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Chef Alain’s Weekly Recap – Week 49

Chef Alain’s Blog

This week, I offer you Part Two of What your liver want to tell you – What else do I manufacture? Besides bile and glycogen, I also produce: Albumin, which is the most important protein of all the plasma proteins. Its role is to maintain the proper of liquid in the vascular area to maintain sufficient blood pressure. Read it all HERE

Low Carb Paleo Show with Chef Alain and Mark Moxom

This week, Mark and I had the pleasure to talk to Joe Salama & Adam Farrah about their latest book,  The Paleo Miracle – Women of Strength. Their interview will up soon on the Low Carb Paleo Show.

Chef Alain’s Facebook

To see what I posted this week on Facebook, see Chef Alain Braux

Chef Alain’s Weekly Recipe

Cauliflower Au Gratin

By Chef Jocelyn Lee

Servings: 4-6

Ingredients

1 head Cauliflower, whole (trim off extended trunk so bottom is flat)

2 qts Vegetable soup stock

http://ohmyveggies.com/how-to-make-vegetable-broth-with-kitchen-scraps/

2 ea Potatoes, boiled & peeled, ¼” slices

2 cups Alfredo Sauce, roasted garlic

http://italian.food.com/recipe/roasted-garlic-alfredo-sauce-212367

1 cup Asiago Cheese, grated

http://www.food.com/about/asiago-cheese-613

½ cup Almonds, crushed in mortar

1 ea Sweet Bells, chopped & sliced rings

2 oz Arugula, baby

4 oz Tomatoes, heirloom grape

1 ea Green Onion, diced

Procedure

For 2-layered Cauliflower Au Gratin (twice as nice)

1. Prepare roasted garlic Alfredo sauce & set aside to set

2. Heat vegetable soup stock to boil

3. Place whole cauliflower upside down submerged in veg soup stock until cooked but firm, approx. 3-5 minutes

4. Remove cauliflower to drain & cool

5. Cut cauliflower in half horizontally

6. Line bottom of round deep dish (oven safe) with potato slices

7. Place bottom half of cauliflower atop the potatoes

8. Drench bottom half of cauliflower with ½ to 1 cup Alfredo sauce

9. Sprinkle almonds, chopped bells, green onion & Asiago atop

10. Place top half of cauliflower atop bottom half. If crown is too solid, cut a few cracks on the top to allow Alfredo sauce to saturate.

11. Repeat steps 8 & 9 on the crown (top half) of the cauliflower

12. Bake at 350 degrees for 20 minutes or until au gratin is to your desired golden brown

13. Plate – Set up plates with arugula, red bell rings & heirloom grape tomatoes per photo then portion Cauliflower Au Gratin atop bell rings.

Note: this is an organic, gluten free, vegetarian & Primal dish

This recipe is presented to you by Chef Jocelyn Lee

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GMO 101 – Paleo French Cuisine – Gluten and Dairy-Free – Healthy French Cuisine – Lower Cholesterol – Cocina Francesa Saludable Por Menos de $10 dolares por dia

Until next week, I wish you a great week.

A Votre Sante – To Your Health

Merci! Chef Alain Braux