The popular story of how low-carb diets work goes something like this: Reducing your carbohydrate...
Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
Confit loosely translates as “cooking or preserving something in its own juices.” Typically, this refers to cooking or preserving meat in its own fat. You’ve heard of duck confit, right? It’s a simple and brilliant cooking method. If something is delicious, it just makes sense that cooking it in its own flavors is going to make it even more delicious. This need not only apply to meat. Any fruit or vegetable that has some juice to give can be cooked confit. Those cherries you keep passing up at the market (maybe because you don’t know what to put them in, except for a pie) are a perfect example.
There is something to be said for letting your mind wander. Even in the kitchen. Even when you have a rather sharp kitchen tool in your hand. Even when you’re cooking meat that is notorious for turning dry and flavorless if you’re not careful. I have often aspired to take part in the disciplined mind-wandering of meditation or to be lulled into a peaceful mental vacation on a yoga mat. But in my busy life this is unlikely. More often than not, my mind enters the blissful state of thinking about absolutely nothing when I am in less zen-like places. Like in front of the kitchen sink. It happened the other day when I was peeling a carrot. I kept peeling and peeling, my hands focused on the task but my mind …well, I don’t know exactly where my mind was. But before I knew it I had peeled the entire carrot instead of chopping it into rounds like I had intended. But this is the beauty of letting your mind wander. Sometimes it leads you to an interesting place; a place you never would’ve gotten to had you been following an exact recipe. The carrot had turned into a beautiful swirl of thin ribbons that I sautéed quickly with fennel and red pepper flakes. The carrot was still a carrot, but changing its shape and texture made it taste like an entirely new vegetable, one that I hadn’t already eaten thousands of times during my life.
I have an exciting announcement to make. Mark’s Daily Apple has two new Worker Bees! And both are primed and ready to bring you delicious Primal recipes every week. So read on and be sure to check back tomorrow for another delectable dish.
I once spent a lot of money buying alternative meat products under the impression they were somehow “better” for me. If you’ve done it too, you know that aside from health, there are more important aspects of meat that necessitate buying the real thing. Taste, for example. There’s no taste comparison whatsoever between soy sausage and the real stuff, and really I can’t see how “quorn” quite cuts it for anybody.
After all the animal fat talk this week, I figured a recipe was in order. But how could I make a dish that revolved around animal fat? Animal fats usually are just cooking aids, rather than stars of the show – it wasn’t like I could just plop a few ounces of rendered lard on a plate and serve that up – so I had to somehow emphasize them. To accomplish this, I used three different animal fats in the making of the dish. Bacon lard coated the oven-roasted chicken, the apples cooked in goose fat, and the sweet potato chips were fried in freshly-rendered beef tallow.
With summer basically here, I thought a nice gazpacho recipe was in order.
Gazpacho is the chilled, tomato-based raw soup that originated in Andalusia, Spain, possibly after the Moorish incursion brought a simple peasant’s soup of olive oil, water, garlic, and stale bread to the region. Fortunately, those peasants soon grew tired of their meager gruel and began incorporating fresh vegetables from the fields to liven up the dish. Onions, cucumbers, and various herbs were standard fare until Columbus brought back tomatoes and peppers from the New World. Today, gazpacho is best known as a cold tomato soup, but good gazpacho is much, much more than throwing a can of Campbell’s in the fridge. Truly excellent gazpacho must be fresh and feature a wide range of interplaying flavors. Consistency ranges from truly smooth and soupy to thick and chunky (almost like a salsa), but fresh vegetables and quality ingredients are always key.
There’s nothing easier than throwing a bunch of fresh ingredients into a pot and calling it dinner! We love this cooking method which is why we put together this Primal twist on a classic Louisiana Creole dish. It includes three kinds of meat and a bunch of veggies that are all brought together in a savory tomato sauce. And of course it wouldn’t be Primal if we included the traditional rice, so we used pulverized cauliflower as a rice substitution. Give this dish a try and let us know what you think in the comment board!