Thursday, January 15, 2015

Turkey Aspic

Aspic sounds ancient, anachronistic and that's why it is a perfect Paleo dish. Remember jello? That's aspic minus sugar, and in a far more natural bioavailabile form that is great for all your connective tissues, hair, nails and skin. In many traditional cultures aspic is prepared by simmering pig or chicken feet for hours. Since feet are so hard to find, other animal parts can be used, like turkey wings:

- four turkey wings
- four quarts of water
- four bay leaves
- ten peppercorns
- salt to taste
- two cloves of garlic


Put turkey wings in a large soup pot, cover with water, cover and heat till it begins to boil. Carefully skim and discard froth from the top. Lower flame to simmering, add bay leaf and peppercorns and leave for up to to 8 hours. The liquid should reduce at least by half. Salt to taste, then turn off the heat. Take out wings, cool them, separate meat from bones and lay out the  meat in two 9 inch glass pie dishes or any fancy-looking baking molds you have at hand. Peel garlic and mince it using garlic press. Add one minced garlic clove to each dish. Pour the remaining turkey stock into the glass forms and let it cool in the fridge. Once the stock solidifies, aspic is ready. Serve it with spicy horseradish. Your joints will thank you!

Suitable for Paleo and macrobiotic (Inuit version) diets and Stage 2 GAPS protocol

Tuesday, January 6, 2015

Asian Fusion Shrimp


I just got inspired and came up with a recipe I'm having hard time to recall. While I was cooking there were too many distractions and, of course, I did not measure anything. Once I tasted it, I realized that I absolutely have to memorialize it. So, here it is...

  • about 1 1/3 pounds of medium sized peeled raw shrimp, preferably wild (farmed is often contaminated with environmental pollutants and antibiotics)
  • 2 tbsp pastured cultured butter
  • 1/2 medium yellow onion finely chopped
  • 1 large carrot shaved with carrot peeler into fine ribbons
  • 1 medium tomato finely chopped
  • 2 cloves of garlic, pressed
  • 1 inch of ginger finely chopped
  • 2 stalks of celery, cut into into thin slices
  • two generous pinches of turmeric
  • one generous pinch of cumin
  • one generous pinch of coriander
  • sea salt to taste
  • finely grated black pepper to taste
  • two dashes of chilly powder
  • two teaspoons of brown rice vinegar
Melt butter in a saucepan on medium low heat, add onions, saute for about a minute and them immediately add salt and spices. Saute until onions become to turn translucent and add carrot ribbons and celery. Cook for about 2-3 minutes and add shrimp. Turn up the heat to medium and stir vigorously until shrimp becomes pink. Add tomato, garlic and ginger. Saute two more minutes or until shrimp is done. Be careful not to overcook. Turn off the flame and add vinegar and stir. 

Shrimp can be served over rice or buckwheat noodles or just as is. The resulting flavors went well with matcha tea.

Suitable for gluten free, macrobiotic, paleo and pesco-vegetarian diets.