Phở bò tái

Originating in northern Vietnam, Phở (Pho, pronounced fuuh) is a Chinese and French-influenced soup of carefully-crafted beef stock flavored with roasted ginger, star anise, coriander and cinnamon.  It is typically served with rice noodles, thinly-sliced beef, lime and fresh herbs such as cilantro, basil and mint.

I followed Steamy Kitchen’s recipe, and thoroughly enjoyed the results..

Phở (Vietnamese Beef and Noodle Soup)

Jamie Oliver: Teach every child about food

I believe that every child in America has the right to fresh, nutritious school meals, and that every family deserves real, honest, wholesome food. Too many people are being affected by what they eat. It’s time for a national revolution. America needs to stand up for better food!”

“I wish for everyone to help create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity”

Join the Revolution

Pan-Fried Rabbit with Creole Mustard Cream Sauce

Pasture-fed rabbit is dusted with Cajun-seasoned sprouted spelt flour, then shallow-fried in duck fat until golden brown.  Served in a sauce of stock, fresh cream, champagne vinegar, thyme, oregano and bay with creole mustard, bell pepper, celery, onions and garlic.  A delicacy, sautéed liver and kidney are served as an accompaniment..

Pan-Fried Rabbit with Creole Mustard Cream Sauce

For the Rabbit

1 fresh whole rabbit with giblets
1 cup sprouted spelt flour
2 tablespoons Cajun-style seasoning
2 teaspoons half-sharp paprika
sea salt and freshly-ground black pepper
rendered duck fat

Cut up rabbit into serving-size pieces (2 forelegs, 2 back legs and 2 thighs), reserving the loin for another recipe.  Rinse in plenty of cold, fresh water, then pat dry.  Season liberally with salt and pepper, wrap in butcher paper and refrigerate 2-4 hours.  Remove from refrigerator and wipe away salt, pepper and any accumulated moisture.  Dust with flour mixed with Cajun-style seasoning and paprika, shaking off any excess.

Melt duck fat to a depth of about 1/2 inch in a heavy skillet over medium heat.  Add rabbit to the pan and fry as you would chicken, turning frequently until golden brown and the juices run clear.  Transfer to a side dish, then sauté liver and kidneys in the same pan.

For the Sauce

1/4 cup yellow onion, diced
1/4 cup bell pepper, diced
1/4 cup celery, thinly sliced
2 cloves garlic, slivered
1 tablespoon duck fat
1/2 teaspoon champagne vinegar
2 cups light game, chicken or vegetable stock
1 sprig each of fresh bay, thyme and oregano, tied in a bundle
1/2 cup fresh cream
2 tablespoons Creole mustard
sea salt and freshly-ground black pepper

Melt the duck fat in a heavy saucepan over medium-low heat.  Add the onion, bell pepper, garlic and celery and sweat until slightly softened.  Moisten with champagne vinegar, then add stock and herb bundle.  Bring to a boil, then reduce heat and simmer until reduced by about a third.  Add cream and mustard and continue to simmer until thick enough to coat the back of a wooden spoon.  Discard herb bundle and season to taste with salt and pepper.

Eco-friendly and sustainable, pasture-fed rabbit is a very good source of Protein (63%), Niacin, Iron and Vitamins B6 and B12


This post is part of Real Food Wednesdays!

A Simple Plan for Healthy Food

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Not too long ago, I got an idea to create that simple plan for healthy and traditional cooking. You might wonder what traditional means. Traditional foods are those foods that have nourished people for centuries, before industry brought us not-so-nourishing fast foods and processed foods.

I asked myself: if I had to start from scratch, re-learning everything I know now, what would I do first? Second? Third?

And so the GNOWFGLINS Fundamentals eCourse was born..”  -Wardeh Harmon

Roasted Tomato Basil Soup with Green Garlic-Fried Croutons

Fresh tomatoes are roasted then simmered in vegetable stock with sweet peppers and fresh basil, then topped with green garlic-fried croûtons, Asiago cheese and a drizzle of fruity, raw olive oil.

Roasting intensifies the flavor of the tomatoes, roasted yellow pepper adds sweetness and the fried green garlic adds a mellow bite.  Plenty of black pepper, fresh basil, olive oil and sharp cheese tie it all together..

Roasted Tomato Basil Soup with Green Garlic-Fried Croûtons, Asiago & Raw Olive Oil

3 pounds fresh, ripe tomatoes, divided
1 1/2 cups strong, homemade vegetable stock
1/2 red, yellow or orange bell pepper, blistered
3-4 bulbs green garlic plus a little of the green tops, slivered
handful fresh basil leaves, chiffonade-cut, divided
good quality raw olive oil
day-old sprouted wheat bread, cubed
1 tablespoon pastured butter
Asiago or Parmesan cheese, grated
coarse sea salt & freshly-ground black pepper

Wash and core tomatoes. Cut a small x at the pointed end of half of the tomatoes and plunge into boiling water for 30 seconds.  Allow to cool enough to handle, then slip the skins off, dice the tomatoes and add to a heavy pot along with the vegetable stock. Bring just to a boil, then reduce heat to medium-low and cook uncovered until reduced and darkened, about 30-40 minutes.

Broil the other half of the tomatoes with the bell pepper until blistered and somewhat blackened.  Place on a plate, cover with an inverted bowl and allow to steam for 5 minutes.  Once cool enough to handle, slip most of the skin from the tomatoes, chop and add to the soup pot.  Peel and dice the peppers and add to the along with 3/4 of the basil.

Melt butter in a heavy skillet over medium heat.  Add bread cubes and green garlic and fry until the croûtons are golden brown.  Sprinkle the croûtons with the grated cheese while still hot, then scoop the green garlic into the soup.  Simmer uncovered 15 minutes, then season to taste with salt and pepper.

To serve, ladle soup into bowls, drizzle with olive oil and garnish with warm croûtons and reserved fresh basil.