Oopsies are a good option for bread. It’s a “bread” without carbs and can be eaten in a variety of ways. Oopsies 6–8 depending on size.
100 grams (3.5 ounces) of cream cheese
a pinch of salt
1 teaspoon baking powder or cream of tarter (can be excluded)
This is not your average cook book. During my first glance through Sébastien's phenomenal new cooking guide I was blown away by the shear volume of helpful cooking information it contains. This isn't just a collection of delicious Paleo recipes (of which it contains well over 300!), it's also an indispensable guide on how to master the preparation of various complicated dishes.
Want to know how to cook the perfect steak? Check. Make your own homemade stock? Check. Curious about lacto-fermenting foods? Check. That doesn't even begin to crack the surface. The 8 week meal plan will help any paleo newbie stick to a healthy eating plan, while the comprehensive herb and spice guide will start you on your way to becoming a wiz in the kitchen.
If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover. This is a simple side dish worthy of a dinner party and couldn’t be easier to make.
Is this True? Snopes says it is FALSE! The article below began circulating in March 2008. It was penned by Sarah McCann, who writes online about food-related matters, including recipes. (The pen name "Zola Gorgon" is a play on gorgonzola, a veined blue Italian cheese known for its strong flavor and distinctive odor.)
Grilled Turkey, Brie, and Apple Butter Sandwich with Arugula
8 slices stone-milled rye artisan bread, about 1/2-inch thick
5 to 6 tablespoons unsalted butter, softened
1/4 cup store-bought apple butter
1 pound sliced fresh roasted deli turkey
1/2 pound brie cheese, thickly sliced
1 bunch arugula, stems trimmed
Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.
Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.
Boiling Water 101 was a class I taught for 10 years at a local school in Minnesota. This cold poached salmon recipe was one I designed to teach a basic skill but also deliver complex flavors and serve as a touchstone for family meals or entertaining. You really need to practice braising/poaching/blanching as often as you can because wet-heat cooking is much more subtle than dry-heat cooking but so much easier. Recipes like this will change your outlook on cooking for sure.