Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
1
Siri-Tarino P., Sun Q., Hu F. B., & Krauss R. M., “Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease,”
Am J Clin Nutr.
2010 March; 91(3): 535–546.
DUKKAH
Dukkah (pronounced
doo-kah
) is an ancient Egyptian spice blend traditionally served alongside olive oil as a “dip” for bread. But as an unrepentant bread-abstainer, I’ve found an even
better
use for this crumbly nut and spice blend: I sprinkle it on all sorts of meats and vegetables before roasting or grilling ’em. With dukkah’s smoky, nutty flavors and inviting crunch, it’s long been one of my go-to seasonings.
Makes 1½ cups | ⅓ cup raw hazelnuts |
Hands-on time: 20 minutes | ¼ cup coriander seeds |
Total time: 20 minutes | 2 tablespoons cumin seeds |
⅓ cup raw sesame seeds | |
¼ cup shelled roasted pistachio nuts |
DO THIS:
Add texture to your
Carrot + Cardamom Soup
with a sprinkle of dukkah!
MAGIC MUSHROOM POWDER
This spice blend is truly magical—and one of my most highly sought-after secrets. If fish sauce is liquid umami in a bottle, this stuff is powdered umami in a jar, and an indispensable tool in your kitchen arsenal. Despairing about not having enough time to prepare a meal? Just sprinkle some of this flavorful dust on anything you cook, and bask in the admiring gazes of your dinner guests.
By the way, I know this goes without saying, but don’t skimp out and use some cheapo blend of dried mushrooms. Dried porcini mushrooms have an intense flavor and aroma that you won’t want to dilute.
Makes 1¼ cups | 1 ounce dried porcini mushrooms |
Hands-on time: 5 minutes | ⅔ cup kosher salt |
Total time: 5 minutes | 1 tablespoon red pepper flakes |
2 teaspoons dried thyme | |
1 teaspoon freshly ground black pepper |
DO THIS:
Use this powder in place of salt, and remember: a little goes a long way.
GHEE (CLARIFIED BUTTER)
Makes ¾ cup | Hands-on time:
15
minutes | Total time:
15
minutes
Got some high-quality butter from grass-fed cows sitting in your fridge? Excellent.
Remove the dairy solids by rendering a pot of ghee, a traditional Indian preparation of clarified butter. The process is simple and quick, and you’ll end up with a lactose- and casein-free cooking fat that’s deliciously nutty and shelf-stable for months. Plus, ghee has an incredibly high smoke point—close to
500
°F!—making it a fantastic choice for high-heat cooking.
I love ghee for its subtle flavor and versatility. Toss a tray of autumn root vegetables with melted ghee prior to oven-roasting, or sear off a beautiful flank steak in a red-hot cast-iron skillet slicked with shimmering ghee. You’ll see what I mean.
GET:
1 cup ( 2 sticks) unsalted butter |
DO THIS: