This is a good way to get more fat in...the custard absorbs it all, and just tastes richer and richer. :) Of course, the flavor is quite austere, this being a GAPS rendition of "custard" (i.e. no sweetener). If you can have dates, blending up and adding 8-10 of them will go a long way toward making this into a dessert.
This is adapted from a recipe in "The Grassfed Gourmet," by Shannon Hayes. I usually don't much like rosemary, but it's delicious in this. The edges are so crispy! You can use Denver ribs, short ribs, or riblets.
Serves 2-4, depending upon meatiness of ribs/riblets and/or hunger level of the diners.
1-2 pounds lamb ribs/riblets
1 tbsp. ghee
1 tbsp. mustard (wet)
2 tsp. dry rosemary
1 tsp. salt
1 tsp. freshly ground black pepper
2 large cloves garlic, crushed
This is a recipe adapted from Epicurious.com, by Maria Helm Sinskey.
4 large garlic cloves, pressed
1 tbsp. fresh thyme leaves (or 1 tsp. dry)
1 tbsp. fresh rosemary leaves (or 1 tsp. dry)
3/4-1 tsp. salt
2 tbsp. fat or ghee
6 1 1/4-inch-thick lamb loin chops
Mix first four ingredients and 1 tbsp. fat in a large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
Preheat oven to 400f. Heat remaining tbsp. fat in heavy large oven-proof skillet (preferably cast iron), over high heat.
This is super tasty! Kind of like a crustless quiche. Even with uncured (no sugar) bacon...
1 medium onion
1 lb. uncured pork bellies (or bacon), diced
1/2 cup ghee
1 3-lb. spaghetti squash (pierced several times, baked till tender at 375f (about 1.5 hours, flipping halfway through), then scraped out (skin discarded).)
1 dozen eggs
2 tsp. salt
1 tsp. pepper
Saute onion and bacon over medium heat with 1 tsp. salt, until most of the bacon has started to crisp. Preheat oven to 350f.
adapted from "French Chicken in a Pot," from the February 2008 edition of Cook's Illustrated. No crisp skin here, but very tender and flavorful meat.
"The cooking times in the recipe are for a 4 1/2 to 5 pound bird. a 3 1/2 to 4 1/2 pound bird will take about an hour, an a 5 to 6 pound bird will take close to hours. We developed this recipe to work with a 5 to 8 quart pot with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds."
This is adapted from Mark Bittman's recipe. Serves 4-6.
one 3-4 pound bone-in pork roast, such as Boston Butt
2 large garlic cloves, pressed
3/4 tsp. salt
1/2 tsp. black pepper
1 tsp. dried rosemary (or use more fresh)
1/8 tsp. cayenne pepper
About 2 cups of broth (or try white wine)
1 tbsp. butter or ghee
Preheat the oven to 450f. Rub the salt and spices all over the roast, and place in a cast iron Dutch oven.
From the recipe by Seth Travins / Hawthorne Valley Farm. These are so tasty!
Equipment
One-quart Mason jar
1- or 2-piece lid
Timeframe: Approximately 14 days
2 uncooked sausages, crumbled http://www.lifeisapalindrome.com/recipes/homemade-sausage
1 medium spaghetti squash, cooked (pierce with a fork several times, bake at 375f for 1.5 hours, flipping the squash halfway through. Then, cut in half, remove seeds and discard, and scrape all the "spaghetti" out).
Brown the sausage, and then add the "spaghetti." Cook, stirring frequently and seasoning with salt and pepper to taste.
1/2 gallon apple cider, preferably organic and definitely preservative-free
1 gallon jar
cloth to cover the top.
Put the cider into the jar, and cover with the cloth. Set in a cool, dark place for a month or two. The trick to cider vinegar is that it needs oxygen for its fermentation process: you should make sure to stir it well at least once a day, replacing the cloth cover each time to prevent fruit flies from infesting...
4 medium zucchinis
ghee
salt
pepper
Heat a large cast-iron pan over medium heat. Grate the zucchinis on the largest shredding side of a box grater.
Melt the ghee in the pan, and add the zuchinni. Season with salt and pepper. Cook, stirring frequently, until most of the excess liquid exudes and evaporates.
Enjoy!