, 2012
at 12:23 PM

Any variety of sweet potato + a few scoops of beef bone broth jelly + salt + tablespoon fat (coconut or bone broth fat) = boil until heavenly sweet mashed goodness is achieved.

Very nutritious, I eat it for dinner with my meat but I wonder if it should be a desert its so luxurious. Screw it with recipes.

1
Medium avatar

(10611)

on May 07, 2012
at 11:10 AM

  1. Variations on smoked meats. My freezer is getting depleted of home smoked pork and beef, which have gone into an endless variety of stews, sautees, etc. The salmon was gone months ago.

  2. Black truffles. The best use so far is chopping them into light olive oil and refrigerating into a truffle butter. They lose their distinct "pineapple" flavor if they're cooked though.

  3. Steamed chard. One big cold leaf forms the underlayer of a food stack on the plate. Buttery tender and attractive for the dark leaf and bright red stem.

  4. Tea smoked duck breast. Pan cooked fairly slowly to get the fat to render and crisp up the skin.

1
Ba20b502cf02b5513ea8c4bb2740d8cb

on May 07, 2012
at 07:52 AM

My favorite right now is a chicken salad; here's basically what's needed:

  1. 1/2 Cup of Granny Smith Apple, chopped
  2. tbsps of mayo (you can make your own from a recipe here)
  3. 1 stalk of celery, chopped
  4. 1/4 cup of walnuts
  5. Lots of curry, season to taste
  6. Paprika, season to taste
  7. Cracked pepper, sea salt

Sometimes I'll throw in a hard boiled egg yolk in there; and when I do it really ads some flavor to it, but all you have to do is mix this up and bon appetite.

I've gotten a ton of recipes on Mark's Daily Apple and from this Paleo recipe cookbook!

1
Medium avatar

(10663)

on May 07, 2012
at 05:30 AM

Being Filipino, there are some Filipino/Asian dishes that I miss and haven't yet found a good alternative to. One in particular is this dish called Kare-Kare, which is basically beef in a peanut butter sauce (don't knock it 'till you've tried it. It's amazing!). So I started thinking if I could replace the peanut butter with almond butter and lo and behold, someone else already came up with that very idea, which they dubbed "almond butter beef." I'm definitely gonna try this recipe soon and see if my family likes it.

Your cauliflower pizza made me think about a "meatza" recipe I've been meaning to try. The crust is made using ground beef.

Other than that, I'm not a huge fan of Paleo-fied muffins and cakes and stuff.

Medium avatar

(10611)

on May 07, 2012
at 02:17 PM

Sounds like Lou Malnati's.

E3575e92da86cbf4d7803d3aa09f962a

(35)

on May 07, 2012
at 02:49 PM

@Laina - As a fellow Chicagoan, can you fill me in on which restaurant does this? Is thhq right with Lou Malnati's?

193b7fb0fec8913d5ebb3b99a04d21c6

(2918)

on May 07, 2012
at 01:46 PM

We have a restaurant in Chicago that makes a meatza using Italian sausage as the crust. It's divine.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on May 07, 2012
at 12:24 PM

Sunflower butter is great peanut butter substitute as well. I actually prefer the taste over peanut butter. I know, I know, the PUFAs!

5daf527da95787d3783af9709d1b5c23

(0)

on May 07, 2012
at 06:43 PM

I am also from Chicago and would love to know which restaurant makes a meat crust.

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