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Chef Alain’s Blog

If you have been waiting for the second installment of Cholesterol Warning – Part Two, you can read it right now, right HERE

Low Carb Paleo Show with Chef Alain and Mark Moxom

This week, Mark and I had the pleasure to interview Sandor Katz of Wild Fermentation fame and Debbie Fred, the mom of 3 kids, and CEO of PaleoEats. Coming soon on the Low Carb Paleo Show.

Movie of the Week

Four million Americans are dead and they need not be. The Widowmaker uncovers a chilling tale of greed, ego, and conspiracy of silence around that most vulnerable of human organs — the heart. If you are concerned about a possible heart attack, I recommend you watch this movie HERE

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Chef Alain’s Weekly Recipe

Ragout de Bison aux Canneberges. Bison Cranberry Stew

Since we can now find cranberries in France, I decided to experiment with it and came up with this recipe. If you don’t feel like eating turkey at Thanksgiving, enjoy this recipe with your family.

Servings: 4

Preparation Time: 20 min.

Cooking Time: 2 hours

Ingredients

1 Tbsp extra virgin olive oil

1 Tbsp ghee

1 medium size onion, chopped

2 cloves garlic, sliced thin

1 lb bison stew meat, cut in one inch cubes by your friendly butcher

1 cup dry red wine

3 cups organic beef broth

2 tsp sea salt

½ tsp freshly ground black pepper

2 Tbsp organic Worcestershire sauce

1 ½ tsp paprika

2 whole cloves

2 bay leaves

4 carrots, peeled and sliced thin

2 medium sweet potatoes (or Yukon Gold potatoes), cut into large cubes

1 cup cranberries (fresh or frozen)

1 cup cold water

¼ cup arrowroot starch

Procedure

1. Put olive oil and ghee in a 5 or 6 quart enameled cast iron pot (Le Creuset) or a Dutch oven.

2. Over medium heat, brown the bison cubes. Remove the meat and set aside. In the same fat, sauté the onion and garlic until soft. Deglaze with the red wine. Add the meat back into the pot; stir the meat to coat with the wine.

3. Add the beef broth, salt, pepper, paprika, Worcestershire sauce, cloves and bay leaves. Bring to a boil and reduce the heat; cover and simmer for 1 hour, stirring every 20 minutes or so.

4. Add carrots, potatoes, cranberries and celery. Bring to a boil, reduce heat, cover and cook for another 30 to 45 minutes, or until potatoes are fork tender. Add beef broth if necessary.

5. Adjust seasonings — more salt, pepper, and Worcestershire sauce may be required.

6. Using a separate bowl, prepare a thickener by gradually stirring the cold water into the cornstarch.

7. Increase heat so that the stew maintains a moderate boil. Stir the stew continuously while blending in half of the thickener. After two minutes, add more thickener and continue to cook and stir until desired consistency is reached.

8. Remove bay leaves and serve. This stew reheats well.

Note: This recipe is from my book, Paleo French Cuisine

• Chef’s tip 1: You can serve this wonderful stew with wide egg noodles.

Chef’s tip 2: You can prepare this stew the day before. Refrigerate. Skim the fat off the top and re-heat gently.

Comments?

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Until next week, I wish you a great week.

A Votre Sante – To Your Health

Chef Alain Braux

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Merci! Chef Alain