Nom Nom Paleo

Giveaway Time: BLiS Gourmet Goodies!

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Giveaway Time: BLiS Gourmet Goodies! by Michelle Tam http://nomnompaleo.com

I turned 40 last month, and to celebrate my membership into the Old Farts Club, I’m offering a gift of BLiS Gourmet goodies to one lucky winner! (Not that 40 is old. It’s the new 20, right? And I’m still one day younger than Jimmy Fallon.)

Giveaway Time: BLiS Gourmet Goodies! by Michelle Tam http://nomnompaleo.com

Like most of my favorite kitchen staples, BLiS Gourmet was introduced to me by my chef sister. Remember Fiona? Here we are in Yountville on my birthday:

Giveaway Time: BLiS Gourmet Goodies! by Michelle Tam http://nomnompaleo.com

Fiona’s the trailblazer in our family, so it’s no surprise that she was the first to alert me to the existence of BLiS’s small batch bourbon barrel aged Red Boat Fish Sauce. Yes, you heard correctly: BOURBON BARREL AGED RED BOAT FISH SAUCE.

From BLiS’s website:

Made with Red Boat 40n, we have taken this premium fish sauce and enhanced its natural flavors through our proprietary aging process for 7 months. The end result is a fish sauce that imparts a subtle sweetness and smokiness not found in other fish sauces. Truly an original!

In OurDailyBrine.com’s taste test of 13 brands of fish sauce, they placed BLiS in “A Whole Different League.”

I sought it out immediately. 

Giveaway Time: BLiS Gourmet Goodies! by Michelle Tam http://nomnompaleo.com

But I didn’t stop there. I sampled BLiS’s spice blends, flavored salts, maple syrup, and sherry vinegar, and I was hooked. Don’t just take my word for it—BLiS products are also Grant Achatz’s favorites, and that guy knows a thing a two about good food.

Bottom line: BLiS has some incredible stuff, and I can’t wait to share some of it with you. And while BLiS is providing the prize package for this giveaway, they aren’t paying me to say this—I just like to gush about products I love.

(Note: All of the stuff I’ve tried from BLiS helped elevate the flavors in my dishes, but not all BLiS’s offerings are Paleo-friendly. For example, the Santa Fe spice rub contains flour. Read your labels, folks.)

Here’s what’s in the prize package:

  • BLiS Elixir Extra Old Fine Solera Sherry Vinegar
  • BLiS Bourbon Barrel Aged Red Boat Fish Sauce
  • BLiS Moroccan Spice Rub
  • BLiS Tuscan Spice Rub
  • BLiS Natural Fleur de Sel 
  • BLiS Hardwood Smoked Fleur de Sel 
  • BLiS Bourbon Barrel Matured Pure Syrup
  • BLiS Tahitian Vanilla Infused Pure Maple Syrup
This kickass collection of BLiS Gourmet products is worth just a smidge under $180. Want to win all of it? Then click on this link or the picture below to get in on the giveaway:

Giveaway Time: BLiS Gourmet Goodies! by Michelle Tam http://nomnompaleo.com

The deadline to enter is 8 p.m. Pacific time on Thursday, October 9th, so hurry up already. Good luck!


Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my New York Times bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).

Forky Friday: 9/26/14

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Forky Friday: 9/26/14 by Michelle Tam http://nomnompaleo.com

Ready for my favorite food-related links o’ the week? Go grab your amber goggles and dig in!

Lego Kitchen

First things first: There is a kitchen made of Legos. Did you hear me? MADE OF LEGOS.

Forky Friday: 9/26/14 by Michelle Tam http://nomnompaleo.com

I suspect at least one of my children is already planning a kitchen remodel.

I Wear My Orange Glasses At Night

Who here saw last weekend’s Sunday Style section of The New York Times? It featured a surprisingly extensive article about the Paleo lifestyle, declaring that “the time has passed when it could be written off as a fringe movement.”

Forky Friday: 9/26/14 by Michelle Tam http://nomnompaleo.com

The newspaper of record has explored the Paleo lifestyle before, but the first time was almost five years ago. (Trivia: as longtime readers know, it’s how Henry and I originally learned about the “caveman diet.”) This time around, the Times contacted me out of the blue to interview me for the article. They even sent a photographer to get a shot of me in my goofy amber goggles, sitting on the kids’ messy bunk bed (because I refused to let the photographer into my even-messier bedroom).

So glamorous.

Forky Friday: 9/26/14 by Michelle Tam http://nomnompaleo.com

The article’s pretty fair, albeit a tad sensationalistic—especially when it refers to me as “something of a Martha Stewart of Paleo.” I’m fairly certain Martha would call that bit of hyperbole not “a good thing.”

(She wouldn’t be the only one. In fact, there are hundreds of Paleo-unfriendly comments on the online version of the article. I guess not everyone wants to be weirdos like us.)

Food Waste

On a less self-aggrandizing note, I came across an eye-opening report from Harvest Public Media about the excessive amount of food we waste in America. Get this: in 2012, we dumped 35 million tons of food in landfills—even though 1 in 6 Americans goes hungry. Yikes.

Forky Friday: 9/26/14 by Michelle Tam http://nomnompaleo.com

I go to great lengths to score the healthiest food available to my family—but I know I don’t always cook or eat it all.  After checking out this report, I’m reminded of the importance of doing my part in reducing food waste.

My actionable takeaways:

  1. Buy what we need, and eat what we buy.
  2. Meal plan like a champ.
  3. Finish our leftovers.

It’s that simple.

Oh—one more thing: I’m putting a “bucket of judgment” on my kitchen counter to collect all the food I toss. Shame’s the best motivator, right? If you’re ready to get inspired, watch the 30-minute video here.

Tomato-gate

Serious Eats recently posted three articles about tomato storage that blew my mind. (You can read them here, here, and here. I suggest strapping on a helmet first, to keep your brains in.) I’d always been taught that one should always keep tomatoes at room temperature because refrigerating ’em dramatically diminishes the flavor and changes the texture. My childhood memories of bland, mealy, refrigerated tomatoes reinforced this belief. I never questioned it.

Forky Friday: 9/26/14 by Michelle Tam http://nomnompaleo.com

Well, until now.

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How to Store Bone Broth

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How to Store Bone Broth by Michelle Tam http://nomnompaleo.com

With the kids back in school—or as I like to call it, The Friendly Neighborhood Petri Dish—I’ve been making plenty of bone broth to ward off the assorted bugs and ailments that the boys bring home. After all, bone broth is much more than a simple flavor booster for soups, stews, and stir-fries; it’s one of my favorite ways to keep the family healthy. At this time of year, Big-O and Lil-O seem to perpetually be on the verge of catching a cold, but a good night’s sleep and a steaming mug of bone broth in the morning seem to keep the worst at bay. I don’t want my boys missing school. (Confession: it’s mostly because I can’t get any work done unless they’re out of the house.)

How to Store Bone Broth by Michelle Tam http://nomnompaleo.com

In my cookbook, I offer three different methods to make bone broth, but I tend to either use a slow cooker or a pressure cooker. Whenever I’m pressed for time and/or feeling lazy (which is ALWAYS), I break out a programmable pressure cooker and dump in all the ingredients at bedtime. Even after the cooking time is up, the soup stays hot, so we can have fresh bone broth in the morning. I’m telling you: I’m totally investing in a second Instant Pot. (And no, Instant Pot doesn’t pay me to gush. I just do it ’cause I can’t help myself.)

How to Store Bone Broth by Michelle Tam http://nomnompaleo.com

I know, I know: to my loyal readers, the awesomeness of bone broth and programmable pressure cookers is old news. But here’s something we haven’t yet covered: once we’ve got ourselves a piping-hot pot of homemade bone broth, how the bleep are we supposed to store it?

Although Michael Ruhlman initially suggested keeping it at room temperature for up to a week (and simply boiling it each time before using it), he changed his mind after reading Harold McGee’s article in the New York Times. Even if refrigerated, the longest bone broth can be stored is a few days ’cause it’s such a spectacular growth medium for bacteria.

Here’s what I do with a freshly made batch of bone broth:

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Forky Friday: 9/19/14

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Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

I turn 40 tomorrow, so you have to be nice to me. For starters, I think you should crack me a joke. Big-O will go first:

Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

Now, it’s your turn: leave me a joke in the comments below! Make me giggle for my birthday, and I just might send you a Mini-Michelle!

Ready for my favorite links from around the Interwebs?

No Joke

Henry took the day off work, and as I write this, he’s making the Chocolate Layer Cake from the Zenbelly Cookbook (a.k.a. my pal Simone’s No Joke Dark Chocolate Cake) for my birthday. (It’s kind of my favorite—I even strong-armed Simone into serving it at our cookbook launch party, remember?) Let’s see how close Henry gets to replicating this:

Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

Right now, he’s muttering about how he doesn’t have the right pans, so my fingers are crossed.

[Update: He used Simone’s recipe to make cupcakes! And they’re perfect!]

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And by the way, if you’re wondering if Simone’s cookbook kicks butt, the answer is TOTALLY. I’ll be sharing her recipe for Pan-Roasted Chicken with Bacon and Apples with you soon, but here’s a peek at how it turned out:

Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

Our family loved it so much that I’ve already made this dish twice this week.

Cheftastic Stamps

If I still used good old fashioned snail mail, I’d be all over the U.S. Postal Service’s new set of stamps featuring five celebrity chefs: Julia Child, James Beard, Joyce Chen, Edna Lewis and Felipe Rojas-Lombardi.

Sure, these portraits are a smidge creepy, but I still dig ’em.

Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

Germs Rule

Once upon a time, my hubby had a crazy-unstoppable Coke Zero habit. Like many others, he guzzled artificially-flavored zero-calorie beverages thinking that they were better than their high fructose corn syrup-sweetened brethren. Those chemicals, additives, and lab-concocted sweeteners can’t possibly be harmful as long as the drink is calorie-free, right?

Forky Friday: 9/19/14 by Michelle Tam http://nomnompaleo.com

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Paleo By Season’s Atkilt (Spiced Ethiopian Vegetable Stew)

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Paleo By Season’s Atkilt (Spiced Ethiopian Vegetable Stew)

Autumn may trigger pumpkin spice cravings in most folks, but for me? Not so much. I yearn instead for hearty Ethiopian fare. It’s not just because I’m contrary by nature, like my mom. (I know you’re shaking your head, mom, but it’s true.) As longtime readers know from my Doro Wat recipe post, I fell in love with Ethiopian cuisine during my first semester in college. Naturally, the return of crisp, fall weather always stirs up memories of chowing on comforting stews at my favorite Ethiopian joints in Berkeley.

In other words, I’m feeling old and wistful about my glory days.

Paleo By Season’s Atkilt (Spiced Ethiopian Vegetable Stew)

Thankfully, to scratch that nostalgic itch, I can turn to my review copy of Chef Peter Servold’s Paleo By Season. For those of you who don’t know Pete, he’s the classically trained chef behind Pete’s Paleo, a fantastic Paleo meal service that ships all over the U.S. Like all the best chefs, Peter knows that the quality of a dish hinges on the use of fresh, local, and seasonal ingredients. And in his beautiful cookbook, Pete groups his recipes by season (hence the title!) so that readers can cook the best of the available bounty.

Paleo By Season’s Atkilt (Spiced Ethiopian Vegetable Stew)

Flipping through the “Fall” section of Pete’s cookbook, I yelped. I’d discovered not one, but three Ethiopian recipes. My favorite of this trio happens to be the simplest: Atkilt, a humble spiced root vegetable stew. I’d tinkered with my own recipe in the past, but I never quite nailed the flavor combination—and my attempts sometimes came out overly mushy, too.

Thankfully, early in his career, Pete worked at an Ethiopian restaurant—and not surprisingly, his version of Atkilt is spot-on. I was instantly transported back to my days as a wide-eyed freshman at Cal. All that was missing was my dorky tie-dyed leggings, jangly Telegraph Avenue jewelry, and cockroach-kickin’ Doc Martens boots. 

Ready to check out Pete’s recipe?

Paleo By Season’s Atkilt (Spiced Ethiopian Vegetable Stew)

Here’s what to gather to serve 4-6 people as a side dish:

  • 2 tablespoons ghee
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 small green cabbage (1 pound), cored and cut into 1-inch cubes
  • 4 medium carrots (1 pound), cut into 1-inch rounds
  • 3 teaspoons kosher salt, divided
  • 1¾ pounds white potatoes, cut into 1-inch cubes (you can substitute cauliflower florets if you don’t eat potatoes—but hey, did you hear that potatoes are now Whole30-approved?)
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper

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