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Another Cup of "Coffee" Please + Giveaway

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Another Cup of "Coffee" Please + Giveaway

I miss coffee. I'll admit it. For decades, I used to really geek out on it: I loved knowing about the origins of the beans, how they were roasted and the flavor profiles. I was one of those that weighed out grams of freshly ground beans and water heated to exactly 205°F to make the perfect french press. I even at one point had one of those fancy, make-any-espresso-drink-you-want machines from Italy. 

But mostly I missed the morning ritual of having a warm drink with body, and bitterness and never sweet. Whether black, or with a dollop of perfectly steamed foam on top. Later it was blended with unsalted butter and collagen. Whichever way it was, I loved the ritual of it....

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Giveaway Time: The Zenbelly Cookbook

This post contains affiliate links. Click here to see what that means!

UPDATE: Jessica L and Erica R are the winners! Congrats. I've emailed you both for mailing addresses.

I used to be one of those people that would head into the kitchen once a year to make a feast, often times burning at least one dish and putting a nice gash across some kind of appendage. Seriously folks, you have to practice at these things else it will always be an annual disaster! But now that I cook for our small family nearly every day, holiday meals and entertaining are not nearly as frightening as they used to be.

Plus, with all these great cookbooks around, I now have fun meal planning in advance! One cookbook I am turning to for this year's Thanksgiving feast is The Zenbelly Cookbook: An Epicurean's Guide to Paleo Cuisine. I have had this book in my possession for a number of months. And I have to say, it's like getting a private tutorial from a seasoned chef! Simone owns a catering business in San Francisco, will occasionally do pop-ups at local restaurants and she writes a food blog. Not once have I ever made a recipe that went south. She makes me look like a rockstar in the kitchen; her recipes are kitchen klutz (me) proof!

So just in time for all the holiday meal planning, I have a special gift for you! Two of you, that's right, two, can win a copy of The Zenbelly Cookbook by Simone Miller. All you have to do is click the button below to go to my sweepstakes page and signup for my email newsletter. If you want a chance for even more entries, there are additional options too! Sweepstakes opens Tuesday 11 November at 0900 PT and ends at noon PT on Tuesday 17 November 2014.

UPDATE: The two copies I have will now be *signed copies* - how cool is that?


Bonus Recipe: Rustic Apple Tartlets

Simone has graciously allowed me to post one of the incredible recipes in her book. If you are looking for a nice dessert for a holiday meal, but are not into the same ol pumkkin thang, then look no further to the Rustic Apple Tartlets! While this recipe is not AIP, its still a great addition to your holiday menu for your guests who are not AIP.

It has always been my understanding that the more difficult a pie crust is to work with, the better the end result will be. Consider that fair warning. It's certainly workable, but try not to get frustrated if it needs some patching while you work with it. Besides, the word rustic allows for certain amount of character! – Simone Miller

prep time: 30 minutes | cook time: 30 minutes | makes: 4 individual tartlets

Ingredients

3/4 pound apples (about 2), cut into half moon slices 1/8 to 1/4 inch thick
1 tablespoon coconut sugar, divided
1 1/2 teaspoons plus 1/2 cup arrowroot powder, plus more for dusting
1 1/2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1 1/2 cups almond flour
pinch of finely ground sea salt
4 tablespoons cold unsalted butter
2 large eggs
1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees
  2. In a medium mixing bowl, combine the sliced apples, 1 1/2 teaspoons of the coconut sugar, 1 1/2 teaspoons of the arrowroot, lemon juice, and cinnamon. Stir to combine and set aside.
  3. In another bowl, whisk together the almond flour, remaining 1/2 cup of arrowroot, remaining 1 1/2 teaspoons of coconut sugar, and the salt. Cut the butter into small pats and cut it into the dough with a pastry cutter or two knives.
  4. Mix one of the eggs and the vanilla extract into the almond flour mixture. Keep mixing until it forms a dough.
  5. Divide the dough into four even sections. On a floured piece of parchment paper, press each section into a disc. Dust the discs and a rolling pin with arrowroot and roll them out into circles about 5 inches across.
  6. Beat the remaining egg in a small bowl and brush the tops of the discs. Slide the parchment and dough onto a baking sheet.
  7. Arrange a row of apple slices in the center of each disc, leaving a space around the outside large enough to fold up.
  8. Carefully fold up the sides of the discs around the outer edges of the apples. Using a flat metal spatula is helpful: Slide it under the dough and lift up and over the apples, leaving the center uncovered. Using your fingers, crease the dough together every couple of inches to enclose the apples.
  9. Brush the exposed apples with a little of the juice remaining in the bowl. Brush the crusts with the egg wash.
  10. Bake for 25 or 30 minutes or until the crust is golden and the apples have softened.

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Giveaway Time: Paleo Foodie Cookbook

This post contains affiliate links. Click here to see what that means!

Time for my first giveaway - a copy of The Paleo Foodie by Arsy Vartanian! I know there is at least one of you out there who wants to win a copy of this great cookbook! All you have to do is enter using the entry form below. Im leaving the sweepstakes open until 9am (Pacific Time) on Thursday the 16th of October.

UPDATE: Congratulations Julie M! You are the winner!! I have emailed you to collect your mailing address.


Friends and family often ask me where I learned how to cook such great food. And when mentioning to clients how I never used to cook, they too ask me how I picked up the skill. I wish I could say that I was born with the Chef Genius genetics, or that I was a Kitchen Wizard. But, the truth of the matter is there are some fantastic cookbooks out there for learning how to cook with real foods that make it all very easy. In the meantime, I have now become one of those cookbook junkies.  But all of my kitchen skills have come from these cookbooks and just practicing each day. Over time, my cooking skills have really improved! Just ask my husband. He has countless stories of nearly burning down the kitchen and ER visits! While common occurrences before, those days are very rare for me now. Thank goodness!

One of those great cookbooks I learned from is the Paleo Foodie Cookbook by my friend Arsy Vartanian of Rubies & Radishes fame. I have made many of the recipes out of Arsy's book (and her other one The Paleo Slow Cooker) and each one of them is delicious! I made her Osso Bucco this past week for guests and they raved about it all evening! Super yummy.

In the meantime, if you too want to look like a Kitchen Wizard or show off some of you Chef Genius genetics, Arsy is allowing me to reprint the Osso Buco recipe from Paleo Foodie. Sooo good!!


Image courtesy of Arsy Vartanian

Image courtesy of Arsy Vartanian

Osso Buco

SERVES 6

There are many reasons to love osso buco, one being the delectable marrow in the center that adds a delicious richness to the sauce. What makes this dish for me, though, is the gremolata, a garnish typically made from chopped parsley, garlic and lemon zest. I love how the fresh flavors of the herbs brighten up a luscious meal.

Traditionally this dish is made with veal, but if you don’t have access to humanely raised veal, then beef shanks will work, too!

{Toréa's Note: To make this AIP friendly, leave out the pine nuts in the Gremolata and substitute the tomato paste with 2 T of fish sauce.}

INGREDIENTS

FOR THE GREMOLATA:
1 cup/40 g fresh flat-leaf parsley
2 tbsp/20 g pine nuts
2 small cloves garlic or 1 large clove
zest of 1 lemon
1 tbsp/15 ml fresh lemon juice
2 tbsp/30 ml extra-virgin olive oil 
1⁄4 tsp sea salt
1⁄4 tsp pepper

FOR THE OSSO BUCCO
2 lbs/900 g veal shanks or beef shanks
sea salt and pepper
3 tbsp/43 g ghee
1 large onion, chopped
4 cloves garlic, crushed
2 carrots, peeled and chopped
2 ribs celery, chopped
2 tbsp/30 ml tomato paste (preferably from a jar)
1⁄2 cup/120 ml white wine
1 cup/235 ml Beef Broth 

COOKING INSTRUCTIONS

To make the gremolata, combine all of the ingredients (parsley, pine nuts, garlic, lemon zest, lemon juice, olive oil) in a food processor and pulse until well combined but still chunky. Adjust salt and pepper to taste. Set aside.

Generously season the veal with salt and pepper. Melt the ghee in a heavy-bottomed pan or a Dutch oven over medium heat. Add the shanks and cook until browned on all sides. Set veal aside and add onion to the pan. Cook until onions are tender, about 10 minutes. Add garlic, carrots and celery and cook until fragrant, about 5 minutes. Add the tomato paste, then add wine and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Add the shanks back to the pan, along with the beef broth. Cover and simmer over low heat for 11⁄2 hours or until meat is tender, occasionally basting the shanks. To serve, arrange the shanks on dinner plates, spoon a generous amount of sauce from the pan over them, and sprinkle them with gremolata. 

 

Make this dish this week, and I promise you will want to enter my sweepstakes to win a copy for yourself. If you already have your own copy, enter anyway for a great holiday gift or send your friends over to enter to win a copy for themselves! If you enter, make sure to leave me a comment on why you would want Arsy's book

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