Nom Nom Palo Alto | November 22, 2013 | Mountain View Voice | Mountain View Online |

Mountain View Voice

Eating Out - November 22, 2013

Nom Nom Palo Alto

Michelle Tam and Henry Fong cook up 'paleo' food blog, iPad app and cookbook

by Kimberlee D'Ardenne

The "paleo diet" advocates eating whole foods and avoiding all grains, even whole grains and refined sugar. Food without grains and sugar — is it palatable?

This story contains 937 words.

Stories older than 90 days are available only to subscribing members. Please help sustain quality local journalism by becoming a subscribing member today.

If you are already a subscriber, please log in so you can continue to enjoy unlimited access to stories and archives. Subscriptions start at $5 per month and may be cancelled at any time.

Log in     Subscribe

Editorial intern Kimberlee D'Ardenne can be emailed at Warm Brussels Sprouts Slaw with Asian Citrus Dressing Serves eight. Ingredients: The slaw: 2 1/4 pounds brussels sprouts, trimmed 3 tablespoons melted ghee or fat of your choice (such as coconut oil, duck fat, lard, etc.) 1/2 teaspoon kosher salt The dressing: 1 tablespoon ghee or other fat 1 tablespoon finely minced ginger 1 tablespoon finely minced shallot 2 garlic cloves, minced 1/3 cup freshly squeezed orange juice 3 tablespoons Coconut Aminos (soy sauce substitute) 1 1/2 tablespoons rice vinegar 1/2 teaspoon Red Boat fish sauce 1 teaspoon toasted sesame oil The garnish: 2 scallions, thinly sliced 1/4 cup minced cilantro 1 1/2 tablespoons toasted sesame seeds Directions: Preheat oven to 450 degrees with the rack in the middle position. Thinly slice the sprouts lengthwise with a knife or mandolin, or with the slicing blade of a food processor. In a large bowl, toss the shredded sprouts, melted fat and salt. Spread the shredded sprouts evenly on a foil-lined baking sheet. Bake for about 15 to 20 minutes, flipping and tossing every five minutes or until the spouts are nicely browned and tender. While the sprouts are roasting, prepare the dressing. Melt the ghee over medium heat in a saucepan. When it's shimmering, add the ginger, shallot and garlic, and sauté until fragrant (about a minute). Measure out the orange juice, Coconut Aminos, rice vinegar and fish sauce and pour it into the saucepan. Bring it to a boil and then lower the heat and simmer the dressing for five to eight minutes or until it's slightly thickened. Remove the pan from the heat, and stir in the sesame oil. Once the sprouts are ready, take them out of the oven, and pour the sauce over the roasted sprouts. Sprinkle on the scallions, cilantro and sesame seeds and stir to combine. Serve immediately. Slow Cooker Kalua Pig Serves eight. Ingredients: 3 slices bacon 5-pound Boston butt roast (either bone-in or -out) 5 peeled garlic cloves 1 1/2 tablespoons coarse sea salt Directions: Line a six-quart slow cooker with three slices of bacon. Blot the pork roast dry with paper towels and poke five evenly spaced slits in the pork with the tip of a paring knife. Tuck a clove of garlic in each slit. Sprinkle the salt all over the surface of the roast, massaging it into every nook and cranny. Place the pork roast on top of the bacon in the slow cooker, put on the lid and cook the roast on low for 16 hours. When the pork is finished cooking, transfer it to a large bowl. Shred the meat with two forks and adjust the seasoning with the braising liquid.


Sorry, but further commenting on this topic has been closed.