Do you cook with ghee? If not, you’re missing out. Ghee is a kitchen staple for me, and I scramble to replenish my supply as soon as I run out. I use it regularly as one of my primary cooking fats, along with coconut oil and beef tallow. It’s tasty, has a high smoke point, and is good for you – think butter without the dairy. Luckily, it’s also very easy to make.
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Bibimbap. BiBIMbap. BibimBAP! Admittedly, I may have annoyed a few people when I batch cooked this dish. It’s SO fun to say. The correct pronunciation is BEE-beem-bop. Try it. No really, give it a shot. And you know what, it’s even more fun to eat! I was a little giddy every time I admired the contents of my bowl before digging in. So colorful, so many flavors and textures!
Bibimbap is a Korean dish that literally means “mixed rice” – and since this is a paleo/primal site, I used cauliflower “rice”. Personally, I liked chopsticking away at each quadrant of my bowl separately, but most people stir it all together once it’s assembled – do whatever feels right!
And that’s the great thing about bibimbap – anything goes. The main components are rice + beef + veggies + egg. From there you can let your imagination run wild, or simply be guided by the contents of your fridge. Feel free to use the recipe below as a starting point for your bibimbap adventures! (And don’t worry, it’s not nearly as labor intensive as it looks).
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Seeing these cheerful, bright radishes on my plate puts a huge smile on my face. If that plateful doesn’t look like spring, I don’t know what does! Luckily, radishes are available for most of the year, but it’s in spring that they make their first appearance and are the most plentiful.
I’ve always loved eating radishes raw on salads, and I also enjoy the French way of serving them, dipped in some butter and sprinkled with salt. But roasting radishes transforms them into an almost entirely different vegetable. They mellow out slightly, losing some of their bite.
The flavour of roasted radishes is quite unique – if you like raw radishes, then I’m quite certain you’ll enjoy these. But what’s more, if you find raw radishes a little too much to handle, then roasting them might make you a fan of these cute veggies. I’ve been eating them all week alongside my morning eggs, but they would make a wonderful, colorful side dish to any meal.
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You know when you buy a new car, and then you keep spotting that car everywhere you drive, as if it were the most popular car on the planet? Well, I don’t know if it’s just because I’ve been experimenting with panna cotta recipes of late, but I’m seeing this dessert everywhere – on every restaurant menu, reality TV cooking shows, etc. I’m not sure if panna cotta is enjoying a resurgence, or if perhaps this lovely Italian dessert never really left the spotlight.
Either way, its popularity is much deserved. It can be made ahead of time, and sits patiently in the fridge until its turn comes. And considering how impressive it looks and how luxurious it tastes, no one would ever guess just how simple it is to prepare. But what I love most about it is its versatility. Because panna cotta pairs so well with all sorts of flavours, it’s a dessert chameleon, changing with the seasons to allow endless variations.
This recipe showcases rhubarb – I’m thrilled that it’s currently in season, and can’t seem to get enough of it. The rhubarb’s bright red colour dramatically contrasts the panna cotta’s snowy white. And its tartness is gently tamed with some honey and vanilla, both of which complement the cream’s inherent sweetness.
Whether you make this panna cotta with rhubarb, whichever fruit is in season, or another flavour combination, I hope you enjoy this tasty dessert as much as I do.
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Sumptuous, smooth, velvety chocolate pots de crème. When you dip your spoon in for the first time, you’re probably expecting a custard, or a mousse, or even a ganache-like fudge. But when done right, pots de crème are none of the above.
The pot de crème is a loose custard, wherein a decadent combination of cream and chocolate result in a silky, creamy consistency. The flavour is luxuriously chocolatey without being overly rich. And it pairs incredibly well with either whipped cream, or my personal favourite, crème fraîche.
This luscious dessert can be made a few days ahead of time, if you can resist it for that long. Luckily, if you do give in to temptation, another batch can be whipped up in no time at all.
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