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
T
he only difference between button mushrooms, cremini mushrooms, and portobello mushrooms is AGE. buttons are the babies, and creminis are the rebellious teenagers, while portobellos are the fully mature version of this umami-packed mushroom.
KABOCHA WEDGES
To Cambodians, it’s
abóbora
. Koreans call it
danhobak
. In Thailand, it’s
fak thong
, while Aussies and Kiwis refer to it as Japanese squash. But I’ve always known this winter squash by its Japanese name:
kabocha
.
If you’re getting tired of butternut squash, give
kabocha
a shot. It’s perfect in cold weather, but
kabocha
’s available year-round, so pick a heavy one at the market and lug it home. Don’t be superficial and choose one that’s shiny and bright green; unlike a lot of other vegetables, this squash tastes better with age.
When you’re ready to cook, make sure you have a sharp knife and strong arms, because cutting into this hearty (and hardy) squash ain’t easy. But once you breach the
kabocha
’s tough green skin, you’ll discover a bright orange interior that—when roasted—yields a subtly nutty sweetness. The delicate crunch of these colorful wedges will give way to a creamy flesh that’s lighter and fluffier than baked yam or pumpkin.
Makes 4 servings | 1 medium kabocha squash |
Hands-on time: 10 minutes | 2 tablespoons melted ghee or fat of choice |
Total time: 40 minutes | Kosher salt |
Freshly ground black pepper | |
Balsamic vinegar (optional) |
DO THIS:
T
hese thick 'n crispy wedges are a great alternative to steak fries!
CAVOLINI AL FORNO
Makes
6
servings | Hands-on time:
30
minutes | Total time:
1
hour
As the name suggests, Brussels sprouts hail from Belgium, where these tender buds have been cultivated for centuries. But sadly, they’re nowhere near as popular as their culinary compatriot: Belgian waffles. I get it: most people prefer syrup-drenched breakfast cakes to vegetables.
But obviously, they haven’t yet tried roasted Brussels sprouts tossed in a sharp mustard vinaigrette and topped with prosciutto chips and sieved egg. This hearty Italian side will convert even the staunchest sprouts hater. Personally, I can’t get enough of
cavolini al forno
—I often add extra Porkitos and eggs so I can enjoy an entrée-sized portion of this dish.
Mustard Vinaigrette
¼
cup
extra-virgin olive oil
2
teaspoons aged
balsamic vinegar
2
teaspoon
Dijon-style mustard
2
teaspoons minced
shallot
½
teaspoon
kosher salt
Freshly ground
black pepper
Brussels Sprouts
2
pounds
Brussels sprouts
, trimmed and halved
3
tablespoons melted
ghee
Kosher salt
Freshly ground
black pepper
4
Porkitos
, crumbled
2
Perfect Hard-Boiled Eggs
, peeled and pushed through a sieve
DO THIS:
D
on't you dare throw away the outer leaves of the Brussels sprouts. Save 'em to make
Brussels Sprouts Chips