In Cook's Illustrated November/December 2011 issue, they printed a recipe for "Farmhouse Vegetable Soup." I'm sure their version, thickened with barley and potatoes, would be spectacular. This version, GAPS-legal, is still spectacular, though it requires the lemon-thyme butter to add unctious texture just before serving (you can substitute plain butter; just don't leave the fat out entirely!).
Serves 6-8
I'm currently trying to re-discover my love of cooking...and Cook's Illustrated helped by providing a recipe for "Broccoli-Cheese Soup" in their March/April 2011 issue, from which this version is adapted.
We hadn't eaten beans since we started GAPS a year and a half ago, and this was my first experiment. It started as a recipe for "Tarhana," which is a Turkish soup made from a fermented dough. I used red lentils for the dough, and fermented it until it was quite sour. Then, with a little water added to thin it, I poured it into a hot cast-iron pan with LOTS of fat. The resulting "dosas" were incredibly tasty...a bit of a cross-cultural fusion!
I adapted this from a recipe on Starlene's blog http://gapsdietjourney.com/ , and Ben said, "This is my favorite soup for breakfast in the whole WORLD!"
1 cup scallions (or onions), finely chopped
1 lb. crimini or other mushrooms, sliced
3 cups meat stock or broth, divided
2 pounds boneless cod fish, diced into 1″ chunks
1 teaspoon good salt
1/2-1 cup good, raw butter
Minced fresh chervil, optional
This is so good! I adapted it from "The Grassfed Gourmet", by Shannon Hayes, and added a few veggies--the original has chickpeas and/or lentils, I think, so I just upped the meat. She says something about how this stew is associated with the holiday of Ramadan, and also how some people might describe it as the tastiest stew in the world... :)
The ingredient list seems long, but the dish comes together easily.
2 T. tallow or other fat
2 lbs. lamb stew meat
1.5 tsp. salt
1 tsp. freshly ground black pepper
Thanks to Tammy for this fantastic and simple recipe! It was crispy on the outside, super moist inside, and it cooked quickly. What's not to like?? I adapted my technique from this article: http://almostbourdain.blogspot.com/2010/02/thomas-kellers-favorite-simp… . I don't know how to truss a chicken, so I just tied the legs together.
3-lb. chicken, giblets removed
1 tsp. fine sea salt
pepper, if desired
1-2 tsp. minced fresh thyme, if desired.
This can feed about 100 people, if you serve a few other dishes as well (works well with a pasta salad and a veggie salad).
16 oz. (1 bottle) balsamic vinegar
2 heads of garlic, cloves peeled and minced or pressed
Salt and Pepper to taste
3 bunches of broccoli
2 red peppers, seeded and diced
1 medium green cabbage, chopped finely and blanched
1 medium red cabbage, chopped finely and blanched
2 large bunches parsley, minced
1 large bunch basil, minced
This is SO good! And so easy. And fatty. And Delicious.
1 brisket (maybe 2-3 pounds)
some crushed garlic and ramps (or scallions and garlic greens, or leeks and garlic, or...)
Salt and pepper to taste, a generous sprinkling
Brown the brisket under the broiler, 2-8 minutes per side (watch very carefully, in case your broiler is a 2-minute variety); switch the heat to oven 375f.
Tuck the garlic and ramps under and around the brisket in a dutch oven, and fill with water to 3/4 cover the meat.
http://www.howtocookathanksgivingturkey.com/
I recently wanted to cook a turkey, and had never roasted a whole one successfully. I tried this technique and it worked great – I used aluminum foil to cover the bird while it was cooking, and removed the foil for the last hour in order to crisp up the skin.
Thanks to Terri for this recipe! And yes, they really taste good. :) The tongue is a pain to prepare, but this is an undetectable way to insert this nutritious meat into ones diet.
1 lb ground beef
12-16 oz. tongue (can also substitute part liver or kidney for the tongue)
1 tsp. salt
2 shallots or some onion
1-2 cups broth
1 small onion, cut in half
1 summer squash (or piece of cauliflower), cut in half