Chef Alain’s Weekly Recap – Week 15
September 22, 2014
Chef Alain’s Weekly Recap – Week 15
GMO 101 Book
Thank you very much for those of you that purchased my GMO 101 eBook. I would love it if you would post a review on Amazon. Much appreciated :-) A good friend of mine asked me if there would be a special sale on the hard cover version. The answer is YES, Saturday, October 11th, the whole day from $24.95 to $9.99. Are you interested?
Low Carb Paleo Show with Chef Alain and Mark Moxom
LCPS 021: Taylor Collins is gone Paleo with his Epic bars. Taylor has an extensive background in both the food industry and health care. He hails from Austin, TX and is often found trail running deep in the Barton Creek Greenbelt or looking for buffalo to befriend. Find out what makes him tick… HERE.
Chef Alain Posted Articles
I posted episode 1 of my new GMO series, What is GMO? on CNN, HERE.
Chef Alain Reviews
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Chef Alain’s Weekly Recipe
Piperade Basque – Basque Piperade
This great dish from the Southwest is perfect for brunch. Typically, they would use Jambon de Bayonne (Bayonne’s ham, a local specialty) but it not available in this country. But no worries, we can easily substitute with Italian prosciutto or any local natural sausages. I won’t tell if you don’t.
Servings: 4
Oven Temperature: 400°F
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Ingredients
8 eggs, organic
4 slices of Prosciutto ham (4 oz)
1 red pepper, sliced
1 green pepper, sliced
4 tomatoes, seeded and sliced
1 onion, sliced
2 garlic cloves, chopped
2 Tbsp extra virgin olive oil
½ tsp sea salt
½ tsp black pepper, ground
Procedure
1. Clean, core and deseed peppers. Slice into strips.
2. Clean, core and squeeze the seeds out of the tomatoes. Slice them.
3. Peel and slice the onion.
4. Heat a large frying pan with olive oil on medium heat. Sauté the sliced onions and garlic with a pinch of salt to bring out their sweetness. Cook until translucent.
5. Add the peppers and tomatoes. Stir well. Lower the heat. Continue to cook until all veggies are soft.
6. Beat the eggs in a separate bowl with salt and pepper.
7. Cut the ham into pieces and fry with a little oil until crispy.
8. Add the cooked ham to the veggies; stir.
9. Add the whipped eggs and cook like an omelet or stick in a 400 F oven and finish cooking like a frittata.
= Chef’s tip: If you have a hard time finding prosciutto, you can replace the ham with your favorite natural smoked bacon.
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.
A Votre Sante – To Your Health
Chef Alain Braux
Note: Do you like one of my books? Can you post a review on Amazon.com?
GMO 101 Paleo French Cuisine Gluten and Dairy-Free Healthy French Cuisine Lower Cholesterol
Merci! Chef Alain
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