Buttery Black Cod & Veggies

Buttery Black Cod & Veggies

Buttery Black Cod & Veggies! Super yummy low carb meal that's packed with nutrients! This meal is BFF Diet, Paleo, AIP, Ketogenic, & Traditional Foods friendly! Click through for recipe!

Buttery Black Cod & Veggies is a perfect BFF diet approved meal! It is so easy to feel discouraged at the fish counter these days. Concerns over mercury, high prices, sustainability and freshness can make it easy to just wheel your shopping cart past without a second look. However, the health benefits that come from eating fish are too big to pass up and it is so worth the effort to make fish a regular part of your diet. High levels of DHA and EPA, the omega-3 fatty acids that reduce inflammation and nourish our brains, are found in fish and other seafoods.

 

Black cod, along with many other types of fish contain high levels of protein, vitamins and minerals like selenium, which can protect us from the harmful effects of mercury. Gut health also has an important role to play in protecting us from the mercury that we consume along with our fish dinners, so remember those probiotics.

 

To pick fish the Revivalist Kitchen way, make sure that you purchase from a reputable supplier you trust and opt for local, wild caught fish low in the food chain. It’s the large predatory fish, like tuna, that have the highest levels of mercury. Big fish like tuna and swordfish should be eaten in moderation while itty-bitty sardines can be eaten with abandon.

 

As far as sustainability goes, the Monterey Bay Aquarium has a great little chart that you can print out for your reference to bring along when you shop. While we consider sardines a BFF Diet superstar food, the humble little fish are not always gonna cut it and that is when some of our other favorites, like a tasty filet of buttery rich black cod, gets to step up and shine.

 

Black cod is not actually a member of the cod family at all and can also be called sablefish. There is also a Hawaiian preparation of miso glazed black cod that is called butterfish, but be sure that if you see butterfish on the menu you know exactly what you are getting. Escolar can also be called butterfish, or white tuna, and that is not a BFF Diet approved fish, as it can cause some very unpleasant digestive side effects. So now that you know what you are looking for, go check your market and see if you can buy yourself a nice piece of black cod. A fresh piece of fish and a few veggies are all it takes to make a tasty, nourishing dinner that is ready in a snap. Make this buttery black cod & veggies a complete BFF meal by adding a spoonful of kraut on the side and enjoy with a mug of nourishing bone broth.

Buttery Black Cod & Veggies

Buttery Black Cod & Veggies! Super yummy low carb meal that's packed with nutrients! This meal is BFF Diet, Paleo, AIP, Ketogenic, & Traditional Foods friendly! Click through for recipe!

12oz black cod filet, cut into 4 equal size pieces
1/2 C sliced shiitake mushroom
1/4 C butter
Sea salt to taste
1 sliced red bell pepper
1 large bunch baby broccoli, approx 8oz
1 yellow onion
1 large juicy lemon

Prepare your vegetables by chopping the onion, bell pepper and broccolini into even bite-sized pieces. Heat two heavy wide bottomed pans over medium-high heat.

Wipe down the shiitake mushrooms, cut off the woody stems and slice. Add the mushrooms to one pan along with the butter, reserving about one tablespoon. Add the veggies and the remaining butter to the other pan, along with a sprinkle of salt, we use about 1/2tsp.

Move the mushrooms to the outer perimeter of the pan and add the black cod, skin side up. Allow the fish to cook for 3 minutes and then flip the fish over so the skin side is down.

Stir the veggies in the other pan and check for doneness.

Buttery Black Cod & Veggies! Super yummy low carb meal that's packed with nutrients! This meal is BFF Diet, Paleo, AIP, Ketogenic, & Traditional Foods friendly! Click through for recipe!

Using a long handled spoon if you have one, or a short handled one and a pot holder baste the mushrooms and butter over the fish by gently tilting up the pan and scooping the liquid over the fish. The mushrooms should begin to look golden brown and the fish should have crispy skin after 8-10 minutes, while the vegetables in the other pan should be cooked.

Turn off the heat on the pan with the vegetables when they are done and reserve. Depending on the thickness, the fish may be cooked through at this point or it may need a few more minutes. If the fish needs a little longer you can flip it over one more time and continue the cooking process for 3-5 more minutes.

Buttery Black Cod & Veggies! Super yummy low carb meal that's packed with nutrients! This meal is BFF Diet, Paleo, AIP, Ketogenic, & Traditional Foods friendly! Click through for recipe!

To serve pile the vegetables in the center of your plate, top with a piece of fish seasoned with a generous squeeze of lemon and healthy pinch of your favorite sea salt. There will be one line of medium sized bones running down the center of the fish filet that are very easy to remove from the cooked fish, so you may want to warn your fellow diners. Unlike fish with hazardous tiny bones, these are really easy to avoid eating, so I don’t bother to bust out the tweezers to debone ahead of time.

Buttery Black Cod & Veggies! Super yummy low carb meal that's packed with nutrients! This meal is BFF Diet, Paleo, AIP, Ketogenic, & Traditional Foods friendly! Click through for recipe!

©Revivalist Kitchen 2016. All rights reserved.

Buttery Black Cod & Veggies! Super yummy low carb meal that's packed with nutrients! This meal is BFF Diet, Paleo, AIP, Ketogenic, & Traditional Foods friendly! Click through for recipe!

Got any questions? Wanna tell us how your butter black cod & veggies turned out? Well we wanna here from you! Leave a comment or question below!

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Fermented Currant, Pear, & Horseradish Chutney

Birthday Cupcakes! Grain free, gluten free, refined sugar free, protein packed, made with whole food ingredients. Click through to read recipe.

Grain Free Cupcakes

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Lamb Meatball Zoodles

Lamb Meatball Zoodles 

Lamb Meatball Zoodles are a great low carb meal, full of healthy fats, and a probiotic kick! This meal is BFF diet, Traditional foods, & ketogenic friendly ! Click through to get recipe!

The first time I ever heard of a spiralizer, aka a “zoodler” (as Octavia calls it), I pretty much dropped everything I was doing and burned rubber to my nearest Sur La Table to get one for myself. While we are never gonna fool anyone into thinking they are eating pasta instead of zucchini ribbons, zoodles are as fun to eat as they are too say. Plus they are grain free and super low carb. This recipe for lamb meatballs with cucumber-yogurt sauce and zoodles was well loved by my clients who ate real pasta on the regular, as well as those who live a more BFF Diet friendly lifestyle. Lamb is a great meat option as it is often 100% grass-fed and it breaks up the beef-chicken rut that is so easy to fall into. In general, ground meat is an inexpensive source of protein plus with the fat ground in, it’s a great way to get it in for those of us who squirm at the idea of chewing up pieces of fatty meat.  With the fresh herbs and cool yogurt sauce, this dish is a wonderful introduction both to lamb and the joys of the “zoodler”. Enjoy this meal with a mug of bone broth and you’ve got yourself a complete BFF meal.

Lamb Meatball Zoodles are a great low carb meal, full of healthy fats, and a probiotic kick! This meal is BFF diet, Traditional foods, & ketogenic friendly ! Click through to get recipe!

Lamb Meatball Zoodles Recipe

1 bunch mint, chopped
1 bunch dill, chopped
1 large cucumber
4 zucchini
1.5lbs ground grass-fed lamb
1 lemon
1 T salt divided
1 cup plain yogurt (we like Strauss Greek yogurt)
3 cloves of garlic
Splash of olive oil, ghee or lard to cook meatballs
1/4C water

Lamb Meatball Zoodles are a great low carb meal, full of healthy fats, and a probiotic kick! This meal is BFF diet, Traditional foods, & ketogenic friendly ! Click through to get recipe!

Start by making the cucumber sauce first so the flavors can mix. A thick yogurt is great here as the cucumber releases water and thins it out. Peel the cucumber if it has been waxed and dice, discarding the seeds if they are large and woody. Add diced cucumber, 1 tsp. salt, 1T of the chopped mint and half of the chopped dill to the yogurt. Peel garlic cloves and using a microplane grate 2 cloves of the raw garlic into the yogurt. Zest the lemon and reserve for the meatballs and juice the rest. Strain the lemon juice and add to the yogurt mixture. Taste yogurt for salt and refrigerate until needed.

 

Next make your lamb mixture. In a large bowl combine the remaining chopped herbs, lemon zest, salt and lamb. Using the microplane again, grate the remaining garlic into the bowl with the lamb and mix with your very clean hands until well combined. (Or use a big spoon if you prefer). These meatballs are best made on the smallish side, as they fall apart when cooking if they are too big, about 1oz each is perfect. That said what is most important here is that whatever size you choose, try to make them all about the same so they cook evenly. Once you have your meatballs made you can pop them in the fridge to rest while you prep your zoodles.
To make zoodles use your spiralizer according to it’s directions. Or, if you don’t have a spiralizer, just thinly slice whole zucchini lengthwise to make more of a zucchini pappardelle. Prep all your zoodles, as the meatballs need a little attention while they cook and once you start it all moves kinda fast.

 

To finish up heat a large pan over medium-high heat, add in your meatballs and frying oil. Allow the meatballs to cook on each side until brown. Don’t rush moving them around too much, you want each side to get a nice brown crust. A really firm shake of the pan will get them moving around when they have begun to brown, carefully scraping up any that may choose to stick. Continue to cook the meatballs until they are brown and gorgeous on all sides, then remove from the pan and reserve.

 

Add a little fresh filtered water to the pan you cooked the meatballs in, just enough to coat the bottom and scrape up all the tasty browned meatball shrapnel left behind. Add in your zoodles and season with a sprinkle of salt. The zoodles will steam-saute in around 3 minutes and they need to be served right away. Cook your zoodles until they are just soft, as they very easily can turn to mush. The meatballs make great leftovers, but the zoodles not so much and they are best cooked to order. The yogurt sauce is good for a couple of days but it gets watery fast. To serve, pile up the meatballs on top of the zoodles alongside a healthy amount of the refreshing yogurt sauce for dipping.

 

Lamb Meatball Zoodles are a great low carb meal, full of healthy fats, and a probiotic kick! This meal is BFF diet, Traditional foods, & ketogenic friendly ! Click through to get recipe!

Lamb Meatball Zoodles are a great low carb meal, full of healthy fats, and a probiotic kick! This meal is BFF diet, Traditional foods, & ketogenic friendly ! Click through to get recipe!

©Revivalist Kitchen 2016. All rights reserved.

Revivalist Kitchen Salad Dressings

Revivalist Kitchen Salad Dressings

Revivalist Kitchen Salad Dressings . Traditional foods, BFF diet, Paleo, Ketogenic, AIP, Friendly salad dressings. Click through for five recipes!

Salads can be a real wolf in sheep’s clothing when it comes to eating healthy. Often the dressing is the big bad here: commercial salad dressings are loaded with sugar and industrial oils like canola and soybean. It is so easy to shape up your salads with one of these simple homemade dressings. When you make your own dressings you will be filling your bowl with healthy fats, like the omega-3 rich walnut oil featured in O’s Extra Simple Vinaigrette. Plus we have given some of our dressings an extra probiotic boost by using yogurt and kraut. Not only are you covering your BFF Diet bases by getting in your F for fat and F for ferments, you get to save money as a lot of these dressings use inexpensive ingredients that you may already have in your pantry or fridge. A big bowl of organic greens, fresh veggies plus your favorite salad toppings and you have a quick and easy meal that won’t damage your health or bust your budget.

Octavia’s Extra Simple Lemon Vinaigrette

Revivalist Kitchen Salad Dressings . Traditional foods, BFF diet, Paleo, Ketogenic, AIP, Friendly salad dressings. Click through for five recipes!

Living in SoCal we are super fortunate to have access to really tasty citrus fruit picked fresh off the tree. Octavia has a cute little lemon tree in her back yard that totally explains why this is her go-to salad dressing. If lemons are not as plentiful in your neck of the woods you can substitute with whatever citrus fruits are available: lime or grapefruit would be tasty here too. The walnut oil gives a nice brain nourishing omega-3 boost plus it adds a pleasant nutty flavor to the dressing. This would be perfect with fresh greens with herbs, main course salads that feature fish or can pull double duty and make a great marinade.

O’s Extra Simple Lemon Vinaigrette
1/3C to 1/2C Lemon Juice (approximately 3 juicy lemons)
1/4C walnut oil
1/2C olive oil
1/2 tsp. sea salt

Juice your lemons and strain to remove seeds and pulp. Add all the other ingredients and whisk vigorously until combined. This dressing is very, very lemony and tart (Octavia tree has a lot of lemons that need to be used up) so maybe start using a little less lemon juice than the full 1/2C. This dressing has some major staying power, the flavor improves over time and under proper refrigeration you can hold on to it for a couple of weeks.

 

Creamy Preserved Lemon & Yogurt Dressing

Revivalist Kitchen Salad Dressings . Traditional foods, BFF diet, Paleo, Ketogenic, AIP, Friendly salad dressings. Click through for five recipes!

Island life is not for the Vaughan family as we learned from some time spent on Catalina Island a few years back. However this dressing is adapted from a recipe used by C.C. Gallagher, a crazy cute little spot on Catalina that features wine, cheese, sushi, tapas, jewelry, art and the proverbial kitchen sink. While we are glad to be back on the mainland for good, once given the Revivalist Kitchen makeover this dressing has become one of my very favorites of all time. In a way it reminds me a little bit of the beloved tangy ranch of my childhood, but with an elegant grown up spin. Preserved lemons are a tasty, salty Moroccan condiment that is easy to make if you have access to a lemon tree or inexpensive organic lemons, but they are also available to purchase at many stores. I serve this with romaine, avocado, diced bell pepper and chilled cooked shrimp but it is also amazing with salads that feature black bean or lentils. This dressing is good for up to five days.

1/2 C plain yogurt (we like Strauss Greek Yogurt)
1/4 C paleo mayo (primal kitchen is a brand we love or better yet use homemade)
1T diced preserved lemon
2T lemon juice

Juice your lemons and strain to remove seeds and pulp. Dice the preserved lemons into small pieces. Add all ingredients to a food processor and give a quick whiz to combine, leaving pieces of the diced lemon intact for texture. This dressing is good for up to a week.
Sesame seeds are a great source of calcium and provide a creamy texture and pleasant bitterness to this tasty dressing. Low glycemic coconut sugar balances the tahini and provides a nice subtle sweetness. This flavorful dressing is amazing with grilled chicken salad.

Tahini Dressing

Revivalist Kitchen Salad Dressings . Traditional foods, BFF diet, Paleo, Ketogenic, AIP, Friendly salad dressings. Click through for five recipes!
1/4 C Apple Cider Vinegar
1/2 C Olive Oil
1/4 C Tahini
1/2 tsp salt
1tsp coconut sugar

Add all ingredients to a jar and shake it up until combined. Or whisk it up in a big bowl, it’s up to you.

Ume Plum Vinaigrette

Revivalist Kitchen Salad Dressings . Traditional foods, BFF diet, Paleo, Ketogenic, AIP, Friendly salad dressings. Click through for five recipes!

Umeboshi Plums are a traditional, Japanese preserved food. Highly alkalizing, pickled umeboshi plums are the Japanese equivalent to the North American apple, as it’s rumored one a day keeps the doctor away. Ume plum vinegar is the salty brine leftover from the natural preservation process and should only contain the juice of the plum, sea salt and shiso, a jaggedy edged green herb known as Japanese basil. This recipe is Revivalist Kitchen’s answer to harsh and acidic red wine vinaigrette. It makes a great dressing for cabbage slaw and marinated vegetable salads. Warning: ume vinegar is extremely salty so it is best to avoid adding any additional salt when using this dressing.

1/4C Ume Plum Vinegar
1 C Olive oil
1 Tsp Organic Dijon Mustard
1 Tbl Chopped Shallot
Black pepper to taste

Add all the ingredients to the bowl of a food processor and give a whiz to combine. This dressing only lasts three days with the addition of the shallot, but you can make a batch omitting the shallot then add it in right before serving.

Creamy Kraut Dressing

Revivalist Kitchen Salad Dressings . Traditional foods, BFF diet, Paleo, Ketogenic, AIP, Friendly salad dressings. Click through for five recipes!

This dressing is super tasty, probiotic and a great way to use up the results of a less than perfect fermentation project. In fact this recipe was inspired by a suggestion on a fermentation forum given to an unhappy soul who made a big batch of less that yummy kraut. We knew that idea was too good to be reserved just in case of a mistake but it really does work. Cabbage got a little mushy? Tad too much salt? No problem here as it all gets whizzed up in the food processor into a bomb dressing that tastes equally great on mixed greens, a meaty steak salad or used as a dip for sliced veggies. Even if you are a fermenting expert who only produces stellar ferments, spare some of your fermented goods and give this dressing a try as it comes out zippy, creamy and loaded with flavor.

1/3 C ACV
2/3 C Olive Oil
1/4C kraut (or any facto-fermented veggies you got kicking around)

Add everything to a blender or food processor and puree until mostly smooth. This dressing is fermented and while it should be stored in the fridge, it can be used safely for as long as it tastes good to you.

©Revivalist Kitchen 2016. All rights reserved.

Tahini Salad Dressing . Traditional foods, BFF diet, Paleo, Ketogenic, AIP, Friendly salad dressings. Click through for five different salad dressing recipes!
Ume Plum Vinaigrette Salad Dressing . Traditional foods, BFF diet, Paleo, Ketogenic, AIP, Friendly salad dressings. Click through for five different salad dressing recipes!
Creamy Preserved Lemon Yogurt Salad Dressing . Traditional foods, BFF diet, Paleo, Ketogenic, AIP, Friendly salad dressings. Click through for five different salad dressing recipes!
Creamy Kraut Dressing. Probiotic, fermented, & delicious! Traditional foods, BFF diet, Paleo, Ketogenic, AIP, Friendly salad dressings. Click through for five different salad dressing recipes!
O's Simple Lemon Vinaigrette Salad Dressing . Traditional foods, BFF diet, Paleo, Ketogenic, AIP, Friendly salad dressings. Click through for five different salad dressing recipes!

BFF diet free resource library

 

How did your salad dressing turn out? Got any questions for us? Leave a comment below we would  love to hear from you!

Read all about why adding Bone Broth, Healthy Fats and fermented foods into your diet is the key to optimal nutrition. The BFF diet will stop hunger & sugar cravings, along with many more health benefits! Click through to read.

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Fermented Probiotic Kimchi. Traditional foods, Paleo, GAPS, AIP, & Ketogenic diet friendly! Click through to read recipe!

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2015_RK-1492-Edit-2

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Revivalist Kitchen’s Christmas Cassoulet

Sangria

Sangria

Sangria is not just for summer! Living in California we tend to be sadly short on cold winter evenings and a drink like mulled wine is one that will heat you up in from the inside out. This is a naughty mashup of mulled wine and sangria: a holiday punch that tastes like Christmas, but will keep your guests from completely overheating. Lookout though this spicy punch packs a punch and you may want to tear down the mistletoe before things get out of hand…Just saying’.

Sangria and mulled wine mash up, perfect holiday cocktail for your guests! By Revivalist Kitchen!

Ingredients:

2 Bottles inexpensive red wine

1 Pint of brandy

2 T Cinnamon

2 Tp Nutmeg

1 T Vanilla Extract

1/4 C Honey

1 Cup Orange Juice–Cara cara oranges are Revivalist Kitchen fave

2 T Orange zest

1/4 C Pomegranate juice

2 T Lime juice

2 T Lemon juice, Meyer lemon would be great if you have it

 

Mix the honey with the citrus juice and mix well. Add all the ingredients together in a large beverage dispenser or punch bowl. Garnish with sliced oranges and pomegranate seeds. Serve over ice.

© Copyright 2015 Revivalist Kitchen. All rights reserved.

Sangria and mulled wine mash up, perfect holiday cocktail for your guests! By Revivalist Kitchen!

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Brussels Sprout Salad


Brussels Sprout Salad

 

This brussels sprout salad was inspired by Nancy Silverton and is served chef at Osteria Mozza. I love this salad and while I have blatantly stolen it and modified it, I also promise to always give her full credit for creating this salad. I would be hard pressed to name a chef that takes salads as seriously as chef Nancy and her loving attention shows. Roasting nuts in their own oil is another thing that I learned from Nancy and these almonds are truly spectacular. Give this salad a go at your next meal and trust that even the most die hard Brussels sprout hater may be brought over to the other side.

Brussels Sprout Salad, Vegan, plant based, delicious salad. By Revivalist Kitchen!

 

Ingredients

1 C fresh raw Brussels sprouts

3 T chopped fresh mint

2 T chopped tarragon

2 T chopped chives

1/3 C chopped almonds

1T walnut oil

1 T olive oil

2 T lemon juice

¼ T lemon zest

1/4 tsp sea salt

Brussels Sprout Salad, Vegan, plant based, delicious salad. By Revivalist Kitchen!

 

Toast almonds for 12-15 minutes at 400 degrees, then toss your almonds in the almond oil and sea salt and, allow to cool then roughly chop. Very very carefully shred the Brussels sprouts on a mandoline. If you do not have a mandolin, cut them in half from top to stem then slice thinly into shreds. You could also use the slicing blade on a food processor if you have one. Juice your lemon, finely chop your mint, tarragon, & chives. Then add all ingredients, except the almonds, to a large bowl. Toss together and pile the salad on a platter, topping it with the chopped toasted almonds.

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

BFF diet free resource library

Brussels Sprout Salad, Vegan, plant based, delicious salad. Paleo, Ketogenic, AIP, and GAPS diet Friendly. By Revivalist Kitchen!

 

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Pink Peppercorn Pork Shoulder

Pink Peppercorn Pork Shoulder

 

There is a pink pepper tree on my dear friend Sarah’s back porch. The few hours I have spent picking and sorting the peppercorns from the twigs and leaves have been well worth the effort, as this little pepper freak can’t get enough of the stuff. I like to grind the peppercorns in the food processor and save it in a little jar to have on hand for when pork shoulder goes on sale.

 

Pork shoulder, pork butt, or picnic cut is what I’m talking about. This cut of meat is tasty and takes to this slow cooking method in the same way it takes to the pink peppercorn rub.

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

I suggest you make extras, as the leftovers are worthy of the recipe itself. It takes a little time but most of it is hands off. If you buy a nice fatty cut you will end up with a good amount of rendered creamy lard that will solidify as it cools and can be reserved and used to sauté up some veggies at other time or can be used to schmear on some sourdough bread.

 

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

Pink Peppercorn Pork Shoulder

3lb piece of pork shoulder, nice and fatty

1/4 C pink peppercorns, ground

3T sea salt

2 cups chicken bone broth

5 bay leaves

BFF diet free resource library

 

Mix the sea salt and the pink peppercorns together and rub over pork shoulder. Ideally this can be done the night before you intend to cook the pork but if time is of the essence rub the shoulder and let it rest at least 30 minutes at room temperature. Pre-heat the oven to 325°.

 

In a casserole dish just large enough to snugly hold the pork, add the shoulder, the broth and the bay leaves. This is not a braise in a sense that the pork should be swimming in broth, so if only a cup of the broth fits in your pan use that and top it up as it cooks.

Cook the pork for 2-2.5 hours at 325, turning the roast every 30 minutes. This allows it to evenly brown and results in a super juicy cut of meat.

 

When fully cooked the roast will be tender but not falling apart, resulting in a sliceable roast. The broth will reduce a little as it cooks but ideally allow the roast to rest for 15 minutes before slicing and further reduce broth until desired consistency: I like it on the thinner side but you can bring it all the way down into a syrupy glaze. Taste before adding any additional salt, as the salt from the roast has seasoned the broth.

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

 

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

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Buttery Bagna Cauda

Buttery Bagna Cauda

Anchovies get a bad rap but one bite of the salty, buttery bagna cauda could convert even the most die hard of anchovy haters. In essence bagna cauda is melted butter with anchovy and garlic, in execution bagna cauda is a sexy dip for bread and vegetables that takes crudite to the next level. The anchovy here is noticeable as in it provides a bold flavor without being super fishy or off putting.

Just try it before you knock it, okay. This recipe is also the perfect excuse to use that dusty old fondue pot you have kicking around, as it needs to be served and kept warm, otherwise your butter will congeal and you will go from warm bath to goopy mess in minutes.

We served this lovely appetizer at our Revivalist Kitchen Harvest Dinner! You can read all about that amazing meal here.

Buttery Bagna Cauda

Buttery Bagna Cauda

12 anchovy filets (splurge and go for the fancy ones jarred in oil), drained and chopped

1 whole block of salted grass-fed butter, 4 sticks= 1 pound (do not skimp on quantity or quality)

Zest of a lemon

Juice of a lemon

Chopped parsley to serve

8 cloves of garlic, peeled and chopped

Buttery Bagna Cauda

 

Melt the butter in a saucepan, drain and chop the anchovy, peel and chop the garlic (removing the crusty ends and any green sprouts) and add to the melted butter. Zest the lemon add to the mixture and squeeze in the lemon juice carefully so none of the nasty bitter seeds fall in (one of my ultimate culinary pet peeves is getting a citrus seed in my mouth). Over low heat allow the mixture to cook for 10 minutes, or until the garlic has softened and all the flavors have combined. Transfer to a warmed fondue pot and serve over a flame to keep warm. Soft sourdough bread and crisp raw vegetables make the perfect accompaniment.

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

BFF diet free resource library

 

Keep on cooking!…Click through below for more real food recipes!

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Green Beans with Shallot

Green Beans with Shallot

Forget green bean casserole. Simple is king in the Revivalist Kitchen and our favorite way of serving green beans is blanched until crisp and green then finished in brown butter with shallots. Delicious and pretty, these beans are a worthy co-star to even the fanciest of dinners. Including our amazing Harvest Dinner! Read all about that lovely meal here!

 

Green Beans with Shallot

Green Beans with Shallot

2 lbs fresh green beans

Large pot of boiling water, seasoned with enough sea salt so it tastes like the ocean around 1/4 cup

1 stick of butter

1 shallot, diced

Sea salt

Wedge of lemon

 

Bring water up to a boil in a large pot and add salt. If your pot is on the smaller side blanch in batches, if too many beans are added all at once the temperature of the water will be brought down so low that by the time the water begins to re-boil the beans will over cook and lose their color.

 

The salt is important as it is absorbed into the vegetables and really brings up their natural flavor in a way salt added after cooking can never do. Add green beans and allow water to come up to a boil again and after two minutes you will see the beans become very bright green. Remove the beans from the water and shock them in a large bowl of ice water to set their green color. Drain the beans once cool and reserve.

 

Before serving, warm a large pan over medium high heat. Add the butter and cook until the butter smells nutty and the milk solids begin to turn brown. Do not let the butter blacken; we are looking for a dark nut brown here. Add the shallots, the beans and a big squeeze of lemon. Add your salt and cook until the beans are warmed though but still retain some crunch.

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

BFF diet free resource library

Keep on cooking!…Click through below for more real food recipes!

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

Pink Peppercorn Pork Shoulder

Octavia Klein Photography

Fermented Pear Chutney

Dirty Rice

Chicken Liver & Soaked Brown Dirty Rice

Beef Bone Broth

Beef Bone Broth

Harvest Dinner

Harvest Dinner

Fall is a beautiful time of year, even in LA we see the leaves changing as the weather begins to cool. Relaxing with friends over a good meal, this time of year is filled with amazing sunsets, gratitude and celebration for the progress the year has made. This being Revivalist Kitchen”s first holiday season we wanted to do up a very a special, intimate, harvest dinner to celebrate our dear friends, our good health and the bonds we have created this last year. The table was set in our beautiful, lush, back yard and our friends made their way over to enjoy the fruits of our labors. We broke out the crystal and place cards! And the weather was perfect, a warm early fall evening, not a late summer scorcher as we so often get in Los Angeles.

Harvest Dinner, a non-traditional take on Thanksgiving. Featuring Duck Confit, celery root puree, fermented chutney & delicious sides by Revivalist Kitchen.

 

Since it’s usually just the two of us, every year my husband and I usually make a Peking duck for two, and even roll out homemade pancakes. To celebrate the joint venture that is Revivalist Kitchen, we wanted to usher in our first year on the block by opening up our home to friends: some old and some new.

Harvest Dinner, a non-traditional take on Thanksgiving. Featuring Duck Confit, celery root puree, fermented chutney & delicious sides by Revivalist Kitchen.

It was Erin’s idea to serve duck confit, instead of a traditional turkey. A nice compromise with the Peking duck of the past and with traditional confit style duck being one of my favorite dishes I was totally on board. Plus, it was a recipe I definitely wanted to try to make on my own and have in back pocket. Turns out it isn’t so hard to make! Woot! Woot! Just takes a few steps of simple preparation over a few days with a truly spectacular result. We bought our duck meat and duck fat from our favorite local butcher McCall’s Meat & Fish. Find recipe for duck confit here.

Harvest Dinner, a non-traditional take on Thanksgiving. Featuring Duck Confit, celery root puree, fermented chutney & delicious sides by Revivalist Kitchen.

For the side dishes we decided on sautéed mushrooms, green beans with shallots, celery root puree, and a beautiful fermented pear and currant chutney to accompany the duck. The pear chutney turned out to be my favorite part of the meal and I’m still using it on many other types of meat. This probiotic recipe is an American take on the chutneys of India and the mostarda of Italy, appropriate at a time where we reflect on the multicultural influences that make our country so great. Find the Pear Chutney recipe here. Recipes for sautéed mushrooms, green beans with shallots, and celery root puree.

 

We welcomed our guests to our harvest dinner with a beautiful, fermented, apple daiquiri. This is a traditional daiquiri, not the blended, sugary, drink, garnished with an umbrella you be thinking of. (however I suspect Erin would have stuck an umbrella in it if I had busted some out).  The classic daiquiri was first invented during the late 19th century imperialism in a Cuban mining town. It was a bartender at, Havana’s La Floridita that came up the frozen creation that we all know today, with Mr. Ernest Hemmingway being a big fan, Our take on the daiquiri featured a local, organic rum and we toasted our friends over snacks and introductions. Find the apple daiquiri recipe here.

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Erin made a lovely bagna cauda, which means warm bath in Italian and it bathed us all in glorious, melted anchovy butter. We served that with crudité and sourdough bread, and as we enjoyed a raw cheese plate and finished our cocktails we began to open our wine and fill ourglasses. Revivalist Kitchen firmly believes that a healthy life can include a few indulgences and this harvest dinner was the perfect time to treat our loved ones and also treat ourselves. Find recipe for bagna cauda here.

Harvest Dinner, a non-traditional take on Thanksgiving. Featuring Duck Confit, celery root puree, fermented chutney & delicious sides by Revivalist Kitchen.

The sweet that finished this lovely meal was a delicious, pumpkin, custard that Erin whipped up. A delicious end to a lovely evening. Find pumkin custard recipe here.

We are so grateful for the future of Revivalist Kitchen and we drifted off to sleep with full bellies and warm hearts, thankful for the time spent with those we love.

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipes turn out? Got any questions? Leave a comment below!


BFF diet free resource library
Keep on cooking!…Click through below for more real food recipes!

Delicious Pink Peppercorn Pork Shoulder made with bone broth! AIP, GAPS Diet, & Paleo friendly meal. By Revivalist Kitchen!

Pink Peppercorn Pork Shoulder

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