2014/07/18 Chef Alain’s Weekly Recap – Week Five
July 19, 2014
2014/07/18 Chef Alain’s Weekly Recap – Week Five
Hello All
I hope you had a great week. Mine was fairly quiet unless you count a wonderful evening at the French Legation last Saturday to celebrate Bastille Day. Good food, good wine, good music and good friends. What else does a man need? I also watched the French movie: Le Chef (not to be confused with Chef). It is a funny movie and worth watching for a relaxing couple of hours.
GMO 101 Book Progress
Good news. Since I had the week off from the Low Carb Paleo Show, I took the time to finish the core of my GMO 101 book and finished reorganizing all the GM ingredients. I sent it to my editor for review. Now I need to finish the intro and the back end.
Low Carb Paleo Show with Chef Alain and Mark Moxom
Here’s the Low Carb Paleo Show 014 for your pleasure. In this edition…
– A High Court victory for glucosamine users.
– A handheld device to detect GMO’s and other toxic foods.
– We will be reviewing the movie organic rising.
– We’ll be looking at the subject of Carb Creep
– Answering the question… “Is the gluten-free diet just a fad?”
All relevant links are on the show’s page.
Chef Alain Posted Articles
July 2014. Hip4Kids Magazine: The Cost of Not Eating in Season – Part One. Being able to buy any food at any time of the year does not mean it does not cost us. For example, there is the cost of shipping that food to your grocery store. Do you really believe that all that supposedly cheap food is really cheap in the long run?
New Postings on my Facebook page, Chef Alain Braux
Chef Alain’s Weekly Recipe
Biscuits aux Canneberges et Noix – Cranberry Walnut Scones
Here’s the sweeter sibling of the Herb Pecan scone. It tastes wonderful for tea time or coffee time, or even any time at all.
Servings: 8
Yield: 3 ounces scones
Oven Temperature: 400°F
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Ingredients
3 oz coconut flour
3 oz almond flour
3 oz tapioca (cassava, manioc) flour
2 oz walnut pieces, chopped
2 oz dried cranberries
1 Tbsp baking powder
1 tsp guar gum
½ tsp sea salt
4 oz ghee (or organic margarine), cut in small pieces
4 oz coconut milk
2 Tbsp agave nectar
4 oz whole eggs (2 each)
Procedure
1. Preheat your oven at 400F.
2. Line a baking pan with baking paper, or spray your pan with olive oil spray and dust with coconut flour.
3. In your mixing bowl, weigh together the flours, chopped walnuts and cranberries, baking powder, guar gum and sea salt. Blend together at slow speed with the paddle attachment.
4. Cut the cold ghee (or organic margarine) into small pieces. Add to the dry mix.
5. In a third bowl, weigh the coconut milk, agave nectar and eggs. Whisk well.
6. Starting your mixer at the slowest speed, mix in the ghee (or margarine) until it reaches pea size. Add the liquid ingredients and mix only until the dough comes together. Stop the mixer. If needed, finish mixing with a wooden spoon.
7. Using an ice cream scoop #12 (you can find them at baking or restaurant supply store such as Ace Mart or Williams Sonoma, and sometimes at your grocery store baking department). Scoop an even scoopful of the dough and drop onto the prepared baking pan. Make sure to separate them by at least 2 inches.
8. Press each dough piece gently with your fingers to flatten it a little. Brush with a little beaten egg and sprinkle with additional chopped nuts.
9. Bake on the middle rack for 12-15 minutes. The bottom should be golden colored when done.
= Chef’s tip: Feel free to replace walnuts with pecans and cranberries with raisins or currants.
This recipe is from my book, Paleo French Cuisine
Comments?
I you have any comments or wish to be added to my email list, contact me at alainbraux@gmail.com
Until next week, I wish you a great week.
Chef Alain Braux
A Votre Sante – To Your Health
Note: If you like any of my books, can I ask you a favor? Can you post a review on Amazon.com?
Paleo French Cuisine Gluten and Dairy-Free Healthy French Cuisine Lower Cholesterol
Thanks a bunch. Chef Alain
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